bluuebunny/crossref_metadata_2025 huggingface dataset:
Estimation of Spoilage Bacterial Load on Meat by Fluorescein Diacetate Hydrolysis or Resazurin Reduction
Authors: VENKITANARAYANAN K.S. , FAUSTMAN C. , HOAGLAND T. , BERRY B.W.
Published: July 2006

Resazurin reduction time (RR), fluorescein diacetate hydrolysis (FDA), and aerobic plate count (APC) were monitored in aerobically packaged beef steaks stored at 4°C. FDA hydrolysis increased, while RR decreased with increased APC. As bacterial load increased from ca. 102 CFU/cm2 to 108 CFU/cm2, FDA activity (A490) increased from 0.1 to 0.6 units and RR decreased from 22 hr to <1 hr. Linear regression performed between APC and RR, and APC and FDA revealed r‐values of 0.94 (P<0.001) and 0.92 (P<0.001), respectively. Results indicated that RR and FDA could be used as rapid methods to estimate spoilage bacterial load in aerobically stored meat.
Chemical Characteristics and Storage Stability of Pickled Garlic Prepared Using Different Processes
Authors: REJANO L. , SANCHEZ A.H. , de CASTRO A. , MONTANO A.
Published: July 2006

Three processes for preparing peeled pickled garlic were studied: (P) packing directly with an acidified brine, followed by pasteurization (90°C, 8 min); (B) blanching with hot water (90°C, 15 min) before packing, followed by a preservation treatment (pasteurization, preservatives + refrigeration); and (MB) same as B, except that microwave blanching was used (120g garlic cloves, 825W, 1.5 min). All products were microbiologically stable but fructans were hydrolyzed during storage at 27°C. A green pigment was also apparent in (P). Products from (B) or (MB) had better quality than that from (P). Most stable and best quality products resulted from the blanching treatments and water blanching resulted in the product with best color.
Catalytic Mechanism of Lipid Oxidation following High Pressure Treatment in Pork Fat and Meat
Authors: CHEAH P. B. , LEDWARD D. A.
Published: July 2006

Addition of citric acid (0.02%) inhibited the increased rate of lipid oxidation found in rendered pork fat following pressure treatment (650‐800 MPa). This indicated that transition metal ions were probably released from complexes and became available to catalyze lipid oxidation in the pressure treated fat. In minced pork and washed fibers citric acid was less effective in inhibiting oxidation in pressure treated samples because of its pH lowering effects. However, the less acidic ethylenediaminetetraacetic‐acid disodium salt (Na2EDTA) was an effective antioxidant in these pressure treated (400 MPa and 800 MPa) systems. This further indicated that metal catalysts (probably iron) were released from complexes during pressure treatment to catalyze lipid oxidation.
Mathematical Modeling of the Convective Drying of Fruits and Vegetables
Authors: GHIAUS A.G. , MARGARIS D.P. , PAPANIKAS D.G.
Published: July 2006

A proposed mathematical model, based on physical and transport properties and mass and energy balances, was developed for unsteady transport of momentum, heat and mass in granular beds of agricultural products (fruits and vegetables) under convective drying conditions. The model utilized water sorption isotherm equations and the change in solid density due to shrinkage. The unsteady‐state differential equations for temperature and moisture profiles within the product were numerically solved using a central finite difference scheme. Experimental data on drying conditions and product drying rates agreed with the calculated results. A design and operation parameters optimization scheme, tested for grapes, resulted in minimized drying time and high quality dried product.
Pork Skin Connective Tissue Gel Utilization in Reduced‐Fat Bologna
Authors: OSBURN W. N. , MANDIGO R. W. , ESKRIDGE K. M.
Published: July 2006

This study determined temperature (50°, 60°, 70° and 80°C) and time (0.5, 1.0, 1.5 and 2.0h) factors that enhanced the water binding of pork skin connective tissue (PCT); the functionality of added water (AW, 100–600%, w/w) PCT gels; and attributes of bologna containing 10‐30% addition of 100–600% AW PCT gels. Heating (70°C) PCT increased water binding. Gels (100–600% AW) were formed by heating PCT (70°C) for 30 min. Higher AW levels increased (p < 0.05) gel moisture content, while decreasing fat, melting points, collagen content, and hardness. Addition of PCT gels in bologna decreased (p < 0.05) hardness and increased juiciness, indicating the potential of PCT gels as water binders and texture‐modifying agents.
Garlic Effects on Dough Properties
Authors: MILLER R.A. , HOSENEY R.C. , GRAF E. , SOPER J.
Published: July 2006

Addition of garlic to wheat flour dough causes it to rapidly break down during mixing but the cause of that effect is unknown. Our objectives were to determine if the effect was present in the clove or due to an enzyme reaction and whether encapsulation would prevent the effect. Scallion and leek also cause rapid breakdown, but to a lesser extent. The dough‐weakening effects were similar to effects of a,b‐unsaturated carbonyl compounds rather than sulfide‐disulfide interchange reactions. The responsible compound was not pyruvic acid or alliinase but appeared to form as a result of alliinase reactions. Garlic in the bread formula weakened the dough and resulted in bread with undesirable crumb grain characteristics and low volume. Encapsulated garlic increased dough strength and did not affect loaf volume or crumb grain.
Antioxidative/Antimicrobial Effects and TBARS in Aerobically Refrigerated Beef as Related to Microbial Growth
Authors: RHEE K.S. , KRAHL L.M , LUCIA L.M , ACUFF G.R.
Published: July 2006

