bluuebunny/crossref_metadata_2025 huggingface dataset:
Monoacylglycerol Production from Butteroil by Glycerolysis with a Gel‐Entrapped Microbial Lipase in Microaqueous Media
Authors: YANG BAOKANG , PARKIN KIRK L.
Published: August 2006

Reaction parameters were optimized to support polyethyleneglycol‐based and polypropyleneglycol‐based gel‐entrapped lipase‐mediated glycerolysis of butteroil to yield monoacylglycerol. Single liquid‐phase reactive mixtures contained 25% (w/w) butteroil dissolved in t‐butanol, to which glycerol and water was added. Optimum reaction conditions were 35–40 °C, and 5–10 mg enzyme reagent and 0.10g glycerol/mL substrate solution. Optimum acyl group:glycerol molar ratio was about 0.64. The optimum water content was dependent on glycerol content and was about 6% (w/w) of the glycerol at 0.10g glycerol/mL substrate solution. The gel‐entrapped lipases had half‐lives of about 35–46 cycles of 72 hr each.
Quality of Fish Protein Hydrolysates from Herring (Clupea harengus)
Authors: HOYLE NANA T. , MERRlTT JOHN H.
Published: August 2006

Fish protein hydrolysates were prepared, using minced fillets and Al‐calase and papain, from raw herring and from herring defatted by ethanol extraction, cooking and pressing. Physicochemical, sensory and storage properties as well as the molecular weight sizes in spraydried hydrolysates were evaluated. Fat extraction before hydrolysis reduced degree of hydrolysis. Alcalase hydrolyzed samples to a higher degree than papain. Ethanol extraction reduced fishy odor to barely detectable levels. Papain hydrolysates were more bitter than those made with Alcalase. Color and nonenzymic browning measurements indicated darkening during 3 mo storage at room temperature (∼20°C).
Carp Sarcoplasmic Reticulum Changes Due to Heat Treatment
Authors: USHIO HIDEKI , WATABE SHUGO
Published: August 2006

Electron microscopy revealed that heat treatment in the range 35–55°C caused no observable change in membrane structures of the sarcoplasmic reticulum (SR). Proteins with molecular weights about 200 and 400 kDa, (probably dimers and tetramers of Ca2+‐ATPase, respectively) were observed in SDS‐PAGE when the light SR was treated at 49 and 55°C respectively. Ca2+ leakage from the SR was markedly enhanced with increasing temperatures, especially for the heavy SR. Results suggest that the decrease of Ca2+ uptake ability following heat treatment is at least partly caused by the acceleration of Ca2+ leakage together with irreversible denaturation of Ca2+‐AT‐Pase protein.
Low Dose Irradiation Affects Microbiological and Sensory Quality of Sub‐Tropical Seafood
Authors: POOLE SUSAN E. , MITCHELL GREGORY E. , MAYZE JOHN L.
Published: August 2006

Sweetlip (Lethrinus miniatus), red emperor (Lutjanus sebae), mackerel (Scomberomorus commerson), whiting (Sillago ciliata), mullet (Mugil cephalus), barramundi (Lutes culcarifer), sand crab (Portunus pelagicus), Moreton Bay prawns (Metapenaeus spp.) and king prawns (Penaeus plubujus) were irradiated at doses of 0, 1, 3 and 5 kGy. A dose of 1 kGy resulted in a 1.5 to 4 log reduction in total bacterial numbers. Sensory quality decreased with increasing radiation dose except for Moreton Bay prawns and cooked king prawns, which were acceptable after a 5 kGy dose. Doses higher than 3 kGy caused adverse odor and flavor changes in Moreton Bay and cooked king prawns. A dose of 1 kGy could extend storage life of any of the species without adversely affecting sensory quality.
Fish Myosin Fragments Solubility and ANS‐Fluorescence Intensity Affected by n‐Butanol
Authors: ISHIZAKI SHOICHIRO , LIN WI‐LOON , TANAKA MUNEHIKO , TAGUCHI TAKESHI , AMANO KEISHI
Published: August 2006

Changes in the solubility and 8‐anilino‐1‐napthalene sulfonate (ANS)‐fluorescence intensity of oval filefish, tilapia, and black marlin myo‐sins and their fragments by n‐butanol were examined in connection with myosin gel‐forming abilities. The thermal gel‐forming abilities of myosins were greatly enhanced by the addition of 0.3–0.8M n‐butanol. KC1 concentration‐solubility curves revealed that after n‐butanol addition a marked decrease in the solubility was observed for myosins and S‐1s, whereas there was a slight decrease for rods. The fluorescence intensity of myosins‐ANS in the presence of n‐butanol increased markedly by heating at 30° and 35°C. A similar increase in the fluorescence intensity occurred in all S‐ls‐ANS, but not in rods.
Actomyosin Stabilization to Freeze‐Thaw and Heat Denaturation by Lactate Salts
Authors: DONALD G.A. MAC , LANIER T.C.
Published: August 2006

Stabilization of fish actomyosin (AM) was investigated with respect to freeze‐ and heat‐induced denaturation as affected by concentration of sodium lactate (SL), lithium lactate and sucrose. Recovered Ca2+ ATPase activity was used as a measure of denaturation. Optimum cryoprotection was gained with 6% (w/v) SL. However, SL of similar quality from another source destablized AM at low concentration and was less effective at higher concentrations. Lithium lactate was not an effective cryoprotectant. For heat stabilization, SL was two times more effective than sucrose with an optimum concentration of 25%. Sodium lactate appears to have good potential as a cxyoprotectant and stabilizer of AM.
Calcium Treatments Affect Storage Quality of Shredded Carrots
Authors: IZUMI HIDEMI , WATADA ALLEY E.
Published: August 2006

