bluuebunny/crossref_metadata_2025 huggingface dataset:
Quality Improvement and Evaluation of Hypoallergenic Rice Grains
Authors: WATANABE MICHIKO , YOSHIZAWA TAKASHI , MIYAKAWA JUNKO , IKEZAWA ZENRO , ABE KIYOKO , YANAGISAWA TETSUYA , ARAI SOICHI
Published: August 2006

The color of hypoallergenic rice grains, produced by an enzymatic process was improved by treatment with diluted hydrochloric acid and washing with water. The acid‐treated grains were steamed at the surface layer to prevent breakage. Textural evaluation showed the cooked hypoallergenic rice grains had a favorable stickiness/hardness ratio.
pH and Heat Treatment Effects on Foaming of Whey Protein isolate
Authors: PHILLIPS L.G. , SCHULMAN W. , KINSELLA J.E.
Published: August 2006

The overrun obtained by whipping whey protein isolate (WPI) was significantly (p<0.05) affected by changing pH. Heating WPI at pH 4.0 reduced rate and amount of overrun. The highest overrun values for unheated WPI were observed at pH 5.0 and 7.0 after heating at 55°C for 10 min. The maximum foam stability for unheated WPI was obtained at pH 5.0. Heat treatment had little effect on stability at pH 4.0 or 7.0 but at pH 5.0, 80°C for 10 min improved stability by 65%. Based on surface pressure data, the rate of adsorption of β‐lactoglobulin interfacial films and the work of compression correlated with overrun, maximum overrun, overrun development and foam stability.
Irradiation Effect on Onion Keeping‐Quality After Sea‐Shipment from Argentina to the Netherlands
Authors: WOLTERS T.C. , LANGERAK D.I. , CURZIO O.A. , CROCI C.A.
Published: August 2006

Onion losses occur due to sprouting and rot. Onion cultivar Valenciana was irradiated with 60 Gy, shipped from Argentina to the Netherlands, and stored 6 months at 4°C. The rot in unirradiated samples increased after 4 months while rot in irradiated samples remained almost constant. Irradiation almost completely prevented sprouting. Storage losses were 50% for unirradiated and 20% for irradiated samples. Irradiated samples showed an improvement in general appearance. Irradiation reduced weight loss and damaged bulbs were more susceptible to storage rot.
Effect of Packaging Material on Nitrate Nitrogen Content of Irradiated Potatoes
Authors: MONDY N.I. , KOUSHIK S.R.
Published: August 2006

The effect of packaging materials on nitrate nitrogen content of irradiated potatoes was investigated. Tubers were irradiated at 10, 30 and 100 Krads and stored for 12 wk at 5°C in paper or plastic bags. Nitrate nitrogen content was significantly (p < 0.01) higher in tubers packaged in plastic as compared to those in paper bags. Irradiation significantly (p < 0.01) increased nitrate nitrogen content between the lowest and highest levels of treatment in tubers stored in both paper and plastic bags.
Chemical and Sensory Studies of Antioxidant‐Treated Beef
Authors: ANGELO A. J. ST. , CRIPPEN K. L. , DUPUY H. P. , JAMES C.
Published: August 2006

Ground beef patties treated with metal chelators, free radical scavengers, rosemary and sodium alginate were examined by chemical (TBARS and gas chromatography) and sensory means in regard to warmed‐over flavor (WOF). A highly trained analytical sensory panel evaluated the patties for desirable descriptors, such as cooked beef brothy (CBB) and for WOF descriptors, painty and cardboardy. Results showed many of the compounds retarded lipid oxidation when judged by chemical means, but not all affected development of WOF when judged by sensory means since CBB values decreased and WOF descriptors increased. The free radical scavengers appeared overall the most effective inhibitors of WOF.
Lipid Oxidation and Color Stability in Restructured Meat Systems during Frozen Storage
Authors: AKAMITTATH J.G. , BREKKE C.J. , SCHANUS E.G.
Published: August 2006

Salt and combinations of salt with phosphates and antioxidants were investigated for their role in lipid oxidation and discoloration in restructured beef, pork, and turkey steaks during storage at ‐ 10°C for 16 wk, 8 wk and 8 wk, respectively. Lipid oxidation and discoloration occurred simultaneously in pork and turkey, but beef color loss occurred much earlier than did lipid oxidation. Phosphates were effective in inhibiting lipid oxidation in beef (4 wk), pork (8 wk) and turkey (6 wk). Tertiary butylhydroquinone inhibited lipid oxidation in pork and turkey steaks, but, overall, neither prevented discoloration. Results indicate discoloration and lipid oxidation are interrelated, and pigment oxidation may catalyze lipid oxidation.
Myoglobin Analysis for Determination of Beef, Pork, Horse, Sheep, and Kangaroo Meat in Blended Cooked Products
Authors: JANSSEN F.W. , HÄGELE G.H. , VOORPOSTEL A.M.B. , de BAAIJ J.A.
Published: August 2006

This method allows the concurrent detection of several types of animal muscle meat in comminuted, cooked meat products. Meat proteins were dissolved in a solvent containing 8M urea and dithioerythritol and separated by electrofocusing on an ultra‐thin polyacrylamide gel, containing urea. The proteins were then transferred to nitrocellulose by electroblotting and the blot was incubated with anti‐human myoglobin serum, a linking antibody, peroxidase‐antiperoxidase (PAP) immune complex, and enzyme‐substrate. Detection of less than 10% pork, horse and sheep meat was possible in a beef‐based meat product which had been heated to an internal temperature of 120°C for 5 min. The method is not suitable for detection of chicken and turkey meats.
Effect of Pressure Cooking and Pressure Rate Change during Cooling in Vacuum on Chicken Breast Quality and Yield
Authors: SELF K. P. , NUTE G. R. , BURFOOT D. , MONCRIEFF C. B.
Published: August 2006

