bluuebunny/crossref_metadata_2025 huggingface dataset:
Extracellular Polysaccharide from Encapsulated Streptococcus sajivarius subsp. thermophilus OR 901 Isolated from Commercial Yogurt
Authors: ARIGA H.IDEKO , URASHIMA T.ADASU , MICHIHATA E.IJI , ITO M.ANABU , MORIZONO N.OBUHIRO , KIMURA T.SUTOMU , TAKAHASHI S.ETSUKO
Published: August 2006

Strains of S. thermophilus grown on partially deproteinized whey produced an exocellular polysaccharide which contained L‐rhamnose and D‐galactose in the ratio 1:1.47. Methylation analysis showed the existence of 3 and 6‐substituted D‐galactose, 2‐substituted L‐rhamnose and nonreducing terminal D‐galactose. A polysaccharide was also obtained from the cell surface after sonication. Molecular weights of both polysaccharides were estimated by gel filtration on HPLC at about 9,000,000 and 1,100,000, respectively. These polysaccharides were different from the previously reported products by S. thermophilus strains and their presence may contribute to the ropy property of yogurt.
Muscadine Grape Polyphenoloxidase: Partial Purification by High Pressure Liquid Chromatography and Some Properties
Authors: LAMIKANRA O.LUSOLA , KIRBY S.HARON D. , MUSINGO M.ITWE N.
Published: August 2006

A rapid method of isolating grape polyphenoloxidase (PPO) was developed, using two muscadine cultivars, “Noble” and “Welder”. PPO extracts from acetone powders were partially purified followed by filtration through 0.2μ membrane filter by HPLC. Reactivity of the active fraction per unit protein, increased 10‐fold for Noble and 33‐fold for Welder cultivars over values for the corresponding crude extracts. Electrophoretic analysis and activity stain showed that the enzyme displayed a single band in Welder and two bands for Noble. Optimum pH for PPO activity in Welder was pH 4.5 while that for Noble was pH 4.5–5.5. The enzyme in the Noble cultivar was relatively more active at alkaline pH. Activites of the enzymes were stable at temperatures up to 30°C for both cultivars.
Patterns of Peroxidase in Ripening Mango (Mangifera indica, L.) Fruits
Authors: MARIN M. ANTONIA. , CANO M. PILAR.
Published: August 2006

Chemical and biochemical changes in Lippens and Smith mango cultivars stored at 12°C and 85–90% RH were studied. The observed chemical changes were similar in both varieties. Peroxidase (POD) activity increased in pulp tissues up to the climacteric stage of ripening. In a parallel way, the quantity of extractable proteins decreased from preclimacteric to ripe or senescent fruits. Polyacrylamide gel electrophoresis of the extracts from Smith mangoes revealed three isoenzymes of POD which moved towards the anode at pH 8.3. The isoenzyme pattern of POD of Lippens mango extracts was quite different, showing four faster moving bands in addition to the above mentioned three characteristic bands of Smith mango fruits. Relative activity of the different isoenzymes changed during ripening may provide insight into the ripening process.
TLC Preparative Purification of Picrocrocin, HTCC and Crocin from Saffron
Authors: IBORRA J.OSÉ LUIS , CASTELLAR M. ROSARIO. , CÁNOVAS M.ANUEL , MANJÓN A.RTURO
Published: August 2006

A method for the extraction and purification of saffron secondary metabolites was developed. Among the solvents checked water was the most convenient for picrocrocin, 2,6,6‐trimethyl‐4‐hydroxy‐1‐car‐boxaldehyde‐1‐cyclohexene (HTCC) and crocin extraction from saffron stigmas. The compounds were separated by analytical and preparative thin layer chromatography on aluminum oxide, and identified by spectroscopic techniques. Quantitative determination was performed by high performance liquid chromatography methods with reverse phase C‐18. Picrocrocin, HTCC and crocin isolated by preparative TLC showed a chromatographic purity of 98%, 96% and.70%, isolation yields being 88, 98 and 70%, respectively. The isolated compounds may be useful as food colorants.
IgE‐Binding Proteins in Almonds (Prunus amygdalus); Identification by Immunoblotting with Sera from Almond‐Allergic Adults
Authors: BARGMAN T.RACY J. , RUPNOW J.OHN H. , TAYLOR S.TEVE L.
Published: August 2006

The allergenicity of three raw almond varieties (Nonpareil, Mission and Carmel) and three types of processed almonds (blanched, blanched‐roasted, and almond butter) were examined and compared by immunoblotting using sera eight almond‐allergic individuals. Serum from the 8 individuals exhibited unique IgE‐binding patterns with most of the binding activity occurring with proteins of molecular weights between 30,000 and 70,000 daltons. Two major allergens were identified with molecular weights of ca 70,000 and 45,000–50,000 daltons, with each of these proteins binding to sera from 4 of the 8 allergic individuals. The immunoreactivity of the larger one was reduced by heat processing, while the smaller one was not affected.
In Vitro Binding of Vitamin E to Selected Dietary Fiber Sources
Authors: NNANNA I.A. , O'NEILL K.L.
Published: August 2006

An in vitro method was used to assess interaction between whole fiber (WF) sources and vitamin E under simulated physiological conditions (pH 2, pH 7, pH 2–7; bile salt 5–15 mM; 37°C). Dose‐response and binding characteristics (via Scatchard analysis) were examined. Binding of vitamin E by lupin and gum were higher (p≤0.05) at pH 2 and pH 7 than at the sequential treatment. Oat bran, treated at pH 7 or sequentially, showed increased (p≤0.05) binding of vitamin E as fiber level increased (25 ‐ 100 mg). Scatchard plots revealed two specific noninteracting binding sites for sugarbeet and barley bran. Affinities (Kd) and capacities (n) were compared among fibers. Affinities for vitamin E were: sugarbeet>oat>lupin>barley>gum. Capacities were: barley > gum > lupin > sugarbeet > oat. Vitamin E binding to DF is complex, multifactorial, and not due to a single mechanism.
Nanofiltration Concentration Effect on the Efficacy of Lactose Crystallization
Authors: GUU Y. K. , ZALL R. R.
Published: August 2006

