bluuebunny/crossref_metadata_2025 huggingface dataset:
Decolorization of Brown Pigments in Foods by Immobilized Mycelia of Coriolus versicolor IFO 30340 and Paecilomyces canadensis NC‐1
Authors: Terasawa N. , Murata M. , Homma S.
Published: July 2006

Three microorganisms were cultured to investigate their decolorizing activity on mixtures of 2 types of model brown pigment and 2 types of browned food. The mixture of model brown pigments of the Maillard reaction type and phenol type was not decolorized by cultivation with Coriolus versicolor IFO 30340, but it was decolorized by Paecilomyces canadensis NC‐1 and by Streptomyces werraensis TT 14. The immobilized mycelia of C. versicolor IFO 30340 and P. canadensis NC‐1 were incubated simultaneously or successively with each mixture of 2 types of browned food. It was found that the mixed culture of these 2 mycelia showed a higher decolorization rate than their successive culture.
Nisin‐resistant (Nisr) Listeria monocytogenes and Nisr Clostridium botulinum Are Not Resistant to Common Food Preservatives
Authors: MAZZOTTA A.S. , MODI K. , MONTVILLE T.J.
Published: July 2006

Nisin‐resistant (Nisr) strains of Clostridium botulinum and Listeria monocytogenes may arise as nisin becomes more widely used as an additional safety barrier in minimally‐processed foods. The sensitivity of Nisr L. monocytogenes ATCC 700301 and ATCC 700302 and toxigenic Nisr C. botulinum 169B to low pH, salt, sodium nitrite, and potassium sorbate was assayed using discontinuous gradients in broth and compared to the parental wild‐type strains. The nisin‐resistant strains did not have intrinsic resistance to low pH, sodium chloride, potassium sorbate, or sodium nitrite. In no case were the Nisr L. monocytogenes and C. botulinum strains examined more resistant to inhibitors than the parental strains.
Flavor Manipulation Can Enhance the Impression of Fat in Some Foods
Authors: YACKINOUS C. , GUINARD J.‐X.
Published: July 2006

The objective of this study was to investigate the effects of fat and flavor (aroma) on the sensory impression of fat. One hundred and six naive subjects rated 4 food systems varying in fat and flavor content (prepared according to a factorial design) for fattiness first without and then with nose clips, and for liking. On average, subjects gave higher fatty scores to the high fat samples. There was a significant effect of flavor concentration on the fattiness ratings without the nose clips; however the effect was product specific. The nose clips significantly reduced the fattiness ratings for all products (p < 0.001), indicating that the flavor components of fat‐based foods can influence fat perception.
Hydrolytic and Oxidative Changes in the Lipids of Chicken Breast and Thigh Muscles During Refrigerated Storage
Authors: Alasnier C. , Meynier A. , Viau M. , Gandemer G.
Published: July 2006

The changes in free fatty acid (FFA) amount and composition and in Thiobarbituric acid reactive substances (TBARS) were simultaneously determined in chicken breast and thigh muscles at intervals between 1 and 14 d of storage at 4 °C (1, 3, 7, 10, 14). The rates of lipid hydrolysis were fast in the first 3 d and then slowed until day 14; phospholipids showed the same pattern but hydrolysis of triacylglycerols was linear at least in thigh muscles. Oxidation increased linearly during storage. Thigh muscles contained 3 times more FFAs than breast muscles and 2 to 4 times less TBARS suggesting that lipolysis did not favor lipid oxidation although both increased concomitantly.
Purification and Kinetic Characterization of Peroxidase from Tomato Cultivated under Different Salinity Conditions
Authors: Rodríguez‐López J.N. , Espín J.C. , Tudela J. , Martínez V. , Cerdá A. , García‐Cánovas F.
Published: July 2006

By including hydrophobic chromatography in the purification scheme, 2 homogeneous tomato fruit peroxidase isoenzymes were obtained. The expression of these 2 peroxidases, one acid and the other basic, was determined in tomato fruits grown under different salinity conditions. Increased salinity modified the isoenzyme profile of tomato peroxidase. In tomatoes grown under highly saline conditions, there was an increase in the expression of the acid form with respect to the basic, the acid/basic ratio rising from 4.5 in tomatoes grown under normal saline conditions to 70 in those grown in highly saline conditions. Kinetic studies using 2,2′‐azinobis(3‐ethylbenzo‐thiazolinesulfonic acid) as reducing substrate showed that increased salinity in the growth medium did not modify the kinetic parameter of tomato peroxidase over both hydrogen peroxide or reducing substrate.
Changes in Selected Chemical Quality Characteristics of Channel Catfish Frame Mince During Chill and Frozen Storage
Authors: Suvanich V. , Jahncke M.L. , Marshall D.L.
Published: July 2006

Changes in total volatile base nitrogen (TVBN), pH, salt soluble protein (SSP), moisture content, and expressible moisture of channel catfish frame mince during storage at ‐20, 0, and 5 °C were investigated. Refined mince was either unwashed or washed twice, with mince designated for frozen storage mixed with cryoprotectant. TVBN increased during refrigerated storage, while SSP decreased during frozen storage. Expressible moisture increased during frozen storage but not during refrigeration storage temperatures. Moisture content and pH of mince did not change during storage. Results indicate that mince should be stored for no longer than 3 d at 0 or 5 °C to maintain optimal quality. Frozen mince with cryoprotectant would remain acceptable for at least 3 months at ‐20 °C.
Biological Characteristics Affect the Quality of Farmed Atlantic Salmon and Smoked Muscle
Authors: GÓMEZ‐GUILLÉN M.C. , MONTERO P. , HURTADO O. , BORDERÍAS A.J.
Published: July 2006

