bluuebunny/crossref_metadata_2025 huggingface dataset:
Environmental Scanning Electron Microscopy Evaluation of Tortilla Chip Microstructure During Deep‐Fat Frying
Authors: McDONOUGH C. , GOMEZ M.H. , LEE J. K. , WANISKA RD. , ROONEY L.W.
Published: August 2006

When the baked chip was immersed in the fryer, oil immediately coated and clung to the surface and began to move into the chip. As heat built up within the chip, the moisture turned to steam and exited the chip leaving behind a sponge‐like network of tunnels which became filled with oil. The transformations occurred within 20 sec. As frying time increased, (1) starch granules with strong birefringence remained on the surface of the chip, (2) starch granules lost birefringence within the chip, and (3) the interior of the chip became smooth and plastic in appearance as protein, starch and lipids interacted to form a continuous phase that hardened upon dehydration.
Criterion for Oil Uptake during Deep‐fat Frying
Authors: PINTHUS ELI J. , WEINBERG PNINA , SAGUY ISRAEL SAM
Published: August 2006

The effect of added powdered cellulose and methyl cellulose on oil uptake during deep‐fat frying of donuts and falafel balls was determined. A new criterion, UR, expressing the oil uptake ratio between the weight of oil uptake and the weight of water removed was introduced. This criterion was valuable in assessing effectiveness of reducing oil uptake during deep‐fat frying. Methocel was significantly more effective than powdered cellulose in reducing oil uptake.
Water and Glycerol as Plasticizers Affect Mechanical and Water Vapor Barrier Properties of an Edible Wheat Gluten Film
Authors: GONTARD NATHALIE , GUILBERT STÉPHANE , CUQ JEAN‐LOUIS
Published: August 2006

Glycerol improved film extensibility but reduced film puncture strength, elasticity, and water vapor barrier properties. The plasticizing effect of water was highly temperature dependent. During hydration of gluten film, a sharp decrease in puncture strength, elasticity, and an increase of extensibility and water vapor transmission rate were observed at 5, 30 and 50°C for respective water contents of 30 (0,8 aw,), 15 (0,7 aw) and 5% (0,4 aw). This was related to disruptive water‐polymer hydrogen bonding and glass‐to‐rubber transition.
Comparison of Predictive Models for Bacterial Spore Population Resources to Sterilization Temperatures
Authors: SAPRU V. , SMERAGE G.H. , TEIXEIRA A. A. , LINDSAY J. A.
Published: August 2006

Comparisons of characteristics of recent models and the conventional model of bacterial spore populations during thermal sterilization showed the conventional model was inadequate for general representation because it lacks activation of dormant spores. New models accounting for activation differed in other assumptions but obviated heat shock of indicator spores required when using the conventional model in validations of thermal sterilization. Comparisons of rate constants and simulated and experimental responses of models of B. stearother‐mophilus spores in constant and dynamic temperatures showed one new model was more general, more accurate and preferred. Arrhenius equations accurately described temperature dependencies of all rate constants of that model.
Toxic Compounds Formed on Prolonged Heating of Citrinin under Watery Conditions
Authors: TRIVEDI ALKA B. , DOI ETSUSHIRO , KITABATAKE NAOFUMI
Published: August 2006

Citrinin was partially decomposed by heating under aqueous conditions at 90°C for > 10 min and a group of degraded compounds (Group I) was detected by TLC. At 100°C and 110°C, citrinin disappeared rapidly, and the cytotoxicity of the samples increased with prolonged heating. At 120°C, citrinin disappeared more rapidly while TLC spots of Group I compounds also diminished upon >20 min heating and a new group of compounds (Group II) appeared. Cytotoxicity decreased rapidly at > 120°C and was eliminated after 10 min at 130°C. Group I appeared to contain toxic compound(s) but Group II did not. Heating citrinin under conditions similar to cooking may cause formation of additional cytotoxic compounds.
Catalysis of Lipid Oxidation by Iron from an Insoluble Fraction of Beef Diaphragm Muscle
Authors: DECKER ERIC A. , CRUM ANDREA D. , SHANTHA N.C. , MORRISSEY PATRICK A
Published: August 2006

An insoluble fraction of beef diaphragm muscle was found to catalyze lipid oxidation in the presence of reducing compounds. Ascorbate (100 μM) catalyzed the formation of thiobarbituric acid reactive substances 3.3, 8.3 and 7.3‐fold more effectively than cysteine, superoxide and NADPH, respectively. Ascorbate/insoluble fraction‐catalyzed lipid oxidation was inhibited bv EDTA, ceruloolasmin, catalase and superoxide dismutase indicating the iivolvemknt of iron, hydrogen peroxide and superoxide anion. Both lipid oxidation and the release of iron from the insoluble fraction increased with increasing pH (5.0–7.0) in the presence of ascorbate. Iron bound to the insoluble components of beef muscle could be involved in catalysis of lipid oxidation.
Sex Determination on Samples of Bovine Meat by Polymerase Chain Reaction
Authors: TAGLIAVINI JAMES , BOLCHI ANGELO , BRACCHI PIER GIOVANNI , OTTONELLO SIMONE
Published: August 2006

A simple method for determining sex on samples of bovine meat is based on the polymerase chain reaction (PCR) amplification of bovine Y chromosome‐specific sequences using total DNA from meat as template. Under optimized PCR conditions, an amplified DNA fragment, with size between 298 bp and 344 bp markers, was detected only in the presence of male meat DNA as template. The procedure, including DNA extraction, PCR amplification and electrophoretic analysis, required about 5 hr and could be carried out starting from fresh or frozen beef. Unambiguous results were obtained in the presence of amounts of template DNA ranging from 0.01 to 100 ng. This procedure has potential application in regulatory analysis to specifically differentiate sex origination of meat samples.
Marbling, Fat Trim and Doneness Effects on Sensory Attributes, Cooking Loss and Composition of Cooked Beef Steaks
Authors: AKINWUNMI I. , THOMPSON L.D. , RAMSEY C.B.
Published: August 2006

