bluuebunny/crossref_metadata_2025 huggingface dataset:
A Model for Quantitating Energy and Degree of Starch Gelatinization Based on Water, Sugar and Salt Contents
Authors: CHINACHOTI P. , STEINBERG M.P. , VILLOTA R.
Published: August 2006

A mathematical model defining the relation of moisture, sucrose and salt on the degree of starch gelatinization obtained from DSC, was developed. As moisture increased to 1.0g water, gelatinization rose to 85% and was complete at 1.5g water. Addition of 5% to 15% sucrose had no effect between 0.5 and about 0.8g water, but at higher moistures degree of gelatinization decreased with increasing sucrose. Salt showed a similar effect. The model covered 30% to 80% water, 0% to 15% sucrose, and 0% to 7.5% salt (R2=0.94). A test application of the model extended to rice and wheat starch, showed some correlation, but not conclusively.
Dietary Fiber Ingredients Obtained by Processing Brewer's Dried Grain
Authors: CHAUDHARY VINOD K. , WEBER FRANK E.
Published: August 2006

Brewer's dried grain (BDG) was ground and separated into a coarse and fine flour suitable for increasing total dietary fiber and protein content of formulated foods. Process conditions were established to obtain yields of 40% fine (protein rich) flour and 60% coarse (fiber rich) flour. These had protein contents of 39.0% and 21.5% and total dietary fiber of 35.5% and 70.0%, respectively. Both flours were free of starch and sugar and contained less than 0.1% phytic acid as a result of the brewing process.
Determination of Rheological Behavior of Tomato Concentrates Using Back Extrusion
Authors: ALVIAR MARIA SALOME B. , REID DAVID S.
Published: August 2006

The back extrusion testing technique can be a very useful tool in assessing the rheological behavior of non‐Newtonian fluids (e.g. tomato concentrates). In this procedure, an Instron Model 1122 Universal Testing Machine (with stainless steel, solid rod attachment) was used to measure the forces developed as diluted tomato paste was back extruded in a simple piston/annular cylinder geometry. Assuming power law behavior, the force‐distance data for extrusions at different piston velocities were analyzed to yield the dimensionless flow behavior index (n) and the consistency coefficient (k) for each sample. Back extrusion measurements were performed on hot break and cold break tomato concentrates with different % total solids. For comparison, rheological measurements were also done on a set of samples with a Carri‐Med Controlled Stress Rheometer.
Glucosinolates in Rutabaga Grown in Soil Capped over Coal Fly Ash
Authors: ANDERSON J. L. , LISK D. J. , STOEWSAND G. S.
Published: August 2006

Nine glucosinolates were measured by HPLC analysis in rutabaga grown on soil capped over a coal fly ash landfill or on normal clay and silt loam soil. Progoitrin (2‐hydroxybut‐3‐enyl glucosinolate) and neoglucobrassicin (1‐methoxy‐3‐indolylmethyl glucosinolate) were the most abundant glucosinolates found. Progoitrin and three other minor glucosinolates were present in the natural soil‐grown rutabaga in greater amounts than in that grown in fly‐ash soil. However, fly ash grown rutabaga contained comparatively greater levels of glucobrassicin (3‐indolylmethyl glucosinolate) and neoglucobrassicin, the major glucosinolate present.
Effect of Holding Time on the Functionality of Cowpea Paste and Quality of Akara
Authors: HUNG Y.‐C. , McWATTERS K.H.
Published: August 2006

Whipped cowpea pastes were held at room temperature (20°C) for 0, 30, 60, 120, and 240 min before preparation of akara (fried cowpea paste). Apparent viscosity of whipped paste was measured at different shear rates (0.17, 0.34, 0.85, 1.70, 3.40, 6.80, and 17.00 sec−1). At any given shear rate, paste became more viscous with increasing holding time. Akara became darker and less yellow in color as paste holding time increased. Akara made from paste held 120 min or longer had an unacceptably dense, firm texture.
Incidence of Listeria ssp. in Retail Meat Roasts
Authors: JOHNSON J. L. , DOYLE M. P. , CASSENS R. G.
Published: August 2006

Interior muscle cores from 50 beef, 50 pork, and 10 lamb roasts, purchased at retail, were assayed for Listeria ssp., which was isolated from three beef roasts and three pork roasts, but not from lamb roasts. Five isolates of serotype la Listeria monocytogenes were obtained from the roasts, together with one strain each of Listeria innocua and Listeria welshimeri. Twice, L. monocytogenes was present at 10 CFU/ g; all other isolations of Listeria spp. required enrichment (<10 CFU/ g). The presence of listeriae in cores of whole‐muscle meat roasts is probably not a result of environmental contamination, and may be due to antemortem exposure of the animal to Listeria.
Effect of Freezing of Beef on Subsequent Postmortem Aging and Shear Force
Authors: CROUSE J. D. , KOOHMARAIE M.
Published: August 2006

Seventy‐two steaks were used to determine effects of freezing postrigor muscle on aging of meat and shear force. Steaks were removed from each carcass 24 hr postmortem and aged at 2°C for 2 or 6 days; or frozen at − 30°C for 27 days, thawed 24 hr and aged 2 or 6 days at 2°C. After aging, steaks were cooked and shear force determinations made. Aging of meat reduced shear force values; however, meat aged after freezing had lower (P < 0.03) shear force values than meat aged before freezing. Meat cooked after freezing had greater (P < 0.05) cooking losses. Freezing enhances the aging process and improves shear values of meat.
Preparation of Colorless Globin from Bovine Hemoglobin using Sodium Alginate
Authors: LEE YOUNG‐ZOON , WANG RONG MIN , NAKAI SHURYO
Published: August 2006

Colorless globin was obtained from bovine blood hemoglobin using alginate. The optimum conditions for the globin separation were found to be pH 2.25; 0.348% NaCl and 0.107% alginate by the random centroid optimization. The response used for minimization was heme color divided by protein contents in the supernatant after heme precipitation. The protein recovery was 65% with 97.6% heme eliminated.
Characterization of Strains of Staphylococcus aureus by Their Lipolytic Activity on Various Agar Media
Authors: HALPIN‐DOHNALEK MARGARET I. , MARTH ELMER H.
Published: August 2006

