bluuebunny/crossref_metadata_2025 huggingface dataset:
Characterization and Functional Properties of Rice Bran Proteins Modified by Commercial Exoproteases and Endoproteases
Authors: Hamada J.S.
Published: July 2006

Large portions of rice bran protein cannot be solubilized by mild solvents, but endoprotease use increases protein recovery. Bran was treated with 2 commercial proteases to achieve 8% to 9% peptide bond hydrolysis. The exo‐ plus endprotease was preferred to just using endopeptidases as it allowed the production of protein hydrolysates with enhanced functional properties. Solubility and emulsification activity and stability of hydrolysates produced with the protease blends were greater than that produced with endoprotease alone. These high value hydrolysates, produced from rice bran, an underutilized rice milling coproduct, are suitable for many processed foods, particularly those requiring potent solubility and emulsification at mildly acidic conditions.
Pastry Lift and Croissant Volume as Affected by Microbial Transglutaminase
Authors: Gerrard J.A. , Newberry M.P. , Ross M. , Wilson A.J. , Fayle S.E. , Kavale S.
Published: July 2006

Microbial transglutaminase forms nondisulfide covalent crosslinks in proteins and is increasingly being used in foods. We have previously demonstrated beneficial effects of microbial transglutaminase during breadmaking, which are comparable to traditional oxidizing improvers, hypothesized to act via formation of disulfide crosslinks. Transglutaminase substantially improved the lift of puff pastry. It also had a dramatic effect on the volume of yeasted croissants made with both white flour and a blend of wholemeal and white flour. Furthermore, these effects were preserved after the pastry and croissant doughs had undergone frozen storage for periods of up to 90 d. Transglutaminase, therefore, offers a potential solution to the problem of pastry and croissant dough deterioration on frozen storage.
Flow Characterization of Peach Products During Extrusion
Authors: Akdogan H. , McHugh T.H.
Published: July 2006

Suitability of Bingham, Herschel‐Bulkley, Casson, and Mizrahi‐Berk models, to characterize the flow behavior of peach products during extrusion was investigated. The Casson equation sufficiently described the flow of peach extrudates within the 49 to 125 s‐1 shear rate range. As concentration increased, yield stress and consistency coefficients increased. A rheological model was proposed to describe the viscosity of peach extrudates. The model incorporates the effect of shear rate by the Casson equation and the effect of concentration by a linear expression. The model provided good fit to the experimental data for peach extrudates reconstituted from drum‐dried peach purees.
Incorporation of Histidine and β‐Alanine into the Macromolecular Fraction of Beef Soup Stock During Heating
Authors: Kuroda Motonaka , Harada Tsutomu
Published: July 2006

Beef soup stock solution was heated at 95 °C, and the macromolecular fractions were obtained by dialysis. Amino‐acid analysis indicated that histidine and β‐alanine increased. The existence of β‐alanine suggests incorporation of carnosine into the macromolecular fraction during beef extract production. To confirm the incorporation of carnosine, the macromolecular fraction was digested and the β‐alanine‐containing fraction was purified. This resulted in a tripeptide that consisted of glutamic acid, histidine, and β‐alanine which was isolated. It was resistant to an aminopeptidase and a carboxypeptidase and released glutamic acid and carnosine when treated with γ‐glutamyltranspeptidase. These results suggest that a portion of carnisone was incorporated into the macromolecular fraction and formed γ‐glutamyl‐β‐alanyl‐histidine.
Effects of Processing Conditions on Qualities of Rice Fries
Authors: Kadan R.S. , Bryant R.J. , Boykin D.L.
Published: July 2006

ABSTRACT Two rice flour mixtures, 2 extruding temperatures, and 2 insert sizes were used to develop rice fries. The extruded material was cut into pieces 7 to 8‐cm long, prefried in rice oil at 180°C for 20 s, and kept frozen until final frying for another 70 s. The rice fries were evaluated 5 min and 10 min after final frying for their lipid, moisture, and instrumental texture characteristics. Extruding temperature, rice cultivar, and insert size were significantly related to fat content, moisture, hardness, and fracturability values. A mixture consisting of 80:20 (waxy:long‐grain), and extruded at 70 °C using a 6 mm insert, 5 min after frying, gave a texture profile analysis value for hardness, cohesive‐ness, and gumminess values comparable to commercial potato French fries. The rice fries made by the process also had less than 50% fat than potato fries.
Detection of Genetically Modified Food Products in a Commercial Laboratory
Authors: Spiegelhalter F. , Lauter F‐R. , Russell J.M.
Published: July 2006

ABSTRACT Since genetically engineered agricultural plants entered the market, new challenges have been imposed on grain producers, food processors, and food testing laboratories. Service laboratories, especially in the United States, face a lack of standardization of testing methods for bioengineered crops. Food companies need a basis on which to choose a laboratory that can meet their specific analytical needs with regard to applicable regulations or commercial contracts by providing scientifically valid and reproducible results. This article outlines the prime technical aspects for laboratories providing analysis of food and agricultural products by PCR and ELISA.
Mathematical Modeling of Microbial Growth in Packaged Refrigerated Orange Juice Treated with Chemical Preservatives
Authors: Andrés S.C. , Giannuzzi L. , Zaritzky N.E.
Published: July 2006

ABSTRACT Microbial flora of refrigerated orange juice was analyzed during storage at 10 °C and the effects of the following factors were discussed: 1) the previous washing process of the orange peel, 2) the different levels of the added preservatives (citric acid, ascorbic acid, potassium sorbate, sodium benzoate), 3) the gaseous permeabilities of the packaging film. Gompertz equation was applied to model molds and yeasts growth for the different treatments and packaging conditions. The washing procedure with sodium hypochlorite extend 2–3 d the storage life of the juice (time to reach microbial counts of 106 CFU/ml) in both packaging films. The use of organic acids and potassium sorbate or sodium benzoate (1.66–6.94 mM) led to storage life values > 11 d in polyethylene and > 20 d in the low gaseous permeability film, maintaining good sanitary conditions.
Protein and Lipid Oxidative Stresses During Cheese Manufacture
Authors: Fedele E. , Bergamo P.
Published: July 2006

