bluuebunny/crossref_metadata_2025 huggingface dataset:
Modification of the VSV Surface Pasteurizer to Treat the Visceral Cavity and Surfaces of Chicken Carcasses
Authors: Kozempel M. , Goldberg N. , Radewonuk E.R. , Scullen O.J.
Published: July 2006

ABSTRACT: Previous research with the VSV (vacuum/steam/vacuum) surface pasteurizer revealed the visceral cavity of chicken carcasses was not treated as effectively as the outside surface. The processor was modified to specifically treat the cavity by adding a mandrel assembly. Optimum process parameters were determined. Optimum process conditions were: initial vacuum 0.1s, final vacuum 0.5 s, vacuum absolute pressure of 4.1 to 7.1 kPa, steam time 0.1 s, and steam temperature 138 °C. Using carcasses inoculated with Listeria innocua and the whole bird rinse sampling procedure, bacteria kills were statistically significant at 0.7 to 0.8 log cfu/mL. Using deboned chicken breasts inoculated with L. innocua and the whole bird rinse sampling procedure, bacteria kills were statistically significant at 1.0 to 1.3 log cfu/mL.
Prediction of Inverted Cane Sugar Adulteration of Honey by Fourier Transform Infrared Spectroscopy
Authors: Sivakesava S. , Irudayaraj J.
Published: July 2006

Fourier transform infrared (FTIR) spectroscopy with an attenuated total reflection (ATR) sampling accessory has been used to determine the cane medium invert sugar in 3 different varieties of honey. Predictive models were developed to classify the cane sugar‐adulterated honey samples, using discriminant analysis. Linear discriminant and canonical variate analysis were used to discriminate adulterated honey samples. The optimum classification of 88 to 96.4% was achieved in a validation set, using linear discriminant analysis with the partial least squares (PLS) data compression technique. Calibrations developed to predict the spiked inverted cane sugar concentration in honey with PLS‐1st derivative method gave standard error of prediction (SEP) between 2.8 to 3.6 % w/w.
Objective Quality Assessment of Raw Tilapia (Oreochromis niloticus) Fillets Using Electronic Nose and Machine Vision
Authors: Korel F. , Luzuriaga D.A. , Balaban M.Ö
Published: July 2006

ABSTRACT: The ability of an electronic nose and machine vision system to classify tilapia fillets based on their odors and colors was studied. Fresh tilapia (Oreochromis niloticus) fillets were treated with 0%, 4%, and 8% sodium lactate and stored at 1.7 and 7.2 °C for 12 d. Trained panelists and an electronic nose with twelve polymer sensors evaluated odors. A machine vision system measured fillet colors. Aerobic plate counts were performed. Correct classification based on experimental variables (percent lactate, microbialload, sensory scores, storage time, and temperature) by discriminant function analysis was poor for color data alone, acceptable for electronic nose data alone, and excellent with these data combined.
Production of Biogenic Amines and Their Potential Use as Quality Control Indices for Hake (Merluccius merluccius, L.) Stored in Ice
Authors: Ruiz‐Capillas C. , Moral A.
Published: July 2006

ABSTRACT: The production of tyramine, histamine, putrescine, cadaverine, agmatine, and spermidine was studied for use as quality indices in muscle of gutted hake stored in ice for 25 d. The changes in biogenic amine concentrations were correlated with trimethylamine nitrogen levels. All concentrations except for spermidine, increased progressively throughout storage. During storage, cadaverine reached 72.14 mg/kg while there were no significant increases in histamine and tyramine. The levels of free amino acids, which may be metabolized into biogenic amines, were not correlated to respective biogenic amines levels. The production of cadaverine and agmatine occurred prior to spoilage and these biogenic amines may indicate freshness of hake stored in ice.
Inhibition of Oxidative and Antioxidative Enzymes by Trans‐Resveratrol
Authors: Fan X. , Mattheis J.P.
Published: July 2006

ABSTRACT: Trans‐resveratrol, a phytoalexin produced by a variety of plants, has been shown to inhibit oxidative enzymes in an animal cell system. Its effect on several oxidative and antioxidative enzymes from plants was investigated using in vitro assays. Trans‐resveratrol inhibited superoxide dismutase, lipoxygenase, catalase, peroxidase, polyphenol oxidase, and 1‐aminocyclopropane‐1‐carboxylic acid oxidase with apparent KI's of 10, 90, 100, 255, 305, and 350 μM, respectively. Trans‐resveratrol inhibited lipoxygenase activity more effectively than other lipoxygenase inhibitors, including propyl gallate, ibuprofen, ursolic acid, acetylsalicylic acid, and salicylhydroxamic acid.
Stability to Oxidation of Spray‐Dried Fish Oil Powder Microencapsulated Using Milk Ingredients
Authors: Keogh M.K. , O'Kennedy B.T. , Kelly J. , Auty M.A. , Kelly P.M. , Fureby A. , Haahr A.‐M.
Published: July 2006

ABSTRACT: Microencapsulation of fish oil was achieved by spray‐drying homogenized emulsions of fish oil using 3 different types of casein as emulsifier and lactose as filler. As the degree of aggregation of the casein emulsifier increased, the vacuole volume of the microencapsulated powders decreased. The shelf life of the powders increased as the degree of aggregation of the casein emulsifier increased at the high homogenization conditions. When micellar casein was used as emulsifier, the shelf life also increased as homogenization conditions increased. Free fat but not surface fat was inversely related to shelf life. Since the type of casein used was confounded with the powder vacuole volume, the increased shelf life may have been due to either factor.
Pectinesterase Inhibitor in Jelly Fig (Ficus awkeotsang Makino) Achenes
Authors: Jiang C.‐M. , Lai Y.‐J. , Chang W.‐H. , Wu M.‐C. , Chang H.‐M.
Published: July 2006