Ground beef muscle‐pretreated (PT) with 60 ppm chlortetracycline/0.2% potassium sorbate or nonpretreated (NPT)‐was mixed with sodium lactate (3%), ascorbate (0.05%), tripolyphosphate (0.5%), citrate (0.5%), or water only and aerobically refrigerated for 0–18 days. More TBA‐reactive substances (TBARS) were accumulated in PT than in NPT samples. Only lactate was antimicrobial and resulted in higher TBARS in the NPT. Ascorbate and citrate resulted in lower TBARS in both PT and NPT meat. TBARS correlated with 18:2 fatty acid losses only in microbially controlled (PT) samples. Ascorbate and citrate reduced overall off‐odor scores in the PT and discoloration in both NPT and PT samples.
Aminopeptidase Activities from Lactobacillus sake in Models of Curing Ingredients and Processing Conditions for Dry Sausage
Authors: SANZ YOLANDA , TOLDRÁ FIDEL
Published: July 2006

The effect of curing agents and dry sausage processing parameters on four aminopeptidases (AP 1, AP 2, AP 3, and AP 4) of Lactobacillus sake was investigated. NaCl exerted a strong inhibitory effect against AP 1 but activated the remaining aminopeptidases. NaNO3 caused inhibition of AP 3 and AP 4. Ascorbic acid inhibited AP 1 and AP 3 while glucose only reduced AP 3 activity. Water activities and processing temperatures affected activity of all aminopeptidases. Acid pH decreased aminopeptidase activity except for AP 4. The combined effects of curing agents and process parameters to simulate different stages during dry sausage processing indicated that AP 2 and AP 4 may remain active throughout the process.
Heat Stability of Bovine Milk Immunoglobulins and Their Ability to Bind Lactococci as Determined by an ELISA
Authors: USTUNOL Z. , SYPIEN C.
Published: July 2006

Immunoglobulins obtained from bovine colostrum were heat treated at 70, 75, 80 and 85°C for 0‐90 min. An ELISA was developed to determine the susceptibility of lactococci to bind heat treated IgG, IgM and IgA. IgA was the most heat sensitive of the immunoglobulins. Treatment at 80°C for 25 min completely inactivated IgA as evidenced by the inability of lactococci to bind IgA. IgM was completely inactivated upon heating to 85°C for 20 min whereas IgG was completely inactivated at 85°C after 30 min. Laser Scanning Microscopy verified results with ELISA. Severe thermal treatment is needed to reduce immunogenicity of bovine milk to prevent lactococcal agglutination.
Kinetics of Formation of Polar Heterocyclic Amines in a Meat Model System
Authors: ARVIDSSON P. , VAN BOEKEL M.A.J.S. , SKOG K. , JÄGERSTAD M.
Published: July 2006

A model system was used to examine kinetics of formation of polar heterocyclic amines by heating the precursors creatinine, glucose and amino acids in proportions similar to those in bovine meat but at higher concentrations. Formation of heterocyclic amines was studied between 150 and 225°C for 0.5–120 min, depending on temperature. Heated samples were subjected to solid phase extraction and HPLC analysis, with photodiode array detection for identification and quantification of heterocyclic amines. IQx, MeIQx, 7,8‐DiMeIQx, 4,8‐DiMeIQx, PhIP, harman and norharman were identified. A first‐order reaction model and the Eyring equation were fitted to the formation of polar heterocyclic amines to obtain rate constants and their temperature dependence.
Antioxidant Effects of L‐Carnosine on Liposomes and Beef Homogenates
Authors: LEE BEOM JUN , HENDRICKS DELOY G.
Published: July 2006

The antioxidant activity of camosine (β‐alanylhistidine dipeptide) was investigated using several systems. In the presence of 100 μM ascorbic acid, carnosine inhibited metal ion‐catalyzed deoxyribose degradation in a dose‐dependent manner, indicating its hydroxyl radical‐scavenging activity. Carnosine strongly inhibited metal ion‐catalyzed liposomal lipid peroxidation in the presence of 100 μM ascorbic acid or 100 μM H2O2. Carnosine also inhibited thiobarbituric acid‐reactive substances (TBARS) formation from ground beef homogenates. An increase in TBARS formation was caused by addition of 10 ppm Fe3+ to the homogenates. Carnosine presence prevented such increase and it may be useful as an adjunct against oxidative tissue damage or for increasing shelf life.
Chemical Stability of Antioxidant‐Washed Beef Heart Surimi During Frozen Storage
Authors: WANG BAOWU , XIONG YOULING L. , SRINIVASAN SUBRAMANIAN
Published: July 2006

Beef heart surimi was prepared in the presence or absence of propyl gallate and blended with or without cryoprotectants (sucrose, sorbitol). Samples were stored at ‐15, ‐29, and ‐70°C for 0.2, 2, 4, 12, 26 and 52 wk to observe oxidative changes in lipids (TBARS and dienes) and proteins (sulfhydryl, carbonyl, surface hydrophobicity, and myosin ATP‐ase). Lipid and protein oxidation was minimal at ‐70°C. The freeze‐thaw process caused lipid and protein oxidation in control samples at ‐15 and ‐29°C. Oxidation increased rapidly after 4 wk. Propyl gallate inhibited lipid oxidation but was ineffective against protein changes. After 12 wk, cryoprotectants promoted lipid and protein oxidation in the absence of propyl gallate.
Fat Content of Milk and Cream and Effects on Fat Globule Stability
Authors: HINRICHS J. , KESSLER H.G.
Published: July 2006

Milk fat globules with crystalline fat content were sheared in defined flow conditions in order to ascertain the critical strain rate, which led to destabilization of the fat globules. Based on a fluid‐mechanical model which considered the influence of the dispersed phase, a critical shear rate was defined. The model predicted a linear decrease in destabilization shear rate coupled with an increase in fat volume concentration. This interrelationship was confirmed in experiments. Fat globule stability, as related to shear strain rate, increased at decreasing temperatures. Critical shear rates for milk and cream should be calculated at a fat content not exceeding 45% for temperatures between 5 and 20°C. Any motion at higher fat content had a destabilizing effect on fat globules.
Control of Decay in Modified‐atmosphere Packages of Sliced Apples using 2‐Nonanone Vapor
Authors: LEEPIPATTANAWIT RUJIDA , BEAUDRY RANDY M. , HERNANDEZ RUBEN J.
Published: July 2006

