bluuebunny/crossref_metadata_2025 huggingface dataset:
Sampling Technique for Cheese Analysis by FTIR Spectroscopy
Authors: CHEN MANXIANG , IRUDAYARAJ JOSEPH
Published: July 2006

A microtome sampling technique was used prior to cheese analysis with FTIR spectroscopy. Well separated fat‐ and protein‐related bands were obtained in the spectra of Cheddar and Mozzarella cheese samples. The absorbancy intensity of fat‐ and protein‐related bands increased with an increase in fat and protein contents. This technique could be used to study the chemical groups and to rapidly determine fat and protein in cheese samples.
Tortillas from Extruded Masa as Related to Corn Genotype and Milling Process
Authors: MARTÍNEZ‐FLORES H.E. , MARTÍNEZ‐BUSTOS F. , FIGUEROA C.J.D. , GONZÁLEZ‐HERNÁNDEZ J.
Published: July 2006

The effect of mill type (Knife and Hammer mill) and screen size (500 and 800μ) on properties of masa and tortillas from two types of corn (dent and floury endosperm) were evaluated. The traditional process was a control. Particle size and starch damage were highest for knife mill with screen opening 500μ. Tortillas from dent corn had better quality than those from floury corn. Cutting force, tensile strength, and rollability of tortillas from extruded masa from dent corn hammer milled with 800μ screen, and those made with floury corn knife milled with 500μ screen, compared favorably with traditional tortillas. Overall quality score correlated with starch damage, adhesiveness and peak viscosity.
Mechanical Characterization of Individual Instant Coffee Agglomerates
Authors: GERHARDS CH. , ULBRICHT D.M. , PELEG M.
Published: July 2006

Agglomerated instant coffee particles were compressed individually with a TA‐XT2 Texture analyzer. Up to about 57% equilibrium relative humidity (ERH), the force‐displacement curves were very jagged. The slopes of plots of highest local force peaks vs deformation were used as a measure of agglomerate stiffness. The degree of jaggedness of the original force‐displacement curves, a brittleness measure, was quantified in terms of an apparent fractal dimension using two algorithms. Stiffness and brittleness were little affected by moisture at ERH levels in the range 11 to 52%. At ERH 57% both decreased sharply, indicating plasticization of the soluble material.
Microbial Population of Shredded Carrot in Modified Atmosphere Packaging as Related to Irradiation Treatment
Authors: HAGENMAIER ROBERT D. , BAKER ROBERT A.
Published: July 2006

Shredded carrots in modified atmosphere packaging were treated with low‐dose irradiation of 0.5 kGy in order to determine whether additional reduction of microbial population would be achieved for carrots previously treated with chlorine. Commercially prepared shredded carrots treated with irradiation had a mean microbial population of 1300 CFU/g at the expiration date (9 days after irradiation) compared with 87,000 CFU/g for nonirradiated, chlorinated controls. Oxygen content of the headspace gas and ethanol content of the carrots were not significantly affected. Irradiation appears to be a suitable technology for shredded carrots.
Metmyoglobin Reducing Capacity of Fresh Normal, PSE, and DFD Pork During Retail Display
Authors: ZHU L.G. , BREWER M.S.
Published: July 2006

Fresh pale, soft, exudative (PSE), dark, firm, dry (DFD), and normal pork were stored under light or dark conditions at 4°C for 7 days. Sample pH, metmyoglobin reductase activity, oxygen consumption rate, and relative surface metmyoglobin and oxymyoglobin contents were determined. DFD pork had the highest metmyoglobin reductase activity and oxygen consumption rate. Enzyme activity of PSE was lower than that of normal pork, but no difference existed in oxygen consumption rate between PSE and normal samples. Metmyoglobin reductase activity dropped slowly during meat storage; oxygen consumption rate sharply decreased during the first day of storage. Both metmyoglobin reductase activity and oxygen consumption rate declined more rapidly in the light. Results can help develop guidelines for display and packaging of pork.
Anthocyanin Pigment Composition of Red‐fleshed Potatoes
Authors: RODRIGUEZ‐SAONA LUIS E. , GIUSTI M. MÓNICA , WROLSTAD RONALD E.
Published: July 2006

Red potatoes (Solanum tuberosum and S. stenotomum) were evaluated as potential sources for natural red colorants. Qualitative anthocyanin composition, pigment content and phenolic composition were screened on 33 cultivars. Monomeric anthocyanin content, determined by pH differential, ranged from 2 to 40 mg/100g tuber fresh weight. Two breeding clones, NDOP5847–1 and NDC4069–4, showed anthocyanin content >35 mg/100g. Anthocyanin composition was characterized by HPLC, spectral analyses and mass spectroscopy (MS). All red potato samples showed similar pigment profiles, with pelargonidin‐3‐rutinoside‐5‐glucoside acylated with p‐coumaric acid being the major anthocyanin (ca 70%). Anthocyanin content and profiles of epidermal tissue and flesh were compared for NDC4069–4. The presence of glycoalkaloids in color extracts was detected by MS. Some red‐fleshed potatoes may be good potential sources of food colorants.
Oxidative Reactions of Model Maillard Reaction Products and α‐Tocopherol in a Flour‐Lipid Mixture
Authors: WIJEWICKREME A.N. , KITTS D.D.
Published: July 2006

Nondialyzable model Maillard reaction products (MRPs) were prepared by heating 0.8M D‐glucose or D‐fructose with 0.8M L‐lysine under different reaction conditions and times. The usefulness of derived MRPs, with highest melanoidin yields, in stabilizing oxidative deterioration in food was evaluated in a flour‐lipid dough mixture with or without cupric ions. Glucose‐lysine MRPs effectively reduced lipid oxidation both with and without cupric ions. In contrast, fructose‐lysine MRPs lowered lipid oxidation only without cupric ions, and accelerated lipid oxidation with cupric ions. Application of MRPs in combination with α‐tocopherol showed no synergistic or antagonistic effect. Conditions and type of reducing sugar in synthesis of MRPs can influence their anti‐ or pro‐oxidant activity.
Simple Separation of Immunoglobulin from Egg Yolk by Ultrafiltration
Authors: KIM H. , NAKAI S.
Published: July 2006

