bluuebunny/crossref_metadata_2025 huggingface dataset:
Photoacoustic Monitoring of Processing Conditions in Cooked Tortillas: Measurement of Thermal Diffusivity
Authors: ALVARADO‐GIL J.J. , ZELAYA‐ANGEL O. , SÁNCHEZ‐SNENCIO F. , YAÑE‐LIMÓN M. , VARGAS H. , FIGUEROA J.D.C. , MARTÍNEZ‐BUSTOS F. , MARTÍNEZ J.L. , GONZÁLEZ‐HERNÁNDEZ J.
Published: August 2006

The thermal diffusivity and conductivity of cooked tortillas processed under different conditions were measured at room temperature using a proposed open‐photoacoustic cell (OPC) detection technique. Samples were cut from cooked tortillas and exposed to air for different times prior to measurements. Variations in thermal diffusivity inversely correlated with cooking time. Lime appeared to increase the degree of crosslinking, raising thermal diffusivity and decreasing cooking time. By careful process modification a measure of control could be used to improve the heat conduction properties of tortillas.
Flavonoids and Antioxidant Activity of Fresh Pepper (Capsicum annuum) Cultivars
Authors: LEE Y. , HOWARD L.R , VILLALÓN B.
Published: August 2006

Flavonoid, ascorbic acid and total phenolic content and antioxidant activity of “jalapeño” (Veracruz, Mitla, Tam Mild, Jaloro, Sweet Jalapeño), “yellow wax” [(Hungarian Yellow, Long Hot Yellow, Gold Spike (hybrid)], “Chile” (New Mexico‐6, Green Chile), “ancho” (San Luis Ancho), and “serrano” (Hidalgo) peppers were investigated at green or yellow stages of maturity. Major pepper flavonoids were quercetin and luteolin which were present in conjugate forms. Total flavonoid content varied from none detectable to 800 mg/kg after hydrolysis. “Chile”, “yellow wax” and “ancho” peppers had greater flavonoid and ascorbic acid contents and antioxidant activities than “jalapeño” peppers. Sep‐Pak C18(tm) bound phenolic compounds, including flavonoids, correlated well with antioxidant activity (r2=0.86). Luteolin had highest antioxidant activity followed by capsaicin and quercetin on equimolar basis.
Survival of E. coli and Salmonella after Chilling and Freezing in Liquid Media
Authors: SMITH M.G.
Published: August 2006

Predictive microbiology requires a sound basis of observed results, and factors that contribute to death of bacterial cells, before accurate equations can be developed. The effect of chilling and freezing strains of Escherichia coli and salmonella serotypes in nutrient broth, a noninhi‐bitory liquid medium, was investigated. The phase of growth, small changes in composition of test medium, and sub‐cultures made after primary isolation, influenced survival. Therefore, such influences must be considered when attempting to extrapolate results Erom pure cultures on laboratory media, to predict behavior of similar organisms in foods during chilling and freezing.
Tribological Shear Conversion of Starch
Authors: WANG SHAW S. , ZHENG XIAOGE
Published: August 2006

Tribological (powdery friction) conversion (cooking) of starch as followed by DSC measurements was studied in a capillary rheometer. The crumbly extrudates with <20% conversion were analyzed to obtain a kinetic model and its parameter values suitable to describe the phenomena of tribological conversion of starch. Such conversion of starch followed zeroth order kinetics. An Arrhenius type activation energy plot described the shear energy initiated conversion well. The shear activation energy of starch conversions due to tribological shearing of powders was lower than that found for overall (tribological plus rheological) conversions. These findings can help develop more accurate and realistic models for starch conversion and similar processes and help elucidate their mechanisms.
Time/Temperature Profiles of Smoked Salmon Packaged with Cooling Gel and Shipped at Ambient Temperature
Authors: ALASALVAR CESARETTIN , NESVADBA PAUL
Published: August 2006

The latent heat capacities of three different commercial cooling gels and ice were measured by Differential Scanning Calorimetry (DSC). Their cooling ability and relative merits were compared. DSC was also used to measure the thawing onset temperatures and the latent heat capacities of salmon. The latent heats of the cooling gels were 323.4 ± 0.2 J/g, 323.4 ± 0.4 J/g, and 323.6 ± 0.1 J/g, whereas that of ice was 334.5 ± 0.04 J/g. The time‐temperature profiles of fish were followed to determine how long the temperature of the products could be maintained <8°C. We could predict by computer modeling the time‐temperature profile of smoked chilled salmon while in shipment.
Gloss Properties and Surface Morphology Relationships of Fruits
Authors: WARD G. , NUSSINOVITCH A.
Published: August 2006

Eggplants exhibited a higher average gloss reading (15.3 Gloss Units (GU)) than mature green tomatoes (12.0 GU) and apples (8.2 GU) using a flat surface glossmeter. The same trend was observed using a novel curved surface glossmeter. Scanning electron micrographs revealed that epicuticular wax covering eggplants had a smoother structure than that of tomatoes and apples, providing a more effective light scattering surface. Wax removal resulted in decreases in gloss, with average readings of 9.5, 7.4 and 6.3 GU for eggplants, tomatoes and apples, respectively. These results indicate the extent to which wax may influence shininess, although roughness measurements of flattened peel after wax removal suggest that surface topography also influences gloss.
Hydrothermal Cooking Affects Protein Efficiency Ratio and Zinc Bioavailability of Soymilk‐Based Diets in Rats
Authors: LIHONO MAKUBA A. , SERFASS ROBERT E.
Published: August 2006

