bluuebunny/crossref_metadata_2025 huggingface dataset:
EXTRUDED FRENCH FRIES FROM DEHYDRATED POTATO GRANULES PROCESSED BY A FREEZE‐THAW TECHNIQUE
Authors: JADHAV S. J. , BERRY L. M. , CLEGG L. F. L.
Published: August 2010

Some physicochemical properties of dehydrated potato granules were studied in relation to their suitability for extruded French fries. The freeze‐thaw granules exhibited higher water‐binding capacity (WBC), lower bulk density and larger particle size than the add‐back granules. Microscopic examination revealed that relatively rapid and complete rehydration was associated only with the freeze‐thaw granules. The add‐back granules indicated a thin membrane of insoluble, completely retrograded amylose that was revealed immediately on contact with water while the interior granule absorbed water slowly. These differences were attributed to the respective processing techniques. Trials indicated that the ratio of 1:2.6 rather than 1:2 of granules to water (w/v) is superior for reconstitution and French fry extrusion of the freeze‐thaw granules. Production of good quality extruded French fries from these granules is possible with the use of a mixture of binders such as guar gum, stabilized high amylose corn starch, crosslinked pregelatinized corn starch, and hydroxypropylmethylcellulose.
EFFECT OF STORAGE ON THE CONCENTRATION OF PROLINE AND OTHER FREE AMINO ACIDS IN PORK BELLIES
Authors: SPINELLI L. LAKRITZ. A. M. , WASSERMAN A. E.
Published: August 2010

Proline is a potential precursor in the formation of N‐nitrosopyrrolidine, a carcinogen that has been detected in fried bacon. The concentration of free proline and 11 additional amino acids were measured on the first and eighth day after slaughter and storage at 2°C. The free amino acids (proline, alanine, glycine, isoleucine, leucine, methionine, phenylalanine, tyrosine, valine, glutamic acid, cystine, aspartic acid) were determined on separated lean tissue, on the adipose tissue, and on samples of intact green pork bellies. The concentration of most of the amino acids increased with storage. Proline in the intact pork bellies increased approximately 52% after 1 wk of storage. Over the same period, free proline in the lean and in the adipose tissues increased 50 and 90% respectively. Effects of extended storage (28 days) on the concentration of free proline in lean tissue was also determined.
DENSITY SEPARATION OF PROTEIN AND CARBOHYDRATES IN A NONAQUEOUS SOLVENT SYSTEM
Authors: FINLEY J. W.
Published: August 2010

The proteins and carbohydrates in wheat flour, soybeans, green peas and dried acid whey were separated on the basis of density in a non‐aqueous solvent system. By dispersing finely milled flour in solvent ranging in density from 1.3–1.5 a protein rich fraction can be readily separated from a carbohydrate‐rich fraction by centrifugation. The protein fraction from wheat flour contained from 58–81% protein while the carbohydrate fraction contained only from 0.4–3.9% protein. After separation and recombination the baking quality of the wheat flour showed little modification. Similar separations were obtained for the other protein sources tested. Trichlorofluoromethane (Freon 11) mixed with ethanol, acetone, ethyl acetate, or hexane were evaluated as solvent systems; the ethanol‐containing mixtures gave significantly better separations than the other solvent systems Acetic acid and formic acid were not effective for improving separation while addition of sodium hypochlorite did improve the separation of protein and starch.
EFFECT OF ENZYME RATIO AND pH ON THE EFFICIENCY OF AN IMMOBILIZED DUAL CATALYST OF GLUCOSE OXIDASE AND CATALASE
Authors: BOUJN JAMES C. , DUDGEON PHYLLIS H. , HULTIN H. O.
Published: August 2010

Glucose oxidase and catalase were immobilized to a support of Ni‐impregnated silica alumina. The efficiency, defined as how well the second enzyme in the reaction sequence utilizes the product of the first enzyme‐catalyzed reaction, was determined as a function of the activities of the two enzymes on the support. Catalase efficiency decreased with decreasing catalase activity. At a constant ratio of enzymic activities, efficiency of the dual system decreased with decreasing absolute activities. The dual immobilized system exhibited an optimal pH at 5.5 (optimal pH of glucose oxidase); this was not observed with either a soluble or an immobilized mixed system.
REACTIONS BETWEEN AMINO ACIDS AND ORGANIC ACIDS: REACTION OF TRYPTOPHAN AND ALPHA‐KETOGLUTARIC ACID
Authors: CHU N. T. , CLYDESDALE F. M.
Published: August 2010

This study involved an investigation of the discoloration found to be caused by the interaction between α‐ketoglutaric acid and tryptophan. Many products were formed by this interaction, but only the five compounds in the highest concentration were isolated: three were blue, one green and one a brown‐yellow. Unfortunately, due to instability, these compounds were not identified However, the concentration of both cu‐ketoglutaric acid and tryptophan, utilized during the reaction, were analyzed The results indicated that the ratio of α‐ketoglutaric acid to tryptophan utilized was approximately 3:1. From these results along with various identification procedures (paper chromatography, UV‐Vis, and IR spectroscopy, and organic synthesis) a pathway is postulated for the formation of the colored compounds in this interaction.
WATER ACTIVITY DETERMINATION: A COLLABORATIVE STUDY OF DIFFERENT METHODS
Authors: LABUZA T. P. , ACOTT K. , TATiNl S. R. , LEE R. Y. , FLINK J. , McCALL W.
Published: August 2010

Seven methods of water activity (aw) measurement were tested in a collaborative study between three laboratories. These methods included the direct measurement of vapor pressure, an isopiestic technique and several electronic devices. Both saturated salt solutions and foods were measured. When compared to standards, the vapor pressure manometric (VPM) technique gave the best results. However, the absolute values of the standards are questionable. The results of the comparison of the values for foods showed a range of ##0.02 aW units. Thus, one can question the validity of literature values reported to three decimal places or the absolute values for limits on microbial growth. This research suggests that some standards must be set for all research groups and shows that overall, the VPM is probably the best and most accurate method
Staphylococcus aureus CHALLENGE STUDY IN AN INTERMEDIATE MOISTURE FOOD
Authors: BOYLAN S. L. , Acott K. A. , LABUZA T. P.
Published: August 2010

