bluuebunny/crossref_metadata_2025 huggingface dataset:
Partial Drying of Cut Pears to Improve Freeze/Thaw Texture
Authors: BOLIN H.R. , HUXSOLL C.C.
Published: August 2006

Bartlett pear quarters concentrated to 50% weight loss by immersion in a 60° Brix. 60°C, sucrose solution maintained good color and texture upon frekzing and thawing. In contrast the untreated control pear quarters darkened and became very soft. Less than 50% weight loss by osmotic concentration was not as effective in preventing loss of texture and color qualities. Hot‐air drying, in combination with osmotic drying or alone, was more rapid, but did not keep the product from darkening or from becoming soft on freezing and thawing. After hot‐air drying the pear core area turned pink. This did not occur after osmotic dehydration. The water activity decreased from 0.97 to 0.93 in this range of concentration, and the rate of decrease closely parelleled the reduction in moisture.
Binding of Zinc to Apple Fiber, Wheat Bran, and Fiber Components
Authors: CASTERLINE J. L. , KU YUOH
Published: August 2006

Zinc ion binding to commercial brans, fiber, and fiber components was studied by equilibrium dialysis. Maximum initial concentration of zinc bound by 50 ma of apple fiber (AF) and wheat bran (WB) at pH 7.2 was 220 μg. AF and WB binding capacities were significantly lower for soluble fractions than for unfractionated materials. The water‐soluble fraction's binding capacity was 90% lower for AF than for WB. Hemicellulase and phytase slightly increased AF binding capacity but reduced WB capacity. Pectinase increased both AF and WB capacity slightly. Binding capacities of commercially available individual fiber components decreased in the order: lignin > polypectin > pectin > gum > cellulose. Zinc‐binding capacities of various dietary fiber types differ, accounting for different zinc bioavailabilties of some foods.
Trypsin Inhibitor Activity and Tannin Content Do Not Affect Calcium Bioavailability of Three Commonly Consumed Legumes
Authors: PROULX WILLIAM R. , WEAVER CONNIE M. , BOCK MARGARET A.
Published: August 2006

Calcium bioavailability from legumes containing a range in trypsin inhibitor activity (TIA) and tannin concentration was studied. Three cultivars (Phaseolus vulgaris) were hydroponically grown and intrinsically labeled with 4SCa. Raw and cooked legumes were fed to six groups of 6‐wk old male Sprague‐Dawley rats. Another group received an intraperitoneal (IP) injection of 45Ca. An eighth group was fed a casein metal extrinsically labeled with 45Ca. The absorption of calcium from legumes by rats averaged 47.1 ± 7.5% of IP dose. Average phytate content of the legumes was 1.7% and oxalate 0.37%. Raw legumes had an average of 15000 TIA units/g of whole bean, which were completely removed by cooking. Calcium absorption was unaffected by TIA or tannin content. Reduced availability of bean calcium was likely due to phytate and/or oxalate present in legumes.
Lactic Fermentation of Non‐Tannin and High‐Tannin Cereals: Effects on In Vitro Estimation of Iron Availability and Phytate Hydrolysis
Authors: SVANBERG U. , LORRI W. , SANDBEAG A.‐S.
Published: August 2006

The effect on iron availability estimated in vitro and phytate hydrolysis was investigated in non‐tannin and high‐tannin cereals, lactic fermented as flour/water slurries or gruels. A natural starter culture initiated fermentation and addition of germinated flour and phytase in the fermentation process was tested. Lactic fermentation of nontannin cereals with added flour germinated sorghum seeds or wheat phytase increased iron solubility from about 4% up to 9 and 50%, respectively. Soaking flour in water before adding starter culture had a similar effect. The increase in soluble iron was strongly related to enzymatic deeradation of phytate (p<0.001). The reduction of inositol hexa‐ and pentaphosphates was about 50% with added germinated flour. Reduction was > 90% after soaking the flour prior to fermentation and almost complete with 50 mg phytase added. High‐tannin cereals showed a minor increase in soluble iron after fermentation, ascribed to the inhibitory effect of tannins (both on iron solubility and on enzymatic hydrolysis of phytate). Lactic‐fermented cereal foods have a potential in developing countries to improve iron nutrition.
Additives Affect Deoxynivalenol (Vomi toxin) Flour during Breadbaking
Authors: BOYACIOĞLU DILEK , HElTIARACHCHY NAVAM S. , D'APPOLONIA BERT L.
Published: August 2006

The effects of oxidizing (potassium bromate and L‐ascorbic acid) and reducing (sodium bisulfite and L‐cysteine) agents, and ammonium phosphate, at varying levels, on deoxynivalenol (DON; vomitoxin: 3,7,15‐trihydroxy‐12,13‐epoxytrichothec‐9 en‐8 one) in whole wheat flour were investigated during breadbaking. Baking of flour containing 3.13 μg/g DON brought about 7.0% toxin reduction in bread. Sodium bisulfite (25 and 50 μg/g) L‐cysteine (10, 40, and 90 μg/g and ammonium phosphate (1,000 μg/g) were moderately effective in reducing DON level in bread (38.0 to 46.0%). Potassium bromate (25 and 75 μg/g) and L‐ascorbic acid (50 μg/g) had no effect.
Droplet Size and Coalescence Stability of Whey Protein Stabilized Milkfat Peanut Oil Emulsions
Authors: DAS K. P. , KINSELLA J. E.
Published: August 2006

Droplet diameter and the polydispersity of droplet size tended to decrease with increased proportion of peanut oil. Macromolecular additives affected droplet size. Xanthan gum or sodium carboxymethyl‐cellulose (Na‐CMC) produced smaller droplets than the controls, but the average diameter was independent of the composition of the dispersed phase. At 50°C the coalescence stability of these emulsions qualitatively correlated with the initial droplet diameter. Xanthan gum and Na‐CMC, despite increasing continuous phase viscosity, gave lower stability than controls, primarily the result of flocculation of droplets due to depletion of the highly hydrophilic macromolecule from the intervening region between approaching droplets. At 25°C, stability increased as solid butter oil content of the dispersed phase increased.
Soya Proteins Functional and Sensory Characteristics Improved in Cornminuted bleats
Authors: LECOMTE N.B. , ZAYAS J.F. , KASTNER C.L.
Published: August 2006

