bluuebunny/crossref_metadata_2025 huggingface dataset:
Changes in Cucumber Volatile Compounds on Chilling Temperature and Calcium Chloride Treatment
Authors: GEDUSPAN H. S. , PENG A. C.
Published: August 2006

The effects of chilling and CaCl2 treatment on volatile compounds of European cucumber fruit were studied. European cucumbers were treated with/without CaCl2, stored at 4.4°C and held at 20°C. Their volatile compounds were isolated and analyzed. Lauric, stearic and oleic acids decreased, whereas linoleic and linolenic acids increased by chilling and CaCl2 treatment. Major volatile compounds were identified, trans‐2‐cis‐6‐nonadienal and trans‐2‐nonenal decreased, while hexanal, trans‐2‐hexenal and 2‐pentylfuran increased on chilling and CaCl2 treatment. The 6‐nonenal and tetradecanal showed no clear trend.
High Performance Liquid Chromatographic Analysis of Riboflavin (Vitamin B2) with Visible Absorbance Detection in Italian Cheeses
Authors: STANCHER B. , ZONTA F.
Published: August 2006

A high‐performance liquid chromatographic method for riboflavin determination in cheese samples was developed. Reverse phase conditions were used, i.e., a C‐18 column isocratically eluted with an acetonitrile water mixture (20:80). A shift of the detection wavelength from 267 to 446 nm was proposed as a simple and very effective means for circumventing the problem of incomplete resolution of riboflavin from interfacing peaks. The detection limit of riboflavin was 2.5 ng, a value well above the level required for determining the riboflavin content in cheese samples. From both high‐ and low‐fat cheese, the riboflavin recovery was the same (90.2%). The riboflavin content of several different Italian cheeses was determined.
Assessment of Previous Heat Treatment of Laboratory Heat‐Processed Meat and Poultry using a Commercial Enzyme System
Authors: TOWNSEND W.E. , BLANKENSHIP L.C.
Published: August 2006

The APIZYM enzyme system was assessed with respect to: enzyme activity in aqueous and saline extract filtrates from raw and heat processed (60° and 71.1°C) beef; effect of rate of heating (0.2–0.3°C, 0.4–0.5°C, and 0.9–1.0°C/min) to internal temperatures of 66.7°, 67.8°, 68.9°, 70.0°, and 71.1°C and holding times of 0, 15, 30, 45, and 60 min at these temperatures on residual enzyme activity; reduction of enzyme assay incubation time; and reproducibility of the system. Results showed that slightly higher enzyme activity in heated samples was obtained with 0.9% saline extraction compared to water. Greater enzyme activity was observed in filtrates from pork samples heat‐processed at a fast rate than at a slow rate. Enzyme activity could be detected after 2 hr incubation, but 4 hr were needed for the enzymes to react with their respective substrates. The system was found to be reproducibile. The results of this study also indicated the potential of using leucine aminopeptidase as an indicator enzyme for determining the adequacy of heat treatment of meat and poultry products.
Effect of Iron Form, Temperature, and Inoculation with Clostridium botulinum Spores on Residual Nitrite in Meat and Model Systems
Authors: KIM C. , CARPENTER C. E. , CORNFORTH D. P. , METTANANT O. , MAHONEY A. W.
Published: August 2006

The effect of iron form (ferrous, ferric, heme), temperature and botulinal spores on nitrite level was determined in meat. In model systems, ferritin iron was also included, and ascorbate was used as a reducing agent. Reduced hemoglobin caused the most rapid nitrite depletion in both systems. Ferrous iron caused faster nitrite depletion in model systems than in meat. Ferrous iron reduced nitrite readily in model systems at 27°C, but not at 5°C. Ferritin iron did not affect nitrite level. In meat at 27°C, nitrite depletion was much faster in inoculated samples. Protein‐bound nitrite levels were higher in meat with added ionic iron. In cured meat with added ionic iron, iron‐NO‐protein complexes may form, lowering the amount of nitric oxide (NO) available to inhibit botulinal spore outgrowth.
Effect of Low‐Dose (100 krad) Gamma Radiation on the Microflora of Vacuum‐Packaged Ground Pork With and Without Added Sodium Phosphates
Authors: EHIOBA R.M. , KRAFT A.A. , MOLINS R.A. , WALKER H.W. , OLSON D.G. , SUBBARAMAN G. , SKOWRONSKI R.P.
Published: August 2006

Survival and growth of naturally occurring or inoculated bacteria were studied in refrigerated (5°C), vacuum‐packaged ground pork irradiated at 100 krad (1kGy). Numbers of naturally occurring mesophiles, psycbrotrophs and anaerobes or facultative anaerobes were reduced (P<0.01) by irradiation, whereas lactic acid bacteria were least affected. Partial bacterial recovery during subsequent storage at 5°C suggested sublethal bacterial injury due to irradiation. Irradiation prolonged shelf‐life 2.5–3.5 days (30–44%) in uninoculated and 1.0–1.5 days in inoculated (105 CFU/g) meat. Added sodium acid pyrophosphate (SAPP) (0.4%) contributed two additional days to inoculated, irradiated pork shelf‐life but had no effect on the naturally occurring micrbflora. Lipid oxidation did not increase (P>0.05) due to irradiation and was unaffected by phosphates.
Palatability and Texture of Ground Meat Patties Made with Varying Amounts of Pork and Turkey
Authors: PARK S. , NOVAKOFSKI J. , BECHTEL P.J. , McKElTH F.K.
Published: August 2006

