bluuebunny/crossref_metadata_2025 huggingface dataset:
Nondestructive Evaluation of Japanese Persimmon Maturity by Delayed Light Emission
Authors: FORBUS W.R. , PAYNE J.A. , SENTER S.D.
Published: August 2006

Japanese persimmon cultivars (3 nonastringent, Fuyu, Jiro and Ichi Kijiro and 2 astringent, Aizumi Shiraza and Giambo) were evaluated during maturation for changes in delayed light emission (DLE) and physical and chemical properties relating to maturity. Firmness, chlorophyll and DLE decreased during ripening and Hunter a values, soluble solids and β‐carotene increased. For all cultivars the relationship between DLE and maturity, indicated by calculated maturity index, was linear and negative. High correlations between DLE and maturity indicated that DLE has high potential for use as a rapid, nondestructive technique for estimating persimmon maturity.
Sugar and Nonvolatile Acid Composition of Persimmons During Maturation
Authors: SENTER S.D. , CHAPMAN G.W. , FORBUS W.R. , PAYNE J.A.
Published: August 2006

Sugars and nonvolatile acids of Japanese persimmons were identified and quantitated by GLC as oxime‐TMS derivatives. Sugars quantitated were arabinose, galactose, glucose, fructose and sucrose. Fructose, glucose and sucrose were predominant and present in all cultivars from mature green to fully ripe. Quantities of all sugars varied significantly by cultivar and maturity. Nonvolatile acids quantitated were succinic, malic, citric, and quinic. Malic was the predominant acid in all cultivars followed by citric. Quantities of malic increased with maturity; citric decreased. Sorbitol and inositol were present in minor quantities and varied significantly by cultivar and maturity stage.
Ripeness and Tissue Depth Effects on Heat Inactivation of Papaya Ethylene‐Forming Enzyme
Authors: CHAN HARVEY T.
Published: August 2006

Heat inactivation studies were conducted on the ethylene‐forming enzyme system (EFE) in papayas of different maturities, and at three tissue depths. D‐values showed EFE in the mesocarp and endocarp were more heat sensitive than EFE in the exocarp. Within the mesocarp and endocarp, EFE in ¼ and ½ ripe papayas were more heat labile than in mature green and color break fruits. Ion leakage increased concomitantly with increased mesocarp and endocarp ripeness confirming that papayas ripen differentially from the innermost tissues outwards. Membrane integrity as determined by ion leakage may explain the increase in heat sensitivity of EFE in riper tissues.
High Temperature Extrusion Effects on Protein Solubility and Distribution in Navy and Pinto Beans
Authors: GUJSKA ELZBIETA , KHAN KHALIL
Published: August 2006

Osborne protein solubility fractionation and polyacrylamide gel electrophoresis (PAGE) showed changes in protein distribution during high temperature extrusion of pinto and navy bean high starch fraction (HSF). A high degree of protein insolubility was found after extrusion, which resulted in a decrease in solubility of albumin and globulin fractions and an increase in the residue. An extrusion temperature of 110°C had a greater effect on solubility of albumin and globulin fractions of pinto than navy bean. Sodium dodecyl sulfate (SDS)‐PAGE showed more changes in subunit patterns of albumin and globulin for pinto than for navy beans at 110°C. Higher temperatures of 135 and 150°C caused greater changes in gel electrophoretic patterns of albumin and globulin fractions of navy beans.
Microwave Heating Effects on Relative Stabilities of Tocopherols in Oils
Authors: YOSHIDA HIROMI , HIROOKA NOBUHISA , KAJIMOTO GORO
Published: August 2006

The relative stabilities of individual tocopherols during microwave heating were investigated in fatty acid esters and tocopherol‐stripped vegetable oils. The rate of tocopherol loss during heating was less from the highly unsaturated ethyl esters or vegetable oils than from ethyl laurate or olive oil. However, changes in chemical properties of the substrates depended on degree of unsaturation of esters and oils. The stability of tocopherols during microwave heating was δ > β > γ > α, and the order did not change with differences in the type of ethyl esters of fatty acids or oils.
Growth Temperature and Action of Lysozyme on Listeria monocytogenes
Authors: SMITH J.L. , McCOLGAN C. , MARMER B.S.
Published: August 2006

Listeria monocytogenes Scott A grown at 37°C were 1.8–2.5 fold more resistant to lytic action of lysozyme than cells grown at 19, 12, or 5°C. Results suggest that lysozyme may be an effective preservative for controlling L. monocytogenes in refrigerated foods.
Influence of Feeding Regimen on the Sensory Qualities and Fatty Acid Contents of Beef Steaks
Authors: MITCHELL GREGORY E. , REED ALAN W. , ROGERS SHERYLE A.
Published: August 2006

Longissimus dorsi (loin) and gluteus medius (rump) muscles were obtained from twenty carcasses (ten grain‐fed and ten forage‐fed). A trained sensory panel rated longissimus dorsi steaks from grain‐fed animals significantly (p < 0.05) more tender and more flavorsome than those from forage‐fed animals. Fatty acid profiles indicated some significant differences due to feeding regimen. Forage‐fed beef had a higher proportion of omega‐3 polyunsaturated fatty acids than grain‐fed beef.
Electron Spin Resonance for Monitoring Radiation‐Processed Meats Containing Bone
Authors: DESROSIERS M.F.
Published: August 2006

Electron spin resonance (ESR) spectroscopy assessed the dose absorbed by radiation‐processed meats (containing bone). Additive re‐irradiation of the bone generated a dose response curve which could then be used to assess the initial dose from irradiation. An exponential fit to the ESR response to absorbed dose provided a good estimate of initial dose and was a reasonable physical description of the response from absorption of ionizing radiation by bone. These data have implications for regulation of the industry.
Extraction and Quantitation of Tocopherol in Raw and Cooked Channel Catfish
Authors: ERICKSON M.C.
Published: August 2006