A flow‐through vapor exposure system was developed to evaluate the effects of 2‐nonanone vapor on the decay of apple slices inoculated with Penicillium expansum Link, and Botrytis cinerea Pers. Treatments with 2‐nonanone at 130 to 300 μL (STP)/L of air at 23°C retarded growth of fungi on PDA. At 300 μLL‐1, fungal growth was completely suppressed; however, it re‐grew when transferred to air. At 5°C, exposure to 50 μL.L‐1 suppressed, and at 100 μL.L‐1 apparently killed, P. expansum on PDA and apple slices. For P. expansum at 5°C, only 25% of the 2‐nonanone used at 23°C was needed. Physiological damage occurred on the peel of treated apples.
Culture Filtrates from a Fermented Rice Product (Lao‐Chao) and Their Effects on Milk Curd Firmness
Authors: LIN CHIN‐WEN , YU ROCH‐CHUI , CHEN HSIAO‐LING , CHEN SHIH‐LEU
Published: July 2006

To develop a new Oriental‐style dairy product, the characteristics of culture filtrate from lao‐chao with Rhizopus oryzae, used as a milk‐clotting agent, and factors (heat‐treatments, calcium, sucrose, and curdling temperature) affecting curd firmness were determined. The optimal conditions for proteolytic activity were around 40°C and pH 3. No activity was detected over the range of pH 8 to 11. After high‐heat treatment (121°C, 15 min) on skim milk, no clotting was observed. Sucrose resulted in the retardation of milk‐clotting. Ca++ could be used to increase curd firmness which also increased from 29. 2–2.8g to 80. 3–4.7g when the curdling temperature was increased from 25°C to 45°C.
Thin Film Morphology and Tribology Study of Mayonnaise
Authors: GIASSON SUZANNE , ISRAELACHVILI JACOB , YOSHIZAWA HISAE
Published: July 2006

The texture of food is considered related to its rheological behavior when confined within thin films between two shearing or squeezing surfaces. Such thin‐film tribological properties may represent foods undergoing massive grinding and deformation during mastication. The thin‐film tribological properties rather than the bulk rheological properties correlated with the composition (oil droplets, etc.) and texture of mayonnaise samples. Using the Surface Forces Apparatus (SFA) technique and optical interferometry using fringes of equal chromatic order, we characterized the thin‐film morphology and measured tribological and other interfacial properties of mayonnaise emulsions. Results revealed new properties that help differentiate between full fat, light and fat free mayonnaises. This provides an important approach to determine properties of such foods in thin films which cannot be deduced from bulk properties.
Preparation of Casein Films by a Modified Wet Spinning Process
Authors: FRINAULT A. , GALLANT D.J. , BOUCHET B. , DUMONT J.P.
Published: July 2006

Casein films prepared by a modified wet‐spinning process were studied using microscopy and measurements of physico‐chemical and mechanical characteristics. The pH of the film‐forming solution was critical for film properties. The most effective films were formed with pH 9 film‐forming solutions. They had low solubility in water and highest tensile strength (4.5 MPa), highest percentage elongation at break (68.6%) and lowest water vapor permeability (3.9 10‐10 g.m‐1.s‐1.Pa‐1) values. Scanning electron micrographs revealed that those films had a denser ultrastructure than the others.
Structural Changes Related to Texture of Pre‐Peeled Potatoes
Authors: SAPERS GERALD M. , COOKE PETER H. , HEIDEL AMY E. , MARTIN STEFAN T. , MILLER ROBERT L.
Published: July 2006

Pre‐peeled potatoes, treated with heated ascorbic/citric acid solutions to control browning, undergo firming and separation of superficial tissues that affect texture after mashing and slicing following cooking. Examination of superficial parenchyma cells in cooked potatoes by scanning and transmission electron microscopy indicated greater cell wall rigidity and middle lamella retention in samples treated with browning inhibitors than in untreated controls. Lumps in mashed potatoes prepared from treated samples showed similar characteristics. Treated samples sometimes displayed a discontinuity beneath the superficial tissue, corresponding to site of tissue separation during slicing. These observations are consistent with treatment‐induced changes in cell wall and/or middle lamella pectins as the cause of such textural defects.
Textural and Microstructural Changes in Frozen Stored Sardine Mince Gels
Authors: MONTERO P. , MARTÍ DE CASTRO M.A. , SOLAS M.T. , GÓMEZ‐GUILLÉN M.C.
Published: July 2006

The freezing of sardine mince gels produced slight alterations in texture, microstructure and degree of chemical aggregation of proteins, irrespective of freezing temperature (– 18°C or – 40°C). The most noticeable changes took place during frozen storage 3 mo, particularly in gels frozen at – 18°C which were strongly affected by storage temperature (– 12°C or – 18°C), unlike those frozen at – 40°C. Better gel integrity was found in those frozen at – 40°C, where cavities were more numerous, but smaller and more evenly distributed than in gels frozen at – 18°C.
Growth Inhibition of Listeria monocytogenes by Sodium Polyphosphate as Affected by Polyvalent Metal Ions
Authors: ZAIKA LAURA L. , SCULLEN O. JOSEPH , FANELLI JOSEPH S.
Published: July 2006

Sodium polyphosphate (SPP, average chain length = 13) increased the lag time of L. monocytogenes Scott A (Lm) in brain‐heart infusion broth (BHI). Polyvalent metal ions (1–10 mM) reversed inhibition of Lm growth by 0.5% SPP (nominal 3.6 mM). 10 mM Ca2+ or Mg2+, 5 mM Fe3+, 2 mM Mn2+ or 1 mM Zn2+ added to SPP‐containing BHI, pH 6.0, at 19°C resulted in growth comparable to control cultures. Fe2+ partially restored growth; Ni2+, Co2+, Cu2+ or Al3+ were ineffective. SPP inhibited growth at 28°C in BHI, pH 5.0, and Lm grew upon addition of Ca2+, Mg2+ or Mn2+, but not Zn2+ or Fe3+. Addition of 0.5% SPP to mineral‐rich foods, such as pureed beef, green beans or sweet potatoes, did not delay growth.
Shelf Life and Clostridium botulinum Toxin Development during Storage of Modified Atmosphere‐packaged Fresh Catfish Fillets
Authors: REDDY N.R. , ROMAN M.G. , VILLANUEVA M. , SOLOMON H.M. , KAUTTER D.A. , RHODEHAMEL E.J.
Published: July 2006