Various biological characteristics influencing the quality of farmed salmon and smoked muscle were studied. No great differences in proximate composition were observed among raw fish. Stress produced a slight decrease in protein solubility at 0.8 M NaCl and also slight variations in electrophoretic profile. This was accompanied by a certain degree of muscle softening. Thirty‐days starvation produced slight depletion of the sarcoplasmic fraction, collagen insolubilization, and muscle hardening. The effect of triploidy was more evident in sea‐caged fish, resulting in lower protein solubility at 0.05M NaCl and lower insoluble collagen than diploids. After smoking, protein solubility at 0.8M NaCl was highest in stressed fish, and non‐starved fish collagen became insolubilized.
High Oxygen and High Carbon Dioxide Modified Atmospheres for Shelf‐life Extension of Minimally Processed Carrots
Authors: Amanatidou A. , Slump R.A. , Gorris L.G.M. , Smid E. J.
Published: July 2006

The impact of high O2+ high CO2 modified atmospheres (MA), on the preservation of minimally processed carrots was studied. A combination of 50% O2+ 30% CO2 prolonged the shelf life of sliced carrots compared to storage in air by 2 to 3 d. When the carrots received a pre‐treatment with a 0.1% citric acid dip and a sodium alginate edible coating prior to packaging, shelf life was extended by 5 to 7 d. Advantages and disadvantages of the proposed MA over previously recommended MA (1% O2+ 10% CO2), related to a range of physicochemical and microbiological characteristics of carrots are discussed.
Drying Kinetics of Hydrated and Gelatinized Corn Starches in the Presence of Sucrose and Sodium Chloride
Authors: Uzman D. , ŞAhbaz F.
Published: July 2006

Drying behavior of the hydrated corn starch, hydrated starch/sucrose, and hydrated starch/sodium chloride mixture and their gels were investigated. Drying data were obtained on slabs of samples in a laboratory tunnel dryer at 40 to 70 °C. The rate‐of‐drying curves for hydrated starches with or without sucrose showed that the moisture movement may be the result of capillary action rather than diffusion. In the hydrated starches containing sodium chloride, case‐hardening was the controlling mechanism. In gelatinized samples, however, diffusion was the main mechanism. The effective diffusivity was estimated by the methods of slopes. Gelatinization of starch reduced the moisture diffusivity significantly. The presence of sucrose or sodium chloride decreased the coefficient significantly in hydrated starch, but their effect was small in gelatinized samples.
Physical Characteristics and Microstructure of Reduced‐fat Frankfurters as Affected by Salt and Emulsified Fats Stabilized with Nonmeat Proteins
Authors: Su Y.K. , Bowers J.A. , Zayas J.F.
Published: July 2006

Functional properties and microstructure of frankfurters containing 1.5% or 2.5% salt and 15% pre‐emulsified fat (PEF) stabilized with 2% pea protein, soy protein, or sodium caseinate were studied. With the exception of frankfurters with pea protein and 1.5% NaCl, all the others made with PEF” had greater (p < 0.01) thermal stability than all‐meat frankfurters. Frankfurters containing soy protein or sodium caseinate had greater (p < 0.01) shear force than those with pea protein. Reducing NaCl in the frankfurters containing PEF did not influence the shear force. Microstructure examination revealed that many fat globules were entrapped physically within soy protein or sodium caseinate, which stabilized the meat emulsions and contributed to a firmer texture. Key Words: emulsified fat, reduced‐fat, low‐salt, microstructure, frankfurters
Extending Shelf Life of Fresh‐cut Pears
Authors: Dong X. , Wrolstad R.E. , Sugar D.
Published: July 2006

The effects of various treatments were evaluated for extending shelf‐life of fresh‐sliced pears. Sliced Anjou pears had browning‐free color for 30 d by dipping with 1.0% ascorbic acid and 1.0% calcium lactate, but texture was soft with juice leakage. The combination treatment of 0.01% 4‐hexylresorcinol (4‐HR), 0.5% ascorbic acid and 1.0% calcium lactate can provide 15 to 30 d shelf‐life for Anjou, Bartlett, and Bosc pears when the pears are sliced at an average ripeness of 43, 49, and 38 Newton respectively, with 2 min dipping, partial vacuum packaging, and 2 to 5 °C storage. 4‐HR residual content ranged from 1 to 7 ppm after 14 d storage. Panelists could detect a flavor difference between 0.01% 4‐HR treated pears and controls.
Physicochemical and Sensory Characteristics of Fish Gelatin
Authors: Choi S.‐S. , Regenstein J.M.
Published: July 2006

The physicochemical differences between pork and fish gelatin and the effect of melting point on the sensory characteristics of a gelatin‐water gel were investigated. Gelatin gel strength (measured as Bloom) and melting point of gelatin gels were measured, and quantitative descriptive analysis sensory tests were performed. The dependence of the gelatin gel strength and the melting point of fish gels on gel concentration, maturation time, maturation temperature, pH, and the influence of NaCl and sucrose were similar to those for pork gelatin. The flavored fish gelatin dessert gel product had less undesirable off‐flavor and off‐odor and a more desirable release of flavor and aroma than the same product made with an equal Bloom, but higher melting point, pork gelatin.
Aluminum Content in Foods and Beverages Consumed in the Spanish Diet
Authors: López F.F. , Cabrera C. , Lorenzo M.L. , López M.C.
Published: July 2006

A reliable and rapid method for determining aluminum content in foods and beverages was developed using electrothermal atomization‐atomic absorption spectrometry (ETA‐AAS) using previous optimization of the time‐temperature program for the graphite furnace. The samples were subjected to acid mineralization with HNO3 and V2O5. The technique used slurries for assay in samples of dairy products. The detection limit was 4.0 pg. The mean recovery obtained ranged from 98.5% to 99.0%. The variation coefficient ranged from 3.2% to 5.2%. The results obtained ranged from 1.362 to 6.610 μg/g in seafood, 0.171 to 29.688 μg/g in vegetables, 19.560 to 70.100 μg/g in olive oil, 0.424 to 6.430 μg/g in dairy products and 25.600 to 58.057 μg/g in stimulant drinks and infusions. This study contributes new data on the Al content of a variety of foods and beverages in Spain and such data are important for composition tables. The higher presence corresponded to seafood, vegetables and dairy products. Their contribution to Al dietary intake were estimated.
Enzymatic Hydrolysis and Synthesis of Soy Protein to Improve its Amino Acid Composition and Functional Properties
Authors: de la Barca A.M. Calderón , Ruiz‐Salazar R.A. , Jara‐Marini M.E.
Published: July 2006

