bluuebunny/crossref_metadata_2025 huggingface dataset:
Pasteurization of Fresh Orange Juice Using Low‐Energy Pulsed Electrical Field
Authors: Hodgins A.M. , Mittal G.S. , Griffiths M.W.
Published: July 2006

ABSTRACT: Using the hurdle approach, temperature, acidity, and number of pulses were varied to maximize microbial inactivation in orange juice. The effect of PEF combined with the addition of nisin, lysozyme, or a combination of both to orange juice was also investigated. Optimal conditions consisting of 20 pulses of an electric field of 80 kV/ cm, at pH 3.5, and a temperature of 44 °C with 100 U nisin/ml resulted in over a 6‐log cycle reduction in the microbial population. The process was most influenced by a change in temperature (p < 0.0001). Following treatment, there was a 97.5% retention of vitamin C, along with a 92.7% reduction in pectinmethylesterase activity. The microbial shelf‐life of the orange juice was also improved and determined to be at least 28 d when stored at 4 °C without aseptic packaging. Gas chromatography revealed no significant differences in aroma compounds before and after pulsing.
Inhibition of Three Pathogens on Bologna and Summer Sausage Using Antimicrobial Edible Films
Authors: Cagri A. , Ustunol Z. , Ryser E.T.
Published: July 2006

Whey protein isolate (WPI) films (pH 5.2) containing 0.5 to 1.0% p‐aminobenzoic acid (PABA) and/or sorbic acid (SA) were assessed for antimicrobial and mechanical properties while in contact with sliced bologna and summer sausage that were inoculated withListeria monocytogenes, Escherichia coliO157:H7, andSalmonella entericasubsp.entericaserovar Typhimurium DT104. WPI films containing SA or PABA decreasedL. monocytogenes, E. coli, andS.Typhimurium populations by 3.4 to 4.1,3.1 to 3.6, and 3.1 to 4.1 logs, respectively, on both products after 21 d at 4 °C. Background flora was inhibited compared with controls. Film tensile strength decreased while % elongation remained unchanged following 72 h of product contact.
Sensory Descriptive Analysis Between White Wines Fermented With Oak Chips and In Barrels
Authors: Gutiérrez Afonso V.L.
Published: July 2006

ABSTRACT: The effect of wood, in the form of oak chips (4 and 8 g/L) or in barrels made of American or French oak, on the sensory characteristics of Listan blanco wine during the fermentation process was studied by means of Descriptive Analysis (DA) of the following selected descriptors: vegetative, melon, coconut, vanilla, bitterness, astringency, and salty. The results showed that American oak chips produced a greater intensity of coconut and vanilla and a greater degree of bitterness and astringency than barrels. It was observed that differences in the variety of oak used were more noticeable in oak chips than in barrels. The quantity of oak chip used had a greater effect than the type of oak used to make the chips or barrels.
Color Changes of Tomato Purees During Storage at Freezing Temperatures
Authors: Calligaris S. , Falcone P. , Anese M.
Published: July 2006

ABSTRACT: The changes in color of unblanched and blanched tomato purees during storage at −7 and −18 °C were studied. They showed the typical sigmoidal‐shape of radical reactions and were well described by the Logistic equation (R > 0.95; P < 10−3). After an initial induction time, a progressive increase in the bleaching rate was found for both unblanched and blanched frozen tomato purees. The color changes for the unblanched sample were statistically higher than those for the heated one. In the former case, the bleaching of carotenoids was attributed to both chemical and enzyme‐catalyzed oxidation reactions. The effect of storage temperatures on color changes was appreciable only in the case of the unblanched tomato samples.
Fractional Extraction of Paprika using Supercritical Carbon Dioxide and On‐line Determination of Carotenoids
Authors: Ambrogi A. , Cardarelli D.A. , Eggers R.
Published: July 2006

ABSTRACT: Fractionation of pigments occurs over time during supercritical extraction of oil from natural matrices containing carotenoids. Paprika powder and paprika oleoresin were extracted using CO2 at temperatures of up to 80°C and pressures up to 50 MPa. The pigment concentration in the supercritical phase was monitored with an on‐line near infrared visible (NIR‐VIS) detector. Concentrations of 90 to 200 g/kg total carotenoids were achieved in oleoresin extracted from starting material containing only 1.2 g/kg total carotenoids. The ratio of ß‐carotene + free xanthophylls to total carotenoids in the recovered oleoresin diminished from nearly 50% (w/w) at the beginning down to 10% at the end of the extraction. Increased pressure improved kinetics of carotenoid extraction.
Effect of Double‐packaging and Acid Combination on the Quality of Irradiated Raw Turkey Pattie
Authors: Nam K.C. , Ahn D.U.
Published: July 2006

ABSTRACT: Effects of double‐packageing (combinational use of vacuum and aerobic packaging conditions) and acid (citric or ascorbic acid) combinations on color, lipid oxidation and volatiles of irradiated raw turkey breast were determined. Acid did not affect the a‐values but increased the L‐values of meat after irradiation. Citric acid promoted lipid oxidation of irradiated turkey meat, whereas ascorbic acid had an antioxidant effect. The amounts of total volatile and dimethyl sulfide in doubly packaged turkey meat were 35 to 56% and 58 to 73% lower than those of the irradiated vacuum‐packageed control, respectively, and dimethyl disulfide and dimethyl trisulfide were not found in double‐packageed meat. The combination sequence of aerobic/anaerobic packaging was not a critical factor in the production of off‐odor volatiles of irradiated turkey.
Conformational Role of Xanthan Gum in its Interaction with Guar Gum
Authors: Wang F. , Wang Y.J. , Sun Z.
Published: July 2006

ABSTRACT: :