Marbling and fat trim level did not significantly affect sensory attributes of steaks. However, steaks became increasingly tougher and less juicy with increased internal end‐point temperature. Cooking losses were greater for steaks with regular trim than those with total trim and increased with degree of doneness. Except for potassium, fat trim levels did not affect mineral content in cooked muscle. Intramuscular fat levels had variable effects on retention of minerals during cooking. Muscle from steaks with slight marbling had higher cholesterol levels than from those with modest marbling, but neither fat trim level nor doneness affected cholesterol content.
Fatty Acid Composition of Goat Organ and Muscle Meat of Alpine and Nubian Breeds
Authors: PARK YOUNG W. , WASHINGTON ANTHONY C.
Published: August 2006

Fatty acid compositions of liver, heart, kidney, Longissimus dorsi (LD) and Biceps femoris (BF) of two goat breeds were evaluated using capillary gas chromatography (GC). Lauric (C12:0) acid was absent from the liver and kidney. All organ samples had significantly (P < 0.01) greater polyunsaturated fatty acids (PUFA) than the LD and BF muscles. The organs also contained significantly (P < 0.01) higher saturated fatty acids (SFA) than the skeletal muscles, whereas the opposite trend occurred for the C18:1 contents. Levels of 14:0, 16:0, and 18:2 acids were related to breed, while those of 14:0, 18:0, 18:1, 18:2, and 20:4 acids were related to tissues. Goat muscle had higher PUFA:SFA ratio than those reported for beef, which may be important in human nutrition.
Drying Temperature and Time Affect Quality of Chinese‐style Sausage Inoculated with Lactic Acid Bacteria
Authors: HUANG CHIA‐CHERNG , LIN CHIN‐WEN
Published: August 2006

Lactobacillus plantarum, Streptococcus thermophilusand a commercial culture (DS‐66) were used as starter culture for manufacturing Chinese‐style sausage. The influence of drying temperature and time on the growth of lactic acid bacteria (LAB) and on changes in quality were determined. After drying the sausage at 370 and 45°C for 12 hr, the population of LAB had increased from an initial 106CFU/g to 108and 107CFU/g, respectively. The pH value was the lowest for the sausage dried at 37°C. Nitrite residuals decreased rapidly with increased drying time. Starter cultures increased the amino nitrogen level and suppressed ammonia nitrogen production.
Low‐fat, High Added Water Bologna from Massaged, Minced Batter
Authors: GREGG L.L. , CLAUS J.R. , HACKNEY C.R. , MARRIOTT N.G.
Published: August 2006

Bolognas were manufactured to produce a high‐fat (30% fat), 10% added water (AW) formulation and three low‐fat treatments which contained 10% fat/30% AW. Lean and fat trim for the low‐fat treatments were blended and minced before massaging intermittently (10 min on/20 min off) for 0, 2.5 and 5.0 hr. Massaging did not affect pH or cook/chill losses but increased batter viscosity. Massaging generally increased purge accumulation, regardless of degree of vacuumization. Sensory and instrumental determinations indicated massaging up to 2.5 hr increased (P<0.05) cohesiveness. In addition, particle definition was decreased. There were no differences (P>0.05) in hardness among low‐fat treatments. Massaging resulted in low‐fat products that were less cohesive, softer, and more juicy than high‐fat bologna.
Internal Temperature and Packaging System Affect Stability of Cooked Chicken Leg Patties during Refrigerated Storage
Authors: ANG C.Y.W. , HUANG Y.W.
Published: August 2006

Internal end‐point temperature (EPT), packaging system and storage time affected chemical stability and microbiological quality of chicken meat. Patties of broiler leg muscle were heated to EPT of 60, 65, 70, 75, 80 or 85°C, packaged in polyethylene bags or vacuum skin packs and stored at 4°C up to 14 days. Microbial total plate counts were less than 10 colony forming units/g at EPT 70°C; with negligible growth during 7 days storage. EPT and packaging method did not affect initial thiobarbituric acid reactive substances (TBARS) but higher EPT accelerated the increases in TBARS values upon storage. Several volatiles including hexanal and pentanal increased with EPT and storage time.
Measuring Lipid Oxidation Volatiles in Meats
Authors: AJUYAH A.O. , FENTON T.W. , HARDIN R.T. , SIM J.S.
Published: August 2006

A relatively simple, low cost vacuum distillation method for trapping and concentrating meat volatiles for identification and quantification by gas chromatography (GC) was developed. The method was used to measure the oxidative stability of cooked chicken meats from birds fed different diets. Volatiles were distilled under vacuum (< 4 mm Hg) and absorbed onto a Sep‐Pak cartridge prior to GC. The method allowed the specific analysis of individual volatile products and total volatiles from lipid oxidation. The analytical data provided similar information to TBA numbers and sensory data relative to effectiveness of antioxidants in the diet for controlling oxidative deterioration of meat.
Egg White Lysozyme Purification by Ultrafiltration and Affinity Chromatography
Authors: CHIANG B. H. , SU C. K. , TSAI G. J. , TSAO G. T.
Published: August 2006

Isolation and purification of lysozyme from hen egg white was studied using a two‐step procedure. The egg white was diluted 5‐ to 9‐fold with sodium phosphate buffer, and then processed by sequential dilution diafiltration using a UF membrane (molecular weight cut‐off 300,000 dalton). The membrane process increased the specific activity of lysozyme 6‐fold, and recovered 96% of lysozyme activity. The permeate from diafiltration was further purified by affinity chromatography using chitin as adsorbent. The second step of the process yielded a product of specific activity of 70,400 units/mg protein. The overall lysozyme recovery was 79%.
Protein Hydrolysis and Quality Deterioration of Refrigerated and Frozen Seafood Due to Obligately Psychrophilic Bacteria
Authors: MAKARIOS‐LAHAM IBRAHIM K. , LEE TUNG‐CHING
Published: August 2006

