bluuebunny/crossref_metadata_2025 huggingface dataset:
Characterization of Starch from Sagittaria trifolia L. var. sinensis Makino
Authors: CHANG SHUH‐MING
Published: August 2006

The physicochemical properties of starch from the corm of Sagittaria trifolia L. var. sinensis Makino (arrowhead) were investigated. The starch contained 31.65% of amylose and 0.0897 mg/g of phosphorus. It had a gelatinization temperature range of 56.1–61.7–64.9°C, a mixed type of Brabender viscosity pattern, a one‐stage swelling pattern, 99.6% water binding capacity, low solubility in dimethyl sulfoxide, and high a‐amylase susceptibility. The amylose was found to be a branched molecule of DP 2202 and was hydrolyzed 86.6% with β‐amylase. Its amylopectin had an average chain length of 24.5 and was hydrolyzed 65.5% with β‐amylase. The characteristics of this starch were different from those of typical corm, bulb and tuber starches.
Physicochemical Properties of Food Proteins Related to Their Ability to Stabilize Oil‐in‐Water Emulsions
Authors: ELIZALDE B.E. , DE KANTEREWICZ R.J. , PILOSOF A.M.R. , BARTHOLOMAI G.B.
Published: August 2006

The emulsion stabilizing properties of a variety of food protein products in relation to their water (WAC) and oil (OAC) uptakes and the viscosity of the external phase were investigated. Protein products were treated as two entities for regression analysis. Emulsion instability of protein products with a lipophilic water‐oil absorption index could be explained and accurately predicted on the basis of the WAC, OAC, and viscosity. Emulsion instability of protein products with a hydrophilic water‐oil absorption index could be predicted using WAC and viscosity. High WAC, OAC, and viscosity of protein products were associated with optimum stabilizing properties.
Some Volatile and Nonvolatile Flavor Components of the Dwarf Quince (Chaenomeles japanica)
Authors: LESINSKA ELZBIETA , PRZYBYLSKI ROMAN , ESKIN N.A. MICHAEL
Published: August 2006

Volatiles obtained from distillation of Dwarf quince (Chaenomeles japanica) were analyzed by gas chromatography‐mass spectrometry. Twenty‐one compounds including 7 esters, 7 alcohols, 4 terpenes and 3 miscellaneous were identified. In addition, 2 nonvolatile sugar alcohols, mannitol (16.4% of the total) and sorbitol (30% of the total), were also identified. Aromagrams indicated that esters and alcohols contributed to the fruity flavor of Dwarf quince.
Quantitative Characterization of the Particle Size Distributions of Instant Coffee During Mechanical Attrition
Authors: POPPLEWELL L.M. , CAMPANELLA O.H. , PELEG M.
Published: August 2006

The bimodal particle size distribution of agglomerated and freeze‐dried coffees during mechanical attrition by tapping is presented by a mathematical model based on a normalized size and a modified beta distribution function. Its five dimensionless parameters are the modes of the fine and coarse fractions, their two corresponding variances and the fines weight fraction. The magnitude of these parameters and their progressive change enabled quantitative assessment of the role of shattering and surface erosion in this size reduction process and comparison between the attrition patterns of different kinds of particulates.
Effect of Heat Treatment and Modification on Conformation and Flavor Binding by β‐Lactoglobulin
Authors: O'NEILL T. , KINSELLA J.E.
Published: August 2006

The flavor binding behavior of native β‐lactoglobuIin (β‐Lg) was significantly altered by thermal or chemical modification. Upon heat‐treatment at 75°C for 10 and 20 minutes the binding affinity for 2‐nonanone was reduced and the number of sites for binding was increased. This was related to conformational changes and aggregation of β‐Lg. Reduction of the disulfide bonds and ethylation of carboxylic acid groups also induced conformational changes which reduced the binding affinity of β‐Lg for 2‐nonanone.
Thermal Inactivation Kinetics of Horseradish Peroxidase
Authors: CHANG B.S. , PARK K.H. , LUND D.B.
Published: August 2006

Thermal inactivation of horse radish peroxidase (HRP) in buffer and sucrose solution was studied with Differential Scanning Calorimetry (DSC) and by determining residual activity. For both experimental systems, the apparent reaction order for thermal inactivation was 1.5. Since the four isozymes varied in heat‐resistance, the 1.5 order was probably due to heterogeneity of HRP. An increase in the maximum denaturation temperature by DSC as sucrose concentration increased suggested that the addition of sucrose stabilized the enzyme against thermal denaturation. However, based on the determination of residual activity, sucrose reduce thermal stability of HRP at 10–20% (w/w) and increased thermal stability when the concentration was 40% or greater. At equimolar concentrations of fructose, glucose or lactose at 90°C, HRP was more rapidly inactivated than in the presence of sucrose.
Factors Affecting the Gel Properties of Surimi
Authors: BABBITT J. K. , REPPOND K. D.
Published: August 2006

Surimi batter was prepared by various mixing machines with or without vacuum. Rheological properties of the cooked gels were then tested by punch and torsion methods. If a vacuum were used during the evaluation of surimi, the cooked gels had similar properties regardless of what type of mixer was used. The diameter of the stuffing horn affected the punch and torsion tests. The density of the cooked gels was correlated with some test results.
Relationships of Ether‐Extractable Fat vs Folch Fat and Fat Content vs Cholesterol Content for Beef Longissimus Muscles
Authors: RHEE K.S. , SMITH G.C. , DUTSON T.R.
Published: August 2006

