bluuebunny/crossref_metadata_2025 huggingface dataset:
Amperometric Biosensor for Total Histamine, Putrescine and Cadaverine using Diamine Oxidase
Authors: MALE KEITH B. , BOUVRETTE PIERRE , LUONG JOHN H.T. , GIBBS BERNARD F.
Published: August 2006

Diamine oxidase was purified from porcine kidney to homogeneity and immobilized onto a porous preactivated nylon membrane. The enzymic membrane was attached to an amperometric electrode for determination of the total concentrations of histamine, cadaverine and putrescine accumulated in fish fillets during storage. For detecting hydrogen peroxide released, the working platinum electrode was poised at +400 mV vs Ag/AgCl to prevent electrode fouling as well as minimize electroactive interferences. The biosensor was linear up to 6 mM with a lower detection limit of 25 μM for the three substrates and steady state response was achieved within 1.5 min. The enzyme membranes were stable at 5°C for 2 mo and usable for at least 60 assays.
Escherichia coli O157: H7 Growth in Laboratory Media as Affected by Phenolic Antioxidants
Authors: OGUNRINOLA OLUYEMI A. , FUNG DANIEL Y.C. , JEON IKE J.
Published: August 2006

Five strains of Escherichia coli O157:H7 with ATCC 11775 E. coli were grown in brain heart infusion (BHI) broth (pH 5.8, adjusted with citric acid) and treated with butylated hydroxyanisole (BHA), butylated hy‐droxytoluene (BHT), tertiary butylhydroquinone (TBHQ), and propyl gallate (PG) individually or combined. Additives ranged from 100–400 ppm with inocula levels between 5 and 104 CFU/mL in tissue culture plates or in flasks; samples were incubated at 4°C or 37°C for 24 hr. Additive antimicrobial efficacy varied with inoculum level and incubation temperature. BHA at <200 ppm was bactericidal on all strains. Poly‐hydroxyl additives (TBHQ, PG) were less effective at 4°C. BHA‐BHT combinations were synergistic at 4°C.
Bactericidal Activity of Aqueous Chlorine and Chlorine Dioxide Solutions in a Fish Model System
Authors: LIN WEI‐FANG , HUANG TUNG‐SHI , CORNELL JOHN A. , LIN CHENG‐MAO , WEI CHENG‐I
Published: August 2006

A commercial ClO2‐producing solution killed mostly Escherichia coli, Listeria monocytogenes Scott A and its streptomycin‐resistant (StrR) strain at 15, 10, and 7.5 ppm, respectively, while aqueous ClO2 and chlorine achieved similar results against the tested strains at 20 and 25 ppm, respectively. Aqueous ClO2 and the commercial solution were more effective than aqueous chlorine in killing StrR‐L. monocytogenes inoculated on fish cubes (mangrove snapper) at 3.4 × 103 or 2.4 × 106 CFU/g, as well as in solutions washed off the cubes. Fish cubes treated with aqueous chlorine or ClO2 contained negligible chlorine residues, while the commercial treatment samples contained chlorite and some free and combined available chlorine.
Physical and Sensory Properties of Milk Chocolate Formulated with Anhydrous Milk Fat Fractions
Authors: FULL N.A. , REDDY S. YELLA , DIMICK P.S. , ZIEGLER G.R.
Published: August 2006

Maximum additions of milk fat that produced temperable milk chocolates were anhydrous milk fat (AMF), middle‐melting fraction (MMF) or low‐melting fraction (LMF) up to 40 wt % total fat, and high‐melting fraction (HMF) up to 35%. The solid fat content (SFC), melting point, melting enthalpy, instrumental and sensory hardness of milk chocolates decreased with increasing milk fat addition. No differences in sensory attributes sweetness, milk powder, chocolate, butter flavor or thickness of melt were observed. Chocolate with 40% MMF or LMF had greater milk flavor than that with 12.2% HMF. Onset of melt correlated (r = 0.96) with melting enthalpy. No differences between types of milk fat (AMF, HMF, MMF, LMF) were observed for any textural attribute assessed.
Information Affects Consumer Assessment of Sweet and Bitter Solutions
Authors: DELIZA ROSIRES , MacFIE HALLIDAY J.H. , HEDDERLEY DUNCAN
Published: August 2006

We examined the effects of information on consumer's perception of basic tastes and tested the hypothesis that individual variations in taste sensitivity may be inversely correlated with persuasiveness. 111 subjects were grouped based on ability to rate sweet and bitter solutions (high, medium, and low ability) and the effects of varying information about the solutions before assessment were measured. Consumers changed ratings after reading the information regardless of their ability. When a similar experiment was carried out with 23 trained people, information had no effect on ratings. Results suggest that other factors (such as experience, training) control the way consumers are influenced by information when assessing sensory attributes.
Solubilization Kinetics of Triacyl Glycerol and Hydrocarbon Emulsion Droplets in a Micellar Solution
Authors: COUPLAND JOHN N. , WEISS JOCHEN , LOVY ALENKA , McCLEMENTS D. JULIAN
Published: August 2006

Solubilization of oil molecules in surfactant micelles can have pronounced effects on the physicochemical properties of oil‐in‐water emulsions, e.g., reaction rates, distribution of nonpolar ingredients, emulsion stability and controlled flavor release. Static light‐scattering was used to compare the solubilization kinetics of corn oil droplets with those of n‐hexadecane droplets (ø= 0.02 wt%, d32= 0.3 μm) in a micellar surfactant solution (2 wt% Tween 20). The n‐hexadecane droplets were completely solubilized by the micelles within 5 days, but no change was observed in the corn oil emulsíon Possible reasons for the observed differences in solubilization kinetics were related to the molecular geometry and size of the oil molecules.
Properties of Biopolymers from Cross‐linking Whey Protein Isolate and Soybean 11S Globulin
Authors: YILDIRIM M. , HETTIARACHCHY N.S. , KALAPATHY U.
Published: August 2006

