bluuebunny/crossref_metadata_2025 huggingface dataset:
Relationship of Quality Characteristics of Peaches (cv. Loring) to Maturity
Authors: ROBERTSON J.A. , MEREDITH F.I. , FORBUS W.R. , LYON B.G.
Published: August 2006

The effect of maturity and ripening on the quality characteristics of Loring peaches was determined. Size, weight, Minolta a values, sucrose, total sugar, soluble solids (SS) and SS/TA ratio of cv. Loring peaches increased significantly with increased degree of maturity of fruit. Firmness, titratable acidity (TA) and delayed light emission (DLE) decreased significantly with increased maturity grade. The fruit of grades 1 and 2 did not attain sensory characteristics similar to tree ripe fruit (grades 6 and 7). The fruit of those grades were less sweet and more sour than grades 3‐7. The optimum maturity for harvesting Loring peaches for optimum quality was maturity grade 5.
Raw‐Starch Degrading Amylase(s) Affect Enzyme‐resistant Starch
Authors: GRUCHALA L. , POMERANZ Y.
Published: August 2006

Enzyme‐resistant starch (RS) was degraded, in part, by amylase(s) that act on raw starch. The degradation (solubilization) was accompanied by changes in several characteristics (peak temperature and enthalpy) and, probably, by the presence of a lipid‐amylose complex. The degradation resulted in a significant reduction in one of the two main contiguous peaks of RS around 155°C.
Determination of Low Level Trans Unsaturation in Fats by Fourier Transform Infrared Spectroscopy
Authors: ULBERTH FRANZ , HAIDER HANS‐JÖRG
Published: August 2006

Fourier Transform infrared spectroscopy (FTIR) was an excellent tool for rapid determination of trans unsaturation in edible fats. Methyl esters were determined as a neat solution, thereby avoiding cumbersome weighing operations and handling of CS2. The method was calibrated by gravimetrically prepared mixtures of methyl elaidat in methyl esters of a trans fatty acid (TFA) free soy oil. In contrast to TFA concentrations > 10%, which could be determined easily by the classic baseline technique, low TFA values were only quantifiable (with high accuracy) after a computer‐assisted spectral subtraction procedure.
Raw and Preheated Epimysium and Gelatin Affect Properties of Low‐salt, Low‐fat, Restructured Beef
Authors: KENNEY P.B. , KASTNER C.L. , KROPF D.H.
Published: August 2006

Five or 10% raw (5CT, 10CT) and preheated (5PHCT, 10PHCT) connective tissue and 0.5 or 1.0% food‐grade gelatin (0.5G and 1.0G) were evaluated in low‐salt (0.2% NaCl), low‐fat (<5.0%), restructured beef. Analyses of Instron texture, sensory texture and flavor, proximate composition, surface hydrophobicity (So), and collagen were performed. Differences (P<0.05) in Instron tensile strength were greatest between the control (515.53 g/cm2) and both 10CT (806.53 g/cm2) and 10PHCT (810.56 g/cm2). When compared to the control, 10CT resulted in higher cook yields, whereas 1.0G lowered cook yields. Additionally, 10CT and 10PHCT reduced (P<0.05) product initial cohesiveness and juiciness and tended (P<0.09) to reduce beefiness.
Transaminase (AST/GOT and ALT/GPT) Activity in Ground Beef as a Means of Determining End‐point Temperature
Authors: TOWNSEND W. E. , DAVIS C. E.
Published: August 2006

Thermal processing conditions [rate of temperature increase, 0.35°C or 3.5°C/min; end‐point temperature (EPT), 57.2, 71.1, and 79.4°C; dwell time, 0 and 30 min; and enzyme extraction medium (deionized water, 0.9% saline, and pH 7 buffer)] affected glutamic oxalacetic transaminase (GOT; aspartate aminotransferase, E.C. 2.6.1.1) and glutamic pyruvic transaminase (GPT; alanine aminotransferase; E.C. 2.6.1.2) activity in thermal treated ground beef samples. There was greater loss of GOT activity in samples heat processed at 0.35°C/min than samples heat processed at 3.5°C/min with depletion nearly to zero between 71.1 and 79.4°C. More GOT activity was noted when samples were extracted with 0.9% saline solution. GPT activity was low in all samples and was present after heating to 79.4°C.
N‐Nitrosodimethylamine Formation in Cooked Frankfurters Containing Alaska Pollock (Theragra chalcogramma) Mince and Surimi
Authors: FIDDLER W. , PENSABENE J.W. , GATES R.A. , HALE M. , JAHNCKE M.
Published: August 2006

Studies were conducted to determine the feasibility of using Alaska pollock mince as a partial substitute for red meats in the formulation of frankfurters. Studies included the effects of fish form (unwashed and washed mince and surimi), percentage substitution (15 and 50) and five different methods of cooking the fish‐meat franks on their N‐nitrosodimethylamine (NDMA) content. The amount of formed NDMA depended on the method of cooking. Broiling and frying generated the highest levels. Microwave and boiling generated the lowest levels of NDMA, which were equivalent to the level in uncooked franks. Broiling was observed to increase the amount of dimethyl‐and trimethylamine formed.
Consumer Acceptance of Brown Trout (Salmo trutta) as an Alternative Species to Rainbow Trout (Salmo gairdneri)
Authors: ROUNDS R.ICHARD C. , GLENN C.L. , BUSH A.O.
Published: August 2006

Rainbow trout and brown trout were prepared and distributed to consumers for comparative taste tests to determine consumer reaction to brown trout. In‐home tests were standardized with paired samples of fish. Color of flesh, odor, flavor, texture and overall acceptability were recorded on a 9‐point Hedonic scale. Sensory results indicated that brown trout raised in farm stock ponds were more acceptable than rainbow trout from similar environments, and rainbow trout from natural winter‐kill lakes were more acceptable than brown trout from the same or similar lakes. Overall, we conclude that brown trout would be acceptable to consumers. Variations in acceptability related to water body of origin rather than to species of fish. Significant differences occurred in some characteristics but were inconsistent as to species.
Microbiological Method to Identify Irradiated Meat
Authors: ALUR M. D. , CHAWLA S. P. , Nair P. M.
Published: August 2006

