bluuebunny/crossref_metadata_2025 huggingface dataset:
Postmortem Delay Time and Heating Rate Affect Tenderness and Ultrastructure of Prerigor Cooked Bovine Muscle
Authors: WU J.Y. , MILLS E.W. , HENNING W.R.
Published: August 2006

The response of prerigor bovine muscle to different heating conditions was determined. Samples were fast‐heated at six postmortem times or at five heating rates at four early postmortem times. All samples were heated to 70°C internally. Prerigor muscle cooked at progressively shorter postmortem times and faster heating rates had correspondingly lower shear values. In prerigor fast‐heated samples, phase contrast microscopy revealed transverse bright stripes along the myofiber while scanning electron microscopy showed transverse surface wrinkles, bulges, interior contraction bands, and stretched areas. Postmortem time and heating should be controlled to improve beef tenderness.
Dynamic Changes of Headspace Gases in CO2 and N2 Packaged Fresh Beef
Authors: ZHAO YANYUN , WELLS JOHN HENRY , McMlLLlN KENNETH W.
Published: August 2006

Two independent experiments were conducted to examine the effects of initial packaging/product conditions and storage conditions on in‐package headspace pressure changes for modified atmosphere packaged beef during 12 hr storage. Headspace‐to‐meat volume ratio 1.8 to 5.9, surface area 200‐‐800 cm2, sample volume 0.22–0.75L, storage at 3–13°C and initial gas composition 20–100% CO2 balanced with N2 were studied. Headspace‐to‐meat volume ratio was the most important packaging parameter, but surface area and meat volume also affected headspace CO2 changes. Decreased storage temperature reduced CO2 concentration remaining in headspace. Higher initial CO2 concentration resulted in greater concentration changes.
Composition and Chemistry of Mechanically Recovered Beef Neck‐Bone Lean
Authors: DEMOS B.P. , MANDIGO R.W.
Published: August 2006

The objective was to characterize basic chemical and functional differences among mechanically recovered neck‐bone lean beef (MRNL), hand‐trimmed neck‐bone lean beef, a control of 85% beef lean trim and bone marrow. MRNL had higher (P < 0.05) metmyoglobin reducing ability and more total iron than the control and more fat (P < 0.05) than hand trim. Values for pH were higher (P < 0.05) for MRNL than for hand trim or the control (6.68, 6.33 and 5.80, respectively). MRNL also had higher (P < 0.05) nonheme iron, total pigment and water‐holding capacity. Bone marrow had higher (P < 0.05) ash, cholesterol, total iron, total pigment and pH than any lean types.
Quality Evaluation of Chile‐flavored, Jerky‐type Extruded Products from Meat and Potato Flour
Authors: MCKEE L.H. , RAY E.E. , REMMENGA M. , CHRISTOPHER J.
Published: August 2006

Extruded, jerky‐type products prepared from potato flour combined with either partially defatted chopped beef (PDCB), mechanically separated chicken (MSC) or chicken thigh meat (C) and flavored with three levels of Chile powder were evaluated by instruments and sensory methods. Meaty aroma was more intense than potato or Chile aromas in all samples. MSC product tended to have the darkest color. Shear strength, tensile strength and sensory analyses indicated Chile powder may be a binding agent, resulting in harder texture, particularly in C products. Meaty and black pepper were dominant flavor characteristics detected by sensory panelists. Overall, PDCB product containing 0.5% Chile was rated most desirable.
Consumer Evaluation of Raw and Fried Chicken After Washing in Trisodium Phosphate or Lactic Acid/Sodium Benzoate Solutions
Authors: HATHCOX A.K. , HWANG C.A. , RESURRECCION A.V.A. , BEUCHAT L.R.
Published: August 2006

Whole raw, chickens (180) were washed in tapwater (control), 12% trisodium phosphate (TSP), or 0.5% lactic acid/0.05% sodium benzoate (LB). Consumer panelists evaluated raw, treated, whole chickens as well as fried breast and thigh pieces. TSP and LB solutions did not affect (P < 0.05) external color, texture, flavor, moistness, or overall acceptability of fried chicken or consumer purchase intent. Evaluation of raw chickens 90 min after treatment with LB or after 7 days storage at 1°C revealed that overall acceptability, color and purchase intent were lower compared to controls. Sensory quality of raw chickens was not adversely affected by TSP. We concluded that 12% TSP or 0.5% lactic acid/0.05% sodium benzoate solutions have good potential for dips to sanitize chickens intended for frying before presentation to consumers.
Heat‐Resistance of Escherichia Coli O157:H7 in Meat and Poultry as Affected by Product Composition
Authors: AHMED NAHED M. , CONNER DONALD E. , HUFFMAN DALE L.
Published: August 2006

The effects of fat level and low fat formulation on survival of Escherichia coli O157:H7 isolate 204P heated in ground beef [7%, 10% and 20% fat], pork sausage [7%, 10%, and 30% fat], chicken (3% and 11% fat), and turkey (3% and 11% fat) were determined by D‐ and z‐values. D‐values for E. coli 0157:H7 in lowest fat products were lower than in traditional beef and pork products (P < 0.05). Overall, higher fat levels in all products resulted in higher D‐values. D60 values (min) ranged from 0.45–0.47 in beef, 0.37–0.55 in pork sausage, 0.38–0.55 in chicken and 0.55–0.58 in turkey. D55 and D50 values were respectively longer. Z‐values ranged from 4.4–4.8°C. Product composition affected lethality of heat to E. coli O157:H7.
Volatile Compounds in Processed Duck Fillet
Authors: LESIMPLE S. , TORRES L. , MITJAVILA S. , FERNANDEZ Y. , DURAND L.
Published: August 2006