The relation between ether‐extractable fat and chloroform‐methanol (2:1)‐extractable fat (or Folch fat) and that between fat and cholesterol were evaluated for raw and cooked beef longissimus muscles. Folch fat values were, on average, 6.2% higher than ether‐extractable fat values for raw samples and 13.4% higher for cooked samples. Cholesterol was correlated (P<0.05) with fat for both raw and cooked samples, but correlation coefficients were very low (0.37 or lower). The relation between moisture and fat values also was determined.
Influence of Varying pH and Algin/Calcium Binders on Selected Physical and Sensory Characteristics of Structured Beef
Authors: CLARKE A. D. , SOFOS J. N. , SCHMIDT G. R.
Published: August 2006

Structured beef was prepared with eight combinations of the ingredients (sodium alginate, calcium carbonate, lactic acid/calcium lactate) used to bind meat with the algin/calcium gelation mechanism at nine pH values (4.1–6.4) in order to evaluate their influence on its physical and sensory characteristics. Products with alginate alone were similar to samples from the treatment without binders. The combination of alginate/calcium/lactate gave products of higher values (P>0.05) for parameters such as hardness in the raw state, bind and penetration than all other treatments. Decreasing pH values increased raw and cooked product hardness and penetration force. Products of pH values 5.7–5.8 were superior to other treatments in bind scores evaluated by a sensory panel.
Effect of Heat Treatment and Selected Antimicrobials on the Shelf‐life and Safety of Cooked, Vacuum‐Packaged, Refrigerated Pork Chops
Authors: PRABHU G. A. , MOLINS R. A. , KRAFT A. A. , SEBRANEK J. G. , WALKER H. W.
Published: August 2006

The shelf‐life of refrigerated (2–4°C) pork chops inoculated with Clostridium sporogenes PA3679 and Staphylococcus aureus Z88 was examined in products sliced from loins cooked to 66°C (150°F), dipped in 5% polyphosphate blend, 2.5% potassium sorbate or 2% acetic acid solutions, vacuum‐packaged and stored at 2–4°C. The effect of a second in‐the‐bag cooking step to 66°C (150°F) after vacuum packaging was also studied. Pork chops not reheated after packaging showed incipient spoilage after 15 days at 2–4°C, depending on surface treatment. The second cooking increased the shelf‐life of refrigerated product to more than 60 days and reduced counts of inoculated cultures to undetectable levels. However, on exposure of the chops to simulated mishandling (24–25°C), clostridial growth was detected in all samples except those dipped in polyphosphate or acetic acid solutions.
Emulsion Stability Studies of Myosin and Exhaustively Washed Muscle from Adult Chicken Breast Muscle
Authors: HUBER DONNA GERWIG , REGENSTEIN JOE M.
Published: August 2006

An exhaustively washed chicken breast muscle fraction formed a stable emulsion despite the absence of any soluble material. Measurements of the oil droplet size suggested that about 1 mg of myosin was available per square meter of oil droplet surface. This was less than the amount required to fully cover the surface of the oil droplets and suggested that the classical emulsification theory did not hold for meat “emulsion” products. The formation of a matrix (gel) in the aqueous phase might be a significant contributor towards stabilizing meat sausage‐type products.
Selenium Content of Chicken Meat as Affected by Cooking
Authors: TANTICHAROENKIAT O. , CHASTAIN M.F. , LANE H.W.
Published: August 2006

Twelve dressed chickens of the same flock were quartered and prepared by four cooking treatments: microwaving, conventional oven cooking, broiling, and panfrying. The mean value of selenium (fluorometic method) in raw chicken was 0.38 μg/g dry weight, with no significant differences between white and dark meat. There was insignificant loss of selenium due to cooking. Cooked chicken breast had a significantly higher level of dialysable selenium compounds (MW < 2000 daltons) than raw chicken.
Shelf‐life of Sterile Snapper (Chrysophrys auratus)
Authors: FLETCHER G.C. , HODGSON J.A.
Published: August 2006

The deterioration of snapper (Chrysophrys aurutus) held at 0°C in the presence or absence of bacteria was studied using frozen fillets held at ‐30°C as a reference. Chilled snapper with or without bacteria lost the characteristics of fresh snapper by 9 days and developed unpleasant odors and flavors by 15 days storage. Over this period the sterile portions were never of a better quality than those undergoing normal microbial spoilage. Regression equations for predicting fish quality from the levels of nucleotide catabolites were considered.
Deterioration of Sterile Chill‐Stored and Frozen Trumpeter Fish (Lafridopsis forsteri)
Authors: FLETCHER G. C. , STATHAM J. A.
Published: August 2006

The rate of nonmicrobial deterioration in the flesh of bastard trumpeter (Latridopsis forsteri) was studied. Sterile flesh became unacceptable within 7 days at 4°C due to nonmicrobial deterioration. The rate of nucleotide catabolism was sufficiently rapid to contribute significantly toward the decrease in acceptability of this species during chill‐storage. Deterioration was slow at ‐7°C and little change occurred at ‐18°C. It was demonstrated that the biochemical characteristics of the flesh were as important to spoilage as the microbiology of the product. Temperature abuse must be avoided to ensure maximum possible shelf‐life.
Behavior of Aflatoxin during the Manufacture, Ripening and Storage of Manchego‐type Cheese
Authors: BLANCO JOSE L. , DOMÍNGUEZ LUCAS , GÓMEZLUCÍA ESPERANZA , GARAYZABAL JOSE F.F. , GOYACHE JOAQUÍN , SUÁREZ GUILLERMO
Published: August 2006

The behavior of aflatoxins B1, B2, G1, G2, and M1 was investigated during manufacture, ripening, refrigeration, and frozen storage of Manchego‐type cheese. More aflatoxins (per weight or volume) occurred in curd than in whey, although total quantity was greater in whey. Aflatoxins B1 B2, and M1 remained stable during ripening, but G1 and G2 levels increased. Concentration of B1, B2, and M1 decreased after 15 and 30 days refrigeration storage, but after 60 days 100% recovery occurred in the inner portion and only 60% in the outer. Concentrations of G1 and G2 also decreased during the first 30 days, but on day 60 an increase was observed, 200% in the inner and 120% in the outer portions. Aflatoxins were stable after 90 days in frozen storage.
Protein Concentrate from Chickpea: Nutritive Value of a Protein Concentrate from Chickpea (Cicer arietinum) Obtained by Ultrafiltration and Its Potential Use in an Infant Formula
Authors: ULLOA J.A. , VALENCIA M.E. , GARCIA Z.H.
Published: August 2006

