bluuebunny/crossref_metadata_2025 huggingface dataset:
Isolation and Characterization of Pectin Methylesterase from Apple Fruit
Authors: CASTALDO D. , QUAGLIUOLO L. , SERVILLO L. , BALESTRIERI C. , GIOVANE A.
Published: August 2006

Two forms of the enzyme pectin methylesterase are evidenced in the apple (Malus communis). They differ both in their charge and molecular weight. The two enzymes were separated by DEAE‐cellulose chromatography. Their molecular weights, determined by gel‐filtration, were 55000 and 28000 daltons. The heavier form has been purified at homogeneity and subjected to investigations regarding its activity as a function of the pH and temperature, and determination of its kinetic parameters. The enzyme has a Km value of 1.05 mg/mL for citrus pectin and an optimum activity in the pH range between 6.5‐7.5. The enzyme was stable up to 40°C. Incubation for 1 min at 90°C leads to its complete inactivation.
Use of Acidification, Low Temperature, and Sorbates for Storage of Orange Juice
Authors: LI Z. , ALLI I. , KERMASHA S.
Published: August 2006

The effects of acidification, combination of acidification and low temperature and sorbates on the storage of orange juice were investigated. Acidification of orange juice to pH 2.0 and pH 2.5 followed by storage at 5°C resulted in marked reduction in total plate count and yeast and mold population during twelve weeks of storage. Use of 0.03% sorbic acid or potassium sorbate in combination with acidification at pH 2.5 resulted in preservation of orange juice stored at 10°C over 10 wk period; however, vitamin C degradation was enhanced by the presence of the sorbates. The results also indicated that relatively high concentrations of vitamin C were present in orange juice containing high population of microorganisms.
Influence of Atmospheric Oxygen Content on Growth and Fumitremorgin Production by a Heat‐resistant Mold, Neosartorya fischeri
Authors: NIELSEN P.V. , BEUCHAT L.R. , FRISVAD J.C.
Published: August 2006

Growth and fumitremorgin production by a heat‐resistant mold, Neosartorya fischeri, in atmospheres containing 0.0095‐20.9% O2 were studied over a 38‐day period. The mold was cultured on Czapek Yeast Autolysate agar adjusted to pH 3.5 and 7.0 and incubated at 25°C in darkness. Colonies were examined and extracts were analyzed for fumitremorgin content using high performance liquid chromatography. Growth occurred at O2 levels as low as 0.10% but not at 0.0095%. Growth was always associated with production of verruculogen and fumitremorgins A and C. Production of these fumitremorgins was essentially the same in atmospheres containing 3.0 and 20.9% O2, but was greatly reduced in an atmosphere containing 1.0 and 0.10% O2. Fumitremorgin production was not significantly different at pH 3.5 and 7.0
Analysis of Pressure Drop in Extruder Dies
Authors: PADMANABHAN M. , BHATTACHARYA M.
Published: August 2006

Entrance pressure drop of extruder dies increased with a decrease in the ratio of barrel‐to‐die diameter during the extrusion of corn. For the low Reynolds number flow studied (1.77 x 10−3≤ Re ≤ 9 x 10−5) the viscous component, obtained from Weissberg's analysis, contributed 2% to 40% of the entrance pressure drop and increased as the barrel‐to‐die diameter ratio decreased. The friction factor for laminar fully developed flow through the die followed the expression f = 16/Re'. Fully developed flow within the die was achieved at a die length‐to‐diameter ratio of 9.
Formulation and Sensory Evaluation of a Low Calorie Fiber Bar
Authors: AZLYN K.L. , TOMA R.B. , KOVAL J.E. , CHRISTOPHER S.
Published: August 2006

Three levels of fiber were incorporated, and five combinations of wheat and corn bran were evaluated in formulating the fiber bars. A total of 15 fiber‐bar variations were tested for physical characteristics and subjected to sensory evaluation by trained taste panelists. The three fiber‐bar variations which were ranked highest by the sensory panel were also tested by consumer sensory evaluation. Findings indicated that the optimum level of fiber replacement of flour were 20% by weight. At this level of replacement, either all wheat bran or a mixture containing a maximum of half corn and half wheat was found by consumer sensory evaluation to produce acceptable fiber bars.
Postmortem Degradation of Titin and Nebulin of Beef Steaks Varying in Tenderness
Authors: ANDERSON T.J. , PARRISH F.C.
Published: August 2006

Purified myofibrils were isolated from “tender” and “less‐tender” bovine longissimus muscle at death and at 1, 3, 7, and 14 days of postmortem storage (4oC). Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS‐PAGE) was used to detect changes in the myofibrillar/cytoskeletal proteins, titin and nebulin. Titin and nebulin bands were observed to be less intense on gels from “tender” than from “less‐tender” steaks. These results suggest that titin and nebulin were more rapidly degraded in “tender” than in “less‐tender” steaks, and that the extent of beef loin steak tenderness may be dependent upon the postmortem degradation of titin and nebulin.
Analysis of Amino Acids in Soy Isolates and Navy Beans Using Precolumn Derivatization with Phenylisothiocyanate and Reversed‐Phase High Performance Liquid Chromatography
Authors: CHANG K.C. , SKAUGE L.H. , SATTERLEE L.D.
Published: August 2006

Amino acid analysis of three legume samples using precolumn phenylisothiocyanate (PITC) derivatization and reversed‐phase high performance liquid chromatography (RP‐HPLC) was compared with literature data or that obtained by the conventional ion‐exchange chromatographic (IEC) method. The results indicated that the amino acid profiles obtained by PITC derivatization and RP‐HPLC compared fairly well with literature data for soy isolates, and fairly with that obtained by the IEC method for navy beans. Average coefficient of variability of all amino acids determined by the PITC method was 6%. It was not essential to remove lipids (2.1%) in navy beans prior to acid hydrolysis and PITC derivatization for the analysis of amino acids.
Germination of Amaranth Seeds: Effects on Nutrient Composition and Color
Authors: PAREDES‐LÓPEZ O. , MORA‐ESCOBEDO R.
Published: August 2006

