bluuebunny/crossref_metadata_2025 huggingface dataset:
DEVELOPMENT OF GENETICALLY ENGINEERED SOYBEAN OILS FOR FOOD APPLICATIONS
Authors: KINNEY ANTHONY J.
Published: May 2007

The major use of the ten billion pounds or so of soybean oil produced in the US is for food products such as cooking oils, shortenings and margarines. Refined, bleached and deodorized (RBD) soybean oil used for cooking is usually hydrogenated to increase storage life and stability during frying. RBD soybean oil is also extensively hydrogenated to increase melting point for functionality in shortenings and margarines. Hydrogenation results in oils rich in trans fatty acids, the consumption of which may be associated with coronary heart disease. RBD oils used for salad oils are not hydrogenated but are rich in palmitic acid, the consumption of which has also been associated with coronary heart disease. Therefore, it is nutritionally desirable to produce trans‐free soybean oils rich in monounsaturated fatty acids with reduced palmitic acid for cooking and soybean oils with no saturated fatty acids for salad oils. It is also desirable to produce trans‐free oils rich in stearic and oleic acids for shortenings and margarines. Cloned genes may be introduced into soybeans to create transgenic lines with improved oil traits. The design of transgene constructs has been assisted by the use of soybean somatic embryos in suspension culture as a model system for soybean seed transformation. This system has allowed the selection of the right genes and promoters to achieve the desired phenotypes in transgenic soybeans. Current soybeans in development include lines producing oil with reduced palmitic acid, lines with over 80% oleic acid and lines with up to 30% stearic acid. Commercialization of high oleic acid transgenic soybeans has demonstrated that it is possible to drastically alter the fatty acid composition of a soybean seed without affecting the yield or environmental sensitivity of the soybean plant.
OXIDATIVE SUSCEPTIBILITY OF CATFISH LIPIDS AS AFFECTED BY THE MICROENVIRONMENT OF ASCORBIC ACID
Authors: ERICKSON MARILYN C.
Published: May 2007

The predominant site of lipid oxidation in frozen channel catfish has previously been attributed to both triacylglycerols and phospholipids. This study was designed to delineate the extent to which the microenvironment of ascorbic acid might alter the oxidative susceptibility of lipid classes. Modification in microenvironment was achieved by administering ascorbic acid in two different ways: metabolic absorption of dissolved ascorbate by live catfish, or tumbling of fillets in the presence of an ascorbic acid solution. Fillets from both treatments were subjected to frozen storage (‐6C) for up to 6 months and their oxidative stability compared to untreated fillets stored under similar conditions. Oxidative products in vacuum tumbled fillets were generated sooner but at a slower rate than metabolically absorbed fillets suggesting that the oxidative substrate differed. Further characterization of stored fish samples for lipids, tocopherol, and ascorbic acid led to the conclusion that intercellularly distributed ascorbic acid (vacuum tumbled fillets), while capable of regenerating tocopherol and protecting membrane phospholipids, simultaneously accelerated oxidation of the triacylglycerols. Application of ascorbic acid via metabolic absorption, on the other hand, did not lead to an acceleration in triacylglycerol oxidation.
ANTIOXIDANT ACTIVITY OF PHENOLIC EXTRACTS OF EVENING PRIMROSE (OENOTHERA BIENNIS): A PRELIMINARY STUDY
Authors: SHAHIDI FEREIDOON , AMAROWICZ RYSZARD , HE YUEHUA , WETTASINGHE MAHINDA
Published: May 2007

Phenolic compounds from ethanolic extracts of evening primrose (Oenothera biennis) were separated into ten fractions using Sephadex LH‐20 column chromatography. For individual fractions, UV spectra were recorded and the content of total phenolics determined. Antioxidant activity of each isolated fraction was examined in a β‐carotene‐linoleate model system. Fractions were further characterized for the number of phenolic compounds, presence of proanthocyanidins and their antioxidant activity by TLC analysis. Strong antioxidant properties were noted for fractions with high content of total phenolics (fractions IV‐X). Vanillin‐positive compounds were observed in fractions VI‐X and one compound was tentatively identified as (+)catechin/(−)epicatechin. From fraction IV, two phenolic compounds were separated by preparative TLC; compound A was most likely an isoflavone and the UV spectrum of compound B was similar to that of 2‐hydroxychalcone.
THE EFFECTS OF DIETARY α‐TOCOPHEROL AND SURFACE APPLICATION OF OLEORESIN ROSEMARY ON LIPID OXIDATION AND CHOLESTEROL OXIDE FORMATION IN COOKED RAINBOW TROUT (Oncorhynchus mykiss) MUSCLE
Authors: AKHTAR PERVAIZ , GRAY J. IAN , BOOREN ALDEN M. , GOMAA ENAYAT A.
Published: May 2007

The inhibitory effect of dietary α‐tocopherol supplementation (100 and 500 mg α‐tocopheryl acetate/kg diet) and an oleoresin rosemary dip on lipid and cholesterol oxidation in cooked rainbow trout (Oncorhynchus mykiss) during storage at 4C for 48 h was investigated. The 2‐thiobarbituric acid‐reactive substances (TBARS) values of cooked fish muscle increased during storage for all treatments. Dietary α‐tocopherol supplementation partially inhibited lipid oxidation. Surface application of oleoresin rosemary further enhanced this protective effect. Cholesterol oxides were formed in all the samples following cooking and storage. The major cholesterol oxidation products (COPS) were identified as 7 β‐hydroxycholesterol, α‐ and β‐epoxides, and 7‐ketocholesterol. Formation of COPS was reduced by dietary supplementation with α‐tocopherol and surface application of oleoresin rosemary. Statistical analysis revealed a highly significant (p < 0.01) inhibitory effect of oleoresin rosemary on COPS formation.
OXIDATIVE STABILITY OF FROZEN LIGHT AND DARK MUSCLES OF SAITHE (POLLACHIUS VIRENS L.)
Authors: DULAVIK B. , SØRENSEN N. KR. , BARSTAD H. , HORVLI O. , OLSEN R. L.
Published: May 2007

