bluuebunny/crossref_metadata_2025 huggingface dataset:
Tetrathionate Protects Proteolytic Activity of Simulated Papaya Latex and Crude Papain
Authors: ARTEAGA G.E. , NAKAI S.
Published: August 2006

Sodium tetrathionate (TT) was assessed for its possible protection of proteolytic activity (PA) of rehydrated crude papain during drying and storage. The addition of 1% TT significantly decreased the loss of PA of rehydrated crude papain after being oven dried at 55°C. This protection of PA was 15–20% higher than that from metabisulfite. Crude papain with 1% TT lost 20% of PA and with metabisulfite lost 45% of PA in 13 wk at room temperature. Results suggest TT may decrease loss of PA during papaya latex processing and storage of crude papain.
Effect of Irradiation on Total Glycoalkaloids in Kennebec and Russet Burbank Potatoes
Authors: MONDY N. I. , SEETHARAMAN K.
Published: August 2006

Effect of irradiation and storage conditions following irradiation on total glycoalkaloids (TGA) of Russet Burbank and Kennebec potatoes stored 4 and 12 wk was investigated. TGA increased significantly (p < 0.005) immediately following irradiation in both cultivars, but decreased upon storage. TGA was higher in Kennebec than Russet Burbank often exceeding levels considered safe for human consumption. At 5°C TGA was higher in tubers stored in paper as compared to polyethylene, while at 20°C this was reversed.
Relative Role of Individual Phospholipids on Thiobarbituric Acid Reactive Substances Formation in Chicken Meat, Skin and Swine Aorta
Authors: PIKUL JAN , KUMMEROW FRED A.
Published: August 2006

Fatty acid profiles and distribution of individual phospholipids (PL) in the total PL were determined in chicken meat and skin and swine aortas, and the contribution of each PL to malondialdehyde (MDA) formation was studied. Results indicate that phosphatidyl choline (PC) and phosphatidyl ethanolamine (PE) produced 70‐77% of the total PL MDA while 16‐25% of the MDA was formed by phosphatidyl inositol (PI) and phosphatidyl serine (PS). Much lower concentrations of MDA (3‐6%) were formed by sphingomyelin (SP), cardiolipin (CL) and lysophosphatidyl choline (LyPC). In all analyzed tissues, both the MDA concentration and the percentage of polyenoic fatty acids, especially arachidonic acid, were highest in PI followed by PE, PS, PC, CL LyPC, and SP.
Enthalpy of Denaturation and Surface Functional Properties of Heated Egg White Proteins in the Dry State
Authors: KATO AKIO , IBRAHIM HISHAM R. , WATANABE HIROYUKI , HONMA KAZUO , KOBAYASHI KUNIHIKO
Published: August 2006

The enthalpy of denaturation (ΔH) and surface properties of proteins were related to elucidate the mechanisms of foaming and emulsifying properties by using various heated egg white proteins in the dry state. Foaming and emulsifying properties of all sample proteins were greatly increased with a decrease in the enthalpy of denaturation as determined by differential scanning calorimetry analysis. In plots, foaming and emulsifying properties correlated linearly with ΔH values for various dry‐heated egg white proteins. Thus, the enthalpy of denaturation of proteins seemed to be a significant structural factor governing surface functional properties.
Effects of Gamma Irradiation at ‐78°C on Microbial Populations in Dairy Products
Authors: HASHISAKA A.E. , MATCHES J.R. , BATTERS Y. , HUNGATE F.P. , DONG F.M.
Published: August 2006

The effect of low temperature (‐78°C) gamma irradiation was investigated on microbial populations in selected dairy products to determine the irradiation dosage needed to produce commercially sterile dairy products for immunosuppressed patients. 40 kGy irradiation was sufficient to sterilize ice cream and frozen yogurt, but not mozzarella or Cheddar cheeses. Up to 8 wk continued incubation of the 40 kGy irradiated products at 7°C or 35°C resulted in no resuscitative growth in ice cream or yogurt, but identifiable growth in the cheeses. The 12D for B. cereus preinoculated into cheese and ice cream was 43‐50 kGy.
Effects of Temperature on Viscoelastic Properties and Activation Energies of Whey Protein Gels
Authors: KATSUTA K. , KINSELLA J.E.
Published: August 2006

The creep behavior of gels prepared with 10‐15% whey protein was measured at 15‐75°C. Gels prepared with 12‐15% protein were thermorheologically simple, although their action was not totally consistent with Williams‐Landel‐Ferry (WLF) criteria. Gels made with less than 11% protein were more sensitive to temperature than those containing more than 11% protein and their thermal viscoelastic action was not consistent with polymer theory. The apparent activation energy (ΔHa) of the gels decreased with increasing temperatures and noncovalent forces were important in maintaining gel structures.
Dynamic Headspace Concentration and Gas Chromatography of Volatile Flavor Components in Peach
Authors: NARAIN NARENDRA , HSIEH THOMAS C.‐Y. , JOHNSON CHARLES E.
Published: August 2006

Dynamic headspace concentration was used to trap peach flavor volatiles from a promising cultivar under development. Separation and identification of components were by high resolution gas chromatography and mass spectrometry. One hundred ten compounds including alcohols, aldehydes, alkanes, esters, ketones, aromatic hydrocarbons, sulfur‐containing compounds and some miscellaneous compounds were positively or tentatively identified. Forty‐six compounds were positively identified in peach for the first time.
Acid‐Blanching and EDTA Effects on Yield, Quality and Microbiological Stability of Canned Mushrooms
Authors: OKEREKE AMECHI , BEELMAN ROBERT B.
Published: August 2006