ABSTRACT: Intact and crushed jelly fig (Ficus awkeotsang Makino) achenes were extracted for various periods of time, and the changes in pectinesterase (PE) activities were determined. The activity of crude PE solution from intact achenes increased gradually reaching a maximum (12 U/mL) at approximately 12 h, while the PE from crushed achenes was maintained at about 0.2 to 0.3 U/mL throughout the extraction. However, a sharp decline in PE activity (0.3 U/mL) of crude PE solution from intact achenes was observed when extract from crushed achenes was added. Heating in 100 °C water did not affect the inhibition (95% to 97%) of crude extract from crushed achenes (PE Inhibitor extract) on pea‐pod (Pisum sativum L.) shell PE activity.
Extraction, denaturation and hydrophobic Properties of Rice Flour Proteins
Authors: Ju Z.Y. , Hettiarachchy N.S. , Rath N.
Published: July 2006

ABSTRACT: Rice proteins were extracted from defatted rice flour. Turbidity measurement of supernatants revealed isoelectric points of albumin (pH 4.1), globulin (pH 4.3 and pH 7.9), and glutelin (pH 4.8), at which they were precipitated with 82.3 to 93.2% recovery efficiency. Prolamin did not aggregate and precipitate upon pH adjustment, but was precipitated by acetone. Denaturation temperatures (73.3, 78.9, and 82.2 °C) as well as enthalpy values (2.88, 3.14, and 3.79 J/g), of albumin, globulin, and glutelin were different. Prolamin did not show any thermographic denaturation peak. Heat‐denaturation of globulin and glutelin resulted in progressive increases in their surface hydrophobicities. Measurement of surface hydrophobicity would be an effective parameter to evaluate rice protein denaturation.
Effect of Degree of Starch Gelatinization on Quality Attributes of Fried Tortilla Chips
Authors: Kawas M.L. , Moreira R.G.
Published: July 2006

ABSTRACT: The effect of degree of starch gelatinization on the quality attributes of tortilla chips was studied. Three different samples were prepared: control (45% of starch gelatinized before frying), freeze‐dried (5% of starch gelatinized before frying), and steamed‐baked tortilla chips (87% starch gelatinized before frying). Compared to the control chips, the steamed‐baked tortillas produced chips with lower oil content. They shrunk the most and showed a high degree of puffiness and lower crunchiness. Their texture was harder and not very crunchy. The majority of the oil in these chips was located at the surface. The freeze‐dried tortilla yielded chips with high oil content. The texture was soft, and the porosity was very low, providing unacceptable characteristics in tortilla chips.
High‐Pressure Processing of Orange Juice: Combination Treatments and a Shelf Life Study
Authors: Nienaber U. , Shellhammer T.H.
Published: July 2006

ABSTRACT: Several process alternatives for the stabilization of fresh orange juice at pressures between 500 MPa and 800 MPa and temperatures between 25 and 50 °C were evaluated. Processing at 800 MPa and 25 °C for 1 min and use of thermally pasteurized pulp yielded the lowest level of residual pectinmethylesterase activity (3.9%) and good cloud stability at 4 and 37 °C over a period of more than 2 mo. Ascorbic acid loss was less than 20% after storage for 3 mo at 4 °C or 2 mo at 15 °C. Color values were stable during storage at 4, 15, and 26 °C
Antimicrobial Treatments for Minimally Processed Cantaloupe Melon
Authors: Sapers G.M. , Miller R.L. , Pilizota V. , Mattrazzo A.M.
Published: July 2006

ABSTRACT: Efficacy of decontamination treatments in reducing endogenous microbial populations on cantaloupe and in extending fresh‐cut shelf‐life were investigated. Composite rind plug samples were washed with water or solutions of sodium hypochlorite, H2O2, commercial detergent formulations containing dodecylbenzene sulfonic acid and phosphoric acid, or trisodium phosphate, and surviving microbial populations determined. Fresh‐cut cubes were prepared aseptically from whole melons given similar treatments, and their visual appearance and bacterial population determined during storage at 4 °C. Population reductions on washed rind plugs were < 1 log with water, 1 to 2 logs with washing and sanitizing agents applied individually, and 3 logs with some sequential treatments with H2O2. H2O2 applied at 50 °C was superior to other whole‐melon treatments, yielding a fresh‐cut shelf‐life of > 2 weeks.
Shelf‐Life Extension of Fresh Mushrooms (Agaricus bisporus) By Application of Hydrogen Peroxide and Browning Inhibitors
Authors: Sapers G.M. , Miller R.L. , Pilizota V. , Kamp F.
Published: July 2006

ABSTRACT: An experimental washing process for fresh mushrooms entailing immersion in 5% H2O2, followed by application of a sodium erythorbate‐based browning inhibitor, was optimized, scaled up, and made continuous. The laboratory process described previously was modified by adding a pre‐wash step using 0.5% to 1% H2O2, increasing the wash solution H2O2 concentration from 3% to 5%, and substituting 4% sodium erythorbate + 0.1% NaCl for the more complex browning inhibitor formulation used previously. A continuous, commercial‐scale washing facility was built to test the new process. Mushrooms washed by this process were free of adhering soil, less subject to brown blotch than conventionally washed mushrooms, and at least as resistant to enzymatic browning as unwashed mushrooms during storage at 4 °C. Storage at 10 °C accelerated development of brown blotch and browning.
The Effect of Irradiation and Modified Atmosphere Packaging on the Quality of Intact Chill‐stored Turkey Breast
Authors: Bagorogoza K. , Bowers J. , OkoT‐Kotber M.
Published: July 2006

