bluuebunny/crossref_metadata_2025 huggingface dataset:
Flavor, Texture, Color, and Hexanal and TBA Values of Frozen Cooked Beef Packaged in Modified Atmosphere
Authors: HWANG SYOU‐YU , BOWERS JANE A. , KROPF D.H.
Published: August 2006

Cooked beef loin slices were packaged with (1) vacuum, (2) 80% N2 and 20% CO2 gas mixture, or (3) air and stored at ‐20°C for 11 wk. Modified packaging of cooked beef improved flavor and odor. After storage and reheating, flavor and aroma of samples in vacuum and N2/CO2 packages were more meaty, less warmed‐over, less cardboardy, and less oxidized and had lower TBA, less hexanal, and less pentanal than those in air‐containing packages. Textural properties of beef were unaffected by packaging treatments. Vacuum‐packaged beef slices had higher HunterLab a values than those in N2/CO2 and air packages.
Subcellular Distribution and Composition of Lipids in Muscle and Adipose Tissues
Authors: SWEETEN M. KINNEY , CROSS H.R. , SMITH G.C. , SMITH S.B.
Published: August 2006

Subcellular distribution of fatty acids in the membranes and cytoplasm of muscle and adipose tissues from USDA Select beef carcasses was determined. Cholesterol in subcellular fractions of intramuscular adipose tissue also was quantified. There was a greater percentage of saturated fatty acids in cytoplasmic, than in membrane, fractions of muscle. With the exception of intramuscular adipose tissue, monounsaturated fatty acids constituted a greater percentage of the total lipid in the cytoplasm than in membranes. There was a greater percentage of polyunsaturated fatty acids in the membrane, than in the cytoplasmic, fraction. Cholesterol averaged 118 mg per 100 g intramuscular adipose tissue with 54% in the cytoplasm and 46% in the membranes.
Thermal Gelation Characteristics of Myosin Subfragments
Authors: SANO TAKESHI , NOGUCHI SATOSHI F. , MATSUMOTO JUICHIRO J. , TSUCHIYA TAKAHIDE
Published: August 2006

To elucidate the roles of the head and the tail portions of the molecule in the thermal gelation of myosin, the gelation characteristics of heavy meromyosin (HMM) and of light meromyosin (LMM) were investigated. The aggregation process of HMM corresponded to that of myosin alone in the temperature range above 50°C. Both the dynamic viscoelastic behavior and the aggregation process of LMM agreed fairly well with those of myosin alone in the temperature range up to 45 °C. Therefore, the first development of gel elasticity of myosin was attributable mainly to the tail portion of the molecule and the second was to its head portion.
Freshness Assessment of Six New England Fish Species Using the Torrymeter
Authors: PIVARNIK LORI F. , KAZANTZIS DEMETRIOS , KARAKOLTSIDIS PAVLOS A. , CONSTANTINIDES SPIROS , JHAVERI SUDIP N. , RAND ARTHUR G.
Published: August 2006

Six New England marine species, yellowtail flounder (Limanda ferruginea), whiting (Merluccius bilinearis), scup (Stenotomus chrysops), butterfish (Peprilus triacanthus), mackerel (Scomber scombrus) and herring (Clupea harenqus), were stored on ice whole, dressed or skin‐on fillets and tested for freshness using the GR Torrymeter. Whole forms of flounder, whiting, scup and butterfish were examined for odor and general appearance. Torrymeter variability and linear relationships during the storage period were established. While the total pattern of Torrymeter decline followed a polynomial regression, quality curves had linear portions with significant correlation coefficients up to 7–8 days of storage. The rate of deterioration of fatty fish was faster than for flounder or scup. A significant linear correlation existed between sensory data and Torrymeter values.
Rheological and Structural Properties of Egg White/Oat Globulin Co‐Gels
Authors: MA C.‐Y. , YIU S.H. , HARWALKAR V.R.
Published: August 2006

Co‐gels of egg white (EW) and oat globulin (native and deamidated) were prepared by heating mixtures of the two proteins at different ratios. Rheological properties of the co‐gels were assessed by small amplitude oscillatory tests. Storage (G′) and loss (G″) moduli of the co‐gels increased with increases in EW content in the mixtures. At comparable EW/non‐EW ratios, EW formed much stronger co‐gels with deamidated oat globulin (DOG) than with native globulin (OG) or several other non‐EW proteins. Microscopic examination of mixed gels revealed structural differences between EW/OG and EW/DOG co‐gels. The former exhibited a two gel system with OG distributed discontinuously throughout the supporting EW matrix. DOG and EW formed a homogenous gel network, demonstrating compatibility between the two proteins.
Esterolytic and Lipolytic Activities of Lactobacillus Casei‐subsp‐Casei LLG
Authors: LEE SEOUNG YONG , LEE BYONG H.
Published: August 2006

The estcrolytic and lipolytic enzymes were produced by cell lysis of Lactobacillus casei‐subsp‐casei LLG during the late logarithmic growth phase. The enzyme was purified to 67 fold by ion exchange chromatography and gel filtration chromatography using the FPLC system. Polyacrylamide gel electrophoresis and sodium dodecyl sulfate‐poly‐acrylamide gel electrophoresis using the “Phast” system of the purified enzyme showed a single protein band for butyrate‐esterase (3.2 × 105 Dalton), caproate esterase (1.1 × 105 Dalton) and capryate esterase (4.0 × 104 Dalton), respectively. The maximum lipolytic activity was observed at pH 7.2 and 37°C. The enzyme activity was inhibited by silver and mercury ions but magnesium and calcium stimulated lipolytic activity. The Km and Vmax values for esterase‐lipase of the strain LLG were 76 μM/min/mg of protein, and 0.57 mM, respectively. This enzyme was stable at room temperature for at least 2 days.
Physicochemical Properties of Soybean Proteins Related to Flow, Viscoelastic, Mechanical and Water‐holding Characteristics of Gels
Authors: FIORA F.A. , PILOSOF A.M.R. , BARTHOLOMAI G.B.
Published: August 2006