The effectiveness of several microbial inhibitors in preventing the growth of Staphylococcus aureus in an intermediate moisture food was tested. S. aureus was inoculated into the food at aw's of 0.86–0.90 and pH 5.2 and 5.6. Not all inhibitors prevented growth. The effectiveness against S. uureus was a function of both pH and aw. Of the compounds tested, methyl paraben, sodium benzoate, potassium sorbate, and calcium propionate proved to be the most effective against S. aureus at low concentrations.
DISCOLORATION OF CHILLED SWEET POTATO [Ipomoea batatas (L.) Lam.] ROOTS: FACTORS RELATED TO CULTIVAR DIFFERENCES
Authors: PORTER W. C. , PHARR D. M. , KIJSHMAN L. J. , POPE D. T.
Published: August 2010

Roots of sweet potato cultivar Jewel, and two unnamed selections (213 × 228–1, and 2.57 × 255‐8) were stored at 5°C or 14°C for 10 wk. Increased discoloration of certain cultivars of chilled sweet potato roots is apparently not due to an increase in the amount of extractable peroxidase or chlorogenic acid oxidase activity. Chilled tissues of 213 ×228–1 discolored and showed an increase in pH and chlorogenic acid. Chilled tissues from roots of 257 × 255‐8 exhibited an increase in pH, but did not increase in chlorogenic acid content and were only slightly discolored. Tissues of Jewel changed little in pH or chlorogenic acid content and discolored the least of the three cultivars. Chlorogenic acid discolored under the influence of high pH. The data indicate that differences among cultivars in discoloration resulting from chilling injury may be due to differences in tissue pH and chlorogenic acid content.
EFFECT OF VARIOUS MAGNESIUM SOURCES ON BREADMAKING CHARACTERISTICS OF WHEAT FLOUR
Authors: RANHOTRA G. S , LOEWE R. J. , LEHMANN T. A. , HEPBURN F. N.
Published: August 2010

A number of organic (lactate, acetate and citrate) and inorganic (chloride, phosphate, oxide, carbonate, sulfate and hydroxide) magnesium sources, but oxide in particular, were tested for their effect on the quality of bread made by sponge‐dough, no‐time dough and continuous mix procedures. When added at the level of 44.1 mg of magnesium per 100g flour, magnesium‐rich sources (oxide, hydroxide and carbonate), but not the others, raised bread pH appreciably and adversely affected loaf volume and general quality including the flavor. Further studies, using sponge‐dough procedure and magnesium oxide, revealed that adding magnesium to the dough instead of the sponge or using flour prefortified with magnesium, greatly improved loaf volume and overall quality; such an improvement also occurred when pH elevation, due to magnesium added to the sponge, was prevented by acetic acid added to the sponge or the dough.
NITRITE BINDING SITES ON MYOGLOBIN
Authors: LEE S. H. , CASSENS R. G.
Published: August 2010

1 5 N‐labelled nitrite was used to determine the amount of nitric oxide bound to unheated compared to heated myoglobin. Heated samples contained twice the amount of 15N as unheated samples. The globin portion was likely detached from the myoglobin by heating, and two sites for binding of nitric oxide were therefore made available.
COMPOSITION OF SOME COMMERCIAL DRY SAUSAGES
Authors: ACTON J. C. , DICK R. L.
Published: August 2010

Moisture content of 8 types of dried sausage products varied from 58.9–26.4%. Fat, ash, protein nitrogen and total acidity values of each type increased as the moisture content decreased Bacterial counts indicated that the majority of the sausages were fermented, containing the same range of lactic acid bacterial counts as found for total plate counts. Sausage pH ranged from a low of 4.42 to 5.58. A classification system of dried sausages based on moisture‐to‐protein ratio and percent moisture was found by regression analysis to fit a linear plot. The classification system also included descriptive terminology generally used in industry to denote the stage of product dryness.
Heat Transfer During the Freezing of Liver in a Plate Freezer
Authors: CREED PHILIP G. , JAMES STEPHEN J.
Published: August 2010

The overall heat transfer coefficient was determined for a vertical plate freezer by the transient temperature method and used in a modification of Plank's equation by Cleland and Earle to predict the freezing time of blocks of pig liver. A comparison of predicted and previously published experimental freezing times showed an average absolute error of 6.5%. Overall heat transfer coefficients for the main types of fibreboard packaging were also determined together with their effect on predicted freezing time. This work has highlighted many of the advantages of plate freezing which has yet to gain wide acceptance in the U.K. meat industry.
Correlations of Sensory and Instrumental Evaluations of Roast Beef Texture
Authors: BRADY P. L. , HUNECKE M. E.
Published: August 2010

Beef semitendinosus roasts heated to endpoint temperatures of 60°, 70°, and 80°C were evaluated by a taste panel and by instrumental tests of shear, penetration, and compressive force. Correlations were found between sensory parameters of chewiness, hardness and tenderness and between these parameters and shear parameters of firmness and cohesiveness. Compression‐hardness was related positively to panel scores for moisture and negatively to mealiness scores. Compression‐cohesiveness was related only to panel scores for oiliness while compression‐springiness and penetration hardness were not related to any of the sensory parameters evaluated.
Limonoid Debittering of Citrus Juice Sera By Immobilized Cells of Corynebacterium fascians
Authors: HASEGAWA SHIN , VANDERCOOK CARL E. , CHOI GRACE Y. , HERMAN ZAREB , OU PETER
Published: August 2010