Application of nanofiltration membranes to processing sweet whey and skim milk ultrafiltration permeate increased lactose crystal yield by about 10 and 8 %, respectively, at a concentration factor of 3.0. These increases were attributed to depletion of minerals, especially monovalent cations such as sodium and potassium, by the partial demineralization effect of the nanofiltration membrane. These membranes may be incorporated into current industrial processes for producing lactose from whey and milk permeates.
Crystallization of Amorphous Lactose
Authors: ROOS Y.RJÖ , KAREL M.ARCUS
Published: August 2006

Crystallization of amorphous lactose was studied at constant water content and at constant relative humidity above glass transition temperature (Tg). The rate of crystallization was followed using differential scanning calorimetry. Crystallization at constant water content increased the amount of water in the remaining amorphous matrix, which decreased Tg and accelerated crystallization. At constant relative humidity crystallization proceeded at a rate determined by T ‐Tg which increased with crystallinity. Temperature dependence of time to complete crystallization was confirmed to follow Williams‐Landel‐Ferry (WLF) equation. The results can be used to evaluate diffusion and crystallization kinetics of amorphous carbohydrates.
Enhancement of Release of Short‐Chain Fatty Acids from Milk Fat with Immobilized Microbial Lipase
Authors: CHEN J.YH‐PING , YANG B.AOKANG
Published: August 2006

Candida cylindracea or Rhizopus arrhizus lipase was entrapped in polymer gels prepared from photo‐cross‐linkable resin prepolymers. The immobilized enzyme was used in milk fat hydrolysis and effective in enhancing the release of short‐chain fatty acids compared with free enzyme. The molar percentage of short‐chain fatty acids (butyric acid to capric acid) released in the reaction increased significantly after enzyme immobilization. The gel composed of hydrophobic long‐chain prepolymer gave the highest increase, with 5.9‐fold and 4.5‐fold increases for C. cylindracea and R. arrhizus lipase, respectively. Difference in substrate diffusion rate between milk fat triglycerides may be responsible for this behavior.
Volatile Compounds on Sterile Pork Loin Tissue Inoculated with Lactobacillus plantarum and Lactobacillus fermentum
Authors: JACKSON T. C. , ACUFF G. R. , SHARP T. R. , SAVELL J. W.
Published: August 2006

Sterile pork loin tissue was inoculated with Lactobacillus plantarum 1 and Lactobacillus fermentum, placed in sterile sample bottles, purged with CO2, and stored for up to 24 days at 3°C. L. plantarum grew more rapidly than L. fermentum under these conditions. Among the 15 compounds identified in the headspace of sterile and inoculated pork loin tissue were acetone, sulfur dioxide, dichloroethane, trichloromethane, benzene and toluene. Profiles of volatile compounds were similar for inoculated and sterile pork loin tissue.
Contribution of Lactobacillus plantarum and Leuconostoc mesenteroides subsp. mesenteroides to Atypical Odors of Beef Strip Loins
Authors: JACKSON T. C. , ACUFF G. R. , SHARP T. R. , SAVELL J. W.
Published: August 2006

Sterile beef strip loin tissue was inoculated with Lactobacillus plantarum or Leuconostoc mesenteroides subsp. mesenteroides, placed in sterile sample bottles which were purged with CO2, and stored up to 28 days at 3°C. Volatile compounds detected in the headspace of these samples included acetone, toluene, acetic acid, ethyl acetate, a C7 hydrocarbon, and trichloromethane. The profile of volatiles in packaged sterile loin tissue stored for up to 28 days was similar. However, the inoculated samples spoiled (soured) at a faster rate.
Meat Palatability of Duroc and Chinese First‐Cross Barrows
Authors: WHEELER T. L. , YOUNG L. D.
Published: August 2006

Duroc, Meishan, Fengjing and Minzhu boars were mated to White composite gilts. Trained sensory panel evaluation and Warner‐Bratzler shear force determinations were made on chops that had been aged 4 days postmortem. No differences (P > 0.05) were found in juiciness, connective tissue amount, flavor intensity, tenderness or shear force values among sire breeds. No differences (P > 0.05) were detected in cooking losses, although meat from the Duroc‐sired pigs cooked at a faster (P < 0.05) rate, but required longer cooking (P < 0.05) times than that from the other sire breeds. These data indicate the introduction of currently available Chinese genetics into the U.S. swine population would have little effect on the palatability of pork loin chops.
Physical and Sensory Characteristics and Microbiological Quality of Beef from a Partial Hot Fabrication Procedure
Authors: MEADE M.K. , JOHNSON D.D. , WEST R.L.
Published: August 2006

Vacuum storage, retail display, microbial content, and palatability were evaluated for beef which had excess fat and muscles from the thin cuts and chuck removed after longissimus pH reached 5.8. Some hot processed cuts were darker in lean color. Deep pectorals and ribeye rolls had minor shape distortions but the physical appearance of these and other cuts was little affected. The partial hot fabrication procedure did not adversely affect sensory attributes including tenderness of the final product.
Inhibition of Red Discoloration in Cooked, Vacuum Packaged Bratwurst
Authors: GHORPADE V.M. , CORNFORTH D.P. , SISSON D.V.
Published: August 2006

A red discoloration sometimes occurs in vacuum‐packaged bratwurst during storage. We attempted to characterize the red pigment and determine the effect of pH, cooking temperature, and sodium lactate on its incidence. Myoglobin was the red pigment in discolored samples. Myoglobin levels were lower in samples at pH (5.5) or cooked to 74°C. Discoloration was associated with microbial growth. Frozen samples had no red discoloration after 4 wks. Discoloration was not observed in bratwurst containing 2% sodium lactate and cooked to 74°C. In preventing red discoloration cooking to 74°C without lactate was as effective as cooking to 68°C with lactate.
Injecting Fats into Breast Meat of Turkey Carcasses Differing in Finish and Retention After Cooking
Authors: MORAN EDWIN T.
Published: August 2006