Initial viscosity, the thixotropic relaxation time, hardness, fracturability and water‐holding capacity showed a positive correlation with the water absorption capacity of commercial soy protein isolates. However, cohesiveness was negatively affected. Springiness and the degree of elasticity were correlated to the oil absorption capacity, indicating that the degree of elasticity would be enhanced by an increase in the hydrophobic character of the protein. Initial viscosity of gels was highly correlated to the fracturability and cohesiveness to water‐holding properties. The degree of elasticity correlated to flow parameters.
Functional Properties of Cowpea Paste as Influenced by Indigenous Microflora
Authors: BULGARELLI M.A. , BEUCHAT L. R.
Published: August 2006

The influence of indigenous microorganisms on several functional properties of cowpea (Vigna unguiculata) paste was investigated. Six formulas [with and without onion, salt and pepper; inoculated (indigenous microflora) and uninoculated] were prepared and incubated for 24 hr at 30°C. Lactic acid bacterial populations were similar to total aerobic microbial populations which increased with time of incubation. Pastes containing salt were associated with high equilibrium moisture contents. As incubation time progressed, pH and emulsion capacity decreased and specific gravity and apparent viscosity increased, while oil and water binding capacity remained unchanged. Formula content and incubation time did not influence the color of cowpea pastes; however, akara, a deep‐fat fried product prepared from the paste, did have a darker color when made from paste which had been incubated for 24 hr.
Effect of Thermal Processing on Lima Bean Vitamin B‐6 Availability
Authors: EKANAYAKE ATHULA , NELSON PHILIP E.
Published: August 2006

Unit operations in lima bean processing were evaluated by their effects on the availability of vitamin B‐6. Blanching of rehydrated lima beans resulted in the loss of about 20% of the pyridoxine. In the enzymic digests of the heat processed samples, pyridoxal and pyridoxal‐5′‐phosphate were not found in appreciable quantities. This was interpreted as a loss in availability, because the acid hydrolysates of both the processed and blanched samples showed a difference of only 15% in the pyridoxal content. This showed that although vitamin B‐6 was destroyed only to a small extent during thermal processing, its availability was reduced by almost 50%.
Partition Distribution of Aroma Volatiles from Orange Juice into Selected Polymeric Sealant Films
Authors: IMAI T. , HARTE B.R. , GIAICIN J.R.
Published: August 2006

The sorption of organic volatiles from orange juice by polymeric food contact materials was investigated. Three sealant films were evaluated, a commercial low density polyethylene and two developmental films, an ethylene vinyl alcohol copolymer of high ethylene content and a co‐polyester. Samples of the films were immersed in the juice for 24 days at 22°C and the level of sorbed volatiles monitored as a function of time. Three probe compounds (d‐limonene, neral and geranial) were selected as being representative of orange juice flavor components. A gas chromatographic technique was developed to quantify the level of probe compounds in juice and films. Results compared favorably to the more traditional bromide‐bromate titration method. Sorption of organic volatiles by one of the developmental films (co‐polyester) was significantly lower than the others.
Relationship of Total Sulfur to Initial and Retained Ascorbic Acid in Selected Cruciferous and Noncruciferous Vegetables
Authors: ALBRECHT J. A. , SCHAFER H. W. , ZOTTOLA E. A.
Published: August 2006

Selected cruciferous (including six cultivars of broccoli) and noncruciferous vegetables were analyzed for ascorbic acid, total sulfur, moisture contents and pH. Vegetables were assayed initially after harvest and after three weeks storage at 2°C and 95–100% relative humidity. During storage ascorbic acid retention in cruciferous vegetables ranged from 75–98%, whereas non‐cruciferous vegetables ranged from 16–75% retention. Initial ascorbic acid content correlated with sulfur content (r = 0.925) when comparing cruciferous and noncruciferous vegetables. A correlation coefficient of 0.230 was obtained for the initial ascorbic acid content versus total sulfur content within six broccoli cultivars.
Antioxidative Effect of Ascorbic Acid Solubilized in Oils via Reversed Micelles
Authors: HAN D. , YI O. S. , SHIN H. K.
Published: August 2006

Ascorbic acid was solubilized in oils via reversed micelles using phosphatidyl choline as surfactant and water. The effect of the solubilized ascorbic acid on the oxidative stability of fish and soybean oils was investigated in terms of peroxide value in the absence and presence of rosemary extract or δ‐tocopherol. The autoxidation of the oils was greatly retarded with the ascorbic acid compared to the natural antioxidants used. The ascorbic acid also exerted a synergistic effect with δ‐tocopherol in fish oil.
Determination of Total Pigments in Red Meats
Authors: AGULLÓ E. , CENTURIÓN M.E. , RAMOS V. , BIANCHI M.A.
Published: August 2006

The presence of turbidity in the aqueous extracts invalidated the results in the spectrophotometric determination of total pigments in meat. The present study showed that the turbidity was caused by certain protein and lipid fractions and was eliminated by the amphiphilic property of these compounds. For that purpose, the aqueous extract was treated with trichloroethylene; after stirring and centrifugation, a thin layer was observed in the interphase, together with a completely unclouded aqueous extract. This layer was formed by proteins, cholesterol, glycerides, and phospholipids. Values of total pigments are reported in different cuts of bovine, ovine and porcine meat.
Effect of Time of Sampling Postmortem on Myofibril Fragmentation Index of Meat
Authors: CROUSE J.D. , KOOHMARAIE M.
Published: August 2006

The usefulness of myofibril fragmentation index (MFI) in predicting shear force of cooked meat was studied on muscle samples obtained immediately after death and aged or after aging the muscle in the intact carcass for about 7 days. The MFI values of cores obtained at the time of death (MFIO) of the animal were lower than those obtained after aging the meat (MFIA) in the intact carcass (69.18 vs. 81.38). However, correlations between MFI values with shear force values were similar for each sampling procedure (MFIO, r = ‐0.57; MFIA, r = ‐0.60). Results indicate that the biopsy of animals for MFI observations could possibly be useful in estimating tenderness.
Comparison of Purification Procedures for p‐Conglycinin and the Effect of Toasting
Authors: WINTERS D. D. , CUPPETT S. L. , ZEECE M. G.
Published: August 2006