Corynebacterium fascians cells capable of metabolizing limonoids were prepared conveniently with inexpensive carbon sources such as fructose, galactose and citric acid. Cells thus obtained were immo‐bilized in acrylamide gel and used in a biological debittering process previously developed. The process significantly reduced limonin and nomilin contents of citrus juice sera. It was particularly effective toward the reduction of nomilin. The debittering treatment did not have adverse effects on the composition of other citrus constituents such as citric, malic, ascorbic acids, fructose, glucose and sucrose.
Effects of Oxygen Absorber and Temperature on ω3 Polyunsaturated Fatty Acids of Sardine Oil during Storage
Authors: SUZUKI HIRAMITSU , WADA SHUN , HAYAKAWA SEIICHI , TAMURA SINPATIRO
Published: August 2010

To prevent loss of w3 polyunsaturated fatty acids over long‐term preservation, the effects of temperature and oxygen absorber on the fatty acids of sardine oil stored in air‐tight film were studied. The fatty acids of sardine oil and lipids in the diet of experimental animals rapidly decreased over 1 month at 22°C. The amounts in the diet decreased slowly at 2°C; however, no alterations in the oil samples were observed for 6 months. Also, the amounts did not change at ‐30°C. Significant changes in samples treated with oxygen absorber were not observed under all temperatures during 6 months storage (P > 0.05). These results indicate that treatment with an oxygen absorber and/or freezing can prevent ω3 polyunsaturated fatty acids of fish oil from decreasing during storage.
Effects of Gamma‐Radiation on Cooking Quality and Sensory Attributes of Four Legumes
Authors: RAO V. S. , VAKIL U. K.
Published: August 2010

Effects of gamma‐radiation (1‐10 kCy) on selected functional properties were studied in four legumes: green gram, lentil, horsebean and Bengal gcam. Water absorption capacity of irradiated legume samples increased, although pasting temperature was not appreciably changed. Maximum gelatinization viscosity decreased progressively in all samples with increasing radiation dose. Irradiation at 2.5‐10.0 kGy of all legume samples caused a significant reduction in cooking time compared to controls. The force required to compress irradiated cooked samples was reduced. Irradiated samples (5 kGy) were rated as softer than control and 2.5 kGy sample by taste panel members. Sensory evaluation of cooked unirradiated and irradiated (5 kGy) samples revealed no significant differences in acceptability.
Use of an Edible Film to Maintain Water Vapor Gradients in Foods
Authors: KAMPER S. L , FENNEMA O.
Published: August 2010

An edible, biiayer film consisting of a layer of stearic‐palmitic acid and a layer of hydroxypropyl methylcellulose was situated between two food components of markedly different water activities to determine the film's ability to retard equalization of water activity. Tomato paste or salted tomato paste was used as the high‐moisture food and ground crackers were used as the low‐moisture food. Compared to a filter paper control, the bilayer film substantially slowed transfer of water from the salted tomato paste to the crackers during 14 days at 25°C and 21 days at 5°C. During 70 days at ‐20°C, the film essentially stopped the transfer of water from tomato paste to the crackers.
Finite Element Analysis of Moisture Diffusion in Stored Foods
Authors: LOMAURO G. J. , BAKSHI A. S.
Published: August 2010

A Finite Element model was used to predict the average moisture content of foods represented by axisymmetric shapes. The model was found to adequately predict the moisture content for the majority of the foods represented by cereal, dairy, fruit, vegetable, meat and semi‐moist bakery food groups. For two foods, flour desorbing to 0.11 aw and turnips adsorbing to 0.75 aw, the predictions lmproved when variable diffusivity was used as contrasted with constant diffusivity. The Finite Element model was tested for different foods with different size, shape and diffusion potential.
Bioavailability of Iron in Green Peas, Spinach, Bran Cereal, and Cornmeal fed to Anemic Rats
Authors: ZHANG DEJIA , HENDRICKS DELOY G. , MAHONEY ARTHUR W. , CORNFORTH DAREN P.
Published: August 2010

Bioavailability of iron from green peas, spinach, bran cereal and cornmeal was evaluated by hemoglobin regeneration efficiency in the anemic rat. By analysis these respective food items contained 85, 163, 55 and 35 mg of iron per kg of dry weight. Iron from ferrous sulfate, peas, spinach, bran cereal and cornmeal was converted to hemoglobin iron with respective efficiencies of 67, 64, 34, 53 and 39 percent. Based on these bioavailabilities, peas, spinach, bran cereal, and cornmeal provide 14, 19, 12, and 3 mg of available iron per 1000 kcal. Plant foods can make significant contribu tions of available iron in the diet.
Comparison of the Volatile Constituents from Rabbiteye Blueberries (Vaccinium ashei) During Ripening
Authors: HORVAT R. J. , SENTER S. D.
Published: August 2010

GLC‐MS analyses of steam distillates prepared from Delite, Tifblue, and Woodard cultivars of rabbiteye blueberries at three stages of maturity showed qualitative and quantitative differences in their organic constituents. Fifty‐one compounds, consisting of aldehydes, ketones, alcohols, aromatic hydrocarbons, terpenes, esters, and three methyl substituted indanones (the latter tentative) were identified and compared. Most compounds with molecular weights of 100 ‐ 200 amu appeared to increase with maturity and indicate potential use as indices of quality. Terpenes, C6 unsaturated aldehydes, and unsaturated alcohols were the predominant types of compounds identified in the distillates. Synthetic mixtures of lina‐ 1001, trans‐2‐hexenal, trans‐2‐hexenol, cis‐3‐hexen‐1‐ol and geraniol possessed typical fruity aromas reminiscent of fresh blueberry odorflavor as determined by informal sensory evaluations.
Chemical Composition and Nutritive Value of Truffles of Saudi Arabia
Authors: SAWAYA W. N. , AL‐SHALHAT A. , AL‐SOGAIR A , AL‐MOHAMMAD M.
Published: August 2010