Saithe, a lean gadoid fish, was processed and stored at −10C, −20C and −30C as normal skinless fillets and as deep‐skinned fillets. Properties related to lipid oxidation in the dark and light muscle tissues and in the two types of fillets were investigated after 6 to 9 months of storage. The lipid content and fatty acid profiles indicated the presence of relatively large amounts of triacylglycerols in the dark muscle. Prolonged storage at −10C and −20C resulted in a decrease in the content of n‐3 polyunsaturated fatty acids (n‐3 PUFA) in the dark muscle tissue. At the highest temperature, a reduction in n‐3 PUFA is also indicated in the light muscle. Lipid oxidation as measured by 2‐thiobarbituric acid reactive substances (TBARS) and reduction in α‐tocopherol, was most pronounced in the dark muscle. Evaluation of fillets by sensory analyses and TBARS values demostrated that industrial deep‐skinning improves cold storage stability of saithe fillets.
OPTIMIZATION OF CHEMICAL TRANSESTERIFICATION OF PALM OIL USING RESPONSE SURFACE METHODOLOGY
Authors: HARYATI T. , MAN Y.B. CHE , JINAP S. , GHAZALI H.M. , BUANA L.
Published: May 2007

The effect of catalyst concentration (0.1–0.5% methoxide powder), temperature (50–92C), and time (30–480 min) of chemical transesterification was studied to determine the optimum condition for maximizing concentration of triunsaturated and trisaturated triacylglycerols (TG) in palm oil. TG compositions of the oil were analysed using high‐performance liquid chromatography. The optimum condition of the process was determined using statistical response surface methodology. The results showed that the triunsaturated and trisaturated TG responses followed a second order form of the treatments with R2= 0.83 and 0.85, respectively. The triunsaturated TG reached a maximum concentration by using 0.36% catalyst at 78C and 360 min reaction time, whereas the trisaturated TG with 0.36% catalyst at 81C and 325 min reaction time. Considering the two responses, it was concluded that the overall optimum condition could be achieved at 0.36% of catalyst at 78–81C and 325–360 min reaction time. Such conditions increased trisaturated TG in palm oil by 2.34 times and triunsaturated TG by 1.54 times.
EFFECTS OF PROCESSING AND SQUALENE ON COMPOSITION AND OXIDATIVE STABILITY OF SEAL BLUBBER OIL
Authors: SHAHIDI FEREIDOON , WANASUNDARA UDAYA N.
Published: May 2007

Effects of processing on constituents of seal blubber oil and that of squalene on oxidative stability of several oils were monitored. The content of α‐tocopherol in oil decreased during processing, especially at the bleaching and deodorization steps. There was also a concurrent reduction in the contents of squalene and free fatty acids, especially during deodorization. Oils treated with squalene did not show any improved oxidative stability and in some cases were even less stable.
QUALITY CHANGES OF REFINED‐BLEACHED‐DEODORIZED (RBD) PALM OLEIN, SOYBEAN OIL AND THEIR BLENDS DURING DEEP‐FAT FRYING
Authors: MAN Y.B. CHE , LIU J.L. , JAMILAH B. , RAHMAN R. ABDUL
Published: May 2007

The quality changes of refined, bleached and deodorized palm olein (RBDPO) and soybean oil (SBO) and their blends were investigated in this study. The oils were studied during intermittent frying of potato chips at 180PT5C for 5 h per day for 5 consecutive days. The indices used for assessment of changes in quality of the oils were fatty acid composition (FAC), peroxide value (PV), anisidine value (AnV), % free fatty acid (FFA), iodine value (IV), % polar component, polymer content, color, viscosity, smoke point and foaming tendency. The results showed that RBDPO was superior to SBO in frying performance in terms of resistance to oxidation, changes in IV, AnV, foaming tendency, % polar component and polymer content. However, SBO performed better than RBDPO with respect to color, viscosity, FAA content and smoke point. Sensory evaluation showed that potato chips fried in both RBDPO and SBO were equally acceptable by the panelists.
SEPARATION OF STEROLS AND TRITERPENE ALCOHOLS FROM UNSAPONIFIABLE FRACTIONS OF THREE PLANT SEED OILS
Authors: LI JIANGANG , HO CHI‐TANG , LI HE , TAO HAIRONG , TAO LUQUILIU
Published: May 2007

Preparative HPLC was used to separate sterols and triterpene alcohols from the unsaponifiable matters in plant oils from Camellia weiningensis L., Brassica juncea L. and Microula sikkimensis. The isolated sterols and triterpene alcohols were acetylated and further purified by AgNO3 impregnated silica gel preparative thin layer chromatography (TLC). The isolated acetyl derivatives of sterols and triterpene alcohols were identified by melting point, specific rotation, infrared and mass spectrometry. The sterols were brassicasterol, campesterol, stigmasterol, β‐sitosterol and Θ5‐avenasterol, Θ7‐avenasterol, Θ7‐stigmastenol and α‐spinasterol. The triterpene alcohols were cycloartanol, cycloartenol, 24‐methylenecycloartanol, cyclobranol, dammaradienol, tirucalla‐7,24‐dienol, butyrospermol, β‐amyrin, germanicol, α‐4‐taraxasterol and lupeol.
CONCENTRATION OF DOCOSAHEXAENOIC ACID (DHA) FROM ALGAL OIL VIA UREA COMPLEXATION
Authors: SENANAYAKE S.P.J. NAMAL , SHAHIDI FEREIDOON
Published: May 2007

Production of docosahexaenoic acid (DHA; 22:6ω3) from algal oil was achieved using urea complexation technique. The major fatty acids found in algal oil were 22:6, 14:0 and 18:1. As a result of urea complexation, 14:0, 16:0 and 18:1 were eliminated almost completely while DHA was enriched from 47.4 to 97.1% with a process yield of 32.5% of the weight of the original algal oil. The recovery efficiency of DHA was considerably higher and 66.5% of the total DHA present in the original algal oil was found in the DHA concentrate following the urea complexation process.
TOCOPHEROLS AND PHOSPHOLIPIDS ENHANCE THE OXIDATIVE STABILITY OF BORAGE AND EVENING PRIMROSE TRIACYLGLYCEROLS
Authors: KHAN MUHAMMAD AHMAD , SHAHIDI FEREIDOON
Published: May 2007