Beef, chicken, mutton and pork exposed to ‐γ‐radiation doses of 0–5 kGy were inoculated with Aeromonas hydrophila initially, after 7 days and 15 days of storage at 3°C and ‐11°C. After 18 hr incubation at 30°C TVBN values of nonirradiated samples were found to be 210 mg% and TVA value were 205 while the corresponding irradiated samples showed 30–80 mg% and 40–80. A similar pattern was observed in stored samples. A rapid method was developed by incubating chicken meat at 37°C for 6–7 hr with bacteria followed by estimation of volatile acids (TVA) and bases (TVBN). A 40–50% reduction in TVA and TVBN in irradiated samples was observed suggesting its possible application for detecting irradiated meat samples.
Comparison of Descriptive Terminology Systems for Sensory Evaluation of Fluid Milk
Authors: CLAASSEN M.ICHELLE , LAWLESS H.ARRY T.
Published: August 2006

A defect‐oriented sensory terminology system traditionally used in the dairy industry was compared with a panel‐generated consumer‐oriented terminology system for the quantitative sensory description of fluid milk characteristics. Samples were treated to produce light‐oxidized, metallic‐oxidized and rancid flavors. The discriminative sensitivity of two panels, one using each terminology system, was compared using sets of six treated milk samples. Given the same amount of training, the panel generating their own terminology system was more sensitive than the panel using the traditional terms, showing better differentiation of treated samples from controls, between levels of sample treatments, and among types of defects. These results suggest that a descriptive analysis procedure is a feasible alternative to a traditional defect‐oriented system for sensory analysis of milk.
Gelation and Emulsification Properties of Partially Insolubilized Whey Protein Concentrates
Authors: BEUSCHEL B.C. , CULBERTSON J.D. , PARTRIDGE J.A. , SMITH D.M.
Published: August 2006

Ultrafiltered retentate of whey was heat‐processed to prepare whey protein concentrates (WPC) with protein solubilities ranging from 27.5% to 98.1% in 0.1M NaCl, pH 7.0. Proximate and protein compositions of each WPC were determined. Properties of 20% (w/w) protein WPC gels in 0.1M and 0.6 M NaCl, pH 7.0, on heating to 60, 70, 80, and 90°C and emulsification properties of WPC (0.5% (w/w) protein) in 0.1M NaCl at pH 6.0, 7.0 and 8.0 were analyzed. Gel apparent stress and strain at failure decreased and expressible moisture increased as solubility decreased from 98.1% to 41.0% at all heating temperatures. Emulsification Activity Index was highest at pH 7.0, emulsions were most stable at pH 8.0.
Heating Rate Affects Thermal Properties and Network Formation for Vicilin and Ovalbumin at Various pH Values
Authors: ARNTFIELD S.D. , MURRAY E.D.
Published: August 2006

The impact of heating rate on the strength and type of networks formed with ovalbumin and vicilin were investigated at three pH levels. Changes in protein conformation and structure development were monitored with differential scanning calorimetry (DSC) and dynamic rheology. Networks were characterized by rheological properties and microstructure. Under conditions which promoted the formation of well crosslinked networks, slower heating rates resulted in stronger networks but had little impact on the type of network. As conditions were shifted to promote aggregation rather than network formation, the impact of heating rate was reduced so that for both ovalbumin and vicilin at pH 5, network characteristics were essentially independent of heating rate.
Difference Thresholds in Texture Evaluation of Edible Fats: Firmness and Spreadability
Authors: ROHM H.ARALD , RAABER S.USANNE
Published: August 2006

Weber ratios for firmness and spreadability of edible fats were determined at six stimulus intensities with the appropriate instrumental methods being sectility testing and cone penetration, respectively. The results provided good support for Weber's law except, in the case of firmness, for deviations at low stimulus intensities. The derived just noticeable difference scales approximated Fechner's law. In the linear range the mean Weber ratios were 0.196 for firmness and 0.272 for spreadability. Individual differences among the subjects up to 50% were observed. The results of previous magnitude estimation experiments and the present study suggest that firmness and spreadability are prothetic continua and that the just noticeable differences increase with increasing stimulus intensity.
Structure of Inclusion Complexes of Cyclodextrins with Triglyceride at Vegetable Oil/Water Interface
Authors: SHIMADA K.AZUKO , KAWANO K.IMIKO , ISHII J.UNKO , NAKAMURA T.AKASHI
Published: August 2006

The interfacial tension of vegetable oil (soybean oil or coconut oil)/ water interface decreased with the increase of cyclodextrin (CD) concentration. The interfacial excess and interfacial area were calculated from the Gibbs’ adsorption equation. The average number of CD molecules including a fatty acid residue of soybean oil at the interface was estimated at 2.4 for each of α‐CD and β‐CD. The average number of CD molecules complexed with a fatty acid residue of coconut oil was 1.8 for α‐CD and 1.7 for β‐CD. These results suggested that the CD molecules formed the inclusion complex with the triglyceride according to the chain length of fatty acid residue at the interface.
Ammonia Affects Maillard Chemistry of an Extruded Autolyzed Yeast Extract: Pyrazine Aroma Generation and Brown Color Formation
Authors: IZZO H.ENRY V. , HO C.HI‐TANG
Published: August 2006

The effect of ammonia was studied by extruding mixtures of autolyzed yeast extract, glucose, and ammonium bicarbonate. The resulting extrudates were compared for degree of roast aroma generation by analysis of the pyrazine volatiles formed. In addition, the overall extent of the browning reaction was measured by monitoring brown color formation. Samples which contained ammonia exhibited a greater degree of brown color formation; however, ammonia adversely affected the total amount of pyrazines generated. The reactive nature of the free ammonia molecule was suspected to be the governing causative factor.
Quality Characteristics of Oriental Persimmons (Diospyros kaki L. cv. Fuyu) Grown in the Southeastern United States
Authors: LYON B. G. , SENTER S.D. , PAYNE J.A.
Published: August 2006