Soya proteins (flour, concentrate, isolate) were incorporated in formulations of frankfurters as preemulsified fat (PEF) and as powders. Sensory analysis showed that incorporation of soya proteins as PEF resulted in a reduction of specific soybean off‐flavor (beany and bitterness notes) and off‐aroma. Soya proteins added as PEF increased water‐holding capacity and yield, decreased cook losses, and had no detrimental effect on color. Using soya proteins as stabilizer in PEF could improve functionality of these proteins and sensory characteristics of comminuted meats to which they are added.
Polymerization of Beef Actomyosin Induced by Transglutaminase
Authors: KIM S.‐H. , CARPENTER J. A. , LANIER T. C. , WICKER L.
Published: August 2006

Polymerization of beef actomyosin was induced by addition of transglutaminase. The relative intensity analyzed by densitometry after sodium dodecyl sulfate polyacrylamide gel electrophoresis indicated that bands containing the polymerized myosin increased from 10.1 ± 2.2% to 20.7 ± 3.5% while the myosin monomer band decreased from 20.9 ± 3.4% to 13.0 ± 2.7% as the reaction time extended from 10 to 120 min at 35°C. Polymerization of actomyosin induced by transglutaminase resulted in gelation of the actomyosin that was visualized by confocal laser scanning microscopy.
Survival and Growth of Listeria monocytogenes and Yersinia enterocolitica in Pork Chops Packaged under Modified Gas Atmospheres
Authors: MANU‐TAWIAH W. , MYERS D.J. , OLSON D.G. , MOLINS R.A.
Published: August 2006

Listeria monocytogenes Scott A, serotype 4b, and Yersinia enterocolitica from vacuum‐packaged pork were inoculated onto fresh pork chops. Survival and growth were determined in different atmospheres at 4 °C during 35‐days. Atmospheres were gas mixtures [20/0/80, 40/ 0/60, and 40/10/50 (CO2/O2/N2)], vacuum and air. In air L. monocytogenes and Y. enterocolitica grew slower than psychrotrophic spoilage flora. In gas atmospheres, Y. enterocolitica grew at the same rate as psychrotrophic spoilage flora and L. monocytogenes grew more slowly. When 10% O2 was included in the 40% CO2 mixture, growth was reduced. Vacuum packaging was no more effective than gas mixtures in retarding growth. Modified atmospheres provide an environment in the package that would allow growth of Y. enterocolitica and potentially compromise safety of meat products.
Sensory Characteristics of Selected Species of Freshwater Fish in Retail Distribution
Authors: IV EDGAR CHAMBERS , ROBEL ANICE
Published: August 2006

Flavor and texture profiles of the cooked flesh of selected freshwater fish in retail distribution were developed by a highly trained sensory panel. The intensity of a variety of flavor, aftertaste, and texture properties was characterized for each fish, including order of appearance for flavor characteristics. These data provide a first examination of the sensory properties of a variety of freshwater fish available to the consumer. A variety of species, including tilapia and hybrid bass, had overall fish‐like flavor and texture, but also had some properties similar to white meats, such as chicken. Catfish was earthier, softer, and more gelatinous than most other freshwater fish studied.
Lipid Hydrolysis and Oxidation Related to Astaxanthin Content in Light and Dark Muscle of Frozen Stored Rainbow Trout (Oncorbynchus mykiss)
Authors: INGEMANSSON T. , PElTERSSON A. , KAUFMANN P.
Published: August 2006

Astaxanthin decreased significantly during frozen storage in both light and dark muscle of farmed rainbow trout (Oncorhynchus mykiss). Astaxanthin sunolementation did not affect lipid hydrolysis and oxidation during frozen storage of fish muscle. Deposition of astaxanthin was higher in dark muscle than in light muscle. Astaxanthin decreased in both supplemented and nonsupplemented fish. The sum of trans‐astaxanthin and its cis‐isomers decreased during frozen storage, indicating mechanisms other than trans‐cis isomerization were causes. α‐Tocopherol decreased to the same extent in both light and dark muscle for both diets.
Fate of Listeria monocytogenes and Aeromonas hydrophila on Catfish Fillets Cooked in a Microwave Oven
Authors: HUANG YAO‐WEN , LEUNG CHEONG‐KIT , HARRISON MARK A. , GATES KEITH W.
Published: August 2006

Channel catfish fillets were inoculated with SJ lo6 cell/cm2 each of Listeria monocytogenes and Aeromonas hydrophila and cooked in a microwave oven to internal temperatures of 55, 60, and 70°C. The fillets were either left uncovered or covered with polyvinylidene chloride films during cooking. A. hydrophila populations were reduced to nondetectable levels on covered fillets cooked to 70 °C. At 60 °C, L. monocyrogenes populatoins were reduced by = 4 logs for covered and by 2 logs for uncovered fillets. Covering fillets increased lethality at each temperature; however, some pathogens could survive at < 60 °C.
Setting Response of Alaska Pollock Surimi Compared with Beef Myofibrils
Authors: KIM S‐H. , CARPENTER J.A. , LANIER T.C. , WICKER L.
Published: August 2006

Physicochemical properties of surimi after preincubation at 25–50°C and beef myofibrils at 25–60°C for up to 8 hr prior to cooking at 80°C for 20 min were evaluated by a torsion test and sodium dodecyl sulfate (SDS) polyacrylamide gel electrophoresis. Shear stress and true shear strain of surimi were more sensitive to pH changes than beef myofibrils. Maximum gel strength was found at = pH 7 for surimi and pH 6 for beef myofibrils. The myofibrils showed no setting effect at any preincubation temperatures examined, while surimi showed an optimum setting effect at 25°C. Incorporation of beef myofibrils into surimi resulted in decrease of shear stress and true shear strain values.
Linear Programming and Response Surface Methodology to Optimize Surimi Gel Texture
Authors: CHEN J.S. , LEE C.M. , CRAPO C.
Published: August 2006