A new process involving acid‐blanching and addition of ethylenediaminetetra acetic acid (EDTA) to canning bring (ABC process) was compared with the standard commercial method (SCM) for effects on yield, quality and microbiological stability of canned mushrooms. Yields were not significantly affected by the ABC process compared to the SCM, but the ABC process resulted in significant improvement in color and texture of the canned products. Spoilage from natural mcsophilic and thermophilic bacteria of cans receiving less than recommended thermal process was significantly reduced by the ABC compared to the SCM process. Comparison of the ABC process with the SCM (Fo 7.5 vs 15) in a commercial cannery confirmed the feasibility and potential of the ABC process at reduced Fo to improve quality and increase microbial stability of canned mushrooms.
Effects of Low Temperature and Modified Atmosphere on Sugar Accumulation and Chip Color in Potatoes (Solanum tuberosum)
Authors: PARKIN KIRK L. , SCHWOBE MARLENE A.
Published: August 2006

Storage of Norgold and Russet Burbank tubers at 3°C in air led to accumulation of sucrose and hexose and a decline in chip color quality to unacceptable levels (Hunter L values less than 40) within 2 wk. Storage in modified atmospheres of 1000 ppm ethylene in air and low oxygen delayed decline in color by 6‐8 wk compared with storage in air. Storage in 1000 ppm ethylene apparently reduced rate of conversion of sucrose to hexose. The low oxygen atmosphere appeared to reduce extent of sucrose accumulation and rate of sucrose conversion to hexose during storage.
Correlation of Extrudate Infusibility with Bulk Properties using Image Analysis
Authors: BARRETT ANN H. , ROSS EDWARD W.
Published: August 2006

Corn meal extrudates were produced using process conditions designed to obtain various product structures. Extrudates were infused with a particle‐containing, high melting point lipid suspension, a process used to produce calorically dense components for military rations. Image analysis was used to estimate the degree of particle penetration into the extruded matrices and determine cell size distributions. Infusion uniformity was correlated with structural attributes, such as density, expansion, and average cell size.
Development of a Colorimetric, Second Generation Nucleic Acid Hybridization Method For Detection of Salmonella in Foods and a Comparison With Conventional Culture Procedure
Authors: WILSON S.G. , CHAN S. , DEROO M. , VERA‐GARCIA M. , JOHNSON A. , LANE D. , HALBERT D.N.
Published: August 2006

A new, highly specific colorimetric DNA hybridization method (cDNAH) for detection of Salmonella in foods was developed. It detected 355/362 strains representing 206/213 serovars of Salmonella, and showed no cross‐reactivity with 32 different non‐Salmonella species, including a variety of Enterobacter and Citrobacter species. The cDNAH method was compared with the BAM/AOAC culture method in two studies: (1) with 20 different inoculated and uninoculated foods overall agreement between the two methods was 99%. (2) with naturally contaminated foods at two independent sites agreement with culture was 99.8% where 9/404 samples were positive for Salmonella.
Microwave Energy Effects on Quality of Some Seed Oils
Authors: YOSHIDA HIROMI , HIROOKA NOBUHISA , KAJIMOTO GORO
Published: August 2006

Effects of microwave heating were investigated on chemical properties of seed oils in relation to tocopherol contents. For assessing quality of oils (linseed, soybean, corn, olive, and palm) during microwave treatments, peroxide, thiobarbituric acid, carbonyl and anisidine values were determined. As the amount of polyunsaturated fatty acids in oils increased the index for the chemical properties increased. After 8‐10 min heating the amount of tocopherols decreased substantially in linseed, olive and palm oils, whereas that in corn and soybean oils was still ca. 90%. Thus, the reduction in tocopherols in oils is not necessarily in agreement with chemical properties of the oils.
Effect on Retortable Pouch Heat Transfer Coefficients of Different Thermal Processing Stages and Pouch Material
Authors: LEBOWITZ SAMUEL F. , BHOWMIK SANTI R.
Published: August 2006

Apparent heat transfer coefficients (h) were determined for the come‐up, heating, and cooling cycles of thermal processing for retortable pouches heated by circulating hot water under overriding air pressure. Values for h were converged on by a computer‐based optimization method that incorporated process data, a finite difference model, and optimization criteria. For retortable pouches thermally processed in circulating water under overriding air pressure, h values for the come‐up, heating, and cooling cycles were found not significantly different (95% confidence). This indicates that in mathematical models a constant h value may be assumed for the three thermal processing stages. Also, there was no significant difference between h values for aluminum foil/plastic laminate pouches and all‐plastic pouches during the combined come‐up and heating stages. Thus, the same h value for a given process is applicable to either pouch type.
Effect of Processing on the Soluble Sugars of Brassica Seeds
Authors: SHAHIDI F. , NACZK M. , MYHARA R.M.
Published: August 2006

The effect was studied of solvent extraction with absolute or 95% methanol with or without 10% ammonia and hexane, of low‐molecular weight carbohydrates from rapeseed, canola and mustard seed. Rape‐seed of Midas and Hu You 9 (Chinese) varieties, cariola (low glucosinolate, low erucic acid rapeseed) of Triton cultivar and Domo mustard seed were studied. Soluble sugar of hexane‐extracted meals was 6.17 to 7.56%. Sucrose and stachyose were major sugars, and raffinose was in smaller amounts. Extraction of rapeseed and mustard seed with ammonia (10% w/w) with absolute or 95% (v/v) methanol reduced soluble sugars by up to 82%; sucrose and raffinose were extracted more efficiently than stachyose. The total soluble flatulence‐causing sugars was lowered by up to 69%.
Correlation Between Two Variables Each Containing Random Error: Application to Data on Texture and Muscle pH
Authors: CHUNG SIEW LIAN , TAN HOCK SENG
Published: August 2006