ABSTRACT: The amounts of protein‐bound carbonyls (PC), malondialdehyde, (MDA) and the tocopherolquinone/ tocopherol ratio (TQ) were used as markers to evaluate the oxidative damage during manufacture. Their concentrations were determined in 11 Italian cheese varieties produced with different curd heat treatments. A positive correlation between heat intensity and oxidative damage was found (p < 0.05). No correlation was seen between ripening time and oxidation extent in differently ripened Grana Padano cheese. Positive correlation between heating and TQ and PC levels was found (p < 0.001 and 0.05, respectively) in Grana Padano cheese produced with milk pasteurized at 58, 68, or 72 °C. Pasteurization ad curdling steps, during mozzarella cheesemaking, highly contributed to TQ yield.
A Rapid Surface Intervention Process to Kill Listeria innocua on Catfish Using Cycles of Vacuum and Steam
Authors: Kozempel M.F. , Marshall D.L. , Radewonuk E.R. , Scullen O.J. , Goldberg N. , Bal'a M.F.A.
Published: July 2006

ABSTRACT: The vacuum/steam/vacuum surface intervention process was applied to catfish surface inoculated with Listeria innocua. Studies were performed to determine the optimum process conditions of steam temperature, steam time, and number of cycles. Cycling the treatment significantly improved the microbiological kill. At the optimum conditions of steam time of 0.05 to 0.10 s at 143 °C and with 4 cycles, bacterial kill in excess of 2‐log cfu/ml (colony forming units/ml) was attained. The surface intervention process should ensure that catfish reaching the consumer have greatly reduced levels or are free of Listeria contamination.
Metal Residues in Farm‐Raised Channel Catfish, Rainbow Trout, and Red Swamp Crayfish from the Southern U.S.
Authors: Santerre C.R. , Bush P.B. , Xu D.H. , Lewis G.W. , Davis J.T. , Grodner R.M. , Ingram R. , Wei C.I. , Hinshaw J.M.
Published: July 2006

ABSTRACT: Farm‐raised channel catfish (Ictalurus punctatus), rainbow trout (Oncorhynchus mykiss), and red swamp crayfish (Procambarus clarkii) were collected from production and processing sites across the southern U.S. and analyzed for barium, cadmium, copper, chromium, silver, lead, arsenic, selenium, and mercury. Average metal residues were much lower than recommended safety limits. Residues of barium, copper, and mercury were slightly higher in crayfish than catfish or trout. Selenium was higher in crayfish and trout than catfish, and lead was higher in catfish and trout than crayfish. Residues of mercury in all samples were much lower than the FDA's Action Limit (1 ppm) for mercury in the edible tissue of fish.
High‐Pressure Processing of Orange Juice: Kinetics of Pectinmethylesterase Inactivation
Authors: Nienaber U. , Shellhammer T.H.
Published: July 2006

ABSTRACT: A kinetic study of pectinmethylesterase (PME) inactivation in orange juice was conducted. Juice samples were subjected to combinations of high pressure (400, 500, 600 MPa) and thermal (25, 37.5, 50 °C) treatments for various time periods. PME inactivation followed a first‐order kinetic model with a residual activity of pressure‐resistant enzyme remaining. Calculated D‐values ranged from 4.6 min to 117.5 min at 600 MPa/50 °C and 400 MPa/25 °C, respectively. Pressures in excess of 500 MPa resulted in sufficiently fast inactivation rates for economic viability of the process.
In vitro Extractability of Calcium, Iron, and Zinc in Finger Millet and Kidney Beans During Processing
Authors: Mamiro P.R.S. , Van J. , Mwikya S.M. , Huyghebaert A.
Published: July 2006

ABSTRACT: Finger millet (Eleusine coracana) and kidney beans (Phaseolus vulgaris) were processed by soaking, germination, autoclaving, and fermentation for incorporation into a complementary food for children. Extract‐ability of calcium, iron, and zinc were determined by in vitro HCl‐Pepsin and Pepsin‐Pancreatin methods after each processing step. Germination significantly increased the in vitro extractability of these minerals, while soaking, autoclaving and fermentation showed a smaller or insignificant effect. Iron extractability was low in germinated, autoclaved and fermented millet, as determined by the pepsin‐pancreatin method, but increased 6.8 times with addition of vitamin C. Phytic acid was reduced by 85 and 66% in finger millet and kidney beans, respectively, during the overall processing. These results show that various processing methods, especially germination, increase mineral extractability. Addition of vitamin C and mango could be used to enhance mineral extractabilities, thereby helping to alleviate micronutrient deficiencies in populations subsisting on these foods.
Snail Species Identification by RFLP‐PCR and Designing of Species‐Specific Oligonucleotide Primers
Authors: Abdulmawjood A. , Bülte M.
Published: July 2006

ABSTRACT: To enforce labeling regulations in the authentication of snail species it might be of importance to use nonmorphological methods. Snail meat of 2 species was analyzed by restriction fragment length polymorphism (RFLP) of the genes encoding mitochondrial 12S rRNA and 16S rRNA. Digestion of the polymerase chain reaction (PCR) products of 12S rRNA with the endonucleases Afi III, Dra I and Sty I, and the 16S rRNA PCR product with the endonucleases Nsp I, Sfu I and Taq I, yielded specific banding patterns characteristic for Helix pomatia and Helix lucorum. The meat of both species could additionally be differentiated with species‐specific oligonucleotide primers based on 16S rRNA gene sequences characteristic for both species.
Simultaneous Quantification of Primary, Secondary Amino Acids, and Biogenic Amines in Musts and Wines Using OPA/3‐MPA/FMOC‐CI Fluorescent Derivatives
Authors: Herbert P. , Santos L. , Alves A.
Published: July 2006

