bluuebunny/crossref_metadata_2025 huggingface dataset:
Chlorophyll as a Color and Functional Ingredient
Authors: Humphrey A.M.
Published: August 2010

ABSTRACT: Chlorophyll is the most widely distributed natural pigment and occurs in the leaves and other parts of almost all plants. Its function in the role of photosynthesis is universally known and yet its natural biosynthesis, action, and ultimate fate in a senescent plant are still not fully understood. The progressive degradation of chlorophyll through a series of similarly colored derivatives, coupled with the universal use of a variety of trivial names for them, has given rise to much confusion about their identities. The instability of chlorophyll in harvested and processed plant products has promoted extensive research into methods for its preservation as well as to methods for its isolation, analysis, and concentration from cheaper sources, with a view to its use for natural color reinforcement. The availability of such isolated chlorophyll and chlorophyll‐derived extracts has also stimulated an interest in the study of their potentials as functional ingredients. Since the second half of the last century when chlorophyll extracts were first used for odor removal an increasing activity of research into the more general area of bioactivity has been reported. In some cases, the explanation for the positive results obtained has not been made obvious and the use of poorly defined pigments has made the reproducibility of results rather difficult. Published evidence for the positive bioactivity of chlorophyll extracts is clear and the way forward will be to examine a range of products with clearly defined compositions and with a continuity of supply.
Reevaluation of Thermal Food Processes in Order to Increase Food Safety and Quality: Frying, Drying, Salting, Smoking
Authors: Trystram G.
Published: August 2010

ABSTRACT: Re‐evaluation of food processes seems to be a useful effort regarding current safety, environmental, and quality concerns in the food industry. Reverse engineering seems to be one of the ways to perform such a goal. There are only a few sets of applications with respect to food. Thermal unit operations are a good subject for this purpose. For baking and frying, for example, questions have arisen about acrylamide in heated foods. Some other examples lie with drying operations where a compromise must be found between drying ability and intensity and final food quality. Recently, we have developed a case study for a meat product produced in tropical countries. Traditional techniques for processing meat there usually involve salting, drying, and/or smoking. There is a wide range of beef products, such as charqui and carne‐de‐sol in South America, nham in Southeast Asia, and biltong in South Africa. Little is known of the traditional processing of pork other than the Nigerian product unam inung. Traditional processes for making boucané, a salted/dried/smoked pork belly product from Ré union Island, has not been the focus of any other scientific studies to date. Pork meat is salted and in the smoking oven, the boucan, smoke and heat from the hearth slowly cook the meat hanging over the fire. The product is stored beside the oven where smoke keeps flies away and the heat prevents moisture uptake by the product during the rainy season.
Use of Bacteriophages to Control Salmonella in Experimentally Contaminated Sprout Seeds
Authors: Pao S. , Rolph S.P. , Westbrook E.W. , Shen H.
Published: August 2010

ABSTRACT:Trials were conducted to evaluate the potential for using bacteriophages to controlSalmonellain sprouting seeds. Two phages (Phage‐A, capable of lysingS.Typhimurium andS. Enteritidis, and Phage‐B, capable of lysingS.Montevideo) were isolated and characterized as members of theMyoviridaeandSiphoviridaefamilies, respectively.Salmonellacounts increased in all inoculated seeds during soaking and mustard seeds supported greater growth of the inoculatedSalmonellathan broccoli seeds. A 1.37 log suppression ofSalmonellagrowth was achieved by applying Phage‐A on mustard seeds. The mixture of Phage‐A and Phage‐B caused a 1.50 log suppression ofSalmonellagrowth in the soaking water of broccoli seeds. Host specificity observed in the study stresses the importance of developing phage mixtures that can control a broad range of potential contaminants.
Probiotics—Immunomodulatory Potential Against Allergic Disease
Authors: Isolauri E.
Published: August 2010

ABSTRACT: Interactions between microbes and host have recently prompted active research subsequent to the demonstration that the generation of immunophysiological regulation in the gastrointestinal tract depends on the establishment of indigenous microbiota. The gut microflora provides maturational signals for the gut‐associated lymphoid tissue, particularly for the IgA plasma cells, conferring the first line of host immunological defense. The probiotic effects in allergic disease have been attributed to restoration to normal of increased intestinal permeability and unbalanced gut microecology, improvement of the intestine's immunological barrier functions, alleviation of the intestinal inflammatory response, and reduced generation of proinflammatory cytokines characteristic of local and systemic allergic inflammation. Moreover, the potential of specific strains of the gut microbiota to contribute to the generation of TH1‐ and TH3‐type immune responses counter‐regulating the TH2‐type immune responses in atopic disease may create optimal conditions to redirect the polarized immunological memory of the newborn to a healthy balance and thereby reduce the risk of atopic disease. The objective of probiotic intervention in allergy is to control the allergic inflammatory response before the TH2‐type immune responsiveness to environmental antigens is consolidated.
Functional Foods: Their Role in Health Promotion and Disease Prevention
Authors: Shahidi F.
Published: August 2010