A water‐soluble fraction (WSF) was prepared by filtering 10 times diluted yolk (pH 5.0) stored at 4–6°C through Whatman No. 52 or No.1 filter paper for delipidation. However, solid‐phase delipidation using an octadecyl column after filtration through a cellulose powder column was more practical for industrial application. After ultrafiltration (UF) of the WSF (pH 9.0,1.5M NaCl), results showed: Amicon 80–85% recovery, 74–99% purity; Harp 72–74% recovery, 81–84% purity; A/G 75% recovery, 89% purity; Koch 88% purity.
Delayed Luminescence as an Indicator of Tomato Fruit Quality
Authors: TRIGLIA A. , LA MALFA G. , MUSUMECI F. , LEONARDI C. , SCORDINO A.
Published: July 2006

To develop nondestructructive, objective, quality indicators for tomatoes we measured delayed luminescence, firmness, soluble solids, dry matter, color and respiration during ripening in cherry tomatoes (Lycopersicon esculentum var. cerasiforme). They were harvested at various maturity stages and ripened in the dark at 20°C and 80% relative humidity. Ten days after harvest we observed on fruit showing similar color, significant differences in the delayed luminescence, soluble solids and dry matter, directly related to harvest maturity. We suggest that delayed luminescence can be used as a nondestructive indicator of important indicators of tomato fruit quality.
Added Phenolic Compounds Enhance Lipid Stability in Extruded Corn
Authors: CAMIRE MARY ELLEN , DOUGHERTY MICHAEL P.
Published: July 2006

BHT, cinnamic acid or vanillin were blended with degermed cornmeal prior to extrusion in a single screw extruder to improve oxidative stability. Ether extracts were analyzed immediately after frying and following storage. Phenolic compounds did not change color. By 12 wk all samples, except for 200 ppm BHT, had lower peroxide values and conjugated dienes. Iron did not increase due to extrusion, and iron sequestration did not appear to contribute to the antioxidant effects of phenolics. Natural phenolic compounds may have potential as antioxidants when added to extruded foods.
Glass Transition Values of Muscle Tissue
Authors: BRAKE N. C. , FENNEMA O. R.
Published: July 2006

Reports of glass transition (Tg') values for frozen muscle tissue are not common and reported values are mostly much lower than would be expected. Tg’ values for muscle tissue and isolated proteins were studied using differential scanning calorimetry. Apparent Tg's of mackerel, cod and beef were similar (ca −11 to −13°C) and substantially higher than most published values (−15 to −77°C for tuna and beef), but in accord with expectations for substances of high molecular weight. Dialyzed insoluble and soluble protein fractions from mackerel yielded apparent Tg’ values (ca −7°C) that were similar, with both being higher than those for whole muscle. Apparent Tg’ values of ca −7°C were determined for aqueous samples of gelatin and collagen, but none was detected for zein.
Lipolysis and Lipid Oxidation in Frozen Minced Mackerel as Related to Tg', Molecular Diffusion, and Presence of Gelatin
Authors: Brake N. C. , Fennema O. R.
Published: July 2006

We determined the sub‐zero temperature dependencies (TD) of lipid hydrolysis (LH), lipid oxidation (peroxide value [PV]), and diffusion of 14C‐fructose in minced mackerel (MM) and how these rates are influenced by gelatin (G) and MM Tg'. When 1 % G was added, the rate of LH at −10°C decreased as compared to that in controls, whereas the rate of PV and TBARS increased (‐5, ‐15 and ‐20°C). The TD of 14C‐fruc‐tose diffusion was similar to that of TBARS, but not to those for LH or PV. Just below Tg', the rate decrease for TBARS was abrupt, whereas rate decreases for LH and PV were moderate to small, respectively.
Sorption Isosteric Heat Determination by Thermal Analysis and Sorption Isotherms
Authors: Mulet A. , García‐Reverter J. , Sanjuán R. , Bon J.
Published: July 2006

A procedure based on thermal analysis thermogravimetry (TG) and differential‐scanning calorimetry (DSC) was examined to compute isosteric heat of sorption for water. DSC measurements on samples with different moisture content allowed determining enthalpy variations due to water vaporization. Thermogravimetries performed on the same samples enabled a link to be made between enthalpic measurements and weight losses and thus compute isosteric heats. The procedure was applied to cauliflower and potato starch. From equilibrium isotherms by applying the Clausius‐Clapeyron equation, the isosteric heats of sorption were calculated. The comparison of the values obtained through both procedures showed a good agreement.
Ultrafiltration/Reverse Osmosis Concentration of Lobster Extract
Authors: Jayarajah C. N. , Lee C. M.
Published: July 2006

A membrane concentration system consisting of tubular polysulphone ultrafiltration (UF) and polyamide reverse osmosis (RO) was evaluated for concentrating key water soluble flavor compounds from lobster extracts. Major flavor‐giving compounds in the extract were glutamic acid, glycine, arginine, uridine 5′‐monophosphate (UMP), succninic acid and glucose. Factors affecting performance of the UF/RO systems, such as flow rate, feed solid level, temperature and pressure, on permeate flux and solids rejection were measured. The optimum UF conditions were 1.5% feed solid level, 15 L/min feed flow rate, 50°C feed temperature and 1 MPa log mean transmembrane pressure. The RO system retained all dissolved flavor components and its ideal operating conditions were 40°C, 2.8 MPa log mean transmembrane pressure and a flow rate of 15 L/min.
Textural Properties of Raw Salmon Fillets as Related to Sampling Method
Authors: Sigurgisladottir S. , Hafsteinsson H. , Jonsson A. , Lie Ø. , Nortvedt R. , Thomassen M. , Torrissen O.
Published: July 2006

