bluuebunny/crossref_metadata_2025 huggingface dataset:
Physical Property and Rotational Speed Effects on Heat Transfer in Axially Rotating Liquid/Particulate Canned Foods
Authors: STOFOROS N.IKOLAOS G. , MERSON R.ICHARD L.
Published: August 2006

Particle surface temperatures were measured by liquid crystals that allowed unrestricted motion of the monitored particles. Liquid‐particle film heat transfer coefficients (hp) were considerably higher than published values which were determined with particles attached to thermocouple wires. In general, as a result of the particle motion, hp increased with increasing rotational speed and increasing fluid viscosity. Furthermore, hp values were higher for Teflon spheres than for aluminum spheres. Results for the overall (heating medium/container wall/internal liquid) heat transfer coefficients were consistent with published observations.
Anthocyanins of Tradescantia pallida. Potential Food Colorants
Authors: SHI Z.ULIN , LIN M.IN , FRANCIS F. J.
Published: August 2006

Tradescantia pallida (syn. Setcreaseapurpurea) contained two major anthocyanins. One was cyanidin‐3,7,31‐triglucoside with 3 molecules of ferulic acid and an extra terminal glucose. The other pigment was similar but without the terminal glucose unit. The nonacyl portion was indentified by comparison with the pigment of Zebrina pendula. The acyl/aglycone and acyl/sugar ratios were determined by using internal standards and response factors with HPLC. The pigments may have potential as food colorants.
A Simple Method of Analysis for Tradescantia Anthocyanins
Authors: LIN M. , SHI Z. , FRANCIS F. J.
Published: August 2006

Acylated B‐ring substituted anthocyanins with a 41‐keto structure may be of interest as food colorants because at pH values above 4.0 they show an extra absorption band at 583 nm. This makes the pigments highly colored at pH >4.0. The extra band also provides a simple method of analysis based on the difference between the absorption at 583 nm at pH 5.5 and 2.0. The Delta E 1% 1 cm for the major anthocyanin in Tradescantia pallida was 97.
Quantitative Comparison of the Stability of Anthocyanins from Brassica oleracea and Tradescantia pallida in Non‐Sugar Drink Model and Protein Model Systems
Authors: SHI Z.ULIN , FRANCIS F.REDERICK J. , DAUN H.ENRYK
Published: August 2006

The Tradescantia pallida anthocyanins were about 29 times more stable in a nonsugar drink model system than red cabbage (Brassica oleracea) anthocyanins, and 15 times in a fish protein system. The degradation of the anthocyanins from both sources in a nonsugar drink model was logarithmic rather than linear. The mechanism for logarithmic relationship was assumed to be the difficulty of water molecules diffusion to the hydrophobic center formed by the acyl groups and the aglycone.
Growth and Metabolism of L‐malic Acid by Lactobacillus plantarum CECT 220 in a Defined Medium
Authors: GARCERCÍ GARCERÁ M.ARÍA JOSÉ , CAMPOS M.ARCELA , ZÚÑIGA M.ANUEL , URUBURU F.EDERICO
Published: August 2006

Malic acid can be metabolized by lactic acid bacteria by two main pathways. Previous studies in malic acid degradation by malic and malolactic enzymes in wines and complex media have not been carried out in completely defined media. Some novel aspects of growth and metabolism of a L. plantarum strain in a defined medium were found. One of the most relevant results was that the strain could grow with malate as sole energy source added to the medium.
Salmon Fat Content Estimation by Near Infrared Transmission Spectroscopy
Authors: SOLLID H.ENNING , SOLBERG C.HRISTEL
Published: August 2006

Near infrared transmission (NIT) specroscopy spectrum in the region 850–1050 nm was used for prediction of the fat content in fresh salmon fillets. The square error of prediction was 0.49%, and the correlation between measured and predicted fat from the NIT‐spectrum was 0.99. The only sample preparation needed was simple homogenization of the fillet prior to analysis.
Aseptic Processing of Beef Particulates: Flavor Development/Stability and Texture
Authors: LARICK D. K. , TURNER B. E.
Published: August 2006

A laboratory thermal processing unit and reactor cell were adapted to aseptically process browned and unbrowned cubes from Choice an Utility Grade beef. Processing parameters of heating medium flow rate, time and temperature were established. Processed product was analyzed for changes in flavor and texture on day 0 and after 30 days refrigerated storage. Because sterility of each sample was not verified, sensory evaluation was only performed at day 0. Pre‐browning improved flavor quality and did not reduce tenderness or yield. Low quality beef could be effectively utilized with proper processing parameters. Lipid oxidation and loss of sulfur compounds during storage were limiting factors in aseptically processing beef particulates.
Packaging Cooked Turkey Meat Patties while Hot Reduces Lipid Oxidation
Authors: AHN D.U. , WOLFE F.H. , SIM J.S. , KIM D.H.
Published: August 2006

Elimination of oxygen by “hot packaging” reduced the 2‐thiobarbituric acid reactive substances (TBARS) value of meat patties by about 50% in control and myoglobin added, and between 30‐40% in ferrous iron added turkey patties, as compared with “cold packaging.” The TBARS values of hot and cold vacuum packaged patties were significantly lower than those of loosely packaged patties after 1 wk refrigerated storage. Most lipid oxidation in meat patties occurred at day 0, and only small changes in TBARS values were observed after 1 wk storage. Although the prooxidants in meat were major factors in promotion of lipid oxidation of cooked meat, hot packaging minimized their effects.
Stress‐Strain Curve Analysis of Cheddar Cheese under Uniaxial Compression
Authors: AK M.M. , GUNASEKARAN S.
Published: August 2006