The effect was studied of processing time, weight loss, quality, cooking in steam at a pressure of 1.03 or 0.345 bar and cooling at different pressure reduction rate (0.6 to 0.07 bar/minute) on chicken breasts quality. Heating time was not affected by cooking pressure but cooling time was reduced as pressure reduction rate increased. Weight losses varied from 26.4 to 37.7% and increased with severity of temperature‐time treatment. Tenderness was not affected by cooking/cooling but juiciness decreased with increased pressure and reduced cooling rate. Juiciness correlated with weight loss (r = ‐ 0.72). A 9 member sensory panel indicated harsher temperature‐time treatments gave more acceptable meat.
Tocopherols in Chicken Breast and Leg Muscles Determined by Reverse Phase Liquid Chromatography
Authors: ANG C. Y. W. , SEARCY G. K. , EITENMILLER R. R.
Published: August 2006

Tocopherols were extracted from broiler muscles with hexane after saponification and determined by reverse phase liquid chromatography with fluorescence detection. Both alpha‐ and gamma‐ tocopherols were found in both breast and leg muscles, raw or cooked. Mean recovery values were alpha‐ 91.2% and gamma‐tocopherols 94.2%. Leg meat contained almost twice as much total tocopherols as breast meat. This favorable distribution of tocopherols may be significant in retarding oxidative changes of cooked leg tissues during post‐cooking storage. Cooking had no significant effect on retention of tocopherols on a dry weight basis for breast or leg meat.
Thermal Transitions of Salt‐soluble Proteins from Pre‐ and Postrigor Chicken Muscles
Authors: XIONG Y.L. , BREKKE C.J.
Published: August 2006

Salt‐soluble protein (SSP) was extracted from pre‐ and postrigor chicken muscles at various pH values, and protein thermal denaturation was studied using several techniques. Heating at 1°C/min from 20 to 70°C induced a three‐ to fourfold increase in breast and leg hydrophobicity. Differential scanning calorimetry of breast and leg SSP showed a major transition occurring within the range 55 to 64°C, with the value dependent on rigor state and pH. Protein‐protein association, as measured by turbidity change upon heating, underwent two transitions for leg SSP and two or three for breast SSP. The specific transition temperature and rate were dependent on pH, muscle type and rigor state. However, muscle type and pH had a greater effect than muscle rigor state on SSP denaturation.
Identification and Reduction of Ellagic Acid in Muscadine Grape Juice
Authors: LIN T.Y. , VINE R.P.
Published: August 2006

The precipitate which forms during storage of clarified and pasteurized Magnolia and Carlos muscadine juices was examined using paper chromatography, HPLC, and ultraviolet, infrared, and mass spectrometries. The methanol washed juice precipitate was identified as ellagic acid. The concentrations of ellagic acid in Magnolia juice treated with polyvinylpolypyrrolidone (PVPP) at 0.12, 0.36, 0.60, 0.84, and 1.08 g/L and gelatin at 0.06, 0.12 and 0.24 g/L were determined. The treatment using 1.08g PVPP/L was most effective in reducing ellagic acid, total phenolics, and juice browning.
Effects of Variety, Maturity and Processing on Pear Juice Quality and Protein Stability
Authors: HSU JUINN‐CHIN , HEATHERBELL DAVID A. , YORGEY BRIAN M.
Published: August 2006

?Anjou, Comice, and Bartlett pears were processed into clarified juices from hard green and soft ripened fruits. Processing trials with and without SO2 were conducted. Effects of variety, maturity and processing on browning, turbidity, proteins, and stability were investigated. Browning increased with heat treatment, and was reduced by processing with SO2. Total soluble protein content increased with fruit maturity and processing with SO2. Protein fractions from a clarifying enzyme preparation (mainly arabinase and amylase) with MW in the range of 64,000–92,000 and containing glycoproteins were not removed by fining/clarification. They contributed to protein instability in the clarified pear juices, but could be removed by heat treatment (pasteurization) prior to final filtration and bottling. Our results indicate some enzymes added for clarification during processing may contribute to post‐clarification haze and sediment formation.
Controlled Atmosphere Storage of Oranges to Enhance Aqueous Essence and Essence Oil
Authors: SHAW PHILIP E. , CARTER ROBERT D. , MOSHONAS MANUEL G. , SADLER GEORGE
Published: August 2006

Freshly harvested Valencia and Pineapple oranges were treated 24 hr under anaerobic conditions at room temperature with nitrogen and < 1% oxygen. Juices from 820 kg each of control and treated fruit were concentrated in a pilot scale evaporator to 60–67°Brix and aqueous essences (800–900 mL) and essence oils (60–109 mL) collected. Capillary gas chromatography quantified 26 volatile components in aqueous essence and 23 in essence oil for each sample. Aqueous essences from treated fruit showed increased acetaldehyde, ethanol and several other alcohols, aldehydes and esters, and essence oils from treated fruit showed increased methanol, ethanol, ethyl acetate, and ethyl butyrate. Flavor panels determined significant differences in essences and essence oils from treated vs control Valencia but found no differences in treated vs control Pineapple oranges.
Effect of Manufacturing Conditions on Rheology of Banana Gelified Milk: Optimization of the Technology
Authors: HAMZA‐CHAFFAI AMEL
Published: August 2006

Banana Gelified Milk (BGM) was processed under four operating conditions: cooking time (15–85 min), cooking temperature (65–95°C), starch concentration (7–11 g.L‐1), and carrageenan concentration (2–6 g.L‐1). Rheological measurements were obtained using a concentric cylinder viscosimeter with shear rate ranging from 5 to 80 sec‐1. The consistency coefficient, the flow behavior index, the apparent viscosity and the yield stress were determined and compared to those of BGM prepared by an industrial process. An experimental design with 24 experiments was used to optimize BGM preparation. Proposed mathematical models showed that the apparent viscosity was mainly affected by carrageenan concentration. However, cooking temperature had greatest effect on yield stress. An optimized product was prepared reducing cooking time and temperature. Carrageenan was optimized to 3.5 g.L‐1. This provided a product with good texture and acceptable taste. This was confirmed by sensory evaluation.
Lactobacillus plantarum and Enterobacter Cloacae Growth In Cucumber Extracts Containing Various Salts
Authors: NAEWBANIJ JOCELYN O. , STONE MARTHA B. , IV EDGAR CHAMBERS
Published: August 2006

