bluuebunny/crossref_metadata_2025 huggingface dataset:
Inhibition of Warmed‐over Flavor Development by Polyvalent Cations
Authors: GRAF ERNST , PANTER S. SCOTT
Published: August 2006

During cooking and storage of chicken significant quantities of free iron were released. Apparently iron bound to negatively charged phospholipids and caused site‐specific oxidation that generated warmed‐over flavor (WOF) within 24 hr of refrigerated storage. Iron sequestration by chelation with phytic acid greatly reduced formation of WOF. Similarly, competitive displacement of iron from phospholipids with polyvalent cations substantially lowered the rate of WOF formation. In a phospholipid model system, 25 mM Ca2+ caused 50% inhibition of malondialdehyde generation. Much lower levels were required to effectively reduce WOF development in precooked poultry. Nitrite completely blocked iron release from heme‐proteins, which explained its inhibitory effect on WOF development.
Estimating Cooling Process Lethality for Different Cooling j Values
Authors: LARKIN JOHN W. , BERRY MAURICE R.
Published: August 2006

Cooling lethalities were determined using Ball's formula method and other lethality evaluation equations for fc from 10–120 min, jc of 0.25–2.21, L/D geometry values of 0.25–2.0, and the difference between final heating and cooling temperatures of 72.2–111.1°C. For jc < 1.35 the Ball method overestimated the cooling lethality (>42% for jc=1). For fc of 35–130 min and jc > 0.7, all but one of the models that account for variable jc were conservative in estimating cooling lethality and underestimated lethality as jc increased above 1.41. The proposed modified hyperbolic function estimated conservative cooling lethalities over the entire range of fc and jc values studied and was 60% more accurate in estimating actual lethality than the next best conservative method at jc= 2.0.
Photo‐sensor Methodology for Determining Residence Time Distributions of Particles in Continuous Flow Thermal Processing Systems
Authors: YANG B. BARRY , SWARTZEL KENNETH R.
Published: August 2006

A method applying photo‐sensors was developed to determine particle residence time distributions in the holding tube of aseptic processing systems. Multiple sensor pairs installed around a transparent glass tube (50.8 mm, i.d.) created a two‐dimensional “optical‐grid” for detecting particle movement. Detection of spherical particles (polystyrene, 19.1 mm diameter) could be achieved at particle velocities below 2.67 m/s to comply with sensor response time. A normal distribution of particle residence times was obtained from 75 replicated runs. The laminar flow assumption for the fastest fluid element was found to be conservative for public safety concerns in solid‐liquid two‐phase systems using the single particle basis for sizing holding sections.
Sugar Content Measurement in Fruit Tissue Using Water Peak Suppression in High Resolution 1H Magnetic Resonance
Authors: CHO SEONG I. , BELLON VERONIQUE , EADS THOMAS M. , STROSHINE RICHARD L. , KRUTZ GARY W.
Published: August 2006

Sugar content of muskmelon tissue was measured using 200 MHz 1H magnetic resonance (MR). Single pulse resolved water and sugar resonances, but both were broadened. The sugar peak from low sugar (≦8.0%) samples was not detectable with the single pulse. Selective saturation to suppress the water peak was inefficient. The T1 of water was almost twice that of sugar. Therefore, inversion‐recovery (IR) pulse sequences could be applied for water suppression. Separation of the sugar peak was remarkably improved allowing its detection in low sugar (1.8%) samples. Measured sugar correlated linearly with peak intensity (r≧0.94). Results suggest that 1H MR could be used to measure sugar in intact fruits and vegetables.
Correlation of Sensory, Instrumental and Chemical Attributes of Beef as Influenced by Meat Structure and Oxygen Exclusion
Authors: SPANIER A.M. , VERCELLOTTI J.R. , JAMES C.
Published: August 2006

Correlation of elements contributing to meat flavor quality (MFQ) were examined. Muscle structure influences generation of micro temperature environments that lead to formation of flavor‐zones. Generation of such zones was also attributed to a structurally‐dependent barrier to oxygen. MFQ was examined in the presence and absence of oxygen. Vacuum storage completely retarded flavor deterioration as marked by chemical markers such as thiobarbituric acid reactive substances and lipid volatiles. Vacuum storage incompletely affected changes in sensory attributes; it partially retarded development of painty, cardboard, bitter and sour flavors and limited loss of desirable flavors such as cooked beef/brothy and browned/caramel. Bivariate plots of factor solutions resulting from multivariate principal components analysis proved a suitable method to graphically present statistical correlations between experimental treatments and sensory, chemical, and instrumental attributes.
Recovery of Grapefruit Oil Constituents from Processing Waste Water using Styrene‐divinylbenzene Resins
Authors: ERICSON A. P. , MATTHEWS R. F. , TEIXEIRA A. A. , MOYE H. A
Published: August 2006

Styrene‐divinylbenzene (SDVB) resins were utilized for the recovery of coldpressed grapefruit oil constituents from model solutions and waste waters. Sorption rates and sorption capacities were determined for a series of resins with model solutions. Citrus oil processing waste water was passed through an upflow column extraction system. Adsorbed oil was desorbed using 95% ethanol and gas chromatographic analysis was performed to determine the quality of the extracted oil. The waste water samples contained suspended solids which reduced the extraction ability of the resins. Major compounds recovered from waste waters were d‐limonene and alpha‐terpineol. Nootkatone and linalool recovery levels varied, while octanal and decanal were present in extremely low levels in the recovered products.
Flavor Encapsulation by Spray Drying: Application to Citral and Linalyl Acetate
Authors: BHANDARI B.R. , DUMOULIN E.D. , RICHARD H.M.J. , NOLEAU I. , LEBERT A.M.
Published: August 2006

