bluuebunny/crossref_metadata_2025 huggingface dataset:
Composition of Atriplex hortensis, Sweet and Bitter Chenopodium quinoa Seeds
Authors: Wright K. H. , Pike O. A. , Fairbanks D. J. , Huber C. S.
Published: July 2006

Composition and amino acid profiles of seeds from garden orach (A triplex hortensis) and sweet quinoa (Chenopodium quinoa Willd. ‘Surumi’) were compared with bitter quinoa (Chenopodium quinoa Willd.). Protein content was 14.8 and 15.7% for sweet and bitter quinoa, respectively. Garden orach seeds had a protein content of 25.7%, similar to that found in legumes. Fat and ash contents were similar for all three samples (5.3 to 6.2% fat; 2.6 to 3.2% ash). Amino acid profiles showed a balanced content of essential amino acids for all three samples when compared with reference patterns from the World Health Organization. Garden orach and quinoa seed proteins contained higher lysine contents compared with cereals.
Characteristics of Tortillas Prepared from Dry Extruded Masa Flour Added with Maize Pericarp
Authors: Arámbula V.G. , González‐Hernández J. , Moreno M.E. , Ordorica F.C.A.
Published: July 2006

Corn flour produced by extrusion was used to evaluate the effect of added maize pericarp (0 to 6%, w/w) on the following parameters: water absorption capacity of dry extruded masa flour (DEMF); weight loss during cooking and dehydration rate (DR) in fresh masa (FM), as well as rollability (R), puffing degree (PD), and cutting force (CF) of tortillas. CF was evaluated after 1 and 24 h of preparation. The viscoamylogram profiles, x‐ray diffraction, and crystallinity of DEMF and powdered tortillas were also obtained. The DEMF with 3% (w/w) of pericarp produced the highest tortilla yield, improved the PD, DR, R, and CF characteristics of FM and tortillas, and developed the highest viscosity and a structure with adequate crystallinity to make tortillas with commercial quality.
The Effect of Microgravity and Space Flight on the Chemical Senses
Authors: Olabi A.A. , Lawless H.T. , Hunter J.B. , Levitsky D.A. , Halpern B.P.
Published: July 2006

ABSTRACT: The effect of space flight and microgravity on the chemical senses is reviewed. Skylab‐4 and Soyuz 30–31 studies revealed changes in taste thresholds while no effect was found in a Canadian investigation (41‐G) and conflicting results were obtained on another Soyuz mission. Two simulated microgravity studies found no effect on taste or smell sensitivity; while 5 other studies found an effect. Microgravity induces physiological changes including an upward shift of body fluids toward the head, which may lead to an attenuation of the olfactory component in the flavor of foods. Chemosensory changes may also relate to space sickness, Shuttle atmosphere, stress, radiation, and psychological factors.
Quenching Mechanisms and Kinetics of α‐Tocopherol and β‐Carotene on the Photosensitizing Effect of Synthetic Food Colorant FD&C Red No. 3
Authors: Yang W.T. , Lee J.H. , Min D.B.
Published: July 2006

ABSTRACT: Effects of FD&C Red No. 40, Red No. 3, Yellow No. 5, Yellow No. 6, Green No. 3, Blue No. 1 and Blue No. 2 on 0.03M soybean oil oxidation in acetone at 25 °C under light were studied by measuring headspace oxygen depletion. As Red No. 3 increased from 0 to 5, 20, 100 and 200 ppm, the headspace oxygen was reduced by 2 to 70, 73, 77 and 77%, respectively, for 4 h. Only Red No. 3 acted as a photosensitizer to produce singlet oxygen in the oil. The quenching rates of α‐tocopherol and β‐carotene for the singlet oxygen by Red No.3 were 4.1 × 107 M−1s−1 and 7.3 × 109 M−1s−1, respectively. When β‐carotene was below 1.86 × 10−6 M, β‐carotene quenched singlet oxygen, but it quenched both singlet oxygen and Red No. 3 at or above 3.72 × 10−6 M. However, α‐tocopherol quenched singlet oxygen only.
Degradation Kinetics of Anthocyanins from Sour Cherry, Pomegranate, and Strawberry Juices by Hydrogen Peroxide
Authors: ÖZkan M. , Yemenicioglu A. , Asefi N. , Cemeroglu B.
Published: July 2006

ABSTRACT: Degradations were studied at different hydrogen peroxide (H2O2) concentrations (9.31 to 27.92 mmol. L1) over a range of 10° to 30 °C. Degradation of anthocyanins by H2O2 was described by first‐order function. Comparison of t1/2 values revealed that sour cherry anthocyanins were the most resistant to H2O2, followed by pomegranate and strawberry anthocyanins. Thus, the removal of residual H2O2 from the juice contact surfaces of aseptically packaged strawberry juices should be controlled more carefully to prevent anthocyanin degradation. Respective Ea values were between 9.4 to 11.1, 9.5 to 11.4, and 11.4 to 12.2 kcal.mol1; and Q10 values between 1.59 to 2.22, 1.62 to 2.05, and 1.76 to 2.36 for strawberry, sour cherry, and pomegranate anthocyanins.
Antioxidant Activity of Mycelia from Aspergillus candidus
Authors: Yen G.C. , Chang Y.C. , Chen J.P.
Published: July 2006

The antioxidant activity of mycelia extracts produced from the submerged cultures of Aspergillus candidus CCRC 31543 was investigated. Inhibition of peroxidation (IP%) of mycelia acetone extracts (MAE) in linoleic acid peroxidation was equal to that of BHA and significantly (p < 0.05) higher than that of α‐tocopherol. As measured by the Rancimat method in lard, MAE showed marked antioxidant activity with an induction time of 8.4 h at a concentration of 200 μg/mL. MAE also exhibited strong scavenging effect on α,α‐diphenyl‐β‐picrylhydrazyl radicals and marked reducing power. HPLC‐DAD analysis suggested that MAE possessed the antioxidant components 3,3″‐dihydroxyterphenyllin, 3‐hydroxyterphenyllin, and candidusin B.
Gelation of Mixed Gels Containing κ‐Carrageenan and Skim Milk Components
Authors: Puvanenthiran A. , Goddard S.J. , Augustin M.A.
Published: July 2006