ABSTRACT: The effect of food factors on health status has been recognized since antiquity. More recently, epide‐miological studies have led to fundamental research for unraveling the chemistry and mechanism of action of dietary phytochemicals and bioactives. Functional foods and natural health products encompass a wide range of food and ingredients, with a variety of bioactives responsible for their efficacy in health promotion and disease prevention. Phenolic and polyphenolic compounds constitute an important class of secondary plant metabolites that act as free radical scavengers and inhibitors of LDL cholesterol oxidation and DNA breakage, among others. Thus, the role of food phenolics and polyphenolics in the prevention of cardiovascular disease and certain types of cancer is well recognized. In addition, certain marine foods have often been considered as “heart food” because of their omega‐3 constituents which are known to lower blood triacylglycerol and, possibly, cholesterol levels. Thus, food factors from both plants and animals may be participating in human health promotion.
The Influence of (1→3) (1→4)‐β‐D‐Glucan‐rich Fractions from Barley on the Physicochemical Properties and In Vitro Reducing Sugar Release of White Wheat Breads
Authors: Symons L.J. , Brennan C.S.
Published: August 2010

ABSTRACT: Cereal β‐glucan is regarded as a soluble dietary fiber, which has potential nutritional benefits within the food industry. This article explores the possibility of using a β‐glucan rich fraction (BGF) extract from barley (Hordeum vulgare) in bread products. BGF was incorporated into bread mixes at 2.5% and 5% inclusion rates. Analysis of the pasting characteristics of BGF and wheat flour mixes revealed a decrease in peak and final viscosity related to the level of BGF addition. Dough extendibility increased with addition of 5% BGF compared with the control, probably because of the weak gel‐forming capability of β‐glucan, creating an elastic dough. However, loaf volume and height decreased with the addition of BGF. Analysis of the bread samples illustrated that 5% BGF inclusion resulted in a significant decrease in the release of reducing sugars over a 300‐min digestion, compared with the control bread sample. The results showed a potential for the use of low levels of β‐glucan to improve the nutritional quality of bread products.
Effect of Calcium Treatment Temperature on Fresh‐cut Cantaloupe Melon during Storage
Authors: Lamikanra O. , Watson M.A.
Published: August 2010

ABSTRACT: The effect of calcium treatment temperature on cut cantaloupe fruit during storage was determined. Fruit dipped in calcium solution at 4°C had lower respiration and moisture loss rates than treated fruit at ambient temperature. Calcium treatment lowered lipase activity at both temperatures, but the effect was more notable in fruit treated at the lower temperature where lipase activity was undetectable in the freshly processed fruit and after storage for 24 h. The ability of calcium to confer rigidity to the tissue components at low temperatures, possibly through improved covalent crosslinking, was indicated by viscosity measurements indicating higher values for pulverized cantaloupe melon with added calcium at 4°C than fruit blended under similar conditions at ambient temperature.
Impact of Thermal Treatment on Color and Pigment Pattern of Red Beet (Beta vulgaris L.) Preparations
Authors: Herbach K.M. , Stintzing F.C. , Carle R.
Published: August 2010

ABSTRACT: The impact of heating at 85°C during 8 h on overall color and betalain pattern of red beet (Beta vulgaris L. ssp. vulgaris) juice was investigated. Although the hue angle of 358° in fresh juice was indicative of the typical red‐purple appearance, heating for 8 h induced an unexpected shift to 62° resulting in a yellow‐orange solution. To monitor the underlying structural alterations of betalains, a new high‐performance liquid chromatography separation compatible with mass spectrometry was developed. Applying this method, 2 novel yellow neobetanin structures and 2 orange‐red betanin degradation products were preliminarily identified, and neobetanin formation resulting from heat exposure was proven for the 1st time. These 5 compounds were held responsible for the orange shift of red beet juice during thermal treatment. The relevance of these findings for industrial beet processing was demonstrated by comparison of pigment patterns of heated red beet juice samples and a commercial concentrate. On the basis of these results, a scheme for the thermal degradation of betanin is proposed.
Machine Vision Analysis of Antibrowning Potency for Oxalic Acid: A Comparative Investigation on Banana and Apple
Authors: Yoruk R. , Yoruk S. , Balaban M.O. , Marshall M.R.
Published: August 2010

ABSTRACT: Relative antibrowning potency of oxalic acid on banana and apple slices was investigated using a machine vision system. Degree of browning on fresh‐cut surfaces was evaluated visually and quantitatively by observing changes of CIE L* values and evaluating temporal changes in color spectra based on experimental variables, oxalic acid concentration, and storage time. Browning inhibition was most prominent on banana and apple slices treated with oxalic acid solutions at concentrations of 60 and 5 mM, respectively. Oxalic acid was a more potent antibrowning agent compared with other structurally related acids. Average residual oxalic acid levels in the tissues for an effective antibrowning activity were measured.
Sensory, Histological, and Bacteriological Changes in Flat Oysters, Ostrea edulis L., during Different Storage Conditions
Authors: Aaraas R. , Hernar I.J. , Vorre A. , Bergslien H. , Lunestad B.T. , Skeie S. , Slinde E. , Mortensen S.
Published: August 2010

ABSTRACT: Flat oysters, Ostrea edulis, were emersed and stored for 23 d in freshwater ice and cold stored without ice. A control group was maintained in running seawater. Death, histological changes, bacterial growth, and changes in sensory profile were measured and described. Death of the oysters could be determined by measuring tissue pH. The sensory profiles of iced and cold‐stored oysters were significantly different from the controls, and changes in sensory profile correlated with the appearance of spoilage bacteria and degradation of digestive tissues. Changes were most pronounced in iced specimens. Freshness of the oysters was correlated to the smell of sea, fresh fish, and shellfish and the appearance of the mantle.
Sensory and Physicochemical Characteristics of Frankfurters Containing Lactate with Antimicrobial Surface Treatments
Authors: Nuñez de Gonzalez M.T. , Keeton J.T. , Ringer L.J.
Published: August 2010