Leaflash spray drying technique was used to encapsulate a mixture of two volatile products, citral and linalyl acetate in the proportion of 80:20 (w/w). The support materials were gum arabic and maltodextrin in different proportions. Very short air product contact time during the drying process allowed encapsulation of these compounds using high inlet air temperature (300‐400°C) without any adverse effect on chemical properties. Emulsions were atomized up to 60% total solids concentration. In this range of concentration, substitution of gum arabic by a less costly maltodextrin was possible achieving 84% volatiles retention. The technique could be efficiently used to encapsulate sensitive flavors.
Growth of Aeromonas hydrophila K144 as Affected by Organic Acids
Authors: PALUMBO S.A. , WILLIAMS A.C.
Published: August 2006

The influence of different acids on the aerobic growth kinetics of Aeromonas hydrophila was studied in BHI broth with 0.5 and 2.0% NaCl incubated at 5 and 19°C. Growth curve data were analyzed by the Gompertz equation and a nonlinear regression program; generation and lag times were calculated from the Gompertz parameters. Type of acid, pH, NaCl level and temperature influenced lag and generation times. The organic acids (acetic, lactic, citric and tartaric) inhibited growth at higher pH values than inorganic acids (HCl and H2SO4). The high NaCl level interacted with type of acid and pH to restrict growth of the organism at the lower temperature of incubation. Acetic and lactic acids were effective in controlling the growth of A. hydrophila and could readily be combined with low holding temperature to render foods free of the organism.
Characterization of Minced Meat Extracted from Blue Crab Picking Plant By‐Products
Authors: GATES KEITH W. , PARKER AMANDA H.
Published: August 2006

Blue crab meat was mechanically extracted from picking‐room byproducts to produce the following minced meat yields: 3.18%, white; 10.71%, mixed; 6.39%, claw, and 2.62%, leg. Each meat had distinct visual, textural, and flavor attributes. Aerobic plate counts of unpasteurized minced meat ranged from 105 to 107 CFU/g. Extraction within 1.5 hours of picking or icing of by‐products prior to mechanical extraction stabilized microbial levels. Meat pasteurized at 80.6°C darkened or blued significantly less than meat processed at 83.3°C. Addition of citric acid‐phosphate buffer to meat pasteurized at 80.6°C further reduced darkening of meats.
Color Stability, Lipid Stability, and Nutrient Composition of Red and White Veal
Authors: FAUSTMAN C. , YIN M.C. , NADEAU D.B.
Published: August 2006

Surface spectra of the two veal types revealed that red veal was more discolored than white veal by day 6 of 4° C storage (P<0.05). Measurements of MetMb accumulation in minced muscle revealed a greater concentration of oxidized pigment for red veal on days 2 and 4 of 4° C storage (P<0.05). Data support a tendency of red veal to undergo more rapid lipid oxidation than white veal during storage. There were no differences between the two veal types for pH, proximate analysis or fatty acid composition (P < 0.05). However, red veal contained higher levels of iron and zinc, and lower levels of cholesterol than white veal (P<0.05). The results indicate that while red veal has a more limited shelf‐life than white veal, it also has potential nutritional advantages.
Rheological and Water‐Holding Properties of Comminuted Turkey Breast and Thigh: Effects of Initial pH
Authors: DAUM‐THUNBERG D.L. , FOEGEDING E.A. , BALL H.R.
Published: August 2006

The effect of pH on properties of comminuted turkey breast and thigh was investigated by adding acid or base during chopping or dialyzing meat batters against buffers. Cooking yield was a function of meat pH and independent of pH‐adjustment method. Thigh meat gels (pH 6.4) had higher cooking yield, held‐water, and shear stress and shear strain at failure than breast meat gels (pH 5.9). Functional properties of breast meat adjusted to pH 6.4 during chopping were similar to those of thigh, whereas thigh adjusted to pH 5.9 remained different from breast. Rheological properties of breast meat gels did not increase when pH was adjusted by dialysis, suggesting that pH during chopping is important to rheological properties.
Silica‐based and Polymeric Columns for Reversed‐phase HPLC Analysis of Cheddar Cheese
Authors: LI‐CHAN E. , KWAN L. , NAKAI S. , AMANTEA G.F.
Published: August 2006

Octadecyl polymeric (ODP) vs octadecyl silica (ODS) reversed‐phase high‐performance liquid chromatography (RP‐HPLC) columns were compared for analytical separation of water‐soluble fractions extracted from Cheddar cheese. A polystyrene divinylbenzene copolymer‐based column did not resolve cheese water‐soluble components. Good resolution was achieved on a vinyl alcohol copolymer ODP column as well as two ODS columns under optimized conditions of gradient elution, using increasing concentrations of aqueous acetonitrile containing ion‐pair reagent. However, the ODP column had longer useful life characteristics. Use of phosphoric instead of trifluoroacetic acid as ion‐pair reagent produced a more stable chromatogram baseline and may prolong column useful life. ODP‐RP‐HPLC could be useful to monitor ripening of Cheddar cheese samples.
Milling and Processing of Wheat and other Cereals Affect Their Capacity to Inhibit Pancreatic Lipase in Vitro
Authors: CARA L. , BOREL P. , ARMAND M. , LAFONT H. , LESGARDS G. , LAIRON D.
Published: August 2006

The inhibition of pancreatic lipase activity by extracts of raw, milled or processed cereals was measured in vitro. The inhibitory activity was high in durum wheat, soft wheat and millet, moderate in barley and white sorghum and very low in red sorghum. Milling whole‐grain into flours markedly decreased the lipase inhibitory activity in all species. In durum wheat, the germ and the aleurone‐layer fraction exhibited the highest inhibitory activity. Processing of soft wheat by bread making, popping, flaking, drum‐drying and extrusion‐cooking, or durum wheat by making pasta markedly decreased the lipase inhibitory capacity. Extractible proteins were implicated in the inhibition process. These effects also had some nutritional implications.
Selective Extraction of Thermostable Pectinesterase
Authors: WICKER L
Published: August 2006