Volatile components of smoked and dry‐cured, smoked, brined or raw duck fillets were fractionated by simultaneous distillation‐extraction before GUMS. Volatile compounds (62) identified were phenols, alcohols, ethers, aldehydes, ketones, hydrocarbons, acids, esters, terpenes and N‐and S‐compounds. Some compounds (34) were related to the smoke process. Most of these flavor compounds had been identified in smoked meat products and 7 are reported for the first time. The formation of aldehydes and alcohols mainly results from oxidative decomposition of membrane polyunsaturated fatty acids.
Sodium Lactate Affects Shelf Life And Consumer Acceptance Of Fresh Catfish (Icfalurus nebulosus, marmoratus) Fillets Under Simulated Retail Conditions
Authors: WILLIAMS S.K. , RODRICK G.E. , WEST R.L.
Published: August 2006

Fresh Ictulurus nebulosus, marmoratus (Speckled Bullhead catfish) fillets were tumbled under vacuum (172.32 kPa for 15 min) with either 0.1, or 2% sodium lactate solutions %(w/w) adjusted to pH 5.50, and stored at 1.11 1°C for 8 days. Shelf life of fillets treated with 2% sodium lactate was extended from 4 to 7 days. Aerobic plate counts and TBA values were lower (P < 0.05) for fillets treated with 2% sodium lactate, compared to controls. Total and fecal coliforms, psychrotrophs, pH, water activity, proximate composition and fatty acid profiles were not affected by sodium lactate. Cooking yields and sodium content were higher for fillets treated with sodium lactate compared to controls.
Storage Stability of Antioxidant‐Washed Myofibrils From Chicken White and Red Muscle
Authors: LIU GANG , XIONG YOULING L.
Published: August 2006

Oxidation and gel‐forming ability of chicken white (breast) and red (leg) muscle myofibrillar proteins during storage at 0°C were examined. Breast myofibril gels exhibited greater shear moduli than leg myofibril gels throughout 8 days storage. Shear moduli of both breast and leg gels in the intermediate temperature zone (45–55°C) decreased during storage, but at >55°C, they either increased or remained unchanged. Lipid oxidation was inhibited by washing myofibrils with antioxidants propyl gal‐late, ascorbate, and tripolyphosphate. However, these antioxidants did not affect the content of protein carbonyls, and only slightly decreased the amine content during storage. Storage affected the kinetic process of myofibril gelation independently of antioxidant treatments.
Headspace Diacetyl as Affected by Stabilizers and Emulsifiers in a Model Dairy System
Authors: RANKIN SCOTT A. , BODYFELT FLOYD W.
Published: August 2006

Commercial stabilizers and emulsifiers were examined for effects on headspace diacetyl at 0.05, 0.10, and 0.20% (wt/wt) in a 5% milkfat model system. Headspace diacetyl was determined by recovery with dynamic headspace sampling. Headspace diacetyl decreased with increasing system viscosity. Guar gum and carrageenan resulted in similar decreases in headspace diacetyl when corrected for viscosity. Xanthan gum resulted in the greatest decrease in headspace diacetyl after correction for viscosity at increasing gum levels. Lecithin had no effect on viscosity; however, it decreased headspace diacetyl in direct relation to lecithin level. Carboxymethyl cellulose increased viscosity and decreased headspace diacetyl.
Thermal Transitions in Gelatinized Wheat Starch at Different Moisture Contents by Dynamic Mechanical Analysis
Authors: VODOVOTZ Y. , CHINACHOTI P.
Published: August 2006

Gelatinized starch was analyzed by DMA and the resulting overlapped tan 5 curve was characterized. At high moisture contents (>30% w/w), transitions around ice melting region of tan 5 peak (>50°C wide) showed skewness at the low temperature side. After deconvolution, a symmetrical, sharp, main peak was correlated with the ice melting endotherm but the cause of the lower temperature asymmetrical peak was not identified. At <30% moisture, two deconvoluted Gaussian peaks indicated at least two separate, broadly distributed domains (slightly frequency dependent). Transitions (other than ice melting), if caused by glassy rubbery transitions, were small in tan 5 and broad (50–100°C wide).
Electronic Sensing of Aromatic Volatiles for Quality Sorting of Blueberries
Authors: SIMON JAMES E. , HETZRONI AMOTS , BORDELON BRUCE , MILES GAINES E. , CHARLES DENYS J.
Published: August 2006

An electronic sniffer using semi‐conductor gas sensors that nondestructively measured aromatic volatile gas emissions from fruit was developed to assess blueberry quality. The sniffer detected soft and damaged fruit in packaged containers at a 5% level of damage and distinguished four of five fruit ripeness classes: (1) mature‐green and green‐pink; (2) blue‐pink; (3) blue; and (4) ripe fruit. Sniffer response increased as fruit ripened, as did total concentration of aromatic volatiles. Sniffer response correlated with berry firmness, pH, titratable acidity, and color, and detected differences among 10 cultivars, as did impact response analysis. The electronic sniffer is rapid, nondestructive and may be used to sort and quality check for presence of unripe or damaged fruit in closed packs of fresh berries.
Crystallization and Drying in Thin Sucrose Films During Panning
Authors: SHASTRY ARUN V. , HARTEL RICHARD W.
Published: August 2006

Sucrose crystallization in thin films (50–55 μm) was studied, using a videomicroscopy technique, at conditions encountered during hard panning processes. No nucleation occurred in unseeded films, while a linear increase in seeded crystals occurred during drying. Crystal growth rate increased with temperature (25–30°C) and with air velocity (2.4–12.5 m/sec), but did not change with varying sucrose concentrations (70–76% w/w) and relative humidities (0–66% at 30°C). FD & C Yellow No. 5 food coloring in the dye form (0.05–0.5 g/100 mL) showed no effects while similar concentrations in the lake form inhibited crystal growth rate.
Phosphate and Modified Beef Connective Tissue Effects on Reduced Fat, High Water‐added Frankfurters
Authors: EILERT S.J. , MANDIGO R.W. , SUMNER S.S.
Published: August 2006

