bluuebunny/crossref_metadata_2025 huggingface dataset:
Quality Changes in Fresh‐cut Pear Slices as Affected by Cultivar, Ripeness Stage, Fruit Size, and Storage Regime
Authors: Gorny J.R. , Cifuentes R.A. , Hess‐Pierce B. , Kader A.A.
Published: July 2006

Fresh‐cut fruit slices prepared from partially ripened Bartlett pears had longer shelf life than those from Bosc, Anjou, and Red Anjou pears. Pear fruit ripeness, based on flesh firmness of 44 to 58 N, is optimal for fresh‐cut pear slice processing. Pear slices derived from smaller size fruit (122 to 135 g) have greater cut surface discoloration and deteriorate more rapidly than slices derived from larger fruit (152 g). Recently harvested Bartlett pear fruit and whole pears held at –1 °C in a controlled atmosphere of 2%O2+ 98%N2had a longer post‐cutting shelf life than those held in air at –1 °C for the same duration. Cut surface browning, flesh softening, and surface dehydration of the slice cut surface were all contributors to loss of product quality.
Classification and Antihypertensive Activity of Angiotensin I‐Converting Enzyme Inhibitory Peptides Derived from Food Proteins
Authors: Iroyukifujita H , Eiichiyokoyama K , Yoshikawa Masaaki
Published: July 2006

ABSTRACT: Angiotensin I‐converting enzyme (ACE)‐inhibitory peptides from the thermolysin digest of chicken muscle and the peptic digest of ovalbumin were isolated. However, some of them failed to show antihypertensive activity in spontaneously hypertensive rats (SHR). To clarify this discrepancy, ACE‐inhibitory peptides from various sources were preincubated with ACE before measurement of ACE‐inhibitory activity and classified into 3 groups: (1) inhibitor type, IC50 values of peptides that are not affected after preincubation with ACE; (2) substrate type, peptides that are hydrolyzed by ACE to give peptides with weaker activity; and (3) prodrug‐type inhibitor, these peptides are converted to true inhibitors by ACE or gastrointestinal proteases. Peptides belonging to the 1st and the 3rd groups exert antihypertensive activities even after oral administration in SHR.
Immunochemical and Immunohistochemical Identification of a Minor Collagen in Raw Muscles of Decapod Mollusks
Authors: Mizuta S. , Mutoh M. , Sugihara K. , Yoshinaka R.
Published: July 2006

ABSTRACT: Approximately 10% of total muscle collagen in 6 decapod molluskan species was recovered as minor collagenous fractions by limited pepsin digestion and differential salt precipitation. The main alpha components (α1) in these fractions showed similar peptide maps of V‐8 protease and lysyl endopeptidase digests to each other and had reactivity to the antiserum against the al component of the minor collagen (named Type SQ‐II) from Todarodes pacificus muscle in immunoblot analysis. These results suggested that the minor molecular species of collagen corresponding to Type SQ‐II of Todarodes pacificus was widely distributed in the mantle muscle of decapod mollusks. In addition, immunohistochemical experiments revealed that Type SQ‐II collagen distributed mainly in intramuscular thin connective tissue (endomysium), suggesting the functional importance of this molecule to the development of meat texture of decapod mollusks.
Production of Volatile Compounds from Irradiated Oil Emulsion Containing Amino Acids or Proteins
Authors: Jo C. , Ahn D.U.
Published: July 2006

Oil emulsions containing amino acids, glutathione, bovine serum albumin, gelatin, or myofibrillar proteins were prepared. The emulsions were irradiated at 0, 2.5, 5.0, or 10.0 kGy absorbed doses and analyzed for volatile compounds. Irradiation increased the production of aldehydes (for example, hexanal, heptanal, octanal, and nonanal) indicating that lipid oxidation of oil emulsion was accelerated by irradiation. Irradiation produced, by radiolytic degradations, new volatile compounds from oil emulsions containing leucine, valine, isoleucine, phenylalanine, methionine, or cysteine. This indicated that radiolysis of protein may play an important role in off‐odor generation of irradiated meat.
Viscoelastic, Thermal, and Microstructural Characterization of Soy Protein Isolate Films
Authors: Ogale A.A. , Cunningham P. , Dawson P.L. , Acton J.C.
Published: July 2006

ABSTRACT: Viscoelastic, thermal, and microstructural properties of plasticized soy protein isolate (SPI) films processed by thermal compaction are discussed. Thermogravimetric analysis indicates that protein films exhibit substantial thermal degradation at temperatures above 180 °C and that the processing temperature limit is about 150 °C. Dynamic mechanical analysis indicates the existence of multiple glass transition temperatures associated with glycerol‐ and protein‐rich phases. Scanning electron micrographs of the cross‐sections of films containing 30 and 40 wt% glycerol indicate the presence of ridges and valleys resulting from an extensive local deformation of the “protein matrix,” which explains the large flexibility of these films as compared to those containing only 20 wt% plasticizer.
Quality of Shredded Carrots as Affected by Packaging Film and Storage Temperature
Authors: Barry‐Ryan C. , Pacussi J.M. , O'Beirne D.
Published: July 2006

ABSTRACT: Different packaging films and storage temperatures were used to establish a range of equilibrium modified atmospheres for storage of shredded carrots. Quality and storage‐life of the packaged shredded carrots were determined using sensory evaluation, microbial counts, and a range of physical tests. Minimal processing steps such as peeling and shredding caused physical damage, physiological stress, and enhanced microbial growth, leading to a reduced shelf life when compared to the whole vegetable. A P‐plus microporous film (CO2 permeability of 29 X 103mL.m ‐2.d ‐1.atm ‐1) was the most suitable for the storage of shredded carrots. Findings indicated that deterioration in these products was triggered by the depletion of oxygen more than by the rise in carbon dioxide.
Lecithin Associated Off‐Aromas in Fermented Milk
Authors: Suriyaphan O. , Cadwallader K.R. , Drake M.A.
Published: July 2006