Thermostable pectinesterase was estimated to represent 98% of total activity extracted from Marsh grapefruit pulp by 1M NaCl without pH adjustment or 17% when extracted with 1M NaCl, 0.25M Tris‐Cl‐ pH 8.0. Total units of pectinesterase solubilized were less in 1M NaCl at endogenous pH values than at pH 8.0, but total thermostable pectinesterase units remained constant. No conversion of thermostable to heat sensitive isozymes was observed. Preparative isoelectric focusing indicated that most activity focused at alkaline pH values. The constant specific activity suggested co‐migration of basic proteins.
Physicochemical and Sensory Characteristics of Peanut Paste Stored at Different Temperatures
Authors: MUEGO‐GNANASEKHARAN K. F. , RESURRECCION A. V. A.
Published: August 2006

When peanut paste was stored at 30, 40 and 50°C for up to 1 yr, that held at 30°C for 161 days had minimal deteriorative changes. At 50°C, the primary deterioration was increased browning, oxidized and cardboard flavors, and oil separation. Regression analysis indicated that ratings for chroma, cooked peanut, cardboard, and oxidized flavors were responsible for > 50% of the variation in response. When a detectable oxidized flavor was used as the indicator of storage deterioration, peanut paste had a predicted shelf life of 152 days at 30°C; 98 days at 40°C; and 96 days at 50°C.
Interaction of Flavor Compounds with Microparticulated Proteins
Authors: SCHIRLE‐KELLER J.‐P. , CHANG H. H. , REINECCIUS G. A.
Published: August 2006

The vapor pressures of acetaldehyde, diacetyl, ethyl benzene, ethyl caproate, ethyl heptanoate, ethyl sulfide, hexanal, trans‐2‐hexenal, D‐limonene, octanone, 1‐pentanol, 2‐pentanone, and styrene (50 ppm each) over a vegetable oil emulsion, water or selected fat replacer (aqueous solutions, 37°C) was monitored. The five fat replacers were a whey‐based and an egg based microparticulated protein, a pregelatinized tapioca maltodextrin, microcrystalline cellulose (MCC) and a MCC/carboxymethyl cellulose blend. The flavor compounds interacted with oil in a predictable manner following Raoult's Law. The fat replacers generally had little influence on vapor pressure of the flavor compounds behaving as in a water system except for the Simplesse products which had substantial interaction with aldehydes.
Electrical Stimulation and 48 Hours Aging of Bull and Steer Carcasses
Authors: GARIÉPY C. , AMIOT J. , POMMIER S.A. , FLIPOT P.M. , GIRARD V.
Published: August 2006

Bull (n = 30) and steer (n = 30) carcasses were measured for meat quality in the longissimus muscle after 48 hr on electrically stimulated (ES) sides or after 6 days on their unstimulated counterparts. Electrical stimulation and 48 hr aging had the same tenderizing effect as a 6 day aging period on both bulls and steers. Compared to meat from steers, that from bulls was tougher and had higher ultimate pH values and collagen contents. On an overall quality basis however, ES meat aged for 48 hrs was equivalent to nonstimulated meat aged for 6 days.
TBA Values, Sensory Characteristics, and Volatiles in Ground Pork During Long‐term Frozen Storage: Effects of Packaging
Authors: BREWER M. SUSAN. , IKINS W.ILLIAM G. , HARBERS C.AROLE A.Z.
Published: August 2006

Ground pork (30% fat) was packaged in vacuum bags (V), polyvinyl chloride film (P), Saran Wrap™(S), aluminum foil (A), or Saran™‐aluminum foil combination (SA) and frozen at ‐ 17°C for 13, 26, and 39 wk. Samples were analyzed for TBA value and pH. Volatiles were steam distilled, volatilized at 60°C, and 1mLsamples of headspace gas was analyzed using gas chromatography and mass spectrometry. Spectra for individual peaks on the total ion chromatograms were identified with spectra from known standards. Ground pork (cooked to 75°C) was evaluated by a trained sensory panel for flavor and texture. Rancid and acid odor and flavor scores and TBA values increased over time regardless of packaging treatment; however, V‐packaged pork had lower scores and P‐packaged had higher scores at all time periods than did that in other materials. Eighteen volatiles were identified and quantified using GC/MS; 3‐hydroxy‐2‐butanone had the highest correlation coefficients with TBA value, odor, and flavor scores.
Electrical Stimulation and Tumbling Affect Pre‐Rigor Cured, Sectioned and Formed Ham Roasts
Authors: LAWLIS T.L. , PLIMPTON R.F. , OCKERMAN H.W. , PARRETT N.A.
Published: August 2006

In pre‐rigor tissue, as electrical stimulation (ES) voltage levels (0 to 540 V) increased, the pH of post‐tumbled meat declined. Curing and tumbling (0 to 6 hr) reduced the rate of decrease. Linear relationships were found between pre‐rigor tumbling and cellular disruption, bind strength, cohesion, tenderness and color distribution. Yield of cooked tissue showed a quadratic relationship with tumbling and as tumbling time increased, the influence decreased. Results suggest that pre‐rigor ES can produce cellular disruption, increased salt soluble protein extraction (up to 180 V) and bind; therefore, an acceptable product can be produced with reduced tumbling times.
Packaging Effects on Applesauce in Multilayer Polymeric Films and Glass
Authors: FERNANDES L. I. , McLELLAN M. R.
Published: August 2006

Four different multilayer polymeric films were assessed for suitability as packaging materials for hot‐filled fruit products, by determining the effect of storage time and temperature on applesauce packaged in each film type, as compared to glass. Applesauce from each package type was assessed at S wk intervals for changes in sensory and analytical characteristics during 15 wks storage at 20°, 30°, 37° and 43°C. Films containing an ethylene vinyl alcohol or polyvinylidine chloride layer performed similarly to glass. Applesauce packaged in a nylon/ linear low density polyethylene film was less acceptable and had significantly greater browning at all temperatures.
Yield, USDA Grade Factors and Time Requirements for a Beef Partial Hot Fabrication Procedure
Authors: MEADE M.K. , JOHNSON D.D. , WEST R.L. , BALABAN M.O.
Published: August 2006

