bluuebunny/crossref_metadata_2025 huggingface dataset:
Aflatoxin Contamination in Nutmeg: Analysis of Interfering TLC Spots
Authors: TAKAHASHI TAKANORI
Published: August 2006

When a mixture of ground nutmeg and ground cinnamon leaves was subjected to thin layer chromatography (TLC), spots that hampered detection of aflatoxins appeared on the TLC plate. These spots represented oxidation or heat‐induced degeneration products of the cinnamon leaves. Between 1986 and 1991, 67 samples of nutmeg, that were commercially available in Japan, were examined for aflatoxin contamination. Aflatoxins were detected in 29 (43%) of the 67 samples.
Temperature Effect on Oxygen Permeability of Edible Protein‐based Films
Authors: GENNADIOS A. , WELLER C.L. , TESTIN RF.
Published: August 2006

Edible films from corn zein, wheat gluten, and wheat gluten/soy protein isolate (2.1:0.9) were produced and their oxygen permeabilities were determined at 7, 15, 25, and 35°C under 0% relative humidity. Mean oxygen permeability values for the 3 films were in the range of 1.8–11.2, 0.9–6.1, and 0.6–3.8 amol/m.s.Pa, respectively. Data for all 3 films showed very good agreement with the Arrhenius activation energy model. No structural transitions were indicated within these films in this temperature range. Calculated activation energy values for the oxygen permeation process were 11.1, 11.9, and 10.8 kcal/mol, respectively. Comparisons with some non‐protein edible coatings and plastic packaging materials showed dry protein films were very efficient oxygen barriers.
Delamination of Polyethylene and Aluminum Foil Layers of Laminated Packaging Material by Acetic Acid
Authors: OLAFSSON G. , JÄGERSTAD M. , ÖSTE R. , WESSLéN B.
Published: August 2006

Acetic acid solutions (0.5, 1.0 and 3.0%) were packed in polyethylene aluminum foil laminated material and adhesion between the layers was measured during 28‐days storage at room temperature (∼23°C).

Peel tests showed that in 3% acetic acid adhesion between layers was almost totally lacking after 4 days. After another 3 days the adhesion started to recover, and after 14 days it had returned to 50% of the initial value. Attenuated total reflection (ATR) tests after separation of the layers demonstrated that a salt layer was formed at the PE‐AI interface, Electron scanning for chemical analysis tests showed the presence of a thick oxidized layer on the aluminum foil and a trace of aluminum on the PE film.
Loss of Volatile Lipid Oxidation Products during Thermal Desorption in Dynamic Headspace‐Capillary Gas Chromatography
Authors: PARK PETER S. W.
Published: August 2006

Unsaturated aldehydes from lipid oxidation, t‐2‐hexenal, t‐2‐heptenal, t, t‐2,4‐heptadienal and t,t‐2,4‐decadienal were investigated for structural alteration during dynamic headspace (DHS)‐gas chromatographic (GC) analysis. After thermal desorption during which the GC carrier gas, hydrogen, flowed through Tenax TA adsorbent trap, both 2‐alkenals and 2,4‐alkadienals produced partially and fully hydrogenated compounds as artifacts. The loss due to hydrogenation was most severe with 2,4‐decadienal, its recovery being 31.2%. Hydrogenated artifacts were not observed after thermal desorption with helium as the GC carrier gas. It is recommended that helium instead of hydrogen be used as the carrier gas in conducting DHS‐GC analysis of unsaturated lipid oxidation compounds.
Cryoprotectant Effects during Short Time Frozen Storage of Chicken Myofibrillar Protein Isolates
Authors: UIJTTENBOOGAART T.G. , TRZISZKA T.L. , SCHREURS F.J.G.
Published: August 2006

The purpose of our study was to determine whether stabilization of myofibrillar protein isolates (MPI) during frozen storage could be achieved by addition of certain cryoprotectants. For 2–4 wk at ‐ 21°C MPI were exposed to different freezing and thawing treatments to also determine to what extent cryoprotectants may prevent denaturation of MPI. Overall evaluation of color, weight losses of gels during cooking as well as texture proved that 2.8% sorbitol in combination with 4% starch was the best cryoprotectant. A positive effect was also noted for a mixture of 2.8% sorbitol and 4% sucrose. In contrast, the addition of a dextrose polymer mixture to MPI was not effective in maintaining product integrity.
Clarification of Spray‐Dried Egg Yolk Suspensions and Solubilization of Proteins from Lipoproteins
Authors: OHBA RIICHIRO , TERAMOTO YUMI , UEDA SEINOSUKE
Published: August 2006

The separation of proteins and lipids from spray‐dried egg yolk was attempted using commerical enzymes and mold enzymes. Good solubilization of protein from a spray‐dried egg yolk suspension (clarification of the suspension), could not be obtained with purified commercial enzymes (protease, lipase and phospholipase), but three crude enzymes extracted from molds and one commercial enzyme produced good results. Among them, Newlase F (crude preparation, derived from the genus Rhizopus) successfully clarified the spray‐dried egg yolk suspension (pH 4.7, 40°C, 5–8 hr), thereby solubilizing about 85% of the total protein in the whole spray‐dried egg yolk.
Storage Changes of Fresh and Pasteurized Blue Crab Meat in Different Types of Packaging
Authors: GATES KEITH W. , PARKER AMANDA H. , BAUER DIANA L. , HUANG YAO‐WEN
Published: August 2006

We investigated pasteurization and storage of blue crabmeat in steel cans, aluminum cans, plastic cans, nonbarrier pouches, and barrier pouches. Fresh meat was packed in copolymer polyethylene/polypro‐pylene cups, Saran® over‐wrapped or vacuum skin packaged polystyrene trays, and nonbarrier pouches. Meat pasteurized in plastic and aluminum cans had better sensory and microbiological quality and longer shelf life than meat packed in steel cans. Oxygen‐barrier pouches had the lowest quality and shortest shelf life. Nonbarrier pouches had product with quality similar to meat in steel cans, but with an extended shelf life. No packaging materials improved the microbiological shelf life of freshly cooked meat. Vacuum skin packaging resulted in improved sensory qualities of freshly cooked and picked meat.
Optimal Controlled Atmosphere Conditions for Storage of Broccoli Florets
Authors: BASTRASH SYLVIE , MAKHLOUF JOSEPH , CASTAIGNE FRANCOIS , WILLEMOT CLAUDE
Published: August 2006