ABSTRACT Soy, rice and hydrogenated soy lecithins were added to milk with lactic acid fermentation to characterize and elucidate formation of volatile off‐aromas. Sensory panelists detected off‐aromas in fermented milk containing unmodified soy or rice lecithin. Instrumental aroma analysis revealed that off‐flavor compounds included (E,E)‐2,4–nonadienal and (E,Z)‐ and (E,E)‐2,4–decadienal. Formation of 2,4–decadienals occurred within the first 4 h of lactic acid fermentation and reached maximum levels within 14 h of incubation. Enzymatic assays confirmed that washed cells of Lactococcus produced H2O2. Hydrogenated soy lecithin was suitable to use in cultured dairy products, but use of other soy or rice lecithin resulted in off‐flavor formation due to oxidation of polyunsaturated fatty acids.
Degradation of Phytate in Foods by Phytases in Fruit and Vegetable Extracts
Authors: Phillippy B.Q. , Wyatt C.J.
Published: July 2006

ABSTRACT The ability of phytases from fresh fruits and vegetables to degrade phytate in foods was determined in vitro. In contrast to the more consistent presence of phytase in vegetables, only a few fruits contained detectable phytase activity. The highest phytase activities were 121 and 97 nmol min‐1 g‐1 in scallion leaves and avocado fruit, respectively. Avocado fruit also contained 0.14% phytate on a wet‐weight basis. Crude phytase extracts were incubated with ground corn tortillas or refried beans at 37 °C. Most of the phytate was degraded within 30 min by a 4‐fold excess by dry weight of scallion leaves. Avocado extracts incubated alone metabolized most of their endogenous phytate within 2 h.
Development of a Mathematical Model for MAP Systems Applied to Nonrespiring Foods
Authors: Simpson R. , Almonacid S. , Acevedo C.
Published: July 2006

ABSTRACT A mathematical model for gas diffusion processes in MAP systems was built. The model was applied to MAP systems containing CO2, O2, and N2 with nonrespiring foods. The validation study was done with gelatin, and simulation trials were carried out utilizing Hake (Merluccius australis) fillets. Experimental results confirmed the proposed mathematical model and its numerical solution. The prediction errors obtained in the validation study were under 5%; the same was true with the simulation trials whose errors were always lower than 5%. Both the simulation trials and validation study demonstrated that MAP systems reach equilibrium after a short period of time if film permeability is low.
Heating Conditions and Bread‐Making Potential of Substandard Flour
Authors: Gélinas P. , Mckinnon C.M. , Rodrigue N. , Montpetit D.
Published: July 2006

ABSTRACT Heating weak bread flours (commercial cookie flour; commercial stone‐milled bread flour; Fundulea, a weak bread cultivar) at 80°C for 15 min had a positive effect on bread volume (P < 0.05). This positive effect was best seen when ascorbic acid was removed from bread formulation. Crumb springiness and fineness of grain, but not crumb hardness, were significantly improved after flour heating; cohesiveness improved with heated cookie flour (P < 0.05). After heating, flour a‐amylase content was lower; dough‐mixing stability of cookie flour doubled to 7.1 min but dropped from 18.0 to 4.8 min with standard bread flour. Heating offers possibility to upgrade substandard flour for bread‐making applications, especially in oxidant‐free dough system.
PCR‐RFLP Analysis of the Internal Transcribed Spacer (ITS) Region for Identification of 3 Clam Species
Authors: Fernández A. , García T. , Asensio L. , Rodríguez M.Á. , González I. , Hernández P.E. , Martín. R.
Published: July 2006

ABSTRACT Restriction site analysis of the internal transcribed spacer (ITS) region amplified by the polymerase chain reaction (PCR) was used for the specific identification of 3 clam species: Ruditapes decussatus (grooved carpet shell), Venerupis pullastra (pullet carpet shell), and Ruditapes philippinarum (Japanese carpet shell). PCR amplification using primers based on nucleotide sequences of Mytilus ITS regions produced a fragment of 1195 bp in R. decussatus, 1074 bp in V. pullastra, and 1188 bp inR. philippinarum. Digestion of the PCR products with endonucleases HinfI and Rsa I, followed by agarose gel electrophoresis of the digested products, yielded specific restriction profiles that enabled direct visual identification of the species analyzed.
Microencapsulating Properties of Whey Protein Concentrate 75
Authors: Hogan S.A. , Mcnamee B.F. , O'riordan E.D. , O'sullivan M.
Published: July 2006

ABSTRACT Emulsions containing various levels of soya oil dispersed in solutions of whey protein concentrate (WPC) 75 (5% w/v) were spray‐dried to yield powders with oil contents ranging from 20% to 75% (w/w). The effect of homogenizing pressure and oil/protein ratio on oil globule size distributions and protein load of the emulsions and the microencapsulation efficiency (ME) and redispersion behavior of the powders were examined. Emulsion oil droplet size decreased with increasing homogenization pressure but was not affected by oil/protein ratio. Emulsion protein load and ME of the powders were negatively correlated with increasing oil/protein ratio. Powders with an oil/protein ratio < 0.75 were least susceptible to destabilization during spray‐drying.
Pressure‐Temperature Inactivation of Lipoxygenase in Green Peas ((Pisum sativum): A Kinetic Study
Authors: Indrawati  , Van Loey A.M. , Ludikhuyze L.R. , Hendrickx M.E.
Published: July 2006

