bluuebunny/crossref_metadata_2025 huggingface dataset:
BUTTER STABILITY AS AFFECTED BY EXTRACTS OF SAGE, ROSEMARY AND OREGANO
Authors: AYAR AHMET , ÖZCAN MUSA , AKGÜL ATTIILA , AKIN NIIHAT
Published: May 2007

Effects of methanolic extracts of sage (Salvia fruticosa L.), rosemary (Rosmarinus officinalis L.) and oregano (Origanum vulgare L.) on butter stability were investigated. All extracts were individually added to butter at 0.02 or 0.05%. For comparison, 0.02% butylated hydroxyanisole (BHA) and control group were also prepared and tested. The samples were stored at 25 or 5C. The peroxide value, free fatty acids and thiobarbituric acid value were determined at regular intervals for all samples. Spice extracts and their combinations exhibited a better effect than that of BHA in stabilizing butter against oxidation. The most effective extract was that of sage. The extracts significantly stabilized butter (P<0.05). Butter samples stored at 5C were more stable (P<0.05) than those kept at 25C.
ANTIOXIDATIVE FLAVONOID GLYCOSIDES FROM QUINOA SEEDS (CHENOPODIUM QUINOA WILLD)
Authors: ZHU NANQUN , SHENG SHUQUN , LI DAJIE , LAVOIE EDMOND J. , KARWE MUKUND V. , ROSEN ROBERT T. , HO CHI‐TANG
Published: May 2007

Six flavonol glycosides have been isolated from quinoa seeds (Chenopodium quinoa Willd) via normal phase and reverse phase column chromatography. On the basis of spectral data, their structures were established as kaempferol 3‐O‐[β‐D‐apiofuranosyl(1′–2″)]‐β‐D‐galactopyranoside (1), kaempferol 3‐O‐[α‐L‐rhamnopyranosyl(1″–2″)]‐β‐D‐galactopyranoside (2), kaempferol 3‐O‐[β‐D‐apiofuranosyl(1′–2″)‐α‐L‐rhamnopyranosyl(1″–6″)]‐β‐D‐galactopyranoside (3), kaempferol 3‐O‐(2,6‐di‐α‐L‐rhamnopyranosyl)‐β‐D‐galactopyranoside (4), quercetin 3‐O‐[β‐D‐apiofuranosyl (1′–2″)‐α‐L‐rhamnopyranosyl(1″–6″)]‐β‐D‐galactopyranoside (5) and quercetin 3‐O‐(2,6‐di‐α‐L‐rhamnopyranosyl)‐β‐D‐galactopyranoside (6). Among them, compounds 1, 4 and 6 were the main flavonoid glycosides found in quinoa seeds and compounds 2, 5, and 6 were isolated from this plant for the first time. All six compounds exhibited antioxidant
ANTIOXIDANT PROPERTIES OF MOLDAVIAN DRAGONHEAD (DRACOCEPHALUM MOLDAVICA L.)
Authors: POVILAITYTé V. , CUVELIER M.‐E. , BERSET C.
Published: May 2007

The antioxidant power of acetone oleoresin (AO), deodorized acetone extract (DAE) and methanol extract (ME) isolated from Moldavian dragonhead (Dracocephalum moldavica L.) leaves and flowering parts was tested in stripped corn oil and 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical scavenging system. The activity of ME or rosmarinic acid mixtures with α‐tocopherol was also determined in corn oil. The results showed that methanol was a considerably more effective solvent to extract antioxidative substances from dragonhead than acetone. Dragonhead ME was efficient both in retarding corn oil peroxidation and in scavenging DPPH free radicals. The effectiveness of dragonhead AO isolated from the whole herb and DAE isolated from deodorized herb was significantly lower. Their activities were similar in DPPH radical scavenging, whereas DAE was more efficient in stripped corn oil than AO. Dragonhead ME was fractionated by thin
LIPOLYTIC ACTIVITY OF ENZYMES FROM GERMINATING SEEDS OF SESAME (SESAMUM INDICUM L.)
Authors: WANASUNDARA P.K.J.P.D. , WANASUNDARA U.N. , SHAHIDI F.
Published: May 2007

Sesame (Sesumum indicum) seeds were germinated for seven days under laboratory conditions and the lipolytic activity of the defatted, dried seedlings was determined. Germination increased the lipolytic activity of sesame seeds and the highest activity was observed on day‐4. The lipases of four days germinated sesame seeds were able to hydrolyze mainly the saturated fatty acids from seal blubber oil (SBO). Reaction temperature, incubation period and oil‐to‐seedling powder ratio had a significant effect on the hydrolysis of saturated fatty acids, thereby concentrating unsaturated (mono‐ and polyunsaturated) fatty acids of seal blubber oil.
APPLICATION OF SEMIPREPARATIVE RP‐18 HPLC FOR THE PURIFICATION OF SESAMIN AND SESAMOLIN
Authors: AMAROWICZ R. , SHAHIDI F. , PEGG R.B.
Published: May 2007

A relatively simple chromatographic protocol was established to provide good separation of the unsaponifiable constituents from the seed oil of Sesamum indicum Linn. The protocol employs classical column chromatography using alumina and petroleum ether to collect furofuran lignans from sesame oil. Semipreparative RP‐18 HPLC was used to separate the sesamin and sesamolin constituents in high purity (> 99%). The purity and identity of the separated compounds was confirmed by rechromatography using an analytical HPLC set up and GC‐MS, respectively. The method described offers a means to isolate and collect sesamin and sesamolin in high purity for use as standards in furofuran lignan studies of sesame seed oil.
ROLE OF LIPIDS IN TAIWANESE FLAKY SNACK
Authors: CHARLES ALBERT LINTON , HO CHI‐TANG , HUANG TZOU‐CHI
Published: May 2007