Amaranth seeds were germinated at a water activity of about 0.92 for up to 72 hr. Crude protein, true protein and crude fiber were found to increase and fat content to decrease. For 48 hr of germination reactive lysine values did not change. At 72 hr, a slight decrease was observed in lysine and in vitro protein digestibility was similar to the control. During germination Hunter color parameters L were lowered and a and b were enhanced. Germinated seeds showed a pinky color which appeared very attractive for various food uses.
Isolation and Identification of Volatile Compounds from Glassine Packages
Authors: KIM H. , GILBERT S. G.
Published: August 2006

The volatile flavor compounds in glassine packages were characterized using headspace concentration technique and GC/MS. The major compounds identified were 2,2‐dimethyl‐1,3‐propanediol, 3,3‐di‐methyl‐4‐hydroxybutanal, and 2,2‐dimethyl‐1,3‐propanediol diacetate. Compounds representing hydrocarbons, alcohols, and phthalates were also identified. The majority of these compounds could be attributed to residues from the lacquer applied to the glassine paper as a curable coating.
Explosion Puffing of Fruits and Vegetables
Authors: KOZEMPEL M.F. , SULLIVAN J.F. , CRAIG J.C. , KONSTANCE R.P.
Published: August 2006

Explosion puffing is a processing system which facilitates hot air drying of fruits and vegetables. Explosion puffed foods are easily rehydrated and have excellent sensory properties. The process costs are similar to the cost of conventional hot air drying. Previous publications have reported the results relevant to carrots, potatoes, apples, and blueberries. Sufficient research has been done on other fruits and vegetables to establish that they, too, can be satisfactorily explosion puffed and dried to yield a good product. The processing conditions for explosion puffing of mushrooms, celery, onions, peppers, rutabagas, beets, yams, pears, pineapples, strawberries, and cranberries are presented.
Determination of Carotenoids in Fruits of Rosa sp. (Rosa Canina and Rosa Rugosa) and of Chokeberry (Aronia Melanocarpa)
Authors: RAZUNGLES ALAIN , OSZMIANSKI JAN , SAPIS JEAN‐C.
Published: August 2006

Carotenoid composition of fruits of two Rosa species (Rosa canina and Rosa rugosa) and of chokeberry (Aronia melanocarpa) was studied by high performance liquid chromatography. Nine carotenoids were determined: three carotenes (lycopene, ζ‐carotene, β‐carotene) and six xanthophylls (neoxanthin, trans‐violaxanthin, cis‐violaxan‐thin, 5,6‐epoxylutein, lutein, β‐cryptoxanthin). This high number of compounds classified these fruits among those with the greatest variety of carotenoid pigments. Quantitatively large differences occurred in the carotenoid composition of the three fruits. Rosa hips contained the highest concentrations of total carotenoids, which were mainly comprised of lycopene and βcarotene. Conversely, total xanthophylls were low. In contrast to Rosa, fruits of Aronia were lower in total carotenoids while xanthophylls composed a higher proportion.
A Rapid Method for Determining Allylisothiocyanate in Horseradish‐Containing Products
Authors: KORB KIMBERLY A. , CHISM GRADY W.
Published: August 2006

A rapid method for determining allylisothiocyanate (AITC) in horseradish‐containing products was developed. Headspace samples were analyzed by gas chromatography and the AITC peak identity was confirmed by mass spectrometry. The coefficient of variation was less than 4%. Recovery of added AITC from commercial ground horseradish products averaged 91% for six different samples. Recovery of added AITC from a tomato‐based sauce containing horseradish oil averaged 94% for seven samples. The slopes of the standard curves for AITC were dependent upon the sample matrix with the slope for AITC in oil less than 5% of that for AITC in water.
Design of Modified Atmosphere Packaging Systems: Modeling Oxygen Concentrations Within Sealed Packages of Tomato Fruits
Authors: CAMERON ARTHUR C. , BOYLAN‐PETT WALTER , LEE JULIAN
Published: August 2006

A method was developed for determination of O2 consumption as a function of O2 concentration by mathematical characterization of O2 depletion by a tomato fruit in a closed system with time. Mathematical equations were developed describing O2 consumption as a function of O2 concentration for breaker, pink and red tomato fruit and were used to model film permeability characteristics (O2 permeability coefficient, surface area, thickness) as a function of fruit weight to achieve desired sealed package concentrations of O2 in modified atmosphere packages. Equations were also developed to describe the time for initial O2 establishment as affected by void volume. Calculations are presented for optimizing package parameters for tomato fruit.
Sensory Characteristics, Texture, Color, and Selected Nutrient Content of Veal Muscle
Authors: BOWERS JANE A. , CRAIG JEAN , WILLIAMS JANET C.
Published: August 2006

Effects of cooking methods, internal end‐point temperatures, cut and type of veal on yield, sensory characteristics, color and texture were determined. Fatty acid profiles and fat, cholesterol and iron content were also determined for selected cuts of veal. In general, veal cooked at higher temperatures and to a higher end‐point temperature had greater cooking losses and less moisture and was less tender. HunterLab color and Instron compression values also were affected by end‐point temperature. Muscle from the bottom round was redder and darker in color, contained less moisture and more fat and had a more metallic flavor than muscle from the sirloin. Bob veal was more red and contained more moisture, cholesterol and iron but less fat than special‐fed veal (SFV). More meaty and sour flavor was detected in SFV than in Bob veal.
Analysis of Aldehydes and Ketones in the Headspace of Heated Pork Fat
Authors: YASUHARA A. , SHIBAMOTO T.
Published: August 2006

