bluuebunny/crossref_metadata_2025 huggingface dataset:
Salt‐Induced, Low‐Temperature Setting of Antarctic Fish Muscle Proteins
Authors: TORLEY P.J. , INGRAM J. , YOUNG O.A. , MEYER‐ROCHOW V.B.
Published: August 2006

Freshly prepared salted pastes (2.5%, w/w NaCl) of muscle tissue of the Antarctic fishes Pagothenia borchgrevinki (white muscle) and Dissostichus mawsoni (red and white muscle) rapidly formed cold‐set gels. Set times were minutes rather than the hours required to cold‐set salted pastes of fish from cold‐ temperate waters. Cold‐setting was related to habitat temperature and the stability of fish muscle myosin, the protein responsible for gel formation.
Effect of Natural Fermentation of Yams (Discorea rotundata) on Characteristics of Processed Flour
Authors: ACHI O. K.
Published: August 2006

The effects of natural fermentation on chemical and physical composition of tubers (Dioscorea rotundata) for flour production were studied. A fission yeast isolated from palmwine was evaluated as inoculum for fermenting yam samples. Tubers were blanched (10 and 20 min at 70°C) before fermentation for 96 hr at 30°C. Acid production and pH changes varied with time and were influenced by availability of fermentable sugars. Fermented products, including samples inoculated with yeasts, had higher protein values. Blanching and fermentation improved color and texture, producing flours with acceptable sensory qualities after 48 hr. Fermentation offers potential for preservation and improvement in quality of yam flour.
Color and Its Stability in Restructured Beef Steaks during Frozen Storage: Effects of Various Binders
Authors: CHEN C.M. , TROUT G.R.
Published: August 2006

Color and its stability were evaluated in restructured steaks made with various binders (calcium alginate, crude myosin extract, whey protein concentrate, wheat gluten, soy isolate or surimi) vs controls (intact ribeye muscle, restructured steaks with no additives or with NaCl and sodium tripolyphosphate). Steaks made with various binders showed similar effects on initial surface metmyoglobin concentration and sensory color attributes, except steaks made with calcium alginate or soy isolate protein. During 12‐wk frozen storage, steaks made with various binders (except soy protein isolate) had similar color stabilities.
Processing Ingredients Affecting Oxidative and Textural Stability of Restructured Beef Roasts
Authors: ARGANOSA G.C. , GODBER J.S. , TANCHOTIKUL U. , McMILLIN K.W. , SHAO K.P.
Published: August 2006

Restructured beef roasts containing 0.3% sodium tripolyphosphate (STP) and 1% soy protein isolate (SPI); or STP only; or SPI only; or no STP or SPI were cooked at 70 or 100°C to an internal temperature of 65°C, then stored at 4°C for 0 and 3 days. In control roasts, the higher cooking temperature resulted in higher (p ≤ 0.05) TBA values. STP and SPI inhibited oxidation but the effect was not detected sensorially. Significant interactions (p ≤ 0.05) indicated that STP was more effective at higher cooking temperatures and SPI at lower temperatures. Total moisture of the cooked product was significantly greater with STP but no differences in juiciness and tenderness were detected sensorially.
Efficacy of Pork Loin as a Source of Zinc and Effect of Added Cysteine on Zinc Bioavailability
Authors: HORTIN AUDRA E. , BECHTEL PETER J. , BAKER DAVID H.
Published: August 2006

Based upon Zn uptake in chick tibia, Zn in raw and cooked pork loin was about 40% more bioavailable than that in ZnSO4‐H2O. Neither roasting nor braising affected Zn bioavailability in the loin preparations. Adding 0.40% cysteine to diets containing ZnSO4 improved Zn bioavailability by 73%. Pork loin is an excellent source of bioavailable Zn, and SH‐containing compounds such as cysteine and glutathione that are present in meat may contribute to enhanced gut absorption of meat‐source Zn.
Emulsifying Salts Influence on Characteristics of Cheese Analogs from Calcium Caseinate
Authors: CAVALIER‐SALOU C. , CHEFTEL J.C.
Published: August 2006

Cheese analogs were prepared from calcium caseinate, butter oil and emulsifying sodium salts (ES). Increasing ES levels gave cheese analogs with higher pH, degree of casein dissociation and degree of fat emulsification than the control without ES. Firmness of cheese analogs first increased, then decreased when the ES level was increased from 1 to 3%. Effects depended on the degree of polymerization of phosphate salts. Sodium citrate (>1%) or Na2HPO4 (>2%) made cheese analogs more able to melt upon reheating. Melting ability correlated with high pH, soft texture, high degree of casein dissociation and low degree of fat emulsification.
Average NaCl Concentration in Cheese for Different Volume Ratios of Brine and Solid during Salting
Authors: ZORRILLA SUSANA E. , RUBIOLO AMELIA C.
Published: August 2006

Fick's second law for unsteady‐state, one‐dimensional diffusion in solid media from a well stirred solution of limited volume was used to develop mathematical equations for modeling the mass transfer of NaCl in cheeses during salting. A computational method was employed to solve the equations and analyze the suitable conditions for salt penetration in finite cylindrical cheeses. Various volume ratios of solution and solid were considered to determine the variation of NaCl concentration in cheeses. Experimental results were predicted by the proposed mathematical model with less than 10% error.
Breadfruit Chips: Preparation, Stability and Acceptability
Authors: BATES R. P. , GRAHAM H. D. , MATTHEWS R. F. , CLOS L. R.
Published: August 2006

Mature breadfruit, sliced to 1.25 mm, fried in soy oil at 165°C and salted to 1.5% produced a stable, crisp chip with lipid stability comparable to potato chips. Partial air drying prior to frying reduced oil absorption from 42% to 26%. Sensory evaluations showed the product to be as acceptable as commercial plantain or potato chips. In view of the extreme perishability and high postharvest losses of breadfruit, chip production represents a useful value‐adding preservation method meriting consideration in breadfruit producing regions.
Juice Extraction Process and Apple Cultivar Influences on Juice Properties
Authors: CLIFF M. , DEVER M. C. , GAYTON R.
Published: August 2006