ABSTRACT Kinetics of lipoxygenase (LOX) inactivation in green peas (Pisum sativum) by temperature and/or pressure was studied at different levels of food complexity, namely in green pea juice and in intact vegetables (in situ study). Pea LOX in both matrices was irreversibly inactivated either by thermal or by combined pressure‐temperature treatment, and the inactivation followed a first‐ order reaction. Pressure levels below 200 MPa retarded thermal inactivation of LOX at temperatures above 60 °C. Moreover, above 60 °C, enzyme activation under pressure occurred prior to inactivation. At elevated pressure, LOX inactivation rate could be accelerated by a temperature increase above 10 °C as well as by a temperature decrease below 10 °C. The pressure‐temperature dependence of the LOX inactivation rate constants both in green pea juice and in intact green peas was described successfully using the same mathematical model. On the basis of this mathematical model, an iso‐rate contour diagram for LOX inactivation in green pea juice and in intact green peas was constructed.
Oil Distribution in Fried Potatoes Monitored by Infrared Microspectroscopy
Authors: Bouchon P. , Hollins P. , Pearson M. , Pyle D.L. , Tobin M.J.
Published: July 2006

ABSTRACT: During the last decade much attention has been given to investigating oil absorption during frying. Several studies have suggested the key role of the dehydrated crust, which is thought to control the main mechanisms in oil absorption, that is drainage and capillary suction during post‐frying cooling. To contribute to a better understanding of these mechanisms, we have used infrared microspectroscopy at the Synchrotron Radiation Source at Daresbury (UK) to monitor the oil distribution in fried potato cylinders. We report what we believe to be the first quantitative data on oil distribution within a fried product. Results show that the oil distribution within the crust reflects the anisotropic nature of the porous region in accordance with the proposed mechanism of oil absorption.
Thermal Properties, Heat Sealability and Seal Attributes of Whey Protein Isolate/ Lipid Emulsion Edible Films
Authors: Kim S‐J. , Ustunol Z.
Published: July 2006

ABSTRACT: From 5% w/v whey protein isolate (WPI), whey protein/lipid emulsion edible films were produced that were sorbitol‐ or glycerol‐plasticized, containing butterfat (0.2% w/v) or candelilla wax (0.8% w/v). Thermal properties of the films determined by Differential Scanning Calorimetry (DSC) showed onset temperatures (To) of 126 to 127 °C for sorbitol‐ and 108 to 122 °C for glycerol‐plasticized films. To values were used as the basis for heat sealing temperatures. Temperature (110, 120, 130 °C), pressure (296,445 kPa), and dwell time (1,3 s) affected seal strength. Optimum heat sealing temperature was 130 °C for sorbitol‐ and 110 °C for glycerol‐plasticized films. All films were heat sealable with an impulse heat‐sealer. Electron Spectroscopy for Chemical Analysis (ESCA) of the surfaces of both sealed and unsealed films showed increase in hydrogen and covalent bonds involving C‐O‐H and N‐C, which may be the main forces responsible for the sealed joint formation of the films.
Kinetic Study of Thermally Induced Inulin Gel
Authors: Kim Y. , Wang S.S.
Published: July 2006

ABSTRACT: Heated inulin solution undergoes a sol‐gel transition during cooling and forms a white smooth gel under optimized conditions. The degree of gel formation is negatively related to hydrolysis of inulin during heating. Heating makes inulin soluble; overheating causes hydrolysis of dissolved inulin into smaller molecules. Using a 2‐step model including a solubilization step and a hydrolysis of inulin step, we found that both steps follow pseudo first‐order kinetics. Separate studies on initial rates of the solubilization and hydrolysis of inulin steps at constant temperatures show that the solubilization rate of inulin is much faster than that of the hydrolysis of inulin. Gel formation of inulin may be related to the average chain length of inulin after heating.
Nutritional Quality of Rabbit Meat as Affected by Cooking Procedure and Dietary Vitamin E
Authors: Bosco A. Dal , Castellini C. , Bernardini M.
Published: July 2006

ABSTRACT: The effect of two dietary treatments (50 as opposed to 200 mg kg‐1 of α‐tocopheryl acetate) on rabbit meat, cooked by different procedures (boiling, frying, roasting), was evaluated. Cooking caused an increase of pH, shear force, lightness, hue and chroma, and a decrease of water holding capacity. The change in nutritional value was slight but lipid oxidation was increased and the fat quality worsened. Boiled meat had the lowest nutrient retention and the highest TBARS values. Supplemental vitamin E was effective in reducing oxidative processes and increasing the amount of n‐3 polyunsaturated fatty acids also during cooking.
ω3‐Fatty Acids in Some Fish Species from Turkey
Authors: Saglik S. , Imre S.
Published: July 2006

ABSTRACT: The polyunsaturated ω3‐fatty acids, eicosapentaenoic acid and docosahexaenoic acid, have positive effects against to cardiovascular diseases. This work was carried out to investigate the fatty acid composition of the most popular fish from Turkey (mainly Istanbul area) and their nutritive values. Total lipid amounts and fatty acid compositions of 6 commonly consumed fish species were determined. Analyses of fatty acid methyl esters were performed by capillary gas chromatography. Palmitic acid (C16:0) and oleic acid (C18:1ω9) were the predominant saturated and monoenoic fatty acids. The predominant polyunsaturated fatty acids were eicosapentaenoic acid (C20:5ω3) and docosahexaenoic acid (C22:6Ω3). European anchovy and European pilchard are concluded to be good dietary sources of ω3‐polyunsaturated fatty acids, which are known to reduce the risk of cardiovascular diseases because of their high C20:5ω3 and C22:6ω3 content.
Extraction of Gelatin from Megrim (Lepidorhombus boscii) Skins with Several Organic Acids
Authors: Gómez‐guillœn M. C. , Montero P.
Published: July 2006

ABSTRACT: Light‐colored, dry collagen was obtained and, after dissolving in warm water, turned into soluble gelatin. The type of acid used influenced the gelatin viscoelastic and gelling properties. Acetic‐ and propionic‐acid extracts produced the gelatins with the highest elastic modulus, viscous modulus, melting temperature, and gel strength, especially when skins were previously treated with dilute NaOH. After such treatment, lactic acid was also shown to be suitable for collagen or gelatin extraction. The lowest degree of turbidity was achieved by using citric acid, whereas propionic acid led to the most turbid gelatin. No improvements of rheological properties were observed when acid concentration for extraction was increased above 0.05 M.
Effect of Maitake (Grifola frondosa) Mushroom Powder on Bread Properties
Authors: Seguchi M. , Morimoto N. , Abe M. , Yoshino Y.
Published: July 2006

