bluuebunny/crossref_metadata_2025 huggingface dataset:
CHEMICAL TREATMENTS OF COTTAGE CHEESE WHEY TO REDUCE FOULING OF ULTRAFILTRATION MEMBRANES
Authors: LEE D. N. , MERSON R. L.
Published: August 2010

Increases in ultrafiltration rates were obtained by treating whey with acid, calcium‐sequestering agents, or compounds to modify specific protein side chains, or by increasing the ionic strength. The proteins in whey, examined by scanning electron microscopy, underwent marked structural changes corresponding to these changes in the chemical environment. Depending upon the treatment, membrane fouling deposits showed strands, lattice networks, beaded matrixes, helical structures, or protein sheets of varying thickness. The protein forms were affected by the pH, the quantity of reagent added, and the protein functional group which was modified. Fouling of membranes was reduced when formation of protein sheets over the membrane was retarded.
METHODOLOGY FOR DIRECT CONTACT FREEZING OF VEGETABLES IN AQUEOUS FREEZING MEDIA
Authors: ROBERTSON G. H. , CIPOLLETTI J. C. , FARKAS D. F. , SECOR G. E.
Published: August 2010

This work treats the freezing of foodstuffs in aqueous media with the intention of reducing the pickup of solute on the solid. Product frozen in 23% NaCl solution (AF 23‐0) was centrifuged, washed, and/or blotted to remove surface adhering freezant. Freezing times of less than 1 min were obtained for peas, diced carrots, snow peas and cut green beans. This corresponded to an estimated surface heat transfer coefficient in the range 50‐150 BTU/hr ft2°F. Salt residuals ranged from 0.48% (peas) to 2.2% (carrots) and compared favorably to the values reported for canned and remanufactured products. Preliminary cost analysis indicated competitiveness of the method to air‐blast freezing methods.
PATHWAYS OF FORMATION OF N‐NITROSOPYRROLIDINE IN FRIED BACON
Authors: NAKAMURA MASAMICHI , BABA NAHOKO , NAKAOKA TADAYOSHI , WADA YUTAKA , ISHIBASHI TOHRU , KAWABATA TOSHIHARU
Published: August 2010

Pathways of formation of N‐nitrosopyrrolidine (NO‐Pyr) in fried bacon have been studied. In the range 100–150°C with a heating time of 10 min, amounts of NO‐Pyr formed from free proline via pyrrohdine (Pyr) were almost the same as those formed via N‐nitrosoproline (NO‐Pro). On the contrarv. at 175°C or above, the yield of NO‐Pyr via Pyr was greater than that formed via NO‐Pro. In bacon, 80–96% of NO‐Pyr disappeared when it was brought to 200°C within 10 min, while NO‐Pyr in vitro was fairly stable to heating, with only a 2–5% loss under the same heating conditions
REACTIONS BETWEEN AMINO ACIDS AND ORGANIC ACIDS: REACTION OF TRYPTOPHAN AND PYRUVIC ACID
Authors: CHU N. T. , CLYDESDALE F. M.
Published: August 2010

A reaction between pyruvic acid and tryptophan, which produced yellow products, was found in this investigation. The isolation and identification of the compounds produced by this interaction were carried out by paper chromatography, UV, IR and NMR spectroscopy, and organic synthetic procedures. Four compounds were isolated: three were identitied as 1,2,3,4‐tetrahydroharman‐1,3‐dicarboxylic acid, an isomer of 1,2,3,4‐tetrahydroharman‐1,3‐dicarboxylic acid and harman. The compound which was not fully identified, was a yellow polymer. The decrease in concentration of pyruvic acid and tryptophan due to this interaction was analyzed by an automatic organic acid analyzer and an automatic amino acid analyzer. It was found that the ratio of pyruvic acid to tryptophan used in this reaction was approximately 1.6:1. This reaction was found to proceed via a 1:1 molecular reaction between tryptophan and pyruvic acid to form 1,2,3,4‐tetrahydroharman‐1,3‐dicarboxylic acid and its yellow isomer followed by the formation of a yellow polymer produced by the interaction of the yellow isomer of 1,2,3,4‐tetrahydroharman‐1,3‐dicarboxylic acid and pyruvic acid.
PROTEIN‐STARCH EXTRACTION AND NUTRITIVE VALUE OF THE BLACK‐EYED PEA (Vigna sinensis) AND ITS PROTEIN CONCENTRATES
Authors: MOLINA M. R. , ARGUETA C. E. , BRESSANI R.
Published: August 2010

Two processes were developed for the preparation of protein concentrates with a concommitant recuperation of the starch fraction from the Black‐eyed pea (Vigna sinensis). The first was a one‐stage extraction process using a 4:100 peeled meal:soivent ratio, a pH of 9.0, and 25°C, and the second a two‐stage process of 1 hr per stage using a peeled meal:solvent ratio of 12:100, pH of the suspension 6.8, and 25°C. Protein extraction efficiencies of 87 and 86% for the one and two‐stage processes, respectively, were not improved by increasing either extraction time or temperature (up to 50°C). The starch recuperation was 84% in the former and 76% in the latter. Both protein concentrates (66–70% protein) obtained by isoelectric point precipitation proved to have a higher methionine and cystine content and a higher PER value than the original peeled meal Preliminary results indicate the suitability of the protein concentrates for use in the formulation of pasta products, sausages and tacos.
EFFECT OF FRUIT PORTION, STAGE OF RIPENESS AND GROWTH HABIT ON CHEMICAL COMPOSITION OF FRESH TOMATOES
Authors: BRECHT P. E. , KENG L. , BISOGNI C. A. , MUNGER H. M.
Published: August 2010