Using either saponification or sodium dodecylsulfate/ethanol/hexane extraction (SDS) extraction, similar recoveries of alpha‐tocopherol added to either raw or cooked tissue were obtained. Significantly lower levels of alpha‐ and gamma‐tocopherol (μg/g tissue) from both raw and cooked tissue were indicated using the SDS extraction method than with saponification. In particular, SDS extraction was ineffective in extracting tocopherols from tissue structurally modified by heat. Based on saponification data, cooking did not result in destruction of either alpha‐ or gamma‐tocopherol in tissue samples.
Modified Gerber Test for Free Oil in Melted Mozzarella Cheese
Authors: KINDSTEDT P.S. , FOX P.F.
Published: August 2006

A method that uses Gerber fat testing equipment to measure free oil in melted Mozzarella cheese was developed and evaluated. Recovery of butteroil added to Mozzarella cheese samples was virtually complete. Coefficients of variation (six replicates) for three cheese samples were 3.26, 3.56, and 3.89%. The test was used to measure free oil formation in Mozzarella cheese during 3 wk refrigerated storage.
Puffing Effects on Functional Properties of Amaranthus paniculatas (Rajgeera) Seed Flour
Authors: SINGHAL REKHA S. , KULKARNI PUSHPA R.
Published: August 2006

Among functional properties studied, water‐ anf fat‐holding capacities were higher for puffed grain flour. Gelation was not affected, while foaming was adversely affected by puffing. A decrease in viscosity of flour pastes also resulted due to puffing.
Composition and Palatability of Country Cured Hams Comparing Hot Boning, Cold Boning and Intact Hams
Authors: MOORE T.M. , SKELLEY G.C. , PILKINGTON D.W. , HALPIN E. , ACTON J.C. , GRIMES L.W.
Published: August 2006

Eighty‐four hot and cold deboned and bone‐in hams were dry cured and aged as country‐style hams. The boneless hams had high visual mold scores due to increased exposed muscle tissue. Hot deboned hams had the highest total aerobic plate count indicating that 6% of fresh weight as cure mix may not be high enough to hinder microbial growth. The same hams were less desirable in initial and secondary flavor and in salt intensity and desirability than those from other treatments. Warner Bratzler and Instron shear values were generally lower in hot processed, boneless hams. An acceptable hot processed, boneless country‐cured ham can be produced with one cure application and with a casing.
Combined Treatments of Heat, Irradiation, and pH Effects on Infectivity of Foot‐and‐Mouth Disease Virus in Bovine Tissues
Authors: LASTA J. , BLACKWELL J.H. , SADIR A. , GALLINGER M. , MARCOVECCIO F. , ZAMORANO M. , LUDDENAND B. , RODRIGUEZ R.
Published: August 2006

Various traditional methods for processing meat products were examined for their virucidal effects on the A, O, and C serotypes of food‐and‐mouth disease virus. Aging, curing, heating at 78°C for 20 min or irradiation (1.5 Mrad, 2.5 Mrad) that did not alter the sensory characteristics of the product were used singly or in combination. The only processing treatment that was virucidal was the combination of heat and gamma irradiation.
Quantification of Cholesterol Oxidation Products In Egg Yolk Powder Spray‐dried with Direct Heating
Authors: MORGAN J.N. , ARMSTRONG D.J.
Published: August 2006

A direct‐heated spray dryer with an evaporative capacity of up to 7 kg H2O/hr was used to identify processing conditions responsible for formation of cholesterol oxidation products (COPS) in spray‐dried egg yolk. Outlet air temperature and nitrogen oxides (NOx) in the combustion gases were the only conditions that affected COPS levels. At outlet temperature 150°C, total COPS concentrations in the spray‐dried product were 75 ppm at 5 ppm NOx and 213 ppm at 300 ppm NOx. In products dried at 75°C outlet temperature, total COPS concentrations were 21 ppm at 5 ppm NOx and 58 ppm at 300 ppm NOx. In general, individual COPS responded to outlet temperature and NOx in the same manner as total COPS.
Bacteriological Profile and Shelflife of White Amur (Ctenopharyngodon idella)
Authors: WEMPE J.W. , DAVIDSON P.M.
Published: August 2006

Our objective was to compile a bacteriological profile and determine the effect of several storage conditions on the shelflife of white amur (Ctenopharyngodon idella). The profile showed the presence of Acinetobacter, Citrobacter, Enterobacter, Escherichia, Micrococcus, Moraxella, Pseudomonas, Staphylococcus, and Streptococcus. Storage studies on white amur flesh indicated 4°C and 200 μg/mL sodium hypochlorite dip were most effective against coliforms. Packaging in 100% CO2 significantly reduced aerobic bacterial growth (APC) compared to air. Freezing the flesh for 8 wk at ‐ 18°C reduced viable APC, psychrotrophs, and coliforms. Shelflife of white amur should be increased using storage conditions evaluated.
Hypoxanthine Ratio Determination in Fish Extract Using Capillary Electrophoresis and Immobilized Enzymes
Authors: LUONG J.H.T. , MALE K.B. , MASSON C. , NGUYEN A.L.
Published: August 2006

Fish freshness was assessed using capillary electrophoresis and an immobilized enzyme procedure to monitor degradation of inosine‐5′‐monophosphate (IMP), inosine (HxR) and hypoxanthine (Hx). The enzymatic method used an amperometric probe at + 0.7 V (platinum vs silver/silver chloride) with immobilized xanthine oxidase, catalase, nucleoside phosphorylase, and nucleotidase for converting Hx, HxR or IMP to uric acid. Capillary electrophoresis resolved IMP, inosine and Hx by migration rates resulting from an applied electric field (416 V/cm, 50 μA). Components were detected at 250 nm. The H ratio of Hx/[IMP + HxR + Hx] and simplified K value of [HxR + Hx]/ [IMP + HxR + Hx] were determined in cod, salmon and trout stored on ice (0‐4°C) and at 20°C. The two procedures agreed and for all species H ratio and K values increased with storage time.
Package, Temperature and TBHQ Effects on Oxidative Deterioration of Corn‐based Snacks
Authors: ALMEIDA‐DOMINGUEZ N. G. , HIGUERA‐CIAPARA I. , GOYCOOLEA F. M. , VALENCIA M. E.
Published: August 2006