No major differences were noted for lean yield or development of USDA grade factors between control (CS) or partial hot fabricated (AS) beef sides. Less time (25%) was necessary for removal of the thin cuts from the AS vs CS sides. Also, AS sides required 67% less energy to chill than did CS sides. Fat removed hot contained more moisture, which could increase rendering costs.
Reaction of Nitrite with Ascorbic Acid or Ascorbic Acid‐2‐Derivatives
Authors: IZUMI KENJIRO
Published: August 2006

The decrease in free nitrite in aqueous solutions of nitrite and ascorbic acid (AsA), ascorbic acid‐2‐phosphate (AsA‐2‐P) or ascorbic acid‐2‐sulfate (AsA‐2‐S) was studied. Both AsA‐2‐P and AsA‐2‐S reacted with nitrite as did AsA. The rate of the reaction followed the order AsA > AsA‐2‐P > AsA‐2‐S. The reaction solution of AsA and nitrite did nitrosate cytochrome c and regenerate nitrite, but the reaction solution of nitrite with either AsA‐2‐P or AsA‐2‐S did not. When surimi with myoglobin added as a pigment was used as a model meat curing system, the addition of AsA‐2‐P and AsA‐2‐S did not participate in the reactions resulting in development of cured meat color.
Quality Characteristics of Hydrocolloid‐added Oven‐Roasted Turkey Breasts
Authors: BATER BILIG , DESCAMPS OLIVIER , MAURER ARTHUR J.
Published: August 2006

Oven‐roasted turkey breasts were manufactured with 70% added brine to increase yield. The brine contained salt, phosphate, and various combinations of κ‐carrageenan, starch, and nonfat dry milk and was incorporated into the breasts by injecting and vacuum tumbling. After stuffing into casings, the breasts were cooked at 72°C, and then cooled to 4°C. Incorporation of 0.5%κ‐carrageenan increased yield, improved visual appearance, sliceability, and rigidity and decreased expressible juice compared with the control product. Addition of 1% starch increased yield, but did not increase rigidity. The brine‐added products were rated acceptable by a sensory panel.
Water Content, Water Soluble Fraction, and Mixing Affect Fundamental Rheological Properties of Wheat Flour Doughs
Authors: MANI K. , TRÄGÅRDH C. , ELIASSON A.‐C. , LINDAHL L.
Published: August 2006

Fundamental rheological behavior of wheat flour doughs were compared with empirical results from a farinograph. Water contents of 42‐47% and mixing times of 8, 16, and 24 min were examined. The storage modulus, G′, decreased when water content was increased from 42 to 45%. Dough produced from water extracted flours had high G′ and low δ. Increasing water content or mixing time decreased G′. There was a linear relationship (slope = 0.30) between G′ and the farinogram peak height for the reconstituted (water‐soluble fraction added back), flour‐water, and freeze‐dried flour‐water doughs. The extracted flour doughs also showed a linear relationship between G′ and farinogram peak height with slope = 1.07.
Differentiation of Insoluble Fibers and Fiber Mixtures using High Resolution Scanning Absorption Microspectrophotometry
Authors: ROONEY MEGAN K. , FULCHER R. G.
Published: August 2006

Microspectrophotometry was used to differentiate and characterize several common insoluble fibers used in bakery and dietary products. Thirteen fiber samples were analyzed: oat (7), cottonseed (1), soy (2), pea (1), alpha‐cellulose (1), and raw ground oat hulls. A computer‐controlled microspectrophotometer with high pressure xenon lamp and a grating monochromator was used to measure absorbance spectra at 230‐350 nm. Each fiber type had a distinctive absorption spectrum, and showed characteristic spectra that could be used to distinguish one fiber from another. Alpha‐cellulose, soy, cottonseed, and pea fibers spectra were distinctly different from oat fibers and hulls.
Muscle and Adipose Tissue Aminopeptidase Activities in Raw and Dry‐Cured Ham.
Authors: TOLDRÁ FIDEL , ARISTOY MARIA‐C , PART CAROLINA , CERVERÓ CARMEN , RICO ELIAS , MOTILVA MARIA‐JOSÉ , FLORES JOSÉ
Published: August 2006

Free amino acids have been analyzed in biceps femoris muscle and adipose tissue from raw and dry‐cured ham. A high increase was observed for all amino acids except glutamine and taurine. Major increases were in glutamic acid, arginine, alanine, valine, leucine, and lysine. A survey of five aminopeptidase activities of muscle and adipose tissue from raw and dry‐cured ham was performed by using 7‐amino‐4‐methylcoumarin derivatives of five amino acids (Leu, Arg, Ala, Tyr and pGlu) as substrates. Optimum activity was found at neutral pH and around 37°C, except the leucyl hydrolyzing activity which was 45°C. High recoveries of activity (25–75%) were obtained in the dry‐cured ham. These enzymes might be responsible for free amino acids increasing during dry‐curing.
Freezing Influences Diffusion of Reducing Sugars in Carrot Cortex
Authors: OLIVEIRA FERNANDA A.R. , SILVA CRISTINA L.M.
Published: August 2006

The loss of reducing sugars from raw and previously frozen carrot cortex tissue immersed in warm water was studied as a function of temperature (40–100°C). Leaching was described as a diffusional mechanism by application of Fick's 2nd law. This approach successfully modeled losses from raw carrots at temperatures higher than 60°C. At low temperatures diffusion was much slower, due to a high resistence of the tissues to mass transfer, and Fick's 2nd law could not be applied. Previously frozen carrots showed a Fickian behaviour through the range of temperatures and diffusivities were much higher. Dependence of diffusivity on temperature followed an Arrhenius type equation for the two cases. However, the activation energy of pre‐frozen carrots was lower, indicating loss of sensitivity to temperature variations.
Selective Enrichment of Proteins Using Formed‐In‐Place Membranes
Authors: THOMAS R.L. , CORDLE C.T. , CRISWELL L.G. , WESTFALL P.H. , BAREFOOT S.F.
Published: August 2006