Hydrothermally cooked (HTC) and conventionally processed soymilks were compared with respect to protein efficiency ratio (PER) and zinc bioavailability in Sprague‐Dawley rats fed isocaloric, isonitrogenous diets. When dietary zinc was 50 mg/kg, PER (mean ± SD, n = 12) was greater for HTC (processed 20 sec) (2.69 ± 0.34) than for conventional soymilk (2.39 ± 0.17). When dietary zinc was 20 mg/kg, PER (n = 10) was less for HTC processed 40 sec (1.86 ± 0.17) than for conventional soymilk (2.08 ± 0.19). Processing (HTC vs conventional) did not affect zinc bioavailability by the slope ratio bioassay procedure. PER of HTC processed 20 sec was higher than that of reference casein and conventional soymilk when dietary zinc was near recommended levels; pancreatic hypertrophy was not observed.
Precooked Reduced‐Fat Beef Patties Chemical and Sensory Quality as Affected by Sodium Ascorbate, Lactate and Phosphate
Authors: KULSHRESTHA S. A. , RHEE K. S.
Published: August 2006

Beef‐carrageenan (BC; 10% fat) patties—with sodium ascorbate (0.05%), sodium lactate (3%), sodium tripolyphosphate (0.3%), ascorbate‐phos‐phate, ascorbate‐lactate, or none—and 20%‐fat all‐beef patties were cooked, aerobically or vacuum packaged, and stored at 4°C or −20°C. Fat level had a greater effect on texture than did additives. Lactate and phosphate increased cooking yield of BC patties. Phosphate was antioxidative but not antimicrobial. Ascorbate was antioxidative and reduced aerobic plate counts (APCs) of aerobically packaged refrigerated BC. Lactate reduced APCs of both aerobically and vacuum packaged BC patties. Lactate had a prooxidative effect in aerobically‐packaged/frozen patties but showed no such effect in vacuum‐packaged/frozen patties or refrigerated patties. Ascorbate‐phosphate was most effective in minimizing flavor deterioration in refrigerated BC patties.
Functional and Structural Properties of β‐lactoglobulin as Affected by High Pressure Treatment
Authors: PITTIA PAOLA , WILDE PETER J. , HUSBAND FIONA A. , CLARK DAVID C.
Published: August 2006

Pressure (300–900 MPa) so modified β‐lactoglobulin that it displayed reduced emulsifying capacity and foamability compared to native β‐lactoglobulin. However, the pressure‐treated samples showed a greater capacity for protein‐protein interactions in the adsorbed layers of interfaces as evidenced by increased surface‐dilational modulus and resistance to displacement by a surfactant in foams. The observed behavior was explained by a pressure‐induced structural change in β‐lactoglobulin. This increased its hydrophobicity and its potential for aggregate formation which probably accounts for the reduced emulsifying capacity and foamability.
Ionic Strength Effects on Heat‐induced Gelation of Myofibrils and Myosin from Fast‐ and Slow‐twitch Rabbit Muscles
Authors: BOYER C. , JOANDEL S. , OUALI A. , CULIOLI J.
Published: August 2006

The effects of ionic strength on myofibrils and myosin from rabbit fast‐twitch Psoas major (PM) and slow‐twitch Semimembranosus proprius (SMp) muscles before and after heating were studied by electron microscopy and thermal scanning rheometry. The direct suspension of proteins in low ionic strength (0.2M KCl; pH 6.0) led to very weak gels, whereas a gradual lowering of the ionic strength (by dialysis against 0.2M KCl; pH 6.0) of 0.6M KCl protein solutions induced strand‐type networks at low temperature and strong heat‐induced gels. As shown by transmission and scanning electron micrographs, in low ionic strength, SMp myosins formed shorter filaments before heating and thinner and shorter structures in heat‐induced gels, as well as a lower gel porosity than PM myosins.
Sensory and Microbial Quality of Irradiated Crab Meat Products
Authors: CHEN Y.P. , ANDREWS L.S. , GRODNER R.M.
Published: August 2006

Low dose gamma irradiation has proved effective in reducing pathogenic and spoilage microorganisms in a variety of seafood products. However, little information is available on the effect of irradiation on the sensory quality and consumer acceptance of such products. We compared microbial and sensory quality of irradiated (2 kGy or less) crab products (white lump, claw, and fingers) through 14‐days of ice‐storage. Irradiation effectively reduced spoilage bacteria extending shelf‐life by more than 3 days beyond control samples. During storage, fresh crab odor and flavor were similar for treated and control samples, while off‐flavors and odors developed more rapidly in controls. Overall acceptability scores for irradiated crab samples were higher than for control samples throughout 14‐days ice storage.
Consumer Acceptability and p‐Carotene Content of Beef as Related to Cattle Finishing Diets
Authors: SIMONNE A.H. , GREEN N.R. , BRANSBY D.I.
Published: August 2006

Ribeye steaks (Longissimus muscle) and ground beef from 15 Angus or Angus × Hereford steers slaughtered at weights of 480–500 kg were evaluated for proximate composition, color, β‐carotene content and consumer preference. Three groups of five animals were finished on annual ryegrass pasture (Lolium multiflorum), ryegrass and ‘Coastal’ bermu‐dagrass hay (Cynodon hybrid), or a feedlot diet.β‐carotene content of ribeye steaks and ground beef was higher (p < 0.05) for the forage finished animals than those finished in the feedlot. There was no difference in scores from consumer panels (n = 80) for steaks from feedlot or pasture finished animals, but scores for ground beef from cattle finished on the feedlot diet were higher than other treatments (p < 0.05).
Bioavailability for Rats of Vitamin E from Fortified Breakfast Cereals
Authors: MITCHELL GERALDINE V. , GRUNDEL ERICH , JENKINS MAMIE Y.
Published: August 2006

