bluuebunny/crossref_metadata_2025 huggingface dataset:
Polyamine Accumulation Following Hot‐Water Dips Influences Chilling Injury and Decay in‘Friar’ Plum Fruit
Authors: Abu‐Kpawoh J.C. , Xi Y.F. , Zhang Y.Z. , Jin Y.F.
Published: July 2006

Mature‐green (Prunus salicina Lindl. cv.‘Friar’) plums were treated in water at 40°C for 40 min, 45°C for 35 min, 50°C for 30 min or 55°C for 25 min, stored at 0°C for 35 d plus 9 d of ripening at 20 to 25°C. During cold storage, putrescine and cadaverine accumulated most compared to spermine and spermidine, especially in fruits treated at 45 or 50°C, compared to other treatments. Chilling injury (CI) and decay symptoms were severe in fruits of control, 55 and 40°C‐treated fruits. Decay incidence was also high in fruits stored at room temperature. Chilling injury and decay symptoms were retarded in fruits treated at 45 and 50°C, which also maintained increased polyamines and low ethylene. By the end of their shelf life, only 45 and 50°C‐HWD treated fruits were fit for market.
Chocolate at a Sliding Interface
Authors: Lee S. , Heuberger M. , Rousset P. , Spencer N.D.
Published: July 2006

The tribological properties of a chocolate‐lubricated tribo‐system have been measured with a pin‐on‐disk tribometer employing poly(tetrafluoroethylene) (PTFE)/zirconia (ZrO2) as the tribo‐pair. For this study, a series of test chocolate samples was prepared by systematic variation of conching type, particle‐size distribution, milk fat/cocoa butter ratio, and lecithin content. Tribological measurements were found to be sensitive to lecithin content for all particle sizes investigated, while only being sensitive to particle size at high lecithin content. Rheological measurements were found to be sensitive to lecithin content in the case of small particle size, and sensitive to particle size in the case of low lecithin content.
Fermentation Process and Grain Structure of Baked Breads from Frozen Dough Using Freeze‐Tolerant Yeasts
Authors: Takano H. , Naito S. , Ishida N. , Koizumi M. , Kano H.
Published: July 2006

The fermentation process for frozen doughs using freeze‐sensitive (Saccharomyces cerevisiae, Kyowa for sweet bread; S. cerevisiae, FC for white bread) and freeze‐tolerant (S. cerevisiae, YF for sweet bread) yeasts was traced by magnetic resonance imaging (MRI). Grain network structures of baked breads were also visualized by MRI. Prefermentation before freezing, punching and remolding, or resheeting and molding treatments increased loaf volume by 10 to 110% for the baked breads using freeze‐tolerant yeast, while these treatments decreased loaf volume by 70% using freeze‐sensitive yeast. The first fermentation before freezing and the second fermentation with punching or resheeting after thawing are useful for obtaining good quality breads from frozen dough using freeze‐tolerant yeast.
Structural Properties of Aggregates from Frozen Stored Hake Muscle Proteins
Authors: Careche M. , García M.L. , Herrero A. , Solas M.T. , Carmona P.
Published: July 2006

ABSTRACT: Raman spectroscopy and electron microscopy were used to examine the structural properties of sodium dodecyl sulfate‐mercaptoethanol‐unextractable aggregates formed during the frozen storage of hake muscle. Our results showed that: (a) the unextractable residue consisted of thick filaments, which appeared connected and aggregated, forming a network; (b) the protein backbone adopted a conformational structure rich in β‐sheets; and (c) Raman spectroscopy revealed for the 1st time the presence of symmetrical stretching vCH2 bands, whose frequencies are consistent with the presence of lysine‐arginine and/or lysine‐glutamine/asparagine bridges in the aggregates.
Modified Extraction Method for Determining 2‐Thiobarbituric Acid Values in Meat with Increased Specificity and Simplicity
Authors: Wang B. , Pace R.D. , Dessai A.P. , Bovell‐Benjamin A. , Phillips B.
Published: July 2006

ABSTRACT: Monitoring the development of warmed‐over flavor (WOF) is critical for the quality control of meat products. This study was to modify the acid‐extraction method for analyzing thiobarbituric acid‐reactive substances (TBARS) as an indicator of WOF in cooked meats. After centrifuging the extract of cooked beef, the supernatant of the extract was reacted with 80 mM TBA solution at 40 °C. The reaction between TBA and malonaldehyde was completed within 90 min, and interfering agents such as sucrose did not form any detectable color interference. The TBARS values in cooked beef samples after storage at 4 °C for zero and 7 d were 2.1 and 10.8 mg/kg, respectively. The recovery rate was between 92 and 102%. This method could be used to measure TBARS in cooked beef.
Interaction of Myofibrillar and Preheated Soy Proteins
Authors: Feng J. , Xiong Y.L.
Published: July 2006

ABSTRACT: Soy protein isolate (SPI) was preheated at 90 °C and 95 °C for 3 min to obtain preheated samples, SPI90 and SPI95, respectively. The preheat treatment increased protein hydrophobicity and decreased the aggregation of 11S acidic and basic subunits. The 7S and 11S soy proteins exhibited a decreased thermal stability when mixed with pork myofibrillar protein isolate (MPI). The presence of preheated SPI accelerated the disappearance of myosin heavy chain in the gelling process. Incorporation of preheated SPI significantly increased the MPI gel elasticity and hardness while native SPI showed negative effects.
Effect of Antioxidants on Cholesterol Oxidation in Spray‐dried Egg Yolk during Extended Ambient Storage
Authors: Brinkerhoff B.E. , Huber K.C. , Huber C.S. , Pike O.A.
Published: July 2006

