bluuebunny/crossref_metadata_2025 huggingface dataset:
Simplified Enzymatic‐gravimetric Method for Total Dietary Fiber In Legumes Compared with a Modified AOAC Method
Authors: LI BETTY W. , CARDOZO MARIA S.
Published: August 2006

Two methods (an AOAC and a simplified enzymatic‐gravimetric method) were used to analyze seven types of canned legumes and eight cooked legumes. Total dietary fiber (TDF) of the canned products ranged between 17% and 23% (dry basis) for chick peas, Great Northern beans, kidney beans, pinto beans, pork & beans, vegetarian beans in tomato sauce, and 27–31% for wax beans. These values were comparable for both methods. However, results on cooked legumes were very different between methods. TDF values for several types of beans and peas were higher and ranged between 31% and 5.5% by the AOAC/Tris‐Mes buffer method as compared to 17% and 29% using the simplified method. Chemical analysis of dietary fiber residues showed the major difference between the methods was in the extent of starch removal as affected by starch gelatinization.
Manitoba Whitefish (Coregonus clupeaformis) Potentials for Fabrication of Texturized Seafood Analogs
Authors: ISMOND M.A.H. , TONOGAI J.R.
Published: August 2006

Strong resilient fibers were formed from a protein extract isolated from Manitoba whitefish (Coregonus clupeuformis) upon pH adjustment to 8.0. Despite pH requirements, protein denaturation was not a prerequisite for fiber formation. However, rheological measurements appeared to indicate an increased requirement for viscous components of the extracts and the possibility of protein orientation in the direction of flow. By linearly aligning protein fibers in a 1:1 ratio into a whitefish surimi base containing 3% sucrose, 1.5% NaCl, 3.5% potato starch, and 25% crab flavoring, an analog with fibrous consistency was produced.
Reversible Molecular Rearrangement of Slightly Acid‐treated Starches
Authors: TAKAHASHI KOJI , HATTORI MAKOTO , WADA KEIZO
Published: August 2006

The reersible association and dissociation of starch chain populations obtained from acid‐treated starches (ATSs) was investigated. Potato starch, both nonglutinous and glutinous rice starches and sago starch were suspended in 15% sulfuric acid until 1% hydroysis occured. These ATSs had relative molecular weight ranges of 25,00–29,000 daltons. In water, about half the molecules were reconstituted into large aggregates of a few million daltons. This change in molecular size depended on presence of potassium chloride. It was not observed in debranched samples. The aggregates showed a clear endothermic peak on a DSC curve. Thus, the reversibly rearranging starch chain populations were not linear, but were branched and had some type of ordered structure.
Bioproduction of Perillyl Alcohol and Related Monoterpenes by Isolates of Bacillus stearothermophilus
Authors: CHANG HAE C. , ORIEL PATRICK
Published: August 2006

Bacillus stearothermophilus BR388 was isolated from orange peel by an enrichment culture using (+)‐limonene. The thermophilic isolate exhibited growth between 45 and 68°C., with optimum growth near 55°C. BR388 could grow on limonene as a sole carbon source, but grew and degraded limonene more effectively when supplemented with small amounts of yeast extract. Perillyl alcohol was the major conversion product, with α‐terpineol and perillyl aldehyde as minor products. Strains of B. stearothermophilus previously isolated from aromatic enrichments also grew on limonene, but had higher sensitivity to limonene toxicity than did BR388.
Steam Surface Pasteurization of Beef Frankfurters
Authors: CYGNAROWICZ‐PROVOST M. , WHITING R. C. , CRAIG J. C.
Published: August 2006

Meat and poultry products are sources of foodborne bacterial contamination. We used flash steam heating followed by evaporative cooling to quickly reduce bacterial contamination on the surface of beef frankfurters without degrading appearance. The rate of heat transfer was studied by measuring surface temperature in a pressure chamber during steam heating. Quality changes were determined by measuring color and weight as functions of steam temperature and treatment time. Efficacy of the process was verified by microbiological experiments using L. innocua. Treatment times of 30–40 set at 115–136°C gave a 4 log reduction in bacterial counts on the surface without severely affecting color or weight. After long‐term storage at 6°C and at 19°C, levels of bacteria on inoculated frankfurters remained reduced and there was no difference between treated and untreated products in color or weight.
Butteroil Emulsification with Milk‐Derived Membrane and Protein Fractions
Authors: OEHLMANN SHELLEY M. , DUNCAN SUSAN E. , KEENAN THOMAS W.
Published: August 2006

Butteroil was emulsified by homogenization or ultrasound dispersal into aqueous phases containing milk lipid globule membrane, or combinations of membrane with lipid globule‐derived and milk serum proteins. Stable emulsions containing about 50 mg protein/g butteroil were produced with all combinations. Protein composition of emulsions closely reflected protein composition of starting materials. Emulsions of equal stability, and with churn times equivalent to that of cream, were obtained with unprocessed butteroil and with a cholesterol‐reduced butteroil produced by steam‐stripping. Electron microscopic examination of fixed material showed that emulsions produced with all formulations predominantly were of the water‐in‐oil type, and not the oil‐in‐water type typical of milk lipid globules.
Structure Studies on the Nitrosyl Derivative of Heme
Authors: JANKIEWICZ LEONARD , KWANY MIROSLAW , WASYLIK KATARNNA , GRACZYK ALFREDA
Published: August 2006

The electronic spectra were obtained on the nitrosyl derivative of heme prepared by synthesis from hemin and sodium nitrite within the UV‐vis region. They were compared with spectra of nitrosyl derivative of heme dimethyl ester within the IR region. The degree of hemin reacting with nitric oxide (NO) ligand as well as the stability constant of the heme:NO complex were calculated. Results showed that in the nitrosyl derivative of heme one NO ligand was bound with one heme iron of the pigment. Therefore, it seems that the cooked cured‐meat pigment is a mononitrosyl derivative of heme.
Non‐Thermal Inactivation Models for Listeria monocytogenes
Authors: BUCHANAN ROBERT L. , GOLDEN MARSHA H. , WHITING RICHARD C. , PHILLIPS J.G. , SMITH JAMES L.
Published: August 2006