Carrot shreds, sticks and slices were dipped in solutions of CaCl2 alone, or with chlorine and stored at 0, 5 or 10°C to determine the effects of calcium (Ca) on storage quality. A 0.5% or 1% CaCl2 treatment maintained firmness and reduced microbial growth of carrot shreds at all temperatures. These treatments also resulted in lower tissue pH than in the water‐dipped controls. Treatments increased Ca content slightly in sticks and slices and substantially in shreds and had no effect on storage quality of sticks or slices.
Reduction of Stachyose in Legume Flours by Lactic Acid Bacteria
Authors: DUSZKIEWICZ‐REINHARD WANDA , GUJSKA ELZBIETA , KHAN KHALIL
Published: August 2006

Pinto bean and fiend pea flours were inoculated with different populations of Lactobacillus fermentum or Lactobacillus plantarum, adjusted with water to 20% moisture and incubated. Amount of stachyose and number of lactobacilli were determined after 24, 48 and 72 hr. After 72 hr incubation stachyose was reduced in ointo bean (bv 27%) and field pea (43%) flours. Duration of incubation was the only factor which influenced stachyose reduction. Amount of inoculum and type of bacteria were of minor importance. Number of bacteria decreased significantly during incubation.
Color Characteristics and Stability of Nonbleeding Cocktail Cherries Dyed with Carotenoid Pigments
Authors: SAPERS G.M.
Published: August 2006

Experimental cocktail cherries dyed with carotenoids and commercial cherries were compared by spectrocolorimetry to determine color characteristics and stability. Cherries dyed with canthaxanthin, apo‐carotenal and oleoresin paprika were more tomato‐ or orange‐red than cherries dved with Red No. 40. Red No. 3. or carmine. No color bleeding was observed with carbtenoid‐dyed cherries. The color of cherries dyed with canthaxanthin was stable for 1 year at 4°C. Color stability was not as good in cherries dyed with apo‐carotenal but could be improved greatly by addition of ethylenediaminetetraacetic acid (EDTA) and ascorbic acid to preservative solutions in which cherries were stored.
Exogenous Lipids and Ethanol Influences on the Foam Behavior of Sparkling Base Wines
Authors: DUSSAUD ANNE , ROBILLARD BERTRAND , CARLES BENOÎT , DUTEURTRE BRUNO , VIGNES‐ADLER MICHÈLE
Published: August 2006

The influence of added lipids (which mimic the endogeneous lipid pool of wine) on the foam behavior of sparkling base wines at various ethanol concentrations was investigated by measuring the foam expansion, foam stability and the Bikerman coefficient. Depending on their physical state, molecularly dissolved or aggregated, the lipids were only active at low alcohol concentration. At high alcochol content foam behavior was mainly governed by ethanol concentration. Bikerman coefficient variations were correlated with the surface tension variation.
D‐alanine in Fruit Juices: A Molecular Marker of Bacterial Activity, Heat Treatments and Shelf‐life
Authors: GANDOLFI I. , PALLA G. , MARCHELLI R. , DOSSENA A. , PUELLI S. , SALVADORI C.
Published: August 2006

Apple, grapefruit, orange, peach, pear, pineapple and other commercial juice samples were investigated by GC (chiral phase) and HPLC (chiral eluent) to detect D‐amino acids as molecular markers of bacterial activity, heat treatments, and shelf life. The development of D‐amino acids was followed in grapefruit juice samples inoculated with bacteria (Lactobacillus plantarun), or yeasts (Saccharomyces cereviae). Significant amounts of free D‐alanine were found only in juices affected by bacterial contamination. The content of D‐alanine was not dependent upon pasteurization or sterilization treatments and did not change during the shelf‐life of the products. D‐alanine may be considered as a marker of bacterial contamination occurring before or during juice processing.
Application of High Pressure for Spore Inactivation and Protein Denaturation
Authors: HAYAKAWA ISAO , KANNO TOMOHISA , TOMITA MASAAKI , FUJIO YUSAKU
Published: August 2006

Our objective was to develop a method of sterilizing Bucillur stearothermophilus spores with minimal heating. Inactivation was achieved by spore destruction through six cycles of oscillatory pressurization at 70°C and 600 MPa, but inactivation was not complete within 60‐min with continuous pressurization. Four pressurization cycles at 600 MPa and 5 min/cycle decreased the spore count from 106 to 102/mL, and six cycles decreased the count from 106 to <100. Spore inactivation was dependent on the adiabatic expansion velocity. On the other hand, protein denaturation by high pressures was due to phase changes of water under high pressure, and was not affected by adiabatic expansion velocity.
Dough‐leavening by Zymomonas mobilis and Its Application to Breadmaking
Authors: ODA YUJI , TONOMURA KENZO
Published: August 2006

Among five strains of Zymomonas mobilis strain Z6C had the highest leavening ability in doughs containing either glucose or sucrose. Z6C most efficiently leavened the dough when it contained 5% sucrose, and this leavening ability was twice as much as that of commercial compressed yeast. At the same concentrations of NaCl, the leavening ability of Z6C was reduced more than that of baker's yeast. When comparing baked goods made with yeast, those made with Z6C had similar specific volumes, but Z6C baked goods had slight acidic flavor. Chromatographic analysis of head‐space gas of yeast‐leavened bread showed that two chemicals appearing in Z6C leavened bread were missing.
Sorbent Extraction and Analysis of Volatile Metabolites Synthesized by Lactic Acid Bacteria in a Synthetic Medium
Authors: EDWARDS C. G. , PETERSON J. C.
Published: August 2006

Volatile metabolites synthesized by strains of Luctobacillus brevis, L. fructivorans, L. hilgardii, L. plantarum, Pediococcus parvulus, and Leuconostoc oenos, originally isolated from commercial wines, were extracted from a synthetic medium using C18 sorbent cartridges and analyzed using gas‐liquid chromatography. All organisms synthesized isoamyl alcohol, 1‐hexanol, 3‐(methylthio)‐1‐propanol, and 2‐phenyl ethanol in varying concentrations. Several other alcohols, acids, aldehydes, and esters were produced or utilized by some species or strains and enabled differentiation of the organisms. Recoveries of metabolites were dependent on the compounds, matrix, and presence of ethanol.
Rates of Crystallization of Dried Lactose‐sucrose Mixtures
Authors: ARVANITOYANNIS I. , BLANSHARD JOHN M.V.
Published: August 2006