Salt substitutes included chlorides, sulfates and phosphates at 25%, 50% and 100% ionic strength equivalent to a concentration of 1M NaCl. At 100% NaCl substitution, chloride salts provided the most selective environment and sulfates showed no selectivity, whereas phosphates suppressed microbial, growth. Substitution of sulfates for NaCl generally increased generation times for both microorganisms. Substitution of KCl for NaCl at 50%, resulted in more selective growth of L. plantarum than in those with either KCl or NaCl alone. KCl was the only chloride substitute allowing growth of E. cloacae. Substitution of phosphates for NaCl at 50% enabled slow growth of L. plantarum.
Inhibition of Growth and Germination of C. botulinum 33A, 40B, and 1623E by Essential Oil of Spices
Authors: ISMAIEL ADNAN , PIERSON MERLE D.
Published: August 2006

Effects of clove, thyme, black pepper, pimenta, origanum, garlic, onion, and cinnamon oils on growth and germination of Clostridium botulinum types 33A, 40B, and 1623E were studied. At 200 ppm, ail oils highly inhibited growth of C. botulinum 33A, 40B, and 1623E. At 10 ppm, inhibitory activity of most oils diminished. By activity on C. botulinum growth, oils could be divided into three categories: (1) very active: cinnamon, origanum, and clove; (2) active: pimenta, and thyme; (3) least active: garlic, onion, and black pepper. Effectiveness on germination was quite different. At 150 and 200 ppm all oils totally prevented germination. At 10 ppm garlic and onion showed higher activity than the others. Spores of 33A were more sensitive than 40B and 1623E.
A Method to Determine Initial Freezing Point of Foods
Authors: SUCCAR JORGE , HAYAKAWA KAN‐ICHI
Published: August 2006

An accurate initial freezing point Tsh is required for reliable analysis of a food freezing or thawing process. Two previous formulae for accurately estimating enthalpies, one for temperatures above Tsh and another below Tsh, were used for this development. The estimation of Tsh was based on the mathematical formulation of continuity in food enthalpies estimated by both formulae at Tsh. The method was validated by estimating Tsh values of aqueous solutions of sucrose and NaCl at different solutions. There was fair agreement in the Tsh values of fresh fruit and vegetables, lean beef meat and lean fish meat estimated by the proposed and a previous method. One potential advantage of our new method was the direct estimation of Tsh through analysis of food enthalpies collected at different temperatures.
Interactions Among Calcium, Zinc and Phytate with Three Protein Sources
Authors: GIFFORD SANDRA R. , CLYDESDALE FERGUS M.
Published: August 2006

Various combinations of calcium (4.94 mmol), zinc (0.0071 mmol) and phytate (0.284 mmol) were added either to soy concentrate, casein or torula yeast to determine effects of their interaction on in vitro solubility of protein, calcium, zinc, and phytate (PA). Two Ca sources, calcium carbonate (CaCO3) and calcium‐citrate‐malate complex (CCM) were used. Two pH levels, 2.0 and 5.5, were used to simulate gastrointestinal pH conditions. An increase in pH significantly reduced (P<0.01) Zn solubility in all treatments with all protein sources. The solubility of Ca and PA were significantly decreased (P< 0.01) when both components were present probably due to formation of insoluble Ca‐PA complexes. At pH 5.5, with casein and yeast proteins, Zn was significantly more (P< 0.01) soluble in samples with CCM, in the absence of PA, than in those with CaCO3.
Effect of Heat and pH on Toxigenic Clostridium butyricum
Authors: MORTON R. D. , SCOTT V. N. , BERNARD D. T. , WILEY R. C.
Published: August 2006

Clostridium butyricum long known to cause spoilage in canned acid foods recently caused two separate cases of infant botulism in Italy by strains producing type E botulinum toxin. Heat resistance of spores of toxigenic and nontoxigenic C. butyricum was determined. The non‐toxigenic strain was considerably more heat resistant, having a D‐value at 212°F of 4.7 min compared to a D‐value 170°F of 2.3–2.5 min for toxigenic strains at pH 7.0. Minimum pH for growth and toxin production was also determined. The nontoxigenic strain grew at pH 4.2; toxigenic strains grew and produced toxin at pH 5.2 but not at pH 5.0.
Confocal Scanning Optical Microscopy of Meat Products
Authors: VELINOV P.D. , CASSENS R.G. , GREASER M.L. , FRITZ J.D.
Published: August 2006

Confocal scanning optical microscopy (CSOM) was used to observe the internal structure of frankfurters and summer sausage. This new method allows optical sectioning of thick specimens and thus avoids the potential problem of smearing encountered when fat globules and bacteria are at the surface of sections.
Correlation of Protein Sulfhydryls with the Strength of Heat‐Formed Egg White Gels
Authors: MARGOSHES B. A.
Published: August 2006

A strong, direct correlation (r = 0.97) was found between egg white protein surface sulfhydryl group (‐SH) concentration and the gel strength of its heat‐induced gels. An inverse correlation (r = ‐ 0.86) was also found between the ‐SH group concentration of 0.1% SDS‐denatured egg white proteins and gel strength. Data indicated that surface ‐ SH groups played an important role in strong heat‐induced gel formation in egg whites.
Enzymatic and Color Changes During Post‐harvest Storage of Lychee Fruit
Authors: HUANG S. , HART H. , LEE H. , WICKER L.
Published: August 2006