Sensory, physical and chemical characteristics of Fuyu persimmons (Diospyros kaki L.) were determined before and during storage at 18°C and 1°C. The predominant taste note by sensory descriptive profiling was ‘sweet’, which did not change appreciably during storage. Low intensities of ‘earthy‘, ‘fall‐vegetable complex‘, and ‘fresh‐cut corn’ accounted for the delicate persimmon flavor. Fruit stored at 18°C were soft and overripe after 2 wk. Fruit stored at 1°C changed little before 6 wks. Major changes were increased softness and weight loss with decreased L and hue angle values.
Quality Attributes of Strawberry Cultivars Grown in British Columbia
Authors: SHAMAILA M. , BAUMANN T.E. , EATON G.W. , POWRIE W.D. , SKURA B.J.
Published: August 2006

Strawberries from six cultivars, ‘Mrak’, ‘Ranier’, ‘Redcrest’, ‘Selva’, ‘Sumas’ and ‘Totem’, were compared for sensory attributes, chemical properties and 25 selected volatile compounds.‘Redcrest’ strawberries had the most intense sourness, lowest pH, high titratable acidity and least overall fruit quality rating. Two‐dimensional partitioning (TOP) revealed that overall quality ratings of the strawberries from all cultivars were dependent primarily on odor and sweetness. Cultivars differed in all orthogonal variates except odor. While judges could not detect odor differences, volatiles were greatest in ‘Mrak’ and ‘Selva’ and least in ‘Ranier’ and ‘Redcrest’. Canonical variate analysis (CVA) based on 25 selected volatile compounds was used to classify cultivars according to the region in which they were bred.
Stability of Anthocyanins from Tradescania pallida
Authors: SHI Z.ULIN , LIN M.IN , FRANCIS F. J.
Published: August 2006

The acylated, B‐ring substituted anthocyanins of Tradescantia pallida (TPA) were extracted from the leaves with acidic water, purified on a Duolite‐861 resin and incorporated into a model beverage. The beverage was composed of a citrate‐phosphate buffer at pH values 3.5, 4.5 or 5.5, and 15% sucrose. Comparison samples contained cyanidin‐3‐glucoside from blackberries and a commercial sample of enocyanin from grapes. The TPA samples were much more stable than the other two, particularly at the higher pH values as judged by pigment retention and tristimulus color readings. The extra absorption band of the TPA samples at pH 5.5 indicated the samples were well colored. Addition of tannin and/or ascorbic acid resulted in marked pigment and color loss.
Identification of Flavonoids in Sunflower Honey
Authors: SABATIER S. , AMIOT M.J. , TACCHINI M. , AUBERT S.
Published: August 2006

The flavonoids of sunflower honey were isolated and analyzed by different methods: RP‐TLC, RP‐HPLC/UV‐Vis (diode array detection) using post‐column derivatization, GC/SM. Five main compounds were identified as pinocembrin (5,7‐dihydroxyflavanone), pinobank‐sin (3,5,7‐trihydroxyflavanone), chrysin (5,7‐dihydroxyflavone), gal‐angin (3,5,7‐trihydroxyflavone) and quercetin (3,5,7,3′,4′‐pentahydroxy flavone). Two minor flavonoids were also detected: tectochrysin (5‐hydroxy‐7‐methoxyflavone) and kaempferol (3,5,7,4′‐tetrahydroxy flavone). All these compounds had been previously reported in propolis, another hive product. Honey is a source of flavonoids in the human diet. Flavonoid structures may provide an index of floral origin with further study.
Listeria monocytogenes Inactivation in Turkey Rolls and Battered Chicken Nuggets Subjected to Simulated Commercial Cooking
Authors: LINE J. ERIC. , HARRISON A.
Published: August 2006

Cured and uncured turkey rolls inoculted with 107Listeria monocytogenes CFU/g were vacuum packaged and cooked to internal temperatures of 68°C and 74°C, respectively, in a steam‐injected chamber. Samples were stored up to 15 wk at 4°C. Battered chicken nuggets were also inoculated internally with about 107L. monocytogenes CFU/ g. Nuggets enclosed in bags were cooked under moist heating conditions in a convection oven to an internal temperature of 71°C. Nuggets were flushed with 30% CO2, 70% N2 atmosphere and sealed. Chicken nuggets were stored at 4°C up to 30 days. No Listeria monocytogenes were recovered from the cooked products suggesting that similar commercial processes are adequate to reduce populations of L. monocytogenes below detection limits.
Enhancement of Frying Oil Stability by a Natural Antioxidative Ingredient in the Coating System of Fried Meat Nuggets
Authors: RHEE K.S. , HOUSSON S.E. , ZIPRIN Y.A.
Published: August 2006

Cottonseed oil containing commercial antioxidants was used for continuous (a 2‐day time period; < 24 hr) frying of beef nuggets that were batter‐breaded with either 100% commercial coating mix or a coating system containing defatted glandless cottonseed flour (GCF). Analyses of oil samples revealed that oil used for frying the nuggets with the GCF‐containing coating was less susceptible to lipid hydrolysis and oxidation and color‐darkening. GCF in the coating also minimized lipid oxidation in beef nuggets fried in the oil at various stages of heating time during the 2‐day frying operation. Results indicated that GCF in the coating not only could enhance the oxidative stability of fried nuggets but also could decrease the breakdown of the frying oil.
Inhibition of Lipid Oxidation during Processing of Washed, Minced Atlantic Mackerel
Authors: KELLEHER STEPHEN D. , SILVA LAURIE A. , HULTIN HERBERT O. , WILHELM KURT A.
Published: August 2006