ABSTRACT:Generally recognized as safe (GRAS) antimicrobial ingredients were applied to the surface of frankfurters with or without lactate to control the growth ofListeria monocytogenesand ensure the safety of ready‐to‐eat meat products. The sensory and physicochemical properties of the frankfurters were evaluated. Two frankfurter formulations with no potassium lactate (KL) or 3.3% KL were prepared, and each batch was treated for 30 s with 1 of 4 dips: (1) control (saline solution), (2) acidified calcium sulfate with propionic acid (ACSP), (3) 3.3% KL, or (4) 3.4% lactic acid. Samples then were vacuum‐packaged, stored at 4.5°C for 12 wk, and evaluated at 2‐wk intervals. The addition of KL slightly decreased awand percent moisture in franks. Vacuum‐package purge was slightly higher in samples treated with ACSP. Descriptive attribute sensory results indicated minimal effects on the sensory properties of the frankfurters containing KL and dipped in antimicrobial solutions.
Food Waste Management and Value‐added Products
Authors: TUCKER GARY S.
Published: August 2010

ABSTRACT: Optimization of thermal treatments has been proven to enhance the quality of food products, especially when operated together with a validation method that confirms the safety of the processing operations. Recent developments in the understanding and application of pasteurization treatments have allowed this area to grow at a rapid rate. UK and European consumers now have a wide variety of high‐quality pasteurized foods to choose from in the retail and catering markets. Food producers have used this to their advantage by converting processing operations from severe treatments such as sterilization to milder ones that can be categorized under the pasteurization umbrella. This has increased food product quality and added value to existing products. Two examples will be given, both of which utilized a novel validation method based on time‐temperature integrators to provide process safety data that were difficult to obtain by alternative methods. The first was in applying a novel processing technology, ohmic heating, to produce higher‐quality fruit products when compared with traditional processing methods. The second was in the production of high‐quality sous vide ready meals supplied chilled or frozen to the catering sector. These developments in technology and validation have been made possible by work at CCFRA that has taken the pasteurized foods sector forward. CCFRA has been active in pasteurization research for many years and has produced industry guideline documents on, for example, pasteurization treatments and sous vide processing. Microbiological research on the growth and death of target microorganisms has been linked with processing, hygiene, and validation research, which provided the underpinning science for these guidelines. Food manufacturers work closely with CCFRA to apply their pasteurization processes in order to produce high‐quality value‐added products.
Management and Utilization of Food Processing Wastes
Authors: HANG YONG D.
Published: August 2010

ABSTRACT: Large quantities of both liquid and solid wastes are produced annually by the food processing industry. These waste materials contain principally biodegradable organic matter and disposal of them creates serious environmental problems. Factors affecting the costs of waste disposal are the volume or hydraulic load and the strength or organic load. The waste loads at the processing plant can be reduced significantly through the use of new or modified processing methods and through in‐plant treatment and re‐use. A number of waste treatment processes are available to make the wastewater suitable for discharge. The most widely applied processes are biological treatment, impounding in storage lagoons, and land irrigation. Most solid wastes are disposed of by returning them to the land. The key to minimizing the disposal cost is to remove excessive moisture from the wastes. Many opportunities exist for better utilization of food processing wastes. A variety of processes have been developed for converting the waste materials into bio‐fuels, food ingredients, and other valuable bio‐products.
Food Waste Management by Life Cycle Assessment of the Food Chain
Authors: OHLSSON THOMAS
Published: August 2010

ABSTRACT: In the past, environmental activities in the food industry used to be focused on meeting the requirements set by authorities on waste and sewage disposal and, more recently, regarding emissions to air. Today environmental issues are considered an essential part of the corporate image in progressive food industries. To avoid sub‐optimization, food waste management should involve assessing the environmental impact of the whole food chain. Life cycle assessment (LCA) is an ISO‐standardized method to assess the environmental impact of a food product. It evaluates the resources used to perform the different activities through the chain of production from raw material to the user step. It also summarizes the emission/waste to air, water, and land from the same activities throughout the chain. These emissions are then related to the major environmental concerns such as eutrophication, acidification, and ecotoxicity, the factors most relevant for the food sector. The food industry uses the LCAs to identify the steps in the food chain that have the largest impact on the environment in order to target the improvement efforts. It is then used to choose among alternatives in the selection of raw materials, packaging material, and other inputs as well as waste management strategies. A large number of food production chains have been assessed by LCAs over the years. This will be exemplified by a comparison of the environmental impact of ecologically grown raw materials to those conventionally grown. Today LCA is often integrated into process and product development, for example, in a project for reduction of water usage and waste valorization in a diversified dairy.
Consumer Attitudes Toward GMOs: The Ohio Experience
Authors: NAPIER T. L. , TUCKER M. , HENRY C. , WHALEY S. R.
Published: August 2010

ABSTRACT: Data were collected from 902 rural and urban residents of Ohio during the winter of 2003 to assess attitudes toward the production of genetically modified (GM) plants and animals. Attitudes were assessed using Likert‐type attitude statements. The theoretical perspective used in the investigation was developed from diffusion and risk perception theories. Regression modeling demonstrated that the theoretical model was very good for predicting variability in attitudes toward GM plants and animals. Approximately 61% of the variance in the dependent variable was explained by the statistical model. The findings are discussed in the context of the social acceptability of GM food and fiber products among Ohio residents.
Residual Sulfur Metabolites in Isolated Soy Proteins: Sulfite to Cysteine
Authors: BOATRIGHT W. L. , STINE J. C.
Published: August 2010