Staphylococcus aureus strains 100‐A, 196‐E, 254, 473, 505 and 521 were plated on Spirit Blue Agar, Spirit Blue Milk Fat Agar, Nutrient Milk Fat Agar, and Double‐Layer Agar plates containing milk fat to determine lipolytic activity. All strains produced dark blue colonies surrounded by blue zones and clearing on Spirit Blue Milk Fat Agar. Results varied for Spirit Blue Agar, Nutrient Milk Fat Agar, and double‐layer agar plates, although all strains were at least weakly lipolytic on all agars. S. aureus strains 100‐A, 196‐E, 505 and 521 demonstrated greater lipolytic acitivity on milk fat than did strains 254 and 473. Degree of lipolytic activity on agars containing milk fat is a means for characterizing different strains of S. aureus.
Tenderizing, Ageing, and Thawing Effects on Sensory, Chemical, and Physical Properties of Beef Steaks
Authors: MITCHELL GREGORY E. , GILES JANET E. , ROGERS SHERYLE A. , TAN LIAN T. , NAIDOO ROSS J. , FERGUSON DREW M.
Published: August 2006

The effects of electrical stimulation, tender stretching, ageing, freezing and thawing on beef palatability were assessed by a trained sensory panel and by several objective methods. The overall palatability of both longissimus dorsi (strip loin) and semimembranosus (topside) steaks improved with ageing, irrespective of tenderizing method, but there appeared to be little advantage in extending ageing beyond 10 days. Tender stretched longissimus dorsi steaks were marginally preferred by the taste panel to electrically stimulated steaks subjected to the same ageing. Unfrozen steaks were preferable to frozen and thawed steaks with respect to juiciness, flavor and tenderness. Thawing method had little effect on steak palatability.
Predictors of Beef Tenderness: Development and Verification
Authors: SHACKELFORD S.D. , KOOHMARAIE M. , WHIPPLE G. , WHEELER T.L. , MILLER M.F. , CROUSE J.D. , REAGAN J.O.
Published: August 2006

Equations were developed to predict beef longissimus dorsi (LD) tenderness after postmortem refrigerated aging. Warner‐Bratzler shear force (WBSF) and myofibril fragmentation indices (MFI) were determined at 1, 3, 7 and 14 days postmortem on LD of Angus‐Hereford (AH, n = 8) and 5/8 Brahman crossbred (n = 8) heifer carcasses. Correlation coefficients between WBSF and MFI were −0.91, −0.74, −0.63, and −0.40 at 1, 3, 7 and 14 days postmortem, respectively. None of the traits measured correlated significantly with 14‐day WBSF (P > 0.05). A three‐variable prediction equation that included 24‐hr calcium‐dependent protease (CDP) inhibitor activity, 0‐hr CDP‐I activity and 24‐hr cystatin activity accounted for 63% of the variation in 14‐day WBSF.
Consumer and Trained Sensory Comparisons of Cooked Beef Top Rounds Treated with Sodium Lactate
Authors: PAPADOPOULOS L.S. , MILLER R.K. , ACUFF G.R. , LUCIA L.M. , VANDERZANT C. , CROSS H.R.
Published: August 2006

Addition of 3% sodium lactate to beef top rounds increased cooking yields. Raw and cooked lactate‐treated roasts were lower in moisture, but fat content was not affected. Aerobic plate counts at 42 and 84 days storage were lower in treated roasts than in controls, with hetero‐and homofermentative Lactobacillus spp. constituting a dominant (>50%) part of the microflora at 84 days storage. Trained panel evaluations revealed that positive fresh flavor notes were enhanced, while warmed‐over flavor notes and microbial spoilage were minimized by sodium lactate. Flavor profiles did not change during storage. Consumer panelists described treated roasts as flavorful with stronger beefy, meaty flavor, than control samples which were bland with weak beefy flavor.
Bacteria and Volatile Compounds Associated with Ground Beef Spoilage
Authors: STUTZ H.K. , SILVERMAN G.J. , ANGELINI P. , LEVIN R.E.
Published: August 2006

Ground beef (GB) samples were maintained in atmospheres of 2 or 18% oxygen. Similar putrid spoilage occurred at both concentrations, although the microflora differed. Two of 10 isolates from fresh and spoiled GB, nonfluorescent pseudomonads, produced putrid aromas but only 4 volatile compounds in common when inoculated into sterile GB. A Moraxella isolate produced a pronounced estery, decayed vegetable odor while others produced a decayed straw, ammoniacal or sour aroma. Differences in spoilage aromas apparently were not characterized by individual compounds but rather by the concentration of sulfur compounds and their ratio to other compound classes. Acetone, methyl ethyl ketone, dimethyl sulfide and dimethyl disulfide were indexes of microbial spoilage.
Determination of Metmyoglobin Reductase Activity in Bovine Skeletal Muscles
Authors: REDDY L. MOHAN , CARPENTER CHARLES E.
Published: August 2006

A novel technique was used to obtain an isolate of skeletal muscle containing MetMb reductase. The isolate was then used as the enzyme source in an assay procedure to measure specific MetMb reductase activity. Enzyme activity was highest at pH 6.4 as compared to 5.8 or 7.0 and at 30°C compared to 4°C. Significant differences in enzyme activity were found among beef muscles from the same animal. The order of muscles, when enzyme activity was expressed on the basis of muscle myoglobin content, was: tensor faciae latae > longissimus dorsi > gluteus medius > diaphragma medialis > semimembranosus = psoas major (p = 0.01).
Grinding Time and Pressure Developed in Beef and Pork: Effects of Temperature and Fat
Authors: WILD J. L. , SEBRANEK J. G. , OLSON D. G.
Published: August 2006