ABSTRACT: Fresh skinless turkey breasts packaged in air or nitrogen gas were either irradiated (2.4 to 2.9 kGy) or not and stored at 2 °C. Samples of raw and cooked turkey were evaluated by a descriptive panel at 2, 5, 8, 19, and 22 d of storage. Half of each cooked sample was sealed in a polyethylene bag, stored for an additional 3 d, and then evaluated. Color and tocopherol content were measured. Irradiation affected color, odor, flavor, and levels of alpha‐tocopherol. Irradiated samples had a more intense pink color and acrid/irradiation odor. Irradiation reduced alpha‐tocopherol levels by 33%. Irradiated cooked turkey had less turkey flavor, but higher metallic flavor, than non‐irradiated turkey. After the additional 3rd d of storage at 2 °C, cooked samples originally packaged in air had a stale flavor of low intensity that was absent in originally nitrogen‐packaged samples.
Improved Dispersibility of Green Tea Powder by Microparticulation and Formulation
Authors: Park D.J. , Imm J.Y. , Ku K.H.
Published: July 2006

ABSTRACT: Green tea powder was microparticulated and subsequently formulated with glucose and water. The sedimentation volume of green tea powder was effectively reduced by decreasing mean particle dia to less than 10 μm. The microstructure of formulated green tea indicated that glucose served as a core material, and green tea powder was attached to the surface of the glucose particles. The formulated green tea powder was instantly dispersed in cold (4 °C) water or milk even in the unstirred state. The optimum formulation ratio based on sensory quality and microstructure was 1:1.5 (green tea powder:glucose).
Effects of Phosphate on Yield, Quality, and Water‐Holding Capacity in the Processing of Salted Cod (Gadus morhua)
Authors: Thorarinsdottir K.A. , Arason S. , Bogason S.G. , Kristbergsson K.
Published: July 2006

ABSTRACT: Fillets of cod (Gadus morhua) were salted in a traditional way and with the addition of polyphosphates. After 3 weeks of storage, the fillets were rehydrated and desalted. Changes in weight and chemical content were followed through the process. The addition of polyphosphates resulted in poorer quality, when considering the entire process, although differences were not observed in sensory evaluation after rehydration and steam boiling. Improvements in yield were observed in the fillets containing polyphosphate, after dry‐salting and storage (P < 0.05). However, the increase in weight during rehydration was far less by those fillets than by the control group, where no phosphate was used.
Volatile Substances of Chinese Traditional Jinhua Ham and Cantonese Sausage
Authors: Du M. , Ahn D.U.
Published: July 2006

ABSTRACT: The relationship between volatile substances and manufacturing procedures of Chinese traditional Jinhua ham and Cantonese sausage were determined. Ethanol and its alcohol esters were the major volatiles of Cantonese sausage suggesting that ethanol added to meat at the formulation stage was the most important factor for the characteristic flavor of Cantonese sausage. Small amounts of fatty acid and amino acid breakdown products were also detected in Cantonese sausage. In Jinhua ham, alkanes and alkenes were the major volatiles, but branched aldehydes and sulfur compounds were also detected. This indicated that many complicated chemical reactions occurring in Jinhua ham during ripening contribute to its characteristic flavor.
Antimicrobial, Mechanical, and Moisture Barrier Properties of Low pH Whey Protein‐based Edible Films Containing p‐Aminobenzoic or Sorbic Acids
Authors: Cagri A. , Ustunol Z. , Ryser E.T.
Published: July 2006

ABSTRACT: Low pH (5.2) whey protein isolate‐based edible films containing p‐aminobenzoic acid (PABA) or sorbic acid (SA) were developed and assessed for inhibition of Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella Typhimurium DT104 in a disc diffusion assay. Water vapor permeability (WVP), tensile strength (TS), and percent elongation (%E) were also determined. Using 1.5% PABA and SA, average inhibition zone diameters were 21.8, 14.6, 13.9, and 26.7, 10.5, 9.7 mm for L. monocytogenes, E. coli O157:H7, and S. Typhimurium DT104, respectively. Three strains of S. Typhimurium DT104 were resistant to 0.5% SA. Addition of PABA and SA increased %E, but decreased TS. WVP was not affected by 0.5% and 0.75% SA; however, PABA increased WVP.
Change in the Status of Water in Japanese Noodles During and After Boiling Observed by NMR Micro Imaging
Authors: Kojima T.I. , Horigane A.K. , Yoshida M. , Nagata T. , Nagasawa A.
Published: July 2006

ABSTRACT: A correlation between moisture content (M, g water/ g dry matter) and transverse relaxation time (T2) of water protons in standard wheat gel samples was established by NMR. Changes in moisture distribution in Japanese noodles were estimated from T2 of water protons obtained by NMR micro imaging using the correlation. Penetration of water from the surface to the core during boiling and homogenization of moisture content after boiling were clearly observed in the MR images and moisture profile. A local minimum of T2 of water protons was detected in the moisture profile of noodles boiled in tap water.
Validation of Dry Cured Ham Process for Control of Pathogens
Authors: Reynolds A.E. , Harrison M.A. , Rose‐Morrow R. , Lyon C.E.
Published: July 2006

ABSTRACT: The dry curing process for hams to control Salmonella spp., Escherichia coli O157:H7, Listeria monocytogenes, and Staphylococcus aureus was evaluated. Fresh hams, surface inoculated with each microorganism, were processed by a commercial style process. There was no significant (p < 0.05) difference in reduction of microbial populations between ham sampling locations (cushion, butt, hock). Interaction of salt concentration (8%), pH (5.5), ham storage temperature (20 °C), and ham aw (0.92) limited staphylococcal proliferation. Mean log reduction of Salmonella spp., E. coli O157:H7 and L. monocytogenes populations on inoculated hams after 69 d of curing were 5.5, 5.5, and 4.0 CFU/cm2, respectively and after 120 d were 5.7, 5.5, and 4.8 CFU/cm2, respectively. Keywords: dry cured ham, Salmonella, Esherichia coli O157:H7, Listeria monocytogenes, Staphylococcus aureus
Pasteur's Quadrant and Malnutrition
Authors: Blackburn George L.
Published: July 2006