Tomato fruits were analyzed for total and reduced ascorbic acid, pH, titratable acidity (% citric acid) and % soluble solids. Locular material from table ripe fruits were higher in total ascorbic acid and titratable acidity and lower in pH compared to pericarp tissue. ln two pairs of cultivars, each pair having determinate and indeterminate growth habits in essentially the same genetic background, fruits from the indeterminate had more ascorbic acid and soluble solids than did those from determinate. When table ripe and mature green fruits (eight cultivars) were harvested on the same day, table ripe fruits were higher in reduced ascorbic acid and titratable acidity and were lower in pH. No differences in total ascorbic acid were noted between the two stages of ripeness.
Fate of Sfaphylococcus aureus in Reduced Sodium Fermented Sausage
Authors: MARCY J. A. , KRAFT A. A. , OLSON D. G. , WALKER H. W. , HOTCHKISS D. K.
Published: August 2010

Sausage was prepared using three levels of sodium chloride. These sausages were made with a commerical starter culture, and with an inoculum of Staphylococcus aureus, strain Z‐88. The sausages containing lower amounts of salt showed faster fermentations at two temperatures, 24°C and 38°C. At both temperatures the sausages containing 1.65% salt showed the least amount of staphylococcal growth followed by the sausages containing 2.415% and 3.3% salt respectively.
Lactic Fermentation of Ground Soybean for Use in Imitation Cream Cheese Products
Authors: HOFMANN CONSTANCE J. , MARSHALL WAYNE E.
Published: August 2010

Ground soybean fermented with Lactobacillus casei ssp. rhamnosus (ATCC 39595) was found to contain diacetyl and acetyl‐methylcarbinol. The fermented ground soybean showed significantly improved flavor and texture compared to nonfermented material when used to replace nonfat dry milk in an imitation cream cheese product. The flavor improvement was due principally to the presence of diacetyl but the factor(s) responsible for texture improvement was not identified. Didcetyl production by L. casei was enhanced by the addition of sodium acetate or sodium citrate to the ground soybean suspension before fermentation.
Malting of Hulless Barley Cultivars and Glenlea (T. aestivum) Utility Wheat
Authors: SINGH T. , SOSULSKI F. W.
Published: August 2010

Malting of hulless barley cultivar, Scout, and Utility wheat, Glenlea, was compared with the hulled barley, Harrington. Hulless barley showed faster steeping rate than either Harrington or wheat cultivars. Gibberellic acid, applied by steeping in 1 ppm solution, and germination for 2‐8 days significantly increased cr‐amylase activity of Scout and Glenlea cultivars and their extract yields were 46% higher than Harrington malts. The 2‐day Scout malts produced highly viscous extracts. Desirable viscosity (5500 cPs) was obtained from 5‐day malts.
Stability of Glutamic Acid and Monosodium Glutamate Under Model System Conditions: Influence of Physical and Technological Factors
Authors: GAYTE‐SORBIER A. , AIRAUDO Ch. B. , ARMAND P.
Published: August 2010

The stability of glutamic acid and monosodium glutamate as regards pH, temperature and oxygen was studied during storage and two thermal processings, the residual products and those which appeared being determined. The initial molecules only change into pyrrolidonecarboxylic acid, never into glutamine nor γ‐aminobutyric acid. Preservation is good in all cases at pH 0 and pH 14, but glutamic acid is converted to pyrrolidonecarboxylic acid at intermediate pH values. The change is favored by pH values ranging from 2 ‐ 3, by temperature increase and by oxygen.
Rice Bran Stabilization by Extrusion Cooking for Extraction of Edible Oil
Authors: RANDALL J. M. , SAYRE R. N. , SCHULTZ W. G. , FONG R. Y. , MOSSMAN A P. , TRIBELHORN R. E. , SAUNDERS R. M.
Published: August 2010

An extrusion cooking procedure was developed which produces stabie rice bran which shows no significant increase in free fatty acid content for at least 30–60 days. In the optimum process, 500 kg/hr of 12 ‐ 13% moisture bran was extruded at 130°C and held 3 min at 97 ‐ 99°C before cooling. Stabilized bran contained 6 ‐ 7% moisture and was in the form of small flakes with 88% larger than 0.7 mm (25 mesh). Energy required to extrude the bran was 0.07 ‐ 0.08 kW‐hr/lcg bran, and wear on the extrusion surface indicated a life of 500 hr for the cone and 1000 ‐ 2000 hr for other wearing parts.
Effects of Gamma Irradiation Dose and Timing of Treatment after Harvest on the Storeability of Garlic Bulbs
Authors: KWON J. H. , BYUN M. W. , CHO H. O.
Published: August 2010

The effect of gamma irradiation dose and time of treatment after harvest on the storage of garlic bulbs was investigated. The effectiveness of irradiation for external sprout inhibition was not affected by the treatment time within 45 days after harvest. At 285 days after harvest, irradiation of 50 ‐ 150 Gy caused about 6% less decrease in weight loss compared with the unirradiated group, and spoilage rates of the unirradiated and irradiated cloves were 100% and 17 ‐ 20%, respectively. For the overall storageability of garlic bulbs, 75 Gy was shown to be the minimal optimum dose, and there was no apparent effect depending upon the time of irradiation treatment after harvest.
Effects of Microwave Heating on Solubility, Digestibility and Metabolism of Soy Protein
Authors: HAFEZ YOUSSEF S. , MOHAMED ALI I. , HEWEDY FAWZY M. , SINGH GURBAX
Published: August 2010

Microwave heating of soybeans for 9 min decreased protein solubility from 80 to 17%, from 81 to 18%, and from 72 to 16% when deionized H2O, 0.6N NaCl and 0.4N CaCl2, were used as solvents, respectively. Experiments were conducted to determine ‘in vivo protein digestibility and metabolizable nitrogen using male Sprague‐Dawley rats. The percentages of true digestibility were found to be 73, 84, 87 and 81 when the soybeans were microwave heated for 0, 9, 12 and 15 min, respectively. Microwave heating soybeans up to 15 min did not alter the fatty acids composition of the beans.
In Vivo and In Vitro Assessment of Antinutritional Factors in Peanut and Soy
Authors: SITREN H. S. , AHMED E. M. , GEORGE D.E.
Published: August 2010