ABSTRACT: Equimolar amounts of butylated hydroxyanisole, ascorbyl palmitate or a tocopherol blend were added to liquid yolk and spray‐dried. One‐g samples were stored in the dark at ambient temperature for 36 mo, then evaluated using gas chromatography. The tocopherol blend and BHA inhibited 7‐ketocholesterol production. No significant differences were observed between the control and the various antioxidant treatments for the production of other cholesterol oxides. In contrast to the results of a previously conducted accelerated study, the added antioxidant levels were insufficient to significantly reduce cholesterol oxidation in spray‐dried egg yolk held for an extended period of time, and additional means of inhibition may be required.
Profile of Biogenic Amines in Goat Cheese Made from Pasteurized and Pressurized Milks
Authors: Novella‐Rodríguez S. , Veciana‐Nogués M.T. , Trujillo‐Mesa A.J. , Vidal‐Carou M.C.
Published: July 2006

ABSTRACT: The formation of biogenic amines in goat cheese can be prevented through ensuring hygiene in raw materials and during manufacture, thereby avoiding potential decarboxylating microorganisms. High‐pressure treatment may be used to inactivate microorganisms and is a potential alternative to pasteurization. This treatment could provoke higher proteolysis than pasteurization, leading to a higher availability of biogenic amine precursors. We compared the biogenic amine profile throughout the ripening of goat cheese made from pressurized milk with that obtained from pasteurized milk. Results indicate that the profile of biogenic amines is very similar for both cheeses. Tyramine was the prevailing amine in both cheeses, followed by cadaverine, putrescine, and histamine.
Acid‐Aided Protein Recovery from Enzyme‐rich Pacific Whiting
Authors: Choi Y.J. , Park J.W.
Published: July 2006

ABSTRACT: Relatively higher protein recovery was obtained in acid‐aided processing. Solubility was lowest at pH 5 and gradually increased up to pH 11.0. A sharp increase in solubility occurred at alkaline pH between 9.5 and 11.0 and at acidic pH between 3.0 and 1.5. Cathepsin B and L showed higher activities in acid surimi than conventional surimi. Acid‐aided surimi did not show Ca‐ and Mg‐ATPase activity and also had lower surface hydrophobicity and sulfurhydryl contents than conventional surimi. Acid processing resulted in low breaking force, possibly due to the activity of retained cathepsin L enzymes. Myosin heavy chain (MHC) and actin were degraded in acid processing and produced major bands right below MHC and actin.
Flavor Release from Cooking Oil during Heating
Authors: Jousse F. , Agterof W. , Jongen T. , Koolschijn M. , Visser A. , Vreeker R.
Published: July 2006

ABSTRACT: The release of 10 methylketones and ethyl ester molecules from vegetable oil has been followed during heating to 130 and 160 °C. The activity coefficient is not affected by the temperature increase, so that the temperature dependence of the partition coefficient is well approximated by that of the saturated vapor pressure. Computational fluid dynamics simulations show that the flavor distribution in the oil remains largely heterogeneous during heating. In spite of this heterogeneity, a simple homogeneous 2‐equation model reproduces quantitatively both simulation and experimental data during the heating period. Therefore, such a model can be used to analyze experimental results, even in strongly inhomogeneous and non‐isothermal conditions.
Retention of β‐Carotene Encapsulated in a Trehalose‐based Matrix as Affected by Water Content and Sugar Crystallization
Authors: Elizalde B.E. , Herrera M.L. , Buera M.P.
Published: July 2006

ABSTRACT: Retention of β‐carotene encapsulated in an amorphous trehalose‐gelatin matrix and surface color changes were studied during storage of samples at several water activities. The fractional retention could be described by a first order reaction kinetics. The higher retention of β‐carotene (about 80% in 6 mo) was obtained in the not crystallized samples, while for crystallized samples exposed to water activity 0.75 the loss was almost complete. Trehalose crystallization could not be delayed by the presence of MgCl2 as occurs in the pure sugar systems. Surface color change was not a sensitive indication of carotene retention, which was mainly related to excess water over that needed to form the dihydrate crystals.
Temperature Prediction during Thermal Processing of Surimi Seafood
Authors: Jaczynski J. , Park J.W.
Published: July 2006

ABSTRACT: An interactive temperature prediction for surimi seafood was constructed and validated. The prediction model showed good agreement with experimental temperature profiles. The heat transfer coefficient (h) decreased with an increase of temperature difference (δT) between the sample surface and the water bath. The h had an effect on the convective heat transfer, resulting in a slower overall heat transfer at the beginning of heating. Thermal diffusivity (α) of surimi seafood was determined from experimental temperature profiles. The α increased slightly as the temperature difference (δT) between sample and water bath increased. The low a observed at small δT reduced conduction, resulting in a slower overall heat transfer.
Effects of Carbon Dioxide in High‐Pressure Processing on Pectinmethylesterase in Single‐strength Orange Juice
Authors: Truong T.T. , Boff J.M. , Min D.B. , Shellhammer T.H.
Published: July 2006

ABSTRACT: High‐pressure processing (HPP) in combination with added CO was examined for efficacy in inactivating Valencia orange juice pectinmethylesterase (PME). Noncarbonated juice and carbonated juice were subjected to a range of conditions from 200 to 600 MPa, 30 to 300 s dwell time at pressure, and 15 to 50 °C at final processing temperature. Processing pressure magnitude, temperature, and dwell time were significant factors (p < 0.001) in the inactivation of PME. At 600 MPa and 25 °C final processing temperature, the addition of 12 psig carbon dioxide resulted in a decrease of pressure processing time from 346 s to 111 s, while achieving an equivalent reduction in PME activity.
Viability During Storage of Selected Probiotic Lactobacilli and Bifidobacteria in a Yogurt‐like Product
Authors: Gilliland S.E. , Reilly S.S. , Kim G.B. , Kim H.S.
Published: July 2006