The effect of individual phospholipids and tocopherols as well as their combinations on the oxidative stability of borage and evening primrose triacylglycerols (TAG) was investigated. Based on conjugated dienes (CD) and 2‐thiobarbituric acid reactive substances (TBARS) formed in borage and evening primrose TAG, the antioxidant effectiveness of phosphatidylcholine (PC), was higher than that of phosphotidylethanolamine (PE) in borage TAG while the reverse was observed for evening primrose TAG. Meanwhile, a synergistic effect between tocopherols and phospholipids in both borage and evening primrose TAG was noted. The most effective combination in borage TAG was that of PC and α‐tocopherol, while PE with α‐tocopherol exerted the best effects in evening primrose TAG. Therefore, the antioxidant effectiveness of phospholipids may vary depending on their fatty acid composition, nature of the functional groups and the chemical composition of the lipid system in which they are examined. The results also demonstrate the importance of minor components of vegetable oils on their oxidative stability.
CONCENTRATION OF GAMMA LINOLENIC ACID (GLA) FROM BORAGE OIL BY UREA COMPLEXATION: OPTIMIZATION OF REACTION CONDITIONS
Authors: SPURVEY SHARON A. , SHAHIDI FEREIDOON
Published: May 2007

Production of gamma‐linolenic acid (GLA, 18:3ω6) concentrates from borage oil (BO) was optimized. A 3‐factor‐3‐level face‐centered cube design was used to study the effect of reaction time (X1), reaction temperature (X2) and urea‐to‐fatty acid ratio (X3) in order to maximize the GLA content(Y). A second‐order polynomial model was employed to generate a surface response. Under optimum conditions, a maximum of 91% GLA was obtained from borage oil at a reaction time of 16 h, reaction temperature of ‐7C and a urea‐to‐fatty acid ratio(w/w) of 3.7.
COMPARISON OF TRANSESTERIFIED PALM STEARIN/SUNFLOWER OIL BLENDS CATALYZED BY PSEUDOMONAS AND MUCOR JAVANICUS LIPASE
Authors: LIM L.P. , GHAZALI H.M. , LAI O.M. , CHU B.S.
Published: May 2007

Palm stearin and sunflower oil mixtures in three different ratio of 3:7, 5:5 and 7:3 (w/w) were subjected to transesterification catalyzed by immobilized lipases from Pseudomonas and Mucor javanicus in a solvent‐free system. The ability of these lipases to alter the physical properties of the fat blends was studied. Slip melting point (SMP), differential scanning calorimetry and X‐ray diffraction analyses were used to evaluate the physical properties of the transesterified blends. The percentage of free fatty acids liberated was also determined. Results indicated that the Pseudomonas lipase was catalytically more active than Mucor javanicus lipase as shown by marked changes in the triacylglycerol profile and fatty acids released. Pseudomonas lipase‐catalyzed mixtures also showed a bigger drop in SMP and successfully changed the polymorphic form from the dominant β crystal form in control blends to β’crystal form in the transesterified mixtures.
CHANGES IN THE FRYING MEDIUM DURING DEEP‐FRYING OF FOOD RICH IN PROTEINS AND CARBOHYDRATES
Authors: TYNEK MARIA , HAZUKA ZDZISLLAWA , PAWLOWICZ ROMAN , DUDEK MARTA
Published: May 2007

Changes in the frying medium (rapeseed oil) during controlled deep‐frying of sliced potatoes and cod fillets and oil heated without them were compared. Fifteen frying cycles were conducted each day for five days. Results showed that oil after frying of cod fillets contained 10% less triacylglycerol (TAG) polymers and 40% less TAG dimers than other oils. Other parameters (iodine and anisidine values and absorption value at 233nm) showed that less thermooxidative products formed during frying of food rich in proteins. Oil after frying of cod fillets was darker and its acid value was significantly higher than that for other oils. Content of TAG polymers and dimers for oil after frying of sliced potatoes and oil heated without food was equal. The relative loss of C18:2 acid and decrease in iodine value showed that oil after heating without food underwent more intensive thermooxidative transformation than other oils.
DEVELOPMENT OF DEEP FRYING EDIBLE VEGETABLE OILS
Authors: NASIRULLAH
Published: May 2007

Refined soybean and rice‐bran oils have been selected as base oils for preparation of frying oils. Hexane and acetone fractionation of nontraditional tree seed oils (NTOs) such as sal, mango, mahua and palm fats was carried out at 5–20C. Chemical and chromatographic parameteres were used to fractionate each oil (NTOs) in order to obtain olein‐rich and stearin‐rich fractions. The stearin fraction obtained at 10 and 15C from hexane and acetone were identical and hence mixed together. The stearin fraction obtained from all the four NTOs were incorporated at 10% level with the conventionally refined (market sample) and physically refined (laboratory sample) soybean and rice‐bran oils in order to obtain frying oils. Heat stability parameters of the oils, namely free fatty acids (FFA%), peroxide value (PV), and iodine value (IV) were determined for base oils and frying oils after heating. Values for oil samples changed as follows: A (refined soybean oil and frying oils containing it) % FFA from 0.18 to 0.17–0.19, PV from 3.6 to 4.6–6.0 and IV from 125.3 to 109.2–115.8; B (refined rice‐bran oil and frying oils containing it) from 0.21 to 0.19–0.23 for % FFA, 4.0 to 4.6–6.7 for PV and 99.4 to 87.6–92.8 for IV; C (physical refined soybean oil and frying oils containing it) from 0.36 to 0.33–0.36 for % FFA, 5.7 to 7.4–11.2 for PV and 126.9 to 108.9–113.2 for IV; and D (physical refined rice bran oil and frying oils containing it) from 0.79 to 0.75–0.79 for % FFA, 7.1 to 8.2–11.3 for PV and 101.4 to 88.6–93.7 for IV, respectively. However, when base oils were heated as such, their deterioration was much faster. Fatty acid composition, determined by gas chromatography, also supported the results obtained by chemical means. These frying oils showed improved heat stability compared to their base oils.
HEALTH PROMOTING CONSTITUENTS IN PLANT DERIVED EDIBLE OILS
Authors: BEARDSELL DAVID , FRANCIS JULIE , RIDLEY DAN , ROBARDS KEVIN
Published: May 2007