Two obligately pychrophilic marine Vibrios, MV‐3 and MV‐6, hydrolyzed proteins and deteriorated refrigerated and frozen seafoods (fresh and cooked shrimp, fish, and scallops). Protein hydrolysis was determined after storage at 4°C and ‐20°C, and reported as the percent increase over uninoculated controls stored under the same conditions. When fresh shrimp was inoculated with isolate MV‐3, increases in protein hydrolysis were 19.2% after 2 wk refrigeration and 14.2% after 12 wk frozen storage. Thus, the isolates were capable of hydrolyzing protein and deteriorating quality of fish and shellfish under refrigeration or frozen storage.
Natural Products Inhibit Oxidative Rancidity in Salted Cooked Ground Fish
Authors: RAMANATHAN L. , DAS N.P.
Published: August 2006

The extent of lipid oxidation in salted cooked ground fish treated with several natural products (polyphenols, dried spices and fresh spices) was measured by the production of thiobarbituric acid reactive sub‐stances (TBARS). The fresh spices, ginger and tumeric, were more potent than garlic and onion (at 10% conc) in inhibiting lipid oxidation in salted cooked ground fish. The order of antioxidative potency of the dried spices was: cloves > cinnamon > cumin ∼ black pepper > fennel ∼ foenugreek. The dried spices were more effective antiox‐idants than fresh spices. The polyphenols were the most potent group of natural antioxidants. The order of potency of the polyphenols (0.01% concentration) was: ellagic acid > tannic acid > myricetin > quercetin.
Firmness Retention in Pickled Peppers as Affected by Calcium Chloride, Acetic Acid, and Pasteurization
Authors: FLEMING H. P. , THOMPSON R. L. , McFEETERS R. F.
Published: August 2006

Critical factors influencing firmness retention in pickled peppers were studied. The addition of CaCl, (0.2%, w/v, optimum) to whole, pickled‘Red Cherry’peppers increased firmness retention as determined by a puncture test using an Instron Universal Testing Machine. Pasteurization reduced firmness in the absence, but not in the presence, of added CaCl2. CaCl2 significantly (P ≤0.01) reduced softening during storage of‘Red Cherry’peppers at higher temperatures (36.7, 46.7°C), and resulted in a slight increase in firmness at 26.7°C. CaCI2 did not significantly (P≥ 0.05) improve firmness retention in‘Jala‐peno’peppers, but resulted in greater uniformity of firmness. CaCI, also improved firmness retention in pickled cucumbers. Firmness of unpasteurized peppers and cucumbers was not influenced significantly (P ≥0.05) by acetic acid concentrations of 2, 3 or 4%.
Extruded Potato Peel Functional Properties Affected by Extrusion Conditions
Authors: ARORA ARTI , ZHAO JIANXIN , CAMIRE MARY ELLEN
Published: August 2006

Extrusion cooking of potato peel waste from processing plants to im‐prove food safety affects functional properties of these peels as a high‐fiber ingredient in foods. The effects of barrel temperature (104°C and 143°C) and feed moisture (31, 33.5, and 36% d.b.) on extruder performance and physical and functional properties of peels were studied. Torque and die pressure decreased with barrel temperature; all variables affected melt temperature. Samples were darker at the higher temperature. Expansion, Hunter a, and powder bulk density decreased with both variables. Hydration capacity increased with feed moisture. Extruded peels differed from commercial fiber products in color, but hydration capacity was similar among extruded peels and cereal brans.
Concentration of Phenolic Compounds Change in Storage Brines of Ripe Olives
Authors: BRENES M. , GARCIA P. , DURAN M. C. , GARRIDO A.
Published: August 2006

The effects of cultivar, salt concentration and temperature on changes in phenolic compounds during storage of ripe olives were studied, using a 23 factorial design. The effect of salt was negligible. Higher temperature increased phenols diffusion rate into brines for two cultivars assayed. The cultivars, Hojiblanca and Cacereña varied in poly‐phenol content. Throughout storage there was hydrolysis of glucosides intially in flesh (oleuropein, verbascoside and luteolin 7‐glucoside due to the acidic conditions. This effect caused the content of oleuropein in brines to always be lower than 1.5 mM and resulted in a continous increase in level of hydroxytyrosol
Lowering Phytic Phosphorus by Hydration of Soybeans
Authors: BELEIA A. , THU THAO L.T. , IDA E.I.
Published: August 2006

Response surface methodology (RSM) was used to study the effects of three independent variables at three levels of variation (ratio of liquid/solid, temperature and time of hydration) on the phytic and inorganic phosphorus concentration of hydrated soybeans; Temperature of hydration was the most important factor in lowering phytic phosphorus. Average reduced amount of phytic phosphorus was 26% and maximum reduction was 36.1% for cotvledons soaked at 50°C. Inorganic phosphorus, both in cotyledons and soak water, increased up to 225.8% at 50°C.
Allergenic Reactivity of Various Soybean Products as Determined by RAST Inhibition
Authors: HERIAN ANNE M. , TAYLOR STEVE L. , BUSH ROBERT K.
Published: August 2006

Allergenic reactivity of soybean products (sprouts‐Sp, tempeh‐T, tofu‐To, miso‐M, mold hydrolyzed soy sauce‐MHS, acid‐hydrolyzed soy sauce‐AHS and hydrolyzed vegetable protein‐HVP) was determined using RAST inhibition. All products inhibited binding of serum IgE from a pool of soy‐allergic adults to raw soybean extract bound to microcrystalline cellulose, showing competitive inhibition with increasing protein. M.T. To and MHS showed competitive inhibition only at much higher protein concentrations, suggesting fermentation may alter or desyroy allergenic epitopes. Selectle destruction of ep‐itopes was seen for MHS. To. and nossiblv M and T where inhibition curve slopes were not identical to intact material. Probably protein(s) with antigens common to raw soybean survived during processing of HVP and germination of sprouts. Based on RAST inhibition, these products are potentially hazardous to soybean‐allergic individuals.
Intrinsic Thermal Conductivity of Starch: A Model‐independent Determination
Authors: SAKIYAMA TAKAHARU , HAN SOCKCHONG , KINCAL N. SUSAN , YANO TOSHIMASA
Published: August 2006