A new method is applied in the determination of correlation coefficient between two variables each containing random error. Using data on properties of scallop meat, the correlation coefficients estimated using the new method differed as much as 11% from those estimated using the conventional method. The conventional method is correct only when the number of replicates on all samples for all variables is equal.
Sensory and Chemical Characteristics of Precooked Mircrowave‐Reheatable Pork Roasts
Authors: BOLES J.A. , JR. F.C. PARRISH
Published: August 2006

Boneless pork shoulder pieces were pumped to 10% of original weight with brine to give 1% salt and one of the following at 0.3% in the final product: phosphate, ascorbic acid or sodium ascorbate. Sensory evaluation and TBA assay were done on precooked microwave reheated roasts that had been stored for 7, 14, and 28 days at 4°C. Phosphate‐treated roasts were scored significantly more tender, juicy, flavorful and palatable than the other treatments and control. TBA numbers were lower for ascorbic acid‐treated and sodium ascorbate‐treated roasts than for phosphate‐treated and control roasts. An acceptably palatable, value‐added, precooked, boneless pork shoulder roast designed for microwave cookery was produced.
Physical and Sensory Characteristics of Low‐Fat Fresh Pork Sausage Processed with Various Levels of Added Water
Authors: AHMED P. O. , MILLER M. F. , LYON C. E. , VAUGHTERS H. M. , REAGAN J. O.
Published: August 2006

The acceptability of low‐fat pork sausage, formulated by replacing fat with added water, was studied. Six sausage blends, consisting of three fat levels (15, 25 and 35%) and two levels of added water (3 and 13%) were stratified across two packaging treatments, chubpacks or mechanically formed patties. Increased amounts of added water in low‐fat sausage resulted in cooking losses, color and textural characteristics similar to control sausage. Sensory panel ratings did not differ between sausage formulated to contain 35% fat (3% added water) and those containing 15% fat. Acceptable lower fat pork sausage may be produced with 15% fat if water is used for the replacement of fat.
Comparison of Homogenization by Blending or Stomaching on the Recovery of Listeria monocytogenes from Beef Tissues
Authors: DICKSON JAMES S.
Published: August 2006

Homogenization by blending or stomaching was compared for the recovery of Listeria monocytogenes from inoculated intact beef tissue. There were no differences in numbers of recovered bacteria (P>0.10) attributable to either homogenization time or method. Fewer viable bacteria (P<0.05) were recovered in phosphate buffer than either buffered peptone water or 2% trisodium citrate buffer. Tween 80 increased the numbers of bacteria recovered from fat tissue (P<0.05). Stomaching is an acceptable method for homogenizing samples for Listeria analysis.
Effect of Sulphur Dioxide and Storage Temperature on the Sensory Properties of Clarified Apple Juice
Authors: McDANIEL M.R. , LEDERER C.L. , FLORES J.H. , HEATHERBELL D.A.
Published: August 2006

Red Delicious apple juice was processed by ultrafiltration (UF) with SO2 (minimum oxidation) and without SO2 (maximum oxidation) and stored for 12 months at 2°C or 20°C. After storage, a trained panel evaluated the juices using descriptive analysis. The treatments (±SO2 2°C and 20°C) were analyzed for pH, total acidity, soluble solids, free SO2, and total phenols. A sharp decline in total phenols in the treatments without SO2 indicated that oxidation had occurred. Apple juice with minimum oxidation (+ SO2) was scored significantly higher in fresh apple aroma than the oxidized juice (‐SO2). Juice stored at 20°C was significantly less estery and stronger in chemical off‐odor than juice stored at 2°C.
Production of Hypoallergenic Rice by Enzymatic Decomposition of Constituent Proteins
Authors: WATANABE MICHIKO , MIYAKAWA JUNKO , IKEZAWA ZENRO , SUZUKI YASUHIRO , HIRAO TETSUJI , YOSHIZAWA TAKASHI , ARAI SOICHI
Published: August 2006

A method is proposed to produce hypoallergenic rice usable for patients with rice allergy. Newly harvested rice grains were dipped in carbonate (pH 9) containing glycerin monooleate and Actinase and then the mixture was exposed to a reduced pressure for degassing. The degassed mixture was incubated at 37°C for 24 hr to hydrolyze proteins. The process produced rice grains from which the major allergenic globulin was decomposed. The product was evaluated by the radioallergosorbent test (RAST), with the result that its RAST value suggested negative allergenicity in most cases. The product was clinically administered to 7 patients with atopic dermatitis and no allergic reaction was observed in 6 of the 7.
Effect of Heat‐Treatment of Wheat Flour on Pancake Springiness
Authors: SEGUCHI MASAHARU
Published: August 2006

Pancakes baked with heat‐treated wheat flour increased in springiness (recovery from compression) and decreased in gumminess. Brabender Amylograph tests of heat‐treated wheat flours (at 120°C for 0, 1.0, 2.0, 3.0, and 5.0 hr) also showed the first viscosity‐increase of the flour‐water slurries started at lower temperatures when duration of the heat‐treatment was increased. The property changes brought about by heat‐treatment are consistent with properties of chlorinated wheat flour.
Browning and Amino Acid Loss in Model Total Parenteral Nutrition Solutions
Authors: LABUZA T. P. , MASSARO SARAH A.
Published: August 2006

The kinetics of browning and amino acid loss due to the Maillard reaction was studied in model total parenteral nutrition (TPN) systems containing glucose and either lysine, tryptophan, and cysteine alone or in combination. Cysteine systems showed the highest molar rate of browning while lysine showed the slowest rate. The molar rate of browning with all amino acids combined was significantly less than that of the sum of the individual rates, indicating interactions or inhibition. TPN electrolytes had no significant effect on the browning rate. The amino acids showed an initial rapid pseudo‐first‐order decrease in concentration followed by an apparent recovery and stabilization at an equilibrium concentration of about 60‐80% of the original level.
Oxygen Absorption Properties of Powdered Iron
Authors: KLEIN TORSTEN , KNORR DIETRICH
Published: August 2006

