bluuebunny/crossref_metadata_2025 huggingface dataset:
Formation of Anthocyanins from Cells Cultured from Different Parts of Strawberry Plants
Authors: MORI TSUKASA , SAKURAI MIEI , SHIGETA JUN‐ICHI , YOSHIDA KUMI , KONDO TADAO
Published: August 2006

Anthocyanin formation and structural identification were investigated in the cultured strawberry, Fragaria unannssa cv Shikinari. Friable callus tissues were obtained from apical meristems, leafs, and petioles grown on LS agar medium with 2,4‐dichlorophenoxyacetic acid and benzyladenine. Using these calli, effects of auxins and cell inoculum size on pigment production were studied in suspension culture. Anthocyanin was produced under 8000 lux after preculture for 3 wk under 800 Iux in suspension culture. The main extracted pigment was identified as a peonidin‐3‐glucoside and the second major pigment was a cyanidin‐3‐glucoside by FABMS and NMR. Anthocyanin production was stimulated by 2,4‐dichlorophenoxyacetic acid and its yield was about three times that of indole‐3‐acetic acid. An inoculum rate of 2g (fresh weight)/100 mL LS medium resulted in highest pigment production. The callus derived from the leaf was much higher in anthocyanin production than the others tissues of strawberry.
Sorption of Ethyl Butyrate and Octanal Constituents of Orange Essence by Polymeric Adsorbents
Authors: TSENG D.J. , MATTHEWS R.F. , GREGORY J.F. , WEI C.I. , LITTELL R.C.
Published: August 2006

Sorption characteristics, rates and capacities of polymeric adsorbents (XAD‐4, XAD‐7, XAD‐16, Duolite ES‐865, Duolite S‐761, Porapak‐Q and XUS‐43436) for ethyl butyrate and octanal were determined using model solutions. Sorption of these two principal components of aqueous orange essence, was evaluated utilizing the Freundlich isotherm model. Breakthrough curves were determined using XAD‐16 as adsorbent. The capacity of XAD‐16 for ethyl butyrate in the column system was 426±212 mg/g. There was no column breakthrough for octanal even after 130 bed volumes. Most (91.4%) of the adsorbed ethyl butyrate was eluted from XAD‐16 resin by 95% ethanol elution. Recovery of adsorbed octanal from the resin was 66.4%.
Mineral Loss in Cowpeas [Vigna unguiculata (L.) Walp] by Pressure Heating in Water
Authors: RINCÓN F. , ROS G. , COLLINS J. L.
Published: August 2006

White Acre cowpeas of four maturity levels were heated in water at 35 kPa for 0–40 min. As the cowpeas increased in maturity, Zn, Cu, Mn, Mg, and K increased, Fe decreased and Ca did not change. All minerals analyzed decreased with heating: Cu, Ca and Mg (p < 0.001), Zn, Fe and K (p <0.01) and Mn (P<0.05). Minerals leached from the cowpeas at different magnitudes and rates. For example, K lowered 70–80% within 10 min; others lowered 20% or less. Loss of minerals across maturity stages was not uniform. This method reduced loss of certain minerals when compared to published values for the boiling water method.
Dynamic Rheological Measurement of Structure Development in High‐methoxyl Pectin/Fructose Gels
Authors: RAO M.A. , COOLEY H.J.
Published: August 2006

Incipient structure development (SD) in 65% fructose—0.5, 0.75, and 1% high—methoxyl (HM) pectin gels (pH 2.7) being cooled (50–10°C) were measured in terms of dynamic viscosity (η*) at 1Hz. SD rates (poise/min) were higher at lower temperatures, higher pectin concentrations, and when pectin was hydrated for 16 hr. Below the gel temperature, SD rates in 1% gel followed the Flory‐Weaver model. SD in stored 0.5% gels during 22 days was strongly affected by storage temperature (2–38°C) and pH. SD rates in pH 2.7 gels were positive above, but negative below 18°C.
Thermal Conductivities of Starch Gels at High Temperatures Influenced by Moisture
Authors: WANG JIANJUN , HAYAKAWA KAN‐ICHI
Published: August 2006

Thermal conductivities (k) of gelatinized starch gels and of starch gels with dissolved sucrose were determined at 80 to 120°C and at 39.6 to 75% moisture by a line heat source probe method. A special made sample holder prevented moisture evaporation during determination. Regression equations relating k to temperature and moisture were developed through stepwise regression analysis. Reliability of the developed equations was verified through experiments. The maximum error for regressed k values was 0.0085 W/mK.
Hydrophilic Edible Films: Modified Procedure for Water Vapor Permeability and Explanation of Thickness Effects
Authors: McHUGH T. HABIG , AVENA‐BUSTILLOS R. , KROCHTA J.M.
Published: August 2006

The ASTM E96 Standard Method for determining water vapor permeability (WVP) was modified for hydrophilic edible films. Accurate measurement of relative humidity conditions and maintenance of 152 m/min air speeds were essential outside the test cups. The WVP Correction Method was developed to account for the water vapor partial pressure gradient in stagnant air layer of the test cup. Errors were as high as 35% without this correction. Applying these guidelines explained commonly observed thickness effects on WVP values of hydrophilic films. Relative humidity was the cause of observed thickness effects.
Solid Food Thermal Conductivity Determination at High Temperatures
Authors: GRATZEK J. P. , TOLEDO R. T.
Published: August 2006

Thermal conductivity of carrots and potatoes was measured using a line heat source probe adapted for measurements to 130°C. Fastest response and rapid attainment of linearity in temperature rise vs In time plots, were obtained with a silicone oil‐filled probe with an uninsulated thermocouple junction. Custom designed electronics to amplify thermocouple output, and computer control of measurements, data acquisition and analysis resulted in 0.4% data repeatability (two standard deviations) for calibration standards. Thermal conductivity of carrot and potato vs temperature agreed well with the published volume fraction model for multi‐component foods.
Assessment of Sensory Quality of Meat Sausages Using Near Infrared Spectroscopy
Authors: ELLEKJAER MARIT RISBERG , ISAKSSON TOMAS , SOLHEIM RAGNHILD
Published: August 2006