Bioavailability of vitamin E in three fortified breakfast cereals and dose‐response relationships among dietary vitamin E and selected biochemical indices were investigated using a rat depletion‐repletion model. Response criteria included concentrations of α‐tocopherol in plasma, red blood cells, liver, heart, and adipose tissue, and plasma pyruvate kinase activity. Bioavailability of vitamin E in whole grain cereal and corn flakes was generally comparable to that of the tocopheryl acetate standard. Bioavailability of vitamin E in bran flakes was lower than that of the standard based on four of the criteria. A food matrix effect in bran flakes resulted in the lower bioavailability.
Sensory Analysis and Consumer Acceptance of Irradiated Boneless Pork Chops
Authors: LUCHSINGER S.E. , KROPF D.H. , ZEPEDA C.M. GARCÍA , IV E. CHAMBERS , HOLLINGSWORTH M.E. , HUNT M.C. , MARSDEN J.L. , KASTNER C.L. , KUECKER W.G.
Published: August 2006

Flavor, texture, and aroma were determined for chilled (3 ± 2°C) and frozen (–17 ± 3°C) boneless pork chops packaged in vacuum or air and exposed to an absorbed dose of 0, 1.5, or 2.5 kGy (chilled) or 0, 2.5, or 3.85 kGy (frozen) of electron beam and cobalt60 irradiation. Irradiation (< 3.85 kGy) had minimal effects on aroma, flavor, and textural attributes in chilled and frozen boneless pork chops. Irradiation source had limited effects and packaging type had the greatest influence. Consumers reported no difference (P>0.05) between irradiated (2.5 kGy cobalt60 irradiated, chilled, vacuum‐packaged, boneless, pork chops) and control samples for overall acceptance, meatiness, freshness, tenderness and juiciness.
Retort Temperature Profile for Optimum Quality during Conduction‐Heating of Foods in Retortable Pouches
Authors: TERAJIMA YOSHIMI , NONAKA YASUO
Published: August 2006

The optimal control theory was used to determine the optimum retort temperature profile for quality retention at a given level of sterilizing value in conduction‐heating of foods in retortable pouches. The cook‐value (C‐value) was employed to describe quality changes. Optimization was considered to be a constrained optimal control problem with unspecified terminal time, and it was solved numerically, using the conjugate gradient minimization method. Optimum retort temperature profiles were determined for the volume average and surface C‐values for browning reactions. Final C‐value for volume average decreased by 10% as compared with that for optimum constant retort temperature, and the value for surface decreased by 30%. This method may be applicable to heat sterilization of canned foods as well.
Stability of Trehalose, Sucrose and Glucose to Nonenzymatic Browning in Model Systems
Authors: O'BRIEN J.
Published: August 2006

The rate of nonenzymatic browning was compared in freeze‐dried model systems containing lysine and glucose, sucrose or trehalose at pH 2.5 and a water activity of 0.33. Rate constants for brown color formation (A420) were from 200 to 2000‐fold greater for the sucrose than for the trehalose system. Some rate constants for sucrose browning approached those for glucose, indicating that extensive hydrolysis had occurred. The results indicate that use of trehalose rather than sucrose may be of value in stabilizing some systems vulnerable to nonenzymatic browning.
Flavor and Free Amino Acid Composition of Lavender and Eucalyptus Honeys
Authors: BOUSETA AMINA , SCHEIRMAN VINCENT , COLLIN SONIA
Published: August 2006

Unifloral honeys have highly characteristic flavors due to various volatiles probably derived from the original plant sources. The volatile compounds of honeys from two unifloral sources, lavender and eucalyptus, were investigated. Volatile compounds were extracted with dichloromethane, followed by Likens‐Nickerson's simultaneous steam distillation/solvent extraction. The extracts had an intense honey aroma that varied with the type of honey. Compounds (400) were separated by gas chromatography and detected by mass spectrometry. Major flavor compounds were very characteristic of each floral source (linear aldehydes, n‐hexanol, coumarin, and phenylacetaldehyde in lavender honeys; di‐ketones, hydroxyketones, 3‐hexanol, sulfur compounds, and alkanes in eucalyptus samples).
Nondestructive Determination of Soluble Solids in Tomatoes using Near Infrared Spectroscopy
Authors: SLAUGHTER D.C. , BARRETT D. , BOERSIG M.
Published: August 2006

A nondestructive optical method for determining the soluble solids content of fresh whole tomatoes was investigated. The method, based upon near infrared spectrophotometric techniques, could predict the soluble solids content of tomatoes (r = 0.92, SEC = 0.27°Brix). Tomatoes from more than 30 popular fresh market cultivars at stages of maturity from mature green to ripe red fruit were studied.
Functional Properties of Veal Bone Hydrolysates
Authors: LINDER MICHEL , FANNI JACQUES , PARMENTIER MICHEL
Published: August 2006

Meat hydrolysates were prepared from crushed veal bone residues, using a commercial preparation of Bacillus subtilis (55°C, pH 7.0). Influence of degree of hydrolysis (DH = 4.0; 5.0; 5.6; 6.2, 8.2%) on functional properties of freeze‐dried hydrolysates was studied as compared to sodium caseinate and gelatin, for possible use as natural stock bases for soups, sauces and ready‐cooked dishes. Limited proteolysis was controlled using pH‐stat and the trinitrobenzene sulfonic acid (TNBS)‐methods with strong correlation. Partial hydrolysis improved protein solubility more than 74% over a wide pH range. Emulsifying capacity (EC), activity (EA) and stability (ES) were determined by conductivity measurements. EC and EA increased with protein concentration ranging from 0.025 to 0.25%, while EC decreased with DH. Correlations were high between EA, EC, DH, and adsorption rate.
Kinetics of Ice Recrystallization in Aqueous Fructose Solutions
Authors: SUTTON ROBIN L. , LIPS ALEX , PICCIRILLO GUISEPPE , SZTEHLO ANDY
Published: August 2006