A process for selective enrichment of immunoglobulins has been developed using formed‐in‐place membranes on sintered stainless steel tubes. The process employs both size exclusion and protein charge manipulation around the isoelectric point of proteins to selectively reject or pass components of the stream. Volume recoveries of 95% (20X concentration) could be achieved with a single filtration without loss of fractionation capabilities. The large initial volume reduction allows for small subsequent diafiltration volumes and insures optimization of fractionation while minimizing total processing volume. The process has been used to enrich proteins representing a small percentage of the total protein from a large feed volume. As an example, immunoglobulin G (IgG) from cheese whey was enriched from 8% to 20% of total whey protein with a 90% recovery of the IgG.
Ascorbate Absorption By Live Channel Catfish as a Function of Ascorbate Concentration, pH, and Duration of Exposure
Authors: THED S.T. , ERICKSON M.C. , SHEWFELT R.L.
Published: August 2006

Ascorbate uptake by muscle tissue of live channel catfish was affected by ascorbate concentrations (1000, 2000, and 3000 ppm), pH (5, 6, and 7) and duration of exposure (8, 16, and 24 hr.). The most favorable conditions for ascorbate absorption were exposure to 3000 ppm ascorbate at pH 5 for 24 hr. The increased muscle ascorbic acid concentration was 4‐fold higher than that of the control group (10 ppm). The ability of live channel catfish to absorb dissolved ascorbate via gills and/or intestines and distribute the antioxidant into muscle tissue provides a new approach to introduce water‐soluble antioxidants to aquacultured fish species.
Failure Deformation and Stress Relaxation of Heated Egg White Gels
Authors: HSIEH YIN LIANG , REGENSTEIN JOE M.
Published: August 2006

Stress‐strain relationships were determined for heated egg white gels. Compressive strain at failure was independent of protein concentration, while stress at failure increased with protein concentration. Between the length ratios of 1.6 and 2.4 before and after compression, the heated egg white gels followed the Mooney Rivlin model. In stress relaxation, the asymptotic hypothetical equilibrium modulus increased with protein concentration.
Composition and Structural Characteristics of Isolated Soy Proteins from Broken and Damaged Seeds
Authors: GENOVESE M.I. , LAJOLO F.M.
Published: August 2006

ABST

RACT

ISOLATED soy proteins (ISP) from broken (mechanical action) or damaged (fungi) seeds had denaturation enthalpies (AH) and temperatures at peak maximum (T max) similar to those of ISP from normal seeds by DSC. They had different composition and/or conformation as measured by surface hydrophobic@ (So and Se) and SH and SS content. Also, damaged seeds produced ISP with less 7S fractions (due to fewer α and β subunits) and 11S fractions, suggesting proteo‐lysis. 7S and 11S fractions had different Tmax and ΔH, SH and SS contents and surface hydrophobicity. Also 7S proteins from damaged seeds showed less a and β‐subunits. The 11S proteins from broken and damaged seeds maintained gel forming properties in spite of structural differences. Isolation and characterization of 7S and 11S fractions partially accounted for changes in physicochemical properties of the ISP.
Washed Mechanically Separated Pork as a Surimi‐like Meat‐product Ingredient
Authors: WIMMER MARTIN P. , SEBRANEK JOSEPH G. , McKElTH FLOYD K.
Published: August 2006

Mechanically separated pork (MSP) was washed using water or 1.5% salt solution, each at pH 5.5 and 6.5 to produce a surimi‐like product for further processing. Composition and functionality of the washed product was evaluated and use in processed meat formulations was assessed. Washing treatments reduced fat content to less than 1% but did not reduce calcium content of MSP. The salt solution resulted in removal of heme pigments. Frankfurters manufactured with washed MSP ishowed little improvement over those with unwashed MSP for texture or water binding; therefore, applications may be limited. HOW‐ever, lipid oxidation of frankfurters containing washed MSP, as meassured by TBA, was suppressed during storage.
Optimization and Modeling of Apple Juice Cross‐flow Microfiltration with a Ceramic Membrane
Authors: PADILLA‐ZAKOUR O. , McLELLAN MR.
Published: August 2006

The performance of a 0.2 μm ceramic membrane for clarification of depectinized apple juice was studied. The results showed that the flux was higher at high feed velocities (14.6 m/seC) and high temperatures (50°C), and the transmembrane pressure was a positive factor only at high temperatures. The juice flux at optimal conditions was between 400–500 kg/hr.m2. Filtration of juice with pectin resulted in flux decreases of 40–50% compared to deoectinized juice. Periodic back‐flushing during processing at optimal conditions, i.e., high temperature, high feed velocity and low pressure, did not significantly increase the juice flux.
Low‐Fat Fresh Pork Sausage Patty Stability in Refrigerated Storage with Potassiunn Lactate
Authors: BRADFORD D. D. , HUFFMAN D. L. , EGBERT W. R. , JONES W. R.
Published: August 2006

Typical pork sausage patties (40% fat), low‐fat (8%) control patties, and low‐fat (8%) patties with 20% added water and 0.4% carrageenan were compared to identical treatments containing 2% potassium lactate. The lactate had no effect on percent discoloration or lean color during refrigerated aerobic storage. Sensory properties of pork sausage treatments were not affected by the lactate salt (P<0.05). Bacterial populations of low‐fat pork sausage patties did not differ (P>0.05); however, the typical patties with 2% potassium lactate had lower (P<0.05) microbial numbers during refrigerated storage than typical fresh pork sausage. TBARS,‘L’,‘a’and‘b’values were unaffected by the potassium lactate (P>0.05).
Vitamin B6 in Raw and Fried Chicken by HPLC
Authors: OLDS S.J. , VANDERSLICE J.T. , BROCHETTI D.
Published: August 2006