Near infrared reflectance (NIR) and transmittance (NIT) spectroscopy were studied as potential methods for determination of sensory quality of sausages. Sausage formulations (57) with varying fat (6.3–30.1%), carbohydrate (2.6–9.7%) and NaCl (1.4–2.2%) were produced. Sausages were evaluated by a trained sensory panel using three color, four odor, six flavor, and five texture attributes. Sensory panel performance was evaluated to ensure accuracy and reliability. NIR and NIT analyses were performed both on batter and end‐products. The main variation among sausages was described by differences in color attributes, odors and flavors of meat and smoke, juiciness and greasiness. NIT analysis of sausages gave the best description of sensory variations. However, both NIR and NIT spectra of batter described the main color and texure variations among sausages with a relative prediction (RAP) of 0.87 to 0.93 for color attributes and 0.83 to 0.91 for juiciness and greasiness. These rapid methods should be useful during production and for end‐product control to help ensure consistent quality.
Konjac Flour Gel as Fat Substitute in Low‐fat Prerigor Fresh Pork Sausage
Authors: OSBURN W. N. , KEETON J. T.
Published: August 2006

Prerigor trimmings from four lean cuts of pork carcasses (n = 3) were used to manufacture three replications of low‐fat (10%) fresh pork sausage containing konjac flour gel, at 0, 10 or 20% levels and compared to a 40% fat control. Treatment sausages showed equal or improved cooked yields, slightly higher shear force (kg/g) and sensory textural attributes, but rated slightly lower in juiciness. As konjac flour gel levels increased, shear force and sensory textural attributes became more like the control. Storage time had minimal effect on quality and shelf life. Acceptable low‐fat, prerigor pork sausage can be produced with 10–20% incorporation of konjac flour gel.
Time‐Temperature Indicator using Phospholipid‐Phospholipase System and Application to Storage of Frozen Pork
Authors: YOON S.H. , LEE C.H. , KIM D.Y. , KIM J.W. , PARK K.H.
Published: August 2006

A novel time‐temperature indicator (TTI) using phospholipid‐phospholipase was developed to monitor quality change of frozen foods during storage. The ITI was more reliable than the lipase system and monitored quality changes of frozen pork during storage. The TTI was designed for reactions at sub‐zero temperatures because the substrate emulsion would be stable at such temperatures. The TTI contained glycerol and sorbitol as anti‐freeze reagents and was designed to show distinctive color changes according to pH by mixing bromothymol blue, neutral red, and methyl red. The TTI had an activation energy of 32.12 kcal/mol, suitable for many food reactions.
Listeria monocytogenes Inhibition in Refrigerated Vacuum Packaged Turkey Bologna by Chemical Additives
Authors: WEDERQUIST HEIDI J. , SOFOS JOHN N. , SCHMIDT GLENN R.
Published: August 2006

Sliced cooked turkey bologna with various additive formulations was surface‐inoculated with Listeria monocytogenes (2.06–2.75 log CFU/g), vacuum packaged, and stored at 4°C. Sodium acetate was most inhibitory against growth of L. monocytogenes, followed by sodium lactate and potassium sorbate, while sodium bicarbonate allowed a maximum net growth of 6.78 log CFU/g, not significantly different (p>0.05) from the control (6.43 log CFU/g). Addition of 0.5% sodium acetate, 2.0% sodium lactate, or 0.26% potassium sorbate may significantly (p<0.05) decrease growth of L. monocytogenes in refrigerated turkey bologna surface‐inoculated after thermal processing and slicing.
Oxygen‐Sensor‐Based Simple Assay of Histamine in Fish Using Purified Amine Oxidase
Authors: OHASHI MINORU , NOMURA FUMIKO , SUZUKI MIEKO , OTSUKA MEGUMI , ADACHI OSAO , ARAKAWA NOBUHIKO
Published: August 2006

Oxygen consumption was measured by an oxygen sensor after addition of purified fungal amine oxidase to fish extracts. The oxidation of histamine to imidazoleacetaldehyde proceeded stoichiometrically. Based on the equimolar relationship between histamine and oxygen consumption, histamine was determined selectively by the oxygen sensor. Neither sample pretreatment removing interfering materials nor daily calibration by histamine standard was required. Histamine contents in scombroid fish were determined rapidly with good accuracy. AOAC and oxygen sensor methods showed a very high correlation (r=0.999, n=6).
Analysis of Textural Changes in Hard Cheese during Mastication by Progressive Profiling
Authors: JACK FRANCES R. , PIGGOTT JOHN R. , PATERSON ALISTAIR
Published: August 2006

Progressive profiling allowed study of changes in textural attributes of hard cheese during mastication, each chew stroke having an effect. Perceptions of attributes were scored individually at each chew stroke from the start of chewing to swallowing, producing a changing profile of texture. Differences among cheeses in terms of coarseness/crumbliness vs smoothness/creaminess and in rubberiness vs graininess were determined. The profile characteristics changed in different ways and at different rates, depending on the sample. Limited correlations were found between progressive profiling, descriptive analysis and instrumental force‐deformation data.
Non‐Invasive Determination of Freezing Effects in Blueberry Fruit Tissue by Magnetic Resonance Imaging
Authors: GAMBLE GARY R.
Published: August 2006

Water and sugar distribution in a single blueberry were mapped both before and after freeze/thaw using magnetic resonance imaging. Images were obtained using a slice selective spin echo pulse sequence which included a T1 inversion recovery time period, allowing selection of either the water signal or the sugar signal. Freeze/thaw results in the rupture of water retaining membranes within discrete locations of the fruit tissue. This causes a change in the ratio of motion modified water (i.e., hydrogen bonded or chemically exchanged) to unmodified (i.e. mobile and not chemically exchanged) in those regions, as well as a concomitant change in sugar concentration, due to diffusion to other tissues.
Activity of Softening Enzymes during Cherry Maturation
Authors: BARRElT DIANE M. , GONZALEZ CARLOS
Published: August 2006