Volatile chemicals in the headspace above heated pork fat were purged into aqueous solutions of cysteamine, sodium bisulfite, or methylhydrazine to trap aldehydes and ketones. Nine aldehydes and four ketones were determined as thiazolidine derivatives in traps containing aqueous cysteamine or aqueous sodium bisulfite. The major compounds produced were hexanal, heptanal, and pentanal. In general, aqueous cysteamine was more efficient at trapping carbonyl compounds than was aqueous sodium bisulfite. However, formalydehyde and acetaldehyde were trapped better by sodium bisulfite solution than by cysteamine solution. Acrolein and malonaldehyde were determined as l‐methyl‐2‐pyrazoline and 1‐methylpyrazole, respectively, from the trap containing methylhydrazine. This represents the first time that malonaldehyde has been determined in the vapor phase.
Effect of Sugars on the Water Diffusivity in Hydrated Granular Starches
Authors: MAROUSIS S.N. , KARATHANOS V.T. , SARAVACOS G.D.
Published: August 2006

The effective diffusivity of water (D) in hydrated mixtures of two granular starches and three sugars (glucose, sucrose and dextrin) was investigated in the temperature range 40‐100°C. Spherical samples (2‐cm diameter) of the hydrated mixtures were air‐dried at controlled conditions and the D values at various moistures were estimated from the slopes of the drying curves. The sugars reduced significantly the D values in proportion to their molecular size. The changes in water diffusivity were related to the porosity of the samples. Temperature had an Arrhenius‐type effect, and the estimated energies of activation for diffusion of water increased significantly by the addition of sugars.
Use of Sodium Bicarbonate and Increased Liquid Levels in Baked Products Containing Sour Mash Corn Dried Distillers' Grains
Authors: O'PALKA J. , EIDET IRENE , ABBOTT JILL
Published: August 2006

The effect of using sodium bicarbonate (NaHCO3) as an alkalizing agent and additional liquid in oatmeal muffins containing 17%, 33%, and 40% flour replacement levels of sour mash corn DDGS was investigated. Addition of NaHCO3 improved volume while increased liquid levels improved mouth‐feel and product appearance. Consumer testing of yeast leavened dinner rolls, nut rolls, oatmeal muffin and carrot coconut breads containing NaHCO3 and additional liquid indicated that products were acceptable and that increased sodium levels due to NaHCO3 could be reduced by eliminating salt either partially or totally from the formulations.
Thermal Activation of Actomyosin Mg‐ATPases from Ordinary and Dark Muscles of Tuna and Sardine
Authors: TAGUCHI TAKESHI , LO JENG‐REN , TANAKA MUNEHIKO , NAGASHIMA YUJI , AMANO KEISHI
Published: August 2006

Changes in activities of actomyosin, acto‐heavy meromyosin (acto‐HMM), and acto‐subfragment‐I (acto‐S‐I) ATPases from tuna and sardine due to heat treatment (20°, 25°, 30°, 35°, 40°C) were compared for ordinary muscle and dark muscle. Activation of ordinary muscle actomyosin Mg‐ATPases was more than doubled for tuna and tripled for sardine by heating at 35°C, while activation of dark muscle actomyosin was not observed at any temperature. The occurrence of thermal activation corresponded to a rapid loss of the EDTA‐ATPase activity. Activation of hybrid actomyosins from dark and ordinary muscles was dependent upon myosin. For acto‐HMM and acto‐S‐I thermal activation was not observed. The role of myosin tail fragments in thermal activation is discussed.
Pathogenicity of Foodborne, Environmental and Clinical Isolates of Listeria Monocytogenes in Mice
Authors: CONNER DONALD E. , SCOTT VIRGINIA N. , SUMNER SUSAN S. , BERNARD DANE T.
Published: August 2006

Foodborne, environmental and clinical isolates of Listeria monocytogenes and other Listeria species were screened for pathogenicity in immunocompromised mice. Of 218 isolates of L. monocytogenes, 203 were pathogenic and 15 were nonpathogenic. All non‐monocytogenes species were nonpathogenic. Pathogenic isolates were hemolytic for sheep blood. In contrast, many nonpathogenic isolates were weakly hemolytic, but were CAMP positive. Lethal doses (LD50) of pathogenic isolates were 5‐480 cells for immunocompromised mice and 7.2 × 105 to 8.4 × 107 for nonimmunocompromised mice; whereas LD50s for nonpathogenic isolates were > 108 cells in both immunocompromised and nonimmunocompromised mice. Selected test isolates of L. monocytogenes were serotyped; the most common serotypes were 1/2b, 1/2a, 3a and 4b. The initial source and serotype of the isolate appeared not to be related to pathogenicity in immunocompromised mice. However, hemolytic activity was related to pathogenicity.
Controlled Low‐Temperature Vacuum Dehydration–A New Approach for Low‐Temperature and Low‐Pressure Food Drying
Authors: KING V. AN‐ERL , ZALL ROBERT R. , LUDINGTON DAVID C.
Published: August 2006

The processes of freeze‐drying, vacuum drying and controlled low‐temperature vacuum dehydration (CLTV) were used to dry clam paste and a gelatin‐microcrystalline cellulose model food system. CLTV was carried out as cold as possible without freezing the product. Much less drying time was required for CLTV and vacuum drying than for freeze‐drying. The mass transfer resistance for both freeze‐drying and CLTV was less than that of vacuum drying. Functional properties were closer to those of freeze‐drying than to vacuum drying. CLTV versus freeze‐drying showed a 30% reduction in enthalpy change and 40% reduction in running cost. Microbiological analysis, used to monitor the safety of processing clam paste, showed that the process was satisfactory relative to common parameters.
Effect of Extrusion on Lipid Oxidation
Authors: RAO S.K. , ARTZ W.E.
Published: August 2006