Recrystallization rates of ice in fructose solutions were determined over a range of temperatures and ice phase volumes. Accretive and migratory recrystallization both occur, the dominant mechanism being strongly dependent on the mean size of the crystals. Accretion dominated when crystals were small and close together. Recrystallization rates decreased with decreasing ice phase volume and decreasing temperature. The temperature dependence of the rates was consistent with Williams‐Landell‐Ferry kinetics. With a mean field correction for ice phase volume the observed data fit the recrystallization theory of Lifshitz, Slyozov and Wagner reasonably well.
Aqueous Extraction and Membrane Techniques Improve Coconut Protein Concentrate Functionality
Authors: KWON K.S. , BAE D. , PARK K.H. , RHEE K.C.
Published: August 2006

Functional properties of coconut protein concentrates (CPC) from fresh coconut meat and commercial desiccated coconut meat were assessed and compared with other protein sources. Coconut proteins were extracted from undefatted meats at pH 7 in 0.5M NaCl solution. Protein recovery in the ultrafiltration retentates was about 40% (as % nitrogen) in the starting meats. Water absorption capacities of CPC products were lower than those of soy protein concentrates (SPC) and Na‐caseinate, but there was no difference in oil absorption values among CPC, SPC and Na‐caseinate. CPC products were more soluble than SPC, but less soluble than Na‐caseinate at pH 8 and 10. Emulsifying properties of CPC were superior to those of caseinate and SPC. Total essential amino acids contents of CPC products were lower than caseinate, but similar to SPC.
Assuring Microbial and Textural Stability of Fermented Cucumbers by pH Adjustment and Sodium Benzoate Addition
Authors: FLEMING H. P. , THOMPSON R. L. , McFEETERS R. F.
Published: August 2006

Acidification of fermented cucumbers with HCl prevented utilization of lactic acid and resultant rise in brine pH (accompanied by formation of butyric, propionic and acetic acids, and n‐propanol by spoilage bacteria) when they were stored at 0 or 4.4% NaCl. Firmness retention of the fermented cucumbers was reduced, however, if the brine pH were less than optimum pH 3.5, which assured microbial stability and acceptable firmness retention with 4.4% NaCl. At 0% salt, pH 3.0 insured microbial stability, but resulted in unacceptable firmness. Addition of 0.1% Na benzoate reduced the need to lower pH to assure microbial stability. Results indicated that pH control could be used to reduce the need for salt to insure stability of fermented cucumbers.
Viscous Sol and Gel Formation from Process Whey Protein Below 25°C
Authors: KITABATAKE NAOFUMI , FUJITA YUKI , KINEKAWA YOH‐ICHI
Published: August 2006

The viscosity of process whey protein (PWP; whey protein preheated under salt‐free conditions) solution increased and led to gel formation with incubation at ambient or lower temperature by NaCl addition. Viscosity of PWP solution (70 mg/mL, 38.3 sec‐1, 40 min incubation) either with NaCl up to 120 mM or without NaCl decreased with increasing temperature, viscosity gave straight lines in an Andrade plot below 25°C, whereas viscosity of PWP solution with NaCl sharply increased with increase in temperature above 25°C. This suggested that association of the aggregates of PWP molecules occurred above 25°C by addition of NaCl, and that network formation by such aggregates might cause gelation.
HPLC Determination of Folate in Liver and Liver Products
Authors: VAHTERISTO LIISA , OLLILAINEN VELIMATTI , VARO PERTTI
Published: August 2006

Our objective was to produce reliable data on the contents of folate vitamers in pig, beef and chicken liver, beef kidney and some liver products. Folate contents were determined in monoglutamate form, using reversed‐phase HPLC. Pig and beef livers contained 730‐1470 mg folates in 100g, tetrahydrofolate being the most abundant form detected. Frozen chicken liver also contained about 1000 μg folates in 100g. Processed foods containing liver, except canned baby foods, were also good folate sources. In processed foods, 5‐methyltetrahydrofolate was the predominant folate form. The detected folate contents were high, compared with published data.
Protein Solubility in Pacific Whiting Affected by Proteolysis During Storage
Authors: LIN TEIN M. , PARK JAE W.
Published: August 2006

The effects of post‐harvest storage temperatures and times on proteolysis of Pacific whiting (Merluccius productus) and relationship to changes in protein solubility were evaluated. Myosin heavy chain (MHC) degraded rapidly during post‐harvest storage at low temperatures (0‐5°C). Greater degradation of MHC occurred at elevated temperatures. Actin degradation was similar to that of MHC but to a lesser degree. Both log‐percent MHC and actin degradation were highly correlated (R2 5 0.88 and 0.74) to protein solubility. Degraded proteins were not completely removed by washing, resulting in a lower MHC content in washed mince.
Grape Pectic Enzyme Treatment Effect on White Musts & Wines Composition
Authors: LAO C. , LOPEZ‐TAMAMES E. , BUXADERAS S. , DE LA TORRE‐BORONAT M.C.
Published: August 2006

White grapes of three different cultivars (‘Macabeo’, ‘Xarel.lo’ and ‘Parellada’) were treated with the same commercial pectic enzyme preparation on an industrial scale. The effect of this treatment on must and wine composition was studied in three consecutive years (1991, 1992 and 1993). Twenty‐one parameters were determined to evaluate effects of the pecticenzyme treatment. Turbidity, galacturonic acid, total and acid polysaccharides, total and nonflavonoid phenols, proteins and meth‐anol were affected by the treatments, although this effect usually depended on the cultivar and/or year. Moreover, the effects of treatment were more marked in must than in wines. However, a considerable loss of glucosidic colloids was found on musts and wines from treated grapes. The loss of must polysaccharides depended on their initial content and were mainly due to the pectin losses. Pectin lysis was responsible for increases in galacturonic acid levels which could be used as an index in wines (within a cultivar and year) to indicate pectic enzyme treatment.
Functional Properties of Myofibrillar Protein‐based Biopackaging as Affected by Film Thickness
Authors: CUQ BERNARD , GONTARD NATHALIE , CUQ JEAN‐LOUIS , GUILBERT STÉPHANE
Published: August 2006