Royal Anne and Bada cherries soften continuously throughout maturation and cold storage. However, major textural changes occurred during a 2‐wk period which coincided with sharp increases in weight, volume, soluble solids, polygalacturonase and pectin methyl esterase activity. No difference occurred between cultivars in the activities of softening‐associated enzymes at any sampling period. PME activity was detected during the first week of sampling, and PG and β‐gal activity were detected following the second and fifth week, respectively. The integrated action of PG, PME and β‐gal appear to be required for cherry softening.
Superoxide Dismutase Activities in Senescing Apple Fruit (Malus domestica Borkh.)
Authors: DU ZHANYUAN , BRAMLAGE WILLIAM J.
Published: August 2006

Total superoxide dismutase (SOD:superoxide: superoxide oxidoreductase; EC 1.15.1.1) activity and individual activities of its three different metalloenzymes, CuZn‐SOD, Fe‐SOD, and Mn‐SOD, were investigated during senescence of apples (Malus domestica Borkh.). Total SOD activity and relative activities of its three forms varied greatly among cultivars. Activities underwent considerable change during senescence of fruit, but changes were different among cultivars. Whether fruit senesced at 0°C or 20°C had little effect on SOD activities, and application of the antioxidant diphenylamine (DPA) did not alter activities. SOD activities increased with occurrence of the physiological disorder “senescent breakdown,” but did not increase with occurrence of the disorder “superficial scald.” In a given apple cultivar, changes in total SOD activity generally paralleled activities of the different SOD forms. Such activity may reflect changes affecting food and nutritive quality of the fruit.
Heat Induced Gelation of Pea (Pisum sativum) Mixed Globulins, Vicilin and Legumin
Authors: BORA PUSHKAR S. , BREKKE CLARK J. , POWERS JOSEPH R.
Published: August 2006

Mixed globulins (MG) were extracted from ground dry peas (Pisum sativum, B‐160) with 0.5M NaCl, 50 mM potassium phosphate, pH 7.2, and isolated by precipitation at pH 4.5. Crude vicilin and legumin were fractionated from the MG by dialysis against 0.2M NaCl, pH 4.8, and centrifugation, then further purified using DEAE‐cellulose chromatography. Conditions for maximum gel hardness of heat induced MG gel, as determined with an Instron Universal Testing Machine, were heating for 20 min at pH 7.1 at 87°C. Purified vicilin, but not legumin, formed heat induced gels. The relationship was linear between protein (globulin) concentration and log gel hardness. At all protein concentrations studied, as proportion of legumin decreased, gel hardness increased.
Membrane Lipid Metabolism, Cell Permeability, and Ultrastructural Changes in Lightly Processed Carrots
Authors: PICCHIONI G.A. , WATADA A.E. , ROY S. , WHITAKER B.D. , WERGIN W.P.
Published: August 2006

We monitored changes in phospholipid (PL), steryl lipid, and glycolipid classes, cell permeability, and ultrastructure in wound‐stressed tissues (shreds and disks) of carrots (Daucus carota L. ‘Apache’), stored UD to 10 days at 10°C and 95% RH. Total PL rose 47% ten days after shredding, with phosphatidylcholine decreasing and phosphatidic acid increasing in relative abundance. Acylated sterol glycoside doubled after 2 days. Leakage of UV‐absorbing metabolites from disks increased by 45% between 1 and 3 days storage. Extensive, storage‐dependent accumulation of endoplasmic reticulum and attached ribosomes within vascular parenchyma cells occurred 10 days after wounding. Thus net synthesis of membrane lipid components occurred together with increases in permeability and the accumulation of phosphatidic acid. Membrane degradation and repair processes likely coexist during prolonged storage of lightly processed carrots.
Cultivar/Location and Processing Methods Affect Yield and Quality of Sunflower Pectin
Authors: CHANG K.C. , DHURANDHAR N. , YOU X. , MIYAMOTO A.
Published: August 2006

The influence of cultivar/location of sunflower and grinding, blanching, water washing, and re‐extraction of sunflower head residues were studied for yield and quality of pectin. Sunflower head residues from seven varieties/locations were used. The Interstate cultivar from Ardock (North Dakota) and Agri‐Pro from Canington (North Dakota) had highest yields (9.14–9.47%). Galacturonic acid content of the pectin did not differ significantly among cultivars. Grinding sunflower heads to particle size <60 mesh did not increase yield or quality of pectin. Peroxidase in head residues was completely inactivated after heat treatment at 75°C for 15 min. Higher shear blending did not increase yield, but decreased molecular mass and firmness of pectin gels. Extracting pectin twice yielded a total 13–14% pectin without lowering pectin quality.
Fracture Intensity Distributions during Compression of Puffed Corn Meal Extrudates: Method for Quantifying Fracturability
Authors: BARRETT A.H. , ROSENBERG S. , ROSS E.W.
Published: August 2006

The distribution of fracture intensities occurring during compression of puffed corn meal extrudates was described using an exponential function, and parameters from that analysis were used as fracturability indices. Since “jagged” or oscillating stress‐strain functions are typical for porous and brittle materials, fracture intensities were determined by measuring the abrupt, sequential reductions in stress produced during compression. Both distribution exponent and cumulative fracture stress correlated strongly with fracturability measured by other techniques, including fractal and Fourier analysis of stress‐strain functions. Distribution parameters also indicated textural differences due to process parameters (structural modification through addition of different levels of sucrose) and storage conditions (equilibration at various relative humidities).
Microbial Sour Doughs Influence Acidification Properties and Breadmaking Potential of Wheat Dough
Authors: ESTEVE CONCEPCIÓN COLLAR , DE BARBER CARMEN BENEDITO , MARTÍNEZ‐ANAYA MARÍA ANTONIA
Published: August 2006

