bluuebunny/crossref_metadata_2025 huggingface dataset:
1‐Cyano‐2,3‐Epithiopropane as the Primary Sinigrin Hydrolysis Product of Fresh Cabbage
Authors: KYUNG K.H. , FLEMING H.P. , YOUNG C.T. , HANEY C.A.
Published: August 2006

Dichloromethane extracts of juices from fresh cabbages, including four known (Brutus, Galaxy, Bentley, Structon) and two unknown cultivars, were analyzed by X‐MS for the presence of sinigrin degradation products. Allyl isothiocyanate (AITC), which has been reported to be the important aroma compound of freshly disrupted cabbage was not detected in any of the dichloromethane extracts of cabbage juice. Instead, 1‐cyano‐2,3‐epithiopropane, which is one of the isomers of AITC, was the primary volatile compound in all cabbage extracts. AITC was detected in relative trace concentration only when cabbage juice was injected into the GC, using a wide bore, packed column. Thus, the relative importance of AITC and 1‐cyano‐2,3‐epithiopropane to the aroma of freshly disrupted cabbage should be considered.
Biologically Active Components Inactivation and Protein Insolubilization during Heat Processing of Soybeans
Authors: SAVAGE W.D. , WEI L.S. , SUTHERLAND J.W. , SCHMIDT S.J.
Published: August 2006

Inactivation of lipoxygenase, trypsin inhibitor, urease and retention of protein solubility during water blanching of dehulled soybeans at 90°, 95° and 100°C were investigated. Lipoxygenase was the most heat labile, followed by urease and then trypsin inhibitor. Processing time based on “acceptable inactivation time” (AI) was proposed. AI value was longest for trypsin inhibitor, followed by urease and then lipoxygenase. The combined effect of heat on protein solubility and biologically active components inactivation was expressed as “PDI at acceptable inactivation time” (PDIAI). PDIAI value for the processing “limiting factor,” trypsin inhibitor inactivation, at the three temperatures were 36.7%, 42.5%, and 34.8%, respectively.
Near Infrared Analysis Potential for Grading Raisin Quality and Moisture
Authors: HUXSOLL C.C. , BOLIN H.R. , MACKEY B.E.
Published: August 2006

Near infrared transmittance (NIT) spectroscopy was examined as a means for measuring raisin quality. High positive correlation was found between measured values and those predicted by NIT for bulk density, visual grade, and moisture content. NIT measures properties at the molecular level. Thus, results showed a relationship between raisin quality and some chemical constituents. NIT analysis has the potential for measuring general raisin quality as well as specific constituents.
Limonoid Glucosides in Fruit, Juice and Processing by‐products of Satsuma Mandarin (Chus unshiu Marcov.)
Authors: OZAKI YOSHIHIKO , AYANO SHIGERU , INABA NOBUYA , MIYAKE MASAKI , BERHOW MARK A. , HASEGAWA SHIN
Published: August 2006

In a study on improving utilization of waste from processing of Satsuma mandarin (Citrus unshiu Marcov.) the limonoid glucosides of fruit, juice, and by‐products were measured using HPLC and TLC. All materials had the 17‐β‐D‐glucopyranoside derivatives of limonoids reported in other commercial citrus fruit. Citrus molasses was a good source for industrial scale extraction of limonoid glucosides. An extraction system using polystyrene divinylbenzene resins, was developed which could be expanded to industrial scale.
Lemon Juice Aroma Concentration by Reverse Osmosis
Authors: KANE L. , BRADDOCK R.J. , SIMS C.A. , MATTHEWS R.F.
Published: August 2006

Ethanol, a major component of lemon juice, was analyzed to indicate degree of lemon juice aroma concentration. Aroma solution was concentrated from 12.2 to 23.4% ethanol at 8.3 MPa and 19°C by reverse osmosis. Ethanol rejected by the membrane decreased from the initial 87.7% to 78% at the final aroma concentration of 23.4% ethanol. Membrane rejection of neral, geranial, and terpinene‐4‐ol was > 96% while rejection of the alcohols, n‐propanol, 2‐methyl‐3‐buten‐2‐ol, and 3‐methyl‐2‐buten‐1‐ol, ranged from 6.9% to 83.5%. Sensory analysis indicated no difference between initial aroma and aroma concentrated by reverse osmosis. Mass balance determined the true recovery of total volatiles was 79.7%. Loss of volatiles was attributed to adsorption in the polymeric matrix of the membrane and some loss was attributed to cleaning.
Flaked Sinew Addition to Low‐fat Cooked Salami
Authors: LETELIER V. , KASTNER C.L. , KENNEY P.B. , KROPF D.H. , HUNT M.C. , ZEPEDA C.M. GARCÍA
Published: August 2006

Flaked sinew (FS) was added at three levels (7.5, 15, and 22.5%) to low‐fat, 20% added water (AW) salamis. A 1.27 cm Comitrol machine head was used to produce large (flaked once) and small (flaked twice) particle sizes. Treatments were preblended (P) and non‐preblended (N). P and N controls contained 10% and 20% fat, respectively. Addition of FS decreased (P < 0.05) moisture compared to controls. Yields decreased (P < 0.05) as FS increased regardless of particle size; however, FS addition minimized purge. Lightness increased (P < 0.05) as FS increased in N treatments compared to the low‐fat control. Break force/cm2 increased (P < 0.05) in P controls compared to N controls. Large FS particle size N treatments had higher (P < 0.05) peak force values than those with small particle size. FS treatments were comparable to high‐fat controls in palatability traits.
Dietary Supplementation of Vitamin E to Feedlot Cattle Affects Beef Retail Display Properties
Authors: SHERBECK J.A. , WULF D.M. , MORGAN J.B. , TATUM J.D. , SMITH G.C. , WILLIAMS S.N.
Published: August 2006