The isothermal crystallization kinetics of glassy lactose/sucrose mixtures were studied at several storage temperatures (close to Tg and Tm). The kinetic parameters implicit in the Avrami equation were determined. Activation energies for transport (ED) and surface nucleation (W*) were also found and correlated to the molar composition of the lactose/sucrose mixtures. A monotonic increase in the half crystallization time (t1/z), Avrami index (n), % crystallization per day, activation energy for transport (ED) and surface nucleation energy (W*) and a decrease in the crystallization velocity constants (K) were related to the increase in the lactose content of lactose/sucrose mixtures.
Uniaxial Extensional Viscosity During Extrusion Cooking from Entrance Pressure Drop Method
Authors: BHATTACHARYA M. , PADMANABHAN M. , SEETHAMRAJU K.
Published: August 2006

Uniaxial extensional viscosity of corn meal at moisture contents of 30 and 35% (dry weight basis) and temerature of 160 and 180°C was estimated from entrance pressure'drop measurements during extrusion cooking. The value of the shear component of the entrance pressure drop was an order of magnitude below that of the extensional component. Food doughs exhibited shear thinning and extension thinning behavior during processing conditions used. Increasing moisture and temperature decreased extensional viscosity at higher extension rates. The Trouton ratio ranged from 25 to 50 and was affected by product moisture content, barrel temperature, and deformation rate.
Thermal Processing Affects Properties of Commercial Shrimp and Scallops
Authors: MURAKAMI EDGAR G.
Published: August 2006

Commercial shrimp and scallops were blanched, cooked and canned and their thermal conductivity, density and volumetric expansion were measured. Thermal conductivity was measured with a line‐heat source technique while density and volumetric expansion were determined with a gravimetric method. Shrimp and scallops lost moisture and shrunk by <30 and 50%, respectively. Thermal conductivities decreased by <5%, whereas densities increased by 4%.
Assay Systems and Characterization of Pacific Whiting (Merluccius productus) Protease
Authors: AN HAEJUNG , SEYMOUR THOMAS A. , WU JUWEN , MORRISSEY MICHAEL T.
Published: August 2006

Commonly used protease assays and substrates were compared for sensitivity and simplicity in analyzing proteolytic activity in Pacific whiting causing gel weakening of surimi during heat‐setting. Assay based on detection of trichloroacetic acid (TCA)‐soluble products, using azocasein as substrate, showed highest sensitivity. By that assay, optimal pH of the protease was 5.5, and optimal temperature, 55°. The validity of the assay for measuring activity was confirmed by pH profiles of residual proteolytic and autolytic activities of uncooked surimi. These analyses showed pH profiles similar to those of fish juice with a pH optimum of 5.5.
Functions of Added Calcium in Acid Milk Coagulation
Authors: GASTALDI E. , PELLEGRINI O. , LAGAUDE A. , DE LA FUENTE B. TARODO
Published: August 2006

Changes in calcium solubilization and rennet reaction rate were investigated after the addition of calcium (6.25 mM) to reconstituted milk. Analysis of soluble and ionic calcium showed that distribution of added calcium was very fast (60 and 25 min, respectively), and that micelles of enriched milk remained more mineralized at pH 6.70 to 5.00. In the presence of sufficient amounts of rennet and hydrogen ions, K‐CSSeh hydrolysis and aggregation rates were increased by addition of calcium. The calcium supplement led to extended maintenance of the micellar structure and to a more easily drained curd. Thus, it could be used advantageously for lactic acid cheese making.
Phase Behavior and Mechanical Properties of TripaImitin/Butterfat Mixtures
Authors: FAIRLEY PETER , GERMAN J. BRUCE , KROCHTA JOHN M.
Published: August 2006

The functionality of butterfat can be improved by fractionation, a process that can be considered as enrichment of butterfat with long‐chain saturated fatty acids. Model hard fractions were produced by adding tripalmitin to butterfat, in ratios from 0.9:0.1 through 0.1:0.9. The model system had very similar thermal behavior and mechanical properties to true fractions. The phase behavior of tripalmitin/butterfat mixtures was determined. Such butterfat fractions have potential as a moisture barrier in edible films and coatings. Tripalmitin‐enriched butterfat is an alternative to hard butterfat fractions in some applications.
Relationship Between Blocked Lysine and Carbohydrate Composition of Infant Formulas
Authors: EVANGELISTI FILIPPO , CALCAGNO CLAUDIO , ZUNIN PAOLA
Published: August 2006

The quantity of blocked lysine in spray‐dried infant formulas in Italy was calculated by the furosine method. This quantity was then correlated with the composition of the carbohydrate fraction. In formulas containing only lactose as carbohydrate its presence in large quantities (6.7–7.5 g/100 mL of formula as fed), with a lysine‐rich protein fraction, may lead to amino acid blocking of >20%. In formulas in which lactose was substituted with low‐DE maltodextrin a reduction of lysine blocking was possible. Addition of glucose may result in high levels of blocked lysine.
Sensory, Physical, and Microbiological Properties of Liquid Whitener from Peanuts
Authors: MALUNDO T.M.M. , RESURRECCION A.V.A. , WARE G.O. , BEUCHAT L.R.
Published: August 2006

Liquid whitener was prepared using peanut extract, cottonseed oil, and water. Quadratic canonical polynomials predicted the response of the sensory variables peanutty, milky, oily flavor, astringent, and surface layer thickness to the component proportions. Reduced cubic canonical polynomials were necessary to predict responses of the sensory variables color lightness, roasted nutty, oily suspension; and the variables viscosity and stability in coffee to the component proportions. Increasing or decreasing extract from 50% of the blend decreased whitening capacity. Increasing extract increased peanutty and roasted nutty ratings. Increasing oil increased ratings for oily flavor and surface layer thickness but decreased astringent ratings and stability of whiteners in coffee. Storage of the whitener at 5° was necessary to prevent mi‐crobial spoilage.
Peanut Extract and Emulsifier Concentrations Affect Sensory and Physical Properties of Liquid Whitener
Authors: MALUNDO T. M. M. , RESURRECCION A. V. A.
Published: August 2006