Biopolymers were prepared by cross‐linking whey protein isolate (WPI) and soybean 11S using transglutaminase. Electrophoretic pattern, solubility, emulsification, hydrophobicity and foaming properties of the biopolymers were determined. SDS‐PAGE showed bands corresponding to high‐molecular‐weight components (MW>200 kDa). Biopolymer solubility was > 90% at pH 3 and below, and at pH 7 and above. Emulsifying properties of biopolymers were lower than those of WPI. The foaming capacity of the biopolymers (23.6 mL) and WPI/11S mixture (22.7 mL) were similar to that of egg albumin (20.3 mL). The foaming stability of the biopolymers (122 min) was higher than that of WPI/11S mixture (33.7 min), and was similar to that of egg albumin (132 min).
Relative Proteolytic Action of Milk‐Clotting Enzyme Preparations on Bovine α‐, β‐ and β‐casein
Authors: USTUNOL Z. , ZECKZER T.
Published: August 2006

Concentrations of seven milk‐clotting enzyme preparations were standardized to equal clot times. Portions of bovine αs‐, β‐ and κ‐casein were treated with enzymes. Proteolytic activity of the coagulants on each casein fraction was determined using the TNBS (2,4,6‐trinitrobenzene‐sulfonic acid) procedure. Recombinant chymosin showed the lowest degree of proteolysis on αs‐ and β‐caseins. Excessive proteolysis of calf rennet appeared to be due to the pepsin fraction. M. miehei and M. pusillus var Lindt proteases showed similar degradation of caseins, but M. pusillus var Lindt was more proteolytic when β‐casein was the substrate. C. parasitica protease showed the highest degree of proteolysis on αs‐ and β‐caseins but was the least proteolytic on κ‐casein.
Functional Protein Components in Lean Finely Textured Tissue from Beef and Pork
Authors: HE Y. , SEBRANEK J. G.
Published: August 2006

High ionic strength soluble (HIS) proteins, low ionic strength soluble (LIS) proteins, and insoluble (IN) proteins from lean finely textured tissue (LFTT) which was derived from beef and pork trimmings, were evaluated. The IN protein fraction was the major component in LFTT, followed by the LIS protein fraction. The HIS protein fraction from LFTT was present in the smallest quantity. Gels from LFTT had a soft texture and low water retention due to the low level of HIS proteins. SDS‐PAGE showed that the major proteins in the LFTT HIS fraction were myosin and actin, but they were present in much smaller quantities than in muscle meats.
Functional Improvement of Alginic Acid by Conjugating with β‐Lactoglobulin
Authors: HATTORI MAKOTO , AIBA YOICHI , NAGASAWA KOICH , TAKAHASHI KOJI
Published: August 2006

Two bovine β‐lactoglobulin‐alginic acid (β‐LG‐ALG) conjugates were prepared to improve the function of ALG by using water‐soluble carbodiimide and the Maillard reaction. Fluorescence studies suggested that the conformation around Trp had been changed in each conjugate and that the surface of each conjugate was covered with polysaccharide chain. Structural analyses with monoclonal antibodies indicated that the conformation around 15Val‐29IIe (β ‐sheet) in each conjugate had changed, while the native structure was maintained around 125Thr‐135Lys (α‐helix). After conjugating with β ‐LG, ALG showed retinol‐binding and high emulsifying ability. The aggregating property of ALG in acid and in the presence of Ca2+ was improved in each conjugate.
Water Blanching Effects on Headspace Volatiles and Sensory Attributes of Carrots
Authors: SHAMAILA MAWELE , DURANCE TIMOTHY , GIRARD BENOIT
Published: August 2006

Carrots blanched in water for 0 to 300 sec were analyzed for flavor volatiles by dynamic headspace analysis, the volatiles identified by gas chromatography/mass spectrometry, and the sensory attributes evaluated by a trained panel to determine quality changes as related to blanching times. Most volatiles, in particular terpenoids (sabinene, β‐pinene, β‐myrcene, limonene, trans‐caryophyllene, α‐humulene, β‐bisabolene and α‐farnesene) decreased by at least 50% within 60 sec of blanching. Ratings on quality attributes of color, texture, raw carrot aroma, sweetness, flavor and overall impression decreased with blanching time, while cooked carrot aroma increased. There were correlations (p < 0.05) between blanching times, flavor volatiles and sensory attributes.
Whey Protein Coating Effect on The Oxygen Uptake of Dry Roasted Peanuts
Authors: MATÉ JUAN I. , KROCHTA JOHN M.
Published: August 2006

A procedure was developed to coat peanuts with aqueous whey protein isolate (WPI) solutions based on increasing coating‐solution viscosity. Oxygen uptake of WPI‐coated nuts and uncoated nuts were compared. WPI coatings delayed oxygen uptake of dry roasted peanuts at intermediate (53%) and low (21%) storage relative humidity. They had similar results at 29°C and 37°C. The effects of coating thickness and storage relative humidity indicate that the mechanism of protection of the coatings was through their oxygen barrier properties.
Kinetics of Heat Coagulation of Concentrated Milk Proteins at High Sucrose Contents
Authors: PAULETTI M.S. , CASTELAO E.L. , SEGURO E.
Published: August 2006

Statistical gelation theories applied to the process of heat coagulation of milk proteins plus sucrose were evaluated and characteristic kinetic parameters were found. Experimental gel times (heat coagulation) at temperatures ranging from 112 to 130 °C and different casein concentrations were determined in model systems. Gel time decreased when both temperature and casein concentration increased. The overall reaction rate was strongly dependent on temperature; the apparent activation energy was 454 KJ M−1, and the pseudo‐order of the reaction was temperature dependent. The functionality on average of monomers calculated from experimental data, was about f = 2.45. Statistical gelation theories adequately interpret the heat coagulation process of milk proteins in concentrated sucrose solutions.
Concentration of Vinegar by Electrodialysis
Authors: CHUKWU UCHENNA , CHERYAN MUNIR
Published: August 2006