Minimally processing broccoli heads into florets increased the rate of respiration throughout storage at 4°C in air, in response to wounding stress. Ethylene production was also stimulated after 10 days. At‐mospheres for optimal preservation of the florets were evaluated using continuous streams of the following defined atmospheres (%CO2/%O2): O/20 (air control), 6/1, 6/2, 6/3, and 3/2, 6/2, 9/2. The atmosphere consisting of 6% CO2+ 2% O2 resulted in extended storage of broc‐coli florets from 5 wk in air to 7 wk. This was demonstrated by delayed yellowing, prolonged chlorophyll retention, reduced development of mold and offensive odors (by sensory observation), and better water retention. These beneficial effects were especially noticeable when the florets were returned from CA at 4°C to air at 20°C.
Protein‐Protein Interactions in the Extrusion of Soya at Various Temperatures and Moisture Contents
Authors: PRUDÊNCIO‐FERREIRA SANDRA H. , ARÊAS JOSÉ. G.
Published: August 2006

Soya protein isolate extruded at various temperatures and moisture contents was solubilized before and after processing in buffers containing urea, sodium disulphite, 2‐mercaptoethanol, sodium dodecyl sulphate, alone or in combination to elucidate stabilizing mechanisms for their three dimensional structure. The main mechanisms were disulphide linkages, hydrophobic and electrostatic interactions. All extrudates resisted retorting in water at 120°C but complete disruption occurred in media containing reducing agents plus sodium dodecyl sulphate. Little change in amino acid occurred in extrusion except for aspartic and glutamic acids, which decreased in extrusion at 140°C. Infrared spectra showed the presence of β‐sheet anti parallel structures. Peptide bonds were of negligible importance in extrusion texturization of soya protein. If formed they only contributed to an insoluble phase in the melt.
Gamma‐Irradiation Affects Some Physical Properties of Dry Bean (Phaseolus vulgaris) Starch
Authors: RAYAS‐DUARTE P. , RUPNOW J. H.
Published: August 2006

Gamma‐irradiated great northern (GN) bean starch (2.5–20 kGy) showed apparent increased susceptibility to central fissures. Bean damage during scanning electron microscopy was observed using ≥400OX magnification on GN bean starch samples. Approximate molecular weights estimated by gel filtration chromatography Sepharose Cl‐2B of control GN bean starch were: amylopectin >2×106 and amylose 2×105. Amylose‐like fraction of irradiated bean starch (20 kGy) revealed two peaks ∼6.9×104 and 1.5×105 daltons. Differential scanning calorimetry showed an increase in gelatinization enthalpy and a small increase in gelatinization peak temperature at 20 kGy suggesting a reorganization of the crystalline and amorphous phases of the starch granule.
Extrusion of Pinto Bean High Protein Fraction Pretreated with Papain and Cellulase Enzymes
Authors: CZARNECKI ZBIGNIEW , GUJSKA ELZBIETA , KHAN KHALIL
Published: August 2006

High protein fraction of pinto bean was pretreated with papain and cellulase enzymes and extruded at a temperature of 120°C. The effect of enzyme type and concentration, moisture and duration of incubation on expansion, texture, color, water absorption and solubility, pH, sugars, nitrogen solubility index and in vitro protein digestibility of the extrudate were investigated. Enzymatic modification had differential effects on nitrogen and carbohydrate components and on some physical and functional preperties of extrudates, depending on type of enzyme and incubation conditions. Results indicated the possibility of controlling protein and fiber hydrolysis at low moisture to obtain a desirable degree of modification to improve extruded products. This method may be used in food applications to obtain new snack type products from beans or their fractions.
Measurement of Water Activity Above 100°C
Authors: BASSAL A. , VASSEUR J. , LEBERT A.
Published: August 2006

The method is based on equilibration of the sample with an atmosphere of pure water vapor at constant pressure. Water activity is calculated from the sample temperature at equilibrium. A curve describing ×= f(aw) at constant water vapor pressure (isobar) was established for microcrystalline cellulose and potato starch, within the range 100–150°C. The precision of the method was evaluated and an empirical model, based on the GAB equation, was developed to fit experimental data. Determination were specifically with isobars at 1 bar, but isobars at other pressures could be determined by modifying the system.
Lactobacillus spp. from Washington State Wines: Isolation and Characterization
Authors: EDWARDS C.G. , POWERS J.R. , JENSEN K.A. , WELLER K.M. , PETERSON J.C.
Published: August 2006

Species of Lactobacillus were isolated and identified from commercial Washington state grapes and wines including L. brevis (4 strains), L. hilgardii (4), L. plantarum (3), and L. fructivorans (1). Unlike other strains, L. brevis and L. pluntarum grew in media at relatively low pH (pH 3.16 and 3.34). Sulfur dioxide inhibited all strains as growth was delayed in 33 mg/L total SO2 (pH 3.5). None of the strains grew in 12% or 14% ethanol. Alcoholic fermentations of two grape musts were not slowed in the presence of strains of L. brevis, L. hilgardii, or L. plantarum.
Pre‐Emulsified Corn Oil, Pork Fat, or Added Moisture Affect Quality of Reduced Fat Bologna Quality
Authors: BISHOP D. J. , OLSON D. G. , KNIPE C. L.
Published: August 2006