Raw and heat processed peanut flours were found to contain higher in vitro trypsin inhibitor activity and lectin content than similarly processed soy flour. When fed to weanling rats at a level of 10% protein, the response pattern in food consumption, growth, liver function, and serum chemistries was not consistent among or between the groups. It is concluded that the levels of antinutritional factors in legumes do not correlate with their overall biological impact in feeding studies with the rat.
Effect of Hydration of Cowpea Meal on Physical and Sensory Attributes of a Traditional West African Food
Authors: McWATTERS K.H. , CHHINNAN M.S.
Published: August 2010

Effects of water level (56, 58 and 60%) and hydration time (0, 30, and 60 min) on apparent viscosity of cowpea paste and physical‐sensory attributes of akara, a finished food made from paste, were determined. Water level had a greater effect than hydration time on paste viscosity and on crude fat content, shear force, lightness (L), and saturation index (ΔE) of akara. Apparent viscosity of cowpea paste was the only parameter significantly affected by the interaction of water level and hydration time. Overall, the 60% water level produced paste with flow properties and akara with physical characteristics most like the traditional product. Sensory attributes of mealased products were acceptable.
Kinetics of Folacin Destruction in Swiss Chard During Storage
Authors: GAMI D. B. , CHEN T.‐S.
Published: August 2010

The folacin activities in fresh Swiss chard leaves stored in open air at 4, 21, 35 and 40°C were determined by a microbiological assay using Lactobacillus casei. At 21°C the leaves were also stored in plastic bags and under moist conditions. Folacin was most stable when the vegetable was stored in plastic bags, followed by the moist condition, and least stable in open air at 21°C. The degradation of folacin in Swiss chard under all conditions followed firstorder kinetics. The temperature dependent folate degradation conformed to the Arrhenius equation and the activation energy was 24 kcal/mole.
Microbial Flora of Lamb Carcasses Stored at 0°C in Packs Flushed with Nitrogen or Filled with Carbon Dioxide
Authors: GRAU F. H. , EUSTACE I. J. , BILL B. A.
Published: August 2010

Two treatments to effect low‐oxygen conditions for chilled storage of lamb carcasses were compared. Carcasses were placed in bags of low gas permeability and either flushed with nitrogen or filled with carbon dioxide. Carbon dioxide significantly reduced, the growth of gram‐negative oxidative and fermentative bacteria, Brochofhrix thermosphacta, and lactic‐acid bacteria both on surface tissues and in the purge fluid (weep) from the carcasses. The mean pH of the purge fluid from both sets of carcasses was 6.3. When primal cuts prepared from stored carcasses were held in air at 5°C, development of off‐odors was slower for the carcasses that had been stored in carbon dioxide. While the aerobic spoilage flora of loins from unstored carcasses was composed mainly of B.thermosphacta and oxidative gram‐negative bacteria, this latter group became a smaller component of the spoilage flora of the loins the longer the carcasses had been stored.
Identification of Flatfish Species Using Polymerase Chain Reaction (PCR) Amplification and Restriction Analysis of the Cytochrome b Gene
Authors: CÉSPEDES ANA , GARCÍA TERESA , CARRERA ESTHER , GONZÁLEZ ISABEL , SANZ BERNABÉ , HERNÁZ PABLO E. , MARTÍN ROSARIO
Published: August 2010

Restriction site analysis of PCR products from a conserved region of the cytochrome b gene has been used for the specific identification of sole (Solea solea), European plaice (Pleuronectes platessa) and flounder (Platichthys flesus). Polymerase chain reaction (PCR) amplification of the cytochrome b gene using universal primers produced a 359 bp fragment in all species analyzed. Digestion of the PCR products with Nci I, Sau 3AI and Hinf I endonucleases, followed by agarose gel electrophoresis of the digested PCR products, yielded specific profiles that enabled direct identification of the fish species. This methodology should prove useful for enforcing labeling regulations in the authentication of flatfish species.
Modeling Heat Transfer During Oven Roasting of Unstuffed Turkeys
Authors: CHANG H.C. , CARPENTER J.A. , TOLEDO R.T.
Published: August 2010

A finite element method was used to solve the unsteady state heat transfer equations for heating of turkeys in a conventional electric oven. Breast, and thigh and wing joint temperature in 5.9, 6.8, 8.6, 9.5, and 10.4 kg turkeys were simulated. A surface heat transfer coefficient of 19.252 W/m2K determined by transient temperature measurements in the same oven, was used. Thermal conductivity measured using a line heat source probe from 0 to 80°C was 0.464 W/mK. Simulated temperatures were within 1.33, 1.47, and 1.22°C of experimental values of temperature in the breast, thigh, and wing joint, respectively. Initial temperature 1,2, and 3°C lower than 4°C required additional baking time of 16,22, and 27 min., respectively for the thigh joint to reach the target endpoint temperature.
Kinetics of Thermomechanical Destruction of Thiamin During Extrusion Cooking
Authors: ILO S. , BERGHOFER E.
Published: August 2010

Maize grits were extrusion cooked in a CM45‐F conical, counter‐rotating twin‐screw extruder, at different barrel temperatures (140–200°C), feed moistures (11.8–14.2% w.b.), feed rates (37–51 kg/h), screw speeds (65–81 rpm), and initial thiamin concentrations (9–93 mg/kg). Residence time distribution was measured by a dye tracer technique. A first‐order rate equation was used to model the reaction kinetics, which allowed the calculation of the destruction rate constant using residence time distribution curves. The k‐values were most dependent on barrel temperature, feed moisture, and screw speed. The destruction rate constant of thiamin during extrusion cooking was a function of product temperature and shear stress.
Method For Studying Surface Topography and Roughness of Onion and Garlic Skins For Coating Purposes
Authors: HERSHKO V. , WEISMAN D. , NUSSINOVITCH A.
Published: August 2010