Effects of several processing methods (oxidative, nonoxidative, diffusion extraction, enzyme liquefaction) on varietal apple juice character was examined. Analytical evaluations included titratable acidity, soluble solids, pH, phenol, suspended solids, turbidity, Hunterlab color, organic acids and sugars and showed definite extraction process and cultivar differences. Sensory evaluation identified eight attributes, color, clarity, fruity aroma, oxidized, fruity flavor, sweet, sour, astringent, as significant factors in characterizing differences among the juices. Canonical discriminant analyses (CDA) of analytical data showed correct allocation of all juices to both process type and variety. CDA of sensory data, revealed a significant separation of processes but not all cultivars.
Pectin Concentration, Molecular Weight and Degree of Esterification: Influence on Volatile Composition and Sensory Characteristics of Strawberry Jam
Authors: GUICHARD E. , ISSANCHOU S. , DESCOURVIERES A. , ETIEVANT P.
Published: August 2006

Composition of headspace, consistency, taste and flavor characteristics were determined in jams made with different pectins. At usual concentrations, high methoxylated pectin induced an undesirable modification of typical flavor and intensity of flavor and taste, whereas low methoxylated pectin induced few alterations. At fixed concentration and molecular weight, a decrease in degree of esterification produced a significant decrease in consistency and noticeable modifications of the flavor perception and headspace composition, but no taste alteration. Mechanical reduction of pectin molecular weight significantly modified only the consistency.
Water and Molecular Weight Effects on Glass Transitions in Amorphous Carbohydrates and Carbohydrate Solutions
Authors: ROOS YRJÖ , KAREL MARCUS
Published: August 2006

The effects of water, freeze‐concentration and effective molecular weight (Me) on glass transition (Tg) of maltose and maltodextrins were studied, and methods to predict Tgwere used to establish state diagrams. Tgof maximally freeze‐concentrated solutes (T′g) and onset of ice melting (T′m) increased with Me, and for high molecular weight polysaccharides T′gand T′mwere predicted to have the same temperature value. Ice formation at T′g<T < T′mwas time dependent. Unfrozen water in maximally freeze‐concentrated matrices was about 20% independently of Me. The state diagrams can be used to evaluate physical state of frozen and dehydrated foods.
Color Development in a Model System During Frying: Role of Individual Amino Acids and Sugars
Authors: ROE M.A. , FAULKS R.M.
Published: August 2006

The color of fried potato products is limited by reducing sugars, but can be affected by free amino acids. Filter paper discs saturated with solutions of amino acids in combination with glucose, fructose and sucrose were fried in oil to investigate color formation. Four phases of color development were identified; equilibrium, lag, rapid and slow phase, corresponding to the water content of the system. Lysine, 7‐aminobutyric acid and glycine produced most color and glutamic acid least. Fry color of glucose and fructose systems was very similar, but sucrose systems produced less color. Glucose and fructose systems were not affected by pH changes, but there was a slight effect on sucrose systems.
Heat Resistance of Salmonella typhimurium and Listeria monocytogenes in Sucrose Solutions of Various Water Activities
Authors: SUMNER S.S. , SANDROS T.M. , HARMON M.C. , SCOTT V.N. , BERNARD D.T.
Published: August 2006

The heat resistance of Salmonella typhimurium was determined in sucrose solutions with aw ranging from 0.98–0.83. The D65.6oc ranged from 0.29–40.2 min (> 100‐fold increase), with z value 6.5–7.7°C. S. typhimurium was also heated in four chocolate syrups purchased at retail. The D65.6oC ranged from 1.2–3.2 min while the aw of the syrups ranged from 0.75–0.84. The heat resistance of Listeria monocytogenes was determined in sucrose solutions with aw ranging from 0.98–0.90. The D65.6oC value shifted from 0.36–3.8 min (10‐fold increase); the z value ranged from 7.6–12.9°C.
Freezing Effects on Quality, Bacteriology and Retail‐Case Life of Pork
Authors: GREER G. GORDON , MURRAY AUSTIN C.
Published: August 2006

Freezing effects (−30°C, 90 days) on objective measures of muscle quality, bacterial growth and retail case life of thawed pale, soft, exudative, normal and dark, firm, dry pork were determined. Small but significant interactions (P lt; 0.05) did not interfere with interpretation of quality group and storage treatment effects. Frozen/thawed loin chops had slightly but significantly (P < 0.05) higher pH, less expressible juice, more soluble protein and darker color than fresh pork. The lag phase of bacterial growth was shorter in frozen/thawed pork, while the generation time was unaffected (P > 0.05). Freezing/ thawing significantly (P < 0.05) reduced case life due to appearance of chops but did not affect time for spoilage odors to develop.
Soy Protein and Oil Effects on Chemical, Physical and Microbial Stability of Lean Ground Beef Patties
Authors: LIU M.N. , HUFFMAN D.L , EGBERT W.R. , McCASKEY T.A. , LIU C.W.
Published: August 2006

Effects of isolated soy protein (ISP), frozen, textured isolated soy protein (FTISP), soybean oil (SO), and hydrogenated soybean oil (HSO) addition on chemical, color, sensory, and microbial stability of lean (>90%) ground beef patties (LGBP) were evaluated. Soy oil was incorporated as an emulsion (SE). Nine treatments, including two all beef controls (20 and 10% fat), were formulated to contain combinations of SE, HSO and FTISP. Sensory panelists found LGBP with 25% FTISP (10% fat from beef) to have as intense beef flavor (P>0.05) as all beef controls. Lipid oxidation and pigment discoloration rates were slowed by fat adjustment to 10% with SO and/or HSO. Soy had no effect (P>0.05) on microbial stability.
Effects of Ultrasound Treatment on the Properties of Chymosin
Authors: KIM S. M. , ZAYAS J. F.
Published: August 2006