Samples were subjected to uniaxial compression at six deformation rates until fracture occurred. Fracture strain, stress and work, deform‐ability modulus, and biaxial extensional viscosity were determined. No significant effect of surface lubrication was observed on magnitudes of the selected mechanical properties. Irrespective of deformation rate Cheddar cheese fractured at a strain of 55.5% when aspect ratio was 0.65, and at a strain of 59.7% when aspect ratio was 1.0. The fracture stress ranged from 34 to 107 kPa and fracture work from 22 to 63 kJ/m3. Mean deformability modulus of Cheddar cheese was 240 kPa. Biaxial extensional viscosity was a decreasing function of strain rate.
Modeling of Salt Diffusion in White Cheese during Long‐Term Brining
Authors: TURHAN MAHIR , KALETUNÇ GÖNÜL
Published: August 2006

Salt transport in white cheese was investigated at two brine concentrations (15 and 20% w/w) and at three temperatures (4, 12.5 and 20°C) for each brine concentration. Two mathematical models were developed based on treating the cheese samples as finite or semi‐infinite bodies. Theoretical and experimental salt concentration profiles were in good agreement. The semi‐infinite model was valid only for low Fourier numbers, i.e., Fo≤0.07. Effect of convectional flow was insignificant. Salf diffusivity remained constant with time, and an Arrhenius‐type equation described its variation with temperature. Salt diffusivity in white cheese was estimated as 0.21 × 10−9 m2/sec at 4°C and 0.31 × 10−9 m2/sec at 12.5°C for both brine concentrations and as 0.39 × 10−9 m2/sec for brine concentration 15% (w/w) and 0.34 × 10−9 m2/sec at 20°C for 20% (w/w).
Quality Indices for Canned Skipjack Tuna: Correlation of Sensory Attributes with Chemical Indices
Authors: SIMS G.G. , FARN G. , YORK R.K.
Published: August 2006

Different styles of commercially canned skipjack tuna were evaluated by sensory judges as well as by chemical analysis for putrefactive amines as indicators of protein decomposition. Good correlation was found between expert sensory decisions for “accept/reject” quality and levels of putrescine and cadaverine in the product. The study confirmed the repeatability of judgements by trained panelists and the existence of a “cut‐off” point for sample acceptance which related to specific levels of putrescine and cadaverine in products which had experienced putrefactive decomposition.
Glutathione Peroxidase of Fish
Authors: NAKANO T. , SATO M. , TAKEUCHI M.
Published: August 2006

Glutathione peroxidase (GSH‐Px) activity was detected in the muscle and skin tissues from several fish species. The muscle GSH‐Px showed an optimum pH at 8.0 for salmon and 8.5 for carp. Stability of salmon muscle enzyme was enhanced in the presence of reduced glutathione (GSH), but considerably decreased in the presence of tert‐butylhydroperoxide. When salmon fillets were stored at ‐50°C, the GSH‐Px activity increased gradually during storage. Fish muscle GSH‐Px shows potential for preventing oxidative deterioration in muscle during storage and processing.
Texture and Rehydration of Dehydrated Carrots as Affected by Low Temperature Blanching
Authors: QUINTERO‐RAMOS A. , BOURNE M.C. , ANZALDÚA‐MORALES A.
Published: August 2006

Whole carrots were blanched at four temperatures for five time periods, then blanched again for 6 min at 100°C. A control sample was blanched 8 min at 100°C. All samples were then dehydrated. Very slight differences in rehydration ratios between treatments were observed. The 50°C blanch gave a firmness equal to or less than the control for all blanch times. The carrots blanched at 55°C for 15, 30 and 45 min were less firm than the control while the 60 and 90 min blanched samples were firmer than the control. The 60 and 65°C blanched samples had significantly firmer texture than the control when blanch time was > 30 min. Blanching carrots for 45 min at 65°C increased firmness of the rehydrated product by 51% for uncooked and 27% for cooked.
Hydrogen and Calcium Ion Concentrations Affect Volume of CO2 Puffed Diced Green Bell Peppers
Authors: TABEIDIE Z. , PAYNE F.A.
Published: August 2006

Diced green bell peppers were soaked in a solution of hydrochloric acid or calcium chloride, air‐dried to 50% moisture, held in CO2 at 5.8 MPa for 1, 3 or 5 min, and puffed by abruptly releasing the CO2 pressure. Treatment with 1% CaCl2 increased the size of puffed‐dried products as compared to a control; however, HCl treatments did not. The treatment with 1 or 2% CaCl2 reduced shrinkage as compared to the control. The 1% CaCl2 treatment may have increased the CO2 saturation rate.
Hard‐to‐Cook Defect in Cowpeas: Storage‐Induced and Treatment‐Induced Development
Authors: LIU KESHUN , PHILLIPS R. DIXON , HUNG YEN‐CON , SHEWFELT ROBERT L. , McWATTERS KAY H.
Published: August 2006

Cowpea seeds with a range of hard‐to‐cook (HTC) levels induced by storage at various temperatures/relative humidities/times were subjected to heat incubation in water and/or soaking in CaCl2. For control seeds, the hardening effect of Ca soaking was greatly increased by incubation at 60‐85°C before soaking, but not after. For aged seeds, Ca soaking alone evoked a great increase in hardness whereas incubation slightly enhanced hardening. Trivalent cations induced HTC less effectively than divalent cations; univalent ions suppressed HTC. EDTA soaking completely reversed while EGTA partially reversed HTC state of aged seeds. HTC state in cowpeas apparently develops via two stages: an increase in cation‐uptake capacity within cotyledons induced by moderate heat or adverse storage, followed by divalent cation binding.
Rice Cake Production using Long‐grain and Medium‐grain Brown Rice
Authors: HUFF H. E. , HSIEH F. , PENG I. C.
Published: August 2006

Puffing of rice cakes using both long‐grain and medium‐grain brown rice was studied. The effects of tempering moisture, heating temperature, and heating time on various rice cake quality attributes were investigated. A greater specific cake volume was obtained at a lower tempering moisture, higher heating temperature, and longer heating time for long‐grain brown rice. For medium‐grain rice, a higher tempering moisture yielded a larger specific cake volume. The lightness of rice cakes correlated well with their expansion; the less expanded cake always had a lighter color. Medium‐grain brown rice also produced cakes that were much more fragile than those produced from long‐grain brown rice.
Analysis of Volatile Compounds from Strawberry Fruit Stored under Modified Atmosphere Packaging (MAP)
Authors: MAWELE SHAMAILA M. , POWRIE W.D. , SKURA B.J.
Published: August 2006