An isocratic anion exchange, high performance liquid chromatography (HPLC) method was developed to analyze for five of the six vitamers of B6. Recoveries of the B6 vitamers in a standard were 100% to 97%. Recoveries in fried chicken breast ranged from 96% for pyridoxal phosphate to 102% for pyridoxine (PN). Recoveries in raw chicken breast ranged from 86% for pyridoxamine to 102% for PN. Processing chicken by frying reduced the total vitamer by 6.5%. Vitamers of B6 were relatively stable to frying.
Neohesperidin Dihydrochalcone Stability in Aqueous Buffer Solutions
Authors: CANALES I. , BORREGO F. , LINDLEY M.G.
Published: August 2006

The degradation of neohesperidin dihydrochalcone (NHDC) in solution was studied at different temperatures (30–60°C) and pH values (l–7). Pseudo‐first order kinetics were observed across the temperature and pH range. Maximum stability was at pH 3–5. These data may be used to predict sweetener stability to typical conditions prevailing during manufacture and storage of beverages and to food processing at high temperatures. Results indicate NHDC would be stable throughout the normal shelf‐life of soft drinks and would also withstand pasteurization and UHT processes.
Assessing Chemical Form of Calcium in Wheat, Spinach, and Kale
Authors: BENWAY DENISE A. , WEAVER CONNIE M.
Published: August 2006

Spinach, wheat and kale represent a broad range in absorption of calcium from foods (5–40%). These plants were intrinsically labeled with 45Ca and examined for 45Ca solubility characteristics, including specific enzyme treatments, subcellular distribution, and in vitro bioa‐vailability. Solubility was <2% for spinach, ∼40% for wheat and 70% for kale, depending on the solvent. Solubility paralleled the in vitro45Ca bioavailability results of 0.3±0.l%, 26.4±5.2%, and 76.3 ±1.2% for these three plant foods. Spinach calcium exists largely as calcium oxalate which is not easily dissociated. Phytase treatment of wheat indicated that a major portion of calcium was bound to phytate. Knowledge of the chemical form of calcium in plants can help in designing processing procedures to improve calcium absorption.
Germination and Debittering Lupin Seeds Reduce α‐Galactoside and Intestinal Carbohydrate Fermentation in Humans
Authors: TRUGO L.C. , FARAH A. , TRUGO N.M.F.
Published: August 2006

Subjects submitted to untreated and processed test meals of Lupinus albus and Lupinus angustifolius had decreases in breath‐hydrogen concentrations (as maximum and cumulative changes), for processed samples compared to untreated samples. Maximum changes (means) in breath‐hydrogen decreased from 56.7 and 66.7 Δppm in untreated L. albus and L‐ angustifolius, respectively, to 8.4. and 5.9 Δppm in debittered samples (p <0.001). and to 29.6 Δppm in germinated L. albus (p<0.01). Results paralleled the decrease in α‐gaiactoside contents of germinated and debittered samples which showed over 90% reduction. Germination and debittering were very effective but debittering was more efficient to decrease fermentation in the human colon.
Enthalpy of Frozen Foods Determined by Differential Compensated Calorimetry
Authors: KERR WILLIAM L. , JU JIE , REID DAVID S.
Published: August 2006

Frozen samples were placed in one of two insulated vessels at room temperature. Enthalpy was measured by the electrical energy required to reverse the temperature differential that developed. Tests with pure ice agreed to within 0.3% of expected values. Measurements on beef, bread, egg white, and applesauce were similar to published values. The change in average enthalpy during freezing was examined and agreed with an enthalpy‐based freezing model. Differential compensated calorimetry affords several advantages and was particularly useful for rapid measurement of enthalpy in commercial freezer conditions.
Vanillin Interaction with Milk Protein Isolates in Sweetened Drinks
Authors: MCNEILL V. L. , SCHMIDT K. A.
Published: August 2006

The impact of heat processing and emulsifier addition on the interaction of vanillin and sodium caseinate and whey protein isolate was examined in a model system. Free vanillin in the protein drink was evaluated by a sensory panel and HPLC. Sensory analysis indicated that emulsifier, heat × protein, and heat × emulsifier affected perception of vanillin flavor. Analysis of free vanillin by HPLC indicated only a significant protein effect, with sodium caseinate interacting more with vanillin than did whey protein isolate. No correlation was found between sensory and HPLC results.
Detection of Salmonella spp. in Oysters Using Polymerase Chain Reactions (PCR) and Gene Probes
Authors: JONES DANIEL D. , LAW ROBERT , BEJ ASIM K.
Published: August 2006

The polymerase chain reaction (PCR) DNA amplification method was used to identify oligonucleotide primers from a target gene, hns, to specifically detect SulmonelIu spp. in contaminated oysters. The primers for PCR amplification and a hybridizing oligonucleotide probe to detect the amplified DNA were specific for all Salmonella spp. tested. Modification of a procedure for extracting DNA from oyster tissue matrices followed by PCR amplification, and coupled with gene‐probe hybridization detected <40 cells of seeded or naturally occurring Sulmonella spp./g of oyster meat samples without any enrichment step. The detection of SaZmonella spp. was reliable, sensitive, and required considerably less time than conventional microbiological culture methods.
Stability of Dried Filled Milks
Authors: KADAN R.S. , ZIEGLER G.M. , BEIT K.L. , GRIMM C.C. , VERCELLOTTI J.R. , WAN P.J.
Published: August 2006