Textural properties of raw Atlantic salmon (Salmo salar) fillets from different origin were studied on different locations of the fillets. Three instrumental methods were applied for evaluation of textural properties. Two methods were based on puncture tests, using flat‐ended cylinder or spherical probes measuring the hardness of the fillet. The third method was based on cutting the fillet with a blade and measuring the shear force. Hardness and shear force increased from head to tail, and the location below the dorsal fin was found to be most reliable. The shear force method was found to be more sensitive than the puncture methods and best suited for practical application.
Firming of Cooked Sweet Potatoes as Affected by Alum Treatment
Authors: Sasaki A. , Kishigami Y. , Fuchigami M.
Published: July 2006

Sweet potato slices were cooked for 5 min in distilled water, alum (aluminum potassium sulfate), AICI3 and several pH level buffer solutions. Slices preheated (60°C) in these solutions were boiled in water. The slices cooked at about pH 4 were firmest among those in the range pH 2‐pH 12. Firmness was (greatest to least); preheated in alum > preheated in water > cooked in buffer (pH 3.5) >AICI3 (pH 3.5) > alum (pH 3.5) > water. Preheating, Al3+ and acid prevented softening of slices. Acid‐treated slices were firmer than Al3+ treated slices. Alum contains K+ and S04‐2, which accelerate solubilization of pectin, thus slices cooked in alum were softer than those in AICI3. Scanning electron microscopy showed the middle lamella separated when cooked in water but not when cooked in other solutions.
Starch Cooking with Limited Water as Affected by Zein and Guar Gum
Authors: Kim Y. , Wang S.S.
Published: July 2006

DSC (Differential Scanning Calorimetry) peak temperature of starch was decreased by adding zein, but was increased by adding guar gum. Adding zein increased the initial rate of starch cooking, but adding guar gum decreased it. Kinetic studies were carried out at 115, 125, and 135°C. At25°C, zein absorbed less water than waxy corn starch, especially at water activities >0.6 where guar gum absorbed more water than starch. The strong binding of water by guar gum increased DSC‐peak‐temperature and decreased the initial rate of starch cooking. The relatively weak binding of water by zein decreased DSC peak temperature and increased the initial rate of starch cooking. Although water sorption data at cooking temperatures are difficult to measure, the kinetic data at these temperatures and DSC data could be used to supplement the sorption data.
Changes in Specific Heat of Corn Starch Due to Gelatinization
Authors: Hwang C. H. , Heldman D. R. , Chao R. R. , Taylor T. A.
Published: July 2006

Differential scanning calorimetry (DSC) was used to measure apparent specific heat and heat of gelatinization for corn starch at a 13.4 to 79.1% moisture and 30°C to 100°C. Apparent specific heat of granular and heated starch was determined as a function of moisture content, temperature, and gelatinization. Effect of gelatinization was maximum at 42.3% moisture (wet basis) where the ratio of starch/water caused the largest differences in apparent specific heats. The largest difference corresponded to a degree of gelatinization of 0.429. A model was developed to predict apparent specific heats and provided values with a ±2.57% standard error (compared to experimental values) for heated starch with partial gelatinization over the range from 13.4 to 79.1% moisture.
Marination Method and Honey Level Affect Physical and Sensory Characteristics of Roasted Chicken
Authors: Hashim I. B. , McWatters K. H. , Hung Y.‐C.
Published: July 2006

To provide information concerning the functionality of honey as a marinade ingredient for roasted chicken, bone‐in breast quarters were marinated with lemon‐pepper marinade either by immersion or injection. Honey (10, 20, and 30%) was substituted for water in the marinades. Injected chicken retained more marinade, lost less juice during roasting, and required less force to shear than immersed chicken. Descriptive sensory panel evaluation showed that injected chicken had a more glossy and moist appearance, more intense lemon flavor, more intense sweet and salty taste, and more tender texture than immersed chicken. For injected chicken, addition of honey to the marinade increased honey flavor without notably affecting appearance, aroma, other flavor attributes, or texture.
Mobility and Stability Characterization of Model Food Systems Using NMR, DSC, and Conidia Germination Techniques
Authors: Kou Y. , Molitor P.F. , Schmidt S.J.
Published: July 2006

Mold conidia germination was used as a microbial probe of food stability in sucrose, starch, and sucrose/starch systems. A group of nuclear magnetic resonance (NMR) and differential scanning calorimeter (DSC) techniques were used to fully characterize the water and solid mobility and glass transition temperature (Tg) of the systems, respectively. Water content, aw, and 2H NMR R1 and R2 relaxation rates did not predict mold germination time. We concluded that the self‐diffusion coefficient, (translational mobility of water), the DSC Tg (overall system mobility), and to a more limited extent, the 2H NMR R*2 relaxation rate and the 13C T1p (solids mobility), could provide alternative measures to supplement aw for predicting food stability and safety.
Dietary Energy Value of Medium‐chain Triglycerides
Authors: Ingle D.L. , Driedger A. , Traul K.A. , Nakhasi D.K.
Published: July 2006

As a fat source in our diet, medium‐chain triglycerides (MCTs) result in lower fat deposition when compared by 2 methods to long‐chain triglycerides. Using data from 10 animal studies, the calculated energy loss during utilization of MCTs was 16%, resulting in a net energy value (NEV) of 6.97 kcal/g. The NEV calculated from the molecular composition of 9 MCTs with widely varying caprylic:capric fatty acid ratios was 6.72 ± 0.16 kcal/g. For 5 MCTs with completely defined fatty acid compositions, the NEV was 6.80 ± 0.15 kcal/g. Establishing the NEV for dietary MCTs at 6.8 kcal/g is proposed.
In vitro Inhibition of N‐Nitrosomorpholine Formation by Fresh and Processed Tomatoes
Authors: Nagarajan N. , Hotchkiss J.H.
Published: July 2006