Ubbelohde viscometry, texture analysis, and centrifugation were used to investigate the effects of chain conformational changes of xanthan or deacetylated xanthan gum on its interaction with guar gum. Guar gum was not effective in denaturing xanthan gum when the xanthan helical structure was stabilized by salt. The intrinsic viscosities of deacetylated xanthan and guar blends were higher than those calculated from the weight averages of the 2. Conformational change was not observed for deacetylated xanthan, presuming deacetylated xanthan was in the exact conformation for guar to bind so that the most stable heterotypic structure between deacetylated xanthan and guar was formed directly, thus the strongest interaction was observed between deacetylated xanthan and guar.
Protein Extraction from Beef Heart using Acid Solubilization
Authors: Dewitt C.A. Mireles , Gomez G. , James J.M.
Published: July 2006

ABSTRACT: The recovery of myofibrillar protein from beef heart using nonthermal acidic solubilization was evaluated. Postmortem time, 3 or 24 h, did not affect protein solubility (p > 0.05). Protein solubility and yield were detrimentally affected by salt addition. Recovery of extracted protein (yield) was maximized with 0 mM NaCl (60.8 ± 3.9%). SDS‐PAGE confirmed myosin solubilization below pH 5 and suggested reduced protein solubility below pH 2.5. Extracted protein from beef heart was significantly lower in fat, cholesterol, ash, and total collagen. In addition, the protein profile using a 7% SDS‐Page gel consisted mainly of heavy chain myosin (36%), 150 kDa proteins (15%), and actin (21%).
Effects of Calcium Hydroxide and Screw Speed on Physicochemical Characteristics of Extruded Blue Maize
Authors: Zazueta‐Morales J. , Martinez‐Bustos F. , Jacobo‐Valenzuela N. , Ordorica‐Falomir C. , Paredes‐Lopez O.
Published: July 2006

ABSTRACT: The effects of calcium hydroxide and screw speed on expansion, pasting, crystallinity, torque, water absorption, and solubility indices upon extruded blue maize meal products were studied, using a central composite experimental design. All the characteristics measured presented a significant quadratic regression model, indicating relationship between the responses and extrusion conditions. It was found that the expansion, crystallinity, torque, water absorption, and solubility indices decreased and the Rapid Viscosity Analyzer's (RVA) pasting characteristics increased with the increase of calcium hydroxide concentrations. The Pearson correlation indicated that the responses presented strong correlation (r > 0.7, p < 0.01) between them. Extruded products with physical appearance and expansion similar to the control were found at concentrations lower than 0.1% of calcium hydroxide.
Inactivation of Vegetative Bacteria by Rapid Decompression Treatment
Authors: Noma S. , Shimoda M. , Hayakawa I.
Published: July 2006

ABSTRACT: We investigated the inactivation and injury effects of hydrostatic pressure treatment combined with a slow decompression (SD treatment) and a rapid decompression (RD treatment) on several vegetative bacterial strains. Single decompression time for the SD and RD treatments was longer than 30 s and about 1 ms, respectively. The RD treatment gave significantly (P < 0.05) smaller D and z values than the SD treatment, showing that the RD treatment was more effective than the SD treatment in inactivating vegetative bacteria and in lowering the treatment pressure. It was suggested that a rapid decompression procedure could enhance the degree of pressure‐mediated injury, which caused the higher bactericidal effect of the RD treatment.
Effect of Packaging‐Film Thicknesses on Thermal Inactivation of Salmonella and Listeria innocua in Fully Cooked Chicken Breast Meat
Authors: Murphy R.Y. , Duncan L.K. , Marcy J.A. , Berrang M.E. , Driscoll K.H.
Published: July 2006

ABSTRACT: The study was conducted to determine the effect of packaging‐film thicknesses on thermal inactivation of Salmonella and Listeria innocua in cooked chicken breast meat. The meat was inoculated to contain 107 CFU/g of Salmonella or L. innocua and vacuum‐packaged in a thickness of 0.0762‐ or 0.2032‐mm film. The packaged meat was heat‐treated in a water bath at 68°C for 10 to 120 s and then cooled in an ice‐water bath. The survivors of Salmonella or L. innocua were enumerated. This study revealed that packaging‐film thicknesses affected thermal inactivation of Salmonella and L. innocua. The results are useful for surface pasteurization of fully cooked and vacuum‐packaged meat and poultry products.
Effect of Equivalent Thermal Treatments on the Color and the Antioxidant Activity of Tomato Puree
Authors: Anese M. , Falcone P. , Fogliano V. , Nicoli M.C. , Massini R.
Published: July 2006

ABSTRACT: The influence of different heat treatments on color and antioxidant properties of tomato purees was investigated. The treatments were designed to produce the same total thermal effect against spoilage microorganisms. Although the development of nonenzymatic browning reactions occurred by increasing process temperature, no changes in redness were observed in the heated samples, due to the “masking” effect of lycopene. Also, the heat treatments had equivalent effect on the chain‐breaking activity of the aqueous and lycopene tomato fractions. However the redox potential values increased as the heating temperature increased. All data together showed that the thermal resistance constant z values for color and chain‐breaking activity were close to 10°C, but lower than 10°C for reducing properties.
Sensory Evaluation of Ground Beef Stored in High‐oxygen Modified Atmosphere Packaging
Authors: Jayasingh P. , Cornforth D.P. , Brennand C.P. , Carpenter C.E. , Whittier D.R.
Published: July 2006

ABSTRACT: The quality of ground beef stored in high‐oxygen modified atmosphere packaging (MAP) (80% O2 and 20% CO2) was evaluated and compared to controls stored in oxygen‐impermeable chubs. Patties were formed from the stored ground meat at d 1, 6, and 10. Color, microbial load, thiobarbituric acid (TBA) number, and sensory acceptability were measured. Patties from both treatments bloomed to red with a* values > 16. Aerobic plate counts increased to 9 × 105CFU/gby 10 d storage, but were not different (p < 0.05) between treatments. TBA number of high‐oxygen samples increased to 2.1 after 10 d, compared to 0.8 for controls. The flavor of samples in high‐oxygen were rated less desirable after 6 or 10 d.
Estimating the Frequency of Future High Microbial Counts in Records with an Actual or Potential Trend or Periodicity
Authors: Corradini M.G. , Engel R. , Normand M.D. , Peleg M.
Published: July 2006