Surface topography and roughness of garlic and onion skins were studied by atomic force microscopy in order to estimate the surface area. Image‐processing and Arc/Info software were used to interpret the data. The calculated ratio between apparent and measured surfaces (roughness factor) deviated from 1.11 to 1.15 for untreated and chloroform‐treated onion skin, respectively. For garlic, higher values were detected for the untreated skin. The higher the roughness factor, when the coating solutions are easily spread on the fruit or vegetable surfaces, the better the adhesion between coating and skin. A knowledge of true surface areas can help to better estimate required coating‐solution volumes.
Factors Influencing the Microbial Quality of Cold‐Smoked Salmon Strips
Authors: HIMELBLOOM B.H. , CRAPO C.A.
Published: August 2010

Microbiological changes during smoking and drying salmon strips using Alaska Native subsistence processing methods were determined. Chum salmon strips handled with or without gloves were brined, smoked and dried at ambient temperatures in two smokers (manual and automated). Water‐phase salt increased from 2% to 12% and water activity decreased from 0.98 to 0.85 during smoking and drying. Aerobic plate counts increased from 103/g to 107/g while coliform counts increased to 105/g in strips from the manual smoker as a result of airborne contamination. Strips handled without gloves contained 105Staphylococcus aureus/g. Sanitary handling and air quality control will enhance seafood safety while maintaining product quality attributes.
Chemical and Physical Characteristics of Chicken Livers Following Adrenocorticotropic Hormone‐induced Stress
Authors: KING Y. T. , CHEN T. C.
Published: August 2010

Commercial chickens were implanted with a micro‐osmotic pump which released 1 IU/kg BW/day of adrenocorticotropic hormone (ACTH) and were sacrificed after 24 and 48h. The weight of liver increased from 3.36% for the untreated controls to 4.56 and 5.40% of ready‐to‐cook carcass weight for 24 and 48h after implantation, respectively. The fat content increased from 4.44% for the untreated group to 9.97 and 12.17% for 24 and 48h treated group, respectively. However, the pH and moisture content of liver decreased with the ACTH treatment and the livers were more pale. The ATCH treatment decreased the percentages of 14:0 and 18:2 fatty acids and increased that of 18:1 fatty acid in the liver.
Retinyl Palmitate Isomers in Skim Milk During Light Storage as Affected by Ascorbic Acid
Authors: JUNG M.Y. , LEE K.H. , KIM S.Y.
Published: August 2010

Effects of ascorbic acid addition on the contents of retinyl palmitate isomers in skim milk treated with or without 3 mg/mL added riboflavin were studied during storage for 30 h under fluorescent light. Light illumination induced the reduction of all‐trans‐retinyl palmitate and 13‐cis isomer, but promoted the production of 9‐cis isomer in the skim milk. Riboflavin increased the reduction of all‐trans‐retinyl palmitate, but decreased the formation of 9‐cis isomer in lightstored skim milk. The addition of ascorbic acid greatly inhibited the light‐induced reduction of all‐trans‐retinyl palmitate and 13‐cis isomer in skim milks. Ascorbic acid also greatly increased the formation of 9‐cis‐retinyl palmitate in skim milks during light storage.
Structural and Compositional Profiles in Osmotically Dehydrated Apple
Authors: SALVATORI D. , ANDRÉS A. , ALBORS A. , CHIRALT A. , FITO P.
Published: August 2010

Concentration profiles in apple tissue during osmotic dehydration were studied and compared with simultaneous structural changes. Experiments were conducted in apple slices (20 and 30 mm thick) at 20, 30, 40 and 50°C. After treatments, water and solutes were analyzed in serial slices 1.5 mm thick. The occurrence of an “Advancing Disturbance Front,” (ADF) was proposed to describe the mass transfer. The ADF is located at a distance df to the interface, where the reduced driving force (Y) was 0.99. At distances d>df (undisturbed zone) neither compositional nor structural changes were observed. Advancing constant rates for the ADF were determined, showing slight temperature dependence. A generalized equation Y=f(d/df) described and fitted all the experimental data.
Antimicrobial Properties of Sinigrin and its Hydrolysis Products
Authors: SHOFRAN B.G. , PURRINGTON S.T. , BREIDT F. , FLEMING H.P.
Published: August 2010

Sinigrin, a thioglucoside of Cruciferae plants, may be enzymatically hydrolyzed to yield up to four distinct aglycones when the plants are injured or mechanically disrupted. These aglycones, allyl isothiocyanate (AITC), allyl cyanide (AC), 1‐cyano‐2,3‐epithiopropane (CETP), and allyl thiocyanate (ATC), were tested for their minimum inhibitory concentration (MIC) in broth to 9 species of bacteria and 8 species of yeasts. Sinigrin, AC, and CETP at 1,000 ppm were not inhibitory to any of the bacteria or yeasts tested. The inhibitory activity of ATC was uncertain due to its gradual conversion to AITC. AITC had an MIC of 50 to 1,000 ppm for bacteria and 1 to 4 ppm for nonxerotolerant yeasts, and, against xerotolerant yeasts at 50 ppm, it retarded but did not prevent growth.
Glycine Loss and Maillard Browning as Related to the Glass Transition in a Model Food System
Authors: BELL LEONARD N. , TOUMA DERGHAM E. , WHITE KAREN L. , CHEN YIN‐HUI
Published: August 2010

The effects of water activity and the glass transition on the rate constants for glycine loss and brown pigment formation due to the Maillard reaction were evaluated in a model food system. Equimolar glucose and glycine were incorporated into amorphous polyvinylpyrrolidones of various molecular weights and moisture contents. Glycine loss and brown pigment formation were quantified during storage at 25°C. At constant water activity, rate constants were higher in systems with lower glass transition temperatures. Glycine rate constants decreased upon matrix collapse, but browning rate constants were not affected by collapse. Changes associated with the glass transition influence bimolecular reactions and should be considered during product formulation and shelf‐life testing.
Rosemary Extract and Precooking Effects on Lipid Oxidation in Heat‐Sterilized Meat
Authors: Güntensperger B. , Hämmerli‐Meier D. E. , Escher F. E.
Published: August 2010