Flaky snack, a popular Taiwanese snack, was prepared and subjected to force deformation tests, to investigate the functional roles of lipids and the ideal ratio of solid to liquid fat in layer development. It was observed that increasing the lard content of the dough resulted in a relative increase in the softness of the final structure texture. A ratio of 35:10 (w/w), solid to liquid fat gave intermediate intensities compared with the various levels of lipid content in doughs. Light microscopy tests revealed the Remazobrilliant blue R (RBB)‐colored lipids of the inner skin (Yousu) absorbed on the surface of the intact starch granules while the remaining lipids were on the Youpi layers. Force deformation curves depicted increasing fracture intensities with increasing sugar content, indicating the effects of sucrose on dough rheology of the snack. Samples stored at low temperatures depicted sharp hardness increases of varying deflections and modifications as the temperature parameters increased. It was concluded that the activity of lipids in the flaky snack was to achieve layers separation in order to improve the flaky snack fracturability and crispy traits.
RHEOLOGICAL PROPERTIES OF ICE CREAM EMULSION PREPARED FROM LIPASE‐CATALYZED TRANSESTERIFIED PALM KERNEL OLEIN:ANHYDROUS MILK FAT MIXTURE
Authors: LIEW M.Y.B. , GHAZALI H.M. , YAZID A.M. , LAI O.M. , CHOW M.C. , YUSOFF M.S.A. , LONG K.
Published: May 2007

The effect of different fat sources used in the preparation of ice cream emulsions was investigated. Anhydrous milk fat (AMF), a mixture of unmodified palm kernel olein (PKO) and AMF (70:30, w/w) and enzyme‐transesterified PKO:AMF (70:30, w/w) mixture were used in the preparation of the emulsions. Transesterification was catalyzed by mycelium‐bound lipase from Rhizomucor miehei. Rheological and viscoelastic properties measured were the creep compliance, controlled‐stress steady state flow and frequency sweep profiles. Results indicate that emulsion prepared using transesterified PKO:AMF (TE‐PKO:AMF) exhibited a different rheological behavior from that of AMF alone, and the unmodified PKO:AMF (70:30) blend. Frequency sweep profiles showed that the G = values of both AMF and TE‐PKO:AMF emulsions were higher than their G at values, indicating that these emulsions were dominated by the elastic
EFFECT OF BLENDING ON SENSORY ODOR PROFILE AND PHYSICO‐CHEMICAL PROPERTIES OF SELECT VEGETABLE OILS
Authors: PRAKASH MAYA , RAVI R. , BHAT K. K.
Published: May 2007

Edible oils of common use in households are mainly of vegetable origin. The present trend of globalization and emphasis on nutritional enrichment has led to the exploration of usage of blended oils. Binary blends studied in this work consisted of 80% base oil (mustard, groundnut and sunflower oil) and 20% blending oil (sesame, refined palm and rice bran oil). The sensory odor profiling of base oils, namely sesame blending oils and their blends was monitored by Sniff test method. The characteristic notes of mustard oil were more of sulfury, pungent and sour while that of palm oil was more husk‐like; sesame oil, seedy and earthy notes; rice bran oil was branny, earthy and groundnut oil more nutty, and had a fresh oil‐like note on the profilogram. Profilogram of blends showed a decrease in the intensities of dominating notes of the base oils. The color measurement of blended oils showed variation in L*, a*and b*values with a+(redness) for refined palm oil blends, b+(yellowness) for sesame and mustard oil blends and a‐(greenness) for rice bran oil blends. The sensory color perception values and CIE color values for L*, a*and b*were negatively correlated for lightness (L*) and sensory redness color values (r=‐0.67; p<0.05), while a positive correlation existed between a*and sensory redness values (r=0.72; p<0.05). The apparent viscosity of the oil blends indicated a pseudoplastic shear thinning behavior. The apparent viscosity of the base oils increased when blended with sesame or rice bran oil, while it decreased upon blending with refined palm oil.
SIMULTANEOUS DETERMINATION OF FREE FATTY ACIDS, PARTIAL ACYLGLYCEROLS AND TOCOLS IN PALM OIL PRODUCTS USING HIGH‐PERFORMANCE LIQUID CHROMATOGRAPHY
Authors: MOH M.H. , TANG T.S. , TAN G.H.
Published: May 2007

A high‐performance liquid chromatographic (HPLC) method is described for the simultaneous separation of lipid classes and vitamin E isomers. The detection of both groups was made possible by using an evaporation light scattering detector and a fluorescence detector connected in series. Separation of partial acylglycerols and free fatty acids was satisfactory. In addition, five major vitamin E isomers in palm oil, namely α‐tocopherol, α‐, β‐, γ‐ and δ‐tocotrienols were also resolved. The accuracy of the method, in terms of partial acylglycerols and free fatty acid, was in agreement with the result obtained from the gas chromatographic method. The mean recovery of α‐tocopherol on spiked tripalmitin was 95.2%.
EFFECT OF LIPASE ENZYME ON THE RIPENING OF WHITE PICKLED CHEESE
Authors: AYDEMIR SERDAR , AKIN NIHAT , KOÇAK CELALETTIN
Published: May 2007

The effect of addition of pregastric lipase enzyme on the accelerated ripening of white pickled cheese was investigated. Commercial pregastric lipase was added to milk before rennet addition at a level of 0,5, 8, 11 g per 100 L of milk and cheeses were made from this milk. Total solids, fat, total nitrogen, salt, titratable acidity, pH and free fatty acids (C2‐C18:1) were analysed in the samples during 1–90 days of ripening period at 15 days intervals. Total solids, fat, total nitrogen, salt, titratable acidity, and pH of cheeses slightly increased during the ripening period. Free fatty acids and volatile free fatty acid contents in cheeses made from pregastric lipase added milk were affected by pregastric lipase and their contents were increased significantly (P<0.01) during the ripening period. Particularly, when cheese had a high level (11 g per 100 L milk) pregastric lipase, the amounts of butyric, caproic and caprylic acids in white pickled cheese were quite high. The relative amounts of volatile free fatty acids varied with storage time and pregastric lipase levels.
ANTIRADICAL EFFICIENCY OF TEA COMPONENTS
Authors: SUN TING , HO CHI‐TANG
Published: May 2007

