bluuebunny/crossref_metadata_2025 huggingface dataset:
Properties of Trypsin from the Pyloric Ceca of Atlantic Cod (Gadus morhua)
Authors: SIMPSON B.K. , SIMPSON M.V. , Haard N.F.
Published: August 2006

Trypsin (EC 3.4.21.4) was isolated from the pyloric ceca of Atlantic cod and purified to homogeneity by affinity chromatography. The enzyme catalyzed the hydrolysis of benzoyl arginine p‐nitroanilide (BAPA, pH 8.2 and 25°C) such that Vmax was 250 BAPA units per micromole trypsin and Km was 1.48 mM. For the hydrolysis of tosyl arginine methyl ester (TAME, pH 8.1 and 25°C), Vmax was 18.2 × 103 TAME units/micromole trypsin, and Km 0.22 mM. The pH and temperature optima with BAPA substrate were 7.5 and 40°C, respectively. Atlantic cod trypsin was most active and stable at alkaline pH. The enzyme was heat labile, losing more than 50% of its activity after incubation at 50°C for 30 min. Amino acid analysis of Atlantic cod trypsin revealed that the enzyme was rich in residues such as serine, glycine, glutamate and aspartate, but poor in basic amino acid residues compared to trypsins from warm blooded animals.
Overall Quality and Sensory Acceptance of a Lysine‐Fortified Fish Sauce
Authors: SANCEDA NORLITA G. , KURATA TADAO , ARAKAWA NOBUHIKO
Published: August 2006

The feasibility of making fish sauce with added lysine was studied. A difference was found in quality of the volatile compounds detected from the control and from the lysine‐added samples. High concentration of lysine did not significantly affect acceptance due to aroma but reduced acceptance of flavor and color. Addition of lysine could feasibly increase protein level of fish sauce. Sensory evaluation in terms of overall quality showed that addition of up to 2.0% lysine was quite acceptable.
Red Raspberry Juice and Wine: Effect of Processing and Storage on Anthocyanin Pigment Composition, Color and Appearance
Authors: ROMMEL A. , HEATHERBELL D.A. , WROLSTAD R.E.
Published: August 2006

Red raspberry wine was made from thawed fruit by fermentation of pulp, depectínized juice, and pasteurized depectinized juice. The influences of fining and storage were also investigated. The anthocyanin pigment profiles of the samples were determined by high performance liquid chromatography (HPLC), and additional color indices by spectrophotometry and Hunter colorimetry. Anthocyanin pigments degraded mainly during fermentation, with total losses after storage of at least 50%. Cyanidin‐3‐glucoside was the most unstable anthocyanin, disappearing completely during fermentation; cyanidin‐3‐sopho‐roside (the major anthocyanin) was the most stable pigment. Pasteurized, depectinized wine that had undergone fining, had the most stable color and best appearance after storage.
Respiratory Enzyme Activity in Low Temperature Sweetening of Susceptible and Resistant Potatoes
Authors: BARICHELLO VALERIE , YADA RICKEY Y. , COFFIN ROBERT H. , STANLEY DAVID W.
Published: August 2006

During storage at 4°C and 12°C, a potato cultivar susceptible to chill‐sweetening (Norchip) accumulated significantly (P≤0.05) higher levels of sucrose, fructose and glucose than a potato selection resistant to chill‐sweetening (ND 860‐2). ND 860‐2 tubers exhibited a significantly (P≤0.05) higher respiration rate throughout storage, reflected in higher activities of phosphofructokinase (PFK), glucose‐6‐phos‐phate dehydrogenase (G6PDH) and 6‐phosphogluconate dehydrogenase (6PGDH). Storage significantly (P≤0.05) reduced respiration rate for both cultivars. G6PDH showed no significant (P>0.05) difference in specific activity or Vmax between 4°C and 12°C for either cultivar. However, Km decreased at 4°C for both cultivars, possibly due to build up of substrate.
Yield and Quality of Tofu as Affected by Soybean and Soymilk Characteristics. Calcium Sulfate Coagulant
Authors: LIM B.T. , DeMAN J.M. , DeMAN L. , BUZZELL R.I.
Published: August 2006

Nine light hilum soybean (Glycine max (L.) Merr.) varieties were used to study the characteristics of soybeans and soymilk that affect the yield and quality of tofu coagulated with calcium sulfate. The yield of tofu was not affected by the size of soybeans. Soybean varieties high in protein, fat and phosphorus contents produce tofu with higher protein, fat and phosphorus contents. Two models for predicting the yield of tofu were proposed. According to model one, soymilk with higher pH and total solids gives a higher yield of tofu. According to model two, soybeans high in protein and ash and low in phosphorus give a higher yield of tofu.
Temperature and Light Effects on Ethyl Carbamate Formation in Wine During Storage
Authors: TEGMO‐LARSSON INGA‐MAI , SPITTLER TERRY D.
Published: August 2006

The formation and/or increase of ethyl carbamate during storage of wine was monitored at 43°C, 32°C and 22°C in the dark, at 22°C under fluorescent light and in a greenhouse with naturally fluctuating temperature and light conditions simulating commercial display of wines. The ethyl carbamate concentration of fifteen selected red and white table and dessert wines was determined initially, and after 3, 6, and 12 months storage. In most wines ethyl carbamate increased as a function of time and temperature. After 12 months in the dark at 43°C, the ethyl carbamate in two red wines increased 20 to 30 times. It increased three to nine‐fold in nine of the wines, but remained unchanged in four. Light did not significantly influence ethyl carbamate formation, whether in clear or green bottles.
Determining Viscosity of Fluid Foods by Continuous Lift
Authors: RUNYON C.H. , MCCARTHY K.L.
Published: August 2006