To examine extrusion temperature effects on oil stability, corn meal/ starch with soybean oil was extruded, frozen immediately in liquid nitrogen, freeze‐dried and ground. The conjugable oxidation products (COP), oxodiene values (OV), peroxide values (PV) and conjugated dienes were determined during storage. There was an increase in COP, OV, PV, and conjugated dienes with an increase in extrusion temperature. An increase in transition metal content, particularly iron, occurred with an increase in extrusion temperature. Starch and soybean oil were extruded with 50 ppm ferrous acetate (dry weight) and 50 ppm butylated hydroxyanisole (BHA) (oil weight). Ferrous acetate reduced the oxidation relative to the control, which contained neither antioxidant nor iron, and relative to the sample containing BHA.
Effects of Filtering through Bleaching Media on Decrease of Peroxide Value of Autoxidized Soybean Oil
Authors: BOKI K. , SHINODA S. , OHNO S.
Published: August 2006

The effects of filtering through bleaching media on decrease of peroxide value (PV) of autoxidized soybean oil were investigated to improve its quality. Sixteen kinds of filtering and bleaching media were employed. The standard activated clay was the most effective in decreasing the peroxides in autoxidized soybean oil. The relations between the decrease of PV and the physical or the chemical properties of the media were examined. It was found that peroxides are reduced in proportion to the amount of acid at the highest acid strength range + 1.5–5.6 rather than amount of acid at the lower acid strength range, total amount of acid or specific surface area of medium.
n‐Hexanol Formation from n‐Hexanal by Enzyme Action in Soybean Extracts
Authors: MATOBA TERUYOSHI , SAKURAI ATSUKO , TANINOKI NARIKO , SAITOH TOMOKO , KARIYA FUYU , KUWAHATA MARI , YUKAWA NATSUKO , FUJINO SACHIYO , HASEGAWA KIYOZO
Published: August 2006

n‐Hexanal in soybean homogenates decreased during incubation at alkaline pH. When soybean extracts were dialyzed and then incubated with n‐hexanal and cofactors [nicotinamide adenine dinucleotide (NAD+), the reduced form (NADH), nicotinamide adenine dinucleotide phosphate (NADP+), and the reduced form (NADPH)], NADH and NADPH stimulated the enzymatic reduction of n‐hexanal with NADH being more effective than NADPH. When undialyzed preparations were incubated, all the cofactors stimulated enzymatic activity, with NADH being the most effective. The reaction product in all the incubation mixtures was n‐hexanol; n‐hexanal was reduced to n‐hexanol stoichiometrically. It was suggested that alcohol dehydrogenase was responsible for the decrease of n‐hexanal in soybean homogenate at alkaline pH.
Kinetics of Pyrazine Formation in Amino Acid‐Glucose Systems
Authors: HUANG TZOU‐CHI , BRUECHERT LINDA J. , HO CHI‐TANG
Published: August 2006

The chemistry and kinetics of pyrazine formation were studied in four amino acid‐glucose model systems. Different amounts of the same alkylpyrazines were produced in the four systems. The most abundant alkylpyrazine generated in a gylcine‐glucose system was 2,3,5‐tri‐methylpyrazine, while 2‐methylpyrazine was most abundant in an arginine‐glucose system and 2,5‐dimethyIpyrazine predominated in a histidine‐glucose system. 2‐MethyIpyrazine and 2,5‐dimefhylpyrazine were the two most abundant alkypyrazines in a lysine‐glucose system. Kinetic data from the arginine‐glucose system indicated that each of four selected pyrazines was formed by a pseudo‐zero‐order reaction. Activation energies in the same system were determined to be 19.5 ± 4.1 Kcal mole−1 for pyrazine, 24.8 ± 8.7 Kcal Mole″1 for 2‐methylpyrazine, 20.8 ± 4.7 Kcal mole−1 for 2,6‐dimethylpyrazine and 29.0 ± 3.8 Kcal mole−1 for 2‐methyl‐6, 7‐dihydro‐5H‐cyclopen‐, tapyrazine.
Thermal Stability of Cathepsin D
Authors: DRAPER ANNE M. , ZEECE MICHAEL G.
Published: August 2006

The effect of pH and temperature on Cathepsin D stability was examined using a hemoglobin assay following preincubation of the enzyme at various pH and temperature combinations. The results of the study showed that the enzyme retained 87% of its activity at 45°C (pH 3.5) when compared to a control at 37°C (pH 3.5). Further increases in temperature and pH resulted in decreased enzyme activity and approximately 43% remained at 55°C (pH 5.5). The amount of activity remaining at higher temperatures decreased but suggests that the enzyme could contribute to textural changes in meat at temperatures up to 60°C.
Histamine and Tyramine in Preserved and Semi‐preserved Fish Products
Authors: VECIANA‐NOGUES M.T. , VIDAL‐CAROU M.C. , MARINE‐FONT A.
Published: August 2006

Data were obtained on histamine and tyramine contents in 48 samples of preserved and semi‐preserved Spanish fish products. Ranges of concentration for both amines were wide: from 1.35 to 219.20 mg/ kg for histamine, and from 0.5 to 66.40 mg/kg for tyramine. Higher concentrations were found in semi‐preserved anchovies than in the rest of the samples studied: canned tuna, herring, mackerel and sardines. In semi‐preserved anchovies stored at room temperature (18‐22°C), histamine production was observed after 6 months. The increase in histamine was not observed in the samples stored under refrigeration (4‐6°C). Tyramine did not increase at either temperature of storage.
Water Activity and Chemical Composition of Mayonnaises
Authors: CHIRIFE JORGE , VIGO MARÍA S. , GÓMEZ ROSA G. , FAVETTO GUILLERMO J.
Published: August 2006