The effects of temperature, lactic acid (or pH), sodium chloride, and sodium nitrite on the non‐thermal inactivation of a three strain mixture of Listeria monocytogenes were examined in brain heart infusion broth. A total of 249 survivor curves representing 157 combinations of the four variables were generated. The survivor curves were described mathematically by fitting data using linear and nonlinear primary models. Supplemental studies demonstrated that (1) preculturing the microorganism in an acidic environment or in media containing glucose increased acid tolerance, (2) survivor curve tailing was not due to the presence of a more resistant subpopulation, and (3) the rate of non‐thermal inactivation was independent of initial population density. Response surface models were developed for predicting the effects and interactions of the four independent variables on the inactivation of Listeria monocytogenes under adverse environmental conditions.
Gel Strength Increased in Low‐Grade Heat‐Set Surimi with Blended Phosphates
Authors: NIELSEN R.G. , PlGOTT G.M.
Published: August 2006

The gel strength of commercial surimi was increased by addition of phosphate blends. Further increases were obtained by complete replacement of sodium tripolyphosphate with blended phosphates. This increase in gel strength may allow a reduction in NaCl used to solubilize the surimi and partial replacement of sugars, used as cryoprotectants, by protein or cellulose gels. Phosphate blends also permit nonisothermal flow of surimi, allowing the application of extrusion machinery and processing techniques to produce final products at the site of surimi production.
Shelf Life of Fresh Tilapia Fillets Packaged in High Barrier Film with Modified Atmospheres
Authors: REDDY N.R. , SCHREIBER C.L. , BUZARD K.S. , SKINNER G.E. , ARMSTRONG D.J.
Published: August 2006

The effect of modified atmospheres (MAs) (75% CO2:25% N2; 50% CO2: 50% N2; and 25% CO2: 75% N2) and 100% air on shelf life of fresh tilapia fillets packaged in high barrier film bags was evaluated at refrigeration temperature (4.0°). Fillets packaged in 100% air spoiled after 9 days, as indicated by sensory characteristics, and had increased surface pH, TMA content, K‐value and high microbial counts. When levels of CO2 were increased from 25 to 75% in the package atmosphere, the shelf life of MA‐packaged tilapia fillets was extended 4–21 days more than that of fillets packaged under 100% air. Although fillets packaged under 75% CO2:25% N2 were judged by sensory characteristics to be acceptable for more than 25 days, their K‐value was high (93.1%). K‐values were independent of spoilage and correlated only with length of storage of the MA‐packaged fillets.
Sugar Composition and lnvertase Activity in Prickly Pear Fruit
Authors: KUTI J. O. , GALLOWAY C. M.
Published: August 2006

Sucrose was the predominant sugar in peel samples and present in lesser amounts in pulp and juice samples of prickly pear fruit. The relative total content of glucose and fructose differed among species and within fruit tissues. Acid invertase activity was found in all fruits examined while neutral invertase activity was found in two of the three species. Red‐skinned fruits had no neutral invertase activity and yellow‐skinned fruits had relatively high neutral invertase activity. When both invertase activities were added, a pattern of distribution of invertase activity that corresponded with sucrose levels within fruits was observed. The overall total invertase activity levels in red‐skinned fruits were about twofold that of the yellow‐skinned fruits and fourfold that of purple‐skinned fruits.
Heat‐induced Gelation of Chicken Gizzard Myosin
Authors: MORITA JUN‐ICHIRO , SUGIYAMA HIROYUKI , KONDO KEIJI
Published: August 2006

Chicken gizzard myosin solution formed a gel when heated above 40°C. The rigidity of the gel was constant above 65°C. Maximum pH for gel formation was 5.9 at 0.6M and 5.7 at 0.15M KCl. Higher rigidity of the myosin gel was observed at low ionic strength than at high ionic strength. Rigidities of myosin at 0.6M KCl increased by (mg/mL)2.5 and at 0.15M (mg/mL)1, 4 myosin concentration. The strength of gizzard myosin gels was comparable to that of myosin gels from chicken breast muscle under similar conditions.
Rheological Behavior and Potential Cross‐Linking of Pacific Whiting (Merluccius productus) Surimi Gel
Authors: PARK JAE W. , YONGSAWATDIGUL J. , LIN TEIN M.
Published: August 2006

Gelation behavior and potential cross‐linking of Pacific whiting (Merluccius productus) surimi were affected by setting temperatures and an enzyme inhibitor. Gels of Pacific whiting surimi with salt and beef plasma protein were compared with those containing guanidine hydrochloride, sodium dodecyl sulfate, and β‐mercaptoethanol. The strongest gels were formed at 25°C setting followed by 90°C heating. Hydrogen and hydrophobic bonds appeared to strongly influence gel formation, while the influence of disulfide bonds was moderate. Viscosity scanning during setting at different temperatures was also useful to estimate effects of enzymes and inhibitors.
Solids Extraction of Cod Frame and Effects on Ultrafiltration of the Aqueous Extract
Authors: RODRIGUEZ‐ESTRADA M.T. , CHUNG S. , CHINACHOTI P.
Published: August 2006

Grinding, pH adjustment, heat treatment and centrifugation were studied to recover solids from ground cod frames and to apply ultrafiltration (UF) to the resulting aqueous phase. Early heat treatment (90°C/20 min) dissolved collagen into aqueous phase resulting in a very low UF flux. A pH adjustment to 4.5 after grinding (∼0.32 cm die), with no heat resulted in efficient separation after centrifuging. UF of the aqueous phase showed an increase in initial flux (23 L/hr m2). However, when the same aqueous material was heated and then centrifuged (1–2% solids removed), UF flux was further increased to 46 L/hr m2and this process gave highest solids recovery (90%).
Blanching, Freezing and Frozen Storage Influence Texture of White Asparagus
Authors: SANCHEZ‐PINEDA‐INFANTAS M.T. , CANO‐MUÑOZ G. , HERMIDA‐BUN J.R.
Published: August 2006