An antioxidative system that was designed to maintain heme iron reduced, nonheme iron as an inactive chelate, and provide free radical scavenging in the aqueous and lipid phases, was most effective when added early in the processing of washed, minced mackerel muscle. Mince prepared from mackerel dark muscle showed greater propensity to oxidize than did the mince from light muscle. Washed mince from light muscle in the presence of the antioxidative system showed no loss of odor quality during 24 wk at ‐20°C. Postmortem age of the mackerel muscle had little effect on initial odor quality of the washed mince.
Oxygen Effect on Volatile Acids Formation During Fermentation in Manufacture of Fish Sauce
Authors: SANCEDA NORLITA G. , KURATA TADAO , SUZUKI YOSHIKATSU , ARAKAWA NOBUHIKO
Published: August 2006

Volatile acids of aerobically and anaerobically fermented fish sauces were investigated using GC and GC‐MS. There was no significant difference in pH values of the two types of sauces. Volatile acids found in the aerobically fermented sauce had concentrations significantly higher than the anaerobically fermented one. Sensory evaluation revealed that the aroma of the anaerobically fermented sauce was a little sweet, less acidic and less rancid than the aerobically made sauce which was sharp, and cheesy. Thus, fermentation under anaerobic condition altered the aroma quality of the sauce during manufacturing, yielding an acceptable product.
Enzymatic Browning Control in Potato with Ascorbic Acid‐2‐Phosphates
Authors: SAPERS G.M. , MILLER R.L.
Published: August 2006

Treated potato samples were evaluated for browning by tristimulus colorimetry and for browning inhibitor uptake by HPLC. Treatment effectiveness was greatly improved by reducing pH to 2.0 with phosphoric acid to inhibit endogenous acid phosphatase and by using combinations of ascorbic acid (AA), AA‐2‐phosphate and AA‐2‐triphosphate to provide for gradual release of AA at treated surfaces. Treatment with dips containing the AA‐2‐phosphates extended storage life of potato dice and pre‐peeled potatoes by 5‐7 days over that obtained with conventional browning inhibitor formulations but induced some leakage at cut surfaces.
Reversibility of Salt Effects on the Thermal Stability of Potato Starch Granules
Authors: TAKAHASHI KOJI , WADA KEIZO
Published: August 2006

The reversibility of salt effects on the gelatinization of potato starch was investigated. Following the immersion of starch into sodium sulfate or sodium bromide solution, increase or decrease respectively in the structural stability of starch was noted. By washing salt‐treated starch with water, the most retained salt was eliminated, and the gelatinization temperature and enthalpy resumed the values of the original control starch. Treating alternately with sodium sulfate and sodium bromide solution, the retained salt and gelatinization characteristics of starch changed reversibly depending on the kind of salt. The type of gelatinization behavior of starch in solutions containing different salts could be used to assess the magnitude of salt effects.
Composition of Capers (Capparis spinosa): Influence of Cultivar, Size and Harvest Date
Authors: RODRIGO M. , LAZARO M.J. , ALVARRUIZ A. , GINER V.
Published: August 2006

Average composition values of capers found were as follows: moisture 79%, ash 1.6%, protein 5.8%, fat 1.6%, Ca 871 ppm, Mg 636 ppm, K 542 mg/100mL, Na 226 ppm, Fe 13 ppm, P 21 mg/100g, and raw fibre 5.4%. These values were affected by cultivar, size and harvest date. Of the flavonoids present, rutin, kaempferol‐3‐glucoside, kaempferol‐3‐rutinoside and kaempferol‐3‐rhamnorutinoside were identified and rutin was most abundant. A flavonoid derived from kaempferol and two from quercetin were detected but not identified. More than 50% of the fatty acids in both cultivars were polyunsaturates.
Microbial, Enzymatic, and Chemical Changes During Storage of Fresh and Processed Orange Juice
Authors: SADLER G.D. , PARISH M.E. , WICKER L.
Published: August 2006

Microbial, enzymatic, and chemical comparisons were made on orange juice stored at 4°C without pasteurization, with light pasteurization (66°C, 10 sec) directed at vegetative microorganisms, and with full pasteurization (90°C, 60 sec) directed at the heat stable isozyme of pectinesterase. Effects of oxygen‐barrier and nonbarrier packaging were also examined. Oxygen‐barrier packaging did not benefit unpasteurized juice. However, lightly and fully pasteurized juices in barrier cartons exhibited lower microbial counts, greater ascorbic acid retention, and apparent slowing of cloud loss by the third week of storage. During the first 22 days storage, microbial, cloud, sugar, and ascorbic acid values for lightly pasteurized juice were similar to those of juice receiving full pasteurization.
Dynamic Mechanical Analysis for Glass Transitions in Long Shelf‐Life Bread
Authors: HALLBERG L.M. , CHINACHOTI P.
Published: August 2006

Dynamic Mechanical Analysis (DMA) showed three thermal transitions in meal, ready‐to‐eat (MRE) bread, resulting in various degrees of change in the viscoelastic property. The moisture‐dependent transition at an extremely low temperature (‐90°C to – 50°C) was due to humcctants added, while that at a higher temperature T1 was possibly due to ice melting and the polymer components. T1 increased from ∼−10°C at 29% moisture to ∼ 150°C as moisture decreased to 2%. This correlated with hardening of the sample. A moisture independent transition at ∼ 10‐15°C by DMA was identified as a melting process of lipids (shortening). During storage, the magnitude of tan 8 peak decreased but its peak temperature did not change. No evidence of any network could be observed by DMA throughout 3 yr storage.
Nonaccumulation of Residues in Swine Tissue Following Extended Consumption of Deoxynivalenol‐Contaminated Diets
Authors: PRELUSKY DAN B. , TRENHOLM H. LOCKSLEY
Published: August 2006

Several tissues from 62 pigs fed deoxynivalertol (DON)‐contamirtated diets (6.0–7.6 mg DON/kg feed) for periods of 3–7 wk were analyzed to determine if residues accumulated following extended ingestion of the toxin. In the liver, kidney and backfat samples analyzed, trace levels were found, measuring on average 3.0 ± 3.5, 5.0 ± 9.2, and 6.7 ± 9.6 ng DON/g wet tissue, respectively. Only 13% (24/186) of samples had more than 10 ng/g, and of these only two contained more than 50 ng/g. These results indicate that when pigs are fed DON‐contaminated grains, residues do not appear to accumulate in tissues to any appreciable extent.
Fabricated Beef Product: Effect of Handling Conditions on Microbiological, Chemical, and Sensory Properties
Authors: CARTER R.A. , PLIMPTON R. F. , OCKERMAN H.W. , CAHILL V.R. , PARRETT N.A.
Published: August 2006