Effective thermal conductivities of two‐phase mixtures of potato or soluble starch granules with pure liquids or aqueous solutions (thermal conductivities in the range 0.169–0.602 W.m−1.K−1) were measured at 18.5±2.2°C using the steady state method. Measured values were compared with the thermal conductivities of the liquids and the results indicated a range of 0.38–0.40 W.m−1K−l for intrinsic thermal conductivity. Similar measurements, at temperatures up to 50°C for soluble starch (to assess the temperature dependence of the intrinsic thermal conductivity) indicated no significant change over the range of temperature studied for mixtures with pure liquids.
Chemometrics Assess Quality of Breadmaking Starters
Authors: MARTÍNEZ‐ANAYA M.A. , PITARCH B. , DE BARBER C. BENEDITO
Published: August 2006

Chemometric techniques were used to evaluate 15 wheat doughs containing different starter cultures to establish quality indexes based on objective measures. Correlations were determined among microbial starters, consumer acceptance and anyltical variables, and variables necessary for quality assessment were reduced. In stepwise discriminant analysis six variables were significant (p < 0.95) and used in discriminant functions. Dendograms showed similarities among cases. Strong correlations were found between sensory scores ad some fermentative, biochemical and physical measures. The same variables were significant in formation of clusters by K‐means clustering analysis. In factor analysis, the first three factors, accounting for 70% of variability, related to the same variables. Relationships between over‐all acceptance and other parameters explained differences in sensory evaluation.
Polarity Homogeneity and Structure Affect Water Vapor Permeability of Model Edible Films
Authors: DEBEAUFORT F. , MARTIN‐POLO M. , VOILLEY A.
Published: August 2006

A continuous gravimetric measurement method was perfected to determine with accuracy the water vapor permeability of edible films. Two substances, methylcellulose and paraffin wax, with different physicochemical properties, were used as films. Factors affecting permeability included the polarity of film components, the homogeneity or dispersion of material in the film and the structure which depends on the distribution of paraffin wax in the composite films. The thickness and the Water Vapor Transmission Rate (WVTR) measurement methods resulted in different values for permeability. WVTR increased with hydrophilicity and heterogeneity. Modeling trials con‐cerning water vapor transport indicated the major influence that structure had on permeability. Waxlaminated fiIms had a very high barrier efficiency, comparable with that of synthetic films.
Antibacterial Effects and Cell Morphological Changes in Sfaphylococcus aureus Subjected to Low Ethanol Concentrations
Authors: BALLESTEROS SONIA A. , CHIRIFE JORGE , BOZZINI JUAN P.
Published: August 2006

Ethanol in low concentrations (5–10% weight) affected aerobic growth (at 37°C) of two strains of Stuphylococcus aureus. Growth inhibition in laboratory media was observed with ethanol about 6–7% weight water activities (aw) of ∼0.97. This suggested that the ethanol antibacterial effect was not only from its aw lowering ability. Electron microscopy observations showed intense morphological modifications in cells in broth with 5% to 6.5% ethanol, and clearly indicated that cell wall changes of S. aureus was partly responsible for the antibacterial action of ethanol.
Glassy State in Bacterial Spores Predicted by Polymer Glass‐Transition Theory
Authors: SAPRU V. , LABUZA T. P.
Published: August 2006

Polymer glass‐transition theory was used to gain information about a possible general mechanism to explain the high heat resistance of bacterial spores. In a glassy state the configuration of vital macrom‐olecules and supramolecular assemblies in the spore protoplast would change extremely slowly when heated. The temperature dependence for heat inactivation rates above the glass‐transition temperature was shown to be free‐volume dependent and described by the kinetics commonly observed for glassy polymers. Glass‐transition temperatures for various spores, predicted by nonlinear regression analysis of their heat inactivation rates at different temperatures, increased with increasing heat resistance as expected.
Cryostabilization of Functional Properties of Pre‐Rigor and Post‐rigor Beef by Dextrose Polymer and/or Phosphates
Authors: PARK J.W. , LANIER T.C. , PILKINGTON D.H.
Published: August 2006

Cryostabilization of functional properties of pre‐rigor and post‐rigor beef throughout 5 mo frozen storage was investigated as affected by the addition of 8% neutralized high molecular weight dextrose polymer (polydextrose), alone or in combination with 0.5% phosphates (a 1:l mixture of sodium tripolyphosphate and tetrasodium pyrophos‐phate). Pre‐rigor meat to which polydextrose had been added prior to freezing was nearly equivalent in functional properties after 5 mo frozen storage to fresh, pre‐rigor meat. Addition of the same level of phosphates plus polydextrose to nontreated muscle (control) after 5 mo frozen storage resulted in higher values for most measured indices of functionality. The effect was almost totally attributable to addition of the phosphates. However, addition of phosphate did not appear to increase the protein cryoprotective effect.
Sensory and Textural Characteristics of Restructured Ham Coated with Emulsions of Different Fat Levels
Authors: McKEITH F. K. , BREWER M. S. , OSADJAN P. D. , MATULIS R. J. , BECHTEL P. J.
Published: August 2006

Emulsion‐coated, restructured hams were prepared using emulsions containing 4.2, 6.9,17.3, and 25.4% fat. Ham chunks were emulsion coated, stuffed into 9.8 cm fibrous casings, cooked and sliced. Slices were subjected to visual and sensory evaluation and Instron binding strength evaluation. Emulsion fat content did not affect (P<0.05) sensory characteristics, Instron breaking force or tensile strength. High fat level (25.4%) reduced visual bind uniformity and overall appearance but did not affect other sensory characteristics.
Specific Heat of Selected Fresh Seafood
Authors: RAHMAN MD. SHAFIUR
Published: August 2006