Beef products from carcasses (n = 20) of cattle fed supplemental vitamin E and beef products from commodity carcasses (n = 20), used as controls, were compared to determine effects of increased vitamin E tissue levels on display appearance of fresh beef held in supermarket and simulated retail conditions. Meat from cattle fed supplemental vitamin E contained higher levels of α‐tocopherol (P < 0.05) and, over time, exhibited less lipid oxidation, brighter lean color and lower discoloration. Monitoring supermarkets for discounted retail meats showed increased levels of α‐tocopherol in beef extended caselife and decreased the incidence of discounted beef products.
Storage Quality of Fresh and Frozen‐thawed Fish in Ice
Authors: MAGNÚSSON HANNES , MARTlNSDÓTTlR EMlLÍA
Published: August 2006

The objective was to determine whether traditional quality indexes of fresh (unfrozen) fish like sensory analysis, bacterial counts and trimethylamine content could be applied to thawed whole cod, cod fillets and ocean perch fillets kept in ice. Freezing and short‐term freezer storage (≤5 wk at −25°C) had very little effect on bacterial counts. During long‐term freezer storage (≥14 wk at −25°C) total counts were reduced as well as counts of trimethylamine oxide‐reducing bacteria in cod fillets but not in ocean perch fillets. When the thawed fish was unacceptable the trimethylamine was <1 mgN/100g. Trimethylamine as a spoilage indicator was of no value when evaluating spoilage of thawed whole cod, cod fillets and ocean perch fillets kept in ice.
Frozen Storage Quality of Rainbow Trout (Oncorhynchus mykiss) as Affected by Oxygen, Illumination, and Fillet Pigment
Authors: BJERKENG B. , JOHNSEN G.
Published: August 2006

We investigated the influence of packaging materials with high, medium and low oxygen transmission rates (OTR) on the development of 2‐thiobarbituric acid‐reactive substances (TBARS) and astaxanthin retention in rainbow trout fillets. Three different levels of astaxanthin, during dark or illuminated frozen storage were studied. Samples were analyzed after 17, 29 and 36 wk frozen storage. Rancidity developed more rapidly in packages with high OTR. This effect was more pronounced in illuminated samples, also verified by sensory evaluation. Fillets with highest astaxanthin content reached maximum TBARS after 29 wk. The two less pigmented sample groups reached maximum after 17 wk frozen storage, indicating antioxidative effects of astaxanthin.
Fermentation of Cucumbers Without Sodium Chloride
Authors: FLEMING H.P. , MCDONALD L.C. , MCFEETERS R.F. , THOMPSON R.L. , HUMPHRIES E.G.
Published: August 2006

Cucumbers were successfully fermented and stored in the absence of sodium chloride (salt) under laboratory conditions, provided the fruit were blanched (3 min, 77°C) before brining in a calcium acetate buffer and the brine inoculated with Lactobacillus planturum. Bloater formation was prevented by blanching even when brines were not purged of CO2. Firmness of cucumbers was similar in salt‐free brines or those containing salt after 1 mo, but firmness of salt‐free cucumbers was lower after storage for 12 mos. Under pilot‐scale, commercial conditions, however, the cucumbers were severely bloated, and the firmness was unacceptable after storage for 7 mo, due apparently to Microbial recontamination after blanching.
Mechanism of Surface White Discoloration of Peeled (Minimally Processed) Carrots During Storage
Authors: CISNEROS‐ZEVALLOS LUIS , SALTVEIT MIKAL E. , KROCHTA JOHN M.
Published: August 2006

A proposed mechanism of white discoloration development on peeled carrots included both physical and physiological responses to wounding. The physical response is a color change due to reversible surface dehydration. This study was performed at 2.5 and 10°C using a mode1 system controlling relative humidity, at 33, 75 or 98%, and a commercial system with low‐density polyethylene (LDPE) plastic film bags. The rate of surface discoloration increased with decreasing RH. When excess surface moisture was left on peeled carrots, rates of white development decreased sharply at all RH compared with a dewetted control. The same effects were observed on peeled carrots stored in LDPE bags. Carrots partially regained their original color when water‐dipped, due to reversal of the physical response component.
Sulfite and Starch Affect Color and Carotenoids of Dehydrated Carrots (Daucus carota) during Storage
Authors: ZHAO Y.P. , CHANG K.C.
Published: August 2006

Sulfite and starch treatments influenced the quality of dehydrated carrots. Initially, redness of dehydrated carrots was high in sulfite‐treated samples. Redness and total α‐ and β‐carotenes decreased as storage time increased in all treatments. Starch‐treated samples had a slower rate of carotene loss, and retained more (P < 0.05) red color than did control and sulfite‐treated samples. When residual sulfite in dehydrated carrots decreased to ∼≤200 ppm, its effectiveness in protecting carotene was not notable.
Microwave Pre‐treatment for Sun‐Dried Raisins
Authors: KOSTAROPOULOS A. E. , SARAVACOS G. D.
Published: August 2006

Commercial sun‐drying of raisins requires a long time, and chemical pretreatments are used to increase the drying rate. The feasibility of improving the sun‐drying process of grapes by microwaves was investigated. Sultana seedless grapes, dipped in alkali solution, were pre‐treated in a domestic microwave oven and dried by direct solar radiation. Microwave pre treatment reduced the moisture content by 10–20%. The microwave‐treated grapes dried nearly two times faster than the controls. Blanching in boiling water had the same effect on the drying rate as microwaves. Color and appearance of treated grapes were comparable to commercial products.
Combined Stress Effects on Growth of Zygosaccharomyces rouxii from an Intermediate Moisture Papaya Product
Authors: TAPIA DE DAZA M.S. , AGUILAR C.E. , ROA V. , DÍAZ DE TABLANTE R.V.
Published: August 2006