Soy protein was enzymatically modified and ultrafiltred, and functional properties were evaluated. After enzymatic hydrolysis, hydrolysate (20 g/100 mL) was incubated with chymotrypsin and glycerol at 37°C. Different methionine methyl‐ester concentrations, pHs, and time were tested. Amino acid composition and functional properties of ultrafiltrated fractions (FI>10, 10>FII>3, and 3>FII>1 kDa) were evaluated. Optimum hydrolysis conditions were 12 h and 50°C, and those of synthesis were 0.07585 g Met/g, pH 7, and 3 h, binding 2.2% to 5% methionine. Fractions under 10 kDa presented 100% solubility and the best clarity. High‐methionine fractions had higher foam volume, lower emulsifying capacity and hydrophobicity. Modified hydrolysates have a potential for use in soluble high nutritional products.
Heat and Moisture Transfer and Hygrophysical Changes in Elastoplastic Hollow Cylinder‐food During Drying
Authors: Akiyama T. , Hayakawa K.
Published: July 2006

There are many dried foods of hollow cylinder‐shapes in the market. Hygrostress cracks form in these foods during drying without a careful process control. The objective of the present work was to develop a simulation method for heat and moisture transfer in hollow cylinder‐food coupled with hygrophysical changes. A modified Luikov's model was used for the development together with a virtual work minimization principle, critical tensile stress criterion for crack formation, and critical crack‐tip‐opening angle criterion for crack propagation. The developed, computerized simulation model was validated through drying experiments of samples made from a starch hydrate.
Early Postmortem Detection of Exudative Pork Meat Based on Nucleotide Content
Authors: Batlle N. , Aristoy M.‐C. , Toldrá F.
Published: July 2006

The content of nucleotide metabolites in the muscle L. dorsi was analyzed for the detection of pale, soft and exudative (PSE) pork meats at just 2 h postmortem. PSE meat was characterized by significantly lower (p < 0.05) amounts of adenosine 5′‐triphosphate (ATP) and higher adenosine 5′‐monophosphate (AMP), inosine 5′‐monophosphate (IMP), inosine (ino) and hypoxanthine (hyp) than normal meat. IMP and ino classified all the samples from both groups with statistical significance (p < 0.05). The K0 value, R′ value and IMP/ATP ratios were also useful indicators for full distinction of PSE meats. Thus, the assay of any of these nucleotide metabolites may allow a good detection of PSE meats at very short, only 2 h, postmortem time.
Extracting Conditions for Megrim (Lepidorhombus boscii) Skin Collagen Affect Functional Properties of the Resulting Gelatin
Authors: Montero P. , Gómez‐Guillén M.C.
Published: July 2006

Various procedures for extracting collagen and/or gelatin from megrim skins were compared on the basis of gelatin functional properties. It was possible to prepare a dry powder of soluble collagen with good viscoelastic and gelling properties, which can be converted into gelatin by dissolving at temperatures above 45 °C. Physical properties of gelatins are influenced more by extracting conditions than by imino acid composition. A high‐quality, readily‐dissolved gelatin was obtained from megrim skins using a pretreatment of the skins with NaCl and dilute NaOH, then swelling with 0.05 M acetic acid followed by an extraction step in water at 45 °C.
Optimizing Apple Juice Extraction in Multiple Presses
Authors: González M.T. , Elustondo M.P. , Urbicain M.J.
Published: July 2006

A method was developed to find the optimum hydration flow sheet that maximizes either the profit or the soluble solids recovery for a given number of presses in an apple concentrate juice plant. The pomace arising from a press can be wetted with either pure water or dilute juice from downstream presses, or a mixture of both in any proportion. The mass balance around the presses involving any hydration arrangement was posed as an array named connectivity matrix. The connectivity matrix and the economical balance were written in computer code in order to carry out the optimization procedure. The optimization started from a minimum amount of water, and stepwise increasing levels of hydration were evaluated. The best value of this combinatorial search was retained. The optimum arrangement was pure countercurrent in most of cases considered.
Apple Wraps: A Novel Method to Improve the Quality and Extend the Shelf Life of Fresh‐cut Apples
Authors: McHugh T.H. , Senesi E.
Published: July 2006

A novel method was developed to extend the shelf life and improve the quality of fresh‐cut produce. Edible coatings and films were made from apple puree with various concentrations of fatty acids, fatty alcohols, beeswax, and vegetable oil. Apple pieces were coated with solutions or wrapped in preformed films. Changes in moisture content and color were measured during storage. Increasing concentrations of lipids significantly improved the moisture barrier properties of films. Water vapor permeability varied from 69 to 325 g mm/kPa d m2. Apple‐based wraps significantly reduced moisture loss and browning in fresh‐cut apples. Color was preserved for 12 d at 5 °C. Wraps were significantly more effective than coatings.
Changes in Temperature, Texture, and Structure of Konnyaku (Konjac Glucomannan Gel) During High‐pressure‐freezing
Authors: Teramoto A. , Fuchigami M.
Published: July 2006

To determine the effects of high‐pressure‐freezing, changes in temperature, texture, and structure of konnyaku (a gel with high water content) were measured during freezing for 60 min at 0.1 to 700 MPa and ‐20 °C. During freezing at 0.1, 100, 500, 600, and 700 MPa, exothermic peaks were detected (konnyaku froze). However, at 200 to 400 MPa, exothermic peak was not detected and temperature rose when pressure was released at ‐20 °C; the supercooled konnyaku froze by pressure‐shift‐freezing. The coarse gel network observed in unfrozen konnyaku was compressed by freezing due to formation of ice crystals. The rupture stress increased and strain decreased in all frozen konnyaku. High‐pressure‐freezing was ineffective in improving the texture of frozen‐then‐thawed konnyaku.
Thiamin Stability in Solids as Affected by the Glass Transition
Authors: Bell L.N. , White K.L.
Published: July 2006