A formulation optimization study was conducted on surimi gels prepared with starch, and/or raw egg white employing the stepwise method (SM), linear programming (LP), and response surface methodology (RSM). At 78% moisture, the greatest gel strengthening and reduction of expressible moisture occurred at 8% starch, 6% egg white, or a combination of 5% starch and 5% egg white for SM, 5.33% starch and 4.33% egg white for LP, and 3.5% starch and 5% egg white for RSM. RSM resulted in gels with the greatest strength (compressive and penetration forces), followed by LP and SM. The RSM enabled more accurate prediction of textural behavior of final product at various ingredient combinations than the SM or LP.
Prefiltration Using Formed‐in‐Place Metallic Membranes Reduces Microbial Content of Whey
Authors: BAREFOOT S.F. , HAN I.Y. , THOMAS R.L. , CORDLE C.T. , CRISWELL L.G.
Published: August 2006

MEMBRANES were challenged with whey containing Lactococcus lactis ssp. luctis. Logarithmic reduction values (LRV) of lactococci and rejection of immunoglobulin G (IgG) were measured. Increasing lactococci from 107 to 109 did not affect IgG rejection. Of 20 membranes formed on conventional stainless steel substrates, none achieved 5 LRV and passed >50% IgG. Challenges of 20 DS‐type altered substrates with 3mM phosphate buffer containing lactococci yielded 5.2 average LRV. DS‐type substrates used to microfilter whey containing lactococci yielded 5.3 to 7.3 LRV and passed 66% to 77% of the IgG.
Pigment Changes in Parsley Leaves during Storage in Controlled or Ethylene Containing Atmosphere
Authors: YAMAUCHI NAOKI , WATADA ALLEY E.
Published: August 2006

Pigments were monitored in parsley leaves stored in air, air + 10 ppm C2H4, or 10% O2+ 10% CO2 controlled atmosphere (CA). Chlorophylls a and b, as determined with HPLC, decreased sharply in leaves held in air or air + 10 ppm C2H4. The decrease was less in leaves held in 10% O2 and 10% CO2 CA. The oxidized product of chlorophyll a, 10‐hydroxychlorophyll a, did not accumulate and chlo‐rophyllide accumulated minimally. Xanthophylls decreased but new pigments, suspected to be esterified xanthophylls, formed with yellowing of leaves. Neither the pathway of Chl degradation or xantho‐phyll products were altered by C2H4 or CA.
Aging and Processing Affect Color, Metmyoglobin Reductase and Oxygen Consumption of Beef Muscles
Authors: MADHAVI D. L. , CARPENTER CHARLES E.
Published: August 2006

Color stability and various biochemical properties were determined in bovine longissimus dorsi and psoas major at different times postmortem (8 hr to 21 days) and during retail display. Surface metmyoglobin accumulation, metmyoglobin reductase activity and oxygen consumption rate were affected by muscle type, postmortem aging, and fabrication method (p < 0.01). Psoas steaks had greater metmyoglobin accumulation, lower metmyoglobin reductase activity, and greater oxygen consumption than longissimus steaks. However, color stability of muscles was similar after grinding, which increased oxygen consumption. Color was most stable in steaks fabricated at 4 or 7 days postmortem. The order of color stability was knife‐cut steaks > saw‐cut steaks > ground muscle.
Fat and Cholesterol Content of Beef Patties as Affected by Supercritical CO2 Extraction
Authors: KING J.W. , JOHNSON J.H. , ORTON W.L. , MCKEITH F.K. , O'CONNOR P.L , NOVAKOFSKI J. , CARR T.R.
Published: August 2006

Beef patties (raw, raw freeze‐dried, cooked, and cooked freeze‐dried) were prepared for treatment with supercritical carbon dioxide extraction (SC‐CO). Each type of patty was then assigned to one of four treatments: control, static extraction at 170 atm/50°C, dynamic extraction at 170 atm/50°C and dynamic extraction at 544 atm/40°C. Freeze drying of the patties prior to SC‐CO2 extraction improved removal of fat and cholesterol. Freeze drying enhanced (P<0.01) cholesterol extraction; however, precooking had limited effects (P>0.05) on cholesterol extraction. Supercritical fluid extraction could be effective to reduce the fat and cholesterol content of preformed meat products, without requiring communication of the sample.
Depression of aw by Soluble and Insoluble Solids in Alginate Restructured Beef Heart Meat
Authors: BOYLE E.A.E. , SOFOS J.N. , SCHMIDT G.R.
Published: August 2006

Water activity (aw), pH, bind and moisture of alginate restructured beef heart meat (BHM) were evaluated using a 25 factorial design based on combinations of beef heart meal and glycerol (10%, 20%), and dextrose, bone meal and glycine (0%, 5%). Effects of these components were significant (p<0.05) for reducing aw and moisture, and, excluding glycine, for altering pH. The aw of the BHM control was 0.94, while aw for 32 treatments ranged from 0.66 to 0.90. Glycine lessened product bind. An intermediate moisture BHM product could be formulated using the hurdle concept and the alginate system for restructuring meat with incorporation of selected soluble (glycerol, dextrose) and insoluble (beef heart meal, bone meal) components.
Maple Syrup as Carbohydrate Source in Dry Sausage Fermentation
Authors: DELAQUIS P.J. , FONTAINE JULIE , DUSSAULT FRANCE , CHAMPAGNE C.P.
Published: August 2006

Maple syrup was substituted for the glucose‐sucrose component of a standard dry sausage formulation to assess its feasibility in fermented meat product manufacture. Sausage batters containing either type carbohydrate were inoculated with a mixed starter culture containing Lactobacillus plantarum, Pediococcus acidilactici and Micrococcus varians. Similar acidification patterns were observed in fermenting batters containing glucose‐sucrose mixtures or maple syrup, and processing yields were unaffected by carbohydrate type. However, instrumental texture measurements (shear and compression forces) revealed that sausage made with maple syrup was significantly firmer than the standard product (P≤0.05). Maple syrup could be used in the manufacture of novel fermented meat products.
Gelation of Turkey Breast and Thigh Myofibrils: Changes During Isolation of Myofibrils
Authors: NORTHCUlT J.K. , LAVELLE C.L. , FOEGEDING E.A.
Published: August 2006