A protein concentrate from chickpea (Cicer arietinum) obtained by ultrafiltration for special infant formulas was evaluated for nutritive value with and without methionine supplementation. An infant formula prepared with the concentrate was also evaluated. The Adjusted Protein Efficiency Ratio (A‐PER) (official method) values, were 1.86 and 2.14 for the concentrate and concentrate plus methionine, respectively (p < 0.05). Relative Net Protein Ratio (R‐NPR) values were 77.4% for the concentrate, and 81.3% of ANRC‐casein for the supplemented concentrate. Apparent protein digestibility values were significantly higher concentrates with respect to raw chickpea (p < 0.05). An infant formula based on the concentrate had a R‐NPR value of 83.6% that of ANRC‐casein, compared to 81.3% in the concentrate, indicating no apparent change in protein quality during processing. The infant formula met Codex Alimentarius Commission Standards (FAO/WHO).
Changes in Peroxidase Activity, Hexanal, Ascorbic Acid and Free Sulfhydryl in Blanched Asparagus During Frozen Storage
Authors: GANTHAVORN C. , POWERS J.R.
Published: August 2006

Asparagus spears were water blanched at 88°C for 1 to 4.5 min and stored at ‐ 18°C. Hexanal, ascorbic acid, free sulfhydryl and peroxidase activity were monitored during storage. Blanching for 2 min resulted in a 98% reduction in peroxidase activity. No hexanal was detectable in product blanched for 2 min or longer. Ascorbate stability during storage increased with increase in blanching time although not in direct relation to peroxidase activity loss. Free sulfhydryl was sensitive to heating and also decreased during storage of unblanched asparagus. However, there appeared to be a stable fraction of free sulfhydryls.
Purification and Characterization of a Lectin from the Seeds of Amaranth (Amaranthus cruentus)
Authors: KOEPPE S. J. , RUPNOW J. H.
Published: August 2006

A lectin (ACL) was purified from the seeds of Amaranthus cruentus using affinity chromatography on fetuin‐agarose. Apparent homogeneity of the lectin was demonstrated by SDS‐PAGE, chromatography on Sephadex G100 and immunoprecipitation. The lectin was a dimer with an estimated molecular weight of 66,000 and a subunit molecular weight of 35,000. ACL‐mediated agglutination was inhibited by D‐GalNAc and fetuin. Thirty other carbohydrates were non‐hibitory. ACL contained 2.2% neutral carbohydrate and relatively high levels of aspartic acid, glutamic acid, serine and glycine. The purified lectin was relatively heat labile retaining approximately 10% of its original activity (titer) after 5 min at 70°C and after just 1 min at 100°C.
Isolation and Characterization of Adzuki Bean (Vigna angularis cv Takara) Proteins
Authors: TJAHJADI CARMEN , LIN SHAOWEN , BREENE WILLIAM M.
Published: August 2006

Protein extract (P‐I), isolate (P‐II), albumin (PA), and globulin (PC) were isolated from Minnesota‐grown adzuki beans. Total extractable protein and water‐ and salt‐soluble fractions accounted for 21.6, 15.8, and 2.3% (d.b.), respectively. Fractions were compared with a commercial soy protein (PS) for chemical and functional properties. Proteins in P‐I, PA, PG, P‐II, and PS were 78.8, 69.4, 89.2, 91.3, and 89.9% (d.b.), respectively. P‐I, PA, and PG were superior to PS in essential amino acid contents; P‐II was comparable to it. Adzuki bean proteins, except for PA, showed high solubility at acidic and alkaline pH. Compared to PS, the adzuki bean protein fractions (except P‐II) showed greater fat absorption and water adsorption, greater foaming (except PG), and lower emulsifying capacities (except P‐II) and stabilities. P‐I and PA showed lower, and P‐II higher, least gelation concentrations than PS.
Carotenoid Content and Vitamin A Activity of Some Common Cultivars of Mexican Peppers (Caps&m annuum) as Determined by HPLC
Authors: MEJIA L.A. , HUDSON E. , DE MEJIA E. GONZALEZ , VAZQUEZ F.
Published: August 2006

Alpha‐, beta, and gamma‐carotenes, β‐cryptoxanthin and total vitamin A activity in five different immature cultivars of peppers (Cupsicum annuum), commonly consumed in the Northwest region of Mexico, were determinated by high performance liquid chromatography (HPLC). Among the cultivars studied, “Poblano” pepper had the highest provitamin A (111.4±28.2 μg Retinol Equivalents (RE)/100g) followed by “Serrano” (86.7 ±13.0), “Jalapeño” (67.0±8.7), “Verde” (30.2±3.0), and “Caribe” (2.2 ± 0.9). In general, these values were higher than the vitamin A of peppers reported by the Mexican food composition tables and lower than the data presented in the INCAP/ICNND food composition tables for USC in Latin America.
Identification and Comparison of Differences in Antigens in Two Commercially Available Soybean Protein Isolates
Authors: BURKS A. WESLEY , BUTLER HELEN L. , BROOKS JAMES R. , HARDIN JAMES , CONNAUGHTON CATHIE
Published: August 2006

