bluuebunny/crossref_metadata_2025 huggingface dataset:
Kinetics of Color Change of Grape Juice Generated using Linearly Increasing Temperature
Authors: RHIM J. W. , NUNES R. V. , JONES V. A. , SWARTZEL K. R.
Published: August 2006

Kinetics of the color change of grape juice was studied using linearly increasing temperature for heating Noble grape juice in a stainless steel reactor. The juice was heated from 60o to 95oC in 9 hr. Kinetic parameters for the color change were determined using Hunter L, a, b‐values, chroma values, and Total Color Difference (TCD) values. The reaction of the color change of grape juice measured by L‐ and a‐values, and Chroma value followed first order kinetics with activation energies of 114.75, 131.80, and 121.21 kJ/mol and frequency factors of 1.30 × 1012, 8.95 × 1014 and 1.93 × 1013 sec−1, respectively. However, the reaction measured by TCD followed zero order kinetics with the activation energy and the frequency factor of 92.81 kJ/mol and 4.80 × 1010 mol/l/sec, respectively.
Determination of Retortable Pouch Heat Transfer Coefficients by Optimization Method
Authors: LEBOWITZ SAMUEL F. , BHOWMIK SANTI R.
Published: August 2006

A computer‐based optimization technique was developed for determining the apparent heat transfer coefficient (h) for retortable pouches heated by circulated hot water under overriding air pressure. The technique incorporated actual process data, a finite difference model and an optimization criteria to converge on h values. A water flow channel was constructed to fit inside a vertical retort which allowed direct water exposure on the pouch surface at a quantifiable velocity. Because the optimization technique was not dependent on analytical equations, it could be applied to such areas as future heat transfer studies of new retortable pouch materials, designing new pouch‐holding cassettes and improving water flow patterns in retorts.
Effect of Pre‐chill Removal of Kidney Fat on Young Angus Bull Carcass Quality and Longissimus Muscle Tenderness
Authors: SMITH S.H. , PLIMPTON R.F. , VANSTAVERN B.D. , PARRETT N.A. , OCKERMAN H.W.
Published: August 2006

The effect of pre‐chill removal of kidney fat from bull carcasses on Longissimus palatability, histological and enzyme characteristics was studied. To better represent the time flow of product from packer to consumer, steaks were removed from one side of each carcass for evaluation after a 7‐day chill. Carcasses having intact kidney fat exhibited firmer and more marbled Longissimus muscle, and this was reflected in slightly higher quality grades: low choice versus high select in carcasses having fat removed. No differences were observed in panel tenderness, shear force value, or histological and lysosomal enzyme characteristics. A slower pH decline was observed in muscle of carcasses with kidney fat removed.
Effect of Ultraviolet Irradiation on Thermal Gelation of Muscle Pastes
Authors: TAGUCHI TAKESHI , ISHIZAKI SHOICHIRO , TANAKA MUNEHIKO , NAGASHIMA YUJI , AMANO KEISHI
Published: August 2006

The role of the actomyosin denaturation in the thermal gelation of muscle pastes by ultraviolet (UV) irradiation was studied. The pastes and actomyosins were obtained from sardine, beef, and pork. When UV irradiation (2,700 μW/cm2) from a photochemical mercury‐arc lamp was applied to the pastes, the surface gel strength of thermal gels markedly increased with prolonged irradiating time. The effect of UV at 360 nm on the sardine gels was superior to that at 250 nm. UV denaturation of actomyosin ATPases revealed that activation of Mg‐ATPase and decrease of EDTA‐ATPase occurred simultaneously. The possible role of UV irradiation in the thermal gelation was discussed from the point of actomyosin ATPases.
Effects of Dietary Oils and α‐Tocopherol Supplementation on Lipid Composition and Stability of Broiler Meat
Authors: LIN C. F. , GRAY J. I. , ASGHAR A. , BUCKLEY D. J. , BOOREN A. M. , FLEGAL C. J.
Published: August 2006

Broilers were fed diets containing oils of varying degrees of unsaturation, namely coconut oil, olive oil, linseed oil and partially hydrogenated soybean oil (HSBO), with and without α‐tocopherol supplementation. The different oils significantly (P<0.01) affected the fatty acid composition of the neutral lipids and, to a lesser extent, the fatty acid composition of the phopholipids. Fatty acid composition, in turn, influenced the oxidative stability of the meat during refrigerated and frozen storage. Meat from broilers fed olive oil or coconut oil was consistently more stable than meat from the linseed oil group. Dietary supplementation with α‐tocopherol significantly (P<0.01) improved the oxidative stability of the dark and white broiler meat during refrigerated and frozen storage compared to meat from the broilers fed HSBO.
Impact of Sodium Ascorbate and Sodium Erythorbate Used in Meat Processing on the Vitamin B12 Contents of Cured Ham
Authors: DOUGLASS J. S. , MORROW F. D. , ONO K. , KEETON J. T. , VANDERSLICE J. T. , POST R. C. , WILLIS B. W.
Published: August 2006

Effects of sodium ascorbate (Na ascorbate) and sodium erythorbate (Na erythorbate) on vitamin B]2 content of cured, cooked ham were investigated. Paired hams were injected with cure solution containing no curing accelerators or with cure solution containing Na ascorbate or Na erythorbate (3.28, 6.56, 9.84 g/L). There were no differences between vitamin B12 contents of hams containing added curing accelerators and paired controls, indicating that B12 was not destroyed by either Na ascorbate or Na erythorbate. Analysis of ascorbate, dehy‐droascorbate, isoascorbate and dehydroisoascorbate showed ascorbate to be the only substance present in Na ascorbate‐treated hams and isoascorbic acid to be the only substance present in Na erythorbate‐treated hams.
Measurement of Safrole and Isosafrole in Ham
Authors: ZUBILLAGA M.P. , MAERKER G.
Published: August 2006