The influence of precooking and addition of refined rosemary extract on lipid oxidation during storage of heat‐sterilized meat in trays was investigated. Short precooking resulted in increased lipid oxidation, while more extended precooking using peanut oil gave products with higher stability during storage. The addition of a gravy‐type sauce (instead of water) to the meat when filling it into trays also resulted in higher storage stability. However, only the application of rosemary extract, especially after precooking, resulted in products with stability similar to those packed with nitrogen flushing.
Prediction of Proximate Fish Composition from Ultrasonic Properties: Catfish, Cod, Flounder, Mackerel and Salmon
Authors: Suvanich V. , Ghaedian R. , Chanamai R. , Decker E. A. , McClements D. J.
Published: August 2010

The ultrasonic velocity within Atlantic cod (Gadus morhua), Atlantic mackerel (Scomber sombrus), Atlantic salmon (Salmo salar), Channel catfish (Ictalurus punctatus), and Sole flounder (Pseudopleuronectes americanus) fillets was measured over a range of temperatures (5 to 35°C) using an ultrasonic pulse‐echo technique (∼3.5 MHz). Lipid, protein, moisture and ash content of fillets were determined by standard methods. Ultrasonic velocity‐temperature profiles were dependent on fish composition and could be predicted reasonably well using a semi‐empirical equation developed in a previous study. Ultrasonic velocity measurements show potential for analyzing fish composition.
Measurement of Gelpoint Temperature and Modulus of Pectin Gels
Authors: Arenaz M. F. , Lozano J. E.
Published: August 2010

Methods which permit the measurement of gelpoint (setting) temperature (Tgel) and rigidity modulus (G) of pectin gels were improved. Gel development on cooling was determined with an oscillatory pressure testing device capable of detecting a modulus as low as 3 Pa and strain values no greater than 5∞10−3. Sample was set in a glass “U” tube during pressure oscillatory assay for Tgel determination, and transferred after gelling in the same tube for G modulus determination with modified Saunders‐Ward apparatus. Results confirmed rheological behavior reported for these kinds of gels and compared favorably with small amplitude oscillatory measurements performed with a stress controlled rheometer using cone and plate (4°, dia = 4 cm) geometry at different frequencies (0.5 to 1.5 Hz) and cooling rates (1 to 3°C/min).
Iron‐Catalyzed Oxidation of Menhaden Oil as Affected by Emulsifiers
Authors: Donnelly J. L. , Decker E. A. , McClements D. J.
Published: August 2010

The ability of Tween 20 and whey protein isolate (WPI) to influence lipid oxidation was investigated by evaluating the effects of emulsifier concentration and physical location on iron‐catalyzed oxidation of emulsified Menhaden oil. Addition of Tween 20 or WPI to the aqueous phase of a 0.5 wt% Tween 20 stabilized emulsion increased lipid oxidation as determined by both thiobarbituric acid reactive substances (TBARS) and lipid peroxides. Tween 20 (2.0 wt%) and WPI (0.05–1.0 wt%) combinations inhibited TBARS formation 23–60%. Oxidation of a WPI‐stabilized emulsion decreased with decreasing pH (3–7) but in a Tween 20 stabilized emulsion oxidation increased with decreasing pH. The low oxidation rate for the WPI‐stabilized emulsion at pH 3 was increased when Tween 20 displaced WPI from the droplet interface. Results indicate that the oxidative stability of emulsifed Menhaden oil could be increased by controlling emulsifier type, location and concentration.
Inactivation of Zygosaccharomyces Bailii in Fruit Juices by Heat, High Hydrostatic Pressure and Pulsed Electric Fields
Authors: Raso Javier , Calderón María Luisa , Góngora Marcela , Barbosa‐Cánovas Gustavo V. , Swanson Barry G.
Published: August 2010

Heat, high hydrostatic pressure (HHP) and high pulsed electric field (PEF) inactivations of Zygosaccharomyces bailii ascospores and vegetative cells suspended in apple, orange, pineapple, cranberry and grape juices were investigated. The ascospores exhibited a heat resistance that was more than 5–8 times greater than the vegetative cells. After 5 min of pressurization at 300 MPa, the population of vegetative cells decreased almost 5 log cycles, while the population of ascospores decreased between 0.5‐1 log cycles. In each fruit juice studied, two pulses of 32–36.5 kV/cm decreased the population of vegetative cells or ascospores 3.5 to 5 log cycles.
Moisture Content Adjustment to Modify Texture of Reduced‐Oil Pecans
Authors: Anzaldúa‐morales A. , Brusewitz G. H. , Maness N. O.
Published: August 2010

Reducing oil content has produced pecans with extended shelf‐life and less calories, but poor texture. Adjusting final moisture content may restore texture of reduced‐oil pecans. Texture Profile Analysis (TPA) was performed using an Instron on cylinders taken from full‐oil and reduced‐oil pecans sprayed with water or with a water‐based flavoring, then dried to 15 final moisture contents ranging from 2.43 to 19.85%. Wetting and partial drying increased hardness to 87%, Area 1 to 89%, and fracturability to 79% of the value for full‐oil pecans. Springiness and Area 2 were practically fully restored after redrying to 5% MC.
Stability of Shredded Mozzarella Cheese Under Modified Atmospheres
Authors: Eliot S. C. , Vuillemard J.‐C. , Emond J.‐P.
Published: August 2010

Stability of Mozzarella cheese was studied under 8 modified atmospheres (air, vacuum and mixtures carbon dioxide/nitrogen) during 8 wk. Samples, packaged in barrier bags and stored at 10°C, were periodically evaluated to investigate microbiological quality and composition of headspace gases. Both consumption of oxygen and production of carbon dioxide occurred in many packages. Modified atmospheres containing carbon dioxide efficiently stabilized lactic and mesophilic flora, while inhibiting staphylococci, molds and yeast. Psychrotrophs grew in all samples but were less numerous in high CO2 atmospheres. Levels of 75%CO2 were optimal to repress undesirable organisms and reduce gas formation.
Comparison of Deamidation Activity of Transglutaminases
Authors: Ohtsuka T. , Umezawa Y. , Nio N. , Kubota K.
Published: August 2010