Shelf life (onset of sensory spoilage) and potential for toxin production by Clostridium botulinum type E in retail type packages of fresh catfish fillets in high barrier film were investigated under selected atmospheres when stored under refrigeration and temperature‐abuse conditions. Shelf life of fillets in all atmospheres decreased with increase of storage temperature from 4°C to 16°C. Trimethylamine content associated with onset of spoilage was different for each storage temperature and atmosphere. Surface pH and K‐values were not good indicators of onset of sensory spoilage. Toxin development coincided with sensory spoilage at 16°C storage for fillets packaged in either atmosphere. At 4°C, none of the MA‐packaged fillets became toxic, even after 37 days of sensory spoilage.
Modeling the Growth Inhibition Kinetics of Baker's Yeast by Potassium Sorbate Using Statistical Approaches
Authors: HAN JUNG HOON , FLOROS JOHN D.
Published: July 2006

Potassium sorbate is widely used as a preservative in food products. The inhibition kinetics of yeast growth by potassium sorbate was determined in order to predict the inhibition mechanism and develop an antimicrobial activity model. Linear regression resulted in uncompetitive growth inhibition using different concentrations of nutrients in liquid media containing yeast extract, malt extract (YM broth) and potassium sorbate. At 30°C, constant Ks of YM broth to yeast was 0.254%, maximum growth rate (μmax) of yeast was 0.008 min‐1, and inhibition constant (Ki) of potassium sorbate to yeast growth was 0.324%. This statistical method could reliably determine the growth inhibition mechanism and kinetics.
Packaging and Irradiation Effects on Lipid Oxidation and Volatiles in Pork Patties
Authors: AHN D.U. , OLSON D.G. , LEE J.I. , JO C. , WU C. , CHEN X.
Published: July 2006

Raw‐meat patties were prepared from three pork muscles, irradiated in different packaging environments, and stored for 0 or 3 days before cooking. Lipid oxidation by‐products were formed in the raw meat during storage and the baseline lipid oxidation data of raw meat was used to measure the progression of lipid oxidation after cooking. Thiobarbituric acid‐reactive substances (TBARS) and volatiles data indicated that preventing oxygen exposure after cooking was more important for cooked meat quality than packaging, irradiation, or storage conditions of raw meat. Propanal, pentanal, hexanal, 1 ‐pentanol, and total volatiles correlated highly (P < 0.01) with TBARS values of cooked meat. Hexanal and total volatiles represented the lipid oxidation status better than any other individual volatile components.
Physicochemical Properties of Salted Pickled Yolks from Duck and Chicken Eggs
Authors: CHI SUEY‐PING , TSENG KUO‐HSUEN
Published: July 2006

Duck egg yolk pickled by salt attained more desirable characteristics, such as orange color, oil exudate, and grittiness, than salted chicken egg yolk. Salted duck egg yolk reached a hardening ratio of 90% in 28‐days; 35 days were required for the salted chicken egg yolk to achieve the same hardening. Moisture content of egg yolk affected the quantity of extracted lipid, an index of oil exudation. The moisture content of duck egg yolk was 19%, and the extracted lipid was 30%. But less than 4% lipid was extracted when moisture content was >27.5%. Under scanning electron microscopy, yolk spheres dominated the yolk structure probably responsible for the gritty texture.
Riboflavin Photosensitized Singlet Oxygen Oxidation of Vitamin D
Authors: KING JOAN M. , MIN DAVID B.
Published: July 2006

Samples containing various levels of vitamin D and riboflavin, with and without ascorbic acid or a‐tocopherol were prepared in a model system. Samples were stored in the light or in the dark at 45®C for up to 8 h. Headspace oxygen was determined by gas chromatography with thermal conductivity detection. Oxidation of vitamin D was not observed in samples without riboflavin stored in the light nor in samples with riboflavin stored in the dark. Vitamin D with riboflavin was oxidized under light. α‐Tocopherol quenched singlet oxygen at a rate of 2.52 × 108 M‐1 sec‐1, whereas ascorbic acid quenched singlet oxygen at a rate of 2.23 × 107 M‐1 sec‐1.
Lactoperoxidase Effects on Rheological Properties of Yogurt
Authors: HIRANO R. , HIRANO M. , OOOKA M. , DOSAKO S. , NAKAJIMA I. , IGOSHI K.
Published: July 2006

A mixed culture (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus) was inoculated into reconstituted skim milk and incubated. When 0.45 Unit/g or more of lactoperoxidase (LPO) was added, the yogurts had softer and smoother texture than untreated yogurt. The apparent viscosity of yogurt was also reduced by addition of LPO. The storage modulus (G') of the gel of LPO‐treated yogurt decreased but the frequency‐dependency remained unchanged. The amount of exopolysaccharide or degree of proteolysis in yogurt was not changed by addition of LPO.
Texture and Storage Stability of Processed Beefsticks as Affected by Glycerol and Moisture Levels
Authors: BARRETT ANN H. , BRIGGS JACK , RICHARDSON MICHELLE , REED TIMOTHY
Published: July 2006