Safrole, isosafrole, and mixtures of the two compounds were added to boiled or cooked ham at the 100 ppm level to simulate products that might be obtained in a smoking process in which sassafras wood is used. Samples of the ham were extracted with mixtures of hex‐anetethyl acetate by a modified “dry column” procedure and were freed from the bulk of the accompanying neutral lipids by HPLC or by preparative TLC. Quantitation was by capillary GC with FID detection. Recoveries ranged from 85‐95% depending on the procedure used.
Ingredient Effects on the Thermal Inactivation of Foot‐and‐Mouth Disease Virus in Formulated, Comminuted Meat Products
Authors: BLACKWELL J. H. , RICKANSRUD D. A.
Published: August 2006

The stability of foot‐and‐mouth disease (FMD) virus after thermal processing of formulated comminuted beef products, such as, Salisbury steak, beef loaf and cured beef prepared from FMD‐infected cattle, was examined. Virus survival after product processing in flexible plastic tubes varied with the ingredient present in the product formulation. The virus was completely inactivated in those products containing inorganic salts (sodium chloride, tripolyphosphate or nitrite), farinaceous material or spices after thermal processing to a core temperature of 79.4°C. In those formulated products that contained either FMDV virus‐positive milk or heart tissue from infected cattle, the virus survived the above processing conditions. However, the virus was inactivated in these same products after processing to a core temperature of 93°C.
Chilling Injury in Cucumbers (Cucumis sativa L.) Associated with Lipid Peroxidation as Measured by Ethane Evolution
Authors: KUO SHU‐JUNG , PARKIN KIRK L.
Published: August 2006

The development of chilling injury in cucumbers stored at 4°C and 95% RH was evaluated. Irreversible damage due to chilling required 7 to 10 days as indicated by increases in tissue electrolyte leakage (from 30 to 70%), stress ethylene production (to 30‐60 pMol g_1 hr−1) and visual manifestations of injury. Low levels of ethane evolution (<1 pMol g−1 hr−1) were observed for unchilled and continuously chilled fruits. Upon rewarming, ethane evolution was stimulated by an order of magnitude following a prior chilling exposure of at least 7 days. These results indicate that the potentiation of lipid peroxidation in chilled cucumbers is associated with the onset of irreversible injury.
Improvement of the Half‐embryo Test for Detection of Gamma‐irradiated Grapefruit and Its Application to Irradiated Oranges and Lemons
Authors: KAWAMURA YOKO , UCHIYAMA SADAO , SAITO YUKIO
Published: August 2006

The duration of the half‐embryo test used for identification of gamma‐irradiated grapefruit was shortened by increasing germination temperature to 35°C. Maximum shooting percentages were reached within 3 days. Gibberellin application reduced the required incubation time to 2 days. Half‐embryos extracted from irradiated orange and lemon gave similar results to those of grapefruit. This half‐embryo test is proposed as an identification method for irradiated citrus. Assessment can be made after 3 to 4 days when shooting percentage is greater than 50%.
Emulsifying Properties of Bovine Milk Fat Globule Membrane in Milk Fat Emulsion: Conditions for the Reconstitution of Milk Fat Globules
Authors: KANNO CHOEMON
Published: August 2006

A procedure for the reconstitution of milk fat globules (MFG) stabilized with milk fat globule membrane (MFGM) was developed. MFG was reconstituted by homogenizing a mixture of 1% MFGM and 25% milk fat at 45°C and at pH 7.0 for 1 min. The emulsifying properties of MFGM were evaluated by emulsifying activity (EA), emulsion stability (ES), whippability and foam stability. Of the variables affecting the reconstitution of MFG, prolonged homogenization decreased EA and ES. About 25% milk fat gave maximal EA and ES, increasing the MFGM concentration increased both EA and ES, which were also influenced by the pH level. Foam disappeared at >30°C.
Nutritional, Microbiological, and Sensory Qualities of a Peanut Beverage Prepared Using Various Processes
Authors: RUBICO S. M. , PHILLIPS R.D. , RESURRECCION A.V.A. , BEUCHAT L.R.
Published: August 2006

Nutritional, microbiological and sensory qualities of peanut beverages processed at 85°C, 100°C and 121°C for 15 min and 121°C for 3 sec were determined. Heating improved the digestibility of peanut beverages, particularly those processed at 121°C for 3 sec and 85°C for 15 min. Methionine was particularly sensitive to the treatment at 121°C. The limiting amino acids were threonine, cystine, valine, lysine and tyrosine. No microbial growth was observed in products processed at 100°C and 121°C followed by storage at 4°C and 30°C for 20 days. Beverage processed at 85°C and stored at 30°C for 3 days contained an aerobic microbial population of 2.4 × 104 CFU/mL. The beany flavor was least pronounced in beverages processed at 100°C for 15 min and strongest at 121°C for 3 sec.
Effects of High Hydrostatic Pressure on Heat‐Resistant and Heat‐Sensitive Strains of Salmonella
Authors: METRICK CAROLYN , HOOVER DALLAS G. , FARKAS DANIEL F.
Published: August 2006

Salmonella senftenberg 775W, a heat‐resistant strain (D57.5°C= 15.0 min) and Salmonella typhimurium ATCC 7136, a heat‐sensitive strain (D57.5°C=3.0 min), were subjected to hydrostatic pressures of 2,380 to 3,400 atmospheres (atm) at 23°C in phosphate buffer (63 mM, pH 7.0) and chicken medium (strained baby food). Survivor curves showed that cell death occurred in this pressure range and increased as pressure increased. Death was greater in buffer than in the chicken medium. S. senftenberg 775W was more sensitive to pressure than S. typhimurium 7136. Injury occurred over the range of pressures for both species. Recovery at 37°C was possible following pressurization for salmonellae in chicken but not in buffer.
Effects of Microwave Energy on the Tocopherols of Soybean Seeds
Authors: YOSHIDA HIROMI , KAJIMOTO GORO
Published: August 2006