The relationship between functional properties of meat and myofibrils was examined for turkey breast and thigh by determining gel‐forming ability of proteins at each step in a myofibril isolation procedure. Physical properties of thermally induced gels (70°C for 30 min) were determined by torsional fracture analysis. Maximum shear stress (force) was obtained after removal of water‐soluble components, whereas filtration was required to achieve maximum shear strain (deformability). Shear stress increased 150% and shear strain 59%. Changes in fracture properties were similar between meat types, and therefore, not the cause of meat type‐associated differences in comminuted turkey.
Chemical, Microbiological and Sensory Properties of Plain Nonfat Yogurt
Authors: LAYE I. , KARLESKIND D. , MORR C.V.
Published: August 2006

Chemical and microbiological properties of plain nonfat yogurt were determined after 2, 6 and 12 days refrigerated storage. Sensory properties were determined after 6 days storage. Viable culture bacteria concentrations ranged from 140 to 8,000 × 106/g and ratios of lactobacillus to streptococcus ranged from 0.18 to 15.4. Chemical criteria used to characterize products included: pH, titratable acidity, lactic and four other organic acids and lactose by HPLC, and 23 major volatile organic compounds by dynamic headspace analysis. Lactic acid concentrations ranged from 7.5 to 9.9 mg/g. Major flavor volatiles in all yogurts included: acetaldehyde, heptane, acetone, diacetyl, and benzothiazole. Untrained sensory panels showed differences for flavor, aroma and acceptability.
Microparticulation by Jet Mill Grinding of Protein Powders and Effects on Hydrophobicity
Authors: HAYAKAWA ISAO , YAMADA YOSHIYUKI , FUJIO YUSAKU
Published: August 2006

A method was studied for microparticulation of protein for use as fat substitutes by superfine grinding. A jet mill produced particles <3 μm from egg white, casein and soybean hull. Microparticulation by grinding of egg white was easier than with casein or soybean hull. Hydrophobicity of casein increased by grinding to super fine particles but little or no effect was observed on soybean hull and egg white.
Major Anthocyanin from Tradescantia pallida: Identification by LSI‐MS and Chemical Analyses
Authors: SHI Z. , DAUN H. , FRANCIS F.J.
Published: August 2006

The structure of the main anthocyanin from Tradescantia pallida was identified by LSI mass spectrometry and HPLC as cyanidin‐3,7,31‐triglucoside with three molecules of ferulic acid, one molecule of caffeic acid and one terminal glucose.
Potato Chips Fried in Canola and/or Cottonseed Oil Maintain High Quality
Authors: MELTON S.L. , TRIGIANO M.K. , PENFIELD M.P. , YANG R.
Published: August 2006

Potato chips fried in partially hydrogenated canola oil (CA), cottonseed oil (CS) and CA: CS blends (85:15 and 70:30) and stored (light or dark) for 4 wk were studied. Peroxide value (PV) was not affected by oil type or storage conditions but increased with storage time. Flavor volatiles (26) were identified and quantified. Oil type affected concentrations of chip volatile aldehydes but not heterocyclic cornpounds. No differences among oil types were found in fresh chip flavor or likability scores by a sensory panel.
Optimizing Assay and Extraction of Lipoxygenase in Wheat Germ
Authors: BHIRUD PRAKASH R. , SOSULSKI F.W. , SOSULSKI K.
Published: August 2006

Using three‐level seven‐factor response surface methodology, wheat germ lipoxygenase (LPO) assay conditions were standardized. The important parameters were concentration of the substrate (linoleic acid), and surfactant (Tween 20), pH and temperature. The standardized LPO assay conditions for the 1 mL reaction volume were : 450 μM linoleic acid, 129 μM Tween 20, 175 mM ethanol, 1 mM EDTA, pH 6.2 (phosphate buffer), ionic strength 100 mM and 40°C. LPO extraction conditions were standardized by sequential variation of parameters. Optimum conditions were a single extraction of defatted wheat germ flour at 2–5°C with magnetic stirring of an extractant acetate buffer pH 4.5, ionic strength 100 mM, at buffer‐to‐solid ratio 10:l.
Mobility of Water in a Starch‐Based Fat Replacer by 170 NMR Spectroscopy
Authors: LAI H. M. , SCHMIDT S. J. , CHIOU R. G. , SLOWINSKI L. A. , DAY G. A.
Published: August 2006

The effects of concentration, type and level of ingredients, heat and freeze/thaw treatments on the water mobility of starch‐based fat re‐placers were investigated. Water mobility in the starch‐based fat re‐placer samples containing gums, proteins or emulsifiers was similar to that of samples without additional ingredients. Water mobility was not affected by heat treatment, but was increased by freeze/thaw treatments. Water mobility in the solute containing samples was lower than in samples without additional ingredients and changed only slightly after heat and freeze/thaw treatments.
Firmness of Canned Grapefruit Sections Improved with Calcium Lactate
Authors: BAKER ROBERT A.
Published: August 2006

Hand cut commercially produced grapefruit sections, packed in either juice or syrup, were treated with 0.‐l‐0.5% calcium lactate throughout the 1988–1989 season and monitored for changes in shear force resistance. Firmness of both juice and syrup control packs declined about 40% during the processing season. Calcium addition did not reverse seasonal softening but incrementally decreased loss of firmness during processing. Improvements in texture were independent of seasonal changes, and remained relatively constant throughout the season. Optimal levels of calcium lactate were 0.3–0.4% for juice packed sections and the highest level used (0.5%) for syrup packed sections. Maximum increases in firming due to calcium in juice and syrup packed sections were 38 and 50%, respectively.
Stress Relaxation of Fruit Gels. Evaluation of Models and Effects of Composition
Authors: GAMERO M. , FISZMAN S.M. , DURÁN L.
Published: August 2006