Microbial counts records from 2 food plants, showing irregular fluctuating patterns and an apparent trend or periodicity were converted into a series of ratios, Yn= Nn/Nn‐1 where Nn is the ntk count and Nn‐1 its predecessor. The distribution of these ratios was described by the logLaplace and lognormal distribution functions, calculated by the method of moments and maximum likelihood estimation. These distributions were used to estimate the probability that a count will exceed its predecessor by given ratios. The estimates obtained with both distribution functions were in reasonable agreement with the actual values observed in fresh data, indicating that the probability of future events can be estimated from records with or without a trend or periodicity.
Collagen as the Major Edible Component of Sea Cucumber (Stichopus japonicus)
Authors: Saito M. , Kunisaki N. , Urano N. , Kimura S.
Published: July 2006

The body wall collagen of an edible sea cucumber, Stichopus japonicus, was studied with respect to its chemical composition and subunit structure. About 70% of the total body wall protein was accounted for by highly insoluble collagen fibers. The disaggregation with β‐mercaptoethanol, 0.1 M NaOH treatment, and limited pepsin digestion of these collagen fibers resulted in complete solubilization. The solubilized collagen was isolated and characterized; it had 2 distinct subunits, αl and α2, which formed (α1)2α2 heterotrimers and was rich in glutamic acid when compared with other fibrillar collagens. The unique textural properties of cooked sea cucumber seem to be due to thermal denaturation of the insoluble collagen fibers.
Isolation of Anticomplementary Substances from Cucurbita Moschata Duch
Authors: Yang J.O. , Oh S.R. , Lee H.K. , Kim C.J. , Song K.B.
Published: July 2006

Chloroform and ethyl acetate extracts of the edible part of Cucurbita moschata Duch, which is commonly used as an oriental medicine as well as a popular food source, showed significant anticomplementary activities on the classical pathway of the complement system. Bioassay‐guided chromatographic separation using silica gel, Sephadex LH‐20, octadecyl silica gel, thin layer chromatography, and high performance liquid chromatography was performed to isolate the anticomplementary substances. Among the isolated substances, apigenin, phytosterols, and mixture of fatty acids, which were identified by nuclear magnetic resonance and gas chromatography‐mass spectrometry, presented the strongest activities. Especially, phytosterols and mixture of saturated fatty acids isolated from the ethyl acetate extracts had 0.74 and 0.67 mg/ml as IC50, respectively, indicating that the ethyl acetate extraction is the best way to isolate the anticomplementary substances from Cucurbita moschata Duch.
Effects of Variety and Crop Year on Tocopherols in Pecans
Authors: Chun J. , Lee J. , Ye L. , Eitenmiller R.R.
Published: July 2006

Alpha‐, beta‐, gamma‐, and delta‐tocopherols (α‐, β‐, γ‐ and δ‐T) were quantified in pecans (seedlings, Desirable, Stuart and Schley) of 2 crop year by using a direct extraction method coupled with normal‐phase HPLC. % recoveries of the assay were about 98, 92, 97, and 97 for α‐, β‐, γ‐ and δ‐T, respectively. Accuracy was excellent with low % CVs for all tocopherols. Overall precision was good except for δ‐T, which was not resolved from an unidentified interference. There were significant differences in tocopherol contents among cultivars (p < 0.05). No significant difference was observed in α‐TE (tocopherol equivalent) between 1998 and 1999 crop year for Stuart and Schley (p > 0.05), but α‐TE content of Desirable and seedling did vary (p < 0.05). γ‐T was the predominant tocopherol for all pecan samples ranging from 20.1 to 29.3 mg/100 g. α‐, β‐, and δ‐T occurred in low levels. Tocotrienols were not present. α‐TE ranged from 3.3 to 4.2 in the different cultivars.
Reduction of Carcinogenic N‐Nitrosamines and Residual Nitrite in Model System Sausage by Irradiation
Authors: Ahn H. J. , Kim J. H. , Jo C. , Lee C. H. , Byun M. W.
Published: July 2006

Gamma irradiation was used to reduce the N‐nitrosamines and residual nitrite in model system sausage during storage. Aerobic or vacuum packaged sausage was irradiated at 0, 5,10, 20, and 30 kGy. The residual nitrite levels were significantly reduced by gamma irradiation, and, in vacuum packaging, the reduction was dose dependent. The N‐nitrosodimethylamine of the sausage irradiated at 10 kGy or above reduced in aerobic packaging, while a dose of 20 kGy was needed in vacuum packaging. The N‐nitrosopyrrolidine reduction was found at 20 and 30 kGy‐irradiation. Results indicated that high dose irradiation (> 10 kGy) was needed to reduce the carcinogenic N‐nitrosamine and nitrite levels in pork sausage during storage.
Sealing and Storage Position Effects on Wine Evolution
Authors: Mas A. , Puig J. , Lladoa N. , Zamora F.
Published: July 2006

Sealing system and bottle storage position effects on the evolution of white and red wines were analyzed. The sealing systems were natural‐cork stopper, colmated‐cork stopper, agglomerated‐cork stopper, polyurethane‐powdered‐cork (PPC) stopper, plastic stopper, and metal screw‐top. Chemical analysis and sensory analysis showed that wine is better preserved when the bottles are kept horizontally. The sealing systems that allowed the most suitable evolution were the natural‐cork stopper, the colmated‐cork stopper, and the PPC stopper. The agglomerated cork produced faster wine oxidation when the bottles were kept vertically. The plastic cork and the screw‐top allowed oxidation in the wine more quickly than the other systems.
Viscoelastic Behavior of Commercially Processed Soy Isolate Pastes During Heating and Cooling
Authors: Luck P.J. , Lanier T.C. , Daubert C.R. , Kwanyuen P.
Published: July 2006