A comparison of the effectiveness of two procedures, ammonium sulfate fractionation and concanavalin A affinity (Con A) chromatography, for the purification of β‐conglycinin from soy flour was made. In addition, the effect of toasting on the effectiveness of these two procedures for purifying β‐conglycinin was studied. Results indicated that Con A affinity chromatography was less effective than the ammonium sulfate fractionation for the purification of β‐conglycinin. The ammonium sulfate fractionation produced nearly homogeneous β‐conglycinin; however, the yield from this procedure was very low (4.1%). Toasting the soy flour decreased the purification effectiveness of both procedures.
Physicochemical Composition of Dry‐Cured Ham Processed under Minimal Aging Time/Temperature Conditions
Authors: LIN K.W. , KEETON J.T. , CRAIG T.M. , GATES C.E. , GAMBLE H.R. , CUSTER C.S. , CROSS H.R.
Published: August 2006

Effects of ham size, aging time and temperature on the physicochemical composition of trichina‐infected dry‐cured hams were studied. Five muscle groups from small, medium and large short‐cure hams and large bag‐cure hams were analyzed for aw, moisture, NaCl and brine concentration. Semimembranosus/Adductor and Rectus femoris groups from the center had the lowest aw and moisture, and highest NaCl and brine concentrations compared to Biceps femoris + bottom Gastrocnemius groups from the hock. Aging at 32.2°C resulted in higher moisture and lower NaCl and brine percentages. Bag‐cured hams were similar to the short‐cure hams at 23.9°C. These results provide a detailed dataset of physicochemical analyses for dry‐cured hams by individual muscle groups under minimal curing conditions.
Bioassay Analysis of Dry‐Cured Ham Processed to Affect Trichinella spiralis
Authors: LIN K.W. , KEETON J.T. , CRAIG T.M. , HUEY R.H. , LONGNECKER M.T. , GAMBLE H.R. , CUSTER C.S , CROSS H.R.
Published: August 2006

Effects of curing time and temperature to destroy Trichinella spiralis in dry‐cured hams were evaluated. Five muscle groups from small, medium and large, short‐cure hams and large, bag‐cure hams were subjected to a digestion technique to determine the number of spiralis larvae. Trichinae in small hams held at 10°C for 90 days, in medium hams at 23.9 and 32.2°C for 35 and 11 days, and in large hams at 10 and 23.9°C for 90 and 35 days, respectively, were rendered non‐infective. Medium hams contained a number of trichinae after 90 days at 10°C. Bag‐cure hams aged at 23.9°C for 35 days were free of trichinae. Results could indicate insufficient aging time at 10°C for medium hams and the need for reviewing current USDA‐FSIS regulations for the destruction of T. spiralis.
Microbiological and Some Physical and Chemical Changes in Vacuum‐Packaged Beef Steaks Treated with Combinations of Potassium Sorbate, Phosphate, Sodium Chloride and Sodium acetate
Authors: UNDA J. R. , MOLINS R. A. , WALKER H. W.
Published: August 2006

Fresh rib eye steaks were examined for microbiological, lipid oxidation, pH, color and weight changes after immersion in water or in aqueous solutions of a phosphate blend and of a mixture of potassium sorbate, phosphates, sodium chloride and sodium acetate and subsequent vacuum packaging. Keeping characteristics of steaks were monitored during 12‐wk storage at 2–4°C. Mesophilic, psychrotrophic, anaerobic and facultative anaerobic bacteria and lactobacilli were strongly inhibited (P<0.05) in steaks treated with the composition that contained potassium sorbate, whereas growth of Enterobacteriaceae was suppressed (P<0.01). Compared with controls, compositions containing phosphates with or without potassium sorbate protected lipids, increased solution uptake and decreased purge in steaks without affecting meat color.
Tensile Characteristics of Squid Mantle
Authors: KUO JIN‐DER , PELEG MICHA , HULTIN HERBERT O.
Published: August 2006

The mechanical properties of cooked and uncooked mantles of Loligo pealei and Illex illecebrosus in uniaxial tension were characterized by strength, strain at failure, overall stiffness and curvature of corrected stress vs strain relationships which is associated with degree of strain hardening. All four parameters differed at different orientations to the squid's principal axis. Uncooked mantle was considerably stronger and stiffer in the longitudinal direction, showed a higher degree of strain hardening, but sustained a smaller prefailure strain. Cooking at 60°C and 100°C had a much more drastic effect on the mechanical behavior of longitudinal specimens than on the transverse. These anisotropic mechanical features are attributed to the orientation of the collagen fibers of squid.
Influence of Homofermentative Lactobacilli on Physicochemical and Sensory Properties of Cheddar Cheese
Authors: LEE B.H. , LALEYE L.C. , SIMARD R.E. , HOLLEY R.A. , EMMONS D.B. , GIROUX R.N.
Published: August 2006

Cheddar cheeses were produced under pilot plant conditions using a commercial Streptococcus culture amended with one of 10 homofermentative Lactobacillus strains. During the ripening period, pH, acidity, salt, moisture, fat, texture, fissure formation, gas development and sensory status were evaluated. Lactobacillus treated cheese did not differ much from the control in pH and acidity but acidity increased substantially after draining and cheddaring. Lactobacillus numbers increased at all stages as compared with the uninoculated control. High quality Cheddar cheese was produced by L. casei‐subsp‐casei (119‐10/62) and L. casei‐subsp‐pseudoplantarum (137‐10/62) from 7 to 12 vats aged for 2 months at 15°C and for a further 10 months at 7°C or 15°C. Fissure formation was observed in cheese made with L. casei‐subsp‐rhamnosus, one of the four cultures of L. casei‐subsp‐casei (LH13) and two of the three strains of L. casei‐subsp‐pseudoplantarum (83‐4‐12/62 and L3E). Certain Lactobacillus strains produced cheese with slight flavor defects. Other strains, in particular L. casei‐subsp‐rhamnosus, contributed to high acidity (72 ‐ 0.89° domic) and low pH (5.2) at salting.
Effects of Dough Materials on Flavor Formation in Baked Cookies
Authors: NISHIBORI SUKIE , KAWAKISHI SHUNRO
Published: August 2006