Meat mixtures were prepared containing pork lean and turkey lean in ratios of 0/100, 33/67, 100/0 and a constant fat content. Blends were prepared with and without a commercial seasoning‐antioxidant mixture (SA) and evaluated after 0, 3, 6 or 9 days (4°C) storage or 0, 14 or 28 days (‐20°C) storage. Flavor intensity scores for blends containing up to 67% turkey were not different (P > 0.05); however, 100% turkey patties had lower flavor intensity scores. Off‐flavor and firmness scores were not affected by blend for products containing between 33% and 100% pork lean, while storage had no effect on off‐flavor in products containing SA. Juiciness was not affected by blend or storage. Results indicate acceptable patties can be made from blends of pork and turkey containing relatively high levels of turkey.
Functional Properties of Turkey Salt‐Soluble Proteins
Authors: FOEGEDING E. ALLEN
Published: August 2006

The functional properties of salt‐soluble proteins (SSP) extracted from turkey breast and thigh were determined. Breast and thigh SSP extracts were comprised of similar proteins and there was no difference in the effect of pH and NaCl concentration on solubility. Gels formed in a pH 6.0, 0.5M NaCl phosphate buffer were stable to centrifugation and had the greatest rigidity. Gels formed at pH 7.0 with breast SSP were stable to centrifugation, whereas pH 7.0 thigh SSP gels were not consistently stable. Uniaxial compression was used to determine failure shear stress, failure shear strain and hardness of gels. Breast SSP at 25 mg/mL and 35 mg/mL formed gels suitable for compression analysis, whereas thigh SSP gels of similar concentration were too frail for analysis. Breast SSP had more favorable gelation properties than thigh SSP.
Cholesterol Oxidation Products in Some Muscle Foods
Authors: PARK S. WON , ADDIS P.B.
Published: August 2006

Cholesterol oxidation products were estimated in some meat products by capillary gas chromatography after trimethylsilylation. Peak identities were confirmed by mass spectrometry. Freeze‐dried pork, stored in contact with air at 22°C for ca. 3 yr, revealed 7α‐ and 7β‐hydroxycholesterol, 7‐ketocholesterol, α‐ and β‐epoxide and cholestane‐triol. The total concentration of oxidation products reached almost half of the remaining cholesterol content with 7‐ketocholesterol as the predominant species. Some oxidation products were noted at a few ppm levels in broiled beef steaks, but not in precooked beef products. As rancidity development advanced in comminuted and cooked meats during storage, the oxidation of cholesterol became apparent.
Combined Effects of Phosphates and Sugar or Polyol on Protein Stabilization of Fish Myofibrils
Authors: PARK JAE W. , LANIER TYRE C.
Published: August 2006

Stabilization of fish myofibrils was investigated with respect to freeze‐and heat‐induced denaturation as affected by the addition of phosphates (0.25, 0.5% of sodium tripolyphosphate or neutralized pyrophosphate), alone or in combination with 8% Polydextrose® or a sucrose/sorbitol mixture. Freeze‐induced aggregation was reduced effectively by combination of phosphates and carbohydrates, and, less effctively, by phosphates or carbohydrates alone. The most effective treatment consisted of 0.5% of either phosphate treatment combined with either carbohydrate treatment. Differential scanning calorimetric studies revealed that phosphate addition induced stabilization of myosin and carbohydrate addition generally induced a one‐step denaturation process for myosin. No differences due to phosphate type were observed in any measured parameter.
Effect of Heat Treatments on In Vitro Digestibility of Delactosed Whey Protein as Determined by the Digestion Cell Technique
Authors: DESROSIERS T. , BERGERON G. , SAVOIE L.
Published: August 2006

Diafiltered whey protein concentrates (WPC) were heated, in liquid form, under various conditions of time and temperature. Protein and amino acid digestibilities were determined by in vitro pepsin and pan‐creatin digestion with continuous dialysis. Whey nitrogen digestibility decreased (P < 0.05) after heating at 121°C for 5000 sec. Heating WPC for 5000 set at temperatures below 121°C increased the digestibility of all amino acids except alanine and lysine at 75°C, and methionine and lysine at 100°C. In general, the longer was the heating period at 100°C or 121°C the lower was the amino acid digestibility. These results emphasized the importance of structural modifications brought about by heat treatments on protein digestibility.
Deamidation of Protein in a Soy Extract by Ion Exchange Resin Catalysis
Authors: SHIH FREDERICK F.
Published: August 2006

Proteins in a soy extract were partially deamidated in dilute HCl (0.05N) with and without the use of Dowex 50 resin as a catalyst. In the presence of Dowex 50 resin, soy protein underwent about 1.5 to 3.0 times as much deamidation, depending on temperature, as did protein in the absence of resin. Increasing the temperature from 58° to 85°C increased both deamidation and peptide bond hydrolysis. The ratio of deamidation to total hydrolysis (the sum of deamidation and peptide bond hydrolysis) decreased as temperature increased. This ratio was higher for the catalyzed reaction. The deamidated protein showed improvement in various functional properties including solubility, water‐binding, whippability, and the ability to emulsify oil.
Kinetics of Water Sorption by Soybean and Pigeonpea Grains
Authors: SINGH B. P. N. , KULSHRESTHA S. P.
Published: August 2006

Kinetics of liquid water sorption by soybean (Glycine max) and pigeonpea (Cajanus cajan) seeds was studied at several temperatures. The data could be accurately correlated in terms of an empirical model involving a single rate constant. The temperature dependence of the rate constant followed Arrhenius relation. Swelling of grains due to water sorption was slightly less than the volume of water imbibed. This loss related to the energy of activation of the water sorption process.
Effect of Acetylation on Composition of Phenolic Acids and Proteolysis of Rapeseed Flour
Authors: PONNAMPALAM RATHY , VIJAYALAKSHMI MOOKAMBESWARAN A. , LEMIEUX LISE , AMIOT JEAN
Published: August 2006