Liquid whiteners were formulated from peanut extracts prepared using 1:3, 1:4, or 15 peanut‐to‐water ratio, and 0.6, 1.2, or 1.8% mono‐ and diglyceride emulsifiers. All formulations were stable after 5 days of quiescent storage. Descriptive analysis revealed that the whitener from peanut extract had higher sensory scores for bitter, toasted grain/cereal, and astringent than a commercial control. Lightness and whitening power increased with increasing peanut extract concentrations and emulsifiers. Viscosity increased as emulsifier increased. A whitener comparable to the control could be formulated using 1:3 to 1:4 peanut‐to‐water ratios and 0.6 to 1.6% emulsifier.
Provitamin A and Ascorbic Acid Content of Fresh Pepper Cultivars (Capsicum annuum) and Processed Jalapeños
Authors: HOWARD L. R. , SMITH R. T. , WAGNER A. B. , VILLALON B. , BURNS E. E.
Published: August 2006

Alpha and beta carotene, provitamin A activity, dehydroascorbic acid, L‐ascorbic acid and total ascorbic acid content of “jalapeño,”“bell,” long green/red “chile,”“serrano” and “yellow wax” peppers (Cupsicum annuum L.) at green and red stages of maturity were determined by HPLC. Effects of thermal processing on vitamin A and C retention in “jalapeno” peppers was also determined. Provitamin A activity ranged from 27.3 to 501.9 Retinol Equivalents (RE/100g). Ascorbic acid concentration ranged from 76.1 to 243.1 (mg/100g). Provitamin A activity and ascorbic acid content increased with maturity in all cultivars. Thermal processing of “jalapeño” cultivars resulted in a 25% decrease of total provitamin A activity and a 75% decrease in total ascrobic acid.
Pectin Changes in Ripening Cherry Fruit
Authors: BATISSE C. , FILS‐LYCAON B. , BURET M.
Published: August 2006

Pectin solubilization was studied during ripening of cherry fruit. Pectic materials were isolated at specific stages during development. The proportion of alcohol‐insoluble‐material decreased on a fresh weight basis with ripeness, but increased per fruit. Pectic substances were divided into water‐, oxalate‐ and acid‐soluble fractions. The oxalate‐and water‐soluble part increased as acid‐soluble components decreased. Water‐ and acid‐soluble fractions contained many more neutral sugar residues than the oxalate‐soluble fraction. Changes in individual sugars indicated the major alterations were the degradation of galactan and the absence of arabinan solubilization in acid‐soluble pectic substance. Size exclusion chromatography showed absence of pectin depolymerization during ripening, indicating that fruit softening does not depend on pectin depolymerization.
Physical/Chemical Nature of Pectin Associated with Commercial Orange Juice Cloud
Authors: KLAVONS JEROME A. , BENNETT RAYMOND D. , VANNIER SADIE H.
Published: August 2006

The cloud pectin content of two commercial orange juice concentrates was 4.7 and 4.3%. The cloud pectin was solubilized to varying degrees in 6% citric acid. pH 2.5; in 10M urea‐6% citric acid, pH 2.5; by hydrolysis of cloud protein with protease; and in sodium oxalate; pH 4.5. Much of the urea‐solubilized pectin reprecipitated upon dialysis. The binding of orange cloud to amino paramagnetic latex particles demonstrated a clear association of cloud pectin with cloud protein. Simulation of orange juice processing conditions indicated that some of the cloud pectin arises from the pulp during processing. About 60% of the cloud pectin is soluble pectin that has become associated with cloud protein, 25–30% is calcium pectate and 15% is protopectin.
Oxidation of d‐Limonene in Presence of Low Density Polyethylene
Authors: KUTTY V. , BRADDOCK R. J. , SADLER G. D.
Published: August 2006

Headspace oxygen contents of sodium citrate‐water buffers containing d‐limonene with and without low density polyethylene (LDPE) were measured on a weekly basis for 10 wk. d‐Limonene was readily sorbed into LDPE. Results indicated first order kinetics for limonene oxidation. GC/MS analyses determined production of limonene oxidation end‐products, including d‐carvone, carveol, limonene oxide, perrilaldehyde and linalool, as well as α‐terpineol, a hydrolysis product. Headspace oxygen contents of the d‐limonene/buffer (control) samples were lower thau that of the d‐limonene/buffer/LDPE samples, suggesting a higher oxidation rate in the control than in LDPE. Oxidation rate constants and half‐lives were 5.9 × 10‐3 log(%O2) wk‐1, t1/2= 116 wk for control and 1.2 × 10‐3 log(%O2) wk‐1, t1/2= 580 wk for LDPE samples, respectively.
Vinification Effects on Changes in Volatile Compounds of Wine
Authors: GÓMEZ E. , LAENCINA J. , MARTINEZ A.
Published: August 2006

Alcohols, esters and fatty acids in wines from red, rose and carbonic maceration of Monastrell grapes were measured during yeast fermentation. Isolated volatile compounds were analyzed by gas chromatography alone and with‐mass spectrometry. Increases in these compounds was most important during the first days of fermentation and concentrations varied between vinifications. The lower fermentation temperature and shorter skin contact time of rose vinification produced higher concentrations of esters and acids than in red wine. The intracellular fermentation in carbonic maceration vinification resulted in formation of almost all esters and fatty acids before alcoholic fermentation started. The final wine was closer to rose than red wine in aromatic composition.
Bread Quality of Wheat Flour by Near‐Infrared Spectrophotometry: Feasibility of Modeling
Authors: DELWICHE STEPHEN R. , WEAVER GLEN
Published: August 2006