We evaluated the ability of fresh tomatoes and processed tomato products (whole, diced, sauce, puree, and juice) to inhibit in vitro the formation of N‐Nitrosomorpholine (NMOR), under conditions similar to the human stomach. The amount of NMOR that was formed averaged 23% to 82% that of the controls, on an equal wet weight basis, with paste being the most inhibitory. On an equal soluble solids basis, the amount of NMOR formed in the presence of products averaged 82% to 88% of that formed in the distilled water control. Fresh tomatoes showed greatest inhibition of nitrosation (NMOR formation averaged 80% of control), and processed tomatoes showed similar inhibition (NMOR 82% to 88% of the control). Ascorbic acid content was the strongest predictor of ability to inhibit NMOR formation. Processed tomato products inhibited nitrosation to a similar extent as had been reported for fresh tomatoes.
Rapid Liquid Chromatographic Assay of Vitamin E and Retinyl Palmitate in Extruded Weaning Foods
Authors: Lee J. , Suknark K. , Kluvitse Y. , Phillips R.D. , Eitenmiller R.R.
Published: July 2006

Extruded weaning foods were produced using cowpea + corn + soybean + soybean oil (35:50:10:5, w/w) and cowpea + corn + peanut (42:43:15, w/w) by twin screw extrusion and fortified with vitamin premix. A direct solvent extraction method was used to assay fortified α‐tocopheryl acetate as the ester to differentiate it from the naturally occurring alcohol for accurate assessment of total vitamin E activity. The fortified retinyl palmitate was assayed from the same extraction and assayed as the more stable ester with the same LC conditions after changing the detection wavelengths. Using direct solvent extraction, analytical values of vitamin E homologs in extruded products were higher than those values from saponification.
Functional Properties of Fish Protein Hydrolysate from Herring (Clupea harengus)
Authors: Liceaga‐Gesualdo A.M. , Li‐Chan E.C.Y.
Published: July 2006

Raw herring (Clupea harengus), a waste product from the roe industry, was hydrolyzed, using an endopeptidase preparation from Bacillus licheniformis. Aliquots were taken at 0, 5, 10, 20, 30, 45, and 60 min hydrolysis to measure the degree of hydrolysis. The functional properties tested were emulsifying activity index (EAI), foamability, and foam stability of the hydrolysate. At 36% hydrolysis, the herring hydrolysate presented good emulsifying stability (> 120 minutes) and an adequate foam expansion (142%), as compared to the soluble fraction from the unhydrolyzed control herring. The lipid content decreased considerably to 0.77% for the fish protein hydrolysate, while its protein content increased to 77%. The amino acid composition remained similar to that of the control.
Sodium Chloride and Tripolyphosphate Effects on Physical and Quality Characteristics of Injected Pork Loins
Authors: Detienne N.A. , Wicker L.
Published: July 2006

Whole, boneless pork loins were needle‐injected to a final concentration of up to 1.5% NaCl and/or 0.45% sodium tripolyphosphate (STPP) in a 4 × 4 factorial, randomized, complete block design. Percent weight gain, internal meat pH, purge loss, final product yield, cook loss, Warner‐Bratzler shear, expressible moisture, and total moisture were determined. Response surface methodology was employed to create regression models and identify optimum ingredient parameters for each characteristic. NaCl and STPP improved weight gain, purge, final product yield, and moisture content. Predicted Warner‐Bratzler shear was reduced approximately 50%. A salt‐phosphate interaction was observed for weight gain, purge, cook loss, and expressible moisture.
Functional, Sensory, and Microbiological Properties of Restructured Beef and Emu Steaks
Authors: Shao C.H. , Avens J.S. , Schmidt G.R. , Maga J.A.
Published: July 2006

Beef and emu steaks were restructured with 5% fibrinogen/0.25% thrombin (F), 0.5% algin/0.5% calcium lactate (A), or 0.5% phosphate/1.5% salt (P). P and A treatments had higher cooked binding strengths and cook yields than the F treatments (P < 0.05). The pH and cook yields of restructured emu were higher than beef (P < 0.05). Binding strength of emu was lower than beef in all binding systems (P < 0.05). F solution had an aerobic plate count (APC) of 39,000/g and increased the microbial count in restructured emu steaks from 940 to 7500/g (P < 0.05). Cooking to 60°C reduced APC to < 250/g (P < 0.05) with progressively greater bacterial kill after cooking to 66°C or 75°C.
Heat Transfer Model Performance in Simulation of Process Deviations
Authors: Teixeira A.A. , Balaban M.O. , Germer S.P.M. , Sadahira M.S. , Teixeira‐Neto R.O. , Vitali A.A.
Published: July 2006

Performance of thermal process simulation software was tested for predicting internal product temperature and lethality. Responses were tested for process deviations on canned products with a wide range of heating characteristics for computer‐based on‐line control of retorts. Static and agitated processes were tested with products exhibiting heating rate factors (fh) ranging from 2 to 70 min. Cans were fitted with thermocouples and subjected to deviations of various types. Center temperature profiles and lethalities predicted by the model in response to dynamic retort temperatures were compared with those measured by thermocouples. Profiles agreed, and process lethalities calculated from predicted and measured profiles agreed ±10% with the model slightly underpredicting measured lethality.
Extrusion Texturization of Air‐Classified Pea Protein
Authors: WANG N. , BHIRUD P. R. , TYLER R. T.
Published: July 2006

