bluuebunny/crossref_metadata_2025 huggingface dataset:
Whey Protein‐Based Gel as a Model Material for Studying Initial Cleaning Mechanisms of Milk Fouling
Authors: Xin H. , Chen X.D. , ÖZkan N.
Published: July 2006

The dissolution kinetics and mechanical properties of whey protein concentrate (WPC) gels were investigated as part of a general study on cleaning mechanisms of milk fouling. The dissolution results showed that the WPC gel is a suitable model material to simulate milk fouling and the dissolution process is a major factor controlling the cleaning process. The hardness, elastic modulus, and fracture load of the WPC gels decreased significantly when they were treated with alkaline solution, indicating that certain physical and chemical changes occurred in these treated gels; as a result, different dissolution rates were observed. The results obtained in this article provide a good foundation for further studies on the cleaning mechanisms of milk fouling using WPC gels.
Effect of Lipid Type and Amount of Edible Hydroxypropyl Methylcellulose‐lipid Composite Coatings Used to Protect Postharvest Quality of Mandarins cv. Fortune
Authors: Perez‐Gago M.B. , Rojas C. , DelRio M.A.
Published: July 2006

ABSTRACT: ‘Fortune’ mandarin oranges were coated with edible hydroxypropyl methylcellulose‐lipid composite coatings. The coatings consisted of beeswax, carnauba wax, or shellac, at 2 lipid contents (20% and 60%). Weight loss of coated mandarins decreased significantly as lipid content increased. Beeswax (60%) emulsions were associated with the lowest weight loss. Coated fruit had higher internal CO2, lower internal O2, and higher ethanol contents than uncoated fruit. At 20% lipid content, internal O2 was lower and ethanol content was higher than at 60% lipid content, which could be related to the low oxygen permeability of hydroxypropyl methylcellulose and the higher viscosity of these emulsions that could have affected final thickness.
Characterization and Thermal Stability of Polymorphic Forms of Synthesized Tristearin
Authors: Oh J.‐H. , McCurdy A.R. , Clark S. , Swanson B.G.
Published: July 2006

ABSTRACT: The polymorphic characteristics and thermal stability of α, β′, and β forms of synthesized tristearin were studied using X‐ray diffractometry (XRD), differential scanning calorimetry (DSC), polarized light microscopy (PLM), and scanning electron microscopy (SEM). Polymorphic forms of α, β′, and β were induced from tristearin melts with increasing temperatures and times. Solid‐solid and melt‐mediated polymorphic transitions of tristearin occurred predominantly during slow heating rates and rapid heating rates in the DSC, respectively. The stability of α and β forms of tristearin were dependent on storage temperatures. As storage temperatures increased, the rate of polymorphic transitions from α to β and β′ to β forms of tristearin increased.
Decoloration and Gel‐forming Ability of Horse Mackerel Mince by Air‐flotation Washing
Authors: Chen H.H.
Published: July 2006

ABSTRACT: The decoloration effects and gel‐forming ability of horse mackerel mince by air‐flotation washing (AFW) was investigated. The lowest residual myoglobin content (RMb) and relative fluorescence intensity (RFI), the highest metmyoglobin (metMb) content and best decoloration effects were recorded for the mince washed with AFW. AFW also effectively improved gel strength in heated surimi. No significant difference in RMb was found when mince was treated with flotation washing using nitrogen, air and ozone. Although the highest metMb content and the lowest RFI were found for the mince washed with ozone, significant differences in whiteness were observed only when the mince was treated with a different gas at 10 or 20 L/min for 5 to 10 min. The physical removal of myoglobin was suggested to be the main factor contributing to accelerated decoloration with AFW.
Effects of Salting, Drying, Cooking, and Smoking Operations on Volatile Compound Formation and Color Patterns in Pork
Authors: Poligné I. , Collignan A. , TRYSTRAM G.
Published: July 2006

ABSTRACT: The traditional small‐scale production of boucané, a cured smoked pork‐belly product from Réunion, involves several unit operations that are performed in a single step. The aim of this study was to highligh the impact of 4 unit operations (salting, drying, cooking, and smoking) on stability, color, and flavor development in processed pork. These characateristics are the 3 main criteria of boucané's quality. Mass transfer, color, and volatile compounds were measured, analyzed, and compared in 4 products. Results indicated that a major quantity of volatile compounds detected in the processed meat were derived from the smoking process. Color variations were mainly explained by muscle pigment modification due to the cooking process, and by the input of volatile compounds of smoke.
Influence of Physical State and Molecular Mobility of Freeze‐Dried Maltodextrin Matrices on the Oxidation Rate of Encapsulated Lipids
Authors: Grattard N. , Salaün F. , Champion D. , Roudaut G. , LeMeste M.
Published: July 2006

ABSTRACT: A glassy model of freeze‐dried maltodextrin was developed for the encapsulation of flaxseed oil. Kinetics of lipid oxidation have shown that the matrices efficiently protected lipids from oxidation for a moisture content corresponding to the monolayer value. An NMR method based on the 2nd moment, M2, was used to study the molecular mobility and physical state of the freeze‐dried maltodextrin and water mixtures. Physical state transitions were observed at temperatures very close to the glass transition temperature (Tg) determined from the equation of Vuataz (1999), suggesting a relationship between glass transition and proton relaxation behavior. No apparent relation between molecular mobility and oxidation rate were observed whatever the DE of maltodextrins.
Nisin Diffusion in Protein Films: Effects of Film Type and Temperature
Authors: Teerakarn A. , Hirt D.E. , Acton J.C. , Rieck J.R. , Dawson P.L.
Published: July 2006