The specific heat of selected fresh seafood (calamari, cuttle, prawn, octopus and squid) measured by method of mixture varied from 3.29 to 3.79 kJ/kg K. A semi‐empirical model based on the additive model, which included an extra term for the fraction of bound water and interaction between the phases, improved specific heat predictions based on composition.
Mg2+ Selectively Isolates Gellan Gum from Dairy Products
Authors: GRAHAM HORACE D.
Published: August 2006

Gellan gum was precipitated from the papain digest of dairy products by 5% MgSO4. The precipitate was collected by centrifugation and washed with 2.5% MgSO4 until the washings were negative to the phenol HaSO4 test. It was dispersed with hot 50% H2SO4 and the amount in the dispersion determined by the H2SO4‐thiourea‐cyste‐ine‐HCl reagent. Recovery from chocolate milk, yogurt, evaporated milk, ice cream, cream cheese, process cheese spread, flan and blue cheese (no oil) dressing ranged from 76–95%. Prior removal of fat and starch was unnecessary. Carrageenan, xanthan gum, alginate, pectin and other hydrocolloids did not interfere.
Heat and Fermentation Effects on Total Nonprotein Nitrogen and Urea in Milk
Authors: SAIDI B. , WARTHESEN J.J.
Published: August 2006

Kinetic analysis was applied to the increase of NPN and the decrease in urea when milk was heated at 80, 100 and 120°C. NPN increase with heat followed zero‐order kinetics with an energy of activation of 17 kcal/mole. Urea losses with heating followed pseudo first‐order kinetics with an energy of activation of 20 kcal/mole. Commercial yogurt and leben fermentation processes were used to determine the effects of fermentation on NPN and urea. Yogurt and leben fermentations increased NPN by 150 mg/kg and 208 mg/L, respectively, but had no effect on urea.
Pasting of Wheat Flour Extrudates Containing Conventional Baking Ingredients
Authors: RYU G.H. , NEUMANN P.E. , WALKER C.E.
Published: August 2006

Pasting properties of extrudates affect product quality and can be controlled by addition of ingredients. We determined the effects of 6 conventional baking ingredients (sucrose, nonfat dry milk (NFDM), dry egg, shortcning, glyceryl monostearate (GMS), and sodium bicarbonate) on pasting properties of wheat flour in extrusions using the Rapid Visco‐Analyser (RVA). Pasting parameters determined included: initial peak, onset, and peak times; peak and breakdown viscosities and differences between them; ascending and descending slopes and the angle between their lines. Sucrose, shortening, and GMS affected pasting properties significantly. GMS had the greatest effects on peak times and viscosity values.
Melt Point of Encapsulated Sodium Bicarbonates: Effect on Refrigerated Batter and Muffins Baked in Conventionai and Microwave Ovens
Authors: DORKO C.L. , PENFIELD M.P.
Published: August 2006

Refrigerated muffin batter containing encapsulated sodium bicarbonates (ESB) differing in encapsulate melt points (EMP) and muffins baked from the batters in conventional and microwave ovens were evaluated, Muffin batter was prepared with ESB of 3 EMP (43, 52 and 60°C) and tested after 1 day (0 wk) and 1, 2, 3, and 4 wk. Batter pH increased from 0 wk to 1 wk. Specific volumes of microwave‐baked muffins containing EMP 43 or 60°C increased with storage and were highest; the EMP 52°C microwave‐baked muffins had the lowest specific volumes. Conventionally baked muffins were darker than microwave‐baked muffini. Panelists evaluated microwave‐baked muffins as flatter than conventionally baked muffins.
Particle Size of Encapsulated Sodium Bicarbonates: Effect on Refrigerated Batter and Muffins Baked in Conventional and Microwave Ovens
Authors: DORKO C. L. , PENFIELD M. P.
Published: August 2006

Refrigerated batter containing encapsulated sodium bicarbonate (ESB) differing in particle size (ESB 1 or powdered, ESB 5 or granular) and muffins baked in conventional and microwave ovens were evaluated. Batter was stored in glass jars at 0–1°C and tested after 1 day and 1, 2, 3, and 4 wk. Batter pH increased from 1 day to 1 wk. Microwave‐baked muffins were evaluated by sensory panelists as flatter than conventionally baked muffins. All baked muffins with ESB 1 had greater specific volumes than those with ESB 5. Conventionally baked muffins had lower Hunter L values than microwave‐baked regardless of particle size which agreed with sensory evaluation.
Dihydrocapsaicin Oxidation by Capsicum annuum (var. annuum) Peroxidase
Authors: BERNAL MARÍA A. , CALDERÓN ANTONIO A. , PEDREÑO MARÍA A. , MUÑOZ ROMUALDO , BARCELÓ A. ROS , DE CÁCERES F. MERINO
Published: August 2006

Oxidation of dihydrocapsaicin (8‐methyl‐N‐vanillyl‐6‐nonanamide) by peroxidase (EC 1.11.1.7) from Capsicum annuum var. annuum fruits yielded one absorbent oxidation product with E262= 4.7 103 M−1 cm−1. Dependence of oxidation rate on dihydrocapsaicin and H2O2 concentrations revealed Michaelis‐Menten type kinetics with inhibition at high substrate concentrations and optimal pH near 6.0. Dihydrocapsaicin was oxidized by pepper peroxidase, and participation of peroxidase in capsaicinoid metabolism of pepper fruits should be taken into account.
Microbial Growth Estimation in Liquid Media Exposed to Temperature Fluctuations
Authors: LI KEN‐YUON , TORRES J. ANTONIO
Published: August 2006