Two commercially available soybean protein isolates were compared with regard to their allergenicity and their subcomponent differences. Isolate (A) is used in commercially prepared liquid infant formulas and isolate (B) in powdered infant formulas. Sera from four children with soy protein hypersensitivity and from five infants with soy protein‐induced enterocolitis were used for in vitro testing. ELISA results show that specific IgE and IgG antibodies to isolate (A) were significantly higher than to isolate (B) in all groups. In SDS polyacrylamide gel electrophoresis, isolate (A) has bands representing the subunits of 7S (B‐conglycinin) and the acidic and basic subunits of 11S; isolate (B) had only much smaller molecular weight compounds. Thus, there may be a difference in the allergenicity of liquid and powdered infant formulas.
Effects of Feed Composition, Feed Moisture, and Barrel Temperature on the Physical and Rheological Properties of Snack‐like Products Prepared from Cowpea and Sorghum Flours by Extrusion
Authors: FALCONE RICHARD G. , PHILLIPS R. DIXON
Published: August 2006

Decorticated meals made from grain sorghum and cowpeas and 33‐67% blends of the two were hydrated to 20.5, 23.0, and 25% moisture and extruded at 175°, 190°, and 205°C. Effects of composition, feed moisture, and barrel temperature on product temperature, residence time, expansion ratio, unit bulk density, product moisture, Warner‐Bratzler shear force, stress and energy and sensory hardness and brittleness were determined. Most properties could be described by a generalized second order model. Individual models differed widely; however, composition (or its interaction terms) was significant in most cases in which it was a variable. Considering all compositions, temperature was most often significant. Effect of moisture was more significant as the proportion of cowpea in the mixtures increased. Textural properties were compared to those of three commercial snack foods. Experimental extrudates were somewhat tougher than commercial snacks although not drastically different from them.
Characterization of Polyphenol Oxidase from Airen Grapes
Authors: VALERO EDELMIRA , VARÓN RAMÓN , GARCÍA‐CARMONA FRANCISCO
Published: August 2006

Polyphenol oxidase (PPO) was isolated from grapes grown in Spain and its characteristics were studied. The partially purified enzyme had both cresolase and catecholase activities. Catecholase activity had a pH optimum in a range 3.5–4.5 and was characterized by a relatively high stability to heat. The apparent KM for 4‐methylcatechol was 9.5 mM. Cresolase activity presents a lag period which is modulated by different factors: enzyme concentration, substrate concentration, temperature or pH. The presence of o‐diphenols in the reaction medium abolishes the lag period, these acting as co‐substrates. The apparent KM towards p‐cresol and the activation constant for o‐diphenol for cresolase activity were 0.35 mM and 1.75 μM, respectively.
A Bioindicator for Verification of Thermal Processes for Particulate Foods
Authors: SASTRY S.K. , LI S.F. , PATEL P. , KONANAYAKAM M. , BAFNA P. , DOORES S. , BEELMAN R.B.
Published: August 2006

A bioindicator was developed for verification of heat‐hold‐cool thermal processes for particulate foods. Spores of B. stearothermophilus were infused and immobilized within individual mushrooms using alginate gels. The particles were then made shelf‐stable by freeze‐drying. Results showed that thermal responses of bioindicator particles were similar to those for real particles; spores were successfully infused into the particle cold‐zones; and that spores were retained within particles through reconstitution and blanching. Results on thermal processing showed that these particles might be potentially useful indicators of sterility in continuous aseptic systems.
Supercritical CO2 Extraction of Carotene and Lutein from Leaf Protein Concentrates
Authors: FAVATI FABIO , KING JERRY W. , FRIEDRICH JOHN P. , ESKINS KENNETH
Published: August 2006

Supercritical fluid carbon dioxide was used to extract carotene and lutein from leaf protein concentrate (LPC). Extractions were performed using pressures of 10‐70 MPa at 40°C and CO2 flow rates of 5‐6 L/min. Over 90% of the carotene contained in LPC was removed at extraction pressures in excess of 30 MPa. Removal of lutein from LPC required higher extraction pressures (70 MPa) and gas volumes to attain a 70% recovery level. Experimental results were rationalized with the aid of solubility parameter theory. The described process offers the possibility of obtaining a selective extraction of natural colorants, free of solvent residuals, which can be used as food dyes.
Effect of Karnal Bunt Disease on the Milling, Rheological and Nutritional Properties of Wheat: Effect on the Quality & Rheological Properties of Wheat
Authors: GOPAL SHYAMA , SEKHON K. S.
Published: August 2006

The effect of Karnal bunt disease at 1, 3, 5, and 10% infection of wheat on milling and rheological properties was studied. Both the yield and quality of flour were adversely affected by the disease. The quality and quantity of gluten as well as farinographic quality of flour were found to deteriorate with progressive degree of infection.
Effect of Flour Milling Conditions on the Quality of Indian Unleavened Flat Bread (Chapati)
Authors: Sidhu J.S. , Seibel W. , Brümmer J.‐M. , Zwingelberg H.
Published: August 2006

The effect of whole wheat flour granulation, bran size, damaged starch and protein contents on the quality of chapati is reported. The cutting, puncture and stretching force values (taken on Zwick universal testing machine) on chapaties produced from finer whole wheat flour with higher damaged starch as well as higher water absorption, were lower, thus indicating their soft texture. The inclusion of coarse bran (15%) into 85% extraction flour, adversely affected the chapati texture; however a similar addition of fine bran showed no deterimental effect.
A Research Note Effect of Natural Fermentation on the Extractability of Minerals from Pearl Millet Flour
Authors: MAHAJAN SUNITA , CHAUHAN B.M.
Published: August 2006

Natural fermentation of pearl millet flour was carried out at 20°, 30°, 40°, and 50°C for 24, 48, 72, and 96 hr. The fermentation improved the HCI‐extractability of minerals including calcium, zinc, iron, manganese and copper in pearl millet flour. The highest extractability of minerals was observed at 96 hr at all the temperatures.
Consumer Evaluation of the Sensory Properties of Fish
Authors: SAWYER F.M. , CARDELLO A.V. , PRELL P.A.
Published: August 2006