We studied effects of three methods of blanching in conjunction with freezing, on texture of white asparagus as defined by three measures: maximum shear force, cutting energy, and total fiber content. We also assessed shelf life of asparagus kept in frozen storage at ‐22°C. Methods of blanching were total immersion in hot water, progressive immersion in hot water and steam. An increase in total fiber content was found throughout frozen storage. This increase correlated with lignification of vascular bundles in the basal segment of spears, even during frozen storage. This was reflected in an increase in maximum shear force and cutting energy required. The shelf life of frozen asparagus was 12 mo using total fiber content as a criterion.
Shelf Life Evaluation of Cling Peaches in Retort Pouches
Authors: KLUTER R.A. , NATTRESS D.T. , DUNNE C.P. , POPPER R.D.
Published: August 2006

Retort pouch sliced peaches in syrup were developed to replace freeze‐dried peaches in a military field ration. Two processing variables were investigated: fruit source (fresh and frozen) and syrup pH (3.85 and 3.25). Peaches were stored at 4°, 21° and 38° C and evaluated periodically by sensory panels and biochemical and instrumental analyses. pH had most effect on sensory color, texture and acceptability and instrumental color and sugar composition. High positive correlations existed between a factor (consisting of five sensory quality attributes) and sensory color and texture, Hunter L and a values and sucrose level. Frozen and fresh source peaches at pH 3.85 met shelflife requirements at 21 and 38°.
Intermittent Warming Reduces Chilling Injury and Decay of Tomato Fruit
Authors: ARTES FRANCISCO , ESCRICHE ANGEL J.
Published: August 2006

Mature‐green and early breaker tomato fruit (Lycopersicon esculentum Mill) cv‘Dario F‐150’treated with 0.5g liter‐1 iprodione were stored at 6, 9 and 12°C for 28 days. Intermittent warmings for 1 day at 20°C were applied every week on all fruits. They were subjected to post‐storage ripening for 4 days at 20°C. On tomatoes from both maturity stages, intermittent warming during four cycles of 6 days at 9°C and 1 day at 20°C prevented development of chilling injury and decay, enhanced surface color and loss of firmness (compared with continuous 9°C storage), (delayed shriveling, and resulted in the lowest total losses at the end of storage and at the end of post‐storage ripening.
Quantitation and Distribution of Simple and Acylated Anthocyanins and Other Phenolics in Blueberries
Authors: GAO L. , MAZZA G.
Published: August 2006

Simple and acylated anthocyanins and other phenolics in ten cultivars and hybrids of lowbush and one cultivar of highbush blueberries were extracted, isolated and quantified by reversed phase HPLC and capillary gas liquid chromatography. All cultivars contained nonacylated glucosides and galactosides of delphinidin, cyanidin, petunidin, peonidin, and malvidin. Each anthocyanin also occurred in the acetylated form in eight of eleven cultivars. Total anthocyanins in blueberries ranged from 110 to 260 mg/100g of fresh berries. ‘Blomidon’ berries contained the lowest and ‘Chignecto’ berries the highest level. Acetylated anthocyanins made up to 35% of the total anthocyanins in ‘Chignecto’. Chlorogenic acid was the major colorless phenolic of lowbush and highbush blueberries, at 50–100 mg/100 g fresh fruit.
Chemometric Classification of L‐Tryptophan Lots from Genetically Modified Bacillus amyloliquefaciens Strains
Authors: TOYODA M. , SAITO Y. , UCHIYAMA M. , GENDEL S. , FRY F. S. , TRUCKSESS M. W. , PAGE S. W.
Published: August 2006

Four types of L‐tryptophan lots produced by genetically modified B. myloliquefaciens strains II‐V, which consisted of case‐associated (11) with manifestations of EMS, control (16), and other lots (11), were compared by multivariate computer recognition programs (chemometrics) including HCA, PCA, KNN and SIMCA, as well as PLS. In HCA data analysis lots from strains III and V formed discrete clusters, and in PCA and SIMCA, both lots formed separated groups. Lots from strains II and IV were included in a group of lots from strain III. This indicated strains II and IV too were closely related to strain III. When strain vs case‐associated control or other lots were compared by four methods, SIMCA provided adequate strain separation and strains were well grouped in case‐associated or control lots.
In Situ Preparation of Fatty Acid Methyl Esters for Analysis of Fatty Acid Composition in Foods
Authors: PARK P.W , GOINS R.E.
Published: August 2006

Lipid extraction preceding fatty acid methyl esters (FAME) preparation for gas chromatography is time‐consuming and cumbersome. We omitted the lipid extraction and performed in situ transesterification (ISTE) by heating lipid‐containing foods at 90°for 10 min after adding 0.5N NaOH in methanol for methanolysis and continued heating another 10 min for further methylation after adding 14% BF3 in methanol. FAME prepared by ISTE showed fatty acid composition virtually identical to FAME prepared after lipid extraction from powder, liquid, phospholipid‐rich, and tissue products. Due to its simplicity, speed, and reduced organic solvent usage, ISTE should be useful to determine overall fatty acid composition of foods.
Aflatoxin M1 in Parmesan Cheese: HPLC Determination
Authors: BARBIERI G. , BERGAMINI C. , ORI E. , RESCA P.
Published: August 2006

A method was developed to determine aflatoxin M, in Parmesan cheese produced in the Modena area during 1991. The analytical method was based on extraction of aflatoxin M, from the cheese by chloroform and clean‐up by liquid‐liquid extraction. The determination was made by high‐pressure liquid chromatography. Of 200 fresh Parmesan cheese samples analyzed, 18 showed presence of aflatoxin M, in low concentrations (max. 0.190 μG/kg). Italian food law does not establish any maximum allowed level for this aflatoxin. The maximum limit proposed by the Swiss Federal Bureau of Health was 0.250 μg/kg.
Akara (Fried Cowpea Paste) Quality as Affected by Frying/Reheating Conditions
Authors: TAN P. , HUNG Y.‐C. , McWATTERS K.H.
Published: August 2006