Vinegar (9–12% w/v acetic acid) was concentrated by electrodialysis (ED) to produce triple‐strength vinegar (30–33% acetate). At a current density of 174 Amps/m2, acetate flux was 520 g/m2/hr (GMH) for 9.1% acetate and increased to 920 GMH at 31% acetate. Increasing feed concentration decreased water flux from 2.6 to 1.3 L/m2/hr and energy consumption from 1.2 to 0.7 kWh/kg acetate transported. Increasing current increased acetate flux, energy consumption and water flux. A multi‐stage ED system could produce triple‐strength vinegar at much lower costs per unit of single‐strength vinegar.
Selective Extraction of Phospholipid Mixtures by Supercritical Carbon Dioxide and Cosolvents
Authors: MONTANARI LUIGI , KING JERRY W. , LIST GARY R. , RENNICK KATHY A.
Published: August 2006

To optimize and enhance the value of a previously developed supercritical fluids (SF) process for removing oil from soybean flakes, we devised a two‐step, sequential scheme for extraction of oil and phospholipid‐containing fractions using SC‐CO2 alone or with ethanol. PLs were selectively removed from the flakes using the SC‐CO2/ethanol mixture. Phosphatidylcholine (PC) and phosphatidylethanolamine (PE) were more readily solubilized in the SC‐CO2/cosolvent mixtures than were phosphatidylinositol and phosphatidic acid. The extent of recovery of PC and PE was a function of the molar fraction of cosolvent. Some fractionation of constituent phospholipids could be achieved by varying the molar fraction of ethanol. The extracts from the SF process were characterized by inductively coupled plasma spectroscopy (ICP) and HPLC with evaporative light scattering detection.
Aroma Compounds in Wine as Influenced by Apiculate Yeasts
Authors: GIL J.V. , MATEO J.J. , JIMÉNEZ M. , PASTOR A. , HUERTA T.
Published: August 2006

Aroma compounds of wines resulting from fermentation of sterile grape musts from Monastrell variety inoculated with pure and mixed cultures of apiculate and Saccharomyces yeasts, were isolated and analyzed by gas chromatography with flame ionization and mass spectrometry. Samples fermented with mixed cultures produced a higher concentration of selected compounds and higher total amounts of alcohols and acids, in contrast with wines produced with pure cultures of Saccharomyces spp. Apiculate yeasts are important in the chemical composition and quality of wine.
Fat Mimetics in Low‐Fat Cheddar Cheese
Authors: DRAKE M.A. , BOYLSTON T.D. , SWANSON B.G.
Published: August 2006

Cheeses with 60% reduced fat content were prepared with three commercial fat mimetics. Low‐fat cheeses without added fat mimetics and full‐fat cheeses were prepared as controls. Cheeses were aged 3 months prior to sensory and instrumental evaluation. A low‐fat cheese containing one of the fat mimetics received the highest texture scores from dairy judges and consumer panelists (P≤0.05). The low‐fat control and another cheese with a fat mimetic received higher flavor scores from the trained dairy judges and consumer panelists than the other cheeses containing fat mimetics (P≤0.05). Low‐fat cheeses containing fat mimetics were less rubbery than the low‐fat control cheese (P≤0.05).
Frankfurters with Lean Finely Textured Tissue as Affected by Ingredients
Authors: HE Y. , SEBRANEK J. G.
Published: August 2006

Increasing salt concentration from 1.5 to 2.5% increased the emulsion stability of frankfurters made with lean finely textured tissue (LFTT). Sodium tripolyphosphate (STPP) at 0.25% improved stability and texture as well as processing and consumer cooking yields. Kappa (K)‐carra‐geenan (0.5%) reduced cooking losses and increased firmness. Isolated soy protein (ISP) at 2% also improved product stability and firmness but lowered sensory scores. The effect of ISP on sensory scores was greater for those frankfurters produced from lean finely textured beef than for those with lean finely textured pork. Increasing NaCl concentration or including STPP and K‐carrageenan may improve comminuted meat products which contain 50% LFTT substituted for lean meat.
Physicochemical and Sensory Qualities of Fresh Pork Chops as Affected by Phosphate, Ascorbate or Sorbate Dipping Prior to Irradiation
Authors: ZHAO Y. , SEBRANEK J. G.
Published: August 2006

Fresh pork chops were dipped for a target absorption of 0.5% sodium tripolyphosphate (STPP), 550 ppm sodium ascorbate (SA), or 0.1% potassium sorbate (PS) prior to irradiation (1.0 kGy). Untreated pork chops, both irradiated and unirradiated, were used as controls. Dipping with STPP decreased drip loss and improved color and lipid stability of irradiated chops and resulted in better tenderness and juiciness scores than undipped, irradiated samples. Also, STPP treated chops had similar or better physicochemical and sensory properties than untreated (no irradiation, no dipping) controls. Dipping with SA or PS had little effect compared with STPP, but improved some sensory qualities.
Thawing, Refreezing and Frozen Storage Effects on Muscle Functionality and Sensory Attributes of Frozen Cod (Gadus morhua)
Authors: HURLING R. , MCARTHUR H.
Published: August 2006

Thawing and re‐freezing of cod fillet blocks did not necessarily result in greater deterioration (relative to a ‘once frozen’ control) of cooked fish sensory attributes after 9 months frozen storage at –22°C. Thawed and refrozen fish muscle displayed a faster decline in myofibril protein solubility than once frozen controls and had reduced water‐holding capacity but analysis of proton spin‐spin relaxation times indicated no change in water location. The decline in protein solubility was not caused by complete protein unfolding. Long thawing times (30 hr) before re‐freezing and storage resulted in cooked fish with more gray appearance and more stale flavor. Changes in fish muscle functionality did not enable direct inference of sensory attributes.
Shelf Life Evaluation of Bartlett Pears in Retort Pouches
Authors: KLUTER R.A. , NATTRESS D.T. , DUNNE C.P. , POPPER R.D.
Published: August 2006