Of all the edible oils, only that produced from olives has had its health attributes studied in detail. For maximum nutritional benefit, an edible oil should contain minimal levels of saturated fats, especially lauric and myristic acids and minimal levels of trans fatty acids. If the oils are not to be heated repeatedly and if they contain high levels of antioxidants, they should contain omega‐3 and possibly omega‐6 polyunsaturated fatty acids. The fatty acid profile should be dominated by monounsaturated fatty acids. Secondary products which act as antioxidants including polyphenols, proanthocyanidins, tocopherols and carotenoids increase the shelf‐life of oils, reportedly reduce cardiovascular disease and provide some anticarcinogenic properties. More research is also required, but there is evidence that phytosterols and squalene are also beneficial components of edible oils. Selection and breeding can be used to increase the desirable components of edible oils. Geographic, culture and environmental factors can influence the properties of the oil produced by crops, and methods of processing can greatly reduce the levels of health promoting components. Despite the current anti‐GMO sentiments, biotechnology should be used both in the development of plant cultivars which produce nutritional oils and in processing to maximize the desirable components.
RECOVERY OF PALM CAROTENE FROM PALM OIL AND HYDROLYZED PALM OIL BY ADSORPTION COLUMN CHROMATOGRAPHY
Authors: YOU L. L. , BAHARIN B. S. , QUEK S. Y. , ABDULLAH M. A. , TAKAGI S.
Published: May 2007

Crude palm oil and crude palm olein were hydrolyzed with lipase from Candida rugosa to produce a free fatty acid (FFA) rich oil. The percentages of FFA produced and carotene degradation after the hydrolysis process were determined. The palm oil and hydrolyzed palm oil were subsequently subjected to column chromatography. Diaion HP‐20 adsorbent was used for reverse phase column chromatography at 50C. Isopropanol or ethanol, and n‐hexane were used as the first and second eluting solvents, respectively. The objective of hydrolyzing the palm oil was to produce more polar FFA‐rich oil in order to enhance the nonpolar carotene bind to the nonpolar HP‐20 adsorbent in the column chromatography process. Hydrolyzing palm oil with lipase from Candida rugosa gave 30‐ and 60‐fold, respectively, of FFA in the crude palm oil and crude palm olein in 24 h at 50C. Approximately, 15.56 and 17.48% of carotene degraded in crude palm oil and crude palm olein, respectively. For column chromatography, using isopropanol or ethanol as the first eluting solvent, unhydrolyzed oil and hydrolyzed oil showed the carotene recovery infraction two (carotene‐rich fraction) of about 36–37 and 90–96%, respectively. Over 90% of carotene recovery was obtained from
VISCOSITY ESTIMATION OF VEGETABLE OILS BASED ON THEIR FATTY ACID COMPOSITION
Authors: BOYACI ISMAIL HAKKI , TEKIN AZIZ , ÇIZMECI MELIH , JAVIDIPOUR ISSA
Published: May 2007

Experimentally determined viscosities of cottonseed, olive, hazelnut, corn, sunflower, canola and soybean oils were used in the development of an equation for simple and rapid viscosity estimation based on the fatty acid composition. The parameters A and B in the Andrade Equation were derived from the constants determined from each fatty acid using a computer program. The obtained equation was tested in the estimation of the viscosities of vegetable oils and their binary mixtures. Predicted and experimental viscosity values were then compared and average absolute deviations (AAD) calculated as 1.78% for vegetable oils and 3.48% for their mixtures. Due to the reasonable accuracy, this method could be applied to the common vegetable oils and their blends. This study also represents a model for their viscosity prediction of the oils having different fatty acid compositions.
TRIACYLGLYCEROL ANALYSIS OF VEGETABLE OILS BY MATRIX‐ASSISTED LASER DESORPTION AND IONIZATION TIME‐OF‐FLIGHT (MALDI‐TOF) MASS SPECTROMETRY AND 31P NMR SPECTROSCOPY
Authors: SCHILLER JÜRGEN , SÜß ROSMARIE , PETKOVI MARIJANA , ARNOLD KLAUS
Published: May 2007

Triacylglycerols play an important role in nutrition and cosmetics, but are also of significance in a number of diseases. Because of their commercial importance, there are different established analytical techniques of composition analysis. Most of these methods are, however, relatively time‐consuming. In this study we used a matrix‐assisted laser desorption and ionization time‐of‐flight (MALDI‐TOF) mass spectrometry (MS) for characterization of different vegetable oils. Products with acidic ‐OH groups (derived from triacylglycerols) were additionally detected by 31P NMR after derivatization with chlorophosphane. The combination of these two methods is very advantageous. Whereas MALDI‐TOF provides very fast and reliable information on the fatty acid composition of lipid samples by detection of the corresponding triacylglycerol molecular ions, the detection of monoacylglycerols and especially free fatty acids is difficult. In contrast, such compounds can be easily detected by 31P NMR spectroscopy, but with a lower sensitivity. Due to the rapid performance, high sensitivity and the quantification of spectra, the combination of both methods provides a promising new tool in lipid analysis.
EFFECT OF SOME HERB ESSENTIAL OILS ON LIPOLYSIS IN WHITE CHEESE
Authors: AYAR AHMET
Published: May 2007