ABSTRACT: Protein films [cast corn zein (CCZ), heat‐pressed corn zein (HPCZ), cast wheat gluten (CWG), and heat‐pressed wheat gluten (HPWG)] were studied at different exposure temperatures (5, 25, 35, and 45 °C) to determine nisin diffusion in aqueous model systems. Kinetics of nisin diffusion in protein films followed a Fickian diffusion model. The CCZ had the lowest nisin diffusivity and highest nisin retention. Diffusivities in HPCZ, CWG, and HPWG films were not significantly different. Temperature dependence of nisin diffusion in all films followed an Arrhenius model, which indicated no morphological changes within 5 to 45 °C. The activation energy for nisin diffusion in corn‐zein films was higher than that in wheat‐gluten films.
Effect of Surfactant Composition on Aeration Characteristics and Stability of Foams in Aerated Food Products
Authors: Dutta A. , Chengara A. , Nikolov A. , Wasan D.T. , Chen K. , Campbell B.
Published: July 2006

ABSTRACT: We studied the synergistic effect of surfactants on aeration characteristics and long‐term stability of aerated mesophase. It was observed that bubble size and volume of air incorporated (overrun) depend to a small extent on the dynamic film tension and to a greater extent on the viscosity of the mesophase, both properties being functions of surfactant chemistry and concentration. The overrun of the aerated product decreased over time due to the diffusive transport of air to the atmosphere, leading to its destabilization. The relative rate of destabilization of the aerated mesophase (as function of surfactant composition) has been correlated with the diffusion rate of air from the bulk to the surface.
Combination of Carbon Dioxide and Cinnamon to Inactivate Escherichia coli O157:H7 in Apple Juice
Authors: Yuste J. , Fung D.Y.C. , Thompson L.K. , Crozier‐Dodson B.A.
Published: July 2006

ABSTRACT: Pasteurized apple juice with CO2 (0, 1, and 4%) and cinnamon (0 and 0.3%) was inoculated with Escherichia coli O157:H7 at 104 CFU/mL, and stored at 5 and 20 °C. Counts on nonselective and selective media, and thin agar layer (TAL; selective medium overlaid with nonselective medium) were determined at 1 h and 1, 3, 7, and 14 d. Inactivation was greater at 20 °C. Samples with 1 and 4% CO2, alone and combined with cinnamon, presented < 0.7 log CFU/mL in 3 d. Counts in apple juice inoculated at 102 CFU/mL, a low‐level E. coli O157:H7 contamination, were nondetectable at 3 d. The TAL method was as effective as nonselective medium to recover injured cells.
A Sensory Profile of Turnip Greens as Affected by Variety and Maturity
Authors: Jones G. , Sanders O.G.
Published: July 2006

ABSTRACT:Turnip greens, a Brassica, are characterized by a sulfurous aroma, pungent flavor, and a bitter taste due to isothiocyanates, degradation products of glucosinolates. This study examined the sensory characteristics and preference of turnip greens as affected by variety and maturity. A descriptive analysis panel characterized 16 aromas, flavors, and tastes. The intensity of mustard oil/mustard green aroma and flavor and bitterness was significantly affected (P< 0.05) by variety. Mustard oil/mustard green aroma and flavor, bitterness, and bitter aftertaste increased significantly (P< 0.05) with maturity. Seven Top was preferred significantly (P< 0.05) less than the remaining varieties and as the greens matured, preference decreased.
Effect of Moisture Content on the Thermomechanical Behavior of Concentrated Waxy Cornstarch–Water Preparations— A Comparison with Wheat Starch
Authors: Rolée A. , Chiotelli E. , Meste M. Le
Published: July 2006

ABSTRACT: The rheological behavior of waxy cornstarch preparations at intermediate moisture contents (30 to 60% w/w) was studied by dynamic mechanical thermal analysis (DMTA). Differential scanning calorimetry (DSC) and electron spin resonance (ESR) experiments were also performed in parallel. The results were compared to those obtained previously for wheat starch. DMTA results evidenced a critical moisture content (between 50 and 55%) for waxy cornstarch that delimited a radical change in the rheological behavior both at room temperature and during heating. This critical water content was around 45% for wheat starch.
Air‐cleaning System Effectiveness for Control of Airborne Microbes in a Meat‐processing Plant
Authors: Cundith C. J. , Kerth C. R. , Jones W. R. , Mc Caskey T. A. , Kuhlers D. L.
Published: July 2006

ABSTRACT: :

The effectiveness of duct‐mounted and console wall‐mounted germicidal air cleaning units on the reduction of airborne microbes was determined. Preliminary air samples were collected and airborne bacteria and molds were monitored over time in the retail sales room, processing room, aging cooler and chill cooler of the Auburn Univ. Meat Laboratory. Log10 cfu/m3 bacteria and molds were not reduced by filtration of fresh air in the air duct of the sales room(P > 0.05). After at least 18 h of filtration, 3 or 4 console filtration units operated simultaneously were effective (P ≤ 0.05) at reducing airborne bacteria and molds under controlled conditions in the processing room, aging cooler, and chill cooler. Three console filtration units reduced (P ≤ 0.05) airborne molds under production conditions in the processing room. These data suggest that an electrostatically polarized filter medium combined with scanning UV light is effective in reducing airborne microorganisms in a small processing plant.
Effects of Iron Source on Iron Availability from Casein and Casein Phosphopeptides
Authors: Yeung A. C. , Glahn R. P. , Miller D. D.
Published: July 2006

ABSTRACT: :

Iron availability from FeSO4 in samples containing sodium caseinate (SC), casein phosphopeptides (CPP) or whey protein concentrate (WPC), and from ferric citrate (Fe‐CA) in samples containing SC or CPP was measured using an in vitro digestion/Caco‐2 cell culture model. In FeSO4 spiked samples, relative availability was CPP > SC, CPP = WPC, and CPP = FeSO4 alone. In samples containing Fe‐CA, a soluble iron chelate, relative availability was CPP = SC and CPP < Fe‐CA alone. These results suggest that CPP enhances iron availability from foods with low availability but does not improve and may inhibit availability from soluble iron species.
Pasteurization of Milk Using Pulsed Electrical Field and Antimicrobials
Authors: Smith K. , Mittal G.S. , Griffiths M.W.
Published: July 2006