ABSTRACT: The gelation characteristics of mixed gels containing κ‐carrageenan and skim milk or milk fractions (skim milk permeate or retentate) obtained by ultrafiltration were examined. Increasing the skim milk solids content of mixtures containing carrageenan increased setting temperatures and gel strength. The milk proteins contributed to gel strength but did not influence the setting temperature of mixtures. The binding of denatured whey proteins to casein micelles affected gel network formation of milk‐carrageenan mixtures containing 10% milk solids. Network formation in mixed gels containing carrageenan and milk or milk fractions was initiated by the carrageenan component and dictated primarily by the ionic content of the mixtures.
Methods to Detect the Occurrence of Various Indicator Bacteria on the Surface of Retail Poultry in Spain
Authors: Capita R. , Alonso‐Calleja C. , García‐Arias M.T. , Moreno B. , García‐Fernández M. Del Camino
Published: July 2006

ABSTRACT: Contamination levels (cfu/g and cfu/cm2) of indicator microorganisms in retail broiler chicken carcasses in León (Spain) were investigated. Counts (log10 cfu/g) were 5.19, 3.04, 2.73, 3.38, and 3.16 for total aerobic counts (TAC), Enterobacteriaceae, coliforms determined by the standard VRBA method (coliforms‐VRBA), coliforms determined by the Hydrophobic Grid Membrane Filter method (coliforms‐HGMF), and Escherichia coli (HGMF method), respectively. These values fit into the microbiological criteria for poultry meat consulted. A low correlation coefficient was found between TAC and Enterobacteriaceae counts (r = 0.308; P = 0.053) and between coliforms‐VRBA and coliforms‐HGMF counts (r = 0.398; P= 0.048). The determination method had a significant influence on the coliform counts obtained. All broiler chicken carcasses harbored E. coli biotype I. E. coli biotype II was detected in 20% of the samples. The HGMF method was not completely specific for detecting E. coli since 11.25% of false positive colonies were found.
The Texture of Commercial Full‐Fat and Reduced‐Fat Cheese
Authors: Gwartney E.A. , Foegeding E.A. , Larick D.K.
Published: July 2006

ABSTRACT: The effect of fat reduction on sensory texture and physical properties of commercially available natural and processed cheeses was investigated. The texture of 5 cheeses in full‐ and reduced‐fat versions was characterized by modified descriptive analysis and torsional fracture methods. Reduced‐fat cheeses were perceived to be more waxy, fracturable, chewy, hard, and springy and less sticky, cohesive, meltable, and smooth than full‐fat cheese. Full‐fat cheese had lower fracture stress values than the equivalent reduced‐fat products. Fracture strain values did not distinguish cheeses based on fat content. These results demonstrate general textural differences between the full‐fat and reduced fat versions of select cheeses.
Antioxidant Activity of Phosvitin in Phosphatidylcholine Liposomes and Meat Model Systems
Authors: Lee S.K. , Han J.H. , Decker E.A.
Published: July 2006

ABSTRACT: Phosvitin, an iron‐chelating protein, was tested for its ability to inhibit lipid oxidation in phosphatidylcholine (PC) liposomes and meats. Inhibition of thiobarbituric acid reactive substances (TBARS) formation increased with increasing phosvitin concentrations with maximal inhibition occurring at 40 and 15 mM in PC liposomes and pork muscle homogenates, respectively. Phosvitin lost only 2 to 15% of its antioxidant activity after being heated for 10 min at 60 to 100 °C. The ability of phosvitin to inhibit TBARS formation was maximal at pH 7.0. Phosvitin was a more effective antioxidant in cooked ground pork with 20 mM inhibiting 11 to 39% of oxidation compared with 0 to 20% inhibition in uncooked, salted ground pork containing 60 mM phosvitin.
Effect of Milling Method (Wet and Dry) on the Functional Properties of Cowpea (Vigna unguiculata) Pastes and End Product (Akara) Quality
Authors: Kethireddipalli P. , Hung Y.‐C. , Mcwatters K.H. , Phillips R.D.
Published: July 2006

ABSTRACT: Akara, deep‐fat fried cowpea paste, is a very popular snack and breakfast food in Africa. Traditional cowpea paste processed by wet‐milling of soaked, decorticated seeds exhibited excellent foaming ability, high water‐holding capacities (WHC), and low hardness value for akara. Intense dry‐milling that generated a fine flour adversely affected its functionality and akara‐making quality. Wet‐milling of hydrated cowpea meal significantly improved its foamability (as indicated by reduction in specific gravity) and WHC but showed only a marginal improvement in akara texture.
Impact of Roasting Conditions on the Formation of Aroma Compounds in Coffee Beans
Authors: Schenker S. , Heinemann C. , Huber M. , Pompizzi R. , Perren R. , Escher R
Published: July 2006

ABSTRACT: Hot air roasting of coffee beans results in a large number of aroma compounds. For a given coffee, the aroma profile is determined by the specific conditions for chemical reactions as controlled by the process parameters. Therefore, the influence of roasting temperatures on the formation of key aroma compounds was investigated. Coffee was roasted in 6 different processes to equal degrees of roast and the developing aroma compound profiles were characterized by gas chromatography, mass spectrometry, and olfactometry. A majority of aroma compounds showed the highest increase in concentration at medium stage of dehydration with bean water content from 7 to 2% (wb). Different time‐temperature histories led to distinct aroma compound profiles. To reach a specific flavor profile, precise control of roasting time and temperature is required.
Development of a Simple Method for Detecting Presumptive Escherichia coli on Fresh Retail Beef
Authors: Bolling B.W. , Schmidt D.J. , Ingham S.C.
Published: July 2006