Retort pouch pears in syrup were developed for a military ration. Processing variables were: syrup pH (4.0 and 3.5) and processing temperature (88°C and 96°C). Periodic sensory and biochemical/instrumental analyses were conducted during storage at 4, 21 and 38°C. pH had the most effect on quality measures. Bivariate correlations from Partial Least Squares (PLS) analysis indicated high positive relationships between the first PLS factor and sensory and analytical determinations: color quality, overall quality, pear flavor intensity, Hunter L, ascorbic acid and sucrose. Pears at pH 4.0, processed at either temperature, met minimum military shelf life requirements at 21° or 38°C.
Laboratory and Field Consumer Evaluation Relationships for Menu Items Processed in Retortable Trays for Quantity Foodservice
Authors: de KOCK H.L. , MINNAAR A. , BESTER B.H. , McGILL A.E.J.
Published: August 2006

Problems associated with provision of food in quantity foodservices prompted the development and use of prepared food items processed in retortable trays. Consumer acceptance of such foods was required so that the items could be screened for foodservice application. Consumer tests, using small portion samples and sensory testing under laboratory conditions, gave a relatively reliable prediction of acceptability of most of the items under extended‐use consumer testing during a field trial. Final field acceptance of some items was influenced by external factors not accounted for in laboratory testing.
Radish Anthocyanin Extract as a Natural Red Colorant for Maraschino Cherries
Authors: GIUSTI M. MÓNICA , WROLSTAD RONALD E.
Published: August 2006

Red radish anthocyanin extract (RAE) was investigated to color brined cherries as an alternative to FD&C Red No. 40. Primary and secondary bleached cherries were colored using two concentrations of RAE (600 and 1200 mg/L syrup, C1 and C2) and FD&C Red No. 40 (200 ppm). Color and pigment stability of secondary bleached cherries and syrup colored with RAE were evaluated during storage (25°C). CIELAB, chroma and hue angle, showed that RAE imparted color extremely close to that of FD&C Red No. 40, for > 6 mo storage. Monomeric anthocyanin degradation followed first‐order kinetics, with half‐lives of 29 and 33 wk for syrups colored with RAE C1 and RAE C2, respectively. Higher anthocyanin concentration exerted a protective effect on color stability. Exposure to light slightly accelerated L*, a*, and monomeric anthocyanin degradation.
Cholesterol Oxidation in Egg Yolk Powder During Storage and Heating as Affected by Dietary Oils and Tocopherol
Authors: LI S. X. , CHERIAN G. , SIM J. S.
Published: August 2006

The effects of feeding flax, sunflower, palm and fish oils, with and without tocopherols, to laying hens was investigated on oxidative stability of cholesterol in egg yolk powders. Storage of spray‐dried egg yolk powders at room temperature resulted in loss (p <0.05) of tocopherols. The initial levels of spray‐dried yolk cholesterol oxides were 7–10 ppm and increased (p <0.05) with storage. The cholesterol oxide contents in the egg yolk powders were: fish > flax > sunflower > palm. Heating egg yolk powder increased (p <0.05) the amounts of total cholesterol oxides. Diets with tocopherol supplementation resulted in a decrease (p <0.05) of cholesterol oxides during storage and heating.
Lipid Oxidation in Cooked Turkey as Affected by Added Antioxidant Enzymes
Authors: LEE S.K. , MEI L. , DECKER E.A.
Published: August 2006

Catalase (CAT) and glutathione peroxidase (GSH‐Px) were added to turkey which had been cooked (80°C) to provide minimal activity of both enzymes, to determine their effects in development of lipid oxidation. CAT (100–500 U/g muscle) decreased the formation of thiobarbituric acid reactive substances (TBARS) 4–28% during 2 days of storage. GSH‐Px (4.0 U/g muscle) decreased TBARS 8–11%. CAT (170 U/g muscle) and GSH‐Px (1.3 U/g muscle) in combination decreased TBARS formation 7–14%. Reduced glutathione concentrations in the turkey were unaffected by cooking. These data suggest that heat inactivation of CAT and GSH‐Px was not the only factor involved in heat‐induced lipid oxidation reactions in turkey thigh muscle.
Recrystallization in Aqueous Fructose Solutions as Affected by Locust Bean Gum
Authors: SUTTON ROBIN L. , LIPS ALEX , PICCIRILLO GUISEPPE
Published: August 2006

Rates of ice recrystallization were measured in aqueous fructose solutions containing locust bean gum (LBG). The effects of temperature, ice phase volume and LBG concentration were determined. Decreasing temperature reduced the recrystallization rate: the dependency followed Williams Landell Ferry kinetics. An increase in ice phase volume resulted in an increase in the recrystallization rate. Addition of LBG reduced the recrystallization rate up to a concentration of 0.3% (w/w); further addition resulted in no further decrease. The hypothesized mechanism of action of LBG is via weak adsorption of the polysaccharide to the ice crystal. Freeze concentrated solution viscosity did not correlate with observed recrystallization rates.
Application of Laminated Edible Films to Potato Chip Packaging
Authors: PARK J. W. , TESTIN R.F. , VERGANO P. J. , PARK H.J. , WELLER C.L.
Published: August 2006

The effects of various stearic‐palmitic acid blend concentrations in films, storage temperatures and storage times on potato chip quality were evaluated using Response Surface Methodology. Storage temperature and time affected the quality of potato chips. The maximum storage times for acceptable potato chip quality were: 30 to 43 days, 23 to 25 days, and 11 to 12 days for storage temperatures of 15, 25 and 35°C, respectively. Results were independent of stearic‐palmitic acid blend concentrations.
Relationships Between Edible Coatings and Garlic Skin
Authors: HERSHKO V. , KLEIN E. , NUSSINOVITCH A.
Published: August 2006

Porous garlic skin was coated with cross‐linked sodium alginate. Penetration of the hydrocolloid and cross‐linking agents into the skin were detected by Fourier‐Transform Infra‐red, X‐ray analysis, Inductively Coupled Plasma Atomic Emission Spectrometry and chemical micro‐analysis. The skin structure, its wax coating and pores were studied to elucidate the means by which coating agents penetrate the skin. Pathways of skin penetration by gum were hypothesized. Gum penetrates by three pathways: through skin discontinuities, from beneath where the roots are found and directly through the skin. The coating adhered to the outer garlic skin and conformed to its shape.
Glass Transition State Diagram of a Baked Cracker and Its Relationship to Gluten
Authors: NIKOLAIDIS ATHANASIOS , LABUZA THEODORE P.
Published: August 2006