Three factors (initial cooking time, reheating time, and reheating oil temperature) at three levels each were studied to determine effects on consumer acceptance of partially cooked, frozen, reheated akara. Based on consumer panel results, initial cooking time should be more than 50 sec to obtain acceptable akara. With 75 set initial cooking time (ICT), reheating time (RT) should be at least 50 set, while reheating oil temperature (ROT) should range from 152–180°C. RT should be more than 70 set and ROT not exceed 180°C when 100 set ICT is applied. Trained sensory panel testing and instrumentahchemical measurements verified that the quality of akara from recommended processing conditions was close to that of fresh akara.
Texture of Pecans Measured by Sensory and Instrumental Means
Authors: OCÓN A. , ANZALDÚA‐MORALES A. , QUINTERO A. , GASTÉLUM G.
Published: August 2006

The texture of pecans (Carya illinoensis) from four cuhivars (Barton, Mahan, Western and Wichita) was analyzed using sensory and instrumental methods. Sensory hardness, flexibility and crispness were rated by trained panelists. Ranking of hardness and crispness was also carried out. A Texture Analyser TAXT2 was used for 50% compression, texture profile analysis (TPA), puncture and bending. Puncture and 50% compression gave best reproducibility, least variability and agreement with sensory data. The most relevant TPA parameters were cohesiveness, elasticity and fracturabihty. Parameters from the bending test did not indicate texture of the pecans suitably.
Rheological Properties of Renneted Reconstituted Milk Gels by Piezoelectric Viscoprocess: Effects of Temperature and Calcium Phosphate
Authors: LAGOUEYTE N. , LAGAUDE A. , DE LA FUENTE B. TARODO
Published: August 2006

Scanning electron microscopy (SEM) and rheology and permeability were used to evaluate effects of clotting temperature and calcium phosphate on reneted reconstituted milk gels, especially microstructure and permeability. Dynamic measurements with a piezoelectric Viscoprocess determined rheological properties of curd after various times of renneting. An increase in clotting temperature accelerated specific rennet action and gel formation; maximum stiffness was reached faster but its value was weaker. Addition of calcium phosphate increased rate of gel formation. Maximum stiffness was reached faster but its value was not changed. Gel microstructure was not very different but its permeability coefficient decreased.
Cheddar Cheese Texture Related to Salt Release During Chewing, Measured by Conductivity—Preliminary Study
Authors: JACK FRANCES R. , PIGGOTT JOHN R. , PATERSON ALISTAIR
Published: August 2006

Salt is dispersed throughout the matrix of Cheddar cheese. We hypothesized that the manner in which salt is released into the mouth during chewing may be directly related to cheese breakdown, and hence texture. Conductivity (used as the best estimate of salt) in the mouth was continually monitored during consumption of a range of Cheddars. Characteristics of conductivity changes varied between cheeses. Relationships were observed between such changes and instrumental and sensory measures of texture. This preliminary study, based on responses of a single subject, suggests the potential of salt release data to help distinguish texture in cheese.
Fermentation of Lye‐treated Carrots by Lactobacillus plantarum
Authors: DE CASTRO A. , REJANO L. , SÁNCHEZ A.H. , MONTAÑO A.
Published: August 2006

Sodium hydroxide treatment of peeled and trimmed carrots was investigated to rid them of natural epiphytic microflora that interferes with fermentation. It also formed a buffered brine by subsequent neutralization with acetic acid. Two lye concentrations (1% and 2% NaOH) and three treatment times (1,15 and 30 min) were evaluated. Inoculation of Lactobacillus pluntarum into NaOH‐treated carrot brines resulted in a controlled fermentation yielding lactic acid almost exclusively. Percent carbon recovery varied from 83.7 to 148.3. More than 92% of available glucose and >85% fructose, but <13% sucrose, were utilised after 7 days fermentation. Texture and surface color (L*) of fermented NaOH‐treated carrots were affected (p < 0.05) by NaOH concentration and treatment time. The product flavor was not adversely affected by alkaline treatment.
Color Stability and Microbial Growth Relationships in Beef as Affected by Endogenous α‐Tocopherol
Authors: CHAN W.K.M. , HAKKARAINEN K. , FAUSTMAN C. , SCHAEFER D.M. , SCHELLER K.K. , LIU Q.
Published: August 2006

Longissimus muscle from Holstein steers supplemented with vitamin E at 500 or 2000 mg/head/day showed less surface metmyoglobin accumulation than controls during 12 days storage at 4°C. Temperature abuse at 25°C for 24 hr increased metmyoglobin formation; vitamin E supplementation diminished the adverse effect of temperature abuse. No differences (P > 0.05) in bacterial load were observed among the 3 vitamin E treatments during storage. Sensory panelists preferred vitamin E‐supplemented beef steaks in visual acceptance. Panelist assessment of discoloration correlated highly with a value and hue angle. In general, elevated α‐tocopherol concentrations in beef steaks did not affect panelist assessment of meat spoilage.
Beef Shank Fat Solubility in Supercritical Carbon Dioxide‐Propane Mixtures and in Liquid Propane
Authors: ACOSTA G.M. , SMITH R.L. , WALSH J.E. , BONI K.A.
Published: August 2006

For propane, conditions were 298K and 308K at the liquid vapor pressure. For supercritical mixtures, conditions were 308K at pressures from 8.9 to 15.7 MPa. The solubility of fat in CO2‐propane increased with increasing pressure, up to 0.66wt% at 15.7 MPa. The average solubility of the fat in propane at 298K was 16.7wt% and at 308K it was 21.4wt%. The extracted fat was solid with a melting range of 295–314K. There was no apparent degradation of collagen during extractions. Beef shank fat extraction with propane is feasible and advantageous over use of supercritical CO2‐propane.
Reversible pH Effect on Pork Paleness in a Model System
Authors: SWATLAND H. J.
Published: August 2006