Tea contains antioxidant compounds, such as (‐)‐epicatechin (EC), (‐)‐epigallocatechin (EGC), (‐)‐epicatechin gallate (ECG), (‐)‐epigallocatechin gallate (EGCG), gallic acid and caffeine. The antioxidant activity of these compounds as well as 1,3,7‐trimethyluric acid (the major metabolite of caffeine) was evaluated using the 2,2‐diphenyl‐1‐picrylhydrazyl radical (DPPH). The antiradical ability according to the EC50 was EGCG > ECG > EGC > gallic acid > EC > BHT > 1,3,7‐trimethyluric acid > caffeine. The time for these compounds to reach the steady state was considered, and the concept of antioxidant efficiency (AE50) involving the EC50 and the time to reach the steady state was used to evaluate the antiradical efficacy. The order of antiradical efficiency according to AE50 was ECG gallic acid > EGCG > EC > EGC > BHT > 1,3,7‐trimethyluric acid > caffeine.
PREPARATION OF STRUCTURED LIPIDS WITH SPECIAL FUNCTIONAL PROPERTIES
Authors: LEDÓCHOWSKA ELEONORA , JEWUSIAK ANNA , SZYMCZAK MALGORZATA
Published: May 2007

Enzymatic acidolysis of rapeseed oil with capric acid was carried out to obtain structured lipids. The reaction was catalyzed by Lipozyme IM lipase from Rhizomucor miehei. The enzyme preparations contained 2.8 and 10% water. The reaction conditions were enzyme load of 8% (w/w total substrates), substrate mole ratio of 1:6 (rapeseed oil:capric acid), and reaction temperature of 65C. The results showed that triacylglycerols (TAG) after transesterification contained mainly oleic, linoleic and linolenic acids (about 90%) in the internal sn‐2 position, whereas capric acid was mostly in the external sn‐1,3 positions (approximately 40%). The quantity of water in the reaction medium had a significant influence on the yield and quality of the TAG fraction.
TRANS FATTY ACID CONTENT OF SOME FOOD PRODUCTS IN POLAND
Authors: IZEGARSKA Z. , BOREJSZO Z.
Published: May 2007

The fatty acid composition of chips, cakes and ice creams was determined with particular attention to their trans fatty acid content. The trans C18:1 content was determined by a combined capillary gas‐liquid chromatography (GLC) and silver thin‐layer chromatography (Ag‐TLC). Six of ten types of chips examined contained more than 10%trans C18:1 (in the range of 10.3 to 17.3% of the total fatty acids), and the other four had below 0.5%. In the lipids of cakes trans C18:1 isomers occurred at 1.49 to 41.44% and only four types of cakes contained less than 5% of trans C18:1. The cis‐trans and trans‐cis C18:2 isomers were present among the fatty acids of the majority of chips and cakes investigated. Six types of chips contained trans‐trans C18:2 in the 1.2–1.6% range. Trans fatty acids were absent in the lipids of 6 types of ice cream, but two types contained 11.3 and 19.4%trans C18:1.
ANTIOXIDANT AND FREE RADICAL SCAVENGING ACTIVITIES OF EDIBLE MUSHROOMS
Authors: FU HUI‐YIN , SHIEH DEN‐EN , HO CHI‐TANG
Published: May 2007

The antioxidative potency of commercially available mushrooms in Taiwan was studied. The free radical scavenging activities of these mushrooms were demonstrated by using the DPPH method. The antioxidative activities of ethanol extracts of various mushrooms in an emulsified corn oil (o/w) system at 60C were compared. The addition of test compounds in corn oil emulsions significantly extended the induction period of lipid oxidation. The order of inhibitory activity of mushroom extracts on oxidation in emulsion system was Agaricus bisporus > Hypsizigus marmoreus > Volvariella volvacea > Flammulina velutipes > Pleurotus eryngii > Pleurotus ostreatus > Hericium erinaceus > Lentinula edodes. In the thermal oxidative stability test, using lard, the order of antioxidative activity of test materials showed similar tendencies, except for the extract of Lentinula edodes.
FATTY ACID PROFILES OF LEAVES OF NINE EDIBLE WILD PLANTS: AN AUSTRALIAN STUDY
Authors: LIU LIXIA , HOWE PETER , ZHOU YE‐FANG , HOCART CHARLES , ZHANG REN
Published: May 2007

Nine species (Amaranthus viridis L., Atriplexnummularia L., Chenopodium album L., Plantago major L., Portulaca oleracea L., Solanum nigrum L., Sonchus oleraceus L., Stellaria media L. and Taraxacum officinale W.) of edible wild plants grown in Australia were examined for their fatty acid composition by gas chromatography. The total fatty acid contents in the young leaves of these species ranged from 8.75 to 29.12 mg/g of dry matter, and were predominantly comprised of the alpha‐linolenic acid (4.78 to 19.88 mg/g). These plants did not contain any of the longer‐chain omega‐3 fatty acids, namely eicosapentaenoic acid, docosahexaenoic acid or docosapentaenoic acid.
THE KINETICS OF CRYSTALLIZATION OF TRIPALMITIN IN OLIVE OIL: AN ARTIFICIAL NEURAL NETWORK APPROACH
Authors: GALLEGOS‐INFANTE JOSE ALBERTO , ROCHA‐GUZMAN NURIA E. , GONZALEZ‐LAREDO RUBEN F. , RICO‐MARTINEZ RAMIRO
Published: May 2007

Experimental measurements of the variation in the solid fraction during crystallization of lipid mixtures are often correlated in terms of the so‐called Avrami model. In this paper, the above model was employed to describe measurements taken during the crystallization of blends of tripalmitin in olive oil at high concentrations. Although the blends appeared to behave ideally, the Avrami model failed to describe the experimental results over the entire range of tripalmitin concentration investigated. This discrepancy appears to be correlated with the interfacial free energy. As an alternative to the description of lipid crystallization experiments, the use of continuous‐time artificial neural network (ANN) approximators is proposed. For the system studied here, the ANN successfully reproduced the experimentally observed behavior for all temperatures and tripalmitin concentrations used.
FATTY ACID COMPOSITION OF THE SEED OIL OF ARUM ITALICUM MILLER
Authors: SALIK SERAP , ALPINAR KERIM , IMRE SEDAT
Published: May 2007