The chemical composition and nutritional quality of truffles of Saudi Arabia, Terfezia claveryi and Tirmania nivea, were studied. Results showed 19.6 and 27.2% protein, 2.8 and 7.4% fat, 7.0 and 13.2% crude fiber, 4.6 and 5.4% ash and 1.8 and 5.1% ascorbic acid for T. claveryi and T. nivea, respectively. Both varieties contained high amounts of K and P and fair levels of Fe, Cu, Zn and Mn. All essential amino acids were present in fairly good amounts. Leucine and lysine were the fist limiting amino acids in T. claveryi and valme in T. nivea. In‐vitro protein digestibility (82.8 ‐ 86.7%) was slightly lower than that of Animal Nutrition Research Council (ANRC) casein (90.0%) but the calculated protein efficiency ratio (2.1 ‐ 2.49) was relatively close to the value of 2.5 for ANRC casein.
Influence of the Composition of Potatoes on Their Cooking Kinetics
Authors: HARADA T. , TIRTOHUSODO H. , PAULUS K.
Published: August 2010

A previous study of three potato varieties indicated that shear force measurement may be used to predict the behavior of certain potato properties during cooking. To verify this hypothesis and to confirm other previous findings, slices (6 mm thick, 30 mm in diameter) of 21 potato varieties were thermally treated in water at 100°C. Mathematical expressions were assessed, and coefficients were determined to describe the kinetic behavior of the varieties.
Sensory and Chemical Characteristics of Pork Chops as Affected by Precooking, Curing and Frozen Storage
Authors: MILLER L. F. , HEDRICK H. B. , BAILEY M. E.
Published: August 2010

Four processing procedures were compared as methods of reducing warmed‐over flavor (WOF) of pork chops during frozen storage for 84 days, These procedures were (1) oven‐broiled chops, (2) chops from loins precooked with no additives, (3) chops from loins cured with 0.5% salt and 40 ppm NaNO2 and precooked, and (4) chops from loins cured with 2% salt and 120 ppm NaNO2 and precooked. Samples were evaluated by the TBA test, Warner‐Bratzler shear, hydroxyproline assay and by sensory analysis after frozen storage at ‐18°C. Chops from the three precooked treatments were more tender than oven‐broiled chops. Nitrite inhibited WOF development of precooked chops during frozen storage and 40 ppm nitrite was nearly as effective as 120 ppm.
Descriptive Sensory Assessment of Beef Steaks by Category Scaling, Line Scaling and Magnitude Estimation
Authors: SHAND P. J. , HAWRYSH Z. J. , HARDIN R. T. , JEREMIAH L. E.
Published: August 2010

Eighteen trained panelists evaluated the eating quality of a total of 54 cooked semimembranosus steaks from delay chilled and hot boned treatments using category scaling (CS), line scaling (LS) and magnitude estimation (ME) in different sequences. Treatment F‐values showed that CS was most sensitive and LS was least sensitive in detecting differences in steak quality attributes. ME was as sensitive as CS to most treatment differences. For tenderness, correlations between each of the three evaluation techniques were high (r > 0.86). Significant correlations (r > 0.63) between panel tenderness assessments and shear data were also found. CS was most preferred and ME was least preferred by panelists. Panelists found ME the most difficult to use.
Heat‐Induced Aggregation and Denaturation of Egg White Proteins in Acid Media
Authors: WATANABE KENJI , MATSUDA TSUKASA , NAKAMURA RYO
Published: August 2010

Heat‐induced aggregation and denaturation of egg white proteins adjusted to pH 5.5, 4.5, 3.5 and 2.5 were investigated by vertical flat‐sheet polyacrylamide gel electrophoretic and differential scanning calorimetric methods. The fractional and step‐wise aggregation of egg white proteins was caused by heating. As the acidity was increased from pH 5.5 to 2.5, ovotransferrin, ovomacroglobulin, globulin G3A, globulins A1 and A2, and ovalbumin became much more unstable to heat. However, ovomucoid and ovoinhibitor did not aggregate in the acidified egg white under heat treatments of 3 min at 90°C or 20 min at 74°C. The heat‐induced aggregation of flavoprotein was slightly greater at pH 4.5 and 3.5 than at pH 5.5 and 2.5.
Effect of Magnesium Fertilizers on Total Glycoalkaloids and Nitrate‐N in Katahdin Tubers
Authors: MONDY NELL I. , PONNAWPALAM RATHY
Published: August 2010

The effect of two sources of magnesium fertilization (56 kg/ha, MgO). ensom salt and dolomite. on total alvcoalkaloid (TGA) and nitrate‐nitrogen (N03‐N) content of Katahdin potatoes was examined. Both magnesium fertilizers increased the TGA and NOJ‐N content of tubers. Tubers grown in soils receiving epsom salt had significantly (p < 0.05) higher TGA content than the tubers receiving dolomite immediately following harvest, but after 5 mo storage, no significant differences were observed between the two Mg sources. The NO3‐N levels in tubers from plants receiving Mg fertilization were higher than the controls. Those receiving epsom salt were higher than those receiving dolomite. The N03‐N levels decreased in all tubers after 5 mo storage. Cortex tissue was significantly (p < 0.05) higher in N03‐N than the pith.
Lipid Peroxidation in Chicken Meat During Chilled Storage as Affected by Antioxidants Combined with Low‐Dose Gamma Irradiation
Authors: KANATT SWEETIE R. , PAUL PUSHPA , D'SOUZA S.F. , THOMAS PAUL
Published: August 2010

TBA values and carbonyl content for irradiated samples of ground chicken meat were higher than for nonirradiated samples. Addition of antioxidants tocopherol (natural) or BHT (synthetic) resulted in retardation of oxidative rancidity (p<0.05). Meat treated with antioxidants prior to irradiation had lower TBA values as compared to untreated irradiated counterparts. Free fatty acid (FFA) values decreased after irradiation. Addition of antioxidants prior to irradiation showed a synergistic effect in decreasing FFA content. TLC of muscle lipids indicated a reduction in the triacylglcerols content with concomitant increases in FFA of all samples during storage. All irradiated meats were acceptable for consumption up to 4 wk of storage.
Monoclonal Antibodies to Porcine Thermal‐Stable Muscle Protein for Detection of Pork in Raw and Cooked Meats
Authors: CHEN FUR‐CHI , HSIEH Y‐H. PEGGY , BRIDGMAN ROGER C.
Published: August 2010