Hunter color dimension scores were related to loss of red color and darkening during post‐harvest storage of fresh lychee fruit at 4°C. Peroxidase declined whereas polyphenyloxidase increased in the lychee endocarp during storage. The peroxidase of the exocarp increased to 36.93 U/min at 29 days, but declined during subsequent storage. No change in polyphenyloxidase of the exocarp was observed until 29 days when activity increased nearly ten fold to 0.55 U/min. The decrease in peroxidase and increase in polyphenyloxidase activities coincided with onset of discoloration of fruit.
Dilatancy in Starch Solutions Under Low Acid Aseptic Processing Conditions
Authors: DAIL ROBERT V. , STEFFE JAMES F.
Published: August 2006

A rheological characterization of 2.72, 3.14, and 3.59% (g dry starch/ 100g water) waxy maize starch solutions was conducted at 121.1°C. The two highest concentrations are increases over those previously examined. Flow behavior indexes ranged from 1.1 to 1.9 in this study, and results indicate the shear‐thickening behavior observed was due to dilatancy instead of time‐dependent thickening caused by on‐going pasting.
Cryoprotectant Effects in Surimi and Surimi/Mince‐based Extruded Products
Authors: YOON K.S. , LEE CM.
Published: August 2006

The relative cryoprotective effects of liquid sorbitol (L) alone and in combination with sucrose (L‐S) was assessed in surimi, extruded uncooked and cooked products, and compared with the cryoprotective effects of crystalline sorbitol (C), liquid polyol (P), and modified starch (MS). Variables evaluated included gel‐forming properties, cooking loss, drip loss and ice crystal formation. Addition of 8% sorbitol resulted in best water‐holding ability, gel strength and least ice crystal formation. A better cryoprotective effect was shown in uncooked than in cooked products. No significant differences in effectiveness were found among C, C‐S, L and L‐S. Optimum sweetness was obtained with either C and L at 8% or L‐S at 3:3%. Both C‐S and L‐S at 4:4% were judged to be slightly too sweet.
Methodology for Quantification of Geosmin and Levels in Rangia Clam (Rangia cuneata)
Authors: TANCHOTIKUL URAIWAN , HSIEH THOMAS C.‐Y.
Published: August 2006

The concentration of geosmin was determined in freshly dredged and 2‐wk relayed rangia clam (Rangia cuneata) samples in different seasons of the year. Vacuum distillation/solvent extraction using an internal standard was followed by multiple‐level standard addition gas chromatography/selective ion monitoring mass spectrometry. Most coefficients of variation were lower than 10%. On a dry‐weight basis, the geosmin level in dredged clams was highest (343 ng/g) in August and averaged 51.6 ng/g in other months. A 52% reduction of geosmin was found after two week relaying during the period of May‐June. However, only 1% reduction of geosmin was observed during February‐March.
Isolation and Identification of Dry Salami Volatiles
Authors: BERGER RALF G. , MACKU CARLOS , GERMAN J. BRUCE , SHIBAMOTO TAKAYUKI
Published: August 2006

The volatile constituents of air‐dried, mold‐fermented salami sausage were isolated from meat and casing using a dynamic headspace/continuous solvent extraction method. Apolar and polar fractions of the aroma concentrates, and a methylated acidic ether extract of the defatted meat were analyzed by high resolution gas chromatography and coupled gas chromatography‐mass spectrometry. Most volatiles identified were derived from lipid degradation, from pepper (added as a spice), and from the degradation of pepper terpenes and phenolics. Neither typical intermediates of fatty acid autoxidation nor N‐containing volatiles were among the 68 identified compounds. The contribution of lipid precursors was essential to overall flavor as were the microbial activities.
Shrouding, Spray‐chilling and Vacuum‐packaged Aging Effects on Processing and Eating Quality Attributes of Beef
Authors: LEE LAUREN M. , HAWRYSH ZENIA J. , JEREMIAH LESTER E. , HARDIN ROBERT T.
Published: August 2006

Sixteen beef sides were shrouded or unshrouded and then chilled using a conventional air or a water spray‐chilling system. After chilling, the semitendinosus (ST) muscle was excised from each side, cut into four roasts, vacuum‐packaged and aged for 3, 10, 24, or 38 days. Spray‐chilling of shrouded and unshrouded sides was more effective than air chilling in lowering muscle temperature after cooling 8 hr. Unshrouded, spray‐chilled sides had the least shrinkage after 24 hr. Trained panel scores and instrumental analysis of cooked roasts showed meat tenderness and juiciness were unaffected by shrouding and chilling methods; however, roasts aged 24 and 38 days were more tender than those aged 3 days.
Strawberry Polyphenoloxidase: Extraction and Partial Characterization
Authors: WESCHE‐EBELING PEDRO , MONTGOMERY MORRIS W.
Published: August 2006

Mixing strawberries ground under liquid nitrogen with polyvinylpyrrolidone alone or combined with Amberlite XAD‐4 in pH 4.5 buffer yielded stable polyphenoloxidase (PPO) extracts. Temperature stability of the enzyme varied with substrate and followed first order kinetics of inactivation. pH optima were 5.5 with catchol and 4.5 with 4‐methylcatechol. Maximum activity was with D‐catechin, followed by 4‐methylcatechol and pyrogallol with no cresolase activity. Inhibition occurred with diethyldithiocarbamate, potassium metabisulfite, KCN and dithiothreitol. Benzenesulfinic acid, cysteine and ascorbic acid blocked the browning reaction without enzyme inhibition. Extraction with Dowex AG 2‐X8 resulted in browning. No loss in activity after 95 days occurred with quick‐frozen fruit stored under nitrogen at ‐40°C.
Control of Spoilage of Canned Mushrooms Inoculated with Clostridium sporogenes PA3679 Spores by Acid‐Blanching and EDTA
Authors: OKEREKE A. , BEELMAN R. B. , DOORES S.
Published: August 2006