Total microbial count was not adversely affected by lowering the holding temperature of fabricated beef roast from 60°C to 54°C or by 12 hr holding time. If a reduction in holding temperature is anticipated, then initial roast contamination and sanitation of the food facility are of critical importance. A stabilizing period of 20 min at room temperature (∼23°C) did not decrease yield, but caused a slight lowering of sensory scores. Tenderness was more acceptable in product held at 54°C compared to 60°C. In general, all sensory evaluation ratings were slightly lower with increased holding time.
Kappa‐Carrageenan Effects on the Gelation Properties of Simulated Oven‐roasted Turkey Breast Juice
Authors: BATER BILIG , DESCAMPS OLIVIER , MAURER ARTHUR J.
Published: August 2006

The gelling mechanism in oven‐roasted turkey breast juice and the effects of k‐carrageenan and certain salts were evaluated. In the presence of 2.2% salt and 0.5% phosphate, the soluble protein started to gel at 52°C, and k‐carrageenan started to swell at 46°C during heating and gel at 44°C during cooling. When sodium chloride content was changed to 0% or 4.4% and phosphate content to 0% or 1.2%, k‐carrageenan started to swell at 28°C and gel at 36°C, or swell at 67°C and gel at 55°C, respectively. The protein and k‐carrageenan combination showed a significant (P<0.05) synergistic increase in final gel strength; the effect was increased further (P<0.05) by 0.2% added potassium chloride or calcium chloride.
Modeling Gelation of Egg Albumen and Ovalbumin
Authors: HSIEN YIN LIANG , REGENSTEIN JOE M.
Published: August 2006

The Flory gelation theory and a new protein gelation model were used to investigate the aggregation reactions of egg albumen and ovalbumin. Results showed that 178 to 267 ovalbumin monomers were required to establish the initial ovalbumin gel at the gel point temperature, 81°C. The gel point temperature for egg albumen was 72°C by the Instron and 60°C by protein solubility. The values of the activation energy rate constants for the formation of the different aggregates in the pre‐gel stage suggested that the larger ovalbumin aggregates were more reactive than the smaller ones.
High‐Resolution NMR Detection of Cholesterol Oxides in Spray‐Dried Egg Yolk
Authors: FONTANA A. , ANTONIAZZI F. , CIMINO G. , MAZZA G. , TRIVELLONE E. , ZANONE B.
Published: August 2006

A new approach, alternative to currently available methods, for studying cholesterol oxidation in egg powder is reported. The quantitative analysis of cholesterol oxides was carried out by high‐resolution proton nuclear magnetic resonance (1H‐NMR). The following oxides were isolated from spray‐dried egg powder by rapid chromatographic procedures and detected by selecting “marker”1H‐NMR signals: 7‐ke‐tocholesterol, 7α‐hydroxy‐cholesterol, 7β‐hydroxy‐cholesterol, cholesterol‐α‐epoxide and cholesterol‐β‐epoxide. The quantified cholesterol derivatives ranged from 4.9 to 9.1 ppm with a detection limit of 0.3 ppm (5 μ.g from 16g of matrix). The main usefulness of the method should be in investigating intermediates and products due to chemical transformation of cholesterol during storage and heating of foodstuffs.
Kinetic Parameters for Denaturation of Bovine Milk Lactoferrin
Authors: SÁNCHEZ L , PEIRÓ J.M. , CASTILLO H. , PÉREZ M.D. , ENA J.M. , CALVO M.
Published: August 2006

Kinetic parameters for heat‐induced denaturation of lactoferrin under different conditions were determined over a temperature range 72–85°C. Denaturation of lactoferrin could be described by first‐order reaction kinetics. Lactoferrin is denatured more rapidly in its apo form than in the iron‐saturated form. Both apolactoferrin and iron‐saturated lactoferrin are more heat‐sensitive when treated in milk than in phosphate buffer. Values of change in enthalpy of activation of lactoferrin denaturation are high which indicates that a large number of bonds are broken. The association of lactoferrin with β‐lactoglobulin does not significantly influence the change in enthalpy of activation of lactoferrin denaturation.
Accelerated Maturation of Cheddar Cheese: Influence of Added Lactobacilli and Commercial Protease on Composition and Texture
Authors: TRÉPANIER G. , ABBOUDI M. EL , LEE B.H. , SIMARD R.E.
Published: August 2006

The addition of live and heat‐shocked Lactobacillus casei‐casei L2A and Neutrase© was tested for its ability to accelerate the maturation of Cheddar cheese. An evaluation of physicochemical and rheological properties showed that cheese pH was decreased by bacterial and enzymatic additives, while fracturability and cohesiveness were influenced principally by Neutrase. The integrated process recommended is composed of three parts: first, the addition of live L. casei‐casei L2A to control the undesirable microflora, second, heat‐shocked cells of the same species at a concentration of 1.0%, and third, Neutrase at a concentration not higher than 1.0 × 10‐5 AU/g of cheese. This process led to a good‐quality sharp Cheddar cheese with 60% increase in flavor intensity compared to control cheese.
Tofu Consumption: Effects on Plasma Lipids in Rats
Authors: ROUSSEL A.M. , RAVEL A. , FAURE P. , ALARY J. , FAVIER A.
Published: August 2006

Our objective was to determine the effect of a diet rich in tofu (soybean curd) on the main blood components of rats. This was done in comparison to diets with casein, soybean proteins or soybean oil, enabling the observed biological effect to be related to the composition of the tofu. Animals on the tofu diet had very low cholesterol levels and an acceptable HDL cholesterol / total cholesterol ratio. Growth and amino acid profile were also adequate, but the bioavailability of trace elements decreased.
Cross‐Linking of Myosin Heavy Chains from Cod, Herring and Silver Hake During Thermal Setting
Authors: CHAN J.K. , GILL T.A. , PAULSON AT.
Published: August 2006