ABSTRACT: A simple method of detecting Escherichia coli on retail beef was developed. Diluent used in sponge‐sampling of meat was added to a tube containing double‐strength lauryl sulfate tryptone broth + 5‐bromo‐4‐chloro‐3‐indolyl β‐D‐glucuronide (X‐GlcA) and a Durham tube. Tubes with blue color and gas after 24 h incubation at 35 °C were presumptive‐positive. Chi‐squared analysis showed a significant (P < 0.05) relationship between the method and the Petrifilm™E. coli/Coliform Count Plate method for E. coli in analysis of 66 retail beef samples and the 2 methods had a similar proportion of confirmed isolates (61 and 63%). The method developed is qualitatively comparable to the Petrifilm™ method and provides small‐scale beef processors a simple way to monitor sanitary conditions in fabrication and grinding operations.
Development of Biogenic Amines in Yellowfin Tuna (Thunnus albacares): Effect of Storage and Correlation with Decarboxylase‐Positive Bacterial Flora
Authors: Du W.‐X. , Lin C.‐M. , Phu A.‐T. , Cornell J.A. , Marshall M.R. , Wei C.‐I.
Published: July 2006

ABSTRACT: The effects of storage at 0,4,10, and 22°C for 0,1,3,5, and 9 d on the quality of yellowfin tuna fillets as determined by microbiological assessment, development of some biogenic amines, and sensory analysis were studied. Tuna fillets stored at 22 °C for 3 d, 10 °C for 5 d, and 4 °C for 9 d were rated unacceptable for consumption. Those stored at 22 °C for 3 d had total aerobic bacterial count of > 8 log10 CFU/g, a histamine‐producing bacterial population of 7 log10 CFU/g, and 832 ppm of histamine, 35.8 ppm of putrescine, and 147 ppm of cadaverine. A comparison of the capillary electrophoresis, AOAC fluorometric method, and gas chromatography showed a very good correlation (r2 > 0.99) among these 3 methods for histamine quantitation in tuna samples. Morganella morganii, Enterobacter agglomerans, Enterobacter intermedium, Pseudomonas fluorescens, Proteins vulgaris, and Serratia liquefaciens were the decarboxylase‐positive bacterial species isolated by using the Niven's medium and identified during storage, which were responsible for histamine production in test tuna fillets.
Piezoelectric Flow Injection Analysis Biosensor for the Detection of Salmonella Typhimurium
Authors: Babacan S. , Pivarnik P. , Letcher S. , Rand A.
Published: July 2006

ABSTRACT: Piezoelectric biosensors have the potential to provide direct detection of food contaminants, such as pathogens. In this study, Protein A antibody immobilization was used for the activation of the piezoelectric biosensor to detect Salmonella typhimurium. The overall system consisted of a new design for a flow cell and flow injection analysis system. The flow cell made possible a baseline stability of ± 1 Hz out of 5 MHz for hours. The sensor had responses of 5 to 65 Hz in 30 min with R2= 0.95 for S. typhimurium concentrations of 107to 109 CFU/ml under continuous flow, and 3 to 75 Hz in 40 min with R2= 0.96 for S. typhimurium concentrations of 106 to 1010 CFU/ ml under stop flow. Cross‐reactivity tests were performed with nonpathogenic Escherichia coli, Escherichia coli O157:H7, Listeria monocytogenes, and Vibrio parahaemolyticus and showed less than 10% response.
No Effect of Hydrodynamic Shock Wave on Protein Functionality of Beef Muscle
Authors: Schilling M.W. , Claus J.R. , Marriott N.G. , Solomon M.B. , Eigel W.N. , Wang H.
Published: July 2006

ABSTRACT: The protein functionality of meat proteins after treatment with hydrodynamic shock wave was determined. Frankfurters (cooked to 71 °C) were evaluated for cooking yield, CIE L*a*b*, nitrosylhemochrome, Texture Profile Analysis (hardness, cohesiveness), and stress and strain (torsion testing). Compared to the control samples, the hydrodynamic shock waves (HSW) did not affect (P < 0.05) myofibrillar or sarcoplasmic protein solubility, cooking yield, or color. Textural properties and gel strength of the frankfurters were not affected (P < 0.05) by HSW. These results suggested that beef trim obtained from HSW‐processed meat could be used interchangeably with normal meat trim in the production of further processed meats since the functionality of meat protein was not affected significantly by the HSW process.
Processing Properties of Extruded Corn‐Soy Blends
Authors: Konstance R.P. , Strange E.D. , Onwulata C.I.
Published: July 2006

ABSTRACT: Extruded corn‐soy blend (CSB), is a nutritious, fully cooked product that rehydrates at room temperature. CSB, at 10, 13, and 19% moisture was extruded at 115 °C and dried at 45, 65, and 85 °C. The porosity of the lower moisture samples was higher and dried more rapidly at all temperatures. These samples also exhibited a lower breaking strength that could facilitate grinding and color that approximated that of the standard CSB. Most of the chemically available lysine was retained during processing. There were no differences among the peroxide values (PV) of the extruded and dried products. Extruding at low moisture content, the extrudate can be dried rapidly and provide better storage stability.
Liking of Ground Beef Patties is Not Affected by Irradiation
Authors: Vickers Z.M. , Wang J.
Published: July 2006

ABSTRACT: Our objectives were to determine the acceptability of irradiated fresh ground beef and to determine whether the acceptability was affected by information about benefits or by identifying the samples. The 218 subjects were separated into 4 groups comprising a 2 × 2 design of benefits and information. All subjects tasted 4 patties: 2 irradiated and 2 control. Ratings of overall liking, toughness, and flavor and texture liking were equal for both. Subjects rated the irradiated beef patties juicier than the nonirradiated. Benefit information and sample identification increased the liking ratings of the patties‐because the group with no benefit information and no sample identification generally rated all samples lower.
Quality of Crude Fish Oil Extracted from Herring Byproducts of Varying States of Freshness
Authors: Aidos I. , Van Der Padt A. , Boom R.M. , Luten J.B.
Published: July 2006