ABSTRACT: A comparison was made of the deamidation activity of transglutaminases fro m guinea pig liver (GTGase), fish red sea bream liver (FTGase) and microorganisms (MTGase). Against the Z‐Gln‐Gly, kinetic constants of the deamidation and incorporation of primary amine were measured. GTGase and FTGase showed similar deamidation activity, however, that of MTGase was less than 1/7 of the other two TGases. Against the proteins, N, N‐dimethylated casein and native gliadin, FTGase was the most active and deamidated respectively 45.5% and 38.2% of Gln residues. The deamidation rate of these proteins by GTGase was less than 1/2 and these results were expected to be caused by the difference of substrate specificity of the TGases.
Simplified Extraction Procedure and HPLC Determination for Total Vitamin E and β‐Carotene of Reduced‐Fat Mayonnaise
Authors: Ye L. , Landen W.O. , Eitenmiller R.R.
Published: August 2010

ABSTRACT: A simple, rapid procedure using direct solvent extraction and liquid chromatography was developed for the simultaneous determination and identification of α‐tocopheryl acetate, β‐carotene and tocopherols in reduced‐fat mayonnaise. The method used a zero‐control reference material (ZRM) (made in‐house from olive oil and eggs) for accuracy determination. The vitamins and β‐carotene were quantified by fluorescence and photodiode array detectors, respectively. The overall % recoveries (mean±S.D.)(n=5) for β‐carotene, α‐tocopheryl acetate, α‐tocopherol, γ‐tocopherol and δ‐tocopherol were 101.4±1.4, 99.0±4.2, 102.0±3.6, 101.3±4.4 and 101.9±6.2, respectively. The method differentiates between natural and synthetic forms of vitamin E for accurate assessment of vitamin E biological activity. Comparative assays were performed using both direct solvent extraction and saponification.
Development of Linear Heating Rates Using Conventional Baths and Computer Simulation
Authors: Yoon W.B. , Park J.W.
Published: August 2010

ABSTRACT: A conventional cooking method to obtain linear heating was developed by heating sequentially in multiple baths set at different temperatures. The time and temperature in each rate were determined using computer simulation. Two heating media (water and ethylene glycol) were employed. Gelation properties of whey protein concentrate (WPC) slurry (15% protein and 2% salt) were evaluated at 3 different heating rates (1, 8, and 15°C/min). Failure shear stress and strain values were significantly affected by heating rates. Failure shear stress and strain at 1°C/min were significantly higher compared to higher heating rates (8 and 15°C/min).
Chemical Profiles of Hydrolyzed Milk Samples after Treatment with Commercial Enzymes
Authors: Brindisi J.A. , Parker J.D. , Turner L.G. , Larick D.K.
Published: August 2010

ABSTRACT: Commercial enzymes (protease and lipase) were used to produce highly flavored cheese‐like hydrolysates from fluid milk. Free fatty acids, free amino acids, degree of proteolysis, and volatile profiles were assessed to suggest the importance of proteolytic and lipolytic activity on cheese flavor development. Free fatty acid liberation was maximized with the combined Flavourzyme™ (protease) and Palatase ® (lipase) treatment incubated at 30°C, most likely due to synergism conferred by the protease. The Flavourzyme/Palatase samples incubated at 45°C generated the highest total concentration of volatile compounds. The addition of Flavourzyme generated free amino acids and low molecular weight peptides (< 1400 MW).
Monitoring Myosin Degradation During Conditioning in Chicken Meat Using an Immunological Method
Authors: Ikeuchi Y. , Kamiyama K. , Suzuki A. , Hirose T. , Kim K. , Hayashi T. , Ito T.
Published: August 2010

ABSTRACT: Changes of chicken breast myosin during storage at 2°C and 37°C were monitored immunochemically. Anti‐myosin subfragment‐1 (S‐1) monoclonal antibody, which recognized epitopes within the 27 kDa fragment of S‐1, and the anti‐myosin rod polyclonal antiserum, were prepared. Myosin degradation products were not detected in muscle extracts stored for 3 weeks at 2°C. In contrast, storage at 37°C brought about the degradation of myosin heavy chain to immunologically detectable small fragments. While, myosin rod produced during the conditioning period was not decomposed into any small filaments. Namely, storage of muscle at 37°C resulted in minor amounts of myosin heavy chain degradation, with initial conversion to rod and S‐1 fragments, and subsequent breakdown occurred in the S‐1 region only. Immunoblot assay also suggested that the pattern of changes in myosin heavy chain in muscle incubated at 37°C was similar to that produced by in vitro digestion with cathepsin D.
Formulation of Caking‐Resistant Powdered Soups Based on NMR Analysis
Authors: Chung M.‐S. , Ruan R. , Chen P. , Lee Y.‐G. , Ahn T.‐H. , Baik C.‐K.
Published: August 2010

ABSTRACT: This study demonstrates that the caking tendencies of powdered soups could be altered by adjusting the proportions of existing ingredients in the recipes without using anticaking chemicals. The composition adjustment was guided by the knowledge of the caking tendencies of individual ingredients, which was acquired with a low field nuclear magnetic resonance (NMR) instrument. This study showed that increasing the proportions of caking‐resistant ingredients in soup recipes lowered the caking tendency. Multiple regression models based on the data from NMR experiments and storage tests were used for prediction of days‐until‐caking (DUC) values of soup products stored at different temperatures (37 to 65°C).
Modified Atmosphere Maintains Quality of Fresh‐cut Cantaloupe (Cucumis melo L.)
Authors: Bai J.‐H. , Saftner R.A. , Watada A.E. , Lee Y.S.
Published: August 2010