Replacing fat with additional water prevented the increase in firmness normally associated with low‐fat meat products. Pre‐emulsifying the fat or oil also decreased the firmness of reduced‐fat bologna. The color of reduced fat bologna was darker for all except the pre‐emul‐sified corn oil treatments. Redness values for the intact (reduced) fat were the highest of all treatments. Pre‐emulsifying fats caused a reduction in redness values for bologna. Flavor and overall acceptability scores from a consumer sensory panel did not differ among bologna samples, but juiciness scores were higher in bologna containing additional water. Accumulated purge in vacuum packages increased with water content in the products and with addition of pre‐emulsified oil.
Salt, Phosphate and Oil Temperature Effects on Emulsion Capacity of Fresh or Frozen Meat and Sheep Tail Fat
Authors: ZORBA O. , GOKALP H.Y. , YETIM H. , OCKERMAN H.W.
Published: August 2006

The effects of K2HP04, NaCl and oil temperature on emulsion capacity (EC) and microstructure of fresh and frozen Turkish beef was studied by utilizing a model system. EC of frozen meat was 6.4% higher than fresh meat. EC also increased with increasing phosphate levels increasing 8.5 and 10.4% over the control with 0.50 and 0.75% phosphate respectively. EC increased 1.6% for 3.0% salt over 2.5% salt. Microstructure photographs of the phosphate containing emulsions indicated the protein aggregates diminished and the emulsion was more homogeneous.
Surimi‐Like Products From Mutton
Authors: McCORMICK R.J. , BUGREN S. , FIELD R.A. , RULE D.C. , BUSBOOM J.R.
Published: August 2006

Surimi‐like mutton products were produced using hand boned meat (HBM) and mechanically separated meat (MSM). Washing increased moisture and decreased fat and protein in surimi‐like products. Collagen solubility and water holding capacity were higher for surimi‐like products from MSM when compared to those from HBM. Washing reduced bone content of MSM. Percentage of 14:0, 16:0, 18:0 and 18:1 fatty acids tended to decrease and percentage of polyunsat‐urated fatty acids tended to increase with washing. Acceptable restructured beef steaks with reduced salt content were produced when washed HBM or washed MSM were included.
Volatile Flavor Components in Snow Crab Cooker Effluent and Effluent Concentrate
Authors: CHA Y.J. , CADWALLADER K.R. , BAEK H.H.
Published: August 2006

Volatile compounds in snow crab cooker effluent (SCCE) and effluent concentrate (EC) were compared by simultaneous steam distillation‐solvent extraction/gas chromatography/mass specirometry (SDE/GC/ MS). Volatile compounds (122) were detected in both samples. Of these, 97 were positively identified, composed mainly of nitrogen‐and sulfur‐containing compounds, aromatic hydrocarbons, aldehydes, ketones, furans, and alcohols. A total of 101 compounds were detected in the cooker effluent, and 90 were detected in the concentrate. Amounts of sulfur‐ and nitrogen‐containing compounds were 44 and 7.3 times higher, respectively, in EC.
Vitamin D Stability in Milk
Authors: RENKEN SHELLY A. , WARTHESEN JOSEPH J.
Published: August 2006

A method was developed to determine vitamin D3 in milk. It includes saponification, solid phase extraction and HPLC. Recovery of added vitamin D3 was 93%. Vitamin D3 concentrations in commercial milks were variable. Stability studies showed that on exposure to light, there was a slight loss of vitamin D3 from fortified milk. Air exposure did not affect stability in milk. Upon standing there was some stratification of the vitamin in milk containers with slightly more vitamin D3 in the top layer of milk than at the bottom.
Microentrapment of Lactobacilli in Calcium Alginate Gels
Authors: SHEU T. Y. , MARSHALL R. T.
Published: August 2006

A procedure was developed to entrap culture bacteria using a two‐phase (water/oil) system. It consisted of 3% sodium alginate mixed with microbial cells and suspended in an oil bath containing 0.2% Tween 80. While stirring at 200 rpm, calcium chloride (O.OSM) solution was added to break the water/oil emulsion and form calcium alginate gel. The calcium alginate beads containing microbial cells had mean diameters of 25–35 μm (range S‐100 μm). The entrapped microbial cells were released completely from the drop shaped beads by gentle shaking in 0.lM phosphate solution (pH 7.5) for 10 min. About 40% more lactobacilli survived freezing of ice milk when they were entrapped in calcium alginate than when they were not entrapped.
Extraction of Cookie Aroma Compounds from Aqueous and Dough Model System
Authors: PROST C. , LEE C.Y. , GIAMPAOLI P. , RICHARD H.
Published: August 2006

Two extraction methods, simultaneous distillation‐extraction and direct extraction by solvents, were compared to analyze aroma compounds added to cookies using a model system. The optimum extraction was obtained after 1 hr of simultaneous distillation‐extraction, but some compounds such as vanillin, γ‐butyrolactone, maltol, and 4‐(4‐hydroxyphenyl)‐2‐butanone were not easily distilled. However, these compounds were extracted well by direct extraction using polar or apolar solvents. These two methods are complementary and can be well adapted to cookie aroma analysis.
Sweetness Adaptation of Some Carbohydrate and High Potency Sweeteners
Authors: BORNSTEIN B.L. , WIET S.G. , POMBO M.
Published: August 2006

A sip‐and‐swallow procedure designed to provide stimulation resembling normal drinking was employed to investigate adaptation to sweetness and sourness over time in a model beverage system. Intensity judgements were made using magnitude estimation. Adaptation to sweeteners (sucrose, HFCS, sucralose and aspartame) alone and in blends was evaluated. Different degrees of sweetness adaptation were observed. Sucrose and HFCS displayed less adaptation than the high potency sweeteners, sucralose and aspartame. Blends containing two high potency sweeteners adapted to a greater degree than the individual components. Blends containing a carbohydrate and a high potency sweetener showed less adaptation than those containing two high intensity sweeteners. Sourness adaptation was not demonstrated.
Fat Concentration Affects Sweetness and Sensory Profiles of Sucrose, Sucralose, and Aspartame
Authors: WIET STEPHAN G. , KETELSEN SANDRA M. , DAVIS THOMAS R. , BEYTS PAMELA K.
Published: August 2006