The genus Arum (Araceae) is represented by some 20 taxa in Turkey. Having tuberous roots, broadly hastate vigorous leaves, greenish‐yellow spathes A. italicum grows in northern Turkey and flowers between April and May and its reddish berry type fruits ripen in July. Containing significant amount of calcium oxalate crystals, oxalic acid and oxalates in addition to volatile and/or easily destroyed irritating substances, Arum taxa are toxic. However, dried or fresh parts thereof are used for food and in folk medicine in Turkey. Tubers and ripe fruits are used in the treatment of rheumatism and hemorroids while the leaves are consumed as a food. The fatty acid composition of the seed oil of A. italicum oil was investigated by analyzing their methyl esters by GC and GC‐mass spectrometry. The major fatty acids were 16:0, 16:1 n‐7, 18:0, 18:1 n‐9, 18:2 n‐6 and 13‐phenyltridecanoic acid in the seed oil. This is the first report on fatty acid composition and 13‐phenyltridecanoic acid content of Arum italicum Miller seeds from Turkey.
LIPID AND LIPID SOLUBLE COMPONENTS OF GONADS OF GREEN SEA URCHIN (STRONGYLOCENTROTUS DROEBACHIENSIS)
Authors: LIYANA‐PATHIRANA CHANDRIKA , SHAHIDI FEREIDOON , WHITTICK ALAN , HOOPER ROBERT
Published: May 2007

Seasonal changes in the lipid and lipid soluble components of gonads of green sea urchin (Strongylocentrotus droebachiensis) were investigated. The lipid content was highest in the spring while it was lowest in the winter. The composition of nonpolar and polar lipid classes of sea urchin gonads were not affected qualitatively, but there were significant (P<0.05) quantitative variations. Major nonpolar lipid classes were triacylglycerols (TAG), free fatty acids (FFA) and sterols (ST) while dominant polar lipid components were phosphatidylcholine (PC) and phosphatidylethanolamine (PE). The fatty acids 16:0 and 14:0 were the major saturated fatty acids (SFA) consistently present in total, nonpolar and polar lipids of sea urchin gonads. The 5‐olefinic acid 20:1 n‐15 was the dominant monounsaturated fatty acid (MUFA) while 20:4 n‐6 and 20:5 n‐3 were the major polyunsaturated fatty acids (PUFA) present. The content of PUFA increased during cold climatic conditions with a simultaneous decrease in the content of SFA. These changes were reversed during warm seasons. Total carotenoid content was highest in the spring. Echininone was the major carotenoid present and its relative content varied significantly (P<0.05) with the season; being highest in the spring and lowest in the summer. In addition, β‐carotene was present in each season. Thus, the importance of seasonal variations on the lipid and lipid soluble components of sea urchin gonads is evident.
ISOPROPYL ALCOHOL EXTRACTION OF COTTONSEED COLLETS: CRUDE OIL COMPOSITION
Authors: ZHANG F. , RHEE K. C. , KOSEOGLU S. S.
Published: May 2007

Isopropyl alcohol (IPA) is an attractive alternative solvent to hexane for use in vegetable oil extraction. The relative efficiencies of IPA and hexane extractions using both cottonseed collets and flakes were evaluated in terms of product composition. The aqueous IPA extracted crude cottonseed oils from expander pretreated collets were analyzed for their nonacylglycerol compositions. The IPA extraction (88, 93, 95 and 97% IPA) resulted in more free fatty acids in the crude oils than did hexane extraction, and the level of the free fatty acids increased as the IPA concentration increased. The phosphorus content was higher in the IPA‐extracted oils compared to those of their hexane‐extracted counterparts. The HPLC analysis showed that the IPA extractions increased concentrations of phosphatidylcholine (PC), phosphatidylethanolamine (PE), and phosphatidylinositol (PI) in the crude cottonseed oils. More sugar and less gossypol were found in IPA‐extracted oils and the level of sugar decreased as the IPA concentration increased. The oil extracted with 95% IPA from the expander‐produced collets were lower in free fatty acid, sugar, and gossypol than those obtained from the flakes. The amount of phosphorus in the oil extracted from the collets was approximately 45% higher than that from the flakes. The IPA extraction, in combination with expander pretreatment, produced cottonseed meals with free gossypol of 366 ppm, making them suitable for feeding nonruminant animals.
THE EFFECT OF DIFFERENT TYPES OF STIRRER AND FRACTIONATION TEMPERATURES DURING FRACTIONATION ON THE YIELD, CHARACTERISTICS AND QUALITY OF OLEINS
Authors: HASMADI M. , AINI I. NOR , MAMOT S. , YUSOF M. S. A.
Published: May 2007

Refined, bleached and deodorized (RED) palm oil was fractionated by dry fractionation using two different types of stirrer at 3 fractionation temperatures to produce palm olein (POo). Statistical analysis by SAS showed significant differences (P < 0.05) between fractionation temperatures of 15C and 21C, and no significant differences between two types of stirrer on product yield. Iodine value showed significant differences between fractionation temperatures of 15C and 18C, and 15C and 21C but no significant difference was observed between the two types of stirrers. Analysis showed that palm olein fractionated at lower temperature contained less saturated fatty acids, more unsaturated fatty acids and lower solid fat than oleins fractionated at higher temperatures.
COMPARISON OF THE FRYING STABILITY OF REGULAR AND LOW‐LINOLENIC ACID SOYBEAN OILS
Authors: NORMAND L. , ESKIN N. A. M. , PRZYBYLSKI R.
Published: May 2007

The frying stability of a regular soybean oil (RSO) was compared with a modified low linolenic‐acid soybean oil (LLSO). The rate of free fatty acid (FFA) formation was similar for both oils during 72 h of frying. Despite a reduction in polyunsaturated fatty acids, however, the rate of formation of total polar compounds (TPC) in LLSO was greater than RSO. The higher production of TPCs in LLSO was explained, in part, by a lower level of tocopherols and a more rapid rate of degradation of the main isomers, γ‐ and δ tocopherols. This study points to the limitations of predicting frying stability based solely on fatty acid composition.
PREPARATION OF TOCOPHEROL SUCCINATES FROM DEODORIZER DISTILLATE
Authors: LIN KUO‐MIN , ZHANG XIAOYAN , KOSEOGLU SEFA S.
Published: May 2007