Ground beef‐based beefsticks were produced with glycerol levels of 0, 2, and 4%, and dried to water activity levels of 0.90 and 0.85. Samples were analyzed by uniaxial compression and colorimetry after production and after 52°C storage for 1, 2, 3 or 4 wk. Deformability modulus, percent recoverable work, relaxation properties, and relative lightness were calculated. Glycerol, as well as water, acted as an effective textural plasticizer. Reductions in modulus and relaxation parameters due to glycerol addition were in the range of 30–40%. Glycerol can thus effectively be used to adjust physical properties without compromising stability. Higher moisture samples were relatively more elastic, as determined by recoverable work. High temperature storage reduced modulus, solidity and percent recoverable work (20–70%) in all samples.
Kinetic Parameters for Thermal Degradation of Green Asparagus Texture by Unsteady‐state Method
Authors: RODRIGO CARMEN , MATEU AMPARO , ALVARRUIZ ANDRÉS , CHINESTA FRANCISCO , RODRIGO MIGUEL
Published: July 2006

An unsteady‐state method was developed for estimating texture degradation during heating‐cooling of green asparagus spears. The method used a mathematical model of heat transmission for time‐temperature history estimation, and a nonlinear regression of texture measurements of asparagus spears to estimate kinetic parameters. The specific heat, conductivity and convective coefficient of green asparagus were determined experimentally and used in the mathematical model for temperature estimation. Values obtained were Ea = 76.19±0.13 kJ/mol and k1158°C= 0.00528±0.00005 s‐1. Good agreement was found between predicted and observed texture values. The method was compared with the classical steady‐state method. The mathematical model and kinetic parameters estimated could be used to design and evaluate thermal processes for green asparagus.
Carnosine Increases Irradiation Resistance of Aeromonas hydrophila in Minced Turkey Meat
Authors: STECCHINI M.L. , DEL TORRE M. , SARAIS I. , FUOCHI P.G. , TUBARO F. , URSINI F.
Published: July 2006

The effect of carnosine on irradiation inactivation kinetics of Aeromonas hydrophilawas studied. In phosphate buffer, carnosine had no effect on survival of the pathogen, whereas in turkey meat supplemented with carnosine the adverse effect of irradiation on A. hydrophila was reduced. Peroxy radicals were toxic to A. hydrophila, and this effect was counteracted by carnosine. Accordingly, in a kinetic test carnosine was capable of scavenging peroxy radicals. These results indicate that a free radical scavenger antioxidant such as carnosine can increase the radiation resistance of A. hydrophila in meat due to the inhibition of lipid peroxidation caused by radiolysis.
Distribution of Total Aerobic and Coliform Bacterial Counts Among Rice Kernel Components
Authors: SKYRME D.S. , MARKS B.P. , JOHNSON M.G. , SIEBENMORGEN T.J.
Published: July 2006

Nine lots of long‐grain rice were milled, and the basic rice components (hulls, bran, brokens, and head rice) were segregated. Serial dilutions of ground samples were conducted to determine aerobic plate counts (APC) and coliform counts. Significant differences (p<0.05) in bacterial counts were found between the components for both APCs and coliform counts. The mean APCs in the basic rice components were ranked in the following order from the highest counts to lowest: hulls, bran, brokens, and head rice. Additionally, the mean coliform counts in the rice components were ranked in the following order from the highest counts to lowest: bran, hulls, brokens, and head rice.
Color Stability and Lipid Oxidation of Rockfish as Affected by Antioxidant from Shrimp Shell Waste
Authors: LI S.J. , SEYMOUR T.A. , KING A.J. , MORRISSEY M.T.
Published: July 2006

Crude and partially purified antioxidants from shrimp shell waste were obtained by ethanol extraction and silica gel column chromatography. Whole rockfish (Sebastolobus alascanus, Sebastes ruberriumus) samples were treated with crude antioxidant solution dips while another species of rockfish fillets (Sebastes alutus) was treated with various concentrations of partially purified antioxidant solution dips from column chromatography. Higher a* values were found in all rockfish samples treated with antioxidants compared to the control. The partially purified antioxidant from shrimp shell waste significantly lowered TBA values compared to the untreated water‐dipped control rockfish fillets (Sebastesalutus).
Buttermilk Properties in Emulsions with Soybean Oil as Affected by Fat Globule Membrane‐Derived Proteins
Authors: CORREDIG MILENA , DALGLEISH DOUGLAS G.
Published: July 2006

The potential utilization of buttermilk from an industrial source was studied in this research, focusing primarily on its composition and use as ingredient in oil‐in‐water emulsions. Buttermilk contained not only large amounts of caseins and whey proteins, but also material derived from the natural milk fat globule membrane (MFGM). Emulsions made with soybean oil (10% w/w) and buttermilk were stable with a low concentration (about 1% w/w) of buttermilk solids. MFGM‐proteins and skim milk proteins did not seem to compete for adsorption at the emulsion interface. The protein adsorbed at the interface was present in an aggregated form and gave a maximum surface coverage of about 8 mg/m2.
Physicochemical Characteristics of Dehydrated Apple Cubes Reconstituted in Sugar Solutions
Authors: MASTROCOLA D. , BARBANTI D. , ROSA M. DALLA , PITTIA P.
Published: July 2006

Water solutions with different sugar compositions and concentrations were used to reconstitute air‐dried and freeze‐dried apple pieces. The mass transfer was determined between dehydrated fruit pieces and solutions during rehydration as well as some physicochemical properties of the reconstituted apple pieces. Varying the concentration of sugar solutions used for reconstitution medium, made it possible to achieve different levels of water absorption and solids loss or uptake. In addition, water activity (aw), freezing point, amount of freezable water and firmness correlated linearly with soluble solids content.
Irradiated Ground Beef: Sensory And Quality Changes During Storage Under Various Packaging Conditions
Authors: MURANO PETER S. , MURANO ELSA A. , OLSON DENNIS G.
Published: July 2006

Ground beef patties (irradiated with 2 kGy and nonirradiated) were packaged using oxygen permeable (polyolefin) or oxygen impermeable material (polyethylene). Samples were irradiated in air and stored in air; irradiated under vacuum and stored under vacuum; or irradiated under vacuum and stored in air. Changes in flavor, texture, juiciness or aftertaste were evaluated after either 1 or 7 days storage at 25°C prior to cooking. Irradiated “Vac/Air” samples were more tender, irradiated “Vac” samples were more moist, and irradiated “Air” samples had the least aftertaste. A 3 log10 reduction in total aerobic counts was detected immediately after irradiation. No difference in lipid oxidation was found within the first week of storage, regardless of packaging atmosphere. Shelf life of ground beef patties was extended 55 days at 4°C.
Garbanzo Bean Flour Usage in Cantonese Noodles
Authors: LEE LING , BAIK BYUNG‐KEE , CZUCHAJOWSKA ZUZANNA
Published: July 2006