Stress factors studied included 0.95 aw adjusted with sucrose and glycerol, pH (4.0, 3.5, and 3.0), potassium sorbate (0, 500, 1000, and 1500 ppm) and sodium bisulfite (0, 100, and 150 ppm). These were tested on a strain of Zygosaccharomyces rouxii isolated from an intermediate moisture (IM) papaya product. Z rouxii was very sensitive to SO2. A combination of 100 ppm SO2, 500 ppm sorbate and pH 4.0 is recommended to prevent spoilage of IM fruits by Z. rouxii. The minimum aw for growth in sucrose‐glycerol broth was between 0.62 and 0.64 in the absence of antimicrobials and in the range of optimal pH for this yeast.
Riboflavin‐Sensitized Photodynamic UV Spectrophotometry for Ascorbic Acid Assay in Beverages
Authors: JUNG M.Y. , KIM SK. , KIM S.Y.
Published: August 2006

Riboflavin‐sensitized photodynamic ultraviolet spectrophotometric assay of various commercial beverages was carried out. The maximum concentration of ascorbic acid for obtaining a background correction (15 min illumination and pH 7.5) was 21 μg/mL ascorbic acid in the testing solution. The upper limit of the measurement range for a straight line in the calibration graph of standard ascorbic acid was 10 μg/mL, (working range 0–10 μg/mL). The results in repeatability of the method for ascorbic acid contents in commercial fruit juices and soft‐drinks showed a maximum of 4% relative standard deviation. Recovery tests with known amounts of added ascorbic acid in different fruit juices and sports drink showed the recovery of added ascorbic acid was 97.5–102.3%. Indophenol, iodine and/or HPLC methods were used in parallel to ascertain the reliability of the proposed method. This type assay could be successfully applied to many commercial beverages for determination of ascorbic acid with good accuracy, precision and reliability.
Consumer Age Affects Response to Sensory Characteristics of a Cherry Flavored Beverage
Authors: PHILIPSEN D.H. , CLYDESDALE F.M. , GRIFFIN R.W. , STERN P.
Published: August 2006

The sensory responses of a young adult population were compared to one over age 60. Using a central composite design, sweetness and flavor intensity, flavor quality, overall acceptability, perceived thirst quenching and flavor identification were evaluated using an artificially flavored cherry beverage varying in sucrose, flavor, and color. The mean data were modeled to a response surface as a function of sucrose, color, and flavor. In both populations the measures were responsive to factors manipulated in the design. Color had specific unique effects on overall acceptance, flavor quality, and intensity in each of the populations. The older population was more sensitive to visual cues and less sensitive to changes in flavor concentration.
Anthocyanin Pigments of Royal Okanogan Huckleberry Juice
Authors: PRICE CORNELIA L. , WROLSTAD RONALD E.
Published: August 2006

Juice processed from Royal Okanogan Huckleberries had an intense purple color, (CIE L*a*b*= L*, 22.66, a*, −0.06, b*, −0.46) and high anthocyanin pigment content, (>5 g/L). The anthocyanins were separated by HPLC and characterized from retention times and UV‐visible spectra of purified pigments and their hydrolysis products. The major pigment (>70%) was petunidin 3‐(p‐coumaroyl‐rutinoside)‐5‐glucoside. Eleven additional anthocyanins were identified as petunidin, delphinidin, and malvidin with the same glycosidic substitution pattern as the major pigment, and varying degrees of acylation with p‐coumaric, ferulic, and caffeic acids. It was concluded from comparative pigment analyses and berry morphology that Royal Okanogan Huckleberries had identical characteristics to the Garden Huckleberry, Solanaceae melanocerasum (renamed S. scabrum).
Flavor Characteristics of Lactic, Malic, Citric, and Acetic Acids at Various pH Levels
Authors: HARTWIG PAM , McDANIEL MINA R.
Published: August 2006

The objective of this study was, through the use of free‐choice profiling, to determine flavor characteristics of four acids (citric, malic, lactic, acetic) and two acid blends (lactic/acetic 1:1 and 2:1) at three different pH levels (3.5, 4.5, 6.5) and at 0.2% (w/v). Research was conducted to explores flavor differences and similarities among common food acidulants. Generalized Procrustes Analysis was performed on free‐choice profiling data, which resulted in three significant principal axes. The first principal axis was characterized by overall intensity and sourness, the second by vinegar and saltiness, and the third by astringency.
Free Amino Acid Stability in Reducing Sugar Systems
Authors: BAXTER JEFFREY H.
Published: August 2006

Solutions of free amino acids were sterilized in different carbohydrate mixtures, at different pH values, and both browning and free amino acid content monitored at different storage temperatures. Results showed the expected behavior of a Maillard process, (e.g., increasing reaction rate with increases in pH, temperature and reducing sugar content). However, only three (tryptophan, histidine and lysine) of the amino acids tested (nine essential + taurine) were notably affected, even under stringent conditions (50°C storage, glucose containing solution at pH 7.5). Thus many free amino acids could probably be added to most food matrices without Maillard reactions affecting overall protein quality.
Continuous Supercritical Fluid Processing of Anhydrous Milk Fat in a Packed Column
Authors: LIM S. , RIZVI S. S. H.
Published: August 2006

A continuous supercritical carbon dioxide processing system was designed, built and operated to investigate its performance for fractionation of anhydrous milk fat (AMF). Packed columns showed mass transfer efficiencies five times greater than a spray column, Short‐ and medium‐chain fatty acids were concentrated in the extract fractions and their amounts decreased as separation pressure increased. The ratio of unsaturated to saturated fatty acids in the raffinate fraction was 0.68 compared to 0.52 in the original AMF. The proportions of low‐melting triglycerides in the range —42 to 15°C were greater in the extract fractions (44–72%) compared to the original AMF (29%).
Enzymatic Hydrolysis of Crayfish Processing By‐products
Authors: BAEK H.H. , CADWALLADER K.R.
Published: August 2006