Samples of dried filled milk (DFM) were made with several vegetable fats and compared with dried milk. Several specially prepared vegetble oils, such as Trisun HS‐500, hydrogenated cottonseed oil and hydrogenated coconut oil could impart stability to the DFM as high as that imparted by milk fat to conventional dried milk. Stability could be further enhanced by appropriate antioxidant and storage conditions. The simple technique of measuring oxygen consumption by the DFM was as effective as flavor evaluation, gas chromatography of volatiles, or spectroscopy for screening large numbers of samples or as a quality control procedure.
Maximum Slope Method for Evaluating Thermal Conductivity Probe Data
Authors: WANG JIANJUN , HAYAKAWA KAN‐ICHI
Published: August 2006

A published method determines the thermal conductivity, k, of material without probe calibration using the maximum local slope value of a temperature response curve monitored by a line heat source probe. We examined the applicability and validity of this method A mathematical heat conduction model was used for theoretical examination and a thermistor based probe for experimental examination with a computer based data acquisition and reduction system. Glycerol (99.5% pure) and agar gel (0.5%) were test materials. The k values estimated by the maximum slope method were comparably accurate and less statistically variable compared to those determined by two widely used data reduction methods, the time correction and maximum r‐square methods.
Zinc Fertilization Increases Ascorbic Acid and Mineral Contents of Potatoes
Authors: MONDY NELL I. , CHANDRA SUBASH , MUNSHI CYRUS B.
Published: August 2006

The effects of zinc fertilization on ascorbic acid and mineral concentration of Katahdin potatoes were investigated over 2 yr. During the first year zinc sulfate (ZnSO4) was banded during planting at rates from 11.2 to 224 kg/ha in two locations in New York. During the second year ZnSO4 was banded during planting at rates of 0, 22.4, 44.8 and 112 hg/ha at one of the locations. Ascorbic acid content of tubers was higher only with the 112 kg/ha ZnSO4 treatment. Zinc fertilization resulted in higher Zn concentration in tubers during both years and at both locations. Zinc fertilization increased amounts of Ca, Mn, Cu, Al and Co but did not affect Cd content in potato tubers.
Edible Coatings to Inhibit Lipid Migration in a Confectionery Product
Authors: BRAKE NICOLE C. , FENNEMA OWEN R.
Published: August 2006

Coatings containing hydrocolloids and sweetners were tested for lipid barrier and sensory properties, adhesion to chocolate, viscosity, and aw. A coating containing high methoxyl pectin, acacia gum, high fructose corn syrup, dextrose, fructose, and sucrose was most effective. Coatings (0.5 mm thick, aw 0.5) showed no detectable oil migration after 47 days at 30 ± l°C, compared to 11.5 mg/cm2 trilinolein equivalents migration in 1 day at 21 ± 2°C. Coatings (0.5 mm thick) were applied between chocolate and peanut butter and tested for sensory characteristics. Except for the color of the coating, no significant difference occurred in overall preference compared to control (no coating) samples.
Dietary Vitamin E Enhances Color and Display Life of Frozen Beef from Holstein Steers
Authors: LANARI M. C. , CASSENS R. G. , SCHAEFER D. M. , SCHELLER K. K.
Published: August 2006

We studied effects of freeze‐thaw treatments, storage time, light and film permeability on color of frozen longissimus lumborum (LL) muscle from control and vitamin E supplemented (2100 IU/head/day) Holstein steers. Color changes with time were modeled using an exponential decay equation. Dietary vitamin E supplementation increased color stability of frozen LL samples kept at −20°C. After 3 mo of dark storage, saturation index and a* for control LL wrapped in polyethylene were 11.4 and 8.8; for supplemented meat, same conditions, they were 19.0 and 17.0, respectively. Illumination and vacuum packaging increased color changes. Predisplay dark storage of 30 days reduced discoloration of supplemented LL. Repeated freeze‐thaw cycles caused fading of semimembranosus muscle (SM) and the effect was more pronounced in meat from control animals.
End‐point Temperature (EPT) Affects N‐Acetyl‐β‐D‐Glucosaminidase Activity in Beef, Pork and Turkey
Authors: TOWNSEND W. E. , SEARCY G. K. , DAVIS C. E. , WILSON R. L.
Published: August 2006

End‐point tempcraturc (EPT) affected N‐acetyl‐β‐D‐glucosaminidase (NAGasc) activity in nonfrozcn and previously frozen cores and ground sampics of beef, pork, turkey breast and ground turkey leg muscle tissue. There was little loss of NAGase activity when heating the products to 40°C; however, as EPT increased from 40–70°C, them was (Pc0.05) loss of activity. At 70°C 90% of activity was lost in beef, 98% in pork, and 93 to 98% in turkey. Inactivation temperature values, IT50, (50% inactivation) were: beef, 59.8°C; pork, 53.4°C; turkey breast, 55.6°C; and turkey leg, 56.6°C.
Functional Properties of Myofibrillar Proteins from Cold‐Shortened and Thaw‐Rigor Bovine Muscles
Authors: XIONG YOULING L. , BLANCHARD SUZANNE P.
Published: August 2006

Prerigor bovine sternomandibularis muscles were stored at 15, 0 and −29°C to examine cold‐shortening and thaw‐rigor effects on myofibrillar protein extractability and gelation properties of myofibrils and salt‐soluble protein (SSP). Frozen muscle that underwent severe contraction at thawing showed greater protein extractability (35%) than muscles stored at 0 and 15°C (27% extractability). Of the three tempered muscles, thaw‐rigor muscle produced the strongest myofibril gel and cold‐shortened muscle formed the most elastic SSP gel as determined by dynamic shear and penetration measurements. However, thermally induced changes in gel viscoelastic moduli for all protein samples followed similar patterns. Results indicated that physicochemical changes accompanying muscle contraction affected protein network formation during gelation.
Carbohydrate or Protein Based Fat Mimicker Effects on Ice Milk Properties
Authors: SCHMIDT K. , LUNDY A. , REYNOLDS J. , YEE L. N.
Published: August 2006