Cross‐linking of myofibrillar proteins extracted from cod (Gadus morhua), herring (Clupea harengus) and silver hake (Merluccius bilinearis) was studied in 0.6M NaCl, pH 6.5 at 40°C and evaluated turbidimetrically and by SDS polyacrylamide gel electrophoresis coupled with l‐ethyl‐3‐(3‐dimethylaminopropyl) carbodiimide as a zero‐length crosslinker. Turbidities of heat‐treated cod and silver hake myofibril/myosin solutions were significantly higher than those of herring. Electrophoretic results showed that the myosin heavy chain (MHC) was the principal myofibrillar protein cross‐linked to form a polymerized complex during the heat treatment. Cross‐linking ability of MHC from the three fish species was different; herring MHC formed only small polymers (n≦3) but cod and silver hake MHC formed both small and large polymers (n≦6).
Bromophenol Distribution in Salmon and Selected Seafoods of Fresh‐ and Saltwater Origin
Authors: BOYLE J.L. , LINDSAY R.C. , STUIBER D. A.
Published: August 2006

Analysis of saltwater Pacific salmon (Onchorynchus sp.) showed that sufficient concentrations of bromophenols were present in saltwater salmon to provide sea‐, brine‐, or iodine‐ like flavor notes, but the compounds were virtually absent in spawning run ocean and prime condition Great Lakes freshwater salmon. Octanol/water partition coefficients revealed that bromophenols would be readily absorbed by fish from the diet. Analysis of marine fish, crustaceans, and molluscs also revealed notable concentrations of bromophenols in all samples. Only sporadic, low concentrations of bromophenols were found in freshwater fish. The data support the hypothesis that simple bromophenols are widely distributed in marine species via the food chain.
Bacteriocidal and Mutagenic Effects of Ozone on Shrimp(Penaeus monodon) Meat
Authors: CHEN HSING‐CHEN , HUANG SHIH‐HAO , MOODY MICHAEL W. , JIANG SHANN‐TZONG
Published: August 2006

We examined solubility and stability of ozone in shrimp‐meat extract (SME), bacteriocidal effect of ozone on shrimp‐meat microorganisms, mutagenicity of ozonated shrimp meat, and ozonolysis of DNA. The saturated concentration (1.4 mg‐O3/L) of ozone in SME was lower than in 2% saline or distilled water at 5 and 25°C. Upon standing for 25 min after ozonation, ozone exhibited the same decomposition rate (2.7%/min) in 5 and 25°C SME. Among 9 bacterial strains tested, Salmonella typhimurium was more resistant to ozone in shrimp meat. Mutagen was not detected in shrimp meat when it was ozonated in saline. Ozone in saline (less than 5 mg‐O3/L) could lyse M13 RF DNA in Escherichia coli and single‐stranded DNA in phage M13 outside bacterial cell, within 30 min.
Stable Clouding Agent from Isolated Soy Protein
Authors: KLAVONS JEROME A. , BENNETT RAYMOND D. , VANNIER SADIE H.
Published: August 2006

In a dilute suspension the stability of soy protein particles equalled or surpassed that of orange juice prepared from concentrate during short‐term storage at 4°C. Soluble soy protein produced a stable cloud only when soluble pectin was present in the incubation medium as the particles were forming. In the absence of soluble pectin the nascent soy protein particles rapidly aggregated. This soy protein based clouding agent may provide a natural and healthy alternative to oil‐derived clouding agents. The stabilization of such suspended soy protein particles also provides a model system that may be comparable to orange juice cloud for stability studies.
Assay Conditions Effect on β‐Galactosidase Activity from Kluyveromyces lactis
Authors: PIVARNIK LORI F. , RAND ARTHUR G.
Published: August 2006

β‐galactosidase, derived from Kluyveromyces lactis was assayed for activity using lactose, buffered at pH 6.5 with 0.02M potassium phosphate, and reconstituted nonfat dry milk (NFDM) substrates. Variations in buffer strength, potassium ion concentration and water quality were evaluated. Assay under similar conditions using NFDM and buffered lactose resulted in 4.3 and 6.6 units of activity, respectively. Increasing buffer strength to 0.1M potassium phosphate resulted in a 20% decrease in lactase activity units. Addition of potassium ions, as 0.5M KC1, in the enzyme preparation resulted in an increase in observed activity using both assay systems with a greater impact (160% increase) using NFDM vs buffered lactose (120% increase) as the substrate.
Consumer Acceptability of Cooked Stored Ground Turkey Patties with Differing Levels of Phosphate
Authors: CHAMBERS LEIGH , IV EDGAR CHAMBERS , BOWERS JANE R.
Published: August 2006

The acceptability of fresh and stored, cooked, ground turkey patties without added phosphate or with 0.25% or 0.5% added sodium tri‐polyphosphate (STP) was determined by 100 consumers. Turkey patties without phosphate were less acceptable than those with 0.5% added STP. Consumers (26) who repeated the study five times indicated that stored samples containing 0.25% and 0.5% STP were liked more and the 0.5% treatment had more meaty flavor than those samples without phosphate. Samples containing 0.5% STP were found less firm and more juicy than the other samples. The consumers scored off‐flavor inconsistently.
Extraction and Activity of Carnosine, a Naturally Occurring Antioxidant in Beef Muscle
Authors: CHAN K. M. , De CKER E. A. , MEANS W. J.
Published: August 2006

Several methods were tested to produce a carnosine‐containing antioxidant extract from beef muscle. Heat treatments, ultrafiltration and demineralization decreased total iron and hemin concentrations and increased antioxidant activity of a beef extract (2:l; water:muscle). Antioxidant activity of treated extracts was affected little by freeze‐drying but was increased by vacuum oven‐drying. Vacuum oven‐dried (VOD), demineralized, 100°C heated extract had the greatest antioxidant activity followed by VOD ultrafiltration permeate and VOD 100°C heated extract. A beef extract high in carnosine and low in prooxidants could have potential as a natural antioxidant.
Heating and Texture Profiles of Packaged Pasteurized Beef Loin Steaks from Precooked Roasts
Authors: COOKSEY K. , KLEIN B.P. , McKElTH F.K.
Published: August 2006