ABSTRACT: Free amino acids and biogenic amines occur in musts and wines and affect the course of fermentation in musts and the quality of wines. Each sample was analyzed in 138 min and each analysis involved quantification of 23 amino acids and 10 amines. The detection limit for proline was 27.3 mg/L. The mean detection limit for amino acids was 0.58 mg/L and for amines 0.28 mg/L. Precision was 0.5 to 19.2% for wine samples and accuracy by the standard addition method was 99.8% (recovery value). In all, 33 wines and 39 must samples were analyzed. In wines, ethanolamine, histamine, ethylamine, and putrescine amounted to 93% of the amine content.
Food Chemistry and Toxicology
Authors: Taylor Stephen L.
Published: July 2006

Coverage of original research on degradative and preservative reactions, toxicology, functional properties, postharvest physiology of plants, muscle biology, analytical procedures, and composition
Sensory and Nutritive Qualities of Food
Authors: Lee Tung‐Ching
Published: July 2006

Coverage of original research on flavor, color, and texture assessment, both quantitative and subjective; nutritional properties; nutraceuticals; and quality attributes as influenced by processing/storage/packaging
Effectiveness of Dipping with Phosphate, Lactate and Acetic Acid Solutions on the Quality and Shelf‐life of Pork Loin Chop
Authors: Lin K.W. , Chuang C.H.
Published: July 2006

Extending the shelf‐life of pork loin chops by dipping in 2% acetic acid (AA), 10% sodium lactate (SL), or 10% trisodium phosphate (TSP), compared to the undipped control (CONT), was demonstrated. TSP had the highest pH and water‐holding capacity. However, TSP had a dry and dark visual appearance on the loin chop surface, while AA was similar to pale, soft, and exudative (PSE) pork. CONT and SL had obvious putrid odor with TPC exceeding 107 CFU/g at d 6 and d 9, respectively. Pork loin chops dipped in 10% sodium lactate solution resulted in better visual appearance and lower microbial counts, suggesting a possible extension of the shelf‐life to 6 d under refrigeration.
Honey Amylase Activity and Food Starch Degradation
Authors: Babacan S. , Pivarnik L.F. , Rand A.G.
Published: July 2006

ABSTRACT: Honey amylase was evaluated for potential to degrade food starch and cause viscosity loss. Honey was assayed for amylase activity with diastase number (DN). A viscosity assay, developed with unmodified waxy maize starch, measured honey amylase rate of viscosity decrease (RVD). The relationship between DN and RVD was linear (R2= 0.98). Modified waxy maize starches showed resistance to honey amylase. Honey heat treatment at 85 °C reduced amylase activity 2 to 5 DN, but confirmed enzyme heat resistance. Optimum pH for honey amylase was confirmed at pH 5.3 to 5.6. RVD activity declined as pH decreased. Preventing food viscosity loss involved selecting honey with lowered DN and/or using modified starches. Complete control of activity was achieved in barbecue sauce at pH < 3.9.
Production of Low Salted and Fermented Shrimp by Irradiation
Authors: Lee K.H. , Ahn H.J. , Jo C. , Yook H.S. , Byun M.W.
Published: July 2006

ABSTRACT: Shrimp (Acetes chinensis) were sliced, washed, and then salted with 15 and 20% (w/w) sodium chloride. Salted shrimp was 0, 5, and 10 kGy‐irradiated at 2 different stages: 1) irradiated immediately after processing salted shrimp, 2) irradiated at optimum fermentation period, and fermented at 15 °C for 10 weeks. Nonirradiated shrimp with 30% salt were also prepared as a control. Irradiated shrimp were not different in proximate composition, salinity, and water activity from nonirradiated shrimp with the same salt addition and the same irradiation time. During fermentation, volatile basic nitrogen (VBN) contents increased as the salt concentration and irradiation dose decreased. From results of sensory analysis, total bacterial count, and pH, the combination of low salt concentration (15% or 20%) and gamma irradiation (5 or 10 kGy) was effective in processing low‐salted and fermented shrimp. Results provided no adverse sensory quality and improved micro‐bial shelf‐stability compared to control (30% of salt addition).
Osmotic Dehydration Behavior of Red Paprika (Capsicum Annuum L.)
Authors: Ade‐Omowaye B.I.O. , Rastogi N.K. , Angersbach A. , Knorr D.
Published: July 2006

ABSTRACT: Osmotic dehydration of red paprika was studied using a combined sucrose (5 to 45 g/100 g) and sodium chloride (0 to 15 g/100g) solution. The effective diffusion coefficients for water and solute were determined using the slope method based on the Fickian diffusion model. The effects of concentration of sucrose, sodium chloride and their complex interaction on water and solute diffusion coefficients as well as on equilibrium moisture and solid contents were studied using central composite rotatable design of experiments. The graphical optimization showed that at optimum conditions (sucrose concentration and sodium chloride concentration were 21.86 g/100 g and 2.02 g/100 g, respectively), the following criteria were achieved: water diffusion coefficient (Dew) 0.80 × 10−9 m2/s, solid diffusion coefficient (Des 0.82 × 10−9 m2/s, equilibrium moisture content (m∞) 6.85 kg/kg, and equilibrium solid content (s∞) 2.00 kg/kg.
Evaluating Energy Consumption and Efficiency of a Twin‐Screw Extruder
Authors: Liang M. , Huff H.E. , Hsieh F.‐H.
Published: July 2006

ABSTRACT: Using the results from twin‐screw extrusion of corn meal, both energy consumption and extruder efficiency were found to be significantly correlated with screw speed and specific feeding load (SFL). An increase in the SFL decreased the total specific mechanical energy, but increased the extruder efficiency. SFL influenced the extruder efficiency more than the screw speed. Increasing the screw speed from 300 to 450 rpm at a constant SFL level increased the extruder efficiency by 6 to 11%, whereas an increase of SFL from 0.0026 to 0.0038 kg rev 1 raised the extruder efficiency by 30%. Of the mechanical energy consumed per unit mass of extrudate, over 98% were used for shearing or viscous dissipation and less than 1.5% were for pumping during twin‐screw extrusion of corn meal.
Effects of a Combined Process of High‐Pressure Carbon Dioxide and High Hydrostatic Pressure on the Quality of Carrot Juice
Authors: Park S.‐J. , Lee J.‐I. , Park J.
Published: July 2006