Rapeseed flour was treated with various levels of acetic anhydride to produce flours with 35, 70, and 90% of the ε‐amino groups of lysine acetylated. With the extent of acetylation, free phenolic acids ranged from 86 to 35 mg/100g, phenolic acids from hydrolyzed esters ranged from 1.51 to 340 mg/100g, and no insoluble‐bound phenolic acid was found. With the extent of acetylation, an increase in rapeseed flour was less susceptible to tryptic and peptic hydrolysis and an increament of water‐ soluble protein fragments corresponding to molecular weights of 3700–4500 and 1600–2100 daltons was observed. However, these peptides were devoid of phenolic constituents. Acetylated rapeseed flours were less susceptible to tryptic and peptic hydrolysis.
One‐Stage Synthesis of Raffinose Fatty Acid Polyesters
Authors: AKOH CASIMIR C. , SWANSON BARRY G.
Published: August 2006

Liquid polyesters of raffinose (raffinose polyesters, RPE) were synthesized by a one‐stage solvent‐free interesterification of raffinose un‐decaacetate (RUAC) and fatty acid methyl esters (FAME) of salad oils, long chain fatty acids and blends thereof. Interesterification was essentially a low temperature, low pressure process consisting of forming a homogenous melt of RUAC and FAME in the presence of an alkali metal catalyst (2% sodium). RPE were formed with 95.8–99.3% yield based on initial weight of RUAC. Formation of RPE was evaluated with thin layer chromatography (TLC) and RPE composition determined by transesterification with 1.0 M methanolic NaOH, followed by TLC and gas liquid chromatography (GLC). The structure of RPE was confirmed by both infrared (IR) and nuclear magnetic resonance (C‐13 NMR) spectroscopy. Physical properties of the synthesized RPE were similar to physical properties of sucrose polyesters (SPE), conventional salad and vegetable oils. Synthesis of RPE catalyzed by sodium metal appeared to be a deacetylation‐acylation process.
In vitro Effects of Phytic Acid and Polyphenols on Starch Digestion and Fiber Degradation
Authors: BJöRCK INGER M. , NYMAN MARGARETA E.
Published: August 2006

The effect of phytic acid and polyphenols on the rate and extent of starch digestion as well as on fiber degradation was studied in vitro. Addition of phytic acid only had negligible influence on the enzyme activity of the amylases tested. In contrast, enzymes concerned with starch hydrolysis in the digestive channel (α‐amylase, amyloglucosidase/maltase) were inhibited by tannic acid, and to some extent also by catechin. Furthermore, tannic acid reduced the total recovery of starch during enzymic starch analysis. The activity of cellulases and hemicellulases was not affected by phytic acid or catechin. However, the degradation of cellulose powder was inhibited by tannic acid, whereas no inhibition could be observed with carboxymethyl‐cellulose as substrate.
Preparation of High Bran Arabic Bread with Low Phytic Acid Content
Authors: DAGHER S. M. , SHADAREVIAN S. , BIRBARI W.
Published: August 2006

Incubation of wheat bran at pH 5.2 and at a temperature of 55°C for various periods of time caused an increase in the levels of inorganic phosphorus and inositol phosphates and a simultaneous decrease in the level of phytic acid. When Arabic bread containing different levels of bran was prepared, up to 32% of the original phytic acid was lost during the process of bread preparation. Incorporation of wheat malt in the bread formula did not have any effect on phytic acid loss while incubation of bran in an acidic medium followed by repeated decantation of the incubation liquid produced a high bran bread almost free of phytic acid.
Effect of Partial Proteolysis and Succinylation on Functionality of Corn Germ Protein Isolate
Authors: MESSINGER J.K. , RUPNOW J.H. , ZEECE M.G. , ANDERSON R.L.
Published: August 2006

Corn germ protein isolate (CGPI) was partially hydrolyzed with trypsin and pepsin and succinylated at three levels. Various functional and electrophoretic properties of the native and modified protein were determined. Water absorption and foaming properties of CGPI were Improved by partial hydrolysis with trypsin; emulsifying capacity and nitrogen solubility were reduced; oil absorption was increased only slightly. CGPI pepsin hydrolyzate has decreased oil absorption, nitrogen solubility and emulsifying capacity but improved foaming properties; water absorption was unchanged. Treatment of CGPI with succinic anhydride improved water and oil absorption, nitrogen solubility and foaming capacity but decreased emulsifying capacity; foam stability was unchanged. Succinylation retarded electropohoretic mobility while hydrolysis altered band intensities.
Intrinsic Viscosity of Tomato Serum as Affected by Methods of Determination and Methods of Processing Concentrates
Authors: TANGLERTPAIBUL T. , RAO M. A.
Published: August 2006

Magnitudes of intrinsic viscosity of tomato serum determined from the slopes of three equations were not identical, but they showed common trends. Intrinsic viscosities of serums from concentrates obtained by evaporation of juice were lower than those obtained by evaporation of serum and reverse osmosis concentration of serum. Their magnitudes also were lower for serums from diluted and sheared concentrates.
Scanning Electron Microscope/Image Analyzer Determination of Dimensional Postharvest Changes in Fruit Cells
Authors: BOLIN H. R. , HUXSOLL C. C.
Published: August 2006

A scanning electron microscope was used to obtain pictures of apple and apricot cells in which the turgor had been modified to varying degrees. The cell configuration in the photos were evaluated, using an image analyzer, to detect physical changes in the cell walls. Moisture loss of 2% in apples had a significantly measurable effect on the ratio of cell length to breadth, and on cell roundness index. Configurational changes in the cell were also observed during storage, drying, rehydration and chemical treatment. This SEM/IA configurational analysis technique proved to be an effective way to detect physical changes.
Use of a Combination Process of Osmotic Dehydration and Freeze Drying to Produce a Raisin‐Type Lowbush Blueberry Product
Authors: YANG ANGELA P.P. , WILLS CAROLYN , YANG TOM C.S.
Published: August 2006