ABSTRACT: Multiple species cultures, including 2 strains of Streptococcus thermophilus and Lactobacillus acidophilus NCFM plus 1 strain each of Bifidobacterium longum and Lactobacillus casei, were used to make yogurt‐like products. The lactobacilli and bifidobacteria were tested for growth in the products and subsequent viability during refrigerated storage. During fermentation, L. casei Com‐5 actually declined in numbers, while L. casei E5 and E10 increased about 2 fold. Numbers of B. longum S9 increased about 3 fold while B. longum Com‐4 did not increase. During storage, L. acidophilus NCFM appeared stable in all mixtures and both strains of bifidobacteria decreased. Lactobacillus casei E5 and E10 were more stable than was L. casei Com‐5.
Effect of Fermentation on Iron, Zinc, and Calcium Availability from Iron‐fortified Dairy Products
Authors: Drago S.R. , Valencia M.E.
Published: July 2006

ABSTRACT: Iron, zinc, and calcium dialyzability and ascorbic acid (AA) concentrations were determined in milk, acidified milk, or yogurt fortified with ferrous sulfate (FS) or iron bis‐glycinate (FBG) with or without AA addition in a 4:1 AA:Fe molar ratio. Milk fermentation or acidification caused an increase in iron availability from both iron sources. Highest availability values were obtained for fermented products with added AA (18‐fold increase compared to milk). AA oxidation during fermentation was minor. However, at 14 d of cold storage, AA degradation was close to 50% in FS‐fortified yogurt and 35% in FBG‐fortified yogurt. Nevertheless, iron dialyzability remained constant. Lactic acidification and fermentation also increased Zn availability, but Ca dialyzability was hardly increased by either treatment. AA addition did not modify Zn or Ca availability.
Nondestructive Measurement of Oxygen in Modified Atmosphere Packaged Hams Using a Phase‐Fluorimetric Sensor System
Authors: Papkovsky D.B. , Smiddy M.A. , Papkovskaia N.Y. , Kerry J.P.
Published: July 2006

ABSTRACT: The phase‐fluorimetric oxygen sensing system recently developed by our team was used for nondestructive measurement of oxygen content in the heasdspace of 4 types of ham slice products. The system allowed accurate measurement of oxygen levels in all types of ham packs in a contact‐less nondestructive fashion; it worked satisfactorily under ambient light and in conditions of direct contact with packaged cooked ham slices and variation of sample temperature. A primary screening for oxygen content of the modified atmosphere packs revealed that a significant proportion of packs contained elevated levels of oxygen. The sensor demonstrated minor changes in calibration as a result of direct physical contact with food and prolonged exposure.
Simulation of E. Coli Inactivation by Carbon Dioxide Under Pressure
Authors: Peleg M.
Published: July 2006

ABSTRACT: ; Published isobaric semilogarithmic survival curves of E. coli were fitted with logS(t) = ‐ b(P)tn(P) where b(P) and n(P) are pressure dependent coefficients. Pressure profiles, P(t), were generated with a double logistic model and the corresponding inactivation rate is only a function of the momentary CO2 pressure and survival ratio, then dlogS(t)/dt = ‐ b(t)‐n(t)‐{‐logS(t)/b(t)[n(t) −1]/n(t). This differential equation was solved numerically to produce nonisobaric survival curves, which demonstrated the effects of the pressure level, treatment duration, and the come up time. They also enabled theoretical comparison of processes consisting of single and multiple compression‐decompression cycles of equivalent duration
Role of Hydrodynamically Active Biopolymeric Ingredients in Texture Modification and Physical Stabilization of Gel‐based Composite Foods
Authors: Lee C.M.
Published: July 2006

ABSTRACT: Unlike synthetic polymer composites, a large amount of water is required for composite foods and needs to be managed by the use of water‐binding (hydrodynamically active) biopolymeric ingredients for texture and physical stabilization. “Hydrodynamic properties” encompass the dynamics of water binding/retention and the distribution between particulates and the matrix, and are responsible for the composite effect. The extent of reinforcement depends on their hydrodynamic and surface properties, volume fraction, size, and shape. Moisture management and the control of texture and physical stability in gel‐based composites can be achieved by understanding the interrelationships among the physical parameters governing matrix and dispersed particulates. Such understanding will facilitate the introduction of new composite products with improved texture and storability, as well as improve the functional properties of biopolymeric ingredients through appropriate modification of hydrodynamic properties.
Involvement of Blueberry Peroxidase in the Mechanisms of Anthocyanin Degradation in Blueberry Juice
Authors: Kader F. , Irmouli M. , Nicolas J.P. , Metche M.
Published: July 2006

ABSTRACT: Addition of hydrogen peroxide (H2 O2) to blueberry juice changed the red coloration toward brown. Addition of ascorbic acid prevented the formation of brown polymers. An extract of peroxidase (POD) prepared from blueberry fruits was able to oxidize CG into the corresponding o‐quinone but only in the presence of H2 O2. The chlorogenoquinone plays a dominant role in anthocyanin degradation. We demonstrated that peroxidase extract in the absence of CG showed a weak degradation activity toward blueberry anthocyanins, cyanidin 3‐glucoside, and pelargonidin 3‐glucoside. Nevertheless, addition of CG increased anthocyanin degradation, leading to formation of brown polymers. Therefore, blueberry POD could participate in the development of browning during blueberry‐juice storage.
Structural and Functional Changes in Myofibrillar Proteins of Sea Salmon (Pseudopercis semifasciata) by Interaction with Malonaldehyde (RI)
Authors: Tironi V.A. , Tomás M.C. , Añón M.C.
Published: July 2006