Stress relaxation behavior of kappa carrageenan (1%) gels (C) and kappa carrageenan (0.5%) plus locust bean gum (0.5%) gels (G) was studied. Effects of addition of sugar (18.3, 36.6 and 55° Brix) and fruit pulp (15%) on relaxation response were analyzed. Curves were fitted to Maxwell (M), Peleg (P) and simplified Maxwell (SM) equations. All three equations were valid to quantify relaxation behavior of fruit gels and to evaluate the effects of changes in composition, with P and SM equations being simpler. Locust bean gum increased initial stress decay rate and decreased proportion of unrelaxed force. Sucrose produced the opposite effect. Fruit pulp effects were weak and dependent on gelling system.
Measurement of Food Thermal Conductivity Using Differential Scanning Calorimetry
Authors: BUHRI A.B. , SINGH R.P.
Published: August 2006

To measure thermal conductivity of foods, an attachment to a differential scanning calorimeter was constructed. A needle probe with a 40 gauge type‐T thermocouple was used to measure the temperature of a cylindrical food sample. The DSC heating pan temperature was maintained at 40°C, and then raised to 50°C. The average thermal conductivities of rutabagas, radish, parsnip, turnip, potato, green apple, and carrot were 0.447, 0.499, 0.392, 0.480, 0.552, 0.405, and 0.564 W/m°C, respectively, for a temperature range between 40–50°C. The DSC method was reliable, precise, and a relatively rapid technique for determining thermal conductivity of foods.
Sorption Behavior of Mechanically Mixed and Freeze‐Dried Sucrose/Casein Mixtures
Authors: BAKHIT R. , SCHMIDT S.
Published: August 2006

Interactions between sucrose and casein were investigated by adsorption isotherms. Mechanically mixed and freeze‐dried sucrose/casein mixtures at sucrose percentages of 1, 5, 10, 15 and 20% (wet basis) were compared to calculated isotherms using the mass balance equation, over the aw range 0.23–0.93 at 20°C. The mechanical mixtures did not exhibit solute/polymer interactions. The freeze‐dried systems showed positive interaction (i.e., sorbed more water than calculated) for 1 and 5% sucrose at all aw values. For the 10, 15 and 20% sucrose mixtures, positive interaction continued below 0.86 aw; however, above 0.86 aw, no interaction was apparent. That is, experimental sorption values equaled calculated values.
Performance of the Helical Screw Rheometer for Fluid Food Suspensions
Authors: TAMURA MAGDALENA S. , SHOEMAKER CHARLES F. , HENDERSON JERALD M.
Published: August 2006

The Helical Screw Rheometer (HSR) consists of a helical screw enclosed in a tight fitting cylinder. When the screw is rotated with the system closed it generates a linearly increasing pressure differential along the axis of the screw. The pressure is proportional to the viscosity of a Newtonian fluid. Viscosity of standard Newtonian fluids measured using the HSR correlated well with measurements on a rotational rheometer with cone and plate fixtures. HSR data on non‐Newtonian suspensions analyzed with a power law model (σ= mγa) did not agree as well with results from cone and plate fiiures on the rotational rheometer.
Usable Energy Value of Selected Bulking Agents
Authors: RANHOTRA G. S. , GELROTH J. A. , GLASER B. K.
Published: August 2006

Four bulking agents—white wheat fiber, polydextrose, isomalt and oligofructose—were evaluated for usable energy values using young rats as the test model. The net increase observed in their carcass energy due to bulking agents fed over a 3‐wk period was evaluated. Wheat fiber contained 0.9, polydextrose 0.8, isomalt 1.6, and oligofructose 1.5 calories/g. As a partial substitute for sugar, fat and/or flour, these bulking agents could effectively reduce the energy content of foods.
Display, Packaging, and Meat Block Location Effects on Color and Lipid Oxidation of Frozen Lean Ground Beef
Authors: BREWER M.S. , WU S.Y.
Published: August 2006

Ground beef chuck (15% fat) was packaged (500g) in vacuum bags, Saran WrapTM overwrapped with aluminum foil or polyvinyl chloride (PVC), exposed to retail display light (4°C) for 24 hr and then held frozen (−18°C) for 52 wk. Instrumental and visual color of PVC‐packaged beef was affected most by display and by frozen storage. During frozen storage, as oxygen permeability of packaging material increased, TBA, visual brownness, and metmyoglobin increased while visual redness, acceptability, a* value, red color contributed by oxyrnyoglobin, and deoxymyoglobin decreased. Location on the meat block (exterior vs interior) affected (p<0.05) visual red and brown color, lightness, and acceptability, L*, a*, and b*, and TBA values.
Boning Methods and Binders Affect Bind and Sensory Characteristics of Structured Beef
Authors: SCHAAKE S.L. , MEANS W.J. , MOODY W.G. , BOYLE E.A. , AARON D.K.
Published: August 2006

Steaks, fabricated with hot‐ (HB) or cold‐boned (CB) beef and structured with salt/phosphate (SP), sodium alginate (ALG), or ALG and albumin, were packaged aerobically and anaerobically and displayed at 2°C for up to 30 days to determine effects of boning methods and binders on structured steak properties. Using SP and CB meat resulted in darker (p< 0.05) non‐bloomed and bloomed steaks. Adding albumin had little effect on changing color of ALG steaks. Steaks with stronger cohesion (p<0.05) were produced when SP was used. Structured steaks fabricated with CB meat were more tender than those made using HB meat. In addition, steaks made with either meat type exhibited similar binding properties (p<0.05).
Gelation of Crude Myofibrillar Protein Isolated From Beef Heart Under Antioxidative Conditions
Authors: XIONG Y.L. , DECKER E.A. , ROBE G.H. , MOODY W.G.
Published: August 2006

Oxidation inhibition during washing, as it affects gelling properties and binding strength of beef heart myofibrillar protein, was investigated. Crude myofibrils isolated by repeated washing in the presence of propyl gallate, ascorbate and tripolyphosphate had a lower TBA value and formed stronger gels (puncture and compression strengths) in the pH range 5.8–7.0 and in 0.6M NaCl than the control myofibrils. Inhibition of oxidation increased tensile stress of myofibrillar gels and enhanced bind strength in restructured meat. Functionality of myofibrillar protein could be protected by antioxidants used in the washing process.
Potassium Lactate Effects on Low‐Fat Fresh Pork Sausage Chubs During Simulated Retail Distribution
Authors: BRADFORD D.D. , HUFFMAN D.L. , EGBERT W.R. , MIKEL W.B.
Published: August 2006