When chymosin was extracted by ultrasound curd tension and syneresis were significantly lower for Berridge substrate coagulated by the ultrasound‐treated chymosin than by the control. Experimental chymosin had a shorter induction period and was more heat‐sensitive than the control. Activation energy of chymosin obtained by ultrasound treatment was significantly lower than that of the control. Ultrasound treatment did not significantly change the chromatographic patterns of chymosin. Only two distinct enzymatically active proteins were observed with DEAE‐cellulose chromatography. Electrophoretic properties were similar for chymosins obtained by ultrasound and control methods.
“Degree of Elasticity” Determination in Solid Foods
Authors: KALETUNC G. , NORMAND M.D. , JOHNSON E.A. , PELEG M.
Published: August 2006

Specimens of a variety of foods (banana, cheese, frankfurter, jelly candy, marshmallow, and potato) were subjected to four compression‐decompression cycles at two prefailure deformation levels (12.5–15 and 20–25%). Total and percent recoverable work in each cycle were determined using a universal testing machine interfaced with a computer. The magnitude of recoverable work, its strain dependency and response to successive cycles were characteristic of each material. Percent recoverable work was unrelated, however, to strength (stress at failure), deformability, and stiffness. The general level of recoverable work was about 60–80% of total work in the materials commonly considered “elastic” and 20–50% in those known as “plastic.”
Instrument for Nondestructive Texture Measurement of Raw Atlantic Cod (Gadus Morhua) Fillets
Authors: BOTTA J.R.
Published: August 2006

A portable instrument was developed to rapidly and objectively determine texture (firmness and resilience) of raw Atlantic cod (Gadus morhua) fillets. A controlled study determined the texture of raw fillets from 774 cod, caught at three different times of year. Compared to texture grades of fillets assessed by trained and experienced Fish Inspection Officers, this instrument was a dependable method of rapidly determined texture of raw fillets.
Color Stability of Rainbow Trout Fillets during Frozen Storage
Authors: NO HONG K. , STOREBAKKEN TROND
Published: August 2006

The effects of frozen storage (3 and 6 months at −20 and −80°C) on stability of carotenoids and color [CIE, (1976) L*a*b* and H(°)ab] in vacuum‐packed fillets of rainbow trout were studied in a paired‐sample experiment. The trout were fed diets containing astaxanthin or canthaxanthin at different water salinities and temperatures. Carotenoids in the flesh were stable (up to 5% loss) for 6 months at −20 or −80°C, regardless of carotenoid sources and rearing conditions. Frozen storage resulted in increased L* (lightness), a* (redness) and b* (yellowness), and decreased H(°)ab (hue) values. Color characteristics from different parts of the fillet differed significantly.
Native and Succinylated Sunflower Proteins Use in Bread Baking
Authors: YUE P. , HETTIARACHCHY N. , D'APPOLONIA B. L.
Published: August 2006

Mixing and baking properties were investigated on blends of Hard Red Spring wheat flour/chlorogenic acid‐free native and succinylated sunflower protein concentrate and isolate. Dough properties were studied using a Brabender Farinograph and Extensigraph. Loaves were prepared from the various blends using the straight dough procedure and evaluated for volume, external score, crumb color, grain and texture. Loaves prepared from the 5% blends of native proteins were acceptable. However, 10 and 15% blends had a detrimental effect and potassium bromate did not improve bread quality. Loaves with 5 and 10% blends of succinylated proteins had over‐fermented characteristics. Reduced fermentation times did not improve bread quality at the 5% level but improved volume at the 10% level.
Twin‐Screw Extrusion Texturization of Acid and Alkali Denatured Soy Proteins
Authors: DAHL S.R. , VILLOTA R.
Published: August 2006

Effect of pH on functional characteristics of soy protein was investigated by modifying soy flour through acid (HCl) or alkali (NaOH) addition. Acid‐ and alkali‐treated proteins were evaluated and texturized by twin‐screw extrusion. Products were analyzed by rheological, functional, and ultrastructural methods. Acid‐modified texturized protein had little expansion, increased peak force, increased work of shearing, and a nonoriented fiber arrangement. Slightly alkaline extrudates had increased rehydration but poorer texture. Stronger alkaline treatment resulted in denser products with high peak force measurements, which disintegrated when extrudates were rehydrated. The physicochemical state of soy protein, particularly conformation and protein‐water interactions as affected by pH, may influence expansion of textured products and development of plexilamellar structure.
Osmotic Concentration of Green Beans Prior to Freezing
Authors: BISWAL R. N. , BOZORGMEHR K. , TOMPKINS F. D. , LIU X.
Published: August 2006

Osmotic dehydration as an intermediate step in freezing of vegetable tissue was studied. Green beans c.v. Bush Blue Lake‐47 were osmotically concentrated in NaCl‐water solutions at three concentrations (5, 10, and 17% NaCl by weight) and three temperatures (8, 20, and 40°C). Movement of salt and water was modeled for water loss from and salt uptake by the product. Green beans contacted with 10% NaCl‐water solution at 20°C for 30 min were processed further by freezing in an air blast freezer. Evaluation of color, hardness, texture, taste and overall acceptability indicated the product was organoleptically acceptable.
Supercritical Carbon Dioxide Effects on Some Quality Attributes of Single Strength Orange Juice
Authors: ARREOLA A.G. , BALABAN M.O. , MARSHALL M.R. , PEPLOW A.J. , WEI C.I. , CORNELL J.A.
Published: August 2006

Supercritical carbon dioxide treatment of orange juice (OJ) can inactivate pectinesterase (PE). Effects of such treatment on OJ quality and sensory attributes were investigated. Treatment pressures (7–34 MPa), temperatures (35–60°C), and times (15–180 min) were studied. Treatment did not significantly change pH and °Brix values; however, it stabilized and enhanced cloud, even in presence of active PE; color was improved, and total acidity slightly decreased. Ascorbic acid was lower in controls than in supercritically treated samples. Sensory evaluations showed color and cloudiness of treated juice were better than in untreated juice. Flavor, aroma and overall acceptability were not significantly affected.
Inhibition of Phosphatidylcholine Liposome Oxidation by Porcine Plasma
Authors: FARAJI HABIBOLLAH , DECKER ERIC A.
Published: August 2006