A highly nutritive composite corn‐based snack was packaged in both low and high density polyethylene bags, and a commercial corn snack was packaged in low density polyethylene bags. Frying oil for the composite product contained 0.01% TBHQ antioxidant. Accelerated Shelf Life Test (ASLT) methodology was employed to study products stored at 50% RH and at 40 and 50°C, until they became unacceptable by sensory tests. Autooxidation was the main deteriorative mode and led to rancidity following half‐order kinetics in the composite snack, and zero‐order kinetics in the all‐corn product. Use of TBHQ and HDPE resulted in the highest ratio of shelf life to total cost in the composite snacks.
Calcium Additives and Sprouted Wheat Effects on Phytate Hydrolysis in Whole Wheat Bread
Authors: SNIDER MARYALICE , LIEBMAN MICHAEL
Published: August 2006

Whole wheat bread loaves were subjected to treatments of different fermentation periods, different sources and levels of calcium, and the addition of sprouted wheat. Phytate losses increased with increased fermentation time. Increasing the calcium level inhibited phytate hydrolysis when the calcium was provided by nonfat dry milk, CaCl2, or nonfat yogurt, whereas phytate hydrolysis in loaves supplemented with CaCO3 remained nearly constant. Milk‐derived calcium exerted the greatest inhibition of phytate hydrolysis. The addition of sprouted wheat decreased absolute phytate losses. A comparison of phytate losses in yeasted vs nonyeasted loaves suggested that endogenous wheat phytase was quantitatively more important than yeast phytase during breadmaking.
Formulation, Evaluation and Optimization of Tortillas Containing Wheat, Cowpea and Peanut Flours Using Mixture Response Surface Methodology1
Authors: HOLT SHONA D. , RESURRECCION A. V. A. , McWATTERS K. H.
Published: August 2006

The performance characteristics of tortillas, prepared with different composite blends of wheat, cowpea and peanut flours, were evaluated by mixture response surface methodology. Optimum wheat flour substitution levels were determined. Results indicated that wheat flour could be successfully replaced with up to 24% cowpea and 46% defatted peanut flours and result in tortillas with quality characteristics comparable to those from 100% wheat. Sensory evaluation indicated that beany flavor was the most limiting attribute. Sensory attributes correlated significantly with physical and compositional measures of tortillas and physical measures of tortilla dough.
Evaluation of a Water Jet Cutting System for Slicing Potatoes
Authors: BECKER ROBERT , GRAY GREGORY M.
Published: August 2006

A water jet cutting machine was used to slice potato tubers, and characteristics of the cut surfaces were studied. Irregularities on the cut face were visualized by staining with a nonspecific protein stain. The amount of protein extractable from the cut face was measured and used to quantitate the cellular damage resulting from different water jet operational conditions. Observations were confirmed with scanning electron microscopy. A wide range of water jet settings could be used to cut potato slices. French fries cut with the water jet set to cause intermediate subsurface damage had increased color irregularities but no extreme taste or textural differences compared to conventionally cut controls.
Firmness Control of Sweetpotato French Fry‐Type Product by Tissue Acidification
Authors: WALTER W. M. , FLEMING H. P. , McFEETERS R. F.
Published: August 2006

The softening of a French fry‐type product prepared from‘Jewel’ sweetpotatoes decreased linearly (P ≤ 0.01) when the tissue pH was incrementally lowered from ca. 6 to 3.8 prior to blanching. Tissue pH was decreased by vacuum infiltration of a series of organic and mineral acids of 0.01 to 0.4M. Firmness retention decreased when the ionic strength of the acidulant was increased by addition of NaCl. The structures of the pectic substances were affected by the tissue pH and starch hydrolysis decreased as tissue pH decreased from its normal value of ca. 6, reflecting partial inactivation of endogenous amylolytic enzymes.
Cyanogenesis in Canned Stone Fruits
Authors: VOLDŘICH MICHAL , KYZLINK VLADIMÍR
Published: August 2006

The amount of cyanogenic glycosides in seeds and pulp of stone fruits, and the HCN content in heat processed unstoned fruit have shown that the decisive factors affecting HCN concentration in canned unstoned fruits are the glycoside content of raw fruits and the conditions of heat processing. Enzymatic hydrolysis of glycosides during canning is the main source of HCN in fruit products. HCN contents found in canned fruits (0‐4 mg‐kg−1) were not acutely toxic, but are not negligible.
Continuous Production of Glucose Syrup in an Ultrafiltration Reactor
Authors: SIMS KEVIN A. , CHERYAN MUNIR
Published: August 2006

An ultrafiltration reactor was developed for the continuous saccharification of liquefied corn starch using glucoamylase. At an enzyme concentration of 1 g/L and a substrate concentration of 300 g/L, maltose and maltotriose were still detected in the reactor permeate after 4 hr of operation. At higher enzyme concentrations (6 and 12 g/L), the reactor achieved steady‐state operation within 1–3 hr at all substrate concentrations studied. At an enzyme concentration of 12 g/L, residence time did not affect the final conversion of liquefied starch to glucose. The ultrafiltration reactor produced glucose syrups at residence times of 2–3 hr and substrate concentrations up to 30% w/v.
Identification of Key Textural Attributes of Viscoelastic Syrups By Regression Analysis
Authors: ELEJALDE CESAR C. , KOKINI JOZEF L.
Published: August 2006