Volatile compounds were extracted from strawberries stored at 1°C for 10 days under modified atmosphere packaging (MAP) conditions in high barrier pouches flushed with either carbon dioxide, mixed gas, or air, and identified by gas chromatography/mass spectrometry. Canonical variate analysis based on 25 selected volatile compounds classified the samples according to treatment and/or quality level. Unpackaged samples, MAP samples treated with air or mixed gas kept in storage for 3 days, and strawberries evaluated at day 0 were all initially different from strawberries held in carbon dioxide. After 10 days storage, all MAP strawberries were classified close together and quality attribute scores were lower.
Characterization of Polyphenoloxidase from Stanley Plums
Authors: SIDDIQ M. , SINHA N. K. , CASH J. N.
Published: August 2006

Five plum cultivars were investigated for polyphenoloxidase. Stanley cultivar, which showed highest PPO activity, was selected for characterization of this enzyme. The activity of crude enzyme was 3.5 times greater in the flesh than in the skin of the fruit. The enzyme showed a Km of 20 raM of catechol and Vmax of 5.41 × 10−1 O.D./ min at pH 6.0. Its pH and temperature optima were 6.0 and 20°C respectively. The enzyme lost activity below pH 4.5, but was stable even at 70°C. Among substrates, 4‐methylcatechol was oxidized more rapidy, although catechol, dopamine, pyrogallol and caffeic acid were also good substrates. The enzyme was strongly inhibited by sodium metabisulfite (Na2S2O5), L‐cysteine and ascorbic acid.
Comparison of Dialysis and Metal Precipitation Effects on Apple Pectins
Authors: HWANG J. , ROSHDY T.H. , KONTOMINAS M. , KOKINI J.L.
Published: August 2006

Metal precipitation as a purification method for pectins was investigated for effects on chemical composition (anhydrogalacturonic acid, methoxyl and degree of esterification and neutral sugars), and molecular properties (molecular weight and intrinsic viscosity) in comparison with dialysis. The Cu(II) ions were used to separate pectins from non‐uronide components, and then the Cu(II) ions complexed with pectins were removed by 1% acid alcohol or EDTA treatment. The contaminants were removed more effectively by metal precipitation than dialysis. Acid alcohol did not affect degree of esterification of pectins, whereas it significantly cleaved the neutral sugar side chains. Pectins treated with acid alcohol had lower molecular weights, but larger intrinsic viscosities indicating their more linear nature compared to pectins treated with EDTA.
Chitosan Enhances Control of Enzymatic Browning in Apple and Pear Juice by Filtration
Authors: SAPERS G.M.
Published: August 2006

Browning could be prevented in McIntosh apple juice by the addition of at least 200 ppm chitosan, irrespective of the chitosan product tested, followed by filtration with diatomaceous earth filter aid. Chitosan at 1000 ppm was required to prevent browning in juice from ripe Bartlett and Bosc pears. Juice from very ripe Bartlett pears did not respond to chitosan treatment. Chitosan addition interfered with the prevention of browning in apple and pear juice by centrifugation.
Breadmaking and Storage of Various Wheat Fractions Affect Vitamin E
Authors: WENNERMARK B. (HÅKANSSON) , JÄGERSTAD M.
Published: August 2006

The vitamin E loss during baking of two types of industrially baked breads was studied. Neither scalding nor fermentation reduced the vitamin E content. However, the sour dough preparation and dough‐making resulted in 20‐60% reduction in the content of tocopherols and tocotrienols. In addition the vitamin E yield in the doughs and the French bread when using two different extraction methods were compared. The two methods showed similar results for flours and doughs, but indicated differences after the baking stage. Storage stability of wholemeal flour, white flour, bran and germ of wheat were also investigated. Storage at 20°C for 12 mo decreased vitamin E activity of the various wheat fractions by 28‐40%.
Structural and Functional Properties of Caseinate and Whey Protein Isolate as Affected by Temperature and pH
Authors: LEE SHIH‐YOUNG , MORR CHARLES V. , HA EWAN Y.W.
Published: August 2006

The structural properties, i.e., active sulfhydryl (SH), flexibility and hydrophobicity, and functional properties, i.e., solubility, emulsion activity (EA), emulsion stability (ES), foam overrun (FO) and foam stability (FS), of commercial sodium caseinate (SC) and whey protein isolate (WPI) solutions were investigated at pH 6, 7 and 8 and at 25, 55 and 65°C. WPI contained a higher concentration of active SH and was more hydrophobic than SC. WPI provided comparable solubility and EA, lower FO, but higher FS than SC. Temperature and pH effects on the two proteins were somewhat inconsistent.
Sodium Caseinate and Skim Milk Gels Formed by Incubation with Microbial Transglutaminase
Authors: NONAKA M. , SAKAMOTO H. , TOIGUCHI S. , KAWAJIRI H. , SOEDA T. , MOTOKI M.
Published: August 2006

Several suspensions and emulsions containing commercial sodium caseinate or skim milk were gelatinized by Ca2+‐independent microbial transglutaminase treatment. The characteristics of the gels were largely affected by the enzyme concentrations employed. For caseinate gels generally the higher enzyme concentration gave steep decreases in breaking strength, strain and cohesiveness of the gels. The creep tests on emulsified gels prepared to two different enzyme concentrations showed that the gel made with a higher enzyme concentration was the more viscoelastic. For skim milk gels, the enzyme treatment in higher concentration caused substantial increase of the breaking and hardness while the strain and cohesiveness had little or no changes.
Foaming Properties of Proteins as Affected by Concentration
Authors: BRITTEN MICHEL , LAVOIE LINDA
Published: August 2006