Air‐classified pea protein was texturized using a twin‐screw extruder. The effects of moisture, screw speed and barrel temperature on the physical, functional and nutritional characteristics of texturized pea protein were investigated. Increased dough moisture increased product bulk density (BD) and available lysine (LYS) of texturized pea products, but decreased water‐holding capacity (WHC) and in vitro protein digestibility (DIG). Raising the screw speed reduced BD and LYS of texturized pea protein, but increased WHC and DIG. Bulk density and LYS decreased as barrel temperature was increased, whereas WHC and DIG increased. Texturized pea protein resembled commercial texturized soy products with respect to most physical and functional properties.
Properties of Cysteine‐Added Soy Protein‐Wheat Gluten Films
Authors: Were L. , Hettiarachchy N.S. , Coleman M.
Published: July 2006

Soy and wheat proteins as film ingredients are advantageous due to relative abundance, biodegradability, and their renewable nature. Research objectives were to evaluate effectiveness of gluten and cysteine addition in improving properties of soy protein‐based films. Thickness, mechanical, and barrier properties were evaluated. Gluten addition and pH 3.0 lowered water vapor permeability and thickness. Mechanical properties were enhanced at pH 7.0 with cysteine addition. Cysteine increased tensile strength of some treatments due to increase in disulfide bond formation. Best compromise between barrier and mechanical properties was observed for the cysteine‐added soy:gluten (4:1) film at pH 7.0. These films could find application as primary packaging for low moisture foods.
High Pressure Inactivation Kinetics of Saccharomyces cerevisiae Ascospores in Orange and Apple Juices
Authors: Zook C. D. , Parish M. E. , Braddock R. J. , Balaban M. O.
Published: July 2006

High pressure inactivation kinetics (D and z values) of Saccharomyces cerevisiae ascospores were determined in fruit juices and a model juice buffer at pH 3.5 to 5.0. Approximately 0.5 to 1.0 × 106 ascospores/mL were pressurized at 300 to 500 MPa in juice or buffer. D‐values ranged from 8 sec to 10.8 min at 500 and 300 MPa, respectively. The range for z‐values was 115 to 121 MPa. No differences (P≥0.05) in D (at constant pressure) or z‐values among buffers or juices at any pH were determined, indicating little influence of pH in this range and absence of protective or detrimental effects of juice constituents.
Textural and Sensory Properties of Low‐Fat Beef Sausages with Added Water and Polysaccharides as Affected by pH and Salt
Authors: Xiong Y. L. , Noel D. C. , Moody W. G.
Published: July 2006

Low‐fat beef sausages with 23% added water, 1 or 2.5% NaCl, 0.5% polysaccharide gums, and pH adjusted to 5.2, 5.6 or 6.2, were analyzed for textural properties. The l‐ and k‐car‐rageenans increased (P<0.05) cooking yield, hardness, and bind strength for 1%‐salt sausage, but had little effect on the 2.5%‐salt sausage. Sausages containing alginate, locust bean gum, and xanthan gum were softer, more deformable, crumbly and slippery (P<0.05), when compared to nongum controls. An increase in pH sharply enhanced the bind strength in all gum treatments. Both the instrumental and sensory panel results suggested that α‐ and k‐carrageen‐ans were the only acceptable gums for use in low‐ or high‐salt beef sausage products.
Sensory Attributes and Storage Life of Reduced Fat Ice Cream as Related to Inulin Content
Authors: Schaller‐Povolny L.A. , Smith D.E.
Published: July 2006

Effects of substitution of inulin for 42DE (dextrose equivalent) corn syrup in reduced fat ice cream were studied using sensory analysis. Three combinations of inulin and corn syrup were evaluated for iciness, chewiness, sweetness and vanilla flavor intensity. Replacing 50% or 100% of 42DE corn syrup with inulin increased chewiness. However, sweetness and vanilla flavor intensity perception of the ice cream were reduced. Storage stability data showed that partial or full replacement of 42DE corn syrupwith inulin inhibited ice crystal formation over a 6‐wk thermal abuse period.
Sensory Characteristics of Heat‐processed and Fresh Tomato Salsa Containing Honey
Authors: Allison A. A. , Chambers E. , Gibson E. , Aramouni F. M.
Published: July 2006

Heat‐processed and fresh salsa formulations were developed with different levels of honey (up to 10%), acid, and capsaicin. Descriptive sensory characteristics and consumer acceptability of the salsas were studied. Increasing levels of honey increased sweetness and crispness of both salsas. Higher levels of honey decreased oral heat intensity more than did lower levels. Consumers liked heat‐processed salsa better than fresh and acceptability generally decreased with increasing honey content. However, about one‐third of consumers liked salsas with honey more than samples without honey.
Quantitation of Lamb Content in Mixtures with Raw Minced Beef Using Visible, Near and Mid‐Infrared Spectroscopy
Authors: McElhinney J. , Downey G. , O'Donnell C.
Published: July 2006

Samples of beef (32), lamb (33) and 5%, 10% and 20% (w/w) lamb‐in‐beef mixtures (33 each) were minced and reflectance scanned in the visible, near and mid‐infrared spectral regions. Partial least squares (PLS) regression models were developed to predict percentage lamb content using each spectral region alone and combinations of all three. The most accurate models combined mid‐IR (800‐2000 cm‐1) and near IR (1100‐2498 nm) spectral data following 2nd derivatization; standard errors of prediction of 0.91% (0–20% range in lamb content) and 4.1% (0–100% range in lamb) were obtained. This technique may be useful for screening such meat mixtures.
Supercritical CO2 Extraction for Total Fat Analysis of Food Products
Authors: Dionisi F. , Hug B. , Aeschlimann J. M. , Houllemar A.
Published: July 2006

Supercritical CO2 extraction (SFE) is a promising alternative to solvent extraction for the measurement of total fat in food products. Total fat was extracted by SFE from samples of food products of different compositions and fat contents. Results using SFE were statistically compared with those using standard methods. This feasibility study showed very promising results. A suitable method was developed for analysis of full milk powder and dietetic milk powder and recoveries were 97.4 and 98.4% respectively. The content of the major fatty acids of fat extracted with SFE was similar to that of Röse‐Gottlieb solvent extraction.
ELISA to Quantify Triose Phosphate Isomerase to Potentially Determine Processing Adequacy in Ground Beef
Authors: Hsu Y.‐C. , Pestka J. J. , Smith D. M.
Published: July 2006