Batches of ice milks (2–5% milk fat) made with a carbohydrate‐ or a protein‐based fat mimicker were compared to conventional ice milk (4.8% milk fat). Rheological, freezing, and melting properties were evaluated. The carbohydrate‐based fat mimicker changed rheological properties, resulting in higher viscosities, greater deviations from Newtonian flow, and higher consistency indices. Less air was incorporated in the mix containing the carbohydrate‐based fat mimicker than in the control or the mix with protein‐based fat mimicker, The protein‐based fat mimicker mix had rheological and melting properties similar to those of the control but achieved higher air incorporation than did the control.
Volatile Compounds from Raspberry and Strawberry Fruit Inhibit Postharvest Decay Fungi
Authors: VAUGHN S. F. , SPENCER G. F. , SHASHA B. S.
Published: August 2006

Fifteen volatiles released by red raspberries and strawberries during ripening were analyzed for the inhibition of postharvest decay fungi. Five compounds completely inhibited all fungi directly on fruit at 0.4 μL/mL., Of these, benzaldehyde at 0.04 μL/mL completely inhibited isolated cultures of Alternaria altemata, Botrytis cinerea, and Col‐Ietotrichum gloeosporioides, while 1‐hexanol, E‐2‐hexenal and 2‐non‐anone inhibited all three fungal species at 0.1 μL/mL. When added directly to media, 0.1% (v/v) benzaldehyde or E‐2‐hexenal inhibited all three species. Starch encapsulated 2‐nonanone reduced fungal decay of raspberries and strawberries in enclosed containers after 7 days at 10°C.
Malic Acid Analysis in Cucumber Juice and Fermentation Brines in the Presence of Interfering Fructose
Authors: McFEETERS R.F. , THOMPSON R.L. , FLEMING H.P.
Published: August 2006

A procedure was developed for HPLC analysis of malic acid in the presence of an interfering fructose peak with an Aminex HPX‐87H column. Fructose in cucumber juice or fermented cucumber brine was reduced to mannitol and sorbitol with sodium borohydride. The sugar alcohols eluted after malic acid and did not absorb light at 210 nm so that malic acid could be quantitatively determined either by refractive index or ultraviolet detectors. Lactic acid, acetic acid, and ethanol could also be determined in the sample after reduction of fructose.
Ca2+‐Induced Gelation of Pre‐heated Whey Protein Isolate
Authors: BARBUT S. , FOEGEDING E. A.
Published: August 2006

Addition of CaCl2 to pre‐heated whey protein isolate (WPI) suspensions caused an increase in turbidity when pre‐heating temperatures were ≥ 64°C. Pre‐heating to ≥ 70°C was required for gelation. WPI suspensions which contained CaCl2 became turbid at 45°C and formed thermally induced gels at 66°C. Thermally and Ca2+‐induced gels showed significant time/temperature effects but the penetration force values in the Ca2+‐induced gels were always lower. However, Ca2+‐induced gels were higher in shear stress at fracture. The Ca2+‐induced gels had a fine‐stranded protein matrix that was more transparent than the thermally induced gels, which showed a particulate microstructure.
Rheological Relationships Between Surimi Sol and Gel as Affected by Ingredients
Authors: YOO B. , LEE C. M.
Published: August 2006

Rheological properties of surimi sol showed that consistency index (K) was surimi concentration‐dependent, as it decreased with increased level of ingredients except for carrageenan which increased K value. The flow behavior index and textural properties appeared to be a function of type and level of ingredients. Unlike starch and synergistic carrageenan, egg albumin, oil and i‐carrageenan did not show a composite reinforcing effect. K values measured by rotational cylindrical spindle viscometry more closely correlated with textural properties (r = 0.87 for compressive force; r = 0.87 for shear force) than did other viscometries studied.
Numerical and Statistical Methodology to Analyze Microbial Spoilage of Refrigerated Solid Foods Exposed to Temperature Abuse
Authors: ALMONACID‐MERINO SERGIO F. , THOMAS DAVID R. , TORRES J. ANTONIO
Published: August 2006

Numerical and statistical procedures based on pseudo‐zero for the lag and first order reaction kinetics for the exponential growth phase were developed to analyze non‐isothermal microbial spoilage. Arrhenius model parameters and their accuracy were estimated for a mixture of Pseudomonas fluorescens, Staphylococcus aureus andAchromobacter lwoffi growing in a seafood model. Linear regressions used with isothermal experiments generated initial values for nonlinear estimations of the frequency (K0) and activiation energy (Ea) constants. An optimization technique was used to minimize the square difference between experimental and estimated values while parameter accuracy was assessed using a bootstrap method. Ea and In(K0) were 109±3.4 and 48.3±1.5 kJ/mole for the exponential, and 152±4.0 and 64.4±1.7 kJ/mole for the lag phase, respectively. The Mann‐Whitney‐Wilcoxon rank sum test showed no significant differences between parameters generated by two different temperature profiles (5% significance level).
Solid‐Phase Acid Extraction Improves Thiobarbituric Acid Method to Determine Lipid Oxidation
Authors: RAHARJO S. , SOFOS J.N. , SCHMIDT G.R.
Published: August 2006

Samples (110g) of raw (17.2–22.6% fat) and cooked 12.6–16.4% fat) ground beef in plastic cups were stored aerobically at 4±1°C. Lipid oxidation was measured by four versions of the thiobarbituric acid (TBA) test, including aqueous acid extraction‐C18 (TBA‐C18), direct heating, distillation, and unmodified aqueous acid extraction; and by sensory evaluation of rancid odor after 0, 2, 4, 6, and 8 days storage. The TBA‐C18 method was more specific (P <0.05) and its limit of determination was 20 times lower than the other methods in detecting malonaldehyde. Results correlated (r = 0.856 to 0.883 in raw, and r = 0.936 to 0.981 in cooked meat) with sensory evaluation scores.