Typical pork sausage (25% fat) and low‐fat (8% fat) sausage with or without 20% added water and 0.4% carrageenan were compared to identical treatments containing 3.0% potassium lactate. Microbial populations of low‐fat treatments did not differ (P>0.05). However, typical sausages with lactate had lower psychrotrophic counts than typical sausage. Lactate delayed (P<0.05) pH decline in typical sausages but had no effect on low‐fat sausages (P>0.05). Addition of water and carrageenan to commercially manufactured and distributed low‐fat sausage had no deleterious effects on microbial, lipid or color stability.
Rennet Coagulability of High‐Heat Treated Milk Influenced By Time of pH Adjustment
Authors: IMAFIDON GILBERT I. , FARKYE NANA Y.
Published: August 2006

The coagulability of high‐heat treated (91°C for 16 or 60 set) milk was measured with a Formagraph. Coagulation (hysteresis) and curd formation by such milk was increased by direct acidification to pH<6.4 before rennet addition. Coagulation properties were increased greatly when such milk was pH‐cycled (i.e., acidified to pH 5.5, held overnight at 4°C, then neutralized to pH 6.2–6.4) before rennet addition.
Sodium Chloride and Magnesium Chloride affected by Ripening of Camembert Cheese
Authors: LESAGE L. , VOILLEY A. , LORIENT D. , BÉZARD J.
Published: August 2006

Ripening of cheese with three kinds of salt treatment was studied using MgCl2, NaCl or a mixture of the two. Proteolysis was followed by determination of TCA‐soluble nitrogen and quantitative electrophoresis. A rapid one‐step method for free fatty acids was used to determine short and long‐chain fatty acids. In the presence of magnesium, proteolysis increased, even with NaCl, which seemed to delay the magnesium activation. Lipolysis was retarded by NaCl, which decreased the level of free fatty acids. An imbalance between proteolysis and lipolysis could be responsible for the unpleasant flavor of the cheese containing both MgCl2 and NaCl.
Functional Property Changes in Partially Defatted Peanut Flour Caused by Fungal Fermentation and Heat Treatment
Authors: PRINYAWIWATKUL W. , BEUCHAT L.R. , McWATTERS K.H.
Published: August 2006

Changes in functional properties of flour made from partially defatted peanut fermented with Rhizopus microsponrus var. oligospoms and treated with steam were investigated. An ester‐like aroma was detected in fresh fermented peanut and soy sauce or meat‐like flavors were detected in dried fermented peanut. Nitrogen solubility (pH 4.0–6.0), emulsion capacity and viscosity. water adsorption, and water and oil retention of flours were slightly increased as a result of fermentation. Steam treatment of nonfermented and fermented peanut flours for up to 45 min enhanced some functional properties.
Gelation of Turkey Breast and Thigh Myofibrils: Effects of pH, Salt and Temperature
Authors: LAVELLE C.L. , FOEGEDING E.A.
Published: August 2006

Salt concentration >0.1M and pH were important to the development of gel fracture properties. Howcvcr, meat type and salt concentration (0.5–1.0M) did not influence gel shear stress or shear strain. Isothermal heating temperature (55°C or 70°C) affected only gel shear strain. Rheological properties at fracture and nonfracture did not respond alike to changes in gclation conditions. General similarities between breast and thigh myofibril gels implied that protein isoforms were not the main factor influencing gel structure formation.
Sialyloligosaccharides of Delipidated Egg Yolk Fraction
Authors: KOKETSU MAMORU , JUNEJA LEKH RAJ , KIM MUJO , OHTA MASAYA , MATSUURA FUMITO , YAMAMOTO TAKEHIKO
Published: August 2006

Delipidated egg yolk (DEY) was homogenized and centrifuged. The supernatant was dialyzed by ultrafiltration using a molecular weight cut‐off of 1,000. The asparagine‐linked oligosaccharides in the concentrate were liberated from protein by hydrazinolysis and labeled with UV‐absorbingp‐amionbenzoic ethyl ester (ABEE). The ABEE‐derivatized oligosaccharides were fractionated by anion exchange and reverse‐phase HPLC. The total sialyloligosaccharides from the water‐soluble DEY fraction, were about 47.7% monosialyl and 50.6% di‐sialyloligosaccharides. The structures of 3 predominant sialyloligosaccharides were determined by NMR. They were of the biantennary complex‐type, accounting for about 33.6% of the total sialyloligosaccharides of the DEY water‐soluble fraction.
Rheological Behavior of Frozen and Thawed Low‐Moisture, Part‐Skim Mozzarella Cheese
Authors: DIEFES H. A. , RIZVI S. S. H. , BARTSCH J. A.
Published: August 2006

Stress relaxation and dynamic profiles of low‐moisture, part‐skim (LMPS) Mozzarella cheese cylinders refrigerated 14 days (control), frozen and thawed, and stored frozen and refrigerated up to 90 days were compared. Samples were frozen at −30°C and stored at −20°C. Thawing and refrigerated storage were at 5°C. Stress relaxation tests were conducted at 20°C and dynamic spectrometry at 20°C and 60°C. The frozen and thawed Mozzarella cheese tested at 20°C became harder and more elastic with storage time, while refrigerated stored samples became softer and more elasticoviscous with time. Upon melting, both go‐day‐frozen and go‐day‐refrigerated cheeses were less elastic and less viscous than 14‐day‐refrigerated samples.
Flesh Quality in Snapper, Pagrcrs auratus, Affected by Capture Stress
Authors: LOWE T.E. , RYDER J.M. , CARRAGHER J.F. , WELLS R.M.G.
Published: August 2006