The polymer science approach can be applied to the understanding of physical changes in foods such as loss of texture upon moisture gain. The glass transition temperature (Tg) of a commercial cracker was measured by Dynamic Mechanical Thermal Analysis (DMTA) as a function of water content. The final state diagram showed that the cracker was plasticized by water with a glass transition temperature that decreased as water content increased. When compared with published glass transition data on cereal ingredients, gluten may be the main component responsible for the mechanical changes and loss of crispness of such products when moisture content is increased.
Viscoelastic Properties of Heat‐Set Whey Protein‐Stabilized Emulsion Gels with Added Lecithin
Authors: DICKINSON ERIC , YAMAMOTO YUKIKO
Published: August 2006

Our objective was to determine how lecithin affects the small‐deformation shear rheology of heat‐set emulsion gels made from whey protein concentrate (WPC). Fine oil‐in‐water emulsions were prepared with WPC, lecithin or WPC + lecithin present during homogenization. Storage and loss moduli were measured in situ during thermal processing at temperatures up to 90°C and afterwards at 30°C. The positive influence of pure egg lecithin added after emulsification on the elastic modulus of the WPC emulsion gel was attributed to lecithin‐protein complexation. Crude egg lecithin gave a broadly similar increase in gel strength, but pure soybean lecithin was not so effective in reinforcing the network, and crude soybean lecithin was ineffective. Using lecithin as sole emulsifier, with WPC added after homogenization, gave a lower modulus for the heat‐set WPC emulsion gel. With protein + lecithin present during emulsification, the considerable loss of gel strength was attributable to some WPC displacement from the emulsion droplet surface.
Adsorption and Desorption of Cholesterol in Continuous Supercritical Fluid Processing of Anhydrous Milk Fat
Authors: LIM S. , RIZVI S.S.H.
Published: August 2006

The adsorption breakthrough volume of adsorbent for cholesterol reduction of anhydrous milk fat (AMF) was determined by passing supercritical carbon dioxide (SC‐CO2) phase through an adsorption column with magnesium silicate at 40°C/241 bar. The breakthrough quantity for 76% cholesterol reduction was 2.0g fat/g adsorbent. With in‐line adsorption on magnesium silicate, the cholesterol reduction in the extracts was 80 to 86%. Magnesium silicates saturated with cholesterol were regenerated with 10% ethanol in CO2 at 40°C and 64°C/241 bar. The adsorption capacity of the magnesium silicate regenerated with 10% ethanol in SC‐CO2 at 40°C/241 bar was close to its original value. Its behavior was described by the Langmuir isotherm.
Viscoelastic Properties of Reduced‐fat and Full‐fat Cheddar Cheeses
Authors: MA L. , DRAKE M.A. , BARBOSA‐CÁNOVAS G.V. , SWANSON B.G.
Published: August 2006

Viscoelastic properties of cheeses with and without 0.2% or 0.5% (w/w) lecithin were studied using oscillatory dynamic experiments and creep tests. Elastic and loss moduli of reduced‐fat cheese with lecithin were greater (p < 0.01) than reduced‐fat cheese without lecithin, but less (p < 0.01) than these values for full‐fat cheese. In creep/recovery tests, the residual strain of full‐fat cheese, reduced‐fat cheese with 0.5% or 0.2% lecithin, and reduced‐fat cheese without lecithin were 7.8, 7.9, 8.1, and 15.4%, respectively. There was good agreement in terms of compliance behavior of the four types of cheese between experimental data and prediction by the generalized Kelvin model with six elements.
Milk Protein‐based Edible Film Mechanical Strength Changes due to Ultrasound Process
Authors: BANERJEE R. , CHEN H. , WU J.
Published: August 2006

The effects of ultrasound frequency, acoustic power, and exposure time on the functional properties of whey protein concentrate and sodium caseinate films were examined. Average tensile strength of the ultrasound treated caseinate films was 224% higher than that of the control. The ultrasonic process was more effective on sodium caseinate than whey protein concentrate film. Resistance to puncture was improved for both types of films treated at an acoustic power of 5.22W. Increased exposure time resulted in stronger films. Elongation at break, water vapor permeability, and moisture content of films were not affected by the treatment. Ultrasound showed potential for improving mechanical strengths of milk protein films.
Inactivation of Escherichia coli by Carbon Dioxide under Pressure
Authors: BALLESTRA P. , DA SILVA A. ABREU , CUQ J.L.
Published: August 2006

Thermal inactivation of Escherichia coli was studied under CO2 pressures of 1.2, 2.5, and 5 MPa at 25, 35, and 45°C. Two phases were observed in the destruction curves. The earlier stage was characterized by a slow rate of inactivation, which increased sharply at the later stage. An increase of pressure and/or temperature enhanced the antimicrobial effects of CO2 under pressure. The effects on cell structure were studied by scanning electron microscopy and the specific mechanism of action appeared to be related to enzyme inactivation.
Taste Properties and Synergisms of Beefy Meaty Peptide
Authors: WANG K. , MAGA J. A. , BECHTEL P. J.
Published: August 2006

The purpose of this study was to examine the sensory properties of beefy meaty peptide (BMP), an octapeptide first isolated from beef extract. BMP was synthesized and its recognition thresholds under different pH conditions and its synergisms with salt and monosodium glutamate (MSG) were determined by sensory evaluation. Recognition thresholds of BMP were not different (F>0.05) at different pHs. However, the descriptors of BMP changed with pH; and at pH 6.5 BMP had the strongest umami taste. There were synergistic effects (p<0.05) of salt and MSG on BMP recognition threshold at pH 6.5. Diluted beef extract samples with BMP were different (p<0.05) from samples without BMP.
Strawberry Texture and Pectin Content as Affected by Electron Beam Irradiation
Authors: YU L. , REITMEIER C.A. , LOVE M.H.
Published: August 2006