The sensory characteristics of sucralose, aspartame, and sucrose were studied in an unflavored lipid model system varying in fat levels. One study investigated the effects of fat on the potencies (vs. sucrose) of sucralose and aspartame. We also examined absolute changes in all three sweeteners in taste, temporal, and mouthfeel properties at fiied concentrations across a wide fat range. Results indicated a modest decrease in the potencies of sucralose and aspartame across fat concentrations, especially at lower sweetness levels. All sweeteners responded similarly to changes in fat concentration. Independent of fat level, sucralose was perceived more similar to aspartame in onset, bitterness, and aftertaste, than to sucrose.
Proton NMR and Dielectric Measurements on Sucrose Filled Agar Gels and Starch Pastes
Authors: PADUA GRACIELA W.
Published: August 2006

Low‐field proton NMR and high‐frequency dielectric measurements were performed on sucrose‐filled agar gels of 0 to 1.2g sucrose/g water and starch pastes of concentrations between 0.2 and lg starch/ g water. The dielectric constant decreased linearly with increasing concentration for both. The dielectric loss of sucrose‐filled agar gels showed two regions, first increasing and then decreasing with concentration. The dielectric loss data for starch pastes showed a constant value close to that of pure water throughout the concentration range. Dielectric data were related to hydration models derived from proton NMR measurements.
Rapid Enzymatic Assay for Ascorbic Acid in Various Foods Using Peroxidase
Authors: TSUMURA F. , OHSAKO Y. , HARAGUCHI Y. , KUMAGAI H. , SAKURAI H. , ISHII K.
Published: August 2006

Based on direct spectrophotometry and the oxidation of ascorbic acid by guaiacol peroxidase, this method was simple, rapid and highly specific for ascorbic acid. No interference was seen for any food sample tested, including vegetables, fruits, potatoes, beans, chicken liver, processed food, tea and seaweed. This method was applicable to colored and/or sugar‐rich samples, and more precise than officially adopted chemical methods.
Organic Acid Changes During Ripening of Processing Peaches
Authors: WANG T. , GONZALEZ A.R. , GBUR E.E. , ASELAGE J.M.
Published: August 2006

Organic acids and their changes during peach (Prunus persica L. Batsch) fruit ripening were quantified by HPLC for clingstone culti‐vars,‘Babygold 5’and‘Babygold 7′, and a freestone cultivar,‘Cresthaven’. At full maturity,‘Babygold 5’and‘Babygold 7’had about 60% malic, 20% citric and 19% quinic acid; whereas‘Cresthaven’had similar amounts of all three organic acids (37, 3.5 and 28%, respectively). During fruit ripening,‘Babygold 5’and‘Babygold 7’increased in malic acid and decreased in citric and quinic acids, whereas,‘Cresthaven’showed little change in these organic acids.
Composition and Sensory Characterization of Red Raspberry Juice Concentrated by Direct‐Osmosis or Evaporation
Authors: WROLSTAD RONALD E. , MCDANIEL MINA R. , DURST ROBERT W. , MICHEALS NANCY , LAMPI KEITH A. , BEAUDRY EDWARD G.
Published: August 2006

Raspberries were processed into juice and concentrated to 45° Brix by two processes: Osmotek's cold, direct‐osmotic concentration process and conventional evaporative technology. Compositional analyses included pH, titratable acidity, formal value, total anthocyanin pigment, polymeric color, and nonvolatile acid, sugar and anthocyanin pigment profiles. Concentration by either process resulted in small anthocyanin pigment losses and formation of fumaric acid and small increases of polymerized pigment. The aroma and flavor of the experimental samples and nine commercial concentrates were evaluated in a raspberry drink formulation by a trained descriptive flavor panel. Principal component analysis revealed no significant flavor differences between the single‐strength juice, the concentrates and three of the commercial samples.
Cross‐flow Microfiltration with Gas Backwash of Apple Juice
Authors: SU S.K. , LIU J.C. , WILEY R.C.
Published: August 2006

Cross‐flow microfiltration (MF) was applied for clarification of commercially pressed depectinized apple juices and pectin containing artificial apple juice suspensions under continuous low pressure inlet conditions (35 kPa ‐ 209 kPa). Periodic gas backwash (air or N2) removed solids from exteriors of 0.2 μm cut‐off hollow fiber polypropylene membranes. Flux and nephelos turbidity units (NTU) of filtrates for both commercial juices and artificial juices were evaluated. Commercial juices after vacuum filtration and MF had 100–110 L/m2/hr flux during 2 hr operation. Low pectin (1%) artificial juices had ∼70 L/m2/hr flux during 1.5 hr. NTUs of filtrates from all treatments were <0.69. All filtrates were commercially sterile.
Ingredient Interaction Effects on Protein Functionality: Mixture Design Approach
Authors: ARTEAGA G. E. , LI‐CHAN E. , NAKAI S. , COFRADES S. , JIMENEZ‐COLMENERO F.
Published: August 2006

A ten‐point augmented simplex‐centroid design was used to study the effects of ingredient interactions on properties of food protein mixtures. Hydrophobicity, solubility and functional properties (emulsifi‐cation and color) of three ingredients (bovine casein and salt‐extractable proteins from chicken breast muscle and beef heart) as well as mixtures of the ingredients were tested. Significant deviations were observed between experimentally measured properties of mixtures and values calculated assuming linear addition of individual ingredient properties. Regression models including significant interaction terms were calculated for ingredient‐hydrophobicity and ingredient‐functionality relationships, and used in computerized optimization of two hypothetical formulations.
Browning Potential of Liquid Smoke Solutions: Comparison of Two Methods
Authors: RIHA W.E. , WENDORFF W.L.
Published: August 2006

The color‐forming potential of carbonyl compounds from liquid smoke solutions with selected amino acids was determined with a colori‐metric procedure used in industry and compared with a color analysis on filter oaoer discs. The two methods provided different evaluations of formed colors. Of the carbonyls tested, glycolaldehyde, methyl‐glyoxal and glyoxal showed significant browning potential, while formaldehyde and hydroxyacetone showed very little color formation. Measurement of browning potential of amino acids varied between the procedures. The disc assay procedure enabled better characterization of smoke colors produced.
Sensory Property Relationships to Chemical Data of Italian‐type Dry‐cured Ham
Authors: CARERI MARIA , MANGIA ALESSANDRO , BARBIERI GERMANA , BOUONI LUCIANA , VIRGILI ROBERTA , PAROLARI GIOVANNI
Published: August 2006