Four hybridoma cell lines secreting monoclonal antibodies (MAbs) specific to porcine thermal‐stable muscle proteins (TSMPs) were developed. The MAbs reacted with three protein bands (20.5, 22 and 24 kD) from raw pork extract; the protein band (24 kD) which was also present in cooked pork was identified as porcine‐specific TSMP. Epitope analysis indicated four MAbs recognized same or closely located antigenic sites on the pork TSMP. The developed MAb‐based indirect enzyme‐linked immunosorbent assay (ELISA) enabled the detection of pork in raw and cooked heterogeneous meat mixtures as low as 10 g/kg. The curvilinear relations of second‐degree polynomial (r2 > 0.995) between pork concentrations and ELISA responses enabled quantifying degree of adulteration of pork in meat products.
Ultraviolet Radiation Affects Physical and Molecular Properties of Soy Protein Films
Authors: GENNADIOS A. , RHIM J.W. , HANDA A. , WELLER C.L. , HANNA M.A.
Published: August 2010

Films were cast from heated, alkaline aqueous solutions of soy protein (5 g/100 mL water) and glycerin (50% w/w of protein). Control and ultraviolet (UV) irradiated (13.0, 25.9,38.9, 51.8, 77.8, or 103.7 J/m2) films were evaluated for tensile strength (TS), elongation at break (E), water vapor permeability (WVP), and Hunter L, a, and b color values. TS increased (p<0.05) linearly while E decreased linearly with UV dosage. WVP was not affected (P>0.05) by UV irradiation. UV treatment intensified the yellowish coloration of films (increased +b values). SDS‐PAGE patterns for UV‐treated samples revealed bands of aggregates, increasing in intensity with UV dosage, which were absent in control samples. These changes suggested UV‐induced cross‐linking in films.
Flow Properties of Chickpea Proteins
Authors: LIU L.H. , HUNG T.V.
Published: August 2010

Flow properties of aqueous chickpea protein dispersions were investigated. The dispersions had Newtonian flow behavior at concentrations up to 4%. Flow behavior became progressively less Newtonian as concentration increased above 4%. The apparent viscosity of the dispersions was pH and concentration dependent, being higher at the protein's most soluble pHs (pH 2 and 9) and lower at the isoelectric point (pH 4–5). Within the investigated temperatures (15, 25, 35 and 55°C), power law constants were unchanged up to 35°C but the flow behavior became non‐Newtonian at 55°C. Denaturation by urea and sodium dodecyl sulphate (SDS) increased the consistency index (m), casson yield stress and apparent viscosities, and the flow became more pseudoplastic with a decrease in the flow index (n).
Curdlan Properties for Application in Fat Mimetics for Meat Products
Authors: FUNAMI TAKAHIRO , YADA HIDEO , NAKAO YUKIHIRO
Published: August 2010

Gelling characteristics and viscoelastic properties of aqueous suspensions of curdlan were investigated by dynamic viscoelasticity measurements. The mechanical spectrum of the suspension was similar to that of weak gels, suggesting the suspension has a well‐regulated particle‐alignment with yield stress. Curdlan reached the highest moisture absorption rate within the temperature range in which the most significant moisture loss of meat occurs. These results suggest that curdlan could be an effective main ingredient in fat mimetics for meat products. Nonfat sausages using the curd lan‐based fat mimetics were prepared and evaluated by a creep test and indicated curdlan was effective as a fat re‐placer in such systems.
Functional Stability of Antioxidant‐washed, Cryoprotectant‐treated Beef Heart Surimi During Frozen Storage
Authors: WANG BAOWU , XIONG YOULING L.
Published: August 2010

Beef heart surimi was prepared in the presence or absence of propyl gal late and blended with or without cryoprotectants (sorbitol, sucrose) prior to frozen storage at 15°, 29°, and 70°C up to 52 wk. Protein solubility, gelling characteristics, water‐holding capacity, cooking yield, and emulsifying properties decreased during storage at 15° and 29°C for control surimi (without cryoprotectants). Propyl gallate alone did not influence functionality changes. However, functional properties were largely protected by cryoprotectants as well as at 70°C independent of cryoprotectants. Thus, unless extremely low temperatures are used, beef heart surimi subjected to long‐term cryogenic storage should be mixed with cryoprotectants and antioxidants to preserve functionality.
Browning Inhibition in Fresh‐Cut Pears
Authors: SAPERS GERALD M. , MILLER ROBERT L.
Published: August 2010

Treatments to control browning and maintain quality of fresh‐cut pears were evaluated. Pear wedges were dipped in solutions containing sodium erythorbate, CaCl2 and 4‐hexylresorcinol; packed in air or with a modified atmosphere (MAP); and stored at 4°C. Samples were evaluated for browning, microbial spoilage, and presence of off‐flavors or loss of firmness. For treatments to be successful, pears had to be above a minimum firmness of 4 kg (d'Anjou) or 5 kg (Bartlett) when treated. Inhibitor treatments, in conjunction with MAP, controlled browning and maintained quality of fresh‐cut Bartlett and d'Anjou (but not Bosc pears) for 12–14 days.
Nitric Oxide Complex of Iron(II) Myoglobin Converted from Metmyoglobin by Staphylococcus xylosus
Authors: MORITA H. , SAKATA R. , NAGATA Y.
Published: August 2010

With Staphylococcus xylosus FAX‐1, metmyoglobin in MRS broth (pH 5.8) was found to undergo conversion to hexacoordinate nitric oxide (NO) complex of Fe(II) myoglobin. When the pH of the MRS culture containing myoglobin changed from 5.8 to 4.0, it affected the conversion from hexacoordinate to pentacoordinate NO complex of Fe(II) myoglobin. This conversion process was reversible. Salami without nitrite or nitrate addition was prepared by inoculating S. xylosus FAX‐1, and pentacoordinate NO complex of Fe(II) myoglobin (nitrosylmyoglobin formed in cured meat) was formed in the salami.
Thermoirreversible Characteristics of Curdlan Gels in a Model Reduced Fat Pork Sausage
Authors: FUNAMI TAKAHIRO , YOTSUZUKA FUMIO , YADA HIDEO , NAKAO YUKIHIRO
Published: August 2010