The viscoelastic properties of soy isolate dispersions of Prolina and Brim cultivars, commercially processed, were compared during heating and cooling utilizing small deformation rheology. All isolates formed gels upon hydration. Heating to 90 °C yielded less rigid gels, as evidenced by a decreasing G'. Holding at 90 °C induced an increase in G' for Brim isolate, possibly as a result of increased hydrophobic and/or covalent bonding. Cooling to 25 °C generated a G' increase above initial levels for both cultivars, likely due to enhanced intermolecular hydrogen bonding. Mechanical spectra at 25 °C before and after heating, and at 90 °C before and after holding, confirmed these observations. A lower G' was consistently exhibited by Prolina gels throughout testing.
Effects of Granule Size and Size Distribution on Rheological Behavior of Chemically Modified Potato Starch
Authors: Morikawa K. , Nishinari K.
Published: July 2006

The effects of granule size and size distribution on rheological behavior of hydroxypropylated and phosphate cross‐linked potato starch (HPS) were studied by steady and dynamic viscoelasticity measurements. The rheological behavior of starch dispersions was strongly influenced by granule size and granule‐to‐granule interaction. Average granule size of HPS dispersion at high concentration was smaller than that at low concentration. Time dependence of viscosity was quite different depending on shear rate; thixotropy at low shear rates and antithixotropy at high shear rates. At higher concentrations, HPS dispersion showed a non‐Newtonian behavior, and it tended to a Newtonian behavior when concentration was lowered. Yield stress and creep recovery of HPS dispersion at higher concentrations was more pronounced than those at lower concentrations.
Thermal Stability and Kinetic Study on Thermal Decomposition of Commercial Edible Oils by Thermogravimetry
Authors: Santos J.C.O. , Dos Santos I.M.G. , De Souza A.G. , Prasad S. , dos Santos A.V.
Published: July 2006

Thermal stability and kinetic parameters of commercial edible oils were investigated by non‐isothermal thermogravimetry/derivative thermogravimetry (TG/DTG). Kinetic parameters were calculated by integral and approximation methods. Results obtained indicated that these parameters were dependent on composition of fatty acids, being influenced by the presence of natural and artificial antioxidants. According to the thermogravimetric curves, the following thermal stability sequence was suggested: corn > sunflower > soybean > rice > soybean + olive > sunflower + olive > canola > olive; while the activation energy indicated the following stability order: sunflower > corn > soybean > rice > soybean + olive > canola > sunflower + olive > olive.
Growth Inhibitory Effect of Chicken Egg Yolk Antibody (IgY) onEscherichia coliO157:H7
Authors: Sunwoo H.H. , Lee E.N. , Menninen K. , Suresh M.R. , Sim J.S.
Published: July 2006

Escherichia coliO157:H7‐specific antibodies (immunoglobulin Y [IgY]) were isolated by the water‐dilution method from the egg yolk of chickens that were immunized withE. coliO157:H7 whole cells. The specific‐binding activity of IgY againstE. coliO157:H7 as determined by the enzyme immuno assay showed high levels of activity against bacterial whole cells. IgY binding activity was further demonstrated to have an inhibitory effect onE. coliO157:H7 growth in a liquid medium. The antibacterial function of IgY appeared to result from the interaction of IgY with surface components ofE. coliO157:H7, as proven from observation of immunofluorescence and immunoelectron microscopy.
Linoleic acid Isomerase Activity in Enzyme Extracts from Lactobacillus Acidophilus and Propionibacterium Freudenreichii ssp. Shermanii
Authors: Lin T.Y. , Lin C.W. , Wang Y.J.
Published: July 2006

Enzyme extracts from Lactobacillus acidophilus (CCRC14079) and Propionibacterium freudenreichii ssp. shermanii (CCRC11076) were reacted with linoleic acid at 50 °C for 10 min at pH 5, 6, 7, and 8, and the levels of conjugated linoleic acid (CLA) formation were determined by high performance liquid chromatography. CLA formations were observed in all the reactions catalyzed by the retentates using ultrafiltration membranes with 100 kDa nominal molecular weight cutoff, indicating the presence of the activity of linoleic acid isomerase with nominal molecular weight higher than 100 kDa in the retentates from two cultures. More CLA was formed at pH 5 of L. acidophilus treatment and t10c12, c11t13, and c9t11 CLA were 3 major CLA isomers produced. Results demonstrate a potential for CLA production through linoleic acid isomerase.
Predicting Consumer Acceptance Ratings of Cracker‐coated and Roasted Peanuts from Descriptive Analysis and Hexanal Measurements
Authors: Grosso N.R. , Resurreccion A.V.A.
Published: July 2006

A consumer test, descriptive analysis, and hexanal measurements were performed in cracker‐coated peanuts (CCP) and roasted peanuts (RP) to determine the cut‐off point for acceptability of stored CCP and RP. Regression analysis showed that roasted peanutty, oxidized and painty flavors and hexanal content were good predictors (R2≥ 0.70) of overall acceptance and flavor ratings. A hexanal content higher than 5.39 μg/g in CCP and 7.40 μg/g in RP, and/or an oxidized flavor intensity higher than 27.4 in CCP and 36.2 in RP is expected to have a product unacceptable to consumers (overall acceptance of 5 or lower). These values can likewise be used to determine the endpoint of shelf life of the products.
Modified Atmosphere Packaging of Fennel
Authors: Artés F. , Escalona V.H. , Artés‐Hdez F.
Published: July 2006

