bluuebunny/crossref_metadata_2025 huggingface dataset:
Sodium Lactate Effect on Sensory Characteristics, Cooked Meat Color and Chemical Composition
Authors: PAPADOPOULOS L.S. , MILLER R.K. , RINGER L.J. , CROSS H.R.
Published: August 2006

Cooked, vacuum packaged beef top rounds injected with 0, 1, 2, 3 or 4% sodium lactate were stored up to 84 days at 0°C. Cooking yields and chemical composition were determined initially, while changes in sensory attributes, Warner‐Bratzler shear force and color were evaluated after 0, 14, 28, 42, 56, 70 and 84 days storage. Increasing sodium lactate resulted in higher cooking yields and darker, redder color with less gray surface area. Flavor notes associated with fresh beef were enhanced by addition of sodium lactate, and flavor deterioration during storage was minimized. Palatability was improved by adding 1% sodium lactate, but beyond 1 to 2% it did not further improve. Changes in cooked meat tenderness were verified by Warner‐Bratzler shear force measurements.
Variability of Salt Absorption by Brine Dipped Fillets of Cod (Gadus morhua), Blackback Flounder (Pseudopleuronectes americanus), and Ocean Perch (Sebastes marinus)
Authors: RAVESI ELINOR M. , KRZYNOWEK JUDITH
Published: August 2006

Major changes in sodium content of fillets of cod, blackback flounder, and ocean perch resulted from varying concentration of brine solution (5, 10, or 15%), duration of dip (30, 60 or 90 sec), fillet thickness, season of catch, and rinsing or skinning fillets before cooking. Postmortem age (1‐5 days) of fish, temperature of brine solution (6, 12, or 20°C), and cooking had minor effects on final sodium concentration.
Effect of Added Lactobacilli on Composition and Texture of Cheddar Cheese During Accelerated Maturation
Authors: TRÉPANIER G. , SIMARD R.E. , LEE B.H.
Published: August 2006

The evolution of cheese composition and texture was studied in maturing Cheddar cheese supplemented with live cells and cell homogenates of Lactobacillus casei‐casei L2A in order to accelerate maturation. The pH was significantly modified by the lactic acid of the bacterial additives. The Theological properties showed the same general pattern of evolution in experimental as in control cheeses. The process we developed has led to a good‐quality matured cheese with 40% increase in flavor intensity compared to control cheeses.
Chemical Physical and Sensory Stabilities of Prebaked Frozen Sweet Potatoes
Authors: WU J.Q. , SCHWARTZ S.J. , CARROLL D.E.
Published: August 2006

Cured, uncured and stored (1 and 3 months) sweet potato roots were baked, frozen and stored at −23°C. Sensory scores, color (CIE L,a,b values), instrumental texture profile (Instron), sugars, beta‐carotene, vitamin C, alcohol insoluble solids (AIS) and moisture contents were determined after 0,1, 3, 6 and 9 months frozen storage. Baked frozen sweet potatoes from all treatments were stable during 6 months frozen storage, with exception of vitamin C, which decreased by about 50% during the first month. Surface response analysis showed sensory scores for the prebaked sweet potatoes were very acceptable, particularly in the region with 1–2 months fresh storage of roots prior to freezing and followed by 1–6 months frozen storage.
Measurement of Lipoxygenase Activity in Homogenized Green Bean Tissue
Authors: ZHANG QINGHUA , CAVALIERI RALPH P. , POWERS JOSEPH R. , WU JINRUI
Published: August 2006

A polarographic assay was adapted to measure lipoxygenase activity in homogenized vegetable tissue. The method was verified using ground green beans. Km value, pH optimum, and rate of thermal inactivation of lipoxygenase were measured in macerated green bean seed samples and compared with published values. In general our results using homogenized samples were similar to published reports for purified green bean lipoxygenase. We observed that ionic strength, pH, and dibasic phosphate concentration must be properly controlled in the assay of lipoxygenase.
pH Effect on Calcium Inhibition of Softening of Cucumber Mesocarp Tissue
Authors: McFEETERS R. F. , FLEMING H. P.
Published: August 2006

The first‐order rate of softening of cucumber tissue containing 1.5M NaCl with and without 20 mM added calcium ion was determined from pH 2.5 to 8.6 at 74°C. Calcium ion had little inhibitory effect on rate of softening when pH was above 5. Below pH 5 the relative effectiveness of calcium in reducing rate of softening increased as pH decreased. This behavior was opposite to that expected if calcium inhibited softening by cross‐linking negatively charged pectin car‐boxyl groups. This was more evidence against that mechanism as an explanation for inhibition of softening by calcium ion in plant tissues. A very large decrease in rate of tissue softening was observed at alkaline pH whether or not calcium was added.
Vacuum Infusion of Citrus Pectinmethylesterase and Calcium Effects on Firmness of Peaches
Authors: JAVERI H. , TOLEDO R. , WICKER L.
Published: August 2006

Vacuum infiltration of Majestic peaches (Prunus persica) for 1 hr with a solution of Marsh grapefruit pectinmethylesterase (PME) containing 100 mg/L CaCl2 significantly increased firmness of canned peaches. Mean firmness of peaches infused 2 hr and thermally processed was 13.9 J/Kg as compared to 3.2 J/kg for noninfused, processed controls. The calcium content increased from 278 to 432 mg/kg during 2 hr infusion of blanched peaches. Specific activity of PME in peach halves increased more than 20 fold after infusion.
Model for Evaluating Turbidity in Cloudy Beverages
Authors: HERNANDEZ E. , BAKER R.A. , CRANDALL P.G.
Published: August 2006

