bluuebunny/crossref_metadata_2025 huggingface dataset:
Protein Components Precipitated from Egg White by Removal of Salt
Authors: KITABATAKE NAOFUMI , SHIMIZU ATSUSHI , DOI ETSUSHIRO
Published: August 2006

A precipitate that formed in egg white at low ionic strength affected the transparency of heat‐induced gels prepared at pH 2‐4 and low ionic strength. The precipitate solubilized with SDS solution containing 2‐mercaptoethanol and urea included major proteins of the egg white, as shown by SDS‐polyacrylamide gel electrophoresis. The bands of ovalbumin, conalbumin and other protein were smaller when the precipitate was washed with water, but lysozyme and ovomacroglobulin probably remained in the precipitate fraction. It seemed that ovalbumin, conalbumin, and other proteins co‐precipitated with these two kinds of proteins. Lysozyme added to the supernatant of egg white after dialysis, did not appear to produce turbidity upon heating at pH 2.5, but whole egg white was converted to a turbid gel upon being heated at this pH.
Effect of Germination on Trypsin Inhibitor and Hemagglutinating Activities in Phaseolus vulgaris
Authors: NIELSEN S. S. , LIENER I. E.
Published: August 2006

Measurements of trypsin inhibitor and hemagglutinating activities were made daily during a 10‐day period of the germination of Phaseolus vulgaris. When these results were expressed on the basis of dry weight or protein, trypsin inhibitor activity did not begin to decrease until the ninth day. Hemagglutinating activity decreased gradually and by the tenth day had reached less than 10% of the original activity. Expression of the data on a per cotyledon basis revealed a much earlier and greater reduction in both of these activities. The in vitro digestibility of the protein did not undergo any significant change through the 10 days of germination.
Selenium Content of Processed Soybeans
Authors: WEAVER C. M. , DAVIS J. , MARKS H. S. , SENSMEIER R. K.
Published: August 2006

Soybeans were grown hydroponically and labeled with 75Se‐selenite or 75Se‐selenate. The seeds were then processed into a full fat soy flour, a defatted soy flour, and an acid‐precipitated high‐protein concentrate. Analysis for 75Se and total selenium showed that selenium concentration was dependent on the protein levels of the processed fractions indicating that the major portion of 75Se in soybeans is incorporated in proteins.
Evaluation of the Moisture Permeability Characteristics of Chocolate Films as an Edible Moisture Barrier
Authors: BIQUET B. , LABUZA T.P.
Published: August 2006

The moisture barrier properties of a semisweet dark chocolate film, including effective diffusion coefficient and effective permeability constants, were determined at variable film thickness, temperature and relative humidity in the intermediate moisture range. In addition, both adsorption and desorption isotherms were determined. It was found that this chocolate film 0.6 mm (24 mil) thick was a better moisture barrier than a 1 mil thick low density polyethylene film. The mathematical packaging model for nonedible packaging materials worked well for a typical outer barrier coated model system while a new mathematical model predicted well the moisture transfer within a bi‐component system of different initial aw with the barrier between them.
Effect of Cryoprotectants on Frozen Burbot Fillets and a Comparison with Whitefish Fillets
Authors: KRIVCHENIA MARK , FENNEMA OWEN
Published: August 2006

Burbot fillets (Lota lota) were injected with sodium tripolyphosphate (STP), sodium glutamate (MSG), a high pH buffer or an antioxidant mixture (BHA, propyl gallate and citric acid) under high pressure, then frozen and stored at −12°C. Control samples included untreated fillets stored at −12°C and −60°C, and STP dipped fillets. Samples treated with STP or the high‐pH buffer had better textural properties than untreated control samples. Samples injected with STP exhibited no improvement as compared to the dipped STP samples and in some respects were worse. Burbot and whitefish have very different textural properties; however, the patterns of change during frozen storage are quite similar.
Shelf‐life of Sterile Yellow‐eyed Mullet (Aldrichetta forsteri) at 4°C
Authors: FLETCHER GRAHAM C. , STATHAM JO A.
Published: August 2006

The relative effects of microbial and nonmicrobial spoilage on the shelf‐life of yellow‐eyed mullet were studied. Results of sensory and chemical analyses of sterile flesh stored at 4°C were compared with fillets which had either spoiled naturally while held at 4°C or frozen fillets held at −18°C. Inosine was produced rapidly in both treatments at 4°C, followed in sterile flesh by a slower breakdown to hypoxan‐thine. Hypoxanthine production from inosine was rapid in the presence of bacteria. Within 6 days sensory changes were observed in the frozen flesh and after 69 days, it was considered unacceptable. The development of off‐odors and off‐flavors in the absence of bacteria was not sufficiently slow to result in a significant extension in shelf‐life for this species.
Oxidative Stability of Batter‐Breaded Restructured Nuggets Processed from Prerigor Pork
Authors: RHEE K.S. , KEETON J.T. , ZIPRIN Y.A. , LEU R. , BOHAC J.J.
Published: August 2006

Restructured pork slices made with either prerigor or postrigor meat, with or without 1.5% of defatted glandless cottonseed flour (GCF). were batter‐breaded with or without GCF in predust and batter‐mix: Prerigor products had less cooking losses than postrigor products; GCF in the meat or coating reduced cooking losses. Prefried prerigor products were more susceptible to lipid oxidation and warmed‐over flavor development than prefried postrigor products. GCF in the meat or coating markedly reduced the oxidative deterioration in nuggets stored at 4°C or −20°C regardless of the rigor state of meat used for restructuring. Little lipid oxidation occurred in vacuum‐packaged raw nuggets stored at −20°C.
Comparison of Broiler Tissues for Oxidative Changes After Cooking and Refrigerated Storage
Authors: ANG C.Y.W.
Published: August 2006