Preparation of tocopherol succinates from deodorizer distillate (DOD) with or without pretreatment was studied. To reduce damage to tocopherols, the reaction mixture was purged with nitrogen during heating. For DOD as a raw material, the succinylation procedure for converting tocopherols to tocopherol succinates was optimized in terms of type of catalyst, reaction time, and reaction temperature. Potassium acetate performed best among the catalysts tested. Using potassium acetate, 90% conversion was achieved within 30 min for total tocopherols and within 90 min for α‐tocopherol. The optimal reaction time ranged from 60 to 90 min. To obtain rapid reaction and high conversion, the suitable temperature range was 100–140C. Under optimal conditions, a conversion of 93% was reached. For sterol‐removed DOD as a raw material, the succinylation reaction was carried out at 140C for 1 h using potassium acetate as a catalyst. When using 10% of succinic anhydride and 1.3% of catalyst, over 80% of total tocopherols were converted to tocopherol succinates with conversion of α‐tocopherol being highest among all isomers (over 90%). The conversion was significantly increased to over 90% by increasing the amount of succinic anhydride from 10 to 13% and that of the catalyst from 1.3 to 2%. Meanwhile, the free fatty acid (FFA) content was increased to approximately 10% after the succinylation reaction.
SEPARATION OF STEROLS FROM DEODORIZER DISTILLATE BY CRYSTALLIZATION
Authors: LIN KUO‐MIN , KOSEOGLU SEFA S.
Published: May 2007

Separation of sterols from deodorizer distillate (DOD) by crystallization without pretreatment was investigated. DOD was dissolved in different solvents and crystallization was then conducted at‐10 or‐20C, with a solvent‐to‐DOD ratio of 3:1 (v/w). Several solvents such as methanol, acetone, and their mixtures, were examined for their separation effectiveness. The sterol crystals formed were removed from the solution by centrifugation at low temperature and subsequent filtration. The best results were obtained by crystallization at ‐20C for 24 h with a mixture of acetone and methanol, followed by centrifugation, filtration and washing steps. Over 90% of the original tocopherols and squalene in DOD were recovered in the filtrate fraction, while 80% of total sterols in DOD were retained in the cake fraction.
OXIDATION OF LIPIDS IN SARCOPLASMIC RETICULUM OF MUSCLES FROM PASTURE‐ AND GRAIN‐FED CATTLE WITH OR WITHOUT VITAMIN E SUPPLEMENTATION
Authors: YANG A. , BREWSTER M. J. , LANARI M. C. , TUME R. K.
Published: May 2007

The effect of different α‐tocopherol contents in sarcoplasmic reticulum (SR) membranes on lipid oxidation was investigated. Muscle membranes contain high contents of polyunsaturated fatty acids that are very susceptible to oxidation during chilled or frozen storage. SR was prepared from M. longissimus dorsi, M. semimembranosus and M. gluteus medius muscles of pasture‐ and grain‐fed steers supplemented with vitamin E (0, 500 or 2500 IU α‐tocopheryl acetate) for 105 ‐132 days. Vitamin E supplementation increased the α‐tocopherol concentration in SR of grain‐fed cattle but did not change that of pasture‐fed cattle. SR from pasture‐fed beef had more linolenic and less linoleic acid than that of grain‐fed meat and, compared with the other treatment groups, SR of control grain‐fed cattle was significantly more prone to lipid oxidation, corresponding with its lower α‐tocopherol content. Thus, α‐tocopherol content appears to play a major role in determining the extent of lipid oxidation in muscle membranes, especially in those from pasture‐fed beef that contained more polyunsaturated fatty acids.
FATTY ACIDS, STEROLS, α‐TOCOPHEROL AND TOTAL CAROTENOIDS COMPOSITION OF DIACRONEMA VLKIANUM
Authors: DONATO MARTA , VILELA M. HELENA , BANDARRA NARCISA M.
Published: May 2007

Microalgae are a large group of photosynthetic microorganisms with a great potential as a source of energy and with the ability to convert solar energy into biomass. Several conditions as well as different growing stages were found to play an important role in the biosynthesis of different molecules. These microorganisms are easily cultivated, and even under the most difficult conditions, are able to develop. In the present study the production of different biomolecules, namely sterols, fatty acids, tocopherols and total carotenoids during the life cycle with 24 h of photoperiod and 18C was followed. The major amounts of sterols, fatty acids and total carotenoids were detected in stationary phase. Higher amounts of α‐ tocopherol were present in the decay phase. Tocopherol and total carotenoids levels were higher compared to conventional foods known as rich sources of these components. A significant difference was observed between replicates of D. vlkianum for α‐tocopherol and some sterols.
INTERESTERIFICATION KINETICS OF SOYBEAN OIL
Authors: MUSAVI ANAR , TEKIN AZIZ , KAYA MURAT , SANAL INCI
Published: May 2007

Soybean oil was interesterified at different temperatures, ranging from 10 to 80 C, 600 rpm stirring rate and 0.2–0.5% catalyst (NaOCH3) concentration. The content of palmitic acid in the 2‐position of triacylglycerols was monitored during the reaction by an enzymatic method. The conversion of triacylglycerols to random distribution appeared to be a first order and reaction rate constants (k) were determined between 0.015 and 1.498 min‐1. It was also observed that reaction rate increased about 8 times when catalyst ratio was increased from 0.2 to 0.5% and about 10 times when temperature was raised from 40 to 80C. Activation energy was calculated as 14188 Cal/mole, from plotting of Lnk values against reciprocal of absolute temperature.
LIPIDS OF WHEAT, CORN AND POTATO STARCH
Authors: BASZCZAK W. , FORNAL J. , AMAROWICZ R. , PEGG R. B.
Published: May 2007