Retention of butter and coconut oil injected into the major breast muscles of uncooked turkey was examined. Fats were injected to 3% of thawed weight using carcasses differing in skin depots covering the breast of each sex. Cooking time was not influenced by fat injection nor was the yield of breast meat. Injecting fats led to a reduction in muscle moisture while petroleum ether extract increased. Fatty acid analysis of the extract indicated that the lipid increases were representative of the fat injected, and the extent of retention was equivalent with each fat source. Skin depots over the breast and sex of the turkey had little effect on muscle lipid and fat retention.
Lactic Bulk Starter Homogenization Affects Culture Agglutination
Authors: HICKS C.L. , IBRAHIM S.A.
Published: August 2006

Four commercial lactococcal cultures (three agglutinating, one nonagglutinating) grown in an internal pH‐controlled medium were homogenized at various pressures to determine the effect of homogenization on bulk starter agglutination. Severity of agglutination was determined in skim milk that had been inoculated with these bulk starters. As homogenization pressure increased, bacterial agglutination decreased. Homogenization decreased culture agglutination by breaking chains and clumps of cells apart. A pressure of 176 kg/cm2 was optimal for two of the agglutinating cultures, but 246 kg/cm2 was required for the third culture. Homogenization of the nonagglutinating culture at 246 kg/cm2 decreased rate of acid production in skim milk, suggesting that cellular damage had occurred.
Aquacultured Hybrid Striped Bass Fillet Quality Resulting from Post‐Harvest Cooling or CO2 Treatments
Authors: EIFERT JOSEPH D. , HACKNEY CAMERON R. , LIBEY GEORGE S. , FLICK GEORGE J.
Published: August 2006

Hybrid striped bass from an indoor recirculating aquaculture system were held in cooled water or water with elevated CO2 levels prior to sacrificing and filleting. Other fish were filleted immediately (control group) or 3 hr after transport and harvest (stressed group). All fillets were stored at 1‐4°C. Fillets were tested for aerobic plate count, pH, compression (Instron), color, and sensory attributes. Fillets of the cool water treatment group were highest in pH, and were significantly the least firm. Log phase growth and spoilage levels of microorganisms were delayed one day more in the CO2 fillets than the other three groups. Cool water treatment fillets were significantly darker than control and stressed fillets.
Conformational Change in Actomyosin from Post‐spawned Hake Stored on Ice
Authors: ROURA SARA I. , SAAVEDRA JORGE PECCI , TRUCO RAUL E. , CRUPKIN MARCOS
Published: August 2006

The changes that lead to a decrease in the viscosity of actomyosin of post‐spawned hake stored on ice were investigated. Surface hydro‐phobicity of actomyosin from hake increased significantly in the first 3 days of storage. Compared with that stored 3 days, the viscosity of actomyosin from day 0 was greater and its changes suggested greater hydrophylic surface area. Electron microscopy showed changes in the filamentous structure of actomyosin during ice storage. Actomyosin from hake stored in ice is hypothesized to undergo conformational changes including exposure of hydrophobic groups resulting in drastic changes in hydrodynamic properties and a loss of the characteristic arrowhead structure of fresh acotmysin.
Oxidative Deterioration in Dried Fish Model Systems Assessed by Solid Sample Fluorescence Spectrophotometry
Authors: HASEGAWA KIYOSHI , ENDO YASUSHI , FUJIMOTO KENSHIRO
Published: August 2006

Oxidative deterioration of fish model systems stored at 25°C in the dark was investigated. Peroxide and TBA values and fluorescence intensities of organic solvent extracts did not correlate well with the extent of lipid oxidation determined by oxygen absorption. However, two types of organic solvent‐insoluble fluorescences (I: ex. 370 nm, em. 460 nm; II: ex. 450 nm, em. 500 nm) were observed in fish meats by solid sample spectrofluorometry. Fluorescence II showed a high positive correlation with oxygen absorption. Measurement of protein‐bound fluorescence could be useful for assessment of oxidative deterioration in freeze‐dried fish muscle and other lipid foods.
Sensory Evaluations and Changes in Peroxidase Activity During Storage of Frozen Green Beans
Authors: APARICIO‐CUESTA M.P. , MATEOS‐NOTARIO M.P. , RIVAS‐GONZALO J.C.
Published: August 2006

Total, soluble and bound peroxidase activities were studied on frozen green beans stored under proper conditions (–18°C, ‐22°C, and in display freezer) and under adverse conditions (with temperature fluctuations). Blanching inactivated the enzyme; there was no regeneration for 12 mo at ‐22°C, but a slight regeneration at ‐ 18°C. Sensory quality of the properly stored product was acceptable 1 yr or longer. Storage in a display freezer over 60 days did not affect peroxidase activity. Temperature fluctuations were deleterious for sensory quality and total peroxidase activity was only slightly regenerated.
Vitamin C Stability during Preparation and Storage of Potato Flakes and Reconstituted Mashed Potatoes
Authors: WANG X.Y. , KOZEMPEL M.G. , HICKS K.B. , SEIB P.A.
Published: August 2006

High performance liquid chromatography with electrochemical detection was used to follow losses of L‐ascorbic acid (AsA) in the processing and serving of fortified mashed potatoes. Cumulative losses of AsA were: 56% for adding AsA to freshly mashed potatoes at 251 ppm (wet basis); 82% drum‐drying the potatoes; 82% storing the flakes 4.3 months at 25°C., and 96% reconstituting mashed potatoes and holding them 30 min on a steam table. The mashed potatoes at the point of ingestion would contain 10 ppm AsA (wet basis), and one serving size (100g) would provide 2% of the adult RDA. Fortification with equivalent levels of magnesium L‐ascorbate 2‐mono‐phosphate (AsMP) or sodium L‐ascorbate 2‐polyphosphate (AsPP) gave overall cumulative losses of 20 or 32%, respectively. Such reconstituted mashed potatoes contained 201 ppm and 171 ppm AsA respectively, and one serving would provide about 33% of the RDA of vitamin C.
Optimization of a Diced Tomato Calcification Process
Authors: FLOROS JOHN D. , EKANAYAKE ATHULA , ABIDE GEORGE P. , NELSON PHILLIP E.
Published: August 2006