Broiler parts were cooked in water as: split breast without bone, leg without bone, skin, liver, and depot fat. Cooked tissues from one side of the birds were analyzed for initial thiobarbituric acid (TBA) numbers while tissues from the other side were ground and analyzed after 5 days storage at 4°C. The greatest increases in TBA numbers were found in liver and breast meat followed by leg meat, skin and depot fat. The oxidation rate during storage was positively correlated with protein, water, phospholipids and nonheme iron content and negatively correlated with total lipids or neutral lipids. Major constituents might affect the tissue stability by influencing the physical or environmental conditions for oxidation process.
Effect of Enzymatic Digestion, pH and Molecular Weight on the Iron Solubilizing Properties of Chicken Muscle
Authors: POUTZ M.L. , CLYDESDALE F.M.
Published: August 2006

The effects of a simulated gastrointestinal pH, enzymatic digestion and molecular weight (MW) on the iron solubilizing properties of a heated dilute salt insoluble fraction of chicken muscle were examined. The solubility of 50 ppm added FeCl3 increased linearly from 0–260 min during pepsin digestion. The total soluble iron reached a maximum concentration following a 120 min pepsin‐30 min pancreatin digestion, with pepsin digestion products ranging in MW from 6200–2500. Solubilization capacity, defined as an in vitro measure of total iron bioavailability, did not correlate to binding by free sulfhydryl groups. The soluble low molecular weight iron chelates found may explain, in part, the mechanism by which the “meat factor” enhances iron bioavailability.
Nutritional Quality of Great Northern Bean Proteins Processed at Varying pH
Authors: EICHER N. J. , SAITERLEE L. D.
Published: August 2006

Heating whole dry beans at pH well above or below their average protein isoelectric point of 6.3, results in significant increases in protein digestibility, as measured by the rat NPR assay. Yet the nutritional quality of these pH‐adjusted beans was lower than that for conventionally cooked dry beans due to the loss of cysteine/cystine (Cys) from the beans during the long pH adjustment step as well as the increased sensitivity of Cys to heat at alkaline pHs. In contrast pH adjusted bean flour slurries, after rapidly drying (40 set) on a double drum drier, yielded products having a high protein digestibility (>80%), low trypsin inhibitor content (< 10mg TI/g protein) and showing little or no loss of Cys.
Effect of Chilling Exposure of Tomatoes During Subsequent Ripening
Authors: CHENG T.‐S. , SHEWFELT R.L.
Published: August 2006

Mature green tomatoes were stored at 4°C, ≥ 90% RH, for up to 39 days and transferred to 21°C, ≥ 90% RH, for further ripening. After 15 days of chilling exposure, stimulation of C2H2 production and increased susceptibility to decay were observed when the fruit was ripened at ambient temperatures. As chilling exposure increased, C2H4, production upon removal to 21°C returned to the level of the control. Irreversible inhibition of color development was observed in fruit exposed to 4°C for 34 days and an increase in CO2 production was noted upon warming of tomatoes chilled for 39 days.
Solubilization of Cell Wall Bound, Thermostable Pectinesterase from Valencia Orange
Authors: WICKER L. , VASSALLO M.R. , ECHEVERRIA E.J.
Published: August 2006

Complete solubilization of citrus pectinesterase is not effected by alkaline salt buffers but is partially enhanced after degradation of the cell wall by pectinase and cellulase. After heating at 70°C for 2 min, the pectinesterase fractions solubilized after enzymatic cell wall degradation possessed three times the residual activity of the pectinesterase fractions solubilized by alkaline salt buffer. Isoelectric focusing prints of pectinesterase activity and SDS polyacrylamide gel electrophoresis suggest increased solubilization of a heat stable pectinesterase isozyme after cell wall degradation.
Starch Transformation During Banana Ripening: The Amylase and Glucosidase Behavior
Authors: GARCIA ELISABETH , LAJOLO FRANCO M.
Published: August 2006

Banana starch disappearance during ripening originated at the central portion of the fruit radiating, afterwards, to the surface; the amylose/amylopectin ratio remained constant during the process. The amyloplast was investigated by light and scanning electron microscopy. The surface of starch granules was smooth, and the unique modification obsenred during ripening was the reduction of the granule dimensions; at advanced ripening stages, some striations were detected on the surface of both small and large granules. Several amylolytic enzymes were followed during banana ripening. Seven amylases were detected at all stages, presumably three a‐ and four p‐amylases and, like glucosidases, their activity increased at the climacteric phase; only p‐amylase activity increased before the onset of the respiratory peak. For the first time α‐l, 6‐glucosidase activity was detected in banana.
Effect of Blanching and Drying on Pectin Constitutents and Related Characteristics of Dehydrated Peaches
Authors: LEVI AHARON , BEN‐SHALOM NOACH , PLAT DAVID , REID DAVID S.
Published: August 2006

The effects of sulfuring, blanching, dehydration, and storage (of dehydrated fruits), on the pectic constitutents and other characteristics of peaches are reported. Adequate blanching stabilized pectins of the dehydrated peaches so higher rehydration capacity and lower rehydration losses were observed after 5 min blanching. Increase in degradation was observed in nonblanched or 1.5 min heat‐treated fruits, which resulted in lower rehydration capacity. A significant correlation was found between the contents of total pectin and protopectin fractions and the firmness or rehydration ratio of the peaches. Thus, pectin, one of the major cell‐wall and intercellular tissue components, plays a significant role in determining the textural‐structural characteristics of dehydrated fruits.
Cherimoya (Annona cherimola Mill) Polyphenoloxidase: Monophenolase and Dihydroxyphenolase Activities
Authors: MARTINEZ‐CAYUELA MARINA , DE MEDINA LUIS SANCHEZ , FAUS MARIA JOSE , GIL ANGEL
Published: August 2006