Fresh Tristar' strawberries were irradiated with electron beam irradiation at 0, 1, and 2 kGy. Fruit firmness decreased as irradiation dose increased. Water‐soluble pectin increased and oxalate‐soluble pectin decreased at 0 and 1 day after 1 and 2 kGy irradiation. Fruit firmness correlated with oxalate‐soluble pectin content. Total pectin and nonextractable pectin were not affected by irradiation. The oxalate‐soluble pectin content and firmness of irradiated strawberries increased slightly at the beginning of 2°C storage and then decreased as storage time increased. No changes occurred in water‐soluble pectin, nonextractable pectin, or total pectin during storage.
Changes in Sensory Quality of Sterile Cantaloupe Dice Stored in Controlled Atmospheres
Authors: O'CONNOR‐SHAW R.E. , ROBERTS R. , FORD A.L. , NOTTINGHAM S.M.
Published: August 2006

Diced cantaloupe flesh that was microbiologically sterile was prepared to study the physiological deterioration of fruit when stored under a range of controlled atmospheres at 4.5°C. Sterile fruit pieces were prepared by boiling whole melons for 3 min, then dicing aseptically. Storage atmospheres were in continuous flow and contained from 0 to 26% CO2 and 3.5 to 17% O2. Sensory assessments were carried out by a highly trained panel at 14 day intervals. Acceptable product up to 28 days was obtained for three treatments: 6% CO2 and 6% O2, 9.5% CO2 and 3.5% O2, and 15% CO2 and 6% O2. Overall treatment with 0, 19.5 or 26% CO2 (irrespective of O2 concentration) caused significant deterioration in sensory characteristics.
Lipid Oxidation Determination in Butter and Dairy Spreads by HPLC
Authors: CHRISTENSEN T.C. , HØLMER G.
Published: August 2006

Butter and dairy spread were stored for 14 wk at 20°C. Lipid hydroperoxides were analyzed by HPLC. Two methods were tested with chemiluminescence detection based on a post‐column reaction with cytochrome c and luminol. One was for separation of neutral lipids and one for separation of phospholipids. Lipid oxidation in triacylglycerols and phospholipids in both butter and dairy spread increased during storage. A linear relationship was observed between the chemiluminescence response of oxidized triacylglycerols and the peroxide value. Correlation coefficient was 0.97 for stored butter and 0.99 for stored dairy spread (PV‐range 0.1‐1.4 and 0.2‐5.4 meq/kg, respectively). The method is sensitive, fast and reliable for detection of primary oxidation in dairy products.
Modifications in Disulfide Reactivity of Milk Induced by Different Pasteurization Conditions
Authors: CARBONARO MARINA , BONOMI FRANCESCO , IAMETTI STEFANIA , CARNOVALE EMILIA
Published: August 2006

The effect of pasteurization and repasteurization on disulfide chemical reactivity of milk proteins was tested after proteolytic digestion. Pasteurization at 75°C, but not at 80°C or repasteurization, resulted in a decrease in disulfide reactivity compared with raw milk. No differences among heated milks were observed in in vitro protein digestibility, electrophoretic behavior or surface hydrophobicity. Whey proteins extracted from milk pasteurized at 75 and 80° had lower solubility, protein digestibility, disulfide reactivity and surface hydrophobicity than those extracted from raw milks. SDS‐PAGE and surface hydrophobicity parameters (Kd, Fmax) of whey proteins suggested that differences in disulfide reactivity were a consequence of disulfide‐mediated selective aggregation of the whey proteins.
Myoglobin Oxidative State Affects Internal Cooked Color Development in Ground Beef Patties
Authors: WARREN K.E. , HUNT M.C. , KROPF D.H.
Published: August 2006

Ground beef patties known to develop a normal (NRM) or premature brown (PMB) color when cooked to 55°C received no treatment or were reduced or oxidized before cooking. Internal raw appearances were red/ purplish‐red for NRM, purplish‐red/red for reduced, and brown for PMB and oxidized groups. Cooked colors of NRM‐no treatment and reduced, and PMB‐reduced were more red (P <0.05) than those of NRM‐oxidized and PMB‐no treatment and oxidized. Cooked colors of PMB‐reduced and NRM‐no treatment were similar (P>0.05), and those of NRM‐oxidized and PMB‐no treatment were similar (P>0.05). Oxidized pigment produced a PMB color, whereas reducing conditions produced NRM cooked color.
Natural Antioxidant Extract from Fenugreek (Trigonella foenumgraecum) for Ground Beef Patties
Authors: HETTIARACHCHY N.S. , GLENN K.C. , GNANASAMBANDAM R. , JOHNSON M.G.
Published: August 2006

Ground beef patties (75% lean) containing synthetic antioxidants, or Fenugreek (Trigonella foenumgraecum) extracts were cooked to internal temperature 70°C, and evaluated for storage stability at 4°C. Thiobarbituric acid values of raw or cooked samples containing fenugreek extracts were lower than controls (P<0.05). Fenugreek extracts delayed the induction period of oxidative rancidity. No differences were observed in psychrotrophic bacterial counts, and samples containing fenugreek extracts had lower Hunterlab “a” and higher “b” values. Samples with Fenugreek extracts had better oxidative stability and Fenugreek may be a promising natural antioxidant source.
Pasteurization Effect on Fatty Acid Stability in a Sous Vide Product Containing Seal Meat (Phoca groenlandica)
Authors: GHAZALA S. , AUCOIN J. , ALKANANI T.
Published: August 2006