Porcine plasma inhibited iron‐catalyzed lipid oxidation at the pH range (5.5–7.0) and temperatures (4–37°C) commonly found in food. Increasing concentrations of frozen‐thawed plasma resulted in increased antioxidant activity until 100% inhibition was reached at 5.36 mg plasma protein/mL assay. In addition to iron, porcine plasma also inhibited hydrogen peroxide‐activated hemoglobin‐ and photoactivated riboflavin‐catalyzed lipid oxidation. The plasma partially lost antioxidant activity during refrigerator storage (4°C) after 8 days but not during frozen storage (−15°C) after 246 days. Dialyzing the plasma increased inhibition of iron‐catalyzed lipid oxidation 1.8‐fold higher than undialyzed plasma (1.5 mg plasma protein/mL).
Alginate and Carrageenan Immobilization Effects on Schizosaccharomyces Pombe Activity and Stability
Authors: BONILLA A.R. , RAND A.G.
Published: August 2006

Calcium alginate and kappa‐carrageenan were evaluated as entrapment matrices for whole cells of Schizosaccharomyces pombe. The fermentation activity of immobilized cells was enhanced by preincubation in nutrient medium. Alginate bead activity was significantly better than that with carrageenen beads (p<0.05). In grape must carrageenan beads disintegrated 10 times faster than alginate beads.
Equilibrium Isotherm Equations to Represent Moisture Sorption on Starch
Authors: BOKI K. , OHNO S.
Published: August 2006

Langmuir, Freundlich, BET, Harkins and Jura, Halsey, Smith, Henderson, and Chung and Pfost equations were used to fit experimental moisture sorption data at 20°C for kudzu, sweet potato, corn, potato, rice, wheat, and snake gourd starches. Goodness of fit (from calculated average residue), standard deviation, and standard error and range of water activity indicated Henderson and Chung and Pfost equations fitted the data well over a wide aw range to 0.85. The large value of constants in Henderson and Chung and Pfost equations indicated stability of the microporous structure to moisture sorption. For larger constants, the microporous structures were more stable.
N‐Nitrosothiazolidine and its 4‐Carboxylic Acid in Frankfurters Containing Alaska Pollock
Authors: PENSABENE JOHN W. , FIDDLER WALTER , GATES ROBERT A. , HALE MALCOLM , JAHNCKE MICHAEL , GOOCH JAN
Published: August 2006

In marine fish of the gadoid family trimethylamine oxide can decompose to formaldehyde. It can then react with cysteine and cysteamine, that may in turn react with nitrite, if present, to form N‐nitrosothia‐zolidine‐4‐carboxylic acid (NTHZC) and N‐nitrosothiazolidine (NTHZ). The NTHZC and NTHZ content of Alaska pollock surimi‐meat frankfurters were similar to or lower than those found in an all‐meat control, even at 50% substitution. No correlation was found between age of the fish protein prior to processing into surimi meat frankfurters and any measured variables.
Effects of pH and Calcium on Thermal Behavior of Isolated Whey Proteins
Authors: PATOCKA G. , JELEN P.
Published: August 2006

Heat stability of 0.2%α‐lactalbumin (α‐la) was studied up to pH 5.0 in normal and pH 7.0 in decalcified permeates. Heating 0.4%β‐lactoglobulin (β‐lg) resulted in rapid flocculation before reaching 93 °C at all pH levels, except 6.5–7.0, for permeates with varying Ca content. When both isolated whey protein fractions were heated together (0.2%α‐la and 0.4%β‐lg) in regular or decalcified permeates, precipitation characteristics of β‐lg did not change. However, some α‐la appeared to co‐precipitate with β‐lg at pH 6.0 and below regardless of Ca.
Evaluation of the Tenderness of Beef Top Sirloin Steaks
Authors: HARRIS J.J. , MILLER R.K. , SAVELL J.W. , CROSS H.R. , RINGER L.J.
Published: August 2006

Top sirloin butts and strip loins were obtained from both sides of 20 U.S. Choice beef carcasses and cut into six steaks (2.54 cm thick). These steaks were assigned randomly to one of six aging treatments (0, 7, 14, 21, 28 or 35 days). Top sirloin steaks were less tender and more variable in tenderness than top loin steaks. This difference in tenderness appeared to be due to higher amounts of collagen in top sirloin steaks and a tendency toward lower collagen solubility, shorter sarcomere length and higher (less tender) fragmentation index.
Chemical, Physical, and Sensory Characterization of Ground Beef Containing 5 to 30 Percent Fat
Authors: TROUTT E. S. , HUNT M. C. , JOHNSON D. E. , CLAUS J. R. , KASTNER C. L. , KROPF D. H. , STRODA S.
Published: August 2006

Ground beef patties containing 5, 10, 15, 20, 25, and 30% fat were evaluated raw and after cooking to either 71 or 77°C. Cooking losses were lowest for 5–20% fat patties (24.7‐26.0%), intermediate for 25% fat patties (28.9%), and highest for 30% fat patties (32.1%). Low‐fat patties (5 and 10%) were firmer in texture, more crumbly at end‐of‐chewing, less juicy and flavorful, and caused less oily coating of the mouth than 20–30% fat patties. Warner‐Bratzler and Lee‐Kramer shear forces decreased as fat increased. Instron texture profile analysis also indicated greater peak forces, springiness, and cohesiveness for low‐fat patties. Cooking to 77 vs 71°C accentuated differences in palatability between low‐ and high‐fat patties.
Firmness of Cowpea Gels as a Function of Moisture and Oil Content, and Storage
Authors: OKECHUKWU P.E. , RAO M.A. , NGODDY P.O. , McWATTERS K.H.
Published: August 2006