ABSTRACT: A combined treatment of high‐pressure carbon dioxide (HPCD) and high hydrostatic pressure (HHP) was investigated as a non‐thermal processing technique to enhance the safety and shelf life of carrot juice. Aerobes were completely inactivated by a combined treatment of 4.90 MPa‐HPCD and 300 MPa‐HHP. A combined treatment of 4.90 MPa‐HPCD and 600 MPa‐HHP effectively inactivated enzymes. The residual activities of polyphenoloxidase, lipoxygenase, and pectinmethylesterase were less than 11.3%, 8.8%, and 35.1%, respectively. Cloud and color were considerably affected by HPCD, but not by HHP. Enzyme activities and the total color difference showed a strong correlation with pH, which was dependent on the pressure of carbon dioxide.
Thermal Inactivation of Salmonella Senftenberg and Listeria innocua in Beef/Turkey Blended Patties Cooked via Fryer and/or Air Convection Oven
Authors: Murphy R.Y. , Duncan L.K. , Johnson E.R. , Davis M.D. , Marcy J.A.
Published: July 2006

ABSTRACT: Beef/turkey blended patties, containing 107 to 108 cfu/g of Salmonella Senftenberg or Listeria innocua, were battered and breaded. The effect of frying (177 °C) and air convection cooking (288 °C) on thermal inactivation of S. Senftenberg and L. innocua was evaluated. A model was obtained to correlate product internal temperature with frying and oven cooking time. Cooking method significantly affected thermal history and subsequently the thermal inactivation of S. Senftenberg and L. innocua. The effect of frying time interacted with oven cooking time. Increasing frying time reduced the oven cooking time. Mathematical models were developed to correlate the survival rate of S. Senftenberg or L. innocua with frying and oven cooking time.
Use of Soaking and Enrichment for Improving the Content and Bioavailability of Calcium, Iron, and Zinc in Complementary Foods and Diets of Rural Malawian Weanlings
Authors: Temple L. , Gibson R.S. , Hotz C.
Published: July 2006

ABSTRACT: Effect of enrichment and aqueous extraction on Ca, Fe, Zn, hexa (IP‐6), and penta (IP‐5) inositol phosphate content of slurries or porridges prepared from fresh and stored maize flour (MF) was investigated. IP‐5 + IP‐6 in fresh MF was higher than stored but after soaking in water and decanting, more IP‐5 + IP‐6 was lost from fresh MF, so final [Phy] [Zn] molar ratios became similar (18 compared with 20). Enriching MF porridges with fish flour increased Ca and Zn, and after soaking in water and decanting reduced IP‐5 + IP‐6, thus decreasing [Phy]:[Zn], [Phy]:[Fe], and [Phy]:[Ca] molar ratios. Using Ca, Fe, Zn, IP‐5 + IP‐6 values for soaked enriched porridges, simulated Ca, Fe, and Zn intakes for Malawian infants were higher, but still inadequate.
Preference Mapping of Commercial Toasted White Corn Tortilla Chips
Authors: Meullenet J.‐F. , Xiong R. , Monsoor M.A. , Bellman‐Homer T. , Dias P. , Zivanovic S. , Fromm H. , Liu Z.
Published: July 2006

ABSTRACT: This study was conducted to identify what constitutes consumer preference for and acceptance of white corn tortilla chips. Consumer overall acceptance of tortill chips was modeled by consumer data for acceptance of appearance, flavor, and texture and by descriptive sensory and/or instrumental data. Internal preference mapping (R2= 0.99) showed that flavor was the most important attribute to consumer overall acceptance followed by texture and appearance. The basic salt attribute and aftertaste attributes of salt, raw masa, and toasted grain aftertastes were important to consumer flavor acceptance, and the attributes of crispness, loose particles, hardness and oily/greasy film were responsible for consumer acceptance of texture. One appearance descriptive attribute (char marks) and 1 instrumental color measurement (a) were significantly related to consumer acceptance of appearance.
Autolysis and Protease Inhibition Effects on Dynamic Viscoelastic Properties during Thermal Gelation of Squid Muscle
Authors: Gómez‐Guillén M.C. , Hurtado J.L. , Montero P.
Published: July 2006

ABSTRACT: Viscoelastic changes during thermal gelation of squid (Loligo vulgaris) muscle with protease inhibitors were studied, in order to evaluate the contribution of different proteinases to gel degradation. Calcium chloride was also tested as enzyme activator. A minimum in elastic modulus without inhibitors was achieved at 38 to 40°C. Although denaturation temperature was around 55°C, pronounced melting of connective tissue started at 40°C. Proteolysis occurred between 25 and 75°C, with maximum at 40 to 45°C. Addition of PMSF led to highest values of G’. The strong inhibition of autolytic activity by PMSF confirmed the predominance of serine proteases. Addition of CaCl2 favored thermal protein aggregation from 40°C upwards.
Production of Volatiles from Amino Acid Homopolymers by Irradiation
Authors: Ahn D.U.
Published: July 2006

ABSTRACT: Amino acid homopolymers were used to determine production of radiolytic volatiles by irradiation. Many new volatiles were generated, and the amounts of volatiles in amino acid homopolymers changed after irradiation. Each amino acid homopolymer group produced different odor characteristics, but the intensities of odor from all amino acid groups were weak, except for sulfur‐containing amino acids. Sulfur‐containing amino acids produced various sulfur compounds; the overall odor intensity of irradiated sulfur amino acids was very high and the odor characteristics of sulfur amino acids were similar to irradiation odor of meat. Our results indicated that the contribution of methionine to the irradiation odor would be far greater than that of cysteine.
Wettability of Chitosan Coating Solution on‘Fuji’ Apple Skin
Authors: Choi W.Y. , Park H.J. , Ahn D.J. , Lee J. , Lee C.Y.
Published: July 2006