The stability of thiamin was evaluated in solid polyvinylpyrrolidone model systems as a function of water activity (aw) and the glass transition. In the glassy state, thiamin degradation rate constants correlated with the glass transition temperature (Tg), decreasing as Tg increased. Above aw 0.4, rate constants correlated better with aw rather than Tg. However, rate constants decreased in the rubbery state above aw 0.4, which could be attributed to glass transition‐induced structural collapse. Glass transition effects (mobility considerations, collapse) have a larger effect on thiamin stability than aw, which should be recognized during the development of fortified food products.
Food Microbiology and Safety
Authors: Ryser Elliot T.
Published: July 2006

Coverage of original research on foodborne pathogens, pathogenesis, risk assessment, spoilage, fermentation, preservation, microbial growth/inactivation, biotechnology, and methods
Inactivation Kinetics of Foodborne Spoilage and Pathogenic Bacteria by Ozone
Authors: Kim J.‐G. , Yousef A.E.
Published: July 2006

Ozone was tested against Pseudomonas fluorescens, Escherichia coli O157:H7, Leuconostoc mesenteroides, and Listeria monocytogenes. When kinetic data from a batch reactor were fitted to a dose‐response model, a 2‐phased linear relationship was observed. A continuous ozone reactor was developed to ensure a uniform exposure of bacterial cells to ozone and a constant concentration of ozone during the treatment. Survivors plots in the continuous system were linear initially, followed by a concave downward pattern. Exposure of bacteria to ozone at 2.5 ppm for 40 s caused 5 to 6 log decrease in count. Resistance of tested bacteria to ozone followed this descending order: E. coli O157:H7, P. fluorescens, L. mesenteroides, and L. monocytogenes.
Effects of Low‐dose Gamma Irradiation on the Shelf Life and Quality Characteristics of Cut Romaine Lettuce Packaged under Modified Atmosphere
Authors: Prakash A. , Guner A.R. , Caporaso F. , Foley D.M.
Published: July 2006

Cut romaine lettuce, packaged under modified atmosphere, was subjected to 0.15 and 0.35 kGy gamma irradiation. Irradiation at 0.35 kGy decreased aerobic plate counts by 1.5 logs and yeast and mold counts by 1 log; these differences were maintained through the 22‐d storage. Irradiation at 0.15 kGy caused smaller reductions in microbial counts. A decrease in headspace CO2 was observed in the 0.35‐kGy‐treated lettuce, although CO2 concentrations increased in all samples with storage. O2 concentration was not affected by irradiation. Ten percent loss in firmness was observed at 0.35 kGy, while other sensory attributes such as color, generation of off‐flavor, and appearance of visual defects were not affected.
Fish Myosin Aggregation as Affected by Freezing and Initial Physical State
Authors: Ramiarez José A. , Martian‐Polo Martha O. , Bandman Everett
Published: July 2006

ABSTRACT: Fish myosin obtained from Tilapia nilotica was solubilized in 20 mM Tris‐HCl, pH 7.0, with 0.6 M KCl (solution model system), or suspended without salt (suspension model system). Changes in % soluble protein, Ca2+‐ATPase activity, and total and reactive ‐SH groups during frozen storage were evaluated. Frozen induced aggregation of fish myosin showed different behavior depending upon its initial physicochemical state. When myosin was solubilized prior to frozen storage, head‐to‐head interactions seemed to be more involved in protein aggregation with a strong participation of disulfide bonds. On the contrary, a preferentially side‐to‐side mechanism might be involved in the aggregation of myosin upon suspension, with a minor interaction of ‐SH groups.
Enrichment of Genistein in Soy Protein Concentrate with Hydrocolloids and β‐glucosidase
Authors: Pandjaitan N. , Hettiarachchy N. , Crandall Z.Y. JU, P. , Sneller C. , Dombek D.
Published: July 2006

ABSTRACT: The effects of hydrocolloid (propylene glycol alginate, K‐carrageenan, citrus pectin, and xanthan gum) additions in soy protein concentrate (SPC) preparation on genistin and genistein retentions were investigated. Additions of xanthan, alginate, pectin, and carrageenan in SPC prepared with the acid leach method gave 0.711, 0.760, 0.792, and 0.825 mg/g genistein, respectively, whereas control SPC prepared without hydrocolloid gave 0.721 mg/g genistein. SPC prepared under optimum conditions for (β‐glucosidase hydrolytic activity with xanthan, alginate, carrageenan, and pectin had 0.943, 0.975, 1.015, and 1.132 mg/g genistein, respectively, compared to genistein in control SPC (0.845 mg/g) under the optimum conditions. Combined (β‐glucosidase and pectin treatment in SPC preparation resulted in high genistein SPC (1.551 mg/g).
Effects of Fractionation and the Refining Process of Lard on Cholesterol Removal by β‐Cyclodextrin
Authors: Yen G.‐C. , Chen C.‐J.
Published: July 2006

Lard was fractionated into olein and stearine, and lard olein was further refined. The effects of fractionation and refining of lard on the removal of cholesterol by β‐ cyclodextrin (β‐CD) were investigated. The cholesterol in refined lard was more easily removed by β‐CD; more than 90% of cholesterol in bleached lard was effectively removed by stirring with 4%β‐CD. The oxidative stability of lard was increased after bleaching. Fractionation not only reduced the cholesterol content but also the saturated fatty acids in lard. Considering the cholesterol removal efficacy and lard quality, the optimal step for cholesterol removal in lard by β‐CD is between bleaching and deodorization.
Sorption Isotherm and Calorimetric Behavior of Amorphous/Crystalline Raffinose‐Water Systems
Authors: Iglesias H.A. , Schebor C. , Buera M.P. , Chirife J.
Published: July 2006