Cowpea gels produced using cold‐mixed cowpea flour slurry showed large firmness gradients; the gradients were small when the slurries were hot‐mixed at 70°C and held for 30–60 min. Firmness of the gels decreased exponentially with fat and moisture contents, and linearly with salt content. Firmness increase during storage could be described by an apparent first‐order rate equation; the apparent rate constants followed an Arrhenius‐type relationship with an apparent activation energy of about 5 kcal/mol over the range 20–41°C.
Cassava Starch or Amylose Effects on Characteristics of Cassava (Manihot esculenta Crantz) Extrudate
Authors: BADRIE N. , MELLOWES W.A.
Published: August 2006

Blends of cassava flour with cassava starch or amylose were processed on a Wenger X‐5 laboratory extruder. Cassava starch added to cassava flour increased total carbohydrate in feed, reducing yellow color, water absorption and extrudate bulk density but increased expansion, product moisture, water solubility and total reducing sugars. Amylose addition increased extrudate surface regularity with reduced water solubility, total reducing sugars, and bulk density. Expansion was highest in mixtures containing 60% amylose. Textural properties of extrudate increased on addition of amylose or cassava starch. Differences in microstructures existed between cassava flour and cassava starch extrudate.
Dry Yeast Strain For Use in Fermentation of Alicante Wines: Selection and DNA Patterns
Authors: QUEROL A. , HUERTA T. , BARRIO E. , RAMON D.
Published: August 2006

We previously reported a study on the microbial flora of Alicante wines at different stages of vinification. On the basis of those data, we selected a Saccharomyces cerevisiae strain which is capable of producing high quality wine in pilot fermentation experiments with musts. The strain was characterized using several DNA fingerprinting techniques. These results open the way to use the strain as a dry yeast in order to perform controlled fermentations.
Sensory Quality and Performance of Spray‐dried Coffee Whitener from Peanuts1
Authors: MALUNDO T.M.M. , RESURRECCION A.V.A. , KOEHLER P.E.
Published: August 2006

The feasibility of producing coffee whitener by spray drying peanut extracts was studied. The whiteners were spray‐dried at 200°C using atomizer speeds of 15000, 25000, 35000 rpm and volumetric flow rates of 0.6, 1.2, 1.8 L/hr. Performance of the whiteners in coffee was evaluated vs commercial coffee creamers by a consumer panel. Objective tests for color, solubility, and moisture were performed. The liquid whitener had lower performance and sensory scores than commercial samples (p < 0.01). Recommended processing conditions for spray drying liquid whitener from peanuts at 200°C include atomizer speeds in the 15000‐29000 rpm range and volumetric flow rates > 1.80 L/hr.
Characterization of the Jagged Stress‐strain Relationships of Puffed Extrudates using the Fast Fourier Transform and Fractal Analysis
Authors: BARRETT A. M. , NORMAND M.D. , PELEG M. , ROSS E.
Published: August 2006

The jaggedness of the stress‐strain relationship of two kinds of puffed extrudates stored under different humidity conditions was assessed by the power spectrum of the Fast Fourier Transform and the Natural Fractal dimension of normalized compression curves. Both analyses, performed with a micro‐computer, provided a consistent measure of jaggedness. The apparent Fractal dimension, obtained using the Blanket algorithm, was the most convenient measure of overall ruggedness since it was expressed by a single number. The power spectrum that resulted from the Fourier transform, however, could be used to identify the length scale of structural features where fracture takes place, and its shape could be more directly related to structural features and textural properties.
Modification of Cellulomonas flavigena NTOU 1 Characteristics for the Production of Shrimp Hydrolysates
Authors: CHEN HSING‐CHEN , HO WEI‐LI , MOODY MICHAEL W. , JIANG SHANN‐TZONG
Published: August 2006

Two mutants (Type A and B) induced from Cellulomonas flavigena NTOU 1 demonstrated higher casein‐hydrolyzing activity than mother culture. The optimum pH for hydrolyzing casein (pH 8–10) of the mutants and wild type mother culture strain was higher than that for growth (pH 6–7.5). When three strains were employed to hydrolyze whole shrimp, mutant A showed the highest yield (63.5%) of shrimp hydrolysate (SH), followed by mutant B (58.6%) and wild type culture (50.0%). Mutant B produced the best quality of SH and was considered safe, according to animal test, as a starter culture for shrimp sauce processing.
Tauropine and D‐Lactate as Metabolic Stress Indicators during Transport and Storage of Live Paua, (New Zealand Abalone) (Haliotis iris)
Authors: BALDWIN J. , WELLS R.M.G. , LOW M. , RYDER J.M.
Published: August 2006

Pyruvate reductase end products were evaluated as specific indicators of anaerobic stress in the New Zealand paua (Haliotis iris). The foot and shell adductor muscles contained D‐lactate and tauropine dehydrogenases: the latter was isolated for the enzymatic determination of tauropine in muscle extracts. Enforced exercise and prolonged exposure to air led to accumulation of tauropine, and to a lesser extent D‐lactate, in the foot and adductor. Exercise decreased the glycogen content of both muscles and adenylate energy change in the adductor. Monitoring tauropine and D‐lactate should prove useful for quality control of live abalone during culture, transport and storage.
Storage Quality Characteristics of Beef Rib Eye Steaks Packaged in Modified Atmospheres
Authors: FU A.‐H. , MOLINS R.A. , SEBRANEK J.G.
Published: August 2006