Polyphenoloxidase (PPO) from cherimoya epicarp catalyzed the hydroxylation of monphenols like L(−)tyrosine, tyramine, and p‐cresol (monophenolase activity), and oxidation of o‐dihydroxyphenols like catechol and L‐DOPA (dihydroxyphenolase activity). The hydroxylation of monophenols occurred after a lag period which was shortened by diphenols. The Km values indicated a low affinity of PPO to the substrates. Aliphatic mono‐ and dicarboxylic acids and sugars did not show any inhibitory effect on PPO cherimoya epicarp. Cysteine and mercaptoethanol, but not ascorbic acid, appeared to be protective agents of PPO cherimoya epicarp.
Effects of Phage Concentration, Bacterial Density, and Temperature on Phage Control of Beef Spoilage
Authors: GREER G. GORDON
Published: August 2006

Retail beef steaks, inoculated with graded amounts of a Pseudomonas spp. and homologous phage, were subjected to a range of retail case temperatures to assess the significance of any interactive effects upon retail case life. The potential of phage to increase the case life of beef was unaffected by temperature within the range 1–10°C but was significantly influenced by the interactive effects of initial bacterial density and phage concentration. A maximum increase in the retail case life of beef, from 3.4 to 6.4 days, required initial bacterial densities of 4.6 × 103 CFU/cm2 and phage concentration of 9.7 × 107 PFU/ cm2.
Identification of Geosmin as the Major Muddy Off‐flavor of Louisiana Brackish Water Clam (Rangia cuneata)
Authors: HSIEH T. C.‐Y. , TANCHOTIKUL U. , MATIELLA J.E.
Published: August 2006

The major compound responsible for the objectionable muddy or musty/earthy off‐flavor in Louisiana brackish water clams (Rangia cuneata)was positively identified as geosmin (trans‐1,10‐dimethyl‐trans‐g‐de‐calol), based on gas chromatographic retention times, electron ionization mass spectra, and odor characteristics. Confirmation was based on analysis of authentic geosmin under experimental conditions comparable to those of the clam samples.
Utilization of Endo‐Polygalacturonase from Kluyveromyces fragilis in the Clarification of Apple Juice
Authors: GOMEZ‐RUIZ L. , GARCIA‐GARIBAY M. , BARZANA E.
Published: August 2006

Endo‐polygalacturonase (endo‐PG) from Khyveromyces fragilis produced on whey was used for the clarification of apple juice and its efficacy was compared with that of a commercial pectinase. Endo‐PG was recovered from the fermentation broth with a yield of 60.7% and a purification factor of 3.85. Clarification experiments were conducted at 30°C and 50°C for different times. No significant statistical differences in the final turbidity were observed at the 1% level for samples treated with either enzyme. It was concluded that endo‐PG could be successfully used in the process of clarification of apple juice.
Quantitative Analysis of γ‐Nonalactone in Wines and Its Threshold Determination
Authors: NAKAMURA S. , CROWELL E.A. , OUGH C.S. , TOTSUKA A.
Published: August 2006

Thirty‐eight California and French wines were analyzed for γ‐nonalactone by Freon extraction and gas chromatography. The California white wines had from 0 to 16 pg/L (average for 6 samples was 7 μg/L and the red wines from 12 to 43 μg/L (average for 20 samples was 24 μgL). French red wines obtained similar amounts, 14 to 41 μgL (average for 12 samples was 21 μgL). The sensory threshold for γ‐nonalaconte was determined to be 30 μg/L.
Species Identification of Raw and Boiled Shrimp by a Urea Gel Isoelectric Focusing Technique
Authors: AN H. , MARSHALL M.R. , OTWELL W.S. , WEI C.I.
Published: August 2006

Isoelectric focusing (IEF) using 9.2M urea and 6.2% (v/v) ampholytes in a polyacrylamide gel was used to separate protein banding patterns for species identification of pink, white and rock shrimp. A 17‐hr focusing time was used. IEF of water extracts of raw shrimp showed excellent banding patterns useful for distinguishing each shrimp species. For cooked shrimp, water and sodium dodecyl sulfate (SDS) were better protein extractants. Detection of shrimp species in a mixture was difficult due to similar banding patterns between closely related species.
Processing, Sensory and Chemical Properties of Wieners prepared from CO2, Brine and Conventionally Chilled Beef Raw Materials
Authors: ABU‐BAKAR A. , REAGAN J.O. , VAUGHTERS H.M. , TOWNSEND W.E. , CARPENTER J.A. , MILLER M.F.
Published: August 2006

Wieners were prepared from CO2‐chilled hot‐boned beef, brine‐chilled hot‐boned beef, and conventionally chilled beef raw materials after 0, 7, 14, and 21 days of storage (2°C) in chub packages. Chilling method had little influence on the extractability and emulsifying capacity of salt‐soluble proteins. Processing yields and sensory ratings for the wieners prepared from hot‐boned beef were either equal to or superior to those prepared from cold‐boned beef. Sensory panel ratings indicated that weiners may be processed from pre‐rigor beef without a loss in palatability. Results from this study indicate that chilling hot‐boned beef with CO2 or with brine does not significantly alter its functional properties as a sausage raw material.
Effects of Calcium, Sucrose, and Aging on the Texture of Canned Great Northern Beans (Phaseolus vulgaris, L.)
Authors: HE FENJIN , PURCELL ALBERT E. , HUBER CLAYTON S. , HESS WILFORD M.
Published: August 2006

Factors affecting hardness of canned Great Northern beans (Phaseolus vulgaris, L.) were investigated. Addition of calcium significantly increased the hardness of processed beans; however, the calcium content usually found in hard culinary water supplies did not cause good quality beans to be unacceptably hard when processed. Firmer processed beans had a higher calcium uptake and lower water absorption. Sucrose increased the hardness of processed beans. Sucrose and calcium were synergistic in their firming action. Beans stored at high temperature and humidity for a prolonged period of time became firmer when processed and more sensitive to calcium hardening and to the synergistic effects of calcium and sucrose.
Comparison of Methods Used to Characterize Water Imbibition in Hard‐To‐Cook Beans
Authors: PLHAK L.C. , CALDWELL K.B. , STANLEY D.W.
Published: August 2006