Fennel was washed on the butt‐end cut with ascorbic (1%) and citric (5%) acids and packed in polypropylene (PP) baskets sealed with PP film to generate a modified atmosphere. As a control, perforated PP was used. Storage conditions were 14 d at 0 °C followed by 4 d in air at 15 °C. Chemical and sensory quality attributes were monitored. No browning of external leaves developed. Modified atmosphere of 16 to 17% O2 and 3 to 4% CO2 was able to inhibit browning of the butt‐end cut, the main factor for keeping quality of fennel, but treatments with antioxidants did not. In all treatments, green color and firmness decreased, although under modified atmosphere the best results for keeping fennel quality were found.
Development and Sensory Analysis of a Textured Whey Protein Meatless Patty
Authors: Taylor B.J. , Walsh M.K.
Published: July 2006

Whey protein concentrate (WPC, 80% protein) was textured using thermoplastic extrusion to produce textured whey protein (TWP). Binding agents were investigated for their usefulness in the formation of a TWP meatless patty. Sensory analysis of 2 TWP patty formulations and a commercially available textured vegetable protein (TVP) patty was performed. Patties were evaluated on appearance, texture, flavor, aftertaste and overall acceptance. There were no significant differences among the appearance and texture of the 3 patties, whereas the flavor, aftertaste and overall acceptance were significantly different. Sensory analysis demonstrated that TWP patties were as acceptable as the commercial TVP patty.
Quality and Antioxidative Activity of Black Soybean Tofu as Affected by Bean Cultivar
Authors: Shih M.C. , Yang K.T. , Kuo S.J.
Published: July 2006

ABSTRACT: Two black soybeans, green‐cotyledon (T3) and yellow‐cotyledon (T5), were compared for possible tofu manufacturing. The tofu made by T5 black soybean has a higher yield, a higher protein content, and a harder, smoother, and lighter surface. The antioxidative activity in the T5 black soybean tofu was similar to the T3 black soybean tofu. The T5 black soybean should be a better cultivar for tofu processing than the T3 black soybean.
Identification of Irradiated Spices Using the Novel Technique of DNA Comet Assay
Authors: Khan A.A. , Khan H.M. , Delincée H.
Published: July 2006

ABSTRACT: Microgel electrophoresis of single cells or nuclei (DNA comet assay) was investigated to identify irradiated spices. Ten spices treated with radiation doses in the range of 0 to 20 kGy were analyzed. After electrophoresis, radiation‐damaged DNA appeared as a comet, whereas in non irradiated spices round or conical spots appeared. Shape, length, and intensity of comets were also dose‐dependent. Detection was successful in poppy seeds, cardamom seeds, caraway seeds, and nigella seeds, but not in pomegranate seeds, ginger root, and juniper berries, where lysis was insufficient, and also not in black peppercorns, nutmeg seed, and rosemary leaves, where extraction of cells or nuclei failed. Nevertheless, for some irradiated foods the DNA comet assay is a rapid and inexpensive screening test.
Characteristics of Fish Sauce Made from Pacific Whiting and Surimi By‐products During Fermentation Stage
Authors: Lopetcharat K. , Park J.W.
Published: July 2006

ABSTRACT: The fermentation condition for producing Pacific whiting fish sauce was static atmospheric fermentation with 25% salt at 50 °C. The effective enzymes in fermentation were heat stable and salt tolerant. Fermentation at 50 °C gave higher yields than at 35 °C. Total nitrogen content of whole fish fermented at 50 °C reached the equivalent level of commercial fish sauce before 15 d, supporting the strong degradation effects of Pacific whiting enzymes at earlier stages. Soluble solid and relative gravity also reached commercial level at 60 d. However, color value of unripened fish sauce was far from commercial fish sauce, indicating that ripening may be necessary to develop proper color. Staphylococcus, Bacillus, and Micrococcus were found as predominant microorganisms during fermentation.
Matrix‐Assisted Laser Desorption/Ionization Time‐of‐Flight Mass Spectrometry Method for the Quantification of β‐Casein Fragment (f 193‐209)
Authors: Soeryapranata E. , Powers J.R. , Jr. H.H. Hill , III W.F. Siems , Al‐Saad K.A. , Weller K.M.
Published: July 2006

ABSTRACT: Bitter cheese extract was incubated with cell‐free extract of Lactobacillus helveticus strain WSU19. Matrix‐assisted laser desorption/ionization‐time‐of‐flight (MALDI‐TOF) analysis showed an intense peak at m/z‐1880 that was markedly reduced after a 24‐h incubation, as was bitterness. The m/z‐1880 peptide was identified as β‐casein (f193‐209). Synthetic β‐casein (f193‐209) was mixed with internal standards, asparagine or deuterated glutamine substitution in β‐casein (f193‐209). Concentration ratios of β‐casein (f193‐209) to internal standard were plotted against signal ratios. Plots were linear for both internal standards. This study shows that MALDI‐TOF is a rapid method for measuring a specific peptide in cheese and may be useful for assessing cheese ripening and screening cultures for debittering activity.
Quality Characteristics of Sea Bass Intensively Reared and from Lagoon as Affected by Growth Conditions and the Aquatic Environment
Authors: Orban E. , Lena G. Di , Nevigato T. , Casini I. , Santaroni G. , Marzetti A. , Caproni R.
Published: July 2006

ABSTRACT: Sea bass (Dicentrarchus labrax) of commercial size free‐living in the lagoon of Orbetello (Tuscany, Italy) and from intensive rearing were compared for proximate composition, essential and toxic metals, unsaponifiable lipids, and for the fatty acid profile of total, neutral, and polar lipids. Farmed sea bass had a total lipid content (10.57 ± 0.17g/100g) significantly higher (P ≤ 0.001) than fish in the wild (1.78 ± 0.01 g/100g). Fish from either productive systems showed comparably high total polyunsaturated fatty acid levels and n‐3/n‐6 ratio values. Differences in the mineral content occurred among fish, particularly in the levels of mercury and selenium, significantly higher in those from the lagoon.
Isolation and Identification of Low‐Molecular‐Weight Peptides from Emmentaler Cheese
Authors: Combes C. , Paterson E. , Amadò R.
Published: July 2006