The influence of some herb essential oils on the lipolysis of white cheese was examined. The essential oils of Sirmo (wild Allium sp.), thyme (wild Thymus sp.) and mint (wild Mentha sp.) were added individually or in combinations to cheeses. The cheese samples were ripened for 90 days at 5C. Lipolysis rate increased from the beginning to the sixtieth day of ripening, then decreased up to 90 days in cheese samples. The highest lipolysis rate was observed in the control sample while the lowest was in thyme and sirmo‐thyme added samples. Differences between cheese samples and ripening periods were found to be statistically significant (P<0.01) in terms of fatty acids production rates. Sirmo and mint essential oils did not affect the lipolysis of white cheese. The sensory acceptability ofsirmo and mint essential oils added cheeses was superior to that of other samples.
FATTY ACIDS, STEROLS AND α‐TOCOPHEROL IN ISOCHRYSIS GALBANA
Authors: BANDARRA NARCISA M. , PEREIRA PEDRO A. , BATISTA IRINEU , VILELA M. HELENA
Published: May 2007

The production of fatty acids, sterols and α‐tocopherol by Isochrysis galbana under 24 h and 8 h lighting was studied. The most abundant fatty acids were 14:0, 16:0, 16:1, 18:4ω3, 20:5ω3 and 22:6ω3. Higher accumulation of monounsaturated fatty acids was observed in the decay phase whereas in the lag phase polyunsaturated fatty acids (PUFA) were the major group. The shorter light period seemed to increase the production of PUFA. Sitosterol and stigmasterol were the two main sterols detected achieving the levels 246.3 and 220.0 mg/100 g, respectively. A continuous increase in the level of total sterols was recorded during the life cycle at 24 h lighting. The reduction of the photoperiod led to a decrease in the total sterols produced in the decay phase. An increase in α‐tocopherol production during the life cycle was recorded. The reduction of the lighting period considerably decreased the biosynthesis of this antioxidant.
ANTIOXIDANT ACTIVITY OF PHENOLIC FRACTIONS OF RAPESEED
Authors: AMAROWICZ RYSZARD , RAAB BARBARA , SHAHIDI FEREIDOON
Published: May 2007

Extract of rapeseed in 80% methanol was prepared. Three fractions (I‐III) were separated from the extract on a Sephadex LH‐20 column using ethanol as the mobile phase. The antioxidant activity of fractions was investigated using a β‐carotene‐linoleate model system and enhanced chemiluminescence (ECL) and photochemiluminescence (PCL) methods. Scavenging effect on DPPH radical and reducing power of the extract were examined, UV spectra recorded and the content of total phenolics determined. The highest content of total phenolics (176 mg/g) was present in fraction III; the content of total phenolics found in fraction I was the lowest (78.6 mg/g). UV spectra indicated that derivatives of phenolic acids were dominant in all fractions. Results of β‐carotene‐linoleate model
FATTY ACID PROFILES OF GOAT MILK AND DOMIATI CHEESE AS AFFECTED BY PASTURE FEEDING AND STAGE OF LACTATION
Authors: SORYAL K. A. , ZENG S. S. , MIN B. R. , HART S. P. , TESFAI K.
Published: May 2007

Twenty lactating Alpine goats were randomly allocated into four groups to investigate the effect of feeding regimes with concentrates on fatty acid profiles of goat milk and Domiati cheese at different stages of lactation. Pooled milk from each group was collected twice monthly for Domiati cheese making. Cheese was sampled fresh and at 1 and 2 months of pickling in whey. Caproic, caprilic and capric acids in goat milk were recorded at 1.9, 5.5 and 25.1 μg/g of fat, respectively, and accounted for 13.27% of total fatty acids. Total unsaturated fatty acids represented 28.87% of total fatty acids. In Domiati cheese, caproic, caprilic and capric acids were 4.2, 7.4 and 31.4 μg/g of fat, respectively, and accounted for 11.21% of total fatty acids. Total unsaturated fatty acids represented 26.83% of total fatty acids. Fatty acid composition of both milk and cheese was affected by feeding treatments and stages of lactation. All the fatty acids of milk and cheese were lower when goats were pasture‐fed compared to other groups except linolenic and stearic acids in goat milk and linolenic acid in cheese. Concentrations of caproic, caprilic, capric, palmitic, myristic and oleic acids fluctuated throughout lactation with the highest values at mid lactation. The above observations indicate that pasture feeding during mid‐lactation could result in improved quality and nutritionally healthy goat milk and cheeses.
UNSAPONIFIABLE MATTER AND OXIDATIVE STABILITY OF COMMERCIALLY PRODUCED INDIAN RICE BRAN OILS
Authors: KRISHNA A. G. GOPALA , PRASHANTH P. A. , PRAGASAM A. , RAGHAVENDRA K. V. , KHATOON S.
Published: May 2007

Chemically and physically refined rice bran oils (RBO) were investigated for their content and composition of unsaponifiable matter and oxidative stability. The chemically and physically refined rice bran oils contained 2.6 and 4.5% unsaponifiable matter, respectively. The content and composition of unsaponifiable matter for chemically and physically refined RBO were phytosterols, 0.96%and 1.40%; 4‐methyl sterols, 0.51%and 1.12%; triterpene alcohols, 0.52% and 0.86%; and nonpolar components, 0.61% and 1.13%, respectively. The corresponding oxidative stability for the two oils were 2.80 h and 4.37 h, respectively. The content of unsaponifiable matter was influenced by residual amounts of wax and oryzanol in the refined oil as shown by the model experiments. Thus physical refining of rice bran oil requires a thorough dewaxing step to obtain a refined oil without haziness and with a lower amount of unsaponifiable matter.
THE EFFECTS OF DELAYED PICKING AND HIGH‐TEMPERATURE CONDITIONING ON THE TEXTURE OF HOT‐ AND COLD‐BONED BROILER BREAST MEAT
Authors: UIJTTENBOOGAART T. G. , FLETCHER D. L.
Published: May 2007

Four trials were conducted to evaluate the effects of delayed picking for 30 min versus normal picking, high temperature conditioning at 32°C versus low temperature conditioning at 0°C, and hot boning versus cold boning on broiler breast meat tenderness, pH, sarcomere length and R‐values. None of the treatments affected cold‐boned shear values. Within the hot‐boned group, delayed picking significantly increased shear value (14.5 kg) compared with normally picked samples (12.5 kg). Conditioning at 32°C significantly lowered shear values (12.5 kg) compared with 0°C (14.6 kg). High‐temperature conditioning lowered muscle pH immediately after evisceration, but delayed picking had no effect. Following 24 h aging, treatments had no effect on muscle pH or R‐value. These results indicate that 32°C conditioning temperature and early picking significantly reduced meat toughness, but not to a commercially practical degree.
MEAT TENDERIZATION: POSSIBLE CAUSES AND MECHANISMS. A REVIEW.
Authors: OUALI A.
Published: May 2007