Basic science has been the wellspring of advances in technology in everything from cellular phones to nutrient‐fortified foods. Biochemistry and food technology afford new techniques that enrich nutritional science and aid in the fight against malnutrition. Bionutrition, the term used to describe the application of these techniques, can be the source of innovations that will help eradicate malnutrition globally. Which areas of bionutrition research are most likely to yield tomorrow's breakthroughs?
Emulsifying and Surface Properties of Wheat Gluten under Acidic Conditions
Authors: Takeda K. , Matsumura Y. , Shimizu M.
Published: July 2006

The solubility of wheat gluten was greatly improved at pH 4 or lower where it showed good emulsifying activity. This might be due to its high surface activity in the acidic pH range and the formation of a stable protein film surrounding the oil droplets. Among the major gluten proteins, gliadins showed higher surface activity than glutenins. The content of glutenins in the adsorbed protein film was higher than that of gliadins, and glutenins are likely to have been adsorbed more tightly than gliadins. These results suggest that gluten proteins exhibit complex behavior, such as adsorption/desorption/displacement/rearrangement during the adsorption process in a gluten‐stabilized emulsion.
Chilled Storage of Pressurized Octopus (Octopus vulgaris) Muscle
Authors: Hurtado J.L. , Montero P. , Borderías J.
Published: July 2006

ABSTRACT: Samples were subjected to continuous and step‐pulsed pressurization, in both cases at 7 and 40 °C. There was a reduction of microbial flora (total viable count and lactic bacteria) after pressurization and during storage at 2.5 to 3.0 °C, chiefly in the lot pressurized by step‐pulse at 400 MPa, 40 °C. Pressure‐induced modification of the microbial flora resulted in a lower level of nitrogenous compounds. Pressurization reduced autolytic activity, but shear strength values remained stable throughout storage. There was less drip loss in the pressurized lots at 7 °C that at 40 °C, and the WHC values decreased during storage. Shelf life of the pressurized octopus overall was 43 d longer than unpressurized.
An Automated Flow Injection Analysis Procedure for the Determination of Reducing Sugars by DNSA Method
Authors: Cańtizares‐Macías P. , Hernández‐Garciadiego L. , Gómez‐Ruíz H.
Published: July 2006

abstract

A nonenzymatic spectrophotometric method, coupled to an automatic system of standard additions, based on the reaction with 3,5‐dinitrosalicylic acid (DNSA) is described. In a system based on an exhaustive reaction, sample volumes are introduced together with calibration solutions, thus the calibration is performed in a nonsegmented flow system. Homogenization of the sample/standard/carrier takes place in the calibration loop. Later, it is injected in the flow injection analysis system, where the reaction with DNSA occurs, to obtain 3,5‐diaminosalicylic acid which is measured spectrophotometrically. With the proposed method, it is possible to eliminate the Rochelle salt, sodium and potassium tartrate, phenol and sodium bisulfite of the principal reagent. Sample throughput was 11 samples/h and precision, expressed as relative standard deviation, was 2.3%.
Food Engineering and physical Properties
Authors: Rao M. Anandha
Published: July 2006

Coverage of original research on quantitative aspects of unit operations associated with food preservation/processing and food waste recovery, with emphasis on systems design and analysis, modeling, simulation, optimization, physical properties measurement and instrumentation, thermodynamic relationships, sensors and automation, and materials science, including surface properties and interactions, rheology, mass transport properties, water activity, and glass transitions
Moisture Loss and Lipid Oxidation for Precooked Ground‐Beef Patties Packaged in Edible Starch‐Alginate‐Based Composite Films
Authors: Wu Y. , Weller C.L. , Hamouz F. , Cuppett S. , Schnepf M.
Published: July 2006

Edible films of starch‐alginate (SA), starch‐alginate‐stearic acid (SAS), SA‐tocopherol, SAS‐tocopherol, tocopherol‐coated SA film, and tocopherol‐coated SAS film were evaluated for their effectiveness in maintaining quality of precooked beef patties stored at 4 °C. Patty weight loss, moisture loss, 2‐thiobarbituric acid‐reactive substances value, the formation of hexanal, pentane, and total volatiles of samples differed with film composition. SAS‐based films were more effective (P < 0.05) in controlling moisture loss than lipid oxidation. Tocopherol‐treated films were more effective (P < 0.05) in inhibiting lipid oxidation than were nontocopherol films. Most of the tested edible films were not as effective as polyester vacuum bags in retarding moisture loss and lipid oxidation.
Water Desirable for the Human Body in Terms of Oxidation‐Reduction Potential (ORP) to pH Relationship
Authors: Okouchi S. , Suzuki M. , Sugano K. , Kagamimori S. , Ikeda S.
Published: July 2006

ABSTRACT: The relationships between ORP (oxidation‐reduction potential) and pH were measured using samples of blood plasma, amniotic fluid, saliva, urine, vegetables, fruits, livestock products, fishery products, and various kinds of commercial beverages. It was found that these samples were in the reduction system region with respect to the equilibrium ORP level, which signifies that plants and animals, including human beings, have a reductive characteristic in terms of ORP. Here we propose that a conceptual kind of water having a reductive characteristic in terms of ORP and a pH value ranging from weak acidity to weak alkalinity can be categorized as “Vital Water”, which is analogous to human body fluid.
Influence of Some Protease Inhibitors on Gelation of Squid Muscle
Authors: Ayensa M.G. , Montero M.P. , Borderías A.J. , Hurtado J.L.
Published: July 2006

ABSTRACT: The effect of 4 food‐grade protease inhibitors–bovine plasma, potato powder, ethylenediamine‐tetraacetic acid, and sodium pyrophosphate–on heat gelation of squid (Todaropsis eblanae) muscle was studied. The action of these ingredients was characterized by determining the proteolytic activity in batters containing them and the rheological properties of gels made with them. The gelation profile showed that the setting effect was greatest with pyrophosphate (PPI) and that gel rigidity was highest with bovine plasma (BP). All 4 inhibited proteolytic activity to some extent at 65 °C. BP was the most effective. At 40 °C, only EDTA and PPI were active. Rheologically, the most effective combination was PPI plus bovine plasma in that this combined inhibition of proteolytic activity with gel enhancement.
Juice Clarification by Thermostable Fractions of Marsh Grapefruit Pectinmethylesterase
Authors: Corredig M. , Wicker L.
Published: July 2006