Pork was cut into small disks, perfused with phosphate buffer, and fiberoptic reflectance was measured as pH was changed under computer control. After myoglobin removal, the effect of pH on paleness was reversible. From pH 7 to pH 5, reflectance increased as pH decreased, and decreased as pH increased (P < 0.005). A notable degree (∼40% total reflectance) of light scattering from normal pork may originate from a reversible effect of pH on myofibrils. However, this makes only a minor contribution (∼5% total reflectance) to the very high reflectance of severely pale, soft, exudative pork.
Protein Isolation from Tomato Seed Meal, Extraction Optimization
Authors: LIADAKIS GEORGE N. , TZIA CONSTANTINA , OREOPOULOU VASSILIKI , THOMOPOULOS CHRISTOS D.
Published: August 2006

Water extraction of tomato seed meal proteins was studied to find optimal conditions for protein extraction and isolation. A central composite design including temperature, pH, time and water/solids was used and second order models were employed. Optimum conditions were: 50°C, pH 11.5, 20 min and water/solids = 30/1 (v/w). Experimental values were: extraction yield (extracted protein to that in raw material) 66.1%, protein content of product 72.0%, and total protein yield (protein in isolated product to that in raw material) 43.6%. Estimated values were in good agreement with experimental values. Optimum conditions were confirmed by a larger scale experiment.
Sardine Surimi Gels as Affected by Salt Concentration, Blending, Heat Treatment and Moisture
Authors: ALVAREZ C. , COUSO I. , TEJADA M.
Published: August 2006

The effects of simultaneous modification of salt concentration, blending time, moisture content and heat treatment at different setting and cooking temperatures and time on characteristics of sardine (Surdina pilchardus) surimi gels was examined using a randomized incomplete block design. Maximum gel strength (GS) was obtained at highest salt concentrations and 78% moisture. Pre‐setting was required to achieve acceptable gel quality. Highest GS values were found in gels set for 30–60 min at 35°C prior to heating at 90°C for 40 min. However, GS decreased after prolonged heating at 90°C. Gels set at 25, 35 and 40°C for 90 min had lower GS values when heated at 90°C for 40 min but were stable during further heating.
Reduction of Aflatoxin M1 from Artificially Contaminated Milk Using Ultrafiltration and Diafiltration
Authors: HIGUERA‐CIAPARA I. , ESQUEDA‐VALLE M. , NIEBLAS J.
Published: August 2006

The effect of ultrafiltration‐diafiltration (UF‐DF) on removal of aflatoxin M1 (AFM1) from raw whole, homogenized and acidified milk was studied. Milk was artificially augmented with concentrations of AFM1 varying from 0.5 to 3.5 μg/L. The removal of AFM1 was influenced (p<0.05) by the initial concentration and the homogenization process. Homogenization and acidification decreased the removal of AFM, from milk. The UF‐DF process did not result in concentrates within permissible residual levels at any concentration studied. However, reconstituted retentates had residual levels of AFM1 < 0.5 μg/L resulting from milk originally containing up to 2 μg/L.
Detection of Parasites in Fish by Superconducting Quantum Interference Device Magnetometry
Authors: JENKS W.G. , BUBLITZ C.G. , CHOUDHURY G.S. , MA Y.P. , WIKSWO J.P.
Published: August 2006

Candling, the traditional means of detecting parasites during fish fillet processing, is time consuming and labor intensive. This method is a major factor in reducing the quality and increasing the cost of fish brought to market. The difference in electrical conductivity between fish and an embedded parasite was hypothesized to be a practical basis for an instrument which would have potential for automated parasite detection. A small electrical current was passed through a parasite‐containing fillet and the magnetic field above the fillet was recorded by a Superconducting Quantum Interference Device magnetometer. Results indicate potentially successful detection of parasites by the device.
Kinetics of Pigment Oxidation in Beef from Steers Supplemented with Vitamin E
Authors: LANARI M.C. , SCHAEFER D.M. , LIU Q. , CASSENS R.G.
Published: August 2006

A model was developed for the mechanistic analysis of pigment oxidation in longissimus lumborum (LL) or gluteus medius (GM) from control and vitamin E supplemented cattle. Metmyoglobin (MetMb) formation presented an induction period which generally increased with supplementation dose and duration, followed by a phase where MetMb accumulated faster than during the induction period. α‐tocopherol concentration only affected length of the induction period. Color stable LL had a longer induction period than color labile GM. The model included oxymyoglobin autoxi‐dation to MetMb and superoxide anion, and oxidation of oxymyoglobin to MetMb by prooxidants arising from the superoxide anion. α‐tocopherol inhibition was interpreted as a competitive reaction between the antioxidant and oxymyoglobin for lipid peroxy radicals.
Chicken Skin Composition As Affected By Aqueous Washing
Authors: BONIFER L.B. , FRONING G.W.
Published: August 2006

Broiler skin was washed in either 0.1M sodium chloride (pH 7.0) or 0.5% sodium bicarbonate buffer (pH 8.4) to reduce water‐soluble proteins and fat. Washing increased moisture and total protein content (P<0.05) of skin. Ash content was lower (P<0.05) in skin washed in 0.5% sodium bicarbonate buffer compared to unwashed and 0.1M sodium chloride washed skin. Fat content decreased (P<0.05) following washing. Salt extractable proteins and collagen content remaining in skin increased following washing (P<0.05). Water‐soluble proteins remaining in washed skin were lower (P<0.05). SDS‐PAGE gel patterns for salt extractable proteins remaining in skin after washing revealed more intense bands in regions of myosin (200K daltons), M‐proteins (165K daltons) and C‐protein (135–140K daltons) and 31‐45K daltons.
Inhibition of Lipid Oxidation in Meats by Inorganic Phosphate and Ascorbate Salts
Authors: CRAIG JEAN A. , BOWERS JANE A. , WANG XIAO‐YING , SEIB PAUL A.
Published: August 2006