ABSTRACT: Changes on the myofibrillar proteins of Sea Salmon (Pseudopercis semifasciata) induced by malonaldehyde were investigated. Electrophoretic patterns, solubility, and differential scanning calorimetric studies were performed after incubation of proteins with malonaldehyde (MDA) at 27 °C. Results obtained showed a different thermal behavior, evidencing a decrease in thermal stability, changes in denaturation enthalpies values (ΔHtotal and ΔHmyosln), and the appearance of new molecular species with a loss in the cooperativity of the myosin denaturation. A decrease in solubility and SDS‐PAGE profiles revealed the participation of myosin and other proteins in the formation of aggregates involving nondisulfide covalent linkages for myosin heavy chain (MHC) and disulfide bridges in some other proteins.
Electrophoretic Identification of Muscle Proteins in 7 Puffer Species
Authors: Chen T.‐Y. , Hwang D.‐F.
Published: July 2006

ABSTRACT: Species identification of puffer species using sodium dodecyl sulfate‐polyacrylamide gel electrophoresis (SDS‐PAGE) with Coomassie blue and Coomassie blue/silver double staining was performed. A comparison was also made among extracts of sarcoplasmic, myofibrillar, SDS‐soluble, and urea‐soluble proteins. Protein bands of lower molecular weight showed the species‐specific characteristics. Double staining better discriminated the protein banding patterns of different puffer species than Coomassie blue staining. Species identification of all tested puffers could be achieved by judging from the SDS‐PAGE patterns of the 4 protein extracts stained with both stains along with protein band densities.
Ferric Ions Reduce the Antioxidant Activity of the Phenolic Fraction of Virgin Olive Oil
Authors: Keceli T. , Gordon M.H.
Published: July 2006

ABSTRACT: The antioxidant activity of relatively polar extracts from virgin olive oil was investigated in sunflower oil stripped of tocopherols and in tocopherol‐stripped sunflower oil‐in‐water emulsions. The extracts were found to be effective as antioxidants in both media in the absence of added metal ions. However, the antioxidant activity was markedly reduced by the presence of added ferric chloride. In sunflower oil‐in‐water emulsions (pH 5.4) containing ferric chloride, all concentrations of olive oil polyphenols exhibited pro‐oxidant effects. It appears that the reducing action of olive oil polyphenols accelerates oxidation of oil and especially of emulsions containing Fe (III) by reducing ferric ions to ferrous ions, which are effective pro‐oxidants during storage.
Identification of Toxin and Fish Species in Cooked Fish Liver Implicated in Food Poisoning
Authors: Hsieh Y.W. , Shiu Y.C. , Cheng C.A. , Chen S.K. , Hwang D.F.
Published: July 2006

ABSTRACT: The cooked fish liver retained by the victims was assayed for toxicity and mitochondrial DNA. Meanwhile, 8 live specimens of puffer Takifugu niphobles were also assayed. The toxicity of cooked fish liver was 280 ± 20 mouse units per gram (MU/g). All specimens of T. niphobles showed high toxicity (more than 850 MU/g) in the liver. The toxin from cooked fish liver and liver of T. niphobles was identified to be tetrodotoxin. The cooked fish liver and fresh liver of T. niphobles showed the same sequence genotype and the same single restriction site for Bsa I. Therefore, the species of cooked fish liver was suggested as T. niphobles.
HPLC Analysis of Capsaicinoids Extracted from Whole Orange Habañero Chili Peppers
Authors: Kurian A.L. , Starks A.N.
Published: July 2006

ABSTRACT: A rapid, single‐stage, quantitative extraction procedure is described for high‐performance liquid chromatographic (HPLC) analysis of capsaicin and dihydrocapsaicin in whole chili peppers. Individual and multiple Capsicum chinense (orange habañero) pepper samples were analyzed in a 2 y study. Peppers, both undried and dried, contained average values of 1250 ppm capsaicin and 540 ppm dihydrocapsaicin relative to undried weight. Relative to dry weight, the orange habañero peppers contained 8840 ppm capsaicin and 3940 ppm dihydrocapsaicin.
Comparison of Assays for Metmyoglobin Reducing Ability in Beef Inside and Outside Semimembranosus Muscle
Authors: Sammel L.M. , Hunt M.C. , Kropf D.H. , Hachmeister K.A. , Johnson D.E.
Published: July 2006

ABSTRACT: The relationships of 6 assays for metmyoglobin (Metmb) reducing ability to color stability and the chemical differences between the inside (ISM) and outside (OSM) beef semimembranosus (SM) muscle after 5 or 14 d storage were investigated. The ISM had less (p < 0.05) color stability than the OSM regardless of time post mortem, and both muscle portions were more color‐stable when stored for 5 d rather than 14 d. Among the assays, aerobic reducing ability correlated best with visual color scores (r =−0.58) and Metmb accumulation (r =−0.61) in the SM. The ISM had less reducing ability than the OSM, which can be attributed partially to lower oxygen consumption rate and NAD concentrations (p < 0.05).
Carbonation of Viscous Fluids: Carbon Dioxide Holding Capacity and Rate to Saturation of Simulated Yogurt
Authors: Taylor D.P. , Ogden L.V.
Published: July 2006

ABSTRACT: The effect of temperature on ambient pressure carbonation of simulated yogurt was determined by sparging carbon dioxide through the material at various temperatures for 60 min. As temperatures decreased from 17.2 to 3.3 °C, maximum dissolved carbon dioxide increased from 966 to 1450 ppm. A continuous carbonation system was designed. Effects of gas/product ratio, carbonator pressure, and carbonation holding time were investigated. At 9 °C, the simulated yogurt's saturation level was 0.90 volume of gas. Undissolved gas resulted in excessive density reduction. Differences in the pressure range of 137.9 to 551.6 kPa, as well as holding times beyond 8 s, had little effect on the extent of carbonation.
Effects of Type of Atomization and Processing Temperatures on the Physical Properties and Stability of Spray‐Dried Flavors
Authors: Finney J. , Buffo R. , Reineccius G.A.
Published: July 2006

ABSTRACT: :