ABSTRACT: Herring byproducts were stored at 2 and 15 °C for up to 72 h. Over time, significant increases of total volatile bases (TVB), histamine, putrescine, cadaverine, and tyramine were detected. However, only tyramine and TVB levels were temperature‐dependent. The level of total polyunsaturated fatty acids (PUFAs) was constant. Longer byproducts storage gave rise to an oil with higher levels of free fatty acids, eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and total PUFAs, while fluorescent compounds were lower. A higher storage temperature led to oil higher in α‐tocopherol and EPA levels and lower in anisidine value. Surprisingly, the oil with the highest content of PUFAs was not produced from the freshest byproducts, and oil with low oxidation products can be extracted from stored byproducts.
Characterization and Modeling of Dielectric Properties of Turkey Meat
Authors: Sipahioglu O. , Barringer S.A. , Taub I. , Yang A.P.P.
Published: July 2006

ABSTRACT: The dielectric properties of turkey meat at water activities of 0.84 to 0.98 were measured at 2450 and 915MHz. Equations were developed as a function of temperature, moisture, water activity, and ash, and compared to literature equations. Unexpected results were: as the water activity decreased or ash increased, the dielectric constant increased with temperature, and dielectric loss factor of reduced moisture samples was determined by moisture not ash. It is theorized that the effect of temperature on dielectric constant is a function of the ratio of bound to free water. Glycerol did not affect the dielectric properties, while lactic acid decreases them by promoting water loss during protein denaturation.
Sterilization of Foodstuffs Using Radio Frequency Heating
Authors: Wang Y. , Wig T.D. , Tang J. , Hallberg L.M.
Published: July 2006

ABSTRACT: A study was conducted with a pilot‐scale sterilization system based on 27‐MHz radio frequency (RF) energy to investigate the effectiveness in shortening process time and in improving quality for foods sealed in 6‐pound military‐ration polymeric trays. Chemical marker M‐1 was used to evaluate heating uniformity in 20% whey protein gels as a model food, and macaroni and cheese was processed to assess the influence of RF process on product quality. With the RF system, a lethality (F0= 10 min) was achieved in both model food and macaroni and cheese within 30 min with relative uniform heating, compared to a 90 min conventional retort process that delivered a similar lethality.
Role of Moisture in Maillard Browning Reaction Rate in Intermediate Moisture Foods: Comparing Solvent Phase and Matrix Properties
Authors: Sherwin C.P. , Labuza T.P.
Published: July 2006

ABSTRACT: In intermediate‐moisture foods, a mechanism describing how moisture affects chemical reaction rate is unknown. Previously, research showed glycol addition to model systems allowed high rates of nonenzymatic browning below the monolayer moisture value and an aw of 0.2. These works were replicated, focusing on a mechanism of either plasticization or reactant dissolution. Tg curves showed plasticization increased with added glycerol and sorbitol. The maximum rate of nonenzymatic browning with glycerol occurred at an aw= 0.25 and was 1.5 times higher than the control (aw= 0.65). Sorbitol showed rates similar to the control. Plasticization and aw were poor predictors of reaction rate. Dissolution of glucose in glycerol explained the effect.
Mesophilic Aerobic Population of Fresh‐cut Spinach as Affected by Chemical Treatment and Type of Packaging Film
Authors: Piagentini A.M. , Güemes D.R. , Pirovani M.E.
Published: July 2006

ABSTRACT: Fresh‐cut spinach was treated with citric acid and ascorbic acid solutions and packaged in mono‐oriented polypropylene bags or low‐density polyethylene bags. Response surface methodology was used to study the simultaneous effect of chemical treatment and refrigerated storage time on headspace gas composition, mesophilic aerobic population (AP), and pH of fresh‐cut spinach. Type of film affected %CO2, %O2, and pH but did not influence AP. Chemical treatment reduced initial pH values and initial microbial counts. AP and pH increased during refrigerated storage. The model developed for AP enabled finding acid concentrations that lowered AP below any proposed microbiological criterion at production and consumption stages of fresh‐cut spinach stored at 4 °C.
Vane Yield Stress of Starch Dispersions
Authors: Genovese D.B. , Rao M.A.
Published: July 2006

ABSTRACT: Yield stresses of 5% (wt/wt) cross‐linked waxy maize, tapioca, and Amioca starch dispersions (SDs) were measured with the vane method at different rotational speeds (N). The static (σ0S) and dynamic (σ0d) yield stress values of each SD were measured before and after breaking down its structure under continuous shear, respectively. The difference (σ0S ‐ σ0d) was associated with the stress required to break the internal bonds (σb). Values of total yield stress (σ0=σ0S) and σb, and shear rate were related by power law relationships. The contribution of viscous and network stresses were estimated from an energy balance model. Textural characteristics of the SDs were analyzed in a texture map.
The Use of Biopreservatives in the Control of Bacterial Contaminants of Sugarcane Alcohol Fermentation
Authors: Franchi M.A. , Serra G.E. , Cristianini M.
Published: July 2006

ABSTRACT: Efficacy and safety of biopreservatives were studied for microbiological control of alcohol fermentation. Minimum inhibitory concentrations of nisin and lysozyme, and combinations with EDTA and Tween 20, were determined for Lactobacillus plantarum, L. fermentum, and L. confusus. The highest MIC value for nisin was 9.0 ppm for L. fermentum. Lysozyme was efficient against L. plantarum (700 ppm). A 24 factorial design was used to study the effect of biopreservatives and potentiators on the growth kinetics of Lactobacillus fermentum. The combination of 8.6 ppm of nisin plus 0.1% of Tween 20 delayed the lag phase by 12 h. The biopreservatives did not affect the fermentation kinetics of Saccharomyces cerevisiae.
Relationship Between Fragmentation of Myofibrils and Liberation of Phospholipids from Z‐Disks Induced by Calcium Ions at 0.1 mM: Mechanism of Tenderization of Pork and Beef during Postmortem Aging
Authors: SHIMADA K. , TAKAHASHI K.
Published: July 2006