Precooked beef loin steaks obtained from waterbath cooked roasts, were oasteurized usinge three different temoeratures (65° 85° and 100°C) and rimoved after reaching internal temperatures of 60°, 70° and 80°C. Temperatures of the steaks were monitored at three locations during heating and cooling. Steaks heated to internal temperatures close to the cooking water temperatures had the least differences in temperature between layers. Total cooking losses increased (P<0.05) as internal endpoint temperatures and pasteurization water temperature increased. Texture profiles of steaks cut from precooked roasts were similar to pasteurized steaks.
High‐Protein Texturized Products of Defatted Soy Flour, Corn Starch and Beef: Shelf‐Life, Physical and Sensory Properties
Authors: PARK J. , RHEE K.S. , KIM B.K. , RHEE K.C.
Published: August 2006

Selected mixes consisting of Bf [high‐beef (29%) low‐fat (2.96%)], bf [low‐beef (20%) low‐fat] and BF [high‐beef high‐fat (5%)] which incorporated raw beef, defatted soy flour, and corn starch were extruded in a single‐screw extruder. The products had no flavor additives and trained sensory panelists detected hay‐like, beany or grainy flavors. Bf extrudate was more expanded than BF extrudate and rated least hard by the sensory panel, whereas bf extrudate was least susceptible to lipid oxidation. Bf and bf extrudates showed microstruc‐tures with large air cells. All three showed advantages of beef and soy flour in amino acid and fatty acid compositions, respectively, and were microbiologically safe during prolonged storage at 37°C.
Dietary α‐Tocopheryl Acetate Enhances Beef Quality in Holstein and Beef Breed Steers
Authors: ARNOLD R.N. , SCHELLER K.K. , ARP S.C. , WILLIAMS S.N. , SCHAEFER D.M.
Published: August 2006

The effect of long‐term feeding (252 days) of three supplemental levels of α‐tocopheryl acetate (actual 0, 360 and 1290 IU/head/day) on meat quality was evaluated in Holstein and beef breed steers. Tissue vitamin E concentrations were increased by each increment of supplementation. The color display life of fresh beef under simulated retail conditions was extended 2 to 5 days by vitamin E and lipid oxidation was markedly reduced. Microbial population was not affected by level of supplementation. No deterioration in sensory quality occurred for steaks from supplemented steers that were displayed until the time steaks from unsupplemented steers discolored.
Dietary Antioxidants and Storage Affect Chemical Characteristics of ω‐3 Fatty Acid Enriched Broiler Chicken Meats
Authors: AJUYAH A. O. , AHN D.U. , HARDIN R. T. , SIM J. S.
Published: August 2006

The influence of feeding full‐fat flax seed with and without dietary antioxidants to 6‐wk old male Hubbard chickens, on chemical characteristics of cooked white and dark meats was assessed. Level of dietary ω‐3 fatty acid and dietary antioxidant significantly influenced the ω‐3 PUFA compositions of meat lipids. Addition of antioxidants, especially mixed tocopherol plus canthaxanthin, to the diet significantly reduced concentrations of malonaldehyde and total volatiles in the enriched meat, particularly dark meat. Broiler meats enriched with omega‐3 fatty acids could be stabilized by incorporation of natural antioxidants.
Nonane as a Radiolytic Product in Irradiated Bacon
Authors: SINGH HARWANT , GUERRERO ABRAHAM , KREMERS WALTER
Published: August 2006

Formation of nonane in irradiated bacon has been confirmed by gas chromatographic/mass spectrometric (GC/MS) analysis of irradiated nitrogen‐flushed homogenized bacon in sealed glass vials. Unirra‐diated bacon did not show the presence of nonane under similar conditions.
Protease Inhibitors Affect Physical Properties of Arrowtooth Flounder and Walleye Pollock Surimi
Authors: REPPOND K. D. , BABBITT J. K.
Published: August 2006

The effects of protease inhibitors from potato, bovine plasma and egg white on the punch, torsion and color tests of arrowtooth flounder and pollock surimi were determined. At 2% addition, the inhibitors increased the strength of arrowtooth gels while variable results were found with pollock gels. Bovine plasma produced a gel with a yellow hue while the gel with potato inhibitor was darkest.
Bacterial Growth and Volatile Compounds in Yoghurt‐Type Products from Soymilk ContainingBifidobacterium ssp
Authors: MURTI TRIDJOKO W. , BOUILLANNE CHRISTIAN , LANDON MICHÈLE , De SMAZEAUD MICHEL J.
Published: August 2006

The growth of bacteria normally used to produce yoghurt was compared in soymilk and cow milk. Whether or notBifidobacterium ssp. was present, fermented soymilks [soyoghurt (S), soyoghurt + bifi‐dobacteria (SB)] were less acidic than fermented cow milks [yoghurt (Y), yoghurt + bifidobacteria (YB)]. When bifidobacteria were present (in SB), streptococci were more numerous than lactobacilli. Bifidobacteria in YB stimulated maximal growth of both yoghurt bacteria. In comparison to nonfermented milks, acetaldehyde and diacetyl increased in all cultures. Ethanol increased only in S/SB and acetone was detected only in Y/YB. Quantities of volatile products in Y/'YB were slightly lower than those in Y/S. In all cultures, n‐hexanal was almost totally absent.
Reference Materials for Calibrating Probes Used for Measuring Thermal Conductivity of Frozen Foods
Authors: TONG C.H. , SHEEN S. , SHAH K.K. , HUANG V.T. , LUND D.B.
Published: August 2006