ABSTRACT: Four peptides, derived from the N‐terminal fragment of αsl ‐casein [CN (1–9), CN (1–12), CN (1–13) and CN (1–14)] were isolated from a low‐molecular‐weight extract of a commercial Emmentaler cheese (age: approx. 5.5 mo) by gel filtration and RP‐FPLC. Capillary zone electrophoresis was used to check the purity of the peptides. Using automatic Edman degradation and MALDI‐TOF mass spectrometry, amino acid sequence and molecular mass of the peptides were determined to identify them. The peptide αsl ‐CN (1–13) was identified for the first time in Emmentaler cheese. The peptide fraction was shown not to contribute to the characteristic flavor of Emmentaler cheese.
Characterization of Thermal Properties of Potato Dry Matter–Water and Starch–Water Systems
Authors: Liu Q. , Yada R. , Arul J.
Published: July 2006

ABSTRACT: Potato dry matter samples of varying moisture contents were analyzed by differential scanning calorimetry (DSC). One endothermic and one exothermic transition were observed when the moisture content was < 50% (w/w) in the dry matter–water system. Both endothermic and exothermic transitions of potato dry matter were influenced by moisture content. One endothermic transition at about 66 °C was observed when the samples were reheated after 2 wk of storage at 5 °C. Gelatinization and retrogradation of starch are chiefly responsible for the endothermic transitions in the potato dry matter. The exothermic transition may originate from chemical reactions such as Maillard and caramelization during heating of a potato dry matter–water system when water is limited (< 50%, w/w) and at temperatures > 120 °C
Application of Gamma Irradiation on Breakdown of Hazardous Volatile N‐Nitrosamines
Authors: Ahn H.J. , Yook H.S. , Rhee M.S. , Lee C.H. , Cho Y.J. , Byun M.W.
Published: July 2006

ABSTRACT: Gamma irradiation was applied for the breakdown of the volatile N‐nitrosamines (VNAs), nitrosodimethylamine (NDMA), and nitrosopyrrolidine (NPYR). NDMA and NPYR were dissolved in distilled water, dichloromethane, or ethanol, and irradiated at 2.5, 5.0, 7.5, 10, 15, 20, and 25 kGy by gamma ray. Samples were analyzed by GC‐TEA. NDMA and NPYR in distilled water and dichloromethane were easily broken at 5 kGy or above. NPYR was the most sensitive to irradiation, while the NDMA is relatively resistant to irradiation. NDMA and NPYR dissolved in ethanol was the most resistant to irradiation and the breakdown was 90% or above at 20 kGy. VNA formation was not observed by in vitro test from decomposed compounds without nitrite, while the VNAs were found by exposure of irradiated products to nitrite. Results indicated that the gamma irradiation technology may be effective to reduce carcinogenic VNA contents in food and other industry.
Influence of pH and Salts on Egg White Gelation
Authors: Croguennec T. , Nau F. , Brulé G.
Published: July 2006

ABSTRACT: Egg white is used in food products for various functional properties. These are strongly influenced by pH, ionic strength, type and concentration of salts. Through an experimental design strategy, the aim of this study was to quantify the influence of pH, cations, and anions naturally present in egg white, and of citrate on egg white gelation. Results showed that pH and Fe3+ modified the coagulation temperature of egg white and consequently, the gel characteristics. High concentrations of NaCl decreased the water‐holding capacity and the microstructure of egg white gels. At pH 7, viscoelastic properties and microstructure of egg white gels were altered by Ca2+ and Mg2+ addition.
Natural Antioxidants as a Component of an Egg Albumen Film in the Reduction of Lipid Oxidation in Cooked and Uncooked Poultry
Authors: Armitage D.B. , Hettiarachchy N.S. , Monsoor M.A.
Published: July 2006

ABSTRACT: Egg albumen coatings with natural antioxidants fenugreek, rosemary, and vitamin E were evaluated for their antioxidant activity in diced raw and diced cooked poultry breast meat. Coatings were applied using a vacuum tumbling and a boiling method. Coated samples and uncoated controls were evaluated for their malondialdehyde and reactive substances content as a measure of lipid oxidation via the thiobarbituric acid test. Cooked egg albumen‐coated samples showed reactive compound changes of 1.56 × 10−7M for 4 d of refrigeration, compared to 1.59 × 10−6 M change in the cooked control. Raw control changed by 1.97 × 10−6M versus 1.67 × 10−6 M for raw rosemary coated samples. In raw and cooked studies EAS coating showed most effective against lipid oxidation.
Use of High‐pressure Processing for Oyster Shucking and Shelf‐life Extension
Authors: He H. , Adams R.M. , Farkas D.F. , Morrissey M.T.
Published: July 2006

ABSTRACT: Whole Pacific oysters (Crassostrea gigas) were processed using high‐pressure processing (HPP) treatment from 207 to 310 MPa at 0, 1, and 2 min and stored at < 4 °C and evaluated over 27 d. The pH of HPP samples decreased slightly from 6.3 to 5.8 during storage while the control (hand‐shucked oysters) dropped to pH 4.1. Moisture content of the controls decreased slightly while HPP samples increased slightly. Pressure treatment did not significantly inhibit lipase activity during the shelf‐life study. HPP reduced initial microbial load by 2 to 3 logs and counts remained at a reduced level through the storage study. Descriptive evaluation showed that HPP‐treated oysters received higher quality scores than controls during the storage trial.
Inactivation of E. coli O157:H7 Using a Pulsed Nonthermal Plasma System
Authors: Montenegro J. , Ruan R. , Ma H. , Chen P.
Published: July 2006