Commercial sodium caseinate and whey protein isolate were evaluated at protein concentrations 0.25 to 16% with ovalbumin solutions as reference. Logarithmic models were developed to express the effect of protein concentration on foam expansion and serum drainage. The kinetics of gas release from milk protein‐stabilized foams followed a three‐phase pattern. Low foam collapse rates were observed in initial and final phases while rapid collapse occurred during the transition phase. No transition was observed for ovalbumin‐stabilized foams. Globally, foam collapse rate increased with increasing protein concentration. Apparent viscosity of protein‐stabilized foams increased with concentration to a maximum; beyond which, a reverse trend was observed. Maximum viscosities of milk protein foams were at concentrations & lt;0.5%, while ovalbumin foams showed maximum viscosity around 2% protein.
Enzymatic Hydrolysis of Casein: Effect of Degree of Hydrolysis on Antigenicity and Physical Properties
Authors: MAHMOUD MOHAMED I. , MALONE WILLIAM T. , CORDLE CHRISTOPHER T.
Published: August 2006

Casein was enzymatically hydrolyzed for potential use in a hypoallergenic infant formula. Samples from the digest at different hydrolysis time (HT) intervals were tested for antigenicity, hydrophobicity, net charge (zeta potential), and emulsifying activity. Casein antigenicity loss could be approximated by three‐phased first‐order kinetics. Extensive antigenicity loss occurred during the first 10% of HT and relatively small changes occurred during the remaining 90% of HT. Hydrophobicity and emulsifying activity decreased, while the magnitude of the net charge increased (P <0.01) with increasing degree of hydrolysis. Strong correlations (r2≥ 0.89) were found among hydrophobicity, emulsifying activity and zeta potential.
Thermomechanical Properties of Frozen Sucrose Solutions
Authors: LE MESTE MARTINE , HUANG VICTOR
Published: August 2006

A thermomechanical (TMA) method was used to study the glass transition of dry amorphous sucrose and the physical changes occurring when frozen sucrose solutions were heated. A modified TMA device allowed the detection of changes in sample dimension and compliance. Results of the TMA study of sucrose solutions suggested that the maximum solute concentration of the amorphous solution was close to 80% (w/w). In nonmaximally freeze concentrated solutions, devitrification generally started at the glass transition temperature of the amorphous phase and continued up to ‐32°C, where melting of ice crystals began, inducing softening and flow. With dilute solutions, ice recrystallization occurred in the temperature range from–32 to ‐ 10°C. Devitrification and recrystallization had a stabilizing effect on mechanical properties.
Propyl Gallate and Ascorbyl Palmitate Affect Stability of Canola Oils in Accelerated Storage
Authors: HAWRYSH Z.J. , ERIN M.K. , LIN Y.C. , HARDIN R.T.
Published: August 2006

The effects of propyl gallate (PG) with and without ascorbyl palmitate (AP) and monoglyceride citrate (MGC) on the stability during accelerated storage (Schaal and fluorescent light) of canola oil were determined by sensory, chemical and gas liquid chromatographic (GLC) evaluations. After 12 days of Schaal storage, analyses indicated that additions of PG + AP to oils at 200/200 ppm and 100/200 ppm were most effective in retarding oil deterioration. Sensory data showed that additions of either PG + MGC or PG + AP to oils, were ineffective in delaying deterioration in fluorescent light exposed samples. Chemical data indicated that 200 ppm PG + 200 ppm AP and 100 ppm PG + 200 ppm AP were somewhat effective in retarding oil photooxidation.
Extrudate Cell Structure‐Texture Relationships
Authors: BARRETT A.H. , PELEG M.
Published: August 2006

Corn‐based extrudates that ranged widely in mean cell size and density were produced by varying extrusion moisture and RPM and also by the addition of rice flour, citric acid, tricalcium phosphate, sodium bicarbonate, and gluten. Cell sizes were measured using an Olympus image analysis system and mechanical properties, including breaking stress and plateau stress values achieved during compression, were measured using an Instron. Breaking and plateau stresses were negatively dependent on mean cell size and positively dependent on density in pure corn samples but the form of the relationship was altered by the presence of additives in the extrudates.
Fatty Acid and Cholesterol Changes in Pork Longissimus Muscle and Fat due to Ractopamine
Authors: PERKINS E. G. , McKEITH F. K. , JONES D. J. , MOWREY D. H. , HILL S. E. , NOVAKOFSKI J. , O'CONNOR P. L.
Published: August 2006

Fatty acid (FA) composition and cholesterol (CHL) content from control and Ractopamine (Rac) treated pigs were evaluated. Lipids were extracted from the longissimus (LD) and subcutaneous fat (SC) and methyl esters of the FA were formed for gas chromatography. CHL content of the LD was determined using direct saponification. Pigs were fed 0, 5, 10 or 20 ppm Rac for about 40 kg of grain prior to slaughter. Rac had no consistent effect on the FA composition of SC or muscle (neutral or polar) lipids. CHL content in the LD of treated animals was about 9% lower (P < 0.01) than controls. Rac reduced the CHL content of the LD and had limited effect on the FA profile of muscle or SC fat.
Antioxidant Efficacy of Oleoresin Rosemary and Sodium Tripolyphosphate in Restructured Pork Steaks
Authors: LIU H.F. , BOOREN A.M. , GRAY J.I. , CRACKEL R.L.
Published: August 2006

Thiobarbituric acid (TBA) analysis, sensory evaluation and hexanal content (frozen storage only) monitored lipid oxidation. STPP significantly (P<0.01) reduced lipid oxidation in cooked steaks during refrigerated storage (ε4°C) for 8 days, and in raw steaks stored at − 30°C for 8 mo. Lipid stability was not enhanced by OR/STPP treatments compared to STPP treatments. Water‐soluble OR/STPP did not result in significantly (P>0.05) greater lipid stability than oil‐soluble OR/STPP treatments. Hexanal content significantly (P<0.01) increased after 8 mo frozen storage.
Acceptability and Sensory Analysis of Pork Summer Sausage from Pigs Administered Porcine Somatotropin
Authors: PRUSA K.J. , FEDLER C.A. , SEBRANEK J.G. , LOVE J.A. , MILLER L.F.
Published: August 2006