ABSTRACT We studied the myofibril fragmentation using porcine and bovine myofibrils to determine the mechanism by which myofibrils are fragmented during postmortem aging of meat. Both myofibril fragmentation and liberation of phospholipids from Z‐disks were maximally induced by calcium ions at 0.1 mM. These phenomena showed identical dependencies on pH and temperature in the presence of calcium ions at 0.1 mM. All phospholipids in Z‐disks, except for lysophosphatidylethanolamine, had affinity for calcium ions. Therefore, we concluded that liberation of calcium‐phospholipid compounds from Z‐disks causes weakening of the Z‐disk structure, resulting in the myofibril fragmentation during postmortem aging of meat.
Effects of Salts on Crystallization Kinetics and Rheological Behavior of Concentrated α,α‐Trehalose Solutions
Authors: CERDEIRA M. , PUPPO M. C. , MARTINI S. , HERRERA M. L.
Published: July 2006

ABSTRACT The effect of addition of CaCl2 2H2O and MgCl2 6H2O on crystallization kinetics and the rheological behavior of a 70% trehalose solution was studied by polarized light microscopy and dynamic oscillatory rheometry. Salts caused a delay on nucleation with induction times for crystallization longer for Mg2+ than for Ca2+. Divalent cations were incorporated into crystals, changing the growth of certain faces preferentially, which resulted in changes in morphology. Addition of CaCl2 2H2O in a high salt/trehalose molar ratio dramatically increased complex modulus (G*), indicating a stronger viscoelastic behavior. A gel‐like structure was formed when Ca2+ was added to trehalose solution. The behavior of Mg2+/trehalose solutions cannot be considered viscoelastic in nature but as a fluid‐like system.
Cold Plasma Synthesis of Poly(ethylene glycol)‐like Layers on Stainless‐Steel Surfaces to Reduce Attachment and Biofilm Formation by Listeria monocytogenes
Authors: WANG Y. , SOMERS E. B. , MANOLACHE S. , DENES F. S. , WONG A. C. L.
Published: July 2006

ABSTRACT Poly(ethylene glycol) (PEG)‐like structures were generated on stainless steel under di(ethylene glycol) vinyl ether (DiEGVE) radio frequency‐plasma environments. Electron spectroscopy for chemical analysis and attenuated total reflectance Fourier transform infrared spectroscopy indicated a PEG‐like deposition, which was stable to cleaning, sanitizing, and storage for up to 2 mo. Atomic force microscopy and water contact angle analysis indicated that the modified stainless‐steel surfaces were less rough and more hydrophilic than the unmodified surfaces. Listeria monocytogenes attachment and biofilm formation on modified surfaces decreased more than 90% compared with the unmodified stainless steel (P < 0.01). DiEGVE cold plasma was demonstrated to be a promising technique to reduce bacterial contamination on surfaces encountered in food‐processing environments.
Influence of Cooling Rate on Glass Transition Temperature of Sucrose Solutions and Rice Starch Gel
Authors: Hsu C.‐L. , Heldman D.R. , Taylor T.A. , Kramer H.L.
Published: July 2006

ABSTRACT: The study's objectives were to determine the influence of cooling rate through the primary zone of freezing on Tg in sucrose solutions and rice starch gels. The influence of cooling rate, water content, and annealing on Tg were evaluated. Results indicated that the observed Tg values for sucrose solutions were lower after rapid cooling (70% solids: rapid cooling −66.7°C; slow cooling −64.6 °C; 30% solids: rapid cooling −34.6 °C; slow cooling −33.3 °C). The Tg values of annealed samples are higher than the Tg of both rapidly and slowly cooled samples (70%: −44.2 °C; 30%: −32.7 °C). The Tg of the rice starch gel was −9.0 °C after rapid cooling and −7.5 °C after slow cooling.
High Resolution Magnetic Resonance Imaging Evaluation of Cheese
Authors: Mahdjoub R. , Molegnana J. , Seurin M.‐J. , Briguet A.
Published: July 2006

ABSTRACT: The curd granules/joints structure of the Emmentaler was observed by NMR micro‐imaging during the different stages of cheesemaking. During the ripening process, many carbon dioxyde microbubbles have been visualized inside the curd grains, as well as some volumes of fat outside the grains. At the end of the ripening stage, images reveal the final structure does not have a uniform lipid distribution of grains: the density is high at the boundaries and low at the center. Moisture and fat content profile of the rind has been obtained and rind‐dependent water and/or fat accumulations are observed. Finally, the contrast difference between curd joints and grains of the studied samples confirms that a higher draining occurs for the joints than for the grains during cheesemaking.
Microrheology: An Experimental Technique to Visualize Food Structure Behavior Under Compression‐Extension Deformation Conditions
Authors: Nicolas Y. , Paques M.
Published: July 2006

ABSTRACT: Elongational flows occur in the mouth when soft foods are ingested. Under those deformations, the food structure changes and influences the sensory perception in the mouth. To understand better how food structure deforms under elongational flow at the micrometer‐length scale, a new configuration has been developed including a confocal microscopy and a compression apparatus. A model food system was studied, and the origin of elongational flow defined as the stagnation point was observed during biaxial extension. Repetitive deformations as they occur in the mouth during chewing showed structural evolution in the food system.
Rapid Determination of Invert Cane Sugar Adulteration in Honey Using FTIR Spectroscopy and Multivariate Analysis
Authors: Irudayaraj J. , Xu R. , Tewari J.
Published: July 2006