The effects of acidic, neutral and alkaline phosphates and amounts of modified beef connective tissue (0, 10 or 20%) were determined on the characteristics of 20% fat/20% water‐added frankfurters or 10% fat/30% water‐added frankfurters. Processing yields were lowest in both formulations with acidic phosphate. Cured meat color intensity was higher with the acidic phosphate than with alkaline or neutral phosphates. Alkaline or neutral phosphate samples partially recovered losses in emulsion stability that had occurred due to connective tissue level. The addition of 20% connective tissue improved processing yields and decreased cohe‐siveness of 10% fat/30% water added frankfurters. Connective tissue addition had no effect on microbial stability. Acidic phosphates might be more effective in direct treatment of high collagen materials in a preblend rather than in direct addition into a frankfurter formulation.
Bacterial Proteinase Reduces Maturation Time of Dry Fermented Sausages
Authors: HAGEN BEATE F. , BERDAGUÉ JEAN‐LOUIS , HOLCK ASKILD L. , NÆS HELGA , BLOM HANS
Published: August 2006

The effect of proteinases, from Lactobacillus paracasei subsp. paracasei NCDO151 and from Bacillus licheniformis (Alcalase, NOVO Nordisk), on the ripening of dry sausages was compared. Increased levels of starter bacteria, d‐lactic acid, a sharper pH‐drop and changes in chromato‐graphic profiles (by gas chromatography/mass spectrometry) indicated that the enzyme from Lactobacillus paracasei accelerated the dry sausage ripening. This effect was not detected in sausages with the Alcalase enzyme. Higher sensory scores on maturity flavor, color, hardness and others, confirmed that sausages containing proteinase from L. paracasei showed the same maturity after 14 days as those without enzymes or with the Alcalase enzyme after 28 days.
Muscle Microstructure and Sensory Attributes of Organic Acid‐Treated Beef Strip Loins
Authors: MIKEL W.B. , GODDARD B.L. , BRADFORD D.D.
Published: August 2006

Beef strip loins were cut into halves and one‐half sprayed with a 2% lactic and acetic acid mixture (v/v) and corresponding halves used as controls. Strip loins were stored at – 1°C for 0, 7, 14, 28, 56, 84, or 112 days and evaluated for sensory and microstructural properties. Cooking loss and Hunter color ‘L’ values decreased (P<0.01) and thiobarbituric acid reactive substances (TBARS) increased (P<0.01) over 112 days. No differences (P>0.05) were detected for cooking loss, shear force, TBARS, or Hunter color values between treatments. Flavor intensity increased (P<0.05) over time; however, no other sensory differences (P>0.05) were noted for storage time or acid treatment. Organic acids appeared to denature muscle microstructure without having any effects on physical and sensory attributes.
Partial Replacement of Egg White Proteins with Whey Proteins in Angel Food Cakes
Authors: ARUNEPANLOP B. , MORR C.V. , KARLESKIND D. , LAYE I.
Published: August 2006

This study was conducted to investigate the effects of partial replacement of egg white proteins (EWP) with whey protein isolate (WPI) on the appearance, structure, texture, and sensory properties of angel food cakes baked in conventional and microwave/conventional ovens. Factors studied were: 1) replacement of 25% or 50% of EWP with WPI; 2) added xanthan gum (XG), methyl cellulose (MC), cupric sulfate (Cu+2) or sodium phosphate (PHOS); and 3) conventional vs microwave/conventional oven baking. EWP replacement cakes without additives were generally inferior to 100% EWP control cakes, whereas EWP replacement cakes with added XG were most similar to 100% EWP control cakes with respect to appearance, texture, and sensory properties and those with added MC exhibited air cell size distributions that most closely resembled control cakes. The other additives and microwave/ conventional vs conventional baking had minor effects on the quality of EWP replacement cakes.
Modeling and Prediction of Visual Shelf Life of Minimally Processed Endive
Authors: VANKERSCHAVER K. , WILLOCX F. , SMOUT C. , HENDRICKX M. , TOBBACK P.
Published: August 2006

A shelf life plot of cut endive stored under different temperature (1 to 16°C) and gas conditions (air, 11% and 19% CO2) was established by modeling the binary response of a consumer panel against storage time through a (linearized) log function. At the highest and lowest storage temperatures, the effect of the gas mixture on shelf life was negligible (Fisher's Exact test). The models of Thorne and Meffert, Arrhenius and Ratkowsky were evaluated to describe the effects of temperature on shelf life. The model of Thorne and Meffert was validated under dynamic conditions. Differences in predicted and observed shelf life were attributed to unreliability of judgment of visual shelf life.
Thickening Agents Effects on Sodium Binding and Other Taste Qualities of Soup Systems
Authors: ROSETT TERRI R. , KENDREGAN SHERRY L. , GAO YING , SCHMIDT SHELLY J. , KLEIN BARBARA P.
Published: August 2006

Low sodium chicken broth with NaCl added to provide Na+ concentrations in typical reduced Na+ soups (144 and 288 mg Na+/240 mL serving) was thickened with commonly used gum, starch, or flour food additives. Xanthan gum suppressed saltiness as the result of ionic binding of Na+, as determined by sensory evaluation and 23Na NMR spectroscopy. Saltiness was affected by added NaCl (p = 0.0001), thickener (p < 0.01), and added NaCl* thickener (p < 0.01), and positively correlated with chicken and overall flavors (p = 0.0001). Cornstarch provided body, no suppression of salt taste, and the greatest salt enhancement of chicken and overall flavors. In complex food systems, temperature and other factors affected Na+ binding as measured by NMR pointing to the need for a new model.
Microwave Heating Distributions in Slabs, Spheres and Cylinders with Relation to Food Processing
Authors: VAN REMMEN HENK H.J. , PONNE CARINA T. , NIJHUIS HERRY H. , BARTELS PAUL V. , KERKHOF PIET J.A.M.
Published: August 2006