A trained sensory panel assessed 20 Italian‐type dry‐cured hams and the data were submitted to Generalized Procrustes Analysis. Results showed that aged, salty and acid tastes, as well as aged and fresh pork odors were the most important descriptors of this type of ham. Chemical analyses on the same samples, made up a set of 26 compositional or nonvolatile parameters and a block of 122 volatile components. Partial‐least squares regression, applied to relate each taste attribute to non‐volatile data and each odor term to volatile components, showed that the hams with highest acceptability scores had high levels of free tyrosine and lysine, (nonvolatile components) and of methyl‐branched short‐chain esters and alcohols (volatiles).
Concentration of Liquid Egg White by Vacuum Evaporation and Reverse Osmosis
Authors: CONRAD K.M. , MAST M.G. , BALL HR. , FRONING G. , MAC NEIL J.H.
Published: August 2006

Egg‐white was concentrated by vacuum evaporation (VE) and reverse osmosis (RO). The treatments consisted of a control, RO process, VE process using 50°C water‐jacket temperature and 60‐min processing time (5060VE), and a VE process using 60°C water‐jacket temperature and 45‐minute processing time (6045VE). Solids contents for the concentrates were 17.82% for the RO. 17.41% for the 6045VE. and 18.98% for 5060VE. The VE product had better foaming properties and comparable gel qualities to that of the RO product. Foam enhancing and stabilizing additives improved the quality of all concentrates. Electrophoretic studies indicated a significant decrease in globulins A1 and A2 in the VE treatments.
Dynamic Rheological Properties and Microstructure of Partially lnsolubilized Whey Protein Concentrate Gels
Authors: HUNG T. Y. , SMITH D. M.
Published: August 2006

Viscoelasticity and microstructure of gels prepared with four whey protein concentrates (WPC) with solubilities from 27.5 to 98.1% in 0.1M NaCl, pH 7.0 were evaluated. Dynamic moduli were determined while 16% (w/w protein) WPC in 0.6M NaCl, pH 7.0, was heated isothermally at 90°C for 15 min. Storage moduli (G′) increased and tangent δ decreased when 80.0 and 98.1% soluble WPC were heated, whereas G' and tangent δ of 27.5 and 41.0% soluble WPC did not change. The 27.5% soluble WPC had the highest G' throughout the heating period. Rheological measurements suggested that globular aggregates observed in 80.0% and 98.1% soluble WPC were formed during heating, whereas aggregates in 27.5 and 41.0% WPC were present prior to heating.
Protease Inhibitor Effects on Torsion Measurements and Autolysis of Pacific Whiting Surimi
Authors: MORRISSEY M.T. , WU J.W. , LIN D. , AN H.
Published: August 2006

Beef plasma protein (BPP), egg white and potato extract were tested for their ability to inhibit proteolysis in fish mince and surimi made from Pacific whiting (Merluccius productus). Strong inhibition resulted from all three compounds in fish mince when measured by autolysis. However, when tested in surimi significant differences occurred among the compounds. BPP showed strongest inhibition of proteolytic effect followed by egg white and potato extract when measured by autolysis, gel electrophoresis and torsion. BPP was an effective inhibitor in surimi at a concentration as low as 1%.
Protein Denaturation of Frozen Pacific Whiting (Merluccius productus) Fillets
Authors: HSU C.K. , KOLBE E. , MORRISSEY M.T. , CHUNG Y.C.
Published: August 2006

Protein denaturation in Pacific whiting fillets stored at −8, −20, −34, and −50°C was investigated over a 10‐mo period by several methods, including salt‐soluble protein extractability, Ca++‐ATPase activity, and the torsion test. Changes in quality of fillets stored at −8°C were significantly greater than those stored at lower temperatures. Fillets stored at −34 and −50°C showed no significant advantage over those stored at −20°C as measured by salt‐soluble protein extractability and Ca++‐ATPase activity. However, fillets stored at the lower temperatures had slightly higher torsion shear strain.
Thermal Aggregation of Myosin Subfragments from Cod and Herring
Authors: CHAN J.K. , GILL T.A. , PAULSON A.T.
Published: August 2006

Turbidity of fish myosin subfragment solutions increased with temperature, except cod heavy meromyosin turbidity leveled above 45°C. Extent of aggregation and number of cross‐linking sites for cod heavy and light meromyosins were significantly higher than for herring (p<0.05), but only at temperatures above 35°C and 45°C, respectively. Thermal aggregation ability increased linearly with increased surface hydrophobicity (So) for the myosin subfragments, except cod heavy meromyosin where the increase in So between 45–55°C did not correspond to an increase in cross‐linking ability. The lessened aggregation ability of herring myosins may be due to the low cross‐linking of the HMM (S‐2) region.
Formation of ε‐(γ‐Glutamyl) Lysine Cross‐Link in Cured Horse Mackerel Meat Induced by Drying
Authors: KUMAZAWA Y. , SEGURO K. , TAKAMURA M. , MOTOKI M.
Published: August 2006

Block meat cut from horse mackerel was cured in 3M NaCl (pH 7.5) in the presence and absence of 5 mM EDTA for 3 hr at 4°C. During drying at 30°C, changes in the myosin heavy chain and ε‐(γ‐glutamyl)lysine isopeptide bonds in the meat were observed. After 20 hr drying, cross‐linking of the myosin heavy chain was observed and ε‐(γ‐glutamyl)lysine bonds increased eight fold. These changes were inhibited in the presence of EDTA. These results suggested that trans‐glutaminase was probably involved in the cross‐linking reaction of the myosin heavy chain in the manufacture of dried fish (“Himono” in Japan).
Lignin Formation and Surface Discoloration of Minimally Processed Carrot Sticks
Authors: HOWARD L. R. , GRIFFIN L. E.
Published: August 2006