ABSTRACT: The water adsorption and desorption isotherms at 27 °C of initially amorphous raffinose over a range of relative humidity of 11% to 97% have been determined. Upon adsorption, the isotherm exhibited a “quasi” plateau, and the moisture content at this plateau was found to be very close to the amount required to form the crystalline raffinose pentahydrate (R.5 H2O). Crystallization of raffinose (R.5 H2O) during water adsorption at 52% and 58% RH was indicated by differential scanning calorimetry (DSC); both thermograms showed an endothermal peak of melting corresponding to R.5H2O. The results of the crystallization kinetics at 52% and 58% RH indicated that the time to assess the stable physical state in a sugar system for a given external condition has to be properly defined and depends on the (T‐Tg) value.
Tensile Properties of Soy Protein Isolate Films Produced by a Thermal Compaction Technique
Authors: Cunningham P. , Ogale A.A. , Dawson P.L. , Acton J.C.
Published: July 2006

ABSTRACT: Soy protein isolate (SPI) was utilized as a biopolymer and glycerol was used as a plasticizer to successfully produce light‐yellow, transparent protein films by a thermal compaction technique. Flexible films, approximately 180 micrometers, could be produced at a processing temperature of 150 °C and compaction pressure and time of 10 MPa and 2 min, respectively. The dispersion of glycerol among SPI macromolecules was found to be a diffusion‐limited process that could be accelerated by intensive mixing. Films containing 30 wt% glycerol made from intensively mixed material had average tensile strength and elongation values that were, respectively, 6% and 300% higher than those of films made from unaged, manually mixed material.
Water Sorption Enthalpy‐Entropy Compensation Based on Isotherms of Plum Skin and Pulp
Authors: Gabas A.L. , Menegalli F.C. , Telis‐Romero J.
Published: July 2006

ABSTRACT: The net isosteric heat and entropy of water sorption were calculated for plum, based on sorption isotherms obtained by the static gravimetric method at different temperatures (20 to 70 °C). The Guggenheim‐Andersonde Boer model was applied to the experimental data giving a good agreement between experimental and calculated values. The net isosteric heat of water sorption, estimated by applying Claussius‐Clapeyron equation to sorption isotherms, was found to be different for plum skin and pulp, mainly at low moisture contents, and could be well adjusted by an empirical exponential relationship. Plots of enthalpy in contrast to entropy provided the isokinetic temperatures for skin and pulp, indicating an enthalpy‐controlled sorption process. Thermodynamic data on water sorption for plums are not found in literature, as opposed to prunes for which the data are abundant.
Microbial Transglutaminase Affects Gel Properties of Golden Threadfin‐bream and Pollack Surimi
Authors: Jiang S.‐T. , Hsieh J.‐F. , Ho M.‐L. , Chung Y.‐C.
Published: July 2006

ABSTRACT: The properties of surimi gels from threadfin‐bream and pollack surimi set at 30 °C or 45 °C with microbial transglutaminase (MTGase) from Streptoverticillium ladakanum were determined. The optimal amounts of MTGase and setting conditions were: 0.3 unit/g surimi either at 30 °C for 90 min or at 45 °C for 20 min for threadfin‐bream, and 0.2 unit/g surimi at 30 °C for 60 min for pollack. The strength of golden threadfin‐bream surimi gels with 0.35 unit MTGase set at 30 °C for 90 min or 45 °C for 20 min was 3400 g cm, almost 3‐fold of the control. SDS‐PAGE analyses indicated that inter‐ and/or intramolecular cross‐linking formed in the myosin heavy chain of MTGase‐containing surimi gels.
Frozen Mushrooms Quality as Affected by Strain, Flush, Treatment Before Freezing, and Time of Storage
Authors: Czapski J. , Szudyga K.
Published: July 2006

ABSTRACT:Four strains of mushrooms (Agaricus bisporus)—U3, hybrids of U3 (3/1, M‐300), and in‐between strain No. 200—were treated before freezing: washed in water, washed in water containing sodium metabisulfite (3g·L‐1), and washed in water containing sodium metabisulfite (5g·L‐1) then immersed in boiling water for 20 s. Appearance and whiteness of frozen mushrooms were most affected by the washing in water containing sodium metabisulfite. The residue of sulfur dioxide changed from 52 mg·kg‐1after 1 d to 27 mg·kg‐1after 90 d of storage. The whitest mushrooms (fresh and frozen) were for No. 200 strain. Short‐time immersion in boiling water markedly increased toughness of stored frozen mushrooms.
Comparison of Gel Properties of Surimi from Alaska Pollock and Three Freshwater Fish Species: Effects of Thermal Processing and Protein Concentration
Authors: Luo Y.K. , Kuwahara R. , Kaneniwa M. , Murata Y. , Yokoyama M.
Published: July 2006

ABSTRACT The gel strength of surimi made from Alaska pollock, common carp, grass carp, and silver carp was determined and compared for different incubation temperatures and periods. Gel strength and setting of the 3 freshwater fish species were inferior to that of Alaska pollock. Effects of the protein concentration, heating temperature and heating period on the gel strength were evaluated and compared utilizing the response surface methodology. Models for the breaking force and breaking distance of the surimi of the 4 species were established. Protein concentration was the major factor affecting the gel strength. Effects of heating temperature and heating period had differed somewhat among the surimi of the 4 species.
Composition and Quality of Pressed Virgin Olive Oils Extracted with a New Enzyme Processing Aid
Authors: Ranalli A. , Malfatti A. , Cabras P.
Published: July 2006