The traditional gravimetric and volumetric methods of measuring water imbibition were compared to a new method, water‐holding capacity, to study water uptake in black bean cotyledons with and without the hard‐to‐cook defect. Water‐holding capacity was found to be more reliable in measuring water taken up by the cotyledon since the former methods measure gross water uptake, including a layer of bulk water existing between the seedcoat and cotyledons of hard‐to‐cook beans. Total water uptake, as measured by the water absorption method, was greatest for hard‐to‐cook beans. Using the water‐holding capacity method, however, hard‐to‐cook beans were found to bind approximately 25% less water during soaking than control beans.
Functional Properties of Defatted and Detoxified Madhuca (Madhuca butyraceae) Seed Flour
Authors: SHANMUGASUNDARAM T. , VENKATARAMAN L.V.
Published: August 2006

Functional properties of defatted and detoxified Madhuca (Madhuca butyraceae) seed flours were determined and compared with those of soybean flour. Soybean and detoxified Madhuca flours had higher water absorption capacities than defatted Madhuca flour. Due to the presence of saponins, the defatted Madhuca flour showed higher foaming capacity than the soybean and detoxified Madhuca flours.
Softening Effects of Monovalent Cations in Acidified Cucumber Mesocarp Tissue
Authors: McFEETERS R. F. , SENTER M. M. , FLEMING H. P.
Published: August 2006

Due to the importance of salt as an ingredient in cucumber pickle products, the effect of salt concentration on first‐order softening rates during acid storage was determined. Softening rates of unfermented tissue increased as the NaCl increased from 0 to 1.5M, whether or not the tissue was blanched. For unheated, fermented tissue, softening rates increased between 0 and 0.2M NaCl but did not increase above 0.2M NaCl. Changes in the degree of pectin methylation were not highly correlated with changes in softening rates. The ions Li+, K+, Rb+, and Cs+ had softening effects similar to Na+. An enthalpy of activation of 145 kJ/mole was determined for softening of blanched tissue stored in 1.5M NaCl. This is the first demonstration of a softening effect by monovalent cations in cucumber tissue.
Partial Purification and Characterization of Asparagus Lipoxygenase
Authors: GANTHAVORN C. , POWERS J. R.
Published: August 2006

Lipoxygenase (LOX) from fresh asparagus was partially purified by extraction of acetone‐washed asparagus powder with pH 4.5 potassium phosphate, ammonium sulfate fractionation and carboxymethyl‐cellulose (CMC) chromatography. Asparagus LOX purified by ammonium sulfate fractionation had a pH activity optimum of 5.5–6.0 and was stable at pH 4.5–8.0 when stored at 2°C. Asparagus LOX was active on monolinolein as well as linoleic acid, but activity was very low on di‐ or tri‐linolein. The CMC fractions with greatest LOX activity were nearly free of peroxidase activity while the protein fractions which did not bind with CMC at pH 5 were peroxidase active. The LOX activity in the purified asparagus extract was 90% inhibited by 1 mM cyanide when preincubated for 30 min at 25°C.
Rapid Enzymatic Method for Vitamin C Assay in Fruits and Vegetables Using Peroxidase
Authors: CASELLA L. , GULLOTTI M. , MARCHESINI A. , PETRARULO M.
Published: August 2006

A new enzymatic method is reported for the assay of vitamin C in fruits and vegetables using peroxidase in the presence of hydrogen peroxide. The method is based on the colorimetric detection of the highly colored products of oxidation of 1,4‐diaminobenzene, added as synthetic substrate, that can be taken as the end‐point for the oxidation of vitamin C. No interference by other biological compounds contained in the fruits and vegetables was found. The method is as accurate and rapid as the traditional method employing ascorbate oxidase but has the additional advantages of requiring a much cheaper enzyme and no expensive instrumentation.
Development of A Tissue Culture System from Immature Strawberry Fruits
Authors: HONG Y.C. , READ P.E. , HARLANDER S.K. , LABUZA T.P.
Published: August 2006

The potential for production of strawberry flavor from cells grown in plant tissue culture was investigated. Immature strawberry fruits from strawberry cultivars (Fragaria x ananassa Brighton, Earliglow, and Aptos) were cultured on modified Murashige and Skoog (MS) basal medium supplemented with kinetin and 2,4‐dichlorophenoxyacetic acid. Parameters that influence callus formation and growth rate including medium composition, phytohormone concentration and photoperiod were studied. Cultivars varied in their ability to initiate callus formation and of the three types identified, only the friable type II callus was capable of growth in liquid suspension culture. Medium composition, types and levels of phytohormones, and inoculum size influenced cell growth in liquid suspension culture.
Some Physiochemical and Sensory Characteristics of Peach Nectar Stored in Various Packaging Materials Under Ambient Conditions
Authors: WAFA F. Y. , RAO V. N. M.
Published: August 2006

The effectiveness of pouches, including plastic and aluminum foil laminations, in preserving the physiochemical and sensory characteristics of peach nectar compared to the more traditional packages (can and glass jar) was determined. Three sucrose syrup to peach puree ratios (50:100, 60:100, 70:100) were tested and based on the results obtained from a sensory panel, the final study was performed using a ratio of 60:100. The sensory, color, viscosity, and chemical data showed that pouches made from aluminum foil laminations were as good in retaining the quality of the peach nectar as the jar and the can. Significant correlations were found between several instrumental and sensory parameters used in determining the quality of peach nectar.
Determination of Lactose and Lactose Hydrolysis in Milk Using Cerium(IV)
Authors: GRIFFITH LEE , SIGVALDSON ERIC , SPORNS PETER
Published: August 2006