The inactivation of naturally occurring microorganisms in raw skim milk by pulsed electric field (PEF) treatment alone and combined with the antimicrobial agents nisin and lysozyme, added both singly and together, was investigated. A 7.0‐log reduction of microorganisms found in raw skim milk was achieved through a combination of PEF treatment (80 kV/cm, 50 pulses), mild heat (52 °C), and the addition of both the natural antimicrobials nisin (38 IU/mL) and lysozyme (1638 IU/mL). The combination of PEF, mild heat, and antimicrobials resulted in a much higher microbial inactivation than the sum of the individual reductions achieved from each treatment alone, indicating synergy. Varying the pH from 6.7 to 5.0 had no effect on microbial inactivation.
TMAOase Activity of European Hake (Merluccius merluccius) Organs: Influence of Biological Condition and Season
Authors: Rey‐Mansilla M. , Sotelo C. González , Pérez‐Martín R.I.
Published: July 2006

ABSTRACT: Trimethylamine N‐oxide demethylase (TMAOase) activity of several internal organs of hake were studied for 2 consecutive y. The correlation between enzymatic activity and season of year, sex, weight, and length were analyzed. While kidney and spleen showed the highest activities, liver, heart, bile, and gall bladder activities were much lower, and in some cases they were below the detection limit. A correlation between TMAOase activity of kidney and season was found. During winter and spring (February to May), the months matching the spawning peak, high activities were detected, while in summer months the activity level was lower. TMAOase activity in the rest of the organs did not seem to have a seasonal influence. Keywords: TMAOase, season, biological condition, hake, soluble protein
Purification and Characterization of Escherichia coli Sulfite Reductase and its Application in Surimi Processing
Authors: Yin L.‐J. , Lin H.‐Y. , Jiang S.‐T.
Published: July 2006

ABSTRACT: The NADPH‐sulfite reductase from Escherichia coli was purified to electrophoretic homogeneity by ammonium sulfate fractionation, and DEAE Sephacel and Sephacryl S‐300 HR chromatography. The recovery and molecular weight were 31.7% and 119000, while the optimal pH and temperature for the activity were 7.7 and 25°C, respectively. It was strongly inhibited by PCMB, KCN, Hg2+, Fe2+, Fe3+, Ca2+, Co2+, and Cu2+, moderately by NEM, PMSF, IAA, Cd2+, Zn2+, Mn2+, and Ba2+. Addition of purified reductase significantly increased the reactive SH and gel strength of surimi prepared from frozen mackerel. The data suggest the high potential of microbial NADPH‐sulfite reductase in surimi processing using frozen fish or denatured muscle proteins as raw materials. Keywords: Escherichia coli, sulfite reductase, mackerel, purification, characterization
Assessment of the Effect of Fluid‐to‐particle Heat Transfer Coefficient on Microbial and Nutrient Destruction during Aseptic Processing of Particulate Food
Authors: Palazoglu T.K. , Sandeep K.P.
Published: July 2006

ABSTRACT: A computer program was developed to determine the effect of fluid‐to‐particle heat transfer coefficient (hfp) on microbial and nutrient destruction during aseptic processing of fluid‐particle mixtures. According to the simulation results, an increase in hfp did not improve the nutrient retention even though it reduced the time of heating required to reach a target lethality. It was found that even if the process were designed using the most conservative hfp, one would still obtain a high product quality for particles of small sizes. Quality losses were found to be more pronounced for larger particles. Ensuring a narrow residence time distribution of particles within the holding tube can minimize overheating and unnecessary loss of nutrients.
Modified Atmosphere Packaging of Minimally Processed Mango and Pineapple Fruits
Authors: Martínez‐Ferrer M. , Harper C. , Pérez‐Muntoz F. , Chaparro M.
Published: July 2006

ABSTRACT: Market increase efforts for tropical fruits have been previously limited by short shelf life. A modified atmosphere packaging (MAP) system for pineapple and mango was developed to increase shelf life of the fruits. Sample preparation consisted of hand‐peeling, dicing, blanching, dipping in ascorbic acid and packaging. The treatments were: gas mixture (4% O2, 10% CO2 and 86% N2); vacuum packaging; 100% oxygen, and control. Microbial growth, texture, and color were significantly (P < 0.005) different between the gas and other treatments. The gas mixture treatment achieved the longest shelf life. The sensory analysis showed slight difference between fresh and MAP mango and no difference between fresh and MAP pineapple. MAP could be used as a technology to extend the shelf life of mango and pineapple.
Effects of Parasite Attributes and Injected Current Parameters on Electromagnetic Detection of Parasites in Fish Muscle
Authors: Choudhury G.S. , Jenks W.G. , Wikswo J.P. , Bublitz C.G.
Published: July 2006

ABSTRACT: We examined the potential of an electromagnetic parasite detection technique to become the basis of an automated commercial system. The effects of parasite orientation and position, presence offish bone, and applied signal strength and frequency on resultant magnetic field strength were determined by scanning a conducting cell containing fish fillet and parasite below a SQUID magnetometer. The parasite orientation affected peak‐to‐peak voltage of the magnetic dipole. The parasite position with respect to myotome structure seemed to affect the orientation of the dipolar signal. A fish bone was readily detected. The magnetic field strength was independent of the frequency of the injected current and scaled with amplitude=.
Effects of Sucrose Esters on Isothermal Crystallization and Rheological Behavior of Blends of Milk‐fat Fraction Sunflower Oil
Authors: Puppo M.C. , Martini S. , Hartel R.W. , Herrera M.L
Published: July 2006