ABSTRACT: Fourier transform infrared spectroscopy with an attenuated total reflection sampling accessory was combined with multivariate analysis to determine the level (1% to 25%, wt/wt) of invert cane sugar adulteration in honey. On the basis of the spectral data compression by principal component analysis and partial least squares, linear discriminant analysis (LDA), and canonical variate analysis (CVA), models were developed and validated. Two types of artificial neural networks were applied: a quick back propagation network (BPN) and a radial basis function network (RBFN). The prediction success rates were better with LDA (93.75% for validation set) and BPN (93.75%) than with CVA (87.50%) and RBFN (81.25%).
Binding of Bile Salts by Soluble Fibers and Its Effect on Deconjugation of Glycocholate by Lactobacillus acidophilus and Lactobacillus casei.
Authors: Cuesta‐Alonso E.P. , Gilliland S.E.
Published: July 2006

ABSTRACT: Binding of sodium cholate, sodium taurocholate, and sodium glycocholate by guar gum, soluble oat fiber, xanthan gum, and inulin was studied. All soluble fibers were able to bind sodium cholate, sodium taurocholate, and sodium glycocholate from a mixture of the three, but when tested individually, the fibers bound little or no sodium cholate. In general, the fibers bound higher concentrations of conjugated bile salts than they did free bile salts. Soluble oat fiber, which bound as much or more sodium cholate and sodium glycocholate as did the other 3 fibers, was tested for its effect on deconjugation of glycocholate by Lactobacillus acidophilus and Lactobacillus casei. The presence of the fiber significantly increased (P < 0.05) deconjugation by all cultures.
Representativeness of Apple Aroma Extract Obtained by Vacuum Hydrodistillation: Comparison of Two Concentration Techniques
Authors: Mehinagic E. , Prost C. , Demaimay M.
Published: July 2006

ABSTRACT: Vacuum hydrodistillation, which is a very gentle work‐up procedure, has never been used for the extraction of apple aroma. During the concentration of aroma that follows vacuum hydrodistillation, some very volatile components can be lost. The aim of this study was to compare 2 different concentration techniques, liquid‐liquid extraction and solid phase extraction, to obtain an apple aroma extract as close as possible to fresh apple. After the elimination of solvent from the extract by gas chromatography, the study of the odor characteristics of solvent‐free extracts was made possible. Vacuum hydrodistillation was convenient for fresh apples.
Identification and Quantification of Character Aroma Components in Fresh Chevre‐style Goat Cheese
Authors: Carunchiawhetstine M.E. , Karagul‐Yuceer Y. , Avsar Y.K. , Drake M.A.
Published: July 2006

ABSTRACT: Chevre‐style goat cheeses were characterized by descriptive sensory analysis as exhibiting sweet dairy flavors as well as a characteristic waxy/animal flavor. Aroma‐active compounds (> 80) with high intensities identified by gas chromatography/olfactometry and gas chromatography/mass spectrometry included 2,3‐butanedione (buttery), 1‐octen‐3‐one (mushroom), o‐aminoacetophenone (grape), lactones (coconut, peach), octanoic acid (sour/waxy), as well as 4‐methyl and 4‐ethyl octanoic acids (waxy/animal). Subsequent sensory analysis with model cheese systems confirmed that 4‐methyl and 4‐ethyl octanoic acids were responsible for the characteristic waxy/animal flavor.
Physical Properties Important to Electrostatic and Non electrostatic Powder Transfer Efficiency in a Tumble Drum
Authors: Biehl H.L. , Barringer S.A.
Published: July 2006

ABSTRACT: Popcorn was oiled and coated in a tumble drum nonelectrostatically and electrostatically with sugar, cornstarch, salt, cellulose, maltodextrin, all‐purpose flour, whole‐wheat flour, or soy flour. Particle size, density, flowability, and chargeability were correlated to transfer efficiency using regression analysis. Of the various methods to measure chargeability, charge‐to‐mass and adhesion improvement were the most significant. For nonelectrostatic coating, small, dense, free‐flowing powders were most efficient. Small, free‐flowing highly charging powders were most efficient for electrostatic coating. Percent improvement was the highest for the least efficient powders. The greatest benefit with electrostatic coating was for low density, highly charging powders with no effect of size.
High Pressure‐Assisted and High Pressure‐Induced Thawing: Two Different Processes
Authors: Oteroand L. , Sanz P.D.
Published: July 2006

ABSTRACT: High pressure‐assisted thawing (HPAT) and high pressure‐induced thawing (HPIT) experiments were performed in agar gel samples at different pressures (50 to 210 MPa) and initial temperatures (−5°C to −20 °C). Lower pressures and temperatures yielded HPAT processes in which the sample temperature increased during pressurization because no melting took place. The complete phase transition occurred during the holding time. Higher temperatures and/or higher pressures yielded HPIT processes in which partial melting occurred during pressure loading, causing the sample temperature to decrease. In practice, whether HPAT or HPIT took place depended on the initial temperature of the sample for a given pressure value. Common situations were nonhomogeneous thawing processes.
Use of Carbon Monoxide Packaging for Improving the Shelf Life of Pork
Authors: Krause T.R. , Sebranek J.G. , Rust R.E. , Honeyman M.S.
Published: July 2006

ABSTRACT: Effects of carbon monoxide in modified‐atmosphere packaging (MAP‐CO) for pork were investigated. Eighty pork loins (40 injected, 40 uninjected) were used to evaluate color, microbial growth, rancidity, purge, and sensory quality of pork chops in 4 packaging environments (aerobic‐overwrap, vacuum, MAP without CO, and MAP‐CO). Treatments were evaluated during 36 d of refrigerated storage. Overall Hunter a values were significantly (P < 0.001) greater in MAP‐CO (11.25) than aerobic (6.93) packages. Sensory color values (100 point scale) were also greater for chops in MAP‐CO (85.91) than aerobic (62.47) packages. However, MAP‐CO did not reduce purge loss. Results showed that CO significantly improved color stability and sensory panel scores for both injected and noninjected pork chops.
Isolation of an Angiotensin Converting Enzyme Inhibitory Substance from Chrysanthemum boreale Makino
Authors: Kim J. , Lee S.H. , Sun N. , Choung D.H. , Kim W.K. , Lee S. , Song K.B.
Published: July 2006