Regression analysis was used to identify key textural attributes in the sensory evaluation of table syrups with varying viscoelastic properties. The syrups were sensorily evaluated in the mouth, while being poured out of a bottle and while the syrup was spreading on a flat surface. The triplet “Viscous,”“Smooth,” and “Slippery” gave the best average coefficient of determination (R2) in the mouth; the triplet “Watery,”“Even,” and “Drippy” gave the best R2 for pouring; and the triplet “Viscous,”“Even,” and “Smooth” the best R2 for spreading. The results suggested that there were significantly different texture perception cues in the three different evaluation procedures.
Color Stability of Strawberry and Blackcurrant Syrups
Authors: SKREDE G. , WROLSTAD R.E. , LEA P. , ENERSEN G.
Published: August 2006

Color stabilities were compared using various color indices‐free an‐thocyanin content, color density, polymeric color, browning and Hunter color values. Comparisons included both strawberry syrup plain and fortified with anthocyanins and/or ascorbic acid levels equivalent to those of blackcurrant syrup. Anthocynin pigments of unfortified strawberry syrup were less stable than those of blackcurrant syrup. Color stability of strawberry syrup fortified with equal anthocyanin concentrations was similar to blackcurrant syrup. Hence, color stability was dependent upon total anthocyanin concentration rather than qualitative pigment composition. Addition of ascorbic acid decreased color stability of strawberry syrup. Strawberry anthocyanin pigment fortification had a protective effect on ascorbic acid.
Reduction of Dissolved Oxygen in Model Salad Dressing by Glucose Oxidase‐Catalase Dependent on pH and Temperature
Authors: MISTRY BEHROZE , MIN DAVID B.
Published: August 2006

As the pH increased from 3, 4, 5, to 6, the amount of dissolved oxygen of the dressing decreased (α= 0.05). When the temperature increased from 10, 20 to 30 °C, the amount of dissolved oxygen decreased (α= 0.05). With the temperature increase from 30 to 40, 50 °C, the amount of dissolved oxygen increased. As the concentration of glucose increased from 0 to 0.5%, the amount of dissolved oxygen decreased (α= 0.05). There was no difference (α= 0.05) in dissolved oxygen reduction among the samples containing 0.5, 1.0, 1.5, or 2.0% glucose.
Rheological Characterization of Low‐calorie Milk‐based Salad Dressings
Authors: CHIRALT A. , FERRAGUT V. , SALAZAR J.A.
Published: August 2006

Oil‐in‐water emulsions of different quantitative composition, containing milk powder and locust bean gum. as stabilizing agents, showed similar rheological behavior: time‐dependent thixotropic character and yield stress. Thixograms obtained for each sample could be modelled through the Hahn equation for the different shear rates. The analysis of the Hahn parameter variation for each sample as a function of shear rate led to a function σ= f(γ, t). Predicted shear stress values had relative errors lower than 10% in 99.9% of the samples studied. Analysis of composition influence on the rheological parameters showed an interactive role of gum, milk and acetic acid concentrations on emulsion consistency.
Temperature Influence on Acetyllysine Interaction with Glucose in Model Systems due to Maillard Reaction
Authors: NARAYAN K. ANANTH , CROSS MICHAEL E.
Published: August 2006

The interaction between N‐α‐acetyllysine and glucose was investigated in a dry cellulose matrix (1.8% moisture) at 40, 50 and 60°C and aw 0.19‐0.21. The loss in acetyllysine in 6 days at those temperatures was 22, 54, and 79%, respectively. The degradation data more clearly fit a double exponential function (AeBX+ CeDX) than the first order function, AeBX. An estimate of the activation energy of 36 kcal/ mol and a Q10 of 5.5 was computed from second order rate constants for acetyllysine and glucose degradation. The increase in color followed zero order kinetics and indicated an activation energy of 44 kcal/mol for the presumed third phase of the Maillard reaction in the solid state.
Characterization of Polypropylene and Polyester Meltblown Materials used for Food Oil Absorption
Authors: PHIFER DANIEL W. , COSTELLO CAROL A.
Published: August 2006

Meltblown polypropylene and polyester and paper towels were examined for food oil absorption capacity by weight difference method. Six food oils (coconut, corn, cottonseed, olive, safflower, and sunflower) were used to include a range of fatty acid compositions. Materials were examined by scanning electron microscopy to note physical characteristics that related to absorption. Polypropylene absorbed 33.4% of the oils compared to 25.1% for polyester and 24.2% for paper towels. This was noted by the large pore size and small diameter fibers forming great numbers of pockets which could include oil. Polypropylene material should be considered in microwavable packaging as means to decrease dietary fat.
Sulfhydryl Groups Changes in Heat‐induced Soluble Egg White Aggregates in Relation to Molecular Size
Authors: MINE YOSHINORI
Published: August 2006

The sulfhydryl content of heat‐induced soluble egg white aggregates gradually decreased in proportion to standing time at room temperature, and the molecular size of the aggregates continued to increase at least 4 days. The progress of soluble egg white aggregates was much inhibited by N‐ethylmaleimide. Soluble egg white aggregates are polymerized through a mechanism involving sulfhydryl‐disulfide interchange and sulfhydryl oxidation during standing.
Nutrients in Wild and Farmed Fish and Shellfish
Authors: NETTLETON JOYCE A. , EXLER JACOB
Published: August 2006

Wild and cultivated channel catfish, rainbow trout, coho salmon, red swamp crayfish, white river crayfish and Eastern oysters were analyzed raw and cooked for proximate composition and ten vitamins. Cultivated catfish had 5 and salmon 2 1/2 times more fat than their wild counterparts. In all other species wild and cultivated samples had similar nutrient content. Cholesterol was independent of fat content and similar in wild and cultivated samples. Vitamin B12 in 100g met or exceeded the 1989 Recommended Dietary Allowance (RDA) for adults of 2 μg/day in all species. Other B vitamines seldom exceeded 10% of the RDA except for niacin in finfish. Vitamin A, ascorbic acid and folic acid levels were negligible.
Differential Insolubilization of Red Hake Muscle Proteins During Frozen Storage
Authors: OWUSU‐ANSAH YAW J. , HULTIN HERBERT O.
Published: August 2006