The effects of dough materials on flavor formation in baked cookies were investigated in detail. The baked cookies were prepared from wheat flour, eggs, butter, sugar and sodium bicarbonate and heated at 150°C for 10 min. This dough was extracted with methanol/water (3:1,v/v) and the extracts were submitted to HPLC. The two main peaks, among 10 peaks detected, were identified as 2,3‐dihydro‐3,5‐dihydroxy‐6‐methyl‐4H‐pyran‐4‐one (DDMP) and 5‐hydroxymethyl‐furfural (HMF), respectively. DDMP seemed to be a key substance enhancing the good qualities of cookies with its favorable aroma. The generation of DDMP in baking was affected by the addition of proteins and amino acies, and among these, ovalbumin, proline, arginine and histidine strongly enhanced the DDMP generation.
Rheological Modeling of Corn Starch Doughs At Low to Intermediate Moisture
Authors: MACKEY KEVIN L. , OFOLI ROBERT Y.
Published: August 2006

A generalized model for predicting the extrudate viscosity of starch based products at low to intermediate moisture content is presented. It incorporates the effects of shear rate, temperature, moisture content, time‐temperature history and strain history. The model was tested using corn starch dough at various moisture contents. An Instron capillary rheometer and a Baker Perkins MPF 50 D/25 co‐rotating twin screw extruder were used to collect all data. Viscosity was found to be a function of cook temperature and moisture content but not cook time. Observed versus predicted viscosity gave an R2 of 0.975 after accounting for shear rate, temperature, moisture content and time‐temperature history in the capillary rheometer. Extrusion tests indicated that correction for strain history was important for highly puffed extrudates.
Evaluation of the Properties of Polystyrene Divinylbenzene Adsorbents for Debittering Grapefruit Juice
Authors: MANLAN M. , MATTHEWS R.F. , ROUSEFF R.L. , LITTELL R.C. , MARSHALL M.R. , MOYE H.A. , TEIXEIRA A.A.
Published: August 2006

Various physical properties of polystyrene divinylbenzene adsorbents involved in the removal of the bitter compounds naringin and limonin from grapefruit juice were investigated in a series of batch reaction processes. The removal of naringin from model systems and, naringin and limonin from grapefruit juice increased with the degree of cross‐linkage and surface area of the adsorbents which had a solid density higher than 1.2 g/mL (dry) to ensure complete submersion. The specific surface area appeared to be the major factor in the debittering process. Regeneration with 95% ethanol was found to be more efficient than warm water. Sensory evaluation tests showed that more than 65% of the panelists preferred the less bitter treated juice over the control.
Predicting Water Activity in Solutions of Mixed Solutes
Authors: CHEN C.S.
Published: August 2006

The Ross equation is a multiplicative procedure for estimating the water activity (aw) of aqueous unprocessed food preparations that contain only solutes, only food polymers, or mixtures of solutes and polymers. Using accurate aw values of single solute solutions in the Ross equation resulted in prediction accuracies to ± 0.01 aw for 118 of 120 multiple‐solute solutions. The exceptions at ±0.02 aw occurred within a range of concentrated solutions containing NaCl, KCl, and CaCl2.
Viscoelastic Properties of Whey Protein Gels: Mechanical Model and Effects of Protein Concentration on Creep
Authors: KATSUTA K. , RECTOR D. , KINSELLA J.E.
Published: August 2006

The creep behavior of gels made using different concentrations of whey protein isolate (WPI, >95% protein) was systematically determined. The creep curves of these gels conformed to a six element mechanical model consisting of one Hookean, two Voigt and one Newtonian component. The concentration and temperature dependence of each viscoelastic constant were examined and the data are discussed in terms of mechanisms involved in gel network structure.
Amylo‐Oligosaccharide Formation from B. stearothermophilus α‐Amylase Action on Starches
Authors: INGLETT G. E.
Published: August 2006

The action of α‐amylase from Bacillus stearothermophilus on starches is distinguished by early dominant quantities of maltohexaose (DP6), followed by its erosion and increases in amylo‐oligosaccharides with various degrees of polymerization (DP): maltose (DP2), maltotriose (DP3) and maltopentose (DP5). Amylolysis of the starches at high substrate concentrations (20‐30%) and elevated temperature (95°C) gave yields of 11–31% maltohexaose in the hydrolysate compositions. The a‐amylolysis of jet‐cooked ordinary, waxy and high‐amylose corn starches is greater with the high‐amylose starch than with the starches containing increasing quantities of amylopectin. Starch derivatives with hydroxypropyl groups greatly reduced amylolysis, but these groups did not alter the action patterns.
Molecular Characteristics of Pectins from Enzyme‐Treated Apple Juices
Authors: BARTOLINI MARCELO E. , JEN JOSEPH J.
Published: August 2006

Red Delicious apple mashes treated by two commercial pectic enzymes were investigated by high performance size exclusion chromatography (HPSEC). Pectins isolated from the juice samples were fractionated into water‐soluble, chelator‐soluble, and alkali‐soluble pectin fractions. Distinct pectin breakdowns were observed with HPSEC. Number average molecular weights of pectin fractions were determined by intrinsic viscosity measurements.
Effects of Freezing on Physical Properties and Sensory Characteristics of Meat from Fryer and Senior Rabbits
Authors: COPPINGS R. J. , GODWIN S. L.
Published: August 2006