A model was developed to simulate diluted emulsions of clouding agents in beverages using uniform latex particles (ULP) at different concentrations and particle sizes ranging from 0.10 to 5.85 μm. The model allows determination of optimum concentration and diameter of suspended particles in diluted suspensions. Turbidity measurements showed that, for a given particle concentration, the haze of a diluted suspension reached a maximum when the diameter of the ULP was decreased to 0.2‐0.3 μm. A comparison of typical citrus oil in water beverage emulsions with diluted ULP suspensions showed that, when size of suspended oil globules was varied, a similar optimum particle size was found.
Comparison of Four Models for the Compressibility of Breads and Plastic Foams
Authors: SWYNGEDAU S. , NUSSINOVITCH A. , ROY I. , PELEG M. , HUANG V.
Published: August 2006

The sigmoid compressive stress‐strain relationship of lye bread, pumpernickel bread and two polyurethane foams (0‐75% deformation) were fitted by four empirical models having three or four parameters. No unique model was inherently superior for goodness of fit or for strain definition, that is whether it was presented as an engineering or Hencky's strain. Two models, however, one with three and the other with four parameters, were easier to interpret in terms of stress‐strain relationship shape characteristics and are recommended.
Protein and Fiber Supplementation Effects on Extruded Cornmeal Snack Quality
Authors: CAMIRE MARY ELLEN , KING C. CLAY
Published: August 2006

Cornmeal snacks containing blends of soy protein isolate (SPI) with cotton linter cellulose (CEL) or soy cotyledon fiber (SF) were produced with a twin screw extruder. SPI increased expansion and reduced collet bulk density. Samples containing soy materials were darker than those containing 10% CEL or only cornmeal. CEL reduced expansion and increased residual moisture. The effects of SF were intermediate between those of SPI and CEL. Samples containing either type fiber had slight increases in nitrogen solubility and higher losses of available lysine after extrusion. A sensory evaluation panel found samples with 15% SPI and 10% either fiber were tan and soft, with a nutty or grain flavor.
α‐Lactose Monohydrate from Ultrafiltered Whey Permeate in One‐step Crystallization Using Ethanol‐Water Mixtures
Authors: SINGH RAKESH K. , SHAH BASANT B. , NIELSEN S. SUZANNE , CHAMBERS JAMES V.
Published: August 2006

A one‐step crystallization process was developed for production of edible grade a‐lactose monohydrate from ultrafiltered sweet cheese whey permeate at room temperature. Concentration of permeate to 30% total solids followed by clarification lowered the ash of the permeate. Constant agitation during crystallization with 80% ethanol (v/ v) at pH 2.5 yielded almost 88% lactose in 3 hr. Alcoholic acid addition (1%) at the end of crystallization time and agitation for 10 min was optimum to reduce entrapped impurities in the form of ash and protein. Lactose quality factors were comparable to commercial edible grade lactose. United States Pharmacopeia grade lactose was also produced using the ethanol‐water mixtures.
Temperature Effect on Binding of Volatile Flavor Compounds to Soy Protein in Aqueous Model Systems
Authors: O'KEEFE SEAN F. , RESURRECCION ADORACCION P. , WILSON LESTER A , MURPHY PATRICIA A.
Published: August 2006

The thermodynamics of binding was determined for soybean glycinin and β‐conglycinin and flavor ligands butanal, pentanal, hexanal, octanal, 2‐ and 3‐hexanone, 2‐ and 5‐nonanone, hexanol, and hexane. Hexane had affinity for these proteins only at 5oC. Affinities of binding for all flavor ligands were greater for glycinin than β‐conglycinin. Affinity for aldehydes increased with increasing chain length for glycinin, but remained constant for β‐conglycinin. ΔGo, ΔHo, and ΔSo for binding were determined. ΔGo was negative for all ligands and ranged from −1.74 to −4.16 Kcal/mol. All enthalpies of binding were positive except butanal and hexanol. Change in free energy of binding per CH2 in homologous aldehydes was greater for glycinin than β‐conglycinin.
Noninvasive Measurement of Lipid and Water in Food Using Magnetic Resonance Imaging
Authors: WINKLER MARY , MCCARTHY MICHAEL J. , GERMAN J. BRUCE
Published: August 2006

Structural properties and quality of many foods depend on changes in the state and distribution of food components. However, information on distribution of food components and their role in providing structure has been difficult to investigate in foods. Noninvasive, dynamic measurement of foods was investigated with nuclear magnetic resonance imaging to simultaneously investigate lipid and water separately. Different relaxation values exhibited by each component allowed resolution of oil and water through relaxation weighted images. This approach is applicable to study of food structure, dynamics, and component interactions.
Comparison of Temporal Perception of Fruitiness in Model Systems Sweetened with Aspartame, an Aspartame + Acesulfame K Blend, or Sucrose
Authors: MATYSIAK N. L. , NOBLE A. C.
Published: August 2006

Sweetness and fruitiness of equisweet solutions of aspartame (APM), an aspartame + acesulfame‐K blend (APM/AK) or sucrose were evaluated in binary (BIN) (sweetener and orange flavor) and tertiary (TER) (BIN and citric acid) systems by time‐intensity (TI) methodology. Sweetener solutions adjusted to the viscosity of sucrose (APM* and APM/AK*) showed small inconsistent differences from their unthickened counterparts. In BIN systems, APM and APM* had the longest duration (DUR) of sweetness and fruitiness. In TER systems, APM* increased maximum intensity (MAX) and DUR of fruitness and S decreased sourness MAX and DUR relative to APM and APM/AK blends. Fruitiness MAX was perceived later than sweetness, whereas sweetness DUR persisted longer than fruitiness.
Thermal Sterilization of Conduction‐Heated Foods in Plastic Cylindrical Cans Using Convective Boundary Condition
Authors: BHOWMIK SANTI R. , SHIN SEONGGYUN
Published: August 2006