The viscosity of Newtonian and non‐Newtonian fluid foods was determined by analyzing flow characteristics of corn syrup, tomato sauce and pear puree using a continuous lift apparatus. Assuming steady state and film thickness constant with time, the experimental sample viscosities were found by recording film thickness, belt speed and fluid density and applying the power law model. Film thicknesses increased with belt speed. Consistency coefficients from 38 to 134 were obtained. The experimental power law values were reproducible and agreed with those obtained by conventional viscometer.
Water Activity of Galactose Solutions
Authors: LEIRAS MARÍA C. , ALZAMORA STELLA M. , CHIRIFE JORGE
Published: August 2006

The water activities (aw) of galactose and mannose solutions were determined using an electric hygrometer. The results followed the general behavior reported for most types of nonelectrolytes and very well fit the Norrish equation. The aw lowering effects of galactose were almost identical to those of mannose, glucose, and fructose.
Effect of Gamma Irradiation on the Carotene Content of Mangos and Red Capsicums
Authors: MITCHELL GREGORY E. , McLAUCHLAN RICHARD L , BEATTIE TIM R. , BANOS CONNIE , GILLEN ASHLEY A.
Published: August 2006

Gamma irradiation of red capsicums (cv. Five Star) at 75 and 300 Gy had no significant effects on the carotene level of unstored red capsicums or red capsicums stored at 5°C for 3 wk. Gamma irradiation of mangos (cv. Kensington Pride) at 75, 300 and 600 Gy had no significant effects on the carotene content. Altering the conditions of irradiation (lower temperature, nitrogen atmosphere, lower dose rate) resulted in slightly higher carotene levels than those associated with irradiation under normal ambient conditions.
Lactic Fermentation Effects on Preservative Qualities of Dendeng Giling
Authors: DARMADJI PURNAMA , IZUMIMOTO MASATOSHI , MIYAMOTO TAKU , KATOAKA KEI
Published: August 2006

Model “Dendeng giling”, Indonesian non fermented dried beef, was prepared after fermentation with Lactobacillus plantarum as starter and compared with control without starter culture. Inoculated sample was fermented at 30°C 16 hr, Lactobacillus grew from 106 to 108, pH went from 5.71 to 5.2. Micrococcus, Gram‐negative bacteria, Pseudomonas, Staphylococcus, and Escherichia coli were inhibited by 98.3%, 77%, 93%, 96% and 77% after fermentation 16 hr. Inoculated samples were tested for inhibiting VBN and TBA value, dissipating residual nitrite and development of redness. Lower pH caused faster drying at 50°C and reduced water activity. The combination of low pH and water activity made possible improvement of preservative quality.
Physicochemical and Gelation Properties of Pre‐ and Postrigor Chicken Salt‐soluble Proteins
Authors: XIONG Y.L. , BREKKE C.J.
Published: August 2006

The physicochemical and gelation properties of salt‐soluble proteins (SSP) extracted from chicken muscles were studied at 0.6M NaCl, pH 6.00. Thermally induced protein unfolding and protein‐protein interaction were determined by 8‐anilino‐1‐naphthalene sulfonate (ANS) fluorescence and turbidity. Breast and leg SSP showed similar changes in protein unfolding, but differed in protein‐protein interactions. Post‐rigor breast SSP formed stronger and more elastic gels than prerigor breast and pre and postrigor leg SSP. Leg SSP gelation was less affected by muscle rigor state than breast SSP. Protein conformational changes were concluded to precede SSP association, which was a prerequisite for gel formation.
Biochemical Properties of Actomyosin of Cold Stored Striated Adductor Muscles of Aulacomya ater ater (Molina)
Authors: PAREDI MARÍA ELIDA , DE MATTIO NORMA DE VIDO , CRUPKIN MARCOS
Published: August 2006

Expressible juice showed highest increase within the second day of storage. Actomyosin was partially purified from stored muscles. Both reduced viscosity and Mg2+‐ATPase activity of actomyosin decreased about 44% in the first day. These changes were due neither to actomyosin dissociation nor fragmentation of major proteins of the complex. Relative percentage of myosin decreased, and actin increased in actomyosin after the second day. These changes are related to a decrease in the myosin heavy chain and could explain the slow decrease in reduced viscosity and Mg2+‐ATPase of this protein after the second day.
Significance of Copper in Alcohol Production with Fermentation of Raisin Extracts by the Cell Recycle Process
Authors: AKRIDA‐DEMERTZI K. , DRAINAS C. , KOUTINAS A.A.
Published: August 2006

The ethanol fermentation rate, cell growth and yield were reduced from one batch to the next in presence of 50 ppm copper as compared to 5 ppm. The decreases of these parameters are attributed to the increased uptake of copper causing lessening of the glucose uptake by yeast cells. These changes were studied through the uptake of 14C‐glucose in fermentations of synthetic media containing 14C‐glucose, in presence of various copper concentrations.
Effect of Total Soymilk Solids on Acid Production by Selected Lactobacilli
Authors: CHANG CHUN‐YEN , STONE MARTHA B.
Published: August 2006

Soymilk was prepared from soybeans using extraction ratios of 1:6, 1:7, 1:8, 1:9, and 1:10 (dry beans:water). Total solids, protein, and carbohydrate increased when extraction ratios of soybeans to water were increased. Soymilk was fermented by Lactobacillus fermentum NRRL B‐585 or Lactobacillus acidophilus NRRL B‐1910 or B‐2092 and evaluated as a substrate for acid production. Mean values of acid production were: NRRL B‐585 7.00 to 16.15, B‐1910 32.30 to 39.10, and B‐2092 27.20 to 34.85 (μmole lactic acid/gram soymilk). B‐1910 and B‐2092 grew better than B‐585, in soymilk without fortification. Effects of protein and carbohydrate contents of soymilk on acid production were different among strains of lactobacilli.
Influence of Milling Method and Peanut Extract on in vitro Iron Availability from Maize and Sorghum Flour Gruels
Authors: MBOFUNG CARL M.F. , NDJOUENKEU ROBERT
Published: August 2006