Powdered iron with a particle size < 10 μm was used as the basic oxygen scavenging system in air‐filled glass containers. The scavenger was tested unpackaged or sealed in polyethylene pouches. Scavenger concentration and packaging system affected rates of oxygen removal. Relative humidity markedly influenced the effectiveness of the oxygen scavenger system. At 98% RH, oxygen concentration in air‐filled containers reached 1.6% after 21 hr, while one‐half of the oxygen remained at 65% RH. Overall, the data suggest =1 to 1.5% oxygen removed per hour at 22 ± 2°C depending on the RH values of the system.
Low‐fat Frankfurters with Elevated Levels of Water and Oleic Acid
Authors: PARK J. , RHEE K. S. , ZIPRIN Y. A.
Published: August 2006

The effects of simultaneous incorporation of maximum allowable levels of water and high‐oleic sunflower oil (HOSO) on frankfurter properties were investigated. The formulation changes generally had little effect on processing yield. Frankfurters formulated with HOSO were 180‐241% higher in the ratio of total monounsaturated fatty acids to total saturated fatty acids when compared to control products with similar total fat levels. Consumer‐panel sensory data and instrumental texture profile data indicated that low‐fat (14‐16%), high‐water, HOSO frankfurters‐ were as acceptable as control frankfurters with 28% fat (all‐animal fat) and did not have the texture problems observed previously with low‐fat, HOSO frankfurters without extra added water.
Influence of Preheating Skimmilk on Water‐holding Capacity of Sodium Salts of Caseinates and Coprecipitates
Authors: KNEIFEL WOLFGANG , ABERT THOMAS , LUF WOLFGANG
Published: August 2006

The effect of different preheat treatments of milk on the water‐holding capacity of the corresponding sodium caseinates made under laboratory conditions was investigated. Unheated skimmed milk, and milks heated under conditions ranging from 60°C to 120°C for 1 min, respectively, were used for the manufacture of the caseinates. Water‐holding capacity was estimated using a method involving equilibration of the powder with excess water and measurement of the volume of released water. Water‐holding progressively increased with heating, whereby with 120°C/1 min more than two‐thirds of the dispersion volume tested was retained. The whey protein content of the caseinates also varied according to temperature and water‐holding capacity.
Lipid Composition and Hydration Characteristics of Lung Protein Isolates Defatted by Several Solvents
Authors: ALCOCER M.J.C. , ARÊAS J.A.G.
Published: August 2006

Different portions of a protein isolate from bovine lungs were exhaustively defatted by solvents of varying polarities. Phospholipids, cholesterol and cholesterol esters, free fatty acids, mono‐, di‐ and triacylglycerols were quantitatively determined in the extracts. Their amount was dependant on the polarity of the solvent employed. Neutral lipids were quantitatively removed by all solvents whereas the amount of phospholipids extracted increased with solvent polarity. The water monolayer capacity of the defatted protein (obtained by the BET equation) showed an increase up to the maximum with the increase of the residual lipid content (determined by Folch wash). The results indicated that more protein polar sites were exposed when the lipid fraction (mainly phospholipids) was present.
Effects of Dietary Oils and α‐Tocopherol Supplementation on Membranal Lipid Oxidation in Broiler Meat
Authors: ASGHAR A. , LIN C.F. , GRAY J.I. , BUCKLEY D.J. , BOOREN A.M. , FLEGAL C.J.
Published: August 2006

The effects of different dietary oils and α‐tocopherol on the fatty acid composition of mitochondrial and microsomal lipids of broiler muscle and their lability to NADPH‐induced peroxidation were investigated. Fatty acid composition of both neutral lipids and phospholipids of mitochondria and microsomes was influenced by dietary oil composition. Supplementation of the diet with α‐tocopherol only appeared to increase the α‐tocophcrol concentration in the microsomal membranes in the dark meat. The rate of NADPH‐induced lipid peroxidation in microsomes and mitochondria was dependent primarily on the fatty acid composition of the membrane lipids, and, to a lesser extent, on the α‐tocopherol content.
Sandwich Enzyme Immunoassay of Hen Egg Lysozyme in Foods
Authors: RAUCH PAVEL , HOCHEL IGOR , KÁš JAN
Published: August 2006

A sandwich enzyme immunoassay was developed to determine the concentration of hen egg lysozyme added as an antimicrobial agent to preserve food. The method enabled determination of egg lysozyme in beverages, milk and cheeses at a concentration as low as 1 ng/mL with an accuracy of ±12%. The recovery of the method was 85–105%. Human serum albumin (1%) was the most suitable protein for suppressing nonspecific binding.
Bound Water Associated with 7S and 11S Soy Proteins Determined by Vapor Sorption Isotherms and Pulsed NMR
Authors: TANTEERATARM K. , WEI L. S. , STEINBERG M. P. , YAMASHITA N.
Published: August 2006

Bound water associated with freeze‐dried 7S and 11S proteins was characterized by applying both sorption isotherm and proton pulsed NMR techniques. Over the aw range 0.10 to 0.97, the water binding capacity of the 7S protein was superior to that of the US protein. There was no significant difference in sorption capacity between unhealed and heated proteins. The isotherms showed a biphasic linear relation so that two states of bound water, namely polymer and capillary water, were distinguished. NMR data followed isotherm data. The NMR mobility of the polymer water was less than that of the capillary water, as expected. However, high mobility was not related to high moisture content in the capillary water region.
Comparative Study of Fresh and Fermented Bilberry Juices–State and Modification of the Coloring Pigments
Authors: AZAR M. , VERETTE E. , BRUN S.
Published: August 2006