The effects of age (fryer vs senior) and freezing (fresh vs frozen) on the physical properties and sensory characteristics of loin meat from domestic rabbits were examined using a 2 × 2 factorial experiment. Freezing resulted in a decline in moisture and an increase in protein. Total cooking loss tended to be greater from carcasses which had been frozen. Shear values of fresh meat from fryer carcasses were significantly less than those from senior carcasses. Water‐holding capacities exhibited no differences. Taste panelists judged meat from fresh fryer carcasses more tender and juicier than that from senior rabbits. Flavor differences were not detected.
Functional Characteristics, Fatty Acid Composition, and Palatability of Bacon from Pigs Fed Canola
Authors: MAZHAR A , BUSBOOM J.R. , FIELD R.A. , RULE D.C. , HEALD T. , RUSSELL W.C. , McCORMICK R.J.
Published: August 2006

Thirty‐six pigs were fed diets containing 20% intact canola (IC), 20% ground canola (GC) or 0% canola (C). Processing yields and proximate composition of bacon were not affected by diet. Bacon from pigs fed GC had less saturated fatty acids and more monounsaturated fatty acids than bacon from pigs fed the IC or C diets. Bacon from pigs fed the C diet had less polyunsaturated fatty acids than bacon from pigs fed the IC or GC diets. Palatability of bacon from C, IC or GC treatments after 0 or 4 weeks storage was not different. After 8 weeks of storage, panelists tended to prefer control bacon over bacon from pigs fed the GC diet. Bacon from pigs fed the GC diet had higher 2‐thiobarbituric acid values than bacon from pigs fed the IC or C diets.
Control of Muscle Softening and Protease‐Parasite Interactions in Arrowtooth Flounder Atheresthes stomias
Authors: GREENE D.H. , BABBITT J.K.
Published: August 2006

Distinct proteolytic activity was observed in the incubated muscle tissue of arrowtooth flounder. Absorbance measurements of the TCA filtrates indicated maximum proteolytic activity between 55°C and 60°C, and minimum activity below 40°C. Instron puncture tests of raw, baked, steamed, deep‐fat fried and microwaved samples of arrowtooth demonstrated that rapid inactivation of the protease(s) by microwave cooking significantly improved textural properties. Myxosporean parasites tentatively classified as Kudoa thyrsitis were identified in all but one of the arrowtooth samples. However, no clear relationship between parasite density and textural deterioration of the cooked fillets was observed.
Oxygen Permeability of Low Density Polyethylene as a Function of Limonene Absorption: An Approach to Modeling Flavor “Scalping”
Authors: SADLER G.D. , BRADDOCK R.J.
Published: August 2006

A procedure was developed to measure adsorption (scalping) of limonene by low density polyethylene. The polymer was mounted on an oxygen electrode. Limonene absorption produced an increase in oxygen permeability which appeared proportional to limonene concentration. Diffusion coefficients calculated from permeation curves were similar to diffusion coefficients calculated on a weight change basis.
Nonheme Iron Evaluation of a Hemoglobin Iron Concentrate
Authors: KING J. , DE PABLO S. , DE OCA F. MONTES
Published: August 2006

The nonheme iron concentration of a hemoglobin iron concentrate (HIC) was investigated and the effect of temperature, time and rate of heating on the formation of nonheme iron of HIC and in fresh Red Blood Cells (RBC) was evaluated. Nonheme iron of HIC was 20% of total iron and did not increase with slow or fast heating. Nonheme iron concentration from RBC increased from 3.4% to 10.2% after slow‐heating and to 6.9% after fast‐heating (p < 0.05). HIC heated at 150°C and 300°C significantly increased nonheme iron (p < 0.05). Based on the observed increase after heating at 150 and 300°C, heat processing of HIC will decrease nutritional availability of iron from this product.
Auto‐oxidation in Saffron at 40°C and 75% Relative Humidity
Authors: ALONSO G.L. , VARÕN R. , GOMEZ R. , NAVARRO F. , SALINAS M.R.
Published: August 2006

The coloring power and bitterness of ground saffron stored at 40°C with relative air humidity of 75% were investigated. The loss of color followed first order kinetics and the loss of bitterness followed second order kinetics.
Properties of Wild Rice/Ground Beef Mixtures
Authors: MINERICH P.L. , ADDIS P.B. , EPLEY R.J. , BINGHAM C.
Published: August 2006

Cooked Minnesota wild rice was added at 0, 15, and 30% to low‐, intermediate‐, and high‐fat ground beef patties. Proximate analyses of raw and cooked patties indicated proportional decreases in cholesterol, % fat, % protein, and % ash and increases in % carbohydrate and % moisture, as level of wild rice increased. Sensory evaluations indicated a preference for patties with wild rice over controls (p<0.05). Thiobarbituric acid reactive substances were significantly reduced during storage (p<0.05) by addition of wild rice. Cooking yields were significantly higher for patties containing wild rice over controls.
Volatile Alkylphenols and Thiophenol in Species‐related Characterizing Flavors of Red Meats
Authors: HA J. KIM , LINDSAY R.C.
Published: August 2006

Caprine (goat), ovine (sheep), bovine (cow), equine (horse), swine (pig), and cervine (deer) perinephric fats were quantitatively analyzed for volatile alkylphenols, phenol, and thiophenol. Highly characterizing sheepy‐muttony aromas in ovine fats were contributed by p‐cresol, 2‐isopropylphenol, 3,4‐dimethylphenol, thymol, carvacrol, 3‐isopropylphenol, and 4‐isopropylphenol. Alkylphenols did not appear to contribute distinguishing flavors to caprine, cervine, and veal fats. Cresols (o‐, m‐, p‐), especially m‐cresol, appeared to contribute to beef flavors. Diisopropylphenols may contribute oily flavors to equine fat. High concentrations of thiophenol potentiated unpleasant mutton aromas in ram fat.
Novel Synthesis of Cooked Cured‐Meat Pigment
Authors: SHAHIDI FEREIDOON , PEGG RONALD B.
Published: August 2006