A mathematical model was developed to evaluate thermal processing of foods in cylindrical plastic cans. This model included convective heat transfer coefficients for heating and cooling media, thermal diffusivities of plastic can wall and the canned food, and contact conductance between the plastic wall and the canned food. Temperatures estimated by the model at the coldest point in a can agreed closely with those determined experimentally during thermal processing. Thermal diffusivity of can wall and heat transfer coefficients of heating and cooling media considerably influenced the sterilizing values of the processed food.
Internal Pressure Profile in Semi‐Rigid Food Packages During Thermal Processing in Steam/Air
Authors: PATEL P.N. , CHANOARANA D.I. , III A. GAVIN
Published: August 2006

The internal pressure, during thermal processing of water and 3% starch solution in semi‐rigid packages, was determined using steam/ air as heating medium, with different product temperatures (240, 250, and 260°F; 115.5, 121, and 126.7°C); initial temperatures (75, 100, and 130°F; 23.9, 37.8, and 54°C); initial vacuum (0, 3, 5, inch Hg) and headspace volume (15, 20, 25, and 30%). Data for water were fitted to an equation obtained from dimensional analysis. Exponents and coefficients of dimensionless groups were determined. The correlation developed for water also predicted pressure for 3% starch solution in semi‐rigid food containers during different thermal processing conditions.
Aflatoxin and Cyclopiazonic Acid Production by Aspergillus flavus Isolated from Contaminated Maize
Authors: LEE Y. JENNIFER , HAGLER WINSTON M.
Published: August 2006

Seven truck‐loads of maize were tested for mycotoxin contamination. Aflatoxin was identified in all 7 at concentrations from 3 ng/g‐501 ng/g (aflatoxin B1+ B2). Cyclopiazonic acid was identified in 4 loads with concentrations from 25‐250 ng/g. Deoxynivalenol was found in 4 of 5 loads tested, over a range of 46‐676 ng/g. Ninteeen isolates of Aspergillus flavus from the samples were tested for ability to accumulate cyclopiazonic acid and aflatoxin in liquid culture. Fourteen produced cyclopiazonic acid (0.5‐135 μg/mL), 12 produced aflatoxin (0.01‐0.70 μg/mL, aflatoxin B1+ B2), and one aflatoxin‐producing isolate did not produce cyclopiazonic acid.
Packaging and Storage Effects on Microbiological Quality of Dried Herbs
Authors: MALMSTEN T. , PÄÄKKÖNEN K. , HYVÖNEN L.
Published: August 2006

Two hundred herb samples were investigated for microbiological quality. Effects of drying method, type package, and storage conditions were determined for dill, basil, marjoram, and wild marjoram. Total aerobic count ranged from 104 to 107/g dried material. Molds and aerobic sporeformers, especially Bacillus cereus, were detected in most samples; fecal indicator organisms were found infrequently. The number of most vegetative microbes was affected by the drying method. Microbes survived air‐drying better than freeze‐drying. Packaging affected microbial content. The lethal effect of storage time was most clearly shown when the herbs were packed in oxygen‐containing packages.
Aspartame Degradation Kinetics as Affected by pH in Intermediate and Low Moisture Food Systems
Authors: BELL LEONARD N. , LABUZA THEODORE P.
Published: August 2006

Kinetics of aspartame degradation in low to intermediate moisture systems were evaluated by incorporating aspartame into agar/micro‐crystalline cellulose model systems. They were prepared at pH 3, 5, and 7, equilibrated after freeze‐drying to three water activities (0.34, 0.56, and 0.66), and stored at 25 to 45°C. Aspartame in such systems was most stable at pH 5 and became less stable as pH decreased or increased. As the molar buffer salt concentration increased, the rate of aspartame degradation increased. The activation energy ranged from 23 to 36 kcal/mole.
Limonin and Naringin Removal from Grapefruit Juice with Naringinase Entrapped in Cellulose Triacetate Fibers
Authors: TSEN HAU‐YANG , YU GEE‐KAITE
Published: August 2006

Naringin and limonin are two bitter components of some citrus products such as grapefruit juice. Naringin could be removed by hydrolysis with immobilized naringinase and limonin might be removed by adsorption with cellulose monoacetate gel beads. Cellulose triacetate fibers show a similar limonin adsorption capacity as cellulose monoacetate gel beads. Thus when naringinase from Penicillium sp. was entrapped in such fibers, an enzyme column was made which could remove both bitter components simultaneously. When grapefruit juice was debittered with this enzyme column, sugar components, total organic acids and turbidity were not affected. The enzyme column could be regenerated by washing with warm water. In addition, operational stability of the enzyme column was satisfactory. Such enzyme column could be considered for industrial use.
Absorption of Citrus Flavor Volatiles by Low Density Polyethylene
Authors: SADLER G. D. , BRADDOCK R. J.
Published: August 2006

The ability of low density polyethylene (LDPE) to absorb citrus flavor compounds was examined. The LDPE sample was mounted on an oxygen electrode. As volatiles were absorbed, oxygen permeation through the polymer increased. Limonene, ethyl butyrate, myrcene, and α‐pinene were readily absorbed by LDPE. Octanal, citral, linalool, and α‐terpineol were absorbed at much lower levels. Time‐course changes in readings were used to calculate diffusion coefficients of volatiles in the polymer. Diffusion coefficients were proportional to the volatile's solubility in the polymer.
Plasticizing Effect of Water on Thermal Behavior and Crystallization of Amorphous Food Models
Authors: ROOS YRJÖ , KAREL MARCUS
Published: August 2006

Dehydrated sugar solutions were used as models of thermal behavior of amorphous foods, and of the effect of temperature, moisture content and time on physical state of such foods. The transition temperatures determined were glass transition (Tg), crystallization (Tcr) and melting (Tm) which all decreased with increasing moisture. Tg of a sucrose/ fructose model had a slightly lower value than the empirical “sticky point,” at all moisture contents studied. Crystallization of sucrose was delayed by addition of fructose or starch. Crystallization above Tg was time‐dependent, and the relaxation time of this process followed the WLF equation.
Storage Potential of Tomatoes Harvested at the Breaker Stage using Modified Atmosphere Packaging
Authors: NAKHASI S. , SCHLIMME D. , SOLOMOS T.
Published: August 2006