Triose phosphate isomerase (TPI) was purified from bovine semimembranosus muscle using acetone precipitation, ammonium sulfate precipitation and cation exchange chormatography. Anti‐TPI polyclonal antibodies (PAbs) were raised in rabbits. A sandwich ELISA with a limit of detection of 1 μg TPI/mL was developed using PAbs for capture and biotinylated PAbs for detection. Cross‐reactivities of antibodies with other protein in beef muscle extracts and with TPI from different animal species were examined. TPI concentration and activity of ground beef decreased (P < 0.0001) as cooking temperature was increased from 48.9 to 76.7°C, suggesting that these assays might be used to monitor processing adequacy of beef products.
Myofibril‐Bound Serine Proteinase (MBP) and its Degradation of Myofibrillar Proteins
Authors: Cao M.‐J. , Hara K. , Osatomi K. , Tachibana K. , Izumi T. , Ishihara T.
Published: July 2006

Proteolysis of a myofibril‐bound serine proteinase (MBP) from carp Cyprinus carpio on myofibrillar proteins and their gel formation ability were investigated. MBP readily decomposed myosin heavy chain as indicated by SDS‐PAGE. In the preparation of kamaboko, the gel formation ability was diminished by addition of MBP. The optimum degradation temperatures of MBP to myosin heavy chain in myofibril and kamaboko gel were 55°C and 60°C, respectively. The degradation effects of MBP on actin, α‐actinin and tropomyosin were studied by the immunoblotting method. Because of its myofibril‐bound and myofibrillar protein degradation characteristics, MBP was regarded as the proteinase most probably involved in the modori effect.
Rapid Method for Determining Optimum Coagulant Concentration in Tofu Manufacture
Authors: Moizuddin S. , Johnson L.D. , Wilson L.A.
Published: July 2006

Four methods of determining optimum coagulation levels in tofu manufacture were compared. Full‐fat soyflakes were used to produce 5% solids soymilk. Each soymilk batch was coagulated with calcium sulfate dihydrate (0.000–0.0450 N). Electrical conductance of the coagulating batches was recorded at 72°C and 21°C. Coagulated batches were pressed to make tofu and whey volume, pH, transmittance (400 nm) and tofu composition were measured. Whey transmittance and conductance correlated with coagulant concentration (r=0.87). Tofu yield, conductivity, and absorbance data were also related. Measuring the conductance of the coagulating soymilk was faster than obtaining pH and spectrophotometric values. Conductivity and transmittance could be used to optimize tofu coagulation.
Measurement of the Thermal Conductivity of Foods at High Pressure
Authors: Denys S. , Hendrickx M.E.
Published: July 2006

The line heat source probe method, widely used for determining thermal conductivity of food materials, was applied in a pilot scale high‐pressure unit and the possibility of extending this technique to pressures up to 400 MPa was investigated. Commercially canned tomato paste and apple pulp were used as test products. Probes were calibrated to 1.5% agar gel. A probe specific pressure‐ and temperature‐dependant calibration factor was applied. The accuracy at high‐pressure was similar to published values. Given the simplicity of the method, this approach seems very promising for determining thermal conductivity of foods over a range of pressures and temperatures.
Prevention of Clostridium botulinum Type A, Proteolytic B and E Toxin Formation in Refrigerated Pea Soup by Lactobacillus plantarum ATCC 8014
Authors: Skinner G.E. , Solomon H.M. , Fingerhut G.A.
Published: July 2006

The ability of Lactobacillus plantarum ATCC 8014 to inhibit Clostridium botulinum toxin production in pea soup was investigated. Soup containing C. botulinum spores (103/g) with and without L. plantarum (106/g) were evaluated. Soup containing only type A spores was toxic on days 1 and 2 when incubated at 35°C and 25°C, respectively. Soup containing only proteolytic type B spores was toxic on days 2 and 5 at 35°C and 25°C, respectively. Soup containing only type E spores was toxic at 25°C, 15°C, and 5°C in 7, 7, and 63 days respectively. No toxin was found in soup containing C. botulinum spores plus L. plantarum at any temperature studied.
Flocculation of Whey Protein Stabilized Emulsions as Influenced by Dextran Sulfate and Electrolyte
Authors: Demetriades K. , McClements D. J.
Published: July 2006

The creaming stability and viscosity of oil‐in‐water emulsions stabilized by whey protein isolate were monitored as functions of dextran sulfate (DS) and electrolyte (NaCl) concentration. At a specific DS concentration (the critical flocculation concentration, CFC), the droplets became flocculated, which promoted creaming. Addition of electrolyte caused an increase in CFC. At NaCl concentrations <0.5 wt%, addition of electrolyte decreased emulsion viscosity, but at concentrations >0.5 wt% it caused an increase in viscosity due to increased flocculation. The results were due to the influence of electrostatic screening on the effective volume of DS molecules and colloidal interactions between droplets.
Dietary Pigmentation and Deposition of α‐Tocopherol and Carotenoids in Rainbow Trout Muscle and Liver Tissue
Authors: Akhtar Pervaiz , Gray J. Ian , Cooper Thomas H. , Garling Donald L. , Booren Alden M.
Published: July 2006