The effect of calcium concentration (0.05‐1.45% CaCl2), temperature of dipping solution (35‐65°C), and contact time (0.5‐3.5 min) on calcium uptake, firmness and pH of diced tomatoes was evaluated during a calcification process using response surface methods. Temperature had no significant effect on the process. Application of graphical optimization techniques revealed that processing in a solution of relatively low calcium concentration (≃0.43% CaCl2) at ambient temperature (≃ 35°C) for about 3.5 min would yield a product with Ca++content below the legal limit (<800 μ‐g/g), improved firmness (shear force value > 20 N/g), and with pH low enough (<3.95) to eliminate any requirement for acidification treatment.
Dietary Fiber in Processed Lentils
Authors: VIDAL‐VALVERDE C. , FRÍAS J. , ESTEBAN R.
Published: August 2006

Effect of soaking (distilled water, 0.1% citric acid (CA) and 0.07% sodium bicarbonate (SB) solutions), and cooking (distilled water) was studied on dietary fiber components of lentils. A high increase of protopectin, total pectic substances (PS), and dietary fiber (DF) was observed in soaked lentils (dry matter basis). Soaking in CA and in SB solutions led to an appreciable increase of hemicellulose (HMC) and neutral detergent fiber, but not in lentils soaked in water. Cooking the previously soaked lentils, reduced the amount of DF, due to a drastic loss of HMC, although cellulose and lignin increased. PS content of cooked lentils, previously soaked in CA and SB was still higher than in raw lentil.
Sensory Evaluation of Strawberry Fruit Stored under Modified Atmosphere Packaging (MAP) by Quantitative Descriptive Analysis
Authors: SHAMAILA MAWELE , POWRIE W.D. , SKURA B.J.
Published: August 2006

Strawberries unpackaged or packaged in high barrier film pouches flushed with carbon dioxide, mixed gas, or air were stored at 1°C for 10 days. Sensory data evaluated by quantitative descriptive analysis showed significant differences among the different treatments and storage time. Principal component analysis indicated that the changes in sensory quality of samples under modified atmosphere packaging (MAP) were mainly a contrast of desirable attributes (strawberry odor, sweetness and texture) vs undesirable attributes (off‐odor, fermented and musty odors, and bitterness). Packaged strawberries treated with air retained desirable attributes longer than those treated with mixed gas or carbon dioxide, while unpackaged strawberries developed fungal growth after 6 days.
Conductivity Detection of Pectin: A Rapid HPLC Method to Analyze Degree of Esterification
Authors: PLÖGER ANNETTE
Published: August 2006

Gel permeation chromatography was used for sample preparation of pectin. Refractive index and conductivity in series were applied for detection of the pectin. The ratio between the areas of the two chromatograms was used as an estimate of the degree (%) of esterification of the pectin sample in the range 10% ‐ 75%. Compared to an established method this HPLC analysis was accurate, precise, and rapid.
Tocopherol Quantification by HPLC in Pecans and Relationship to Kernel Quality during Storage
Authors: YAO F. , DULL G. , EITENMILLER R.
Published: August 2006

Changes in tocopherols were followed in Stuart, Desirable and Schley cultivars during storage at 23.9°C and 60‐70% RH and 0.6°C and 75% RH for 12 mo. Quality changes in the pecans were monitored using Hunter color measurements and conjugated diene measurement. α‐, β‐,γ‐ and 8‐tocopherols were found in the three cultivars and γ‐tocopherol was the primary form in each. Decreases of γ‐ and total tocopherols and L, hue angle and saturation index values were observed for pecans stored at 23.9°C (P < 0.05). Positive correlations (P < 0.05) were found between γ‐ and total tocopherols and Hunter color values for samples stored at 23.9°C. Conjugated diene levels did not correlate with tocopherol levels and Hunter values (P < 0.05). Pecans could be stored at 0.6°C and 75% RH for 12 mo without changes in kernel color, oil quality, tocopherols or conjugated diene levels.
Lethality Distribution within Particles in the Holding Section of an Aseptic Processing System
Authors: YANG B. BARRY , NUNES RAUL V. , SWARTZEL KENNETH R.
Published: August 2006

Residence time distribution (RTD) affected lethal effects of heat on 1.27 cm diameter particles in the holding section of an aseptic processing system. The variations in particle center and particle surface F0 were determined as a function of particle density, flow rate, and particle to fluid heat transfer coefficient, hfp. Particles with density ratios of 1.00‐1.04 relative to the carrier fluid showed diverse RTD characteristics in the hold tube. Particles with density ratio of 1.01 had the least residence time. The distribution of the particle center F0 value increased with increase in the hfp.
Encapsulated Cured‐Meat Pigment and its Application in Nitrite‐Free Ham
Authors: O'BOYLE ADAM R. , ALADIN‐KASSAM NAZNIN , RUBIN LEON J. , DIOSADY LEVENTE L.
Published: August 2006

The preformed cured‐meat pigment dinitrosyl ferrohemochrome (DNFH) is an essential element of our nitrite‐free meat‐curing system. It undergoes rapid oxidation in the presence of air and light and must therefore be stabilized. DNFH was microencapsulated by a spray‐drying technique. Suitable encapsulating materials were combinations of β‐cy‐clodextrin and the modified starches N‐Lok or maltodextrin. β‐cyclodextrin was an essential constituent of the coating. The encapsulated pigment remained stable for more than 1 yr. It was applied to ham muscle to produce a nitrite‐free ham indistinguishable from its nitrite‐cured counterpart. The pigment was sparingly soluble. The problem of DNFH dispersion was, for the most part, overcome with a judicious selection of processing steps.
Carbonated Milk: Proteins
Authors: CHANG M.‐K. , ZHANG H.
Published: August 2006