Maize and sorghum flours were milled by four different methods (a traditional, semi‐traditional, mechanical and industrial method). Iron availability was estimated by an in vitro technique. The total, soluble and ionizable (available) iron as well as the phytate and neutral detergent fiber content of the gruels varied with type of flour and also with amount of peanut used in the preparation. The ionizability of iron decreased with increases in phytate and neutral detergent fiber. Iron in the gruels from flours milled by the traditional method was more available than that in other gruels.
Interaction of β‐cyclodextrin with Enantiomers of Limonene and Carvone
Authors: CHANG YUEH‐ING , REINECCIUS GARY A.
Published: August 2006

The inclusion complexes of β‐cyclodextrin with two pairs of chiral flavor compounds, limonene and carvone, were used to evaluate the chiral interaction. Thermal transition was examined by DSC and crystalline properties by x‐ray diffractometry. The overall DSC thermograms and X‐ray diffraction patterns were very similar between the chiral isomers. A difference of about 3 joules/g complex was observed between the chiral isomers of both limonene and carvone. The only apparent difference in X‐ray diffraction patterns between chiral complexes occurred at a θ of 11.8°.
Electrolytic Reduction of Heme Proteins: Attempt to Prepare Stable Natural Colorant for Sausage
Authors: ITO TATSUMI , YOSHIDA SAIKA , KAMISOYAMA HIROSHI , TANAKA HISASHI
Published: August 2006

Metmyoglobin and methemoglobin were subjected to electrolysis in presence or absence of sodium ascorbate and/or sodium nitrite. Products obtained by electrolysis were dependent on conditions. In absence of sodium ascorbate and sodium nitrite, metmyoglobin and methemoglobin were apparently transformed to red colored hydroxymetderivatives by limited electrolysis (50 mA, 5 min) because of increased pH of electrolytes. They were reduced to oxy‐derivatives by prolonged electrolysis (100 mA, ˜4 hr) at neutral pH, 7.0–7.5. In presence of sodium ascorbate, met‐derivatives were reduced to deoxy‐derivatives by limited electrolysis (50 mA, 5 min). In presence of both sodium ascorbate and sodium nitrite, stable nitrosyl derivatives were obtained by limited electrolysis, and by prolonged electrolysis (100 mA, ˜4 hr) at neutral pH values especially in presence of 1M sucrose. The electrolytically reduced products appreciably increased redness of sausages.
Calcium Bioavailability from Ripening Cheddar Cheese
Authors: BUCHOWSKI MACIEJ S. , MILLER DENNIS D.
Published: August 2006

Calcium bioavailability to rats was compared from CaCl2 (28 mM), CaCO3, fresh milk, milk adjusted to pH 5.35, and Cheddar cheese. The cheese was manufactured from pasteurized bovine milk and all doses were labeled extrinsically with 45Ca and 47Ca and administered orally to rats. One label (45Ca) was added to milk before cheese manufacture and the other (47Ca) was added to the cheese 24 h prior to dosing. Calcium bioavailability was determined by: 1) absorption measured by whole body counting, and 2) availability for bone metabolism assessed by bone radioactivity measurements. Calcium absorption averaged 76.8% and was not affected by length of ripening (p>0.05). Absorption from CaCl2, CaCO3, fresh milk, milk at pH 5.35, and the cheeses was similar. The two methods gave similar estimates of relative bioavailability. The ratio of 47Ca absorption to 45Ca absorption for any cheese sample was significantly greater than 1, indicating extrinsic labels added after processing may overestimate Ca absorption from cheese.
Evaluation of Beer Deterioration by Chemiluminescence
Authors: KANEDA HIROTAKA , KANO YUKINOBU , KAMIMURA MINORU , OSAWA TOSHIHIKO , KAWAKISHI SHUNRO
Published: August 2006

The application of chemiluminescence (CL) analysis for the evaluation of staling beer was studied. Commercial Japanese lager beer was stored at 30°C, 37°C, and 60°C and its CL generation was analyzed at 60°C. The CL production was accelerated to a greater degree and its intensity reached maximum level more rapidly with increase in incubation temperature and/or time. The sum of the CL intensity for the first 1 hr showed a good relationship with staling degree in mean flavor panel scores. Therefore, CL determination may be useful for evaluating oxidation deterioration of beer.
Effect of Ingredients on Physical/Structural Properties of Extrudates
Authors: MOORE D. , SANEI A. , VAN HECKE E. , BOUVIER J.M.
Published: August 2006

The influence of three ingredients (bran, sucrose, magnesium carbonate) commonly used in extrusion‐cooking of wheat flour‐type formulations was studied. Extrusion‐cooking was carried out in a twin‐screw corotating extruder. The effects of the ingredients were analyzed by determining extrusion parameters, physical properties (apparent density, modulus of deformability and breaking stress) and structural properties (computerized image analysis of the transverse cut of extrudate). An increase in apparent density occurred when concentration of any ingredient increased. Cell number per pixel area increased greatly while average cell size decreased as bran concentration increased from 0 to 16%. Average cell size increased as magnesium carbonate increased from 0 to 0.4%, but cell size decreased above 0.4%.
Numerical Simulation of Natural Convection Heating of Canned Thick Viscous Liquid Food Products
Authors: KUMAR ASHWINI , BHATTACHARYA M. , BLAYLOCK JACK
Published: August 2006

Sterilization of a thick viscous liquid food in a metal can sitting in an upright position and heated from the side wall (Tw= 394 K) only in a still retort was simulated. The liquid had temperature dependent viscosity but constant specific heat and thermal conductivity. Equations of mass, motion and energy conservation for an axisymmetric case were solved and plots of temperature, velocity and streamlines were provided for natural convection heating and isotherms compared with pure conduction contour plots. Results indicated that the natural convection moved the slowest heating point to the bottom center. The bottom of the can heated up slower than predicted by pure conduction heating. The magnitude of the axial velocity was found to be of the order of 10−5 m/sec which varied with time and position in the can.
Reversibility of the Hard‐to‐Cook Defect in Dry Beans (Phaseolus vulgaris) and Cowpeas (Vigna unguiculata)
Authors: HENTGES D.L. , WEAVER C.M. , NIELSEN S.S.
Published: August 2006