Rainbow trout (Oncorhynchus mykiss) were fed diets supplemented with canthaxanthin, oleoresin paprika and α‐tocopherol. Canthaxanthin was more efficiently absorbed (3.8–7.9 mg/kg) in the flesh of rainbow trout than the paprika carotenoids (2.4–3.1 mg/kg). With increased pigmentation, decrease in lightness (L*) and hue angle, and increase in redness (a*) of the muscle were observed. Canthaxanthin produced more desirable reddish‐pink color. Deposition of α‐tocopherol in liver and muscle tissue increased with increase in dietary α‐tocopheryl acetate. Fish receiving lower α‐tocopheryl acetate reached maximum deposition levels earlier than those fed higher levels. There was no effect of α‐tocopherol and carotenoid levels on muscle fatty acid composition.
Rutin, The Main Component of Surface Deposits on Pickled Green Asparagus
Authors: Fuleki T.
Published: July 2006

Highly visible white and greyish deposits appeared on commercially pickled green asparagus spears after 6 mo storage. Microscopic examination revealed that the deposits consisted mainly of needle shaped crystals. Rutin (querce‐tin‐3‐0‐rhamnoglucoside), present in asparagus in appreciable quantities (0.02 to 0.1%) was suspected of being responsible for the deposits. The deposits were chromatographed with authentic rutin using HPLC. Retention and spectral data confirmed that the major component of the deposits was rutin.
Extrusion for Producing Low‐fat Pork and its Use in Sausage as Affected by Soy Protein Isolate
Authors: Ahn H. , Hsieh F. , Clarke A.D. , Huff H.E.
Published: July 2006

Low‐fat pork was produced at extrusion temperatures (ET) of 25, 32.2,43.3,54.4, or 65.6°C with addition of soy protein isolate (SPI) at 0,1.5, or 3% and evaluated by measuring chemical and physical properties of low‐fat pork sausage links. ET and SPI addition influenced moisture retention and fat reduction. The highest ET(65.5°C) gave the highest fat reduction in extrudates. TBARS decreased as ET and SPI increased. Extrudates at higher ET made darker and redder sausages. The hardness value of the control was not different from that of sausages from 65.6°C ET extrudates. The fat‐reduced sausages were more springy and cohesive than the control. Depending on fat reduction, twin‐screw extrusion influenced sausage color, texture, and lipid oxidation. The sausage links from 65.6°C ET extrudates with 1.5% SPI had the lowest fat, lowest TBARS, least cooking loss and were not different in hardness from control high‐fat sausages.
Compression Properties of Fish‐Meat Gel as Affected by Gelatinization of Added Starch
Authors: Kong C.S. , Ogawa H. , Iso N.
Published: July 2006

The influence of starch addition on the elastic properties of fish‐meat gel was studied by measuring dynamic viscoelasticity, microscopic observation, and compression tests. Samples with pregelatinized starch, and with and without raw starch were studied. The temperature dependence varied according to the size of the starch granules. Starch granule‐size/temperature dependence in the free swellable state was higher than in the fish‐meat sol (surimi) protein in the heating process. Results indicated that raw starch affected the surimi protein network with a possible “packing effect” of starch granules, which increased the elastic modulus of the fish‐meat gel.
Differentiation of Beef and Kangaroo Meat by Visible/Near‐Infrared Reflectance Spectroscopy
Authors: Ding H.B. , Xu R.J.
Published: July 2006

A visible/near‐infrared (NIR) spectroscopic method was developed with canonical discriminant analysis and stepwise multiple linear regression to differentiate beef from kangaroo meat. Results showed that beef and kangaroo meat could be separated when samples were analyzed by spectrophotometry as minced meat or cut meat. For minced meat, scatter correction and derivative treatment of reflectance spectra improved classification. For cut meat, original reflectance spectra produced better classification. Overall classification accuracy was 83% to 100%, and no kangaroo meat was misclassified. NIR spectroscopy might be an efficient test method for species identification.
Color and Heat Denaturation of Myoglobin Forms in Ground Beef
Authors: Hunt M.C. , Sørheim O. , Slinde E.
Published: July 2006

To determine the effects of myoglobin forms on internal cooked color in ground beef, patties containing predominantly deoxy‐(DMb), oxy‐(OMb), or metmyoglobin (MMb) were cooked to 55, 65, or 75 °C. Only patties with DMb appeared red and undercooked at 55 °C, and their color became progressively more brown at 65 and 75 °C. Patties with OMb and MMb were brown at 55 °C and could be mistakenly perceived as being cooked enough to consume. Judging the doneness of ground beef using internal cooked color alone would be valid only if the pigment at time of cooking was predominantly DMb. In model studies, DMb had greater thermal stability than MMb especially at higher pH.
Predicting the Cutting Time of Coagulating Milk for Cheese Production Using a Heated Thermistor
Authors: Passos E.F. , Monteiro P.S. , Oliveira R.C. , Martins J.G.O. , Alves H.G. , Brandão S.C.C.
Published: July 2006

Based on an observed decrease of effective thermal conductivity of milk during coagulation, a heated thermistor sensor was developed for monitoring curd formation. The thermistor was heated with a constant direct current, and its voltage was measured during milk coagulation, indicating a drop after the enzymatic reaction. The sensor was studied in the laboratory for different milk acidities, rennet concentrations, added calcium chloride, and coagulation temperatures. It was also tested in a commercial cheese plant for more than a month. The cutting time established by the cheesemaker in 16 experiments was compared with a prediction equation, and the standard error of prediction was 1.9 min.
Hydrolysis of β‐casein (193‐209) Fragment by Whole Cells and Fractions of Lactobacillus casei and Lactococcus lactis
Authors: Parra L. , de Palencia P. Fernández , Casal V. , Requena T. , Peláez C.
Published: July 2006