A new process involving blanching in 0.05M citric acid and addition of 200 ppm CaNa2EDTA in the canning brine (ABC) was compared to the standard commercial method (SCM) for control of spoilage of canned mushrooms inoculated with C. sporogenes PA3679 spores. Fresh mushrooms were uniformly inoculated by vacuum hydration in spore suspensions. Compared to the SCM, the ABC process reduced the potential number of nonsterile units per million cans at Fo 10 from 14.8 to 2.1. At Fo 8 and 10, the ABC process reduced spoilage of the canned products from 100 to 68.1% and 89.3 to 28.7%, respectively, compared to the SCM.
Fractal Structure of Deformed Potato Starch and Its Sorption Characteristics
Authors: NAGAI TADASHI , YANO TOSHIMASA
Published: August 2006

A deformation of microstructure was attempted on native potato starch and the change in the microstructure was analyzed from the fractal view point. The surface area calculated from the monolayer molecular number was different depending on the molecules used (Ar, N2, Kr, 1‐propanol, and benzene), which showed the surface microstructure was a fractal with the dimension 2.1‐2.4. The specific surface area measured using N2 and benzene was a function of the mean diameter of the material particles, which also showed that the porous structure of the particle was a fractal with the dimension 2.2‐3.0. On the other hand, the sorption isotherm of water vapor was independent of particle diameter.
Starch Gelatinization in Cold Temperature Sweetening Resistant Potatoes
Authors: LESZKOWIAT MICHAEL J. , YADA RICKEY Y. , COFFIN ROBERT H. , STANLEY DAVID W.
Published: August 2006

Differential scanning calorimetry was used to compare temperatures, enthalpies, and kinetic constants for starch gelatinization in tubers of Solarium tuberosum L, var Norchip and a cold sweetening resistant selection, ND 860‐2, in an attempt to correlate cold sweetening susceptibility with starch granule stability. For corresponding heating rates, ND 860‐2 onset and peak temperatures were higher (p0.05) while differences in enthalpies and activation energies were not (p>0.05) different. Activation energy for amorphous swelling was 281 kJ mol−1 higher, and the minimum temperature to induce crystallite disruption was 3.5°C higher, for ND 860‐2 granules. Results indicate greater stability in ND 860‐2 granules and suggest granular stability contributes to cold sweetening resistance.
Pretreating Dent Corn Grits for Puffing in a Rice Cake Machine
Authors: HSIEH F. , HU L. , PENG I.C. , HUFF H.E.
Published: August 2006

The best operational conditions for puffing dent corn grits with a rice cake machine were 14% grit moisture, 215°C and 9 sec. Salting and steaming, low pH soaking medium, larger corn grit sizes, 2% glycerin, and 2% corn oil tended to increase puffed volume of the corn cakes. Smaller grit sizes, 3% alcohol and high pH soaking medium had negative effects on corn cake volume. Acid‐modification of corn starch, 1% or 3% corn oil, and up to 10% sugar had no effect.
Distribution of Total and Soluble Fiber in Various Millstreams of Wheat
Authors: RANHOTRA G. S. , GELROTH J. A. , ASTROTH K. , POSNER E. S.
Published: August 2006

Twenty‐three mill flour streams, four final flours, germ, millfeed and three millfeed fractions from milling hard red wheat were analyzed for soluble fiber (SF) and insoluble fiber (IF). The objective was to identify a fraction(s) that may be a good source of SF. Whole wheat flour and germ each contained about 10% total (IF + SF) fiber; they also matched closely in SF and IF. Excluding the red dog fraction, the bran fraction was highest in SF. SF represented about 5% of the total fiber in the bran. No flour stream was a particularly good source of SF. The sixth middlings stream had about one‐fourth of the total fiber as SF. Other streams, as well as “straight” and “patent” flours, contained SF and IF in about equal amounts. Products with straight or patent flour would increase SF in the diet without a disproportionate increase in IF.
Recovery and Separation of 1‐Octen‐3‐OI from Aqueous Solutions by Pervaporation through Silicon Membrane
Authors: VOILLEY A. , CHARBIT G. , GOBERT F.
Published: August 2006

The membrane selected was made of silicon rubber, a dense material. This should yield good selectivity but rather poor membrane permeability as compared to microporous materials. The experimental results showed good selectivity and rather good permeability. Based on the Yamane theory, developed for microporous membranes, a model was developed, taking into account the specificity of transfer within dense polymers.
Evaluation of Heated Frying Oils Containing Added Fatty Acids
Authors: HANDEL A. PHILIP , GUERRIERI SHIRLEY A.
Published: August 2006

Frying oils (corn, lightly and highly hydrogenated soybean and tallow) were heated 24 hr at 200°C and acid value and percentage polar compounds measured. Fatty acids (stearic, oleic and linoleic) were added to the oils at 1 and 5% levels to determine their effect on oil quality. Corn oil formed acidic and polar compounds at faster rates than the other oils. With 5% fatty acids added, acid value decreased because acidic compounds evaporated faster than they were formed. Polar compound formation generally increased with fatty acid addition in corn oil and lightly hydrogenated soybean oil and decreased in highly hydrogenated soybean oil and tallow.
Effect of Biot Number and Freezing Rate on Accuracy of Some Food Freezing Time Prediction Methods
Authors: PHAM Q.T. , WILLIX J.
Published: August 2006