The hard‐to‐cook defect, assumed to be a permanent condition in legume seeds, can be reversed. Dry beans (Phaseolus vulgaris) and cowpeas (Vigna unguiculata) which had developed the hard‐to‐cook defect when stored at 29°C, 65% RH had progressively shorter cooking times after additional storage at 6.5°C, 71% RH. This would suggest that the mechanism(s) leading to development of the defect should be easily reversed. The ability to reverse the hard‐to‐cook defect in legume seeds would provide several economic and nutritional benefits.
Predictive Model for the Lightness of Comminuted Porcine Lean Meat during Heating
Authors: PALOMBO RACHAMIM , WIJNGAARDS GERRIT
Published: August 2006

A mathematical model for the prediction of lightness values (L*) of a comminuted porcine lean meat (PLM) system (about 2.5% fat) during heating was constructed using kinetic data collected from process temperatures of 50, 60, 80 and 100°C and heating times of up to 3 hr. The procedure of model formulation included regression analysis of L* versus time to obtain model parameters and a description of temperature dependence of these parameters using linear and Arrhenius models. By solving the final predictive model numerically, the value of L* was closely predicted for different temperature‐time combinations during heating of the PLM system. This can be used as basis for further development of predictive models during meat processing operations.
Effect of Temperature, Time and Number of Water Extractions on the Physicochemical and Flavor Characteristics of Peanuts
Authors: MUEGO K. F. , KOEHLER P.E. , RESURRECCION A.V.A.
Published: August 2006

The effects of temperature, time, and number of extractions on the color, gas chromatographic profile, and flavor characteristics of water extracted peanuts were determined. Temperature was the major factor which affected these attributes. Increasing the extraction temperature resulted in darker colored peanuts with less chroma, less raw peanut flavor, and more cooked peanut flavor. It also led to a significant decrease in flavor volatiles. Based on the results, the recommended conditions are to water extract at 90°C for 10 min three times to produce peanuts which arc light in color and bland in flavor.
Fundamental Aspects of Viscosity Monitoring by the Hot Wire Technique
Authors: MIYAWAKI OSATO , SATO YUJI , YANO TOSHIMASA , ITO KENSUKE , SAEKI YUKIHIRO
Published: August 2006

Fundamental aspects of the monitoring of viscosity by the hot wire technique in stagnant test fluid was investigated. The behavior of the hot wire viscosity sensor was well described, theoretically, by the stagnant layer analysis combined with the Ostrach solution for natural convection heat‐transfer from a vertical plate. To improve the sensitivity of the sensor to the change in viscosity of a test fluid, lower curvature for the sensor structure and higher heat flux for the operating condition were recommended theoretically and proved experimentally. As a practical example, the change in apparent viscosity during the coagulation of soy protein was monitored using the hot wire sensor.
Quality Attributes of Cheddar Cheese Containing Added Lactobacilli
Authors: LALEYE L.C. , SIMARD R.E. , LEE B.H. , HOLLEY R.A.
Published: August 2006

Various strains of homo‐ and heterofermentative lactobacilli isolated from cheddar cheese were added to milk with a commercial streptococci culture to produce cheddar cheese. The heterofermatative lactobacilli L. brevis and L. fermentum almost always led to the development of fruity flavors, openness and late‐gassing within 10 months of aging. Cheddar cheese produced using combined cultures of heterofermentative lactobacilli and L. casei‐casei or L. casei‐pseudoplantarum did not exhibit gas formation and openness. The overall grading scores of cheese containing added lactobacilli were not higher than those for the control cheese (without lactobacilli). A definite correlation was found between the lactobacilli used and the flavors of the cheese. The controlled acidity development during cheese making, the fat and the salt in moisture content of the cheeses were not affected.
Flesh and Peritoneal Lining Color of Gold, Bronze, and Black Tilapia mossambica
Authors: TAVE DOUGLAS , LOVELL R.T. , SMITHERMAN R. ONEAL , REZK MAHMOUD
Published: August 2006

Flesh color of gold (homozygous recessive gg), bronze (heterozygous Gg), and black (homozygous dominant GG)Tilapia mossambica was evaluated sensorily (visually). Gold fish had white flesh, while black and bronze fish had flesh that had a grayish tint. Flesh color of gold fish was significantly lighter than that of both black and bronze fish (P = 0.001). Flesh color of bronze and black fish did not differ. Peritoneal lining of the abdominal cavity of black fish is black, that of gold fish is white, and that of bronze fish is spotted and quite variable. The peritoneal lining of black fish must be removed when they are marketed whole to remove the black pigmentation, but this is not necessary with gold fish.
Growth of Listeria monocytogenes Inoculated in Waste Fluids from Clean‐up of a Meat Grinder
Authors: BOYLE D.L. , SCHMIDT G.R. , SOFOS J.N.
Published: August 2006

The potential of waste fluids from clean‐up of a meat grinder to support growth (8°C and 35°C) of artificially inoculated Listeria monocytogenes Scott A was examined. Estimated generation times were 10.1 and 2.3 hr at 8°C, and 8.9 and 2.2 hr at 35°C for a fluid collected during rinsing of the meat grinder and a fluid collected from the floor drain, respectively. A sanitizer fluid (25 ppm titratable iodine), collected after sanitation of the grinder, inactivated the inoculated cells. Thus, waste fluids may support growth of L. monocytogenes in meat processing facilities, but frequent sanitation should inactivate the pathogen.
A Method for the Rapid Analysis of Headspace Volatiles of Raw and Roasted Peanuts
Authors: YOUNG CLYDE T. , HOVIS ALLAN R.
Published: August 2006