ABSTRACT: Maitake mushroom powder drastically decreased dough strength in Brabender farinography and was also effective in deteriorating bread‐making properties (bread height and specific volume). These effects of maitake on farinograph values and bread‐making properties were lost by boiling maitake/water suspensions or by adding EDTA, suggesting that the deteriorative effects by maitake may be caused by a metal protease. Flour dough that contained maitake was treated with 1% sodium dodecyl sulfate (SDS), and extracted proteins were subjected to SE‐HPLC and SDS‐PAGE. The range of high‐molecular‐weight (HMW) protein in those profiles gradually decreased with an increase of maitake, and HMW protein/total protein correlated well with bread height but did not have a clear effect on specific volume.
Interdependence Between Heat Solubility and Pyridinoline Contents of Squid Mantle Collagen
Authors: Ando M. , Ando M. , Makino M. , Tsukamasa Y. , Makinodan Y. , Miyosh M.
Published: July 2006

ABSTRACT: A considerable amount of squid mantle collagen, 45% to 70% of total collagen, was not solubilized even after 30 min of heating in boiling water with its fibrous structure left intact. Pyridinoline, one of the major intermo‐lecular crosslinks in matured collagen, was more predominantly included in the insoluble collagen than in the soluble one (p < 0.05). These results suggest that pyridinoline is closely related to the heat solubility of squid collagen.
Physical Properties and Oil Absorption of Whey‐Protein‐Coated Paper
Authors: Han J.H. , Krochta J.M.
Published: July 2006

ABSTRACT: Whey‐protein‐isolate coating on paper produced a smooth surface, which was observed by scanning electron microscopy. Increasing coating weight decreased the breaking stress and the Young's modulus. However, the maximum breaking strain was not affected by coating weight. Tearing strength was not changed by WPI coating. The coated paper was slightly darkened with a small reduction of L value, but the a and b values were not changed significantly. WPI coating made the coated paper slightly shiny with increased gloss. Thus, with the exception of about 12% reduction in breaking stress for 10 g/m2 coated paper, WPI coating did not change the mechanical and optical properties of the paper markedly. WPI coating significantly reduced the rate of oil contact angle decrease on paper associated with oil absorption by paper. Therefore, WPI coating improves packaging material performance of paper by increasing oil resistance without significant change of optical and mechanical properties.
Authentication of Green Asparagus Varieties by Near‐Infrared Reflectance Spectroscopy
Authors: Perez D.P. , Sanchez M.T. , Cano G. , Garrido A.
Published: July 2006

ABSTRACT: Near‐infrared reflectance spectroscopy (NIRS) was used for the authentication of 2 green asparagus varieties (Taxara and UC‐157), grown in Huetor‐Tajar (Granada, Spain) protected by the Quality Specific Appellation “Espárragos de Huétor‐Tájar”. To develop the prediction model, the method chosen was modified partial least square (MPLS) regression. Two sample sets (N = 219 and N2 = 145 samples, respectively) were used to obtain the calibration equations. The standard error of cross‐validation (SECV) and the r2 value were 0.082 and 0.97, respectively, for the 1st calibration set and 0.077 and 0.97 for the 2nd calibration set. The 2nd chemometric model obtained was tested with independent validation sample set (N3 = 74 samples), and the resulting values for standard error of prediction (SEP) and for r2 were 0.07 and 0.96, respectively. These results prove that NIRS is an accurate technology for identification and authentication of asparagus varieties and easily implemented in industry.
Aspartame Degradation in Solutions at Various pH Conditions
Authors: Pattanaargson S. , Chuapradit C. , Srisukphonraruk S.
Published: July 2006

ABSTRACT: This study of aspartame degradation in phosphate‐citrate buffer solutions of pH2,4,6, 7,8,10, and 12 using reverse‐phase high‐performance liquid chromatography (HPLC) showed different major degradation products for different pH ranges. The major degradation product found at pH 2 to 6 was L‐phenylalanine methyl ester (PME). The major degradation product found at pH 7 to 10 was 3,6‐dioxo‐5‐phenylmethylpiperazine acetic acid (diketopiperazine, DKP). L‐aspartyl‐phenylalanine (Asp‐Phe) was the major product detected at pH 12.
Debittering and Hydrolysis of a Tryptic Hydrolysate of β‐casein with Purified General and Proline Specific Aminopeptidases from Lactococcus lactis ssp. cremoris AM2
Authors: Bouchier P.J. , O'Cuinn G. , Harrington D. , FitzGerald R.J.
Published: July 2006

ABSTRACT: In this study, purified β‐casein was hydrolysed with trypsin to produce a bitter substrate. The role of 3 aminopeptidases, a general aminopeptidase lysyl‐para‐nitroanilide hydrolase (KpNA‐H), X‐prolyl dipeptidyl aminopeptidase (Pep X) and aminopeptidase P (Pep P) each purified from Lactococcus lactis ssp. cremoris AM2, in the hydrolysis and debittering of the tryptic hydrolysate of β‐casein, was then studied. The hydrolysates were analyzed for percentage degree of hydrolysis (DH%) and bitterness score. Results indicate that the hydrolysis and debittering potential of the general aminopeptidase (KpNA‐H) is limited in the absence of proline specific aminopeptidases. Statistically significant (p < 0.001) reductions in bitterness were obtained following incubation of the tryptic digest of β‐casein with specific combinations of the above aminopeptidases.
Irradiation as a Pretreatment to Thermal Processing
Authors: Welt B.A. , Teixeira A.A. , Balaban M.O. , Smerage G.H. , Hintenlang D.E. , Smittle B.J.
Published: July 2006