ABSTRACT: Mean methanethiol headspace concentrations above aqueous slurries of isolated soy proteins (ISP) increased 17‐to 36‐fold over the controls with the addition of L‐cysteine. Corresponding hydrogen sulfide levels were also greatly increased. Dithiothreitol, sodium sulfite, and glutathione increased headspace methanethiol from aqueous ISPs 23‐to 44‐fold, 8‐to 9‐fold, and 5‐fold, respectively, but did not elevate hydrogen sulfide. These observations, along with the effects from the addition of dithiothreitol/O‐acetyl‐serine, the addition of a pyridoxial phosphate inhibitor and the intrinsic sulfite content of ISP samples (22 to 31 ppm), indicate that methanethiol from soy proteins is formed by way of components of a sulfite‐to‐cysteine pathway.
Osmotic Dehydration and Vacuum Impregnation on Physicochemical Properties of Chilean Papaya (Carica candamarcensis)
Authors: MORENO J. , BUGUEÑO G. , VELASCO V. , PETZOLD G. , TABILO‐MUNIZAGA G.
Published: August 2010

ABSTRACT: The effect of osmotic dehydration (OD) at atmospheric pressure and vacuum impregnation (VI) treatments on some physiochemical parameters of papaya (aw, pH, color, firmness, and microstructure) was analyzed. Osmotic treatments were carried out on papaya with 55°Brix and 65°Brix sucrose solutions at 30 °C. VI with 65°Brix osmotic solution was the most effective in reducing aw due to the highest sucrose gain during osmotic treatment. Color differences were associated to loss of clarity in line with transparency gain. Scanning electron microscopy observations show that osmotic dehydration caused shape changes and size reduction of papaya cells; also differences in microstructural features were observed between OD‐treated and VI‐treated samples. Moreover, the largest firmness observed in VI samples compared with OD treatments was associated with the thickness of the middle lamella between cells, which was greater in VI than OD treatments. Improvement in texture and palatability of papaya was obtained with VI rather than OD treatment compared with fresh papaya.
Viscoelastic Behavior of Refrigerated Frozen Low‐moisture Mozzarella Cheese
Authors: GRAIVER N. G. , ZARITZKY N. E. , CALIFANO A. N.
Published: August 2010

ABSTRACT: The effect of freezing low‐moisture Mozzarella before ripening on cheese microstructure and its relationship with caseins degradation and viscoelastic properties were analyzed, and results were compared with refrigerated control samples. Soluble and nonprotein nitrogen contents increased with ripening time although more rapidly in the samples that were frozen before ripening. Scanning electron microscopy (SEM) showed that freezing modified cheese microstructure due to ice formation; ice crystals weakened the casein matrix. Dynamic rheological tests were performed at 50 °C using oscillatory rheometry G’increased with frequency and was higher for refrigerated than for samples frozen before ripening, at the same ripening times; G’diminished as aging time increased, although more rapidly for the samples frozen before ripening.
Control of Foodborne Pathogenic and Spoilage Bacteria by Garcinol and Garcinia indicaextracts, and their Antioxidant Activity
Authors: NEGI P. S. , JAYAPRAKASHA G. K.
Published: August 2010

ABSTRACT: Spent rinds of Garcinia indicawere extracted with hexane and benzene using a Soxhlet extractor for 4 h. The major compound present in both extracts was found to be garcinol, as confirmed by fractionation and spectroscopic studies. The minimum inhibitory concentrations of hexane extract, benzene extract, and garcinol against a few Gram‐positive and Gram‐negative bacteria were in the range of 15 to 1000, 20 to 1250, and 1.5 to 500 ppm, respectively. The antioxidant activity of these fractions at 25 ppm was 63.2%, 61.7%, and 92.4%, respectively, as evaluated by the 1,1‐diphenyl‐2‐picrylhydrazyl method. Hexane extract, benzene extract, and garcinol showed 1027, 985.5, and 1195.9 μmol/g of ascorbic acid equivalents, respectively, at 100 ppm concentration using the phosphomolybdenum method. These findings may be useful for possible application of the previously described fractions as biopreservatives.
Evaluation of Ascorbic Acid as a Quorum‐sensing Analogue to Control Growth, Sporulation, and Enterotoxin Production in Clostridium perfringens
Authors: NOVAK J. S. , FRATAMICO P. M.
Published: August 2010

ABSTRACT: Inhibition of quorum sensing measured by autoinducer‐2 (AI‐2) activity was investigated in the presence and absence of ascorbic acid, an AI‐2 analogue. Subsequent effects on AI‐2 production, as well as growth, sporulation, and enterotoxin (C. perfringens enterotoxin [CPE]) production in Clostridium perfringens were examined. The addition of ascorbic acid to supernatants from ground beef resulted in a 100‐fold decrease in AI‐2 activity. The addition of sodium ascorbate, a nonacidic salt of ascorbic acid, also resulted in AI‐2 assay inhibition. Spore production decreased in the presence of ascorbic acid. Western immunoblot analyses showed that CPE levels were highest after 24 h without ascorbic acid. This study explored the unique concept of signal inhibition to control pathogens in food.
Antimicrobial Activity of Citric, Lactic, Malic, or Tartaric Acids and Nisin‐incorporated Soy Protein Film Against Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella gaminara
Authors: ESWARANANDAM S. , HETTIARACHCHY N. S. , JOHNSON M. G.
Published: August 2010