Muscle metabolites in resting, tank acclimated snapper, Pagrus auratus, were monitored for 72 hr postmortem and compared with values from exercised or commercially caught fish. The physiological status of the live animal was quantified by plasma cortisol and blood chemistry. Cortisol levels were lowest in unstressed controls (6.8 ± 2.1 ng mL−1) while exercised laboratory fish had highest levels (67.7 ± 11.2 ng mL−1). Control fish maintained a constant K‐value for 72 hr in chilled storage; all other groups had significant increases. Onset of rigor development and muscle ATP depletion was delayed in unstressed fish and was more rapid in line‐captured than exercised fish. Commercial users minimizing stress would maintain high flesh quality.
Color Influences Flavor Identification in Fruit‐flavored Beverages
Authors: STILLMAN JENNIFER A
Published: August 2006

The influence of color on flavor was investigated using 310 untrained volunteers who each judged the flavor of 1 of 8 beverages. Artificially flavored raspberry and orange beverages were either left uncolored, or colored red, orange, or green. Color had a significant influence on the identification of both flavors, although every combination of color and flavor was identified correctly beyond the level expected by chance. Performance was degraded equally when beverages were uncolored, and facilitated equally when beverages were appropriately colored. Unusual color‐flavor combinations reduced the identification of raspberry flavor more than that of orange flavor. The influence of color was particularly salient because tasters were aware that the color of the beverage might be inappropriate to its flavor.
Base‐Mediated Firmness Retention of Sweetpotato Products
Authors: WALTER W.M. , FLEMING H.P. , McFEETERS R.F.
Published: August 2006

Sweetpotato strips vacuum‐infiltrated with 0.01–0.15M solutions of Na3PO4, Na2CO3, NH4OH, or NaOH prior to heat processing were firmer than untreated, heat‐processed strips. Among the bases Na3PO4 and Na2CO3 were most effective. When base‐treated, cooked tissue was adjusted to its normal pH range (5.9–6.2) and reheated, the retention of firmness did not decrease. Using calcium chloride solution in conjunction with base treatment further increased firmness retention. This process was applied on strips but could readily be adapted to other types of sweetpotato products ranging from dice to chunks.
Supercritical CO2 Extraction of β‐Carotene from Sweet Potatoes
Authors: SPANOS GEORGE A. , CHEN HAO , SCHWARTZ STEVEN J.
Published: August 2006

Using supercritical CO2 to extract β‐carotene there was approximately a five‐fold or a three‐fold increase in amount of carotenoids extracted from freeze‐dried tissue relative to the amount extracted from oven‐dried or fresh tissue, respectively. The most efficient conditions were at 48°C and 41.4 MPa. Of the total carotenoid content ∼20% was inaccessible to supercritical CO2. The HPLC carotenoid profile of sweet potatoes showed that the unextracted tissue contained 90%β‐carotene, primarily as all‐trans (ca. 99%). Supercritical CO2 extracts contained up to 94%β‐carotene. The isomer composition of β‐carotene of supercritical extracts showed ∼ 14% 13‐cis and 11% 9‐cis.
Volatile Sulfur Compounds Formed in Disrupted Tissues of Different Cabbage Cultivars
Authors: CHIN H.‐W. , LINDSAY R.C.
Published: August 2006

Thirty‐eight cultivars of cabbage (Brassica oleracea var capitata) were analyzed for production of volatile sulfur compounds after samples were homogenized and held at 30 °C from 10 to 100 min. Allyl iso‐thiocyanate was detected in most cultivars, and it was formed rapidly compared to methanethiol‐related compounds. Patterns of methane‐thiol production varied among cultivars. Hydrogen sulfide formed rapidly compared to methanethiol‐related compounds, but it was completely depleted after 40 min. Dimethyl disulfide and dimethyl trisulfide concentrations initally low (< 0.78 ppm), increased linearly through 100 min (to 3.3 ppm). Wide variations in abilities to produce volatile sulfur compounds were observed for the different cultivars.
D‐Erythroascorbic Acid in Bakers’Yeast and Effects on Wheat Dough
Authors: KIM H.S. , SEIB P.A. , CHUNG O.K.
Published: August 2006

Extraction of hydrated and freeze‐dried bakers’yeast yielded ∼ 50 μg erythroascorbic acid (EAA) and 5 μg ascorbic acid (AA)/g dry yeast as determined by HPLC with electrochemical detection. D‐EAA (82 ppm based on flour) slightly increased the flow of dough as rest time increased. Gluten isolated from a flour‐water dough containing 82 ppm D‐EAA or 100 ppm Lcysteine stretched at a faster rate than control gluten. EAA like AA did not change dough development time. Unlike AA, EAA showed neither oxidizing effect on dough and gluten nor improving effects on bread.
Lactobacillus salivarius for Conversion of Soy Molasses into Lactic Acid
Authors: MONTELONGO JOSÉ‐LUIS , CHASSY BRUCE M. , McCORD JEFFREY D.
Published: August 2006

The feasibility of conversion of soy molasses, a low value by‐product of soy protein production, to lactic acid by fermentation with Lactobacillus salivarius was investigated. The basic environmental parameters affecting growth and lactic acid production were determined. Lactic acid production in soy molasses was optimal at pH 5.6 and 42°C. Addition of 0.5% yeast extract to soy molasses reduced fermentation time from 36 to 10 hr and increased lactic acid production by 30%.
Endpoint Temperature, Internal Cooked Color, and Expressible Juice Color Relationships in Ground Beef Patties
Authors: HAGUE M.A. , WARREN K.E. , HUNT M.C. , KROPF D.H. , KASTNER C.L. , STRODA S.L. , JOHNSON D.E.
Published: August 2006

Ground beef patties from A‐ and E‐maturity carcasses and imported trimmings were cooked to 55 to 77°C. Internal patty color became less red as endpoint temperature increased. However, some patties cooked to lower temperatures turned brown prematurely. Visual evaluation of internal patty color was not an accurate indicator of patty doneness. Raw material source had little effect on internal patty color. Expressible juices from imported trimmings were less red than those from A‐and E‐maturity carcasses. Expressible juice became less red and more yellow with increasing endpoint temperature; however, expressible juice never “ran clear.” A more appropriate guideline would be “cook until juices lack redness.”
Restructuring Veal Steaks with Salt/Phosphate and Sodium Alginate/Calcium Lactate
Authors: RAHARJO S. , DEXTER D.R. , WORFEL R.C. , SOFOS J.N. , SOLOMON M.B. , SHULTS G.W. , SCHMIDT G.R.
Published: August 2006