The postmortem meat tenderizing process is complex and not fully understood. The nature of changes associated with the improvement in tenderness and the exact mechanisms involved are still unknown. Based on relevant evidence, old and new, this review attempts to clarify the statement of our knowledge of these aspects. Of the different biochemical and ultrastructural changes occurring in meat, a key role of myofibril disruption taking place at the N2‐line level in meat tenderization has been emphasized. This may be ascribed to the action of lyosomal enzymes, especially cathespin B and L. However, all the changes thus far identified can be only explained by a synergistic action of lysosomal and calcium‐dependent proteinases. Besides or together with proteolytic enzymes, weakening of myofibrils may also be mediated by the high ionic strength achieved in postmortem muscles. Both mechanisms possibly involved in the meat tenderizing process have been tentatively tested in relation with the large muscle variability in aging rate. It appears that some concepts are in conflict with the results presented. For instance, no direct relationship was found between aging rate and proteinase content of muscles.
COMPARATIVE MICROSTRUCTURE OF RED MEAT, POULTRY AND FISH MUSCLE
Authors: LAMPILA L. E.
Published: May 2007

Since muscle food researchers tend to focus on disciplines such as red meats, poultry or fish; there is little shared information across commodity lines. Comparisons among these three groups of muscle foods are discussed.
RATE OF NITRIC OXIDE FORMATION FROM NITRITE AS AFFECTED BY CHLORIDE ION CONCENTRATION
Authors: SEBRANEK JOSEPH G. , FOX J. B.
Published: May 2007

The role of chloride ions in nitrite reactions was assessed by measuring the rates of nitric oxide formation in a simplified system consisting of sodium nitrite, chloride, ascorbate, horse myoglobin and bovine serum albumin in acetate buffer. The addition of chloride ions accelerated the formation of nitric oxide, the rate increasing linearly with chloride ion concentration. The chloride ion effect was observed to be greater with increasingly acidic conditions. With exposure to air nitric oxide myoglobin conveted to metmyoglobin, but remained stable when held under nitrogen.
EFFECT OF INDIVIDUAL MUSCLES AND CONNECTIVE TISSUE LEVELS ON THE SENSORY AND SHEAR PROPERTIES OF RESTRUCTURED BEEF STEAKS
Authors: WHITING RICHARD C. , STRANGE ELIZABETH D.
Published: May 2007

Restructured steaks were made from slices of forequarter muscles known to be different in tenderness. Additional steaks were made from pieces that were sorted to contain either epimysium, intramuscular connective tissue sheets or no visible connective tissue. Texture panels and shear force values could discriminate between steaks from some of the different muscles. High correlations (P< 0.05) existed between connective tissue amounts and the sensory evaluations of residual connective tissue toughness and instrumental shear force values.
EVALUATION OF MEAT PRODUCTS BY FLUORESCENCE MICROSCOPY
Authors: VELINOV P. , CASSENS R.G. , GREASER M.L. , FRITZ J.D. , CASSENS M.E.
Published: May 2007

Various procedures, utilizing dyes which fluoresce when exposed to UV light, were tested as a means to study the morphology of meat products. The procedures are simple and rapid and allow specific visualization of components such as fat (with Nile blue A), protein (with acridine orange) and microorganisms (with acridine orange). The methods are applicable to both critical studies of morphology and in rapid evaluation for industrial quality control.
EFFECT OF VACUUM PACKAGING ON CHANGES ASSOCIATED WITH FROZEN COD FILLETS
Authors: SIROIS M. E. , SLABYJ B. M. , TRUE R. H. , MARTIN R.E.
Published: May 2007

Protein solubility of cod fillets sealed under vacuum was significantly higher at all sampling times than from fillets sealed in presence of air during an 18 months storage study at −25°C. Frozen storage resulted in substantial loss of protein from all of the bands of the PAGE pattern, with more pronounced loss from the myosin heavy chain, actin and tropomyosin bands. Dimethylamine and malonaldehyde concentrations were not significantly different between the air and vacuum pack. Significant losses in flavor and textural quality during frozen storage were detected. Crosslinking, responsible for the observed reduction in protein solubility of raw tissue, appears to be of relatively weak nature, since little toughening was detected in the cooked tissue.
FUNCTIONAL PROPERTIES OF BEEF AND BEEF BY‐PRODUCT PROTEIN FRACTIONS IN FRANKFURTER BATTERS1
Authors: NUCKLES R.O. , SMITH D.M.
Published: May 2007

Protein fractions [high ionic strength soluble (HIS), low ionic strength soluble (LIS) and insoluble (IN)] and myosin percentage of beef skeletal tissues were varied in model system frankfurter batter formulations by substitution of lung, heart and spleen to investigate changes in stability and textural properties. Percentage myosin and HIS proteins were positively correlated to reheat yield and apparent strain and stress at failure in the cooked batters. The quantity of LIS proteins was negatively correlated, whereas the quantity of IN proteins were not highly correlated with the batter parameters evaluated. Properties examined in protein gel and batter model systems were highly correlated. Results suggest that the yield and texture of frankfurters might be improved by adjusting the type and quantity of meat in a formulation to achieve minimum quantities of HIS protein and myosin.
DETECTION OF BIOGENIC AMINES AS MEAT SPOILAGE INDICATORS
Authors: GUERRERO‐LEGARRETA ISABEL , CHAVEZ‐GALLARDO ANA MARIA
Published: May 2007