The effects of an ethylene absorbent and storage at 2°C on surface discoloration and phenolic changes in modified atmosphere packaged carrot sticks was studied. Lignin formation occurred and corresponded with development of white discoloration in storage. Phenylalanine ammonialyase and peroxidase activity were stimulated by slicing and both enzyme activities remained elevated during storage. Soluble phenolics increased during storage, while dry matter content decreased within 24 hr after processing and then remained constant during storage. Ethylene absorbents prevented accumulation of ethylene, but did not affect surface discoloration or lignification.
Stability of Saffron Pigments in Aqueous Extracts
Authors: TSIMIDOU MARIA , TSATSARONI EUPHORIA
Published: August 2006

The effect of pH, light, temperature and oxygen on the stability of saffron pigments in aqueous extracts has been studied. First‐order kinetics for the degradation of saffron pigments was observed for all experimental conditions. Kinetic data were calculated from the values of the coloring power of saffron aqueous extracts.
Pantothenic Acid and Biotin Retention in Cooked Legumes
Authors: HOPPNER K. , LAMPI B.
Published: August 2006

Samples of legumes were analyzed raw for panfothenic acid and biotin. Pooled samples were prepared in one of three cooking times: 20, 90 or 150 min. For each cooking time legumes were presoaked with a short or long soak treatment. Average pantothenic acid retention in those cooked 20 min was 76% without pre‐soak, 33% for short, and 44% for long soak. Biotin retention was 95% without pre‐soak, 86% for short and 90% for long soak. In the 90 min group, retention differed between short soak and long soak for pantothenic acid (40% vs 58%), but not for biotin (98% vs 92%). No difference (P > 0.05) occurred in retention between short soak and long soak in the 150 min group for either nutrient. Biotin losses were minimal compared to pantothenic acid and methods of preparation could affect vitamin retention in legumes.
Mass Transfer and Textural Changes during Processing of Apples by Combined Methods
Authors: MONSALVE‐GONÁLEZ ADELMO , BARBOSA‐CÁNOVAS GUSTAVO V. , CAVALIERI RALPH P.
Published: August 2006

Mass transfer and textural changes of ‘Red Delicious’ apple slices and cylinders during osmotic adjustment of aw by the combined method approach were studied at 30, 40 and 50°C. Mass transfer of water and sugar in the treated apple followed typical log‐normal behavior with most changes occurring during early stages of the process. The changes followed Crank's equation for diffusion. A negative correlation between apple texture and sugar diffusion was observed. Softening, as well as mass transfer changes, occurred at early stages of osmotic treatment. The texture changes were most pronounced at the edges of the apple tissue where the sugar had penetrated. Softening and sugar uptake were more pronounced when apples were acidified. Apples became firm within 2 hr of the process, when the external layer of the apple cylinders penetrated by sugar was trimmed. Calcium chloride beyond 0.30% minimized tissue softening, but the typical crispy structure of the fresh apple was not restored.
Yeast Inhibition in Grape. Juice Containing Sulfur Dioxide, Sorbic Acid, and Dimethyldicarbonate
Authors: TERRELL F. RENEE , MORRIS J.R. , JOHNSON M.G. , GBUR E.E. , MAKUS D.J.
Published: August 2006

Sulfur dioxide (SO2), sorbic acid (SB), dimethyldicarbonate (DMDC), and their combinations were studied for suppression of fermentation at 21°C or 31°C in grape juice inoculated with 2, 200, or 20,000 colony forming units (CFU)/mL of yeast. The other preservatives did not suppress as well as DMDC. The DMDC (0.8 mM) prevented fermentation at all inoculation levels at both temperatures, except that inoculated with 20,000 CFU/mL at 21°C. The 0.8‐mM level of SO2+DMDC. and SB + DMDC orevented fermentation in samoles inoculated with 2 or 200 CFU/mL at 31°C. Storage at 31°C decreased effectiveness of SO2, SB, and SO2+ SB but increased effectiveness of DMDC, SO2+ DMDC, and SB+DMDC (0.8 mM level).
Rapid Separation and Measurement of Particle Size Distribution of Starch Granules by Sedimentation/Steric Field‐Flow Fractionation
Authors: MOON MYEONG HEE , GIDDINGS J. CALVIN
Published: August 2006

Sedimentation/steric field‐flow fractionation (Sd/StFFF) is introduced as a new technique for the size analysis of starch granules. Sd/StFFF provides both high speed and high resolution, and narrow size fractions of starch granules can be collected from the eluting stream for further characterization by microscopy or other techniques. The sedimentation FFF instrument was calibrated and applications were made to 12 starch samples derived from wheat, durum wheat, corn, oat, tapioca, and potato. The instrument response curve (the fractogram) and the size distribution curves for several of these samples were recorded. The mode or bimodal diameters and the percentages of A‐and B‐granules were compiled.
Autolysis of Squid Mantle Muscle Protein as Affected by Storage Conditions and Inhibitors
Authors: KONNO KUNIHIKO , FUKAZAWA CHIZURU
Published: August 2006

Autolysis of squid mantle muscle was investigated under various conditions using muscle homogenate as a model system. Cleavage of myosin into heavy and light meromyosin was prominent during autolysis. Storage conditions such as NaCl concentration and temperature affected not only the rate of autolysis but also the products formed. Conditions for maximal autolysis were: NaCl concentration 0.3M, pH 7 and temperature 40°C. Autolysis was well inhibited by ethylenediaminetetra acetic acid and Na‐pyrophosphate at <25°C and by phenyhnethylsulfonyl fluoride and chymotrypsin inhibitor extracted from potato tuber at >35°C suggesting two different types of proteinases were involved.
Extra‐Cold Storage of Hake and Mackerel Fillets and Mince
Authors: CHAPMAN KATHRYN WANDERER , SAGI IFAT , HWANG KEUM TAEK , REGENSTEIN JOE M.
Published: August 2006