Relatively simple mathematical models for microwave energy penetration in food products were applied, based on Lambert's law and taking into account internal reflections. With these models direct insight in microwave heating distributions in products with basic geometries and homogenous composition can be gained. Effects of changes in product composition with relation to dielectric properties and changes in product size can be predicted. The model was not designed to give an exact and detailed prediction of temperature distributions during microwave heating. However, it can simulate microwave heating of various food products and be useful for designing heat treatments.
Solid Phase Microextraction for Cheese Volatile Compound Analysis
Authors: CHIN H.W. , BERNHARD R.A. , ROSENBERG M.
Published: August 2006

Cheese headspace volatile compounds were extracted with solid‐phase microextraction (SPME) fibers, coated with either polydimethylsiloxane or polyacrylate, and thermally desorbed in the injector port for gas chromatographic (GC) analysis. Results with polyacrylate‐coated fibers were better than those with a polydimethylsiloxane fiber. Major cheese volatile components such as volatile fatty acids and 5‐lactones were readily extracted by both SPME fibers, but minor components such as volatile sulfur compounds were not observed. SPME‐GC patterns were distinctly different among cheese varieties, and characteristic volatile compounds could be identified using multivariate techniques.
Oxidative Stability of Cooked Comminuted Lean Pork as Affected by Alkali and Alkali‐Earth Halides
Authors: WETTASINGHE M. , SHAHIDI F.
Published: August 2006

Lipid oxidation of comminuted lean pork containing alkali or alkali‐earth metals (at 100 or 200 meq/kg sample) was monitored over a 7‐day storage at 4°C using the 2‐thiobarbituric acid‐reactive substances (TBARS) test. For samples exhibiting an antioxidative effect, further studies were carried out to determine their content of volatiles. Fluorides and iodides of alkali metals inhibited lipid oxidation in meat model systems as reflected in TBARS values and hexanal contents. A high correlation (r = 0.9263) existed between hexanal contents and TBARS values of treated meat. Chloride and bromide salts of alkali and alkali‐earth metals exhibited a slight prooxidative influence on lipid oxidation. Fluorides of alkali‐earth metals did not exhibit antioxidant activity, presumably due to an ion‐pairing mechanism, while their iodide analogues retained antioxidative activity.
Sugar and Cyclitol Determination in Vegetables by HPLC Using Postcolumn Fluorescent Derivatization
Authors: MASUDA RYOICHI , KANEKO KATSUYOSHI , YAMASHITA ICHIJI
Published: August 2006

Nonreducing sugars such as sucrose, raffinose, myo‐inositol, pinitol and galactinol were separated on a polyamine‐bonded polymer gel (NH2 type) column using acetonitrile‐water as mobile phase. Sugars in the eluate were detected by periodate oxidation and the subsequent derivation of guanidine to fluorescent compounds. Detection limits were: sucrose 2.5, D‐glucose 2.5 and pinitol 4 ng. This highly sensitive method was more accurate and rapid for determining sugar contents in immature soybean seeds, sweet corn kernels and chinese mustard leaves than the conventional method using refractive index detection. Also, this method reduced the injection volumes of extracts to the column and allowed to lengthen the column life.
Crystalline Amylose‐Fatty Acid Complexes: Morphology and Crystal Thickness
Authors: GODET M.C. , BOUCHET B. , COLONNA P. , GALLANT D.J. , BULEON A.
Published: August 2006

The influence of amylose (DP 30, 40, 80 and 900) and fatty acid (C8, C12 and C16) chain lengths on morphology and crystal thickness of crystalline amylose‐fatty acid complexes was studied by transmission electron microscopy (TEM) and by size exclusion chromatography (SEC) of hydrolysis residues obtained after Bacillus subtilis amylase attack. Lamellar arrangements formed by alternation of crystalline and amorphous areas were observed, with dimensions strongly dependent on amylose DP. Crystal thickness increased essentially with amylose chain length up to DP80, i.e. from 1.6nm for the DP30‐C16 complex to 4.5nm for the DP80‐C16 complex. Assuming six glucosyl residues per helical turn and a step of 0.8 nm for the Vh‐type amylose, the measured sizes corresponded to amylose segments with DPs in the range between 12 and 33. A slight increase of crystal thickness was also observed with increasing fatty acid chain length.
Flow Properties Of Encapsulated Milkfat Powders as Affected by Flow Agent
Authors: ONWULATA C.I. , KONSTANCE R.P. , HOLSINGER V.H.
Published: August 2006

Food powders containing softer cores of fatty or flavor components present handling problems, as such powders are generally of very low density and mostly non free‐flowing. Three classes of flow conditioners [silica, silicate and stearate], at three levels of concentration, were evaluated to determine effects on bulk and flow properties of sucrose, lactose and modified corn starch as well as butter oil powders encapsulated with the same materials. Silica and silicate were generally effective in improving bulk properties but only silica was effective in improving flow‐ability of unencapsulated powders as well as lactose‐encapsulated butteroil powder. Washing with isopropanol was effective in improving flow only with the lactose‐encapsulated butteroil powder. Butteroil encapsulated in lactose had flow characteristics similar to lactose.
Ultra High Temperature, Ultra Short Time Surface Pasteurization of Meat
Authors: MORGAN ARTHUR I. , RADEWONUK E. RICHARD , SCULLEN O. JOSEPH
Published: August 2006

A novel device killed with steam most surface organisms on fresh meat without cooking the surface. Treatment for 25 milliseconds with 145°C thermally saturated steam in the absence of air, followed by vacuum cooling, produced a 4 log kill of an applied dose of 107L. inocua on raw fresh chicken meat. Similar results were achieved on fresh beef and pork. Total cycle time <1 sec suggested that a single unit could serve a broiler processing line, after the chill tank, and before the clean cut‐up line.
Comparison of Brown Pigments in Foods by Microbial Decolorization
Authors: TERASAWA N. , MURATA M. , HOMMA S.
Published: August 2006