ABSTRACT: We studied the effectiveness of partial replacement of glycerol with citric, lactic, malic, and tartaric acids on the antimicrobial activities of nisin (205 IU/g protein)‐incorporated soy protein film against Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella gaminara. S. gaminara inoculated into 2.6% malic acid‐incorporated films and lactic acid‐incorporated films with nisin (5.7 and 3.4 log number colony‐forming units (CFU)/mL, respectively) and without nisin (3.2 and 3.0 log number CFU/mL, respectively) had fewer survivors than HCl‐incorporated film with and without nisin (8.6 and 7.9 log number CFU/mL, respectively). Malic acid (2.6%)‐incorporated soy protein film had the fewest survivors of L. monocytogenes, S. gaminara, and E. coli O157:H7 (5.5, 3.0, and 6.8 log number CFU/mL, respectively) and has the potential to inhibit a wide spectrum of microbes in product application.
Quality Characteristics of Chinese‐style Meatball Containing Bacterial Cellulose (Nata)
Authors: LIN K. W. , LIN H. Y.
Published: August 2010

ABSTRACT: The physicochemical, textural, and quality characteristics of Chinese‐style meatball (20% fat) containing varying levels of bacterial cellulose (nata) were evaluated. Cooking losses of nata‐containing Chinese‐style meatballs were higher than those of control (containing no nata and 20% fat [C20]). Raw nata‐added batter had higher water‐holding capacity than control, but the pattern was reversed after cooking. N10 (10% nata) and C20 had the highest springiness scores. Textural hardness and shear‐force value were significantly higher for C20, but both attributes for nata‐added treatments decreased with increasing nata levels. Addition of 10% nata to Chinese‐style meatballs produced products with acceptable textural and sensory qualities. Nata showed potential as a functional ingredient in Chinese‐style emulsified meat products such as Chinese‐style meatballs.
Inactivation ofE. coli8739 in Enriched Soymilk Using Pulsed Electric Fields
Authors: Li S.‐Q. , Zhang Q.H.
Published: August 2010

ABSTRACT:Soymilk enriched with dairy proteins was subjected to pulsed electric fields (PEF) to evaluate the inactivation ofEscherichia coli8739 and the extension of microbial shelf‐life. The maximum thermal exposure level of sample was 60 °C for 1.6 s during a PEF treatment. A 5.7‐log reduction was achieved using PEF at 41.1 kV/cm for 54 μs. PEF inactivation ofE. coli8739 followed a 1st‐order kinetic model. D‐values ofE. coli 8739were 31.9,18.6, and 11.0 μs at 30,35, and 40 kV/cm, respectively. PEF treatment at 41.1 kV/cm for 54 μs significantly extended the microbial shelf‐life at 4 °C (P< 0.05). No significant change in brightness and viscosity of PEF‐treated samples was observed during a 30‐d storage at 4 °C. PEF was found effective in inactivation ofE. coliin and extension of microbial shelf‐life of enriched soymilk.
Effect of Delayed Icing on the Microbiological Quality of Tropical Fish: Barracudas (Sphyraena barracuda)
Authors: Jeyasekaran G. , Ganesan P. , Maheswari K. , Shakila R. Jeya , Sukumar D.
Published: August 2010

ABSTRACT: Effect of delayed icing on the bacteriological quality of a commercially important tropical fish, barracuda (Sphyraena barracuda), was studied. Fish obtained from the fish‐landing center of Tuticorin, India, were immediately brought to the laboratory and divided into 2 lots. One lot was immediately iced (II) and the other lot was left at ambient temperature (32 ± 2 °C) for 6 h and then iced (DI). Immediate icing extended the shelf life of barracuda by 6 d. In II fish, the total bacterial count increased from 103 to 106 colony‐forming units (CFU)/g; total lactics and total histamine formers appeared on day 7 and 3, respectively, and the total coliforms were very low. While in DI fish, total bacterial count remained at 106 CFU/g. Total lactics, total histamine formers, and total coliforms were high.
Impact of Physical and Chemical Pretreatments on Texture of Octopus (Eledone moschata)
Authors: Katsanidis Eugenios
Published: August 2010

ABSTRACT: Octopus (Eledone moschata) muscle is tougher than muscle from other aquatic organisms and requires pretreatment for tenderization. Response surface methodology was applied to evaluate and model the effect of NaCl, vinegar (acetic acid), mechanical tumbling, and thermal processing on the texture (toughness) of octopus muscle (four‐factor, three‐level Box‐Behnken design). The force required for a 2‐mm probe to fully penetrate a 20‐mm‐long, 10‐mm‐wide, and 5‐mm‐thick mantle muscle segment was measured with aTA‐XT2i texture analyzer. Prolonged tumbling and heating of octopus muscle resulted in decreased toughness. Addition of NaCl during tumbling did not affect toughness consistently. When acetic acid was introduced, very significant reduction in toughness of octopus muscle was observed. The statistical model was further used for optimization of levels of experimental parameters to achieve the desired texture.
Relating Descriptive Sensory Analysis to Gas Chromatography/Olfactometry Ratings of Fresh Strawberries Using Partial Least Squares Regression
Authors: Schulbach K.F. , Rouseff R.L. , Sims C.A.
Published: August 2010