Existing food freezing time prediction methods yield widely differing results at high Biot numbers (internal resistance controlling), a situation that could not be previously resolved due to lack of data. Freezing tests were carried out on slabs of Tylose gel in a plate freezer to obtain more data, which alone and in combination with previous data, were used to test the methods of Cleland and Earle, Hung and Thompson, Pham, and finite differences. Good agreement was obtained with Pham's methods and with finite differences. Biot number, freezing rate and supercooling had negligible effect on the accuracy of these methods. The accuracy of the finite difference method has been significantly improved by our new thermal property data for Tylose gel.
Standardized Procedure for Measuring Foaming Properties of Three Proteins, A Collaborative Study
Authors: PHILLIPS L.G. , GERMAN J.B. , O'NEILL T.E. , FOEGEDING E.A. , HARWALKAR V.R. , KILARA A. , LEWIS B.A. , MANGINO M.E. , MORR C.V. , REGENSTEIN J.M. , SMITH D.M. , KINSELLA J.E.
Published: August 2006

A collaborative study involving nine laboratories was conducted over four years to evaluate a rapid, simple and reliable whipping method for measuring overrun and foam stability. Effectiveness of the method was assessed by measuring the characteristics of foams formed by three protein solutions (5%): sodium caseinate, milk protein isolate, and egg white protein; identifying and systematically eliminating sources of variability. Major sources of variability were protein dispersing technique, the mixer, and the care exercised by the operator during sampling and weighing. The method detected differences in foam stability between egg white, casein and milk protein isolate (pooled SD = 4.5) using different mixers.
Contribution of Protein Flexibility to the Foaming Properties of Casein
Authors: MESTE M. LE , COLAS B. , SIMATOS D. , CLOSS B. , COURTHAUDON J‐L , LORIENT D.
Published: August 2006

The effect of biopolymer flexibility on the foaming properties of casein was investigated. Flexibility was altered by: (1) chemical modification (covalent binding of a monosaccharide on the lysyl residues) or (2) pH change. Electron Spin Resonance was used to measure the reorientational frequency of casein residues labeled with nitroxide radicals. High levels of glycosylation induced increased protein flexibility and improved the foaming capacity. Good agreement was observed between higher values of flexibility and improved surface properties near the isoelectric point.
Velocity Distributions of Food Particle Suspensions in Holding Tube Flow: Experimental and Modeling Studies on Average Particle Velocities
Authors: DUTTA BHASKAR , SASTRY SUDHIR K.
Published: August 2006

Average particle velocities of model food particles were investigated by videotaping particles suspended in sodium carboxymethylcellulose solutions during passage through a transparent holding tube similar in dimension to that of commercial aseptic processing systems. Results indicated the mean normalized velocity of particles was significantly affected by particle Froude number and a dimensionless viscosity. Within the range of this study, particle concentration effects were significant only with respect to standard deviations of distributions. Generalized Reynolds number poorly correlated with mean normalized particle velocity. A mathematical model for particle action was in qualitative agreement with experimental results.
Effect of Dose on Gamma Irradiation Induced Formation of Free Radicals in Freeze‐Dried Natural Actomyosin
Authors: ZABIELSKI J. , SHIEH J.J. , LAKRITZ L.
Published: August 2006

Freeze‐dried preparations of actomyosin from chicken breast muscle were irradiated in liquid nitrogen with gamma radiation from a ce‐sium‐137 source at 5, 10, 15, 20, 30, 40, and 50 kGy. The ESR spectra at – 130°C were recorded with an EPR spectrometer. Signal intensities increased linearly with radiation. Analysis of data indicated a ten‐fold rise in dose resulted in an almost seven‐fold increase in number of free radicals generated. Determining the extent of such interaction on a major structural protein can help assess type and extent of reactions which might occur on irradiation of animal products.
Thermal Denaturation and Aggregation of Proteins in Minced Fish as Studied by a Thermomechanical Method
Authors: KOLAKOWSKI EDWARD , WIANECKI MAREK
Published: August 2006

A thermomechanical method of heating and mixing, was developed to study directly protein denaturation and aggregation in minced fish. It is based on simultaneous and continuous measurement of torque and temperature in a meat sample mixed while being heated. The torque and temperature were continuously recorded. From curves thus obtained, thermal denaturation temperatures of minced samples from 6 marine fish species were determined. The curves showed 4‐6 peaks at 32‐38°C, 44‐46°C, 52‐56°C, and 62‐75°C, presumably corresponding to denaturation of myosin, actomyosin, sarcoplasmic proteins, and actin, respectively. The temperature range of peak 1 was 4‐5°C higher in fatty fish (herring, mackerel) than in lean fish (cod, blue whiting).
Effect of Frozen Storage and Other Processing Factors on the Quality of Surimi
Authors: HSU S. Y.
Published: August 2006

A split plot design was applied to study the effect of frozen storage on the quality attributes of surimi. Gel strength of surimi products was shown to be significantly (P<0.01) affected by storage and its three‐way or lower order interactions with leaching, grinding, setting and heating processes. Whiteness of the fish sausages was significantly (P<0.01) affected by storage and its interactions with leaching, grinding and heating processes. Significant interactions of storage with other process variables implies that the conventional single‐variable‐at‐a‐time strategy is inadequate to optimize the surimi processing system. Storage conditions should be included in optimization.
Changes in Biochemical and Bacteriological Quality of Grass Prawn during Transportation by Icing and Oxygenating
Authors: CHEN HSING‐CHEN , MOODY MICHAEL W. , JIANG SHANN‐TZONG
Published: August 2006

Live grass prawns (Penaeus monodon) were iced or oxygenated in cold water and examined for changes in biochemical and bacterial quality during transportation from the farm to the processing plant. The biochemical quality of oxygenated prawns as assessed by volatile base nitrogen (VB‐N), extractable nitrogen (AA‐N), VB‐N/AA‐N ratio, K‐value, water‐holding capacity and sensory results, was superior to that of iced prawn. No distinct differences in inosine 5′‐mono‐phosphate (IMP) ratio, nucleotides profile and bacterial contamination between iced and oxygenated samples were observed.
Chemical Composition and Ice Spoilage of Albacore (Thunnus alalunga)
Authors: PÉREZ‐VILLARREAL B. , POZO R.
Published: August 2006