Lactose and lactose hydrolysis in milk were determined using a novel method involving a measurement of the time for 0.39M Cerium(IV) [Ce(IV)] in 0.5M nitric acid to be reduced to Cerium(III) [Ce(III)] after an initial precipitation of milk protein and fat. The time for the absotbance at 445 nm to decrease to 0.4 could be directly correlated with standard curves to determine either the amount of lactose or the degree of lactose hydrolysis. This Ce(IV) oxidation method was rapid (15 min) and exhibited good agreement with infrared methods of determining lactose and enzymatic methods of determining percentage lactose hydrolysis. Recoveries of lactose found using the Ce(IV) oxidation method from a number of milk samples containing different amounts of fat were comparable to recoveries using the infrared method of lactose determination.
Wide‐Bore Capillary Gas Chromatographic Method for Quantification of Cholesterol Oxidation Products in Egg Yolk Powder
Authors: MORGAN JEFFREY N. , ARMSTRONG DAVID J.
Published: August 2006

A wide‐bore capillary gas chromatographic (GC) method was developed for quantification of cholesterol oxidation products in egg yolk powder. Baseline separations were achieved between 7α‐ and 7β‐hydroxycholesterol, cholesterol, cholesterol‐5α,6α‐epoxide, cholesterol‐5β,6β‐epoxide and 7‐ketocholesterol chromatographed as the trimethylsilylated sterols. Excellent response linearity was obtained for each cholesterol oxidation product, permitting reliable quantification. Recoveries from freeze‐dried egg yolk spiked with various levels of cholesterol oxidation products ranged from 78.2 to 95.1%. The coefficients of variation compared favorably to those for packed column GC methods.
Predicting the Dynamic Elastic Modulus of Mixed Gelatin‐Egg White Gels
Authors: ZIEGLER G.R. , RIZVI S.S.H.
Published: August 2006

The storage shear modulus (G′) of mixed gelatin‐egg white protein gels was modeled using a modified Takayanagi approach. Ternary phase diagrams for two gelatin‐egg white protein‐aqueous solvent systems are presented. The composite modulus, G′c, of mixed gels was found to be determined by the elastic properties of the individual gellants, their thermodynamic compatibility in a common solvent and their mutual reactivity. Rheological data suggested the occurrence of an interpenetrating network morphology, in single phase gels. Gelatin and egg white proteins were more compatible in water than in 0.6M NaCl‐0.2 M NaH2PO4 buffer (pH 6.0).
Thermal Death Determination: Design and Evaluation of a Thermoresistometer
Authors: CONDON S. , LOPEZ P. , ORIA R. , SALA F. J.
Published: August 2006

The design and performance of a thermoresistometer (TR‐SC) are described. This instrument has a high heating (5.7°C/sec) and cooling rate and can be used to determine spore survival curves at temperatures up to UHT range. Spores can be heated in homogenized foods under constant monitoring of pH ± 0.001 u. pH) and stable temperatures (± 0.1°C). D, values can be determined to 0.008 min. This method takes less time and effort than by capillaries. The fit of Dt values to thermal death time curves (TDT) curves is better by the TR‐SC than by the capillary method. Survival and TDT curves for Bacillus licheniformis Bacillus coagulans and Bacillus subtilis were determined in homogenized foods and in McIlvaine buffer at tempertures up to the UHT range.
Effect of Maturity on Roast Color and Descriptive Flavor of Peanuts
Authors: SANDERS TIMOTHY H. , VERCELLOTTI JOHN R. , CRIPPEN KAREN L. , CIVILLE GAIL V.
Published: August 2006

Florunner peanuts from five, pod‐color based, maturity classes from 1985 and 1986 crop years were screened to obtain uniform sized kernels for roast color and descriptive flavor analyses. Maturity classes were roasted to the same Hunter L value (50 ± 1) using variable roast times or roasted for the same time wherein Hunter L values increased as maturity increased. Sensory evaluation of both roast methods suggested a trend for increased intensity of “on” flavor descriptors such as roasted peanutty and sweet aromatic as peanuts mature. Intensities of “off” flavor descriptors such as painty and fruity fermented were higher in immature peanuts. Intensities of several descriptors were affected by moderate handling differences between the two crop years.
Determination of Sweet Potato Starch Mixed in Kudzu Starch by Moisture Sorption Method
Authors: BOKI K. , OHNO S. , SHINODA S.
Published: August 2006

Moisture sorption isotherms of kudzu starch, sweet potato starch, and their mixtures were measured at 20°C by a gravimetric method with a vacuum apparatus. Correlation was found between the mixture ratio of sweet potato starch to kudzu starch and moisture content of the mixed starches at a water activity of 0.750; the correlation coefficient was 0.9955. The moisture sorption method could be used to determine the amount of sweet potato starch mixed in commercial kudzu starch.
Dietary Effects of Frankfurters with Added Beef Fat and Peanut Oil
Authors: MARQUEZ E. , AHMED E. M. , SHIREMAN R. B. , CORNELL J. A. , WEST R. L.
Published: August 2006

Beef frankfurters containing 12% or 29% fat, either all beef fat or 40% beef fat plus 60% peanut oil, were fed to rabbits, resulting in a significant increase in serum cholesterol and triglyceride levels compared to rabbits fed rabbit chow. The absolute increase and rate of increase in triglyceride levels were affected by the amount of fat but not by the presence or absence of peanut oil. Cholesterol levels were not significantly different in animals fed frankfurters containing 12% or 29% beef fat except at 4 wk; the inclusion of peanut oil in the frankfurters significantly lowered serum cholesterol levels .at 5 and 6 wk. Overall, frankfurters containing 12% final fat with 60% peanut oil substitution had the least hyperlipidemic effect.
Properties of Low‐Fat Frankfurters Containing Monounsaturated and Omega‐3 Polyunsaturated Oils
Authors: PARK J. , RHEE K.S. , KEETON J.T. , RHEE K.C.
Published: August 2006