Microbiological, chemical, physical and sensory attributes of beef rib eye steaks packaged in air, vacuum or combinations of %O2‐%CO2 (10–20, 20–20, 10–40, 20–40), were examined during storage at 2°–4° C. Modified atmosphere (MAs) changes over time were measured. Oxygen concentration decreased while CO2 increased during storage, for all MAs. Vacuum was superior to MAs in delaying bacterial growth other than that of Enterobacteriaceae, in protecting beef color and lipids against oxidation and in maintaining sensory attributes in steaks. MAs were superior to packaging in air for all parameters tested, and to vacuum only in that Enterobacteriaceae were strongly inhibited, purge losses decreased by 50% and cooking yields increased. High‐CO2 MAs (40%) did not impair beef color, but CO2 promoted lipid oxidation. Volatile basic nitrogen (VBN) did not indicate beef freshness.
Denaturation of Bovine Serum Albumin (BSA) and Ovalbumin by High Pressure, Heat and Chemicals
Authors: HAYAKAWA ISAO , KAJIHARA JUNKO , MORIKAWA KEISUKE , ODA MITSUHIKO , FUJIO YUSAKU
Published: August 2006

Both native and denatured protein samples were examined by determining fluorescence and specific rotation, and by polyacrylamide gel electrophoresis (PAGE) and differential scanning calorimetry (DSC). Denaturation of ovalbumin by pressure was much less than by heat or by the chemical denaturants. Ovalbumin was denatured under high pressure, as confirmed by the decrease in its a‐helical content to 72% and DSC endothermic enthalpy to 61%, but it showed no change in the PAGE pattern. With bovine serum albumin decrease in fluorescence was observed after denaturation by chemicals, but it did not change under high pressure.
Bind, Sensory and Chemical Properties of Restructured Dry‐cured Hams
Authors: HARMON C.J. , MEANS W.J. , KEMP J.D.
Published: August 2006

Restructured, boneless, dry‐cured ham product was processed from intact, bone‐in, dry‐cured hams (DC). Processing variables included tumbling and addition of ground, dry‐cured ham meat. Restructured treatments were more tender (P<0.05), less salty (P<0.01), and had less off‐flavors (P<0.05) with similar country ham flavor compared to the DC control. Addition of ground meat decreased tenderness (P<0.05) and increased Instron binding values. Tumbling decreased off flavors (P<0.05). Sensory bind scores of restructured hams were greater (P<0.05) than fresh, restructured controls (FR); however, Instron binding values were higher (P<0.001) for FR. An acceptable restructured product could be made from traditionally processed dry‐cured hams.
Debittering and Deacidifying Sour Orange (Citrus aurantium) Juice Using Neutral and Anion Exchange Resins
Authors: COUTURE R. , ROUSEFF R.
Published: August 2006

Juices from four cultivars of sour orange (Citrus aurantium), Seville, Bigaradier, Sour and Bittersweet, were treated with neutral (XAD‐16) and weak base anionic exchange (IRA‐93) resins. Unidentified fluorescent compounds were removed along with bitter compounds by both resin treatments. Average acidity was reduced from 57–87% using IRA‐93 before depletion. Average naringin concentrations were reduced 50–66% in high acid juice and 89% in low acid juice using IRA‐93. Under similar conditions 24–30% of the limonin was eliminated using IRA‐93 and essentially 100% removed using XAD‐16. Sensory acceptance (9‐point hedonic scale) improved from 1.6 to 3.0 after IRA‐93 resin treatment of a high acid juice. Average acceptance increased from 3.8 to 6.4 after XAD‐16 treatment of a low acid juice.
Blackberry Juice and Wine: Processing and Storage Effects on Anthocyanin Composition, Color and Appearance
Authors: ROMMEL A. , WROLSTAD R.E. , HEATHERBELL D.A.
Published: August 2006

Blackberry wine was made from thawed fruit (Evergreen variety) by fermentation of pulp, depectinized juice, and high‐temperature short‐time (HTST)‐treated and depectinized juice. The effects of fining and storage on pigment composition, color and appearance were investigated. Seven anthocyanin pigments (cyanidin‐3‐glucoside, cyanidin‐3‐rutinoside, a xylose‐cyanidin derivative, two acylated cyanidin derivatives, cyanidin and a polymeric derivative) were detected in the juices and wines by HPLC. Cyanidin‐3‐glucoside was highly unstable during fermentation. Haze development and sediment formation occurred, and 85 to 100% of total anthocyanins degraded. Blackberry juice that had been HTST‐pasteurized, depectinized and fined produced wine with the most stable color and best appearance after storage.
Interactions of Citrus Flavor Compounds with Polypropylene Films of Varying Crystallinities
Authors: LETINSKI JANICE , HALEK GEORGE W.
Published: August 2006

Equilibrium sorption levels at 23°C were determined individually for two citrus flavor components (d‐limonene and 1‐carvone) into ground and unground polypropylene films of different crystallinities. Sorption levels at equilibrium were also determined for a mixture of the two flavor compounds. Aqueous solutions of the flavor compounds (200 ppm carvone and 1000 ppm limonene) were employed. Concentrations of flavors remaining in solution before and after exposure were measured by high performance liquid chromatography (HPLC). Results indicated flavor compound polarity, polymer crystallinity and the presence of other flavor compounds in a mixture influenced sorption behavior.
Heating Rate, Lethality and Cold Spot Location in Air‐entrapped Retort Pouches during Over‐pressure Processing
Authors: CAMPBELL S. , RAMASWAMY H.S.
Published: August 2006

The effects of entrapped air on the heating rate, lethality and cold spot in bricks packaged in retort pouches were determined using silicone rubber bricks (10 × 14.5 × 2cm), with 5 thermocouples positioned from the geometric center‐point to near the top surface. The packaged bricks were processed in steam/air media at two temperatures (121.1°C and 115.6°C) and two levels of superimposed air overpressure (corresponding to 65% and 75% steam). With the exception of the highest level of over‐pressure, (121.1°C, 65% steam content), entrapped air volumes >20 mL reduced heating rates and lethality, and shifted the cold spot from the geometric center. At 60 mL of entrapped air the point of least lethality was near the brick surface.
Thermophysical Properties of Extruded Beef/Corn Flour Blends
Authors: UNKLESBAY N. , UNKLESBAY K. , HSIEH F. , SANDIK K.
Published: August 2006