ABSTRACT: Crystallization kinetics and rhelogical behavior of blends of high‐melting milk‐fat fraction (HMF) and sunflower oil (SFO) with and without addition of the sucrose esters P‐170, S‐170, and P‐1670 were investigated. Addition of sucrose esters delayed crystallization, as was evidenced by the longer induction times of crystallization (t) and the lower maximum solid fat content (Smax). Values of penetration force and time corresponding to the 1st peak of curves force compared with time also diminished with addition of SFO. When sucrose esters were added, a solid fat content greater than 10% at the 1st crystallization temperature was necessary to give a stronger structure that could be noticed as higher yield point.
Sensory and Physicochemical Quality of‘Reduced Sodium’Hot Sauces from‘Dwarf Golden Apples (Spondias cytherea):Effects of Brining and Debrining
Authors: Katerson A. , Badrie N.
Published: July 2006

ABSTRACT:Unpeeled‘dwarf’golden apples (Spondias cytherea) were brined in 10, 12, and 15% NaCl brine and peeled fruits in 10% NaCl brine and then debrined in water at 30°C or 60°C for use in sauces. Fruits in 15% brine had a storage life of 15 d at 30°C. Effects of brining and debrining were significant (p< 0.05) on all sensory and physicochemical attributes of sauces. The taste of sauces from unpeeled fruits was preferred (p< 0.05) to peeled fruits. The most acceptable products were liked slightly to moderately. No differences (p< 0.05) were observed in either descriptor (or attribute) intensities or hedonic scores between the fruit sauces. Sauces had reduced sodium of 20 to 55 mg per reference amounts customarily consumed (RACC).
Use of Soy Protein and Microbial Transglutaminase as a Binder in Low‐sodium Restructured Meats
Authors: Tsao C.‐Y. , Kao Y.‐C. , Hsieh J.‐F. , Jiang S.‐T.
Published: July 2006

ABSTRACT: Pork sticks were prepared by mixing pork chucks with various amounts of bisulfite‐treated soy protein and microbial transglutaminase (MTGase) to evaluate the potential of using soy protein as meat binders. According to tensile strength, the favorable conditions for binding the restructured pork chunks were 5% soy protein containing 0.2% NaHSO3 and 20 unit MTGase/g, and the setting condition was 60 min at 40°C. The tensile strength and cooking yield of restructured pork sticks made with bisulfite‐treated soy protein and MTGase were much higher than those of using salt, suggesting the high potential of using soy protein and MTGase as binders in products where NaCl reduction is desired.
Extraction and Application of Dietary Fiber and Cellulose from Pineapple Cores
Authors: Prakongpan T. , Nitithamyong A. , Luangpituksa P.
Published: July 2006

Pineapple core dietary fiber (PDF) was obtained by alcoholic extraction; pineapple core cellulose (PC) was a product of alkali extraction with a bleaching process. Total dietary fiber content of PDF and PC was 99.8% and 95.2% (dry basis), respectively, and their water activity was 0.25. PC contained 91.2% cellulose with a pH value of 4.0, while that of PDF was 6.2. The fiber product with large particle size gave higher values than the product with smaller particles for pH, water and oil retention capacity, settling volume and emulsifying activity. Both had rough, pitted surfaces and presented showed good functions in cake‐type doughnuts, golden layer cake and beef burgers.
Effect of High Hydrostatic Pressure on the Secondary Structures of BSA and Apo‐ and Holo‐α‐Lactalbumin Employing Fourier Transform Infrared Spectroscopy
Authors: Hosseini‐nia T. , Ismail A.A. , Kubow S.
Published: July 2006

Conformational changes in bovine serum albumin (BSA), Ca++‐free α‐lactalbumin(apo‐α‐lac), and Ca++‐saturated α‐lactalbumin(holo‐ct‐lac) were examined via Fourier transform infrared (FTIR) spectroscopy after pressure treatment up to 1270 MPa. BSA showed minimal irreversible secondary structural changes with pressurization, showing a slight loss of β‐sheet structure in favor of α‐helix. Apo‐α‐lac underwent major irreversible changes and exhibited infrared bands characteristic of aggregation upon decompression. Holo‐α‐lac showed extensive resistance to high pressure with no major structural changes. The rich disulfide content in BSA and the presence of Ca++ in holo‐α‐lac may play important roles in stabilizing these proteins against pressure denaturation.
Film‐forming Mechanism and Heat Denaturation Effects on the Physical and Chemical Properties of Pea‐Protein‐Isolate Edible Films
Authors: Choi W.S. , Han J.H.
Published: July 2006

Pea‐protein isolate solutions were heat‐denatured and dried to form stand‐alone edible films. Heat treatment at 90 °C over 5 min increased tensile strength and elongation‐at‐break, and decreased the elastic modulus. No significant differences were found in the initial contact angle of water and surface energies of heat‐denatured films from those of nonheated films except for the 20 min heat‐treated film. Additionally, heat denaturation reduced the water absorption rate of the films to 19 to 40% of the nonheated film. FTIR spectroscopy showed that more water existed in the nonheated films as compared to the heat‐denatured films. Electrophoresis studies suggested that intermolecular disulfide bonds were created during heat denaturation, which resulted in increased film integrity.
Characterization of Soy Protein Concentrate Produced by Membrane Ultrafiltration
Authors: Rao A. , Shallo H.E. , Ericson A.P. , Thomas R.L.
Published: July 2006