A raisin‐type product was prepared from lowbush blueberries using a sequence of osmotic dehydration, freeze drying, and thermal plasticization. Qualities of osmotically dehydrated blueberries, residual syrup, and final products were studied using various ratios of berry and sugar. An accelerated storage test was also conducted. IQF berries were preferred to fresh berries as a starting material, and a berry/sugar ratio of 3:1 or 4:1 was appropriate. Final products had good texture, flavor, overall acceptability, and a predicted shelf life of 16 and 64 months at 25° and 5°C storage, respectively.
Nonenzymatic Browning in Dried Apples During Storage
Authors: BOLIN H.R. , STEELE R.J.
Published: August 2006

This investigation into the effects of various treatments on nonenzymatic browning of dried apples determined that cysteine incorporation did not reduce browning during storage. Calcium treatment reduced rate of darkening but as Ca++ concentration increased the effssects diminished. Manganese and tin compound addition was ineffective on product darkening. Packaging of dried apples with oxygen‐scavengers markedly decreased product darkening during storage. About 20% of the nonenzymatic browning reaction occurring during storage was attributed to nonoxidative, or Maillard, reaction, and about 70% to oxidation.
Rheological Properties and Conformation of Tomato Paste Pectins, Citrus and Apple Pectins
Authors: CHOU TEHCHIEN D. , KOKINI JOZEF L.
Published: August 2006

Rheological properties of dilute and concentrated solutions of water‐soluble, alcohol‐precipitated tomato pectins from hot break and cold break tomato paste as well as alcohol‐precipitated commercially available apple and citrus pectins were studied. Superposition of rheological data was possible when nsp was plotteds vs c[η] and when η/ηo was plotted vs τγ The slope of nsp vs cMw plot and the limiting slope of η/η0 vs (τγ suggested that citrus, apple and hot break tomato pectin had random coil conformation while cold break tomato pectin had a more rigid conformation. Tomato processing had significant influence on the chain length and rheological properties of tomato pectins.
Use of a 5‐caffeoylquinic Acid/Caffeine Ratio to Monitor the Coffee Roasting Process
Authors: PURDON MICHAEL P. , McCAMEY DAVID A.
Published: August 2006

The extent of alteration in the chemical composition of coffee beans roasted to develop the flavor and aroma associated with coffee beverage was reliably monitored by observing the decomposition of naturally occurring 5‐caffeoylquinic acid (5‐CQA) and ratioing this concentration to that of the relatively heat stable caffeine. An HPLC method was developed by which simultaneous quantification of 5‐CQA and caffeine could be used to monitor degree of roast.
Effects of Phosphorylation on Emulsifying and Foaming Properties and Digestibility of Yeast Protein
Authors: HUANG Y.T. , KINSELLA JOHN E.
Published: August 2006

Phosphorylated yeast protein (PYP) (73% protein, < 3% nucleic acid) was prepared from yeast nucleoprotein by chemical phosphorylation using phosphorus oxychloride. The emulsifying activity index (EAI) of PYP was low at pH 5 but exceeded that of BSA at pH 7.0. The emulsions were stable after heating to 90°C for 60 min. The stability of foams made with PYP increased from t1/2 1.5 to 13 min as pH was increased from 5 to 8. Foams made from PYP were weak but increased with protein from 0.1 to 0.5 mg/100 mL. The PYP were easily digested by pepsin and pancreatin indicating negligible inhibition by phosphorylation.
Complexation of Calcium by Melanoidin and Its Role in Determining Bioavailability
Authors: RENDLEMAN J. A.
Published: August 2006

Model melanoidins, pigments formed by nonenzymic browning reactions of amino acids with reducing sugars and glyoxal, behaved like anionic polymers that form moderately stable complexes with Ca2+ and, if incorporated into diets, could possibly influence calcium bioavailability. Hydrogen ions were released during complexation. The influence of pH on degree of binding by soluble and insoluble forms of model melanoidins was determined. Pigments in coffee brew and toasted bread (milk‐free) had no measurable calcium‐binding ability, which suggested that there might be important structural differences between pigments formed in food systems and those formed from the interaction of simple amino acids with sugars.
Protoporphyrin‐IX as a Substitute for Nitrite in Cured‐Meat Color Production
Authors: SMITH J. SCOTT , BURGE DONALD L.
Published: August 2006

The iron‐free heme derivative protoporphyrin‐IX, was added to a cooked emulsified beef product to mimic the typical cured‐color obtained with nitrite. Although the pigment was stable and could be recovered from the emulsion it imparted a purple hue as noted by visual observation and Hunterlab color values (L,a,b). The possible implications of this pigment as a meat colorant are discussed.
Relationship Between Limonin Concentration and Naringin Concentration in Commercial Single Strength Grapefruit Juice
Authors: McINTOSH C.A. , MANSELL R.L. , BARROS S.
Published: August 2006

The limonin and naringin content of commercial single strength grapefruit juice (Citrus puradisi) samples was measured by immunoassay. Results obtained from a Linear Regression Analysis of Variance showed that there was no correlation between limonin and naringin concentration. Therefore, to determine the total bitterness potential of the product, each of these two compounds would have to be determined.
Tempeh Prepared from Germinated Soybeans
Authors: SUPARMO  , MARKAKIS P.
Published: August 2006

The oligosaccharide (sucrose, raffinose and stachyose) and phytate contents of soybeans were reduced by 12–24 hr germination. The tempeh fermentation of the germinated soybeans caused a further decrease in oligosaccharide, phytate and fat contents. As a result of these decreases, the proportion of protein (% N × 6.25) in the tempeh solids rose. The soybean lectins were not affected by the germination process but were inactivated during the preparation of tempeh. The adjusted protein efficiency ratio for regular tempeh was 2.19 vs 2.26 for tempeh prepared from germinated soybeans. The difference, however, was not statistically significant (n = 10 rats).
Quality Evaluation of Peanut‐Supplemented Chinese Type Noodles
Authors: CHOMPREEDA P. , RESURRECCION A.V.A. , HUNG Y.C. , BEUCHAT L.R.
Published: August 2006