Properties of low‐fat (<18%) frankfurters containing high‐oleic acid sunflower oil (HOSO) and fish oil were studied. Replacement of animal fats by the oils had little effect on emulsion stability. Frankfurters with 5% fish oil had very low sensory scores due to undesirable fish flavor. Incorporation of maximum amounts of HOSO into low‐fat beef/pork and all‐beef frankfurters increased oleic acid by 34% and 62%, respectively, and the monounsaturated/saturated fatty acid ratio by 178% and 468%, respectively, compared to a regular (30% fat) product containing only animal fats. Sensory evaluation and instrumental texture profile analysis showed that the reduction in total fat caused texture problems, especially increased firmness and springiness and decreased juiciness.
Influence of Phospholipid Content and Fatty Acid Composition of Individual Phospholipids in Muscle from Bison, Hereford and Brahman Steers on Flavor
Authors: LARICK D. K. , TURNER B. E. , KOCH R. M. , CROUSE J. D.
Published: August 2006

Neutral lipid (NL) and phospholipid (PL) fractions and their corresponding fatty acid profiles from the L. dorsi of Bison, Hereford, and Brahman steers of similar age finished on identical diets were determined. Compositional differences were related to sensory characteristics of the samples. Phosphatidylcholine + lysophosphatidylethanolamine (PC + LPE) existed in the highest concentration in all samples evaluated followed by lysophosphatidylcholine (LPC), phosphatidylethanolamine (PE), sphingomyelin (SPH), fraction one and phosphatidylserine (PS). Bison contained more total PL, particularly PC + LPE and LPC, than the other two bovine species. Polyunsaturated fatty acid (PUFA) composition of these PL was greater for Bison. Off‐flavor and aftertaste increased with increasing levels of PC + LPE and LPC due to their greater composition of PUFA.
Effects of Meat Temperature, Particle Size, and Grinding Systems on Removal of Bone Chips from Ground Meat
Authors: HUEBNER P.H. , SEBRANEK J.G. , OLSON D.G.
Published: August 2006

BONE CHIPS (9.5 mm or 13 mm) were added to ground meat batches (45.3 kg) at 0.5%. Meat batches were tempered to ‐2.2°C and 3.3°C to evaluate effect of temperature during grinding. Three commercial bone elimination systems were used for comparison. Grinding at − 2.2°C was not significantly (P<0.05) different from 3.3°C for bone in the final product but more bone remained in the grinder barrel after grinding at 3.3°C. The large chips were more readily fractured and passed to the final product. The channelled central system passed significantly (P<0.05) more bone into the final product than the others. With all bone removal systems, the small chips were more readily removed from the grinder through the removal system.
Variation in Myoglobin Denaturation and Color of Cooked Beef, Pork, and Turkey Meat as Influenced by pH, Sodium Chloride, Sodium Tripolyphosphate, and Cooking Temperature
Authors: TROUT GRAHAM R.
Published: August 2006

This study investigated the effects of pH (5.50–7.00), sodium chloride concentration (0.0–3.0%), and sodium tripolyphosphate concentration (0.0 and 0.5%) on the percent myoglobin denatured (PMD) in beef, pork and turkey muscle when heated to temperatures between 55 and 83°C. At most temperatures studied, the presence of sodium chloride and sodium tripolyphosphate increased the PMD. In contrast, high pH markedly decreased the PMD (P<0.05). The effect of pH on PMD was similar for all three species studied and, in all cases, was sufficient to produce obvious color differences in the cooked muscles.
Pallet Location and Freezing Rate Effects on the Oxidation of Lipids and Myoglobin in Commercial Fresh Pork Sausage
Authors: WANOUS MICHAEL P. , OLSON DENNIS G. , KRAFT ALLEN A.
Published: August 2006

Effects of freezing rates on oxidation of commercial fresh pork sausage chubs were evaluated in association with location extremes on a production pallet. Three treatments requiring 9 hr, 2.4 days and 6.8 days for temperature declines from 7°C to − 15°C were tested. Sausage chubs were analyzed after 4, 8, 12, 16, and 20 wk of frozen (‐ 15°C) plus 3 wk of postfrozen refrigerated (1°C) storage. 2‐Thiob‐arbituric acid (TBA) numbers did not increase with slower freezing (P>0.05). Hunter “a” values were greater (P<0.05) for the two slower rates. Overall, pallet location of boxed chubs minimally affected oxidative stability. Significant correlations (P<0.05) suggested a positive relationship between lipid and myoglobin oxidation.
Replacement of Sodium Chloride by Modified Potassium Chloride (Cocrystalized Disodium‐5′‐Inosinate and Disodium‐5’‐Guanylate with Potassium Chloride) in Fresh Pork Sausages: Acceptability Testing using Signal Detection Measures
Authors: PASIN G. , O'MAHONY M. , YORK G. , WEITZEL B. , GABRIEL L. , ZEIDLER G.
Published: August 2006

Experiments were developed to evaluate the effect of replacement of NaCl with modified KCl on the hedonic ratings for fresh pork sausage patties. Results clearly indicated that the replacement of up to 75% (w/w) of the salt by modified KCl were significantly well accepted. The incorporation of any level of MSG decreased the overall acceptance level of modified KG to 50% (w/w). With the incorporation of two additional spice levels, the acceptance level of modified KC1 did not improve much beyond 75% (w/w).
Quality Characteristics of Restructured Turkey Meat with Variable Alginate/Calcium‐Lactate Ratios
Authors: ENSOR S.A. , ERNST E.A. , SOFOS J.N. , SCHMIDT G.R.
Published: August 2006