Preparative ion exchange chromatography was performed on beef and pork samples stored at 4–6°C and wrapped in commercial film (Saran). Different peaks obtained for the two species studied, were attributable to the different type of biogenic diamines produced during spoilage. A second set of experiments was performed with pork, beef and rabbit samples. The last served as a control, since no record was available for the time elapsed since slaughtering of the animals of the other two species. Analyses were performed to determine total amine nitrogen produced during storage at chill temperatures in wrapped and unwrapped samples, and the amount of Pseudomonas, total aerobic organisms and lactic acid bacteria. Results suggested that the wrapping material did not produce the microaerophilic conditions to promote the growth of required lactic acid bacteria sufficient to outnumber the other microorganisms present. However, diamine production was slower in wrapped than in unwrapped samples.
EFFECT OF THE PREFORMED COOKED CURED‐MEAT PIGMENT (CCMP) ON COLOR PARAMETERS OF MUSCLE FOODS
Authors: SHAHIDI FEREIDOON , PEGG RONALD B.
Published: May 2007

The color characteristics of comminuted muscle samples from different species treated with varying levels of the preformed cooked cured‐meat pigment (CCMP) were compared to those of their nitrite‐cured counterparts. Muscle samples tested were beef, chicken, lamb, pork and seal as well as surimi from cod and seal. Hunter L, a, b values of treated meats depended on the original myoglobin content of muscles as well as the addition level of CCMP. Presence of some myoglobin was found necessary in order to impart a cured color to meats and therefore cod surimi treated with CCMP showed a dull uncured rather than a typical cured color observed with other meat tissues.
A COMPARISON OF DRY‐AGED AND VACUUM‐AGED BEEF STRIP LOINS1
Authors: WARREN K.E. , KASTNER C.L.
Published: May 2007

At 3 days postmortem, eight USDA choice or better, yield grade 4, strip loins were selected. Three steaks were removed from the center of each strip loin to represent an unaged treatment. Remaining intact portions of each strip loin were “dry aged” (aged unpackaged) or “vacuum aged” (aged in vacuum bags) for an additional 11 days. Dry‐aged samples had a higher (P < 0.05) mean aging loss than vacuum‐aged or unaged samples and a shorter (P < 0.05) cooking time and lower (P < 0.05) cooking loss than the unaged samples. Vacuum‐ and dry‐aged samples were similar (P > 0.05) in tenderness and more tender than unaged counterparts. Lean from vacuum‐aged samples had a more intense sour flavor in addition to more intense bloody/ serumy flavor and metallic notes than either of the other treatments. Lean of dry‐aged samples was more beefy in flavor and had more brown/roasted flavor than vacuum‐aged or unaged counterparts.
COMPOSITION OF WASHED MECHANICALLY SEPARATED AND HAND BONED BEEF
Authors: FIELD RAY A. , McCORMICK RICHARD J. , RULE DANIEL C. , BUGREN SALAH N.
Published: May 2007

Washed mechanically separated (MS) beef and washed hand boned (HB) beef samples were prepared with an emulsifier or silent cutter. Higher yields of washed beef were obtained with the silent cutter, but differences in composition were small. Bone particle size in MS beef was reduced with the emulsifier and the silent cutter. Washed MS beef contained more iron, fat and cholesterol than washed HB beef. Collagen content of washed MS beef was about twice as high (P < 0.05) as that of washed HB beef. The major proteins in all washed beef lots were myosin and actin. Minor differences in amino acids and fatty acids between MS beef and HP beef existed. Binding properties of washed beef and fish surimi in restructured beef steaks were similar. Overall, washed MS and HB beef are low in fat and high in protein quality and have the potential to replace much of the salt in restructured beef products.
COMPARISON OF BATTER‐BREADED BEEF NUGGETS DEEP‐FRIED IN COTTONSEED AND SOYBEAN OILS AND LIQUID SHORTENINGS
Authors: HOUSSON S.E. , ZIPRIN Y.A. , RHEE K.S.
Published: May 2007

Restructured beef nuggets were batter‐breaded and deep‐fried in commercial cottonseed oil (CO), cottonseed liquid shortening (CLS), soybean oil (SO) and soybean liquid shortening (SLS) and stored at 4C for 0 or 4 days. Weight losses during frying and reheating were not significantly influenced by the frying medium used. No major sensory differences were noted among the different products except that, on day‐0, nuggets fried in SLS had a “slight” warmed‐over flavor due to the reversion flavor of the frying medium itself. On day‐0, nuggets fried in CO or CLS had lower TBA values than those fried in SO or SLS. However, on day‐4, nuggets fried in CLS or SLS had lower TBA values than nuggets fried in CO or SO. CLS may be the frying medium of choice among the four because of its ability to resist lipid oxidation in both fresh fried and stored nuggets.
EFFECTS OF FAT TRIM ON THE COMPOSITION OF BEEF RETAIL CUTS – 1. SEPARATE TISSUE COMPONENTS
Authors: JONES D.K. , SAVELL J.W. , CROSS H.R.
Published: May 2007

Thirty beef carcass sides varying in USDA quality and yield grade were fabricated into various steaks and roasts. The retail cuts were assigned serially to the following treatments: (A) raw, trimmed to 0.6 cm external fat; (B) trimmed to 0.6 cm external fat, cooked; (C) trimmed to 0.0 cm external fat, cooked. All cuts were dissected into separable lean, external fat, intermuscular fat, and heavy connective tissue and bone (waste). Regression analyses were used to predict values for the percentage of each dissected entity as influenced by USDA marbling score and yield grade. Dissection data revealed that trimming boneless retail cuts to 0.0 cm before cooking increased percentage separable lean and decreased percentage separable waste and separable fat. It was observed that certain bone‐in retail cuts such as arm roasts, blade roasts, and large‐end rib roasts had large predicted percentages of intermuscular fat, even if the external fat was trimmed off before cooking.
SODIUM LACTATE EFFECTS ON MICROBIAL, SENSORY, AND PHYSICAL CHARACTERISTICS OF VACUUM‐PACKAGED PORK SAUSAGE
Authors: BREWER M.S. , McKEITH F.K. , SPROULS G.
Published: May 2007