Ten commercial proteases (neutral and alkaline) were evaluated for hydrolysis of crayfish processing by‐products (CPBs). Hydrolysis conditions were optimized for the alkaline protease OptimaseTM APL‐440 by response surface methodology (RSM). Two model equations were proposed with regard to effects of pH, temperature (T), time (t), enzyme/ substrate (E/S) ratio, and substrate concentration (S) on the amount of 0.3M TCA soluble peptides (TSP) and degree of hydrolysis (DH). Interaction effects between pH and T were observed (P<0.001). Based on TSP, optimum hydrolysis conditions were determined to be pH 8–9, 65°C, 2.5 hr reaction time, 75%(w/v) substrate concentration, and 0.3% (v/w) enzyme.
Nitrite Effects on Formation of Volatile Oxidation Products from Triolein
Authors: ERDURAN SIBEL , HOTCHKISS JOSEPH H.
Published: August 2006

Oxidation of triolein resulted in the formation of 5 major aldehydes (heptanal, octanal, nonanal, 2‐decenal and 2‐undecenal). Pre‐treatment of the triolein with a twofold molar excess of N2O3 did not qualitatively affect the compounds formed but reduced the amount formed by 63 to 74%. Treatment with tenfold excess of N2O3 resulted in formation of several unknown compounds. However, the ratio of N2O3 to olefinic groups in lipids in cured meats was less than 1:750. These data indicate that nitrite reduced the formation of aldehydes from lipid oxidation and contributed to anti‐oxidant activity. However, the amount of nitrite added to meats is probably insufficient for this to be a major anti‐oxidant mechanism.
Survival of Listeria monocytogenes, Yersinia enterocolitica and Escherichia coli O157:H7 and Quality Changes After Irradiation of Beef Steaks and Ground Beef
Authors: FU AN‐HUNG , SEBRANEK J. G. , MURANO E. A.
Published: August 2006

Beef steaks and ground beef were inoculated with Listeria monocytogenes, Yersinia enterocolitica, or Escherichia coli O157:H7. Samples were packaged in air or under vacuum and irradiated at low (0.60 to 0.80 kGy) or medium (1.5 to 2.0 kGy) doses, with each dose delivered at either a low (2.8 M/min conveyor speed) or high (6.9 M/min) dose rate. Medium‐dose irradiation accompanied by 7°C storage resulted in no Y. enterocolitica or E. coli O157:H7 survivors being detected. There was no effect on survival of the pathogens by dose rate or storage atmosphere. No difference (P>0.05) was observed in meat pH or color, but TBA values increased after 7 days storage.
Protein Concentrates from Unstabilized and Stabilized Rice Bran: Preparation and Properties
Authors: GNANASAMBANDAM RAVIN , HElTIARACHCHY N.S.
Published: August 2006

Protein concentrates were prepared from commercially available unstabilized and heat stabilized rice bran by alkaline extraction and isoelectric precipitation. Stabilized rice bran had lower protein extractability at all particle sizes (75μ to 150μ). Both unstabilized rice bran protein concentrate (URBPC) and stabilized rice bran protein concentrate (SRBPC) showed maximum nitrogen solubility at pH 8.0. URBPC (71.5% protein) and SRBPC (50.9% protein) showed differences in amino acid contents. SDS‐PAGE of protein concentrates revealed several common components and absence of certain components from SRBPC. Protein denaturation due to commercial heat stabilization impaired extractability of proteins and influenced its quality.
Model for Gas Exchange Dynamics in Modified‐Atmosphere Packages of Fruits and Vegetables
Authors: FISHMAN SVETLANA , RODOV V. , PERETZ J. , BEN‐YEHOSHUA S.
Published: August 2006

A model for atmosphere in a package containing fresh fruits was analyzed theoretically and validated by experiments with red bell pepper fruit. The model was based on two processes: fruit respiration and film permeability. Mathematical analysis showed that when rates of O2 consumption and CO2 evolution due to respiration are equal, and film permeability to CO2 is greater than that to O2, the time course curve of CO2 concentration has a maximum. In a closed system, the time course of the sum of the gases could indicate a change of respiratory quotient. These results are independent of model for respiration. To predict extent of overshoot and for a computerized simulation, the equation of Michaelis‐Menten type with noncompetitive inhibition was adopted to describe respiration. Utilizing computer simulations enabled evaluation of film specifications and package dimensions best for a given commodity.
Free Fatty Acids from Orange Juice Absorption into Laminated Cartons and their Effects on Adhesion
Authors: PIEPER GABRIELE , PETERSÉN KERSTIN
Published: August 2006

Orange juice was stored in polyethylene/aluminum foil laminated cartons at 8°C room temperature (RT), 35°C, and 55°C for up to 1 yr. Studies were carried out on the formation of 6 major free fatty acids (FFAs) in orange juice and their absorption into packaging materials during storage. Simultaneously adhesion tests on packaging materials were performed. Depending on storage temperature FFA concentrations increased steadily during storage and they were absorbed (in parallel) into the food contact layer of the packaging materials. Delamination between the plastic layer and aluminum foil occurred when a critical absorption level of 4–5 mg/dm2 packaging material (corresponding to a level of 10.5–13.2 mg/cm3 or 1.1–1.4% in the inside polymer layer) was exceeded.
Unsaturated Aldehydes Identification from Green Coffee
Authors: BOOSFELD J. , VITZTHUM O.G.
Published: August 2006

The dienals in green coffee beans were isolated by simultaneous distillation/extraction (SDE) and for artifact‐free isolation by high vacuum distillation (HVD). Characterization and identification of compounds were by GC effluent sniffing, GC‐MS, GC‐FTIR and NMR spectroscopy. Isomers were determined either on‐line from green coffee extract by direct deposition GC‐FTIR or off‐line after enrichment by automatic preparative GC and subsequent GC‐FTIR and NMR spectroscopy. Two pairs of unsaturated aldehydes were identified: (E,E)‐2,4‐ and (E,Z)‐2,4‐nonadienal as well as (E,E)‐2,4‐ and (E,Z)‐2,4‐decadienal.
Highly Sensitive Method for Urea Detection in Wine
Authors: KODAMA SEIICHI , SUZUKI TOSHIMASA
Published: August 2006