The sodium salts of tripolyphosphate, tetrapyrophosphate, L‐ascorbate monophosphate, and L‐ascorbate polyphosphate at 0.3% and L‐ascorbic acid and sodium L‐ascorbate at 0.1% were added to ground turkey and ground beef. Sensory attributes and hexanal content were evaluated immediately after cooking and after 1 and 3 days storage (4°C). Percentages of moisture and fat and nonheme iron were determined. All samples containing a phosphate salt had more meaty flavor and less stale and rancid flavor and aroma and contained less hexanal after 3 days storage than samples with no additive. The addition of phosphate salts decreased cooking losses but did not affect fat content. Phosphate salts decreased nonheme iron in cooked turkey patties but not in beef patties. The taste panel detected a very slight soapy flavor in patties with the addition of any phosphate salt at 0.3%.
Proteinase in Pacific Whiting Surimi Wash Water: Identification and Characterization
Authors: BENJAKUL SOOTTAWAT , SEYMOUR THOMAS A. , MORRISSEY MICHAEL T. , AN HAEJUNG
Published: August 2006

A proteinase in Pacific whiting surimi wash water (SWW) was characterized to be cathepsin L based on molecular mass (Mr), substrate specificity, and SDS‐substrate gel electrophoresis. The proteinase was highly active on Z‐Phe‐Arg‐NMec, and the native Mr was 27,400 based on size exclusion (SEC)‐HPLC. Acidification of the SEC‐HPLC fractions showed a two‐fold increase in activity on Z‐Phe‐Arg‐NMec. SWW proteolytic activity was found at Mr 54,200 on SDS‐substrate gel. However, acidification shifted the activity zone to Mr 39,500 corresponding to cathepsin L. No evidence of activity by calpain or cathepsin B or H was found in Pacific whiting SWW.
Protease Inactivation in Fish Muscle by High Moisture Twin‐Screw Extrusion
Authors: CHOUDHURY GOUR S. , GOGOI BINOY K.
Published: August 2006

The effects of material temperatures at the die, screw speed, and screw configurations on inactivation of protease in Arrowtooth flounder (Atheresthes stomias)muscle were studied. No inactivation occurred below a material temperature of 40°C in the extruder die. Rapid destruction of protease in Arrowtooth flounder muscle occurred in the range 50–80°C. Complete inactivation of protease occurred at 100°C irrespective of screw speed and configuration. Protease inactivation was higher at low screw speed.
Riboflavin Affects Anthocyanin Synthesis in Nitrogen Culture using Strawberry Suspended Cells
Authors: MORI TSUKASA , SAKURAI MIEI
Published: August 2006

Anthocyanins were produced under 88.8 μmol m_2s_1 for 2 wk using cells derived from suspended cultures of strawberry leaf tissues. Although riboflavin stagnated cell growth, anthocyanin synthesis was strongly enhanced. The highest anthocyanin contents (about 1000 μg/g cell) were obtained at 1 wk in optimum medium using 8 and 10 mg/L concentrations of riboflavin, attaining amounts 2.7 times more than the control. Total anthocyanin production was highest in the 4 mg/L riboflavin concentration after 2 wk. Moreover, this enhancement of anthocyanin synthesis by riboflavin supplements was observed in culture conditions in which cells generally lost the faculty of producing anthocyanin, such as a ratio of NHJ NO3/0:60, 60:0, 0:30, and 30:0 after 1 wk. The highest anthocyanin content was obtained in a ratio of NHJ(30 mM):NO3 (0 mM), which reached 1474 μg/g cell and was 7.1 times greater than that obtained at 2 wks and that produced by the control after 1 wk. Riboflavin also influenced major anthocyanins composition.
Production of Microporous Sugars for Adsorption of Volatile Flavors
Authors: ZELLER B.L. , SALEEB F.Z.
Published: August 2006

Highly microporous amorphous sugars and saccharide‐salts with surface areas up to 274 m2/g were created by spray atomizing aqueous solutions into cryogenic liquids and drying. These molecular sieves were edible, water soluble, and had high volatile adsorption capacity, making them particularly suitable as flavor carriers for dry packaged foods. Surface area was dependent on sugar solution concentration, type and extent of salt formation, and drying conditions. High surface area was attained only when drying was conducted below the solution collapse temperature. Some saccharide‐salts had considerably higher collapse temperatures than pure sugars, could be dried under less rigorous conditions, were more resistant to moisture damage, and exhibited short‐chain polymerization.
Salt, Cryoprotectants and Preheating Temperature Effects on Surimi‐like Material from Beef or Pork
Authors: PARK S. , BREWER M.S. , McKEITH F.K. , BECHTEL P.J. , NOVAKOFSKI J.
Published: August 2006

Gel forming ability, measured by cooked gel hardness, and water‐holding capacity of surimi‐like pork were enhanced by addition of NaCl at 1.5 or 3% although 4.5% or 6% NaCl did not further increase hardness. Cooked gel strength was unaffected by freezing of beef or pork surimi‐like materials for 48 hr. Addition of cryoprotectants (3% or 6% sorbitol, 3% glycerol, or 3% sucrose) before freezing had no effect on gel forming ability. Gel hardness was not increased by preheating prior to cooking. Preheating surimi‐like pork at 50°C resulted in formation of weaker gels which corresponded to myosin proteolysis. Myosin heavy chain (mw 200 kD) decreased, and new peptide fragments of mw about 138 kD, 128 kD, 120 kD, 86 kD, 77 kD, and 64 kD appeared. Proteolysis was salt‐dependent and occurred at pH 6.8–7.5.
Flow Properties, Firmness and Stability of Double Cream Cheese Containing Whey Protein Concentrate
Authors: SANCHEZ C. , BEAUREGARD J.‐L. , BIMBENET J.‐J. , HARDY J.
Published: August 2006