The protein, lipid, water and ash contents of the liver and different parts of the muscle tissue of albacore, Thunnus alalunga, were measured. Fish were caught at three different seasons and were separated into three size groups for analysis. There were significant differences among the composition of the tissues; size and season also had significant effects. Fish were stored in ice, and scales for the sensory assessment of freshness were developed for raw fish and for cooked meat. Changes in total volatile bases, trimethylamine, and adenine nucleotide decomposition products during storage in ice were measured. Sensory assessments and K index gave the highest correlation with storage time.
Biochemical and Physicochemical Properties of Actomyosin from Pre‐ and Post‐spawned Hake (Merluccius hubbsi) Stored on Ice
Authors: ROURA SARA I. , MONTECCHIA CLAUDIA , GOLDEMBERG A. LíA , TRUCCO RAÚL E. , CRUPKIN MARCOS
Published: August 2006

Biochemical and physicochemical properties of natural actomyosin (NAM) from pre‐ and post‐spawned hake stored on ice were studied. At the beginning of storage both reduced viscosity and ATPases activities of NAM from post‐spawned hake were about 3 times higher than those of the pre‐spawned ones, except for the Mg2+‐(Ca2+)‐ATPase. Higher loss of functional components during pre‐spawned hake NAM purification was found compared to NAM from post‐spawned fish. Reduced viscosity and Mg2+‐(EGTA)‐ATPase activity of NAM from both pre‐ and post‐spawned hake decreased following ice storage. SDS‐PAGE patterns of NAM from pre‐spawned hake showed an absence of the myosin heavy chain and the presence of a 160 kDa component at zero time of storage. No proteolysis occurred in ice‐stored fish caught in both gonadal stages.
Differences Between Bamboo Shoots and Vegetables in Thermal Disintegration of Tissues and Polysaccharides Fractionated by Successive Extraction
Authors: FUCHIGAMI MICHIKO
Published: August 2006

Bamboo shoots were more difficult to disintegrate during cooking than other vegetables (potato, Japanese radish, carrot, burdock, and East Indian lotus). The pectic substances of bamboo shoots were fractionated with three reagents. The uronic acid composition of HCl‐soluble pectin (PA), acetate buffer‐soluble pectin (PB) and sodium hexame‐taphosphate‐soluble pectin (PC) were about 8‐10%, 2‐4%, and 88%, respectively. Conversely, the other vegetables contained only a small amount of PC and completely disintegrated after the extraction of PA and PB; bamboo shoots retained considerable firmness under the same conditions. Acidic polysaccharides in bamboo shoots separated by DEAE‐cellulose column chromatography contained large amounts of neutral sugars. This suggested that the glucose and xylose rich PC (low methoxyl pectin) affected the solubilization of pectic polysaccharides and thermal disintegration of bamboo shoots.
Twin‐Screw Extrusion Modification of a Corn Fiber and Corn Starch Extruded Blend
Authors: ARTZ W.E. , WARREN C. , VILLOTA R.
Published: August 2006

Surface response modeling was used to characterize the effect of extrusion processing on the functional properties of corn fiber/corn starch formulations. Process parameters evaluated included screw speed (200‐500 rpm), temperature (90‐150°C) and pH (3‐11). Generally, the water holding capacity of starch increased with increasing extrusion temperature while the water holding capacity of the fiber decreased with increasing extrusion temperature. The foam stability decreased, while the residual moisture increased, with an increase in fiber concentration. X‐ray diffraction profiles indicated that extrusion did not affect fiber crystallinity. No significant changes in the ratio of soluble to insoluble fiber were found as a result of extrusion.
Some Mineral Concentration Modifications during Pea Canning
Authors: RINCÓN F. , ZURERA G. , MORENO R. , ROS G.
Published: August 2006

Changes in the mineral content of peas (Pisum sativum, L.) as a function of size during commerical processing were studied. Peas were divided into four levels of maturity, and samples were taken on different sizes of peas at various stages of the canning process. Mineral content was determined by atomic absorption spectrophotometry. significant changes were found in the content of copper, iron, magnesium and zinc during commercial canning, but these were dependent on pea size only in the case of copper, iron and zinc. Highest total losses for copper and zinc were obtained in immature stages while iron losses were highest at mature stages.
Empirical Models for Moisture Sorption Isotherms at Very High Water Activities
Authors: SCHUCHMANN H. , ROY I. , PELEG M.
Published: August 2006

Published moisture sorption data of selected gums, fibers and starch determined at water activities of up to 0.98‐0.99 were fitted by an empirical three parameter model. It had the general mathematical structure of the GAB model but its abscissa's range was expanded from zero to one, to zero to infinity. This was done by substituting In [1/(1 ‐aw)] or aw/(1‐aw) for aw, terms that could be derived from Henderson's and Oswin's models. This hybrid model with either substitution had a particularly good fit to the isotherms part that accounted for moisture sorption at high water activities. The model with the logarithmic transformation, however, appeared to be more practical and to better account for the intermediate part of the moisture sorption isotherm.
Fractionation of Extracts and Crystalline and Non‐Crystalline Proteins from White Kidney Beans (Phaseolus vulgaris) by Ion‐Exchange High‐Performance Liquid Chromatography
Authors: ALLI I. , KERMASHA S. , MEHRAN M.
Published: August 2006