Physicochemical properties of carbonated milk have been examined. Carbonated milk had higher viscosity and longer shelf‐life than non‐carbonated milk. The size of casein micelle particles in milk was reduced upon carbonation. Consequently, the amount of total casein in the smallest casein micellar fraction was greatly increased. This change in casein micelle distribution was not reversed after carbon dioxide was removed. These changes in micellar distribution were not simply due to pH decrease in the carbonated milk.
Fixation and Staining Milkfat Globules in Cream for Transmission and Scanning Electron Microscopy
Authors: LEE S.‐Y. , MORR C.V.
Published: August 2006

Three methods were evaluated for fixing and staining milkfat globule (MFG) specimens from dairy cream (CREAM) for examination by transmission electron microscopy (TEM) and scanning electron microscopy (SEM). CREAM‐agarose gel mixtures were fixed in glutaraldehyde and OsO4 vapors; treated with a mordant; fixed and stained with imidazole‐buffered OsO4, ferricyanide OsO4, or tricomplex OsO4; partially dehydrated; en bloc stained; and embedded and thin‐sectioned for TEM, or critical point‐dried and mounted on stubs for SEM without metal coating. The three methods exhibited varing degrees of presenting MFG and MFG membranes for visualization by thin‐section TEM and SEM.
Microstructure of Whey Protein Isolate Gels Containing Emulsified Butterfat Droplets
Authors: YOST RUTH A. , KINSELLA J.E.
Published: August 2006

The effects of concentration and droplet size of anhydrous butterfat globules on the microstructure of heat‐induced whey protein isolate gels (pH 4.60) were studied by scanning and transmission electron microscopy (TEM). All fat globules were emulsified with whey protein isolate and incorporated into the system prior to gelation. Protein aggregates became more closely packed as whey protein concentration was increased from 8 to 15% by weight in gels without added fat. There was no notable change in overall gel microstructure upon addition of fat globules, up to 25% by weight, when viewed by scanning electron microscopy. However, it appeared fat globules were intimately associated with the gel protein matrix. A twofold difference in fat globule size was obvious by TEM. Clusters of droplets became more predominant as butterfat content increased.
Prediction of pH Change in Processed Acidified Turnips
Authors: MOREIRA LÍLIA A. , OLIVEIRA FERNANDA A. R. , SILVA TERESA R.
Published: August 2006

The acetic acid uptake by turnips was studied during an acidification process in containers. The process was successfully described by a Fickian diffusion, using a correlation for the buffer effect. Diffusion coefficients (0.629 to 3.99 × 10‐9 m2/sec) and partition coefficients (0.8 to 1.1) were obtained by optimization of the fit between experimental and theoretical values, using the simplex method. The partition coefficient did not show an evident dependence on temperature, while diffusivity followed an Arrhenius type behavior. The relationship between acid concentration and pH was described using a cubic model with parameters independent of temperature. Results showed that the combination of these models describing the acid diffusion into the food and the buffering effects of the food allowed accurate prediction of pH evolution in the acidification process.
Cell Wall Monosaccharide Changes During Softening of Brined Cucumber Mesocarp Tissue
Authors: McFEETERS R.F.
Published: August 2006

Blanched, unheated and fermented cucumber mesocarp tissues stored at pH 3.5 had losses in galacturonic acid, galactose, arabinose, and rhamnose from cell walls isolated by sequential extraction with aqueous sodium dodecyl sulfate (SDS) and phenohacetic acid:water (2:1:1; SDS/PAW). Much smaller amounts of the sugars were solubilized when the cell walls were isolated by extraction with 80% ethanol. The differential solubilization of sugars suggested that a limited degradation of pectic and hemicellulosic substances occurred during cucumber tissue softening. This degradation was readily observed when softened tissue was extracted by SDS/PAW, but not when isolated by the more common ethanol extraction. Similarity in pattern of sugar losses, following low pH storage after three processing treatments, suggested that reactions which resulted in tissue softening and solubilization of cell wall sugars were similar in the three treatments.
Oxygen Requirements of Bacillus licheniformis and Bacillus subtilis in Tomato Juice; Ability to Grow in Aseptic Packages
Authors: RODRIGUEZ J.H. , COUSIN M.A. , NELSON P.E.
Published: August 2006

Tomato juice was inoculated with spores of Bacillus subtilis and Bacillus licheniformis, placed in jars sealed with four polymers: oriented polypropylene (OPP), low density polypropylene with 4.5% ethyl vinyl acetate (LDPE + EVA), polyvinylidene chloride (PVDC), and polyethylene teraphthalate (PET); used in aseptic packages, serving as lids, heated in a boiling water bath for 10 min, and incubated at 35°C for up to 100 days. B. subtilis and‐B. licheniformis grew at the surface of the food when OPP and LDPE + EVA were used, which caused the pH to rise above 4.6 in 60 days and above 5.0 within 100 days. The oxygen partial pressures were 0.20 and 0.18 atm per day, and the oxygen permeation ratios were 5.64 and 0.76 cc/day for LDPE + EVA and OPP, respectively.
Snap Bean Quality Changed Minimally When Stored in Low Density Polyolefin Film Package
Authors: TRAIL MARK A. , WAHEM IBRAHIM A. , BIZRI JAMAL N.
Published: August 2006