ABSTRACT Virgin olive oils extracted with an enzyme complex were characterized with respect to the control oils by: (1) higher contents of major individual phenols (free + aglycons), o‐diphenols, total phenols, tocopherols, pleasant volatiles (including those from lipoxygenase pathway), green (chlorophylls and pheophytins) and yellow (carotenoids) lipochromes, higher aliphatic and triterpene alcohols, phytol, citrostadienol, triterpene dialcohols, and steroids; (2) lower contents of unpleasant volatiles and waxes; (3) highervalues of chroma, integral color index, and 1,2‐diglycerides/1,3‐diglycerides ratio; (4) higher sensory, bitter, spicy, and green fruit scorings; and (5) lower values of lightness and turbidity. The organophosphorus pesticide residues were usually not detected in the oils produced with or without enzyme.
Heating of β‐Lactoglobulin A Solution in a Closed System at High Temperatures
Authors: Photchanachai S. , Kitabatake N.
Published: July 2006

ABSTRACT β‐Lactoglobulin A solution at pH 6.4 was heated to 180 °C at the rate of 6 °C/min. By differential scanning calorimetry two independent endothermic peaks were observed. The first peak appeared below 100 °C is corresponded to the thermal denaturation of protein. This conformational change led to the aggregation and polymerization of molecules through disulfide linkage, particularly observed above 100 °C. The second endothermic peak appeared around 150 °C, which was brought by the decomposition of molecules as judged from electrophoresis. Up to 100 °C the viscosity of β‐lactoglobulin A solution increased by heating, while the viscosity was reduced beyond 113 °C, due to change in the size of aggregate and decomposition of β‐lactoglobulin A molecules.
Effects of pH on Caramelization and Maillard Reaction Kinetics in Fructose‐Lysine Model Systems
Authors: Ajandouz E.H. , Tchiakpe L.S. , Ore F. Dalle , Benajiba A. , Puigserver A.
Published: July 2006

ABSTRACT: The nonenzymatic browning reactions of fructose and fructose‐lysine aqueous model systems were investigated at 100 °C between pH 4.0 and pH 12.0 by measuring the loss of reactants and monitoring the pattern of UV‐absorbance and brown color development. At all the pH values tested, the loss of fructose was lower in the presence than in the absence of lysine. And, in lysine‐containing fructose solution, the sugar disappeared more rapidly than the amino acid. Lysine was moderately lost below pH 8.0. Caramelization of fructose, which accounted for more than 40% of total UV‐absorbance and 10 to 36% of brown color development, may therefore lead to overestimating the Maillard reaction in foods.
Horizontal Transfer of DNA From GM Crops to Bacteria and to Mammalian Cells
Authors: Thomson J.A.
Published: July 2006

ABSTRACT: The evidence for horizontal gene transfer from genetically modified (GM) crops to bacteria and mammalian cells is reviewed. The conclusion is that while horizontal gene transfer can and has occurred, such events are rare. However, even rare events may have an ecological impact, and thus the genes encoded by DNA introduced into a GM plant should be the focus of biosafety considerations. In the case of antibiotic resistance markers, the chances of increasing the fitness of any bacteria acquiring the genes from a GM plant is remote. There is also no known risk associated with the remote possibility that mammalian cells could be transformed with these genes and express the proteins.
Dry‐Aging Effects on Palatability of Beef Longissimus Muscle
Authors: Campbell R.E. , Hunt M.C. , Levis P. , Chambers E.
Published: July 2006

ABSTRACT: Beef strip loins and short loins were vacuum aged for 7 or 14 d, then these cuts were dry aged for 7, 14, or 21 d. At 2, 9, and 16 d of post‐dry‐aging vacuum storage, strip steaks were analyzed for sensory, physical, and microbial differences. Controls were vacuum aged for 14 d. Dry aging for 14 and 21 d produced steaks with greater (P < 0.05) dry‐aged flavor, tenderness, and juiciness than controls or steaks dry aged for 7 d. Shear forces were lower (P < 0.05) for steaks dry aged for 21 d. Time of vacuum storage before and after dry aging had minimal effects on development of dry‐aged flavor attributes.
Phytosterols and Fatty Acids in Fig (Ficus carica, var. Mission) Fruit and Tree Components
Authors: Jeong W.‐S. , Lachance P.A.
Published: July 2006

ABSTRACT: The phytosterol compositions in unsaponifiables of fig (Ficus carica, var. Mission) fruit and 3 structural components of the branches; and the fatty acid composition of fig fruits were studied using gas chromatography (GC) and gas chromatography/mass spectrometry (GC/MS). The phytosterols were determined from the trimethylsilyl ether (TMS) derivatives of the unsaponifiable samples. Fourteen compounds were separated from fig fruit; 13, 10, and 6 in bark, stem, and pith, respectively. Sitosterol was the most predominant sterol in all parts. Also detected were campesterol, stigmasterol, and fucosterol. Fatty acids in fig fruit, determined as their methyl esters, were myristic (14:0), palmitic (16:0), stearic (18:0), oleic (18:1), linoleic (18:2), and linolenic (18:3) acids.
Physical and Mechanical Properties of Pea‐Protein‐based Edible Films
Authors: Choi Won‐Seok , Han Jung H.
Published: July 2006

ABSTRACT: Edible films produced from denatured pea protein concentrate (PPC) solution possessed the strength and elasticity to resist handling. Increasing the concentration of the plasticizer (glycerol) in the film decreased tensile strength and elastic modulus, and increased elongation and water vapor permeability (WVP). Very strong and stretch‐able films were obtained from 70/30 and 60/40 of PPC/glycerol composition, respectively. The low WVP value was maintained over a range of glycerol concentration from 20% to 40%, in the dry film. Film solubility was not affected significantly by the amount of the plasticizer. The physical and mechanical properties of the PPC films were comparable with those of soy protein and whey protein films.
Effects of Microbial Transglutaminase on the Wheat Proteins of Bread and Croissant Dough
Authors: Gerrard J.A. , Fayle S.E. , Brown P.A. , Sutton K.H. , Simmons L. , Rasiah I.
Published: July 2006