A rapid headspace analysis method for evaluating the flavor quality of peanuts using gas chromatography has been developed and tested. Samples are ground, heated in glass vials for 30 min at 150°C, and the headspace injected using a gas tight syringe. After initial startup, one can screen samples for flavor defects at the rate of four per hour. Of the peaks produced from peanut headspace analysis, most have been identified by gas chromatography/mass spectrometry and eight have been related to specific flavor characteristics.
Thermal Inactivation of Clostridium botulinum Type E Spores in Oyster Homogenates at Minimal Processing Temperatures
Authors: BUCKNAVAGE MARTIN W. , PIERSON MERLE D. , HACKNEY CAMERON R. , BISHOP J. RUSSELL
Published: August 2006

D‐values of Clostridium botulinum type E in oyster homogenates were calculated from the slopes of survivor curves for each variable tested (control, 1.0% NaCl, 0.13% potassium sorbate (KS), and a combination of NaCl and KS) at five temperatures. Mean D‐values ranged from 0.78 min at 80°C to 7943 min at 50°C. The addition of salt and/ or KS affected heat resistance of the spores, but differences were not consistent among the temperatures tested, z‐Values calculated for the curve between 70°C and 80°C ranged from 6.9 C° to 7.6 C°, while z‐values calculated for the curve between 55°C and 70°C were 12.1–14.70°. These data indicate that C. botulinum type E would survive in oysters that are minimally processed. A suitable process could be determined using the data presented; however, oysters would have a cooked appearance.
Characterization of Oyster Shucking Liquid Wastes and Their Utilization as Oyster Soup
Authors: SHIAU C. Y. , CHAI T.
Published: August 2006

Liquid wastes including shell liquor, bled liquor, original liquid and wash water were collected from laboratory and commercial oyster shucking operations and were characterized physically and chemically. These liquid wastes contained 0.01 to 0.36% nonprotein‐N components, 0.03 to 0.44% total‐N, 0.13 to 1.64% salt and an identical protein profile with molecular weights around 20kD to 25kD as major proteins. Total solids could be used to predict the levels of total‐N, nonprotein‐N, ash, salt, total suspended solids and COD. Steam‐jacketed kettle heating was an easy method to concentrate liquid wastes for production of oyster soup. Chemical, physical and sensory properties of processed oyster soup were analyzed and compared with a commercial product.
Influence of Homofermentative Lactobacilli on the Microflora and Soluble Nitrogen Components in Cheddar Cheese
Authors: LEE B.H. , LALEYE L.C. , SIMARD R.E. , MUNSCH M.‐H. , HOLLEY R.A.
Published: August 2006

Cheddar cheese was manufactured by inoculation with and without cultures of homofermentative Lactobacillus strains (L. casei‐subsp‐casei, L. casei‐subsp‐pseudoptantarum, L. plantarum). Growth rate of microflora, the incidence of heterofermentative lactobacilli and the rate of proteolysis were then studied during aging. The total number of psychotrophs, mesophiles and lactic streptococci reached a maximum at 5 months but maximum numbers attained were dependent upon the curing temperature (7°C or 15°C). The acceleration of cheese ripening by Lactobacillus cultures was accompanied by a greater degree of protein hydrolysis which was detectable after 8 months aging as soluble nitrogen in TCA extracts (360 mg/100g at 15°C and 240 mg at 7°C, versus 170 mg and 75 mg, respectively, for the controls).
Effects of Processing Conditions and Antioxidants on the Oxidative Stability and Carbon Dioxide Formation in Low Fat Dry Milk
Authors: MIN D. B. , TICKNOR D. B. , LEE S. H. , REINECCIUS G. A.
Published: August 2006

The effects of different processing methods and antioxidants on the oxidative stability and carbon dioxide formation in low fat dry milk at 65°C for 8 days were determined by measuring volatile compound formation, oxygen disappearance, and carbon dioxide formation in the gas‐tight sample bottle by gas chromatography. Foam spray dried or steam jacketed centrifugal wheel atomization dried milks had significantly less (P < 0.05) volatile compound formation, oxygen depletion, and carbon dioxide formation than conventional spray dried milks. Dry milks containing 100 ppm propyl gallate showed significantly less (P <0.05) oxygen disappearance, volatile compound formation, and carbon dioxide formation than dry milks containing 100 ppm butylated hydroxyanisole or tertiarybutyl hydroquinone during storage.
Continuous Potable Alcohol Production by Immobilized Zymomonas mobilis on γ‐Alumina Pellets
Authors: KOUTINAS A.A. , KANELLAKI M.
Published: August 2006

Experiments were carried out with Z. mobilis immobilized on ‐γ‐alumina pellets in a continuous reactor for potable alcohol production. It was found that ‐γ‐alumina was a suitable support for continuous ethanol production processes. Specifically, an ethanol productivity (calculated on the basis of liquid volume) of 23.8 g/L/hr was achieved at 0.88 hr−1dilution rate, 159 g/L invert sugar content and 43.7% conversion, using raisin extracts as feed material. Similar productivities were obtained with media containing glucose. Biomass productivity, yield and free cells concentration in glucose and raisin extracts were examined. Ethanol production was constant during the time the system was operated, a period of over 60 days.
Processing and Sensory Evaluation of Scrambled Eggs Containing Defatted Yolk Solids
Authors: WARREN M. W. , DAVIS D. R.
Published: August 2006

Egg yolk solids defatted with hexane were incorporated into frozen and spray‐dried scrambled egg products. Part of the egg oil removed was replaced with nonfat oil replacers. Both products were evaluated by sensory panels. The frozen product was compared with frozen whole egg and a nonyolk, commercial frozen product. The spray‐dried product was compared with a nonyolk, commercial dried product. In the frozen products, the whole egg was preferred over both the defatted frozen product and nonyolk, commercial frozen product, with the defatted and nonyolk products being equally acceptable. In the dried products, the spray‐dried scrambled eggs were preferred over the nonyolk, commercial dried product. The products formulated from defatted yolk solids contained 84% less lipid and 79% less cholesterol than products made from fresh whole eggs.
Conformation of Citrus Pectin Using Small Amplitude Oscillatory Rheometry
Authors: CHOU T.C. , PINTAURO N. , KOKINI J.L.
Published: August 2006