Dynamic viscoelasticity and thermal characteristics of a model reduced fat pork sausage containing curdlan were investigated. Curdlan formed thermoirreversible gels during preparation of sausage at end point temperatures that were within the range in which such gels usually transform from thermoreversible to thermoirreversible. Dynamic viscoelasticity of curdlan gels and thermal characteristics of curdlan aqueous suspensions were analyzed to help explain the physicochemical behavior of curdlan gels in sausage. Once formed curdlan gels exhibited stronger thermoirreversibility with increasing concentrations. The thermoirreversibility could be attributed to the curdlan concentration being higher than the maximum theoretical curdlan to water ratio.
Heat‐induced Gelation Properties of Salt‐Soluble Muscle Proteins as Affected by Non‐Meat Proteins
Authors: McCORD A. , SMYTH A.B. , O'NEILL E.E.
Published: August 2010

Addition of whey protein concentrate (WPC), whey protein isolate (WPI) or soy protein isolate (SPI) to salt‐soluble muscle proteins (SSP) decreased the gel strength. WPI:SSP gels had higher water‐holding capacity than SSP, SSP:WPC or SSP:SPI gels. Myosin heavy chain was a principal contributor to gel network formation in SSP, SSP:WPC, SSP:WPI and SSP:SPI systems. The characteristic fibrous network formed by SSP was the dominant feature of the microstructure of SSP:WPC and SSP:WPI gels. SSP:SPI gels had a more aggregated appearance due to the occurrence of clusters of SPI throughout the gel matrix.
Selective Solubilization of α‐ Lactalbumin and β‐Lactoglobulin into Reversed Micelles from Their Mixtures
Authors: LEE H‐Y. , DUNGAN S. R.
Published: August 2010

Phase transfer experiments were performed, involving contact between an aqueous 1:1 solution of α‐lactalbumin and β‐lactoglobulin and an AOT‐in‐isooctane reversed micellar phase. The resulting extraction and separation of the two proteins were analyzed as functions of pH, ionic strength and total protein concentration using SDS‐PAGE, and compared with extractions from pure solutions. At low protein concentrations, the extent of reversed micellar solubilization of the two pure proteins predicted well the extraction from mixtures. However, at higher protein concentrations β‐lactoglobulin appeared to be excluded from the micellar droplets. Because of the significantly different partitioning behavior of the two proteins, reversed micellar extraction from an initially equal weight mixture led to an effective separation of the proteins.
Solute Infusion Effects on Texture of Minimally Processed Kiwifruit
Authors: MUNTADA VERÓNICA , GERSCHENSON LÍA N. , ALZAMORA STELLA M. , CASTRO MARÍA A.
Published: August 2010

Samples of kiwifruit infused with glucose, glycerol or sucrose solutions at atmospheric pressure to aw=0.97 showed smaller failure forces, under compression, than fresh fruit. Calcium lactate in the solution increased failure forces 30–60% depending on the humectant used. Glucose infusion under vacuum to the same aw produced failure forces >300% greater than those observed after atmospheric infusion. Solute infusion reduced greatly the elastic component of the rheological behavior. Microscopic observations showed atmospheric solute infusion caused contraction of cellular membranes, degradation of cell walls and intercell contact decrease. Calcium helped maintain cell cohesion. Vacuum infused tissues showed cell wall optical density similar to fresh cells.
Viscosity and Stability of Structural Proteins of Irradiated Indian Mackerel
Authors: VENUGOPAL V. , DOKE S.N. , THOMAS P.
Published: August 2010

Fresh Indian mackerel (Rastrelliger kanagurta) was exposed to gamma radiation at dosages of 0,1.5 and 3 kGy. The meat was collected and subjected to a four‐step washing treatment. Homogenates of the washed meat in cold (<10°C) water exhibited apparent viscosity, which was dependent upon protein concentration. Warming the homogenate to 45°C or reduction of its pH to 3.5 by acetic acid decreased the viscosity. Proteins in the low‐viscosity dispersion were stable to heating at 100°C while incorporation of NaCl at 5 mM prior to heating resulted in protein precipitation. Gamma irradiation did not affect the viscosity, solubility or stability of the muscle proteins in water.
Color and Quality of Mackerel Surimi as Affected by Alkaline Washing and Ozonation
Authors: JIANG SHANN‐TZONG , HO MING‐LANG , JIANG SHENG‐HO , LO LEAH , CHEN HSING‐CHEN
Published: August 2010

Washing with alkaline phosphate or bicarbonate buffers (>pH 8.0) did not remove the pigments from minced mackerel. Thirty min ozonation in citrate buffer (pH 3.0) increased the whiteness (51.7 to 60.1) and L value (53.9 to 62.6), and decreased myoglobin (47.8 to 12.2 mg/100g) and total pigments (78.5 to 15.5 mg/100g). However, the deformation of surimi decreased from 0.90 cm to 0.45 cm, even though there was no change in breaking force. In comparison with untreated sample, addition of 0.10% NaHSO3, 0.15% cysteine or 0.20% ascorbic acid during grinding resulted in substantial recovery of the deformation and breaking force of ozonated surimi.
Rheological Properties and Microstructure of Acid Milk Gels as Affected by Fat Content and Heat Treatment
Authors: LUCEY J. A. , MUNRO P. A. , SINGH H.
Published: August 2010