Summer sausages were formulated to contain 20% fat from the following raw meat sources: (1) pork and beef blend, (2) 100% pork from control pigs, and (3) 100% pork from pigs administered 4 mg/ day porcine somatotropin (pSt). Sausages were evaluated by a trained sensory panel and by 1192 consumers. Summer sausage from the pSt‐treated pigs and the pork/beef blend was firmer and more chewy than that made from 100% control pork. The beef/pork blend sausage was darker, more red and less yellow when compared with sausage made with 100% pork. Sausage from pSt‐treated pigs received greater acceptability scores and was preferred by 62% of consumers when compared with sausage from control pigs.
Dairy Ingredients effects on sausage sensory properties studied by principal component analysis
Authors: BAARDSETH P. , NAES T. , MIELNIK J. , SKREDE G. , HØLLAND S. , EIDE O.
Published: August 2006

The effects of dairy ingredients (1, 3, 5%)–ordinary and high‐viscosity sodium caseinate, skim‐milk powder, whey protein or demineralized whey powder–on sensory properties and instrumental texture and color of sausages, were investigated. Sausages were formulated with 2 or 4% potato starch and cooked to a core temperature of 76 or 82°C. Principal component analysis (PCA) revealed three dominating factors for sensory properties; the first related to dairy ingredients and starch concentrations, the two others to type of dairy ingredients. Results were verified by analysis of variance (ANOVA). Results of sensory analysis were further verified by textural and color analysis using PCA and ANOVA, respectively.
Functionality of Wheat Germ Protein in Comminuted Meat Products as Compared with Corn Germ and Soy Proteins
Authors: GNANASAMBANDAM RAVIN , ZAYAS J.F.
Published: August 2006

Wheat germ protein flour (WGPF), corn germ protein flour (CGPF), and soy flour (SF) were used as additives at a level of 3.5% in comminuted meat products (CMP). Frankfurters with protein additives showed increased water‐holding capacity and batter stability and decreased cooking loss. Improved viscosity and adhesiveness were observed with protein additives when the level of added water was constant. Protein additives also influenced textural and sensory properties of frankfurters. WGPF at a level of 3.5% was found similar to effects of SF and CGPF. WGPF is a potential nonmeat protein additive that can be utilized as an extender in CMP such as frankfurters and bologna.
Gamma Ray Processing to Destroy Staphylococcus aureus in Mechanically Deboned Chicken Meat
Authors: THAYER D.W. , BOYD G.
Published: August 2006

Gamma radiation doses of 0.26 kGy and 0.36 kGy, administered in vacuo at 0°C, destroyed 90% of log‐phase and stationary‐phase colony forming units (CFU) of Staphylococcus aureus ATCC 13565 (FDA 196E), respectively, in mechanically deboned chicken meat (MDCM). Samples inoculated with 103.9 CFU/g of S. aureus were treated with gamma radiation in vacuo at 0°C and then held for 20 hr at 35°C (abusive storage). Viable CFU were found in samples irradiated to 0.75 kGy but not in those irradiated to 1.50 kGy either before or after storage. Enterotoxin was not detected in irradiated MDCM. A predictive equation was developed for the response of S. aureus in MDCM to radiation dose and irradiation temperature.
Insolubilized Whey Protein Concentrate and/or Chicken Salt‐Soluble Protein Gel Properties
Authors: BEUSCHEL B.C. , PARTRIDGE J.A. , SMITH D.M.
Published: August 2006

Properties of gels prepared from five whey protein concentrates (WPC) with protein solubilities ranging from 27.5% to 98.1% in 0.1M NaCl, pH 7.0, chicken breast salt‐soluble protein (SSP), or a combination of SSP and WPC at pH 6.0, 7.0 or 8.0 were compared. WPC did not form gels when heated to 65°C. SSP gels heated to 65°C were harder than those heated to 90°C at all pHs and hardness decreased as pH was increased. Hardness of combination gels heated to 65°C increased as WPC solubility decreased at all pHs; however, the opposite trend was observed at 90°C. Combination gels of the same WPC solubility at 65°C were more deformable than those heated to 90°C.
Elastic Attributes of Heated Egg Protein Gels
Authors: HSIEH YIN LIANG , REGENSTEIN JOE M.
Published: August 2006

The equilibrium stress of egg white (EW) and ovalbumin (OV) gels using the statistical theory of rubber elasticity suggested that 3.9 covalent disulfide cross‐links per OV molecule were formed on gelling. DTNB and PCMB reacted with approximately 4 sulfhydryls of OV in 2% SDS and/or at 82°C. Moreover, the equivalent of 3 secondary bonds, calculated from the initial stress and presumably a composite of numerous weak secondary bonds, contributed significantly to the protein gel stress.
Degradation Kinetics of Protein Digestibility and Available Lysine During Thermal Processing of Tuna
Authors: BANGA J. R. , ALONSO A. A. , GALLARDO J. M. , PEREZ‐MARTIN R. I.
Published: August 2006

Changes in available lysine and protein digestibility which take place during thermal processing of canned white tuna with olive oil were evaluated using a steady‐state procedure. Kinetic parameters were then calculated by means of weighted nonlinear regression and the jacknife procedures. Good agreement was found between predicted and observed values. The resulting kinetic equations can be used to evaluate, design and optimize thermal processing of tuna in oil.
Proteolysis Affects Thermal Gelation of Squid Mantle Muscle
Authors: NAGASHIMA YUJI , EBINA HIIZU , NAGAI TAKASHI , TANAKA MUNEHIKO , TAGUCHI TAKESHI
Published: August 2006