Contractile proteins were more susceptible to insolubilization than sarcoplasmic proteins. Some proteins of both the sarcoplasmic and contractile fractions were more susceptible than others. Proteins of molecular weights 102K‐, 82K‐ and 73K‐daltons in sarcoplasmic fraction were most susceptible while myosin heavy chain, M‐proteins, tropomyosin and troponins I and C were, in descending order, the most susceptible among contractile proteins.
Marinade pH Affects Textural Properties of Beef
Authors: ORESKOVICH D.C. , BECHTEL P.J. , McKEITH F.K. , NOVAKOFSKI J. , BASGALL E.J.
Published: August 2006

Marinades of different pH were prepared from 0.1M phosphate buffers ranging in pH from 3.25 to 10.15, 0.1M sodium chloride, 0.4M phosphoric acid or 0.7M acetic acid. Beef cores were marinated and composition, texture, and structural properties were evaluated. Low and high muscle pH after marinating had positive effects on texture and resulted in increased water‐binding capacity, moisture content and decreased cooking losses. Electron microscopy indicated a loss of the M‐line at low pH and a loss of Z‐line material at high pH. Overall, both high and low marinade pH altered the textural properties of meat although, more rapid changes occurred at lower pH.
Composition, Separation and Denaturation of Longissimus Muscle Proteins from Pigs Treated with Porcine Somatotropin (pSt)
Authors: LENTSCH D.M. , PRUSA K.J. , MILLER L.F.
Published: August 2006

Longissimus muscles from 36 pigs fed two different diets (16% or 19% protein) and injected daily with one of three levels (0, 4, or 8 mg/day) of recombinant porcine somatotropin (pSt) were evaluated for composition, myofibrillar protein characteristics and protein denaturation temperatures. Crude fat contents of the raw longissimus were 2.9, 2.5 and 1.8% for the pSt treatments, respectively. No differences in number of extracted proteins, calculated molecular weights or endothermic denaturation temperatures were attributed to pSt treatment. Cholesterol and iron contents of the cooked tissue were not affected by pSt treatment; thiamin content, however, decreased in response to pSt administration.
Composition, Functionality, and Sensory Evaluation of Eggs from Hens Fed Dietary Menhaden Oil
Authors: VAN ELSWYK M.E. , SAMS A.R. , HARGIS P.S.
Published: August 2006

Enrichment of omega‐3 fatty acid content of egg yolk may increase consumer acceptance of egg products if eggs maintain characteristic functionality, exhibit compositional stability, and are sensorially acceptable. The diet of laying hens was enriched with 3% menhaden oil. Arachidonic acid (20:4n‐6) was decreased 70.2%, and linolenic (18:3n‐3) and docosahexaenoic acid (22:6n‐3) were increased 78.5% and 356%, respectively, in egg yolk. Eicosapentaenoic acid (20:5n‐3) was also incorporated into test egg yolk as compared to nondetectable levels in control eggs. Cooking did not alter the fatty acid composition of eggs nor were functional properties of test eggs affected. Panelists differentiated n‐3 enriched eggs from controls (P ≤ 0.01) when scrambled but not when hard cooked.
Accelerated Maturation of Cheddar Cheese: Microbiology of Cheeses Supplemented with Lactobacillus casei subsp. casei L2A
Authors: TRÉPANIER G. , EL ABBOUDI M. , LEE B.H. , SIMARD R.E.
Published: August 2006

Growth of lactic acid bacteria (LAB) and lactobacilli was studied in Cheddar cheeses supplemented with live and heat‐shocked Lactobacillus casei subsp. casei L2A and with Neutrase® to accelerate maturation. Bacterial counts of treated cheeses rapidly reached maximal values within 1 wk, whereas the control cheese reached comparable values only after 2 mo. Addition of 1.0% heat‐shocked lactobacilli led to an excellent quality Cheddar cheese with a 50% increase in flavor development, as determined by sensory evaluation, compared to control cheese. Addition of Neutrase (1 × 10‐5 AU/g cheese) permitted a gain of an additional 10% while addition of higher concentrations (2 and 4 × 10‐5 AU/g cheese) resulted in undesirable bitterness.
Pectin and Raspberry Concentrate Effects on the Rheology of Stirred Commercial Yogurt
Authors: RAMASWAMY H.S. , BASAK S.
Published: August 2006

The influence of pectin (0.0–0.5%) and raspberry concentrate (64°B; 0–10%) on the rheological characteristics of commercial stirred yogurt was evaluated using a computer‐controlled rotational viscometer. All upward flow curves (shear rate vs shear stress) followed the Herschel‐Bulkley model while downward curves showed a linear relationship. The consistency coefficient (upward flow) and apparent viscosity (downward flow) showed a continuously increasing trend with increasing pectin and raspberry concentrate. The rheology of flavored yogurt could be fabricated by post‐incubation mixing of stirred yogurt with pectin and raspberry concentrate.
Protein Solubility, Water Retention, and Fat Binding of Corn Germ Protein Flour Compared with Milk Proteins
Authors: HUNG S.C. , ZAYAS J.F.
Published: August 2006

Protein solubility (PS), water retention (WR), and fat binding (FB) of corn germ protein flour (CGPF), nonfat dry milk (NFDM), whey protein concentrate (WPC), and sodium caseinate (SC) were comparatively studied using response surface methodology. PS and WR of all samples were affected by pH except for WR of CGPF. PS and WR of all samples were not affected by incubation temperature except of WR of CGPF. Incubation temperature influenced FB of CGPF and WPC but not of NFDM and SC. Sample concentration significantly affected FB of all samples. CGPF was an effective protein source in terms of WR and FB. For FB, SC > CGPF = NFDM > WPC and for PS, WPC=NFDM=SC > CGPF.
D‐Amino Acids in Milk as Related to Heat Treatments and Bacterial Activity
Authors: GANDOLFI I. , PALLA G. , DELPRATO L. , DE NISCO F. , MARCHELLI R. , SALVADORI C.
Published: August 2006