Fish myofibrillar protein‐based biopackagings were developed from a film‐forming solution cast on plates. Film thickness was modulated by variations in “apparent thickness” of the cast solution to evaluate effects on the main functional properties. The thickness variations seemed to have no influence on optical properties (apparent opacity) or on percent solubility in water. Study of mechanical properties revealed that elongation at break and relaxation coefficient were not dependent on film thickness, while force at break was directly proportional to film thickness. This could be interpreted by variations in the number of potential intermolecular interactions in the films. Analysis of water vapor transport showed that the biopackaging did not behave as an ideal material according to Fick's and Henry's laws.
Reverse Screw Element(s) and Feed Composition Effects during Twin‐Screw Extrusion of Rice Flour and Fish Muscle Blends
Authors: GOGOI BINOY K. , OSWALT AARON J. , CHOUDHURY GOUR S.
Published: August 2006

The influence of location and spacing of reverse screw element(s) on specific mechanical energy input and product attributes during twin‐screw extrusion of rice flour and pink salmon blends was investigated. Incorporation of reverse screw element(s) increased specific mechanical energy, expansion ratio and water solubility index; but decreased bulk density and Warner‐Bratzler shear stress. Opposite trend was observed with increasing fish content except for shear stress, which was little affected either for rice flour or its blends with 30% fish solids in the expansion ratio range 5 to 10. Linear relationships were found between shear stress and bulk density and between solubility index and specific mechanical energy.
Physical and Molecular Properties of Re‐extruded Starches as Affected by Extruder Screw Configuration
Authors: KOLLENGODE ANANTHA N. , SOKHEY AVTAR S. , HANNA MILFORD A.
Published: August 2006

Amylomaize V, amylomaize VII, wheat and rice starches were extrusion cooked in a single‐screw extruder at 140°C barrel temperature and 140 rpm screw speed. Extrudates were ground and re‐extruded through a 3 mm cylindrical die nozzle using screws with no mixing (NM), 1 mixing (1M) or two mixing (2M) elements. Overall expansions were the highest and bulk densities were lowest with 1M. Radial expansions for amylomaize V, amylomaize VII, and wheat starches were the highest with 1M and lowest with 2M. Amylopectin contents of starches decreased with corresponding increases of gel permeation chromatograph peak II fractions when number of mixing elements was increased. λmax values of peak I and peak II decreased upon re‐extrusion of starches with increasing number of mixing elements.
Toxin Development by Clostridium botulinum in Modified Atmosphere‐Packaged Fresh Tilapia Fillets During Storage
Authors: REDDY N.R. , PARADIS A. , ROMAN M.G. , SOLOMON H.M. , RHODEHAMEL E.J.
Published: August 2006

Potential for toxin development by Clostridium botulinum type E was investigated in retail‐type packages of fresh tilapia fillets packaged in high barrier film under selected atmospheres [100% air, a modified atmosphere (MA) containing 75%CO2:25%N2, and vacuum] and stored under refrigeration (4°C) and abuse temperatures (8 and 16°C). Toxin development coincided with sensory spoilage at 16°C storage for fillets packaged in either MA, or vacuum. At 8°C, toxin development in fillets packaged in either of the atmospheres occurred 7‐23 days after sensory spoilage. At 4°C, none of MA‐packaged fillets became toxic until 10 days after onset of sensory spoilage. Toxin development did not precede sensory spoilage in any treatments or temperatures studied.
Lecithin Improves Texture of Reduced Fat Cheeses
Authors: DRAKE M.A. , HERRETT W. , BOYLSTON T.D. , SWANSON B.G.
Published: August 2006

Cheddar‐type cheeses with 33% fat reduction were made with 0.2 or 0.5% (w/w) lecithin. Reduced fat cheeses with no lecithin and full fat cheeses were prepared as controls. Cheeses were aged 3 mo prior to instrumental and sensory evaluation. Reduced fat cheese with lecithin received higher overall texture scores from dairy judges than reduced fat control cheeses (P ≤ 0.05). Texture scores from dairy judges for cheeses with lecithin were not different from full fat cheeses. Reduced fat cheeses with lecithin were softer than reduced fat control cheeses as measured instrumentally and according to specific attribute panelists (P ≤ 0.05). Cheese wet weight yields were greater with addition of lecithin (P ≤ 0.05) which resulted in a softer more desirable texture in reduced fat cheeses.
Pressure Induced Inactivation of Selected Food Enzymes
Authors: SEYDERHELM ISABEL , BOGUSLAWSKI STEFAN , MICHAELIS GÜNTHER , KNORR DIETRICH
Published: August 2006

Pectinesterase, lipase, polyphenol oxidase, lipoxygenase, peroxidase, lactoperoxidase, phosphatase and catalase have been examined at distinct conditions within a pressure range of 0.1 to 900 MPa, temperatures from 25°C to 60°C, pH 3 to 7, and time of treatment of 2 min to 45 min. Results in model buffers made it possible to rank the enzymes according to their pressure induced inactivation in the following order: lipoxygenase, lactoperoxidase, pectinesterase, lipase, phosphatase, catalase, polyphenol oxidase, peroxidase. A combination of pressure with moderate temperature increased the degree of enzyme inactivation. Pressure treatment of real food systems showed a protective effect of food ingredients on the pressure inactivation of most enzymes evaluated. For example sucrose protected pectinesterase from inactivation by pressure while lactoperoxidase and lipoxigenase were as stable in milk as in buffer.
Pectolytic Enzyme Activity During Intermittent Warming Storage of Peaches
Authors: ARTÉS F. , CANO A. , FERNÁNDEZ‐TRUJILLO J.P.
Published: August 2006