Commercial bakeries need a means to measure the dough‐handling and bread‐making functionalitv of wheat flour during processing. The feasibility of using near‐infrared (NIR) reflectance spectrophotometry for such measurement was examined. Flour from hard red spring and hard red winter wheat were tested for: water absorption, dough mixing time, dough mixing tolerance, loaf height, internal grain appearance, and overall bake score. The ability of NIR to measure protein level, and/ or starch damage, as well as positive relationships between the two and water absorption, probably made it successful for modeling water absorption. Models for the remaining five indices were less accurate due to the complexity of interactions between protein, starch, and lipids, and inadequate instrument sensitivity.
Plasticized Whey Protein Edible Films: Water Vapor Permeability Properties
Authors: McHUGH T. HABIG , AUJARD J.‐F. , KROCHTA J. M.
Published: August 2006

Heat treatment, protein concentration, and pH effects on water vapor permeability (WVP) of plasticized whey protein films were examined. The best film formation conditions were neutral pH, aqueous 10% (w/w) protein solutions heated for 30 min at 90°. Isoelectric point adjustment of whey protein with calcium ascorbate buffer increased WVP with increasing buffer concentration, The importance of vacuum application to minimize film pore size was identified using scanning electron microscopy. Polyethylene glycol, glycerol and sorbitol plasticizer concentration affected film WVP. Determining the effects of relative humidity on WVP for plasticized whey protein films enabled prediction of film behavior under any water vapor partial pressure gradient.
Gel Matrix Influence on Hydrolysis of Triglycerides by Immobilized Lipases
Authors: YANG B. K. , CHEN J. P.
Published: August 2006

The hydrolytic activities and specificities of gel‐entrapped C. cylindracae lipase (CCL) and R. arrhizus lipase (RAL) toward olive oil and tributyrin were investigated. Lipases in hydrophobic gels with the longest chain lengths generally displayed highest activity. The optimal temperature was 30–35° for free and 37–40° for gel‐entrapped lipases. The ratio of the activity on tributyrin to that of olive oil (expressed as T/O ratio), an indicator of substrate specificity, increased from 0.3 for free lipases to 12.3 ± 2.3 for CCL lipase in ENTP‐2000‐formed gel and 16.2 ± 0.3 for RAL lipase in ENTP‐4000‐formed gel.
Parameters Affecting Destruction of Salmonella spp. by Microwave Heating
Authors: HEDDLESON RONALD A. , DOORES STEPHANIE , ANANTHESWARAN RAMASWAMY C.
Published: August 2006

The relationship between time of heating, temperatures achieved during heating, and consequent destruction of Salmonella spp. was examined with four microwave ovens designed for home use. Power level (output), post‐heating holding time, heating medium volume, container shape, and covering of containers were investigated. Post‐heating holding times of two or more minutes increased (P = 0.05) bacterial destruction, while significantly less destruction was observed in ovens of lower (e.g., 450 W) wattage. Heating medium volume, container shape, and covering containers did not significantly alter destruction of salmonellae heated to 60°.
Vegetable Oils Replace Pork Backfat for Low‐Fat Frankfurters
Authors: PANERAS E.D. , BLOUKAS J.G.
Published: August 2006

Low‐fat frankfurters (10% fat, 12.5% protein) with olive, corn, sunflower or soybean oils, compared to control (29.1% animal fat, 10.4% protein) had 67% lower total fat, 40–45% lower saturated fatty acids, 50–53% lower calories, reduced cholesterol and 20% higher meat protein. Although they had darker red color they were 6–7.2% lower in processing yield and had higher purge accumulation, were firmer and less juicy. The type oil had no effect (P>0.05) on these characteristics but affected fatty acid composition. Frankfurters with olive oil had 41.8% higher monounsaturated fatty acids and those with seed oils 5–7 times higher polyunsaturated fatty acids. Soybean oil increased lin‐olenic acid content and negatively affected overall acceptability and shelf‐life.
Dietary Iron in Swine Rations Affects Nonheme Iron and TBARS in Pork Skeletal Muscles
Authors: MILLER D.K. , GOMEZ‐BASAURI J.V. , SMITH V.L. , KANNER J. , MILLER D.D.
Published: August 2006

Fifteen crossbred pigs (mean wt = 25 kg) were allocated to three groups and fed to market weight (mean wt = 103 kg) on corn‐soy based diets containing either 62,131, or 209 ppm iron. After slaughter, the longissimus dorsi (LD) and rectus femoris (RF) muscles were dissected, cooked, and stored in oxygen‐permeable bags for 12 days at 4°C. Cooking increased thiobarbituric acid reactive substances (TBARS) but did not affect nonheme iron (NHI) or α‐tocopherol. NHI and TBARS increased continuously during storage while α‐tocopherol decreased. NHI and TBARS were higher in cooked pork from pigs fed high‐iron diets. Liver iron correlated with muscle iron (p<0.05).
Lipid Oxidation and Warmed‐Over Aroma in Cooked Ground Pork from Swine Fed Increasing Levels of Iron
Authors: MILLER D.K. , SMITH V.L. , KANNER J. , MILLER D.D. , LAWLESS H.T.
Published: August 2006

Fifteen crossbred feeder pigs were fed to market weight on corn‐soy rations containing either 62, 131, or 209 ppm iron. After slaughter, pork was ground, cooked, and stored at 4°C for 12 days. Heavily fortifying swine rations with iron (≥200 ppm) increased nonheme iron (NHI) and thiobarbituric acid reactive substances (TBARS) in cooked, stored ground pork (GP) but did not increase warmed‐over aroma (WOA) (p>0.05). NHI, TBARS, and WOA increased during storage. TBARS strongly correlated with WOA during storage (r=0.903) and with NHI (r=0.901).
Stability of Membrane‐Sterilized Bovine Immunoglobulins Aseptically Added to UHT Milk
Authors: FUKUMOTO L.R. , SKURA B.J. , NAKAI S.
Published: August 2006