Coriolus versicolor IFO 30340, Paecilomycesz canadensis NC‐1, and Streptomyces werraensis TT 14 were cultured at 27°C and 37°C to investigate their decolorization of model pigments and browned foods. The decolorization rates by these microorganisms differed by model brown pigments and foods. P. canadensis NC‐1 mainly decolorized phenol‐type model brown pigments, coffee, and black tea. C. versicolor IFO 30340 mainly decolorized model melanoidins and amino‐carbonyl reaction‐type pigments such as cane molasses, soy sauce, and “miso”. S. werraensis TT 14 decolorized xylose‐glycine and glucose‐lysine model melanoidins, and some caramel‐type pigments. The brown pigments in foods could be categorized by comparing the microbial decolorization pattern of the foods and model brown pigments.
Novel Measurement of Hypoxanthine in Fish Using Direct Measurement Probe and Chemiluminescence Flow Injection Analysis
Authors: HAYASHI KENJI , OKUGAWA TAKUJI , KOZUKA YOSHIAKI , SASAKI SATOSHI , IKEBUKURO KAZUNORI , KARUBE ISAO
Published: August 2006

Direct measurements of hypoxanthine (Hx) in fish flesh were carried out using a sardine and a grunt twice with the same fish, and the average of 10 successive measurements (from 120 sec to 480 sec after pressing the probe against fish tissue) was taken as the Hx concentration by direct measurement. Results with two nearby tissues of one sample were 42.9 ± 4.9 μM and 42.6 ± 2.6 μM for the sardine, and 639 ± 33 μM and 598 ± 29 μM for the grunt. For sardine, Hx results from this direct method did not agree well with perchloric acid extraction measurements, but they were much better for grunt.
Starch‐stearic Acid Complex Development within Single and Twin Screw Extruders
Authors: BHATNAGAR SANDEEP , HANNA MILFORD A.
Published: August 2006

Corn starch was extruded with 4% stearic acid in Brabender single screw and twin screw laboratory extruders. The screws were cooled and removed and samples were collected from locations along the screws. In the single screw extruder, starch gelatinization as determined by DSC and polarized light microscopy started in the compression zone and was completed in the metering zone. Starch‐stearic acid complex formation as determined by iodine binding capacity and X‐ray diffraction started at the same point as gelatinization and increased to a maximum near the tip of the screw. In the twin screw extruder, starch gelatinization and starch‐stearic acid complex formation started at a distance of seven screw diameters and continued from there to the die end.
Selected Properties of Extruded Potato and Chicken Meat
Authors: JEAN ING‐JENQ , WORK RICHARD , CAMIRE MARY ELLEN , BRIGGS JACK , BARRETT ANN H. , BUSHWAY ALFRED A.
Published: August 2006

Chicken thigh meat (CTM), (0–40%) was mixed with instant mashed potato and twin‐screw extruded. Feed moisture content (FMC), (15 or 20%) and screw speed (SS) (250 or 300 rpm) were varied. CTM affected expansion, bulk density, mean cell size, plateau stress, fracturability and solubility. Protein, fat, free fatty acid and ash increased and carbohydrate decreased as CTM increased. Extrudates produced at low feed moisture (15%) had higher compressive resistance, fracturability and solubility. Extrudates produced at high feed moisture (20%) had higher bulk density and mean cell size. Screw speed had no influence except on expansion degree (p≥0.05). Increased CTM changed microstructure from rough, thread‐like sheets to a flat, agglomerated carbohydrate‐protein laminar phase. Panelists reported no differences in overall acceptability among 0% CTM extruded at 20% FMC, 20% CTM extruded at 15% FMC and 20% CTM extruded at 20% FMC.
Finite Element Modeling of Heat Transfer in Meat Patties During Single‐sided Pan‐frying
Authors: IKEDIALA J.N. , CORREIA L.R. , FENTON G.A. , BEN‐ABDALLAH N.
Published: August 2006

Our objectives were to mathematically model heat transfer in meat patties during single‐sided pan‐frying without and with turn‐over, using the finite element method. Moisture loss rate was determined and included in the model to account for evaporation loss. The model was validated by comparing predicted and experimental temperature profiles monitored at three axial positions during pan‐frying (one side and turn‐over) at 140 and 180°C. Moisture loss rate, cooking time, and crust formation were functions of pan temperature and/or turn‐over frequency and time. The least cooked point, predicted at the periphery of the top surface (no turnover) and midplane (one turn‐over), required 20 and 10 min, respectively, to be cooked well‐done at 160°C. Turning‐over more than once slightly decreased frying time, but may not produce crusted surface.
Flavor and Stability of “Horchata De Chufas”
Authors: MOSQUERA L. ALBERTO , SIMS CHARLES A. , BATES ROBERT P. , O'KEEFE SEAN F.
Published: August 2006

Horchata is a sweetened water extract of chufa tubers (Cyperus esculentus) which is very popular in Spain, and has potential in the U.S. The objectives of this research were to characterize horchatas from different types of chufa, and to monitor flavor and stability of unheated and pasteurized horchatas during storage (2°C). Trained panelists rated the following attributes: color, chalkiness, sweetness, vanilla‐like, nutty, earthiness, bitterness, and off‐flavor. Horchatas made with chufa grown in Spain and chufa from Spain but grown in Florida showed higher vanilla and nutty levels than horchata from the Florida type. During storage (2°C), vanilla, nutty, and sweetness decreased, and other attributes increased. Heating to 70 and 95°C for 1 min did not alter sensory attributes initially, prevented off‐flavor development, and slowed changes in desirable attributes for 35 days.
Statistical Aspects of Kinetic Modeling for Food Science Problems
Authors: VAN BOEKEL M.A.J.S.
Published: August 2006

Statistical techniques to estimate kinetic parameters (rate constants, activation energy, pre‐exponential factor) have been reviewed. Differences between non‐linear and linear regression were indicated. Extended least‐squares was shown to be useful to obtain information about experimental uncertainties of data. Measurement of reactants and products simultaneously (multiresponse) provides the possibility to estimate parameters more accurately than with uniresponse modeling (in which only one reactant or only one product is analyzed). Four examples were used to illustrate: (1) possible bias introduced by linearizing a first‐order equation; (2) use of extended least‐squares; β) advantages of multiresponse modeling; and (4) statistical problems associated with the Arrhenius equation.
SDS‐PAGE of Proteins in Goat Milk Cheeses Ripened under Different Conditions
Authors: JIN YONG K. , PARK YOUNG W.
Published: August 2006