Conformation of citrus pectin [uronide 93%, degree of esterification, 61.5%] solution was studied and experimental reduced storage [G′]R and loss moduli [G″]R were compared with random coil theories of Rouse and Zimm and the rodlike theory of Marvin and McKinney. The theory of Zimm best approximated experimental data. This suggested that components of the pectin molecule internally interact to form a compact random coil with conformation controlled by hydrodynamic interactions.
Germination response of Bacillus subtilis PCI219 Spores to Caramelized Sugar and l‐Asparagine
Authors: KANDA KAYOKO , YASUDA YOKO , TOCHIKUBO KUNIO
Published: August 2006

In presence of L‐asparagine, effective substances in caramelized sugar were primarily glucose and fructose; isomerization of glucose/fructose was observed after autoclaving (120°C, 20 min, pH 7.2). Glucose and fructose were 63 to 24 in caramelized glucose and 12 to 44 in caramelized fructose. Apparent dissociation constants were: glucose 2.2 × 10−4, fructose 1.3 × 10−4, L‐asparagine 2.2 × 10−4. Hydroxymethylfurfural and maltol were not effective. Aging and heat activation of spores contributed to germination, especially for response to L‐asparagine and/or fructose, but not glucose. The initiation mechanism was distinguishable from the L‐alanine system in requirement for aging, heat activation of spores and response to inhibitor. L‐AS‐paragine could be partially replaced by NH4+, but not by L‐glutamine.
Postmortem Changes in Chilled Round, Bled and Dressed Albacore
Authors: PRICE R.J. , MELVIN E.F. , BELL J.W.
Published: August 2006

Albacore were killed by brain destruction, dressed, bled or left round, chilled in sea water/ice slurry at 1.1°C, and stored in ice. Fish were analyzed for 33 days for aerobic plate count (APC), pH, salt, histamine, trimethylamine nitrogen (TMA‐N), and nucleotide content. Dressed albacore cooled faster than round or bled albacore. No significant differences were evident in APC, pH, salt, TMA‐N, or nucleotide content of round, bled and dressed albacore. Histamine was detected only at day 33. TMA‐N, inosine monophosphate and hypoxanthine content, and nucleotide ratios appeared to be useful indices of storage life.
Role of Milk Fat Globule Membrane in Autoxidation of Milk Fat
Authors: CHEN Z. Y. , NAWAR W. W.
Published: August 2006

The influence of the milk fat globule membrane (MFGM) on oxidation of milk fat under various conditions was monitored by fatty acid analysis and oxygen consumption at 50°C. The rate of copper‐catalyzed oxidation of cream containing the membrane was faster than when the membrane was removed. In the dry state, the isolated MFGM, membrane lipids (ML) and the nonlipid membrane solids (NLMS) inhibited oxidation at 50°C and 95°C. In the presence of water, however, all membrane components enhanced oxidation at 50°C. The balance between the accelerating effects of membrane components and the inhibiting influence of other factors appeared to depend on processing conditions.
Feed Moisture Effects on Functional Properties, Trypsin Inhibitor and Hemagglutinating Activities of Extruded Bean High Starch Fractions
Authors: GUJSKA ELZBIETA , KHAN KHALIL
Published: August 2006

High starch fractions (HSF) of navy, pinto and garbanzo beans were extruded with different moisture contents using a Wenger X‐5 extruder. Increasing moisture content resulted in increased expansion index for navy and garbanzo beans and a decrease for pinto bean. The highest water absorption index was obtained for navy bean HSF at moisture 27%, for pinto 30% and for garbanzo 26%. For all beans, water solubility index decreased with increasing moisture. Color of extrudates also was affected by moisture. The extrusion process reduced trypsin inhibitor activity by about 70–85%, the level of decrease determined by moisture content of starting material and temperature. Extrusion temperatures of 121, 132 and 150°C inactivated hemagglutinating activity of navy, pinto and garbanzo beans.
Immobilized Peroxidase: A Potential Bioindicator for Evaluation of Thermal Processes
Authors: WENG ZHIJUN , HENDRICKX M. , MAESMANS G. , TOBBACK P.
Published: August 2006

The heat‐stable fraction of covalently immobilized peroxidase on/in porous glass beads in an environment of dodecane was studied as a bioindicator for evaluation of thermal processes under conditions of pasteurization. The verified bioindicator had a z value of 10.1°C and a Dref (at 70°C) of 22 min. At processing temperatures of 70°C and 80°C, the lethalities (F)bio as read from the bioindicator agreed very well with the target Ft10.0 values calculated from the time temperature data according to the general method.
Thermostability of Soluble and Immobilized Horseradish Peroxidase
Authors: WENG ZHIJUN , HENDRICKX M. , MAESMANS G. , GEBRUERS K. , TOBBACK P.
Published: August 2006

Thermal inactivation kinetics of soluble horseradish peroxidase and the enzyme covalently immobilized onto glass beads were studied in phosphate buffer and organic solvents in a temperature range of 65° to 98°C. The z value of the heat‐stable fraction of peroxidase was changed from 26.3°C to 14.1°C by the method of enzyme immobilization. Further, the z value of 14.1°C of the immobilized peroxidase was lowered to 11.1°C using an organic solvent in order to modify the environment of the enzyme.
Thermal Conductivity of Fresh and Dried Squid Meat by Line Source Thermal Conductivity Probe
Authors: RAHMAN MD. SHAFIUR , POTLURI PRAKASH LAL
Published: August 2006

Thermal conductivities (TC) of fresh and dried squid mantle meat determined using a line source probe method varied from 0.52 to 0.04 w/m°C at 30°C. TC decreased with decreasing moisture. TC data correlated with moisture content by an exponential form equation.
Oxidative Stability of Restructured Beef Steaks Processed with Oleoresin Rosemary, Tertiary Butylhydroquinone, and Sodium Tripolyphosphate
Authors: STOICK S.M. , GRAY J.I. , BOOREN A.M. , BUCKLEY D.J.
Published: August 2006