Cantonese noodles were fortified with several levels of garbanzo bean flours with different particle sizes. The mixogram water absorption of dough fortified with garbanzo bean flour fractions decreased by 2% to 9%. The replacement of wheat flour by garbanzo bean flour resulted in a decrease in texture profile analysis (TPA) parameters of cooked noodles. Noodles fortified with flour containing small particles of garbanzo bean fractions had higher TPA parameters and lower cooking loss than those fortified with large particles. The L* values of Cantonese noodle doughs slightly decreased with garbanzo bean substitution and b* values increased significantly. Essential amino acid contents of noodles were increased by garbanzo bean fortification.
Internal Hollows in Cooked Rice Grains (Oryza sativa cv. Koshihikari) Observed by NMR Micro Imaging
Authors: Horigane A. K. , Toyoshima H. , Hemmi H. , Engelaar W. M. H. G. , Okubo A. , Nagata T.
Published: July 2006

Nondestructive analysis of water distribution and structural changes in cooked rice grains, Oryza sativa cv Koshihikari, was performed with Nuclear Magnetic Resonance (NMR) Micro imaging of protons (1H). Using a specially designed holder, high quality images of cooked rice grains were obtained, even when up to 10 grains were studied simultaneously. Internal hollows were observed in all examined cooked rice grains, and we propose a mechanism to explain their formation. The origin of these hollows was hypothesized to be cracks or fissures, and hollows resulted from sealing of such lacerations by gelatinized starch in the peripheral layer in combination with expansion of the grain during cooking.
Lipid Oxidation, Volatiles and Color Changes of Irradiated Pork Patties Affected by Antioxidants
Authors: Chen X. , Jo C. , Lee J. I. , Ahn D. U.
Published: July 2006

Changes were measured in TBARS, color, and volatiles of irradiated (4.5 kGy) pork patties with antioxidants (sesamol, quercetin, rutin, BHT, and rosemary oleoresin) during 7 days storage at 4°C. Irradiation accelerated lipid oxidation of raw pork during storage. However, irradiation before cooking did not influence lipid oxidation of cooked pork during storage. Sesamol, quercetin, and BHT were effective in both irradiated raw and cooked pork during 7‐days storage. Rosemary oleoresin and rutin were effective only in irradiated raw pork for 3 days. Hexanal, propanal and higher boiling components were well correlated (P < 0.01) with TBARS in cooked pork. Generation of volatiles was reduced by sesamol and quercetin, but the effects of antioxidants on color changes of raw pork patties were minor and inconsistent.
Soybean Protein Dispersions at Acid pH. Thermal and Rheological Properties
Authors: Puppo M. C. , Afñón M. C.
Published: July 2006

The influence of pH, protein concentration, and ionic strength, on rheological properties of thermally treated acidic soy protein dispersions, was studied. Structural changes due to pH effect and thermal treatment were analized. DSC‐thermograms at pH 3.5 showed a shoulder at 74.11±0.16°C that could be attributed to both β‐conglycinin and the hexameric form of glycinin; and a peak at 81.88±0.29°C corresponding to 11S dodecameric form. At pH 2.75 one endotherm corresponded to denaturation of β‐conglycinin. The acidic dispersions presented pseudoplastic behavior withapp values higher than those at pH 8.0. At pH 3.50 the ±app was higher than at pH 2.75.The maximum viscoelasticiy was obtained with addition of 0.1 and 0.25M NaCl in the dispersions of pH 3.50 and 2.75, respectively. The increase in viscoelasticity was enhanced by the formation of 11S native fraction dimers.
Gelation Mechanism of Curdlan by Dynamic Viscoelasticity Measurements
Authors: FUNAMI T. , UNAMI M. , YADA H. , NAKAO Y.
Published: July 2006

Gelation of curdlan was classified into two forms: thermo‐reversible and thermo‐irreversible gelation. The temperature dependence of the rheological properties indicated that the temperature at which the transition to thermo‐irreversible gel system occurred was concentration‐dependent, while thermo‐reversible gel formation temperature was independent of concentration. An increase in concentration lowered the irreversible gel formation temperature from the generally reported 80°C and decreased the amount of thermo‐reversible component in the final gel. This indicates that an increase in the curdlan concentration promoted hydrophobic interactions between micelles at junction zones at a lower temperature than 80°C.
Rheological Studies on Gelling Behavior of Soy Protein Isolates
Authors: Hsu S.
Published: July 2006

The gelling behavior of soy protein isolate (SPI) dispersions with solid contents 0.8‐8.8% was studied by a dynamic fluid rheometer. Strain sweep and frequency sweep measurements showed the dispersions were stable and predominantly elastic at room temperature. Elasticity increased sharply when dispersions were heated. Cooling set was found for dispersions of higher solid contents. For solids contents < 3%, cooling set was not as pronounced; and cooling could result in reduced elasticity when the prior heating was milder. Results suggest SPI changed from an aqueous dispersion to a dispersion consisting of particles embedded in heat‐soluble protein sol matrix upon heat treatment, and further underwent a transition into a gel consisting of particles embedded in heat‐formed protein gel matrix. Thermoreversibility of elasticity was determined by solids content.
Glucose Loss and Maillard Browning in Solids as Affected by Porosity and Collapse
Authors: White K.L. , Bell L.N.
Published: July 2006