Gels were made from recombined milks containing 0, 1.5 or 3.5% fat that were heated at 75, 80 or 90°C for 30 min, followed by acidification with glucono‐8‐lactone at 30°C. The rheological and microstructural properties of acid gels were investigated using dynamic low‐amplitude oscillatory rheology and confocal scanning laser microscopy (CSLM). Heating milks, at temperatures ≥80°C, increased the storage moduli (G′) and decreased the gelation time. Recombined milks containing high fat (3.5%) had higher G′ than gels made from low‐fat or skim milk. Milk heat treatment resulted in gels with a cross‐linked microstructure. Recombined fat globules appeared to be embedded in the protein matrix.
Microwave Finish Drying of Diced Apples in a Spouted Bed
Authors: FENG H. , TANG J.
Published: August 2010

The combination of a spouted bed with microwave heating to improve heating uniformity was evaluated. Experiments were performed on a laboratory system in which evaporated diced apples of about 24% moisture were dried to about 5% at 70°C air temperature using four levels of microwave power density (0 to 6.1 W/g). With the combination method, temperature uniformity in diced apples was greatly improved as compared to that with a stationary bed during microwave drying. Products had less discoloration and higher rehydration rates as compared to conventional hot air drying or spouted bed (SB) drying. Drying time could be reduced by >80% compared with SB drying without microwave heating.
Survival of Lactic Acid Bacteria in Commercial Frozen Yogurt
Authors: LOPEZ M.C. , MEDINA L.M. , JORDANO R.
Published: August 2010

Survival of constitutive lactic acid bacteria (LAB) was studied in 265 samples from three batches of commercial frozen yogurt stored at ‐23°C for one year. The total LAB in the three batches was > 107CFU/g, and batch C was comprised exclusively of streptococci. Decreasing LAB counts in batches A and B were very slight. Experimental storage conditions resulted in the survival of LAB even after the 60 to 67 wk period.
Sweetener Effects on Flaked Millet Breakfast Cereals
Authors: FERRIOLA D. , STONE M.
Published: August 2010

White proso and foxtail millets were used in the formulation of a flaked whole grain ready‐to‐eat (RTE) breakfast cereal where the effects of dried honey or molasses as secondary sweeteners were evaluated. Some sensory attributes were affected by type of millet and by secondary sweetener. Crispness was affected by sweetener type after 4 min hydration. Sweetness scores and color were inversely related, whether evaluated by sensory or instrumental means. The use of 100% millet in RTE breakfast cereals is feasible and the type of sweetener used affects the cereal color, flavor and crispness in milk.
Sensory Attributes and Volatile Components of Stored Strawberry Juice
Authors: GOLASZEWSKI R. , SIMS C.A. , O'KEEFE S.F. , BRADDOCK R.J. , LITTELL R.C.
Published: August 2010

Juices from three strawberry cultivars were stored at 2°C and 25°C for 6 wk and evaluated for the sensory attributes fresh strawberry, strawberry‐jam, off‐flavor, green, and sweet. Fresh flavor declined while off‐flavor increased during storage, with the largest changes occurring at 25°C. Juice color and ascorbic acid also degraded much faster at 25°C. Fifteen volatiles were measured using headspace solid phase microextraction and gas chromatography. 2,5‐dimethyl‐4‐hydroxy‐3(2H)‐furanone and 2,5‐dimethyl‐4‐methoxy‐3(2H)‐furanone were positively related to fresh flavor and negatively related to off‐flavor, while ‐terpineol was inversely related to fresh flavor. These volatiles explained almost 90% of the variation for fresh and off‐flavor attributes.
Effective Discrimination of Meat Tenderness Using Dual Attribute Time Intensity
Authors: Zimoch J. , Findlay C. J.
Published: August 2010

We examined the effectiveness of Dual Attribute Time Intensity (DATI) method for assessment of temporal changes in perceived toughness and juiciness, within commercially acceptable meat cuts. Usefulness of DATI in assessing temporal aspects of perception of juiciness and toughness was compared with Single‐Attribute Time‐Intensity (SATI) and Line Scale Profile. Results showed that DATI provided a good separation of attributes and was equal to or better than SATI in differentiating beef samples based on perceived juiciness and toughness. By reducing the dumping effect and the inherent sample to sample variability, this method enabled more precise assessment of the relationship between juiciness and toughness in meat than SATI.
Functional Properties of Heat Induced Gels from Liquid and Spray‐Dried Porcine Blood Plasma as Influenced by pH
Authors: Parés D. , Saguer E. , Saurina J. , Suñol J. J. , Carretero C.
Published: August 2010

The properties of gels obtained from porcine blood plasma were studied under different pH conditions. Gels from liquid and spray‐dried plasma were prepared and analyzed for water holding capacity (WHC), texture, and microstructure at pH 7.4, 6, 5.5 and 4.5. The denaturation extent of proteins was also determined by differential scanning calorimetry (DSC). All properties studied were dependent on pH. The WHC and consistency of gels decreased when pH decreased. These results correlated with microstructural changes observed by SEM. Spray drying affected the consistency of gels. The penetration force of the gel from dehydrated plasma was always lower than that prepared from liquid plasma where the pH was the same, but neither the WHC nor the micro‐structure of gels were affected.
Calcium Compounds to Improve Gel Functionality of Pacific Whiting and Alaska Pollock Surimi
Authors: Lee Nahmgull , Park Jae W.
Published: August 2010

The effect of calcium compounds during three thermal treatments with or without setting was studied. Formation of cross‐linking was investigated using SDS‐PAGE. Solubility varied. Calcium acetate, chloride, and caseinate were extremely soluble. Calcium lactate had good solubility at 0.2% or higher, then in descending order were phosphate, citrate, sulfate, and carbonate. Effects of temperature on solubility were not measurable except for caseinate. When 25°C setting was applied to surimi, calcium was most effective. Effect of calcium on shear stress was dependent on species, setting temperature, and specific compound. SDS‐PAGE indicated that improved gel functionality was likely due to Ca++‐dependent trans‐glutaminase. Shear strain values were not affected by adding calcium compounds regardless of species or thermal treatments.
Enzymatic Maceration: Effects on Volatile Components of Mango Pulp
Authors: Sakho M. , Chassagne D. , Jaus A. , Chiarazzo E. , Crouzet J.
Published: August 2010