The stability of selected fatty acids in a sous vide product containing seal meat (Phoca groenlandica) plus vegetables was examined. The product was processed at five time/temperature combinations. In addition to pasteurized and nonpasteurized products, a conventionally heated (about 100°C) product was prepared for comparison. Unsaturated fatty acids constituted 81.3% of the total fatty acids in the nonpasteurized product. Eicosapentaenoic acid (EPA, 20:5n‐3) was 0.9 mg/g and docosahexaenoic acid (DHA, 22:6n‐3) was 1.2 mg/g in the nonpasteurized product. EPA was 19% higher and DHA 68% higher in the sample pasteurized at 65°C vs the conventional. Furthermore, pasteurization at lower temperatures retained 22% more EPA and 57% more DHA than pasteurization at higher temperatures.
Tensile Properties of White Muscle in Rested and Exhausted Chinook Salmon (Oncorhynchus tshawytscha)
Authors: JERRETT A.R. , STEVENS J. , HOLLAND A.J.
Published: August 2006

After 40 hr storage at 2 °C, the tensile strength of “rested” king salmon (Oncorhynchus tshawytscha) “white” muscle was 2.7 times that of the “exhausted” muscle with the “rested” muscle retaining its immediate post‐capture strength. A combination of behavioral conditioning, conservative handling practices and chemical anaesthesia (AQUI‐STM) was used to minimize the extent of pre‐mortem exercise and thereby provide “rested” fish. Postmortem electrical stimulation of the “rested” animals was used to produce “exhausted” muscle. This study highlights the importance of reducing pre‐harvest exercise in the production of high quality fish muscle.
β‐glucosidase Activity in Juice‐Processing Enzymes Based on Anthocyanin Analysis
Authors: WIGHTMAN JOLYNNE D. , WROLSTAD RONALD E.
Published: August 2006

A screening procedure utilizing boysenberry juice as a substrate, which combined HPLC and spectrophotometric analyses, was used to measure β‐glucosidase activity of enzyme preparations used for juice processing. Enzyme preparations (n = 26) were evaluated at two dosage rates. At the mean recommended dosage, one preparation produced a decrease in total monomeric anthocyanin and cyanidin‐3‐glucoside, relative to a control, indicating β‐glucosidase activity. At 0.1% dosage, 4 enzymes produced a significant decrease in cyanidin‐3‐sophoroside and 2 enzymes caused an increase in cyanidin‐3‐rutinoside, indicating β‐1,2‐glucosidase activity. Such activity in juice processing enzymes was much lower and less prevalent than found previously for β‐galactosidase. Botrytis cinerea also degraded anthocyanins in boysenberry juice.
Limonoid glucosides in Orange Molasses
Authors: HASEGAWA SHIN , FONG CHI H. , MIYAKE MASAKI , KEITHLY JAMES H.
Published: August 2006

The concentrations of limonoid glucosides in orange molasses, a byproduct of citrus juice processing, were measured. The 17‐β‐D‐gluco‐pyranoside derivatives (glucosides) of limonin, nomilin, nomilinic acid and obacunone were present and quantified. Orange molasses contained an average of 568 ppm of total limonoid glucosides at 11.8°Brix. Orange molasses (3.8L) contained up to 12.5g of total limonoid glucosides. The molasses could be used as a source for commercial isolation of citrus limonoid glucosides.
Edible Coatings from Candelilla Wax Microemulsions
Authors: HAGENMAIER ROBERT D. , BAKER ROBERT A.
Published: August 2006

Candelilla wax coatings with good gloss were made. The gloss of coatings from ammonia‐based microemulsions was improved by addition of gelatin or hydroxypropyl methylcellulose, which also decreased oxygen permeability and decreased water vapor permeability. As coatings on grapefruit, candelilla wax with up to 25% gelatin was usable; much higher gelatin content resulted in anaerobic fermentation. Candelilla coatings with good gloss were also made from morpholine‐based wax microemulsions with minimal oleic acid content.
Dynamic Rheological Properties of Mozzarella Cheese During Refrigerated Storage
Authors: AK M. MEHMET , GUNASEKARAN SUNDARAM
Published: August 2006

Storage (G′) and loss (G″) moduli of low‐moisture, part‐skim Mozzarella cheese were determined at 10 and 20°C during 1 mo of refrigerated aging. At both temperatures, G′ was always greater than G″. Averaged over aging, G′ increased from 90 to 630 and G″ from 44 to 52 kPa at 10°C, and at 20°C G′ increased from 28 to 190 and G″ from 14 to 53 kPa for the frequency range 0.005‐20 Hz. Averaged over frequency, both G′ and G″ decreased about 20% at 10°C and 25% at 20°C during aging. Relaxation spectrum, computed from shear relaxation data, was used to calculate the G. The calculated values of G′ were in good agreement with those determined experimentally. These data help predict and compare melting behaviors of such cheeses.
Nutrient Composition of Muscles in Deer and Boar
Authors: ZOMBORSZKY Z. , SZENTMIHÁLYI G. , SARUDI I. , HORN P. , SZABÓ CS.
Published: August 2006

In trimmed muscle types of four game species the dry matter, crude protein, crude fat, ash, Ca, P, Mg, Na, K, Cu, Zn, Fe, and Mn contents were determined. Samples of the m. semimembranosus and m. longissimus dorsi of each of 10 red deer, fallow deer, roe‐deer and wild boars from the Southwestern region of Hungary in the end‐winter period were analyzed, and mean values, related to dry matter, were compared. The game muscle samples had much lower crude fat, more Ca, P and microelements, especially Cu and Fe, when compared with published data for the respective muscles of domestic animals.
Lactic Acid Fermentation of Saccharified Solution from Rice Flour
Authors: TOMINAGA MIHOKO , SATO KAZUYOSHI
Published: August 2006

For the preparation of a tasty fermented beverage from rice flour, suitable amylases and lactic acid bacteria were explored and selected. A glucoa‐mylase from Rhizopus commercially named as gluczyme formed less reducing sugars from gelatinized rice flour than glucoamylase from As‐pergillus. However, saccharified solution prepared by gluczyme was well utilized by a lactic acid bacterium isolated from a kefir, which is considered to be a bacterium closely related to Leuconostoc mesenteroides. The substances such as amino acids formed by some contaminating enzymes like protease in gluczyme are presumed to stimulate the growth of the kefir‐bacterium and contribute to the formation of a favorable fermented beverage.
Minimal Processing and Edible Coating Effects on Composition and Sensory Quality of Mini‐peeled Carrots
Authors: HOWARD L.R. , DEWI T.
Published: August 2006