The chemical composition (pH, moisture, oil, NaCl, sugars) and water activity (aw) of commercial samples of regular and diet mayonnaises was determined. The aw of regular mayonnaises was around 0.93 and that of diet ones was close to 0.95. The aw of mayonnaises was largely determined by the nature and concentration of soluble compounds in the water phase (e.g., NaCl, sugars, acetic acid). Experiments performed with mayonnaise and related oil/water emulsions demonstrated that emulsification did not contribute significantly to lowering of aw.
Influence of Reconstituted Dark and Light Chicken Muscle Myosin Filaments on the Morphology and Strength of Heat‐Induced Gels
Authors: SAMEJIMA KUNIHIKO , KUWAYAMA KAZUMOTO , YAMAMOTO KUTSUHIRO , ASGHAR ALI , YASUI TSUTOMU
Published: August 2006

The morphological characteristics and heat‐induced gel properties of filaments reconstituted from dark and light chicken muscle myosin by dialysis (slow filamentogenesis) and dilution (fast filamentogenesis) methods were studied. The solubility/turbidity properties of myosin isolated from dark and light muscles were quite similar at different pH values and temperatures, but the morphological characteristics of reconstituted filaments of dark and light myosin varied markedly, depending upon whether they were formed by dialysis or dilution.
Fatty Acid Composition and Caloric Value of Ground Beef Containing Low Levels of Fat
Authors: CANNELL LAURA E. , SAVELL J.W. , SMITH S.B. , CROSS H.R. , ST. JOHN L.C.
Published: August 2006

Ground beef patties containing five different levels of fat – 5, 10, 15, 20, and 25%– were cooked by boiling, browning, pan‐frying, microwaving, roasting or broiling. Proximate composition, fat retention, energy content (kcal/100g), and fatty acid composition of raw and cooked patties were examined. Percentage fat retention decreased as fat content of the raw patty increased. Microwaving to “well done” and boiling resulted in ground beef with less fat than other methods of cooking at the higher fat levels. The proportion of fatty acids changed very little with increasing fat percentage and because of cooking method.
Organic Acids as Tenderizers of Collagen in Restructured Beef
Authors: ARGANOSA GENARO C. , MARRIOTT NORMAN G.
Published: August 2006

Acetic, citric and lactic acid were incorporated into restructured beef steaks to determine their effect on collagen. These steaks were analyzed for collagen solubility, total collagen content, shear force behavior, sarcoplasmic and myofibrillar protein extractability, thermal stability and color. These results were compared to those obtained from control samples containing high collagen and low collagen. Results indicate that these acids increased collagen solubility, total collagen content and shear force values when compared with the control samples. No differences (P > 0.05) were found in sarcoplasmic protein extractability although myofibrillar protein extractability declined. Acid treatment decreased the thermal stability of collagen. The Hunter Color values of the uncooked and cooked acid‐treated steaks differed (P 0.05) from the controls.
Effect of Dietary Fiber on the Texture and Cooking Characteristics of Restructured Pork
Authors: TODD S. L. , CUNNINGHAM F. E. , CLAUS J. R. , SCHWENKE J. R.
Published: August 2006

Pure cellulose (Solka‐Floc), microcrystalline cellulose (Avicel), and a soluble gum (Nutriloid Fiberplus) were added to ground pork at 3.5% and 7.0% based on total dietary fiber content of each ingredient. Texture and cooking characteristics were determined on the patties from all treatments and compared to a control. The two cellulose products at 3.5% most closely resembled the control. The two cellulose products at 7.0% exhibited more hardness, whereas the gum products at 3.5% and 7.0% showed less springiness (elasticity). Cooking losses declined as fiber concentration increased from 3.5% to 7.0% for the cellulose products, but increased for the gum products. The Avicel products at 3.5% and 7.0% and Solka‐Floc product at 7.0% exhibited significantly less change in diameter (patty shrinkage).
Effects of Dietary Antioxidants and Oxidized Oil on Membranal Lipid Stability and Pork Product Quality
Authors: BUCKLEY D.J. , GRAY J.I. , ASGHAR A. , PRICE J.F. , CRACKEL R.L. , BOOREN A.M. , PEARSON A.M. , MILLER E.R.
Published: August 2006

The effects of dietary tocopherol and oxidized oil on the oxidative stability of membranal lipids in pig muscles and on the oxidative stability of pork products during refrigerated and frozen storage were evaluated. Membrane‐bound α‐tocopherol stabilized the membranal lipids and reduced the extent of lipid oxidation occurring in pork patties and pork chops during storage. Oxidized dietary oil had an adverse effect on the stability of both the membranal lipids and pork products. The addition of salt to the pork patties accelerated the oxidative process when the patties were stored under fluorescent light and in the dark.
Chemical, Textural and Sensory Characteristics of Precooked, Restructured Lamb Shoulder Roasts as Influenced by Grinding Method, Salt Level and Vacuum Massage Time
Authors: AHMED P. O. , MILLER M. F. , LYON C. E. , REAGAN J. O.
Published: August 2006

The influence of level of grind (kidney plate only vs kidney plate plus coarse grinding 25% of raw meat weight), salt level (0.5 vs 1.0%) and vacuum massage time (1.0 vs 1.5 hr) on the chemical, textural and sensory characteristics of precooked, restructured lamb shoulder roasts were studied. Grinding method of kidney plate only decreased the fat content of the cooked product, while the higher salt level (SL) resulted in roasts with higher moisture and lower protein. Calories were reduced by 5% when 1.0% SL roasts were vacuum‐massaged for 1.5 vs 1.0 hr. Increasing level of grind and SL decreased cooking losses and increased objective chewiness. Flavor differences were detected by sensory analysis due to the addition of coarse ground trimmings to lean ground through a kidney plate only.
Study of the Molecular Forces Involved in the Gelation of Plasma Proteins at Alkaline pH
Authors: O'RIORDAN DOLORES , MULVIHILL D. M. , MORRISSEY P.A. , KINSELLA J. E.
Published: August 2006