ABSTRACT: Sensory properties of 5 strawberry varieties were related to gas chromatography/olfactometry (GC/ O) analysis using partial least squares regression (PLS). The sour and green sensory aspects were strongly associated with titratable acidity, hexanal, and E‐2 hexenal. The caramel/sweet character was differentiated from the strawberry/fruity character by its stronger association with Furaneol, which had a high score in the 2nd PLS dimension. The sensory scores for peach and the GC/O ratings for the peach‐like lactones were also associated. The fruity sensory scores and the floral sensory scores were not well correlated with compounds having fruity or floral character. This lack of relationship could partially be explained by covariance among the sensory ratings for the samples.
Characterization of Thermorheological Behavior of Alaska Pollock and Pacific Whiting Surimi
Authors: Yoon W.B. , Gunasekaran S. , Park J.W.
Published: August 2010

ABSTRACT: Thermorheological behavior of Alaska pollock (AP) and Pacific whiting (PW) surimi was evaluated during gelation at different moisture contents (80% to 95%). The temperature sweep data (storage modulus, G′, compared with temperature) for both surimi clearly indicated G’ minima. Unlike for the PW surimi, the minimum values of the AP surimi was moisture‐content dependent and there was a linear relationship between logarithm of concentration and reciprocal absolute temperature at gelation. The activation energy (Ea) for aggregation after gelation temperature at each moisture content was calculated by a nonisothermal kinetic model for both AP and PW Surimi. The Ea values increased with moisture content of the system and ranged from 172.8 to 232.9 kJ/mol. Based on the assumption that melting temperature for a thermo‐reversible gel may be considered equivalent to gelation temperature for thermo‐irreversible gels, an Arrhenius‐type model was used to estimate the enthalpy of cross‐links formation for AP surimi to be 300.3 kJ/mol.
Influence of the Coagulant Level on Early Proteolysis in Ovine Cheese‐like Systems Made with Sterilized Milk and Cynara cardunculus
Authors: Silva S.V. , Malcate F.X.
Published: August 2010

ABSTRACT: The effect of coagulant level on the quality and quantity of protein breakdown during the first 24 h of ripening of cheese‐like systems, manufactured with sterilized ovine milk using crude aqueous extracts of Cynara cardunculus as coagulant, was experimentally assessed. Urea‐polyacrylamide gel electrophoresis was performed on both water‐soluble and water‐insoluble cheese extracts to monitor the casein degradation pattern; the ripening extension index and the ripening depth index were thus calculated. Peptides from the water‐soluble fraction were isolated by reverse‐phase, high‐performance liquid chromatography and partially sequenced by Edman degradation. Higher residual coagulant levels in curdled milk led to earlier breakdown of caseins, as expected. The primary cleavage sites were Phe105‐Met106 in k‐casein, Phe23‐Val24 in αs1‐casein, and Leu127‐Thr128, Ser142‐Trp143, Leu165‐Ser166, and Leu190‐Tyr191 in β‐casein.
Antioxidant Properties of Phosphates and Other Additives During the Storage of Raw Mackerel and Lake Trout
Authors: WEILMEIER D.M. , REGENSTEIN J.M.
Published: August 2010

ABSTRACT: The addition of phosphates, such as sodium tripolyphosphate (STPP), to mackerel samples showed an antioxidant effect, although not as strong as that of propyl gallate (PG), ascorbic acid (AA), or erythorbic acid (EA). Phosphates were particularly effective in the white muscle. This effect was not observed in lake trout, where EA was a strong pro‐oxidant. In mackerel, the addition of STPP with other free radical quenchers did not enhance the anti‐oxidant effect. Smaller, monovalent cation phosphates were better antioxidants than larger cations with higher valences. Although the concentration and type of phosphate may affect the oxidation rate of the mackerel, their effect was found to be masked by certain factors.
Storage Effects on Lipase Activity in Fresh‐cut Cantaloupe Melon
Authors: LAMIKANRA O. , WATSON M. A.
Published: August 2010

ABSTRACT: Lipase enzyme in fresh‐cut cantaloupe melon (Cucumis melo L. var. reticulatus Naud) was assayed, and the effects of storage at 4 and 15 °C on enzymatic activity were determined. The enzyme was stable for 24 h at both temperatures but decreased by 45% after 120 h of storage time at 15 °C. Isoelectric studies suggest a possible dual lipase and esterase action of the enzyme. Enzymatic activity increased by about 60% when the reaction temperature was increased from 30 °C to 40 °C and remained constant until 70 °C, but the enzyme was unstable when stored at the high temperature. Calcium treatment reduced lipase activity in the fresh‐cut fruit.
Shelf Life of Leafy Vegetables Treated with Natural Essential Oils
Authors: Ponce A.G. , del Valle C. , Roura S.I.
Published: August 2010

ABSTRACT: Essential oils as natural sanitizing agents were sprayed on Swiss chard leaves produced by organic methods. Samples were stored at 0 and 5°C and 97% to 98% relative humidity. Microbial populations, peroxidase activity, and sensory attributes were monitored during storage. No significant differences were observed between treated and control samples stored at 0°C. However, samples treated with the essential oils of eucalyptus, tea tree, and clove and stored at 5°C presented microbial counts significantly lower than those of control samples. The essential oils of eucalyptus, tea tree, lemon, rosemary, and clove presented peroxidase activity inhibition that, in the case of eucalyptus, increased to 65% during storage. Although some of the essential oils did appear to reduce microbial counts and peroxidase activity compared with controls, they were not effective in extending the shelflife of the Swiss chard leaves from a sensory point of view.
1‐MCP Preserves the Firmness of Stored Persimmon ‘Rojo Brillante’
Authors: Salvador A. , Cuquerella J. , Martínez‐Jávega J.M. , Monterde A. , Navarro P.
Published: August 2010