Extra‐cold storage (−30 and −40°C) of mackerel (Scomber scombras) mince and fillets showed lower free fatty acid formation. Extra‐cold storage (‐30°C) of white hake (Urophycti tenuis) fillets produced fish with better quality based on sensory and chemical indices. The colder the storage temperature, the less firm the hake mince and fillets. Ascorbic acid accelerated cohesiveness development of mackerel mince and fillets. Over time, the quality of the hake and mackerel decreased according to sensory and chemical indices. They became tougher and generally more cohesive.
Freshness Evaluation In European Whitefish (Coregonus wartmanni) during Chill Storage
Authors: HAITULA T. , KIESVAARA M. , MORAN M.
Published: August 2006

The decomposition of ATP was followed to evaluate the freshness of whitefish (Coregonus wartmanni). Decomposition rate was lower in whitefish caught in August than those caught in other seasons. No seasonal differences were found in sensory quality. Whitefish were acceptable with a maximum K value of 80% and a minimum inosine monophosphate concentration of 1.0 micromoles/g.
Properties of Algin/Calcium and Salt/Phosphate Structured Beef Rolls with Added Gums
Authors: SHAND P.J. , SOFOS J.N. , SCHMIDT G.R.
Published: August 2006

Ten polysaccharide gums at two levels (0.5 and 1.0%) were individually incorporated into algin/calcium (AC) and salt/phosphate (SP) structured beef rolls (<6% fat) prepared with 15 and 30% added water. Cook yield, pH, bind and textural properties were evaluated. Each gum had specific effects on properties of beef rolls. For example, kappa‐carrageenan improved (P<0.001) cook yields and maintained or improved bind and texture of raw and cooked samples of both meat binding systems. Cook yields of AC products were improved with gellan gum, while yields of SP products were improved with iotacarrageenan. Other gums (xanthan, guar, pectin, carboxymethyl cellulose) improved water holding (cook yields) but had detrimental effects on product texture.
Lipid Oxidation in Rabbit Meat under Different Storage Conditions
Authors: FERNÁNDEZ‐ESPLÁ M.D. , O'NEILL E.
Published: August 2006

Oxidation of raw and cooked rabbit burgers was compared with that of raw and cooked chicken burgers under different storage conditions using the thiobarbituric acid (TBARS) assay. Rabbit meat had higher TBARS during refrigerated storage than chicken, which has been reported as more susceptible to oxidation than red meats. The oxidative stability of rabbit and chicken burgers was increased with vacuum‐packaging. Cooked rabbit had higher TBARS than raw burgers. Lipid oxidation may limit the shelf‐life of cooked rabbit meat.
Inhibition of Papain in Meat by Potato Protein or Ascorbic Acid
Authors: OCKERMAN H.W. , HARNSAWAS S. , YETIM H.
Published: August 2006

Three methods (Warner‐Bratzler shear, myofibril fragmentation index, and sensory panel evaluation) were used to determine effectiveness of ascorbic acid or potato inhibitor on papain activity in meat. Potato inhibitor at 0.6, 0.8, and 1.0 mg/mL did not sustain inhibition of papain activity in meat. While 2.5 × 10‐‐3M ascorbic acid inhibited papain in meat, this quantity of ascorbic acid induced off‐flavor which was unacceptable to sensory panelists. A lower level of 2.5 × 10‐‐4 M would retard but not completely eliminate papain activity while producing more acceptable sensory results.
Time and Temperature Influence on Chemical Aging Indicators for a Commercial Cheddar Cheese
Authors: BOUZAS J. , KANTT C.A. , BODYFELT F.W. , TORRES J.A.
Published: August 2006

Cooling freshly formed Cheddar cheese requires close control for uniform and consistent flavor. Cheese in 18–kg blocks collected after pressing, at 30–35°C was used. Samples were cooled rapidly to 12 25°C as small pieces individually vacuum‐wrapped at a local production site. The extent of proteolysis, total acidity, pH, lactose and organic acids was quantified after storage at these temperatures. Theoretical and empirical equations describing the influence of time and temperature on these chemical indicators were developed through nonlinear statistical methods. The kinetic expressions were applied to generate recommendations for the cooling rate and subsequent aging temperature of Cheddar cheese blocks.
Amylose Chain Association Based On Differential Scanning Calorimetry
Authors: SIEVERT D. , WÜSCH P.
Published: August 2006

Amylose and lipid depleted starches from amylomaize, pea, maize, wheat, potato, and waxy maize were heated from 20°C to 180°C, cooled to 4°C, and then reheated to 180°C in a differential scanning calorimeter (DSC) in excess water. Cooling curves of the amylose and starch melts showed exothermic transitions (< 70°C) attributed to the mechanism of amylose chain association. Amylose/amylopectin mixtures covering the range 0–95% amylose were similarly heated and cooled. The association of linear amylose chains was restricted by amylopectin.
Heat and Moisture Transfer in Composite Food—Theoretical Analysis of Influence of Surface Conductance and Component Arrangement
Authors: SAKAI NOBORU , HAYAKAWA KAN‐ICHI
Published: August 2006

Heat and moisture transfer in composite bodies undergoing drying was simulated using a previously developed mathematical model which included the chemical potential of moisture as a mass transfer potential. Composite bodies included layered cylinders and concentric spheres consisting of a starch granule hydrate (H) and a hydrate of starch granules‐sucrose 3:l mixture (S). The influence of the following factors on heat and moisture transfer was examined: convective surface mass transfer conductance, initial moisture, and component arrangement. The three factors significantly influenced moisture transfer white they had slight influence on heat transfer. Overall drying rate of each composite body was infhrenced interactively by moisture fluxes, which were caused by a surrounding drying medium and by a mass transfer potential difference across the interface of H and S.
Potato Cubes Response to Water Blanching and High Hydrostatic Pressure
Authors: ESHTIAGHI M.N. , KNORR D.
Published: August 2006