Type of atomization (centrifugal wheel and spray nozzle) and processing temperatures (2 different sets of inlet and exit temperatures) of spray drying were investigated for their influence on the physical properties and oxidative stability of encapsulated orange oil in a modified starch matrix. The former determined particle size and surface oil, whereas the latter affected density (both absolute and bulk) and moisture content. Total oil retention did not depend on either parameter. Processing temperatures had an effect on shelf life as they influenced parameters that determine oxygen porosity of the matrix.
Gloss Stability of Whey‐Protein/Plasticizer Coating Formulations on Chocolate Surface
Authors: Lee S.‐Y. , Dangaran K.L. , Krochta J.M.
Published: July 2006

ABSTRACT: :

Four different whey‐protein‐isolate (WPI)/plasticizer formulations were compared to determine which provided the most gloss and which was most stable with time when applied on chocolates. The 4 plasticizers studied were glycerol, polyethylene glycol 400 (PEG 400), propylene glycol (PG), and sucrose, all in a 1:1 ratio with WPI. Gloss stability was determined by measuring gloss fade over time using the Tricor Gloss Analysis System. WPI/sucrose coatings provided the highest and most stable gloss. With optimization, water‐based WPI/sucrose coatings could be an alternative source of glaze to alcohol‐based shellac coatings in the confectionery industry.
Inhibition of Bacillus stearothermophilus Spores in a Liquid Medium by Free Fatty Acids with and without Heat: Possible Mechanisms for the Microbiological Stability of Canned Fat‐Duck Liver
Authors: Tremoulet F. , Rabier P. , Gas G.
Published: July 2006

ABSTRACT: :

The mechanisms involved in the low‐temperature sterilization of fat‐duck liver (foie gras) are unclear. We have studied the antimicrobial action of its free fatty acids (FFA) on Bacillus stearothermophilus spores in liquid medium. The fat‐liver FFA were identified and assayed, and their action on growth and heat resistance investigated. The major FFA were found to be palmitic, palmitoleic, stearic, linoleic, and oleic acids, the latter (C18:1) being the most abundant. The amount of these FFA in foie gras is much greater than their minimal inhibitory concentrations. They all increased thermal inactivation of B. stearothermophilus spores in our model system and so could contribute to the microbial stability of tinned foie gras.
Effects of Anions and Cations on Sugar Utilization in Cucumber Juice Fermentation
Authors: Lu Z. , Fleming H.P. , Mc Feeters R.F. , Yoon S.A.
Published: July 2006

ABSTRACT: :

The extent of glucose and fructose utilization during cucumber juice fermentation was affected differentially by the addition of 10 to 360 mM of selected anions (chloride, nitrate, sulfate, phosphate, acetate, lactate, and citrate) and cations (Na+, K+, NH4+, Ca2+, Mg2+, and Mn2+). Inorganic anions generally suppressed utilization of both sugars, particularly at higher concentrations. Acetate and lactate increased utilization of fructose, but not glucose, while citrate increased utilization of both sugars. Of the cations tested, 10‐60 mM Mn+2 significantly (P < 0.05) increased utilization of both sugars, but higher concentrations reduced utilization, as compared with the control. Evidence indicates that brine composition can significantly influence sugar utilization during cucumber fermentation, and may be important in developing controlled fermentation strategies for brined cucumbers.
Whey‐Protein‐Coated Peanuts Assessed by Sensory Evaluation and Static Headspace Gas Chromatography
Authors: Lee S.‐Y. , Trezza T. A. , Guinard J.‐X. , Krochta J. M.
Published: July 2006

ABSTRACT: :

Lipid oxidation is one of the leading causes of deterioration in peanuts. Oxygen concentration plays an important role in oxidation. Oxygen uptake can be impeded by specialized packaging systems or an edible coating, which in turn will decrease the rate of lipid oxidation. Four different formulations of whey‐protein‐based coatings were used to coat the peanuts. The peanut samples were stored in duplicate at 40 °C, 50 °C, and 60 °C, each for storage times of 0, 5,15, and 45 d. Descriptive analysis results revealed that the rancidity was significantly lower for whey‐protein‐coated peanuts than for uncoated peanuts. This finding was also confirmed by static headspace GC analysis.
Spectral Stress Strain Analysis and Partial Least Squares Regression to Predict Sensory Texture of Yogurt Using a Compression/Penetration Instrumental Method
Authors: Carson K. , Meullenet J. F. C. , Reische D.W.
Published: July 2006

ABSTRACT: :

The sensory texture characteristics of 2 yogurt types (light, blended, N = 69) were evaluated using a trained descriptive panel and an instrumental compression/penetration test in combination with a novel data analysis method (that is Spectral Stress Strain Analysis). Partial Least Squares Regression was used to study the relationship between each of the 7 sensory texture attributes and spectral force deformation data measured during instrumental testing. The best predictive models were computed for spoon impression (Validation Correlation (Rval) = 0.93, Root Mean Square Error of Prediction (RMSEP) = 1.33, Discrimination Index (DI) = 2.80), visual thickness (Rval) = 0.89, RMSEP = 0.83, DI = 2.40), and slipperiness (Rval= 0.81, RMSEP = 0.60, DI = 1.76). Oral Thickness (Rval= 0.78), cohesiveness (Rval= 0.73), covering (Rval= 0.61) and stickiness (Rval= 0.57) were less accurately predicted.
The Physicochemical Quality Characteristics of Charcoal Grilled Mackerels
Authors: Kim M‐Y. , Joeng W‐S , Chung S‐K.
Published: July 2006

ABSTRACT: :