Proteolytic characteristics of five varieties of commercial goat milk cheeses and a cow milk Cheddar aged under different conditions were evaluated by SDS‐PAGE and an advanced densitometry system. All fresh goat cheeses had distinctively lower intensities of αS1‐casein (CN) bands than those of cow milk Cheddar, whereas intensities of β‐CN were much greater in the goat cheeses. The PAGE patterns clearly displayed αS2‐CN in all goat cheese, but it was negligible in cow milk Cheddar. The greater protein degradation in hard goat cheeses than cow milk Cheddar at 4°C and 22°C strongly correlated with water‐soluble nitrogen compound concentrations and densitometric values of corresponding cheeses.
Preliminary Studies on SDS‐PAGE and Isoelectric Focusing Identification of Sturgeon Sources of Caviar
Authors: CHEN I.‐C. , CHAPMAN F.A. , WEI C.I. , O'KEEFE S.F.
Published: August 2006

Sodium dodecyl sulfate‐polyacrylamide gel electrophoresis (SDS‐PAGE) and isoelectric focusing (IEF) analyses of caviar were used to identify species of American, European and Asian sturgeon. Caviar samples of American and Gulf of Mexico sturgeon showed distinctive protein banding patterns on SDS‐PAGE. IEF gels containing 20% pH 3‐10 and 80% pH 4‐6.5 ampholyte enabled differentiation of sturgeon species. IEF was more reliable than SDS‐PAGE for identification of sturgeon species.
Flavor Losses in Orange Juice during Ultrafiltration and Subsequent Evaporation
Authors: JOHNSON J.R. , BRADDOCK R.J. , CHEN C.S.
Published: August 2006

Losses of volatile compounds in orange juice during ultrafiltration and subsequent evaporation were studied. Alcohols and esters predominated in the permeate, while terpenes (d‐limonene and valencene) and nonpolar aldehydes (octanal and decanal) were distributed in the retentate from the ultrafiltration (UF) system. Fractions of some flavor compounds were lost during ultrafiltration process. An aqueous phase essence was recovered from the permeate during evaporative concentration. No oil phase was observed. When whole juice was concentrated, both oil and aqueous phases were recovered. Essence recovery efficiency of individual compounds was 3 to 13% when concentrating permeate and <5% when concentrating whole juice.
Glycosylated Flavor Precursor Extraction by Microwaves from Grape Juice and Grapes
Authors: BUREAU S. , RAZUNGLES A. , BAUMES R. , BAYONOVE C.
Published: August 2006

Because of their importance in grapes, an original method of extraction of glycosides from grape juice and grapes by microwaves was studied. Samples, immersed in a solvent, were subjected to microwaves in a microwave oven. The glycoside composition of the extracts was analysed by GC‐MS. This method was compared to the method using a column of Amberlite XAD‐2 resin, chosen as a reference method. Although a further purification of extracts was required, this method provided the advantages of rapidity, ease of extraction, and possibility to extract berries without deseeding and crushing. The reliability of the method was 97 to 85% for a large number of compounds and yields of extraction were nearly equal to those involving more complex extractions.
Pasteurization Efficiency of a HTST System for Human Milk
Authors: DHAR J. , FICHTALI J. , SKURA B.J. , NAKAI S. , DAVIDSON A.G.F.
Published: August 2006

An economical, small scale heat processing device was studied for rapid and efficient pasteurization of human milk while preserving immunoglobulins A,G and M. Using a continuous flow HTST milk pasteurizer, human milk inoculated with E. coli (106 CFU/mL) or S. aureus (107 CFU/mL) was heated at 71°C at flow rates of 5.9, 12.3 and 18.9 mL/ min. All conditions completely inactivated both microorganisms and resulted in negative alkaline phosphatase activity indicating complete pasteurization. Heat processing of bovine milk at 71°C, at 5.9 mL/min resulted in retention of 30% of the γ‐glutamyl transpeptidase (GGTP) activity. Lower residual activity could therefore indicate overpasteurization. Pasteurization at 71°C for 9.0 sec (12.3 mL/min) resulted in retention of 74% of IgA, 75% IgG, and 68% IgM.
Flow Characteristics of Viscous, Non‐Newtonian Fluids in Holding Tubes of HTST Pasteurizers
Authors: DAVIDSON V.J. , GOFF H.D. , FLORES A.
Published: August 2006

The type of flow and ratio of maximum to average velocity in the holding tube was studied for viscous, non‐Newtonian fluids. Appropriateness of the salt test in water for holding time determinations was also studied. Sucrose and guar solutions were used to model rheological characteristics typical of ice cream mixes. Flow was observed using a dye stream and video photography. In straight‐line flow, maximum velocity was 1.6 to 2 times faster than bulk‐flow velocity for typical industrial settings (Reg from 70 to 1900). When elbows were added, the dye stream was displaced from its centerline position and the ratio of dye stream to bulk‐flow velocity decreased. No extrapolation could be made from salt tests in water to minimum holding time for viscous, non‐Newtonian fluids.
Mechanical and Barrier Properties of Egg Albumen Films
Authors: GENNADIOS A. , WELLER C.L. , HANNA M.A. , FRONING G.W.
Published: August 2006

Films were cast and dried from heated, alkaline aqueous egg albumen solutions containing glycerin (GLY) at 30, 40, or 50% w/w of protein, polyethylene glycol (PEG) at 50 or 60%, or sorbitol (S) at 50 or 60% as plasticizers. PEG‐plasticized (60%) films also were prepared by substituting 10, 30, 50, or 70% of albumen with yolk solids. Film tensile strength (TS), elongation at break (E), water vapor permeability (WVP), and Hunter color values were measured. At a plasticizer content of 50%, films with S had the lowest WVP while films with PEG had the greatest E. S‐ and PEG‐plasticized films had greater TS than GLY‐plasticized films. Yolk solids decreased film TS, E, and WVP while increasing film yellowness.
Extraction of Anthocyanin Pigments from Purple Sunflower Hulls
Authors: GAO L. , MAZZA G.
Published: August 2006