Rapid and direct methods for the determination of the coloring pigments were applied to fresh and fermented bilberry juices–Vaccinium myrtillius–as well as to their fractionation products isolated by preparative column chromatography. These methods were: bisulfite de‐colorization, chromatic indices and analytical column chromatography for the appreciation of the different pigment states. Results obtained from these experiments gave an estimation and comparison of the states and the forms of the coloring pigments and underlined the effects of the physicochemical treatments such as condensation or degradation of pigments during fermentation, preservation and experimental procedures.
Control of Superficial Scald on ‘?Anjou’ Pears by Ethoxyquin: Effect of Ethoxyquin Concentration, Time and Method of Application, and a Combined Effect with Controlled Atmosphere Storage
Authors: CHEN P. M. , VARGA D. M. , MIELKE E. A. , FACTEAU T. J. , DRAKE S. R.
Published: August 2006

‘d'Anjou’ pears (Pyrus communis, L.) without ethoxyquin developed superficial scald upon ripening after 3 months of storage. Ethoxyquin at 1,000 ppm controlled scald for 4 months and did not cause phy‐totoxicity to the fruit. Ethoxyquin at 2,700 ppm controlled scald for 5 months but caused phytotoxicity to the fruit. Fruit drenched with 1,000 ppm ethoxyquin within 2 days after harvest plus an additional line spray of 1,700 ppm ethoxyquin after 1 to 3 months of storage developed minimal scald incidence and did not suffer phytotoxicity after 5 months. Pre‐storage drench of ethoxyquin at 500 ppm to ‘d'Anjou’ fruit was sufficient to control the scald disorder for up to 7 months in a controlled atmosphere (2% O2+ 1% CO2) storage.
Control of Superficial Scald On ‘?Anjou’ Pears by Ethoxyquin: Oxidation of α‐Farnesene and its Inhibition
Authors: CHEN P. M. , VARGA D. M. , MIELKE E. A. , FACTEAU T. J. , DRAKE S. R.
Published: August 2006

α‐Farnesene in the skin tissue of ‘?Anjou’ pears (Pyrus communis, L.) increased to a maximum after 3 months of storage in air at ‐ 1°C and then declined. α‐Farnesene was oxidized to conjugated trienes and its oxidation was inhibited by ethoxyquin. The split application by drenching fruit with 1,000 ppm ethoxyquin at harvest and then line‐spraying 1,700 ppm after 1, 2 or 3 months of storage inhibited the oxidative activity of α‐farnesene similar to the single application with 2,700 ppm ethoxyquin by drenching fruit at harvest. Incidence of superficial scald was highly correlated with the level of conjugated trienes. The control of scald by ethoxyquin was due to its antioxidant action and/or its inhibition of conjugated trienes biosynthesis.
Acidification of Brined Cherry Peppers
Authors: DAESCHEL M.A. , FLEMING H.P. , PHARR D.M.
Published: August 2006

Rates and routes of acetic acid penetration into nonheated cherry peppers (Capsicum annuum) were determined by monitoring pH over time at ten interior areas. The pH was determined for fresh red and green peppers, brined peppers, and brined peppers that had been exposed to oxygen prior to brining. The pH measurements, scanning electron microscopy, and dye penetration observations indicated that the primary avenue for acid penetration was through the stem into the placenta. The last area to become acidified (pH < 4.6) was the interior of the fruit wall. Peppers that had been exposed to oxygen were more rapidly acidified (24 hr) as compared to those not exposed to oxygen (150 hr).
Influence of Brining and Packing Conditions on Product Quality of Capers
Authors: ALVARRUIZ A. , RODRIGO M. , MIQUEL J. , GINER V. , FERIA A. , VILA R.
Published: August 2006

The effects of brine concentration (5.7.10.15 and 20% NaCl) on pre‐treatment of capers to improve preservation and packing conditions (3–10% salt, 0–1.5% acetic acid and pasteurization) on product stability were studied. All brines containing 10% salt and higher proved equally adequate for the preservation of capers at least for 27 months. The finished products manufactured from stock held in such brines had typical texture flavor and color. The use of lower concentration brines led to off‐flavor development and softening of the product. Pasteurization (80°C, 15 min) of the finished product proved efficient for preventing spoilage. Non‐pasteurized samples required high salt (ca 6%) and acid (ca 1%) levels for preservation. Otherwise, a yellow sediment developed as a consequence of microbial growth.
Effects of Drying Conditions on Water Sorption and Phase Transitions of Freeze‐Dried Horseradish Roots
Authors: PÄÄKKÖNEN KIRSTI , ROOS YRJÖ H.
Published: August 2006

The water sorption isotherms for freeze‐dried horseradish roots (Armoracia rusticana) were determined using the interval sorption technique, and the thermal behavior of dried and rehumidified products was analyzed using differential scanning calorimetry. The hygroscopicity of the dried material increased when the surface temperature during freeze‐drying was increased from 20°C to 60°C. Both sorption and thermal data showed that drying at high surface temperatures affected the physical structure of the material, resulting in increased water adsorption, decreased glass transition temperature, and increased unfreezeable water content. Water sorption isotherms and thermal data can be used to determine the proper drying and storage conditions for horseradish roots.
Effect of pH on Formation, Proximate Composition and Rehydration Capacity of Winged Bean and Soybean Protein‐Lipid Film
Authors: SIAN NG KOK , ISHAK SOLEHA
Published: August 2006