Pressure on the inside face of grinder plates was measured during meat grinder operation using four transducers mounted at various distances from the center to the periphery of the plate face. Pressure during grinding of 11.4 kg batches of beef or pork was increased significantly (P<0.05) with low temperature and high fat content. The pressure increase was about 25% (409.5 kPa to 512.3 kPa) when temperature was decreased from 4°C to ‐ 2°C and about 500% (from 177.2 kPa to 875.6 kPa) when fat content was increased from 10.1% to 44.6%. Pressure also increased (P<0.05) by about 30% from the center (344.7 kPa) to the periphery (448.5 kPa) of the plate. Overall, beef resulted in 61% greater pressure than pork.
Inhibition of Oxidative Rancidity in Salted Ground Pork by Carnosine
Authors: DECKER E. A. , CRUM A. D.
Published: August 2006

Carnosine (0.5 and 1.5%) effectively inhibited formation of lipid peroxides and thiobarbituric acid reactive substances (TBARS) in frozen (− 15°C) salted ground pork during up to 6 mo storage. Inhibition of TBARS formation by carnosine (1.5%) was better than sodium tri‐polyphosphate (0.5%), ot‐tocopherol and butylated hydroxytoluene (0.02% of fat content). Carnosine was the most effective at preventing oxidative rancidity and color changes as determined by sensory panel, in salted ground pork after 1 mo frozen storage (−15°C). These data suggested that carnosine could be used as a “natural” antioxidant in muscle foods.
Mechanically Deboned Pork Use in Fermented Meat Spreads
Authors: DEFREITAS Z. , MOLINS R.A.
Published: August 2006

Proportions (25, 50 and 100%, w/w) of mechanically deboned pork (MDP) were evaluated for use in spreads fermented with Pediococcus pentosauceus or chemically acidified. Microbiological stability was examined at 2–4, 5, 8–10, and 24° C, with or without inoculated Staphylococcus aureus. Microbiological, color, texture, pH, TBA, and proximate composition were studied in relation to product formulation and processing. Fat retention and product spreadability were attained by combining up to 50% MDP, preemulsified with soy protein isolate (SPI) or sodium caseinate (SC), with pork and beef trimming preblended with NaCl and phosphate. These were fermented with Pendiococcus pentosauceus (40° C and 85% RH, 18 h). Potato starch (2%) was added and product was comminuted postfermentation. Unlike formulations with SPI, those containing SC exhibited good microbiological stability, with no Enterobacteriaceae, and S. aureus decreased.
Predictive Microbiology for Monitoring Spoilage of Dairy Products with Time‐Temperature Integrators
Authors: FU BIN , TAOUKIS PETROS S. , LABUZA THEODORE P.
Published: August 2006

Time/temperature integrators (TTI) have a potential for monitoring time‐temperature history of perishable foods, including dairy products. To correlate the end of shelf life of dairy products with different TTI's, kinetic data for growth of a dairy spoilage microorganism was obtained. Both Arrhenius and square root equations were used to model the growth of Pseudomonas fragi. A significant negative history effect was observed for P. fragi growth rate whereas history effect was positive on the lag phase, under certain nonisothermal conditions. A correlation scheme of P. fragi growth was developed with the TTI response. The application of TTI's for dairy products is feasible despite the history effects.
Physicochemical Properties of Milk Fat Emulsions Stabilized with Bovine Milk Fat Globule Membrane
Authors: KANNO CHOEMON , SHIMOMURA YUTAKA , TAKANO ETSUKO
Published: August 2006

Milk fat globules (MFG) were reconstituted with milk fat globule membrane (MFGM) and milk fat (MF). Viscosity of the reconstituted MFG was highest at pH 5.0 and 4 min emulsifying, and rose with an increase of MFGM between 40–80 mg/g fat. Adsorbed protein/unit fat increased at acid pH with increase of MFGM. The composition of proteins adsorbed on the surface of MFG was not influenced by factors of reconstitution. The size and specific surface area of globules were influenced by emulsifying time, MFGM and MF concentrations, and pH. The size range of MFG prepared by standard method was 0.9–17 μm in diameter. Median diameter was 5 μm and specific surface area was 15,600 cm2/cm3 of emulsion.
Antioxidant Activity of an Ultrafiltration Permeate from Acid Whey
Authors: COLBERT LANCE B. , DECKER ERIC A.
Published: August 2006

Acid whey inhibited up to 90% of iron‐catalyzed oxidation of phosphatidylcholine liposomes. Ultrafiltration, dialysis, heat treatment and chloroform extraction indicated that the primary antioxidant(s) in acid whey were polar, heat‐stable compound(s) with molecular weights between 500 and 5,000. Lipid oxidation catalysts, including iron, lipoxidase, photoactivated riboflavin and hydrogen peroxide‐activated metMb, were inhibited by acid whey and its ultrafiltration permeate. The antioxidant activity of the UF permeate increased with increasing pH (5.4–7.0). These data suggest that acid whey and its UF permeate could be used as a “natural” antioxidant.
Thermal Processing of Cowpea Slurries
Authors: OKECHUKWU P.E. , RAO M.A. , NGODDY P.O. , McWATTERS K.H.
Published: August 2006

Isochronal temperature profiles of 20% cowpea flour slurries showed conduction heating while the estimated Rayleigh numbers predicted natural convection heating; apparently, the flour particles suppressed convection. Magnitudes of fhof cowpea gels increased linearly with fat content, decreased with moisture content, and were independent of the cowpea flour particle size. The heating curve of a 10% cowpea flour slurry at 121°C showed one break due to gelation of protein and starch at about 66°C and another due to loss of rigidity at about 87°C.
Texture and Microstructure of Cassava (Manihot esculenta Crantz) Flour Extrudate
Authors: BADRIE N. , MELLOWES W.A.
Published: August 2006

Cassava flour (Manihot esculenta Crantz) was texturized by single‐screw extrusion processing. Relationships between texture and micro‐structure as a function of extrusion variables were examined. The effect of feed moisture or screw speed was significant (P < 0.01) on all textural parameters except springiness and energy first bite. Hardness, gumminess (P < 0.05) fracturability and cohesiveness (P < 0.01) decreased with increasing temperature. Hardness, fracturability and firmness were lowest at screw speed 520 rpm with feed rate 300g/min, 120–125°C and 11% feed moisture. Scanning electron micrographs showed structural change from a coarse cell mass at high feed moisture to a porous, thin‐walled structure with decreased feed moisture.
Dried Distillers’Grains with Solubles: Particle Size Effects on Volume and Acceptability of Baked Products
Authors: ABBOTT J. , O'PALKA J. , McGUIRE C.F.
Published: August 2006