A set of 13 sensory attributes for describing cooked fish were identified using data from written surveys and consumer tests. These attributes were applied to the evaluation of 18 common Atlantic species by consumers. The data showed high positive correlations with data previously reported for trained profile panels. The best correlations occurred for the most salient attributes, and cluster analysis for the two sets of data showed the greatest similarity for species possessing these salient attributes. However, regression analysis snowed that trained profile panelists used a wider range of the intensity scale than did consumers. Corresponding data from a written survey of “experts” correlated poorly with both trained and consumer panel data.
Contribution of Intramuscular Connective Tissue to the Viscoelastic Properties of Post‐Rigor Bovine Muscle
Authors: SACKS MICHAEL S. , KRONICK PAUL L. , BUECHLER PETER R.
Published: August 2006

An indepth biomechanical study was performed to characterize more fully the viscoelastic behavior of post‐rigor bovine muscle, using samples oriented parallel and perpendicular to the muscle fiber direction. Two enzymes were used to degrade the intramuscular connective tissue (IMCT) to evaluate its mechanical contribution. An unusual stress‐strain curve was found in the parallel oriented samples, with enzymolysis affecting the curve at strains larger than 8%. Reductions in stresses in both orientations due to enzymolysis were 50% with extensibility unchanged. Stress relaxation tests indicated that regardless of orientation or treatment the relative stress‐relaxation was unchanged. IMCT contributed substantially to the mechanical response only at large deformations.
Sensory and Cooking Properties of Beef Steaks and Roasts Cooked with and without External Fat
Authors: COLEMAN M.E. , RHEE K.S. , CROSS H.R.
Published: August 2006

The effects of removal of external fat prior to cooking on fat and moisture content and sensory properties of cooked beef lean were investigated. Twelve pairs of beef strip loin steaks, eye of round roasts, top round roasts, briskets and arm pot roasts fabricated from USDA Choice carcasses were used. True fat retention was also determined for 36 strip loin steaks trimmed to either 0, 0.6 or 1.3 cm external fat. Cooking yield and sensory traits were adversely affected, by the fat removal, only in those cuts (briskets and arm pot roasts) which were cooked by braising. Fat content of the cooked lean was numerically higher in all cuts cooked with an external fat layer. Retention of intramuscular fat was also higher in strip steaks cooked with an external fat layer.
Heat Degradation of Heme in Methemoglobin and Metmyoglobin Model Systems Measured by Reversed‐Phase Ion‐Pair High Performance Liquid Chromatography
Authors: OELLINGRATH INGER M.
Published: August 2006

The effect of heat treatment on heme degradation in methemoglobin and metmyoglobin model systems was investigated. The extent of heme degradation was found to be different above and below the denaturation temperature of the proteins. Heme degradation as a function of time followed hyperbolic curves at 78°C, 100°C and 120°C. After 1 hr heating the degradation of heme at 78°C and 100°C was similar, being approximately 22% in metmyoglobin solutions and 26% in methemoglobin solutions. Autoclave heating for 2 hr degraded 87.5% and > 95% of the heme in methemoglobin and metmyoglobin solutions, respectively.
Influence of Phospholipids on the Development of Oxidized Off Flavors in Cooked Turkey Rolls
Authors: WU T. C. , SHELDON B. W.
Published: August 2006

Total lipid and phospholipid (PL) fractions and their fatty acid profiles were analyzed from the interior and exterior portions of cooked turkey breast rolls. Compositional changes during refrigeration were related to oxidative degradation as measured by the TBA test. Breast tissues contained 2% lipid which remained constant over storage. The PLs constituted 0.7% of the meat and only those PLs in the exterior portion degraded during storage. TBA values increased in both roll portions with a concomitant reduction in polyunsaturated fatty acids (PUFAs) having four or more double bonds. These findings suggested that PUFAs were associated with oxidized off‐flavors in cooked turkey rolls. Phosphatidylcholine was present in the highest concentration and underwent the greatest oxidative deterioration.
Effects of Reduced Sodium Chloride and Added Phosphates on Physical and Sensory Properties of Turkey Frankfurters
Authors: BARBUT SHAI , MAURER ARTHUR J. , LINDSAY ROBERT C.
Published: August 2006

Turkey frankfurters containing 20 and 40% salt (NaCl) reductions were manufactured and evaluated in comparison to a standard formulation containing 2.5% sodium chloride. Additionally, either 0.4% sodium tripolyphosphate (TPP), sodium hexametaphosphate (HMP), or sodium acid pyrophosphate (SAPP) were incorporated into frankfurters containing similar salt reductions. Phosphates improved emulsion stability and yields, especially in formulas with 40% salt reductions. TPP increased frankfurter firmness compared to that provided by SAPP or HMP regardless of salt level, but TPP had a deleterious effect on freshness at the 2.0% salt level. SAPP was more effective than HMP in improving plumpness and enhancing salt flavor intensity. Overall, SAPP appeared to provide greater benefits than either HMP or TPP as a single polyphosphate for reduced salt turkey frankfurters.
Rheological Behavior of Comminuted Meat Batters
Authors: PAYNE N. N. , RIZVI S. S. H.
Published: August 2006

Good agreement was observed between the shear stress‐shear rate results obtained with a capillary extrusion viscometer and the yield stress as determined with a rotational viscometer. The frankfurter batter used in this study was pseudoplastic with a flow behavior index of 0.2–0.4, and a yield stress of approximately 840 Pa at 10°C. To compare the effects of batter composition, an apparent viscosity term was defined. Dilution of the batter resulted in reduced apparent viscosities, while increased fat led to increased apparent viscosities. Although chopping time significantly altered the stability of the batter and the visco‐elastic properties of the cooked product, no significant difference in the apparent viscosity was detected. This observation was discussed in light of the apparent insensitivity of viscosity measurements to the degree of fat comminution.
Biochemical and Nutritional Changes in Corn (Zea mays) during Storage at Three Temperatures
Authors: ONIGBINDE A.O. , AKINYELE I.O.
Published: August 2006