Wettability of chitosan coating solutions on‘Fuji’ apple skin in different surfactant concentration (Tween 80: 0, 10, 100, 1000 ppm) was investigated using the Du Nouy ring method and the sessile‐drop method. The surface property of‘Fuji’ apple skin as a coated solid surface was characterized by the Zisman plot. The critical surface tension of‘Fuji’ apple skin was 18.7 dyne/cm. The surface tension of the chitosan coating solution was too high (61.5 dyne/cm) to wet the apple skin. Tween 80 as surfactant in water‐borne coatings reduced the surface tension of the coating solution and enhanced its wettability. Surface morphology of the coated film was observed by scanning electron microscope. Surfactant driven autophilicity improved the adhesive force between coating solution and associative apple skin, and decreased the contact angle of coating solution.
Effect of Aging Time on Volatile Compounds, Odor, and Flavor of Cooked Beef from Pirenaica and Friesian Bulls and Heifers
Authors: Gorraiz C. , Beriain M.J. , Chasco J. , Insausti K.
Published: July 2006

ABSTRACT: Volatile compounds, odor, and flavor produced by beef from bulls and heifers of the Pirenaica and Friesian breeds were studied during 7 d of aging. The Friesian breed beef had stronger fatty flavor and aftertaste than the Pirenaica, as well as differences in the content of several volatile compounds. Bull beef had stronger liver‐like odor and flavor, and bloody flavor that were related to a higher 2‐propanone content, while beef from heifers had stronger characteristic flavor. Aging of meat increased characteristic flavor and aftertaste. Ethanal showed a positive correlation with livery flavor and a negative correlation with the characteristic odor. The hexane seems to contribute to fatty flavor, 2‐propanone was related to livery and bloody notes, and 2,2,4,6,6‐pentamethylheptane to characteristic flavor.
Biochemical and Conformation Changes of Actomyosin from Threadfin Bream Stored in Ice
Authors: Yongswawatdigul J. , Park J.W.
Published: July 2006

ABSTRACT: Biochemical and conformational changes of actomyosin stored in ice were investigated. The K‐value of threadfin bream increased from 9% to 40% after storage for 12 d. Ca2+‐, EDTA‐, Mg2+‐, and Mg2+‐Ca2+‐ATPase activities of actomyosin decreased, whereas Mg2+‐EGTA ATPase activities increased. Total SH content of actomyosin increased after 3 d and decreased thereafter. Surface hydrophobicity gradually increased within 6 d. Protein loss during washing increased with storage time. A significant reduction (50%) of breaking force of thrice‐washed mince was observed in fish stored in ice for 6 d. There was no evidence of proteolysis of muscle proteins stored up to 9 d as shown with SDS‐PAGE.
Astaxanthin Extraction From Shrimp Waste by Lactic Fermentation and Enzymatic Hydrolysis of the Carotenoprotein Complex
Authors: Armenta‐López R. , Guerrero I. L. , Huerta S.
Published: July 2006

ABSTRACT: Natural carotenoids are an alternative to synthetic orange‐red pigments. They are present in crustaceans as a protein‐pigment complex. In order to extract this highly unstable pigment, crustacean waste must be stabilized; lactic fermentation is a simple and environmentally friendly method to achieve this goal. Shrimp wastes were inoculated with Lactobacillus bacterial cultures. Carotenoids were then extracted with an organic solvent system. Protein‐pigment splitting was carried out using a mixture of 4 commercial enzymes; and the protein was separated from the pigment by ultrafiltration. Electrophoretograms showed that the pigment was attached to a 265‐kDa protein. Splitting the protein‐pigment complex allows studies on pigment absorption, stability and application.
Quality Retention in Strawberry and Carrot Purees Dried with Refractance WindowTM System
Authors: Abonyi B.I. , Feng H. , Tang J. , Edwards C.G. , Chew B.P. , Mattinson D.S. , Fellman J.K.
Published: July 2006

ABSTRACT: The quality retention characteristics of strawberry and carrot purees dried using the Refractance WindowTM (RW) drying method were evaluated against freeze drying, drum drying, and spray drying methods. Ascorbic acid retention of the strawberry purees (94.0%) after RW drying was comparable to 93.6% in freeze‐drying. The carotene losses for RW drying were 8.7% (total carotene), 7.4% (α‐carotene), and 9.9% (β‐carotene), which were comparable to losses of 4.0% (total carotene), 2.4% (α‐carotene), and 5.4% (β‐carotene) for freeze‐dried carrot purees. The color of the RW‐dried carrot purees was comparable to fresh puree. For RW‐dried strawberry purees, the color retention was comparable to freeze‐dried products. RW drying altered the overall perception of aroma in strawberries.
Influence of a Mixed Culture with Debaryomyces vanriji and Saccharomyces cerevisiae on the Volatiles of a Muscat Wine
Authors: Garcia A. , Carcel C. , Dulau L. , Samson A. , Aguera E. , Agosin E. , Günata Z.
Published: July 2006

ABSTRACT: :

A non‐Saccharomyces yeast strain, Debaryomyces vanriji, isolated from grape berry flora was found to influence wine volatiles of the cv. Muscat of Frontignan when co‐cultured with native or inoculated with a selected strain of Saccharomyces cerevisiae during fermentation. The concentrations of several volatiles were significantly different (p < 0.05) between the control and the 2 wines inoculated with D. vanriji. The latter were richer in fatty acids, esters, and terpenols. The increase in geraniol concentration in D. vanriji wines could be attributed to the hydrolysis of the corresponding glucosidic precursor by D. vanrijiβ‐glucosidase. D. vanriji inoculated musts showed higher levels of β‐glucosidase activity through fermentation compared to the control sample.
Application of Conductimetry for Evaluation of Lactic Starter Cultures in Soymilk
Authors: Garro M. S. , De Valdez G. F. , De Giori G. S.
Published: July 2006

ABSTRACT: :