Peanut‐supplemented Chinese‐type noodles were prepared from blends of Durum wheat flour and partially defatted peanut flour (10, 20, and 30%). Physical measures and sensory quality of cooked fresh noodles were evaluated. Lightness (L) and cutting force of noodles were reduced as the level of peanut flour was increased. Firmness, number of chews before swallowing, yellowness and all other sensory scores of noodles were decreased as the level of supplementation increased. Replacement of up to 15% of wheat flour with peanut flour resulted in noodles judged to have acceptable sensory qualities. However, sensory attribute scores of cooked oven‐dried (70°C 2 hr) noodles were higher than that of cooked deep‐fried (160°C 30 set) noodles.
Stability of Glutamine and Pyroglutamic Acid under Model System Conditions: Influence of Physical and Technological Factors
Authors: AIRAUDO CHARLES B. , GAYTE‐SORBIER ANDRÉ , ARMAND PAUL
Published: August 2006

The stability of glutamine and pyroglutamic acid as regards pH, temperature and oxygen was studied during storage and two thermal processings, the residual products and those which appeared being determined. Contrary to glutamic acid, the two derivatives are labile below pH 2 and above pH 13 and alteration occurs much faster. Temperature increase promotes this phenomenon. Glutamic and pyroglutamic acids convert reversibly into one another, more or less quickly and completely according to the conditions. Glutamine changes during heating in two steps, first into glutamic acid, then into pyroglutamic acid if the pH values are not extreme. The influence of pH conditions on the direction and the rate of the reaction are indicated.
Stability of Anthocyanins from Sweet Potatoes in a Model Beverage
Authors: BASSA L.A. , FRANCIS F.J.
Published: August 2006

Model beverages containing a citrate‐phosphate buffer at pH 2.8, 13% sucrose, and a colorant were stored at room temperature for 1 yr in the dark. The colorants consisted of pigment extracts from red sweet potatoes, the same extract with the acyl groups removed, cyanidin‐3‐glucoside from blackberries, and a commercial sample of enocyanin from grapes. The sweet potato pigments were the most stable, closely followed by those from blackberries. The deacylated samples and those containing enocyanin were much less stable, as judged by color measurements and pigment analyses.
Potassium Sorbate Inhibition of Microorganisms Growing on Refrigerated Packaged Beef
Authors: ZAMORA M. C. , ZARITZKY N. E.
Published: August 2006

The influence of potassium sorbate concentration (27–1325 ppm of sorbic acid) on the growth of natural flora in raw beef samples wrapped in plastic films of different oxygen permeability was studied at 0° and 4°C. Changes in aerobic plate counts, Pseudomonas spp., Brochothrix thermosphacta, Lactobacillus spp., Enterobacteriaceae and yeasts were monitored. Sorbate treatment effect on percentage increment of lag phase and reduction of growth rate during exponential phase for the different microorganisms were analyzed and antimicrobial action was evaluated by the Inhibition Index. A significant increase in the time to reach aerobic counts of 106.5 CFU/cm2 was observed at low storage temperatures and pH values in vacuum packaged treated samples.
Restructured Mutton Roast Quality
Authors: PRASAD V. S. S. , FIELD R. A. , MILLER G. J. , WILLIAMS J. C. , RILEY M. L.
Published: August 2006

The influence of monosodium glutamate (MSG) and lamb on characteristics of restructured mutton roasts was evaluated. The status of pyridinoline (a trivalent collagen cross‐link) in epimysial and muscle tissues of lambs and ewes was also investigated. Addition of MSG (0.2%) did not significantly alter restructured mutton roast flavor. Restructured roasts made with mutton had higher (P<0.05) cook losses and Warner‐Bratzler shear values, and inferior binding characteristics when compared to roasts made with lamb, and roast characteristics improved linearly with increasing levels of lamb. Pyridinoline content was higher in mutton than lamb. The greater amounts of pyridinoline may be partially responsible for the lower quality restructured mutton roasts.
Influence of Marinating on Weight Gain and Coating Characteristics of Broiler Drumsticks
Authors: PROCTOR V. A. , CUNNINGHAM F. E.
Published: August 2006

The weight gain of broiler drumsticks at 4°C was compared to those at 23°C after marinating in distilled water with agitation for 30 and 60 min. At 23°C there was significantly greater absorption (P = 0.001), with an average of 3.81%. The effect of different additives were studied in relation to weight gain, coating pickup, cooking loss, crumb loss, and overall yield of coated broiler drumsticks. Skinless drumsticks marinated in 4% Kena solution (90% tripolyphosphate and 10% hexametaphosphate blend) had significantly greater coating pickup, and a cooking loss was significantly reduced by increased marinating time in 4% Kena. The mean overall yield was highest for drumsticks soaked in distilled water (86.67%), and lowest for ‘those treated with 0.5% ascorbic acid (80.01%) and 0.002% papain (78.30%).
Lipid Peroxidation and Phospholipid Hydrolysis in Fish Muscle Microsomes and Frozen Fish
Authors: HAN T.‐J. , LISTON J.
Published: August 2006

The interaction between lipid peroxidation and phospholipase A2 was investigated in fish muscle microsomes and frozen fish muscle. Lysophosphatidylcholine (LPC), a phospholipid hydrolysis product produced by the activity of phospholipase A2, was detected in the lipids extracted from microsomes peroxidized by incubation with NADH and ADP‐Fe3+. No detectable level of LPC was found in the microsomal lipids when NADH was withdrawn from the reaction mixture nor in the untreated microsomal lipids. LPC level in the lipids extracted from unheated microsomes was considerably higher than that from heat‐treated microsomes when both were peroxidized by incubation with ascorbate and Fe3+. Phospholipase A2 was activated by either NADH‐dependent or ascorbate‐induced lipid peroxidation in vitro. The levels of lipid peroxidation in fish muscle were higher when fish were stored at higher frozen storage temperatures and so were the levels of LPC.
Influence of Frozen Storage and Phosphate Predips on Coating Adhesion in Breaded Fish Portions
Authors: COREY M. L. , GERDES D. L. , GRODNER R. M.
Published: August 2006