Antioxidant activities were evaluated in raw restructured beef steaks stored at −20°C six months and in cooked steaks at 4°C six days. During refrigerated storage, thiobarbituric acid‐reactive substances (TBARS) and sensory scores indicated sodium tripolyphosphate (STPP) provided (p<0.01) protection against warmed‐over flavor development. No significant differences existed between OR (0.10%)/STPP and TBHQ/STPP, due probably to STPP. During frozen storage, a linear concentration effect of OR existed (p<0.01) for both TBARS values and sensory scores indicating OR was an effective antioxidant which combined with STPP produced an additive protective effect during frozen storage. Hexanal content and phospholipid fatty acid profiles also changed during frozen storage. Correlation coefficients between TBARS values and sensory scores were generally nonsignificant.
Calcium and Time Postmortem Effects on Functional and Textural Characteristics of Porcine Semimembranosus Muscle
Authors: MILLER M.F. , GEORGE S.M. , AZAIN M.J. , REAGAN J.O.
Published: August 2006

Muscle samples removed immediately postexsanguination were vacuum marinated in CaCl2, EGTA, and NaCl and chemical and textural analysis was performed at 0, 3, 6, and 24 hr postmortem. Samples at 0 hr were tougher within respective treatments than those stored 24 hr. Marination increased moisture absorption, and consequently, purge and cooking losses as well. Calcium marination resulted in faster pH declines and more rapid ATP depletion. No significant effects on color or shear force values were observed for any treatments.
Influence of Polyphosphate Soak and Cooking Procedures on Yield and Quality of Dungeness Crab Meat
Authors: CRAPO C.A. , CRAWFORD D.L.
Published: August 2006

Soaking raw sections in polyphosphate solutions and cooking in water or steam for varying times was evaluated to improve processing. Optimum meat yield, quality and frozen storage stability was achieved by soaking raw section ≥60, but ≥120 min in 10% polyphosphate (2–4°C) and then cooking in steam for a minimum time for complete protein coagulation (8 min). Moisture and proteins, rich in phosphorus, retained by polyphosphate treatment and cooking in steam (rather than water) were believed responsible for improving meat yield, quality and storage stability.
Response Surface Methodology in the Development of Rice Flour Yeast Breads: Sensory Evaluation
Authors: YLIMAKI G. , HAWRYSH Z.J. , HARDIN R.T. , THOMSON A.B.R.
Published: August 2006

Yeast breads were developed from rice flour (80%) and potato starch (20%). Using sensory measurement from a trained panel, response surface methodology (RSM) was applied to find carboxymethylcel‐lulose (CMC), hydroxypropylmethylcellulose (HPMC), and water level combinations for gluten‐free breads from three different rice flours. Formulations resulted in rice breads that met wheat bread reference standards for moistness, cohesiveness, yeasty flavor, adhesiveness, aftertaste, top crust and crumb color, cell size uniformity and predominant cell size. Medium grain rice flour breads met more sensory reference standards than long grain rice flour breads.
Postmortem Changes in ATP, Creatine Phosphate, and Lactate in Sardine Muscle
Authors: WATABE SHUGO , KAMAL MOHAMED , HASHIMOTO KANEHISA
Published: August 2006

Postmortem changes were followed in sardines stored in ice. Fast (“white”) muscle creatine phosphate began decreasing from 25 μmol/ g immediately after death. ATP concentration remained about 10 μmol/ g and began decreasing after 2 hr when rigor mortis onset was observed. ATP decreased rapidly when creatine phosphate concentration reached a level similar to ATP, and was 2 μmol/g after 8 hr when full rigor was observed. Lactate accumulation proceeded parallel to ATP degradation (correlation coefficient r = ‐0.995) and the degree of rigor mortis (r = ‐0.989). In contrast, sardine slow muscle was low in creatine phosphate (1 μmol/g) and ATP (5 μmol/g), both of which decreased immediately after death. Lactate accumulation was low in this muscle and correlation with rigor mortis progress was lower (r = ‐0.902) than for fast muscle.
Sensory Detection and Population Thresholds for Sodium Tripolyphosphate in Cooked Ground Turkey Patties
Authors: CHAMBERS BRIAN , CHAMBERS EDGAR , BOWERS JANE A. R. , CRAIG JEAN A.
Published: August 2006

Sodium tripolyphosphate (STP) at levels of 0.1, 0.2, 0.3, 0.4, and 0.5% by weight was added to ground turkey meat to determine if a flavor difference could be detected when STP was present. Detection thresholds for STP in ground turkey meat were determined for 30 female respondents. Two population thresholds were determined using information from the detection thresholds. Two‐thirds of the respondents detected a difference between samples with no STP and those with 0.5% STP or less. STP added at less than 0.3% was undetected by more than 50% of the tested population.
Hydrolysis of Milk Fat with Lipase in Reversed Micelles
Authors: CHEN JYH‐PING , PAI HONG
Published: August 2006

Enzymatic hydrolysis of milk fat was studied in a reversed‐micelle system consisting of lecithin, water (1% total volume) and butteroil. Candida cylindracea lipase entrapped in the water pools of reversed micelles hydrolyzed surrounding triglycerides. The optimum temperature for enzyme activity was 55°C with an activation energy of 15.4 kcal/mole, while maximum enzyme activity was observed between pH 4 to 6. The molar ratio of water to surfactant (R value) in the system influenced enzyme activity with maximum activity at R = 10. Enzyme activity also increased with increasing surfactant or enzyme concentration.
Assessment of the Textural Quality of Meat Patties: Correlation of Instrumental and Sensory Attributes
Authors: BEILKEN S.L. , EADIE L.M. , GRIFFITHS I. , JONES P.N. , HARRIS P.V.
Published: August 2006