The functionality of membrane processed soy concentrate was very similar to soy flour in terms of solubility and water hydration capacity. The high emulsifying activity index of soy flour is believed to be reflective of its higher solubility, while surface hydrophobicity is believed to be responsible for an equally high emulsifying activity index in acid precipitated soy isolate. The proteins of soy flour and membrane soy concentrate seem to have most of their hydrophobic residues buried in the interior, while they are exposed in acid precipitated soy isolate. Heating resulted in a decrease in solubility but improved the hydration capacity and emulsifying activity of both soy flour and membrane soy concentrate. The essential amino acid profile of concentrate was comparable to current commercial isolates manufactured by acid precipitation. The majority of the polypeptides present in soy flour were observed to be present in the concentrate. The membrane soy concentrate was determined to have the least soybean aroma when compared to both soy flour and acid precipitated soy isolate.
Moisture Sorption of Amorphous Sugar Products
Authors: Nowakowski C.M. , Hartel R.W.
Published: July 2006

Moisture sorption into sugar glasses led to significant changes in the physico‐chemical properties. Increased moisture content reduced the glass transition temperature, Tg, although the effect was dependent on type of corn syrup. In general, higher corn syrup content and addition of a high‐maltose corn syrup resulted in slightly higher Tg for a given moisture content. Higher corn syrup concentration increased hardness, but also resulted in increased stickiness. Stickiness increased as a function of moisture until a maximum was reached, whereupon further moisture sorption reduced stickiness. A maximum in stickiness occurred when Tg values were still above room temperature, indicating that surface moisture was considerably higher than bulk moisture content.
Pasteurization of Fresh Orange Juice Using Gamma Irradiation: Microbiological, Flavor, and Sensory Analyses
Authors: Foley D.M. , Pickett K. , Varon J. , Lee J. , Mln D.B. , Caporaso R. , Prakash A.
Published: July 2006

Recent concern about the presence of disease‐causing bacteria in unpasteurized juice has highlighted the need to develop alternative means of pathogen control that preserve sensory properties and nutrient content. The objectives of this study were to determine the effects of different doses of gamma irradiation on reducing the microbial pathogens L. monocytogenes and Salmonella enterica in fresh orange juice, and to determine whether significant reduction could be achieved without compromising sensory qualities. While irradiation was effective in destroying pathogens, the development of off flavors precludes its use as an alternative processing technology.
Sensory and Texture Quality of Canned Whelk (Astraea undosa) Subjected to Tenderizing Treatments
Authors: Sanchez‐Brambila G.Y. , Lyon B.G. , Huang Y.W. , Santiago J.R. Franco , Lyon C.E. , Gates. K.W.
Published: July 2006

Whelk (Astraea undosa), treated with 0.25% papain solution infused by tumbling for 5, 10, or 20 min before canning, was compared to commercial abalone (standard) and untreated canned whelk (control) for sensory and texture characteristics. Treated whelk samples showed changes in sweetness and bitterness. Opercular muscle treated with papain for 10 or 20 min had lower sensory hardness, springiness and chewiness than untreated canned whelk. Instrumental texture analysis (TPA) indicated opercular muscle with 20 min papain treatment had lower hardness and chewiness compared to untreated whelk. Thus, papain treatment demonstrated the feasibility of improvement of canned whelk eating quality by reducing hardness and chewiness.
Fortification Spirit, a Contributor to the Aroma Complexity of Port
Authors: Rogerson F.S.S. , De Freitas V.A.P.
Published: July 2006

Five 1999 varietal Douro table wines (Touriga Nacional, Touriga Francesa, Tinta Roriz, Tinto Cão, Tinta Amarela/Tinta Barroca mixed), one aguardente and five model Ports (aguardente fortified table wines) were quantified for 15 compounds by GC‐MS using selected characteristic ions. Although aguardente constitutes around one fifth of the volume of Port, it was found to be the major contributor of numerous compounds including: ethyl hexanoate (81 to 90%); ethyl octanoate (94 to 98%); ethyl decanoate (98 to 99%); benzaldehyde (87 to 94%); a‐terpineol (76 to 91%); linalool (58 to 91%); ethyl hydrocinnamate (100%). Aguardente volatiles make an essential contribution to young Port aroma, adding fruity, balsamic and spicy aroma complexity.
Bioactive Sphingolipids are Constituents of Soy and Dairy Products
Authors: Ahn E.H. , Schroeder J.J.
Published: July 2006

ABSTRACT: Dietary sphingolipids have gained attention because of their possible ability to inhibit colon cancer. The purpose of this study was to quantify sphingolipids in soy and dairy products, 2 food groups that are associated with protection against colon cancer. Sphingolipids were extracted with chloroform and methanol, and quantified by HPLC. The concentrations of total sphingolipids (nmol/g of dry weight) were: full fat soy flakes, 609; soy flour, 610; isolated soy protein, 210; nonfat dry milk, 203; Swiss cheese, 167; and yogurt, 138. Most sphingolipids were complexed with sphingosine as the predominant sphingoid base backbone. The results also indicate that total lipid content is not a good predictor of the relative content of sphingolipids in soy and dairy products.
Cold Gelation of β‐lactoglobulin in the Presence of Iron
Authors: Remondetto G.E. , Paquin P. , Subirade M.
Published: July 2006

ABSTRACT: To protect and transport iron, we investigated the trapping properties of a network formed from β‐lactoglobulin. We studied the influence of different parameters—pH, iron, and protein concentrations—on gel properties (optical and mechanical properties, WHC, and microstructure). For all conditions tested, the results show the formation of a cold gel in the presence of iron. The mechanical properties reveal that the elastic behavior and the strength of rupture increase with higher protein concentrations and decrease with higher iron concentrations. The water‐holding capacity is high for low iron concentrations. The microstructure shows that, at low iron/protein ratios, a homogeneous filamentous network is obtained whereas, at high iron/protein ratios, more random aggregated particles are present.
Predicting Oxygen and Carbon Dioxide Partial Pressures within Modified Atmosphere Packages of Cut Rutabaga
Authors: Zhu M. , Chu C.L. , Wang S.L. , Lencki R.W.
Published: July 2006