As estimated on‐line, the viscosity after cooling of double cream cheese curd containing heat‐denatured WPC (DCC +) increased from 1.4 Pa.s to 1.7 Pa.s when cooled to the range of 45°C to 24°C, and then decreased from 1.7 Pa.s to 1.0 Pa.s when cooled from 24°C to 15°C. The viscosity of DCC‐ (without heat‐denatured WPC) increased from 1.5 Pa.s to 2.2 Pa.s at temperature shift from 40°C to 15.5°C. The firmness of stored DCC + and DCC‐, respectively, decreased from 15.1N to 6.5N when cooled to temperatures from 45°C to 15°C, and from 17.9N to 9.9N when cooled from 40°C to 15.5°C, as recorded by cone penetrometry. The structure of DCC+ cooled to 15°C collapsed after penetrometry, and DCC+ cooled to 20°C destabilized during shearing in coaxial cylinder rheometer. A new phase in DCC+ based on milk fat globules liberated by cluster disruption may be the cause of the structural and textural instability.
Optimizing Acceptability of a High Fruit‐Low Sugar Peach Nectar using Aspartame and Guar Gum
Authors: PASTOR M.V. , COSTELL E. , IZQUIERDO L. , N L. DURÁ
Published: August 2006

Sixteen low‐sugar peach nectar samples were prepared with 60% fruit, 0.082 to 0.922 g/L aspartame and 0 to 4.0 g/L guar gum, following a two‐factor central composite rotatable design. The formulation containing 0.6 g/L aspartame and 0.6 g/L guar gum was selected by Response Surface Methodology. Chemical composition, calorie content, rheological behavior and acceptability of the selected sample, the control sample with added sucrose and of both low‐calorie and regular commercial nectars were compared. Acceptability data were analyzed by ANOVA, signal to noise ratio and Internal Preference Mapping. Acceptability of the selected sample did not differ from that of the control sample nor from some commercial nectars.
Immunoglobulin Separation from Egg Yolk: A Serial Filtration System
Authors: KIM H. , NAKAI S.
Published: August 2006

A serial filtration system was developed for separating immunoglobulin from egg yolk (IgY). Egg yolk was diluted 10 times with water, adjusted to pH 5.0, frozen, then thawed. The diluted yolk was diafiltered through a hard filter paper at 4‐6°C to produce a clear water‐soluble fraction (WSF). The WSF was then delipidated by filtering through a hydrophobic membrane filter. Ultrafiltration of delipidated WSF at pH 9.0, at 4‐6°C, in the presence of 1.5M NaCl resulted in electrophoretically pure (>90%) IgY with a recovery of about 92%. Advantages of this method are the use of only a few mild chemicals and the potential of developing a continuous process.
Mechanically Recovered Neck Bone Lean and Ascorbic Acid Improve Color Stability of Ground Beef Patties
Authors: DEMOS B.P. , GERRARD D.E. , MANDIGO R.W. , GAO X. , TAN J.
Published: August 2006

Ground beef patties at two ascorbic acid (Asc) levels (0 and 1,000 ppm) and three mechanically recovered neck bone lean (MRNL) levels (0, 15 and 30%) were analyzed for percentage surface metmyoglobin (metMb) and HunterLab L* and a* values over 6 days of retail display. Data were collected for two replications. Patties made with Asc had less (P < 0.01) surface metMb than patties made without Asc on days 1‐4 of retail display. Ascorbic acid and MRNL acted synergistically to improve surface color. Patties made with Asc showed a linear decrease (P < 0.05) in surface metMb as MRNL level increased from 0 to 30%. Patties made without Asc showed no change in surface metMb as MRNL level increased.
Specific Disulfide Bond in α‐Lactalbumin Infiuences Heat‐ Induced Gelation of α‐Lactalbumin‐Ovalbumin‐Mixed Gels
Authors: LEGOWO ANANG MOHAMAD , IMADE TAMOTSU , YASUDA YUKINORI , OKAZAKI KATSUICHIRO , HAYAKAWA SHIGERU
Published: August 2006

The gel strength of ovalbumin mixed with α‐lactalbumin (α‐La) was determined after heating at 80°C for 15 min at pH 7.0 Gel strength of the mixture of 4%α‐La and 4% ovalbumin was two times that of 8% ovalbumin. Modified α‐La at Cys6‐Cys120 (3 SSα‐La) had low enhancement effects on ovalbumin gelation. Competitive ELISA using monoclonal antibody to α‐La showed decreased binding reactivities after heating α‐La with ovalbumin at specific concentrations. The decrease of total SH groups in the gel mixed with 3SS α‐La was much less than when mixed with α‐La. A disulfide bond of Cys6‐Cys120 in α‐La contributed to interactions between ovalbumin and α‐La in heat‐induced gels.
Characterization and Food Application of an Amperometric Needle‐Type L‐Lactate Sensor
Authors: KIM NAMSOO , HAGINOYA RYUICHI , KARUBE ISAO
Published: August 2006

There have been increasing needs for biosensing in the food industry because it is accurate, rapid and efficient. A needle‐type L‐lactate sensor with a three‐layer membrane system which uses lactate oxidase as the biological component was prepared. The sensor had an optimum pH around 9–10 and an optimum temperature at 45 C. The current response was stable over 40 days and specifically responded to L‐lactic acid. The sensor gave accurate L‐lactate measurements in kimchi and yogurt of 187.4 ± 4.1 and 734.1 ± 34.5 mg/dL, similar to those of a spectrophotometric L‐lactate kit.
Acid Urease: Reduction of Ethyl Carbamate Formation in Sherry under Simulated Baking Conditions
Authors: KODAMA SEIICHI , YOTSUZUKA FUMIO
Published: August 2006