Vacuum‐packaged fresh meat products held at refrigeration temperatures have limited shelf‐life expectancies, often due to growth of anaerobic lactic acid‐producing bacteria. Agents that can suppress the growth of this group are beneficial. Fresh pork sausage, formulated to contain 0%, 1%, 2%, or 3% sodium lactate (SL), was vacuum packaged and stored at 4C for 0, 10, 17, 24, and 31 days. A trained sensory panel evaluated pork, salty, sour, and bitter flavors. Aerobic total plate counts (APC), anaerobic total plate counts (AnPC), aerobic lactic acid producers (ALC), anaerobic lactic acid producers (AnLC), TBA values, and pH were determined. SL depressed APC, AnPC, and AnLC. Addition of 1% SL extended shelf‐life of vacuum‐packaged fresh pork sausage by 1 week compared to controls; samples containing 2% and 3% SL had not reached spoilage level (log10 7.0 CFU/g) at the conclusion of this study. Addition of SL increased salty taste and prevented loss of pork flavor over time, but had no effect on sour or bitter flavors.
CHANGES IN THE PALATABILITY OF BEEF CHUCK MUSCLES WITH THE ADDITION OF SODIUM LACTATE AND SOY PROTEIN ISOLATE1
Authors: LAMKEY JAMES W. , DUNLAVY KIMBERLY A. , DOLEZAL H. GLEN
Published: May 2007

An increase in the utilization of certain muscles from the beef chuck may require processing methods to improve tenderness, juiciness, flavor and retain retail display characteristics of fresh cuts. The Supraspinatus (SSP), Infraspinatus (INF), Rhomboideus/Splenus (RMB), Complexus (CMP) and Triceps Brachii (TRB) were removed from 30 beef two‐piece chucks and injected with four different solutions to examine the effect on tenderness, retail display and palatability. Sodium lactate (2%) and soy protein isolate (2%) were added separately or in combination to a basic brine containing salt (0.5%) and sodium tripolyphosphate (0.3%). One group of muscles was not injected. The addition of sodium lactate yielded values for purge loss, thaw loss and cook loss equivalent (P > 0.05) to steaks not injected. Sodium lactate also increased (P < 0.05) beef flavor intensity, and reduced (P < 0.05) the off‐flavors found with the addition of soy protein. Soy protein was most effective (P < 0.05) for tenderness improvement and tenderness was not enhanced further (P > 0.05) with the addition of sodium lactate to the soy protein solution. Steaks obtained from these muscles, which were injected with a salt, sodium tripolyphosphate, and sodium lactate solution, had increased tenderness, juiciness, flavor, and achieved moisture losses equivalent to fresh beef cuts.
QUALITY CHARACTERISTICS OF TURKEY BOLOGNA FORMULATED WITH CARRAGEENAN, STARCH, MILK AND SOY PROTEIN
Authors: DEXTER D.R. , SOFOS J.N. , SCHMIDT G.R.
Published: May 2007

A low‐fat (12%) high‐added water (27%) bologna was formulated with mechanically deboned turkey meat (MDTM) and either carrageenan (0.5%), milk protein (2%), isolated soy protein (2%), or starch (2%). Cooking loss, purge loss during storage, cooked product bind, sensory characteristics, and batter viscosity were evaluated. Starch added late in the chopping process was the most effective in reducing cooking loss as well as decreasing (P < 0.05) purge loss during storage (both refrigerated and frozen storage). Cooked product hardness was increased (P < 0.05) by all test ingredients, except starch and kappa carrageenan added late in the chopping process. Kappa carrageenan incorporated before chopping significantly (P < 0.05) increased cooked product bind. Overall acceptability (sensory analysis) scores were higher (P < 0.05) when milk protein, isolated soy protein and starch were added during chopping, compared to their addition prior to chopping. However, this order of addition effect was not observed for either of the carrageenan treatments.
EFFECTS OF INITIAL pH ON COMPOSITIONAL CHANGES AND SENSORY TRAITS OF FRENCH DRY‐CURED HAMS
Authors: BUSCAILHON SOLANGE , BERDAGUE J.L. , GANDEMER G. , TOURAILLE C. , MONIN G.
Published: May 2007

Fifty hams were distributed into 2 groups differing in initial pH of the Adductor muscle — one group with a pH < 6.1 (low pH group) and the other group with a pH of 6.1 or higher (high pH group). Ten hams were used for fresh meat analysis, while the 40 other hams were processed by dry‐curing. Five hams of each pH group were used for chemical analysis before processing (day 0) and at days 74, 81, 179 and 273 of processing. The Biceps femoris muscle was analyzed for moisture, salt content, lipids, nitrogen fractions and volatile compounds. Sensory analysis was performed at days 179 and 273. The low pH hams had higher moisture and salt content at the beginning of processing. They reflected more active lipolysis and proteolysis as indicated by higher levels of free fatty acids and nonprotein nitrogen. Also, they were scored as firmer, dryer and had a less intense fat aroma.
APPLICATIONS OF DYNAMIC MODIFIED ATMOSPHERE PACKAGING SYSTEMS FOR FRESH RED MEATS: REVIEW3
Authors: ZHAO YANYUN , WELLS JOHN HENRY , McMILLIN KENNETH W.
Published: May 2007

Shelf‐life and quality of fresh red meat can be extended by using modified atmosphere packaging (MAP) coupled with refrigerated storage. MAP with elevated levels of carbon dioxide and reduced levels of oxygen inhibits the growth of various aerobic spoilage bacteria and prolongs color stability of fresh red meat. However, in‐package headspace conditions are dynamic because of permeability of packaging films, microbial growth, pigment oxidation, gas absorption and mobilization in meat, and lipid oxidation. To further extend the shelf‐life and quality of meat, dynamic MAP systems are required to respond to the changes in packaged meat. This review focuses on the changing conditions within the microenvironment of packaged meat. The growth of microorganisms, meat pigment oxidation, and carbon dioxide absorption in MAP fresh red meats are considered. Examples of various dynamic MAP systems currently in use are given, along with the specific requirements of each system regarding meat fabrication, packaging, distribution, and display. Mathematical models, as a tool to understand in‐package micro‐environment modifications over time and how these changes influence meat quality and shelf‐life, are also discussed.