ABSTRACT: The Paired Equivalent Isothermal Exposures (PEIE) method was used to quantify the impact of irradiation pretreatments (0, 1.0 and 3.0 kGy) on thermal sensitivity of Bacillus stearothermophilus spores in canned pea puree. Mean rate constants, k121.IC and activation energy values, Ea, for spore inactivation were 0.26, 0.28 and 0.38 min−1 and 250, 200 and 200 kJ/mol for 0, 1.0 and 3.0 kGy, respectively. These parameters were used to simulate thermal processes that achieve equivalent sterilizing values. Computer retort simulations demonstrated the potential of irradiation pretreatment to reduce overall thermal exposures by about 10% and 25% for product pretreated with 1.0 and 3.0 kGy, respectively.
Deoiling of Crude Lecithin Using Supercritical Carbon Dioxide in the Presence of Co‐solvents
Authors: Teberikler L. , Koseoglu S. , Akgerman A.
Published: July 2006

ABSTRACT: Deoiling of crude soybean lecithin using supercritical fluid mixtures of carbon dioxide and 2 different co‐solvents, ethanol and acetone, was studied at 62 °C and at pressures of 170 and 200 bars. Both ethanol and acetone increased the solubility of oil considerably without any significant coextraction of phospholipids. It was shown that deoiling could be achieved at lower pressures when a co‐solvent is used leaving behind a valuable product of high content phospholipids, whereas negligible oil extraction was observed with pure CO2 at the same conditions.
Predictive Models for Available Chlorine Depletion and Total Microbial Count Reduction During Washing of Fresh‐Cut Spinach
Authors: Pirovani M.E. , Guemes D.R. , Piagnetini A.M.
Published: July 2006

ABSTRACT: Washing of fresh‐cut spinach with aqueous chlorine solutions eliminates foreign matter, removes cellular fluids produced by cutting and reduces the initial microbial contamination. Response Surface Methodology was used to evaluate the effect of initial chlorine concentration (25 to 125 ppm), water‐to‐produce ratio (10 to 26 L/kg) and washing time (2 to 8 min) on the total and available chlorine depletion and the total microbial count reduction after washing. All variables affect the chlorine depletion but the microbial count reduction was only influenced by initial chlorine concentration and washing time. Different combinations of the variables were determined by the predictive models to reduce microbial contamination assuring residual levels of chlorine in the washing solution.
High Hydrostatic Pressure Effects on Color and Milk‐Fat Globule of Ewe's Milk
Authors: Gervilla R. , Ferragut V. , Guamis B.
Published: July 2006

ABSTRACT: The influence of high hydrostatic pressure treatments on lipolysis, color, and size distribution of milk fat globule (MFG) on ewe's milk was studied. Treatments consisted of combinations of pressure (100 to 500 MPa) and temperature (4, 25, and 50 °C) for 10 min. Pressurized samples showed FFA levels lower than control. Pressurizations at 25 and 50 °C showed a tendency to increase MFG in the range 1‐2 μm and to decrease MFG between the range 2 to 10 μm, whereas at 4 °C the effect was the reverse. A decrease of lightness (L*)value, and an increase of (−a*) and (+b*) values occurred in color with pressure increase.
Effect of Acoustic Brining on Lipolysis and on Sensory Characteristics of Mahon Cheese
Authors: Sánchez E.S. , Simal S. , Femenia A. , Benedito J. , Rosselló C.
Published: July 2006

ABSTRACT: Mahon cheeses were brined in the presence of an ultrasonic field and ripened during 75 d at 12 °C and 85% relative humidity. Evolution of free fatty acids (FFAs) during ripening was investigated and compared to that obtained for conventionally brined cheeses. Both types of Mahon cheeses underwent slight lipolysis during ripening, resulting in the production of mostly medium‐ and long‐chain FFAs. Acoustically brined cheeses exhibited higher concentrations of FFA throughout the ripening period. Through discriminant and descriptive sensory analyses it was concluded that the type of brining affected the sensorial characteristics of the final product. Acoustically brined cheeses exhibited a higher degree of firmness and a more intense aroma, odor and flavor.
Sensory Attributes of Whey Protein Isolate and Candelilla Wax Emulsion Edible Films
Authors: Kim S‐J. , Ustunol Z.
Published: July 2006

ABSTRACT:Whey protein isolate (5% w/v) films were plasticized with sorbitol or glycerol, and candelilla wax (0.8% w/ v) was added to produce whey protein isolate and candelilla wax emulsion edible films. The films were cut into 7.62 cm × 2.54 cm strips and evaluated by a 15‐member trained sensory panel for milk odor, transparency/opaqueness, sweetness, and adhesiveness using a structured 9‐point intensity scale. The films had no distinctive milk odor; however, they were perceived to be slightly sweet and adhesive by the trained sensory panel. Whey protein isolate films without candelilla wax were clear and transparent, whereas candelilla wax containing films were opaque.
Microbiological Aspects of Ozone Applications in Food: A Review
Authors: Khadre M.A. , Yousef A. E. , Kim J.‐G.
Published: July 2006

ABSTRACT: Ozone is a powerful antimicrobial agent that is suitable for application in food in the gaseous and aqueous states. Molecular ozone or its decomposition products (for example, hydroxyl radical) inactivate microorganisms rapidly by reacting with intracellular enzymes, nucleic material and components of their cell envelope, spore coats, or viral capsids. Combination of ozone with appropriate initiators (for example, UV or H2O2) results in advanced oxidation processes (AOPs) that are potentially effective against the most resistant microorganisms; however, applications of AOPs in food are yet to be developed. When applied to food, ozone is generated on‐site and it decomposes quickly, leaving no residues. Ozone is suitable for decontaminating produce, equipment, food‐contact surfaces, and processing environment.
Cutting Blade Sharpness Affects Appearance and Other Quality Attributes of Fresh‐cut Cantaloupe Melon
Authors: Portela S.I. , Cantwell M.I.
Published: July 2006