Breaker tomatoes sealed in polymeric film (MAP) were stored at 15°C 23 days. A steady state of about 3.5‐4.0 % O2 and CO2 was established. Mean concentrations of the gases within 24 hr of packaging were minimum 2.5 % O2 and maximum 8.0% CO2‐ Thereafter gas concentration moved gradually to a steady state; no evidence of anoxic conditions occurred. After 23 days of MAP storage fruit ripened normally under ambient conditions. Quality evaluations demonstrated that 15°C MAP storage permitted harvesting of breaker stage of ripeness tomatoes without reducing storage life to an unacceptable duration. MAP delayed changes in acidity, soluble solids, texture, color and polygalacturonase activity and resulted in substantial reduction in fruit weight loss and spoilage as compared to breaker fruit without film packaging.
Evaluation of Potent Odorants in Dill Seed and Dill Herb (Anethum graveolens L.) by Aroma Extract Dilution Analysis
Authors: BLANK I. , GROSCH W.
Published: August 2006

The volatile components of dill seed and herb were analyzed by gas chromatography‐olfactometry which revealed the odorants having highest odor‐activity value (ratio of concentration to odor threshold). (+)‐(4S)‐Carvone was the predominent odorant of dill seed. (+)‐(3R,4S,8S)‐3,9‐Epoxy‐1‐p‐menthene, methyl 2‐methylbutanoate, (+)‐(4S)‐α‐phellandrene and myristicin were the most important odorants of dill herb. Calculation of odor‐activity values on the basis of quantitative and odor threshold data confirmed results of the aroma extract dilution analysis.
Inactivation and Regeneration of Peroxidase Activity in Vegetable Extracts Treated with Antioxidants
Authors: HEMEDA H.M. , KLEIN B.P.
Published: August 2006

Reduction of peroxidase activity was determined in tomato, carrot or eggplant extracts using antioxidants (quercetin, rutinic acid, chlorogenic acid, and α‐tocopherol) alone or with heat treatment. Regeneration of peroxidase at room temperature and after frozen storage (–18°C for 4 wk) was measured. Combining antioxidant (125 mg%, w/v) and heat (2 min at 75°C) resulted in almost complete inhibition of vegetable peroxidases. Regeneration of peroxidase in extracts both heated and treated with antioxidants was less than in those only heated or antioxidant‐treated. After frozen storage, peroxidase regeneration was reduced to zero in heated + antioxidant treated extracts.
Microstructure of Peanut (Arachis hypogaea L. cv. Florigiant) Cotyledons after Oil Cooking
Authors: YOUNG CLYDE T. , SCHADEL WILLIAM E.
Published: August 2006

The microstructure of peanut (Arachis hypogaea L. cv. Florigiant) cotyledon before and after oil cooking at 160°C (10 min) was investigated with light microscopy (LM), scanning electron microscopy (SEM), and transmission electron microscopy (TEM). Principal observations included thermal modification of the cytoplasmic network, lipid bodies, protein bodies, starch, and cell‐to‐cell junctions during oil cooking.
Adsorption of Methyl Orange on Starches
Authors: BOKI K. , IMAI T. , OHNO S.
Published: August 2006

Adsorption characteristics of methyl orange were investigated on kudzu, sweet potato, corn, rice, wheat, potato and snake gourd starches. No adsorption of methyl orange, an anionic dye, was observed on potato starch and snake gourd starch because of the presence of phosphate esters. Adsorption isotherms were found to fit both the Langmuir equation and Freundlich equation in all others. The degree of adsorption by kudzu, sweet potato, corn and wheat starches was related to the number of hydroxyl groups. We suggested methyl orange was confined to a monolayer on surface hydroxyl groups of the starches.
Characteristics of Wheat‐Flour Dough Using Enterobacter cloacae GAO With and Without Yeast
Authors: NAGANO HIROKO , OMORI MASASHI , SHOJI ZENYA
Published: August 2006

The Leavening bacterium Enterobacter cloacae GAO made dough rise, without shrinkage or flattening due to refrigeration. The GAO plus yeast mixture was allowed to ferment from 20 to 25% of the time for the GAO alone. The ratio of 0.5% yeast volume to wheat flour was acceptable. The yeast was used in the dough to make mantou (a type of bun). Both mantou volume and pH declined after 3 days refrigeration. The GAO and yeast mixture could withstand 5‐7 days refrigeration before falling.
Prediction of Emulsion Instability from Emulsion Composition and Physicochemical Properties of Proteins
Authors: ELIZALDE B.E. , PILOSOF A.M.R. , BARTHOLOMAI G.B.
Published: August 2006

Emulsion instability at 37, 45 and 60°C of soy protein‐stabilized emulsions of variable protein‐oil concentration were systematically investigated. A regression model for prediction of emulsion instability was derived. The variables were functions of the relationship between the water and oil absorbed by the protein and total water and oil in the emulsion. The regression model derived for soy protein stabilized emulsions was suitable for predicting emulsion instability of many other protein stabilized emulsions. Knowledge of water‐and‐oil‐absorption capacity of the protein and composition of the emulsion would allow a rapid prediction of emulsion instability.
New Method for Analysis of Trimethylamine Oxide Using Ferrous Sulfate and EDTA
Authors: WEKELL JOHN C. , BARNETT HAROLD
Published: August 2006

In the analysis of trimethylamine oxide (TMAO) in fish tissues, an equimolar mixture of ferrous sulfate (FeSO4) and disodium ethylenediaminetetraacetic acid (EDTA) (0.1 M) in acetate buffer (0.8 M, pH 4.5) was found to be a satisfactory replacement for titanium chloride (TiCl3). The TiCl3 method for TMAO was usually conducted at 80°C; the FeSO4‐EDTA reaction at 50°C appeared complete in 5 min and yielded comparable results. The use of an acetate buffer alleviated any interference from the trichloroacetic acid used for extraction of TMAO and trimethylamine (TMA) from fish tissue.
Effect of Fe2+, Salt, Cooking and Shredded CoffiRon Thiobarbituric Acid (TBA) Numbers in Ground Beef
Authors: FAROUK M. M. , PRICE J. F. , SALIH A. M.
Published: August 2006