Snap beans packed in low density polyolefin film and stored at 5°C and 10°C were removed at days 0, 4, 8, 12, and 16 for quality evaluation. Chlorophyll content of beans stored at 5°C was not influenced by storage period. Pods stored at 10°C showed significant increase in chlorophyll after 4 days storage followed by a decline as time of storage increased. Hue angle and tristimulus a* corresponded more closely to chlorophyll content and were better indicators of snap bean color than chroma and tristimulus L* and b*. Weight loss, seed percentage and ascorbic acid were higher in pods stored at 10°C than in those stored at 5°C. Storage temperature and period had no influence on texture or soluble solids content.
Adulterants in Whiskey: Detection and Identification by Principal Component Analysis
Authors: HEADLEY LISA M. , HARDY JAMES K.
Published: August 2006

Model adulterants such as gasoline, phenol, rubber hose, and hair were added to whiskies to prepare adulterated samples. Methylene chloride extracts of these and of the unadulterated whiskies were separated by capillary column GC. Principal Component Analysis was applied to the gas chromatograms, and the resulting scores were used to decide upon product acceptability. Using a series of standards, scores were also the basis for identification of adulterants in rejected samples. In the largest of three data sets, decisions were correct for over 95% of samples, and all adulterated samples were correctly identified.
Odor Analysis of Pinot Noir Wines from Grapes of Different Maturities by a Gas Chromatography‐Olfactometry Technique (Osme)
Authors: MIRANDA‐LOPEZ RITA , LIBBEY LEONARD M. , WATSON BARNEY T. , McDANIEL MINA R.
Published: August 2006

Pinot noir character varies significantly with vintage and with maturity within a given vintage. Our objective was to use a gas chromatography‐olfactometry technique (Osme) to compare odor profiles of Pinot noir wines from grapes harvested at different maturities, during 1987 and 1988. Odor profiles of Pinot noir wines from those years were very different from each other with only 4 odor‐active peaks common to both vintages. Wines made with grapes harvested at the end of the ripening period had more odor‐active peaks than wines from earlier harvested fruit. The 1988 wines had more odor‐active peaks than the 1987 wines.
Phytate Reduction in Oats during Malting
Authors: LARSSON M. , SANDBERG A.‐S.
Published: August 2006

To reduce phytate in oat products and thereby increase mineral bioavailability, optimal conditions for phytate degradation in oats were investigated. The effects of malting and incubation on phytate reduction in oats were determined and compared with phytate degradation in wheat, rye and barley. Studies of incubation temperatures showed an optimum for phytate reduction in oats between 37–40°C which differed from that in wheat (55°C). Malting of oats for 5 days at 11°C and subsequent incubation for 17 hr at 37–40°C reduced phytate by 98%. Addition of malted rye also reduced the phytate content of oats to low levels.
Comparison of Sound and Shriveled Peanut Kernels from Sized Commercial Lots
Authors: CHIOU ROBIN Y.‐Y. , FERNG SOPHIA , LIU YI‐FANG
Published: August 2006

Sound and shriveled peanut kernels obtained from sized commercial lots were subjected to compositional analyses, and roasted at 150°C for 25 min before subjecting to analysis of sugars, total and free amino acids, protein patterns and oven test. Shriveled raw peanuts contained higher moisture, free amino acid, sucrose, and glucose, and lower lipid contents than sound peanuts. Shriveled kernels underwent greater decreases in total and free amino acids, less increase in sucrose, and more protein denaturation after roasting. Shriveled kernels were more susceptible to oxidative deterioration.
Single‐Screw Extrusion of Defatted Soy Flour, Corn Starch and Raw Beef Blends
Authors: PARK J. , RHEE K.S. , KIM B.K. , RHEE K.C.
Published: August 2006

Effects of feed moisture, fat and corn starch levels and process temperature on physical properties of extrudates of defatted soy flour‐amylose corn starch‐raw beef blends were investigated using response surface methodology. Contour plots showed a convex curve of expansion ratio (ER) with moisture, concave curves of bulk density (BD) and shear‐force (SF) with moisture, and concave cmves of SF with each of the four extrusion variables. Fat decreased ER and increased BD, whereas corn starch increased ER. Products with high ER and low BD and SF tended to have prominent air cells, continuous protein matrices, and smooth cell wall surfaces in scanning electron micrographs. The optimum extrusion conditions for minimal SF values, with 20% non‐dehydrated beef muscle and varied amounts of defatted soy flour, were: 29.1% feed moisture; 2.96% feed fat; 22% feed corn starch; and 162°C process temperature.
Utilization of Surimi‐like Products from Pork with Sex‐odor in Restructured, Precooked Pork Roast
Authors: ZEPEDA C. M. GARCIA , KASTNER C. L. , KROPF D. H. , HUNT M. C. , KENNEY P. B. , SCHWENKE J. R. , SCHLEUSENER D. S.
Published: August 2006

Surimi‐like materials from boar and sow muscle and Alaskan pollack fish surimi were evaluated as binders for sow muscle chunks in restructured roasts. Boar surimi‐like material tended to have lower mi‐crobial counts and less lipid oxidation than unwashed counterparts. Increasing salt content increased lipid oxidation (P<0.05), degraded color and improved (P<0.05) textural integrity. The surimi‐like boar material had equal or better binding properties than fish surimi at a 5% level and did not consistently result in detectable boar odor. Roasts without binder were comparable or better in textural and microbial characteristics than those with binders. Restructured, precooked, pork roasts were successfully produced with 0.2% NaCI.
Cure Levels, Processing Methods and Meat Source Effects on Low‐fat Frankfurters
Authors: MARTIN J.W. , ROGERS R.W.
Published: August 2006

Frankfurters were manufactured from lean meats (100% beef and 50:50 beef‐pork) to contain reduced levels of fat (about 1.3%). A curing solutibn was added to yield 160% of fresh meat weight. Three processing methods, coarse ground tumbled, fine ground tumbled and fine ground emulsified were used. All products were cooked in live steam to 71°C internal temperature. Product yields, penetrometer values, color, chemical composition, caloric content and added water were evaluated. Emulsified frankfurters from 50:50 beef‐pork mixtures at 160% cure had texture similar to conventional product as well as increased (P<0.05) yields, acceptable color and 74% fewer calories.
Alaska Pollock (Theragra chalcogramma) Mince and Surimi as Partial Meat Substitutes in Frankfurters: N‐Nitrosodimethylamine Formation
Authors: FIDDLER W. , PENSABENE J.W. , GATES R.A. , HALE M. , JAHNCKE M. , BABBlTT J.K.
Published: August 2006