ABSTRACT: Cantaloupe melon pieces (1.8 cm dia × 3.5 to 4.0 cm cylinders) were prepared using stainless steel borers with sharp or blunt blades, and stored for 12 d in air at 5 °C. Pieces prepared with the sharp borer maintained marketable visual quality for at least 6 d, while those prepared with the blunt borer were unacceptable by d 6 due to surface translucency and color changes. Borer sharpness did not affect changes in decay, firmness, sugar content, or aroma, but blunt‐cut pieces had increased ethanol concentrations, off‐odor scores, and electrolyte leakage compared to sharp‐cut pieces. Respiration rates at 5 °C were similar for both cutting treatments, but ethylene production rates were sometimes higher in pieces cut with the blunt blade.
Comparative Studies on the Physicochemical Properties and Hydration Behavior of Oat Gum and Oatrim in Meat‐based Patties
Authors: Dawkins N.L. , Gager J. , Cornillon J.P. , Kim Y. , Howard H. , Phelps O.
Published: July 2006

ABSTRACT: Goat/rabbit meat patties were formulated using oatrim (0.5,1.0,2.0, %) and oat gum (0.5,1.0, and 2%). Patties were evaluated for sensory attributes, nutrient content and hydration behavior. Moisture content decreased with increased oatrim and oat gum addition. Protein content of patties containing 2% oatrim slightly increased. However, ash values were lower than control. Shear force values were higher for oatrim containing patties than for oat gum. Patties containing oatrim and oat gum received favorable responses for acceptability. NMR spin‐spin (T2) and spin‐lattice (T1) relaxation times were generally higher in oat gum patties than oatrim. Generally, T1 and T2 decreased with added oat gum or oatrim and increased with increased temperature.
Quantitative Estimation of Dark Muscle Content in the Mackerel Meat Paste and its Products Using Antisera Against Myosin Light Chains
Authors: Ochiai Y. , Ochiai L. , Hashimoto K. , Watabe S.
Published: July 2006

ABSTRACT: Based on the high level of extractability of myosin subunits (light chains), even after prolonged heat treatment of muscle, a new method to evaluate the dark muscle content in the fish meat and products of mackerel is proposed. Tissue‐specific rabbit antisera with myosin light chains (A1 from ordinary muscle and D1 from dark muscle) from mackerel Scomber japonicus were obtained. Mackerel meat paste (surimi) was dissolved in 8 M urea containing 1% SDS, and diffused on agar plates containing antiserum against A1 or D1 by single radial immunodiffusion (SRID). The results obtained showed that the area of halos formed in the plates was quite proportional to the content of dark muscle.
Texture of Vacuum Microwave Dehydrated Apple Chips as Affected by Calcium Pretreatment, Vacuum Level, and Apple Variety
Authors: Sham P.W.Y. , Scaman C.H. , Durance T.D.
Published: July 2006

ABSTRACT: The effects of calcium pretreatment, vacuum level, and apple variety on the texture of apple chips, processed using a combination of air drying and vacuum microwave dehydration (VMD), were determined. Pretreatment of apple slices by immersion in 1‐5% aqueous CaCl2 significantly increased crispness of chips as determined by instrumental and sensory analysis; however above 1%, chips were perceived as bitter. Higher vacuum applied during VMD significantly lowered density and increased crispness of chips. This effect was mediated by the vaporization of water in the interior of the chip, which caused expansion of the tissue. Chips made from Fuji apples had higher calcium contents, and were crisper than Red and Golden Delicious apple chips. Microstructure of the chips evaluated by scanning electron microscopy indicated that chips with thicker cell walls and large internal voids were crisper.
Fat Content and Fillet Shape of Atlantic Salmon: Relevance for Processing Yield and Quality of Raw and Smoked Products
Authors: Mørkøre T. , Vallet J.L. , Cardinal M. , Gomez‐Guillen M.C. , Montero P. , Torrissen O.J. , Nortvedt R. , Sigurgisladottir S. , Thomassen M.S.
Published: July 2006

ABSTRACT: Relevance of fat content and fillet shape of Atlantic salmon for quality and yield during smoking processing was investigated. Fat content significantly influenced quality of raw and smoked products, although the interactions varied according to the raw material used and smoking temperature. In raw and smoked fillets, increasing fat content coincided with increasing L* and b*‐values and decreasing fat holding capacity. In smoked salmon, fat content also correlated positively to the a*‐value, smoke‐intensity‐/wood‐fire flavor and fatty texture, and negatively to water holding capacity and shear‐force. Weight loss during salting and smoking decreased with increasing fat content, and voluminous shaped fillets gave higher yield than slim fillets. Keywords: Atlantic salmon, fat content, fillet shape, salmon quality, processing
Pathogen Reduction and Quality of Lettuce Treated with Electrolyzed Oxidizing and Acidified Chlorinated Water
Authors: Park C.‐M. , Hung Y.‐C. , Doyle M.P. , Ezeike G.O.I. , Kim C.
Published: July 2006

ABSTRACT: The efficacy of electrolyzed oxidizing (EO) and acidified chlorinated water (45 ppm residual chlorine) was evaluated in killing Escherichia coli O157:H7 and Listeria monocytogenes on lettuce. After surface inoculation, each leaf was immersed in 1.5 L of EO or acidified chlorinated water for 1 or 3 min at 22 °C. Compared to a water wash only, the EO water washes significantly decreased mean populations of E. coli O157:H7 and L. monocytogenes by 2.41 and 2.65 log10 CFU per lettuce leaf for 3 min treatments, respectively (p < 0.05). However, the difference between the bactericidal activity of EO and acidified chlorinated waters was not significant (p > 0.05). Change in the quality of lettuce subjected to the different wash treatments was not significant at the end of 2 wk of storage.
Utilization of Zein Coating and Sorbic Acid to Reduce Listeria monocytogenes Growth on Cooked Sweet Corn
Authors: Carlin F. , Gontard N. , Reich M. , Nguyen‐The C.
Published: July 2006