The effects of different fuel sources used in grilling on the physicochemical and sensory characteristics of mackerel were investigated. Oak and sawdust charcoals were used as fuel sources. The content of saturated fatty acids was increased during grilling. Histidine was the most predominant amino acid; grilling significantly increased glutamic acid. Mackerel shows a high inosine 5′‐monophosphate content that is increased during grilling. Oak charcoal and sawdust charcoal contained high levels of potassium and sodium, respectively. Potassium content was increased at the surface muscle of oak charcoal grilled mackerel (OM). The flavor preference for OM was significantly (p < 0.05%) higher than for sawdust charcoal grilled mackerel. These results indicate that physicochemical and sensory properties of grilled foods can be affected by the fuel source.
Influence of Storage Time and Temperature on Absorption of Flavor Compounds from Solutions by Plastic Packaging Materials
Authors: Van Willige R. , Schoolmeester D. , Van Ooij A. , Linssen J. , Voragen A.
Published: July 2006

ABSTRACT: Linear low‐density polyethylene (LLDPE), oriented polypropylene (OPP), polycarbonate (PC), polyethylene terephthalate (PET film and PET bottle), and polyethylene naphthalate (PEN) were stored in a model solution containing 10 flavor compounds at 4, 20, and 40 °C and flavor absorption by the plastic materials was followed in time. The absorption rate and/or total amount absorbed increased considerably with temperature from 4 to 40 °C. Depending on storage temperature, total flavor absorption by the polyolefins (LLDPE and OPP) was 3 to 2400 times higher than by the polyesters (PC, PET, and PEN). Therefore, in the factor of flavor absorption, polyesters are preferred over polyolefins as packaging material.
Preparation of Low‐Phosphorus Cow's Milk
Authors: Koizumi T. , Murakami K. , Kuwahara T. , Ohnishi Y.
Published: July 2006

ABSTRACT: The ability of synthetic boehmite (aluminum oxide hydroxide) to remove phosphate ions from cow's milk was investigated. Boehmite was added to samples of cow's milk, and the concentrations of total phosphorus, phosphate ions and other substances in the filtrates were measured after filtration. It was found that boehmite adsorbed phosphate ions efficiently and that the adsorption depended on treatment time and on the amount of boehmite. Since levels of phosphorus bound to organic substances and ingredients in the milk in addition to the sensory evaluation did not change, the quality of the milk was considered to be the same as that of the original milk. These results indicate that synthetic boehmite is useful for removing phosphate ions from cow's milk
Biogenic Amines Formation in Bigeye Tuna Steaks and Whole Skipjack Tuna
Authors: Rossi S. , Lee C. , Ellis P.C. , Pivarnik L.F.
Published: July 2006

ABSTRACT: Putrescine, cadaverine and histamine formation was monitored in fresh and frozen/thawed Bigeye tuna steaks (Thunnus obesus) and whole Skipjack (Katsuwonus pelamis) stored at room temperature and in ice and to determine the potential use of putrescine and cadaverine as indicators of decomposition. While all biogenic amines were formed during both storage conditions, putrescine was formed at a much lower rate and concentration. For both storage conditions and species, cadaverine appeared prior to and/or accumulated at a faster rate than histamine. Skipjack tuna had a faster accumulation of cadaverine than Bigeye under the same storage conditions. The results indicated that cadaverine, either alone or with histamine, could be used as an index of decomposition for Skipjack and Bigeye tuna.
Screening of South African Food Plants for Antioxidant Activity
Authors: Lindsey K.L. , Motsei M.L. , Jäger A.K.
Published: July 2006

ABSTRACT: In a screening of South African indigenous food plants for antioxidant activity by testing for inhibition of lipid peroxidation, the “potherbs”Amaranthus sp., Sisymbrium thellungii, and Urtica dioica had very high activity. This activity was greatest in the boiled extract of Amaranthus sp. and the boilet and aqueous extracts of Sisymbrium thellungii and Urtica dioica. The activity in the aqueous extract of Nasturtium aquatica was lost by boiling. High activity was also obtained with the teas Galium aparine and Aspalathus linearis (Rooibos) and with the tuber Colocasia esculenta.
Food Powder Characteristics Important to Nonelectrostatic and Electrostatic Coating and Dustiness
Authors: Ricks N.P. , Barringer S.A. , Fitzpatrick J.J.
Published: July 2006

ABSTRACT: Corn starch, maltodextrin, powdered sugar, cellulose, soy flour, corn flour, wheat flour, cocoa, nonfat dry milk, and salt were coated at 0, 19, and 25 kV using corona particle charging. Particle size, powder charge, density, and flow characteristics (flow index, cohesiveness, angle of repose, Hausner ratio) were correlated to coating efficiency and dustiness. Nonelectrostatic coating efficiency improved with large particle size, small powder charge, and low cohesiveness. Electrostatic coating at 25 kV improved with small particle size, low flow index, and high particle density. Dustiness decreased with large particle size‐particle density interaction, high flow index, and low cohesiveness. Electrostatics improved coating efficiency 68% and decreased dustiness 65% (excluding largest salt).
Aspergillus Flavus, Aspergillus Niger, and Penicillium Corylophilum Spoilage Prevention of Bakery Products by Means of Weak‐Acid Preservatives
Authors: Marín S. , Guynot M.E. , Sanchis V. , Arbonés J. , Ramos A.J.
Published: July 2006

ABSTRACT: Apart from Eurotium species, Aspergillus and Penicillium isolates are common contaminants of bakery products. This paper deals with the use of weak‐acid preservatives (potassium sorbate, calcium propionate, and sodium benzoate) to prevent spoilage by Aspergillus niger, A. flavus, and Penicillium corylophilum in analogs of a bakery product. A hurdle technology approach has been considered in which factors other than preservatives are pH and water activity. Potassium sorbate has been found to be the most effective in preventing fungal spoilage of this kind of products at the maximum concentration tested (0.3%). Suboptimal doses (0.03%) of all preservatives tested led to an enhancement of growth of Aspergillus and Penicillium isolates. The characteristics of the products involved must be carefully considered before making the decision of adding weak‐acid preservatives; moreover, they must be added at the right concentrations. Furthermore, more research is needed on the use of alternative natural preservatives, such as essential oils.
Development of a Steam Treatment to Eliminate Listeria monocytogenes From King Salmon (Oncorhynchus tshawytscha)
Authors: Bremer P.J. , Monk I. , Osborne C.M. , Hills S. , Butler R.
Published: July 2006