ABSTRACT: Transglutaminase is a crosslinking enzyme that is finding increasing use in foods, yet the molecular changes responsible for its effects are not fully understood. Proteins were extracted from bread and croissant doughs that had been treated with transglutaminase and compared to those from control doughs by size exclusion high performance liquid chromatography and sodium dodecyl sulfate polyacrylamide gel electrophoresis analysis. Transglutaminase increased the amount of protein extracted in the gliadin fraction in both bread and croissant doughs. In croissant doughs, a corresponding decrease in the protein extracted in the albumin to globulin fraction was seen. In each case, crosslinking of the high molecular weight glutenins was observed. The possible role of each of these changes on the functional properties of baked products is discussed.
Compounds Contributing to the Odor of Aqueous Slurries of Soy Protein Concentrate
Authors: Lei Q. , Boatright W.L.
Published: July 2006

ABSTRACT: Gas chromatography olfactometry/mass spectrometry (GCO/MS) studies on static and concentrated headspace of the aqueous slurries from soy protein concentrate (SPC) revealed acetaldehyde, methanethiol, hexanal, dimethyl trisulfide (DMTS), and 2‐pentyl furan as the most odorous volatiles. Further aroma extract dilution analysis (AEDA) of the volatile extracts identified the following as the odorous substances: hexanal, 2‐heptanone, octanal, 2‐octanone, 1‐octen‐3‐one, DMTS, 3‐octen‐2‐one, 2‐decanone, benzaldehyde, 2‐pentyl pyridine and trans, trans‐2,4‐ nonadienal, along with several unidentified odorants. Methanethiol and acetaldehyde, which have low boiling points, were not detected by AEDA, however. This is the first time that acetaldehyde, methanethiol, and dimethyl trisulfide have been identified as primary odorants in SPC.
Efficacy of Ozone Against Escherichia coli O157:H7 on Apples
Authors: And M. Achen , Yousef A.E.
Published: July 2006

Apples were inoculated with Escherichia coli O157:H7 and treated with ozone. Sanitization treatments were more effective when ozone was bubbled during apple washing than by dipping apples in pre‐ozonated water. The corresponding decreases in counts of E. coli O157:H7 during 3‐min treatments were 3.7 and 2.6 log10 CFU on apple surface, respectively, compared to < 1 log10 CFU decrease in the stem‐calyx region in both delivery methods. Optimum conditions for decontamination of whole apples with ozone included a pretreatment with a wetting agent, followed by bubbling ozone for 3 min in the wash water, which decreased the count of E. coli O157:H7 by 3.3 log10CFU/g.
Growth and Acid Production by Lactic Acid Bacteria and Bifidobacteria Grown in Skim Milk Containing Honey
Authors: Chick H. , Shin H.S. , Ustunol Z.
Published: July 2006

ABSTRACT: Twelve percent nonfat dry milk containing 5% (w/w) honey, fructose, or sucrose were pasteurized and inoculated with Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus delbrukeii subsp bulgaricus, or Bifidobacterium bifidum. Inoculated tubes were incubated at 37 °C, 24 h. Samples were collected at 0 and 24 h and examined for (a) viability of bacteria, and (b) levels of fermentation end products (lactic and acetic acids) as measured by HPLC. Honey supported growth of all 4 organisms similar to other sweeteners and was not inhibitory. Lactic acid production was similar for all, except for bifidobacteria and was not influenced by sweetener type. Although lactic acid production was enhanced (p < 0.05) when bifidobacteria were grown in the presence of honey, acetic acid production was not affected. Various oligosaccharides found in honey may be responsible for enhanced lactic acid production by bifidobacteria.
Relationship Between Thermal Denaturation of Porcine Muscle Proteins and Water‐holding Capacity
Authors: Deng Y. , Rosenvold K. , Karlsson A.H. , Horn P. , Hedegaard J. , Steffensen C.L. , Andersen H.J.
Published: July 2006

ABSTRACT: Differential scanning calorimetry was used to investigate denaturation characteristics of pork muscle proteins from carriers and noncarriers of the RN‐gene. Pork from RN‐carriers deviated from noncarriers in maximum denaturation temperatures and denaturation enthalpy, with proteins of RN‐carriers being the most heat‐labile. Correlation studies on the results showed that water‐holding capacity was significantly correlated to changes in enthalpy of the population mainly representing myosin tails and sarcoplasmic proteins (p < 0.001). Finally, the influence of ultimate pH and preheating on thermal characteristics of porcine muscle proteins was studied. Myosin tails and sarcoplasmic proteins were most sensitive to pH changes, while myosin heads were most sensitive to preheating simulating stress‐induced temperature increases.
Factors Determining Yield Stress and Overrun of Whey Protein Foams
Authors: Luck P.J. , Bray N. , Foegeding E.A.
Published: July 2006

ABSTRACT: Foams were formed by whipping whey protein solutions (15% w/v protein) containing NaCl, CaCl2, lactose, or glycine. Foam overrun and yield stress were determined. Foams made from whey protein ingredients have greater overrun and yield stress if the concentration of β‐lactoglobulin is high relative to a‐lactalbumin. The presence of 0.4 M CaCl2 in the foaming solution increases overrun and yield stress for β‐lactoglobulin and a‐lactalbumin. The high yield stress of β‐lactoglobulin and a‐lactalbumin foams made from solutions containing CaCl2 suggests that CaCl2 is altering rheological properties of the interfacial protein film and/or contributing to protein aggregation or network formation in the lamellae.
Involvement of Anthocyanins and other Phenolic Compounds in Radical‐Scavenging Activity of Purple‐Fleshed Sweet Potato Cultivars
Authors: Oki T. , Masuda M. , Furuta S. , Nishiba Y. , Terahara N. , Suda I.
Published: July 2006