Soymilk (SM), a potential culture medium for applying conductimetric techniques to evaluate the behavior of probiotic lactobacilli and bifidobacteria was examined. Media LAPTg, LM, and SM was standardized for the growth of Lactobacillus fermentum and Bifidobacterium longum. A dilution of 1/100 for L. fermentum and 1/1 for B. longum were considered optimal to obtain a detection time (DT) between 5 and 10 min. The relationship between the initial number of cells and the DT was linear throughout the incubation period considered (40 h). The effect of temperature (30, 37, and 42 °C) on the metabolic activity of the cells was also determined after 40 h of fermentation. The higher metabolic changes were observed at 42 °C with conductance values from 600 to 800 μS and DT of 5‐7 min. Results obtained were confirmed by viable counts.
Isolation and Characteristics of Bacillus subtilis CN2 and its Collagenase Production
Authors: Tran L. H. , Nagano H.
Published: July 2006

ABSTRACT: :

An isolated bacterium strain named CN2 found in Vietnamese fish sauce has been identified as Bacillus subtilis. In an enzyme‐producing medium with 0% and 8% NaCl concentration, the CN2 strain produced the maximum collagenase activity, 3.07 U/ml and 2.60 U/ml. The strain also produced gelatinase, but the maximum activity was only 1.03 U/ml at 8 h of incubation time and prolonged more than 22 h. Bacillus subtilis CN2, grown slowly in a medium containing 12% NaCl, showed a decreased rate of collagenase activity with a maximum activity of 1.60 U/ml at 18 h of incubation time. The culture supernatant of CN2 strain digested a purified native collagen from rat tail tendon as well as αs‐casein at Met123‐Lys124 position. Therefore The culture supernatant of CN2 can be used to produce healthy foods.
A Review on Residence Time Distribution (RTD) in Food Extruders and Study on the Potential of Neural Networks in RTD Modeling
Authors: Ganjyal G. , Hanna M.
Published: July 2006

ABSTRACT: Residence time distribution and mean residence time depend on process variables, namely feed rate, screw speed, feed moisture content, barrel temperature, die temperature and die diameter. Flow in an extruder has been modeled by simulating residence time distribution, assuming the extruder to be a series of continuous‐stirred‐tank or plug‐flow reactors. Others have developed relationships for mean residence time as functions of process variables. Better models can be developed using neural networks. As an example, data from the literature were used to model mean residence time as a function of process variables using statistical regression and neural networks. Neural network models performed better than regression models.
Comparison of FTIR, FT‐Raman, and NIR Spectroscopy in a Maple Syrup Adulteration Study
Authors: Paradkar M. M. , Sakhamuri S. , Irudayaraj J.
Published: July 2006

ABSTRACT: Maple syrup is prone to adulteration with cheaper sugars, such as corn syrup, due to its simplicity in chemical composition. The adulterated samples were characterized by Fourier Transform infrared (FTIR) spectroscopy in the region of 400 to 4000 cm‐1. Other techniques used for detection and in characterization of samples were the near infrared (NIR; 600 to 1700nm) and Fourier Transform‐Raman (FT‐Raman; 400 to 4000cm‐1) spectroscopy. Quantifying and classifying adulterants using chemometrics shows that all spectroscopic methods adopted were efficient, but FTIR and FT‐Raman were superior to NIR in quantitative characterization of adulterants in maple syrup.
Volatile Compounds Recovered by Solid‐Phase Microextraction from Fresh Adductor Muscle and Total Lipids of Sea Scallop (Placopecten magellanicus) from Georges Bank (Nova Scotia)
Authors: Linder M. , Ackman R.G.
Published: July 2006

ABSTRACT: The volatile compounds of the adductor muscle of the sea scallop Placopecten magellanicus were recovered by solid‐phase microextraction using both polydimethylsiloxane and polydimethylsiloxane/divinylbenzene‐coated fibers. Gas chromatography/mass spectrometry revealed the presence of 34 compounds, including 7 long‐chain alcohols, 6 aldehydes, and 6 ketones. Two sulfur‐containing volatiles were also identified. Six aldehydes, 3 alkanes, and 3 alcohols were tentatively identified from the total lipid fraction. The profiles obtained with the 2 fibers was different because of polarity and polymer differences. The fatty‐acid compositions of the total lipid and of the phospholipid class were determined. Phospholipids with 95% of the total lipid are potentially a source of fatty‐acid oxidation products.
Effect of a Starch‐Lipid Fat Replacer on the Rheology of Soft‐Serve Ice Cream
Authors: Byars J.
Published: July 2006

ABSTRACT: The rheology of soft‐serve ice creams prepared with Fantesk™, a starch‐lipid composite, was compared to a commercial product. Fantesk™ describes a class of stable starch‐lipid composites formed by steam‐jet cooking, and is used in this case as a fat replacer. Waxy maize starch and butter were used, and the butter content was selected to give 0.5 to 1.1 wt% butter in the ice cream mix. Despite the lower level of fat, the overrun and rheological properties of the Fantesk™‐based ice creams were similar to the commercial product when differences in the freezing behavior of the different formulations were accounted for.
Mass Transfer During Sucrose Infusion into Potatoes under High Pressure
Authors: Sopanangkul A. , Ledward D.A. , Niranjan K.
Published: July 2006

ABSTRACT: The diffusion coefficient of sucrose in potato cylinders was determinted at the various pressures (200 to 600 MPa) and temperatures (20, 40, and 60 °C). Application of pressure opened up the tissue structure and facilitated diffusion. However, higher pressures above 400 MPa also induced starch gelatinization and hindered diffusion. The maximum diffusion coefficient was therefore, dependent on which of the 2 effects dominated. In this study, the maximum value of diffusion coefficient observed represented an 8‐fold increase over ambient values. Thus, application of appropriate levels of pressure (100 to 400 MPa), can be used to accelerate mass transfer during ingredient infusion into foods.
Systematic Application of Time Temperature Integrators as Tools for Control of Frozen Vegetable Quality
Authors: And M.C. Giannakourou , Taoukis P.S.
Published: July 2006