Studies were conducted to determine the feasibility of using 3 forms of Alaska pollock (AP) as a partial substitute for meat in a nitrite‐cured product. The effect of several pre‐ and post‐processing storage conditions on N‐nitrosodimethylamine (NDMA) were studied in frankfurters substituted with 15 and 50% unwashed and washed mince and surimi. In franks made with unwashed mince, frozen stored prior to processing, NDMA increased during frozen storage; little change was observed in franks containing washed mince and surimi. Refrigerated storage of franks generally showed a decrease in NDMA with all 3 forms of fish. Overall, the use of washed mince and surimi at the 15% substitution level gave mean values less than 2 ppb NDMA, even after boiling. The results indicate that 50% unwashed AP mince should not be used as a partial substitute for meat in frankfurters.
Characteristics of Mackerel Mince Lipid Hydrolysis
Authors: HWANG KEUM T. , REGENSTEIN JOE M.
Published: August 2006

The lipid hydrolysis products in minced mackerel stored under vacuum at 2–3°C for 15 days were free fatty acids (FFA) and 1,2‐diglycerides (DG); no 1,3‐DG br monoglycerides were obsrved, Lysophosphati‐dylcholine fLPC and lvsoohosohatidvlethanolamine (LPE) increased and then ddcreased with time: Lysiphosphatidylserie was not observed. More FFA, 1,2‐DG, LPC, and LPE were detected in dark muscle than in light muscle. The initial fatty acid composition, by GC, showed no significant differences (α‐0.05) among whole, light and dark muscles. When the lipid extracts were separated into three fractions (1: mostly triglycerides; 2: mostly FFA, DG, and cholesterol; and 3: mostly phospholipid), the degree of unsaturation of the lipids in fraction 2 was between those in fraction 1 and 3 and increased with time. These findings support the possibility that fish lipid hydrolysis may affect fish wholesomeness.
Lipid Extraction from Channel Catfish Muscle: Comparison of Solvent Systems
Authors: ERICKSON M. C.
Published: August 2006

During extraction of lipids from catfish minced muscle using 9 solvent systems, phospholipid and triacylglycerol recoveries were similar when tissue was mixed on a vortex (under nitrogen) with about 20 vol of chloroform:methanol (2:1), hexane:isopropanol (3:2), chloroform :isopropanol (7:11), dichloromethane:methanol (2:l) or chloro‐form:methanol:water (2:2:1). Only a few minutes were required to extract a tissue sample by these methods as compared to a few hours for a Soxhlet extraction (petroleum ether) or for extraction by a dry column procedure (dichloromethane:methanol, 9:l). The time available for interaction of the muscle tissue with the dichlorome‐thane:methanol (9:l) system was critical in extraction of lipids, particularly phospholipids.
Glucose Oxidase/Catalase Solution for On‐board Control of Shrimp Microbial Spoilage: Model Studies
Authors: KANTT C.A. , BOUZAS J. , DONDERO M. , TORRES J.A.
Published: August 2006

The potential of an immersion system of glucose oxidase (GOX, 1 unit/ml) and catalase (CAT) added to 4% w/v glucose in artificial seawater was determined for on‐board shrimp preservation. Fresh shrimp were frozen, radiation‐sterilized, thawed by adding artificial seawater and inoculated with Pseudomonas fluorescens (lo4 CFU/g shrimp). Samples were stored at 1°C and treated after 24 hr or left as controls. Changes in shrimp and solution were monitored by total plate counts, ammonia and total volatile nitrogen. Solution discoloration due to shrimp melanosis was followed spectrophotometrically. Microbial lag phase was extended 44 5 d and after 14 d, GOX/CAT had reduced browing by ∼80% and inhibited ammonia and total volatile nitrogen production. Due to increase in nitrogen compounds, the enzyme solution should be replaced after 14 days.
Gel Point of Whey and Egg Proteins Using Dynamic Rheological Data
Authors: HSIEH YIN LIANG , REGENSTEIN JOE M. , RAO M. ANANDHA
Published: August 2006

The gel point temperatures of coagulation type proteins and gelation type proteins were determined by extrapolating the rapidly rising phase of the storage modulus G’back to the temperature axis. The gelation onset. temperatures of the concentration‐independent proteins oval‐bumin, ovotransferrin, and BSA were 81°C, 62°C, and 75°, respectively, Gelation of whey protein isolate and egg white gels, both concentration‐dependent, was presumably due to disulfide bonds formed by the interactions of the concentration‐independent proteins: α‐lac‐talbumin and β‐lactoglobulin, and ovalbumin and ovotransferrin, respectively. Moreover, the incipient gel temperature of whey proteins decreased when the concentration of whey proteins increased.
Fixation Staining Methods for Examining Microstructure in Whipped Cream by Electron Microscopy
Authors: LEE S.‐Y. , MORR C.V.
Published: August 2006

Whipped dairy cream (WDC) specimens were prepared for examination by transmission electron mircoscopy (TEM) and scanning electron microscopy (SEM) by one of three alternative post‐mordant procedures, i.e., imidazole‐buffered osmium tetroxide (IBO), ferri‐cyanide osmium tetroxide and tricomplex osmium tetroxide. These procedures utilized a tannic acid‐guanidine‐HCI mordant, thiocarboh‐ydrazide as a bridging Iigand, and a p‐phenylenediamine en bloc stain treatment to improve specimen fixation and staining. TEM and SEM specjmens prepared by all three procedures provided good contrast and resolution of the microstructure of WDC. The IBO method provided more uniform staining and more complete fixation and retention of lipids in milkfat globules than either of the other two methods.
Moist and Dry Heat Reduce Isopropyl N‐(3‐Chlorophenyl) Carbamate (CIPC) Residue in Potatoes
Authors: MONDY NELL I. , WURM COLLEEN M. , MUNSHI CYRUS B.
Published: August 2006