Trace amounts of urea (less than 50 μg/L) in wine were accurately determined using a modified high performance liquid chromatography (HPLC‐fluorometric) technique. Appropriate selection of eluent, HPLC columns, and chiral derivatives for the o‐phthalaldehyde solution provided a 20‐fold enhancement of sensitivity over established methods. A linear relationship was observed at concentrations from 0.5–500 μg/L of aqueous urea solution. The threshold level for detectability of urea in wine was 5 μg/L. The method is simple enough to be applicable to most beverages.
Decreasing Lipid Oxidation in Soybean Oil by a UV Absorber in the Packaging Material
Authors: PASCALL M.A. , HARTE B.R. , GIACIN J.R. , GRAY J.I.
Published: August 2006

The stability and effectiveness of Tinuvin 326TM, a UV absorber, dispersed within the regrind layer of coextruded, multilayered, polypropylene‐based containers to protect packaged, bleached soybean oil from photooxidation was investigated. The level of Tinuvin 326 in the containers was determined by using high pressure liquid chromatography (HPLC) and UV spectrophotometric methods. No loss of Tinuvin 326 from the containers was observed over a 42‐day storage period at 21 and 35°C, respectively. The migration of Tinuvin 326 from the containers to the oil stored at 35°C was greater than at 21°C. Migration levels at both temperatures, however, were too low to notably reduce Tinuvin 326 levels in the containers. Bleached oil in containers with 0.3% Tinuvin 326 underwent less photooxidation than oil in containers with no Tinuvin 326 when exposed to fluorescent light at 21 and 35°C for 35 days.
Competitive Adsorption Between Sodium Caseinate and Oil‐Soluble and Water‐Soluble Surfactants in Oil‐in‐Water Emulsions
Authors: EUSTON SUSAN E. , SINGH HARJINDER , MUNRO PETER A. , DALGLEISH DOUGLAS G.
Published: August 2006

Competitive adsorption between sodium caseinate and either a water‐soluble surfactant, Tween 60 (polyoxyethylene sorbitan monostearate—PSM) or an oil‐soluble surfactant, Span 60 (sorbitan monostearate—SM) was studied in oil‐in‐water emulsions. Surfactants were present during homogenization. Surface concentration of protein in freshly prepared emulsions decreased as concentration of PSM or SM increased. However, only partial displacement of protein was observed with either surfactant. The reduction in protein surface concentration was greater in the presence of PSM. Interfacial protein composition was independent of surfactant type. In the absence of surfactant, preferential adsorption of β‐casein occured in emulsions containing ≤1.0 wt % protein. On addition of surfactant preference for β‐casein at the interface was reduced.
Microwave‐Heating Temperature Profiles for Thin Slabs Compared to Maxwell and Lambert Law Predictions
Authors: BARRINGER SHERYL A. , DAVIS EUGENIA A. , GORDON JOAN , AYAPPA K. GANAPATHY , DAVIS H. TED
Published: August 2006

Slabs of agar gel were heated in a microwave oven. Temperatures were measured at various depths into the sample to experimentally determine the internal temperature profile. These were compared to power and temperature profiles predicted from Lambert's law, Maxwell's field equations and a Combined equation. Lambert's law and the Combined equation predicted a much slower heating rate than found experimentally, while Maxwell's field equations gave a much more accurate prediction. Because of the internal standing waves that are created, a small variation in sample thickness could make a large difference in heating rate for thin samples.
Degradable Wheat Gluten Films: Preparation, Properties and Applications
Authors: HERALP T.J. , GNANASAMBANDAM R. , MCGUIRE B.H. , HACHMEISTER K.A.
Published: August 2006

Degradable films from spray‐dried (SD) and flash‐dried (FD) wheat gluten prepared at various pHs, salt levels, temperatures, and shearing times were compared. Differences were observed in properties of the films related to processing conditions. Films prepared from SD wheat gluten were thicker, and had higher tensile strengths and Young's moduli. SD wheat gluten solutions applied as coating material resulted in Grade A‐quality shell eggs maintaining quality for 30 days at room temperature. Additionally, SD wheat gluten coating increased the water stability of starch‐based packaging.
Peroxidase Stability and Reactivation after Heat Treatment and Manothermosonication
Authors: LOPEZ PASCUAL , BURGOS JUSTINO
Published: August 2006

The effect of several factors on the resistance of horseradish peroxidase (POX) to heat and manotbermosonication (MTS), the simultaneous application of heat and ultrasonic waves under pressure, has been studied. Reactivation after heat or MTS followed very similar patterns. Both heat and MTS inactivation of POX had a similar pH dependence. Addition of sucrose or glycerol to the treatment buffer resulted in more inactivation of POX by heat. MTS reversed these effects, especially after addition of glycerol. Addition of KC1 had a slightly protective effect against both heat and MTS treatments whereas addition of glucose increased the inactivation of POX by heat and MTS. Higher concentrations of POX were less sensitive to MTS. Both heat and MTS inactivation of POX appeared to result from a common mechanism.
Physical Properties of Soy Bean and Broad Bean 11S Globulin Gels Formed by Transglutaminase Reaction
Authors: CHANYONGVORAKUL YUPORN , MATSUMURA YASUKI , NONAKA MASAHIKO , MOTOKI MASAO , MORI TOMOHIKO
Published: August 2006

Physical properties of transglutaminase‐induced glycinin and legumin gels were compared with thermally induced gels. Results of deformation tests showed that transglutaminase‐induced gels were more rigid and elastic than thermally induced gels. From creep compliance tests, all elastic moduli and viscosities except Newtonian viscosity were higher for transglutaminase‐induced gels. Electron micrographs revealed that network structures of transglutaminase‐induced gels were composed of larger unit particles forming more developed strands and clusters. More rigid and elastic gels were formed from glycinin as compared to legumin by both gelling methods.
Branched Oligosaccharides Concentrated by Yeast Fermentation and Effectiveness as a Low Sweetness Humectant
Authors: YOO SANG‐HO , KWEON MEE‐RA , KIM MYO‐JUNG , AUH JOONG‐HYUCK , JUNG DONG‐SUN , KIM JEONG‐RYUL , YOOK CHEOL , KIM JUNG‐WAN , PARK KWAN‐HWA
Published: August 2006