Composition and particle size of dried grains with solubles (DDGS) from different sources were tested for acceptability in baked foods. Effects of grinding DDGS on baked foods and physical dough properties of flour‐DDGS blends were determined. Volume of neither muffins nor rolls was affected by sieve fractions, particle size distribution, grinding effects, or DDGS source. Sieving DDGS gave a whiter color, increased protein content farinograph absorption and crude ash, but reduced levels of ether extract and neutral detergent fiber as particle size was reduced from coarse to fine. Consumer acceptability of muffins or rolls was not altered by DDGS additions (P ≥ 0.05).
Phytate Hydrolysis by Phytase in Cereals; Effects on In Vitro Estimation of Iron Availability
Authors: SANDBERG A.‐S. , SVANBERG U.
Published: August 2006

Phytate (inositol hexaphosphate) hydrolysis by endogenous and exogenous phytases was studied for their effect on increasing iron availability in cereals. Wheat bran and whole meal flours of rye and oats were soaked at optimal conditions for phytase activity (55°C, pH 5) for different time intervals. Phytate and its degradation products were determined by HPLC and related to iron solubility under simulated physiological conditions. Small amounts of phytate (< lμmol/g) had a strong negative effect on iron solubility. When inositol hexa‐ and pentaphosphates of wheat bran and rye flour were completely hydrolyzed by activating endogenous phytase, iron solubility under simulated physiological conditions increased from 3 to 53% (wheat) and 5 to 21% (rye). Addition of wheat phytase to uncooked oatmeal increased iron solubility from 4 to 11 and in precooked to 18%, while endogenous phytase of uncooked oatmeal had less effect on phytate digestion and iron solubility.
Effect of Extrusion Variables on Cassava Extrudates
Authors: BADRIE N. , MELLOWES W. A.
Published: August 2006

Cassava flour was extruded by varying parameters of feed moisture; temperature; screw speed and feed rate. We investigated significance of each variable and interactions between variables on each extrudate characteristic. Optimum expansion (2.82) was at 11% feed moisture 120–125 °C; screw speed, 520rpm; feed rate, 250g/min. Effect of feed moisture was most significant on expansion, bulk density and extrudate moisture. Increasing temperature, increased expansion and water solubility, but decreased bulk density, extrudate moisture and water absorption. Screw speed most influenced water absorption and solubility. Extrudate moisture correlated negatively (P<0.01) with extrudate expansion. Water solubility index of extrudate negatively correlated (P<0.05) with extrudate moisture and water absorption index but correlated positively (p<0.05) with expansion.
Amino Acid Composition and Some Antinutritional Factors of Cooked Faba Beans (Medammis): Effects of Cooking Temperature and Time
Authors: ZIENA H.M. , YOUSSEF M.M. , EL‐MAHDY A.R.
Published: August 2006

Easy‐and hard‐to‐cook bean seeds were cooked by different heat treatments (100–125°C for 1–12 hr). Amino acid composition, tannins, phytic acid and trypsin inhibitor activity were determined. Almost all essential amino acids declined after cooking. Less than 10% of total tannins were decomposed during cooking, while up to 50% were leached to the cooking liquor. Retention of phytic acid in cooked beans was significantly lower than in cooked bean‐liquor mixtures. Loss of phytic acid due to leaching was much higher for easy‐to‐cook beans than for hard‐to‐cook ones. Apparent retention of trypsin inhibitor activity amounted to about 50%. Optimum heat treatments were 125°C at 1 hr for easy and 120°C at 2 hr for hard‐to‐cook beans.
Legume Processing Effects on Dietary Fiber Components
Authors: VIDAL‐VALVERDE CONCEPCIÓN , FRIAS JUANA
Published: August 2006

Effects of different processes were studied on neutral detergent fiber (NDF), acid detergent fiber (ADF), cellulose, and lignin content of legumes. Chick peas, kidney beans, and lentils were soaked and cooked, simulating home processing. Values were recorded on a wet basis as a guide to calculating their contribution to the diet. Decrease in values was more pronounced in pressure‐cooked chick peas and kidney beans with cooking liquid removed. In lentils, cooking liquid embedded, no difference between processes was observed. Amounts of dietary fiber components on a dry basis, of interest when legume meal is used as food supplement, increased for chick peas and beans, except for the hemicellulose of beans and lentils, which decreased.
Calcium Supplementation and Processing Variable Effects on Orange Juice Quality
Authors: BAKER R.A. , CRANDALL P.G. , DAVIS K.C. , WICKER L.
Published: August 2006

Untreated, pectinesterase treated, low pulp, and pectinase treated orange juices were fortified to 20% RDA of calcium with calcium carbonate or calcium phosphate/lactate (75/25). Neither calcium supplement adversely affected flavor, cloud density, settling pulp, or viscosity in untreated, low pulp, or pectinase treated juices. PME exposed orange juice held 4 hr before pasteurization and calcium supplementation had less cloudy density, increased viscosity and more settling pulp. Calcium carbonate fortified PME exposed and pectinase treated juices had lower flavor scores, while calcium phosphate suspensions caused slightly lower color scores of all juices.
Volatile Compounds in Strawberry Jam: Influence of Cooking on Volatiles
Authors: LESSCHAEVE I. , LANGLOIS D. , ETIÉVANT P.
Published: August 2006

Volatile constituents of strawberry jam were identified and their olfactive impact estimated by HRGC effluent sniffing. Amounts of volatiles in jam were only slightly affected by addition of sugar, but were closely related to design of the cooker and to the pressure used. Losses by evaporation during cooking were studied. Different types of behaviour were observed for the specific aromatic components. Cooker design largely influenced flavor losses at low pressures. Condensation of vapors during cooking and incorporation of the condensate in pectin solutions could result in a more flavorfull product.
Qualitative and Quantitative Determination of Caseins with Reverse‐Phase and Anion‐Exchange HPLC
Authors: STRANGE E.D. , VAN HEKKEN D. , THOMPSON M.P.
Published: August 2006