The occurrence in milk of free and bound D‐amino acids was investigated by chiral phase GC and related to heat treatments and bacterial activity. Significant amounts of free D‐alanine (D‐Ala), D‐aspartic acid (D‐Asp), and D‐glutamic acid (D‐Glu) have been found in raw cow milk but not in human milk. The amount did not increase by pasteurization, UHT treatment, and sterilization. In contrast, the content of D‐Ala in raw milk samples increased during cold storage at 4°C, and it was suggested that D‐Ala may be considered as an indicator of bacterial milk contamination. The presence of D‐Ala, D‐Asp and D‐Glu detected in milk protein hydrolysates was due to hydrolysis conditions.
Lactic Acid Bacteria in Spanish Red Rose and White Musts and Wines under Cellar Conditions
Authors: PARDO I. , ZUNIGA M.
Published: August 2006

The dynamics of the lactic acid bacterial (LAB) population in different cellars, fermentation conditions and musts were analyzed. The number of LAB in fresh musts diminished quickly in the first few days, but an increase of these bacteria occurred during the later stages of the alcoholic fermentation. The species found in fresh musts were Lactobacillus plantarum, L. hilgardii, L. brevis, L. confusus, and Leuc. onostoc paramesenteroides. At the end of fermentation only L. hilgardii, Leuc. oenos and L. fructivorans were isolated. The API 50 CHL system was not useful to identify strains of Leuc. oenos species. All the isolated strains degraded malic acid in synthetic medium but only two strains belonging to Leuconostoc oenos species did it in wine.
Fouling Colloids During Microporous Alumina Membrane Filtration of Wine
Authors: BELLEVILLE M.‐P. , BRILLOUET J.‐M. , DE LA FUENTE B. TARODO , MOUTOUNET M.
Published: August 2006

Three different wines, from the same cultivar, were microfiltered using a device operating under static conditions and equipped with a section of monochanelled tubular alumina membrane, pore size 0.2 μm. Filtration flux curves resembled permeation profiles observed in dynamic cross‐flow conditions using a similar membrane. Minute amounts of colloidal material deposited on the surface and inside the membrane were isolated for the first time and characterized as mixtures of high molecular weight moderately acidic grape proteoglycans (surface deposit) and low molecular weight acidic moieties (inner deposit). These fouling colloids were likely deposited by trace amounts not detectable in crude starting wines.
Micronization Effects on Composition and Properties of Tofu
Authors: METUSSIN R. , ALLI I. , KERMASHA S.
Published: August 2006

The effect of infra‐red heating (micronization) was investigated on the composition and textural, biochemical and nutritional properties of soymilk and tofu. The yield, protein content and textural properties of tofu made from micronized beans using the common procedures (70°C as coagulating temperature and CaSO42H 2O as coagulating agent) were lower than those of tofu from unprocessed beans; tofu prepared from micronized beans and coagulated at 90°C using a mixture of citric acid (0.01M) and calcium sulfate (0.03M) showed improved characteristics. The microstructure of tofu prepared from micronized beans lacked the regularity of the honeycomb‐like structure shown by tofu from unprocessed beans. The heat treatment by micronization had little effect on the protein components of soymilk and tofu as determined by polyacrylamide disc gel electrophoresis.
Gelation of Commercial Whey Protein Concentrates: Effect of Removal of Low‐Molecular‐Weight Components
Authors: BRANDENBERG A.H. , MORR C.V. , WELLER C.L.
Published: August 2006

Low‐molecular‐weight solutes were removed from reconstituted, commercial whey protein concentrate (WPC) and isolate (WPI) by centrifugal gel filtration. Effects on gelation properties were investigated as a function of pH, protein concentration, and mineral ion addition by least concentration endpoint (LCE) and uniaxial compression testing. Partial removal of low‐molecular‐weight solutes had little effect on WPC and WPI gelation. Lowest LCE values were obtained at pH 6, 0.2M ion addition, and with KC1 and CaCl2 addition. Highest gel firmness (shear stress and strain) values were at pH 6 and 7.5, and at 0.1M ion addition. WPI functioned better than WPC by both test procedures.
Component Flows and Interactions in Agar Gels Predicted by Linear Irreversible Thermodynamics
Authors: DJELVEH G. , MALGORN Y. , GROS J.B.
Published: August 2006

Equations derived from the linear irreversible thermodynamics showed direct relationships between flow, pressure and chemical potential gradients. To predict flows, three coefficients (hydraulic permeability, solute permeability, and reflection coefficient) were introduced into the equations and measured experimentally for counter‐current transfer of water and salt in agar gels. The reflection coefficient was less than 0.0003 indicating that the gel behaved as a non‐selective membrane. To analyse the interactions, three interaction coefficients, for solute and water, solute and polymer network and water and polymer network were used, and expressed as a function of the former coefficients. Results showed that only salt and water interactions controlled the rate of transfer.
Ripening and Cold Storage Changes in the Quality Characteristics of Nonmelting Clingstone Peaches (FLA 9‐20C)
Authors: ROBERTSON J. A. , MEREDITH F. I. , LYON B. G. , CHAPMAN G. W. , SHERMAN W. B.
Published: August 2006

Minolta “a” values, SS/TA ratio, sucrose, total sugar contents, and sweet sensory scores increased significantly with increased degree of maturity of unripened peaches. Firmness, Minolta “L” values, hue angle, TA, sorbitol, green and sour flavor attributes, and peach complex and fruity/ester aromas decreased significantly with maturity. Maturity 1 and 2 peaches stored for 8 wk at 0° C and subsequently ripened showed no significant change in physical characteristics except for firmness which increased at 8 wk storage. Maturity 1 and 2 peaches could be ripened at 20° C for up to 15 days and stored at 0° C for 8 wk without notable change in quality.
Particle Residence Time Distributions in Two‐phase Flow in Straight Round Conduit
Authors: YANG B. BARRY , SWARTZEL KENNETH R.
Published: August 2006