Pectin enzyme evolution in peaches intermittently warmed at 15°C (15°C‐IW) and at 20°C (20°C‐IW) for 24 hr every 8 days of storage at 0°C, was followed. Cold storage increased PME activity until a constant level was reached, whereas PG decreased after 2 wk. 15°C‐IW had a similar effect to conventional cold storage. 20°C‐IW induced a different behavior, PG activity increasing and PME activity decreasing after 2 wk of storage. This different behavior seemed to be related to the development of chilling injury, since 15°C‐IW did not alleviate chilling injury but 20°C‐IW did. Chilling injury development during storage was associated with continuous PME activity and inhibition of endo‐PG activity after the second week of storage, regardless of exo‐PG activity.
Improved Acid, Flavor and Volatile Compound Production in a High Protein and Fiber Soymilk Yogurt‐like Product
Authors: GRANATA L. ANKENMAN , MORR C.V.
Published: August 2006

The effects of added caseinate (CAS), casein hydrolyzate (CASHY) and whey protein hydrolyzate (WPHY) on acid, flavor and volatile compound production in a high protein and fiber soymilk yogurt‐like product were studied. High protein and fiber soymilk, produced by blending soaked, boiled and dehulled soybeans with Swiss cheese whey ultrafiltration permeate, was fermented with a mixed S. thermophilus and L. bulgaricus yogurt culture. The concentrations of lactic acid, key volatile compounds, i.e., acetaldehyde, acetone, and diacetyl, and the flavor and texture of the resulting soymilk based yogurt formulated with added CAS or CASHY were comparable to those in a milk yogurt control.
Modified Atmosphere and Modified Humidity Packaging of Fresh Mushrooms
Authors: ANANTHESWARAN R. C. , BEELMAN R. B. , ROY S.
Published: August 2006

Sorbitol and sodium chloride were used to modify the in‐package relative humidity (IPRH) of fresh mushrooms (water irrigated and CaCl2 irrigated) stored in a modified atmosphere package (MAP) at 12°C. No differences were observed for maturity index and microbial population between mushrooms stored in modified atmosphere package (MAP) with or without moisture absorbers. Lower IPRH was observed in packages containing water irrigated (normally grown) mushrooms with sodium chloride, but resulted in over‐drying of mushrooms and did not improve color. Normally grown mushrooms with 10 and 15g sorbitol had the best color. IPRH of 87–90%, within 9 days storage was considered optimum. No improvements in quality were found with moisture absorbers with normally grown mushrooms. However, a small amount of sorbitol helped to avoid condensation with CaCl2 irrigated mushrooms.
Surimi from Fillet Frames of Channel Catfish
Authors: KIM J. M. , LIU C. H. , EUN J. B. , PARK J. W. , OSHIMI R. , HAYASHI K. , OTT B. , ARAMAKI T. , SEKINE M. , HORIKITA Y. , FUJIMOTO K. , AIKAWA T. , WELCH L. , LONG R.
Published: August 2006

Surimi was prepared with channel catfish mince recovered from fillet frames. The deboned meat was washed once, twice, or three times with water for surimi processing. Unwashed mince was also blended with cryoprotectants for surimi processing. Heat‐induced gels were prepared using washed or unwashed catfish surimi with or without starch. Results indicated no differences (P>0.05) in textural properties and Hunter color values due to number of washes in those gels prepared with washed surimi. Differences (P<0.05) in proximate composition, textural properties and Hunter color values were found between gels prepared with washed and unwashed surimi.
Extraction of Proteins from Pacific Whiting Mince at Various Washing Conditions
Authors: LIN TEIN M. , PARK JAE W.
Published: August 2006

Effects of salt concentrations and washing cycles on the extraction of proteins were evaluated. Sarcoplasmic proteins were readily soluble in water (0% NaCl) and removed in the initial washing steps. Myofibrillar proteins became relatively soluble and were lost during extensive washing. Control of water/meat ratio, washing time, and washing cycles was critical in reducing the loss of myofibrillar proteins. Washing with 0.25%, 0.5%, and 1.0% NaCl solutions reduced the loss of myofibrillar proteins. However, these solutions were not very effective in removing sarcoplasmic proteins even with increased washing cycles. High salt (2.0% NaCl) washing resulted in low removal of sarcoplasmic proteins and severe loss of myofibrillar proteins.
Proteins as Potential Endpoint Temperature Indicators for Ground Beef Patties
Authors: WANG S.F. , ABOUZIED M.M. , SMITH D.M.
Published: August 2006

Ground beef patties were cooked to 63, 66, 68 and 71°C and 25g meat from the center of each patty was extracted. Changes in protein composition of extracts were monitored by sodium dodecyl sulfate‐polya‐crylamide gel electrophoresis, Western blotting and enzyme activity. Acid phosphatase, bovine serum albumin, glyceraldehyde‐3‐phosphate dehydrogenase, lactate dehydrogenase, phosphoglycerate mutase, and tri‐ose phosphate isomerase concentration or activity decreased (P < 0.05) as endpoint temperatures increased. None of the enzymes was completely inactivated or insolubilized at 71°C. These proteins might be useful in assays to verify processing temperatures of ground beef patties.
Mono‐ and Diglycerides Prepared by Chemical Glycerolysis from a Butterfat Fraction
Authors: CAMPBELL‐TIMPERMAN K. , CHOI J.H. , JIMÉNEZ‐FLORES R.
Published: August 2006