Two cultivars of corn (Zea mays), yellow and white were stored at 0°, 20° and 55°C for 7 months as whole grains and flours at 13‐14% moisture. The changes in the soluble sugars and titratable acidity of the grains at 55°C and the titratable acidity of yellow corn grains stored at 0° and 20°C were significant (P < 0.05). Changes also occurred in the moisture content of all the samples and browning in the grains at 55°C (P < 0.05). The decrease in the Hunter L‐values was greater in the grains than in the flour (P < 0.05). There were no significant differences in the pH, free amino nitrogen and protein digestibility (P > 0.05).
Desalination of the Spent Brine from Pickled Prunes Processing by Electrodialysis
Authors: PAN WAN DER , CHIANG BEEN HUANG , CHIANG PEN CHI
Published: August 2006

The feasibility of desalting the spent brine from pickled prune processing by electrodialysis was studied. Three membrane pairs were tested and one was selected for the process. The limiting current density increased with increasing fluid velocity as well as increasing salt concentration. Increasing current density increased the ion removal rate, the rate of water transport, the power consumption per unit mass of salt removal, and decreased current efficiency. However, the losses of citric acid and benzaldehyde did not increase significantly until the current density was up to 10 mA/cm2. The electrodialysis process removed 88% salt from the brine while retaining 80% organic acids and 55% benzaldehyde.
Influence of Stems, Petioles and Leaves on the Phenolic Content of Concord and Aurora Blanc Juice and Wine
Authors: HUANG PAO‐JUI DAVID , CASH JERRY N. , SANTERRE CHARLES R.
Published: August 2006

Stems, petioles and leaves have historically caused operational problems at the processing plant and may alter juice and wine quality. Concord and Aurora Blanc grape samples, taken from the mechanical harvesters, were analyzed for total weight of material other than grape (MOG) and percent MOG. Hand‐picked samples, with and without added stems, leaves, and petioles, were compared for phenolic content. Chemical analysis included total and phenolic fractions. Stems, petioles and leaves (i.e. MOG) have a definite affect on the chemical constituents. The total phenolic, flavonoid, and tannin contents of wine and juice increased as MOG content in the harvested grapes increased.
Comparison of Sensory Properties and Headspace Volatiles of a Peanut Beverage Processed at Different Temperature and Time Conditions
Authors: RUBICO S.M. , RESURRECCION A.V.A. , BEUCHAT L.R.
Published: August 2006

Differences in sensory qualities of a peanut beverage processed at 85°, 100°, and 121°C for 5, 15 and 25 min were determined using analysis of variance (ANOVA) techniques. Temperature significantly affected cooked flavor, raw and cooked odors, viscosity and color. Time had significant effects only on cooked flavor and color. Factor analysis was used to determine relationships among sensory qualities and gas chromatographic peaks of the headspace volatiles. Seven factors accounted for 91% of data variance. Processing at 100°C yielded a peanut beverage with sensory quality better than the product processed at either 121°C or 85°C.
Betalains Assay of Fermented Red Beet Root Extract by High Performance Liquid Chromatography
Authors: POURRAT A. , LEJEUNE B. , GRAND A. , POURRAT H.
Published: August 2006

A high performance liquid chromatographic process was developed for betacyanin and betaxanthin pigments in a fermented red beet root extract. The method employs a reverse‐phase microparticular C18 column, ion pairing, and a methanol‐water mobile phase, using a solvent gradient program. Spectrophotometric evidence and an enzymatic method were used to unequivocably identify peaks obtained from LC chromatograms. This accurate method for betalains separation and quantification was rapid and efficient. This method of assay enables the stability of the colorant in drug forms to be monitored routinely.
Effect of Apple Fiber and Cellulose on the Physical Properties of Wheat Flour
Authors: CHEN H. , RUBENTHALER G.L. , SCHANUS E.G.
Published: August 2006

Various amounts of apple fiber and cellulose were added to wheat gluten and water‐holding capacities (WHC) of the different mixtures were determined. A linear relationship between concentrations of two kinds of fiber and WHC was not observed, indicating a possible interaction between fiber and gluten which reduced the WHC of mixtures. Mixograph studies of wheat flour and fiber mixtures demonstrated that the dilution of gluten by fiber could not account for all of the observed changes in mixing properties of the wheat flour/fiber blends. This is further evidence for a possible interaction of fiber and gluten which may explain the poor baking properties of apple fiber bread.
An Improved Enzyme Immunoassay for Limonin
Authors: RAM BHANU P. , JANG LARRY , MARTINS LORELEI , SINGH PRITHIPAL
Published: August 2006

Performance of the previously reported enzyme immunoassay for determination of limonin in citrus juice was improved by stabilization of anti‐limonin‐antibody‐coated microtitration wells with 1% solution of ovalbumin and polyvinyl alcohol. Standard curves of the antibody stabilized wells showed insignificant change upon storage at 4°C for 5 months. Average inter‐ and intra‐assay coefficients of variation were 6.5% and 3.5%, respectively, assuring consistent assay performance.
Preparation of Heat‐induced Transparent Gels from Egg White by the Control of pH and Ionic Strength of the Medium
Authors: KITABATAKE NAOFUMI , SHIMIZU ATSUSHI , DOI ETSUSHIRO
Published: August 2006

Egg white was dialyzed against distilled water or diluted with water, and the precipitates formed were removed by centrifugation. The supernatant gave a transparent gel after being heated at an acidic pH (2–4). At other regions of pH, except for the highly alkaline region, the gel or suspension was turbid upon heating. Insufficient centrifugation of the dialyzed egg white or the addition of NaCl to the supernatant after centrifugation resulted in a turbid gel on heating at even acidic pH. The removal of the slight precipitate formed at low ionic strength and the maintenance of low ionic strength during heating were both necessary for production of a transparent gel.
Simultaneous Isolation of Avidin and Lysozyme from Egg Albumen
Authors: DURANCE T.D. , NAKAI S.
Published: August 2006