The influence of freeze thaw‐cycles and the presence of phosphate on the adhesion of two commercially produced batterfry coatings to frozen fish portions were investigated. Prior to coating, one‐half of the samples were treated with a 10% sodium tripolyphosphate predip. After coating, the samples were pre‐fried and frozen. The storage conditions consisted of 1, 2 or 3 freeze‐thaw cycles during a three‐month period and storage at a constant temperature. Freeze‐thaw cycles resulted in moisture loss from the breading, but did not influence coating loss. The presence of phosphates did not influence adhesion of batter fry coating. The type of batter (Tempura and Batter Fry) did not influence coating adhesion.
Effect of HTST Pasteurization of Milk, Cheese Whey and Cheese Whey UF Retentate upon the Composition, Physicochemical and Functional Properties of Whey Protein Concentrates
Authors: MORR C. V.
Published: August 2006

The effect of high temperature‐short time (HTST) pasteurization of milk, Cheddar cheese whey and cheddar cheese whey ultrafiltration (UF) retentate upon the composition, physicochemical and functional properties of whey protein concentrates (WPC) was investigated. HTST pasteurization (72°C‐15 sec) of milk, whey and UF retentate caused no significant differences in chemical composition of resulting WPCs. HTST pasteurization of milk and whey had no significant effect upon WPC solubility, whereas, heating UF retentate caused significant loss of WPC solubility. HTST pasteurization of milk caused a significant lowering (P<0.10) of maximum foam expansion of WPC dispersions, but HTST pasteurization of whey and UF retentate had no significant effect upon this latter parameter.
c4‐Heptenal: An Influential Volatile Compound in Boiled Potato Flavor
Authors: JOSEPHSON DAVID B. , LINDSAY ROBERT C.
Published: August 2006

Analysis of headspace volatile concentrates from freshly boiled Russet Burbank potatoes revealed a variety of lipid oxidation products including t2,c6‐nonadienal which is further degraded to c4‐heptenal through a water‐mediated retro‐aldol condensation reaction. Dilute aqueous solutions of c4‐heptenal exhibited boiled potato‐like aromas, and at relatively high concentrations (greater than 0.7 ppb) added c4‐heptenal contributed distinct staling‐type flavor defects to both fresh, mashed potatoes and reconstituted dehydrated potatoes. When added at levels between 0.1–0.4 ppb, c4‐heptenal enhanced overall earthy, potato‐like flavors in freshly boiled mashed potatoes, but these levels caused stale flavors in reconstituted dehydrated potatoes.
Determination of Phenolic Compounds of Dry Beans Using Vanillin, Redox and Precipitation Assays
Authors: DESHPANDE S.S. , CHERYAN M.
Published: August 2006

Phenolic compounds of ten genotypes of dry beans (Phaseolus vulgaris L.) were investigated using four different methods. Assayable tannins using the 0.5% vanillin assay ranged from 49–306 mg catechin equivalents/100 g beans. Significant differences were observed for tannins measured by the vanillin and the protein precipitable phenol tests. Of the two redox assays, the Prussian blue assay gave significantly higher total phenol values than the Folin‐Ciocalteu assay. Both these reagents were more sensitive to tannic acid than to catechin. Although tannin values varied 2–3 fold for a given variety, excellent correlation was observed between the different assays employed for bean tannin analysis.
Effect of pH, Certain Chemicals and Holding Time‐Temperature on the Color of Lowbush Blueberry Puree
Authors: YANG C.S.T. , YANG P.P.A.
Published: August 2006

Main effects of pH, several chemicals, and holding time at 50°C and −20°C on the color of lowbush blueberry puree were evaluated. As pH shifted from low to high, the puree became darker and more bluish‐purple. Chemicals such as EDTA and AlCl3 tended to produce a redder and yellower puree whereas SnCl2 and SnCl4 would make the color bluish‐purple. The combining effect of pH and chemicals showed a stabilizing effect on puree color which was independent of holding time of 24 hr at 50°C or 4 wk at −20°C. Hue values were recommended to be used rather than absorbance ratios A510A410 to judge color of blueberry puree.
Quality of Fresh‐Market Peaches Within the Postharvest Handling System
Authors: SHEWFELT R. L. , MEYERS S. C. , PRUSSIA S. E. , JORDAN J. L.
Published: August 2006

Peaches (cv ‘Redglobe’) were sampled at six points in the postharvest handling system to determine the effects of physiological maturity at harvest and identify the step(s) where alternate handling techniques would lead to improved quality at point of purchase. Samples were evaluated for maturity, color, firmness, soluble solids, and total acidity. Harvest maturity and temperature management were identified as the most critical factors in the postharvest system. Firmness was the most limiting quality attribute. Improvement of peach quality can be achieved within the existing handling system by strict control of harvest maturity and allowing peaches to ripen at ambient temperatures (18–24°C) at the retail outlet or in the home just prior to consumption.
Effect of Assay Temperature on Activity of Citrus Pectinesterase In Fresh Orange Juice
Authors: WICKER L. , BRADDOCK R.J. , VASSALLO M.
Published: August 2006

The effect of temperature on pectinesterase activity in crude enzyme extract from Valencia pulp was determined. The effect is best described by the regression equation: LN PEU = 14.3446 −3415 (1/T) with a correlation coefficient of 0.991. The activation energy was determined to be 28,392 joules/mol. This regression equation was used to predict the enzyme activities of different juice samples and verified by assay of Valencia juice at various temperatures. Duncan analysis indicated no significant differences in the predicted pectinesterase activities of the concentration‐corrected crude extract and collective means of the Valencia juices at the respective temperature.
Study of Thermal Properties of Oat Globulin by Differential Scanning Calorimetry
Authors: HARWALKAR V. R. , MA C.‐Y.
Published: August 2006