Comparisons of linear, square root and Arrhenius specific growth rate‐temperature models showed no clear overall preference. At low aw and refrigeration temperature, the linear model was satisfactory for Brochothrix thermosphacta and Pseudomonas fluorescens. A linear relationship between (specific growth rate)−1 and lag phase was observed for these two psychrotrophs. The R2 for B. thermosphacta in 3% (aw= 0.968), 6% (aw= 0.950), and 9% NaCl (aw= 0.943) media was 0.865, 0.946 and 0.994, respectively. In 8% (aw= 0.973) and 20% (aw= 0.948) glycerol media, the R2 was 0.998 and 0.999, respectively. R2 for P. fluorescens growth in NaCl (3 or 4%) or glycerol (10 or 20%) media was >0.99. A cumulative growth adaptation function successfully estimated microbial growth at fluctuating temperatures.
Kinetics of Clostridium sporogenes PA3679 Spore Destruction Using Computer‐Controlled Thermoresistometer
Authors: RODRIGO M. , MARTINEZ A. , SANCHEZ T. , PERIS M.J. , SAFON J.
Published: August 2006

A modified version of a computer‐controlled thermoresistometer was used, with and without micropurge, to study the inactivation kinetics of Clostridium sporogenes PA 3679 spore destruction between 121–143°C in phosphate buffer (pH 7) and in mushroom extract acidified with citric acid. A shorter temperature come up time was observed with micropurge. The thermal death time (TDT) curve for spores in phosphate buffer with micropurge followed a straight line (z = 9.5°C). Without micropurge the curve could be described by two lines with z = 10.0 °C for temperatures up to 132.5 °C and z = 18.3 °C for higher temperatures. The spore heat resistance in mushroom extract was lower than in phosphate buffer. DT. values decreased exponentially as temperature increased, but acidification did not reduce thermal resistance at high temperatures.
Non‐enzymatic Browning and Fluorescence Development in a (E)‐4,5‐Epoxy‐(E)‐2‐heptenal/Lysine Model System
Authors: HIDALGO FRANCISCO J. , ZAMORA ROSARIO
Published: August 2006

As a model system for studying oxidized lipid/protein browning, the reaction between (E)‐4,5‐epoxy‐(E)‐2‐heptenal (a secondary oxidation product of ω‐3 pentaenoic acids) and lysine was studied. CIELAB L*a*b* and fluorescence followed zero‐order kinetics, and were always correlated, as a function of time, pH, temperature and epoxy‐aldehyde/lysine ratio, suggesting parallel reactions for producing brown macromolecular pigments and fluorescent products. Activation energy, according to the Arrhenius equation, was 66.5 and SOKJ/mol for color difference and fluorescence intensity, respectively. This model system may help understand the non‐enzymatic browning produced by lipids.
Anaerobic Microbiology of Fresh Beef Packaged Under Modified Atmosphere or Vacuum
Authors: VENUGOPAL RAVEENDRAN J. , INGHAM STEVEN C. , McCURDY ALAN R. , JONES GRAHAM A.
Published: August 2006

Beef was packaged under CO2 containing < 500 ppm O2 (MAP), vacuum, or air and stored at 0, 2, or 4°C. Samples were analyzed weekly for bacterial numbers using anaerobic plate count (pre‐reduced medium and anaerobic chamber), ‐aerobic plate count, and anaerobic jar plate count (MAP samples only) methods. For both MAP and vacuum packaged samples, the anaerobic plate count was consistently greater than the aerobic plate count and for MAP samples the anaerobic plate count was consistently higher than the anaerobic jar plate count. Differences between plating methods were most frequent during the latter third of 0 and 2°C storage. Anaerobic isolates from MAP samples were most often lactic acid cocci and staphylococci. No clostridia were isolated from any of the treatments.
Assay and Storage Conditions Affect Yield of Salt Soluble Protein from Muscle
Authors: LAN Y.H. , NOVAKOFSKI J. , CARR T.R. , McKEITH F.K.
Published: August 2006

Pork and beef muscles were used to evaluate assay and storage condition effects on yields of salt soluble protein (SSP). Assay conditions included pH (5.5, 6.0 or 6.5), extraction volume (6, 9, 12 or 15 X sample weight), homogenization time (30, 60, 90 or 120 set) and centrifugal force (2500, 4000 or 5500 ×g). Storage conditions included postmortem aging (4°C for 0, 7 or 14 days) and freezing conditions (rapid freezing, slow freezing, and freezing‐thawing‐freezing). Highest yield of SSP was obtained using pH 6.0, extraction volume 15 X sample weight, centrifugation at 4000 ×g and homogenization time 90 to 120 set for both pork and beef. Freezing conditions did not affect measurement of SSP. Aging beef for 7 and 14 days postmortem reduced the yield of SSP; however, such differences were not observed for pork.
Sodium Lactate/Sodium Chloride Effects on Sensory Characteristics and Shelf‐Life of Fresh Ground Pork
Authors: O'CONNOR PHILIP L. , BREWER M. SUSAN , MCKEITH FLOYD K. , NOVAKOFSKI JAN E. , CARR TOM R.
Published: August 2006

Fresh ground pork was formulated with sodium lactate (SL) (0, 1.5 or 3%) and sodium chloride (0, 0.5, 1, l.5, 2, 2.5 or 3%) to evaluate effects on sensory characteristics. Aerobic plate count (APC) over retail storage (25 days) was evaluated on samples rated in the mid‐range (±0.5 S.D. of mean) of salty flavor intensity (SI) by a trained sensory panel. SL increased (P<0.05) SI and juiciness, and enhanced ground pork flavor. Sodium added as SL was less perceptible as “salty” than that added as NaCl. SL significantly reduced (P<0.05) APC; based on spoilage level of 106 CFU/g SL extended shelf‐life (3% SL) by about 12 days compared to controls.
Chlorine Uptake by Chicken Frankfurters Immersed in Chlorinated Water
Authors: TSAI LEE‐SHIN , RANDALL VIRGINIA G. , SCHADE JOHN E.
Published: August 2006