ABSTRACT: A model was developed to predict pO2 and pCO2 surrounding cut rutabaga sealed in rigid packages fitted with 2 different polymeric films. The O2 consumption and CO2 production rates were calculated using several respiration models fitted using nonlinear least squares or response surface regression analysis. These functions were used in conjunction with variables such as O2 and CO2film permeability, film surface area, package free volume, and cut rutabaga weight to predict pO2 and pCO2 changes. A first‐order polynomial model with parameters calculated via response surface analysis gave the best predictions, particularly at partial pressures that were far removed from those used to determine equation constants.
Correlation between Cheese Meltability Determined with a Computer Vision Method and with Arnott and Schreiber Tests
Authors: Wang H.‐H. , Sun D.‐W.
Published: July 2006

ABSTRACT: Meltability of different brands of Cheddar and Mozzarella cheeses was determined with a novel computer vision method as well as with 2 traditional methods, that is, the Arnott and Schreiber tests. Correlation between the results of these methods was analysed and it showed that the meltability determined with a computer vision system was significantly (P < 0.0001) interrelated with the Arnott (R2= 0.69) and Schreiber (R2= 0.88) meltabilities. The computer vision method provided an accurate quantitative account of the physical changes in cheese during melting, and thus was capable of revealing meltability differences of cheese that were difficult to distinguish by the traditional methods. The new approach was also applicable to a wide range of cheeses.
Fatty Acid Compositions of Oil Species Affect the 5 Basic Taste Perceptions
Authors: Koriyama T. , Wongso S. , Watanabe K. , Abe H.
Published: July 2006

ABSTRACT:To elucidate the effects of oils, particularly tuna oil, on taste perception, we conducted sensory analysis employing an oil‐in‐water emulsion prepared with basic taste substances and 3 oil species. Each type of oil extended perception retention, and did not affect sweetness or saltiness, but suppressed sourness and bitterness. Bitterness suppression was highest in tuna oil. Tuna oil also enhanced umami intensity. The results of individual fatty acid addition test were in good agreement with these effects of tuna oil. Thus, we proposed that tuna oil's specific fatty acid composition resulted in the specific taste effects of tuna oil.
Textural and Physical Properties of Acid–Induced and Potassium–Substituted Low–Sodium Surimi Gels
Authors: Lian P.Z. , Lee C.M. , Chung K.H.
Published: July 2006

ABSTRACT: Textural and physical properties of acetic acid‐induced and salt‐induced surimi gels were evaluated. The addition of 2 to 3% acetic acid significantly decreased the shrinkage and total expressible fluid and increased firmness compared to 0.5% acetic acid added. Acid‐induced gels without starch were significantly firmer than those with starch and salts. There was no peak in storage modulus with the addition of acid in the temperature range of 32 to 43 °C, suggesting that the acid‐induced gelation did not require setting as the salt‐induced one. Partial substitution (1%) of KCl for NaCl did not change the storage modulus of the sol during heating and gel firmness. However, KCl and NaCl weakened the firmness of the acid‐induced gel.
Properties of Carbopol Solutions as Models for Yield‐Stress Fluids
Authors: Curran S.J. , Hayes R.E. , Afacan A. , Williams M.C. , Tanguy P.A.
Published: July 2006

ABSTRACT: The effect of pH on the non‐Newtonian viscosity (η)of aqueous Carbopol 940 solutions is presented with high resolution (pH increments about 0.4) between pH = 2.8 and 12.7. Aqueous NaOH was used to adjust pH of 1.48 wt % Carbopol solutions. A Contraves viscometer was used to measure steady‐flow shear stress at known shear rate (γ) over the range γ= 8 to 195 s−1. Yield stresses and shear‐thinning η(γ) were observed. Data were fitted with a Herschel‐Bulkley model, whose parameters (including yield stress) were expressed as functions of pH. Comparisons were made of η(γ) to the dynamic viscometric properties η′(ω) and η*(ω) for comparable ranges of γ and frequency (ω): A fairly close match was found between η and η* but η«η′. pH dependence included previously unreported extrema of h(pH) in the range of pH = 6.2 to 6.6. Because of sensitive control of rheological properties with pH, Carbopol solutions can be used to mimic a great range of shear‐thinning and yield‐stress behavior that should make them useful for model studies directed toward process and equipment design and evaluation.
Mechanical Properties, Water Vapor Permeabilities and Solubilities of Highly Carboxymethylated Starch‐Based Edible Films
Authors: Kim K.W. , Ko C.J. , Park H.J.
Published: July 2006

ABSTRACT: Tensile strength (TS), elongation (E), water vapor permeabilities (WVP) and solubilities were determined for highly carboxymethylated starch (HCMS)‐based edible films plasticized with sorbitol (S), xylitol (X), mannitol (M) and glycerol (G). TS and E of HCMS‐based film increased as the concentration of plasticizer S, M or × increased. TS of the HCMS‐based film containing combined plasticizers were higher than those of films containing single plasticizer. The WVP of HCMS‐based films seemed to decreased as the concentration of M, X or G plasticizer increased. Increasing plasticizer concentrations in HCMS‐based film resulted in decreasing solubility of the films.
Extension of Shelf Life by Treatment with Allyl Isothiocyanate in Combination with Acetic Acid on Cooked Rice
Authors: Kim Y.S. , Ahn E.S. , Shin D.H.
Published: July 2006