Cooked cured‐meat pigment was synthesized from bovine blood and a nitrosating agent in aqueous solutions at elevated temperatures. Effects of reductant(s) and base in the reaction mixture were investigated on the yield and purity of the pigment. The best yield of pigment was 95% with purity >98% in most cases. Absorption characteristics of the pigment were identical to those of pigments extracted from a nitrite‐cured ham or from hemin‐nitric oxide synthesis. Color imparted to comminuted pork by the pre‐formed pigment, upon cooking, and its color stability thereafter, were indistinguishable from that of nitrite‐cured meat, yet depended on the myoglobin content.
Lactic Acid Bacteria Relation to Accelerated Maturation of Cheddar Cheese
Authors: TRÉPANIER G. , SIMARD R.E. , LEE B.H.
Published: August 2006

Cheddar cheese was supplemented with cell homogenates and/or live cells of Lactobacillus casei‐casei L2A. Two concentrations of cell homogenates under two forms, liquid and lyophilized, were compared as well as two stages of addition, renneting and salting. Growth of lactic acid bacteria and lactobacilli was studied during the period of maturation. Addition of live lactobacilli and lyophilized homogenate at renneting led to a good‐quality matured cheese with 40% increase in flavor intensity compared to control cheeses.
Semiconductive Trimethylamine Gas Sensor for Detecting Fish Freshness
Authors: OHASHI EMI , TAKAO YUJI , FUJITA TAKAO , SHIMIZU YASUHIRO , EGASHIRA MAKOTO
Published: August 2006

Characteristics were studied on In2O3 treated with 5 mol% MgO responses to 300 ppm trimethylamine (TMA), dimethylamine (DMA), ammonia and other gases evolved from several different fish muscles stored under different conditions. Sensitivities of the In2O3‐MgO sensor element were higher in order of TMA, DMA and ammonia over the operating range 330–620°C. Sensor responses were directly proportional to concentrations of TMA in fish muscle in the presence of other evolved gases, irrespective of types of fish muscle or storage time.
Quality Enhancement of Sexually Mature Chum Salmon Oncorhynchus keta in Retort Pouches
Authors: DURANCE T.D. , COLLINS L.S.
Published: August 2006

Sexually mature or late‐run chum salmon muscle was packaged in thin‐profile retort pouches and in conventional 307 × 200 metal cans. After retort processing to equivalent lethality, samples were evaluated by sensory and instrumental methods. The pouch product was firmer, more fibrous, drier and chewier than the canned. Less late‐run flavor and greater overall acceptability were reported for pouch‐processed samples. More free liquid was found in pouches than in cans. Histological examination revealed a more compact structure in chum muscle processed in retort pouches, possibly due to air over‐pressure applied to flexible pouches during processing.
Factors Affecting Quality of Fish Oil Mayonnaise
Authors: LI HSIEH YU‐TSYR , REGENSTEIN JOE M.
Published: August 2006

Packaging conditions, antioxidants, metals, and storage temperature affected the quality of fish oil mayonnaise (FOM). TBHQ was a successful antioxidant but ascorbate was not. Nitrogen retarded oxidation more than TBHQ. The metal content of FO was as low as soy oil (SO), suggesting that differences in quality deterioration were not due to metal content. FOM was more stable at refrigerator temperatures (2°C) than at higher temperatures (30°C). The sensory quality of deodorized FOM was equal to SO mayonnaise using TBHQ (0.02%), nitrogen, and storing at 2°C for 14 wk.
Tepary Bean Flour, Albumin and Globulin Fractions Functional Properties Compared with Soy Protein Isolate
Authors: IDOURAINE A. , YENSEN S.B. , WEBER C.W.
Published: August 2006

The solubilities of teparies albumin (TA) and globulin (TG) compared to soy protein isolate (SPI) were higher at pH 1–4 but similar at pH 8–12. Although SPI developed significantly higher viscosity than the tepary bean proteins, the flour (TF) and TA had significantly higher heat coagulability and foaming properties. TG did not coagulate upon heating (100°C). Also, TG formed a weaker and less stable foam and had significantly lower emulsion capacity than TF, TA, and SPI. Tepary bean proteins absorbed significantly higher amounts of fat (corn oil) than SPI.
Potential Influence of a Starch Granule‐associated Protein on Cooked Rice Stickiness
Authors: HAMAKER B.R. , GRIFFIN V.K. , MOLDENHAUER K.A.K.
Published: August 2006

The amount of a 60 kdal starch granule‐associated protein, or waxy gene product, found in milled white rice was examined in relation to cooked rice stickiness. For 32 rice selections the correlation coefficient was similar though slightly lower for the 60 kdal protein and stickiness (r=−0.85, P<0.01) compared to amylose and stickiness (r=−0.87, P<0.01). The 60 kdal protein content correlated highly with amylose content (r = 0.96, P<0.01), suggesting a more clear association between amylose and texture. However, a possible role for the protein was postulated based on previous work that showed increased stickiness following protein disruption. The gelatinization properties of the starch granule may be influenced by the relative amount of granule‐associated protein.
Mercaptoethanol, N‐Ethylmaleimide, Propylene Glycol and Urea Effects on Rheological Properties of Thermally Induced β‐Lactoglobulin Gels at Alkaline pH
Authors: MULVIHILL D.M. , RECTOR D. , KINSELLA J.E.
Published: August 2006

In the absence of added NaCl, electrostatic repulsion prevented thermal gelation of β‐lactoglobulin, pH 8.0, but added propylene glycol or urea supported weak gel structure formation. When the electrostatic barrier was reduced by added NaCl, gelation occurred and gel strength was enhanced by propylene glycol addition and reduced by added urea, N‐ethylmaleimide or merceptoethanol. Cohesiveness of β‐lac‐toglobulin gels containing NaCl decreased on adding propylene glycol, mercaptoethanol or N‐ethylmaleimide but increased on adding urea. Relative to cohesiveness, elasticity/springiness was higher following N‐ethylamleimide or mercaptoethanol addition but lower following urea addition. Molecular forces involved in gel structure formation and maintenance were proposed based on observed effects.
Microwave Inactivation of Myrosinase in Canola Seeds: A Pilot Plant Study
Authors: OWUSU‐ANSAH YAW J. , MARIANCHUK MYLES
Published: August 2006