The effects of microwave heating on the tocopherols of soybeans were studied in relation to chemical changes in the lipids. The amounts of α‐, β‐, γ‐, and δ‐tocopherols in the soybeans before microwave treatment ranged from 6.2 to 13.0, 2.7 to 4.5, 60.0 to 76.8, and 45.7 to 57.9 mg/100 g lipid, respectively, γ‐ and δ‐Tocopherol concentrations gradually decreased, and as much as 40% of the tocopherols originally present in the soybeans was lost after 12 min heating. However, microwave treatment of soybeans for 6 min, which would be optimal to prepare full‐fat soyflour without a burnt odor, retained ca. 90% of the individual tocopherols with a few exceptions and caused no significant difference in the chemical changes of the lipids.
Binding of Alcohols by Soy Protein in Aqueous Solutions
Authors: CHUNG S. , VILLOTA R.
Published: August 2006

Interactions of alcohols with soy protein isolate were investigated using an equilibrium dialysis method. It was found that interactions may involve hydrophobic association and, to some degree, hydrogen bonding. Studies with soy protein with various levels of denaturation indicated that denaturation of the protein by heating may limit its ability for the formation of hydrogen bonds with alcohols. The proteins under investigation exhibited practically unlimited binding capacity for alcohols.
Role of the Thermal Denaturation‐Aggregation Relationship in Determining the Rheological Properties of Heat Induced Networks for Ovalbumin and Vicilin
Authors: ARNTFIELD S.D. , MURRAY E.D. , ISMOND M.A.H. , BERNATSKY A.M.
Published: August 2006

Heat‐induced denaturation (determined by differential scanning calorimetry plus ANS fluorescence) and structure development (assessed by dynamic testing) were monitored for ovalbumin and vicilin to evaluate the importance of these processes on the rheological characteristics of resulting protein networks. Protein denaturation preceded structure development, based on an increase in the storage modulus (G′). Reduction of the temperature between denaturation and aggregation through pH manipulation or inclusion of stabilizing salts lowered G′ values in the resulting network. In contrast, in the presence of SDS, G′ values increased with (ovalbumin) or were unrelated to (vicilin) reduced temperature differences. This demonstrated the importance of a balance of attractive and repulsive forces when examining network characteristics.
Influence of Irrigation on Keeping Quality of Almond Kernels
Authors: SCHIRRA M. , AGABBIO M.
Published: August 2006

Quality and chemical changes were determined in almond kernels (Primus amygdalus) stored for 12 months under simulated warehouse conditions after being harvested from irrigated and nonirrigated trees. The chemical and physical characteristics of the extracted oil differed greatly among the 6 cultivars tested. Irrigation and storage significantly influenced quality of the kernels and stability of the oil. Autooxidation during storage was closely correlated with the degree of unsaturation in the oil extracted at harvest time. Free fatty acid content, saponification values and spectrophotometric indices of the oil after 12 months' storage revealed greater oxidative alterations in the kernels from irrigated plots than in nonirrigated ones.
Physicochemical Properties of the Sweetener Sucralose
Authors: JENNER M.R. , SMITHSON A.
Published: August 2006

The physicochemical properties of the high intensity sweetener, sucralose, (1,6‐dichloro‐1,6‐dideoxy‐β‐D‐fructofuranosyl 4‐chloro‐4‐deoxy‐α‐D‐galactopyranoside) were determined. A high solubility in water (28.3g/100 mL at 20°C) in combination with Newtonian viscosity characteristics, a negligible lowering of surface tension, and no pH effects demonstrated that sucralose was particularly suitable for use in liquid products. The refractive index of aqueous solutions was linear with respect to concentration confirming the usefulness of this technique for determining solution concentrations. A low octanol‐water partition coefficient confirmed that sucralose was poorly soluble in lipids and was, therefore, likely to behave in a similar fashion to sugar in multiphase systems.
Effect of Extraction Conditions on the Extractability of Winged Bean (Psophocarpus tetragonolobus (L) DC) Proteins
Authors: BELLO A.B. , OKEZIE B.O.
Published: August 2006

Protein extractability from defatted winged bean flour was studied under various conditions of pH (2, 4, 6, 8, 10, 12), temperature (15°, 30°, 45°C) and time (10, 20, 30 min). Results indicated that protein extractability was strongly pH dependent. Maximum protein extract‐ability was attained at pH 12 while the minimum extractability occurred at pH 4. Protein extractability was not significantly affected at the various temperature and time combinations; however, when extraction time was extended (at 15 min increments) from 30 min to 120 min, significantly higher (15%) protein was extracted at 30°C after an additional 60 min. Increased solvent‐to‐flour ratios resulted in increased protein extractability, but increased salt (NaCl and CaCl2) concentrations (1M) decreased extractability.
Proteolytic Activity of Surimi from Pacific Whiting (Merluccius productus) and Heat‐Set Gel Texture
Authors: CHANG‐LEE M. V. , PACHECO‐AGUILAR R. , CRAWFORD D. L. , LAMPILA L. E.
Published: August 2006

The protease activity in mechanically deboned Pacific whiting flesh was reduced to 56.3% by two watenminced 3:1 (wt:wt) flesh wash exchanges and refining. Surimi (91.7% refined flesh, 4.0% sorbitol, 4.0% sucrose, and 0.3% condensed phosphate) produced very poor gels but the strength was markedly improved by the addition of egg white. Hardness increased 1.5‐fold and elasticity 4.5‐fold over the control with the addition of 3.0% egg white. Further improvement in gel strength was observed with the addition of 5.0% potato starch in combination with egg white. Sodium dodecyl sulfate polyacrilamide gel electrophoresis (SDS‐PAGE) of heat‐set gels verified the action of inhibitors in egg white on residual proteases contained in whiting surimi.
Muscle Ultrastructural Changes in Freshwater Prawns, Macrobrachium rosenbergii during Iced Storage
Authors: PAPADOPOULOS L. S. , SMITH S. B. , WHEELER T. L. , FINNE G.
Published: August 2006