ABSTRACT: Fresh‐cut cantaloupe cubes were placed in film‐sealed containers in which the internal gas mixture was attained naturally (nMAP), was flushed with 4 kPa O2 plus 10 kPa CO2 (fMAP), or was maintained near atmospheric levels by perforating the film (PFP). While both nMAP and fMAP maintained the salable quality of melon cubes for 9 d at 5°C, fMAP maintained quality better than nMAP. The benefit of fMAP was indicated by better color retention, and by reduced translucency, respiration rate, and microbial population compared with nMAP. Shelf life of cubes in PFP was only 5 to 7 d at 5°C, and its rapid decline was due to tissue translucency and/or off‐odor development.
Postmortem pH, Muscle, and Refrigerated Storage Effects on Ability of Vacuum‐Packaged Pork to Bloom
Authors: Zhu L.G. , Bidner B. , Brewer M.S.
Published: August 2010

ABSTRACT: Effects of pH, muscle, and storage time on the ability of vacuum‐packaged pork chops to bloom were investigated. Low pH samples exhibited more change in color measures during the 30 min blooming period than did the medium and high pH samples. The low pH sample bloomed more rapidly and to a greater extent than medium and high pH samples. Among the 3 muscles, Longissimus had the highest, while Semimembranosus had the lowest a* value and hue angle changes. Overall, refrigerated storage of vacuum packaged pork for 7 d or more resulted in more efficient blooming when pH was low. The ability of vacuum‐packaged pork to rebloom is necessary for the meat to regain the consumer‐expected pink‐red color after opening the vacuum bag.
Spectrophotometric Determination of Nitrite and Nitrate in Cured Meat by Sequential Injection Analysis
Authors: Oliveira S.M. , Lopes T.I.M.S. , Rangel A.O.S.S.
Published: August 2010

ABSTRACT: A robust, automated, labor‐saving, accurate, and economical sequential injection system was developed for simultaneous determination of nitrite and nitrate in cured meat samples, based on the Shinn reaction. Nitrite is coupled and diazotized with sulfanilamide and N‐(1‐naphtyl)‐ethylenediamine dihydrochloride, to form a colored compound that absorbs at 538 nm. Nitrate is previously in‐line reduced to nitrite in a copperized cadmium column and measured as nitrite. The solutions' aspiration sequence, the influence of reagent and buffer concentrations, the manifold parameters, and the characteristics of the reducing column were studied. Nitrite and nitrate can be determined within the 0.030 to 1.22 of N‐NO2− and 0.034 to 3.95 mg/L of N‐NO3− ranges, respectively, at a sampling rate of 9/h. Detection limits of 9 μg/L of N for nitrite and 9 μg/L of N for nitrate were obtained, and the conversion rate of nitrate to nitrite was 100.6%± 1.8%. The results were in good agreement with those obtained by the reference methods, with relative standard deviations (r.s.d.) better than 3.70% for nitrites and 2.42% for nitrates.
Microwave Cooking Properties of Ground Pork Patties as Affected by Various Fat Levels
Authors: Jeong J.Y. , Lee E.S. , Paik H.‐D. , Choi J.H. , Kim C.J.
Published: August 2010

ABSTRACT: Ground pork patties were processed from pork hams to achieve fat levels of 5%, 10%, 15%, 20%, and 25%. Each patty was cooked in a microwave oven to 75 °C from a thawed state. As fat levels increased, cooking time decreased. Total cooking loss and drip loss were highest for 25% fat patties and lowest for 5% fat patties. High‐fat patties (20% and 25%) had greater reductions in dia than did 5% to 15% fat patties, but had less change in patty thickness. Shear force values decreased as fat levels increased. Visual evaluations also indicated a greater presence of air pockets in high‐fat patties. In raw patties, low‐fat samples were darker (had lower L* values) and were redder (had higher a* values) than patties with more fat. However, these differences were relatively smaller when the patties were cooked. As fat levels increased, flavor, tenderness, juiciness, and oiliness ratings increased. These differences were not as apparent when comparing among low‐fat patties or high‐fat patties. Keyword: microwave, cooking, fat, pork patty
Kinetics for Singlet Oxygen Formation by Riboflavin Photosensitization and the Reaction between Riboflavin and Singlet Oxygen
Authors: Huang R. , Choe E. , Min D.B.
Published: August 2010

ABSTRACT: The formation of singlet oxygen by riboflavin and the kinetics and mechanisms of riboflavin degradation in aqueous solution under light were determined. The singlet oxygen formation rate by riboflavin was 2.31 μmole oxygen/mL headspace/h of serum bottle. The degradations of riboflavin were 66% in D2O and 40% in H2O, respectively, under light after 24 h. The results indicate that singlet oxygen is involved in riboflavin destruction under light. The riboflavin destructions were 94.0% and 15.7% with 0 mM or 160 mM ascorbic acid, respectively, under light after 96 h. The reaction rate between riboflavin and singlet oxygen was 1.01 × 1010/M/s, which is a diffusion‐controlled reaction rate. This explains the extremely fast degradation of riboflavin in foods under light. Ascorbic acid and sodium azide reduce the degradation of riboflavin under light with different quenching mechanisms. Ascorbic acid quenched both singlet oxygen and excited triplet riboflavin. Sodium azide quenched only the singlet oxygen in riboflavin solution with a quenching rate of 1.547 × 107/M/s. With the involvement of both the Type‐I and Type‐II mechanisms in the riboflavin degradation under light, singlet oxygen quencher alone could not protect the riboflavin from degradation completely. Addition of ascorbic acid can protect riboflavin oxidation in foods exposed to light.
Identification of a Biomarker for the Detection of Prohibited Meat and Bone Meal Residues in Animal Feed
Authors: Kim S.‐H. , Huang T.‐S. , Seymour T.A. , Wei C.‐I. , Kempf S.C. , Bridgman C.R. , Clemens R.A. , An H.
Published: August 2010