A decrease of 50% or more of the relative viscosity of mango pulp resulted from different times of maceration with pectolyase and with 3 of the 4 commercial enzyme preparations tested. The microscopic observations after treatment I showed a suspension of cells without destruction of cell walls, fiber remaining in some cases. There was no significant degradation of cellulose and a slight degradation of hemicellulose during treatment. A stability test based on i centrifugation indicated that the macerate was stable for a i relative viscosity decrease <50%. Aroma compound concentrations were not significantly affected by the pectolyase treatment, as only 6 oxygenated terpene compounds, probably released by acid hydrolysis from glycosides were noted.
Salt‐Starch Interactions as Evidenced by Viscosity and Dielectric Property Measurements
Authors: Bircan C. , Barringer S. A.
Published: August 2010

Increasing the concentration of salt (NaCl) or starch in a salt‐starch solution depressed the dielectric constant and loss factor relative to a pure salt solution, except for the loss factor when no salt was present. The addition of salt to a starch solution increased the viscosity. Both viscosity and dielectric properties were decreased by mechanical agitation and by action of amylase. Above 10% starch the decrease in dielectric loss was abrupt, corresponding to the increase in viscosity. The changes were hypothesized to be due to an interaction between salt and starch, either through direct binding of the salt, or indirectly through the increase in viscosity.
Composition and Quality Attributes of Reduced‐Fat Cheese as Affected by Lecithin Type
Authors: Drake M. A. , Chen X. Q. , Gerard P. D. , Gurkin S. U.
Published: August 2010

Cheddar cheeses with 33% reduced‐fat content were prepared with granular soy lecithin, hydrogenated soy lecithin, or oat. Addition of lecithin increased the wet weight yields and moisture of cheeses (P≤0.05). Reflected color values (L* and hab) were increased in cheeses containing granular soy lecithin (P≤0.05). Acid values of cheeses with lecithin were higher than control cheeses (P≤0.05). Concentrations of lecithin at 0.2% (w/w) resulted in visible changes in micro‐structure of the cheeses. Granular soy lecithin or oat lecithin added to reduced‐fat cheeses resulted in a decrease in flavor quality (P≤0.05). Hydrogenated soy lecithin added to reduced‐fat cheeses improved texture quality without negatively affecting flavor quality.
Controlling Temperature and Water Loss to Maintain Ascorbic Acid Levels in Strawberries During Postharvest Handling
Authors: Nunes M. C. N. , Brecht J. K. , Morais A. M. M. B. , Sargent S. A.
Published: August 2010

‘Chandler’, ‘Oso Grande’ and ‘Sweet Charlie’ strawberries were stored for 8 days at 1 or 10°C, or 4 days at 20°C, either unwrapped or wrapped in PVC film to retard were conducted during the 1 water loss. Total ascorbic acid (AA) content was expressed on a dry weight basis to correct for water loss differences between treatments. Loss of AA was low and did not differ between wrapped treatments at 1 and 10°C, but was much greater at 20°C. Wrapping reduced AA loss by 5‐fold at 1 and 10°C and by 2‐fold at 20°C. The effect was not due to modification of O2 and CO2 levels in wrapped treatments, which was minimal. The results indicate that water loss had a greater effect on AA levels than temperature. Combining wrapping with storage at 1 or 10°C reduced AA loss by 7.5‐fold compared to unwrapped strawberries stored at 20°C.
Chitosan Film Mechanical and Permeation Properties as Affected by Acid, Plasticizer, and Storage
Authors: Caner C. , Vergano P. J. , Wiles J. L.
Published: August 2010

The effects of acid (acetic, formic, lactic, propionic) concentrations, plasticizer concentrations, and storage time (up to 9 wk) on mechanical properties, water vapor permeability, and oxygen permeability of solution‐cast chitosan films were determined. Measured water vapor permeability coefficients ranged from 5.35 to 13.20 × 10−1 g/m·day·atm. Oxygen permeated coefficients ranged from 0.08 to 31.67 × 10−3 cc O2 m·day·atm. Neither property was affected by storage time. Tensile strength (6.85–31.88 Mpa) also was not time dependent, but elongation (14–70%) decreased with storage time. Lactic acid solutions produced the lowest oxygen permeability values, formic acid the highest. Films formed with 7.5% lactic acid solutions had uniquely high values for elongation at break.
Domoic Acid Levels of Naturally Contaminated Scallops as Affected by Canning
Authors: Leira F. J. , Vieites J. M. , Botana L. M. , Vyeites M. R.
Published: August 2010

Changes in domoic acid levels of toxic scallops (Pecten maximus) were monitored during the standard canning processes of pickled scallops and scallops in brine after 60 and 180 days of frozen storage. The concentration of domoic acid in whole scallops decreased by 43% after 180 days of frozen storage, the decrease being mostly in the hepatopancreas. No significant destruction of domoic acid was observed during the canning process but the transfer of toxin to packing media exceeded 30% of total toxin content in the canned product.
Sensory Characteristics of Soymilk and Tofu Made from Lipoxygenase‐Free and Normal Soybeans
Authors: Torres‐Penaranda A. V. , Reitmeier C. A. , Wilson L. A. , Fehr W. R. , Narvel J. M.
Published: August 2010

Soymilk made from lipoxygenase‐free soybeans had less cooked beany aroma, less cooked beany flavor and less astringency and was rated darker and more yellow than that made from soybeans with normal lipoxygenase. Sensory descriptive panelists noted no differences between lipoxygenase‐free and normal soybeans for milky flavor, wheat flavor, thickness, chalkiness or aftertaste. Tofu made from lipoxygenase‐free soybeans had less cooked beany flavor than that made from normal soybeans. There were no differences in cooked beany aroma, raw beany aroma, raw beany flavor, wheat flavor, astringency, hardness, darkness or yellowness. Native‐born Japanese, Chinese and U.S. descriptive panelists differed in responses to flavor, texture and color of soymilk and tofu.