ABSTRACT: Orange juice clarification by thermostable pectinmethylesterase (TS‐PME), isolated from grapefruit pulp by ammonium sulfate precipitation, and ion‐exchange and affinity chromatography was investigated. TSPME, having different specific activities, induced different clarification behavior of reconstituted orange juice at 2 units/ml. Based on percent transmittance, TS‐PME fraction with the lower specific activity clarified juices earlier than TS‐PME at higher specific activity. Particle size distribution of the cloud‐soluble fraction showed that TS‐PME increased the average particle size from 0.7 μm to 1 mm and maintained a monomodal distribution. After 27 d of storage at 4 °C, samples of clarified juice still showed a large population of small cloud particles when measured by diffraction light scattering.
Physiochemical Properties of Polysaccharides Extracted from Tofu Processing Wastewater
Authors: Sonda T.S. , Kain R.J. , Yao H.
Published: July 2006

ABSTRACT: Yield, gelation, viscosity, emulsifying properties, and sugar composition of polysaccharides extracted from tofu processing wastewater under acidic conditions at different temperature levels and incubation times were determined. Optimum extraction for water‐soluble polysaccharides was at pH 1.5 and 100 °C over an incubation period of 6 hours. Extraction ratio (%) and yield of high‐molecular‐weight polysaccharides were higher at pH ranges of 1.5 to 3.0 with extraction temperatures of 80 to 100 °C. Most water‐soluble polysaccharides extracted under strong acidic conditions and above 80 °C remained fluid, while most extracted within the range of 45 to 80 °C gelled. Pure polysaccharides exhibited better emulsifying properties than water‐soluble polysaccharides. Apparent viscosities of water‐soluble polysaccharides were dependent on sugar concentration.
Antioxidative Effect of Maillard Reaction Products Added to Turkey Meat During Heating by Addition of Honey
Authors: Antony S.M. , Han I.Y. , Rieck J.R. , Dawson P.L.
Published: July 2006

ABSTRACT: Antioxidative effect of honey‐lysine Maillard reaction products (MRPs) was verified in a linoleic acid emulsion and a separate study was conducted comparing the antioxidative effects of direct honey addition to addition of preformed MRPs to meat. Antioxidative effects were measured using the TBA analysis and hexanal content in turkey. Antioxidative effects increased with increasing levels of MRP or honey addition to meat. Addition of honey to meat had a greater antioxidative effect than adding synthesized MRP to turkey. It is possible that meat with honey added had a greater antioxidative effect compared to MRP addition due to a better dispersion or solubility of the MRP formed in meat during heating.
Increase of Conjugated Linoleic Acid Content in Milk by Fermentation with Lactic Acid Bacteria
Authors: Kim Y.J. , Liu R.H.
Published: July 2006

ABSTRACT: The objectives of this study were to identify the factors and procedures responsible for increasing the conjugated linoleic acid (CLA) content in fermented milk. Fourteen lactic acid bacteria were screened for CLA‐producing ability using sunflower oil (containing 70% linoleic acid) as a substrate. Among the screened strains, Lactococcus lactis I‐01 showed the highest CLA‐producing ability. The optimal concentration of sunflower oil for CLA production was 0.1 g/L in whole milk, which accounted for 0.25% of total milk fat. Our results demonstrated that CLA formation in fermented milk could be affected by numerous factors such as bacterial strain, cell number, optimal substrate concentration, and the period of incubation at neutral pH.
Water Sorption of Food Models for Studies of Glass Transition and Reaction Kinetics
Authors: Lievonen S.M. , Roos Y.H.
Published: July 2006

ABSTRACT: Applicability of a method for studying glass transition and reaction rates was evaluated. Water sorption of maltodextrin and poly(vinylpyrrolidone) based food models having lysine and xylose as reactants were determined gravimetrically at 4 temperatures. Data were modeled using the Guggenheim‐Anderson‐DeBoer (GAB) equation, isosteric heats of sorption were calculated, and water activity shift with temperature was evaluated using the Clausius Clapyeron equation and the GAB equation that included the effect of temperature (the GAB(T) equation). Within a 100 °C temperature range, water activity shift with temperature could not solely explain different reaction rates. Storage of food models in sealed containers can be applied in studies of glass transition and reaction kinetics.
Predictive Models for the Survival/death of Campylobacter jejuni and Salmonella Typhimurium in Poultry Scalding and Chilling
Authors: Yang H. , Wang S. , Li Y. , Johnson M.G.
Published: July 2006

ABSTRACT: Predictive models for the survival/death of Campylobacter jejuni and Salmonella Typhimurium during poultry scalding and chilling, as functions of temperature (50 to 60 °C), chlorine level (0 to 50 ppm) and water age (0, 10 h for scalding; 0, 8 h for chilling), were evaluated and developed using the data from previous study. As primary models, the Weibull distribution, exponential, logistic, and Gompertz models were compared. The secondary models were developed by modifying the Davey and polynomial models. Mean Square Errors (MSE) and the plots of predicted in contrast to observed survivors showed a good fit and prediction. The Weibull distribution‐based secondary model was selected due to its fewer parameters and better prediction (MSEs < 0.4) compared to the other models.
Detection of Viable Rotaviruses in Shellfish by means of Cell Culture and Immunofluorescence Assay
Authors: Santos C. S. , Rigotto C. , Simoes C.M.O. , Barardi C.R.M.
Published: July 2006