Deheaded and whole prawns (Macrobrachium rosenbergii) were stored up to 10 days on ice. Myofibrils, extracted from the first abdominal segment, were prepared for incubations at different ionic strengths (0.1 to 0.3 M) and subsequent SDS‐gel electrophoresis, while other samples were prepared intact for transmission election microscopy. Elevated ionic strengths in vitro increased the solubilization of specific myofibrillar proteins (such as myosin heavy chain); this effect was especially pronounced in prawns stored whole. Proteolysis was indicated in samples from whole prawns by the appearance of a family of proteins ranging in molecular weight from 65 kD to 180 kD. Loss of myofibrillar integrity was apparent by day 10, with losses more pronounced in whole prawns than in deheaded prawns.
Influence of Poultry Species, Muscle Groups, and NaCl Level on Strength, Deformability, and Water Retention in Heat‐Set Muscle Gels
Authors: AMATO PENNY M. , HAMANN DONALD DO , BALL HERSHELL R. , FOEGEDING E. ALLEN
Published: August 2006

The effects of poultry species (chicken and turkey), muscle groups (breast, thigh, and drum) and NaCl concentration (1% and 2%) on a low fat gel system were compared using measurements of shear stress (strength), shear strain (deformability), and two water retention measurements. Results showed doubling NaCl tended to double stress for all species and muscle groups and increased strain by 30–50%. Cross species differences showed higher stress in turkey gels than in chicken gels with 2% NaCl. For both species, stress, strain and water retention were lowest in breast gels with both NaCl concentrations, and strain was greater in thigh gels than in drum gels with 2% NaCl.
Effect of Muscle pH and Calcium Content on Quality of Pre‐and Postrigor Chicken Breast Muscle
Authors: YOUNG LOUIS L. , LYON C. E.
Published: August 2006

Effects of calcium chloride and [ethylene‐bis (oxymethylene‐nitrile)] tetraacetic acid (EGTA) marination at pH 5.0 and 7.5 on quality of pre‐ and postrigor chicken muscles were determined. Marinade absorption was lower and shear resistance was higher for prerigor compared with postrigor muscles at both pH levels. Shear resistance of EGTA‐pH 5.0 treated prerigor muscles was greater than those of all other prerigor muscles but that of EGTA‐pH 7.5 treated prerigor muscles was similar to that of the controls. Calcium content and pH were related factors affecting muscle quality.
Analysis of ATP and Its Breakdown Products in Beef by Reversed‐Phase HPLC
Authors: WATANABE AKIRA , TSUNEISHI EISAKU , TAKIMOTO YUJI
Published: August 2006

Analytical conditions for the quantitative determination of adenosine 5′‐triphosphate(ATP), adenosine 5′‐diphosphate(ADP), inosine 5′‐monophosphate(IMP), adenosine 5′‐monophosphate(AMP), hypoxanthine(Hyp), xanthine(Xan), inosine(Ino) and adenosine(Ado) in meat extracts by reversed‐phase high‐performance liquid chromatography (HPLC) were examined. A commercial ODS column with a 5‐μm particle diameter was used, and expeimental parameters affecting the separation were discussed. Peaks in chromatograms of meat extracts were identified by retention time, co‐injection with standards, absorbance ratios and the enzymatic peak shift method. The procedure proposed was adaptable as an indication of freshness of meat.
Properties of Mixed and Filled‐type Dairy Gels
Authors: AGUILERA JOSE MIGUEL , KESSLER HEINZ‐GERHARD
Published: August 2006

Skim milk powder (SMP), a whey protein concentrate (WPC) and fat globules with modified membranes were used for the fabrication of mixed and filled dairy gels. Firmness and syneresis of pure gels varied broadly with pH and total solids (TS). Mixing SMP and WPC at 10% TS showed synergistic effects on gel firmness, particularly for 50:50 blends, and addition of fat provided further reinforcement. Syneresis of gels and their appearance changed from high and clear to low and turbid, respectively, as the WPC content was increased. Microstructural studies revealed the porous structure of the parent gels, compatability between both protein sources and between fat globules and the protein matrix.
Effect of Processing Temperature and Storage Time on Nonfat Dry Milk Proteins
Authors: PARRIS N. , BARFORD R.A. , WHITE A.E. , MOZERSKY S.M.
Published: August 2006

Changes in physicochemical properties of pooled nonfat milk preheated to 63°C (I), 74°C (II), and 85°C (III), before spray‐drying were examined. Insoluble material from III contained more protein (particularly at reduced pH) and more coagulated protein‐lactose aggregates than either I or II. Soluble material from III was practically depleted of whey proteins which were utilized to form complexes stabilized through disulfide bonds. Milk protein micelles from III were heavier (ca 1 × 1011 g/mole) than either I or II. An unsweetened milk‐orange juice blend, which was pasteurized at 63°C for 30 min and stored at 4°C, developed a precipitate which contained more protein and pectin, but less sucrose than the supernatant.
Effects of Packaging Conditions on the Flavor Stability of Dry Whole Milk
Authors: MIN D.B. , LEE S.H. , LINDAMOOD J.B. , CHANG K.S. , REINECCIUS G.A.
Published: August 2006

The flavor stability of dry whole milk packed with air, nitrogen, or a mixture of 92% nitrogen and 8% hydrogen (NH) in gas‐impermeable pouches containing palladium as a catalyst was evaluated by measuring headspace volatile, oxygen, carbon dioxide contents using gas chromatography, brown color formation by reflective spectroscopy, and sensory scores. The headspace volatile and carbon dioxide contents of the dry whole milks packed with air or nitrogen were significantly higher (P <0.05) than the samples packed with NH. Brown color formation and sensory scores of products packed with air were significantly different (P <0.05) from the samples packed with 92% nitrogen and 8% hydrogen. The flavor stability of dry whole milk could be increased by packaging the products with NH in pouches containing palladium.
Debittering Mechanism in Bitter Peptides of Enzymatic Hydrolysates from Milk Casein by Aminopeptidase T
Authors: MINAGAWA ETSUO , KAMINOGAWA SHUICHI , TSUKASAKI FUJI , YAMAUCHI KUNIO
Published: August 2006