ABSTRACT:A unique biomarker, h‐caldesmon, was identified and purified from bovine intestine smooth muscle. It was used to develop monoclonal antibodies (MAbs) for use in immunochemical assays to detect prohibited meat and bone meal (MBM) in animal feed. This biomarker with a molecular weight of 150 kDa was demonstrated by sodium dodecyl sulfate‐polyacrylamide gel electrophoresis (SDS‐PAGE) to be present in MBM samples that were obtained from different manufacturers. The presence of this biomarker in MBM and smooth muscle was also demonstrated by immunostaining with MAb 8B4 in Western blot assay. h‐Caldesmon in intestinal smooth muscle was demonstrated to be stable after autoclaving at 130 °C for up to 1 h. Because MAb 8B4 was sensitive in detecting MBM in animal feed at >0.05%, it can be used in immunoassays for MBM detection.
Capillary Flow and Rheology Measurements on Chocolate Crumb/Sunflower Oil Mixtures
Authors: Carbonell S. , Hey M.J. , Mitchell J.R. , Roberts C.J. , Hipkiss J. , Vercauteren J.
Published: August 2010

ABSTRACT: Rates of penetration of sunflower oil into beds of 3 types of chocolate crumb have been measured and the results analyzed using the Washburn‐Rideal theory. The data show that the rates are a function of both the specific surface area of the crumb particles and their surface composition. Addition of an emulsifier to the oil reduces the penetration rate into the crumb made with full‐cream milk powder, whereas for crumbs containing skimmed‐milk powder, rates go through a maximum with increase of emulsifier concentration. Rheological data for dispersions of crumb in oil were fitted to the Casson equation. An inverse correlation was found between penetration rates and Casson yield values.
Comparison of Gelation Mechanism of Surimi between Heat and Pressure Treatment by Using Rheological and NMR Relaxation Measurements
Authors: Ahmad M.U. , Tashiro Y. , Matsukawa S. , Ogawa H.
Published: August 2010

ABSTRACT: The stress‐relaxation and nuclear magnetic resonance (NMR) proton spin‐spin relaxation time (1H T2) measurements were performed to elucidate the gelation mechanism of heated and pressurized surimi gels. Numerical inverse Laplace transformation of the stress‐relaxation data showedlarge distributions of stress‐relaxation times and the Kohlrauch‐Williams‐Watts (KWW) equation described well the stress‐relaxation process for each gel. NMR measurement gave information about the content of the exposed protein surface. From these results it is considered that the heat treatment induces the denaturation and re‐aggregation of protein, which contribute to the formation of strong network structure. On the other hand, the pressure treatment contributes to the formation of weak cross‐links made by the aggregation of protein in native form.
Rapid Enumeration of Four Indicator Microorganisms in Ground Beef Using a Freeze‐dried Four‐culture Method
Authors: Oh S.‐W. , Shin J.‐H. , Rhee M.‐S. , Costello M. , Kang D.‐H.
Published: August 2010

ABSTRACT: A recently reported, miniaturized method can simultaneously enumerate 4 critical indicator microorganisms in 24 h on a single 96‐well microtiter plate, and is a convenient monitoring system for ensuring food plant hygiene. However, the utility of this method is limited by the necessity of plates being freshly prepared prior to each use. This study was undertaken to develop a method that would permit these plates to be prepared and stored in a stable form that could be conveniently used later. A microtiter plate filled with media dedicated to enumerating 4 specific classes of bacteria was freeze‐dried. A given series was dedicated to enumerating either, total mesophilic bacteria, Gram‐negative bacteria, coliform bacteria, or Escherichia coli. Freeze‐dried plates were reconstituted simply by adding 100 μL of sterile water to each well. After adding samples, two‐fold serial dilutions were performed, and the plate was incubated for 24 h at 32 °C. Growth of 4 indicator microorganisms was detected in each series using metabolic indicators. The numerical estimates that these procedures yielded correlated very closely with numbers gained from conventional spread‐plating methods (r2 > 0.90). Additionally, the estimates obtained from liquid media microtiter plates and freeze‐dried media plates showed a significantly strong relationship (r2 > 0.92). Analysis of commercial ground beef showed a highly associated relationship (r2 > 0.94) between the liquid four‐culture and freeze‐dried four‐culture plate methods. The greatly enhanced facility of using premanufactured, freeze‐dried microtiter plates would make this a most convenient way to perform microbial food quality analysis.
Shelf‐Life Extension of Fresh Ginger (Zingiberofficinale) by Gamma Irradiation
Authors: Mishra B.B. , Gautam S. , Sharma A.
Published: August 2010

ABSTRACT: Gamma irradiation was found to extend the shelf life of farm fresh ginger. A 5‐kGy radiation dose and 10 °C storage temperature were found to keep peeled ginger samples microbe free and acceptable until 70 d of storage, whereas nonirradiated (control) peeled ginger spoiled within 40 d under similar storage conditions. The decrease in 6‐gingerol, the compound responsible for the pungency of ginger, was found to be insignificant after irradiation.
Development of a Prototype High‐energy, Nutrient‐dense Food Product for Emergency Relief
Authors: Brisske L.K. , Lee S.‐Y. , Klein B.P. , Cadwallader K.R.
Published: August 2010

ABSTRACT: A prototype soy‐based bar that could be used as an emergency food product for refugees and displaced persons was developed using specifications set forth by the Inst. of Medicine (IOM) as guidelines for the initial product. Corn syrup (CS), granulated sugar (GS), high fructose corn syrup (HFCS), and/or crystalline fructose (CF) were combined to sweeten 3 baked bar prototypes (HFCS/CF, CS/GS, and CS/HFCS). The CS/GS prototype had the lowest water activity, firmest texture, and scored highest for overall degree of liking. Proximate composition, calorie content, water activity, and sensory acceptability were determined to be close to the IOM guidelines. Vitamin analyses revealed vitamin A and folic acid retention and thiamin and ascorbic acid losses during baking.