ABSTRACT: The 80% ethanol extracts of 5 purple‐fleshed sweet potato cultivars were separated into 2 fractions, anthocyanins‐ and phenolic compounds‐rich fractions, to clarify the contribution of these constituents to the radical‐scavenging activity. The separation was accomplished with an ethyl acetate liquid/liquid extraction. 1,1‐Diphenyl‐2‐picrylhydrazyl (DPPH) radical‐scavenging activity in each fraction and the contributors varied according to the cultivars. The dominant DPPH radical‐scavengers in “Ayamurasaki” and “Kyushu‐132” were anthocyanins rather than phenolic compounds, while those in “Miyanou‐36” and “Bise” were phenolic compounds, such as chlorogenic acid. Furthermore, the high‐performance liquid chromatography analysis of anthocyanins showed that “Ayamurasaki” and “Kyushu‐132” were rich in anthocyanins with peonidin aglycon, whereas “Miyanou‐36,”“Bise,” and “Tanegashimamurasaki” contained cyanidin aglycon.
Influence of Increasing Brine Concentration in the Cod‐Salting Process
Authors: Barat J.M. , Rodríguez‐Barona S. , Andrés A. , Fito P.
Published: July 2006

ABSTRACT: Cod‐salting studies were accomplished using 20 and 25% w/w brine concentrations, and a combination of both. Cod weight increased in the case of the 20% concentration and decreased in the case of the saturated. The heavy‐salted cod obtained using a combination of both solutions had a higher yield than that obtained when using saturated brine. The weight change standard deviation values were related to the NaCl concentration driving force between the cod liquid phase and the brine, and the structural parameters. The Force/Area values, determined by means of a cut test, showed an exponential increase with respect to the NaCl concentration in the cod liquid phase.
Improved Correlation Between Sensory and Instrumental Measurement of Peanut Butter Texture
Authors: And C.M. Lee , Resurreccion A.V.A.
Published: July 2006

Two commercial peanut butters and 3 laboratory‐prepared peanut butters containing 0.5, 1.5 and 2.5% stabilizer were evaluated by sensory and instrumental texture profile analysis (TPA) using an Instron. A 2×3 factorial design consisting of crosshead speeds of 5 and 50 mm/min, and amount and type of fluid added was used. A descriptive panel (n= 11) was used to evaluate 14 sensory TPA attributes. Twelve sensory TPA attributes, compared with only 2 found by other researchers, were highly correlated ( 0.88) with 1 or more instrumental TPA parameters. Prediction models (R 0.71) developed successfully predicted 12 sensory texture attributes from instrumental TPA results. Eleven models, excluding surface roughness, were successfully verified with 0.74 to 7.21% error.
Effects of Ripeness Stages on the Storage Atmosphere, Color, and Textural Properties of Minimally Processed Apple Slices
Authors: Soliva‐Fortuny R.C. , Oms‐Oliu G. , Martín‐Belloso O.
Published: July 2006

ABSTRACT: Fruit maturity is a determinative factor in maintaining the original color and, to a greater extent, the texture of minimally processed fresh‐cut apple slices. Mature‐green apples (because of their lower respiration and ethanol formation) were the most suitable to process for extending post‐cutting‐quality shelf life. Sliced apples processed at an earlier stage of ripeness, but dipped in a solution of ascorbic acid (C6H8O6) and calcium chloride (CaCl2) and stored under 100% N2, preserved their original color with minor changes. However, these processing and packaging treatments could not effectively prevent the apple slices from softening, and apple flesh underwent a progressive loss of firmness from 8.0 to 4.8 N.
Using Edible Coating to Enhance Nutritional and Sensory Qualities of Baby Carrots
Authors: Mei Y. , Zhao Y. , Yang J. , Furr H.C.
Published: July 2006

ABSTRACT: Xanthan gum coating was used to carry 5% Gluconal Cal, a mixture of calcium lactate and gluconate, and 0.2%α‐tocopheral acetate (vitamin E) by weight, respectively. Peeled baby carrots were dipped in the coating solutions, dried, and then stored at 2 °C and 85% relative humidity for up to 3 wk. Calcium and vitamin E contents of the coated samples, per serving (85g), increased from 2.6% to 6.6%, and from 0 to about 67% of the Dietary Reference Intakes (DRI) values respectively. Edible coatings (p < 0.05) improved the desirable surface color of carrots without effects (p < 0.05) on the taste, texture, and fresh aroma and flavor except for a slightly slippery surface. The β‐carotene level in the baby carrots (p < 0.05) was not affected by edible coating.
ITS‐PCR‐RFLP Method for Distinguishing Commercial Cultivars of Edible Mushroom, Flammulina velutipes
Authors: Palapala V. A. , Aimi T. , Inatomi S. , Morinaga T.
Published: July 2006

ABSTRACT: Nucleotide sequence and polymerase chain reaction (PCR) ‐ restriction fragment length polymorphism (RFLP) analysis of the ribosomal RNA gene (rDNA) regions containing the internal transcribed spacers (ITSs) and the 5.8S rRNA coding sequence was used to differentiate between 7 typical Flammulina strains. These nucleotide sequences revealed the presence of strain‐specific deletions, insertions, and substitutions. Moreover, RFLP patterns produced using restriction endonucleases DraI, FokI, HaeII, MboII, and NlaIV, enabled identification of specific Flammulina strains. Thus, PCR‐RFLP analysis of the ITS regions appears to be a useful tool for the identification of Flammulina strains.
Determination and Health Implication of the Erucic Acid Content of Broccoli Florets, Sprouts, and Seeds
Authors: West L. , Tsui I. , Balch B. , Meyer K. , Huth P.J.
Published: July 2006

The erucic acid content of broccoli florets, sprouts, and seeds was found to be about 0.8, 320, and 12100 mg/100 g, respectively. Using the erucic acid limit established for canola oil in the U.S.A. and Canada as a guideline, the estimated dietary intake of erucic acid from florets and sprouts was considered of little consequence, whereas in seeds a relatively small amount (about 35 g/wk) equaled our calculated exposure limit for erucic acid. Additionally, the most complete fatty acid distribution yet published for the various forms of broccoli are presented.