The bitter peptide fraction present in casein hydrolysates obtained by using three proteases (subtilisin, papain and trypsin) was treated with aminopeptidase T from Thermus aquaticus YT‐1. The bitterness of the bitter peptide fraction could be decreased, and it sometimes disappeared completely, with an increase in free amino acids. The percentages of total free amino acids released from each bitter peptide fraction (subtilisin, papain and trypsin) by aminopeptidase digestion for 20 hr were approximately 11%, 8.7%, and 6.5%, respectively. Bitter peptide (αs1‐CN f91‐100) was isolated from a tryptic hydrolysate of casein by HPLC, its threshold value of bitterness being 2.9 ppm (w/v). The peptide (αs1‐CN f96‐100) obtained from the amino peptidase digestion of this bitter peptide showed no bitterness.
Size‐Exclusion HPLC Separation of Bitter and Astringent Fractions from Cheddar Cheese Made with Added Lactobacillus Strains to Accelerate Ripening
Authors: LEMIEUX L. , PUCHADES R. , SIMARD R. E.
Published: August 2006

Lactobacillus strains were added as an adjunct to the regular lactic starter in Cheddar cheese manufacture in order to accelerate ripening. Microbial cheese proteolysis resulted in the release of free amino acids which were extracted with the astringent and bitter fractions and separated by size‐exclusion and reversed‐phase HPLC chromatography. Lactobacillus strains generally increased the degree of proteolysis. L. plantarum and L. brevis produced off‐flavors possibly due to an accumulation of medium‐size peptides. The control cheese (without lactobacilli) had the most peptides with a mean molecular‐ weight of < 1000 daltons and had a flavor described as slightly bitter. Addition of L. casei‐casei L2A accelerated ripening and yielded a well‐aged Cheddar cheese without any bitterness even after 7 months at 6°C.
Phenolic Compounds of the Mesocarp of Cresthaven Peaches during Storage and Ripening
Authors: SENTER S. D. , ROBERTSON J. A. , MEREDITH F. I.
Published: August 2006

Prominent phenolic compounds in the mesocarp of Cresthaven peaches are chlorogenic acid, a caffeoyl derivative, epicatechin, catechin, and cyanidin. Trace amounts of p‐hydroxyphenylacetic, gallic, gentisic, and protocatechuic acids, quercetin, myricetin, and delphinidin are also present. Little change occurs in the quantities of these compounds in immature, threshhold mature and mature fruit during storage at 0°C with subsequent ripening at 20°C. HPLC analysis determined that small but significant changes occur in the quantities of epicatechin in the threshold mature and mature fruit during storage and in the quantities of cyanidin in the immature fruit. Changes in the degree of polymerization of these compounds did not vary as determined by vanillin‐leucoanthocyanidin ratios.
Tomato Peroxidase: Rapid Isolation and Partial Characterization
Authors: MARANGONI ALEJANDRO G. , BROWN ERIC D. , STANLEY DAVID W. , YADA RICKEY Y.
Published: August 2006

A rapid method for the isolation of tomato anionic peroxidase (TAPR) was developed using Fast Protein Liquid Chromatography. TAPR was purified 295 times to an RZ value of 0.7. The rate constant for the formation of compound I was 1.53 × 107 M−1 sec−1 and for compound II was 6.93 × 105 M−1 sec−1. TAPR had maximum activity at pH 5.0–5.2 and an isoelectric point at pH 3.5. SDS gel electrophoresis showed three major bands at 16.6, 40.0, and 42.0 kD. TAPR demonstrated a calcium dependancy for activity, exhibiting a maximum at a concentration of 1.0 × 10−5M.
Functional Properties of Flax Seed Mucilage
Authors: MAZZA G. , BILIADERIS C. G.
Published: August 2006

Flax seed (Linwn usitatissimum L.) mucilage was prepared by extraction of seeds with water followed by evaporation, precipitation with ethanol and freeze drying of extract. Proximate composition, solubility, foamability and moisture sorption characteristics were determined. The mucilage contained less carbohydrates, more minerals and more protein than commercial locust bean and guar gums. Its solubility, however, was higher than locust bean and guar gums, and lower than gum arabic. Flax seed mucilage exhibited good foam stability properties in aqueous solutions at 1.0% (w/v). Very diluted solutions exhibited Newtonian‐like behavior while shear thinning was shown at concentrations above 0.2% (w/v). The viscosity was maximum at a pH range 6.0–8.0 and it was reduced in solutions containing NaCl.
Water Activity – Concentration Models for Solutions of Sugars, Salts and Acids
Authors: CHEN C. S.
Published: August 2006

A semi‐empirical model of water activity changes due to solute concentrations increase in solutions of electrolytes and nonelectrolytes was developed based on an extension of Raoult's law. Comparisons between predicted and observed aw data for a variety of sugars, salts and acids indicated the proposed model fitted the a” data with accuracy to ±0.001 aw up to 4–14 molalities depending upon the solutes. Percent weight concentrations of some solutes for various a” values at 25°C were presented for practical applications.
Calcium Binding of Two Microalgal Polysaccharides and Selected Industrial Hydrocolloids
Authors: HA Y. W. , THOMAS R. L. , DYCK LA. , KUNKEL M. E.
Published: August 2006

Binding of calcium ions to polysaccharides from two freshwater microalgae, Palmella texensis (UTEX 1708) and Cosmarium turpinii (UTEX LB 1042) (PTP and CTP, respectively), and six industrial hydrocolloids was studied. The amount of bound calcium decreased with a decrease in pH below 6. Scatchard analysis showed that PTP, guar and locust bean had low calcium affinity and one type of binding site. Alginate bound calcium with the greatest affinity (k= 1.31 × 106) among the hydrocolloids examined and appeared to have one type of binding site. Gum arabic and CTP appeared to have two types of binding sites. The order of magnitude of uronic acid in each hydrocolloid did not agree with the order of calcium binding affinity as an intrinsic association constant indicating limited importance of the chemical nature of hydrocolloids to the effect of linear charge density.
Conditioning Cucumbers to Increase Heat Resistance in the EFE System
Authors: CHAN HARVEY T. , LINSE EDWARD
Published: August 2006