ABSTRACT Thirty plants of the Compositae family were screened for inhibitory activity of angiotensin converting enzyme (ACE) and Chrysanthemum boreale Makino was selected for further investigation since it had the highest inhibitory activity. Crude water extract of the flowers of Chrysanthemum boreale Makino was prepared by steeping in water at 95 °C for 2 h, followed by centrifugation at 8000 × g for 30 min. Crude extract was then filtered using YM‐3 and YM‐1 membranes. An ACE inhibitor was isolated using consecutive chromatographic methods including: gel permeation chromatography, ion exchange chromatography, normal and reverse phase HPLC. The inhibitor was identified to be guanosine by mass spectrometry and NMR studies.
Combined CFD and Experimental Approach for Determination of the Surface Heat Transfer Coefficient During Thermal Processing of Eggs
Authors: Denys S. , Pieters J.G. , Dewettinck K.
Published: July 2006

A combined Computational Fluid Dynamics (CFD) and experimentally based approach is presented for determining the surface heat transfer coefficient acting at the shell when processing intact eggs. The methodology comprises (1) determining the contour of eggs from digital photographs, (2) generating a computational geometry, and (3) predicting the transient temperature profiles in eggs filled with a conductive heating medium. CFD profiles were compared with experimentally observed data, and the surface heat transfer coefficient was obtained through an optimization procedure. Agar gel was used as a model system, having properties very similar to those of water. The approach eliminates unknown factors such as natural convection, which is expected to occur in real eggs.
Foreign Object and Internal Disorder Detection in Food Materials Using Noncontact Ultrasound Imaging
Authors: Cho B.‐K. , Irudayaraj J.M.K.
Published: July 2006

A new noncontact air instability compensation ultrasound imaging technique was used for foreign object and defect detection in cheese and poultry. Air instability compensation transducers were used to obtain noncontact ultrasound images of boneless chicken breast with metal and glass fragments and cheese with holes, cracks, and foreign objects. The size of the glass and metal fragments used varied from 2 × 2 to 7 × 7 mm2. Results demonstrated that the noncontact ultrasound imaging technique has a good potential for nondestructive and rapid detection of foreign objects and defects in food materials and could provide yet another alternative to conventional x‐ray methods.
Effect of the Type of Frying Oil on the Consumer Preference for Doughnuts
Authors: Hatae K. , Miyamoto T. , Shimada Y. , Munekata Y. , Sawa K. , Hasegawa K. , Kasai M.
Published: July 2006

Three kinds of dough and 4 kinds of frying oil were used to study the doughnut preferences of a consumer panel composed of 100 female university students. A trained panel first performed a difference test, and those doughnut samples the trained panel could discriminate were submitted to the consumer test. The texture of the surface region affected the discrimination. The consumer panel preferred the hardened soybean oil to the liquid soybean oil for the hard cake doughnut because the solid fat content of the hardened soybean oil was high and the surface region was short in texture. There was no significant difference between the soft cake doughnut and the yeast doughnut.
Development of a Quality Index Method for Frozen Hake (M. capensis and M. paradoxus)
Authors: Herrero A.M. , Huidobro A. , Careche M.
Published: July 2006

A quality index method (QIM) consisting of 9 parameters with a total of 17 sensory points was developed for frozen hake (M. capensis and M. paradoxus). The score sheet was divided into 2 parts. The 1st, including 7 parameters with up to 13 sensory points, was directly related to loss of quality during storage at −20 °C. Multivariate analysis confirmed the relevance of these parameters for prediction of storage time. The 2nd part contained 2 additional parameters scoring up to 4 sensory points. These parameters are commercially important but not directly linked to storage time.
Development of Intrinsic Fluorescent Multispectral Imagery Specific for Fat, Connective Tissue, and Myofibers in Meat
Authors: Skjervold P. O. , Taylor R. G. , Wold J. P. , Berge P. , Abouelkaram S. , Culioli J. , Dufour É.
Published: July 2006

ABSTRACT: Intrinsic fluorescent properties of muscle tissue were evaluated in order to characterize the different structural components of meat. The combinations of excitation and emission wavelengths showing the best ability to distinguish the 3 components were 290/332 nm for myofiber, 322/440 (or 322/405) nm for fat, and 380/440 nm for connective tissue. Sample orientation and the mincing of meat samples affected fluorescent amplitudes but not the overall shape of the spectra. These emission spectra of meat components were used to make multispectral images to determine whether the 3 components could be distinguished. The results show that auto fluorescence can be used for selective visualization of fat, fiber, and connective tissue on digitized images of meat.
Functional Properties of Protein Fractions Isolated from Porcine Blood
Authors: Ramos‐Clamont G. , Fernández‐Michel S. , Carrillo‐Vargas L. , Martinez‐Calderón E. , Vázquez‐Moreno L.
Published: July 2006

ABSTRACT: Red cell concentrate, serum, albumin, and immunoglobulin fractions were separated from porcine blood collected at a HACCP‐implemented (Hazard Analysis and Critical Control Points system‐implemented) slaughterhouse in Hermosillo, México. Functional and microbiological properties were examined. Red cell concentrate and serum isolates were high in protein (92 and 85%, respectively) but limited in methionine and isoleucine. Porcine serum and albumin fractions showed emulsifying properties comparable to bovine sources. Porcine immunoglobulins were 96% soluble. All fractions were of excellent microbiological quality. These results indicate the optimal sanitary conditions during slaughter and processing procedures, as well as the potential functionality of porcine protein fractions.
Effects of Pulsed Electric Fields and Thermal Processing on the Stability of Bovine Immunoglobulin G (IgG) in Enriched Soymilk
Authors: Li S‐Q. , Zhang Q.H. , Lee Y‐Z. , Pham T‐V.
Published: July 2006