A solid butterfat fraction was prepared by controlled crystallization of the melt. Products of glycerolysis and rate of reaction were analyzed by size exclusion chromatography and gas‐liquid chromatography and compared to those of a tricaprilin model system. Physical and functional properties of the resulting mixture of mono‐ and diglycerides were compared to commercial monoglyceride‐based emulsifiers. The emulsifier from the butterfat fraction consisted of ∼60% mono‐ and 40% diglycerides and presented a very different FA profile from the commercial emulsifiers. The butterfat‐derived emulsifiers had a lower melting range and imparted a significantly lower surface tension at oil/water and oil/ skim milk interfaces.
Atlantic Salmon Average Fat Content Estimated by Near‐Infrared Transmittance Spectroscopy
Authors: WOLD JENS PETTER , JAKOBSEN TONE , KRANE LEIF
Published: August 2006

Near‐infrared transmittance spectroscopy was used to determine the average fat content in farmed Atlantic salmon fillets with skin and scales. The fat content was 5.7–17.6% and weight range 1.0–5.4 kg. A partial least square regression including 43 salmon resulted in a multivariate prediction correlation of 0.97 and a root mean square error of cross validation of 0.75%. Regression models using 6 to 9 wavelengths in the 850–1048 nm range gave somewhat lower prediction errors than a model using 100 wavelengths. Results showed that NIR transmittance was suited to determine fat content nondestructively in whole salmon fillets with skin and scales.
Optimization and Scale‐Up of Enzymatic Synthesis of Structured Lipids Using RSM
Authors: HUANG KUAN‐HSIANG , AKOH CASIMIR C.
Published: August 2006

Enzymatic synthesis of structured lipids by transesterification of ethyl caprylate (EC) and soybean oil and sunflower oil (90% oleic acid) in hexane was optimized using response surface methodology (RSM). Incubation time (IT), molar ratio of ethyl caprylate to total triglycerides (MR), percentage of soybean oil as source of long‐chain triglycerides (PS), and long‐chain triglyceride concentration (TC) were assumed the most important factors affecting nutritional attributes of structured lipids based on caprylic acid (C8:0) and linoleic acid (C18:2 n‐6) content. Optimum conditions for synthesis of structured lipids were: IT = 26.4 hr; MR = 8; PS = 75%; TC = 0.58 M. The capryloyl acyl residues in triglyceride predicted by RSM was 67.6 (mol%) and linoleoyl 14.5%. Large scale synthesis was successful. The model was verified experimentally.
Reduction of Drying Time for Pepperoni by Vacuum‐drying
Authors: CHIN K.B. , KEETON J.T. , LACEY R.E.
Published: August 2006

Commercial pepperoni was dried under vacuum (100 kPa) at three temperatures (177°, 19°, and 22°C) and matching controls were dried under commercial conditions. Vacuum‐dried pepperoni achieved a moisture: protein (M:P) ratio of 1.6:1 after 9 to 12 days drying, compared to 18 days for the control. Overall drying time was reduced ∼30%. Among temperature treatments, 17°C treatment had more weight loss and darker color (P < 0.05) than others. Weight loss and Kramer shear force were higher (P < 0.05) for vacuum‐dried pepperoni, whereas Hunter a and b values tended to be higher for the control throughout the drying period.
Freezing Rate and Frozen Storage Effects on Color and Sensory Characteristics of Pineapple Fruit Slices
Authors: BARTOLOME A.P. , RUPEREZ P. , FUSTER C.
Published: August 2006

This study was carried out to evaluate the influence of freezing process (cold room –18°C and air‐blast freezer –50°C) and frozen storage (–18°C for 0 to 12 mo) on color and sensory quality of pineapple fruit slices (Smooth Cayenne and Red Spanish cultivars). L, –a and +b color parameters showed differences (P ≦ 0.05) with cultivar, but not with freezing rate. No differences (P ≥ 0.05) were found in sensory analysis (color and appearance) between the cultivars, frozen at different rates, compared to fresh product, or after 1 yr frozen storage. The two cultivars are suitable for freezing.
Optimization of Blanching for Crispness of Banana Chips Using Response Surface Methodology
Authors: JACKSON JOSÉ C. , BOURNE MALCOLM C. , BARNARD JOHN
Published: August 2006

Whole green bananas were blanched in water at 50, 60, 70, 80, 90, and 100°C for 2, 15, and 30 min using a factorial design then peeled, sliced and fried in oil to make chips. Crispness was measured using a bending‐snapping test in the TA.XT2 Texture Analyzer. Significant interactions were found between blanch time and temperature and crispness of chips. A second experiment was then performed using a central composite design and blanch temperatures from 41.7 to 98.3°C. Response surface analysis predicted that crispiest chips should be produced at blanching conditions of 69°C and 22 min.
Treatment outcome of short‐ and long‐term appliance therapy in patients with TMD of myogenous origin and tension‐type headache
Authors: EKBERG E. C. , NILNER M.
Published: August 2006

summary  The aim was to compare the short‐ and long‐term effect of a stabilization appliance with a control appliance in myofascial pain patients suffering from episodic or chronic tension‐type headache. Sixty patients (mean age 29 ± 12 years) with temporomandibular disorders (TMD) of myogenous origin and headache were studied in this prospective controlled study. Seventy‐seven per cent of the patients reported episodic and 23% chronic tension‐type headache at the start of the study. The 60 patients were randomly assigned to a treatment group (stabilization appliance) or to a control group (control appliance). The patients were interviewed regarding symptoms of headache and myofascial pain and clinically examined for masticatory muscle tenderness. At the 10‐week and the 6‐ and 12‐month evaluations of appliance therapy, the treatment outcome of tension‐type headache was studied. At the 10‐week evaluation, 17 patients dropped‐out from the control group by requesting another appliance and receiving a stabilization appliance. Another patient in the control group dropped out later during the trial. In an intent‐to‐treat analysis, significant differences in improvement of headache between treatment and control groups were found at the follow‐ups. A 30% reduction of muscles tender to palpation correlated significantly to improvement of headache at all follow‐ups. The stabilization appliance seems to have a positive effect on tension‐type headache, both in a short‐ and in a long‐term perspective in patients with TMD with pain of myogenous origin.
Evaluation of human (genotype 1) and swine (genotype 4)‐ORF2‐based ELISAs for anti‐HEV IgM and IgG detection in an endemic country and search for type 4 human HEV infections
Authors: Arankalle V. A. , Lole K. S. , Deshmukh T. M. , Chobe L. P. , Gandhe S. S.
Published: August 2006