The ethyiene‐forming enzyme system (EFE) in cucumber fruit (Cucumis sativus L. cv. Burpee Hybrid II) developed an increased tolerance to hot water immersions of 30 to 60 min at 45°C and 30 to 50 min at 46°C when conditioned at 32.5 ± 0.5°C in air for 24 hr. Thermodynamic analysis of the heat inactivation of the ethyiene‐forming enzyme (EFE) system in conditioned and unconditioned cucumbers showed: Increased D‐value in the heat resistant EFE of conditioned cucumbers; larger energies of activations and Q10 for conditioned cucumbers; larger entropy and enthalpy changes in conditioned cucumbers. The EFE system in conditioned cucumbers was in a more ordered state than in control cucumbers which was speculated to be due to the formation of hydrophobic bonds during conditioning thereby increasing the thermostability of the EFE system.
Tyrosinase Activities and Isoenzymes in Three Strains of Mushrooms
Authors: MOORE BOB. M. , FLURKEY WILLIAM H.
Published: August 2006

Tyrosinase activities and isoenzymes were examined in three strains of mushrooms. Using L‐dopa as a substrate, the M9 strain contained more active and latent enzyme than M2 or M8 strains. Each strain showed a characteristic isoenzyme profile after electrophoresis. The M8 strain contained at least four isoenzyme forms while M2 and M9 strains contained fewer than three forms. In the M8 strain more tyrosinase was found in cap skin and flesh tissue than in stalk or gill tissue. Cap flesh also contained the greatest amount of latent enzyme. Each tissue showed a characteristic isoenzyme profile after electrophoresis. Tyrosine and dopa oxidation were associated with one isoenzyme form while another major form preferred dopa as substrate.
Use of the APIZYM Testing System to Assess the State of Ripeness of Banana Fruit
Authors: DILLON M. , HODGSON F. J. A. , QUANTICK P. C. , TAYLOR D. J.
Published: August 2006

The APIZYM activity profiles of untreated fruit ripening at 20°C and 85% RH were compared with those from fruits treated with Pro‐long, a fruit coating material, and fruit stored under controlled atmosphere conditions (5% O2, 95% N2) at the same temperature and RH. Banana fruits coated with Pro‐long or stored under CA conditions ripened more slowly than untreated fruits, and this was reflected in lower activity of some enzymes during the storage period in coated and CA‐stored fruit. Reduced activity in these treatments was more noticeable at day 4 of storage than day 7; however, even at day 7, the activity of certain enzymes was still lower than in controls.
Evaluation of Gelation and Solubility of Bovine Plasma Protein Isolates
Authors: KING J. , DE PABLO S. , DE OCA F. MONTES
Published: August 2006

Gelation and solubility of bovine plasma protein isolates prepared from liquid plasma using different acids (HCl, H3PO4, H2SO4) and bases (NaOH, Na2CO3) were evaluated and compared to commercial plasma. Protein recovery was over 90%. Solubility at 1% (w/v) was low in pH range 4.0 to 5.5 but similar to commerical plasma in pp range 5.5 to 8.0 (p < 0.01). All isolates gelled at a concentration o 6.0%. Only isolate H3PO4‐Na2CO3 and commercial plasma gelled at a minimum concentration of 4.0%. This concentration decreased to 2.4% for the same isolate when 0.025M Ca++ ion was added.
Effect of pH and Total Pigment Concentration on the Internal Color of Cooked Ground Beef Patties
Authors: MENDENHALL V.T.
Published: August 2006

pH of ground beef components, from three purveyors, was measured for 150 consecutive days of production. Patties were produced from the components with pH values within the interval 5.6–6.2 and cooked (71°C) on a gas grill (176°C). The internal color of the cooked patties was described by a sensory panel. The internal color varied from grey in patties within the normal pH range (5.3–5.7) of muscle, to slightly red in muscles with a pH of 6.2. Red to pink cooked color was most intense inside those patties with the highest pH and the greatest concentration of total pigments. Bull meat exhibited a much higher pH and a greater level of total pigments than the other components studied. Controlling the pH of bull meat could be important in improving the cooking characteristics and quality of ground patties containing it. Purveyor specifications for bull meat should include pH as a criteria for purchase when cooking time and quality are critical to the customer.
Bilateral Temperature Asymmetry in the Loin of the Bovine Carcass
Authors: RINGKOB T. P. , RUSSELL R. L. , SWARTZ D. R. , PAGEL L. A. , HOENECKE M. E. , MARSH B. B.
Published: August 2006

Conflicting claims of the effects of early postmortem electrical stimulation on the temperature and cooling rate of beef were investigated, using an improved method of temperature measurement and a precise alternation of sides receiving the treatment. No stimulation effect on temperature was detected, but a consistent laterality effect was observed, the right loin on average being almost 2°C warmer than the left at 3 hr postmortem regardless of prior unilateral or bilateral stimulation. This temperature difference appears to be a localized phenomenon due to the asymmetric distribution and “tightness” of the kidney fat overlying the interior surface of the central loin area.
Microbiological, Chemical, and Physical Changes in Fresh, Vacuum‐Packaged Pork Treated with Organic Acids and Salts
Authors: MENDONCA A. F. , MOLINS R. A. , KRAFT A. A. , WALKER H. W.
Published: August 2006