ABSTRACT: In order to extend the shelf life of cooked rice, allyl isothiocyanate (AIT) and acetic acid were applied, and both microbiological evaluations and sensory evaluations were performed during storage at various temperatures. The residual AIT concentration in the headspace of a cooked rice pack was also quantified. Total aerobic populations at various storage temperatures were lower where acetic acid alone or in combination with AIT were used. A sensory evaluation showed that the acceptability of cooked rice was influenced by the type of treatment. The antimicrobial effect of acetic acid in combination with AIT was excellent, so it seemed to have potential as an agent to extend the shelf life of cooked rice.
Edible Film Coating to Minimize Eggshell Breakage and Reduce Post‐Wash Bacterial Contamination Measured by Dye Penetration in Eggs
Authors: Xie L. , Hettiarachchy N.S. , Ju Z.Y. , Meullenet J. , Wang H. , Slavik M.F. , Janes M.E.
Published: July 2006

ABSTRACT: The mechanical and bacterial barrier properties of washed (tap water, sodium carbonate, Na2CO3, sodium hypochlorite, NaOCl) noncoated eggs and eggs coated with soy protein isolate (SPI), whey protein isolate (WPI), carboxylmethyl cellulose (CMC), or wheat gluten (WG) were evaluated. All coated eggshells showed greater puncture strength than those of noncoated eggs. The film‐coated eggs reduced post‐wash bacterial penetration as measured by dye penetration method. WPI coating completely inhibited blue dye penetration on average. These results suggest that WPI coatings can be used to reduce breakage of eggshell and egg microbial contamination.
Antihypertensive Activities of Peptides Derived from Porcine Skeletal Muscle Myosin in Spontaneously Hypertensive Rats
Authors: Nakashima Y. , Arihara K. , Sasaki A. , Mio H. , Ishikawa S. , Itoh M.
Published: July 2006

ABSTRACT: Antihypertensive activities derived from porcine skeletal muscle proteins were investigated. Thermolysin hydrolysates of porcine muscle water‐insoluble proteins demonstrated antihypertensive activities in spontaneously hypertensive rats when administrated in single oral doses. Hydrolysates of porcine myosin and peptides (Met‐Asn‐Pro‐Pro‐Lys, Ile‐Thr‐Thr‐Asn‐Pro, Met‐Asn‐Pro, Pro‐Pro‐Lys) with parts of the sequence of myosin showed antihypertensive activities. This is the first report of antihypertensive activities of peptides derived from muscle proteins of domestic animals. The hydrolysates of porcine muscle protein and their corresponding bioactive peptides might be utilized for physiologically functional foods.
Conversion of Isoflavone Glycosides to Aglycones in SoyLife and Soymeal Using β‐glycosidase
Authors: Xie L. , Hettiarachchy N. S. , Cai R. , Tsuruhami K. , Koikeda S.
Published: July 2006

ABSTRACT:Conversion of isoflavones from glycosides to aglycones in SoyLife and soymeal using varying concentrations of β‐glycosidase, and different pH conditions and temperatures was investigated. The best conditions for the conversion of glycosides to aglycones were pH 5.0, 50 °C, and 5 h incubation with 5 units β‐glycosidase/g Soy Life and 1.5 units/g soymeal. Under these conditions, the amount of genistein, daidzein, and glycitein in Soy Life treated with β‐glycosidase were 4.22, 11.52, and 11.85 μmol/g compared to untreated controls of 0.26, 0.97, and 4.43 μmol/g, respectively. In soymeal, the amounts were 3.21, 2.02, and 2.12 μmol/g compared to untreated controls of 1.23, 1.25, and 1.51 μmol/g, respectively. Mole percent recovery of genistein was 87% in Soy Life and 80% in soymeal, respectively.
Antioxidative Effects of Glycoprotein Isolated from Solanum nigrum Linne on Oxygen Radicals and its Cytotoxic Effects on the MCF‐7 Cell
Authors: Lee S.‐J. , Lim K.‐T.
Published: July 2006

ABSTRACT: Glycoprotein of Solanum nigrum Linne (SNL glycoprotein) was isolated and identified using SDS‐PAGE. SNL glycoprotein's antioxidative effects were tested in vitro and its cytotoxicity effects were tested using MCF‐7 cells. One glycoprotein was isolated from SNL fruits, the other from stems and leaves. SNL glycoprotein is reactive with oxygen radicals, such as the ‐OH and O2‐ in vitro. Moreover, the SNL glycoprotein's radical scavenging activity is sensitive to the superoxide anion radical and the hydroxyl radical. In the MCF‐7 cell, SNL glycoprotein I had a cytotoxic effect at 1 μg/mL and SNL glycoprotein II at 100 μg/mL. When MCF‐7 cells were treated with SNL glycoproteins, nitrite oxide production was induced.
Effects of Light, Oxygen, and pH on the Absorbance of 2,2‐Diphenyl‐1‐picrylhydrazyl
Authors: Ozcelik B. , Lee J.H. , Min D.B.
Published: July 2006

ABSTRACT: The absorbance of 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) at 517 nm in methanol and acetone decreased by 20 and 35% for 120 min at 25 °C under light, respectively; in the dark it did not change significantly for 150 min. Decomposition of DPPH under 21% oxygen after 90 min under light was significantly higher than that under 1% oxygen. Absorbance of DPPH in pH 4 buffer solution in methanol, and in pH 10 buffer solution in acetone, decreased by 55 and 80%, respectively, under light for 120 min. The evaluation of antioxidant activity by the changes of DPPH absorbance should be carefully interpreted since the absorbance of DPPH at 517 nm is decreased by light, oxygen, pH, and type of solvent in addition to the antioxidant.
Kinetics of Lysine and Other Amino Acids Loss During Extrusion Cooking of Maize Grits
Authors: Ilo S. , Berghofer E.
Published: July 2006