Several proteins, lipids and waxes were tested as edible coatings on sweet corn. Only zein, a natural constituent of corn, gave a continuous adhesive and stable coating with satisfactory sensory properties. After 8 days at 10 °C, the population of L. monocytogenes was 10‐fold lower on coated sweet corn than on non‐coated sweet corn indicating a barrier effect of zein coating. Sorbic acid was incorporated in the coating at a concentration required to inhibit L. monocytogenes growth (approximately 1 mg sorbic acid/g of sweet corn). The inhibitory concentration was the same for both coated and non‐coated sweet corn. Zein coating therefore did not improve the preservative effect of sorbic acid.
Electrical Conductivity Evaluation of Postharvest Strawberry Damage
Authors: Jiang Y. , Shiina T. , Nakamura N. , Nakahara A.
Published: July 2006

Electrical conductivity was investigated in relation to percent pared fruit or damage indexes prepared by manually paring strawberries and stimulating bruising with a 3‐dimensional vibrator. The conductivity was associated with the percent pared fruit (0 to 40%) or damage indexes (1 to 5) of strawberries, with correlation coefficients of 0.938 and 0.917 at P < 0.05, respectively. Furthermore, the bruising caused by the 3‐dimensional vibrator resulted in increases in electrical conductivity in response to vibrating time and vibrating force. The decrease in electrical conductivity of strawberries treated with the vibrator during 2 d of storage at 25 °C and 80% relative humidity may be due to wound healing of the fruit. Electrical conductivity exhibited potential for quantitatively evaluating damage of strawberries during transportation and marketing.
The Effects of Oat Fiber on the Properties of Light Bologna and Fat‐free Frankfurters
Authors: Steenblock R.L. , Sebranek J.G. , Olson D.G. , Love J.A.
Published: July 2006

Two varieties of oat fiber, each at 3 levels, were studied to determine effects of the oat fiber on quality characteristics of light bologna and fat‐free frankfurters. Seven treatments were formulated for each meat product: Control (0% oat fiber), 1% bleached oat fiber (BL), 2% BL, 3% BL, 1% high‐absorption oat fiber (HA), 2% HA, and 3% HA. Results indicated that addition of both types of oat fiber produced greater yields, and lighter, less red color. Purge was reduced with oat fiber at 3%. Product hardness increased for bologna with both fiber types. The extent of product change, however, was different for the 2 oat fiber varieties. Keywords: oat fiber, bologna, frankfurters, yield, color
Development of a Descriptive Language for Cheddar Cheese
Authors: Drake M.A. , Mcingvale S.C. , Gerard P.D. , Cadwallader K.R. , Civille G.V.
Published: July 2006

A standardized descriptive language for Cheddar cheese flavor was developed and validated. Representative Cheddar cheeses (240) were collected. Fifteen individuals from industry, academia, and government participated in a 3‐d roundtable discussion to generate descriptive flavor terms. A highly trained descriptive panel (n = 11) refined the terms and identified references. Cheddar cheeses (24) were presented to the panel for validation with the identified lexicon. The panel differentiated the 24 Cheddar cheeses as determined by univariate and multivariate analysis of variance (P < 0.05). Twenty‐seven terms were identified to describe Cheddar flavor. Seventeen descriptive terms were present in most Cheddar cheeses. A standard sensory language for Cheddar cheese will facilitate training and communication between different research groups.
Hydrolysis of N‐Acetyl‐L‐Glutamine by Acylase I
Authors: Baxter J. , Kim Y. , Snowden M.
Published: July 2006

Parenteral administration of N‐acetyl‐L‐glutamine (NAQ) produces substantial urinary losses. To evaluate enteral utility, we examined NAQ hydrolysis by acylase I, a critical first step in biological utilization. NAQ was quantitatively hydrolyzed to glutamine in vitro. Enzyme kinetic parameters were compared for NAQ (Km = 11.4 mM, Vmax = 5.54 nmole glutamine/min/μg enzyme) and an approved food additive, N‐acetyl‐L‐methionine (NAM) (Km = 1.36 mM, Vmax = 7.48 nmole methionine/min/μg enzyme). These data indicated preference for NAM in substrate recognition (Km), but similar relative catalytic ability (Vmax). While NAQ is possibly a suitable enteral glutamine source, utility will depend on intestinal acylase I levels and intestinal residence times not yet determined. Keywords: nutrition, N‐acetyl‐L‐glutamine, glutamine, acylase, bioavailability
Oxymyoglobin Oxidation and Lipid Oxidation in Bovine Muscle—Mechanistic Studies
Authors: O'Grady M.N. , Monahan F.J , Brunton N.P.
Published: July 2006

The relationship between oxymyoglobin oxidation and lipid oxidation in a bovine muscle homogenate containing FeCl3/ascorbate was examined. Increases (P ≤ 0.05) in lipid oxidation preceded increases in oxymyoglobin oxidation. Lipid oxidation products extracted from an oxidized homogenate had no significant effect on oxymyoglobin oxidation. Increasing lipid oxidation and oxymyoglobin oxidation was associated with a decrease (P ≤ 0.05) in dissolved oxygen. Inclusion of α‐tocopherol or Trolox C led to reductions (P ≤ 0.05) in lipid oxidation and oxymyoglobin oxidation, but Trolox C exhibited greater antioxidant potency than α‐tocopherol. Hydrogen peroxide had a greater prooxidant effect on oxymyoglobin than the combination of H2O2 and FeCl2. Trolox C inhibited H2O2‐induced oxidation of oxymyoglobin. Results support the contention that lipid oxidation is likely to be an important contributor to oxymyoglobin oxidation and meat discoloration.
Nitrogen‐to‐Protein Conversion Factors for Common Vegetables in Japan
Authors: Fujihara S. , Kasuga A. , Aoyagi Y.
Published: July 2006