ABSTRACT: A pilot plant steam treatment system was developed to reduce L. monocytogenes contamination on exterior surfaces of King Salmon (Oncorhynchus tshawytscha prior to processing. Numbers of surviving L. monocytogenes cells on the surface were determined using an enrichment‐based Most Probable Number (MPN) technique. Inoculated L. monocytogenes cells were not recovered from the surface of salmon after exposure to the steam treatment for 8 sec. A 4‐log reduction in L. monocytogenes numbers was obtained. Treated salmon could be processed into a high‐yielding, high‐quality cold smoked product. An in‐plant system was subsequently shown to reduce “naturally” occurring L. monocytogenes numbers and produce a high quality final product.
Nisin: A Novel Substrate for Glutathione S‐Transferase Isolated from Fresh Beef
Authors: Rose N.L. , Palcic M.M. , Sporns P. , McMullen L.M.
Published: July 2006

ABSTRACT: Little success has been reported on the use of the antimicrobial peptide nisin in meat products. Previous research in our laboratory hypothesized that nisin is inactivated in raw meat systems by an enzymatic reaction with glutathione. We isolated glutathione S‐transferase from fresh beef muscle and examined the in vitro enzymatic reaction between nisin and glutathione. The products of the reaction were analyzed by antibacterial‐activity assays and MALDI‐TOF MS. Under optimum reaction temperatures, the results showed that 3 glutathione molecules could conjugate to 1 nisin molecule, suggesting that multiple dehydro residues are involved. Assays for antibacterial activity confirmed that all activity was lost. Results support the inactivation of nisin by glutathione.
Effect of Commercial Starter Cultures on the Fatty Acid Composition of Pastirma (Turkish Dry Meat Product)
Authors: Aksu M.I. , Kaya M.
Published: July 2006

ABSTRACT: The effects of different commercial starter cultures on fatty acid composition of the pastirma (Turkish dry meat product) were investigated. It was observed that using commercial starter cultures (Staphylococcus carnosus, Staphylococcus carnosus + Lactobocillus pentosus, Staphylococcusxylosus + Lactobacillus sakei) in the manufacturing of pastirma had significant effects on fatty acid composition (P < 0.01). However; effect of each starter culture on fatty acid composition was different. Most of the change in fatty acid composition occured during drying steps in pastirma manufacturing. TBA values of pastirma samples produced with starters were lower than those of the control group.
Incorporation of Soymilk Lipid into Soy Protein Coagulum by the Addition of Calcium Chloride
Authors: Guo S.T. , Tsukamoto C. , Takahasi K. , Yagasaki K. , Nan Q.X. , Ono T.
Published: July 2006

ABSTRACT: The effect of protein composition on the lipid incorporation into protein coagulum (tofu curd) was investigated using soymilk prepared from mixtures of glycinin‐rich and β‐conglycinin‐rich soybeans. The lipid incorporation takes place with the addition of CaCl2 so that a particulate fraction of the protein is aggregated. The incorporation occurred by less addition of CaCl2 with increasing glycinin in soymilk. The protein particle content and the glycinin content of the particles increased along with increasing glycinin. The lipid incorporation took place at lower CaCl2 concentration when the particulate glycinin content was high. The mechanism of the lipid incorporation into soybean curd is discussed from these results.
Effect of Endogenous Transglutaminase on Threadfin Bream Surimi Gelation
Authors: Yongsawatdigul J. , Worratao A. , Park J.W.
Published: July 2006

ABSTRACT: Transglutaminase(TGase) activity of threadfin bream mince was 99.6 units/g of dry weight. After washing and screw‐pressed dewatering, 44% residual activity was retained. Covalent cross‐linking of myosin heavy chain (MHC) was observed at both 25 and 40°C and supported by increased gel strength. When pre‐incubation at 40°C was prolonged to 4 h, breaking force and MHC decreased due to endogenous proteinase(s). TGase activity towards MHC and synthetic substrates was effectively inhibited by iodoacetic acid (IAA). Autolytic activity and degradation of MHC was inhibited by phenylmethanesulfonyl fluoride (PMSF). Addition of 0.2% Ca2+ significantly improved breaking force and increased MHC cross‐linking of surimi gels pre‐incubated at 40°C for 2 h. Keywords: transglutaminase, myosin heavy chain, cross‐linking, threadfin bream
A Sequential Injection System for the In‐line Digestion and Colorimetric Determination of Phosphorus in Mil
Authors: Lima M.J. Reis , Fernandes S.M.V. , Rangel A.O.S.S.
Published: July 2006

ABSTRACT: A sequential injection analysis (SIA) system involving in‐line digestion for the determination of total phosphorus in milk is presented. The developed manifold consists mainly of 2 phases: conversion of all forms of phosphorus into orthophosphates by hydrolysis and oxidation catalyzed by UV radiation (necessary for the efficient oxidation of organic phosphates) and spectrophotometric determination of the phosphomolybdenum blue formed. The proposed method was applied to several cow milk samples and the results were in good agreement with those provided by the reference method, with a maximum relative deviation of 5.2%. The detection limit of the method was around 2 mg P/L with a sampling rate of approximately 17 h−1.
Stability of Crude Herring Oil Produced from Fresh Byproducts: Influence of Temperature during Storage
Authors: Aidos I. , Lourenclo S. , Van Der Padt A. , Luten J.B. , Boom R.M.
Published: July 2006