A branched oligosaccharides (BOS) mixture was prepared from liquefied corn starch using Bacillus lichenifrmis maltogenic amylase (BLMA). A highly concentrated BOS was prepared by removing glucose and maltose through yeast fermentation, which increased the BOS content. Water activity (aw) of bread went from 0.87 to 0.82 when 10% (w/w) or to 0.78 when 20% (w/w) BOS was added. BOS lowered aw more effectively as concentration of BOS increased. The water sorption isotherm of BOS was much higher than that of sucrose at aw, 0.1–0.8. BOS also prevented starch retrogradation in bread, probably due to steric hinderance and to the state of water retained by BOS. Relative sweetness of BOS was ± 17.5% of sucrose. The BOS mixture produced by BLMA might provide a new type humectant for foods that is low in sweetness and retards retrogradation.
Folic Acid Content in Thermostabilized and Freeze‐Dried Space Shuttle Foods
Authors: LANE H.W. , NILLEN J.L. , KLOERIS V.L.
Published: August 2006

This study was designed to determine whether freeze‐dried and thermostabilized foods on a space shuttle contain adequate folate and to investigate any effects of freeze‐drying on folacin. Frozen, vegetables were analyzed after three stages of processing: thawed; cooked; and re‐hydrated. Thermostabilized items were analyzed as supplied with no further processing. Measurable folate decreased in some freeze‐dried vegetables and increased in others. Folacin content of thermostabilized food items was comparable with published values. We concluded that although the folacin content of some freeze‐dried foods was low, adequate folate is available from the shuttle menu to meet RDA guidelines.
Accumulation of Iron in Lactic Acid Bacteria and Bifidobacteria
Authors: KOT EVA , FURMANOV SERGEY , BEZKOROVAINY ANATOLY
Published: August 2006

Lactobacillus acidophilus, L. delbrueckii var. bulgaricus, L. plantarum and Streptococcus thermophilum, all used extensively in the food industry, were tested for their ability to internalize and/or oxidize ferrous iron (Fe2+). For comparison some experiments were performed with bifidobacteria, B. thermophilum and B. breve. All organisms except L. bulgaricus could transport Fe2+ into the cell, where it was partially oxidized to the ferric form (Fe(III)). In addition, L. acidophilus and L. bulgaricus could oxidize Fe2+ to Fe(III) extracellularly through the elaboration of H2O2 into the medium when the experiments were carried out in air. L. bulgaricus elaborated H2O2 only in the presence of glucose, whereas L. acidophilus released H2O2 in absence of glucose. We concluded that lactic acid bacteria, like bifidobacteria, can exert some beneficial effects in animal organisms, or in food processing and storage, by making Fe2+ unavailable to harmful microorganisms.
Reduced Fat, High Moisture Beef Frankfurters as Affected by Chopping Temperature
Authors: SUTTON D.S. , HAND L.W. , NEWKIRK K.A.
Published: August 2006

Six treatment combinations were studied to determine the effects of initial temperature (0, 15, 30°C) and endpoint chopping temperatures (0, 15, 30, 45°C) on texture and stability of reduced fat, high moisture beef frankfurters. Textural properties (raw batter, frankfurter) and purge loss were determined over 8 wk storage. As endpoint chopping temperature increased, batter stability and shear force decreased. In most samples, initial temperature did not affect texture or stability. Endpoint chopping temperatures of ± 15°C resulted in most stable batters. Chopping > 15°C lowered product quality.
Detectable Odor Thresholds of Selected Lipid Oxidation Compounds in a Meat Model System
Authors: BREWER M. SUSAN , VEGA JUAN D.
Published: August 2006

Organic compounds, pentanal, hexanal, t‐2‐hexenal, t‐2‐heptanal, t‐2‐octenal, and t,t‐2,4‐decadienal, were added individually to lean ground beef. Detectable odor threshold (DOT) was determined by a 10‐member sensory panel using triangle tests. Descriptive analysis using category scales measuring intensity was used to assess odor intensities contributed by specific compounds in an effort to relate quantitative differences in qualitative characteristics to oxidized beef. DOT for pentanal was 2.67 ppm; hexanal was 5.87 ppm; heptanal was 0.23 ppm; t‐2‐hexenal was 7.87 ppm; t‐2‐octenal was 4.20 ppm; and t,t‐2,4‐decadienal was 0.47 ppm. Common terms used to describe odor of meat containing added compounds were rancid, painty, and herbal.
Gamma Irradiation Effects on Thiamin and Riboflavin in Beef, Lamb, Pork, and Turkey
Authors: FOX JAY B. , LAKRITZ L. , HAMPSON J. , RICHARDSON Ft. , WARD K. , THAYER D. W.
Published: August 2006

A study was made of the loss of thiamin and riboflavin due to gamma irradiation of beef, lamb and pork longissimus dorsi, turkey breast and leg muscles. Thiamin losses averaged 11%/kiloGray (kGy) and riboflavin losses 2.5%kGy above three kGy. The rate of loss of thiamin in beef was higher than that in lamb, pork and turkey leg, but not turkey breast. with losses of 16%/kGy in beef and 8%/kGy in lamb. The rate of thiamin loss was not related to sulfhydryl, protein, moisture, fat or water content, pH or reducing capacity by redox titration. Loss of riboflavin was not different among species. Any detriment from such slight losses would seem to be more than compensated by the advantage of controlling bacteriological contamination by irradiation processing.
Frozen Storage and Thawing Methods Affect Biochemical and Sensory Attributes of Rainbow Trout
Authors: NILSSON KATARINA , EKSTRAND BO
Published: August 2006