abstract

Twenty (JAPANESE) vegetables in Japan were analyzed for total nitrogen, amino acid nitrogen, amide nitrogen, and nonprotein nitrogen and then calculated nitrogen‐to‐protein conversion factors were calculated. The average conversion factor based on quantitative amino acid composition data was 6.00. However, the use of this factor for estimating protein content led to a considerable difference from estimates based on amino acid residue concentrations, due to the presence of high levels of nonprotein nitrogen. The distribution of protein nitrogen to total nitrogen averaged 73%. Adjusted conversion factors, defined as the proportion of amino acid nitrogen to total nitrogen, averaged 4.39. Protein contents estimated with this factor agreed well with contents determined by amino acid residues.
Effect of Phosphatidic Acid and Phosphatidylserine on Lipid Oxidation in Beef Homogenate During Storage and in Emulsified Sardine Oil
Authors: Dacaranhe C.D. , Terao J.
Published: July 2006

A study on the effect of exogenously added 2 anionic phospholipids, phosphatidylserine (PS), and phosphatidic acid (PA), against lipid oxidation in food systems was carried out using cooked beef homogenate and emulsified sardine oil. Measurements of thiobarbituric reactive‐substances (TBARS) showed a pronounced inhibitory effect of egg yolk PA and dipalmitoyl PA on the oxidation of beef homogenate during storage at 4 EC for 6 d. The addition of dipalmitoyl PA to emulsions of fish oil effectively suppressed the hemoprotein‐induced lipid oxidation. Meanwhile, the addition of dipalmitoyl PA and bovine brain PS to emulsions of fish oil suppressed the nonheme iron ion‐induced lipid oxidation. Therefore, the unique protective effect of PA against the oxidation of beef homogenate could be partly explained by the suppression of the catalytic activity of nonheme iron and hemoprotein. Abbreviations Used: BBPS, bovine brain phosphatidylserine; DPPS, dipalmitoyl phosphatidylserine; DPPA, dipalmitoyl phosphatidic acid; EYPA, egg yolk phosphatidic acid; EYPC, egg yolk phosphatidylcholine; PE, phosphatidylethanolamine; TBARS, thiobarbituric acid‐reactive substances; Hepes, 2‐[4‐(2‐hydroxyethyl)‐1‐piperazinyl] ethanesulfonic acid; LPC, lysophosphatidylcholine; LPE, lysophosphatidylethanolamine; TLC, thin‐layer chromatography.
Interaction Between Potassium Sorbate and Aspartame in Aqueous Model Sugar Systems
Authors: Gliemmo M.F. , Campos C.A. , Gerschenson L.N.
Published: July 2006

ABSTRACT: The interaction between potassium sorbate and aspartame in aqueous model sugar systems of 0.97 water activity and pH 3.0 was studied. Aspartame addition showed a protective effect over sorbate destruction in an aqueous system of approximately aw 1, as well as in a system containing glucose; but, in the presence of sucrose, it enhanced degradation. In all systems studied, addition of K sorbate and depression of water activity to 0.97 increased aspartame destruction. The combined use of K sorbate and aspartame exhibited strong nonenzymatic browning potential. The study demonstrated that nonenzynmatic browning can limit shelf life; and it is not recommended to use potassium sorbate together with aspartame.
Texture Map of Cream Cheese
Authors: Breidinger S.L. , Steffe J.F.
Published: July 2006

ABSTRACT: The controlled rate vane method was used to evaluate the yield stress and apparent yield strain of ten cream cheeses at refrigeration (5 °C) and room temperature (22 °C). Plotting yield stress versus apparent yield strain produced a “texture map”, showing a trend where a decrease in yield stress corresponded to an increase in yield strain. The map can be used as a tool for evaluating product spreadability in quality control and product development applications. Yield stress values for all cream cheeses ranged from approximately 1.3 kPa to 6.6 kPa, while yield strain values from 0.2 rad to 0.6 rad were found.
Influence of Flocculation on Optical Properties of Emulsions
Authors: Chantrapornchai W. , Clydesdale F.M. , McClements D. J.
Published: July 2006

ABSTRACT: The influence of droplet flocculation on the optical properties of 1 and 10 wt% oil‐in‐water emulsions with and without dye was investigated. Flocculation was induced by addition of SDS micelles to the aqueous phase of emulsions to increase the depletion attraction between droplets. Droplet flocculation caused the spectral reflectance and L‐value (lightness) of emulsions to decrease, and the magnitude of the a‐ and b‐ values to increase, but the changes were rather small. Similar trends were observed for emulsions with and without dye. Overall, emulsion optical properties were dominated by light scattering from droplets rather than flocs.
Oscillatory High Pressure Processing Applied to Mechanically Recovered Poultry Meat for Bacterial Inactivation
Authors: Yuste J. , Pla R. , Capellas M. , Sendra E. , Beltran E. , Mor‐Mur M.
Published: July 2006

The effect of oscillatory high pressure processing on mesophile and psychrotroph populations of mechanically recovered poultry meat (MRPM) was evaluated. Vacuum‐packaged samples were subjected to cycles by alternating moderate pressure (60 MPa) and high pressure (450 MPa) at 20 °C, once or several times so that the total time under high pressure was 15 min. A continuous treatment at 450 MPa for 15 min at 20 °C was also performed. Oscillatory treatments did not generate significantly higher decreases in counts of both populations than continuous pressurization. Reductions from 3.2 to 3.8 log CFU g–1 were found for mesophiles. Psychrotrophs proved more sensitive: one of the cyclic treatments induced a lethality of 5.2 log CFU g –1. Pressurization improves the microbiological quality of MRPM.