The effects of porosity and collapse on the kinetics of glucose loss and brown pigment formation via the Maillard reaction were analyzed in solid low‐moisture model food systems. Equimolar glucose and glycine were incorporated into amorphous polyvinylpyrrolidones having different porosities, ranging from high porosity to totally collapsed. Samples were equilibrated and stored in desiccators at water activity 0.33 or 0.44 and 25 °C. Glucose loss and brown pigment development were monitored for 3 months. Glucose loss rate constants were lower in collapsed systems compared to non‐collapsed systems. The extent of porosity did not affect glucose loss rate constants. Collapse and porosity had minimal effects on the browning rate constants. Porosity and collapse affect chemical reactivity in low‐moisture solids and should be considered during product development and shelf‐life testing.
Yield Stress and Time‐dependent Rheological Properties of Mango Pulp
Authors: Bhattacharya Suvendu
Published: July 2006

Mango pulp was tested for time‐independent and time‐dependent flow properties using a coaxial cylinder rheometer. Mango pulp is a pseudoplastic liquid with yield stress, and exhibits thixotropic properties. The yield stress calculated using the Casson or Bingham plastic models, had markedly higher values than those determined by stress relaxation, controlled stress experiments, or from stress‐strain plots. The yield stress of mango pulp tested in this experiment was sensitive to temperature and decreased rapidly as temperature increased. The time‐dependent model of Weltman was found to be most applicable (|r| 0.991, p 0.01) for mango pulp.
Atmospheric Composition and Quality of Fresh Mushrooms in Modified Atmosphere Packages As Affected by Storage Temperature Abuse
Authors: Tano K. , Arul J. , Doyon G. , Castaigne F.
Published: July 2006

Mushrooms (Agaricus bisporus) were packaged in 4‐liter modified atmosphere (MA) containers, and a steady‐state atmosphere of 5% and 10% was maintained at 4 °C. Temperature was fluctuated from 4 °C to 20 °C during 12‐d storage period in cycles: 2 d at 4 °C followed by 2 d at 20 °C. Temperature increase during fluctuations caused anoxic atmospheres both in O2 (1.5%) and CO2 (22% to 10%). The quality of mushrooms stored under temperature fluctuating regime was severely affected as indicated by extensive browning, loss of firmness, and the level of ethanol in the tissue compared to mushrooms stored at constant temperature. It was clear that temperature fluctuation, even if it should occur once, can seriously compromise the benefits of MA packaging and safety of the packaged produce.
Reduction of Pathogens Using Hot Water and Lactic Acid on Beef Trimmings
Authors: Ellebracht E.A. , Castillo A. , Lucia L.M. , Miller R.K. , Acuff G.R.
Published: July 2006

Beef trimmings from young or mature beef cattle were obtained commercially. Trimmings within age type then were inoculated with about 6.0 log10 CFU/mL of rifampicin‐resistant. Escherichia coli O157:H7 and Salmonella typhimurium (ATCC 13311) were randomly assigned to 1 of 3 treatments (control; 95 °C hot water alone, or with 2% L‐lactic acid). After treatment, trimmings were ground, held for 0, 14, 28, or 42 d in chub packages at 4 °C, and total aerobic plat counts, E. coli O157:H7, and S. typhimurium counts were determined. Non‐inoculated trimmings were also treated and samples were evaluated for pH, fat, moisture, TBA, meat color by colorimeter, and meat color, and odor by trained sensory panels. Trimmings treated with water or hot water plus lactic acid reduced levels of E. coli O157:H7 and S. typhimurium and tended to be darker after treatment. Meat odor in the final product was not affected by treatment.
Control of Escherichia coli O157:H7 in Large (115 mm) and Intermediate (90 mm) Diameter Lebanon‐style Bologna
Authors: Getty K.J.K. , Phebus R.K. , Marsden J.L. , Schwenke J.R. , Kastner C.L.
Published: July 2006

Lebanon bologna raw batter was inoculated with Escherichia coli O157:H7 to achieve a level of 7.5 to 7.9 log cfu/g on MacConkey sorbitol agar, 202 agar, and phenol red agar with 1% sorbitol. Batter was stuffed into 115‐ or 90‐mm dia casings and processed individually in a commercial smokehouse. For both diameter products, a 5‐log reduction occurred, regardless of come‐up times to reach specific internal temperatures (I.T.) or media used when the fermentation process consisted of 8 h at an I.T. of 26.7 °C, then 24 h at 37.8 °C I.T., followed by 24 h at 43.3 °C I.T.
Quality Changes in Fresh‐cut Peach and Nectarine Slices as Affected by Cultivar, Storage Atmosphere and Chemical Treatments
Authors: Gorny J. R. , Hess‐Pierce B. , Kader A.A.
Published: July 2006

The shelf‐life of slices from 13 cultivars of peaches and 8 cultivars of nectarines, varied (between 2 and 12 days at 0°C). Controlled atmospheres of 0.25 kPa O2and/or 10 kPa or 20 kPa CO2extended the shelf‐life at 10°C of ‘O'Henry’ or ‘Elegant Lady’ peach slices by 1–2 days beyond the air control. Low (0.25 kPa) O2acted synergistically with CO2levels of 10 and 20 kPa to induce fermentative metabolism as indicated by ethanol and acetaldehyde production. A 2% (w/v) ascorbic acid + 1% (w/v) calcium lactate postcutting dip resulted in limited reduction of cut surface browning and tissue softening in ‘Carnival’ peach slices.
Antibacterial Efficacy of Electrochemically Activated Solution for Poultry Spraying and Chilling
Authors: Yang Z. , Li Y. , Slavik M. F.
Published: July 2006

An electrochemically activated solution (EAS) was evaluated for its antibacterial efficacy againstSalmonella typhimuriumon chicken carcasses during inside/outside (I/O) birdwasher spraying at 20°C and 413 kPa for 17s and chilling at 4°C for 45 min in a pilot plant. The EAS with 50 ppm of oxidants in terms of free chlorine(CI)in the I/O spray reducedSalmonellaon carcasses by 1.39 log10CFU/carcass, whereas tap water and a 50 ppm(CI)hypochlorite solution reducedSalmonellaby 0.86 and 0.87 log10CFU/carcass, respectively. Further chilling using iced EAS (50 ppm ofCI)did not reduceSalmonellaon carcasses but eliminatedSalmonellain the chiller water.
Production and Evaluation of Yogurt with Concentrated Grape Juice
Authors: Öztürk B. A. , Öner M. D.
Published: July 2006