The lipid constituents from wheat, corn and potato starches were analyzed, as was the composition of nonstarch compounds present in these lipid extracts. The lipids were extracted from starch granules using n‐propanol‐water (3:1, v/v) via cold and hot extraction into surface and internal lipid fractions, respectively; fatty acid profiles of the fractions so obtained were then carried out. The content of surface lipids was greatest from potato and wheat starches, whereas cornstarch was characterized as having the highest relative percentage of internal lipids. Hot extraction resulted in an increase in the lipid content for all extracts, and of the starches investigated, the lipids from cornstarch contained the highest percentage of polyunsaturated fatty acids. Unlike that of wheat starch, it was noted that the fatty acid, C20: 1 (n‐9), could only be extracted from corn and potato starch granules by the hot extraction technique. Lysophosphatidylcholine (LPC) and some phenolics were found to bind to wheat starch granules, but not to those of corn and potato. Using HPLC‐UV‐DAD analysis, five phenolic compounds were detected in the lipids extracted from wheat starch by hot extraction. Maxima from UV‐DAD spectra of the compounds were observed at a wavelength of 337.4 or 332.7 nm, and are characteristic of phenolic acids or their derivatives.
ANTIOXIDANT EFFICACY OF EXTRACTS OF AN EDIBLE RED ALGA (GRATELOUPIA FILICINA) IN LINOLEIC ACID AND FISH OIL
Authors: ATHUKORALA YASANTHA , LEE KI‐WHAN , SHAHIDI FEREIDOON , HEU MIN SOO , KIM HUNG‐TAE , LEE JUNG‐SUCK , JEON YOU‐JIN
Published: May 2007

The antioxidant activity of an extract of a marine red alga (Grateloupia filicina) was evaluated in linoleic acid and fish oil induct period oil at 65C. Oxidative stability of the oils was evaluated by employing peroxide value (PV), 2‐thiobarbituric acid reactive substances (TBARS), conjugated diene (CD) and weight gain experiments. The algal extract was applied to linoleic acid and fish oil at 0.01, 0.03 and 0.05% and results were compared with those of commercial antioxidants such as butylated hydroxytoluene (BHT), butylated hydroxyanisol (BHA) and α‐tocopherol at 0.01 %. Results indicated the ability of the alga extract to inhibit oxidation of linoleic acid and fish oil; at α 0.05%
EFFECTS OF LATE CASTRATION AND FEEDING TIME ON BOVINE MUSCLE QUALITY
Authors: AHMED P. O. , MILLER M. F. , BOGGS D. L. , COMERFORD J. W. , REAGAN J. O.
Published: May 2007

Hereford bulls were late castrated by emasculation at approximately 1 year old or left intact, and fed for 0, 60 or 90 days before slaughter to evaluate various traits of the M. longissimus. More days on feed resulted in increased carcass weight, fat thickness, USDA quality grade, ribeye area and percentage kidney, pelvic and heart fat, with no difference from late castration. Percentage of soluble collagen was highest for M. longissimus steaks from the 60 day feeding group, and lowest among those fed 90 days. Steaks from the controls were lighter colored while those from steers fed 60 days were the most red. No sensory differences occurred except for off‐flavor.
MUSCLE LIPIDS
Authors: GERMAN J. B.
Published: May 2007

The lipid components of muscle foods play a variety of critical functions. They are important sources and carriers of flavors both of characteristic beneficial flavors and detrimental off‐flavors. They contribute to the structure of meats and to their texture. Lipids also increasingly occupy the role of nutritional components even though the relative contribution of red meats, poultry and fish has been controversial. The importance of lipids in each of these functions is becoming increasingly appreciated. However, an understanding and prediction of how the chemistry of the respective lipids contribute to these three flesh food commodities remains a challenge for muscle chemists and biochemists.
GELATION PROPERTIES OF CHICKEN MYOFIBRILS TREATED WITH CALCIUM AND MAGNESIUM CHLORIDES1
Authors: XIONG Y.L. , BREKKE C.J.
Published: May 2007

Chicken myofibril gels were formed at pH 6.0 and ionic strength of 0.6 in the presence of calcium chloride (CaCl2) and magnesium chloride (MgCl2). The extractability of salt‐soluble protein (SSP) and myofibril gel strength of leg muscle were increased (P< 0.05) by CaCl2 and MgCl2 and remained constant at 2.5 to 100 mM CaCl2 and MgCl2. The transition temperatures (Tm's) for protein‐protein interaction of leg muscle SSP were decreased (P< 0.05) by CaCl2 but increased (P< 0.05) by MgCl2. Breast muscle SSP extractability and myofibril gel strength were increased by CaCl2 and MgCl2 at less than 5 mM, but were decreased at greater than 10 mM. Tm's of breast muscle SSP were increased (P< 0.05) by MgCl2 but unchanged (P> 0.05) by CaCl2. Moisture loss of breast and leg myofibril gels was at a minimum at less than 5 mM CaCl2 or MgCl2 but increased at greater concentrations of CaCl2 or MgCl2. The divalent cations affected chicken myofibril gelation by changing the extraction and protein‐protein interaction of SSP.
METHODS OF SODIUM TRIPOLYPHOSPHATE ADDITION IN PREBLENDED PORK AND ITS EFFECTS ON FINE‐CUT AND COARSE‐GROUND PORK SAUSAGE PRODUCT CHARACTERISTICS1
Authors: FRYE C.B. , MYERS K.L. , KNIPE C.L. , SEBRANEK J.G.
Published: May 2007

The addition of sodium tripolyphosphate (STPP) to pork preblends for maximum effectiveness was investigated during the production of fine‐cut batters and coarse‐ground pork sausage. Lean pork and fat pork trimmings were preblended with and without STPP and held for 20 h before final sausage processing. The addition of STPP to the fine‐cut sausage, regardless of the point‐of‐addition, resulted in minimal improvement of finished product characteristics. However, for coarse‐ground sausages, preblending with STPP improved all finished product characteristics. STPP was most effective in stabilizing coarse‐ground sausage when it was added to the 80% lean preblend.
EFFECTS OF SOY PROTEIN AND FREEZING TREATMENTS ON COOKING LOSS AND COMPOSITION OF BEEF PATTIES
Authors: BERRY B.W.
Published: May 2007