The thermal behavior of oat globulin was studied by differential scanning calorimetry (DSC). The effects of pH, salts, and of various structure perturbants upon thermal characteristics were determined. Raising or lowering pH from near neutrality reduced denaturation temperature. (Td), enthalpy (ΔH) and cooperativity indicated by increase in width at half height (ΔT1/2). The effect of salts on thermal stability was related to their position in the lyotrophic series and suggests involvement of hydrophobic interaction in the thermal stability of oat globulin. Increasing concentrations of urea progressively lowered Td and ΔH and increased ΔT1/2; sodium dodecyl sulfate (SDS) lowered ΔH without affecting Td; ethylene glycol (EC) lowered Td without changing ΔH. Dithiothreitol did not affect DSC characteristics suggesting that disulfide bonds do not contribute to the thermal response of oat globulin.
Experimental Errors Associated with the Estimation of Thermal Diffusivity from Thermal Process Data
Authors: LARKIN JOHN W. , STEFFE JAMES F.
Published: August 2006

An increase in the accuracy and precision of thermal diffusivity (α) was observed when estimated from thermal process data using the analytical heat conduction equation as compared to using the process fh value. Differences in α for the two methods ranged from 2.4 to 3.5%. Correcting for the presence of the thermocouple probe became more important with smaller can sizes. The analytical solution to the heat conduction equation proved to be a very sensitive model with regard to prolonged retort come‐up time and heat conduction along the thermocouple probe.
Relationship Between Water Activity and Freezing Point Depression of Food Systems
Authors: CHEN C. S.
Published: August 2006

A simplified freezing point depression (FPD) equation was derived for calculating water activity (aw) of food systems. The aw values as calculated by FPD data agreed with literature data for a variety of foods to within ± 0.01 aw units. The FPD equation was found particularly useful for calculating aw values of frozen foods at temperatures between 273.1.5–233.15 °K (0 to −40°C).
A Graphical Interpretation of Time‐Temperature Related Quality Changes in Frozen Food
Authors: WELLS JOHN HENRY , SINGH R. PAUL , NOBLE ANN C.
Published: August 2006

Frozen food quality change was presented graphically as a response parameter to the storage variables time and temperature. Computer graphics were used to portray sensory changes in frozen hamburger during storage. The resulting three‐dimensional surface (a “quality‐response surface”) was simplified by contour plotting and the responses of both full‐ and partial‐history time‐temperature indicators were superimposed. Examples of the resulting indicator action diagram were developed for frozen hamburger, and possible applications to frozen inventory management were discussed.
Phytate × Calcium/Zinc Molar Ratios: Are They Predictive of Zinc Bioavailability?
Authors: FORDYCE ELIZABETH J. , FORBES RICHARD M. , ROBBINS KELLY R. , ERDMAN JOHN W.
Published: August 2006

The utility of the phytate/zinc and phytate × calcium/zinc molar ratios for predicting zinc bioavailability from processed soybean foods was investigated. Weight gain and bone zinc accumulation in rats fed various soy protein products were plotted against the calculated molar ratios. The phytate × calcium/zinc ratio was a better predictor of zinc bioavailability in similarly processed products than was the phytate/ zinc ratio. However, in some cases the phytate × calcium/zinc ratio was not effective since some processing procedures apparently altered binding of phytic acid to minerals and other food components.
Sensory Quality of Selected Sweeteners: Aqueous and Lipid Model Systems
Authors: REDLINGER PATRICIA A. , SETSER CAROLE S.
Published: August 2006

The sweetness characteristics of sucrose, fructose, aspartame, acesulfame K, sodium saccharin and calcium cyclamate were studied in aqueous and lipid model food systems with and without lemon or vanilla flavoring. Anchored linear scales were used to evaluate sweetened model systems for initial, maximum and residual sweetness intensity and nonsweet aftertaste. Data were analyzed by analyses of variance. Flavor did not influence sweetness, except where residual sweetness was more intense in lemon and vanilla solutions than in plain solutions. No sweetener was perceived exactly like sucrose. Intensity and sweetness profiles varied between systems and among sweeteners. Character of the food system influenced perceptions of sweetness and aftertaste.
Modification of Physical Properties of Gelatin by Use of An Immobilized Protease in Combination with Molecular Sieves
Authors: NISHIO TOSHIKAZU , HAYASHI RIKIMARU
Published: August 2006

The viscosity of gel‐strength of industrial gelatin were modified by the use of immobilized subtilisin which was covalently bound by the glutaraldehyde method on glass bead supports with mean pore‐sizes of 170, 350, and 500 A. Depending on the exclusion limit of these molecular sieves and the incubation time, the products of digestion of gelatin by immobilized protease fixed in the matrix had different properties. Thus, gelatins with low viscosity were prepared with minimal changes of gel‐strength, and vice versa.
Autoxidizing Process Interaction of Linoleic Acid with Casein
Authors: KANAZAWA KAZUKI , ASHIDA HITOSHI , NATAKE MASATO
Published: August 2006

Autoxidized linoleic acid was classified to linoleic acid (LA), its hydroperoxide (LAHPO) and secondary autoxidation products (SP), and interactions of these products with casein were investigated. Casein was antioxidative to the autoxidation of LA. The products were readily bound to casein at 37°C within 1 hr in order of SP > LAHPO > LA. SP and LAHPO facilitated the access of fluorescent probes to casein and made casein insoluble. Casein was subsequently became undigestible during 1 day incubation with SP or after 2 days with LAHPO. Incubation with SP for 4 days or more caused casein to lose its amino acids and to polymerize.
Presence and Stability of Patulin in Pasteurized Apple Cider
Authors: WHEELER J. L. , HARRISON M. A. , KOEHLER P. E.
Published: August 2006