Moist (boiling and pressure‐cooking) and dry heat (baking with and without foil, and microwaving) were compared as to their effect on CIPC retention in potatoes. Tubers were dipped in a 1% emulsion of CIPC for 5 min. prior to processing and stored at 5°C for 0, 1 and 2 mo. All processing methods significantly (p<0.01) reduced CIPC residue in potatoes. Moist heat methods reduced CIPC more than dry heat. Boiling resulted in significantly (p<0.01) greater reduction of CIPC than pressure‐cooking while baking without foil resulted in greatest reduction of CIPC followed by microwaving and baking with foil. The peel localized 20 times more CIPC residue than the cortex.
Sensory Evaluation of Hearts of Palm
Authors: LAWLESS HARRY , TORRES VLADIMIR , FIGUEROA ENRIQUE
Published: August 2006

Hearts of palm were evaluated for their sensory properties using descriptive analysis and consumer appeal using consumer acceptance tests. Four varieties of canned product, two from wild species and 2 from cultivated species and 1 fresh cultivated variety were evaluated. Important sensory terms for texture, aroma and flavor were determined. Differences were observed between fresh and canned samples, with fresh samples firmer, sweeter, and less briny tasting. In spite of this difference, consumer reaction to the fresh samples was mixed, with a marked bimodal trend for acceptability of the firmer texture. Acceptability of the product in general (probed after the sensory test) was related to consumers previous exposure. A majority of those previously familiar with the vegetable expressed liking, while about half those who never tried the product before expressed liking.
Panelist Texture Preferences Affect Sensory Evaluation of Green Bean Cultivars (Phaseohs vulgaris L.)
Authors: BARON RF. , PENFIELD M.P.
Published: August 2006

The effects of textural preferences on sensory intensity and hedonic scores assigned by consumer panelists (50 preferred “soft” and 38 “crisp” beans) to green beans (Phaseolus vulgaris L.) of two cultivars cooked by 2 methods were studied. Boiled and 'Strike’beans were rated lighter than steamed and‘Mustang’beans.‘Mustang’beans were scored more acceptable for color, flavor, and overall likability. Soft textural preference panelists liked steamed beans less than boiled beans for texture, flavor, and overall likability. Hedonic scores assigned by panelists of crisp textural preference did not differ by preparation method. Selecting panelists without considering textural preferences may influence hedonic but not intensity scores.
Modified Atmosphere Packaging Affects Ascorbic Acid, Enzyme Activity and Market Quality of Broccoli
Authors: BARTH M. M. , KERBEL E. L. , PERRY A. K. , SCHMIDT S. J.
Published: August 2006

Reduced ascorbic acid (RAA) content, total chlorophyll and green color retention, enzyme activities and texture changes were followed in broccoli spears packaged in polymeric film and nonpackaged during 96 hr storage (10°C). Concentrations within packages monitored by gas chromatography were (CO2,) 8% and (02) 10%. RAA retention, moisture content, total chlorophyll and color retention were greater in packaged broccoli. No differences were found between packaged and nonpackaged broccoli for ascorbate oxidase and peroxidase activities, or texture.
Rheological Changes During Gelation of High‐Methoxyl Pectin/Fructose Dispersions: Effect of Temperature and Aging
Authors: RAO M.A. , VAN BUREN J. P. , COOLEY H. J.
Published: August 2006

Gels made with 0.5% and 1% pectin in 60% fructose, and a commercial sample exhibited macromolecular solution/weak gel behavior. Cooling the gels from 50–10°C increased storage (G') and loss moduli (G') of the gels. As the rate of cooling (10, 5.7, and 2.5°C/hr) a 1% pectin, 60% fructose, dispersion increased, the elasticity of the formed gel decreased; however, G' was not affected much by rate of cooling. During the first 24 hr, the changes in G'and G' were small. After 14 days storage at ambient temperature, G’values of gels increased substantially, while G' values increased slightly.
Sensory Descriptive Analysis of cv. Cresthaven Peaches‐Maturity, Ripening and Storage Effects
Authors: LYON B. G. , ROBERTSON J. A. , MEREDITH F. I.
Published: August 2006

Peaches (cv. Cresthaven), at three maturity grades (IM‐immature, TM‐threshold mature, and MA‐mature), were evaluated by a trained descriptive analysis panel before and after ripening at 20°C and 85% relative humidity (RH) and after storage at 0°C, followed by ripening. Variable Cluster Analysis indicated 4 clusters (CL) of attributes that explained > 70% of the variation in the data. CL‐I (green, hardness, fracturability) distinguished IM and TM fruit at harvest. CL‐II (peachy, sweet, fruity, juiciness) showed that IM ripened fruit did not attain a comparable intensity of these notes as did ripened TM or MA fruit. Intensity of flavor changes due to ripening and storage depended on maturity of fruit when it was harvested.
Gamma‐Radiation Affects Cell Wall Composition of Strawberries
Authors: D'AMOUR J. , GOSSELIN C. , ARUL J. , CASTAIGNE F. , WILLEMOT C.
Published: August 2006

Tissue softening limits the use of gamma irradiation for controlling postharvest microbial development on some produce. The carbohydrate composition of the cell wall of the strawberry (Fragaria ananassa Duch. cv. Chandler) fruit and of cell wall fractions was compared in untreated controls and in fruit irradiated at 4 kGy, a dose causing tissue softening. Cell wall polysaccharides were partially degraded, particularly cellulose and pectic substances. However, neutral sugars from the pectic and hemicellulose fractions were not affected by irradiation, in contrast with cell wall degradation during ripening.