All‐beef and soy‐extended patties were frozen to −18°C in either 24, 48, 72 or 96h and stored at −23, −18 or −7°C for 6, 9, 12, 18 or 24 months. The addition of soy resulted in a substantial reduction in cooking loss for patties cooked from the frozen state with a greater retention of moisture in cooked patties. Freezing reduced cooking loss for soy‐extended patties, but increased cooking loss for all‐beef patties. Faster freezing (‐18°C in 24 h vs. −18°C in 96 h) reduced cooking loss and produced higher moisture values in all‐beef patties. Patties stored at –7°C lost more moisture during cooking. Increased frozen storage time had a minimal effect on cooking losses, moisture and fat levels. Where it is essential for frozen patties to sustain minimal cooking losses with maximal moisture in cooked patties, the inclusion of soy protein concentrate, faster freezing, and storage at –18°C or colder are suggested.
EFFECTS OF LACTIC ACID AND POSTMORTEM AGING ON SENSORY AND COOKING PROPERTIES OF BOVINE LONGISSIMUS MUSCLE1
Authors: JEREMIAH L.E. , GREER G.G. , GIBSON L.L.
Published: May 2007

Twenty crossbred steers with a mean liveweight of 475 kg and grading Canada Al or A2 were utilized in two distinct but related experiments (10 steers per experiment) to evaluate the effects of: (1) lactic acid versus water sprays prior to carcass chilling, and (2) postmortem aging for up to 28 days on the profiles and certain physical properties of bovine longissimus roasts. Results indicated that the spray (lactic acid or water spray) treatments exerted little influence on flavor, moisture loss, and cooking properties. They also demonstrated that extension of postmortem vacuum packaged aging for up to 28 days appeared to impart a slightly beneficial influence on beef longissimus muscle flavor by increasing the intensity of the beefy and fatty character notes (P< 0.05) while not influencing moisture loss or cooking properties (P> 0.05).
A REVIEW OF THE CAUSES OF VARIATION IN MUSCLE GLYCOGEN CONTENT AND ULTIMATE pH IN PIGS
Authors: FERNANDEZ XAVIER , TORNBERG EVA
Published: May 2007

Muscle glycogen at slaughter causes variation in pork technological qualities, since it affects the ultimate pH (24 h postmortem). This review addresses various factors influencing muscle glycogen storage and the ultimate pH of pig meat. Results discussed in this paper indicate that breed and preslaughter handling, i.e., waiting time in lairage, mixing, and to a lesser extent fasting, significantly influence ultimate pH. Furthermore, interactions between handling procedures and breed could be highly significant, as with PSE meat. Since the recent discovery of the major gene rn+/RN− which is assumed to influence glycogen concentration in the muscle of live pigs, genotype is considered an important source of variation in ultimate pH. All factors likely to influence glycogen concentration must be considered relative to the metabolic and contractile properties of muscle. These play an important role in the amount of glycogen at rest and in its depletion during chronic stress or muscular exercise.
SURFACE PROTEIN OF BROILER MEAT CHUNKS AS OBTAINED BY WASHING
Authors: WANG S.W. , CHEN T.C.
Published: May 2007

Surface proteins, both soluble and insoluble, extracted from chicken breast and thigh meat chunks with water or 3% NaCl solution were studied. Soluble proteins were separated by an ammonium sulfate gradient precipitation method, quantified, and characterized using sodium dodecyl sulfate‐polyacrylamide gel electrophoresis. The quantities of both soluble and insoluble proteins from chicken breast meat chunk surfaces were higher than those of the thigh meat. The 3% NaCl solution extracted more soluble proteins, particularly those of molecular weight greater than 66,000 daltons, than that extracted by plain water. Most of these higher molecular weight proteins were satisfactorily precipitated by the addition of 20% ammonium sulfate. The amount of extracted water and salt soluble proteins from blended meat chunks were 3.00 and 4.75 times higher than those from washed suspensions, respectively. An increase in mixing time also enhanced the exudation of proteins to the meat surfaces.
CHARACTERIZATION OF MODEL NITROSYLHEME PIGMENTS WITH VISIBLE, INFRARED AND 15N FOURIER TRANSFORM NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY
Authors: BURGE DONALD L. , SMITH J. SCOTT
Published: May 2007

Synthetic pigments that model the organic‐soluble pigment in heat‐processed cured ham were characterized with infrared (IR) and 15N nuclear magnetic resonance (NMR) spectroscopy. The two pigments synthesized were 15N nitrosyl (protoporphyrinato‐ IX) iron (II), or FeII PP15 NO, and 15N dinitrosyl (protoporphyrinato‐IX), or FeII PP(15NO)2. An NMR spectrum was obtained only for the FeII PP15 NO. The NMR spectrum consisted of a single peak + 1.78 ppm from the Na15 NO3 and –6.8 from the CH3NO2 reference. The IR spectrum included a single NO symmetric stretch at 1801 cm−1. The visible spectrum of FeII PPNO did not match the visible spectrum of ham extracts, while it did with FEII PP(15NO)2. An unequivocal structural assignment of FeII PP15 NO was made, but longer NMR runs may be necessary to obtain a spectrum and unequivocal structural assignment of FeII PP(15 NO)2.
ACCELERATED DRY CURING OF PORK LEGS (HAMS): A REVIEW
Authors: MARRIOTT N.G. , GRAHAM P.P. , CLAUS J.R.
Published: May 2007

Dry curing of pork legs produces a product with unique flavor. However, the process is labor intensive and time consuming and is partially responsible for dry cured ham being less competitive in the marketing arena. Dry curing can be accelerated through production techniques such as tumbling, blade tenderizing, microbial inoculation, use of nitric oxide and processing as skinned and/or boneless legs. These techniques are discussed and the major benefits and limitations are noted. Although these processes can accelerate dry curing, more research is needed to determine the optimal conditions needed to expedite the dry curing process and ensure color uniformity and stability, aged ham flavor and sufficient weight loss to conform to regulatory requirements.
A RESEARCH NOTE EFFECTS OF AMMONIA EXPOSURE ON FRESH PORK: A DISTINCT PINK COLOR AFTER COOKING
Authors: SHAW D.E. , CLAUS J.R. , STEWART K.K.
Published: May 2007