Compression, shear, tensile and punch tests were used to assess the mechanical strength of a ground meat product and discriminate between effects of various treatments on this type of product. These measurements, together with chemical and moisture retention measurements, were related to sensory attributes of the cooked products. Most of the sensory textural attributes were satisfactorily (i.e., about 80% of the variance) explained or described by a combination of Warner‐Bratzler shear parameters and certain compression measurements. Principal co‐ordinate analysis showed that tensile measurements related better to sensory greasiness and juiciness than to mechanical strength. Methods for measuring juiciness were not adequate and indicated the need for further investigation.
Antioxidants to Preserve Rockfish Color
Authors: WASSON D.H. , REPPOND K.D. , KANDIANIS T.M.
Published: August 2006

Thornyhead rockfish, Sebastolobus alascanus, were treated with mixed tocopherols, alone or plus ascorbic acid (TCAA), butylated hydroxytoluene (BHT) and sodium erythorbate to preserve red skin color during frozen storage. While all treatments significantly improved color retention compared to the control, at 4 mo the TCAA treated fish had significantly higher red color scores than any other treatment group, as measured using the CIE L*a*b* scale. The TCAA dip also appeared to enhance the red color compared to pre‐treatment values.
Preservative and Temperature Effect on Growth of Three Varieties of the Heat‐Resistant Mold, Neosartorya fischeri, as Measured by an Impedimetric Method
Authors: NIELSEN P.V.
Published: August 2006

The combined effects of inoculum amount, temperature, pH, and food preservatives on growth of three varieties of heat‐resistant mold Neosartorya fischeri cultured on a fruit juice‐like medium was investigated. JV. fischeri var. glabra growth occurred at 100 mg sodium benzoate/L at pH 3.5, a level that completely inhibited outgrowth of the other varieties. All were similarly affected by sulfur dioxide; completely inhibited by 300 mg/L at pH 3.5. The inhibitory effect of preservatives was strongly affected by pH, inoculum amount, and temperature. Growth was significantly delayed when temperature was decreased from 32 to 25 to 18°C or pH from 4.5 to 3.5. This is the first report on the use of impedance microbiology to study the effects of environmental factors on molds.
In‐Vitro Protein Digestibility of Dehydrated Protein Extract from Poultry Bone Residue
Authors: OPIACHA J.O. , MAST M.G. , MacNEIL J.H.
Published: August 2006

In‐vitro protein digestibility of freeze‐ or spray‐dried protein obtained from poultry bone residue by alkali extraction was evaluated by a multienzyme procedure. Digestibility of the dehydrated extracts was significantly lower than chicken breast muscle or mechanically de‐boned poultry. Digestibility of the spray‐dried extracts was about 3% higher than freeze‐dried extracts.
Lactose Crystallization from Whey Permeate in an Ethanol‐Water Mixture
Authors: SINGH RAKESH K. , NIELSEN S. SUZANNE , CHAMBERS JAMES V.
Published: August 2006

A 30% concentrated permeate of a whey ultrafiltration process was used for producing crystalline a‐lactose monohydrate. Effect of pH (2.75–5.5 pH units) at solvent to solute ratio 10:1 v/w, agitation and seeding (0.004–0.02%) on rate of lactose crystallization were examined. Conditions which were favorable in terms of crystallized lactose yield, and time of crystallization were: pH 5.5, agitation with or without seeding and 22°C. The first‐order reaction‐rate constant for crystallization ranged from 0.0178 to 0.200 hr−1 depending on conditions.
Thermal Transitions of Myosins/Subfragments from Black Marlin (Makaira mazara) Ordinary and Dark Muscles
Authors: LO JENG‐REN , MOCHIZUKI YOSHINORI , NAGASHIMA YUJI , TANAKA MUNEHIKO , ISO NAOMICHI , TAGUCHI TAKESHI
Published: August 2006

Thermal transitions were studied by means of differential scanning calorimetry (DSC) and a spectrophotometric method. Three endothermic peaks (40, 43, 50°C: ordinary muscle; 46, 54, 62°C: dark muscle) were observed in DSC thermograms of both myosins. Thermograms of S‐l fragments showed one peak (41°C: ordinary muscle, 43°C: dark muscle). But ordinary and dark muscle rod fragments gave two peaks (41, 62°C) and one peak (58°C), respectively. The spectrophotometric results also showed two thermal transitions for both myosins and one transition for their S‐1 fragments. However, the rod from ordinary muscle myosin had two transitions, whereas that from dark muscle myosin had one transition.
Crystal Control In Processed Liquid Honey
Authors: ASSIL HANAA I. , STERLING ROY , SPORNS PETER
Published: August 2006

Liquid processed honeys produced in the province of Alberta, Canada, were studied to identify controllable factors to delay glucose crystallization. Individual producer honeys were analyzed for glucose and fructose using a new HPLC procedure. Selective use of producer honeys for liquid processed honey was of no advantage since the samples were all supersaturated in glucose (>30% glucose) and contained unexpectedly consistent fructose/glucose ratios of about 1.12. Crystallization could be delayed by filling retail containers at 45 °C or above. Moisture losses noted at well over 1% a year in plastic containers could also contribute to an increase in crystallization for stored honey.
Aroma Sorption Evaluation of Aseptic Packaging
Authors: BANER A.L. , KALYANKAR V. , SHOUN L.H.
Published: August 2006

A headspace method was developed for evaluating aroma sorption by polymeric packaging materials. Partition coefficients for ethyl acetate, n‐hexanal, d‐limonene and α‐terpineol at vapor activities of 0.2 were measured between air and the materials at 25°C and 40°C. Four different flexible aseptic packaging materials with barrier layers of aluminum foil, polyvinylidene chloride (SARAN), metallized polyester (MPET) and ethylene vinyl alcohol (EVOH) were evaluated. Temperature and aroma type had significant effects on partition coefficients. No significant interactions between aromas were observed in partition coefficients. The inner polyolefin sealing layer determined the aroma sorption behavior.