ABSTRACT: The application of Time Temperature Integrators (TTI) for quality monitoring and control of frozen vegetable products was studied. Kinetic modeling of characteristic shelf life indices of frozen green peas and white mushrooms was conducted from ‐ 3 to ‐ 20 °C. Effect of temperature on color and vitamin C changes was modeled by the Arrhenius and WLF equations and validated at dynamic temperature conditions. Temperature dependence expressed by the value of activation energy ranged from 79 to 155 kJ/mol. Response kinetics of 2 enzymatic TTI were also obtained and validated. Activation energies of response were 61 and 100 kJ/mol. Based on kinetics, suitable TTI predicted the product remaining shelf life at different temperature exposures from production to consumption.
Yield Stress and Microstructure of Set Yogurt Made from High Hydrostatic Pressure‐Treated Full Fat Milk
Authors: Harte F. , Amonte M. , Luedecke L. , Swanson B.G. , Barbosa‐Cánovas G.V.
Published: July 2006

ABSTRACT: Set yogurts were prepared from fortified milk subjected to the following processes: (a) Thermal process (85C,°C,35 min), (b) High hydrostatic pressure process (193 or 676 MPa for 5 or 30 min), and (c) Nonprocessed milk (control). Yogurts from milk treated with 676 MPa for 30 min exhibited similar yield stress and water‐holding capacity (WHC) to yogurts from heated milk. Transmission Electron Microscopy (TEM) micrographs exhibited small round casein micelle aggregates without appendages in yogurts from heated milk. Yogurts from milk treated with 193 MPa and untreated milk exhibited low yield stress, low WHC, and large clusters of coalesced micelles. Mechanisms for gel formation are discussed.
Microbial Reduction Efficiencies of Filtration, Electrostatic Polarization, and UV Components of a Germicidal Air Cleaning System
Authors: Cundith C.J. , Kerth C.R. , Jones W.R. , Mccaskey T.A. , Kuhlers D.L.
Published: July 2006

ABSTRACT: This study determined the effectiveness of components of a germicidal air‐cleaning system involving filtration, electrostatic polarization, and UV light on the reduction of airborne bacteria and molds. The filter alone, filter and electrostatic polarization combined, and the filter, electrostatic polarization, and UV light were found to be effective (P < 0.05) in reducing a given concentration of M. luteus and S. marcescens by 90 to 92%. The same components were also found to be effective (P < 0.05) in reducing indigenous airborne bacteria and molds from ambient air in processing plant production conditions by 62 to 77% after only 1 pass through the filtration system. A germicidal air‐filtration system utilizing electrostatic polarization and ultraviolet light can be used to reduce the chance of contaminating surfaces with airborne bacteria and molds.
Expression of Soluble Thioredoxin Fused‐Carp (Cyprinus carpio) Ovarian Cystatin in Escherichia coli
Authors: Tzeng S.‐S. , Chen G.‐H. , Jiang S.‐T.
Published: July 2006

ABSTRACT: A DNA‐encoding thioredoxin‐carp ovarian cystatin (trx‐cystatin) was ligated into pET‐23a(+) and transformed into Escherichia coli AD494(DE3). High level of soluble recombinant trx‐cystatin, expressed in E. coli was purified by 5 min of heating at 70 °C, Q‐Sepahrose HP, and Sephacryl S‐100 HR chromatographs. Its molecular mass was 28 kDa. It could be cleaved into a recombinant thioredoxin (16 kDa) and a mature carp ovarian cystatin (12 kDa) by enterokinase. The 12‐kDa mature carp ovarian cystatin was further purified by FPLC Superdex 75 chromatography. Both recombinant trx‐fused and carp ovarian cystatins were thermostable proteins and exhibited papain‐like protease inhibition activity comparable to the wild‐type cystatin.
Comparison of the Availability of Various Iron Fortificants in Bread and Milk Using an In Vitro Digestion/Caco‐2 Cell Culture Method
Authors: Yeung A.C. , Glahn R.P. , Miller D.D.
Published: July 2006

ABSTRACT: The availabilities and dialyzabilities of various iron fortificants in bread and milk were compared using an in vitro digestion/Caco‐2 cell culture model. In white bread, availability and dialyzability of electrolytic iron were lower than that of ferrous fumarate, Ferrochel®, and FeSO4. NaFe(III)EDTA was also lower in availability than ferrous fumarate, Ferrochel®, and FeSO4 but had the highest dialyzability. In 2% fat milk, NaFe(III)EDTA was again the highest in dialyzability but was similar in availability to ferrous fumarate, encapsulated ferrous fumarate, Ferrochel®, and FeSO4. The results suggest that iron from NaFe(III)EDTA and electrolytic iron does not completely exchange with intrinsic iron in foods.
Influence of Stage of Ripeness on the Enantiomeric Distribution of Chiral Terpenes in Blackcurrant Fruits (Ribes nigrum L.
Authors: Del Castillo M.L. Ruiz , Dobson G.
Published: July 2006

ABSTRACT: Changes in the enantiomeric composition of chiral terpenes during ripening were studied in 3 different blackcurrant (Ribes nigrum L.) varieties (Hedda, Baldwin, and Ben Hope) by solid‐phase microextraction‐gas chromatography (SPME‐GC). The enantiomeric distribution of some terpenes remained constant, whereas others (β‐pinene, limonene, and α‐phellandrene) exhibited considerable variation. These data are indicative of the occurrence of 2 new biochemical pathways reported in blackcurrant for the first time. The overall level of chiral and non‐chiral terpenes was examined at different stages of ripening. A slight increase in alcohol terpenes and a substantial drop in monoterpene and sesquiterpene hydrocarbons was found in the latter stages.
Release of Iron into Foods Cooked in an Iron Pot: Effect of pH, Salt, and Organic Acids
Authors: Kröger‐Ohlsen M.V. , Trúgvason T. , Skibsted L.H. , Michaelsen K.F.
Published: July 2006