The effects of selected organic acids and salts on microbial numbers, pH, exudate, and color were studied for vacuum‐packaged, fresh pork chops. Pork chops were dipped for 2 min in (v/v) 1% acetic acid, 1% acetic/1% lactic acid, 1.5% acetic/1.5% sodium acetate, 3% acetic/3% sodium ascorbate, 3% acetic/2% NaCl or sterile, distilled water before being vacuum‐packaged and stored at 2°– 4°C for 6 weeks. Treatments containing 3% acetic acid resulted in lower aerobic microbial numbers (P < 0.05) and effectively inhibited Enterobacteriaceae. Treatments containing 1% acetic acid, with or without 1% lactic acid, were ineffective. All acid treatments increased exudate and were detrimental to meat color (P < 0.05) although sodium ascorbate reduced color damage. Chops treated with 3% acetic acid/3% sodium ascorbate had the highest Hunter a and L color scores.
Phenoloxidase from the Cuticle of Florida Spiny Lobster (Panulirus argus): Mode of Activation and Characterization
Authors: FERRER OBDULIO J. , KOBURGER JOHN A. , OTWELL W. STEVEN , GLEESON RICK A. , SIMPSON BENJAMIN K. , MARSHALL MAURICE R.
Published: August 2006

Phenoloxidase (PO) from lobster cuticle existed as a large inert enzyme (IPO1) which became active (15‐fold increase) upon incubation at 4°C and 3 days storage. Electrophorcsis of day 3 extracts showed that the large enzyme disappeared gradually while a new PO (EAPO) developed (Mw of 62.5 kDA). Trypsin treatment yielded a similar enzyme (TAPO2; 64 kDA). Kinetic properties such as Km and Ea indicated that dihydroxyphenylalanine (DOPA) appeared to be a more physiologically important substrate for the trypsin treated PO than EAPO. In addition, temperature and pH properties indicated that different structural and functional properties existed between the three forms (IPO1, EAPO, TAPO2).
Influence of Some Spice Essential Oils on Aspergillus Parasiticus Growth and Production of Aflatoxins in a Synthetic Medium
Authors: FARAG R. S. , DAW Z. Y. , ABO‐RAYA S. H.
Published: August 2006

Gas‐liquid chromatography was used to determine the essential oil compositions of thyme, cumin, clove, caraway, rosemary, and sage. The basic components of these oils were thymol, cumin aldehyde, eugenol, carvonc, borneol and thujonc, respectively. The antifungal potential of the oils against Aspergillus parasiticus were investigated. The essential oils caused complete inhibition of both mycelial growth and aflatoxin production. The effectiveness followed the sequence: thyme > cumin > clove > caraway > rosemary > sage. The major components of the essential oils produced an inhibitory effect at minimum inhibitory concentrations equal to those obtained with the oils.
Effects of Substrate Densification and CO2 Conditions on Supercritical Extraction of Mushroom Oleoresins
Authors: DEL VALLE JOSE M. , AGUILERA JOSE M.
Published: August 2006

The effects of densification of mushroom powders and of reduced density (pr 1.15–1.45) and temperature (Tr, 1.105 – 1.195) of supercritical CO2 (SCO2) on solubilization of oleoresins were described by response surface methodology. Mushroom powder was compacted to specific volumes (vd) between 0.825 and 1.125 mL/g and batch extracted with SCO2 for 6 hr. The degree of solubilization (g oleoresin/100g solid) increased as pr, Tr, or vd increased. The effect of vd was further studied for pr= 1.45 and Tr= 1.197 using a 3‐parameter diffusion model. It was postulated that a fraction of the oleoresin was easily extracted at a rate controlled by a diffusion coefficient of 1.0–1.5 × 10−4 cm2/sec. The remaining constitutive and entrapped oleoresin was extracted at a rate regulated by a diffusivity 100 to 150 times lower, typical of diffusion through solids.
Bioavailability of Calcium from Sesame Seeds, Almond Powder, Whole Wheat Bread, Spinach and Nonfat Dry Milk in Rats
Authors: PONEROS‐SCHNEIER A. G. , ERDMAN J. W.
Published: August 2006

Calcium bioavailability (BV) from sesame seeds, almond powder, whole wheat bread, spinach, and nonfat dry milk (NFDM) was compared to calcium BV from a calcium carbonate (CaCO3)‐supplemented control diet using a rat model. When comparing different calcium sources, the relative BV of the products was CaCO3 (100%), NFDM (100%) whole wheat bread (95%), almond powder (66%), sesame seeds (65%), NFDM and spinach mixture (52%), and spinach (47%). Separate almond, NFDM, and CaCO3 diets were supplemented with 0.4% ascorbic acid; vitamin C addition had no significant effect on calcium BV.
Functional Properties of Linseed Protein Products Containing Different Levels of Mucilage in Selected Food Systems
Authors: DEV D. K. , QUENSEL E.
Published: August 2006

High‐mucilage protein concentrates (HMPC) from linseed and linseed expeller cake had a good emulsion stabilizing effect in canned fish sauce and performed relatively better than a low‐mucilage protein isolate (LMPI). Low‐mucilage flour (LMF) and protein concentrate (LMPC) as well as the HMPC samples and LMPI reduced cooking loss of meat emulsion and firmness of the cooked emulsion. Overall, LMF and LMPC performed better than other linseed products in meat emulsion. In ice cream, the HMPC samples and LMPI had a stabilizing effect comparable to that of gelatin.
Effective Thermal Conductivity of Cellular Tissues During Drying: Prediction by a Computer Assisted Model
Authors: MATTEA M. , URBICAIN M.J. , ROTSTEIN E.
Published: August 2006

Effective thermal conductivity, k*, of cellular tissues during drying is predicted as a function of moisture content. A computer model based on a planar tessellation is employed to simulate the tissue. The heat conduction equations are written on the tessellation and solved by means of a finite element technique. The whole technique, implemented in a computer package THERCOND, yields upper and lower bounds for k* which are compared to experimental values available for apples and pears.
Determination of Cross‐link Density in Egg White Gels from Stress Relaxation Data
Authors: ZIEGLER G.R. , RIZVI S.S.H.
Published: August 2006

The concentration of permanent cross‐links in egg white gels was determined using stress relaxation experiments and equations derived from the theory of rubber elasticity. Cross‐link densities of 1.2–1.3 covalent cross‐links/molecule were observed. The concentration of covalent cross‐links, most likely disulfide bonds, was only slightly higher for gels formed in water as compared to those formed in 0.6M NaCl‐0.2M phosphate buffer at pH 6.0. These results differ from the 3—4 cross‐links/molecule previously reported for ovalbumin gels in 0.6M urea.
Changes in Microflora and Other Characteristics of Vacuum‐packaged Pork Loins irradiated at 3.0 kGy
Authors: LEBEPE S. , MOLINS R.A. , CHAROEN S.P. , IV H. FARRAR , SKOWRONSKI R.P.
Published: August 2006