A single column cation exchange method was developed which allowed simultaneous recovery of lysozyme and avidin from undiluted egg white. A unique application‐elution sequence was developed, involving accumulation of avidin on the column through several cycles of egg white application and lysozyme elution. Lysozyme was recovered with higher yields than reported for the isoelectric precipitation methods often used in the industry (86% vs 60–80%). Lysozyme peaks appeared homogeneous on SDS‐PAGE. Avidin recovery was also as good or better than that of previously reported ion exchange methods (74%–80%). The purity of the avidin fraction (up to 40.9%) was superior to that of other reported primary avidin fractions.
Psychophysical Relationships Between Perceived Sweetness and Color in Lemon‐ and Lime‐Flavored Drinks
Authors: ROTH H.A. , RADLE L.J. , GIFFORD S.R. , CLYDESDALE F.M.
Published: August 2006

The effect of color, as measured on the Gardner XL‐23 calorimeter, on the sweetness perception of a series of lime‐ and lemon‐colored and flavored beverages was quantified by taste panelists using magnitude estimation. The regression lines for each colored series in the lemon drinks were found to differ significantly (p < 0.05) indicating that color had a significant effect on sweetness and the inequality of the slopes of the lines obtained when sweetness was plotted versus log color further confirmed this effect. A sucrose level of 4.4% maximized the effect of color on sweetness perception in both the lime (p < 0.01) and lemon (p < 0.05) drinks.
Nutrient and Sensory Properties of Dry Beans (Phaseolus vulgaris L.) Grown Under Various Cultural Conditions
Authors: KOEHLER H. H. , BURKE D. W.
Published: August 2006

Dry beans UI‐114 (Pinto) and Rufus (Red Mexican) were field‐grown under presence or absence of Fusarium root rot, drought or optimum water, low or high nitrogen fertilization. Raw bean powder was analyzed chemically for proximate composition, minerals, vitamins and amino acids, and by Tetrahymena pyriformis W for protein quality. Cooked beans underwent sensory evaluation. Protein content of raw beans generally varied inversely with irrigation. Rufus beans contained significantly more thiamin than comparable UI‐114 beans. High‐N non‐diseased soils produced beans with methionine concentrations greater than those from low‐N Fusarium‐infected soils. Pinto UI‐114 beans were rated significantly more acceptable than Rufus beans (P < 0.001).
Moisture Sorption Characteristics of Several Food Fibers
Authors: CADDEN ANN‐MARIE
Published: August 2006

Adsorption behavior of microcrystalline cellulose, guar gum, wheat bran and oat bran were compared at 4, 25, and 37°C. Guar gum adsorbed the most water and microcrystalline cellulose adsorbed the least. Adsorption abilities of oat bran and wheat bran were similar at low and intermediate water activity levels. However, wheat bran was able to adsorb more moisture in the high water activity regions of the isotherm. Of the four fibers studied, particle size reduction had the greatest effect on sorption properties of wheat bran, in part, due to the reduction of surface area available for binding at the monolayer.
Role of Pulp Content and Particle Size in Yield Stress of Apple Sauce
Authors: QIU C‐G. , RAO M.A.
Published: August 2006

A paddle mixer in conjunction with a rotational viscometer was used to determine the yield stress and the shear rate‐shear stress data of apple sauce. Magnitudes of yield stress obtained by extrapolation of the shear rate‐shear stress data according to Casson, Herschel‐Bulkley, and Mizrahi‐Berk models were considerably lower than the experimental values. The experimental values were closer to the Bingham yield values obtained by extrapolation of the straight line portion of the shear rate‐shear stress data. Pulp content and average particle size of the solids affected the magnitudes of the yield stress.
Immunogenicity and Allergenicity of Whey Protein Hydrolysates
Authors: ASSELIN J. , AMIOT J. , GAUTHIER S.F. , MOURAD W. , HEBERT J.
Published: August 2006

Allergic reactions to cow's milk are common in children. The sera of allergic subjects have been found to contain specific IgE antibodies against several whey proteins such as α‐lactalbumin (α‐la) and β‐lactoglobulin (β‐lg). This work aims to study the effect of hydrolysis on the immunogenicity and the allergenicity of α‐la and β‐lg. Whey proteins were submitted to hydrolysis with immobilized α‐chymotrypsin. High performance liquid chromatography analysis showed a decrease of native whey proteins and the appearance of low molecular weight peptides. The immunogenicity of these hydrolysates was not modified, but their allergenicity, as assessed by RAST inhibition, was decreased. The results may have important clinical implications.
An Empirical Model for the Description of Moisture Sorption Curves
Authors: PELEG M.
Published: August 2006

Published sorption curves in the form of moisture vs time relationships of milk powder and rice, exposed to moist atmosphere or soaked In water, were fitted by a two parameter, nonexponential empirical model. The model enabled prediction of moisture contents after long exposure from experimental data obtained in relatively short time, i.e., well before the moisture level appeared to reach a plateau. The model implied that the moisture equilibrium was somewhat higher than that determined on the assumption that the sample reached a constant weight, but there was no conclusive evidence that this was really the case.
Moisture Sorption Method for Hygroscopic Samples Using a Modified Proximity Equilibration Cell
Authors: KANADE P. B. , PAI J. S.
Published: August 2006

The study was undertaken to develop a suitable design to accommodate liquefying hygroscopic samples in the Proximity Equilibrium Cell (PEC) for equilibration to desired water activity. The system suggested has overcome the limitation of the earlier reported methods using PEC and is found to be rapid compared to other gravimetric methods used for hygroscopic materials.
Effect of Lipids on the Properties of Extruded Products
Authors: BHATTACHARYA M. , HANNA M.A.
Published: August 2006