Thermal gelation of squid mantle muscle was studied by means of gel strength measurement and SDS‐polyacrylamide gel electrophoresis. The gel strength of thermally induced squid meat gel decreased when squid meat paste was heated in two steps (35°C for 30 min followed by 90°C for 30 min). This decrease in gel strength was effectively depressed by the addition of protease inhibitors such as ethylenediaminetetraacetic acid (EDTA), phenylmethylsulfonyl fluoride (PMSF), and soybean trypsin inhibitor, indicating that me‐tallo‐ and/or serine‐proteases were mainly involved in the deterioration of squid meat gel prepared by two‐step heating. SDS‐PAGE analysis demonstrated that EDTA or PMSF suppressed the degradation of myosin heavy chain.
Red Beet Pigment Composition. Effects of Fermentation by Different Strains of Saccharomyces cerevisiae
Authors: DRDAK M. , ALTAMIRANO R.C. , RAJNIAKOVA A. , SIMKO P. , KAROVICOVA J. , BENKOVSKA D.
Published: August 2006

Pasteurized red beet juice was inoculated with seven strains of Saccharomyces cerevisiae after adjusting pH to 5.8. Fermentation was at 26°C. The decay of red beet pigments was spectro‐photometrically determined and expressed as betanine. Average percentages of betanine, isobetanine, betanidine, isobetanidine and the saccharide components were monitored by HPLC. After 40 hr fermentation, the strains Oenoferm, IO90 and Tokaj 76D showed pigment retentions and sucrose concentrations (g.L‐1) of 62% and traces, 58% and 3.4, and 56% and 1.4 respectively, and were considered the most suitable.
Shelf Life of Mature Green Tomatoes Stored in Controlled Atmosphere and High Humidity
Authors: BHOWMIK SANTI R. , PAN JUNG C.
Published: August 2006

Freshly harvested mature green tomatoes were washed, sorted and treated with 125 ppm chlorine water. The treated tomatoes were stored at 85% or 98% RH under controlled atmosphere (CA) storage for periods up to 8 wk. The controlled atmosphere was 2.5% O2, 5.0% CO2, and N2 as the balance gas at 12°C. After storing 40 days, the tomatoes were allowed to ripen in air at 23°C. Samples of tomatoes were tested every 3 days to examine changes in quality as determined by visual observation, weight loss, titratable acidity, pH, color and firmness. Weight loss was reduced significantly by CA storage of tomatoes at 98% RH. Tomatoes remained green up to 40 days of storage and changed in color gradually during consecutive storage in atmospheric conditions. Appearance of the tomatoes was acceptable after ripening.
Misting Affects Market Quality and Enzyme Activity of Broccoli During Retail Storage
Authors: BARTH M.M. , PERRY A.K. , SCHMIDT S.J. , KLEIN B.P.
Published: August 2006

Vitamin C, enzyme activities, color and texture changed in misted and nonmisted broccoli at 0, 24, 48 and 72 hr intervals during display cabinet storage (18°C). Reduced ascorbic acid (RAA), ascorbate oxidase and peroxidase activities, total chlorophyll extractions, Hunter‐lab color and Instron texture measurements were followed. Misting significantly enhanced RAA (p=0.0001), and retention of chlorophyll (p=0.0001), and green color as measured by hue angle (p=0.0021) during 72 hr storage. RAA degradation in misted and nonmisted broccoli and total chlorophyll degradation in nonmisted samples followed first order kinetics. Peroxidase activity was significantly greater in both the nonmisted broccoli floret/stem (p = 0.0221) and stalk tissue (p=0.0079). No significant differences were found between misted and nonmisted broccoli for ascorbate oxidase activity (p = 0.9426) or Instron shear values (p = 0.3652).
Phenolic Composition and Browning Susceptibility of Various Apple Cultivars at Maturity
Authors: AMIOT M.J. , TACCHINI M. , AUBERT S. , NICOLAS J.
Published: August 2006

Phenolic compounds and polyphenol oxidase (PPO) activity in the fruits of 11 apple cultivars before and after bruising were studied in relation to their susceptibility to browning. The degree of browning has been determined by the simultaneous measurements of soluble (absorbance at 400nm) and insoluble (lightness) brown pigments. The sum of these two expressing the extent of browning, closely correlated with the amount of phenolics (hydroxycinnamic derivatives and flavan‐3‐ols) degraded. Maturity did not appear to greatly influence the development of browning.
Apple Juice Flavor Compound Sorption by Sealant Films
Authors: KONCZAL J.B. , HARTE BRUCE R. , HOOJJAT PARVIN , GIACIN JACK R.
Published: August 2006

Heat sealant films investigated were: a commercial low density polyethylene (LDPE) and two developmental films, an ethylene/vinyl alcohol copolymer of high ethylene content and a co‐polyester. Four flavor compounds, (ethyl‐2‐methylbutyrate, hexanal, trans‐2‐hexenal and 1‐hexanol), were selected as representative of apple juice flavor components. Sorption was determined by a dynamic headspace technique, following direct contact between the polymer film samples and juice. Concentration of flavor compounds in the juice following contact with the film samples was determined as a function of time. Sorption of the components from juice was significant for LDPE, but not for the developmental films. Thus, either of the two developmental films would reduce loss of apple juice volatiles due to sorption.
Adaptation of a Spectrophotometric Assay for Pectinmethylesterase to a Kinetic Microplate Reader
Authors: CAMERON RANDALL G. , BUSLIG BÉLA S. , SHAW PHILIP E.
Published: August 2006

A continuous spectrophotometric assay for pectinmethylesterase (PME) has been adapted to a kinetic microplate reader. Linear standard curves could be constructed from 0 to 50 nMol galacturonic acid and remained linear for 15 min. Activity estimates from commercial orange peel PME were accurate from 0.009 to 0.015 units. Comparison of microplates with differing protein binding efficiencies indicated that low and medium binding plates showed significantly higher activity levels than high binding plates. The utility of the assay was demonstrated on two commercial mixtures of pectolytic enzymes and two commercial PMEs. The assay is extremely rapid; 24 samples replicated three times each could be performed in less than 1 hr. Additionally, it requires very small volumes of substrate (final volume per well was 200 μL) and sample (less than 10 μL per well).
Changes in Starch Pasting Properties Due to Sugars and Emulsifiers as Determined by Viscosity Measurement
Authors: KIM C. S. , WALKER C. E.
Published: August 2006