Effects of 3.0‐kGy irradiation on microflora and other attributes of fresh, vacuum‐packaged pork loins were examined during storage (2–4°C, 98 days) and mishandling (24–25°C, 24 and 48 hr). Shelf life of pork chops from irradiated loins was determined at 5°C. Irradiated loins kept at 2–4°C tested negative for Salmonella spp., Campylobacter spp., Clostridium perfringens and Staphylococcus aureus. Yersinia spp. was detected in pork chops held at 5°C; this organism, C. perfringens and Aeromonas spp. were present in abused samples. In two irradiated samples Listeria monocytogenes was found. Irradiation reduced aerobic, anaerobic and Aeromonas spp. counts; lactobacilli were least affected. Chemical spoilage began after 91 days at 2–4°C. With irradiation, TBA values were unaffected but Hunter a color values increased.
Analysis of Crabmeat Volatile Compounds
Authors: MATIELLA JOSÉ E. , HSIEH THOMAS C.‐Y.
Published: August 2006

Boiled and pasteurized blue crab (Callinectes sapidus) meat samples were analyzed for volatile flavor components by dynamic headspace sampling, capillary column gas chromatography and mass spectrometry. Fifty‐three compounds were identified including aldehydes, ketones, alcohols, aromatics, furans, sulfur‐containing compounds, terpenes, alkanes, and miscellaneous compounds. Levels in both samples were compared and boiled crabmeat contained higher levels of most compounds.
Lipid Changes in Sea Urchin Gonads during Storage
Authors: SHIMADA K. , OGURA N.
Published: August 2006

In lipids of salted sea urchin gonads, the changes in contents of neutral lipids (NL), glycolipids (GL) and phospholipids (PL), in peroxide and carbonyl values, in lipid class compositions of NL and PL, and in fatty acid composition were investigated as a function of storage time. NL increased while GL and PL decreased by autolysis during 180 days storage. The increase of NL resulted from free fatty acids (FFA) [plus fatty acid ethyl esters (FAEE)] generated enzymatically by hydrolysis of PL and GL. Triglycerides were stable throughout a period of storage. In heat‐treated and salted gonads, NL, GL and PL remained nearly unchanged during storage, and FFA and FAEE could not be detected. The oxidation of lipids was not detected during 180 days storage, although salted gonads had high content of polyunsaturated fatty acids.
Textural Degradation of Cooked Fish Meat Gel (Kamaboko) by the Addition of an Edible Mushroom, Judas' Ear (Auricularia auriculajudae (Fr.) Quel)
Authors: MAKINODAN YASUO , HUJITA MASAO
Published: August 2006

Commercial makers of kamaboko, a traditional Japanese preparation of gelled cooked fish meat, have observed that when slivers of the edible Judas' ear mushroom (Auricularia auricula‐judue (Fr.) Quel) are incorporated into the gel without being cooked first, the gel tends to have an unsatisfactory texture. Experiments with casein as substrate have already shown that this mushroom has a proteinase. We showed that the proteinase acted on fish myofibrillar proteins, including myosin, actin, and tropomyosin. In kamaboko containing Judas' ear mushroom uncooked, fish proteins were hydrolyzed and gel strength decreased. The results showed that the decrease in gel strength was caused by the hydrolysis of fish proteins by the proteinase.
Survival of Lactic Acid Bacteria during Spray Drying of Plain Yogurt
Authors: KIM SUK SHIN , BHOWMIK SANTI R.
Published: August 2006

Survival of Streptococcus salivarius subsp. thermophilus and Lactobacillus debrueckii subsp. bulgaricus was determined under various processing conditions for spray drying. Numbers of both microorganisms decreased with increased outlet or inlet air temperature, and atomizing air pressure. Outlet air temperature was a major parameter affecting number of survivors. Suitable conditions were inlet air 160°C, outlet air 60°C, atomizing air pressure 98 kPa, hot air flow 0.28 m3/ min, and feed temperature 30°C. Spray‐dried yogurt powder showed lower survival for S. thermophilus and similar survival for L. bulgaricus as compared to freeze‐dried powder.
Investigation of Faba Bean Protein Recovery and Application to Pilot Scale Processing
Authors: McCURDY SANDRA M. , KNIPFEL J.E.
Published: August 2006

Extraction and precipitation conditions were assessed for recovery of protein from dehulled faba bean flour on a laboratory scale. 10°C versus 20°C extraction did not affect solubility of nitrogenous components. However, more were extracted at pH 9 or 10 than at pH 7. Tap water extracted slightly more nitrogenous materials than 0.3M sodium chloride. Study of pH 4.0 to 5.3 for protein precipitation showed a higher yield of protein was obtained at lower pH. However, apparently simultaneous precipitation of nonproteinaceous material caused overall lower protein composition of the isolates from lower pH. Pilot scale processing of dehulled faba bean flour produced an isolate which was 92.5% protein, and represented a yield of 48% of the original protein.
Sensory Quality and Energy Use for Baking of Molasses Cookies Prepared with Bleached and Unbleached Flour and Baked in Infrared, Forced Air Convection, and Conventional Deck Ovens
Authors: HEIST J. , CREMER M.L.
Published: August 2006

Cookies were prepared with bleached and unbleached flour, two formulas, and baked in institutional deck, infrared and convection ovens to determine the effects on sensory qualities and energy for baking. Sensory qualities were evaluated by a trained panel and energy use with meters. Flour significantly (p<0.05) affected all characteristics except width of cracks; oven, all characteristics except top‐grain score and number of cracks; and formula, all textural and most appearance but no flavor characteristics. Values were generally highest with bleached flour and the convection oven. Energy use in baking was greatest in the convection oven (p<0.05).