Optimum conditions for microwave inactivation of myrosinase in Canola seeds were investigated with a response surface design. The linear effect of variables (i.e. moisture content, microwave power and exposure time), the second order of exposure time and interaction between exposure time and microwave power were significant for the enzyme inactivation response (P<0.05). A significant (1%) regression equation which could predict the extent of enzyme inactivation at practical levels of moisture, and microwave power was tested. The coupled microwave energy required for complete enzyme inactivation was moisture dependent. The energy required was independent of seed variety. Microwave treatment caused significant increases in the yellow color and sulfur content of the seed oils.
Mechanical Properties and Chemical Composition of Peanuts as Affected by Harvest Date and Maturity
Authors: KIM N.‐K. , HUNG Y.‐C.
Published: August 2006

Harvest date and maturity (by the Hull Scrape method) were compared to mechanical properties and chemical composition of peanuts. In general, later‐harvested or mature peanuts exhibited higher cutting and shear‐compression forces, shear‐compression energy and slope of force‐deformation curve than earlier‐harvested or immature peanuts. Mesocarp color of peanuts could be used as an index to group peanuts with similar shear‐compression energy (sensory crunchiness). Harvest date did not affect dry basis chemical composition except carbohydrates content decreased slightly as digging was delayed. Oil content increased and carbohydrates decreased as peanuts matured. Total unsaturated fatty acids content increased with maturity.
Processing, Packaging, and Storage Effects on Quality of Freeze‐Dried Strawberries
Authors: PÄÄKKÖNEN K. , MATTILA M.
Published: August 2006

Water sorption isotherms of freeze‐dried strawberries were determined using the interval sorption technique. The surface temperature during freeze‐drying (from 20°C to 60°C) affected the hygroscopicity of the strawberries, particularly below 0.40 aw. Over 1 yr, quality changes in dried strawberries were evaluated by sensory analysis at 3‐month intervals. Crushing before drying and low processing temperatures improved sensory quality of dried strawberries and vacuum packaging improved storage stability.
Response of Listeria monocytogenes and Vibrio parahaemolyticus to High Hydrostatic Pressure
Authors: STYLES MICHELLE F. , HOOVER DALLAS G. , FARKAS DANIEL F.
Published: August 2006

Listeria monocytogenes Scott A and CA, were subjected at 23°C to hydrostatic pressures ranging from 2,380 to 3,400 atm and Vibrio parahaemolyticus T‐3765‐1 from 680 to 1,700 atm. For L. monocytogenes Scott A, pressurization in ultra‐high temperature‐processed (UHT) milk and raw milk appeared to provide a protective effect and lessened cell death as compared to pressurization in phosphate‐buffered saline (100 mM, pH 7.0). A population of about 106 CFU/mL L. monocytogenes was killed by exposure to 3,400 atm within 80 min at 23°C in UHT milk. A population of about 106 CFU/mL V. parahaemolyticus was killed by exposure to 1,700 atm within 10 min at 23°C in clam juice.
Sorption of Flavor Compounds by Low Density Polyethylene Film
Authors: ARORA D. K. , HANSEN A. P. , ARMAGOST M.S.
Published: August 2006

The interactions of aldehydes, methyl ketones, methyl esters, sulfur compounds and alkylpyrazines with low density polyethylene (LDPE) were investigated. LDPE film, suspended on a stainless steel support, was immersed in simulated milk ultrafiltrate containing a flavor compound. After shaking the glass bottles containing the solutions and film samples for 24 hr at room temperature (24 ± 2°C), the flavor compound was extracted from both the LDPE samples and the SMUF, and quantitated using gas chromatography. The sorption was: aldehydes (C7‐C10) 11% to 63%, methyl ketones (C7‐C10) 1.5% to 43.0%, methyl esters (C7‐C9) 6.0% to 42.0%, and sulfur compounds 8.5% to 21%. Insignificant levels of alkylpyrazines were sorbed. For all flavor compound classes, as carbon chain length increased, the quantity of sorbed flavor compounds increased.
Sensory Changes in Umami Taste of Inosine 5′‐Monophosphate Solution after Heating
Authors: KUCHIBA‐MANABE MARIKO , MATOBA TERUYOSHI , HASEGAWA KIYOZO
Published: August 2006

Discrimination in umami taste of inosine 5′‐monophosphate (IMP) solution caused by thermal degradation was investigated by sensory evaluation. The difference threshold of umami taste of 0.005% IMP solution in the presence of 0.05% monosodium glutamate (MSG) was 0.002%. The difference threshold of a 0.005% IMP solution decreased by about one half when heated at 95°C for 15 h. Inosine, one of the main products of the thermal degradation of IMP, had a bitter taste. The detection threshold of inosine varied widely among panelists. Heating a 0.005% IMP solution at 95°C for 15 h formed inosine at about one tenth of its lowest detection threshold.
Characterization of the Increase in Paleness of Milk‐fed Veal During Refrigerated Storage
Authors: POMMIER SERGE A.
Published: August 2006

Ninety‐five Holstein bull calves raised on milk replacer were used to study the development of meat color during storage. Luminous reflectivity (Y) of the pectoralis profundus muscle increased an average of 22 lux units after a 3‐day aging period. Forty‐five‐minute color measurements correlated with 3‐day color measurements (r = 0.69) and pre‐slaughter hemoglobin (r = 0.53), which also correlated with 3‐day color measurements (r = 0.65). Meat color at 45 min and pre‐slaughter hemoglobin concentration contributed significantly to predict 3‐day Y values (R2= 0.59). However, this procedure was not accurate to predict color of meat at 3 days after slaughter.
Production of Fish Protein Hydrolysates with Bacterial Proteases; Yield and Nutritional Value
Authors: REBECA BACA D. , PEÑA‐VERA M. T. , DÍAZ‐CASTAÑEDA M.
Published: August 2006