Restructured ground turkey and turkey breast meat patties, formulated with combinations of 0–1.0% sodium alginate, 0–0.1875% calcium carbonate and 0–0.6% lactate, were compared to a no additive control. The ratio of sodium alginate to calcium carbonate was held constant at 5.3 to 1. Optimal sensory and instrumental raw and cooked product bind was achieved with combinations of 0.4–1.0% sodium alginate, 0.0750–0.1875% calcium carbonate and 0.6% lactate. All restructured products with the algin/calcium binder had higher (p<0.05) cook yields than the no additive control. Sensory aroma, flavor and juiciness of cooked products were not different (p>0.05) between treatments.
Textural Attributes of Mechanically and Cryogenically Frozen Whole Crayfish (Procambarus clarkii)
Authors: GODBER J.S. , WANG J. , COLE M.T. , MARSHALL G.A.
Published: August 2006

Textural quality of quick frozen and conventionally frozen whole crayfish was evaluated. Toughness, as measured by Kramer shear press, increased significantly (p≤ 0.05) as a result of freezing. Between 6 and 16 wk of frozen storage, toughness increased (p≤ 0.05) in seasoned (SCF) samples but remained the same in all other treatments. In all treatments, toughness declined after 16 wk of frozen storage. Individually quick frozen (IQF) samples were more tender (p≤ 0.05) than conventionally frozen (CF) samples. Seasoned crayfish had the greatest degree of toughness (p≤ 0.05). Extractable protein decreased (p≤ 0.05) during frozen storage, with IQF samples showing the smallest changes. SCF samples had significantly (p≤ 0.05) lower moisture retention and more (p≤ 0.05) lipid oxidation.
Effect of Modified Manufacturing Parameters on the Quality of Cheddar Cheese made from Ultrafiltered (UF) Milk
Authors: SHARMA S.K. , FERRIER L.K. , HILL A.R.
Published: August 2006

Cheddar cheese was made from milk concentrated twofold by ultrafiltration (UF). Lowering the cooking and cheddaring temperature from 39°C to 35°C resulted in faster acid development, promoted more proteolysis, caused faster degradation of lactose, and contributed smoother body and texture to the cheese. Starter culture at 2% by weight of unconcentrated milk in combination with low cooking and cheddaring temperature reduced pH at faster rate and shortened the cheese making time by approximately 45 min, compared to cheese made using the traditional temperature (39°C). For the traditional temperature (39°C) of cooking and cheddaring, the addition of 0.2 mL/ kg rennet of unconcentrated milk produced the same rate of proteolysis in both control and cheese made from UF retentate. Composition (fat, protein, salt and moisture) and yield of the UF cheeses with modified temperature treatments were not significantly different from control.
Effects of pH on Calcium, Zinc, and Phytate Solubilities and Complexes Following In Vitro Digestions of Soy Protein Isolate
Authors: CHAMPAGNE ELAINE T. , PHILLIPPY BRIAN Q.
Published: August 2006

High intraluminal gastric pH values in young infants could affect the bioavailability of zinc in soy protein isolate formula. This investigation examined the effects of pH on the solubilities and complexes of calcium, zinc and phytate following in vitro pepsin and pepsin‐pan‐creatin digestions of soy protein isolate. The results of these in vitro studies suggested that (1) high intraluminal gastric pH values could lead to the formation of insoluble calcium‐zinc‐phytate complexes in the stomach following ingestion of soy protein isolate and (2) high intraluminal gastric pH values would only affect resultant soy zinc solubility in the small intestine in the absence of exogenous calcium or zinc but not in the presence of same.
Factors Affecting Wheat Flour Amylographic Maximum Viscosity
Authors: ŠEBEČIČ BLAŽENKA
Published: August 2006

To explain differences in amylolytic activity of flour determined by amylograph and by reliable chemical methods, the influence of starch concentration, the physicochemical properties of starch and the effect of α‐amylase on the viscosity maximum of flours and isolated starches was studied. Differences in viscosity of flours were partly due to the differences in starch concentration in suspensions. The viscosity maximum of inactivated flour and isolated starch depended on starch physicochemical properties (r = 0.957 and r = 0.992, respectively) and concentration. The decrease in viscosity maximum due to activity of α‐amylase was associated with the amount of hydrolyzed starch (r = 0.986) and depended on both physicochemical properties of starch and concentration of α‐amylase. Neither the viscosity maximum nor the decrease in viscosity maximum was a reliable indicator of amylolytic activity.
An Evaluation of Marinated Southern Peas (Vigna unguiculata)
Authors: CHAPMAN T.L. , COLLINS J.L.
Published: August 2006

Cooked southern peas (Vigna unguiculata) of two levels of maturities were soaked in sweet‐ or hot‐flavored marinades. Marinade treatments and maturity level of the peas affected most attributes tested. Treated peas had less moisture, protein and nitrogen‐free extract and more fat, crude fiber, ash and caloric content than unmarinated peas. Luminosity was reduced, redness was varied and yellowness was increased by marinating. Firmness of marinated peas was increased. PER was not affected and averaged 1.83. pH was lowered from 6.6 to 3.9; acidity was raised from 0.1% to 1.9%. Neither treatment nor maturity affected the microbiological counts. Samples were scored as “like slightly.”
Effects of Fruit Storage and Processing on Clarity, Proteins, and Stability of Granny Smith Apple Juice
Authors: HSU J. C. , HEATHERBELL D. A. , YORGEY B. M.
Published: August 2006