Whole native caseinate (WNC) and casein (CN) fractions from preparative DE‐52 cellulose urea columns were chromatographed using C‐8 reverse‐phase (RP) and DEAE‐type anion‐exchange (AEx) HPLC systems. With RP, αS2‐CN and κ‐CN eluted first as several small peaks; αS1‐CN eluted later as two peaks, followed by β‐CN peaks. With AEx, κ‐CN eluted early as a group of peaks, β‐CN eluted next, and αS1‐CN and αS2‐CN coeluted last. Standard curves were prepared for αS1‐CN and β‐CN using RP‐PHLC and showed correlation coefficients of 0.99 and 0.98, respectively. The caseins in WNC, nonfat dry milk casein, commercial casein(ates) and caseins from milks of individual cows were determined.
Relationship of Solubility of Whey Protein Concentrates to Thermal Properties Determined by Differential Scanning Calorimetry
Authors: KILARA ARUN , MANGINO MICHAEL E.
Published: August 2006

Twelve samples of whey protein concentrates manufactured under defined conditions were analyzed for their composition. Samples were subjected to differential scanning calorimetry to determine the onset temperature and enthalpy of denaturation. Solubility of the samples at pH 7.0 was determined using three procedures. In each instance, solubility significantly correlated with both onset temperature and enthalpy of denaturation. Enthalpy of denaturation may serve as a predictor for solubility of proteins.
Effect of Washing on the Texture and Microstructure of Frozen Fish Mince
Authors: YOON K.S. , LEE CM. , HUFNAGEL LA.
Published: August 2006

Textural hardening of fish mince during storage was investigated by examining texture and structure of unwashed and washed fish mince. Washing reduced TMAO and increased water‐binding ability, but did not prevent development of hard, rubbery texture in fish mince during frozen storage. Transmission electron microscopy showed more shrinkage of myofibrillar units (sarcomeres) occurred in washed than unwashed mince. Textural hardening of washed mince was thus related to increased freeze‐induced contraction of myofibrils. Removal of water‐soluble sarcoplasmic proteins facilitated freeze‐induced contraction of myofibrils, leading to textural hardening. This suggested that water soluble proteins retard sarcomere shrinkage resulting from freeze‐induced contraction/protein cross‐linking.
Microorganisms Isolated from Surimi Processing Operations
Authors: HIMELBLOOM BRIAN H. , BROWN EILEEN K. , LEE JONG S.
Published: August 2006

Heterotrophic bacteria isolated from two shore‐based surimi processing plants in Alaska were identified to the genus level. In one plant, the major bacterial constituents were Flavobacterium and Pseudomonas, followed by Moraxella, Aeromonas, Lactobacillus, Serratia, and Acinetobacter. In the other plant, major bacterial groups were Flavobacterium and Arthrobacter/Corynebacterium, followed by Pseudomonas and Acinetobacter. Pseudomonas, Aeromonas, and Serratia were capable of rapid growth as low as 8°C, with respective generation times 3.0, 3.1, and 3.6 hours. Freezing and thawing of surimi reduced microbial counts to 45–67% of the pre‐frozen load; however, the composition of the microbial flora was maintained. The plant environment was a potential source of microbial contamination.
Thermal Properties of Surimi Analyzed using DSC
Authors: WANG DE QIAN , KOLBE EDWARD
Published: August 2006

Thermal properties of surimi made from Alaska pollock (Theragra chalcogramma) were analyzed using differential scanning calorimetry (DSC) in the freezing range. Each dynamically corrected thermogram was used to determine initial freezing point, unfreezable water (bound water), apparent specific heat, enthalpy and unfrozen water weight fraction. When water content was controlled at 80.3% (wet basis), the cryoprotectant concentration had little effect on thermal properties in the unfrozen and fully frozen (‐40°C) ranges. However, the initial freezing point and thermal properties just below this point were significantly affected. The study also demonstrated the great potential of DSC for measuring and modeling frozen food thermal properties.
Analysis of Volatile Flavor Components in Steamed Rangia Clam by Dynamic Headspace Sampling and Simultaneous Distillation and Extraction
Authors: TANCHOTIKUL URAIWAN , HSIEH THOMAS C.‐Y.
Published: August 2006

The volatile flavor components of steamed rangia clam (Rangia cuneata) were extracted by dynamic headspace sampling (DHS) and simultaneous distillation/extraction (SDE) techniques, and analyzed by gas chromatography/mass spectrometry (GC/MS) and GC‐coupled aroma perception. Twenty‐two heterocyclic aroma compounds were identified. Volatile flavor compounds in other chemical classes, such as aldehydes, alcohols, ketones, and terpenes, also were identified. The unique clam aromas were contributed by a combination of S‐, and N‐ containing compounds and ketones. In general, sampling methods (DHS and SDE) complemented each other in compounds detected in the sample. However, SDE gave more information on characteristic steamed clam flavors.
Effects of Meat and Selected Food Components on the Valence of Nonheme Iron during In Vitro Digestion
Authors: KAPSOKEFALOU MARIA , MILLER DENNIS D.
Published: August 2006

Our objective was to determine whether meat and other dietary factors have the capacity to reduce nonheme ferric iron to the ferrous form during digestion. Beef, selected organic acids, selected purified proteins, red blood cells, whole blood, or blood plasma was mixed with FeCl3 and subjected to simulated gastrointestinal digestion. Ferrozine was used to monitor the formation of dialyzable Fe(II). Ascorbic acid, glutathione and cysteine produced large increases in Fe(II) while meat (raw and cooked), hemoglobin and red blood cells yielded smaller increases. Casein, plasma, bovine serum albumin and egg albumin did not affect Fe(II) formation. Our Results suggest dietary factors which enhance iron absorption in vivo promote Fe(III) reduction in the intestinal lumen.
Factors Affecting Catalysis of Lipid Oxidation by a Ferritin containing Extract of Beef Muscle
Authors: SEMAN DENNIS L. , DECKER ERIC A. , CRUM ANDREA D.
Published: August 2006