Three bacterial proteases were selected for their activity on casein per unit cost. Conditions for inactivation were determined. Fish protein was hydrolyzed without water addition. Protein was solubilized faster with Pescalase 560 than with HT‐200 or Protease N. Increase of protease concentration was associated with a quadratic increase in soluble nitrogen. Yields of 13 to 15% in terms of whole fish were obtained at the pilot plant. Products contained 83 to 86% protein of which 70 to 80% was soluble. Reactive lysine was 70 to 85%. Nutritional evaluation with rats indicated hydrolysates had 10 to 15% lower nutritional value than casein. Results suggest fish protein hydrolysates can be used in the food industry for their solubility and nutritional value.
Bacterial Spoilage Profiles to Identify Irradiated Fish
Authors: ALUR M.D. , VENUGOPAL V. , NERKAR D.P. , NAIR P.M.
Published: August 2006

Effects of low dose γ‐irradiation of fish product on spoilage potentials of bacteria (Aeromonas hydrophila, Salmonella typhimurium, Bacillus megaterium, and Pseudomonas marinoglutinosa) and mixed flora were examined for ability to proliferate in radurized fish and produce volatile acids (TVA) and bases (TVBN). Bacteria proliferated well in unirradiated and irradiated fish, but formation of VA and VB were lower in irradiated than unirradiated counterparts. This was found in Bombay duck, Indian mackerel, white pomfret, seer and shrimp gammairradiated at 0 to 5 kGy under ice. TV A and TVBN produced by the organisms or mixed flora from fish were only 30–50% those of controls. A method for identifying radiation‐processed fish could evolve based on lower susceptibility of irradiated fish to bacterial spoilage.
Effect of Pressure Treatment on Actomyosin ATPases from Flying Fish and Sardine Muscles
Authors: KO WEN‐CHING , TANAKA MUNEHIKO , NAGASHIMA YUJI , TAGUCHI TAKESHI , AMANO KEISHI
Published: August 2006

The effect of pressure treatment (1 atm ∼ 5000 atm) on flying fish and sardine actomyosin ATPases was studied from the standpoint of interaction between myosin and actin. The activities of actomyosin Mg‐ATPases markedly decreased and those of the EDTA‐ATPases rapidly increased with prolonged pressure treatment at 3000 atm and 5000 atm. Changes in activities of F‐actin plus pressure‐treated myosin Ca‐ATPases showed results similar to those of pressure‐treated actomyosin Ca‐ATPases, while myosin plus pressure‐treated F‐actin resulted in decreased Mg‐ATPase activity and increased EDTA‐ATPase activity.
Evaluation of Partially Defatted Chopped Beef in Fermented Beef Snack Sausage
Authors: SMITH G. L. , STALDER J. W. , KEETON J. T. , PAPADOPOULOS L. S.
Published: August 2006

Five levels (0, 5, 10, 15, 20%) of partially defatted chopped beef (PDCB) were substituted for lean in fermented beef stick sausage to evaluate changes over a 90 day period (24°C). Replacement of 0, 5, 10, 15, and 20% of the lean with PDCB did not affect percentage of fat, moisture, protein, moisture:protein ratio, or aw of the final product. TBA values were different (P<0.05) between storage periods, but were all lower than those associated with oxidative rancidity. Warner‐Bratzler shear values increased incrementally with increasing PDCB but were still within acceptable limits. Sensory profiles indicated that concentration of PDCB in the formulation had no effect on aroma, mouthfeel, taste, or texture of the product over storage time.
Volatile Compounds in Scrambled Eggs
Authors: MATIELLA JOSÉ E. , HSIEH THOMAS C.‐Y.
Published: August 2006

Volatile compounds in scrambled eggs were analyzed by dynamic headspace sampling, high resolution gas chromatography and mass spectrometry. Thirty‐eight compounds were identified including aldehydes, ketones, alcohols, furans, esters, benzene derivatives, alkancs, sulfur‐containing compounds and a terpene. Selected compounds were quantified. Aldehydes were the most abundant volatile compounds in the egg samples. Volatile styrene monomer increased in scrambled egg samples during 2 wk storage of shell eggs in polystyrene containers. Scrambled eggs prepared from supermarket shell eggs contained 7 times more ethylbenzene and styrene than those prepared from fresh farm eggs stored in polystyrene containers for 2 wk.
Comparative Quality Characteristics of Chymosin Extracts Obtained by Ultrasound Treatment
Authors: KIM S.M. , ZAYAS J.F.
Published: August 2006

An ultrasound method was developed for increased efficiency of chymosin extraction. Ultrasound extraction was carried out with a Tekmar sonic disrupter, and control extraction was by shaking. Use of ultrasound resulted in increase in activity and decrease in nitrogen content, thus increasing the specific activity of chymosin extracts. Proteolytic activity of experimental chymosin was higher at 15 and 20°C, but lower at 35 and 40°C than that of controls. Chymosin extracts obtained by ultrasound treatment were darker, less green, less blue, and more turbid than controls. Ultrasound treatment did not affect activation energies for proteolytic activity, total viable cell counts, or storage stability of chymosin extracts.
Lipoxygenase as Blanching Index for Frozen Vegetable Soybeans
Authors: SHEU S.C. , CHEN A.O.
Published: August 2006

Blanched samples of frozen vegetable soybeans using peroxidase (POD) and lipoxygenase (LIP) as blanching indices were compared with unblanched samples during storage by sensory evaluation, vitamin C determination and remaining enzyme activity. Samples using LIP and POD as blanching indices showed no significant differences in sensory quality during 160‐day frozen storage, while both treatments were significantly different from unblanched samples. Vitamin C in samples using LIP as blanching index was higher than that in unblanched ones but not significantly different from that in samples using POD as an index. Samples using LIP as blanching index had 11.5% POD activity but no LIP activity, while blanched samples using POD as blanching index had no LIP or POD activities during storage.