Quality characteristics of restructured steaks formulated with veal trimmings or veal leg meat and Na‐alginate/Ca‐lactate or salt (NaCl)/phosphate were evaluated. Trimmings restructured with salt/phosphate had higher (P<0.05) bind scores (measured instrumentally and by sensory) than veal trimmings restructured with Na‐alginate/Ca‐lactate. Salt/phosphate (0.3–0.5%) reduced (P<0.05) purge and increased binding force and sensory score of bind in restructured veal trimmings and leg meat compared to control and Na‐ alginate/Ca‐lactate treatments. The use of Na‐alginate/Ca‐lactate as a binder for veal leg meat increased (P<0.05) binding force and sensory score of bind and decreased cook loss when used at 0.4%.
Sensitive Catalase Test for End‐point Temperature of Heated Chicken Meat
Authors: ANG C.Y.W. , LIU F. , TOWNSEND W.E. , FUNG D.Y.C.
Published: August 2006

Our improved method enables detection of catalase‐related activities as a biochemical marker for estimating cooking end‐point temperature (EPT). The broad range of inactivation temperature in chicken tissues was first determined to be > 68°C and <C 72°C. Then samples were heated to EPTs from 69 to 71.5°C at 0.5°C intervals. The catalase activity at 23 and 37°C was followed up to 120 min. The probability of obtaining a positive result with an EPT of 69°C was 0.99 after 45 min when incubated at 23°C. This probability decreased to 0.03 as EPT increased to 71°C. Higher incubation temperatures (37°C) increased the probability of positive results.
Functional Protein Additives in Surimi Gels
Authors: PARK JAE W.
Published: August 2006

Medium‐grade Alaska pollock surimi was used to investigate the effects of functional protein additives on texture and colors. Torsion failure and differential scanning calorimetry tests were applied to measure gel strength, gel deformability, and calorimetric properties. CIE Lab color values were also measured. Shear stress values of gels and peak temperature of DSC thermograms were all increased. Shear strain, a good indicator of protein‐protein interaction, was increased only by addition of egg white and beef plasma protein. Yellowness (b*) values were affected by all additives except frozen egg white. Whiteness index (L*‐3b*) was a more effective indicator to differentiate additives.
Phosptiopeptides from Comté Cheese: Nature and Origin
Authors: ROUDOT‐ALGARON F. , BARS D. LE , KERHOAS L. , EINHORN J. , GRIPON J.C.
Published: August 2006

Thirteen low‐molecular‐weight phosphopeptides were isolated from the water‐soluble fraction of Comté cheese. The sample was fractionated and purified by gel permeation chromatography and reverse‐phase HPLC. The peptide sequences were identified by Edman degradation and primary molecular structure was confirmed by mass spectrometry. The different peptides purified correspond to fragments of the sequence Val13‐Lys 28 of β‐casein and of the sequence Glu S‐Lys 21 of α32 casein. These fragments probably originated from an initial proteolysis of the two caseins by plasmin, followed by further endopeptidase aminopeptidase and, possibly, carboxypeptidase digestions. Partial dephosphorylation of some β‐casein fragments was observed. These peptides probably influence the flavor profile of comté cheese.
Molecular Mass and Solubility Changes in Pectins during Storage of Satsuma Mandarin Fruits (Citrus unshiu Marc.)
Authors: NAOHARA J. , MANABE M.
Published: August 2006

Soluble pectins in satsuma mandarin fruits stored at 5°C were investigated by High Performance Gel Filtration chromatography. Pectins isolated from the flavedo, albedo, membranes and juice sacs were separated into four fractions. The hydrochloric acid soluble pectin fraction in each part was the highest and decreased slightly while the water‐soluble pectin increased slightly. The avergae molecular weights of the fractionated soluble pectins in juice sacs were nearly constant but those in flavedo, albedo and membranes decreased as storage time increased. The ratios of higher molecular weight of water soluble and ammonium oxalate‐soluble pectins in all the four parts and those of hydrochloric acid soluble pectin in flavedo and membranes decreased as ratios of lower molecular weight fractions increased.
Rapid Rehydration Methods for Dried Beans
Authors: OGWAL M.O. , DAVIS D.R.
Published: August 2006

Rapid methods of rehydrating dried kidney, pinto or navy beans by soaking at 82°C or 93°C for 5, 10 or 30 min were compared to standard 18 hr soaking at ambient temperature. Canned beans processed 21 min at 121°C had higher drained weights and softer texture with fewer split beans than those processed 41 min at 116°C. Kidney, pinto and navy beans soaked 30 min at 82°C had higher drained weight than those soaked 30 min at 93°C. Hydration coefficient (2.07) of controls (18‐hr soak) and beans soaked 82°C (1.94) or 93°C for 30 min were not different. Pre soaking 30 min at 82°C provided adequate rehydration prior to canning.
Potato Starch Paste Behavior as Related to Some Physical/Chemical Properties
Authors: WIESENBORN DENNIS P. , ORR PAUL H. , CASPER HOWARD H. , TACKE BETH K.
Published: August 2006

Potato starch with anomalous stable (constant with time) paste viscosity has been proposed as a natural replacement for cross‐linked starch, but its behavior and the influencing factors are not well understood. Starch from 44 samples of potato tubers representing 34 genotypes was analyzed for phosphorus, mean granule diameter, amylose, calcium, magnesium, sodium, and potassium. Except for granule diameter, sodium, and potassium, each of those properties correlated significantly with one or more of five paste characteristics determined using the Brabender Visco‐amylograph. Three samples had a stable viscosity in 1 yr of the study, but their behavior was not associated with unusual values of the other measured properties. The stable viscosity is probably a heritable trait influenced by cultural and climatic factors.