The effects of sugars, emulsifiers, and their interactions on starch pasting properties were determined by the Rapid Visco‐Analyser (RVA). Solutions of 50% sugars in water were used. The disaccharides, sucrose and lactose, delayed pasting more than did the monosaccharide, dextrose. Sugars’effects on starch pasting delay and on starch paste consistency varied with the starch. Addition of the same emulsifier (1%) to different starches did not result in the same change in paste consistency in the presence of high amounts of sugar. Both sucrose ester F‐160 (SE) and polysorbate 60 (PS) reduced the hot paste consistency of starch‐sugar mixtures, with SE having a greater effect than PS.
Sensory Characteristics of Sucralose and other High Intensity Sweeteners
Authors: WIET STEPHAN G. , BEYTS PAMELA K.
Published: August 2006

The sensory characteristics of the high potency sweetener sucralose were studied relative to sucrose, aspartame, saccharin, and acesulfame‐K in a simple aqueous system. Trained panelists provided sweetness intensity estimates for each sweetener at six concentration steps using magnitude estimation. Taste profiles were obtained using category scaling procedures. Results indicated that (a) sucralose, aspartame, and sucrose had similar taste properties, (b) the psychophysical sweetness function of sucralose was similar to the other sweeteners studied, and (c) sweetness potencies of all sweeteners were concentration dependent with sucralose having the highest potency values ranging from 400–700 times the sweetness of sucrose on a weight basis.
Retarding Vegetable Softening by Cold Alkaline Pectin Deesterification Before Cooking
Authors: Van BUREN J. P. , PITIFER LA.
Published: August 2006

Snap beans and carrot tissues, deesterified at 1°C and pH 12.5, soften much more slowly than control tissues when cooked at neutral or slightly alkaline pH. High pH or NaCl during cooking had little effect on the degree of softening. Soaking in 0.05 M EDTA led to an 86% loss in firmness. The results were consistent with a reduction in the β‐elimination depolymerization of pectin during heating as a result of deesterification in the alkali. Deesterified tissues remained susceptible to pronounced softening during cooking at pH 3.5. Potatoes, cauliflower and apples showed similar effects. Peas gave a reduced response. Beets and dry beans did not show a retardation of softening after an alkali soak.
Physiochemical and Rheological Characterization of Sorghum Starch
Authors: CARCEA M. , CUBADDA R. , ACQUISTUCCI R.
Published: August 2006

Starch was isolated from the seeds of 3 sorghum cultivars and compared with commercial wheat starch. The amylose content of sorghum starches was in the range of 22.0–27.8%. Sorghum starches had less total lipids than wheat starch (1.66%) but there was no difference between sorghum Milo and Sorghum “100”. The water binding capacity of sorghum Dabar did not differ from that of wheat (100%) whereas differences in swelling power were observed, over a range of temperatures, between wheat and sorghum starches except for Sorghum “100” at 70°C. Sorghum starches showed single‐step viscoamylographic curves with pronounced pasting peaks, good pasting stability and good set‐back on cooling.
Fat Level and Freezing Temperature Affect Sensory, Shear, Cooking and Compositional Properties of Ground Beef Patties
Authors: BERRY B.W.
Published: August 2006

Experiments were conducted to determine effects of two targeted fat levels (6, 20%) and two freezing temperatures (−43, −20°C) on sensory, shear, cooking and compositional properties of beef patties. Select grade beef rounds (IMPS 161) were used as the lean source for patties with U.S. Choice plates as the fat source. The 20% fat formulation had increased beef flavor and initial tenderness (−20°C frozen patties only) scores, but had higher instrumental shear values compared to the 6% fat patties. Freezing patties (especially those of 6% fat) at −43°C greatly improved sensory and instrumental tenderness. Faster freezing reduced fat retention of 20% fat patties during cooking. Use of Select grade beef rounds coupled with rapid freezing is suggested for producing acceptable low‐fat ground beef patties.
Conversion of Metmyoglobin to Bright Red Myoglobin Derivatives by Chromobacterium violaceum, Kurthia sp., and Lactobacillus fermenturn JCM1173
Authors: ARIHARA K. , KUSHIDA H. , KONDO Y. , ITOH M. , LUCHANSKY J.B. , CASSENS R.G.
Published: August 2006

Lactic: acid bacteria (LAB) and various bacteria isolated from the environment were screened on microbiological media for the ability to convert brown metmyoglobin to more desirable bright red derivatives. Of 1,550 environmental isolates tested, two isolates (Kurthia sp. K‐22 and Chromobacterium violaceum K‐28) were recovered which consistently converted metmyoglobin to more desirable color derivatives as characterized spectrophotometrically. Strains K‐22 and K‐28 produced oxymyoglobin and nitric oxide myoglobin, respectively. Of 347 LAB tested, one strain (Lactobacillus fermentum JCM1173) was identified that generated nitric oxide myoglobin. These data indicate certain bacteria can effectively convert metmyoglobin to more red forms, and establish the potential of bacterial systems for preserving or improving rhe color of meat products.
N‐Nitrosodibutylamine and other Volatile Nitrosamines in Cured Meat Packaged in Rubber Nettings
Authors: PETERSEN ANNElTE
Published: August 2006

Results from investigations of N‐nitroso‐n‐dibutylamine (NDBA) in cured meat are compared from investigations in Denmark, the USA and Canada. NDBA was detected in very few samples and in quantities that were very low. Cured meats packaged in plastic wrappings or cotton nettings did not contain any NDBA. All cured meat packaged in elastic rubber nettings on the Danish market cannot contain more than 0.5 ppb NDBA.
Spectra of Pigments Responsible for Pink Color in Pork Roasts Cooked to 65 or 82°C
Authors: GHORPADE V.M. , CORNFORTH D.P.
Published: August 2006