Residence times were studied for single particles (polystyrene spheres 19.1 mm diam) in the straight portion of the holding section of a continuous flow system. Particle residence times were all less than the mean residence time of fluid; their ranges were within particle‐to‐fluid residence time ratios of 0.8 to 1.0. The velocities of the fastest moving particles were all about 1.25 times the mean fluid velocity in the turbulent flow regime. Particle density was important in the flow patterns of two‐phase flow. The effect of particle‐to‐fluid density ratios on the particle residence time followed a quadratic function where particles with density ratio of 1.01 had the least residence time.
Ascorbic, Dehydroascorbic and Isoascorbic Acid Simultaneous Determinations by Reverse Phase Ion Interaction HPLC
Authors: ZAPATA SERGIO , DUFOUR JEAN‐PIERRE
Published: August 2006

Detection was by UV absorbance (after pre‐column derivatization of dehydroascorbic acid with 1,2‐phenylenediamine). When absent, isoascorbic acid could be used as internal standard. Isocratic separation was accomplished in 11 min using the eluent, methanol‐water (5:95, v/v) containing potassium dihydrogen phosphate (50 mM) and the counterion hexadecyltrimethylammonium bromide (5 mM). Sample preparation steps using Sep‐pak C18 cartridge were minimal. Ten ppm could be detected for each compound with good reproducibility (c.v. <2%). The method was used to determine vitamin C content in selected foods and beverages.
Step Changes in Screw Speed Affect Extrusion Temperature and Pressure and Extrudate Characteristics
Authors: ONWULATA C.I. , MULVANEY S.J. , HSIEH F. , HEYMANN H.
Published: August 2006

A first order lag with time delay was used to model dynamic responses of product temperature, torque, and mass pressure to step changes in screw speed. Transportation lag was evident in the mass temperature at the die, while the time constants generally decreased with increased magnitude of the step input. Dynamic responses indicated a more stable response to larger magnitude of step inputs! Product attributes and process variables were shown to be a function of the magnitude of the step input when final screw speed set points were identical.
Identification of Meat from Game and Domestic Species
Authors: McCORMICK R. J. , COLLINS D. A. , FIELD R. A. , MOORE T.D.
Published: August 2006

Isoelectric focusing combined with specific enzyme staining for creatine kinase was used to characterize banding patterns in meat from pronghorn, mule deer, white‐tailed deer, sheep, moose, pork, bison, elk, caribou, red deer, beef and goat. Processed and cooked pork was differentiated from all species and beef and elk were separated from pronghorn. It was not possible to differentiate beef from elk, or prong‐horn from sheep. The inability to separate some game from some domestic species and the lability of the staining proteins after heating above 67°C limits the application of this technique.
Cholesterol Lowering Activity of Ropy Fermented Milk
Authors: NAKAJIMA HAJIME , SUZUKI YUTAKA , HIROTA TETSUJI
Published: August 2006

The effect of ropy fermented milk on serum cholesterol in rats was studied. Basic diets containing slime‐forming Lactococcus lactis subsp. cremoris SBT 0495, its non slime‐forming variant SBT 1275, and acidified reconstituted skim milk, with 0.5% cholesterol added, were fed to F‐344 rats for 7 days. Serum cholesterol level of rats fed the ropy fermented milk were the lowest among the three treatments. The serum high‐density lipoprotein (HDL) cholesterol/total cholesterol ratio of rats fed ropy fermented milk was the highest. Slime materials produced by L. lactis subsp. cremoris SBT 0495 had a beneficial effect on rat cholesterol metabolism.
Processing and Frozen Storage Effects on the Iron Content of Cod and Mackerel
Authors: GOMEZ‐BASAURI J. V. , REGENSTEIN J. M.
Published: August 2006

Processing and subsequent frozen storage affected the iron content of cod (Gadus morhua) and mackerel (Scomber scombrus) muscle tissue. Frame mince was obtained from the bone rack, without the head or viscera remaining, after filleting. Frame mince had significantly higher iron levels than intact fillets with or without skin or fillets that were subsequently minced. Skin‐on fillets had more iron than skin‐off fillets. Cod frame mince had about 50% heme iron, while mackerel frame mince ranged from 20‐64%. Nonheme iron increased during frozen storage due to heme breakdown. Storage above −14°C was more deleterious to the heme molecule than lower temperatures (−20°C or −40°C).
Irradiation and Packaging Affect the Nitrate‐Nitrogen Concentrations of Potatoes
Authors: MONDY NELL L. , SEETHARAMAN KOUSHIK , MUNSHI CYRUS B.
Published: August 2006

Russet Burbank and Kennebec potato cultivars were irradiated with dosages of 0.1 and 1.0 KGy and stored in polyethylene or paper bags for 1 or 3 mo at 5°C or 20°C. Tubers receiving irradiation showed a significant (p<0.01) increase in nitrate‐nitrogen concentration as compared to controls. Those receiving the 1.0 KGy dose had the highest nitrate‐nitrogen concentration. Tubers stored in polyethylene bags were significantly (p<0.01) higher in nitrate‐nitrogen concentration than those stored in paper bags. Tubers stored at 20°C were significantly (p<0.01) higher in nitrate‐nitrogen than those stored at 5°C. These trends were consistent for both cultivars. The cortex region was significantly (p<0.01) higher in nitrate‐nitrogen concentration than the pith region. Kennebec tubers were significantly (p<0.01) higher in nitrate‐nitrogen than the Russet Burbank tubers for all irradiation doses and storage temperatures.
Thermal Resistance of Bacillus coagulans in Double Concentrated Tomato Paste
Authors: SANDOVAL A. J. , BARREIRO J. A. , MENDOZA S.
Published: August 2006