High hydrostatic pressure treatment (400 MPa, 15 min, 5–50°C) of potato cubes (2 × 2 × 2 cm) was compared with hot water blanching (100°C, 30–180 set). Inactivation of microorganisms and polyphenoloxidase, texture and density change, leaching of potassium and loss of ascorbic acid were monitored. Reduction of microbial counts was comparable for both methods and polyphenoloxidase was completely inactivated at 20°C, when dilute citric acid solutions (0.5 or 1.0%) were used as “immersion” medium. Hot water blanching and high pressure treatment resulted in samples of similar softness. Leaching of potassium was reduced 20% after pressure treatment on vacuum‐packaged samples. Retention of ascorbic acid in pressure‐treated samples was temperature dependent ranging from = 90% at 5°C to = 35% at 50°C.
Absorbability of Calcium from Brassica Vegetables: Broccoli, Bok Choy, and Kale
Authors: HEANEY R.P. , WEAVER C.M. , HINDERS SM. , MARTIN B. , PACKARD P.T.
Published: August 2006

Absorption of calcium from three intrinsically labeled Brussica sp. vegetables was measured in 15 normal women in a three‐way randomized design. The test load of calcium was about 83 mg for each source. Fractional calcium absorption from broccoli averaged 0.478 ± 0.089, from bok choy stems, 0.519 ± 0.089, from bok choy leaves, 0.520 ± 0.074, and from kale 0.527 ± 0.091. These differences were both absolutely small and statistically insignificant. Mean absorbability of milk calcium ingested at the same load has been previously shown to be 0.463 ± .095. This value is slightly but significantly lower than the average value for the Brassica sources combined (0.514 ± 0.090). Thus, Brussicu vegetable sources exhibit excellent calcium bioavailability.
Mass Production Method for Rice Protein Isolate and Nutritional Evaluation
Authors: MORITA TATSUYA , KIRIYAMA SHUHACHI
Published: August 2006

We developed a method for mass production of rice protein isolate (RPI) and evaluated its nutritional quality in rats. To obtain thick slurry, rice flour was mixed with a 0.6% Termamyl 120L‐solution (1:2, w/v) at room temperature (∼23°C). The slurry was heated at 97°C for 2 hr with stirring. Gelatinization and liquefaction occurred simultaneously. RPI obtained by filtration and washing with boiling water, was more than 90% pure protein (dry matter basis). It also contained 6.4% dietary fiber, 1.3% ash, and 1.1% carbohydrate. RPI diets (40–50%) allowed the maximum growth in rats comparable to that with 25% casein diet.
Meat Batters Manufactured with Modified Beef Connective Tissue
Authors: EILERT S.J. , BLACKMER D.S. , MANDIGO R.W. , CALKINS C.R.
Published: August 2006

Three fat levels (8%, 16% and 24%) and five modified connective tissue (MCT) levels (0%, lo%, 20%, 30% and 40%) were used in a 3×5 complete factorial design to prepare and characterize meat batters. Proximate analysis, batter pH, emulsification temperature increase, raw batter extrusion, batter stability, collagen levels, and processing yield data were collected. Increasing levels of MCI increased batter pH, emulsification temperature increase, batter extrusion values, and collagen levels. Thermal processing yield losses declined with increased MCI level. Addition of MCI may be effective for reducing such losses in low‐fat meat batters without major changes in batter stability.
Iron Distribution in Heated Beef and Chicken Muscles
Authors: HAN D. , McMILLIN K.W. , GODBER J.S. , BIDNER T.D. , YOUNATHAN M.T. , MARSHALL D.L. , HART L.T.
Published: August 2006

Distribution of iron in six fractions (water‐soluble, water‐insoluble, diffusate, hematin, total heme, and ferritin) of beef and chicken muscles hcatcd to 55, 70, 85, and 100°C was determined. Iron content decreased in water‐soluble fractions and increased in water‐insoluble fractions as temperature increased from 27°C to 100°C. Heme iron decreased more from 55°C to 85°C than from 27°C to 55°C or 85°C to 100°C. The increase in diffusate iron appeared to be less than the decrease in heme iron at each heating temperature. As temperature increased from 27°C to 100°C, hematin iron content increased and extractable ferritin iron content decreased. These findings may help explain rapid development of oxidative rancidity in cooked meat.
Glucose Oxidase/Cqtalase Improves Preservation of Shrimp (Heterocarpus reedi)
Authors: DONDERO MARTA , EGAÑA WLADIMIR , TARKY WASHINGTON , CIFUENTES ANTONIO , TORRES J. ANTONIO
Published: August 2006

The preservative effect of glucose oxidase (GOX) and catalase (CAT) in a 4% glucose aqueous solution were evaluated on shrimp (Heterocarpus reedi) stored at 0–2°C. On‐board and immediately after catch, shrimp were washed with tap water at 10°C, and dipped or kept in the enzyme solution. Microbial (total psychrotrophs and Pseudomonas spp. counts), chemical (total volatile bases, ammonia and pH) and sensory tests (whole‐raw and cooked‐peeled samples) showed that holding shrimp in the GOX/CAT/glucose solution retarded microbial spoilage and preserved quality more effectively than dipping shrimp in the same solution. The importance of treating shrimp as early as possible was demonstrated by comparing shrimp treated 4 and 82 hr after catch.
ɛ‐(γ‐Glutamyl)lysine Crosslink Formation in Sardine Myofibril Sol during Setting at 25°C
Authors: TSUKAMASA YASUYUKI , SATO KENJI , SHIMIZU YUTAKA , IMAI CHIHARU , SUGIYAMA MASAAKI , MINEGISHI YUTAKA , KAWABATA MAKOTO
Published: August 2006

The quantitative change of ɛ‐(y‐glutamyl)lysine (EGL) crosslink and relationship between crosslink content and gel‐strength were examined on salt‐ground myofibril sol from sardine (Sardinops melanostictus) during incubation at 25°C. In the presence of EGTA, no EGL crosslinks were detected in myofibril sol and gelation did not occur. The EGL crosslink content and breaking strength of gels increased in proportion to incubation time. High correlation was observed between the logarithm of breaking strength and logarithm of EGL crosslink content (r=0.987). The EGL crosslinks formed by transglutaminase are important in the setting of sardine meat sol at < 30°C.