Granny Smith apples were processed into juices and concentrates from fruits which had been stored at 1°C for three months (short‐term, ST) and nine months (long‐term, LT). Total soluble proteins decreased with storage time of fruits. Juices processed from ST fruits were more resistant to haze formation (heat stability test) than those processed from LT fruits. For juices processed from ST apples, haze formation was related to proteins in the MW range of 21,000 to 31,000 daltons. For juices processed from LT apples, haze formation was not only related to proteins but also to other components in the juices. Fining was recommended to prevent haze and sediment formation.
Thermophysical Properties of Clarified Apple Juice as a Function of Concentration and Temperature
Authors: CONSTENLA D.T. , LOZANO J.E. , CRAPISTE G.H.
Published: August 2006

Effect of concentration and temperature on thermophysical properties of clarified apple juice was studied. Density, viscosity, specific heat, and thermal conductivity were measured at different conditions, ranging from 20 to 90oC and 12 to 70oBrix. Experimental data were related to the corresponding properties of water and compared with the behavior of sugar solutions. The results obtained were used to derive mathematical models and correlations for predicting these properties as a function of both concentration and temperature.
Pulse NMR of Casein Dispersions
Authors: ROEFS S.P.F.M. , AS H. VAN , VLIET T. VAN
Published: August 2006

The spin‐spin relaxation time, T2, of skimmilk, sodium caseinate dispersions and milk ultrafiltrate was measured as a function of pH and temperature using pulse proton NMR. The T2 shows a maximum around pH = 5.2 for skimmilk, decreases with decreasing pH for sodium caseinate dispersions and is independent of pH for milk ultrafiltrate. For all systems studied T2 increases with temperature, but, the extent of increase depends on the system. It is concluded that the T2 of casein dispersions is mainly determined by factors determining the state of aggregation of the caseins. Apart from affecting the extent of aggregation of the casein particles, micellar calcium phosphate probably contributes also directly to the measured T2.
Optimization of Carrot Dehydration Process using Response Surface Methodology
Authors: MUDAHAR G.S. , TOLEDO R.T. , FLOROS J.D. , JEN J.J.
Published: August 2006

The effect of temperature and time in a fluidized bed dryer, the concentration of biopolymcr treatment and blanching time on quality attributes of dehydrated carrots was evaluated by response surface methodology. Optimization maximized rehydration ratio and minimized bulk density and carotene loss. Based on surface responses and contour plots, optimum conditions were: drying temperature of 150oC, exposure time of 12.5 minutes, biopolymer concentration of 1.40%, and blanching time of 12 minutes. Experimentally determined values for rehydration ratio, bulk density, and carotene loss in product processed under the optimum conditions were very close to the predicted values of 9.5, 0.05, and 15.7%, respectively.
An Integral Method Analysis of Steam Infusion Heating of a Free Falling Film
Authors: MCCARTHY K.L. , WIERSON R.L
Published: August 2006

An analytical and experimental study of direct contact condensation to a free falling film of liquid was modeled. The thermal energy equation governing the steady state heat transfer was solved by an integral technique. The predictive model for velocity and temperature profiles was verified experimentally. Water was used as the test fluid in a steam infusion unit at flow rates of 1.6‐2.3 L/min. The water fell in intact sheets 7.6 x 10−2 m wide and at an initial thickness of 8.9 x 10−4 m. Fluid velocity and average fluid temperatures compared well with model predictions within the experimental range.
Stability of Residual Acid Phosphatase Activity in Cured/ Canned Picnic Samples Stored at ‐34°C for 15 and 36 Months
Authors: TOWNSEND W. E.
Published: August 2006

Calculated internal temperatures (based on residual acid phosphatase activity values) were determined for samples obtained from domestically prepared cured/canned picnics which previously had been heat‐processed to 61°, 62.7°, 65.5°, 68.3°, and 70.9°C, respectively, and stored at ‐34°C for up to 36 months. There was a greater loss in residual acid phosphatase activity (based on an increase in calculated internal temperature) during the first 15 months of storage, with the least loss occurring during the next 21 months of storage. The greatest loss of activity occurred in those samples heat‐processed to 61°C and 62.7°C which also contained the greatest amount of residual acid phosphatase activity.
Changes in the Total Oxalate Content in the Fermentation of Fish Paste Hentak
Authors: VISHWANATH W. , SAROJNALINI CH.
Published: August 2006

Total oxalate of the sliced petioles of Alocasia macrorhiza was reduced by 41.3% on incubation for 7 days at room temperature (18–23oC). When incubated after mixing with an equal weight of powered sundried fish Esomus danricus for the preparation of a fermented fish paste hentak, oxalate was decreased by 84.4%. This loss was inhibited to a great extent by treatment with antibiotics. Some specific microorganisms grown in this particular medium might play an important role in the destruction of oxalate in the paste.
Peroxidase of Kiwifruit
Authors: PRÉSTAMO GUADALUPE
Published: August 2006

Peroxidase from kiwifruit (Actinidia chinensis) was extracted, precipitated with ammonium sulfate, and purified by DEAE‐cellulose chromatography. Only one band with peroxidase activity with an estimated molecular weight of 40,00–42,000 daltons was found by sodium do‐decyl sulfate‐polyacrylamide gel electrophoresis.
Odor Components of Human Breath After the Ingestion of Grated Raw Garlic
Authors: MINAMI TAKESHI , BOKU TAKASHI , INADA KATSUHIRO , MORITA MASANORI , OKAZAKI YUKO
Published: August 2006

The major odor components of finely grated, raw garlic in the air of the human mouth have been studied. Immediately after garlic ingestion, tests of the mouth air of six subjects revealed two major peaks that were positively identified as being allyl mercaptan and diallyl disulfide; these findings are based on an evaluation of the fragment patterns of a GC‐MS analysis and from the actual retention times of these authentic compounds. The allyl mercaptan level was higher than the level of diallyl disulfide, although both compounds smell like garlic. Our results suggest that after garlic ingestion, allyl mercaptan is the major garlic‐smelling compound in human mouth air, and diallyl disulfide is secondary.