Breads from sour doughs were started with Lactobacillis plantarum (L‐73, or B‐39) or Lactobacillus brevis (L‐62)‐, and incorporated at 10, 17.5, or 25%. Lactic and acetic acid production depended on bacterial starter and yeast. Started doughs had longer mixing time, stability, more softening with time; lower resistance to extension; shorter fermentation, less stability, and greater oven rise. Breads had greater volume, lower density, softer crumb and higher slice height. Interactive effects between inoculum and microbial composition of starter were reflected in sensory scores. Adequate sour dough inoculum was lower for heterofermentative strains (10%, L‐62) than for homofermentative strains (17.5%, B‐39; 25%, L‐73), due to deleterious effects on rheological properties.
Phenolics in Aqueous Potato Peel Extract: Extraction, Identification and Degradation
Authors: DE SOTILLO D. RODRIGUEZ , HADLEY M. , HOLM E.T.
Published: August 2006

Phenolics were extracted from potato peel waste using water or methanol. Phenolic acids in the extracts were quantified by HPLC. The greatest amounts of phenolic acids resulted when potato homogenate was refluxed with water for 30 min. yielding a total concentration of 48 mg/100g. Four phenolic acids (chlorogenic. gallic, protocatechuic, and caffeic) were characterized as major components. Aqueous extracts were stored 20 days and after 7 days at 25°C exposed to light, chlorogenic acid had degraded to caffeic acid.
Antimicrobial Effect of Pressurized Carbon Dioxide on Listeria monocytogenes
Authors: LIN HO‐MU , CAO NINGJUN , CHEN LI‐FU
Published: August 2006

Listeria monocytogenes was inactivated by carbon dioxide at 35 and 45°C under pressures of 70.3 and 210.9 μg/cm2. Inactivation rates were sensitive to temperature and pressure. Other factors such as pH, moisture content, and environmental conditions of cell growth also influenced the effectiveness of CO2 treatment. Bacteria were more difficult to inactivate when they were suspended in the medium with fat or oil, which may have protected the cells from penetration by CO2. Fat in growth medium where Listeria monocytogenes cells were inoculated apparantly increased their resistance. Several methods may be useful for increasing inactivation rates.
Sodium Lactate Affects Pathogens in Cooked Beef
Authors: MILLER R.K. , ACUFF G.R.
Published: August 2006

Cooked, quartered beef top rounds containing either 1, 2, 3 or 4% sodium lactate were aseptically sampled and slice sections were inoculated with Listeria monocytogenes (ATCC 43256), Staphylococcus aureus (ATCC 27154), Salmonella typhimurium (ATCC 13311), Clostridium perfringens (ATCC 12924), or Escherichia coli O157:H7 (ATCC 43895). Inoculated slices were stored at 10°C for 0. 7. 14. 21 or 28 days.‘Three and 4% sodium lactate generally displayed lim‐ited proliferation of S. typhimurium, L. monocytogenes and E. coli O157:H7 when compared with control roasts (0% sodium lactate) and roasts containing 2% sodium lactate.
Trisodium Phosptiate (TSP) Treatment of Beef Surfaces to Reduce Escherichia coli O157:H7 and Salmonella typhimurium
Authors: KIM JEONG‐WEON , SLAVIK MIKE F.
Published: August 2006

Trisodium phosphate (TSP) was evaluated for removing attached E. coli O157:H7 and S. typhimurium from beef surfaces using microbiological plating and scanning electron microscopy (SEM). Both fat and fascia surfaces were exposed to 109 CFU/mL of each inoculum for 15 min and rinsed with 10% TSP solution (10°C) for 15 sec. Compared to controls, the level of E. coli O157:H7 was 1.35 and 0.92‐logs lower on TSP‐treated fat and fascia surfaces, respectively by plating. .S. typhimurium was 0.91‐ and 0.51‐logs lower, respectively. By SEM, TSP‐treated fabcia surfaces showed 1.39‐log and 0.86‐log reductions in E. coli O157:H7 and S. typhimurium, respectively. Overall, TSP was more effective on removing E. coli O157:H7 than S. typhimutium and more efficient in removing both bacteria from fat surfaces than from fascia.
Muscle Characteristics and Meat Tenderness of Cimaterol‐fed Lambs
Authors: LEE Y. B. , KIM Y. S.
Published: August 2006

Shear values of loineye muscle from (cimaterol) CIM‐fed lambs were 32 and 28% greater than those of controls at 1 and 8 days postmortem. The CIM‐fed animals showed lower (p<0.01) cytochrome oxidase activity, lower (p<0.01) initial glycogen, and higher (p<0.05) 24 hr pH in the longissimus and semimembranosus muscles. Intramuscular fat of treated lambs (2%) was lower (p<0.01) than that of controls (5.1%), whereas muscle protein concentration was greater (p<0.05). The decreased aerobic capacity, lower intramuscular fat, lower initial glycogen, higher ultimate muscle pH (5.8–6.2) with subsequently reduced postmortem proteolysis and higher protein concentration all appeared to contribute to greater meat toughness of CIM‐fed lambs.
Aerobic Counts, Color and Adenine Nucleotide Changes in CO2 Packed Refrigerated Striped Bass Strips
Authors: HANDUMRONGKUL C. , SILVA J.L.
Published: August 2006

Hybrid striped bass (HSB) strips were dipped in chlorine or distilled water and packaged in 60% CO2, 6% O2, and 34% N2 (MAP) or in AIR. APC reached 108 CFU/g after 4 days for AIR and 10 days for MAP fish. Sensory panelists detected a whiter color flesh in fish treated with chlorine. Hypoxanthine increased while IMP decreased and ADP and ATP did not change throughout. If inosine was excluded in the predictor, a modified K value (K*) could be applicable as a freshness indicator of freshwater HSB but storage environment should be specified. K* values correlated highly with APC for AIR (R2= 0.84) and MAP packs (R2= 0.85).
Quality Changes in Diced Onions Stored in Film Packages
Authors: HOWARD L. R. , YOO K. S. , PIKE L. M. , MILLER G. H.
Published: August 2006