ABSTRACT: The goal of this work was to examine the use of cell culture and immunofluorescence assays to detect viable rotaviruses in artificially seeded oyster meat and to determine if the method for oyster extracts preparation affects the viability of the viruses. Oyster tissues were seeded with rotavirus SA11, followed by tissue extract preparation. For cytopathogenicity assays (CPE), non‐cytotoxic dilutions of seeded oyster extracts were inoculated in MA 104 cells. For immunofluorescence assays (IFA) the monoclonal antibody Mab M60 anti‐VP7 capsid glycoprotein of rotavirus was used. For CPE tests, no significant difference between the oyster extracts inoculated with rotavirus before and after extract preparation was detected. Similar results have been observed in IFA assays and the recoveries of viable rotavirus obtained were close to 100%.
Expansion and Validation of a Predictive Model for the Growth of Bacillus Stearothermophilus in Military Rations
Authors: Ng T.M. , Viard E. , Caipo M.L. , Duffy S. , Schaffner D.W.
Published: July 2006

ABSTRACT: Predictive models for the exponential growth rate (EGR) and germination, outgrowth, and lag times (GOL) of Bacillus stearothermophilus previously developed in our laboratory were expanded to include higher salt (1.5%) formulations. The expanded models were validated in 7 military meals‐ready‐to‐eat incubated at temperatures from 45 °C to 60 °C, and tryptic soy broth incubated from 37.5 °C to 70 °C. The 95% prediction intervals for EGR were fail‐safe in all the military rations tested. The 95% prediction intervals for GOL were failsafe in 5 of the 7 rations. The TSB results illustrate the dangers of using empirical models to predict microbial behavior outside the range of conditions under which the models were developed.
Improved Antimicrobial Wash Treatments for Decontamination of Apples
Authors: Sapers G.M. , Miller R.L. , Annous B.A. , Burke A.M.
Published: July 2006

ABSTRACT: We investigated means of improving efficacy of hydrogen peroxide washes in reducing Escherichia coli populations on inoculated apples by increasing contact between attached bacteria and the wash solution. Golden Delicious apples were inoculated with E. coli and treated with heated 5% H2O2 with or without agitation, by spraying and simultaneous brushing or abrading calyx and stem areas, or by vacuum infiltration. Samples were homogenized, diluted, and plated to enumerate surviving bacteria. Population reductions were greater when apples were treated with agitation, by targeted spraying with abrasion, by vacuum infiltration with stem removal, and by application of treatments at 80 °C. However, discoloration occurred at temperatures above 60 °C.
Reduction of Listeria monocytogenes, Salmonella spp., and Escherichia coli O157:H7 During Processing of Country‐cured Hams
Authors: Portocarrero S.M. , Newman M. , Mikel B.
Published: July 2006

ABSTRACT: The country‐cured ham process, including curing, equalization, cold‐smoked or nonsmoked, and aging up to 6 mo, was validated and showed its effectiveness in achieving a 6‐log reduction of Listeria monocytogenes, Salmonella spp., and Escherichia coli O157:H7. The viable counts of L. monocytogenes populations decreased to below detection levels after 206 d, Salmonella populations required 122 d, and E. coli O157:H7 required 66 d. However, L. monocytogenes‐inoculated hams were positive and Salmonella spp‐inoculated and E. coli O157:H7‐inoculated hams were negative following enrichment procedures at the end of the aging process. Therefore, the survival of L. monocytogenes on country‐cured ham represents a risk.
Survival of Escherichia Coli O157:H7 During Storage of Yogurt at Different Temperatures
Authors: Bachrouri M. , Quinto E.J. , Mora M.T.
Published: July 2006

ABSTRACT: The behavior of E. coli O157:H7 strains during the storage of plain live yogurt at 4, 8, 17, and 22 °C was investigated. Lactic acid bacteria and pH were also studied. Linear regression analysis was carried out to obtain the specific death rate, the death rate and time of death. During the 1st 24 h, the pathogenic strains decreased slightly at 4 and 8 °C. This decrease was greater at 17 °C, and even greater at 22 °C. E. coli O157:H7 was not detected after 312, 168, 28, and 16 h at 4, 8, 17, and 22 °C, respectively. Counts of Lactobacillus and Streptococcus were about 9 log CFU/g during the study. An increase was detected in the values for time of death from refrigeration to room temperatures. A decrease in the values of both the specific death rate and the death rate related with the increase of temperature was observed. Counts of E. coli O157:H7 were higher than those of non‐pathogenic E. coli during the storage period at 4 and 8 °C, showing a better and a higher adaptation capacity to acid pH environments at refrigeration temperatures. This behavior was not observed at room temperatures.
Modeling Botrytis Cinerea Spores Growth in Carbon Dioxide Enriched Atmospheres
Authors: García‐Gimeno R.M. , Sanz‐Martínez C. , García‐Martos J.M. , Zurera‐Cosano G.
Published: July 2006

ABSTRACT: This study simulates the conditions in which Botrytis may appear in a modified atmosphere packed horticulture product, such as strawberry, so as to elaborate a predictive model that could allow us to estimate the shelf‐life of a contaminated food product in such atmosphere conditions (0 to 40% CO2). The estimated shelf‐lives obtained at 18 °C were 92, 164, and 236 h in storage atmospheres of 0, 10, and 20% CO2, respectively, very close to observed values; no growth was observed above 30% CO2. The elaborated predictive model allows us to: (a) control development of this fungi if the food product is maintained in an atmosphere containing more than 20% CO2 and (b) predict the time taken for potential colonies to become visible (3 mm dia) and, thus, cause immediate rejection by consumers.
Consumer Attitudes Toward Use of Probiotic Cultures
Authors: Bruhn C.M. , Bruhn J.C. , Cotter A. , Garrett C. , Klenk M. , Powell C. , Stanford G. , Steinbring Y. , West E.
Published: July 2006