Sodium hydroxide solution (0.02%) and citric acid solutions (0.08N, pH 5.5, CA1; 0.60N, pH 3.5, CA2) were used to extract proteins from white kidney beans (Phaseolus vulgaris). The extracts were subjected to ion‐exchange high performance liquid chromatography (IE‐HPLC) using a phosphate elution buffer (20 mM, pH 7.0). The charge properties of the protein fractions present in the NaOH extract and the CA1 and CA2 extracts were similar although the relative proportion of total peak area represented by each fraction was different in the different extracts. IE‐HPLC of the isoelectric precipitate (amorphous microstructure) isolated from the CA1 (bipyramidal crystalline microstructure) and the CA2 (spheroidal microstructure) extracts indicated striking differences in the charge properties of the proteins which constituted the isolates. IE‐HPLC also demonstrated that the precipitation processes did not affect the charge properties of the proteins which remained after the proteins were recovered from the different extracts.
Evaluation of Heat‐Damage to Protein by Coomassie Blue G Dye‐binding
Authors: KRATZER F. H. , BERSCH SALLY , VOHRA PRAN
Published: August 2006

A rapid, simple method is described which may be useful for determination of heat‐damage to proteins in processed foods. It uses the Coomassie Blue dye‐binding (DB) capacity of food proteins extract‐able in 0.2% KOH, with lysozyme as reference standard. The presence of glucose or lactose was essential to reduce DB capacity of casein on autoclaving. The DB capacity, on dried basis, of fat‐free milk, whole egg, egg white, or blood was reduced rapidly with autoclaving, but not that of gelatin and gluten. The DB capacity of extracted soybean flakes, mung beans and black‐eyed pea beans was reduced gradually as the time of autoclaving was increased.
Combined Effects of Salts and Temperature on the Thermal Destruction of Staphylococcus aureus MF‐31
Authors: TUNCAN ERDAL U. , MARTIN SCOTT E.
Published: August 2006

The combined effects of salts (NaCl and KCl) and heat treatment temperature on the thermal destruction of Staphylococcus aureus MF‐31 was studied by determining the relationships between the decimal reduction time (D value), temperature and each of three parameters (water activity, osmotic pressure and water binding energy) of the heating menstruum. The results demonstrated that the resistance of S. aureus MF‐31 to heat destruction increased as the degree of salt‐water association increased. Salts and heat treatment temperature had an interactive effect on heat resistance; however, increasing the heat treatment temperature made the difference caused by salt concentrations become insignificant.
Degradation Products of 2‐tert‐Butylhydroquinone at Frying Temperature
Authors: KIM C. M. , PRATT D. E.
Published: August 2006

Decomposed products of 2‐tert‐butylhydroquinone (TBHQ) at frying temperature in model system were identified and characterized. An attempt was made to determine the functions of the decomposed compounds in foods using model system. Tert‐butylbenzoquinone (TBBQ) was identified as the primary and major oxidation product of TBHQ. Interconversion between TBHQ and TBBQ was the most important role in antioxidant effectiveness and carry‐through effect of TBHQ. Several types of dimers by ether linkage resulting from thermolysis at frying temperature were identified. In addition, significant reactivity of a phenolic antioxidant with the functional carboxyl group of a fatty acid, which might lower antioxidant effectiveness, was determined using a simple model system.
Effect of Post‐Cooking Storage Conditions on Shear‐Force Values of Beef Steaks
Authors: CROUSE J.D. , KOOHMARAIE M.
Published: August 2006

One hundred twenty beef rib steaks were used to determine the effects of post‐cooking storage for 2 or 4 hr at room temperature (22°C) or 4 or 24 hr at refrigerated temperature (2°C) on shear‐force values of 1.3‐cm cores. Steaks were cooked on an electric broiler to 40°C, turned over, cooked to 70°C and subjected to treatments. Neither time of storage nor temperature of storage affected appreciably shear‐force values or variation of shear‐force values within treatments. Valid shear‐force values were obtained regardless of post‐cooking storage conditions.
Emulsifying Effects of Food Macromolecules In Presence of Ethanol
Authors: BURGAUD ISABELLE , DICKINSON ERIC
Published: August 2006

The influence on droplet size of ethanol present during homogenization was investigated for emulsions stabilized by macromolecular emulsifiers: sodium caseinate, whey protein isolate, gelatin and gum arabic. Emulsions produced with polysaccharide gum arabic had increasing droplet size as ethanol concentration increased, in contrast to the protein‐stabilized emulsions which had decreasing droplet size (up to 20 % ethanol for gelatin and 30 % ethanol for the milk proteins), followed by increasing droplet size with increasing ethanol concentration. Interfacial tension measurements indicated that the emulsifying property of the macromolecules depended on adsorption at the oil‐water/alcohol interface during emulsification.
Effect of High Pressure during heat Treatment on the Wamer‐Bratzler Shear Force Values of Selected Beef Muscles
Authors: BEILKEN S.L. , MACFARLANE J.J. , JONES P.N.
Published: August 2006

The effect on the Warner‐Bratzler shear values of post‐rigor beef muscles of heat treatments ranging from 40 to 80°C with or without concurrent pressure treatment at 150 MPa have been investigated. For muscles in a stretched condition, a decrease in shear values attributed to changes in the connective tissue was found to occur at a higher temperature in the pressure treated samples than in those not pressure treated. For muscles in a contracted condition, a steep increase in shear values with increase in cooking temperature (attributed to myofibrillar toughening) was prevented by pressure treatment. Instead, a decrease in shear values attributed to changes in connective tissue as found in stretched muscle, was then evident.
Some Physical Parameters Involved in the Addition of Inorganic Phosphates to Reduced‐Sodium Meat Emulsions
Authors: KNIPE C. L. , RUST R. E. , OLSON D. G.
Published: August 2006

The effects of preblending, order of addition and the physical state of alkaline phosphates on the stability of reduced sodium chloride (0.75%) meat emulsions were determined. Preblending meat batches with reduced sodium chloride for 16 hr resulted in no significant effect upon the stability of meat emulsions, with or without the presence of alkaline phosphates. However, the addition of sodium tripolyphosphate (STPP) and tetrasodium pyrophosphate (TSPP) significantly improved emulsion stability. Neither the order of TSPP addition in relation to that of sodium chloride nor the physical state of its addition (dry or in solution) affected emulsion stability or the soluble protein level.