Rainbow trout were subjected to four thawing treatments after being stored at −18°C and ‐40°C for 0, 3, 7, 13 and 18 mo. Membrane integrity was estimated as the volume of centrifuged tissue fluid (CTF) and by lysosomal β‐N‐acetylglucosaminidase (NAG) activity in CTF. Slow thawing, in air at 5°C resulted in higher NAG activity in CTF and a larger volume of CTF than fast thawing, at 25°C in water, independent of storage time. After 3 or more months storage, a higher NAG activity in CTF and a larger volume of CTF were found in all ‐18°C stored samples compared to that at ‐40°C. Sensory evaluation confirmed differences between trout stored at ‐18°C and at ‐40°C for 18 mo.
Differentiation of Cultured and Wild Sturgeon (Acipenser oxyrinchus desotoi) Based on Fatty Acid Composition
Authors: CHEN I‐C. , CHAPMAN F.A. , WEI C‐l , PORTIER K.M. , O'KEEFE SF.
Published: August 2006

Sturgeon species have attracted interest for aquaculture due to high value of the flesh, caviar and wild stock depletion. Lipid was extracted from sturgeon muscle using the Bligh and Dyer procedure. Fatty acids from total lipid were methylated using boron‐trifluoride in methanol. Fatty acid methyl esters were analyzed by gas chromatography as weight %. The fatty acid profiles of lipids were different between cultured and wild sturgeon. Wild sturgeon had higher levels of 16:0, 16:1ω7, 18:1ω9, 22: 4ω6 and 22:5ω6. Cultured fish had higher levels of 18:2ω6, C20 and C22 monoenes, 20:5ω3 and 22:6ω3. Stepwise discriminant analysis (SDA) was used to develop a mathematical model to distinguish the two populations; the levels of 16:2ω6, 22:5ω6 and phytanic acid accurately identified the two fish populations.
Linear Regression, Neural Network and Induction Analysis to Determine Harvesting and Processing Effects on Surimi Quality
Authors: PETERS G. , MORRISSEY M.T. , SYLVIA G. , BOLTE J.
Published: August 2006

Harvesting and processing input combinations and product quality attributes for the Pacific whiting surimi industry were collected and analyzed. Multiple linear regression, neural networks, and M5‐induction were used to determine significant variables in the industry. Significant factors included variables intrinsic to the fish (moisture content, salinity, pH, length, weight) and processing variables (processing time, storage temperature, harvest date, wash time, wash ratios). Most variables were highly interactive and nonlinear. Information derived from these models have implications for production and management decisions.
Viscoelastic Characterization of Surimi Gel: Effects of Setting and Starch
Authors: MA L. , GROVE A. , BARBOSA‐CÁNOVAS G.V.
Published: August 2006

Rheological properties of Alaska pollock surimi gels were affected by setting and addition of corn starch. Setting increased (p < 0.05) both elastic and loss moduli of gel in the absence of starch. However, in the presence of corn starch, setting decreased (p < 0.05) the elastic and loss moduli of the gels. In stress relaxation, the residual forces increased from 37.1 Newton (N) (nonsetting) to 51.8N (setting) in the absence of starch. However, in the presence of starch, the residual force decreased from 49.1N (nonsetting) to 39.0N (setting) which indicated an antagonistic effect between corn starch and setting. A Maxwell model was useful to quantify relaxation behavior of surimi gel and to evaluate the effects of changes in processing conditions.
Protease‐Induced Aggregation and Gelation of Whey Proteins
Authors: OTTE J. , JU Z.Y. , FÆRGEMAND M. , LOMHOLT S. B. , QVIST K.B.
Published: August 2006

Aggregation and gelation of whey proteins induced by a specific protease from Bacillus licheniformis was revealed by turbidimetry, size exclusion chromatography, dynamic light scattering and rheology. The microstructure of the gel was examined by transmission electron microscopy. During incubation of 12% whey protein isolate solutions at 40°C and pH 7, the major whey proteins were partly hydrolyzed and the solution gradually became turbid due to formation of aggregates of increasing size. The viscosity of the hydrolysate simultaneously increased and eventually a gel formed. The gel had a particulate type of microstructure. We hypothesized that the aggregates forming the gel were held together by noncovalent interactions.
Hydrolysis of Soybean Proteins by a Vortex Flow Filtration Membrane Reactor with Aspergillus oryzae Proteases
Authors: ZHANG YIZHEN , MURAMOTO KOJI , YAMAUCHI FUMIO
Published: August 2006

Proteases consisting of various endo‐ and exo‐proteases were prepared by homogenizing Aspergillus oryzae mycelia using a French‐press. The hydrolysis of 1% soybean proteins was carried out at 35°C and pH 7.0. The back‐pressure, flux and rotational speed of the reactor affected the hydrolysis rate and productivity. The reactor system could be operated in a continuous process by replenishing the substrate solution, with the concentration adjusted to maintain 0.43% substrate in the reaction vessel. Permeate flux gave a constant product as shown by molecular weight distribution and amino acid composition.
Sugar Composition Effects on Textural Parameters of Peach Jam
Authors: RAPHAELIDES S.N. , AMBATZIDOU A. , PETRIDIS D.
Published: August 2006

A series of peach jam samples was prepared using commercial glucose syrups of 38DE and 44 DE, isoglucose, maltose syrup and their mixtures with sucrose. Texture development of samples during aging was studied using an Instron machine. Jam texture was markedly affected by composition of the syrups. Consistency of jams ranged from very firm when 100% isoglucose syrup was used to very soft when 100% maltose syrup was used and three weeks aging was needed for stabilization. Principal Component Analysis showed the jams could be classified according to their mechanical and textural attributes.
Pilot Scale Dealcoholization of Wine by Extraction with Solid Carbon Dioxide
Authors: ANTONELLI A. , CARNACINI A. , MARIGNETTI N. , NATALI N.
Published: August 2006

A pilot plant system for dealcoholizing wine using solid carbon dioxide snow was evaluated. Wines were stripped of alcohol content by spraying them over solid phase CO2. Gas leaving the solid‐liquid contact zone carried ethanol which was recovered by condensation. White wine lost alcohol easier than red wine and some higher alcohols were removed at levels which paralleled ethanol removal. Other solutes remained at about the same levels as in the untreated wine.
Residence Time Distribution of Suspended Particle in Vertical Tubular Flow
Authors: FAN KUANG‐MING , FU WEN‐RONG
Published: August 2006