Ferritin was extracted from bovine diaphragm muscle to determine whether in situ ferritin concentrations could catalyze oxidation of phosphatidylcholine liposomes. Production of thiobarbituric acid‐reactive substances by the ferritin‐containing fraction increased with increasing ascorbate and cysteine (10–500 μ.M). Ascorbate stimulated more lipid oxidation than cysteine. Catalysis of lipid oxidation by ascorbate and the ferritin‐containing fraction increased slightly with increasing pH from 5.0 to 7.0. Ferritin/ascorbate was inhibited by superoxide dismutase, EDTA and ceruloplasmin and stimulated by hydrogen peroxide. Data suggest ferritin may be partially responsible for catalysis of lipid oxidation in muscle foods.
Effect of Packaging on Color and Physical Characteristics of Ground Pork in Long‐term Frozen Storage
Authors: BREWER M.S. , HARBERS C.A.Z.
Published: August 2006

Ground pork, 30% fat, was packaged in 454g units in Cryovac bags heat scaled under vacuum (V), Saran Wrap™ (S), aluminum foil (A), Saran™ overwrapped with aluminum foil (SA), and polyvinyl chloride (PVC) and frozen 13, 26, or 39 wk at − 17°C. TBA values increased over time regardless of packaging. Those materials that excluded oxygen delayed lipid oxidation longest. Red color (CIE a* value and % reflectance difference at 630 and 580 nm) decreased over time; this was greater on exterior than interior of the meat block. Materials that excluded oxygen prevented loss of red color during the first 26 wk storage. Changes in redness and TBA appeared unrelated to pH. Changes in L* and b* values did not appear related to packaging treatment or storage time.
Behavior of Nonproteolytic Clostridium botulinum Type B and E Spores in Cooked Turkey and Modeling Lag Phase and Probability of Toxigenesis
Authors: GENIGEORGIS CONSTANTIN A. , MENG JIANGHONG , BAKER DAVID A.
Published: August 2006

A spore pool inoculum (I) of 4 each type B and E nonproteolytic C. botulinum was applied at levels of log10‐2 to 4 spores per 2–3g sample of cooked turkey (0, 1.47, and 2.2% brine (B), respectively), stored under vacuum at 4, 8, 12, 16, 20, and 30°C up to 180 days. Earliest toxin production at the above temperatures (T) was detected in 0% brine meat after > 180, 8, 4, 1.5, 1.5, and 0.5 days, in the 1.47% brine after 70, 8, 7, 2, 1.5 and 1 days, and in the 2.2% brine after 130, 10, 9, 2.5, 1.5 and 1 days, respectively. Lag phase (LP) was affected significantly by T, I, and Txl (p<0.001) but not B (0.05<p<0.1). The derived model predictive of LP was: Log10 LP = 0.625 + 6.710 (1/T) + 0.0005 (I) X (T) − 0.033 (T) + 0.102 (B) − 0.102 (I) with R2= 0.970. More precise sampling plans and augmentation of our dataset will increase confidence in the model.
Selection Criteria of Meat Emulsion Fillers Based on Properties and Cooking Kinetics
Authors: CORREIA L.R. , MITTAL G.S. , USBORNE W.R.
Published: August 2006

Textural and functional properties of meat emulsions with or without fillers were determined in the raw state, at product‐temperatures of 30, 40, 50, 60, 65, and 70°C, and after showering. Reaction kinetics modelled the cooking process, and based on property changes, during cooking, kinetics parameters were calculated. Regression models of enthalpy changes of activation for product properties were developed as a function of filler properties. Regression models of fully cooked meat emulsion properties with respect to filler properties were also developed. Filler selection was based on regression models.
Rancid Flavor of Milk: Relationship of Acid Degree Value, Free Fatty Acids, and Sensory Perception
Authors: DUNCAN S.E. , CHRISTEN G.L. , PENFIELD M.P.
Published: August 2006

Acid degree value (ADV) as determined by the standard method, free fatty acid profile, and sensory analyses by a trained panel (n = 5) using magnitude estimation were used as measures of intensity of rancid flavor in milk. The correlation between ADV and rancidity scores was 0.13 (p = 0.16). Laboratory‐prepared rancid samples were assigned higher rancidity scores than farm‐collected milk samples with similar ADV. Rancidity scores and ADV increased with storage time. Major free fatty acid concentrations increased as ADV increased (r = 0.93, p = 0.0001) for farm milk samples but correlation was low (r = 0.27, p = 0.40) for laboratory‐prepared rancid samples.
Diffuse Reflectance Profiles of Eight Milk‐Clotting Enzyme Preparations
Authors: USTUNOL Z. , HICKS C. L , PAYNE F. A.
Published: August 2006

Eight milk‐clotting enzyme prepartations were standardized to equal clot time and used to coagulate pasteurized whole milk. Diffuse reflectance profiles were monitored for 60‐min using a fiber optic sensor sensitive to infrared light at 950 nm. Modified M. miehei and M. pusillus protease, recombinant chymosin and calf rennet produced similar profiles. Rates of increase in diffuse reflectance were E. parasitica recombinant chymosin > calf rennet > modified M. miehei, M. pusillus var. Lindt > 50:50 blend of calf rennet and bovine pepsin > unmodified M. miehei > pepsin. Monitoring milk coagulation as described may be useful during cheese making and allow setting optimal conditions for milk‐clotting enzyme preparations.
Sulfhydryl and Ascorbic Acid Relationships in Selected Vegetables and Fruits
Authors: ALBRECHT J.A. , SCHAFER H.W. , ZOTTOLA E.A.
Published: August 2006