Coating treatment did not affect fresh carrot flavor or aroma, sweetness, bitterness, harshness or taste preference. Total terpenoids declined 72% after 17 days storage, with the major loss occurring within 3 days after minimal processing. α‐ and β‐carotene declined 18% and 14% within 3 days after minimal processing with no further loss. Peel tissue contained less β‐carotene than phloem tissue, and its removal was not responsible for loss of β‐carotene. The edible coating did not affect terpenoid or carotene content.
Heat Inactivation Kinetics of Trypsin Inhibitors During High Temperature‐Short Time Processing of Soymilk
Authors: ROUHANA AMAL , ADLER‐NISSEN JENS , COGAN URI , FRØKIÆR HANNE
Published: August 2006

Heat treatment of soymilk was studied in the conventional batch boiling process and under High Temperature‐Short Time (HTST) conditions. Reduction in total trypsin inhibitor was assayed enzymatically, and individual inhibitors, the Kunitz and the Bowman‐Birk inhibitor, were assayed by ELISA technique. Standard first‐order reaction kinetics and thermodynamics were applicable for inactivation, and results indicated that the mechanism was not protein unfolding, because entropy changes were zero or negative. The two inhibitors were inactivated at the same rate around 137°C. Therefore, a simple first‐order kinetic model which gave a good, slightly conservative estimate of residual anti‐trypsin activity under HTST conditions could be established.
Mobile Phases in Reverse‐Phase HPLC for the Determination of Bitter Peptides in Cheese
Authors: LEE K. D. , WARTHESEN J. J.
Published: August 2006

A cheese extract and a standard solution with a mixture of peptides and amino acids were used to evaluate the separations of reverse‐phase HPLC with alternative mobile phases to be used in conjunction with sensory evaluation. Acceptable resolution of components was observed when acetonitrile was replaced with absolute ethanol and trifluoroacetic acid was replaced with food‐grade hydrochloric acid. The average hydrophobicity and molecular weight of the peptides and amino acids were used to construct a linear regression equation with corrected retention times. Suspected bitter compounds were not confined to any one section of the chromatogram based on the established regression model.
Monitoring Proteolysis During Ripening of Full‐fat and Low‐fat Cheddar Cheeses by Reverse‐Phase HPLC
Authors: ALTEMUELLER A.G. , ROSENBERG M.
Published: August 2006

Proteolysis during ripening of full‐fat and low‐fat Cheddar cheese was investigated by applying reverse‐phase HPLC to the pH 4.6 water‐soluble N fraction of cheese. The separated N compounds were divided into four MW ranges. The number of separated peaks and the amount of N compounds separated in each of the MW ranges increased with ripening time. Significant within‐cheese, within‐variety, and between‐varieties differences in the amounts and proportions of N compounds with different MW were observed as related to ripening time. Reverse‐phase HPLC of the pH 4.6 water‐soluble N fraction of cheese can provide detailed quantitative information on proteolytic activities during ripening.
Characterization of Red Radish Anthocyanins
Authors: GIUSTI M. MÓNICA , WROLSTAD RONALD E.
Published: August 2006

Red radish (Raphanus sativus L.) anthocyanins were extracted from liquid nitrogen powdered epidermal tissue using acetone, partitioned with chloroform and isolated using C‐18 resin. The monomeric anthocyanin content, determined by pH‐differential, was 154 ± 13 mg/100g epidermal tissue (pelargonidin‐glucoside basis). Thermal processing of radishes showed that the pigments were stable to heat. Four major pigments were identified by Mass Spectroscopy, HPLC, and spectral analyses as pelargonidin‐3‐sophoroside‐5‐glucoside derivatives. The two major pigments were acylated with malonic acid and either ferulic or p‐coumaric acid. The two other pigments were acylated with only ferulic or p‐coumaric acid. Acylation increased pigment resistance to acid hydrolysis.
Calcium Alginate Films: Thermal Properties and Permeability to Sorbate and Ascorbate
Authors: WONG DOMINIC W. S. , GREGORSKI KAY S. , HUDSON JOYCE S. , PAVLATH ATTILA E.
Published: August 2006

Calcium alginate films were prepared by the pH‐controlled release of calcium ions into alginate solution or by the cooling of hot calcium alginate gels. Thermogravimetry and calorimetry showed that the controlled Ca release films contained a greater amount of high‐temperature component, and required extra energy to dissociate the tightly crosslinked calcium alginate. Structural differences were reflected by the permeability of the two films to potassium sorbate: 1.06 × 10–7 (controlled Ca release) and 1.58 × 10–7 cm2sec–1 (cooled). Apparent activation energy was estimated to be for the diffusion of potassium sorbate 24.1 KJ·mol–1, sodium ascorbate 23.7, and ascorbic acid 36.2. Results suggested that the pH of the diffusant solution had an interactive effect on the alginate film.
α;2‐Macroglobulin Inhibition of Endogenous Proteases in Fish Muscle
Authors: ASHIE I.N.A. , SIMPSON B.K.
Published: August 2006

Kinetic parameters for α;2‐macroglobulin inhibition of selected proteases (collagenase, cathepsin D, trypsin and chymotrypsin) were determined along with the extent of inhibition of the corresponding fish muscle proteases. Protease inhibition by α;2‐macroglobulin occurred in the presence of large macromolecular substrates but not in the presence of synthetic substrates. The inhibitor remained active at refrigerated temperatures (4–7°C). The α;2‐macroglobulin did not have any inhibitory effects on proteases in intact fish muscle tissue possibly due to lack of penetration of the tissues, but showed various levels of inhibition of proteases in tissue homogenates. Inhibitor concentration of 0.1% per weight of tissue homogenate resulted in about 17% loss of proteolytic activity while 0.4% inhibitor concentration caused complete loss of protease activity.