Presence of ferrous iron (Fe2+) and/or salt (NaCl) in ground beef followed by cooking and storage resulted in marked increases in lipid oxidation as measured by TBA values. Addition of an edible collagen film (CoffiR) to minced fresh beef did not influence TBA values. Cooking fresh ground beef resulted in lowering of TBA values (when compared to raw beef), but TBA values increased more rapidly and to a greater extent in cooked beef than in raw samples during 7 days refrigerated storage.
Differential Scanning Calorimetric Studies of Meat Protein‐Alginate Mixtures
Authors: ENSOR STUART A. , SOFOS JOHN N. , SCHMIDT GLENN R.
Published: August 2006

Differential scanning calorimetry thermal curves of beef semimembranosus muscle showed peaks at 58, 67 and 78°C. Addition of algin/calcium binder or 5‐10% connective tissue increased magnitude of the 58°C peak. For crude myofibrillar, sarcoplasmic and connective tissue proteins thermal destabilization was lowered by 7.5, 23.6 and 8.6°C, respectively, with addition of algin/calcium binder. Destabilization of tendon by the binder from about 67°C to 58°C was similar in magnitude to the shift of the 67‐68 and 58°C thermal transitions reported in semimembranosus and probably indicated collagen destabilization. Thermal destabilization by algin/calcium may indicate change in physical state of proteins which could influence texture of algin/calcium restructured meat products.
Composition, Cooking Loss, Color and Compression of Ground Pork with Dry‐ and Wet‐Milled Corn Germ Meals
Authors: REITMEIER C.A. , PRUSA K.J.
Published: August 2006

Dry‐ and wet‐milled corn germ flour at levels of 0, 2.5 and 5% were added to ground pork of three fat percentages. Raw patties were analyzed for fat, moisture and protein contents and for color. Selected patties, broiled to 77°C, were evaluated for proximate composition, total cooking loss, color and Instron compression. Dry‐ and wet‐milled germ flour addition at the 5% level decreased cooking losses 9 and 7.5%, respectively, when compared with control patties. Instron compression values decreased as the amount of dry‐milled germ flour increased. The yellow color (b‐value) increased and lightness (L‐value) decreased with addition of wet‐milled corn germ flour.
Structure of Native and Heat‐denatured Ovalbumin as Revealed by Monoclonal Antibodies: Epitopic Changes during Heat Treatment
Authors: VARSHNEY GRISH C. , MAHANA W. , FILLOUX A.M. , VENIEN A. , PARAF A.
Published: August 2006

Twenty‐one monoclonal antibodies (MAbs) of IgG1 or IgM isotype were developed against either native or heat denatured ovalbumin. Most of the anti‐native ovalbumin MAbs were of the IgG1 isotype and had high affinity for native ovalbumin in a sandwich ELISA test (antigen bound by immunocapture with polyclonal antibodies). Anti‐native MAbs did not recognize plastic bound ovalbumin in an indirect ELISA. Most anti‐heat denatured ovalbumin MAbs were of the IgM isotype and reacted with ovalbumin on plastic but not with ovalbumin in the sandwich ELISA test. An immunocapture test using these MAbs was developed which enabled determination of temperatures to which ovalbumin had previously been heated.
Comparison of Three Sampling Techniques for Microbiological Analysis of Meat Surfaces
Authors: FLISS I. , SIMARD R. E. , ETTRIKI A.
Published: August 2006

Efficiencies of three surface sampling techniques were compared for estimating total aerobic microflora, total coliform, fecal coliform and Escherichia coli. They were: stomaching excised skin (a destructive technique), direct agar contact and double moist swab (nondestructive techniques). Thirty ovine carcasses were evaluated for surface contamination, with sampling on three different dates. Difference between the three methods of sampling was significant for all bacterial groups evaluated. Stomaching excised skin recovered the highest number of bacteria. Moreover, significant differences in counts were observed with periods of sampling. For total aerobic microflora, counts appeared to be influenced by both sampling technique and sampling date.
Relationship of Absorptive and Interfacial Behavior of Some Food Proteins to Their Emulsifying Properties
Authors: ELIZALDE B. E. , PILOSOF A. M. R. , BARTHOLOMAI G. B.
Published: August 2006

The relationship between surface and interfacial tension of 14 food proteins and their hydrophilic/lipophilic characteristics was studied. Maximum lowering of surface and interfacial tension was achieved when the water‐oil absorption index (WOAI), calculated by measuring the spontaneous water and oil uptake was nearly two; the protein absorbed twice as much water as oil. The ability of a protein to decrease interfacial tension between oil and water was related to its ability to emulsify oil, being determined by the WOAI. However, stability of emulsions was not ensured by a large decrease in interfacial tension.
Headspace Gas Composition and Chitin Content as Measures of Rhizopus stolonifer Growth
Authors: WENG YIH‐MING , HOTCHKISS JOSEPH H.
Published: August 2006

Relationship was determined between CO2 and O2 headspace concentrations and growth of Rhizopus stolonifer on potato dextrose agar in sealed jars. Changes in gas composition were typical of microbial growth curves. A 2‐day lag period was followed by a 3.5‐day rapidly changing period (exponential growth) and leveling off. No further change was observed when O2 was reduced to about 2%. A linear relationship was found between chitin (as glucosamine) formation and O2 (r2= 0.96) and CO2 (r2= 0.90) concentrations in headspace. Gas analysis (as measured by coefficient of variation) was more precise than chitin analysis. In air‐tight pure cultures, headspace gas analysis was an acceptable measure of mold growth with advantages of being nondestructive, simple, accurate, and rapid.
Sensory, Instrumental Texture Profile and Cooking Properties of Restructured Beef Steaks Made with Various Binders
Authors: CHEN C.M. , TROUT G.R.
Published: August 2006