Chicken frankfurters, with and without the processing casing wrapped on the outside, were immersed in water containing 1.1–11.3 mM hypochlorite for 1, 4 and 24 hr. Casing retarded but did not prevent chlorine uptake which increased with increasing hypochlorite concentration of immersion solution and with increasing immersion time. For frankfurters with casing, the uptake of chlorine by a 45g frankfurter immersed for 1 hr in 2.8 or 11.3 mM hypochlorite solutions was 18 μmoles and 72 μmoles, respectively. Immersed for 24 hr, the uptake was 99 μmoles and 268 μmoles, respectively. The rate of chlorine uptake increased with concentration of chlorine in water but decreased rapidly with time.
Phase Equilibria and Distribution Coefficients of δ‐Lactones in Supercritical Carbon Dioxide
Authors: RIZVI SYED S. H. , YU ZER‐RAN , BHASKAR AJAY , ROSENBERRY LORRAINE
Published: August 2006

A static method was used to measure the solubilities and distribution coefficients of δ‐lactones (pure), inherent (natural levels) δ‐lactones of anhydrous milk fat (AMF) and fortified (added) δ‐lactones in AMF in supercritical carbon dioxide (SC‐CO2) at 40°C with pressures of 5–30 MPa. At 40°C distribution coefficients of δ‐lactones increased with pressure and exhibited molecular weight‐dependency. Using experimental data, a mathematical model based on thermodynamic equilibria and material balance was developed and used to predict the distribution of inherent δ‐lactones of AMF in a continuous SC‐CO2 extraction system. At 24.1 MPa/40°C column conditions, AMF was separated into a raffinate and 5 fractions. Predicted δ‐lactones distribution coefficients in the raffinate and extract were in good agreement with experimental data.
Heat Inactivation of Native Plasminogen Activators in Bovine Milk
Authors: LU DONGJIN D. , NIELSEN S. SUZANNE
Published: August 2006

Inactivation of plasminogen activators appeared to follow first‐order kinetics in the temperature range tested. The Arrhenius plot was linear (correlation coefficient 0.990). The Arrhenius equation for heat inactivation was deduced, from which the rate of inactivation at any temperature in the range 60–140°C could be calculated. The decimal reduction time (D‐value) was 109 min at 70°C and 32 set at 140°C. This indicated that native plasminogen activators in bovine milk are not affected by pasteurization, and to a large extent are not inactivated by UHT dairy processing conditions.
Fractal Analysis to Characterize Ruggedness Changes in Tapped Agglomerated Food Powders
Authors: BARLElTA BLAS J. , BARBOSA‐CÁOVAS GUSTAVO V.
Published: August 2006

Samples of commercial instant coffee and instant skim milk were exposed to attrition in a tap density tester. Digital images of the projected outlines of individual particles were obtained and the Fractal dimension of their profiles was computed with three different algorithms. Results show that the mean apparent Fractal value of the agglomerates varied with the number of tappings.
Microcentrifuge‐Based Method for Measuring Water‐Holding of Protein Gels
Authors: KOCHER P.N. , FOEGEDING E.A.
Published: August 2006

A method developed to measure water‐holding properties of protein gels provides high precision and expanded analysis. A cylindrical gel sample was placed in an inner cell (which at its base contained a filter membrane) of a commercial microfiltration unit. The unit was then spun in a horizontal rotor microcentrifuge. Rates of water loss and degree of compression were determined. The rate of water loss could be modeled as the summation of two exponential decay functions. Degree of compression correlated with held‐water. Gel rehydration ability and microstructure were used to study effects of centrifugal compression on gel structure.
Modified Atmosphere Packaging Protects Market Quality in Broccoli Spears Under Ambient Temperature Storage
Authors: BARTH M.M. , KERBEL E.L. , BROUSSARD S. , SCHMIDT S.J.
Published: August 2006

Broccoli spears were packaged using a semipermeable polymeric film and stored 96 hr at 20°C. CO2 and O2 concentrations within the packages equilibrated to about 9 and 3%, respectively. Relative to non‐packaged spears, ascorbic acid, chlorophyll and moisture retention were greater; and peroxidase activity was lower in packaged broccoli. No differences were found in total aerobic microbial population growth or Instron shear values between packaged and control spears.
Control of Enzymatic Browning in Pre‐peeled Potatoes by Surface Digestion
Authors: SAPERS G.M. , MILLER R.L.
Published: August 2006

Feasibility of lye digestion to remove surface tissues from peeled potatoes prior to treatment with browning inhibitors to extend shelf‐life was investigated. Russet and round‐white potatoes were digested in 14–20% NaOH at 35–55°C for 1–13 min. After removal of digested tissue, tubers were treated with ascorbic acid‐based browning inhibitor. Browning was measured by tristimulus calorimetry. Digestion extended shelf‐life of high pressure steam‐ and abrasion‐peeled potatoes to 13–15 days at 4°C, compared to 3–11 days for undigested controls. Digestion resulted in weight losses of 12–26%, depending on treatment conditions. Lye digestion in conjunction with conventional browning inhibitors represents a viable alternative to sulfiting pre‐peeled potatoes.
Edible Films and Coatings from Soy Protein
Authors: BRANDENBURG A.H. , WELLER C.L. , TESTIN R.F.
Published: August 2006

A method was developed by which films could be prepared from commercial isolated soy protein (ISP). ISP was treated with alkali (ATISP) to alter film orooerties. Water vapor oermeability (WVP). oxygen‘permeability (O2P), tensile strength (TS), percent elongatidn (%E), and appearance of ISP and ATISP were compared. Alkali treatment had no effect on WVP. O2P, and TS, gave hieher %E, and improved film appearance. Films properties were also compared at pH 6, 8, 10, and 12. In general, pH 6 gave higher WVP and O2P and lower TS and %E; while higher pH gave lower WVP and O2P and higher TS and %E. ATISP films could not be produced at pH 6. Film appearance generally improved with increased pH.
Production and Food Applications of the Red Pigments of Monascus ruber
Authors: FABRE C. E. , SANTERRE A. L. , LORET M. O. , BABERIAN R. , PAREILLEUX A. , GOMA G. , BLANC P.J.
Published: August 2006