Exposure of raw pork loin chops to ammonia results in the development of a distinct pink color throughout, after cooking to 80C as indicated by visual observations and CIE L*a*b* values. While some of the color development is apparently due to the pH shift caused by the ammonia, experiments suggest that other factors are involved in the formation of the distinct pink color. Samples cooked and then exposed to ammonia failed to develop the pink color. CIE a* values were higher (P < 0.05) for all cooked ammonia treated samples than the cooked control. Distinctly different absorbance spectra (400–700 nm) were observed between cooked, treated samples and either the cooked untreated control, raw fresh pork, or nitrosohemochrome samples. These data suggest that exposure of raw pork to ammonia will influence formation of an undercooked color in fully cooked pork.
CHEMICAL MODIFICATION EFFECTS ON TEXTURE AND GELATION PROPERTIES OF FINELY COMMINUTED BEEF
Authors: BARBUT S. , MITTAL G. S.
Published: May 2007

The effects of various chemical modifications on gelation and texture of finely comminuted lean beef mixes were investigated. Urea, which disrupts non‐covalent bonds, significantly increased (at 95% level) the modulus of rigidity (G) and hardness values compared to the control (no additive). Oxidation of free sulphdryl groups by H2O2 resulted in lower G but similar hardness values of the control. The β‐mercaptoethanol (ME) treatment was similar to the control in G values but higher in hardness, gumminess and chewiness. Ethylenediamine tetraacetic acid (EDTA) addition resulted in excessive cooking losses, the lowest G value and the hardest texture. Polyoxyethylene sorbitan monooleate did not have any significant effect on the textural characteristics of the finely comminuted mixes but resulted in lower G compared to the control.
POSTMORTEM SHORTENING OF LAMB LONGISSIMUS OXIDATIVE AND GLYCOLYTIC FIBERS
Authors: CEÑA PILAR , JAIME ISABEL , BELTRAN JOSE ANTONIO , RONCALES PEDRO
Published: May 2007

Percentages of lamb M. longissimus thoracis et lumborum fiber types were approximately 66 oxidative and 34 nonoxidative, without significant differences among muscle regions. The effects of skeletal restraint and muscle region on sarcomere shortening during rigor development were found to be highly significant; sarcomeres of caudal‐ventral location were stretched by skeletal restraint while the rest were all shortened. In excised muscles, both fiber type and postmortem temperature exerted a highly significant effect on sarcomere shortening. Oxidative fibers showed a more intense shortening, already evident at temperatures well above those causing cold shortening. While shortening of glycolytic fibers was gradually more intense as treatment temperature decreased from 20 to 0°C, a maximum contraction of about 40% was reached at 15°C in oxidative fibers and lower temperatures did not cause any further shortening. Average fiber shortening was found to be highly correlated to meat toughening.
THE EFFECTS ON PORK STORAGE LIFE OF OXYGEN CONTAMINATION IN NOMINALLY ANOXIC PACKAGINGS1
Authors: JEREMIAH L.E. , GILL C.O. , PENNY N.
Published: May 2007

The microbial floras that developed on controlled atmosphere [CA: oxygen (O2) free carbon dioxide (CO2) contained in gas impermeable pouches], modified atmospheres (MA: O2 free CO2 contaminated with specific amounts of air contained in gas impermeable pouches), and vacuum packages (VP: evacuated pouches of low gas permeability in atmospheres containing specific amounts of O2) stored at −1.5°C were composed of lactobacilli and enterobacteria. Microbial spoilage was manifested as putrid odors and flavors starting at 6 weeks in VP and at 9 weeks in MA. Flora development was not affected by varied exposure to O2, and varied exposure to O2 contamination or ingress degraded the appearance of pale, soft, exudative (PSE) meat to unacceptable levels. Microbial spoilage rendered the appearance of all samples unacceptable. Oxygen ingress into VP did not affect pork flavor profiles, but O2 contamination of MA intensified an “off” aromatic. Pork flavor deteriorated progressively with prolonged storage, but only the overall flavor perception of VP cuts was adversely affected.
EFFECTS OF CARBOHYDRATE SUBSTITUTION AND PREBLENDING ON THE PROPERTIES OF REDUCED FAT‐HIGH MOISTURE BEEF FRANKFURTERS12
Authors: HULL D.H. , ROGERS ROBERT W. , MARTIN J.M.
Published: May 2007

Two carbohydrates (CHO; beans or rice) at three levels (0, 12.5 and 25.0%), and water were substituted for fat in preblended and nonpreblended beef franks. Fat levels averaged 24.8% for the controls, 12.6% for the 12.5% CHO source products, and 5.7% for the 25% CHO source products. Cholesterol averaged 28 mg, 19 mg and 15 mg per serving for the controls, 12.5% CHO and 25% CHO source products, respectively. Organoleptic scores for juiciness were not different (P > 0.05) among treatments at 3 and 9 weeks. Flavor and overall acceptance were satisfactory for all products. Generally, nonpreblended, 12.5% CHO source, and bean products were firmer (P < 0.05) than preblended, 25% CHO or rice products, respectively. The 25% rice products had lower (P < 0.05) Instron maximum load and fracturability values. The high CHO formulations were 16% less costly to produce than the controls.
EFFECTS OF PH and MIXING TIME ON PROTEIN SOLUBILITY DURING THE WASHING OF MECHANICALLY DEBONED CHICKEN MEAT1
Authors: YANG T.S. , FRONING G.W.
Published: May 2007

Mechanically deboned chicken meat (MDCM) was subjected to washing with either tap water, 0.1 M sodium chloride, sodium phosphate (ionic strength = 0.1) or 0.5% sodium bicarbonate to remove heme pigments and fat. The washing conditions including pH (5.0 ± 0.2, 6.0 ± 0.2, 7.0 ± 0.2, 8.0 ± 0.2) and mixing time (10, 20, 30 min) were investigated. A significant increase (P< 0.05) in heme pigment and soluble protein extraction was observed in the washed out fraction as pH and mixing time increased. Salt extractable proteins in the resultant washed meat were increased (P< 0.05) at pH 7 or 8 washing as compared to lower pH washing. Increased concentration of the salt extractable protein (P < 0.05) in the washed meat was observed at mixing times of up to 20 min. However, there was no (P> 0.05) further advantage of increased concentration of the salt extractable proteins when using the mixing time of 30 min.