ABSTRACT: The use of elevated temperatures to pasteurize food products leads to a loss of food quality, which stimulates research into novel nonthermal processes for food preservation. Using nonthermal plasma discharges, applied directly into the food product, proved effective in reducing the number of Escherichia coli O157:H7 cells in apple juice, by up to 7 log units. The pulsed nonthermal plasma system was developed and used to study the effects of different process parameters on the inactivation. The process parameters considered were discharge voltage, pulse number, and pulse frequency. The apple juice used had a pH of 4 and a conductivity of 2.29 mS/cm.
Effect of CaCl2 and KCl on Physiochemical Properties of Model Nutritional Beverages Based on Whey Protein Stabilized Oil‐in‐Water Emulsions
Authors: Keowmaneechai E. , McClements D. J.
Published: July 2006

ABSTRACT: Calcium chloride (0 to 10 mM) and potassium chloride (0 to 600 mM) were added into model nutritional beverage emulsions containing 7% (w/w) soybean oil droplets and 0.35% (w/w) whey protein isolate (pH 6.7). The particle size, surface charge, viscosity, and creaming stability of the emulsions then were measured. The surface charge decreased with increasing mineral ion concentration. The particle size, viscosity, and creaming instability of the emulsions increased appreciably above critical CaCl2 (3 mM) and KCl (200 mM) concentrations because of droplet flocculation. The origin of this effect was attributed to reduction of the electrostatic repulsion between droplets due to electrostatic screening and ion binding. CaCl2 promoted emulsion instability more efficiently than KCl because Ca2+ ions are more effective at reducing electrostatic repulsion than K+ ions.
Combined Carbon Dioxide and High Pressure Inactivation of Pectin Methylesterase, Polyphenol Oxidase, Lactobacillus plantarum and Escherichia coli
Authors: Corwin H. , Shellhammer T.H.
Published: July 2006

ABSTRACT: High pressure processing (HPP) and CO2have both been shown to increase food product shelf‐life. CO2 was added at approximately 0.2 molar % to solutions processed at 500 to 800 MPa in order to further inactivate pectin methylesterase (PME), polyphenol oxidase (PPO), L. plantarum ATCC 8014, and E. coli K12. An interaction was found between CO2 and pressure at 25 °C and 50 °C for PME and PPO, respectively. Activity of PPO was decreased by CO2 at all pressure treatments. The interaction between CO2 and pressure was significant for L. plantarum with a significant decrease in survivors due to the addition of CO2 at all pressures studied. No significant effect on E. coli survivors was seen with CO2 addition.
Effect of Corn Flour, Salt, and Leavening on the Texture of Fried, Battered Squid Rings
Authors: Salvador A. , Sanz T. , Fiszman S.
Published: July 2006

ABSTRACT: The effect of the addition of corn flour and salt on the textural properties of a commercial dry‐mix batter used as coating in fried, battered squid rings was studied. Although salt‐containing formulations had significantly lower viscosity values than the other samples, the batter pickup values were not significantly different. The crispness of the fried, battered squid rings was measured. The peak force of penetration, slope of the curve, and area up to the peak force did not show big differences, except the values for the formulation that contained leavening agent. In this case, the force value was significantly lower than the rest and the penetrometry profile was also different, corresponding to a crispy product. Finally, the influence on crispness of time lapsed after frying was also studied.
Effect of Drying Methods on Functional Properties of Tarhana: A Wheat Flour‐Yogurt Mixture
Authors: Hayta M. , Alpaslan M. , Baysar A.
Published: July 2006

ABSTRACT: Changes in functional and sensory properties of tarhana prepared by different drying methods were investigated. While tunnel‐dried (TD) tarhana had significantly (P < 0.05) higher foaming capacity compared to freeze‐dried (FD), home‐microwave‐oven‐dried (HMD) and industrial‐microwave‐dried (IMD) samples, the FD tarhana showed the highest protein solubility. All tarhana samples exhibited pseudoplastic behavior described by power‐law model. The drying methods used appeared to influence water and oil absorption capacities and emulsifying activity of tarhana. Microwave‐dried tarhana exhibited higher overall sensory rating and color acceptability.
Survival of Salmonella typhimurium on Sterile Ground Chicken Breast Patties After Washing with Salt and Phosphates and During Refrigerated and Frozen Storage
Authors: Yoon K.S. , Oscar T.P.
Published: July 2006

ABSTRACT: This study investigated the effects of 10% (w/v) salt, trisodium phosphate (TSP), sodium tripolyphosphate (STPP), and tetrapotassium pyrophosphate (TKPP) washes on removal of attached Salmonella typhimurium from sterile chicken breast patties, as well as on their injury and survival in a refrigerator for 16 d, in a –20 °C freezer for 10 mo, and after 3 freeze‐thaw cycles. S. typhimurium were grown on chicken patties at 20 °C for 20 h, washed, and enumerated by plating on selective and nonselective media. Salt and phosphates washing significantly lowered the survival populations of attached S. typhimurium on patties, but did not cause any significant sublethal injury of attached S. typhimurium, irrespective of storage treatments. The TSP washes showed superior effects of removing and inactivating S. typhimurium compared to other washing treatments.
Alliinase‐independent Inhibition of Staphylococcus aureus B33 by Heated Garlic
Authors: Kyung K.H. , Kim M.H. , Park M.S. , Kim Y.S.
Published: July 2006