ABSTRACT: Some probiotic cultures appear to modulate the immune system, improve lactose intolerance, resolve some bacterial and viral diarrheal diseases, reduce symptoms associated with inflammatory bowel disease, lower blood cholesterol, and protect against some cancers. Focus groups were used to determine consumer familiarity with probiotic bacteria and response to benefits, information source, potential health claims, and dietary sources. Some consumers were skeptical that probiotic cultures could be effective. Information is more credible if it is consistent with existing beliefs and endorsed by recognized health experts. Consumers aware of “friendly bacteria” in yogurt were more likely to accept the potential benefits of probiotic cultures than consumers unaware of beneficial bacteria. Some consumers were so sensitive to the risks of pathogenic bacteria that the concept of beneficial bacteria was not credible.
Changes in Biogenic Amines in Herring Stored under Modified Atmosphere and Vacuum Pack
Authors: ÖZogul F. , Taylor K.D.A. , Quantick P. , ÖZogul Y.
Published: July 2006

ABSTRACT: Changes in 10 biogenic amines during the storage of herring in ice, in boxes without ice, in a modified atmosphere, and in vacuum packaging were investigated. The highest level of histamine was obtained from herring stored in boxes without ice, followed by herring stored in VP, ice, and MAP. Putrescine and cadaverine contents increased during the storage of herring held in ice, reaching levels of 4.0 mg and 23.7 mg/100g muscles at 16 d of storage, respectively. No significant differences were found in histamine concentrations within the treatments during the early stages of the storage period. However, there was a significant difference (P < 0.05) towards the end of the storage period in all treatments except between VP and ice.
Effect of Chemical Modification, pH Change, and Freezing on the Rheological, Solubility, and Electrophoretic Pattern of Wheat Flour Proteins
Authors: Aminlari M. , Majzoobi M.
Published: July 2006

ABSTRACT: In this study the effect of chemical modification and freezing of dough on the characteristics of wheat proteins and the rheological properties of dough was investigated. A slight increase in the protein solubility and disappearance of protein bands in the range of 55 to 70 KDa was observed when samples were frozen for 6 to 8 weeks. Ascorbic acid decreased and cysteine and bisulfite increased solubility of wheat proteins. Dough stability increased as pH was raised above 6.5. Two protein bands in the range of 55 to 60 KDa appeared in ascorbic acid treated doughs and the intensity of bands of less than 6.5 KDa increased in cysteine or bisulfite treated doughs. Several protein bands in the range of 30, 50, and 90 KDa appeared when the pH was raised to 7.0 and above. The results of this study suggest that high‐ molecular‐weight proteins of wheat flour have a major influence on the properties of dough and that these proteins are affected by chemical treatment, pH change, and freezing.
A Rapid FTIR Spectroscopic Method for Estimation of Caffeine in Soft Drinks and Total Methylxanthines in Tea and Coffee
Authors: Paradkar M.M. , Irudayaraj J.
Published: July 2006

ABSTRACT: A rapid Fourier Transform infrared (FTIR) spectroscopic method was developed to estimate caffeine in a variety of soft drinks and total methylxanthine content in tea and coffee using a single calibration model. FTIR spectrum of pure caffeine was characterized, and the 2 spectral regions of 1500 to 1800 cm‐1 and 2800 to 3000 cm‐1 were used for quantitative estimation using Partial least square (PLS) and principal component regression (PCR). FTIR spectroscopy with chemometrics using the PLS‐First derivative spectra could predict the caffeine content accurately up to an R2 value greater than 0.99 and a standard error of prediction (SEP) of less than 3.2 with 5 factors in the model.
Effect of Water Activity on Lipid Oxidation and Protein Solubility in Freeze‐dried Beef during Storage
Authors: Sun Q. , Senecal A. , Chinachoti P. , Faustman C.
Published: July 2006

ABSTRACT: Ground beef patties (15% fat) were freeze‐dried to different aw endpoints and stored at 25°C or 49°C. Water activity, total moisture (%), lipid oxidation (TBARS@450nm), and protein solubility were evaluated. TBARS @450nm was favored at 49°C, but not at 25°C except at high aw range (p < 0.05), whereas protein solubility was greater at 25°C than 49°C (p < 0.05). TBARS@450nm values at 49°C were generally greatest at low aw range (p > 0.05). Protein solubility was lowest at medium aw at 49°C (p < 0.05), while at 25°C low aw protected protein solubility better than other low or high aw values.
Formation of Malonaldehyde, Formaldehyde, and Acetaldehyde in Apple Juice Induced by Ionizing Radiation
Authors: And X. Fan , Thayer D.W.
Published: July 2006

ABSTRACT: We investigated the effects of ionizing radiation on the formation of malonaldehyde (MA), formaldehyde (FA), and acetaldehyde (ACT) in apple juice. The formation of MA, FA, and ACT in both pasteurized and fresh juice increased with radiation dose. The G values (number of species formed per 100 eV absorbed) for MA, FA, and ACT in pasteurized juice were 0.0056, 0.061, and 0.044, respectively. MA concentration decreased rapidly during storage at 5°C, while ACT and FA did not. Irradiation‐induced formation of MA, FA, and ACT decreased with decreasing irradiation temperature. Exclusion of oxygen during irradiation reduced formation of ACT and FA, but not MA. Adding 1000 ppm of ascorbate, sorbate, or sulfite to juice before irradiation also decreased MA formation.
Simplified Kinetic Scheme of Flavor Formation by the Maillard Reaction
Authors: Jousse F. , Jongen T. , Agterof W. , Russell S. , Braat P.
Published: July 2006

ABSTRACT: The simplified kinetic scheme presented categorizes the volatile compounds into 4 classes: pyrroles and other nitrogen‐containing heterocyclic compounds (PY), furans and other oxygen‐containing heterocyclic compounds (FU), carbonyls (C), and pyrazines (PZ). The scheme comprises 11 reaction steps. The order of magnitude of the reaction rate for some of these steps could be determined from literature sources. Using these rates, the scheme was able to correlate the pseudo‐zero‐order rate of generation of FU and PZ (from the literature) to the initial temperature and concentration of reactants. It also reproduces the kinetics of volatile formation in a model glucose‐alanine system in a glycerol matrix, as measured for 4 temperatures by GC‐MS.
Nondestructive Prediction of Moisture and Sodium Chloride in Cold Smoked Atlantic Salmon (Salmo salar)
Authors: Huang Y. , Cavinato A.G. , Mayes D.M. , Bledsoe G.E. , Rasco B.A.
Published: July 2006