Whole cells and fractions of Lactococcus lactis subsp. lactis IFPL 359 and Lactobacillus casei subsp. casei IFPL731 were studied. Hydrolysis products were separated by reversed‐phase, high‐performance liquid chromatography (RPHPLC). Under conditions, pH 5.2 and 3% NaCl, L. casei IFPL 731 was more active in hydrolysis of the b‐casein (f193‐209) peptide than was L. lactis IFPL 359. This hydrolyzing activity was attributed for L. casei IFPL 731 by the cell‐wall proteinase. Hydrolysis of the peptide by the intracellular extract of L. casei IFPL731 was mainly located in the fraction that contained endopeptidase and Pep N aminopeptidase activities. Results may help provide approaches and treatments to control bitterness in cheese products.
Fumonisin B1 Production and Growth of Fusarium moniliforme and Fusarium proliferatum on Maize, Wheat, and Barley Grain
Authors: Marín S. , Magan N. , Serra J. , Ramos A.J. , Canela R. , Sanchis V.
Published: July 2006

Two isolates each of Fusarium moniliforme and Fusarium proliferatum isolated from maize were compared for growth and fumonisin B1 production on maize, wheat, and barley extract agars and on irradiated maize, wheat, and barley grain in relation to water availability and temperature. Growth rates of both Fusarium spp. were similar or higher on wheat and barley than on maize extract agar. Regardless of temperature, all isolates produced fumonisin B1 only on irradiated maize grain, but not on wheat or barley. This might be a reason for the low natural occurrence of fumonisins on those grains.
Lipid Addition to Improve Barrier Properties of Edible Starch‐based Films and Coatings
Authors: García M.A. , Martino M.N. , Zaritzky N.E.
Published: July 2006

ABSTRACT: Effects of formulation (lipid presence, type of starch, and plasticizer) on microstructure, water vapor (WVP) and gas (GP) permeabilities of films and coatings were analyzed. Plasticizer was necessary to maintain film and coating integrity and to avoid pores and cracks. Films made from high amylose starch showed lower WVP and GP than regular corn starch films; permeabilities of films with sorbitol (20 g/L) were lower than those with glycerol. The addition of 2g/L sunflower oil to the formulations decreased WVP of starch‐based films; X‐ray diffraction and Differential Scanning Calorimetry experiments demonstrated that films with plasticizer and lipid showed lower crystalline‐amorphous ratio compared to films without additives. Microstructural observations helped explain the decrease of the film permeabilities during storage.
Effects of Pulsed Electric Fields on Microorganisms in Orange Juice Using Electric field Strengths of 30 and 50 kV/cm
Authors: McDonald C.J. , Lloyd S.W. , Vitale M.A. , Petersson K. , Innings F.
Published: July 2006

ABSTRACT: Inactivation of 4 microorganisms in orange juice was investigated in a 100 L/h flowing pulsed electric field (PEF) system. Electric field levels of 30 kV/cm and 50 kV/cm were applied, and Leuconostoc mesenteroides, E. coli, and Listeria innocua were inactivated by as much as 5 log cycles at 30 kV/cm and 50 °C. Saccharomyces cerevisiae ascospores were the least susceptible to PEF at all treatment levels, and a maximum of 2.5 log reduction was achieved at 50 kV/cm and 50 °C. Both electric field levels were effective in inactivating microorganisms at temperatures below standard thermal treatment, however, the number of pulses applied was particularly important in inactivation.
Changes in the Amino Acid Composition of Green Olive Brine due to Fermentation by Pure Culture of Bacteria
Authors: Montaño A. , Sánchez A.H. , De Castro A.
Published: July 2006

ABSTRACT: Amino acid profiles of olive brine were investigated by high‐performance liquid chromatography (HPLC) before and after inoculation with selected microorganisms important in green olive fermentation (Enterobacter cloacae G973, Leuconostoc mesenteroides Lm51, and Lactobacillus pentosus CECT5138). Unfermented olive brine contained about 1000 mg/L of total amino acids, with 80% as free amino acids. A significant (p < 0.05) decrease in free amino acids was found between 0 and 7 d of fermentation (40%, 23%, and 36% decreases for E. cloacae G973, L. mesenteroides Lm51, and L. pentosus CECT5138, respectively). E. cloacae G973 consumed a large amount of arginine, but this amino acid was not utilized by the 2 lactic acid bacteria. Glycine and alanine were not metabolized.
Influence of Blanching‐osmotic Dehydration Treatments on Volatile Fraction of Strawberries
Authors: Escriche I. , Chiralt A. , Moreno J. , Serra J.A.
Published: July 2006

ABSTRACT: The effects of steam (S) and microwave (MW) blanching and osmotic treatments, applied either singularly or combined, on the volatile fraction of strawberry have been evaluated. Osmotic dehydration was carried out at atmospheric conditions (OD) and by applying a vacuum pulse at the beginning of the process (PVOD). Volatiles were obtained by a simultaneous distillation‐extraction procedure and identified/quantified by gas chromatography‐mass spectrometry. Esters and 2,5‐dimethyl‐4‐hydroxy‐3(2H)‐furanone were the major compounds. Differences in volatile concentration promoted by blanching and/or osmotic processes were evaluated. Osmotic treatments promote formation of esters and furanones, differently for either OD or PVOD treatments, but this effect was greatly inhibited when osmosis was preceded by blanching. The kind of blanching (MW or S) also affected the sample final volatile profile.
Correlation Between Physicochemical Characteristics and Binding Capacities of Chitosan Products
Authors: No H.K. , Lee K.S. , Meyers S.P.
Published: July 2006

ABSTRACT: Physicochemical characteristics (molecular weight, nitrogen, ash, degree of deacetylation, bulk density, viscosity, and residual amino acids) of 6 commercial chitosans differed with products. Significant correlations were observed between molecular weight and viscosity and between nitrogen and degree of deacetylation. Binding capacities of water, fat, and three different dyes also varied depending on the products. Results of correlations between binding capacities and physicochemical characteristics indicated that both water and fat binding capacities were significantly negatively correlated with bulk density. In addition, fat binding capacity showed a significant correlation with viscosity. Significant negative correlations were observed between dye binding capacities of three red, yellow, and blue dyes and ash.