Thermal properties, specific heat, and thermal conductivity of three beef/corn meal blends extruded to reach end product temperatures of = 91°C and 109°C were analyzed. Density was also measured and used to calculate thermal diffusivity. The extruded products had densities of 1,054 to 1,091 kg/m3; specific heat was 2.944 to 3.055 kJ/ kgK; and thermal conductivity, 0.26 to 0.39 W/mK. Calculated values of thermal diffusivity were 0.831 to 1.200 (xl0‐7m7sec). With the exception of specific heat, extrusion conditions and formulation affected some of the products physical characteristics and thermal properties.
Flavor Compounds of Beef Broth as Affected by Cooking Temperature
Authors: CAMBERO M.I. , SEUSS I. , HONIKEL K.O.
Published: August 2006

Of various cooking temperatures studied, broth from beef obtained on heating at 85°C for 60 min had the most intense brothy flavor. The components of the fractions with brothy flavor were isolated by gel filtration chromatography and characterized. A significant correlation between cooking temperature of the broth and the concentration of certain compounds such as free amino acids (FAA) (r = 0.88, p<0.005), camosine (r = 0.83, p <0.005) and inosine 5′‐monophosphate (IMP) (r = 0.94, p<0.005) was detected. Because these results correspond to those of sensory evaluation, it was concluded that a wide mixture of FAA, peptides of low molecular weight (< 300 daltons) and IMP played an important role in the flavor intensity of beef broth.
Phosphates and Muscle Fiber Type Influence Thermal Transitions in Porcine Salt‐Soluble Protein Aggregation
Authors: ROBE GERALD H. , XIONG YOULING L.
Published: August 2006

Salt‐soluble proteins (SSP) were extracted from porcine Serratus ventralis (red), Vastus intermedius (red) and Longissimus dorsi (white) muscles and heated to examine dynamic changes and transitions in protein aggregation. At pH 6.0, red muscle SSP typically showed 1 or 2 transitions and white muscle SSP exhibited 3 transitions. Addition of ortho‐, pyro‐, tripoly‐ and hexametaphosphate up to 1% increased SSP transition temperatures and altered transition patterns; NaCl at comparable ionic strengths did not show this effect. SSP transitions were most affected by 0.15‐0.25% tripolyphosphate and low pH (<6.0). Red and white SSP exhibited different thermal properties and responses to phosphate treatments. These findings indicate red and white muscle types should undergo different processing treatments for optimum quality meat products.
Rapid p‐Nitroaniline Test for Assessing Microbial Quality of Refrigerated Meat
Authors: ALVARADO R. , RODRIGUEZ‐YUNTA M.A. , HOZ L. , GARCIA DE FERNANDO G.D. , ORDONEZ J.A.
Published: August 2006

The p‐nitroaniline test, a rapid method to estimate microbial quality of refrigerated meat, was applied to many retail meat samples from several animal species to confirm its applicability. This method allows determination of psychotroph levels between 104 and 108 CFU/cm2 in about 2.5 hr. A good correlation was found (r = 0.88, p < 0.001) between this method and the standard plate count technique. Because of the yellow color of the p‐nitroaniline released during reaction, bacterial loads higher than 10s CFU/cm2 develop a color intense enough to be detected visually.
Textural Changes of Canned Chum Salmon Related to Sexual Maturity
Authors: REID R.A. , DURANCE T.D.
Published: August 2006

Eating quality of chum salmon decreases as the fish migrate towards natal streams to spawn. Fish were assigned to maturity grades according to outward appearance and processed according to normal commercial practice. Texture of the canned product was assessed by nine trained sensory judges and by instrumental texture profile analysis (TPA). Both methods revealed significant differences between grades but the sensory method was more sensitive. Standardization of scores of each judge reduced error due to tendency of judges to use different portions of continuous scoring lines. Major textural changes in canned salmon were not evident before the transition from grade 3, dark to grade 4, spawning fish.
Cultivar, Specific Gravity and Location in Tuber Affect Puncture Force of Raw Potatoes
Authors: ANZALDÚA‐MORALES A. , BOURNE M.C. , SHOMER I.
Published: August 2006

Three potato cultivars were sorted into specific gravity groups. Slices of raw potato were subjected to a puncture test at six sites in the cortex tissue and eight sites in the pith tissue. The cortex tissue generally showed 25‐65% higher puncture force than the pith tissue. With exception of pith tissue in Monona cultivar, puncture force increased with increasing specific gravity in cortex and pith for raw potato. Dry matter content increased with increasing specific gravity. The cortex tissue had 3‐6% higher dry matter than pith tissue.
Gel‐strength in Restructured Potato Products Affects Oil Uptake during Deep‐fat frying
Authors: PINTHUS ELI J. , WEINBERG PNINA , SAGUY ISRAEL SAM
Published: August 2006

A controllable food system consisting of a restructured potato product was employed to study the effect of gel‐strength on oil uptake. Water loss and oil uptake were affected markedly by gel‐strength. Oil uptake decreased as gel‐strength increased. The oil uptake ratio, UR′ (weight ratio of the oil uptake to the water evaporated during frying) was utilized to assess the effectiveness of reducing oil absorption during frying. This criterion was useful for comparison of restructured potato products with different initial or final moisture contents.
Calcium Chloride and Potassium Sorbate Reduce Sodium Chloride used during Natural Cucumber Fermentation and Storage
Authors: GUILLOU A.A. , FLOROS J.D. , COUSIN M.A.
Published: August 2006

Cucumber fermentation characteristics and pickle quality were evaluated in brines containing equilibrium concentrations of 0‐0.4% CaCl2, 0‐0.4% potassium sorbate and 0‐10% NaCl. Changes in brine pH and acidity, cucumber texture and color, coliforms, lactic acid and total bacteria, yeasts and molds were followed over time. Results indicated that cucumber spoilage would eventually take place if NaCl or potassium sorbate were not present in the brine. The presence of CaCl2 helped maintain cucumber firmness. A synergistic action between NaCl, CaCl2 and potassium sorbate was seen, which allowed good quality pickles to be produced when moderate amounts of all three components were present in the brine (5% NaCl, 0.2% CaCl2, 0.2% potassium sorbate).
Absorption of Aroma Volatiles of Orange Juice into Laminated Carton Packages Did Not Affect Sensory Quality
Authors: PIEPER GABRIELE , BORGUDD LARS , ACKERMANN PAUL , FELLERS PAUL
Published: August 2006