ABSTRACT: Maize grits were extrusion‐cooked in a conical, counter‐rotating twin‐screw extruder at different barrel temperatures, feed moistures, and screw speeds. Residence time distribution was measured by a dye tracer technique. Experiments with lysine‐fortified maize grits showed a 1st order reaction for lysine loss. A detailed kinetic study has been performed for the losses during extrusion cooking of lysine, cystine, and arginine. The 1st‐order rate constants were dependent mainly on product temperature and feed moisture, whereas screw speed had no influence. Activation energy of lysine, arginine, and cystine loss was 127, 68, and 76 kJ/mol, respectively. Shear stress significantly affected the rate constants of amino acids loss in extrusion cooking.
Optimization of the Viability of Probiotics in a New Fermented Milk Drink by the Genetic Algorithms for Response Surface Modeling
Authors: Chen M.‐J. , Chen K.‐N. , Lin C.‐W.
Published: July 2006

ABSTRACT:Calcium gluconate (0.0 to 0.5%), sodium gluconate (0.0 to 1.0%), and N‐acetylglucosamine (0.0 to 1.0%) were added to skim milk to retain the viability ofLactobacillus acidophilusandBifidobacterium longum.To carry out response surface modeling, the regression method was performed on experimental results to build mathematical models. The models were then formulated as an objective function in an optimization problem that was consequently optimized using a genetic algorithm approach to obtain the maximum viability of the probiotics. The genetic algorithms (GAs) were examined to search for the optimal value. The results indicated that GAs were very effective for optimizing the activity of probiotic cultures.
Effect of Solid Content and Lipid Content of Whey Protein Isolate‐Beeswax Edible Coatings on Color Change of Fresh‐cut Apples
Authors: Perez‐Gago M.B. , Serra M. , Alonso M. , Mateos M. , Río M.A. Del
Published: July 2006

ABSTRACT: Edible coatings from whey protein isolate (WPI)‐beeswax (BW) were made with various total solid (8%, 12%, 16%, 20%) and BW content (0%, 20%, 40%, 60%, dry bases). Apple pieces were coated with the emulsion coatings; weight loss and color (CIE L*, a*, b*, and browning index [BI]) were measured during storage. Results show that coated apples had higher L* and presented lower BI than uncoated apples, indicating that whey proteins exert an antibrowning effect. The BI decreased as the solid content of the coating emulsions increased. Increasing BW content decreased enzymatic browning. Coating application did not reduce weight loss in fresh‐cut apples, probably due to the product's high relative humidity.
Biochemical and Functional Properties of Herring (Clupea harengus) Byproduct Hydrolysates
Authors: Sathivel S. , Bechtel P.J. , Babbitt J. , Smiley S. , Crapo C. , Reppond K.D. , Prinyawiwatkul W.
Published: July 2006

ABSTRACT: The functional, nutritional, and antioxidative properties of hydrolyzed herring and herring byproducts (head and gonad) were evaluated. All freeze‐dried herring fish protein hydrolysate (FPH) powders were light yellow and contained 77% to 87% protein. The degree of hydrolysis was 18.3%, 13%, 13%, and 10.1%, respectively, for head, whole fish, body, and gonad after 75 min digestion. All FPH powders had desirable essential amino acid profiles and mineral contents. The emulsifying capacity and stability of all FPH powders were lower than those of egg albumin and soy protein; the fat adsorption was comparable to that of egg albumin. The antioxidative activity of whole herring FPH was highest, followed by that of body, gonad, and head.
Development of a High Sensory Quality Garlic Paste
Authors: Carbonell‐Barrachina A.A. , Zaragoza M.P. , Lario Y. , Aracil P. , Burló F.
Published: July 2006

ABSTRACT:Different processes of preparing garlic paste were studied. All methods involved the addition of antioxidant agents (AA): sodium bisulfite and citric acid; a sanitation step (SS) was optional. Sodium hypochlorite and citric acid and 3 pH values (3.0, 3.5, or 4.0) were evaluated. The paste had a shelf life of approximately 60 d and high sensory quality. The combination of the 2 unit operational procedures, SS and AA, and a pH of 4.0 provided the paste with the best chemical and sensory properties during storage at room temperature (20 ± 2 °C): intense pungent character, intense garlic odor and flavor, and white‐yellowish color.
Quality of Different Honduran Coffees in Relation to Several Environments
Authors: Decazy F. , Avelino J. , Guyot B. , Perriot J.J. , Pineda C. , Cilas C.
Published: July 2006

ABSTRACT: To better know the cup quality of Honduran coffee, a study was carried out on samples from 52 Arabica coffee plots spread throughout 6 producing regions in Honduras. The aim was to identify environmental and agronomic factors that affect coffee quality. Biochemical and physical characteristics of coffees after roasting were used to link quality descriptors to these variables by means of multiple factor analyses. Coffees of superior quality came from the Olancho and El Paraíso regions. High altitudes and annual rainfall of under 1500 mm were favorable factors for the sensory quality. An optimum roasting time must be sought for each type of coffee, hence for each terroir.
Soy Protein Fortification of a Low‐fat Dairy‐based Ice Cream
Authors: FRIEDECK K. G. , ARAGUL‐YUCEER Y. K , DRAKE M. A.
Published: July 2006

ABSTRACTThe flavor and texture effects of soy protein fortification of low‐fat dairy‐based ice cream were characterized. Low‐fat ice cream mixes were formulated with 0%, 2%, and 4% soy protein isolate (SPI). Sensory attributes, volatile flavor components, instrumental color, and viscosity were compared. SPI‐fortified mixes displayed different textural and color properties compared with the 0% SPI control. Green/grassy and doughy/fatty flavors increased in intensity with added SPI. Instrumental volatile analysis revealed higher intensities of hexanal, (Z)‐4‐heptanal, 2‐acetyl‐1‐pyrroline, and (E,E)‐2,4‐decadienal in the SPI‐fortified mixes compared with controls. This information will aid in the design and optimization of an acceptable soy‐fortified dairy ice cream. Keywords: soy protein isolate, ice cream, low‐fat, flavor, volatile analysis