The anthocyanin pigments in hulls of purple sunflower seeds were extracted using three solvent systems, 50:1:49 ethanol‐acetic acid‐water (EAW), 0.01M acetic acid (AAc), or water containing SO2. Solvent, extraction time, size of ground hulls, pH of extracting solvent, hulls/solvent ratio, and concentration of SO2 in water, were investigated. All were significant factors affecting yield of extracted anthocyanins. EAW and SO2 were more effective extractants than AAc. Optimum conditions from response surface optimization for the extraction with sulphurous water were: SO2 at 200 mg/L, hull size 20 mesh, extraction time 5 min at 22°C, and solvent/hulls ratio = 20.
Dual‐attribute Time‐intensity Measurement of Sweetness and Peppermint Perception of Chewing Gum
Authors: DUIZER L.M. , BLOOM K. , FINDLAY C.J.
Published: August 2006

The relationship between duration and maximum intensity of sweetness and peppermint flavor of chewing gum was explored using dual‐attribute time‐intensity sensory evaluation. Four chewing gum samples, varying in rate of release of sweetness and peppermint flavor were evaluated by 10 trained time‐intensity panelists. Chewing gum with a fast release of sweetness and peppermint flavor provided the highest maximum intensity and longest duration of sweetness and peppermint perception. The rate of release of sweetness was more important than rate of release of peppermint flavor in affecting duration of attributes.
Quality of Atlantic Mackerel (Scomber scombrus L.) Fillets during Modified Atmosphere Storage
Authors: HONG L.C. , LEBLANC E.L. , HAWRYSH Z.J. , HARDIN R.T.
Published: August 2006

Sensory, physical, biochemical and microbial quality were investigated in mackerel fillets stored under CO2 modified atmosphere packaging (MAP) at ‐2°C for 21 days. Packaging gas composition remained constant during storage. An experienced sensory panel found seaweedy and cucumber‐like odors (raw) decreased whereas sourness corresponded with lactic acid bacteria increase. Both sensory (raw) fillet ‘yellowness’ and Hunter ‘b’ values increased. Visual (cooked) moistness and expressible fluid decreased but no difference was found in cooking losses. Small increases in total volatile base‐nitrogen and trimethylamine‐nitrogen paralleled aerobic plate counts; ethanol increased linearly. Coliforms, yeasts and molds were detected at < 10 CFU/g. CO2 MAP storage at – 2°C can maintain Grade 1 shelf‐life extension for ≥ 21 days
Morphology and Texture of Bologna Sausage as Related to Content of Fat, Starch and Egg White
Authors: CARBALLO J. , FERNANDEZ P. , BARRETO G. , SOLAS M.T. , COLMENERO F. JIMENEZ
Published: August 2006

The effects of fat (7.0, 14.0 and 20.0%), starch (0, 5 and 10%) and egg white (0, 1.5 and 3%) on the microstructure and texture of bologna sausages were examined. As levels of fat and starch increased, the microstructure exhibited increasing numbers of holes (P<0.05), smaller in size (P<0.05) and similar (P>0.05) in shape. No clear relationship was found between addition of egg white and these morphological variations. Low‐fat sausage (7.0%) was less hard and chewy (P<0.05) than high‐fat (20.0%) sausage; likewise, a direct relationship was found between starch and egg white content and hardness and chewiness of the bologna.
Functional Properties of Hydrolysates from Proteolysis of Heat‐denatured Whey Protein Isolate
Authors: MUTILANGI W.A.M. , PANYAM D. , KILARA A.
Published: August 2006

Heat‐denatured whey protein isolate was hydrolyzed with trypsin, α‐chymotrypsin, Alcalase or Neutrase to 2.8, 4.3, 6.0 or 8.0% degree of hydrolysis. Hydrolysates were fractionated by ultrafiltration and freeze‐dried. Protein content of retentates showed little variation but permeates differed with enzyme. Surface hydrophobicity increased with hydrolysis but was not linear except for α‐chymotrypsin. Ultrafiltration increased solubility and the permeates and retentates had better solubility than hydrolysates. Retentates had higher emulsifying activity index than hydrolysates while permeates did not form stable emulsions. Permeates formed stable foams but hydrolysates and retentates showed poor foaming characteristics. Specificity of the enzyme, and degree of hydrolysis influenced the functional properties of the peptides. Fractions generated by trypsin, at all levels of hydrolysis generally had higher solubility, emulsifying properties and foaming properties. Permeates from Alcalase hydrolysis had the best foam capacity but low foam stability.
Chemical Composition and Color of Strained Carrots as Affected by Processing
Authors: HOWARD L.R. , BRASWELL D.D. , ASELAGE J.
Published: August 2006

The effects of processing line location, holding temperature prior to retorting (82.7, 87.8, and 93.3°C) and retort temperature (118.3, 121.1, and 123.9°C) on chemical composition and color of strained carrots was evaluated. Hunter L, chroma and hue values, and glucose and fructose levels decreased as strained carrots were transferred from batch to holding tanks. Strained carrots held in batch tanks at 93.3°C had less total soluble phenolics, glucose and fructose than those held at 87.8°C and 82.2°C. Carrots retorted at 123.9°C had lower Hunter L and chroma values, and greater levels of total soluble phenolics than those retorted at 118.3 and 121.1°C.
Autofluorescence Spectra as Related to Tensile Properties for Perimysium from Bovine Masseter
Authors: EGELANDSDAL BJØRG , KVAAL KNUT , ISAKSSON TOMAS
Published: August 2006