ABSTRACT: Crude herring oil, extracted from fresh byproducts, was stored at 0, 20, and 50°C in order to study the effect of temperature on lipid oxidation. The oil had an initial peroxide value (PV), anisidine value (AV), and free fatty acids of 0.7 meq peroxides/kg of lipid, 0.4, and 0.6%, respectively. During storage, the oil reached the secondary oxidation stage for all 3 temperatures. The formation of fluorescent compounds was inhibited at 0°C. Significant decrease of the α‐tocopherol content was found after storage at 0 and 20°C, but no consumption occurred at 50°C. The development of oxidation products over time exhibited a temperature‐dependency with a very good correlation.
Plasticizing and Antiplasticizing Effects of Water and Polyols on a Meat‐Starch Extruded Matri
Authors: Moraru C.I. , Lee T.‐C. , Karwe M.V. , Kokini J.L.
Published: July 2006

ABSTRACT: The effects of plasticizers on the mechanical properties and glass transitions of a meat‐starch extruded system were studied. Mixtures of meat and potato granules (1.48:1) and up to 4% glycerol and propylene glycol, respectively, were extruded and equilibrated at different relative humidities. Storage moduli and glass transitions were determined by mechanical spectroscopy. Water was the major plasticizer of the system, decreasing its mechanical properties and glass transition temperatures. At low‐moisture content, the addition of water determined an increase in mechanical properties, interpreted as antiplasticization. Glycerol and propylene glycol had a softening effect on the matrix at aw> 0.67. Propylene glycol also determined a significant decrease of the starch phase Tg.
The Influence of Soaking and Germination on the Phytase Activity and Phytic Acid Content of Grains and Seeds Potentially Useful for Complementary Feedin
Authors: Egli I. , Davidsson L. , Juillerat M.A. , Barclay D. , Hurrell R.F.
Published: July 2006

ABSTRACT: Phytic acid, a potent inhibitor of mineral and trace element absorption, occurs in all cereal grains and legume seeds. The possibility to increase phytase activity and/or reduce the phytic acid content by soaking and germination was investigated in a wide range of grains and seeds, but not found to be effective. Germination, but not soaking, increased phytase activity 3 to 5‐fold in some cereal grains and legume seeds, while the influence on phytic acid content was insignificant in most materials tested. High apparent phytase activity was found in untreated whole grain rye, wheat, triticale, buckwheat, and barley. Their usefulness as sources of phytase in complementary food production should be further investigated.
Influence of Health Attitudes on the Acceptability of Cranberry Juic
Authors: Ghazanfar S. , Camire M.E.
Published: July 2006

ABSTRACT: Although cranberry juice cocktail contains only 27 to 31% cranberry juice, higher concentrations of cranberry may appeal to health‐conscious consumers. Fifty women rated blends containing 27, 34, 41, 54, and 100% cranberry juice for body, sweetness, tartness, and overall acceptability and completed the Multidimensional Health Locus of Control (MHLC) Scales questionnaire. One week later, subjects received information on health benefits of cranberries and re‐evaluated samples labeled with the percentage cranberry juice. MHLC scores did not affect the ratings of the samples. Mean ratings for all attributes were not different between 27 and 34% juices. Hedonic ratings for tartness and overall acceptability of the 41% blend increased during the 2nd session.
Comparison of the Stability of Pelargonidin‐based Anthocyanins in Strawberry Juice and Concentrate
Authors: Garzón G.A. , Wrolstad R.E.
Published: July 2006

Strawberries were processed into juice (8° Brix) and concentrate (65° Brix) and different lots were fortified with pelargonidin 3‐glucoside, pelargonidin 3‐sophoroside, and acylated pelargonidin 3‐sophoroside 5‐glucoside. Changes in pigment concentration, color (CIE L*a*b*) and ascorbic acid content were monitored during storage at 25 °C. Anthocyanin and ascorbic acid degradations followed 1st order reaction kinetics. Fortification increased the half‐life of the pigments from 3.5 to 5 d in concentrate and from 5 to 12 d in juice. The half‐life of ascorbic acid was 2 d in juice samples and ranged from 3 to 10 d in concentrate samples. Both systems showed changes in chroma and hue angle, but maintained L* values.
Determination of Synthetic Colors in Soft Drinks and Confectioneries by Micellar Electrokinetic Capillary Chromatography
Authors: Chou S.‐S. , Lin Y.‐H. , Cheng C.‐C. , Hwang D.‐F.
Published: July 2006

A method of micellar electrokinetic capillary chromatography (MEKC) was developed for simultaneous determination of 14 synthetic colors in soft drinks and confectioneries. The optimal solvent of MEKC method for separating all colors was a mixed solution comprised of 18% acetonitrile and 82% 0.05 M sodium deoxycholate in borate‐phosphate buffer (pH 7.8). These colors were well separated within 20 min using 57 cm × 75 micrometer uncoated fused‐silica capillary column, operating at 25 kV and detected by UV at 214 nm. The average recovery of all colors spiked into soft drinks and confectionery was better than 82%. The addition of illegal colors was not found after testing 30 samples. In retail foods, the colorant found in highest concentration was tartrazine (155 μLgg/g sample).
Crystallization Kinetics of Concentrated α,α‐Trehalose and α,α‐Trehalose/Salt Solutions Studied by Low‐resolution 1H‐Pulsed NMR
Authors: Gallo A. , Buera M. P. , Herrera M. L.
Published: July 2006

Crystallization kinetics of concentrated trehalose and trehalose/salt solutions were followed by proton 1H) pulsed nuclear magnetic resonance (1H p‐NMR). Three concentrations (66,70, and 72.5%) of trehalose and with the addition of ZnCl2.2H2O, CaCl2.2H2O, and MgCl2.2H2O were crystallized at 5,10,15,20, and 25 °C. Supercooling and molecular diffusion determined the crystallization rates. The highest rate of crystallization of 66,70, and 72.5% trehalose occurred at 20 °C, whereas the lowest rate occurred at 25 °C. The maximum solid content was higher at lower temperatures, as expected based on the higher supercooling values. Crystallization was delayed by the addition of salts and especially of CaCl2.2H2O.