ABSTRACT: Salt and moisture contents in cold‐smoked salmon were determined using short‐wavelength near‐infrared (SW‐NIR) reflectance spectroscopy (600 to 1100 nm). Partial least square (PLS) regression models yielded the best results among 3 linear regression methods tested. Back‐propagation neural networks (BPNN) exhibited a somewhat better capability to model salt and moisture concentrations (Salt: R2= 0.824, RMS = 0.55; Moisture: R2= 0.946, RMS = 2.44) than PLS (Salt: R2= 0.775, RMS = 0.63; Moisture: R2= 0.936, RMS = 2.65). Selection of samples from different axial locations on a fish did not affect the prediction error for salt or WPS but affected the prediction error for moisture.
Effect of Commercial Starter Cultures on the Myofibrillar Proteins of Pastirma, a Turkish Dry Meat Product
Authors: Aksu M.I. , Aktas N. , Kaya M.
Published: July 2006

ABSTRACT: The effect of 3 different commercial starter cultures (Staphylococcus carnosus, Staphylococcus carnosus + Lactobocillus pentosus and Staphylococcus xylosus + Lactobacillus sakei) on the myofibrillar proteins of pastirma was investigated. It was observed that using commercial starter cultures in pastirma manufacture had a significant effect on myofibrillar fragmentation. However, the effect of each starter culture on myofibrillar fragmentation in pastirma was different. Most of the changes in myofibrillar proteins were produced with S. carnosus + L. pentosus.
Factors Affecting the Water‐Holding Capacity of Fibrinogen/Plasma Protein Gels Optimized by Response Surface Methodology
Authors: Chen M.‐J. , Lin C.‐W.
Published: July 2006

ABSTRACT: Response surface methodology (RSM) was applied to optimize the water‐holding capacity (WHC) of fibrinogen/plasma protein gels heated at 75°C for 10 min to develop a new edible gel. The effects of varying the amount of fibrinogen, plasma protein, calcium, and pH were evaluated to optimize the WHC using RSM. Estimation of the overall effects of the 4 factors on the gels revealed that the pH and concentrations of fibrinogen and plasma protein significantly affected the WHC of the gels (p < 0.05). The WHC increases with the concentrations of plasma protein only at concentrations lower than 8%. At lower plasma concentrations, fibrinogen addition had only minimal influence on the WHC. The optimum WHC values were predicted by the RSREG procedure of the SAS program. Model verification was performed by additional independent trials, and the resulting experimental values were very close to the predicted ones with no significant difference (p > 0.05).
Screening for Phase II Enzyme‐inducing and Antioxidant Activities of Common Vegetables
Authors: Wettasinghe M. , Bolling B. , Plhak L. , Parkin K.
Published: July 2006

ABSTRACT: Quinone reductase (QR)‐inducing activity of aqueous and ethanolic extracts of common vegetables was determined using a murine hepatoma (Hepa 1c1c7) cell bioassay. QR induction observed for aqueous extracts reached 13‐fold for corn, 8‐fold for kale, and 5‐fold for snap beans. QR induction of ethanol extracts reached about 3‐fold for both garlic and snap beans, and about 2‐fold for both red beetroots and kale. These aqueous extracts were effective inhibitors (kale ∼ red beetroots > corn ∼ green beans > garlic) of the generation of 2‐2′‐azino‐bis(3‐ethylbenzthiazoline‐6‐sulfonic acid) radical cation (ABTS•+) by metmyoglobin and H2O2, whereas the ethanolic extracts were not inhibitory. Aqueous extracts reduced pre‐formed ABTS•+ more effectively (> 95% inhibition) than did ethanolic extracts (∼50 to 90% inhibition). All vegetable extracts inhibited oxyradical‐mediated β‐carotene bleaching, where kale and red beetroot extracts exhibited the strongest protective effect.
Conformational Role of Xanthan in its Interaction with Locust Bean Gum
Authors: Wang F. , Wang Y.‐J. , Sun Z.
Published: July 2006

ABSTRACT: Texture analysis and Ubbelohde capillary viscometry were used to investigate the effects of chain conformational changes of xanthan or deacetylated xanthan on its interaction with locust bean gum (LBG). The stability of xanthan helical structure or xanthan chain flexibility played a critical role in interacting with LBG. Destabilization of xanthan helical structure by deacetylation and heating facilitated the intermolecular binding between xanthan and LBG. Xanthan conformational change was noted in the presence of LBG, even when its helical structure was stabilized by salt. However, this conformational change was not observed for deacetylated xanthan, presuming deacetylated xanthan was in the exact conformation to bind LBG.
Addition of Antioxidant to Improve Quality and Sensory Characteristics of Irradiated Pork Patties
Authors: Nam K.C. , Prusa K.J. , Ahn D.U.
Published: July 2006

The effects of added antioxidants on the oxidative quality changes of irradiated pork patties were studied. Lipid oxidation (TBARS) was not a concern, even in aerobically packaged irradiated pork patties when antioxidants were added. Irradiation produced sulfur compounds, such as dimethyl sulfide and dimethyl disulfide, responsible for irradiation off‐odor. The addition of gallate + tocopherol or sesamol + tocopherol was effective in reducing the sulfur volatiles, but had no effect on the redness of irradiated raw pork patties. Aerobic packaging was highly effective in reducing sulfur volatiles and off‐odor from irradiated meat during storage. Antioxidants had little effect on the sensory characteristics and consumer acceptance of irradiated pork, and consumers did not consider the red color of irradiated raw pork as a quality defect.