Pasteurized apple cider produced in Georgia was surveyed for patulin. Levels from 244‐3993 μg patulin/L cider were found. Eight high temperature‐short time (HTST) treatments (60°, 70°. 80°, and 90°C for 10 set; 90°C for 20, 40, 80, and 160 set) and one batch treatment (90°C for 10 min) were used to determine the stability of patulin in pasteurized cider. The 60°, 80°, and 90°C HTST treatments and the batch pasteurization significantly reduced the patulin level, but did not completely destroy the toxin. Storage of the cider had no effect on the patulin level.
The Proteins of Muscadine Grapes
Authors: LAMIKANRA OLUSOLA
Published: August 2006

The concentrations, molecular weights and isoelectric points of proteins present in muscadine grape cultivars were determined. The total protein contents of these grapes, are consistent with values reported in literature for V. vinifera grape proteins. Molecular weights of most of the protein fractions were, however, relatively high when compared with those of other grape cultivars. Isoelectric’ points of muscadine proteins ranged between pH 5.6 and pH 7.6.
Fermentation Characteristics of Lactobacilli in Okra (Hibiscus esculentus) Juice
Authors: KOTZEKIDOU P. , ROUKAS T.
Published: August 2006

Okra juice was fermented with nine strains of homofermentative and ten strains of heterofermentative lactobacilli as well as one commercial culture to study the metabolic activities of these cultures in an effort to select organisms for use in okra fermentation. During a 24 hr fermentation one Lactobacillus cellobiosus strain converted 29.7% of the mucilage, utilized 85.7% of the reducing sugars and 90.3% of the sucrose decreasing the pH value to 3.65. During the same period seven other strains converted from 20.2–26.8% of the mucilage, 78–98% of the reducing sugars and 75–80% of the sucrose giving a pH value between 3.45 and 4.23. All strains showed considerable variation in the ability to produce lactic acid, acetic acid and ethanol, and they all possessed low levels of lactate dehydrogenase activity.
Effect of Temperature and Period of Fermentation on Protein and Starch Digestibility (In vitro) of Rabadi—A Pearl Millet Fermented Food
Authors: DHANKHER NEERJA , CHAUHAN B.M.
Published: August 2006

Rabadi was prepared by allowing pearl millet flour‐country buttermilk mixture to ferment for three different periods (3, 6 and 9 hr) at four different temperatures (35°, 40°, 45°, and 50°C). As fermentation time increased, protein as well as starch digestibility (in vitro) of rabadi increased significantly at all the temperatures. Maximum increase in the digestibility of both protein (51%) and starch (58%) occurred after 9 hr fermentation at 45°C.
Effect of Polyelectrolyte Treatments on Waste Strength of Snap and Dry Bean Wastewaters
Authors: MOORE K. J. , JOHNSON M. G. , SISTRUNK W. A.
Published: August 2006

Processing waters from snap beans (SBW) and dry beans (DBW) were treated with 16 different cationic and anionic polyelectrolytes, singly and in combinations. None of the anionic and only two of the cationic polymers tested worked well for turbidity reduction. Treatments of SBW with Floculite 250 at 10–30 mg/L and of DBW with chitosan at 60–80 mg/L reduced turbidity (NTU) by 81 and 90%, chemical oxygen demand (COD) by 21 and 23%, total solids (TS) by 25 and 8%, suspended solids (SS) by 54 and 44%, dissolved solids (DS) by 22 and 0%, nitrate‐nitrogen by 0 and 39%, and total phosphorus by 74 and 18%, respectively. Total aerobic bacteria, coliform bacteria, and mesophilic bacterial spores were reduced by 68 and 20%, 81 and 90%, and 94 and 96% for SBW and DBW treatments, respectively.
Vitamin B12 Activity in Miso and Tempeh
Authors: TRUESDELL DELORES D. , GREEN NANCY R. , ACOSTA PHYLLIS B.
Published: August 2006

The USP microbiological assay with L. leichmannii, ATCC 7830, was used to determine vitamin B12 activity in light rice miso, dark rice miso, barley miso, tempeh and tempeh burger. Unpasteurized misos were found to have the highest B12 content, averaging 0.21 μg/ 100g. Vitamin B12 activity in miso ranged from a high of 0.25 μg/ 100g in barley miso to a low of 0.15 μg/100g in light rice miso. Pasteurized tempeh contained 0.12 μg vitamin B12 per 100g food. Tempeh burger contained 0.06 to 0.11 μg vitamin B12 per 100g food. The variation in vitamin B12 activity found in these products may be due to different conditions used or produced during fermentation. Collaborative studies are needed and assessment of vitamin B12 pseudoform activity before these foods can be considered a source of vitamin B12.
A Rapid Method for the Determination of Thiobarbituric Acid Reactive Substances
Authors: RAMIREZ MAURICE A. , SPILLMAN DIANA M.
Published: August 2006

A method which significantly reduced the time required for thiobarbituric acid reactive substances determination by using an autoclave for a short period of time instead of using the conventional heating methods was developed. This procedure allowed small samples to be analyzed in a very short length of time. Ground beef and standards were compared using the conventional and new methods with no statistical differences.
Extension of the Shelf‐Life of Fresh Ground Pork with Polyphosphates
Authors: MOLINS R.A. , KRAFT A.A. , MARCY J.A.
Published: August 2006

The antimicrobial effects of 1.0% sodium acid pyrophosphate (SAPP) and sodium orthophosphate monobasic (ORTHO), alone or combined, were studied in fresh ground pork held at 2–4°C for 6 days. Addition of 1.0% SAPP to the meat inhibited psychrotrophic bacterial growth (P<0.01) and resulted in 50% longer meat shelf‐life (equivalent to 2 days) in relation to control samples or to meat treated with 0.5% or 1.0% ORTHO. Addition of a 0.5% SAPP/0.5% ORTHO combination was less inhibitory to meat bacteria than 0.5% SAPP alone. Bacterial inhibition did not correlate with soluble orthophosphate content in ground pork.