ABSTRACT: We studied the effects of 1‐methylcyclopropene (1‐MCP), an ethylene inhibitor, on quality of persimmon cv.‘Rojo Brillante.’Two assays were carried out, applying deastringency treatment before or after storage at 15 °C. In both experiments, fruit was treated with 0 (control), 0.5, or 1 μL/L of 1‐MCP after harvest. Additionally, the effect of 2 applications of 0.5 μ L/L, one after harvest and the 2nd after a storage period, was evaluated. In all experiments, 1‐MCP delayed softening and color evolution of persimmons. Ethanol and acetaldehyde levels in treated fruit were lower than those in control fruit. 1‐MCP had no effects on weight loss, °Brix, or ethylene and CO2 production.
Quality Characteristics of Ostrich Liver Pâté
Authors: FernÁndez‐LÓpez J. , Sayas‐BarberÁ E. , Sendra E. , PÉrez‐Alvarez J.A.
Published: August 2010

ABSTRACT: Quality characteristics and storage properties under light and darkness conditions of 2 types of pâtés (campagne and spread) prepared with ostrich liver were evaluated. Pâté evaluation was based on microbial, textural, color, sensory, oxidation, and water‐holding capacity characteristics. Only 2‐thiobarbituric acid values and redness were influenced by storage conditions (light and darkness), mainly due to the prooxidant effect of light. Pâté spread was more susceptible to meat matrix destabilization during storage. Both types of pâtés showed higher scores in product quality.
Characterization of the Coffee Mucilage Fermentation Process Using Chemical Indicators: A Field Study in Nicaragua
Authors: Jackels Susan C. , Jackels Charles F.
Published: August 2010

ABSTRACT: The recent “crisis” brought about by the collapse of the worldwide commodity coffee market has caused severe economic conditions for coffee producers in developing countries, including those of Central America. As a result, many coffee producers desire to improve the quality and consistency of their product to enter the specialty market. With the ultimate aim of assisting coffee producers in their quality control efforts, this study was designed to determine the feasibility of simple chemical measurements of the fermentation process on remote farms and to assess the potential of these measurements for assisting the producers in control and optimization efforts. Temperature, pH, and the concentrations of glucose, ethanol, and lactic acid were measured throughout the course of 7 coffee mucilage fermentation batches on 4 farms. In each batch, a pattern was observed in which the pH was initially in the range 5.5 to 5.7 and decreased sharply to about 4.6 as fermentation neared completion. Glucose concentration was seen to drop throughout the course of most batches, whereas either ethanol or lactic acid increased sharply near completion. The pH profile may prove useful in predicting the time of fermentation completion and in preventing over‐fermentation of coffee mucilage.
Improved Firmness in Calcified Diced Tomatoes by Temperature Activation of Pectin Methylesterase
Authors: Anthon Gordon E. , Blot Lucille , Barrett Diane M.
Published: August 2010

ABSTRACT: The effects of temperature and calcium on pectin methylesterase (PME) activity and texture in tomato pericarp material were examined. Heating thin slices of pericarp to temperatures between 50°C and 75°C led to the rapid evolution of methanol from the material, indicating an activation of PME. This activity was further stimulated when CaCl2 (up to 2.0% w/v) was added. When applied to half‐inch diced tomato pericarp, the same conditions that led to the activation of PME also improved firmness. Diced tomatoes treated for 5 min with 0.5% CaCl2 at 70°C were 2.5 times firmer than diced tomatoes treated with CaCl2 at room temperature. This improvement in texture by treating with CaCl2 at elevated temperatures was only apparent when the tomatoes received a subsequent 100°C treatment. Heating tomatoes to 70°C either before or after the CaCl2 treatment also improved firmness through a subsequent high‐temperature treatment, but to a lesser extent than heating during the CaCl2 treatment. These results are consistent with the model that heating to 70°C greatly increases PME activity, leading to extensive pectin de‐esterification and increased calcium cross‐linking of the pectins in the middle lamella. Production of thermally processed diced tomatoes with improved firmness should be possible by increasing the temperature during and after calcium treatment.
Quality Measurement of Intact and Fresh‐cut Slices of Fuji, Granny Smith, Pink Lady, and GoldRush Apples
Authors: Saftner Robert A. , Abbott Juditha , Bhagwat Arvind A. , Vinyard Bryan
Published: August 2010