Corn gluten having 3.9, 1.8 and 0.2%, lipid (dry basis, db) was blended with defatted soy protein concentrate in the ratio of 25:75 w/ w. The blends were made up of 20, 30, and 40% moisture (db) and then extruded through 4.24, 3.0, and 2.12 mm diameter dies at screw speeds of 60, 120, and 180 rpm. The dependent variables measured were puff ratio, bulk density, shear strength, and water‐holding capacity. Shear strength increased when lipids decreased from 3.9% to 1.8% but then decreased when lipids were reduced to 0.2%. Water‐holding capacity and puff ratio increased with decreasing lipids. Bulk density was unaffected by lipid concentration.
Incidence of Listeria monocytogenes in Market Samples of Fresh and Frozen Vegetables
Authors: PETRAN R. L. , ZOTTOU E. A. , GRAVANI R. B.
Published: August 2006

Samples of the outer portions of fresh beets, broccoli, cabbage, carrots, cauliflower, corn, head lettuce, leaf lettuce, mushrooms, and potatoes, as well as frozen green beans, green peas, pea pods, and spinach were examined for the presence of Listeria monocytogenes using a 7‐day enrichment procedure at 30°C. Samples were streaked on modified McBrides agar, and isolates were tested for characterization reactions. Fresh carrots, lettuce, and mushrooms, and frozen spinach were also examined using a cold enrichment procedure at 4°C. Samples were taken weekly, streaked onto modified McBrides agar, and were characterized. It was determined that no L. monocytogenes was detectable in any of these samples.
Influence of pH on Egg Yolk Lipid Oxidation
Authors: PIKE O. A. , PENG I. C.
Published: August 2006

The influence of pH on lipid oxidation of liquid egg yolk was studied. Liquid yolk samples were prepared to contain 60% yolk, 40% distilled water, 0.012% sodium azide, and pH was adjusted from the normal pH of 6.0 to 2.0, 3.0, 4.0, and 5.0 with 1N HCl. Samples were agitated at room temperature (ca 23°C) for 20 days and lipid oxidation measured using the distillation thiobarbituric acid test. No increase in thiobarbituric acid reactive substances occurred in the control (pH 6) or pH 5 yolk samples. The degree of oxidation significantly increased (P<0.01) in the more acidic samples in the following order: pH 3 > pH 2 > pH 4. Addition of 1.2% EDTA significantly lowered (P<0.01) the degree of oxidation but did not inhibit oxidation completely.
Tainting and Depuration of Taint by Lobsters (Homarus americanus) Exposed to water Contaminated with a No. 2 Fuel Oil: Relationship with Aromatic Hydrocarbon Content in Tissue
Authors: WILLIAMS U. P. , KICENIUK J. W. , FANCEY L. L. , BOTTA J. R.
Published: August 2006

Lobsters (Homarus americanus) were exposed to a pulse of diesel oil and held for 21 days to depurate. Taste panels revealed a highly significant difference between samples, as well as a preference for, the untreated samples at days 10 and 11. The odor of the raw treated samples differed significantly from that of the control at each of the sampling times. Cooking appeared to remove the oily odor from the raw lobster. Significantly elevated concentrations of total aromatics were found in the hepatopancreas of both sexes at days 3–4 and 10–11 and in the tail muscle of male and female lobsters 10–11 days after initial exposure and decreased thereafter. Tainting of lobsters can occur within 10 days of exposure to diesel, and this effect can be reversed within 20 days after initial exposure.
Effects of Gas Atmosphere, Storage Temperature and Storage Time on the Shelflife and Sensory Attributes of Vacuum Packaged Ground Beef Patties
Authors: BENTLEY D.S. , REAGAN J.O. , MILLER M.F.
Published: August 2006

The effects of modified atmosphere packaging systems on the shelflife and palatability attributes of ground beef patties were determined. Packaging systems evaluated were 100% nitrogen backflush, 100% carbon dioxide backflush and no gas backflush (no oxygen). Vacuum‐packaged samples were stored at 0, 4 and 8°C for 7, 14, and 21 days. Percent purge increased as storage temperature increased and as time in storage increased (up to 14 days of storage). Nitrogen backflush produced the lowest purge values; vacuum packaged controls had the highest levels. Kramer shear values and microbial counts increased with time in storage. Sensory traits indicated that the carbon dioxide treatment yielded higher taste panel scores. Sensory panel values decreased with time in storage.
Effects of Potassium Sorbate, Sodium Acetate, Phosphates and Sodium Chloride Alone or in Combination on Shelf Life of Vacuum‐Packaged Pork Chops
Authors: MENDONCA A. F. , MOLINS R. A. , KRAFT A. A. , WALKER H. W.
Published: August 2006

Microbiological and some physical and chemical effects of treating pork chop surfaces with sodium acid pyrophosphate, a commercial phosphate blend, potassium sorbate and phosphate/sorbate/sodium acetate solutions, with or without sodium chloride, before packaging were studied in pork chops vacuum‐packaged and stored at 2–4°C for 10 weeks. All treatments containing potassium sorbate reduced (P<0.05) counts of mesophiles, psychrotrophs, EnterobacteriaCeae, facultative anaerobes, and lactobacilli. Treatment of chops with 10% phosphates/ 10% potassium sorbate solutions improved pork color and decreased purge. Potassium sorbate alone reduced microbial counts more than it did when combined with phosphates, but chops were darker and had more exudate (P<0.05). Combined use of 10% phosphates/10% potassium sorbate extended shelf life in vacuum‐packaged fresh pork chops to 10 weeks at 2–4°C compared with 4 weeks for untreated pork and protected meat color.