Lyophilized immunoglobulin (IgG) of 56% purity isolated from Cheddar cheese whey was reconstituted with distilled water to a protein content of 60–70 mg/mL. The solution was membrane‐sterilized (0.2 μ.m) and aseptically injected into cartons of UHT milk. This method could be used for fortification of UHT products without denaturing IgG. Concentration of IgG remained constant in milk stored at 4, 25 and 35°C over 5 mo. However, when stored at 25 and 35°C, the milk thinned probably due to residual enzymes in the IgG solution. D values measured between 62 and 80°C for thermal destruction of IgG in UHT milk appeared to confirm shelf life results.
Listeria monocytogenes Survival Model Validated in Simulated Uncooked‐Fermented Meat Products for Effects of Nitrite and pH
Authors: WHITING R. C. , MASANA M. O.
Published: August 2006

Previous modeling studies in broth cultures demonstrated that acidity and nitrite increased the inactivation rate of Listeria monocytogenes. To validate this effect during storage of simulated uncooked‐fermented meat products, lean beef was ground with salt, adjusted to pH 4.0–5.1, and treated with nitrite at 0–300 μg/mL. Samples were immediately inoculated with L. monocytogenes (107 CFU/g) and survivors were enumerated over 21 days storage at 37°C. The time to achieve a four log decline as greatly affected by pH, ranging from 21 days at pH 5.0 to < 1.0 day at pH 4.0. Growth occurred at pH 5.1 after a long lag period. Nitrite additions did not affect survival, suggesting that the effective concentration was the rapidly decreasing residual nitrite level.
Thermostable Proteinase in Salted Anchovy Muscle
Authors: ISHIDA MASAMI , NIIZEKI SHOKO , NAGAYAMA FUMIO
Published: August 2006

Salted anchovy fillets produced in Japan were severely degraded above 35°C and were solubilized completely in a few hours at 55°C. In contrast, raw anchovy fillets were not solubilized, but the solubility of fillets gradually increased during the salting process. In contrast, salted and raw anchovy fillets from southern Europe were relatively stable. Proteolytic activity that digested myosin heavy chain in vitro was found in muscle extracts from both types of salted fillets. Enzymes with activity were high‐temperature‐active serine proteinases with substrate specificities similar to trypsin. Optimal pH was 7.4 (Japan) and >8.5 (Europe). Neither enzyme showed collagen‐degrading activity.
Potassium Bromate Effects on Gel‐forming Ability of Pacific Whiting Surimi
Authors: PACHECO‐AGUILAR R. , CRAWFORD D.L.
Published: August 2006

Physical and chemical analyses defined the reinforced oxidation of sulfhydryl groups on the myofibrillar proteins to disulfide bonds by bromate. Electrophoretic studies demonstrated myosin degradation during heat‐setting and its protection from proteinase attack by bromate. A bromate level of 0.075% inactivated 89.9% of the proteinase activity in surimi sols. Maximum gel hardness was 0.15%. Major increases in cohesiveness and elasticity were achieved at levels s 0.075%, brittle‐ness occurred at levels a0.1%. Surimi gels with AA folding test grade was achieved with 0.15%. Potassium bromate probably improved surimi gelation through proteinase inactivation and reinforced disulfide formation during heat‐setting.
Microstructural and Rheological Properties of Cooked Squid Mantle
Authors: KUGINO MUTSUKO , KUGINO KENJI
Published: August 2006

Changes in tissue structure and rheological properties of squid were studied as related to cooking time using the mantle of squid just after instant killing. Collagen fibers of integument were tautly shrunk and voids were formed among the fibers by cooking. Muscle fibrils were considerably dehydrated and disconnected. Rupture energy (RE) for breaking raw squid parallel to the circular musculature was greater than that for breaking across the circular musculature. Cooking softened squid flesh and reduced RE both in parallel and transverse breaking of circular musculature. Reduction in RE was considerable in parallel breaking but not notable in transverse breaking.
Initial Interfacial Tension and Oil Uptake by Deep‐fat Fried Foods
Authors: PINTHUS ELI J. , SAM SAGUY ISRAEL
Published: August 2006

Fundamental theory of surface chemistry was utilized to develop an equation for calculating initial interfacial tension between a product and liquid. The relationship provides a practical approach to overcome the complexity of quantitatively determining interfacial tension of foods. The range of interfacial tension between a restructured potato product and the frying medium was 0.01 to 5.23–10−3 N/m. This range was determined using various frying media or additives. A power relationship was found between the initial interfacial tension and uptake of oil or other frying media. A model of capillary rise in porous media was implemented to explain the linear relationship between uptake and contact angle.
Oligosaccharides, Antinutritional Factors, and Protein Digestibility of Dry Beans as Affected by Processing
Authors: BARAMPAMA ZACHARIE , SIMARD RONALD E.
Published: August 2006

Dry beans (Phaseolus vulgaris) were subjected to soaking, cooking or a combination of both prior to fermentation, and then assessed for oligosaccharides, antinutritional factors and in‐vitro protein digestibility. Results showed an important decrease in raffinose oligosaccharides and antinutritional factors. However, an increase of trypsin inhibitor and tannin contents occurred respectively in cooked or soaked‐cooked fermented beans and in raw or soaked fermented beans. Appreciable improvement in in‐vitro protein digestibility was only observed in cooked or soaked‐cooked beans. After fermentation, the largest decreases were observed in soaked‐cooked beans (92.75%) for raffinose, in cooked beans (31.57%) for phytic acid, in soaked beans (90.86%) for stachyose, and in raw beans for trypsin inhibitor (38.77%). The highest increase due to fermentation was observed in raw beans for in‐vitro protein digestibility (1.73%).
Gamma‐Irradiated Dry Bean (Phaseolus vulgaris) Starch: Physicochemical Properties
Authors: DUARTE P. RAYAS , RUPNOW J. H.
Published: August 2006

Great Northern bean starch, irradiated at doses of 2.5–20 kGy, had increased free and total acidity, concomitant with a pH decrease from 6.9 to 3.9 and a rapid increase of reducing value. The swelling power of the bean starch decreased with irradiation dose. A rapid increase of water and 80% ethanol solubility at 25°C was observed at doses ≥10 kGy. No differences were detected on damaged starch or changes in X‐ray diffraction pattern. ESR spectra of the irradiated bean starch after 9 and 11 mo storage (−40°C) showed the presence of long life radicals, which could be stabilized after adding water.
Nondestructive Methods for Identifying Injury to Vapor Heat‐Treated Papaya
Authors: SUZUKI KAZUO , TAJIMA ATKiSHl , TAKANO SABURO , ASANO TUTOMU , HASEGAWA TADAO
Published: August 2006