Dissected, raw and heated (70°C) perimysial sheets (74) from bovine masseter were subjected to fluorescence spectroscopy and tensile testing. The sheets were excited at 280 nm and 335 nm. Fluorescence measurements correlated (R = 0.62‐0.93) with various tensile parameters. For raw samples, excitation at 280 nm predicted the breaking force with slightly reduced precision, 0.31N vs 0.29N, compared to excitation at 335 nm. The correlation between tensile parameters and the fluorescence spectrum was diminished after heat treatment (Rmax = 0.71 compared to Rmax = 0.93 for the unheated system). The lower predictability for heated systems was due to nonlinearity as well as lack of precision in the tensile method for weak tissues.
Total and Thermostable Pectinesterases in Citrus Juices
Authors: SNIR R. , KOEHLER P.E. , SIMS K.A. , WICKER L.
Published: August 2006

Grapefruits, tangerines and several orange cultivars were evaluated for total and thermostable pectinesterase (TS‐PE) activity. Juices were extracted with a Fresh'n SqueezeTM Multi Fruit Juicer. Variation in total pectinesterase (PE) and TS‐PE was not significantly different between cultivars. No significant contribution by traditional quality control parameters (%pulp, °Brix, % acid, pH), to total PE or TS‐PE was observed. Positive correlations were observed between TS‐PE and total PE, when expressed on a pulp (0.669) or soluble solids (0.624) basis.
Nondestructive Measurement of Peel Gloss and Roughness to Determine Tomato Fruit Ripening and Chilling Injury
Authors: NUSSINOVITCH A. , WARD G. , LURIE S.
Published: August 2006

Mature‐green tomatoes showed a gradual decrease in peel gloss during ripening at 20°C. Gloss correlated well with parameters such as a* values and °Brix and could possibly serve as criteria for ripeness. When stored at 2°C for 7, 14 or 21 days and then allowed to ripen at 20°C, fluctuations in gloss during ripening were observed. Peel roughness increased as a result of chilling, but did not appear to be related to time elapsed at the chilling temperature and no changes were observed on subsequent ripening. Pink tomatoes showed fluctuations in gloss similar to mature‐green fruit. Chilling had no influence on roughness of pink tomatoes.
Variations in Internal Color of Cooked Beef Patties
Authors: VAN LAACK R.L.J.M. , BERRY B.W. , SOLOMON M.B.
Published: August 2006

Seventeen commercially prepared patty formulations were cooked to internal temperature 71°C. Pink cooked color occurred in eight of the products and was due to incomplete denaturation of myoglobin. Although there was some relation between pH and cooked color, other factors seemed to be involved. When products were re‐analyzed after 1 yr storage at ‐27°C, sixteen products were red/pink when cooked to 71°C. This increase in redness after frozen storage could not be explained. Cooking to internal temperatures between 81 and 87°C was necessary for complete disappearance of red/pink color. Premature browning, where a product looks well‐done at temperatures lower than 71°C, occurred in one formulation.
Energy Value of Resistant Starch
Authors: RANHOTRA G.S. , GELROTH J.A. , GLASER B.K.
Published: August 2006

Resistant starch was evaluated for energy value using fine silica and normal starch as controls and young rats as a test model. The net increase in rats' carcass energy due to the test materials fed over a 3‐wk period formed the basis for assessing energy value. Rats fed normal starch deposited about twice as much fat and significantly more protein in the carcass than those fed either resistant starch or silica. Rats fed resistant starch or silica showed similar growth responses and increases in components of body composition and carcass energy content. This suggested that resistant starch provided, like silica, no energy.
Descriptive Profiles of Selected High Intensity Sweeteners (HIS), HIS Blends, and Sucrose
Authors: HANGER L.Y. , LOTZ A. , LEPENIOTIS S.
Published: August 2006

High intensity sweeteners (HIS) were evaluated by descriptive analysis singly (acesulfame K, aspartame, sucralose, saccharin, cyclamate) and in selected blends to determine similarity to sucrose at 4%. Results showed that blends of sweeteners were more similar to sucrose than any individual sweetener, and ACK/APM and ACK/APM/SAC/CYC were not different from sucrose for attributes that describe differences among HIS. Most variation among sweeteners and blends was attributed to tastes other than sweetness (off‐flavor, bitter, sweet aftertaste, bitter aftertaste). Combining two or more single sweeteners made a blend more similar to sucrose by decreasing side tastes and/or aftertastes associated with individual sweeteners.
Improvement of Coffee Aroma by Removal of Pungent Volatiles Using A‐Type Zeolite
Authors: SAKANO T. , YAMAMURA K. , TAMON H. , MIYAHARA M. , OKAZAKI M.
Published: August 2006

Experimental studies were conducted using molecular sieve zeolites to remove pungent smell components from a coffee aroma‐containing gas evolved from roasted and ground coffee packed in a percolation vessel. The components such as methyl mercaptan or acetaldehyde were selectively adsorbed from coffee volatiles, and a decrease of pungent odor was recognized on sensory evaluation. The adsorption selectivity was based on pore sizes of adsorbents and molecular sizes of adsorbates. Zeolite 5Å was preferable to 4Å for separation efficiency of methyl mercaptan and recovery yield of residual volatile compounds.
Lipid Oxidation Potential of Beef, Chicken, and Pork
Authors: RHEE K.S. , ANDERSON L.M. , SAMS A.R.
Published: August 2006

Beef and pork longissimus dorsi and semimembranosus muscles and chicken breast and thigh muscles were excised 24 hr postmortem from carcasses of marketweight grain‐finished feedlot beef cattle, marke‐tweight hogs on a typical finishing diet, and broilers on a commercial grain diet. Muscle samples were immediately ground and formed into patties and stored raw or after cooking, at 4°C (cooked) or −20°C (raw and cooked). TBA values (on sample weight basis) of frozen raw samples were higher for beef and pork than for chicken, as was heme iron content. However, TBA values of cooked samples were highest for chicken thigh muscles, which contained the most polyunsaturated fatty acids, at all storage temperatures.