Summary.  Open reading frame 2 proteins (ORF2) from swine (genotype 4, S‐ORF2) and human (genotype 1, H‐ORF2) hepatitis E virus (HEV) having 91.4% identity at amino acid level were expressed using baculovirus expression system. Comparison of ELISAs based on the two proteins yielded identical results when sequential serum samples from monkeys and pigs experimentally infected with genotypes 1 and 4 HEV, respectively, were tested. Samples from patients (n = 258) suffering from non‐A, non‐B hepatitis during outbreaks of the disease and 180 sera from apparently healthy children were screened by H‐ORF2‐, S‐ORF2‐based ELISAs and Genelabs ELISA, a widely used commercial test for HEV diagnosis. Specificity of all three tests in detecting IgM and IgG antibodies in healthy children was comparable. Excellent correlation was noted in detecting both IgM (98.7% concordance) and IgG (97.7% concordance) anti‐HEV antibodies when H‐ORF2 and S‐ORF2 ELISAs were compared. When compared with Genelabs ELISA, both H‐ORF2 and S‐ORF2 ELISAs identified 34 and 18 additional positives, respectively, in IgM and IgG anti‐HEV tests showing comparatively less sensitivity of the commercial assay. The concordance of Genelabs ELISA in IgM detection was 86.4% and 85.6%, respectively, with H‐ORF2 and S‐ORF2 ELISAs. The concordance between Genelabs ELISA and H‐ORF2 decreased further to 73.6% when 129 human samples from recent HEV epidemics (2002–2004) were tested for IgM. Similar results were obtained when sequential samples from 11 hepatitis E patients were examined. Screening of serum samples from 137 sporadic non‐A, non‐B hepatitis cases further confirmed the superiority of the H‐ORF2 and S‐ORF2 ELISAs. All 36/137 HEV‐RNA‐positive samples from sporadic cases belonged to genotype 1 confirming absence/rarity of type 4 human infections. H‐ORF2 and S‐ORF2 antigens were swappable in ELISAs for detecting both genotypes 1 and 4 HEV infections.
B003 Electrical Stimulation of the S3 Sacral Root Increased the Frequency of Both Colonic High Amplitude Propagating Pressure Waves and Defaecation in Patients with Slow Transit Constipation
Authors: Dinning P.G. , Fuentealba S.E. , Kennedy M.L. , Lubowski D.Z. , Cook I.J.
Published: August 2006

Objective  Colonic high amplitude propagating sequences (HAPS) are important for colonic transit and defaecation. HAPS frequency is reduced in slow transit constipation (STC). Sacral nerve stimulation (SNS) can altered bowel function. The effects of SNS on colonic HAPS's in severe constipation are unknown. We aimed to determine, in patients with STC, whether SNS can: (1) induce colonic HAPS's, (2) improve symptoms.

Method  Eight patients with scintigraphically confirmed STC had a manometry catheter (16 recording sites at 7.5 cm intervals) positioned colonoscopically to the caecum. Temporary electrodes (Medtronic) were implanted in the S2 and S3 sacral nerve foramina. 14 Hz stimulation was administered and four sets of parameters (pulse width 300 or 400 μs; S2 and S3) were tested in 4 × 2 h epochs, in random order, over 2 days.

Results  When compared with basal, SNS to S3, significantly increased the frequency of pan‐colonic HAPSs (basal: 0.06 ± 0.09 HAPS/h vs. stimulation: 0.7 ± 0.6 PS/h, P = 0.04). During the subsequent 3 week trial (continuous stimulation), 6 of 8 reported increased bowel frequency and reduced laxative usage.

Conclusion  SNS induces HAPSs in the colon of patients with severe constipation, suggesting promise as a potential therapy for severe refractory constipation.

Acknowledgement  This study was supported by Medtronic Australia.
B006 A Systematic Review of the Efficacy of Cesarean Section in the Preservation of Anal Continence
Authors: Nelson R.L. , Furner S.E. , Westercamp M.
Published: August 2006

Objective  Elective primary Cesarean section is performed largely to avoid maternal pelvic trauma that may result in anal incontinence. Its efficacy in this regard has not been thoroughly assessed.

Methods  The search was from 1966 through August, 2005, including both randomized and nonrandomized reports. Eligible studies included women having either vaginal delivery or Cesarean (C) section. Faecal and/or flatal incontinence was reported as an outcome and risk was calculable from the reported data. In the nonrandomized studies adjusted odds ratios were also extracted and additional data obtained from authors to adjust risks for age and parity. Sensitivity analyses were done using quality indicators – age and parity adjustment, time to continence assessment and mode of prior delivery.

Results  A total of 15 studies were found eligible, encompassing 3010 C sections and 11 440 vaginal deliveries. The summary relative risk for faecal incontinence was 0.91, 95% CI = 0.74–1.14, for flatus; 0.98, (0.86–1.13). The number needed to treat by C. section was 167 to prevent a single case of faecal incontinence. In five studies judged to be of high quality, the summary relative risk was 0.94 (0.72–1.22) and number needed to treat 198.

Conclusion  Caesarian section does not prevent anal incontinence. The incontinence associated with delivery may in fact be incontinence caused by pregnancy.