Polygalacturonase, a softening enzyme, influenced the development of physiologically injured fruit treated with vapor heat. Development of a nondestructive method to identify injured fruit was studied. X‐ray computed tomography (CT), and 1H‐MRI, applied in the medical profession and for food analyses, were investigated for this purpose. Results showed that the X‐ray CT, image analyses of the MRI differentiated between normal and injured fruit. The possibility of developing a nondestructive analysis using this technology is suggested.
Grease Resistance of Corn Zein Coated Paper
Authors: TREZZA T. A. , VERGANO P. J.
Published: August 2006

The grease resistance of corn zein coated paper was measured as related to coating level, plasticizer addition and time. Overall grease resistance ws normalized by time and expressed as percent area stained/hr (%AS. hr‐1). For a 2.2 kg coating ream‐1 of paper, %AS hr‐1 was greater than both unplasticized and plasticized 4.4 and 6.6 kg ream‐1 coating levels (p < 0.001). There was no difference in %AS hr‐1 among 4.4 and 6.6 kg ream‐1 zein coated and commercial polyethylene laminated paper (p:ME0.098). Plasticizer increased (p < 0.001) and creasing had no effect (p=0.71) on %AS hr‐1. Electron microscopy showed discontinuities in zein coating at the 2.2 kg ream‐1 level. The 4.4 and 6.6 kg‐1 ream‐1 levels showed uniform coatings.
Fatty Acid Concentration Effect on Tensile Strength, Elongation, and Water Vapor Permeability of Laminated Edible Films
Authors: PARK J. W. , TESTIN R. F. , PARK H. J. , VERGANO P. J. , WELLER C. L.
Published: August 2006

Water vapor permeability (WVP), tensile strength (TS), and elongation (E) were investigated in laminated methyl cellulose/corn zein‐fatty acid films. They were prepared by casting corn zein‐fatty acid solutions onto methyl cellulose films. WVP decreased as chain length and concentration of fatty acids increased. The TS of laminated edible film containing palmitic acid decreased as palmitic acid increased. The TS of films containing stearic‐palmitic acid blends showed similar trends but there were no significant differences among blends. The TS of the film containing lauric acid was maximum at 30% lauric acid concentration. The E values for films containing fatty acids varied inversely with TS.
Carrageenans in Beaker Sausage as Affected by pH and Sodium Tripolyphosphate
Authors: TRIUS A. , SEBRANEK J.G. , RUST R.E. , CARR J.M.
Published: August 2006

We investigated effects of meat pH or sodium tripolyphosphate (STPP) on performance of carageenans (kappa, iota or lambda) in low‐fat beaker sausage model systems. Adding STPP or using high‐pH meat affected performance of the meat batter in similar ways. High‐pH meat batters or those containing STPP had lower force values when extruded, lower cooking losses, and were firmer when cooked. The addition of lambda‐carrageenan produced the softest texture. Kappa‐ and iota‐carrrageenan improved water retention of low‐pH meat batters. After staining, light microscopy revealed different structural effects of the carrageenans.
Breaking Stress and Syneresis of Rennin Curds from Reconstituted Skim Milk Frozen Concentrate
Authors: LIN CHIN‐WEN , HSIEH CHIA‐HUEY , SU HOU‐PIN
Published: August 2006

Skim milk was concentrated to 17–18% solid non‐fat (SNF) by reverse osmosis and then stored at −20 ± 2°C. Samples were thawed, reconstituted, and manufactured into rennin curds. Breaking stress and syneresis of curds increased with calcium or magnesium, and decreased as pH values increased. Breaking stress and syneresis of curds prepared from skim milk reconstituted from a frozen concentrate (SMRFC) were lower than of curds from raw or heated skim milk. The formation of curds results from a three‐dimensional network of protein chain and clusters, and the addition of calcium chloride resulted in partial disintegration of the micelle, producing larger particles. Curds from raw milk showed more protein aggregatiom curds from SMRFC, and also had a more open matrix.
Inactivation Kinetics of Listeria innocua in Skim Milk in a Continuous Flow Processing System
Authors: FAIRCHILD T.M. , SWARTZEL K.R. , FOEGEDING P.M.
Published: August 2006

Thermal inactivation of Listeria innocua in raw skim milk determined under continuous flow conditions was compared to results from the capillary tube method at 65, 68, and 70°C. A laboratory scale pasteurizer (LSP) was used to generate kinetic data under isothermal, continuous‐flow conditions. Inactivation was monitored by sampling at various locations along the hold tubes. D(657°C)‐, D(65°C)‐ and D(70°C)‐ values for L. innocua M1 were 11.5, 3.5, and 1.6 sec, respectively, when determined by the LSP system and 16.5, 3.9,1.5 sec, respectively, when determined by the capillary tube method. Decimal reduction times for the two methods were predicted to be coincident at 69°C. ZD‐values for the capillary tube and LSP systems were significantly different. The data suggest that the mechanism of thermal destruction may be different between batch and continuous flow processes.
Magnetic Treatment of Milk and Surface Treatment of Plate Heat Exchangers: Effects on Milk Fouling
Authors: YOON JUNGRO , LUND DARYL B.
Published: August 2006

After milk property effect was eliminated, relative fouling rates of electropolished stainless steel, 304 stainless steel, titanium, polysiloxane and Teflon were 0.99,1.00,1.01,1.14, and 1.20, respectively. No significant reduction of cleaning time was found on the Teflon‐coated plate although Teflon had significantly larger contact angles in both surface‐water‐air and surface‐water‐octane than did stainless steel. Magnetic field treatment of milk and calcium phosphatase solution did not significantly affect fouling rates or type of calcium phosphate crystals in deposits.
Concept Matching Technique for Assessing importance of Volatile Compounds for Cheddar Cheese Aroma
Authors: DACREMONT C. , VICKERS Z.
Published: August 2006