The effect of various pHs on winged bean and soybean protein‐lipid films formation, proximate composition and rehydration capacity were studied. Film can only form within a specific range of pH. Films prepared at high pHs (7.5, 9.0, 10.0 and 11.0) contained higher proportions of proteins, ash and carbohydrate but lower proportion of fat than those at pH 6.7, 2.5 and 2.0. Winged bean and soybean films were found to have different pattern of rehydration, however both tended to absorb more water at high pH. With regard to film formation efficiency, nutritional value (higher protein content) and rehydration capacity, soybean film is better than winged bean film.
Isotherm Equations for Starch, Sucrose and Salt for Calculation of High System Water Activities
Authors: CHINACHOTI P.
Published: August 2006

The mass balance equations previously developed for formulated foods were extended to the starch‐sucrose‐salt system at high aw. For starch, the Smith isotherm was extrapolated; sucrose and salt data were divided into two aw regions below and above 0.925 with the second region extrapolated on the Smith isotherm to 0.9998 aw. Isotherm parameters and aw calculated for representative mixtures were determined. Comparison of the calculated values with those measured by the isopiestic method showed a correlation coefficient of 0.968.
Factors Affecting Emulsion Capacity as a Measure of Protein Functionality for Nonmeat Proteins
Authors: AMUNDSON C.M. , SEBRANEK J.G.
Published: August 2006

The emulsion capacity (EC) of two commonly used nonmeat proteins, isolated soy protein (ISP) and sodium caseinate (SC), was measured by using a variety of conditions. The EC end point for the different proteins was significantly influenced in different ways by environmental conditions. The end point of the ISP was decreased significantly if sodium chloride was present, if the ISP were added first to water as opposed to oil or if the temperature were increased. The end point of the SC was significantly increased by low sodium chloride levels, unaffected by order of addition to water or oil and was decreased by increasing temperature. Light microscopy demonstrated the structural changes occurring at the EC end points.
Effect of Vacuum Concentration on Survival and Behavior of S. aureus 234
Authors: BATISH V.K. , NATARAJ B. , GROVER SUNITA
Published: August 2006

Staphylococcus aureus 234 population was reduced from 18 × 105 cfu/mL to 31 × 104 cfu/mL after 1:3 vacuum concentration of cow's milk. However, the corresponding figures during concentration of buffalo milk were 20 × 105 cfu/mL and 109 × 104 cfu/mL. The ability to produce enterotoxin B was completely lost in all the five variants (survivors) examined. However, coagulase and Thermonuclease (TNase) activities were only slightly decreased as compared to those of the parent strain. The egg yolk clearing by some variants on Baird Parker agar was delayed by 24 hrs and the colonies were of diffused type. The other activities like phosphatase, gelatin liquefaction, aerobic and anaerobic glucose and mannitol utilization, and hemolysis were not affected in the survivors.
Contribution of Sucrose to Nonenzymatic Browning in Potato Chips
Authors: LESZKOWIAT M.J. , BARICHELLO V. , YADA R.Y. , COFFIN R.H. , LOUGHEED E.C. , STANLEY D.W.
Published: August 2006

The contribution of sucrose, a nonreducing sugar, to nonenzymatic browning in potato chips was investigated using a model system of buffered sugars and glycine applied to filter paper discs that were then heated in oil. It was found by fiber optic colorimetry that sucrose and the amino acid produced darkening comparable to that of reducing sugars. It is postulated that sucrose enters the reaction by thermal hydrolysis to yield glucose and fructose. Addition of glucose and glycine to potato slices by vacuum infiltration resulted in increased darkening after frying but the sugar proved to be the limiting factor in nonenzymatic browning of potato chips, emphasizing the importance of sucrose in this reaction.
Detection of Pork in Processed Meat by an Enzyme‐linked Immunosorbent Assay Using Antiswine Antisera
Authors: SAWAYA W. N. , MAMEESH M. S. , EL‐RAYES E. , HUSAIN A. , DASHTI B.
Published: August 2006

An antiserum to autoclaved porcine muscle extract was raised in sheep and tested for the detection of pork in mixtures of pork in mutton (P/ S) or beef (P/B) heated at 70, 100, and 120°C for 30 min using a competitive enzyme‐linked immunosorbent assay (ELISA) method. The results indicated that the antiserum detected low percentages of pork (1%) mixed in beef and in mutton (0.5%) even when the meat mixtures were heated at 70, 100 or 120°C for 30 min, which correspond to heat treatments of commercially processed meat products. Regression analysis showed a high positive correlation (r > 0.99) between absorbance (OD) values and different percentages of experimental or commercially processed P/B meat mixtures. It was concluded that the combination of anti‐porcine sera raised in sheep and the ELISA method can be used for the detection of low percentages of pork in processed meats.
Low‐fat, High‐added Water Bologna: Effects of Massaging, Preblending, and Time of Addition of Water and Fat on Physical and Sensory Characteristics
Authors: CLAUS J.R. , HUNT M.C. , KASTNER C.L. , KROPF D.H.
Published: August 2006

The low‐fat, high‐added water bologna (10% fat‐30% added water) had lower values for Instron TPA and tensile strength and higher values for cohesiveness, springiness, and cooking and purge losses than the control (30% fat‐10% added water). Massaging of low‐fat formulations tended to increase Instron TPA values compared with preblended or nonpreblended low‐fat bologna. Low‐fat products produced by massaging with all of the added water but none of the added fat had less purge during storage than low‐fat treatments that were not massaged. However, none of the low‐fat processing regimens produced bologna with sufficient water‐binding capacity necessary to maintain cooking losses of less than 6% and purge accumulation less than 2%.
Effects of Mechanically Separated Beef with Various Chloride Salts in Restructured Beef Steaks
Authors: WHEELER T.L. , SEIDEMAN S.C. , ROLAN T.L. , DAVIS G.W.
Published: August 2006