ABSTRACT: Heated (121 °C) garlic extract in which alliinase was inactivated before crushing exhibited complete bacteriostatic activity at 15% against Staphylococcus aureus. Garlic heated for 45 min showed the highest antibacterial activity and the relative peak areas of 4‐heptenal, methyl allyl disulfide, diallyl disulfide, 2‐vinyl‐4H‐1,3‐dithiin, and diallyl trisulfide (DATS) were highest at 45 min of heating. Other than 4‐heptenal, all these compounds are known to possess different degrees of antibacterial activity. DATS was thought to be the primary antibacterial compound in heated garlic extract. It was tentatively concluded that antibacterial compounds were formed from alliin unreacted by alliinase by marked heating. Diallyl compounds with more than three sulfur atoms and the oxidized form of allicin were not detected.
Optimization of the Method of Detection of Metabolites Produced by the Alternaria Genus: Alternariol, Alternariol Monomethyl Ether, Altenuene, Altertoxin I and Tentoxin
Authors: Fàbrega A. , Agut M. , Calvo M.A.
Published: July 2006

ABSTRACT: A simple method has been developed in this work for the detection of alternariol (AOH), alternariol monomethyl ether (AME), altenuene (ALT), altertoxin I (ATX‐I), tenuazonic acid (TA), and tentoxin by means of thin‐layer chromatography from cultures of several strains of Alternaria. Strains were incubated in 2% malt extract broth for 7 d at 25 °C. For extraction of metabolites, chloroform was used. The solvent system benzene/methanol/acetic acid (92:6:2) was chosen. TLC plates were observed under ultraviolet light (254/366 nm). Results show that A. alternata IMI 354942 produced AOH, AME, ALT, ATX‐I, tentoxin, and TA; A. alternata IMI 354943, AOH, AME, and TA; A. triticina IMI 289962 tentoxin; and A. triticina IMI 289680 AME, ATX‐I, and TA.
Effects of Storage Conditions on the Total Aerobic and Yeast/Mold Bacterial Counts of Rough Rice During On‐farm Storage
Authors: Ranalli R.P. , Howell T.A.
Published: July 2006

ABSTRACT: Total aerobic plate counts (APC) and yeast/mold counts on farm‐stored rice (Oryza sativa L.) were evaluated as a function of sampling position within a bin, storage treatment (aeration technique), and storage duration. Rough rice (cv. Cypress) was stored for 15 wk and sampled at time 0 and at 4‐wk intervals thereafter. No significant differences were found for either APC or yeast/mold counts between sample locations within a bin. The APC were significantly lower in all bins after 15 wk (p < 0.05) by 1.5 log cfu/g, corresponding to the temperature decrease of the rice in the storage bins. Yeast/mold data varied significantly over storage duration in a pattern similar to the moisture content data. Aeration treatment did not affect yeast/mold counts, but APC were significantly lower at 15 wk for rice from controlled aeration. Results indicate that storage efforts aimed at reducing grain temperature can reduce microbial loads.
Folate Content of Dairy Products Measured by Microbiological Assay with Trienzyme Treatment
Authors: Johnston K.E. , Dirienzo D.B. , Tamura T.
Published: July 2006

ABSTRACT: Folate contents of a total of 210 dairy products, including milk, yogurt, ice cream, sherbet, frozen yogurt, pudding, sour cream and cheese, were measured by Lactobacillus casei microbiological assay after the extraction using trienzyme treatment. These values are compared with those using traditional folate conjugase treatment alone and those in previously published food tables. Folate contents by the method using trienzyme treatment were uniformly higher than those using the traditional method and the published contents. To our knowledge, the values published here are the largest collection of folate content of dairy products and can be used to accurately assess dietary folate intake in the general population.
Rehydration Studies on Pretreated and Osmotically Dehydrated Apple Slices
Authors: Taiwo K.A. , Angersbach A. , Knorr D.
Published: July 2006

ABSTRACT: The influence of different pretreatments (freezing, blanching, high electric field pulse, and high pressure) and osmotic dehydration (OD) times (0 to 6 h) on some characteristics of rehydrated apple was investigated. Pretreated apple slices were osmotically dehydrated, oven dried, and rehydrated in distilled water at room temperature. Rehydration capacity (RC) increased with OD time. Blanched and prefrozen samples had higher RC, firmer rehydrated samples, and greater dry‐matter loss than the other pretreated samples. There was no change (P > 0.05) in the color of the samples before and after rehydration. The electrical conductivity of the immersion medium increased with rehydration time but decreased with OD time.
The Biosynthesis of Strawberry Flavor (II): Biosynthetic and Molecular Biology Studies
Authors: Bood K.G. , Zabetakis I.
Published: July 2006

ABSTRACT: The biogenesis of strawberry flavor is a popular area of current research bringing together diverse areas of science, including flavor chemistry, biochemistry, molecular biology, and genetics. This review concentrates on the biosynthesis of three major flavor classes of compounds in strawberry, namely carbohydrates, esters, and furanones. They are qualitatively discussed with respect to their importance in fruit flavor, their biochemical formation, and the biochemical relationships between each other and fruit ripening. Recent genetic studies are also critically evaluated. These can provide an insight into the expression of bioinformation controlling the biogenesis of these flavor compounds through identifying and studying the expression of the corresponding controlling enzymes.
Properties of Arrowroot Starch Treated with Aqueous HCl at Ambient Temperature
Authors: John J.K. , Raja K.C.M. , Rani S. , Moorthy S.N. , Eliasson A.
Published: July 2006

Arrowroot starch was acid‐treated using 2.2 M HCl at 29 to 30° C for durations of 0 to 72 h, and properties of the control and modified samples were compared. Increasing length of acid treatment produced a progressive decline in amylose blue value, intrinsic viscosity, and swelling power, as well as an increase in free sugars and solubility. Differential scanning calorimetry (DSC) studies highlighted changes effected by acid‐treatment in the gelatinization behavior of the starch samples. Gel permeation chromatography (GPC) studies on 32‐ and 72‐h acid‐treated samples indicated a greater proportion of dextrins with a higher percentage of reducing sugars, compared to the control. While X‐ray diffraction data suggested minor changes in the crystal phase impacted by acid‐treatment, in vitro digestibility of both control and acid‐treated samples did not show any appreciable change in overall patterns.