Residence time of particles in a tubular suspension flow was found normally distributed when particulate radial migration caused by gravitational force was eliminated. The gravitational radial migration was eliminated by configuring the test tubes vertically. Initial conditions including radial position and velocities of the test particle had no effect on the RTDs. Among the five dimensionless groups affecting particle RTDs, suspension Reynolds number varied from 6300 to 26000 and particle volumetric fraction varied from single particles to > 20%. Empirical correlations were established for mean and standard deviation of normally distributed RTDs with respect to suspension Reynolds number and particle volumetric fraction.
Thermomechanical Changes during Reheating Pizza Shells as Related to Heating Method
Authors: VITTADINI E. , CHEN X.J. , CHINACHOTI P.
Published: August 2006

Two transitions were studied in pizzas, T1 (4 ± 40°C at 33.5% m.c.) which decreased amplitude upon vacuum drying and T2 (60 ± 40°C) which was moisture independent. Moisture loss in the microwave (more rapid) heated samples below ‘freezable’ water range resulted in T1 and T2 gradually changing in their proportion. T2 increasingly became predominant eventually merging with T1. Resulting differences in thermo‐mechanical and rheological properties were related to temperature‐moisture profiles, shrinkage, the observed loss of ‘freezable’ water and networking. T2 (60 ± 40°C) was found responsible for the leathery texture in microwaved pizza while T1 (0 ± 30°C) was the dominating transition in the soft conventional product. Retrogradation of starch was not related.
Microstructure Changes in Wheat Flour Tortillas During Baking
Authors: McDONOUGH C.M. , SEETHARAMAN K. , WANISKA R.D. , ROONEY L.W.
Published: August 2006

The texture of tortillas depends upon the retention of gases by the gluten matrix. Raw and hot‐pressed tortilla dough was dense, with few air cells. Intact starch granules were embedded in a gluten matrix. Hot‐pressing sealed the surface and edges. The tortilla passed through three tiers of a gas oven and expanded due to steam and carbon dioxide formation during baking. The edges and surface remained sealed, allowing the tortilla to expand; the center of the tortilla was split apart. Surface starch granules were dehydrated and ungelatinized throughout baking. The combined use of SEM and ESEM facilitated efforts to discern the internal structure.
Color and Oxidative Rancidity of Gamma and Electron Beam‐Irradiated Boneless Pork Chops
Authors: LUCHSINGER S.E. , KROPF D.H. , ZEPEDA C.M. GARCÍA , HUNT M.C. , MARSDEN J.L. , CAÑAS E.J. RUBIO , KASTNER C.L. , KUECKER W.G. , MATA T.
Published: August 2006

Color and oxidative rancidity were determined for chilled (3 ± 2°C) and frozen (−17 ± 3°C) boneless pork chops packaged in vacuum or air and irradiated to an absorbed dose of 0, 1.5 or 2.5 kGy (chilled) or 0, 2.5 or 3.85 kGy (frozen) of electron beam or cobalt60 irradiation. Irradiation of vacuum‐packaged chops produced redder, more stable (color and rancidity) product. More pronounced oxidative rancidity and less stable display color were noted for samples irradiated in aerobic packaging. Irradiation source had varying but limited effects on color and rancidity. Optimum packaging conditions can control color and rancidity changes in boneless chops, thereby enabling irradiation to be a useful intervention technology.
Red Pigment of Parma Ham and Bacterial Influence on its Formation
Authors: MORITA H. , NIU J. , SAKATA R. , NAGATA Y.
Published: August 2006

The red pigment of Parma ham was compared with the myoglobin derivatives present in meat and meat products. Spectral patterns of 75% acetone extracts and electron spin resonance spectra from Parma ham differed from those of the myoglobin derivatives. Staphylococci isolated from Parma ham generated red myoglobin derivative from metmyoglobin. Model fermented sausage prepared by inoculation with the isolates developed a more desirable red color without nitrite or nitrate treatment. The red pigment of Parma ham and the model sausage appeared to be the same myoglobin derivative. The reddening of Parma ham is probably caused by the action of bacteria.
Determining Lactococcal Agglutination by ELISA
Authors: USTUNOL Z. , SYPIEN C.
Published: August 2006

An enzyme‐linked immunosorbent assay (ELISA) was developed to determine the susceptibility of Lactococcus cultures to bind bovine milk IgM, IgG and IgA. Agglutination susceptible (agg+) cultures bound high (P<0.05) concentrations of IgM, IgG and IgA, whereas agglutination resistant (agg−) strains bound less. The agglutination variable (aggv) cultures differed from the agglutination resistant (agg−) cultures only in their ability to bind IgG. The ELISA was a reliable indicator of agglutination susceptibility for mixed as well as single strain cultures. Laser Scanning Microscopy (LSM) was used to verify results of ELISA. The IgG ELISA described here may provide a rapid, sensitive and a reliable method for identification and selection of agg− cultures.
Cowpea Flour Vitamins and Trypsin Inhibitor Affected by Treatment and Fermentation with Rhizopus microsporus
Authors: PRINYAWIWATKUL W. , EITENMILLER R. R. , BEUCHAT L. R. , McWATTERS K. H. , PHILLIPS R. D.
Published: August 2006

Soaking cowpeas (25°C, 24 hr) decreased folacin content but did not affect thiamin, niacin, and riboflavin. Boiling soaked seeds for 45 min sharply decreased thiamin, folacin, niacin, and riboflavin. Losses of folacin, niacin, and riboflavin were recovered during fermentation. Soaking reduced trypsin inhibitor activity (TIA) by ∼20%, whereas boiling of soaked seeds decreased TIA by ∼85%. A slight increase in TIA occurred in soaked, cooked cowpeas after 18 hr fermentation.