Restructured steaks made with various binders were evaluated using subjective and objective texture profile analysis of the following treatments: intact ribeye muscle, calcium alginate, salt/tripolyphosphate, crude myosin extract, whey protein, wheat gluten, soy protein isolate, surimi and no additives. Steaks made with calcium alginate or crude myosin extracts had superior binding. Steaks with 1.5% surimi had similar textural properties to those with calcium alginate or crude myosin extract. Whey, wheat gluten or soy isolate protein in restructured steaks detrimentally affected product flavor. Calcium alginate, crude myosin extract and surimi could be potential binders in the manufacture of restructured steaks without deterimental effects on quality.
Improvement of Color and Lipid Stability in Beef Longissimus with Dietary Vitamin E and Vitamin C Dip Treatment
Authors: MITSUMOTO MITSURU , CASSENS R.G. , SCHAEFER D.M. , ARNOLD R.N. , SCHELLER K.K.
Published: August 2006

The effects of dietary vitamin E supplementation and vitamin C dip treatment on color and lipid stability in longissimus muscle from Holstein and crossbred beef steers were studied during 16 days of display at 4°C. Dietary vitamin E supplementation retarded metmyoglobin formation of the meat and highly suppressed lipid oxidation compared to the control. Holstein longissimus showed higher metmyoglobin formation than crossbred beef longissimus. Dip treatment with a vitamin C solution was effective in maintaining stability of beef color and lipid.
Near‐Infrared Spectroscopy Determination of Physical and Chemical Characteristics in Beef Cuts
Authors: MITSUMOTO MITSURU , MAEDA SATOSHI , MITSUHASHI TADAYOSHI , OZAWA SHINOBU
Published: August 2006

The qualities of beef cuts were compared with near‐infrared (NIR) spectroscopy readings using reflectance, transmittance and a fiber optic probe. Multiple linear regression analyses were used to select the optimum wavelengths for estimating beef properties. High multiple correlation coefficients (R) were obtained for Warner‐Bratzler shear value (R = 0.798−0.826), protein (R = 0.822−0.904), moisture (R = 0.895−0.941), fat (R = 0.890−0.965) and energy content (R = 0.899−0.961) with each reflectance, transmittance and using the fiber optic probe. Total pigment content also highly correlated with optical densities using transmittance (R = 0.946) and the fiber optic probe (R = 0.893). NIR with a fiber optic probe is a useful tool for determining physical and chemical characteristics of beef.
Collagenase Effect on Thermal Denaturation of Intramuscular Collagen
Authors: BELTRAN J.A. , BONNET M. , OUALI A.
Published: August 2006

We have investigated the action of a collagenase from Clostridium histolyticum on the thermal denaturation parameters (AH and initial temperature of denaturation [qt]) of bovine intramuscular collagen. Collagens exhibiting various degrees of reticulation were extracted from calves, steers and cull cows pectoralis profundis muscle. Collagenase treatment induced a decrease in the enthalpy of denaturation of calf and steer collagens inversely related to animal age, but no change was observed for cow's collagen. Irrespective of the degree of reticulation, collagen breakdown by the collagenase led to the appearance of another peak of denaturation starting at a lower temperature (55–57°C) than that of intact collagen (62–63°C).
Rigor Condition, Tumbling and Salt Level Influence on Physical, Chemical and Quality Characteristics of Cured, Boneless Hams
Authors: PLIMPTON R.F. , PERKINS C.J. , SEFTON T.L. , CAHILL V.R. , OCKERMAN H.W.
Published: August 2006

Influence of pre‐ or post‐rigor conditions, short or long‐time tumbling and 1.25 or 2.25% salt on the physical and chemical properties, quality and yield of hams were examined. Curing pre‐rigor did not inhibit rigor, but long term tumbling slowed rigor development. Cell disruption and salt‐soluble proteins extraction were enhanced more by processing pre‐rigor than post‐rigor. Pre‐rigor intermittent tumbling for 18 hr produced a more uniform cured color and a more desirable slice appearance. Cohesiveness was improved by 18 hr intermittent tumbling. Bind strength at 6 hr intermittent tumbling of pre‐rigor tissue was equivalent to that of 18 hr intermittent tumbling, suggesting that curing pre‐rigor could reduce tumbling time.
Fat Content Effects on Yield, Quality, and Microbiological Characteristics of Chicken Patties
Authors: YOUNG LOUIS L. , GARCIA J.M. , LILLARD H.S. , LYON C.E. , PAPA C.M.
Published: August 2006

Mixtures of ground chicken thigh meat and fat were formulated to contain 5, 10, 15, and 20% fat. Hunter color values, drip and cooking losses, proximate composition, texture profiles, and rates of microbial spoilage were compared for patties prepared from the mixtures. Raw patties became lighter and more yellow as fat content increased but cooking obscured these trends. As fat content increased, cooking losses and moisture:protein ratios increased. Lower fat patties were harder, springier, less cohesive and chewier than patties containing higher fat levels. Rates of bacterial spoilage were unaffected by fat content.
Ionic Strength and pH Effects on Composition and Microstructure of Yolk Granules
Authors: CAUSERET D. , MATRINGE E. , LORIENT D.
Published: August 2006

We investigated the microstructure of hen egg granules. Polyacrylamide gel electrophoresis revealed that the granules consisted of three proteins (low‐density lipoprotein, lipovitellin and phosvitin). Atomic absorption spectrometry revealed a notable amount of divalent and trivalent cations. Scanning electron microscopy showed that pH modifications induced the loss of granule structure by solubilization of proteins. Similar observations were made when ionic strength was increased by addition of sodium chloride. All results were indicative of the. existence of phosphocalcic bridges between phosphate groups of the three proteins.
Incidence and Heat Resistance of Clostridium botulinum Type E Spores in Menhaden Surimi
Authors: RHODEHAMEL E. JEFFERY , SOLOMON HAIM M. , LILLY TIMOTHY , KAUTTER DONALD A. , PEELER JAMES T.
Published: August 2006