Thermal resistance was determined on a strain of Bacillus coagulans in double concentrated tomato paste (aw= 0.95 at 23°C, pH = 4.0, 30.3°Brix, 70.1% moisture and acidity 1.30 g/100g citric acid. A microsyringe method was used with an inoculum of 1.3 × 104 spores/ mL. Values of D90°c= 3.5 min and z = 9.5C° were obtained.
Nutritional Quality of Hard‐to‐cook and Processed Cowpea
Authors: TUAN Y.‐H. , PHILLIPS R.D.
Published: August 2006

Hard‐to‐cook (HTC) defect was induced in cowpea seeds by storing at 37°C and 85% relative humidity (RH) for 6 wk. HTC and control (stored at 7°C, 60% RH) seeds were boiled for 45 and 90 min or ground to flour. Flour was cooked as paste or extruded (20% H2O, 150°C). Overall dietary quality was estimated as Feed Efficiency and Relative Response Ratio. Protein quality was determined as Nitrogen Efficiency and Relative Nutritive Value. Overall and protein nutritional quality were generally higher for control than for HTC cowpea diets. Processing affected control and HTC seeds differently. Boiling either control or HTC whole seeds improved both overall and protein quality compared to raw seeds, while extrusion substantially increased the quality of control seeds but reduced the quality of HTC seeds. Cooking as paste improved protein and overall quality of control seeds but not protein quality of HTC seeds.
Physicochemical Properties of Isolated Soy Proteins from Normal, Broken or Damaged Seeds
Authors: GENOVESE M.I. , LAJOLO F.M.
Published: August 2006

Soybean quality depends on growing, harvesting and storage conditions. The amount of broken or otherwise damaged seeds tends to increase during storage and may affect the quality of products. Protein isolates from altered seeds have physicochemical properties less useful than those of normal seeds. The effect is substantial on viscosity, gel forming ability and emulsion stability. Isolated proteins from damaged seeds mixed with those of normal seeds altered proportionally their gelation and water retention capacity of the gels. Viscosity or water absorbing capacity of protein isolates may be used as simple indicators to evaluate quality.
Maturity and Storage Affect Freeze Damage in Peanuts
Authors: SINGLETON J. A. , PATTEE H. E.
Published: August 2006

Maturity and length of storage times were studied as factors influencing chemical properties of peanuts harvested at six different dates and artificially freeze damaged for 10 hr at −4°C. Conductivity of water extracts from freeze damaged peanuts generally decreased with maturity as did the amount of potassium found in the leachatcs. Two freeze‐damage products, acetaldehyde and ethanol, decreased with maturity, indicating that maturity affected the extent of freeze damage. Acetaldehyde and ethanol concentrations also decreased during storage of freeze‐damaged peanuts.
Carbonation Interactions with Sweetness and Sourness
Authors: YAU N.J.N. , McDANIEL M.R.
Published: August 2006

The effects of CO2 level on sweetness and of sweetener level on carbonation perception were measured in two sweetened systems. The effects of CO2 level on sourness and of acid level on carbonation perception were measured in two acidulated systems. The effects were measured at concentrations in ranges of 2‐16% (w/v) sucrose, 0.015‐0.12% (w/v) aspartame, 0.02‐0.29% (w/v) citric acid, and 0.015‐0.06% (v/v) phosphoric acid. Little effect of carbonation on sweetness was found in either sweetened system. Sucrose at 16% (w/v) reduced carbonation perception. Carbonation enhanced sourness ratings at the lower acid levels and had no effect at higher acid levels for either acid. No effect of acid level on carbonation perception was found.
Extraction and Physicochemical Characterization of Pectin from Sunflower Head Residues
Authors: MIYAMOTO A. , CHANG K.C.
Published: August 2006

Pectin was isolated from sunflower head residues, using 0.75% sodium hexametaphosphate extraction followed by acid precipitation. The yield of pectin was7.3% of the head residues. The isolated pectin contained 89.2% anhydrogalacturonic acid, 2% acetyl ester, and 4.2% neutral sugars, which were mainly rhamnose and glucose. The degree of methylation was 38.5%. The pectin had a high viscosity (527 cp at 1% level) at pH 3 and a high water‐holding capacity (57g water/g organic matter). The peak molecular mass of the sunflower pectin was > 523,000 daltons.
Agar Medium for Enumeration of Fecal Coliforms
Authors: CHEN HSING‐CHEN , WU SHEU‐DER
Published: August 2006

Spread‐inoculated plates of fecal‐coliform agar (FCA) were pre‐incubated 2 hr at 35°C, and then transferred to 44.5°C for 22 hr. Fecal coliforms on FCA produce acids and CO2, which react with bromocresol purple and calcium lactate to form yellow to yellow‐green colonies surrounded by a pale yellow zone. Recovery of control or freeze‐stressed Escherichia coli on FCA was about 1 log cycle lower than that with nonselective media. The accuracy for FCA to enumerate fecal coliforms from 138 typical colonies of three food samples was 98.6%; while the false positive was 1.4%. When the method was compared with the standard 3‐tube MPN method for fecal coliforms, counts from two methods were not significantly different (p<0.05).
Low Fat Level Effects on Sensory, Shear, Cooking, and Chemical Properties of Ground Beef Patties
Authors: BERRY B. W.
Published: August 2006

Two experiments were conducted to determine the effects of targeted fat level (0, 4, 8, 12, 16, 20%) on sensory, shear, cooking and chemical properties of ground beef patties. Frozen patties from all fat levels were cooked to achieve similar cooking yields. As fat levels decreased, tenderness, juiciness and flavor ratings decreased and shear force increased, with more pronounced differences at lower fat levels. Patties processed with 0% fat were rated lower in juiciness and flavor compared to all other fat levels. These studies suggested that alterations in processing and cooking would probably be necessary to achieve acceptance of extremely low‐fat beef patties.