The effects of vaious reagents on the rheological properties of heat‐induced (90°C) gels formed from plasma protein solutions (pH 9.0) were studied. Both propylene glycol (5–20%, w/v) and ethanol (5–20,%, w/v), which enhance hydrogen and electrostatic interactions, increased gel compressive strength, whereas mercaptoethanol (25–100 mM) which reduces disulfides, and the sulfhydryl‐blocking agent, p‐hydroxymcrcuribenzoate (25–100 mM), reduced gel strength. High levels of guanidine hydrochloride (> 1M) or urea (> 2M), which weaken both hydrogen and hydrophobic interactions, decreased gel strength. On the basis of the results, we conclude that hydrophobic interactions and hydrogen and disulfide bonding are involved in the gelation of plasma proteins.
Texture Changes on Heating Spray‐Dried Egg White
Authors: HSIEH YIN LIANG , REGENSTEIN JOE M.
Published: August 2006

Computerized texture profile analysis and a computer‐simulated model of protein monomer complexation were used to study egg white gelation. The results showed that the parameter Kn, an association equilibrium constant, was large so that the monomer to monomer complex reaction essentially went to completion. Approximately 8 to 10 protein monomer units combined to form the egg white gel. The monomer complex primarily contributed to the hardness of egg white.
Bioconversion of (+)‐Limonene by Pseudomonas gladioli
Authors: CADWALLADER K. R. , BRADDOCK R. J. , PARISH M. E. , HIGGINS D. P.
Published: August 2006

Pseudomonas gladioli was isolated by an enrichment culture technique using limonene as the sole source of carbon. Fermentations were conducted for 4–10 days in shake flasks at 25°C using a pH 6.5 mineral salts medium and 1.0% (+)‐limonene. Major conversion products were identified as (+)‐α‐terpineol and (+)‐perillic acid. Quantitative analysis of α‐terpineol and perillic acid during the fermentation revealed that α‐terpineol was resistant to further degradation by the bacterium, while perillic acid was readily degraded.
Molecular Weight Cut‐off of Ultrafiltration Membranes and the Quality and Stability of Apple Juice
Authors: PADILLA O. I. , McLELLAN M. R.
Published: August 2006

The quality and stability of apple juice clarified using 10,000 (10K), 50K, 100K, and 500K daltons molecular weight cut‐off (MWCO) hollow fiber membranes were examined . Ultrafiltered juice was tested for initial stability, starch presence, pH, total acidity, total solids, soluble solids, turbidity, browning, Hunter color, total phenols, and sensory attributes. Turbidity, browning, total phenols, and sensory color were different depending upon the MWCO used. Samples were stored at 18°C and 43°C for 6 months and evaluated monthly. At 18°C, there were no significant changes but initial differences due to membranes remained. At 43°C, the increase in turbidity, browning, and chroma, as well as the decrease in lightness and hue with time, were significant. Reaction rates were all the same independent of the MWCO except for chroma.
Flavor, Aroma, and Compositional Changes in Strawberry Juice Concentrate Stored at 20° C
Authors: LUNDAHL D. S. , McDANIEL M. R. , WROLSTAD R. E.
Published: August 2006

Strawberry juice concentrate (68°Brix) was stored at 20°C for 0–6 days. Samples were analyzed for changes in taste, aroma and color degradation, and these changes were related to composition change. Astringent taste, musty/moldy and pungent aromas and brown color developed rapidly over 6 days. This decrease in quality was accompanied by CO2 production and a decrease in free amino acids, while reducing sugar and titratable acidity concentrations remained stable.
Predicting Soluble Solids Extraction from Fruits in a Reversing, Single Screw Counter Current Diffusion Extractor
Authors: GUNASEKARAN S. , FISHER R. J. , CASIMIR D. J.
Published: August 2006

A single‐screw, intermittent‐reversing counter current diffusion‐extractor (CCDE) was used. Two mathematical models were developed to predict soluble solids concentration profile along the length of the CCDE. Both models predicted an exponential concentration profile and good intra‐flight mixing. Experimentally obtained soluble solids concentration profiles in the CCDE using applies and pears validated the model predictions.
Comparison of Four Sensory Evaluation Methods for Assessing Cooked Dry Bean Flavor
Authors: McTIGUE M. C. , KOEHLER H. H. , SILBERNAGEL M. J.
Published: August 2006

Flavor profile analysis (FPA), category scaling (CS), magnitude estimation (ME), and quantitative descriptive analysis (QDA) were compared in evaluating seven cultivars of cooked dry beans. Statistical analyses indicated that FPA, CS and QDA evaluated the beans similarly, but at different levels of flavor intensity. The methods revealed differences between beans in some characteristics but not in others. ME data (not analyzed statistically) supported results from FPA, CS and QDA except for one cultivar. There were slight differences in acceptability ratings following flavor evaluation by FPA, CS, QDA and ME. Variation between subjects was highly significant in all three methods, but subjects used the methods similarly and consistently. Choice of method thus depends on type, amount and depth of sensory information required.
Physicochemical Characteristics of Pigeonpea and Mung Bean Starches and Their Noodle Quality
Authors: SINGH U. , VORAPUTHAPORN W. , RAO P. V. , JAMBUNATHAN R.
Published: August 2006

This study compared the properties of pigeonpea and mung bean starches and noodles made from each. No large differences in size and shape of respective starch granules were observed. The degree of syneresis of pigeonpea starch was nearly three times that of mung bean starch. Swelling power of pigeonpea starch was considerably lower at 60°C and 70°C but it did not differ markedly at 80° and 90°C. The Brabender . viscosity patterns of 6% starch pastes of pigeonpea and mung bean indicated no pasting peak during heating to 95°C; neither showed breakdown of the hot paste. Sensory tests indicated that pigeonpea starch of dhal (decorticated dry split cotyledons) was as good for noodle preparation as mung bean dhal starch.
Classification of Whiskies by Principal Component Analysis
Authors: HEADLEY LISA M. , HARDY JAMES K.
Published: August 2006