Undenatured oxymyoglobin and deoxymyoglobin were the pigments responsible for pink color in pork roasts cooked to 65°C. Roasts cooked to 82°C had gray internal color after cooking, but panelists noted development of pink internal color after refrigerated storage. Reflectance spectra of pink slices from roasts cooked to 82°C, then stored for 12 days at 2°C, were characteristic of denatured globin hemo‐chromes or related nonnitrosyl hemochromes.
Antioxidants, Activators, and Inhibitors Affect the Enzymic Lipid Peroxidation System of Catfish Muscle Microsomes
Authors: EUN JONG‐BANG , HEARNSBERGER JAMES O. , KIM JIN M.
Published: August 2006

Various promoters and inhibitors of enzymic lipid peroxidation in catfish were investigated. At 100 ppm BHA, BHT, NDGA, TBHQ, PG, EDTA, STPP, TDPA, THBP, and ethoxyquin completely inhibited lipid peroxidation activity. Natural antioxidants, a‐tocopherol, P‐carotene, and rosemary powder, had moderate inhibitory effects. Sodium ascorbate and erythorbate at a concentration of 100 ppm activated lipid peroxidation; however, higher concenlrations of these antioxidants had inhibitory effects. Unlike ferric and ferrous ions, Cu++ ions at 0.015 mM did not catalyze lipid peroxidation. Inorganic pyrophosphate and phosphate at 0.1 mM chelated ferric ion and inhibited lipid peroxidation.
Minced Meat Crabcake from Blue Crab Processing Byproducts—Development and Sensory Evaluation
Authors: LEE E. , MEYERS S.P. , GODBER J.S.
Published: August 2006

Quantitative and qualitative characteristics of minced meat, mechanically separated from blue crab processing by‐product, were determined. Sensory evaluation was performed on crabcakes with various combinations of claw mince/meat (CMM), surimi, and functional soy protein concentrate (SPC). Separation produced 50–58% food‐grade mince from picking table by‐products and 49% from undersized claws. Claw mince had lower microbial concentrations than the composite picking table by‐products. Crabby and beany flavors were influenced (p<0.05) by the CMM ratio but not by SPC. No significant differences were observed for textural characteristics using various levels of CMM. Sensory firmness and cohesiveness scores marginally correlated (p<0.1) with Instron compressive force measurements. Food‐grade undersized crab claw mince can be used in value‐added products.
Descriptive Sensory Profiling for Optimizing the Formula of a Peanut Milk‐Based Liquid Coffee Whitener
Authors: ABDULLAH A. , MALUNDO T.M.M. , RESURRECCION A.V.A , BEUCHAT L.R.
Published: August 2006

A liquid coffee whitener was formulated using peanut milk as a substitute for sodium caseinate and water. Sensory quality of the formulation was evaluated using a descriptive panel. Six sensory attributes were significantly (p < 0.05) affected by the amounts of peanut milk, oil and corn syrup solids in the formulations. The maximum amount of peanut milk for an optimum formulation was 40%. The maximum fat content increased from 6% to 9% as peanut milk was decreased from 40% to 20%. A concentration of 2–9% corn syrup solids could be used with 20–40% peanut milk. Acceptable formulations within the optimum region contained 6% oil in combination with 40% peanut milk and 2% corn syrup solids or 20% peanut milk and 8% corn syrup solids.
Decrease of Pungency in “Radish Kimchi” during Fermentation
Authors: KIM MEE REE , RHEE HEI SOO
Published: August 2006

Acidity in radish kimchi increased with fermentation time, resulting in a gradual decrease in pH. Decrease of pungency was accompanied by a decrease in 4‐methylthio‐3‐butenyl isothiocyanate (MTB‐NCS) in the homogenate. Optimum flavor occurred on the third day of fermentation when MTB‐NCS concentration was 6.6 × 2 μmoles/100g. The decrease in MTB‐NCS concentration was accompanied by the gradual loss of 4‐methylthio‐3‐butenyl glucosinolate (MTB‐glu‐cosinolate), which occurred more rapidly than the decline in total glucosinolates. Ascorbic acid‐dependent myrosinase activity declined gradually until the third day of fermentation, although ascorbic acid content remained above that required for maximal enzyme activity.
β‐Glucosidases from Soybeans Hydrolyze Daidzin and Genistin
Authors: MATSUURA MASARU , OBATA AKIO
Published: August 2006

β‐Glucosidases which hydrolyze isoflavone glucosides, daidzin and genistin, were partially purified from soybean cotyledon. Three iso‐forms of β‐glucosidases (A,B,C) were separated on a CM‐Sephadex C‐50 ion exchange column. β‐Glucosidase‐B and C brought about nearly all of the hydrolyzing action on daidzin and genistin. β‐Glu‐cosidase‐B and C were further purified with gel‐filtration chromatog‐raphy, and the partially purified enzymes were characterized at pH 5.0 and 45°C, (optimum conditions). Adding the β‐glucosidase‐B and C to soymilk at 45°C, both enzymes hydrolyzed daidzin and genistin and caused an increase in aglycones daidzein and genistein.
Temperature Mapping in a Model Food Gel using Magnetic Resonance Imaging
Authors: SUN XIUZHI , LITCHFIELD J. BRUCE , SCHMIDT SHELLY J.
Published: August 2006

Two dimensional temperature maps of a model food gel (agar, mi‐crocrystalline cellulose, and water, 1.95:6.55:200), were obtained by MRI during heating and cooling. The molecular pseudo self‐diffusion coefficient of water was used as a temperature indicator. A two dimensional Fourier transform spin‐echo imaging sequence was used for data acquisition. The self‐diffusion coefficient at room temperature was 1.26 7times; 1O−3 mm2/sec. Two dimensional self‐diffusion images were obtained, and temperature images were calculated. The error in MRI measurements, due to noise and temperature variation, was less than 1°C with 1.5 mm2 resolution. The average variation between MRI and thermocouple measurements was < 1.26°C. This new non‐invasive technique can be used to study heat transfer and to measure thermal properties of foods.