Many volatile compounds have been identified in Cheddar cheese, but the importance of each compound for the characteristic Cheddar aroma is unknown. We screened 15 compounds for importance for Cheddar cheese aroma using a factorial design. The resulting mixtures were judged by a concept matching technique. The most important compounds for Cheddar cheese aroma were butyric acid, diacetyl and methional. A three‐way factorial experiment was used to find their optimum concentrations. The optimum mixtures were compared to several Cheddar and non‐Cheddar cheeses. Partial agreement was found between the mixtures and the Cheddar cheese concept. They were as Cheddar‐like as some true Cheddar cheeses.
Camembert Cheese Water Loss through Absorbent Packaging
Authors: DESOBRY S. , HARDY J.
Published: August 2006

Moisture transport through packaging material developed for “Camembert” cheese was studied. The three‐layer film contained a water absorber/desorber layer. A simulated cheese surface made the packaging material swell on water sorption. After a period of initial swelling, thickness became constant and the Total Water Desorption Rate (TWDR) from food to the atmosphere was measured. Water concentration and apparent water diffusivity in the packaging material and in the “Camembert” cheese were determined. A published algorithm for predicting TWDR was adapted to this system and validated experimentaly.
Histamine, Cadaverine and Putrescine Forming Bacteria from Ripened Spanish Semipreserved Anchovies
Authors: RODRIGUEZ‐JEREZ J. J. , LOPEZ‐SABATER E. I. , ROIG‐SAGUES A. X. , MORA‐VENTURA M. T.
Published: August 2006

Histidine decarboxylase activity and production of putrescine and cadaverine were assessed in 200 bacterial isolates from ripened semipreserved Spanish anchovies. Highest levels of histidine decarboxylase activity were observed in Morganella morganii, with 2336.74 ± 356.32 ppm of histamine, produced in laboratory media, after 24 hr incubation at 37°C. Microorganisms producing histamine also produced detectable putrescine and cadaverine. The Niven medium was used to evaluate the 200 isolates for histidine decarboxylase activity, after incubation 24 hr at 37°C. An enzymic technique was used to distinguish false positives and to quantify bacterial histamine levels. The number of microorganisms was the most important factor in the accumulation of histamine.
Acclimation Temperature affects Activities of 5′‐Nucleotidase and Acid Phosphatase and Lipid and Fatty Acid Composition in Carp Muscle Microsomes
Authors: YANG S.A. , ENDO K.
Published: August 2006

The Km values of 5′‐nucleotidase against IMP markedly increased below 6°C in the case of 32°C‐acclimated carp muscle microsomes. This caused a break point at 6°C in the Arrhenius plot of 5′‐nucleotidase activity against IMP at a low concentration. The discontinuity of temperature dependency was not found when a surfactant had been introduced. Muscle microsomes of carp acclimated at 32°C contained much more cholesterol and saturated fatty acid than those of 10°C‐acclimated carp. Therefore, the difference of lipid composition seemed to be closely related to the change in kinetics of microsomal 5′‐nucleotidase.
Cathepsin Degradation of Pacific Whiting Surimi Proteins
Authors: AN HAEJUNG , WEERASINGHE VASANA , SEYMOUR THOMAS A. , MORRISSEY MICHAEL T.
Published: August 2006

Cathepsin B was the most active cysteine protease in Pacific whiting fish fillets; cathepsin L was predominant in surimi. Cathepsin L showed highest activity at 55°C in both fish fillets and surimi, indicating its function in myosin degradation during conventional heating of fillets and surimi, gels. Washing during surimi processing removed cathepsin B and H but not cathepsin L. Myosin heavy chain was the primary substrate during autolysis of surimi paste and actin and myosin light chain showed limited hydrolysis during 2 hr incubation. Purified Pacific whiting cathepsin L hydrolyzed myofibrils, myosin and native and heat‐denatured collagen. The degradation pattern of myofibrils by the protease was the same as the autolytic pattern of surimi.
Potato Peel Waste: Stability and Antioxidant Activity of a Freeze‐Dried Extract
Authors: DE SOTILLO D. RODRIGUEZ , HADLEY M. , HOLM E. T.
Published: August 2006

Aqueous extracts of potato peel waste were freeze‐dried. High performance liquid chromatography (HPLC) of the freeze‐dried extracts revealed that chlorogenic (50.31%), gallic (41.67%), protocatechuic (7.81%), and caffeic (0.21%) acids were the major phenolics. During 15 days storage of the freeze‐dried extract, no degradation of phenolics occurred. After 4 days storage at 63°C, 5.00g of sunflower oil containing either the freeze‐dried extract (200 ppm) or butylated hydroxyanisole (BHA) (200 ppm) reached peroxide values (PV) of 37.38 and 37.47 meq kg‐1 respectively. L‐ascorbic acid‐6‐palmitate was the best antioxidant (PV= 10.65 meq kg‐1) but the freeze‐dried extract was as good as BHA.
Enzymatic Browning Control in Minimally Processed Mushrooms
Authors: SAPERS GERALD M. , MILLER ROBERT L. , MILLER FREDERICK C. , COOKE PETER H. , CHOI SANG‐WON
Published: August 2006

Treatments to control discoloration of minimally processed mushrooms were investigated. Whole or sliced mushrooms were immersed in browning inhibitor solutions and evaluated for color change during storage. Browning was more intense in first break mushrooms than in second, and in unwashed mushrooms compared to washed. However, washing sometimes induced purple discolorations, associated with bacterial lesions. Other discolorations were induced by hypochlorite, 4‐hexylresor‐cinol, and acidic dips. The most effective treatment was a combination of sodium erythorbate, cysteine, and EDTA at pH 5.5. Addition of preservatives to browning inhibitor dips did not improve storage life. However, dipping in 5% hydrogen peroxide prior to application of browning inhibitors significantly increased shelf‐life.