Orange juice was stored in glass bottles and polyethylene/barrier material laminated cartons at 4°C for 24 wk. Studies were carried out on the absorption of 19 orange juice aroma compounds (e.g ethyl butyr‐ate, d‐limonene) into low density polyethylene (LDPE). Sensory evaluations were performed on the same orange juice in different packages over the storage period. A reduction of d‐limonene of up to 50% by absorption into the LDPE inside coating was observed. However, an experienced sensory panel did not distinguish between orange juice stored in glass bottles and polyethylene laminated cartons.
Nutritional Evaluation of Breadfruit‐containing Composite Flour Products
Authors: NOCHERA C. , CALDWELL M.
Published: August 2006

Composite flours containing wheat, breadfruit flour and soy protein, whey or peanut meal were formulated and incorporated into western style bread and biscuits. Bread containing 10% breadfruit flour and 5% whey, and biscuits containing 10% breadfruit flour and 5% soy protein were judged most acceptable in flavor, color, and texture. Breadfruit flour contained 4.4% protein and was lower in sulfur containing amino acids and higher in lysine than wheat flour. Breadfruit containing bread and biscuits had low amino acid scores. The protein efficiency ratio (PER) of the biscuit product, however, was similar to that of the casein control while the PER of bread was significantly lower. Results suggest that acceptable products can be made with composite flours containing 10% breadfruit flour.
Fatty Acid Composition of Suspension Cell Cultures of Theobroma cacao are Altered by Culture Conditions
Authors: WEN M. C. , KINSELLA J. E.
Published: August 2006

The triglyceride content of cacao suspension cell cultures increased from 0.6% to 2.3% by addition of coconut water, and by reducing rate of agitation. The palmitic acid content of total lipids decreased from 28% to 17% by culturing cacao cells in media containing 0.50% casein hydrolysate. Oleic acid was increased from 10% to 45% following addition of coconut water. Linoleic acid was reduced by the addition of coconut water, or by omitting sucrose.
Frozen Storage of Unwashed Cod (Gadus morhua) Frame Mince with and without Kidney Tissue
Authors: JAHNCKE M.ICHAEL , BAKER R.OBERT C. , REGENSTEIN J.OE M.
Published: August 2006

Removal of kidney material was essential for a higher quality cod frame mince. The removal of kidney tissue before deboning eliminated typical “chemical” and “petroleum” type flavors and resulted in a white, less red, and higher quality unwashed frame mince. Those samples without kidney tissue had good frozen storage stability, (particularly at ‐40°C) and could be used as an ingredient in apropriate meat products. The length of iced storage of frames or whole cod had little effect on frame mince quality during frozen storage.
Microbial Characteristics of Flaked and Color‐Modified Turkey Thigh Meat
Authors: PRUETT W. P. , GRAHAM P. P. , MARCY J. A. , MARRIOTT N. G.
Published: August 2006

Effects of flaking and color modifying (treatment with pH 5.8, 7.4 and 8.0 phosphate buffers) boneless, skinless turkey thighs on microbial numbers were determined. Aerobic, psychotrophic, and coliform analyses were conducted on intact thigh (IT) before processing and on flaked turkey (FT) and color‐modified turkey (CMT) held up to 5 days at 3°C and for 30 days at ‐20°C. Aerobic and psychrotrophic counts were not different (p > 0.05) between IT and 1‐day FT or between FT and CMT at any sampling interval. Mean coliform levels in FT did not differ (p < 0.05) from those in CMT after 1 day at 3°C. Properly performed flaking and color modification do not compromise the microbial quality of turkey.
Emulsifying Property of Whey Peptide Fractions as a Function of pH and ionic Strength
Authors: TURGEON S.L. , GAUTHIER S.F. , PAQUIN P.
Published: August 2006

Solubility and emulsifying properties of whey protein concentrate (WPC), heat‐treated WPC (90°C, pH 2.5, 10 min), and their tryptic or chymotryptic peptide fractions obtained by ultrafiltration were measured from pH 3 to 9 at two ionic strengths (uμ=0 and 0.6). There was no correlation between solubility and emulsifying capacity (EC). Heat treatment induced some conformational changes in WPC, resulting in better EC. Some peptide fractions had better EC than proteins at pH 7 and 9. Treatments resulting in more hydrophobic peptides or a higheT content of larger peptides produced fractions with better emulsifying properties. pH and ionic strength affected conformation and emulsifying properties of proteins and peptides.
Microcoagulation of a Whey Protein Isolate by Extrusion Cooking at Acid pH
Authors: QUEGUINER C. , DUMAY E. , SALOU‐CAVALIER C. , CHEFTEL J.C.
Published: August 2006

A whey protein isolate (WPI) was coagulated by thermomechanical processing in a twin screw extruder. Nonaggregated semi‐solid spreads were obtained only in the pH range 3.5–3.9, at ca 20% protein (77% water), a barrel temperature of 90–100°C and a screw speed of 100–200 rpm. WPI extrusion‐coagulated at pH 3.9 displayed a high nitrogen solubility (NSI) (43–47%). Electrophoresis indicated that the β‐lactoglobulin constituent was entirely soluble in 1% SDS, while scanning calorimetry revealed about 82% protein unfolding. WPI extrusion‐coagulated at pH 4.5–6.8 displayed lower NSI (25%), were less soluble in 1% SDS, were 88% unfolded and had grainy texture. Light microscopy, centrifugation in glycerol solutions, and laser diffractometry indicated the acid spread (pH 3.9) was composed of small coagulated particles, mean diameter 11.5 μm (volume basis).