Selected vegetables and fruits were analyzed for ascorbic acid, total sulfur, and sulfhydryl‐containing (‐SH) fractions, shortly after harvest and after 3 wk storage at 2°C and 95–100% relative humidity. More than 95% of the original ascorbic acid content was retained in broccoli and brussels sprouts. Ascorbic acid stability in fruits appeared to be due to low pH but that did not explain high retention in broccoli and brussels sprouts. Initial ascorbic acid correlated with total sulfur (r = 0.909). Weaker correlations were found between total −SH and protein −SH fractions and ascorbic acid content (r = 0.626 and 0.672). The quantity of sulfhydryl containing compounds did not explain ascorbic acid retention mechanisms of the vegetables.
Functional Properties of Extrudates from High Starch Fractions of Navy and Pinto Beans and Corn Meal Blended with Legume High Protein Fractions
Authors: GUJSKA ELZBIETA , KHAN KHALIL
Published: August 2006

High protein fractions (HPF) of navy and pinto beans were mixed with high starch fraction (HSF) or corn meal and extrusion‐cooked. HSF of pintos blended with hull fractions was extruded at 132°C. Expansion index (EI), density, color, water absorption (WAI), water (WSI) and nitrogen solubility (NSI), oil absorption (OAC) and emulsification (OEC) were evaluated. Extruded blends had lower EI and OAC, higher protein density and OEC than extruded corn or HSF. WAI and WSI were variable. EI decreased with increased protein. Scanning electronic microscopy showed protein level had pronounced influence on microstructure, size of air cells and smoothness of cell walls. Hull fraction added to HSF, caused decreases in EI, WAI, WSI while NSI, OAC and OEC were unaffected.
Changes of Selected Physical and Chemical Components in the Development of the Hard‐to‐Cook Bean Defect
Authors: HENTGES D. L , WEAVER C. M. , NIELSEN S. S.
Published: August 2006

The effects of storage temperature and humidity were monitored on several physical and chemical components of cowpeas and beans. Seeds stored at 29°C, 65% RH required prolonged cooking times; however, seeds stored in other conditions (5°C, 30% RH; 29°C 30% RH; and 5°C, 65% RH) maintained short, stable cooking times throughout storage. As cooking time increased, phytate, phytase activity, amylose solubility, high methoxyl pectin and protein solubility decreased. Solids leached during soaking and low methoxyl pectin increased as cooking time increased. These results were consistent with the proposed theory that the hard‐to‐cook defect involves interactions between phytate, minerals, and pectin. However, they did not eliminate possible roles of starch and protein solubility.
Water Retention and Solubility of Soy Proteins and Corn Germ Proteins in a Model System
Authors: WANG C.R. , ZAYAS J.F.
Published: August 2006

Response surface methodology was used to study water retention and protein solubility of soy flour (SF), concentrate (SC), and isolate (SI), and corn germ protein flour (CGPF). Water retention increased with pH (6 to 8) and incubation temperature (10–70°C), but not with increasing incubation time (10–30 min). SC had highest water retention per gTam, followed by CGPF, SF, and SI. Water retention in relation to protein content was higher in CGPF than in the three soy products. Protein solubility was significantly affected by pH and temperature of incubation. Protein solubility increased when pH (6 to 8) and incubation temperature increased (30–70°C) in all samples. SI had highest protein solubility, and CGPF had the lowest.
Anthocyanin Pigments in the Skin of Lychee Fruit
Authors: LEE H.S. , WICKER L.
Published: August 2006

The anthocyanins in the skin of lychee fruit were isolated and purified by Sephadex G‐25 and LH‐20 gel column chromatography, and Sep‐Pak C‐18 cartridge. Further separation by HPLC on a C‐18 column, on‐line spectra by photodiode array detection, and acid and alkali hydrolyses were used for identification. Cyanidin‐3‐rutinoside was the major anthocyanin found. Cyanidin‐3‐gIucoside and malvidin‐3‐ace‐tylglucoside were also identified. Polymerized anthocyanin pigment was also present, appearing to contribute to the brownish‐red color.
Sorbic Acid and Potassium Sorbate Permeability of an Edible Methylcellulose‐Palmitic Acid Film: Water Activity and pH Effects
Authors: RICO‐PEÑA DELMY C. , TORRES J. ANTONIO
Published: August 2006

The apparent permeability constants for potassium sorbate and sorbic acid through an edible film composed of methylcellulose and palmitic acid (weight ratio 3:1) were evaluated as a function of water activity (aw) and pH. For films with thickness 55–66 μm, potassium sorbate permeability increased from 2.3 × 10−10 to 2.0 × 10−8 (mg/sec cm2)(cm)/(mg/mL) as aw increased from 0.65 to 0.80. Films were not stable at aw levels above 0.80. Permeability of the film to sorbic acid at aw 0.8 decreased from 3.3 × 10−8 to 9.1 × 10−10 (mg/sec cm2)(cm)/ (mg/mL) as pH increased from 3 to 7. At pH 3 the undissociated acid was 97.5% and at pH 7 it was 0.4%.
Effect of Propylene Glycol Alginate and Xanthan Gum on Stability of O/W Emulsions
Authors: YILMAZER GULCIN , CARRILLO ANA R. , KOKINI JOZEF L.
Published: August 2006

The role of xanthan gum and propylene glycol alginate in stabilizing model oil‐in‐water salad dressing emulsions has been studied using rheological measurements, particle size analysis and surface tension. Increasing xanthan gum concentration within the gum ratio gave higher viscosity due to formation of aggregates with larger sizes. Propylene glycol alginate (PGA) was surface‐active leading to reduction in surface tension of air/water surfaces. Reduction in viscosity was seen in the presence of PGA.
Isopropyl N‐(3‐chlorophenyl) Carbarmate (CIPC) Effect on Nitrogenous Constituents of Potatoes
Authors: SEETHARAMAN K. , MONDY N.I.
Published: August 2006