Trace components in forty‐eight samples in five whiskey categories were extracted into methylene chloride, concentrated and separated by capillary column gas chromatography. The technique of principal component analysis was applied to the peaks in the resulting gas chromatograms and the samples formed clusters according to category. Further studies showed that variation in sample composition due to dilution, blending, or contamination using a model contaminant could be detected with good sensitivity.
Comparison of Canonical Variate and Principal Component Analyses of Wine Descriptive Analysis Data
Authors: HEYMANN H. , NOBLE A. C.
Published: August 2006

Cabernet Sauvignon wines from four regions and Chardonnay wines from three vintages were evaluated by descriptive analysis. The sensory ratings were evaluated by principal component analysis (PCA) and by canonical variate analysis (CVA) using wines (CVA‐Wine) and using regions or vintages (CVA‐Group) as classification variables. PCA and CVA‐Wine analyses provides similar results for both data sets. Whereas, the CVA‐Group analyses demonstrated significant differences among regions or vintages, the variable configuration differed from the other two methods, reflecting the differences among groups rather than among the wines overall. To understand the structure of the data, CVA‐Wine and PCA tests were superior to CVA‐Group.
Effect of Ethylene, Free Fatty Acid, and Some Enzyme Systems on Chlorophyll Degradation
Authors: BAARDSETH P. , VON ELBE J. H.
Published: August 2006

Chlorophyll degradation was studied in two varieties of spinach in the presence or absence of ethylene. In both varieties chlorophyll degraded during storage. Acceleration of degradation due to the presence of ethylene could not be demonstrated. Gradual disappearance did not coincide with activation of chlorophyllase, nor did it produce any new colored compounds. Catalase activity decreased during storage, while peroxidase activity increased. Addition of linoleic acid and various enzymes to model systems containing chlorophyll a accelerated degradation of chlorophyll. Rate of degradation was reduced by addition of antioxidants, catalase or superoxide dismutase suggesting involvement of both singlet oxygen and molecular oxygen in the bleaching process.
Ether‐Extractable Fat in Longissimus Muscles From Beef Carcasses with the Same Marbling Scores but Different Yield Grades
Authors: LUNT D. K. , SMITH G. C. , SAVELL J. W. , CROSS H. R. , SMITH S. B.
Published: August 2006

Ether‐extractable fat in beef longissimus muscles–completely trimmed of all subcutaneous fat, epimysium and peripheral muscles–from 383 heifer and steer carcasses of A and B maturity was compared to determine whether the fat content of muscle was the same when marbling was held constant but yield grade of carcasses differed. Yield grade was a significant source of variation in intramuscular fat content of trimmed steaks within marbling scores (P < 0.001); as yield grade increased, total fat content of the ribeye muscle increased very slightly, even though marbling score was held constant. These data indicated that marbling score alone did not account for all of the variation in the fat content of totally‐trimmed beef longissimus steaks.
Hard‐to‐Cook Phenomenon in Beans: Changes in Protein Electrophoretic Patterns During Storage
Authors: HUSSAIN A. , WATTS B. M. , BUSHUK W.
Published: August 2006

Effect of storage at elevated temperature and relative humidity on black bean cotyledon proteins was examined by polyacrylamide gel electrophoresis (PAGE) at pH 3.1. Electrophoregrams of acetic acid extracts of dehulled ground cotyledons of beans with storage‐induced hardness showed concomitant changes with storage time. The changes were accelerated by higher temperature and humidity.
Effects of Germination, Dehulling and Cooking on the Nutritive Value of Cowpea (Vigna unguiculata) Flour
Authors: OBIZOBA IKEMEFUNA C.
Published: August 2006

The effects of germination, dehulling and cooking on the nutritive value of cowpea flours supplemented with rice were studied in 20 adult rats. The 70:30 (protein basis) combinations of cowpea flours and rice provided 1.6g N/100g diet for the 12‐day balance study. Mixtures of whole, ungerminated, and uncooked beans (WUUB) and rice and whole, germinated and cooked beans (WGGB) and rice increased in seven of the parameters tested more than those of dehulled, ungerminated and uncooked beans and rice or dehulled, germinated, uncooked beans (DGUB) and rice. The DGUB and rice mixture produced higher positive calcium and magnesium balances than the WUUB and rice or the WGGB and rice mixtures. Germination and cooking appeared to be the best processing methods to provide nutritious foods based on cowpea in rats.
Prediction of the Effect of Storage Conditions on Water Content and Water Activity of Common Beans
Authors: PAREDES‐LÓPEZ O. , BARRADAS I. , REYES‐MORENO C.
Published: August 2006

Common bean (Phaseolus vulgaris) seeds from two cultivars were grown in four different locations. After harvest, these seeds were stored at 32°C, 75% relative humidity, for 120 days. It is well known that unwanted effects in seeds (e.g., hard‐to‐cook) may be generated under these conditions. Water content and water activity (aw) were determined throughout this storage period. In general, increases of these parameters followed similar patterns for all samples. Experimental observations in all seeds were well described by a single equation. Prediction of water content and awby this equation may be useful for quality optimization of stored beans.
Palatability and Storage Characteristics of Precooked Beef Roasts
Authors: STITES CHARLES R. , MCKEITH FLOYD K. , BECHTEL PETER J. , CARR TOM R.
Published: August 2006