Effects of a potassium permangenate gas absorbent and storage at 2°C on quality changes in modified atmosphere packaged diced onions was studied. A 3 mil packaging film resulted in equiIibrated O2 of 2.65% and CO2 level of 3.65%. Gas absorbent resulted in reduced ethylene, carbon dioxide and sulfur volatiles. Maximum shear force values and total phenolics increased during storage, but were not affected by gas absorbent. Glucose and fructose concentrations declined within one day after processing, which coincided with an increase in sucrose. Sugar concentrations remained stable thereafter, and were not affected by gas absorbent. Microbe colony forming units (CFU) increased during storage to 5.8 in controls and 7.1 (log CFU/g) in absorbent treated samples after 10 days at 2°C.
Shear Conversion of Corn Meal by Reverse Screw Elements during Twin‐Screw Extrusion at Low Temperatures
Authors: YAM K.L. , GOGOI B.K. , KARWE M.V. , WANG S.S.
Published: August 2006

Corn meal was extruded in a twin‐screw extruder to study effects of one and two reverse‐screw elements on conversion at extrusion temperatures > 60°C. Significant conversion was observed across the reverse‐screw elements. The conversion was due to shear alone, since thermal effect was negligible at these low temperatures. Encompassing the reverse‐screw elements were four visually distinct zones characterized by the state of the material.
Irradiation Effects on Pepper Starch Viscosity
Authors: HAYASHI TORU , TODORIKI SETSUKO , KOHYAMA KAORU
Published: August 2006

Viscosity of irradiated black and white peppers decreased depending upon dosage, and viscosity was not lowered by other decontamination treatments such as super‐heated steam or fumigation with ethylene oxide gas. Viscosity values of unirradiated pepper varied with the lot and harvesting locality. A normalized parameter, viscosity/starch amount, of a 10% suspension of unirradiated pepper was always higher than 190 mPa.s/g of starch and that of irradiated pepper (5 kGy) was always lower than 180 mPa.s/g of starch, irrespective of lot and harvesting locality.
Roasting Effects on Dietary Fiber Composition of Cocoa Beans
Authors: VALIENTE C. , ESTEBAN R.M. , MOLLÁ E. , LÓPEZ‐ANDRÉU F.J.
Published: August 2006

The effect of roasting on dietary fiber fractions of cocoa beans was determined by gravimetric and fractionation procedures after enzymatic treatment. Roasting had no notable effect on total dietary fiber content (TDF). Components of insoluble dietary fiber (IDF) became redistributed after roasting. One of the largest changes was a sharp increase of Klason lignin. The noted decrease in sugar content without a change in IDF suggested that neutral sugars and uronic acids may be involved in Maillard polymer formation. Soluble dietary fiber (SDF) did not show large variations. Undigestible protein in IDF increased after roasting.
Antibacterial Activity of Cabbage Juice Against Lactic Acid Bacteria
Authors: KYUNG KYU HANG , FLEMING H. P.
Published: August 2006

Fresh juice of Cecile cultivar cabbage (Brassica oleracea) was inhibitory to the growth of four species (including seven strains) of lactic acid bacteria. Inhibition was eliminated when the cabbage was heated (steamed 10 min) before juice extraction. When Lcuconostoc mes‐enteroides C33 was tested in juices of three other cultivars of cabbage, growth inhibition was invariably noted in fresh juices, but was variable in heated juices. Fresh cabbage juice (CJ) adjusted to higher initial pH (6.5–7.5) showed greater antibacterial activities than at pH 5.0 to 6.0. When pH 4.0 precipitate from fresh CJ was added to noninhi‐bitory CJ (cabbage heated before extraction), antibacterial activity was restored. A heat‐labile and pH‐dependent factor seemed responsible for activating a precursor into an inhibitory compound.
Simultaneous HPLC Determination of 2,5‐Dimethyl‐4‐hydroxy‐3 (2H)‐Furanone and Related Flavor Compounds in Strawberries
Authors: SANZ CARLOS , PÉREZ ANA G. , RICHARDSON DARYL G.
Published: August 2006

A rapid methodology (less than 90 min) is described for the qualitative and quantitative analysis of 2,5‐dimethyl‐4‐hydroxy‐3 (W)‐furanone (furaneol), furaneol‐β‐glucoside, and 2,5‐dimethyl‐4‐methoxy‐3 (2H)‐furanone (mesifurane) in strawberries. These compounds were resolved by HPLC with a RP C18 column, using acetate buffer and methanol as binary mobile phase and detection at 280 nm, and confirmed by GC‐MS. The aqueous extraction procedure gave an average recovery of these compounds from strawberries > 90%, with detection limits: 0.14 furaneol, 0.05 furaneol‐β‐glucoside, and 0.36 μg/rnL mesifurane.
Oscillatory Compared with Continuous High Pressure Sterilization on Bacillus stearothermophilus Spores
Authors: HAYAKAWA I. , KANNO T. , YOSHIYAMA K. , FUJIO Y.
Published: August 2006

TO ESTABLISH a sterilization method with minimal heating, the effect of high pressure on bacteriostasis was studied using thermoduric spores of Bacillus stearothermophilus. After exposure to 800 MPa for 60 min at 60°C, the spore count decreased from 106 to 102/mL. However, exposure to the same pressure at room temperature did not cause significant change in spore numbers. The synergistic effect of high pressurization on the bacteriostatic action of sucrose fatty acid ester at low concentration (< 10 ppm) was pronounced with sucrose palmitic acid ester but not with sucrose stearic acid ester. Oscillatory pressurization was more effective for spore sterilization. Six cycles oscillation of 5‐min pressurization with 400 MPa at 70°C decreased the spore count from 106 to 102/mL, and with 600 MPa, complete sterilization was achieved.
Hot‐stage Microscopy of Cake Batter Bubbles during Simulated Baking: Sucrose Replacement by Polydextrose
Authors: PATERAS I.M.C. , HOWELLS K.F. , ROSENTHAL A.J.
Published: August 2006