Raw menhaden surimi (Brevoortia tyrannus) was examined to determine the incidence of Clostridium botulinum spores. Seven of 565 test portions (1.2%) were positive for type E spores. The thermal death time (TDT) tube method was used to determine the heat resistance of C. botulinum type E spores inoculated into the remaining 558 negative portions. Calculated mean D‐values in mm were 8.66 at 73.9°C, 3.49 at 76.7°C, 2.15 at 79.4°C, and 1.22 at 82.2°C. The z‐value of the phantom TDT curve was 9.78Co. Our data indicate previously reported minimal time/temperature thermal processes used to set surimi gel provide an adequate margin of safety with regard to C. botulinum type E.
Chitosan Coating Effect on Storability and Quality of Fresh Strawberries
Authors: EL GHAOUTH AHMED , ARUL JOSEPH , PONNAMPALAM RATHY , BOULET MARCEL
Published: August 2006

The effect of chitosan coating (1.0 and 1.5% w/v) in controlling decay of strawberries at 13°C was investigated as compared to a fungicide, iprodione (Rovral®). Chitosan coating significantly reduced decay of berries (P ≤ 0.05) compared to the control. There was no significant difference between chitosan and fungicide treatments up to 21 days storage. Thereafter, Rovral®‐treated berries decayed at a higher rate than chitosan‐coated berries. Chitosan‐coated berries stored at 4°C were firmer, higher in titratable acidity, and synthesized anthocyanin at a slower rate than Rovral®‐treated or nontreated berries. Chitosan coating decreased respiration rate of the berries with a greater effect at higher concentration.
Orange Juices and Concentrates Stabilization by a Proteic Inhibitor of Pectin Methylesterase
Authors: CASTALDO D. , LOVOI A. , QUAGLIUOLO L. , SERVILLO L , BALESTRIERI C. , GIOVANE A.
Published: August 2006

A proteic inhibitor of pectin methylesterase (PME), recently discovered in kiwi, was used to stabilize cloud of orange juice concentrate with “Cut‐back,” 42° Brix. To concentrated and pasteurized orange juice were added increasing amounts of fresh juice (12° Brix) with PME 0.8 U/mL at the fresh to pasteurized ratios 6.6 to 38%. The PME inhibitor (65% pure), from kiwi, was added at 50 mg/L. After 8 mo at 5°C samples were compared with controls containing the same amount of fresh juice with PME inhibited by pasteurization. Pasteurized samples were not different from those treated with PME inhibitor. Conversely, where PME was not inhibited, cloud stability decreased with increasing amounts of fresh juice. Use of kiwi PME inhibitor in fruit juice production has potential advantages.
Lipid Changes during Frying of Frozen Prefried Foods
Authors: PÉREZ‐CAMINO M.C. , MÁRQUEZ‐RUIZ G. , RUIZ‐MÉNDEZ M.V. , DOBARGANES M.C.
Published: August 2006

Fat absorption, lipid interchange and preferential adsorption of polar compounds on food surfaces were studied during frying of frozen prefried foods. Four frying oils were used to fry frozen potatoes and battered hake. Major and minor changes in food fats and frying oils were determined. Lipid determination after frying demonstrated significant differences in fat absorption due to the physical structure of foods. From quantitation of major fatty acids, lipid interchange between frying oils and food fats could be determined. Polar compound concentrations and distributions demonstrated no preferential adsorption on food surfaces during frying of these prefried foods.
Functional and Sensory Properties of Salad Dressing Containing Fermented Peanut Milk
Authors: LEE CHAN , BEUCHAT LARRY R.
Published: August 2006

The effects of substituting peanut milk fermented with mixed cultures of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus for buttermilk on chemical, physical and sensory properties of ranch‐style salad dressing were investigated. Increased amounts of fermented peanut milk in dressing resulted in decreased lightness, creamy flavor, oil emulsion capacity and consistency. Changes were dependent upon the commercial brand of dressing mix. Fermented peanut milk can be substituted for buttermilk in salad dressing at levels up to 25% without substantial reduction in sensory qualities.
Can Material Influence on the Performance of Rotating Cookers
Authors: ZAMAN SHAHED , ROTSTEIN ENRIQUE , VALENTAS KENNETH J.
Published: August 2006

The rotational performance of ETP (electro‐tin‐plated) and TFS (tin‐free‐steel) cans was studied in pilot and commercial cookers, and in a cooker simulator. TFS cans rotated less than ETP cans in both commercial and pilot cookers. Commercial cookers showed less can rotations than corresponding pilot scale experiments. The simulator predicted an exponential decay in lethality with decreased can rpm. Polymer coated cans conditioned the cooker surface and the extent depended on contact time. Heat transfer depended on can rotation and could be predicted with a suitable correlation. The correlation was used to predict lethality performance as well as exit temperature of processed foods.
Precooking Method Affects Warmed‐over Flavor of Broiler Breast Patties
Authors: SU Y. , ANG C.Y.W. , LILLARD D.A.
Published: August 2006

Broiler breast patties cooked in a water bath (85°C vs 95°C) or oven (160°C vs 180°C) to an internal temperature of 83°C were stored at 3°C foT 3 days, reheated, and evaluated by headspace GC and thio‐barbituric acid (TBA) methods. Cooking temperature within the same cooking medium had no effect on TBA values or headspace GC profiles of cooked, stored samples. During post‐cooking storage TBA values and several headspace volatiles increased. The changes were more severe in oven‐cooked than water‐cooked patties, which could have been partly due to lower moisture content of the oven‐cooked patties. Significant correlations were found between TBA values and several major headspace volatiles (pentanal, hexanal, heptanal, and total volatiles).
Heat‐induced Gelation of Myosins/Subfragments from Chicken Leg and Breast Muscles at High Ionic Strength and Low pH
Authors: CHOE IL‐SHIN , MORITA JON‐ICHIRO , YAMAMOTO KATSUHIRO , SAMEJIMA KUNIHIKO , YASUI TSUTOMU
Published: August 2006