ABSTRACT: To investigate influences of pulsed electric field (PEF) on bovine IgG immunoactivity, soymilk enriched with hyperimmunized dairy milk protein concentrate was subjected to PEF and thermal treatments. Thermal treatment at 78.8 °C for 120 s inactivated 5.1 logs in natural flora and resulted in 86% decrease in IgG activity PEF at 41 kV/cm for 54 μS inactivated 5.3 logs of natural flora and resulted in no significant change (P > 0.05) in bovine IgG activity. Specific antigen‐binding activity of bovine IgG against Salmonella enteritidis showed parallel correlation with the measurement of IgG concentration. No further significant change in IgG immunoactivity was observed during a 10‐wk storage at 4°C in PEF‐, thermally‐, or un‐treated samples.
Flavor Release from Cyclodextrin Complexes: Comparison of Alpha, Beta, and Gamma Types
Authors: Reineccius T.A. , Reineccius G.A. , Peppard T.L.
Published: July 2006

ABSTRACT: Release of 6 flavor molecules from cyclodextrins (CyDs) was studied in 3.6% aqueous ethanol over the temperature range 5 to 85°C. Headspace measurements of l‐menthol, ethyl butyrate, ethyl hexanoate, benzaldehyde, citral, and methyl anthranilate above individual solutions of each, containing 1% or 0.1% of α‐, β‐, and γ‐CyD, were made relative to control systems containing no CyD. Significant interactions were observed even at elevated temperature and flavor/CyD binding often showed strong temperature dependence. Results were generally substantiated by sensory evaluation. Our data suggest that CyDs may alter the sensory profile of a food and the effect maybe temperature‐dependent.
Improvement of Oxidative and Emulsion Stability of Model Salad Dressing by Glucose Oxidase‐catalase
Authors: Min S. , Mistry B.S. , Lee H.‐O.
Published: July 2006

ABSTRACT: The oxidative stability of model salad dressing containing 1.0% glucose was determined by measuring the headspace volatile compounds of sample bottles and peroxide values. Glucose oxidase‐catalase acted as an anti or pro‐oxidant depending on the concentration. As glucose oxidase‐catalase increased from 0 to 0.1, 0.2 and 0.3 unit/g salad dressing, the volatile compounds and peroxide values decreased and the enzyme acted as antioxidant (α= 0.05). As glucose oxidase‐catalase increased from 0.3 to 0.5 and 0.7 unit/g salad dressing, peroxide values increased (α= 0.05) and the enzyme was prooxidant. The enzyme improved the emulsion stability of the dressing at 0.5 and 0.7 unit/g sample (α= 0.05).
A Novel Technique for Limitation of Acrylamide Formation in Fried and Baked Corn Chips and in French Fries
Authors: Jung M.Y. , Choi D.S. , Ju J.W.
Published: July 2006

ABSTRACT: The effects of lowering pH by an acidulant (citric acid) on the formation of acrylamide in fried and baked corn chips and in french fries were studied by using a GC/MS. The 0.2% citric acid treatments induced 82.2% and 72.8% inhibition of acrylamide formation in fried and baked corn chips, respectively. Dipping potato cuts in 1% and 2% citric acid solutions for 1 h before frying showed 73.1% and 79.7% inhibition of acrylamide formation in french fries. In the experiment of heating 1 mL solution containing asparagine and glucose in phosphate buffers, by lowering the pH from 7.0 to 4.0, 99.1% inhibition of acrylamide formation was achieved. This is the first finding of an effective, simple, and practical way to limit the acrylamide formation in real foods.
Inhibition of Streptococcus mutans Growth by Hen Egg‐derived Fatty Acids
Authors: Brady D. , Lowe N. , Gaines S. , Fenelon L. , Mc Partlin J. , O'Farrelly C.
Published: July 2006

Hen egg yolk contains significant antibacterial activity. We show that this activity is associated with the release of free fatty acids. Chloroform‐methanol extraction on egg yolk demonstrated the activity to be lipoprotein‐bound before enzymatic digestion and associated with the lipid‐soluble chloroform phase afterward. Acetone extraction yielded a fraction of egg yolk, which was 97% triglyceride and highly antibacterial to Streptococcus mutans when treated with pancreatin. The fatty acid profile of the extract reflected the proportions known to exist in egg yolk. Both oleic and linoleic acid were found to inhibit growth of S. mutans. These findings highlight a previously unreported potential of hen egg yolk in future healthcare applications.
Use of Ionizing Radiation to Improve Sensory and Microbial Quality of Fresh‐cut Green Onion Leaves
Authors: Fan X. , Niemira B.A. , Sokorai K.J.B.
Published: July 2006

: Fresh‐cut green onion leaves that received γ radiation doses of 0,1,2, and 3 kGy were stored at 3 °C for up to 14 d. Although 2 and 3 kGy of radiation completely eliminated microflora, the treatments frequently resulted in increased loss of aroma and deterioration of visual quality. In addition, radiation caused cellular membrane damage. Samples treated with 1 kGy of radiation had similar or better sensorial quality and a reduced microbial population than the controls throughout the 14 d of storage. Our results suggest that irradiation at a dose of 1 kGy can be used to enhance microbial safety of fresh‐cut green onions without loss in quality attributes.
Rapid Colorimetric Method to Detect Indole in Shrimp with Gas Chromatography Mass Spectrometry Confirmation
Authors: Snellings S.L. , Takenaka N.E. , Kim‐Hayes Y. , Miller D.W.
Published: July 2006

: With increased public concern over the freshness and quality of seafood, more pressure is being applied to the industry to provide better products in the market place. Simple, fast, and inexpensive tests are needed to assess seafood quality. Seafood decomposition can be characterized by biogenic amine formation, such as the formation of indole in shrimp. We have developed a rapid colorimetric method using 4‐(dimethylamino) benzaldehyde method that detects indole in decomposing shrimp. This method, as well as the confirmatory gas chromatography/mass spectrometry (GC/MS) method, is centered on a simple toluene extraction technique that recovers indole with high efficiency. Excellent agreement was obtained between the colorimetric and GC/MS quantitative results for shrimp decomposition.