A hot‐stage video microscopical technique was developed to study the effects of sucrose replacement by polydextrose (weight for weight basis) on the foam characteristics of cake batters, before and during heating. Polydextrose substitution increased the mean size of air‐bubbles in the cake batter and introduced a larger variation in bubble size distribution than the sucrose batter. The differences between sucrose and polydextrose batters on initial bubble size distribution were reflected in expansion rates of bubble populations during heating. The lack of uniformity in the bubble distribution of batters containing polydextrose increased the rate of gas diffusion from small bubbles to larger ones. On heating, the bubble population of sucrose batters expanded more than that of polydextrose substituted batters.
Pectinase Activity of Vegetable Spoilage Bacteria in Modified Atmosphere
Authors: HAO Y.Y. , BRACKElT R.E.
Published: August 2006

A modified atmosphere of 10% CO2, 5% O2 and 85% N2 was used to determine effects on pectinase activities of vegetable spoilage bacteria. Cultures of Erwinia carotovora, Pseudomonas fluorescens, and Xanthomonas campestris, grown at 25°C in liquid medium held under the modified atmosphere were assayed for polygalacturonase and pectate lyase activities. Erwinia and Pseudomonas exhibited higher polygalacturonase and pectate lyase activities than Xanthomonas whether grown under modified atmosphere or air. In some cases, bacteria grown under air exhibited higher pectinase activity. In general modified atmosphere did not significantly reduce pectinase activities in any of the bacteria tested.
Extraction of Volatile Compounds from Aqueous Solution using Micro Bubble, Gaseous, Supercritical and Liquid Carbon Dioxide
Authors: SHIMODA MITSUYA , ISHIKAWA HIROYA , KAWANO TAMOTSU , OSAJIMA YUTAKA
Published: August 2006

When separating volatile compounds from aqueous solution using supercritical carbon dioxide (SC CO2), methods to bring SC CO2 into contact with volatile compounds in the solution are very important. An extraction using micro bubble, gaseous, supercritical, and liquid CO2 generated by a filter nozzle was carried out. Under optimal conditions (20 MPa, 35°C), > 95% of volatile compounds consisting of 6 to 12 carbon atoms could be removed by extraction for 40 min at CO2 flow rate, 4.0 g/min. Extraction at 35°C could achieve either a selective or nonselective separation by adjusting the extraction pressure, since the effect of pressure on extraction ratio was most significant at 35°C.
Tocopherol Deposition in the Muscle of Atlantic Salmon (Salmo salar)
Authors: SIGURGISLADOTTlR S. , PARRISH C.C. , ACKMAN R.G. , LALL S.P.
Published: August 2006

The deposition of four tocopherols (α, β, γ and δ) was studied in the muscle of Atlantic salmon (Salmo salar) smolts reared in seawater. γ‐Tocopherol was deposited in proportion to the a‐tocopherol content of the diet when both were added to the diet in a natural mixture. Both δ‐ and β‐tocopherols were deposited in the muscle to a lesser extent than the a and γ forms. An equilibrium among tocopherols in muscle was reached in 15 wk.
Thermostable Water Dispersions of Myofibrillar Proteins from Atlantic Mackerel (Scomber scombrus)
Authors: VENUGOPAL V. , SHAHIDI F.
Published: August 2006

A process for preparation of a thermostable, low viscosity water dispersion of myofibrillar proteins from Atlantic mackerel (Scomber scombrus) was developed. The comminuted meat was washed sequentially with cold water, a bicarbonate solution, and cold water. It was then homogenized in ice‐cold water. Apparent viscosity of the dispersion depended on protein concentration and temperature. Lowering pH to 3.7 by acetic acid reduced viscosity of the dispersion which remained unchanged irrespective of temperature. The proteins did not precipitate upon heating to 100° followed by centrifugation at 5000 xg for 15 min, even in the presence of 50 mM NaCl solution. However, increasing pH of the acidified solution resulted in precipitation of proteins. Acetic acid also prevented separation of water upon centrifugation of heated dispersion.
Surimi Production from Partially Processed and Frozen Pacific Whiting (Merluccius productus)
Authors: SIMPSON R. , KOLBE E. , MACDONALD G. , LANIER T. , MORRISSEY M.T.
Published: August 2006

Pacific whiting surimi was made from stabilized mince (SM), unstabilized mince (UM), and headed and gutted (H&G) fish kept in frozen storage and compared to a surimi control made from fresh fillets. SM was made by mixing fresh mince with 12% w/w sucrose and 0.2% w/w polyphosphates. Surimi was produced from SM, UM, H&G at 1, 30, 90, and 180 days and evaluated by torsion, measuring shear stress, and true strain. After 6 months, there were no differences (p>0.05) between surimi samples prepared from SM stored at ‐ 20° and ‐50° and the control surimi. UM and H&G fish produced surimi of inferior quality.
Microbiological Properties of Pork Cheek Meat as Affected by Acetic Acid and Temperature
Authors: FREDERICK T.L. , MILLER M.F. , THOMPSON L.D. , RAMSEY C.B.
Published: August 2006

Our objective was to determine the effect of acetic acid (AA) and temperature in inhibiting Salmonella typhimurium, aerobic plate counts (APCs) and total coliforms on pork cheek meat. Compared with initial APCs of control cheeks, a reduction in log10 CFU/cm2 APC by more than 78.6% was found in all samples that were treated with 20 and 40° acetic acid (P < 0.05). Additionally, total coliforms for acidtreated cheeks were lower for both AA treatments (P < 0.05). Cheeks (n = 10/treatment) were also sprayed in a commercial pork slaughter facility carcass wash with 2% AA (25°) and compared to control (non‐treated) cheeks. The incidence of Salmonella decreased by 67% for acid‐treated cheeks (P < 0.05). A significant decrease in APCs and coliforms occurred for the acid‐treated cheeks (P < 0.05).
Protein Content in Milk by Near‐Infrared Spectroscopy
Authors: KAMISHIKIRYO‐YAMASHITA HIROMI , ORITANI YUKIE , TAKAMURA HITOSHI , MATOBA TERUYOSHI
Published: August 2006

A corrected equation for the determination of protein content in oil/ water emulsions, developed previously, was applied for determination of protein content in milk and standard errors were satisfactory for the determination. This corrected equation can be used for determination of protein content in milk.
Sweetpotato α‐ and β‐Amylases: Characterization and Kinetic Studies with Endogenous Inhibitors
Authors: HAGENIMANA VITAL , VÉZINA LOUIS‐P. , SIMARD RONALD E.
Published: August 2006