Following our investigations on food additive production through fermentation, we studied properties of red pigments secreted by Monascus ruber in submerged culture, using ethanol and glutamate as carbon and nitrogen sources. After extraction and purification, these colorants were suspended in water for evaluation. The stability of the extract was tested both in solution and when incorporated into meat products (sausage and pâté). The pigments added to sausage or pate remained stable when stored for 3 mo at 4°C; their stability was between 92 and 98%. Sensory tests revealed that Monascus pigments could replace some traditional food additives such as nitrite salts or cochineal.
Apple Cultivar Variations in Response to Heat Treatment and Minimal Processing
Authors: KIM D. M. , SMITH N. L. , LEE C. Y.
Published: August 2006

Eleven apple cultivars were subjected to heat treatments at various times and temperatures. Susceptibility to browning during heat treatment and after heat treatment was evaluated. Changes in firmness, respiration rate, soluble solids and acidity of slices prepared with heat treated apples were measured. Incidence of browning was dependent upon cultivar and heating temperature; Liberty, Monroe, RI Greening and Rome were very susceptive, while McIntosh, NY 674 and Empire were less susceptive. Golden Delicious and Delicious showed relative strong tolerance to heat. Apples that received heat treatment at 45°C produced slices with less browning and firmer texture compared to non‐treated apples. The positive effect of heat treatment might help produce high quality minimum processed fruits.
Quality of Minimally Processed Apple Slices from Selected Cultivars
Authors: KIM D.M. , SMITH N.L. , LEE C.Y.
Published: August 2006

Twelve cultivars were prepared as slices and stored 12 days at 2°C. Changes in respiration and quality factors were compared. Initial respiration rates among cultivars varied from 3.5 mL CO2/kg/hr in Delicious to 7.6 mL CO2/kg/hr in Monroe and decreased rapidly during the first 3 days. Idared, McIntosh, Delicious, and Rome showed relatively low respiration throughout storage. Firmness of slices during storage decreased gradually for 7 days and more rapidly thereafter. Empire, Golden Delicious, and Idared apples showed minimum changes in firmness. Change in color of slices was rapid during the first 3 days. Cortland. Emuire. Golden Delicious. New York 674. and Delicious showed least browning. Titratable acidity, pH, soluble solids, and weight changes during storage were small and varied by cultivar. NY674, Cortland, Golden Delicious, Empire, and Delicious showed more desirable attributes for minimal processing.
Optimization of Carrot Juice Color and Cloud Stability
Authors: SIMS C.A. , BALABAN M.O. , MAlTHEWS R.F.
Published: August 2006

Investigations were conducted on the effects of heating, acidification, and enzyme treatment on carrot juice color and cloud stability. Heating whole carrots to 93°C prior to milling and pressing improved juice color, but reduced juice yield compared to heating milled carrots to 93°C. Juice color was improved by acidification of milled carrots to pH 5 or 4 with citric acid prior to pressing. Juice from carrots heated before milling clarified quickly if not acidified before pressing. Acidification after juice extraction did not stabilize cloud. A commercial pectinase/hemicellulase preparation improved juice color, but not juice yield. Only 20% of potential β‐carotene was extracted from carrots during pressing, and β‐carotene was extracted to a greater extent than α‐carotene.
Droplet Size and Emulsifier Type Affect Crystallization and Melting of Hydrocarbon‐in‐Water Emulsions
Authors: McCLEMENTS D.J. , DUNGAN S.R. , GERMAN J.B. , SIMONEAU C. , KINSELLA J.E.
Published: August 2006

Differential scanning calorimetry was used to monitor crystallization and melting of 20 wt% n‐hexadecane oil‐in‐water emulsions. The temperature at which droplet crystallization occurred depended on type of emulsifier used to stabilize the droplets: sodium caseinate, whey protein isolate, Tween 20. 40. 60 and 80 or sodium dodecyl sulfate. Emulsifiers with hydrocarbon; ails close in structure to n‐hexadecane promdted crystallization at higher temperatures, which suggested that emulsifier molecules at the interface acted as nucleation sites for oil. Smaller droplets crystallized at a slower rate than larger droplets. Droplet size and emulsifier type had no appreciable effect on melting behavior of the droplets.
Volatile Retention in Microwave Freeze‐Dried Model Foods
Authors: CHEN S.‐D. , OFOLI R.Y. , SCOTT E.P. , ASMUSSEN J.
Published: August 2006

Pregelatinized corn starch solutions (8% solids) were mixed with 500 ppm each of 1‐hexanol, 1‐decanol and D‐limonene, and subjected to three treatments: control or null treatment, addition of 4%β‐cyclodextrin, and addition of 4% sucrose. Samples were frozen at −15°C, −60°C or −198°C, and freeze‐dried at a microwave power of 10W and a cavity pressure of 1 or 2 torr. Results showed that sample composition was significant in both drying rate and volatile retention. Samples containing β‐cyclodextrin had higher levels of volatile retention than other treatments, probably due to inclusion complex formation and shorter drying times. In general, samples frozen at −15°C had higher levels of volatile retention. Freeze‐drying of samples at 1 torr resulted in higher final moisture contents than at 2 torr, but no appreciable differences in volatiles.
Volatile Components in Blue Crab (Callinectes sapidus) Meat and Processing By‐Product
Authors: CHUNG H.Y. , CADWALLADER K.R.
Published: August 2006

Volatile components in fresh‐picked blue crabmeat and processing byproduct were compared by simultaneous steam distillation‐solvent extraction/gas chromatography/mass spectrometry (SDE/GC/MS). Compounds were identified in crabmeat (771 and by‐product (80) of which 58 were common to both. Some compounds 154) were identified for the first time in crab. Trimethylamine, four alkanes (C15–C17, C19), and indole were highest (> 50 ng/g)) in crabmeat, while trimethylamine, carbon disulfide, dimethyltrisulfide, two alkanes (C15 and C17), geranylacetone, and 1–dodecanol were highest in by‐product. Of compounds from both samples, 23 were higher in by‐product and 7 were higher in the meat. Crab processing by‐product may be a good source for volatile flavor recovery.