Heat‐induced gelation was studied to examine the reason for marked differences in gel strength of myosins at 0.6M KCl and pH 5–6. When leg myosin (L‐myosin) or L‐myosin tail subfragment was mixed with breast myosin (B‐myosin) or B‐myosin tail subfragment, rigidity of the mixture gel was higher than the sum of rigidities of the component gels. Difference in strength of heat‐induced gel between L‐ and B‐myosin seemed to be caused by differences in filament‐forming ability and in gel‐forming ability of head and tail segments of both kinds of myosins.
Enzymatic Production of a Low‐Phenylalanine Product from Skim Milk Powder and Casemate
Authors: LOPEZ‐BAJONERO L.J. , LARA‐CALDERON P. , GALVEZ‐MARISCAL A. , VELAZQUES‐ARELLANO A. , LOPEZ‐MUNGUIA A.
Published: August 2006

Skim milk powder and commercial casein were used as raw materials. Enzymatic hydrolysis involved a 5‐hr treatment with a protease from Aspergillus oryzae followed by papain hydrolysis for 21 hr to liberate 16.5 mg phenylalanine/gram protein. Removal of phenylalanine from the hydrolysate was by physical adsorption onto activated carbon: 3g carbon/g casein removed 92% of the total phenylalanine. After evaporation, the mixture of peptides was mixed with butter oil and other ingredients, homogenized and spray‐dried. The product was then formulated with essential nutrients, as well as tryptophan, histidine, tyrosine and methionine which were lost due to nonspecific adsorption.
Measuring Netted Muskmelon Maturity by Delayed Light Emission
Authors: FORBUS W. R. , DULL G. G. , SMITTLE DOYLE
Published: August 2006

Netted muskmelon fruits of Hale's Best, Magnum 45 and Saticoy cultivars in 6 different maturity classes, from immature to mature were examined. Maturity class was based on days after anthesis. The melons were evaluated for differences in delayed light emission (DLE) measurements and physical and chemical properties that relate to maturity. DLE, firmness, and chlorophyll decreased with increasing maturity, whereas Hunter a and soluble solids increased. DLE correlated highly (r =−0.94) with a calculated maturity index, indicating that DLE could be used as a nondestructive technique for measuring the maturity of netted muskmelon.
Reverse Osmosis Concentration of Aqueous‐Phase Citrus Juice Essence
Authors: BRADDOCK R.J. , SADLER G.D. , CHEN C.S.
Published: August 2006

Dilute aqueous essences of 2 to 20% ethanol obtained from commercial orange juice evaporators when concentrated to 31% ethanol by reverse osmosis resulted in increased concentration of the small aroma molecules and acetaldehyde. Rejection of ethanol varied from 90% at 2% ethanol to 40% at the highest concentration achieved (31%). Acetaldehyde rejection varied from about 65% at 2% ethanol, to an extrapolated low value of 25% at 31% ethanol. Rejection was generally greater than 85% for larger aroma molecules, e.g., ethyl butyrate, hexanal and terpenes. Permeate flux rates followed a first order decay with increasing ethanol concentration, from greater than 300 at 0.01% ethanol to 26 L/H/module at 31% ethanol, 8.3 MPa, 30°C.
Microencapsulated Iron for Food Fortification
Authors: JACKSON LAUREN S. , LEE KEN
Published: August 2006

Lipid microcapsules of FeSO4, alone or with ascorbic acid, and FeCl3, were developed to fortify cheese and other high moisture foods with iron. Varying lipid coat composition and amount of core iron solution optimized their stability. A high melting fraction of milk fat (m.p. 43.5°C) was oxidized by iron and was thus unsuitable as coat material. Microcapsules made with cottonseed stearine (m.p. 62.8°C) had good oxidative stability and retained more iron under rapid stirring at 39°C than those made with hydrogenated milk fat (m.p. 49.0°C). Microcapsules having good oxidative stability and low leakage of iron were coated with stearine and had a ratio of 0.10g Fe solution/g lipid coat. Microencapsulation may allow fortification of cheese and other iron sensitive foods.
Chlorophyll Stability During Continuous Aseptic Processing and Storage
Authors: SCHWARTZ S.J. , LORENZO T.V.
Published: August 2006

Spinach puree was aseptically processed and packaged at four time‐temperature treatments (19.2 and 5.3 sec @ 142°C; 19.2 and 12.2 sec @ 137°C). Samples processed at 142°C for 5.3 sec retained 68% of total chlorophyll compared to blanched samples while all chlorophylls were degraded in retorted product. The rate of chlorophyll b degradation and pheophytin b formation during storage in flexible containers at 4, 25, and 40°C fit a first order kinetic model. Apparent activation energies during storage for each time‐temperature treatment ranged between 11.1 and 14.3 kcal/mol. Analyses of degradation products indicated oxidation during storage was not a dominant factor in chlorophyll conversion and color loss.
Freezing Time Modeling for Small Finite Cylindrical Shaped Foodstuff
Authors: CHUNG SIEW LIAN , MERRITT JOHN H.
Published: August 2006

A model was developed consisting of a modified Plank's equation to estimate phase change time and two unsteady state cross‐product heat transfer equations for estimating precooling and tempering times. It accurately predicted total time to proceed from an initial temperature above the freezing point to a final temperature of −18°C. A correction factor was developed and incorporated in the P term in Plank's equation to correct for the effect of initial and freezer medium temperatures and heat transfer coefficients. The model, tested over a broad range of freezing conditions, had a mean absolute error of 5.9% in predicted values relative to experimental values.