Potatoes treated with 1% or 3% CIPC and stored 16 weeks at 5°C and 20°C were analyzed for nitrogenous constituents. Treatment with 1% CIPC significantly (p < 0.025) increased total nitrogen and protein content in tubers of two cultivars compared to untreated control tubers following storage at 5°C and 20°C. Treatment with 3% CIPC increased total nitrogen and decreased protein in tubers stored at 20°C (p < 0.025), but decreased total nitrogen and protein in tubers stored at 5°C. Treating potatoes with CIPC prevented sprouting in both varieties and apparently caused the tuber to retain nitrogen.
Perceived Taste Intensity and Duration of Nutritive and Non‐nutritive Sweeteners in Water using Time‐intensity (T‐I) Evaluations
Authors: OTT D. B. , EDWARDS C. L , PALMER S. J.
Published: August 2006

This investigation compared the sweet and bitter taste characteristics of aspartame, acesulfame K, and alitame at equisweetness levels with 10% sucrose/water solutions at 22°C using the time‐intensity (T‐I) sensory technique. Alitame was comparable to sucrose in all taste characteristics. Aspartame had similar taste characteristics to sucrose with the exception of having greater sweet intensities with longer duration (P<0.001) following sample expectoration. Acesulfame K differed remarkably from sucrose. The sweet attribute of acesulfame K appeared quickly (P<0.05) before sample expectoration. This was followed by a moderately intense and lingering bitter character (P< 0.001) which reached maximum intensity after sample expectoration.
Parametric Analysis for the Freezing of Spheroidal or Finitely Cylindrical Objects with Volumetric Changes
Authors: SHEEN SHIOWSHUH , HAYAKAWA KAN‐ICHI
Published: August 2006

Parametric analyses were performed to examine heat transfer in freezing of spheroidal (including prolates and oblates) and finitely cylindrical foods through computerized simulation which considered volumetric changes. The boundary conditions included convective surface heat and moisture transfer and radiative surface heat transfer. Regression equations for freezing time estimation were developed through screening and central composite analyses and verified experimentally using a food simulator with physical properties similar to lean beef. Sensitivity analysis showed the convective surface heat transfer coefficient was the most significant factor affecting accuracy of calculated freezing time followed by operational temperatures, ther‐mophysical properties and food dimensions. Effect of volumetric expansion on freezing time estimation was not significant.
Heat Stability of Sunflower‐Hull Anthocyanin Pigment
Authors: MOK CHULKYOON , HETTIARACHCHY N.S.
Published: August 2006

Anthocyanin pigment was extracted from hulls of a sunflower genotype, Neagra de Cluj, using aqueous SO2 solutions of varying concentrations. Thermal stability of the pigment was studied between 65–95°C, and pH 1.0–5.0. Thermal degradation of the pigment followed first order kinetics. Calculated activation energy was 23.1 ± 2.2 kcal/ mole. Extraction of hulls with 1000 ppm SO2 solution gave highest anthocyanin content and best thermal stability. The pigment was most stable at pH 3.0.
Phytic Acid as a Food Antioxidant
Authors: EMPSON KATHERINE L. , LABUZA THEODORE P. , GRAF ERNST
Published: August 2006

Phytic acid has been shown previously to form an iron chelate that inhibits iron‐catalyzed hydroxyl radical formation and lipid peroxidation. To further characterize its antioxidant properties in model food systems, we investigated the effects of phytic acid on ascorbic acid degradation in aqueous solution and on stability of oil‐in‐water emulsions. In both systems 1 mM phytic acid provided significant protection against oxidative damage and increased emulsion shelf‐life fourfold. To test antioxidant efficacy of phytic acid in a whole food system, its effect on development of warmed‐over flavor was determined. Phytic acid substantially inhibited oxygen uptake, malondialdehyde formation and warmed‐over flavor development in refrigerated chicken.
Peanut Moisture/Size, Relation to Freeze Damage and Effect of Drying Temperature on Volatiles
Authors: SINGLETON J.A. , PATTEE H.E.
Published: August 2006

Moisture level and seed size at time of exposure to freezing temperatures affected the chemical composition of peanuts. Potassium and total organic carbon in the leachate from freeze damaged peanuts decreased as moisture level of peanuts exposed to freezing temperatures was decreased from 40 to 6%. Acetaldehyde and ethanol, excellent indicators of cold stress, also decreased in concentration as moisture level of peanuts exposed to freezing was decreased from 40 to 6%. Small seeds were more severely damaged than larger seeds, and higher drying temperatures increased concentrations of acetaldehyde, ethanol, and ethyl acetate.
Thermal Conductivity of Potato between 50 and 100°C
Authors: CALIFANO ALICIA N. , CALVELO ALFREDO
Published: August 2006

Thermal conductivity (TC) of potato was calculated from heat penetration into cylindrical samples between 50 and 100°C. TC ranged from 0.545 to 0.957 W/m°C for potatoes (cv Kennebec) specific gravity 1070 kg/m3 and moisture 80%. Experimental values agreed with reported values. TC, k, varied with temperature in a quadratic polynomial form, and an empirical relationship was estimated. A model based on the concept of thermal resistances in parallel was compared with experimental results. These were used in a heat transfer model that simulated potato frying. Measured and simulated time‐temperature curves showed good agreement.
Effects of Oleoresin Rosemary, Tertiary butylhydroquinone, and Sodium tripolyphosphate on the Development of Oxidative Rancidity in Restructured Chicken Nuggets
Authors: LAI SHU‐MEI , GRAY J.I. , SMITH D.M. , BOOREN A.M. , CRACKEL R.L , BUCKLEY D.J.
Published: August 2006

Effects of antioxidants on stability of lipids in restructured chicken nuggets were investigated. Lipid oxidation during refrigerated and frozen storage was monitored by a modified thiobarbituric acid (TBA) test, sensory evaluation and chromatographic analysis. TBA‐reactive substances (TBARS) values and sensory scores demonstrated that STPP/ OR was comparable to STPP/TBHQ in protecting refrigerated and frozen chicken nuggets. STPP or OR alone was less effective than OR/STPP combinations in both studies. STPP/OR and STPP/TBHQ also effectively retarded oxidative degradation of polyunsaturated fatty acids in chicken nuggets during frozen storage. No apparent beneficial effects on oxidative stability of the chicken nuggets were observed by adding OR to the frying oil.