ABSTRACT: Amounts of iron released from iron pots vary from meal to meal. The effects of salt, pH, and organic acids as iron chelators were studied. Maize (corn) porridges were prepared in a cast iron pot from maize flour and 12 aqueous solutions with different pH (3.7 or 7.2), salt contents (0% or 0.5% NaCl), and organic acids (1% lactate, 1% citrate, or none). Salt had no effect, but acidic pH or organic acids (citrate > lactate) significantly increased iron amount, from 1.7 mg to 26.8 mg Fe per 100 g. The amounts released could be important in the treatment and prevention of iron deficiency.
Evaluation of Starch Noodles Made from Three Typical Chinese Sweet‐potato Starches
Authors: Chen Z. , Sagis L. , Legger A. , Linssen J.P.H. , Schols H.A. , Voragen A.G.J.
Published: July 2006

ABSTRACT: The physical properties of starches from 3 typical Chinese sweet potato varieties (SuShu2, SuShu8, and XuShu18) were studied in relation to their noodle‐making performance. The starch gel properties of SuShu2 differed from those of SuShu8 and XuShu18. As determined by both instrumental and sensory analysis the use of SuShu8 starch resulted in better noodle quality compared to XuShu18 and SuShu2 starches. The gel properties and noodle quality of the 3 sweet‐potato starches were clearly different from those of mung‐bean starch. Correlation between starch noodle quality and gel properties of the original starches was established. Keywords: sweet potato, starch, gel, noodle
Decomposition and Transformation of Aroma Compounds and Anthocyanins during Black Currant (Ribes nigrum L.) Juice Processin
Authors: Mikkelsen B.B. , Poll L.
Published: July 2006

ABSTRACT: Processing of black currant juice includes crushing, heating, enzyme treatment, pressing, pasteurization, clarification, and filtration. Changes in concentration of impact aroma compounds and anthocyanins during black currant juice processing in pilot plant scale were examined. Impact compounds were identified by gas chromatography‐olfactometry and quantified by dynamic headspace and gas chromatography‐mass spectrometer. Anthocyanins were analyzed by the pH‐differential method. Identified aroma compounds comprised volatiles like esters, terpenes, terpenoids, and ketones. The reduction of aroma compounds and anthocyanins during the process was approximately 50 to 100% and 25%, respectively. The pressing step definitely had a negative effect on the concentration of aroma compounds and anthocyanins, and the heating treatments were mainly negative as well.
Comparing Sensory and Gas Chromatographic Profiles in Aromas of Boiled Squid, Prawn, and Scallop using Full Factorial Design
Authors: Morita K. , Kubota K. , Aishima T.
Published: July 2006

ABSTRACT: Aroma properties in boiled squid, prawn, and scallop were compared on the basis of data obtained from quantitative descriptive sensory analysis and GC‐MS analysis. Aroma of boiled squid, prawn, and scallop were described using 10,10, and 9 attributes, respectively. Among them, 5 and 4 were common in 3 and 2 species, respectively. Analysis of variance (ANOVA) applied for 5 commonly found attributes, including “sweet,”“boiled corn,”“sea breeze,”“sour,” and “irritant,” indicated that pH was the most influential for generating them. Partial least squares regression (PLSR) models calculated using heavily loading gas chromatographic (GC) peaks were highly predictable. Several influential volatile components showed similar contribution to attributes regardless of species of seafood.
Inhibition of Oxidative Flavor Changes in Meat by α‐Tocopherol in Combination with Sodium Tripolyphosphate
Authors: Vara‐ubol S. , Bowers J.A.
Published: July 2006

The effects of α‐tocopherol at 0.03%, sodium tripolyphosphate (STP) at 0.3%, alone and in combination, and STP alone at 0.5% on hexanal and sensory attributes of refrigerated cooked ground turkey or pork, with and without salt (1% NaCl), were studied. For turkey, a combination of α‐tocopherol with 0.3% STP was nearly as effective as 0.5% STP. Turkey and meaty flavor of samples from these 2 treatments did not decline; hexanal content and staleness scores remained low throughout storage. Slick mouthfeel and metallic aftertaste were less for turkey with the antioxidant combination than with 0.5% STP. In pork, STP alone at 0.3% adequately prevented oxidative flavor changes. α‐Tocopherol, when used with STP, provided no additional effect.
Hydrocolloid‐Lipid Coating Affect on Weight Loss, Pectin Content, and Textural Quality of Green Bell Peppers
Authors: Conforti F.D. , Zinck J.B.
Published: July 2006

Three coatings containing a hydrocolloid‐lipid blend combination were developed and applied to green bell peppers. Peppers were refrigerated and monitored over a 5‐week period to determine pectin content and textural quality. Pectin content decrease was significantly (p < 0.05) greater in the uncoated peppers during the storage period. Weight loss also occurred in the uncoated peppers at a significantly greater rate, while respiration rates and puncture score differences were insignificant among all groups. The results indicate that the coatings were effective in maintaining quality during storage. A better procedure is recommended for puncture analysis.
Antioxidant Properties of Natural Plant Extracts Containing Polyphenolic Compounds in Cooked Ground Beef
Authors: Ahn J. , Grün I.U. , Fernando L.N.
Published: July 2006

Thiobarbituric acid‐reactive substances (TBARS) values, hexanal content, and sensory analysis were used to evaluate the effectiveness of selected natural antioxidants to reduce warmed‐over flavor (WOF) development in cooked ground beef. The control without added antioxidant showed the highest TBARS value, hexanal content, and WOF scores. Grape seed extract (ActiVinTM) and pine bark extract (Pycnogenol®) significantly improved the oxidative stability of cooked beef. Compared to the control, ActiVinTM, Pycnogenol®, and oleoresin rosemary reduced the hexanal content by 97%, 94% and 73% after 3 d of refrigerated storage, respectively. WOF scores showed a similar pattern as TBARS values and hexanal contents. TBARS values, WOF scores, and hexanal contents were all well correlated.