The effects of various chloride salts (NaCl, MgCl2, KCl or 65% NaCl + 35% KCl) in combination with mechanically separated beef (MSB at 0, 10 or 20%) on the quality of restructured steaks formulated from bullock chucks were determined. As level of MSB increased, objectionable connective tissue, flavor desirability and overall palatability decreased and off‐flavors increased. The development of oxidative rancidity during frozen storage was not affected by MSB level and MSB had little effect on textural traits. NaCl and NaCl + KCl treated steaks received superior flavor and overall palatability ratings over steaks containing MgCl2 or KCl. Oxidative rancidity developed faster in steaks containing NaCl than the other salt types. Partial replacement (35%) of NaCl with KCl resulted in restructured steaks with sensory properties equal to and storage life superior to steaks with NaCl alone.
Chemical Indicators of Decomposition for Raw Surimi and Flaked Artificial Crab
Authors: HOLLINGWORTH THOMAS A. , WEKELL MARLEEN M. , SULLIVAN JOHN J. , TORKELSON JAMES D. , THROM HAROLD R.
Published: August 2006

Raw surimi and a surimi‐derived flaked artificial crab were stored at 4°C, 10°C and 22°C until advanced decomposition occurred. The raw surimi and the flaked artificial crab remained at an acceptable level of quality based on sensory analysis for approximately 2–4 days and 6–8 days, respectively, when stored at 10°C. Both products were of acceptable quality for at least 13 days when stored at 4°C. The potentials of total volatile acids (TVA) and total volatile bases (TVB) determined by flow injection analysis, ethanol determined by head‐space gas chromatography and the amines, cadaverine, putrescine, and histamine all determined by high performance liquid chromatography, were evaluated as chemical indicators of decomposition for those products. TVA and TVB appeared to have the most potential as indicators of decomposition.
Effect of Chemical Glycosylation on the Surface Properties of the Soluble Fraction of Casein
Authors: CLOSS B. , COURTHAUDON J‐L. , LORIENT D.
Published: August 2006

To optimize the use of caseins as surfactants, the surface tension, foaming capacity and stability of the soluble fraction of casein as a function of different factors: pH, protein concentration, polarity (modified by covalent binding of carbohydrates) were studied. Below but near the pHi, the surface properties of the casein (foaming capacity and stability, decrease in surface tension) were improved. The glycosylated caseins which were more flexible and more unfolded diffused and adsorbed more rapidly at the interface and also had increased foaming capacity and stability.
Effect of Calcium Ions on the Thermodynamics of Cucumber Tissue Softening
Authors: McFEETERS R.F. , FLEMING H.P.
Published: August 2006

Calcium ion was found to cause inhibition of softening in blanched cucumber tissue under acidic conditions due to a dominant effect of the calcium upon the entropy of activation for the softening reaction. This resulted in slower rates of softening despite a decline in the enthalpy of activation. Enthalpy/entropy compensation was found to occur. The isokinetic temperature for softening was 260 ± 9 K. An assumption was made that the hyperbolic inhibition of softening by calcium was due to saturation of a binding site by calcium. The dissociation constant for calcium from the proposed site was determined to be 1.5 mM at 30°C. This was considerably stronger binding than should occur if calcium was binding to pectin carboxyl groups under similar conditions. The apparent enthalpy and entropy for calcium binding were determined.
Time‐Intensity Evaluation of Sweetness and Fruitiness and Their Interaction in a Model Solution
Authors: CLIFF MARGARET , NOBLE A.C.
Published: August 2006

Sweetness and fruitness were evaluated by time‐intensity (TI) procedures in solutions varying in concentrations of glucose and peach essence at two temperatures. Of the eleven TI parameters quatified to characterize the TI curves, ten parameters varied significantly across samples for sweetness, whereas only seven varied significantly for fruitiness. Maximum sweetness intensity increased as glucose or peach essence concentration or solution temperature was raised. In contrast, maximum fruitiness intensity increased only with an increase in peach flavor concentration. Although the total persistence of aftertaste did not differ significantly between the two attributes, the mean time to maximum intensity for sweetness (6.6 sec) was 3.8 sec shorter than that found for fruitiness.
Water Sorption of Coffee Solubles by Frontal Inverse Gas Chromatography: Thermodynamic Considerations
Authors: APOSTOLOPOULOS DIMITRIOS , GILBERT SEYMOUR G.
Published: August 2006

Information on the sorption mechanism was obtained by investigating the thermodynamic relationships of moisture in freeze‐dried coffee by frontal inverse gas chromatography. The thermodynamic parameters ΔGS, ΔHS and ΔSS were calculated. The negative ΔGS values obtained for water sorption of coffee under all conditions indicated the existence of strong hydrophilic sites in the coffee matrix. Also, the enthalpic and entropic changes showed a distinctive moisture content dependence which reflected a shift from surface sorption at restricted heterogeneous active sites to sorption at more homogeneous binding sites in the bulk phase and structural changes induced by swelling from multimolecular water that occupied the hydrophilic sites.
A Finite‐Difference Model for Heat and Mass Transfer in Products with Internal Heat Generation and Transpiration
Authors: CHAU K.V. , GAFFNEY J.J.
Published: August 2006

A finite‐difference numerical model for heat and mass transfer in products with respiration and transpiration is presented. Besides conduction and convection, the model also accounts for evaporative cooling due to transpiration and radiation heat transfer. The model is more accurate than currently used finite‐difference models and requires larger time steps.
Styrene monomer migration as monitored by purge and trap gas chromatography and sensory analysis for polystyrene containers
Authors: DURST GREGORY L. , LAPERLE EDWARD A.
Published: August 2006