Sweetpotato α‐ and β‐amylases were characterized to assist optimization of direct hydrolysis of starch by endogenous amylases. In kinetic studies purified starch was substrate, and ascorbate, oxalate, phenolics, phytate and sweetpotato extracts were assayed for inhibitory activity. α‐Amylase had optimum pH between 5.8 and 6.4 and was stable from pH 5.0 to 9.0. Optimum activity occurred at 71.5°, but it was inactivated by heat in the absence of Ca2+ at > 63°. The Km for soluble starch was 2.08 mg/mL. The molecular weight was 45000 daltons. α‐Amylase activity was reduced up to 70% by 0.2 mM K‐ascorbate and moderately by Na‐oxalate and Na‐phytate. β‐Amylase had optimum pH between 5.3 and 5.8, and was stable from pH 4.0 to 8.0. Its maximum activity was at 53° and it was inactivated at 60°. Km for soluble starch was 3.71 mg/mL. At 0.08 mM, K‐ascorbate strongly inhibited β‐amylase activity.
Roasted Peanuts and Peanut Butter Quality are Affected by Supercritical Fluid Extraction
Authors: SANTERRE CHARLES R. , GOODRUM JOHN W. , KEE JEANINE M.
Published: August 2006

Roasted peanuts were extracted using supercritical CO2 (413.6 bar, 50–60° for 0, 2 or 4 hr). Peanuts were evaluated for shatter, tristimulus color, shear‐compression force, moisture, lipid content, and sensory attributes. Extracted nuts were prepared into peanut butter and evaluated for color, relative torque resistance ratio, and sensory attributes. Lipid content decreased from 51.6 to 40.6% during 4 hr extraction. SFE increased shatter, shear‐compression force, and Hunter L‐value, but decreased hue angle, roasted aroma intensity, moistness of mass, fracturability, and roasted flavor intensity of peanuts. SFE increased the relative torque resistance ratio, and adhesiveness of peanut butter but had little effect upon flavor. SFE may be useful to reduce peanut contaminants and lipids to produce value‐added peanut products.
Emulsifying and Bactericidal Properties of a Protamine‐Galactomannan Conjugate Prepared by Dry Heating
Authors: MATSUDOMI NAOTOSHI , TSUJIMOTO TOSHIMI , KATO AKIO , KOBAYASHI KUNIHIKO
Published: August 2006

Protamine was conjugated with galactomannan (GM) in a controlled dry state at 60° and 79% relative humidity. The covalent attachment of GM to protamine was confirmed by SDS‐PAGE and gel chromatography. The resulting protamine‐GM conjugate had excellent emulsifying properties without significant loss in bactericidal activity. The emulsifying activity was six times and the emulsion stability of the conjugate more than 10 times higher than those of protamine. In acidic (pH 3) and salt (0.2M NaCl) systems the conjugate showed much more effective emulsifying properties than commercial emuJsifiers. In addition, the emulsifying properties of the conjugate were retained after preheating at 90°. Protamine‐GM conjugate could be used for processed foods as a bifunctional food additive, emulsifier and antibacterial reagent.
Corn Meal‐Sunflower Meal Extrudates and Their Physicochemical Properties
Authors: SOTILLO ELIEZER , HETTlARACHCHY NAVAM S.
Published: August 2006

Extrudates of corn meal (CM), sunflower meal (SM), and CM‐SM blends at 15 (CM‐SM15) and 20% (CM‐SM20) protein were produced using a Wenger TX‐52 twin screw extruder. Protein, starch, fiber, lipid, chlorogenic acid (CGA) and ash in CM, SM, CM‐SM extrudates were the same as in unextruded material. Expansion ratios of CM, SM, and CM‐SM20 were lower and that of CM‐SM15 extrudate was not different from that of CM (P < 0.05). Bulk densities and shear strength of SM, CM‐SM15 and 20 were higher (P < 0.05) than those of CM extrudates. Total color differences (ΔE) were observed in SM and CM‐SM blended extrudates (P < 0.05). Sensory evaluation showed that crispness of SM, CM‐SM15, and CM‐SM20 was different from CM (P < 0.05).
Ultrasonic Spectral Analysis for Beef Sensory Attributes
Authors: PARK B. , WHITTAKER A.D. , MILLER R.K. , HALE D.S.
Published: August 2006

Ultrasonic spectral feature analysis was conducted for measuring beef sensory attributes noninvasively. Spectral features were compared with instrumental texture, chemical and sensory evaluation measures. The most significant (P <0.05) ultrasonic parameter was the number of local maxima for juiciness (ρ=0.49), connective tissue amount (ρ=0.52), flavor intensity (ρ=0.39), percent total collagen (ρ=0.34), and shear force (ρ=0.51). However, the central (resonant) frequency was the most dominant parameter for tenderness (ρ=0.45; P <0.05). Multivariate linear regression models were developed for predicting each palatability attribute. Standard errors of calibration for models were 0.253 for juiciness, 0.745 for muscle fiber tenderness, 0.244 for connective tissue amount, 0.754 for overall tenderness, and 0.224 for flavor intensity. Accuracy of prediction models was not adequate for use as a tool but this approach has potential for nondestructive sensory attribute measurement.
Differential Scanning Calorimetry of Beef/Kappa‐Carrageenan Mixtures
Authors: SHAND P.J. , SOFOS J.N. , SCHMIDT G.R.
Published: August 2006

The thermal properties of kappa‐carrageenan (KC) and/or beef under various ionic conditions were evaluated using Differential Scanning Calorimetry (DSC). The single endotherm observed for 2% aqueous KC (Tmax at 53°C) shifted to 54–59°C with addition of 1–3% NaCl and 0.35% sodium tripolyphosphate. Three endotherms were observed for post‐rigor bovine semimembranosus meat (Tmax at 57, 66 and 80°C). Addition of salt/phosphate to beef had greater effects on Tmax than did 2% KC. On rescanning following 24 hr refrigerated storage, beef samples showed no thermal response, while KC treatments and beef/KC mixtures showed single endotherms at 53–63 and 69–76°C, respectively, indicating a wide shift in melting temperature of KC both in the presence of meat and at higher ionic strength.
Textural Properties of Chicken Frankfurters with Added Collagen Fibers
Authors: MEULLENET J‐F. , CHANG H.C. , CARPENTER J.A. , RESURRECCION A.V.A.
Published: August 2006