Reference materials which contained either 8% or 10% bentonite pastes and very fine pure copper powder (300 mesh, 30–.55%), provided thermal conductivities ranging from 0.9 to 1.9 W/mK. These materials were used to calibrate probes for measuring thermal conductivity of frozen food materials. Thermal conductivity values measured by the steady‐state (parallel plate) method, the unsteady‐state heat transfer (heating curve) method, and the probe method agreed within 5%. Although experimental density and heat capacity data of copper‐filled bentonite pastes agreed with a mass average value of component properties, measured thermal conductivity values were much lower than the volume fraction average values.
Storage Changes in Anthocyanin Content of Red Raspberry Juice Concentrate
Authors: WITHY L. M. , NGUYEN T. T. , WROLSTAD R. E. , HEATHERBELL D. A.
Published: August 2006

Anthocyanins from red raspberry juice concentrates were extracted with acidified ethanol and methanol and separated by high performance liquid chromatography. Six anthocyanin peaks were identified as cyanidin‐3‐sophoroside (cy‐3‐sop), cyanidin‐3‐glucorutinoside (cy‐3‐glru), cyanidin‐3‐glucoside (cy‐3‐gl), cyanidin‐3‐rutinoside (cy‐3‐ru), pelargonidin‐3‐sophoroside (pg‐3‐sop), and pelargonidin‐3‐glu‐corutinoside (pg‐3‐glru). Relative proportions of individual anthocyanins were determined by comparing peak areas. The proportions of cy‐3‐sop, cy‐3‐glru and cy‐3‐gl in particular changed greatly on storage for 3 mo at + 20°C. Minor changes occurred when the raspberry juice concentrate was stored at −20°C.
Post‐packaging Pasteurization Reduces CIostridiur perfringens and Other Bacteria in Precooked Vacuum‐packaged Beef Loin Chunks
Authors: COOKSEY K. , KLEIN B.P. , McKEITH F.K. , BLASCHEK H.P.
Published: August 2006

Precooked beef loin chunks were vacuum packaged after inoculation with Clostridium perfringens vegetative cells or spores. The control group was uninoculated. Chunks were either nonpasteurized or pasteurized, and stored at 4°C for up to 85 days. Pasteurization reduced populations of vegetative cells (VC) and vegetative cells from spores (VCS) of C. perfringens on beef chunks throughout 85 days of refrigerated storage. Without pasteurization, constant populations of VC and VCS were maintained for 28 and 65 days, respectively. Indige‐nous microflora populations of nonpasteurized beef chunks increased for up to 28 days and remained high thereafter. Pasteurization prevented the microflora from exceeding populations of 200 log10/cm2 (surface) or mL (broth) for 85 days of storage. Pasteurization increased the shelf‐life of precooked beef loin chunks.
Three Methods for Determining Nonheme Iron in Turkey Meat
Authors: AHN D.U. , WOLFE F.H. , SIM J.S.
Published: August 2006

The ferrozine, the Schricker and modified Schricker methods were used to measure the non‐heme iron in raw and cooked turkey meat. The ferrozine method gave the lowest non‐heme iron values, while results from the Schricker and modified Schricker were not different (p<0.05). When hemoglobin (Hb) was added to breast meat, how‐ever, differences (p<0.05) between the Schricker and modified Schricker, and Schricker and ferrozine methods were observed in cooked meat with NaCl. Cooking and addition of NaCl caused increase in measured nonheme iron content and had a synergistic effect on the release of nonheme iron in meat.
Oil‐soluble Surfactants Have Little Effect on Competitive Adsorption of α‐Lactalbumin and β‐Lactoglobulin in Emulsions
Authors: DICKINSON ERIC , OWUSU RICHARD K. , TAN SZE , WILLIAMS ANDREA
Published: August 2006

Protein surface concentrations in emulsions stabilized by α‐lactalbu‐min (α‐la), β‐lactoglobulin (β‐lg) and their mixture were studied with various amounts of oil‐soluble surfactant present during homogenization. Three different surfactants were considered: diethyl glycol n‐dodecyl ether (C12E2), sorbitan monooleate (Span 80), and glycerol monostearate (GMS). In n‐tetradecane‐in‐water emulsions, low con‐centrations of C12 E2or Span 80 resulted in a smaller average droplet size and a greater total protein surface coverage; we found the opposite effect at high surfactant concentrations. The effect of GMS in soybean oil‐in‐water emulsions was slight. In emulsions containing α‐la+β‐Ig, separate surface coverages of the whey proteins did not differ significantly. The competitive adsorption of milk proteins in food emulsions is unlikely to be affected by surface‐active impurities present in typical food oils.
Rheological Properties of Dried Squid Mantle Change on Softening
Authors: KUGINO MUTSUKO , KUGINO KENJI , WU ZI‐HUA
Published: August 2006

TO CLARIFY differences between raw squid and softened dried squid, dried squid mantle was softened under various conditions, degree of swelling and certain properties were measured, and the musculature was examined by electron microscopy. Swelling the dried squid to the original level of raw squid required softening in three steps: presoaking, alkali‐soaking, and post‐soaking. The alkali‐soaking was mainly responsible for the swelling effect. Resulting properties were largely changed from those of raw squid. Electron microscopy showed much water permeation throughout the muscle fibrils and fibers, while there was almost no permeation of water inside the individual fibrils.
Factors Affecting 1‐Octen‐3‐ol in Mushrooms at Harvest and During Postharvest Storage
Authors: MAU JENG‐LEUN , BEELMAN ROBERT B. , ZIEGLER GREGORY R.
Published: August 2006

Harvesting experiments revealed that immature whole mushrooms with closed veils had higher 1‐octen‐3‐0l levels than more mature whole mushrooms with open veils. The l‐octen‐3‐01 content of the gills was higher in immature mushrooms with closed veils, gradually decreased with maturity as the veil opened, and finally increased after the gills were well exposed. Postharvest experiments demonstrated that storage temperature influenced the activity of lipoxygenase‐hydroperoxide lyase, but no differences in 1‐octen‐3‐01 content were observed. Enzyme activity as well as 1‐octen‐3‐01 content decreased during storage. Addition of calcium chloride to irrigation water, employed to improve quality and shelf life of fresh mushrooms, increased the amount of l‐octen‐3‐01 immediately after harvest.