Fruit yogurt was prepared by adding concentrated grape juice (pekmez) CGJ, to milk. Optimum CGJ concentration and its influence on quality and fermentation process of yogurt were evaluated. The pH, titratable acidity, protein content, viscosity, whey syneresis, starter bacteria, mold and yeast counts were determined weekly at 4°C for 1 month. Addition of 10% CGJ provided desired sweetness. After 4h incubation of 5–10–15% CGJ‐added yogurts the pH was 4.44, 4.98 and 5.90, respectively, and the control was pH 4.26. CGJ addition increased fermentation time and decreased viscosity. During storage, acidity of 10% CGJ‐added yogurt remained lower (P<0.05) than controls. CGJ did not affect (P>0.05) protein content and molds or yeasts were not detected.
Protease Activities in Raw Milk Determined Using a Synthetic Heptapeptide Substrate
Authors: O'Driscoll B. M. , Rattray F. P. , McSweeney P. L. H. , Kelly A. L.
Published: July 2006

A synthetic heptapeptide (H‐Pro‐Thr‐Glu‐Phe‐[p‐nitro‐Phe]‐Arg‐Leu‐OH) was used as substrate for detection and assay of cathepsin D in raw bovine milk. Cathepsin D produced a specific peptide, as detected by HPLC analysis of peaks for product and substrate. On incubation of acid wheys from milk samples with the substrate, three hydrolysis products were detected and bonds cleaved were identified by mass spectrometry. Inhibition studies were performed to identify enzymes responsible for the hydrolysis. One activity was cathepsin D and production of another peptide was inhibited by cysteine protease inhibitors, suggesting cysteine protease activity in milk.
Thermal Gel Degradation (Modori) in Sardine Surimi Gels
Authors: Alvarez C. , Couso I. , Tejada M.
Published: July 2006

Sardine (Sardina pilchardus) surimi gels set (50°C or 60°C), or set and cooked (50°C or 60°C + 90°C) for different times were studied in order to evaluate modori (thermal gel degradation). The texture data of the set gels were similar to data obtained previously in gels set at lower temperature that produced good kamaboko gels. However, in gels set at 50°C and 60°C modori occurred upon cooking. Microscopically the set gels exhibited globular aggregated structures that became more compact when modori occurred. Results suggested that at modori temperature protein‐protein bonding caused massive protein coagulation preventing the formation of a fibrillar matrix upon cooking.
Heat Transfer Coefficients on Cakes Baked in a Tunnel Type Industrial Oven
Authors: Baik O.D. , Grabowski S. , Trigui M. , Marcotte M. , Castaigne F.
Published: July 2006

Using an h‐monitor, surface heat flux and effective surface heat transfer coefficients were evaluated during baking of two cakes in a tunnel‐type multi‐zone industrial oven. An average 75–80% of total heat flux was counted as radiation heat. Air‐mass temperature outside the boundary layer was determined from the experimental temperature profiles over the h‐monitor top plate. In the range of baking temperatures (186–22 5°C), relative air velocities (0.02‐0.437 m/s) and absolute humidities (0.0267–0.0428 kg H2O/kg dry air) heat transfer coefficients were 20 to 48.0 W/m2K. A simple regression model was developed based on experimental data.
High Pressure Effects on Gelation of Surimi and Turkey Breast Muscle Enhanced by Microbial Transglutaminase
Authors: Ashie I. N. A. , Lanier T.C.
Published: July 2006

High pressure effects on the strength (stress) and elasticity/deformability (strain) of surimi and turkey breast meat gels containing microbial transglutaminase (TGase) were evaluated. Pressurization of muscle proteins at 4°C prior to incubation at 25°C or 40°C (setting) increased gel strength 2–3 fold in uncooked surimi gels, but not in uncooked turkey gels. However, pressurization at 40°C or 50°C prior to setting increased the strength of turkey gels. Similar effects of prior pressurization, but of lesser magnitude, occurred in gels formed by directly or subsequently (following setting) cooking at 90°C. SDS‐PAGE confirmed that myosin crosslinking occurred due to TGase activity during the setting treatment, which had survived prior pressure treatment. High pressure rendered protein substrates more accessible to TGase thereby enhancing intermolecular cross‐link formation and gel strength.
Authentication of Seafood Products by DNA Patterns
Authors: Bossier P.
Published: July 2006

Due to the increase in international trade in seafood and seafood products, authentication has become a necessity. Authentication can either be done by generating species‐specific protein profiles or DNA profiles. Use of PCR‐based techniques has been studied since they are reliable, reproducible and low cost and they enable construction of worldwide databanks. Techniques like FINS (forensically informative nucleotide sequencing), RFLP (restriction fragment length polymorphism), SSCP (single‐stranded conformational polymorphism), RAPD and LP‐RAPD (long‐primer random amplified polymorphic DNA) and AFLP (amplified fragment length polymorphism) all can contribute to establishment of methods for authentication.
Water/Oil Emulsions Prepared by the Membrane Emulsification Method and Their Stability
Authors: Sotoyama K. , Asano Y. , Ihara K. , Takahashi K. , Doi K.
Published: July 2006

We developed and tested a simple method to measure dispersed droplet size of W/O emulsions. Then, using a microporous glass membrane treated with oil phase, we produced a W/O emulsion with high water content (40% w/w) at a high emulsification rate by the membrane emulsification method, and assessed its stability. In comparison with emulsions by the stirring methods, variations in dispersed droplet size and viscosity of emulsions by membrane method were small and the emulsions were more stable. Droplet size was not related to the stability of the W/O emulsion prepared by membrane emulsification.