Chicken frankfurters made with 0, 2, 4, 6, 8% added collagen fibers and 10, 15, 20, 25, 30% added water were evaluated for textural differences using a torsion test and sensory texture profile analysis. Frankfurters with high amounts of added water and low amounts of collagen fibers had lower shear stress values. Sensory analysis indicated that both collagen fibers and added water had significant influences (P<0.05) on hardness, springiness and juiciness. The addition of collagen fibers resulted in harder, springier, and less juicy frankfurters. Added water resulted in softer, less springy and juicier frankfurters. Response surface methodology demonstrated that for 2% added collagen, the optimum added water was ∼20%.
Bacteriological Safety of Swine Carcasses Treated with Reconditioned Water
Authors: MILLER A.J. , SCHULTZ F.J. , OSER A. , HALLMAN J.L. , PALUMBO S.A.
Published: August 2006

Swine carcass microflora were evaluated for selected foodborne pathogens after exposure to reconditioned water during scalding, dehairing, and polishing operations. Reused water had been reconditioned and chlorinated. Rodac plates applied to hams were used to assess carcass microflora. Water samples were enumerated using membrane filtration or spiral plating. Sampling was at mid‐week throughout the year. Total aerobic plate counts on hams were unaffected by treating with potable or reconditioned waters. No differences were observed for staphylococci, enterics, fecal streptococci, Listeria monocytogenes, coliforms, and Aeromonas levels. A preevisceration potable water carcass wash reduced the bacterial load, regardless of initial treatment. Bacterial counts on carcasses paralleled those in water. Reuse is an alternative to potable water for initial slaughter operations without diminishing bacteriologic safety.
Cholesterol and Other Lipid Extraction from Egg Yolk Using Organic Solvents: Effects on Functional Properties of Yolk
Authors: PARASKEVOPOULOU A. , KIOSSEOGLOU V.
Published: August 2006

Cholesterol extraction from dehydrated egg yolk, using petroleum ether or petroleum ether‐ethanol (35:65) resulted in decreased cholesterol content with petroleum ether and almost complete removal with petroleum ether‐ethanol. Yolk extracted with petroleum ether gave emulsions of similar rates of coalescence to those prepared with dried yolk and mayonnaise‐like emulsions of higher Theological properties. Yolk extracted with petroleum ether‐ethanol gave emulsions of lower stability and did not lead to preparation of mayonnaise‐like emulsions. Both yolk protein concentrates showed better foaming activity and foam stabilizing ability than dried yolk.
Simple and Rapid Method for Measuring Turbidity in Gels and Sols from Milk Whey Protein
Authors: KITABATAKE NAOFUMI , DOI ETSUSHIRO , KINEKAWA YOH‐ICHI
Published: August 2006

Protein isolates prepared from acid whey concentrate and cheese whey concentrate, and β‐lactoglobulin were studied. Turbidity of samples was measured using a 96‐well microplate and a microreader. This method allowed many (>100) small samples (< 250 μL) to be treated at the same time. At low ionic strength and at neutral to alkaline pH, samples were transparent after heating. Transparent gels could also be prepared in this region with a small amount of NaCl.
Refreezing Rate after Glazing Affects Cod and Rainbow Trout Muscle Tissue
Authors: NILSSON KATARINA , EKSTRAND BO
Published: August 2006

Fillets of cod and cutlets of rainbow trout were frozen, glazed and then either rapidly or slowly refrozen for storage. Spontaneous and forced thaw drip and liquid holding capacity were measured in all samples, and a sensory test was used to differentiate groups. In rainbow trout marker enzyme activity was also determined. For both species fast refreezing after glazing resulted in less thaw drip, either spontaneous or forced. Liquid holding capacity was increased with a longer refreezing time for cod, but not for rainbow trout. Leakage of intracellular marker enzyme activity was highest in slowly refrozen rainbow trout samples.
Unhydrogenated Palm Oil as a Stabilizer for Peanut Butter
Authors: HINDS M. J. , CHINNAN M. S. , BEUCHAT L. R.
Published: August 2006

Response surface methodology was used to investigate the potential of unhydrogenated palm oil (PO), with and without peanut shell flour (PSF), to prevent oil separation in peanut butter. Percent oil separation, texture and color attributes were measured after 0, 1 and 2 wk storage at 15, 25 and 35°C. Computer‐generated contour plots indicated that 2.0–2.5% PO should effectively stabilize peanut butter stored at 21–24°C for ≥ 1 year without affecting color. PSF (≥ 0.8%) decreased L value of color by a 5% but did not increase firmness of experimental products containing PO. Samples stabilized with PO were softer than those containing a commercial stabilizer.
Optimizing Thermal Process for Canned White Beans in Water Cascading Retorts
Authors: VAN LOEY A. , FRANSIS A. , HENDRICKX M. , MAESMANS G. , de NORONHA J. , TOBBACK P.
Published: August 2006

Based on thermal degradation kinetics and heat transfer expressed as the Ball formula method, a simplified approach was used to optimize sterilization processes for thermal softening of white beans (Phaseolus vulgaris, subsp. nanus Metz., variety Manteca de Leon) Constant retort profiles in a still and end‐over‐end rotary water cascading retort (Barriquand Steriflow) were used. Quality attributes of beans processed at the optimum were evaluated by a trained taste panel and by a tenderometer. Both approaches could distinguish (P<0.01) between attributes of products from optimal rotary and still processes. End‐over‐end rotation resulted in faster heat penetration and better quality retention of beans. Texture of white beans processed at 4° or 8°C from the optimal temperature could be distinguished (P<0.01) by the sensory panel and by the tenderometer.