A plastic‐like off‐flavor in food packaged in multilayered polystyrene containers was determined to be predominately caused by residual styrene monomer, in conjunction with ethylbenzene, that had diffused into the food product. Purge and trap gas chromatography was used to measure μg/L (ppb) concentrations of styrene monomer that migrated from containers over time. The flavor panel used in this study was able to detect the presence of styrene in apple juice at a concentration of 50 μg/L. A mixture of styrene and ethylbenzene was found to lower the concentration at which an off‐flavor could be detected to 25 μg/L. Deionized water stored in containers at various temperatures was analyzed for styrene and ethylbenzene by purge and trap gas chromatography, and the initial data fitted a simple diffusion model showing that styrene pickup was proportional to the square root of time.
Acidic Characteristics of Fermented and Dried Cocoa Beans from Different Countries of Origin
Authors: JINAP SELAMAT , DIMICK PAUL S.
Published: August 2006

Thirty‐nine fermented and dried cocoa bean samples from 13 countries were evaluated for pH, titratable acidity and concentrations of volatile and nonvolatile acids. The correlation coefficient between pH and log10 titratable acidity was ‐0.94. Cocoa beans from Brazil and Far Eastern countries were highly acidic while those from Central American and South American countries were low in acidity. Samples from West African countries were intermediate with titratable acidity values from 0.12 to 0.15 meq NaOH/g sample and pH values from 5.20 to 5.49. Highly acidic beans were characterized by high concentrations of acetic and lactic acids. The high correlation between acetic acid and both pH (r=0.86) and titratable acidity (r = 0.91) indicated that this acid could be primarily responsible for high acidity in cocoa beans.
Heat Inactivation of Catalase from Cod Muscle and from Some Psychrophilic Bacteria
Authors: BOISMENU D. , LÉPINE F. , GAGNON M. , DUGAS H.
Published: August 2006

Catalase from Pseudomonas sp. and Micrococcus sp. bacteria is inactivated at 93°C and 73°C, respectively, while cod muscle catalase is inactivated at 41°C. This implies that a suitable thermal treatment of a mixture of cod muscle and bacterial catalases will destroy only the cod catalase and leave the bacterial catalase unaltered. The activity of the remaining bacterial catalase is then measured using the disc flotation method.
Effects of Fermentation and Storage on the Concentration of Orotic Acid and Uric Acid in Skim Milk
Authors: NAVDER KHURSHEED P. , HUANG RWEI‐FEN SYU , FRYER E. BETH , FRYER HOLLY C.
Published: August 2006

Skim milk (SM) and skim milk yogurt (SMY) were produced and analyzed using high performance liquid chromatography (HPLC) for the presence of two organic acids–orotic acid (OA) and uric acid (UA). The concentration of OA in SM and SMY at 0 days was 106.2 and 46.1 ppm, respectively. After fermentation OA concentration was 56% lower (P <0.05) in SMY than in nonfermented SM. UA content of SM and SMY at 0 days was 23.3 and 20.1 ppm, respectively. Unlike OA, the UA contents were not significantly altered after fermentation. No significant differences were detected in the concentrations of OA and UA when values of SM and SMY of 0 days were compared with those after 3 days storage.
Properties of Heat‐Induced Gels from Beef Skeletal, Heart, Lung and Spleen Protein Fractions
Authors: NUCKLES R.O. , SMITH D.M. , MERKEL R.A.
Published: August 2006

Gelation properties were evaluated on high ionic strength soluble (HIS) proteins alone and in combination with low ionic strength soluble (LIS) or insoluble (IN) proteins from beef skeletal, heart, lung and spleen tissues. Apparent stress and strain at failure were greatest in skeletal HIS 6% (w/w) protein gels, followed by heart, lung and spleen. Expressible moisture was greatest in lung HIS protein gels. Microstructures of 6% (w/w) HIS protein gels from skeletal, cardiac and lung tissues were fibrous, while lung HIS protein gels had a globular matrix. Substitution of LIS or IN proteins into HIS protein gels altered expressible moisture, gel microstructure and apparent stress and strain at failure.
Sodium Lactate Effects on Shelf‐Life, Sensory, and Physical Characteristics of Fresh Pork Sausage
Authors: BREWER M. SUSAN , MCKEITH FLOYD , MARTIN SCOTT E. , DALLMIER ANTHONY W. , MEYER JACI
Published: August 2006

The objective of our study was to evaluate the effects of various levels (0%, 1%, 2%, 3%) of sodium lactate on selected physical, sensory, and microbiological characteristics of fresh pork sausage stored at 4°C for 28 days. Samples containing 0% and 1% SL reached 108 CFU/g after 10 days refrigerated storage. Addition of 2% or 3% SL to fresh pork sausage delayed microbial deterioration, pH decline, and development of sour‐ and off‐flavors 7 days at 4°C. Samples containing 2% SL did not reach total plate counts of 108 CFU/g until 24 days storage. SL appeared to protect red color, and to “enhance” pork‐and salty‐flavors in sausage. TBA, L‐, a‐, and b‐values were unaffected by SL level.
Quantification of Three Cholesterol Oxidation Products in Raw Meat and Chicken
Authors: ZUBILLAGA M.P. , MAERKER G.
Published: August 2006

Raw veal, beef, pork, and chicken muscle tissues were extracted by a modified dry column procedure in which silicic acid was incorporated in the trap of the column. This method separated cholesterol derivatives from the bulk of neutral lipids, phospholipids and cholesterol. Isolation of sterols by preparative thin layer chromatography followed by quantification by direct on‐column capillary gas chromatography permitted measurement of 7‐ketocholesterol, cholesterol 5α, 6α‐epoxide, and cholesterol 5β 6β‐epoxide at concentrations less than 1 ppm. All muscle tissues contained the three cholesterol products in measurable quantities. 7‐Ketocholesterol constituted more than 50% of the oxidation products in all samples.