ABSTRACT: Development of fresh‐cut apple products requires consideration of cultivars that store well as both intact and fresh‐cut fruit. We compared the instrumental and sensory quality of 2 apple cultivars, Granny Smith and Fuji, that are used for fresh cutting with 2 new cultivars, Pink Lady and GoldRush, which were considered to have quality characteristics suitable for fresh cutting. Firmness, titratable acidity (TA), soluble solids content (SSC), and aromatic volatile concentration were measured in intact fruit of the 4 cultivars during 12 mo storage in air at 0 °C and during 3 wk storage at 5 °C as fresh‐cut slices. After 1 wk storage as fresh‐cut slices, sensory evaluations for acceptability of flesh and peel appearance, flavor, texture, and overall eating quality were performed. During storage, GoldRush apples maintained > 80 N firmness, approximately 17% SSC, > 0.5% TA, and had high aromatic volatile production, that is, maintained quality better than the other cultivars. The quality and shelf stability of GoldRush slices were also as good as or better than slices from the other cultivars, whereas Granny Smith slices generally rated lower than the other cultivars. The acceptability of flavor, texture, and overall eating quality of GoldRush slices was as good as that for Pink Lady and Fuji. The quality of GoldRush apples can be maintained throughout the year in refrigerated air storage and still remain suitable for fresh‐cut processing. The results indicate that GoldRush and Pink Lady are 2 promising new, high‐quality apple cultivars for fresh cutting. Keywords: fresh‐cut fruit, Malus × domestica, postharvest quality, respiration rate, shelf life
Effect of Heat‐Moisture Treatment and Acid Modification on Rheological, Textural, and Differential Scanning Calorimetry Characteristics of Sweetpotato Starch
Authors: Singh Sukhcharn , Raina C.S. , Bawa A.S. , Saxena Dharmesh C.
Published: August 2010

Sweetpotato starches were characterized to understand the changes upon modification by acid and heat‐moisture treatment (HMT) in the rheological, differential scanning calorimetry (DSC), and textural characteristics of starch isolated from the sweetpotato variety PSP‐21 and to compare these findings with those of commercially available arrowroot starch. The native sweetpotato starch had a Type A pasting profile characterized by a high peak viscosity (PV) (741.5 rapid viscoanalyzer unit [rvu]), with a high breakdown (378.8 rvu) and low cold paste viscosity (CPV) (417.6 rvu). After HMT, there was a marked decrease in the PV (639.1), a very slight breakdown (113.5 rvu) and an increase in CPV (759.5 rvu), more like a Type C pasting profile. However, acid modification did not notably change the pasting profile of native sweetpotato starch. The DSC characteristics were also affected significantly after modifications. The gelatinization temperature parameter to onset (To) decreased significantly after HMT and acid modification. The gelatinization enthalpy decreased during HMT from 15.98 to 14.42 J/g. The gel strength of acid‐modified starch was the highest compared with that of HMT and native sweetpotato and arrowroot starches.
Microstructure‐Extractability Relationships in the Extraction of Prepelletized Jalapeño Peppers with Supercritical Carbon Dioxide
Authors: Uquiche Edgar , Del Valle José M. , Ihl Mónica
Published: August 2010

There is a need to increase vessel loads for high‐pressure batch processes such as supercritical fluid extraction of solid substrates, but a precompacting treatment such as pelletization may negatively affect mass transfer rates. This work was aimed to quantify the effect of the microstructure of Jalapeño pepper pellets on the extraction rate and yield of oleoresins when using supercritical CO2 at 40 °C and 320 bar as the solvent, so as to contribute with basic information that will help optimize pelletization treatments for solid substrates. Four types of substrates were obtained by considering 2 initial particle sizes and 2 initial moisture levels before pelletization, and the inner porosity and tortuosity of the resulting pellets were estimated. The internal mass transfer was favored in pellets showing a better distribution and connectedness of pores, and the extraction rate and yield improved when using pellets from flakes instead of milled flakes, with initial sample moisture exhibiting a more limited effect. A reduction in the particle size of the pellets improved mass transfer but caused a reduction in packing density, and these 2 factors had opposite effects on the “volumetric yield” of the process (mass of recovered solute per unit time and per unit volume of extraction vessel), which was also affected by prepelletizing sample conditioning.
Hydrogen Peroxide and Calcium Chloride Added to Irrigation Water as a Strategy to Reduce Bacterial Populations and Improve Quality of Fresh Mushrooms
Authors: Chikthimmah Naveen , La Borde Luke F. , Beelman Robert B.
Published: August 2010

The quality and value of fresh mushrooms are often diminished by the presence of high bacterial populations that cause a brown, blotchy appearance. The objective of the present research was to evaluate the addition of hydrogen peroxide and/or calcium chloride to irrigation water as a means to reduce total bacterial populations on fresh mushrooms. Crops were grown using commercial mushroom growing practices except for the addition of 0.75% hydrogen peroxide and/or 0.3% calcium chloride irrigation water added to the crop starting 11 d after the casing layer was applied on top of mushroom compost. Irrigation water without the added treatments acted as the control. Mushrooms were aseptically sampled from the production beds for enumerating bacterial counts. Total aerobic bacterial populations were determined by standard microbiological plating procedures. Mushroom whiteness (L‐value) and color (delta E) after harvest and postharvest storage were measured using a Minolta chromameter. Harvested mushrooms were separated by treatment and weighed to record yield. Mushrooms irrigated with water (control) had 7.3 log colony‐forming units (CFU) of aerobic bacterial populations per gram of fresh mushroom tissue. Compared with the control, irrigation with 0.75% hydrogen peroxide and 0.3% calcium chloride reduced the bacterial populations on fresh mushrooms by 87% (6.4 log CFU/g). Irrigation with hydrogen peroxide and calcium chloride significantly enhanced mushroom whiteness after harvest as well as after 6 d of postharvest storage at 12 °C. The irrigation treatments did not have a significant effect on crop yields; hence, the addition of hydrogen peroxide and calcium chloride to irrigation water was demonstrated to have good potential as a practical strategy to reduce bacterial populations and to improve the quality of fresh mushrooms.