Acid urease derived from Lactobacillus fermentum was applied to reduce ethyl cthe target level (90 μg/L). However, complete prearbamate (EC) formation in California sherry production. Commercial sherry and sherry base were treated with urease under different conditions. Amounts of urea were determined and EC amounts were monitored by gas chromatography. Urea removal by acid urease reduced EC formation during the baking process and effectively maintained EC concentrations below vention of EC was not achieved because of precursors other than urea.
Inhibition of Browning of Harvested Head Lettuce
Authors: CASTAÑER M. , GIL M.I. , ARTES F. , TOMAS‐BARBERAN F.A.
Published: August 2006

Treatments to control browning of lettuce stem discs (cv Iceberg) were evaluated by measuring changes in the L*, a* and b* parameters as well as Hue angle values. Cysteine, resorcinol, EDTA and citric acid prevented discoloration. Different concentrations of organic acids (citric, acetic and gluconic), vinegar and lemon juice were also tested. The best results were obtained when the discs were treated with 10 mL/L and 50 mL/L acetic acid solutions and vinegar. These treatments were then applied to head lettuces and browning was measured during 7 days storage at 2°C plus an additional commercialization of 3 days at 13°C. Vinegar and 50 mL/L acetic acid solution inhibited browning on lettuce stem cuttings and could be used to prevent lettuce butt discoloration during cold storage and commercial handling.
Control of Endogenous Enzyme Activity in Fish Muscle by Inhibitors and Hydrostatic Pressure using RSM
Authors: ASHIE I.N.A. , SIMPSON B.K. , RAMASWAMY H.S.
Published: August 2006

Effects of combination treatments involving hydrostatic pressure, pH, and crude α;2‐macroglobulin on muscle protease activity and viscosity were investigated using response surface methodology. Statistical analysis showed the model was very significant, predicting responses with high accuracy. Proteolytic activities were reduced with increasing pressure and inhibitor concentrations while pH elicited a quadratic response. Reducing pH and increasing pressure also reduced viscosity of tissue homogenate, but inhibitor concentration did not affect (p > 0.05) this response. The proteases did not show any tendency to regain activity during 3 weeks storage possibly due to a crude inhibitor in the homogenate and did not seem to have any direct influence on viscosity as shown by a low correlation (r =–0.30). Viscosity progressively increased during this period.
Connective Tissue/Acidic Phosphate Preblend Effects on Reduced Fat Frankfurters
Authors: CALHOUN C.M. , EILERT S.J. , MANDIGO R.W.
Published: August 2006

To determine the effect of preblending concentrated sodium acid pyrophosphate (SAPP) with modified beef connective tissue (MCT) on reduced fat frankfurters, samples were target formulated at two fat/added water levels (30/10 and 10/25) and manufactured according to 4 treatments: (1) Control = no phosphate, no MCT; (2) Connective tissue = MCT added alone; (3) Preblend = SAPP, MCT, preblended; (4) Preblend SAPP/MCT + alkaline phosphate. The preblend treatments had the lowest emulsion stability and yields (P < 0.01) which were both improved for treatment 4. Collagen solubility did not increase after preblending. Redness and cured color were lowest for treatment 4 but improved during storage. Preblending, with subsequent addition of alkaline phosphate, created a MCT product similar to the control.
Micellar Transition State in Casein Between pH 5.5 and 5.0
Authors: GASTALDI E. , LAGAUDE A. , DE LA FUENTE B. TARODO
Published: August 2006

pH‐induced changes in casein micelles during direct acidification and bacterial fermentation of reconstituted skim milk at 20°C were monitored by scanning electron microscopy (SEM) in combination with biochemical and rheological methods. For SEM casein micelle observations, an original method of milk sample preparation with porous inorganic membranes was developed. Micrographs suggested that different stages of micellar association were related to pH and that between pH 5.5 and 5.0 casein micelles coalesced. Correlations between microstructural and biochemical changes in casein micelles, and rheological behavior of milk or gel, help to explain the different steps leading to the final protein network of the acid milk gel.
Relation of β‐Lactoglobulin – Sodium Polypectate Aggregation to Bulk Macromolecular Concentration
Authors: NDI EMBOLA E. , SWANSON B.G. , DUNKER A.K. , LUEDECKE L.O.
Published: August 2006

Aggregation of β‐Lactoglobulin β‐Lg) solutions, with and without sodium polypectate (SPP), was investigated at pH 6.5 and 3.5 by turbidity measurements and gel permeation chromatography during heating at 1°C/min. The ratio of β‐Lg:SPP was maintained at 10:1. At pH 6.5, the transition temperature of β‐Lg aggregation decreased linearly with the logarithm of β‐Lg concentration. Irrespective of β‐Lg concentration, SPP did not affect the rate of β‐Lg aggregation during heating at pH 6.5. However, SPP influenced the formation of high‐molecular‐weight (HMW) β‐Lg aggregates during heating at pH 6.5 was related to bulk macromolecular concentration. No thermal aggregation transitions were detected for β‐Lg solutions at pH 3.5. SPP interacted with β‐Lg at pH 3.5 to form a complex that precipitated on heating.
Model System for Aseptic Processing of Paniculate Foods using Peroxidase
Authors: BHAMIDIPATI S. , SINGH R.K.
Published: August 2006

Process evaluation for aseptic processing of participate foods was carried out using a model food system with a bioindicator. The model food was alginate spheres in Carboxy‐methyl cellulose and the bioindicator was Horseradish peroxidase. Inactivation in the system was studied to determine thermal characteristics in the range 100–130°C using TDT cans. The D‐value was 4.1, 2.6, 1.4 and 1.0 min at 100, 110, 120, and 130°C, respectively and the z‐value was 48.4°C. Spherical particles containing immobilized peroxidase were made with alginate and dehydrated potato. These were processed in a continuous flow system at 110, 120, or 130°C. Destruction of peroxidase was related to thermal treatment received and was used to verify numerical simulation. Results were compared with those of a simulation for particle heating. Data showed good agreement between experimental and simulated results.