The palatability and storage characteristics of fresh, frozen and precooked beef chuck roasts prepared using added phosphate‐salt and vacuum cooking bags were evaluated. Palatability attributes (tenderness, juiciness, beef flavor intensity, and off‐flavor intensity) of precooked roasts prepared in vacuum cooking bags with phosphate‐salt were as good or better than freshly cooked roasts. Precooked roasts in vacuum cooking bags had the lowest total bacterial counts after storage for 14 and 28 days. A palatable precooked roast beef product was developed that can be stored for 28 days at 4°C.
Sanitization of Fresh Rib Eye Steaks with Chlorine Dioxide‐Generating Binary Systems
Authors: UNDA J. R. , MOLINS R. A. , ZAMOJCIN C. A.
Published: August 2006

Fresh rib eye steaks were immersed in aqueous solutions of three binary systems consisting of oxychloro species and diluted acid activators, which, when mixed, generated a chlorous acid/chlorine dioxide system. Lipid oxidation, color, pH and weight changes as well as microbiological keeping quality of vacuum‐packaged steaks were examined during 8 weeks storage at 2°‐4°C. Two of the three binary systems tested reduced psychrotrophic, anaerobic and facultative anaerobic and lactic acid bacterial growth and strongly inhibited Enterobacteriaceae in the steaks but also had adverse effects on beef color and lipid oxidation.
A Predictive Model for Food Particle interactions with Contact Surfaces
Authors: McGUIRE JOSEPH
Published: August 2006

The protein adsorption rate from whole milk onto various surfaces was modeled as a function of contact surface tension, surface temperature, and time. A new kinetic parameter related to the value of contact surface tension which corresponds to a minimal interaction between food components and the solid surface is introduced. This experimentally measurable parameter quantifies the influence of contact surface tension on the activation energy required for irreversible protein adsorption. In spite of its simplicity, the model adequately predicted initial adsorptive behavior under steady flow conditions for a wide range of surface properties.
Effect of Processing and Storage Conditions on the Fate of Vitamins B1, B2, and C and on the Shelf‐Life of Goat's Milk
Authors: LAVIGNE C. , ZEE J.A. , SIMARD R.E. , Béliveau B.
Published: August 2006

Goat's milk was heat‐processed under different time‐temperature conditions of pasteurization and sterilization. Losses of thiamin, riboflavin, and total vitamin C in HTST, Flash, and UHT were less than that by LTLT and Autoclave. Also residual oxygen in the milk affected the loss of total vitamin C during storage. A longer shelf‐life of pasteurized milk was obtained with HTST, HTST overpasteurization, and Flash process; however, there was no significant difference between UHT and Autoclave sterilized products. From the above results, HTST pasteurization was considered the best process to preserve milk quality.
Emulsifying Properties of Food Proteins: Development of a Standardized Emulsification Method
Authors: HAQUE ZAHURUL , KINSELLA JOHN E.
Published: August 2006

A recirculating valve‐homogenizer was used to compare the emulsifying properties of bovine serum albumin and milk proteins. The energy input per unit volume was directly obtained from the mean maximum valve head pressure per stroke. The mean maximum velocity of the emulsion in the valve head was 83m sec−1 during a valve opening time of 150 × 10 −3 sec reflecting a large velocity gradient per stroke of 4.2 × 10−6 m3 The method detected changes in the emulsifying activity of proteins resulting from chemical modification, and from process or environmental factors, e.g., ionic strength. The valve‐head pressure profile was used to compare the fluidity of the emulsions at different levels of energy input per unit volume (E) and an apparent viscosity index (AVI) has been proposed.
Proximate Composition and Fatty Acid and Cholesterol Content of Squid, Loligo pealei and Illex illecebrosus
Authors: KRZYNOWEK JUDITH , D'ENTREMONT DANIEL L. , MURPHY JENNY
Published: August 2006

The wide range of cholesterol values given in the literature for Loligo pealei and Illex illecebrosus is confusing to people who are designing low cholesterol diets for health purposes. These species were analyzed for proximate composition, fatty acid content, and cholesterol content in order to provide information to consumers and health care professionals. A sampling of both species of squid over a 2‐yr period revealed that cholesterol values ranged from about 110 mg up to 450 mg/100g raw tissue with no apparent correlation with season or location of catch. The wide range of values, therefore, seems to reflect natural occurences. Omega‐3 fatty acids make up over 50% of the total fatty acids, but these squid, because they are low in fat (about 1.5%), contribute only about 0.5g of these fatty acids per 100g in the diet.
Characterization and Utilization of Dehydrated Wash Waters from Clam Processing Plants as Flavoring Agents
Authors: REDDY N.R. , FLICK G.J. , DUPUY H.P. , BOARDMAN G.D.
Published: August 2006

Wash water (WW) samples were collected from three clam plants (A, B, and C) during various processing stages, spray‐ and freeze‐dried, analyzed for proximate composition, mineral and amino acid content and volatile flavor profiles. Selected WW samples were evaluated for possible incorporation into clam dips in place of clam meat and juice. Glucose accounted for more than 75% of total carbohydrate in selected WW samples. Glutamic acid, aspartic acid, glycine and alanine were the major amino acids in some of the selected WW of three clam plants. Selected freeze‐dried WW samples may be added at 1.75% (w/w) to clam dip in place of clam meat and juice without any significant changes in overall acceptability, taste, odor, texture and appearance.
Recovery of Amino Acids from Seafood Processing Wastewater with a Dual Chitosan‐Based Ligand‐Exchange System
Authors: NO HONG K. , MEYERS SAMUEL P.
Published: August 2006

Crawfish chitosan, prepared from crawfish shell chitin, was demonstrated to be an effective ligand‐exchange column material for recovery of amino acids from seafood processing wastewater. In comparison with commercial chitosan, crawfish chitosan, loaded with copper or amino copper, showed higher recovery rates of amino acids. Recovery from amino copper‐crawfish chitosan columns was pH dependent, with reduction at higher pH values. Eluatc was completely free of copper ions when treated with a second crawfish chitosan column. The amino acids recovered by this treatment have potential application as seafood flavors in terms of their sensory attributes.