bluuebunny/crossref_metadata_2025 huggingface dataset:
Structure and Cohesive Energy Density of Fats and Their Sorption by Polymer Films
Authors: ARORA A. P. , HALEK G. W.
Published: August 2006

Polypropylene and polyethylene terephthalate films were immersed in pure triglycerides or fatty acids for a range of times. They were analyzed for the amount sorbed to determine the relative importance of fat chemical configuration and cohesive energy density (CED) on sorption order and amount. Structure affected the order of sorption (palmitic > oleic > linoleic acids or triglycerides) while CED differences and the fatty components determined compatibility. The amount of the CED differences affected the relative solubilities of fatty components in the polymers. The Hildebrand equation for heat of mixing gave values for components in the same order as the experimental results had indicated.
Cholesterol Oxides in Foods of Animal Origin
Authors: PANIANGVAIT P. , KING A.J. , JONES A.D. , GERMAN B.G.
Published: August 2006

The earliest discovery of an oxidation product of cholesterol from a natural source was reported in 1940. Additional discoveries of cholesterol oxidation products (COPS) in edible food products accelerated in the 1980s as gas chromatography and high performance liquid chromatography detection methods were improved. COPS have been found in several foods including liquid eggs and dried egg products, milk and milk products, meat and meat products, marine food products, and other processed foods. Compelling evidence demonstrates that several cholesterol oxides are cytotoxic, atherogenic, mutagenic, and carcinogenic. Therefore, the presence of COPS in foods raises questions about the safety of consumption of some products.
Sensory and Texture Quality of Dry‐Cured Ham as Affected by Endogenous Cathepsin B Activity and Muscle Composition
Authors: VIRGILI R. , PAROLARI G. , SCHIVAZAPPA C. , BORDINI C. SORESI , BORRI M.
Published: August 2006

Hams were processed with standard cure adjuncts under two drying temperatures and analyzed after aging for 7 mo. Dried hams revealed that flavor and texture traits were affected by moisture and nonprotein nitrogen (NPN) content and that NPN was enhanced by greater cathepsin B activity, lower salt levels and higher temperature. Two major defects of dry‐cured ham, mushy mouthfeel and surface white film, occurred in about 15% of samples. Most of these hams had abnormal NPN values and were shown to originate from meat with high enzyme activity and low protein content. We concluded that this type of meat is prone to uncontrolled proteolysis and related undesired traits, and to be a potential hazard in dry‐cured hams cured with less salt.
Quaternary Ammonium Compounds Inhibit and Reduce the Attachment of Viable Salmonella typhimurium to Poultry Tissues
Authors: BREEN PHILIP J. , COMPADRE CESAR M. , FIFER E. KIM , SALARI HAMID , SERBUS DELLAN C. , LATTIN DANNY L.
Published: August 2006

Quaternary ammonium compounds (QAC) were studied to characterize their inhibition and reversal of S. typhimurium's strong attachment to chicken skin. An initial screening human buccal epithelial cell model and a novel, highly quantitative model using pieces of chicken skin in culture plates were used. Some QAC, particularly cetylpyridinium chlo ride (CPC), were extremely effective at both inhibiting and reversing attachment of viable S. typhinlurium to chicken skin. Pretreatment of chicken skin (room temperature, 10 min) with 0.1% CPC completely inhibited the attachment of S. typhimurium. CPC may be very beneficial in reducing S. typhimurium contamination of poultry carcasses during processing and especially in preventing cross‐contamination.
Volatile Content and Sensory Attributes of Supercritical Carbon Dioxide Extracts of Cooked Chicken Fat
Authors: TAYLOR DARRELL L. , LARICK DUANE K.
Published: August 2006

Volatile and sensory profiles were generated for extracts of cooked chicken fat obtained with supercritical carbon dioxide at 10.3 MPa, 20.7 MPa, and 31.O MPa at 40°C. Volatiles (318 total) were quantitated and 77 were identified. Concentrations of total volatiles, 7 compound classes, and 63 individual compounds were affected by treatments, generally increasing with decreasing extraction pressure. All extracts had higher concentrations than unextracted control. Total volatiles were concentrated 12‐fold. Six sensory notes differed by treatment. Chicken fat aroma and flavor intensities were greater for all extracts than control and increased as pressure decreased. Total volatiles, 5 classes, and 42 individual compounds correlated with chicken fat aroma and/or flavor.
Texture of Cheddar Cheese as Influenced by Fat Reduction
Authors: BRYANT A. , USTUNOL Z. , STEFFE J.
Published: August 2006

Cheddar cheeses with five different fat levels (34, 32, 27, 21, and 13 %) were manufactured in a randomized block design experiment and replicated four times. Cheeses were ripened for 4 months at 7°C. Microstructure was studied using Scanning Electron Microscopy (SEM). Texture characteristics (adhesiveness, cohesiveness, hardness, and springiness) were determined by Texture Profile Analysis (TPA) using the Instron Universal Testing Machine and a trained sensory panel. Scanning electron micrographs showed that the open‐intricate microstructure of the cheeses was lost with a decrease in fat content. Hardness and springiness increased while adhesiveness and cohesiveness of the cheeses decreased with decreasing fat content. Texture attributes were influenced by the nature of the protein matrix that resulted due to fat removal.
Oxytetracycline, Sulfadimethoxine, and Ormetoprim Residues in Channel Catfish by HPLC
Authors: DU W.X. , MARSHALL M.R. , WHEELER W.B. , MATHEWS M. , GATLIN D. , RAWLES S.D. , XU D.‐H. , RODGERS W.A. , WEI C.I.
Published: August 2006

HPLC methods and modified extraction procedures were used to analyze residues of oxytetracycline (Terramycin, OTC) or sulfadimethoxine (SDM) and ormetoprim (OMP) in channel catfish fed OTC or Romet‐30 under controlled conditions. Mean recovery rates in fish muscle were 92.5% for OTC over concentrations of 0.05–1.0 ppm and 86.3% for OMP and 87.9% for SDM over 0.05–5.0 ppm. SDM and OMP were rapidly depleted from large catfish (about 345g) after 5 days feeding with Romet‐30 at 50–100 mg/kg body weight. By day 2 post‐treatment, no residue was detected. Residues of OTC, SDM and OMP were also detected in fingerling channel catfish (about 20.3g) after 4 and 8 wk of feeding with Romet‐30 or OTC at 12.5, 25, or 50 mg/kg body weight, but not after a 3‐wk‐withdrawal period.
Chinese Cabbage Midribs and Leaves Physical Changes as Related to Freeze‐processing
Authors: FUCHIGAMI MICHIKO , MIYAZAKI KOICHI , HYAKUMOTO NORIKO , NOMURA TAKAKO , SASAKI JUNZO
Published: August 2006

Differences were investigated in texture, drip and pectic composition of raw or blanched Chinese cabbage midribs and leaves after conventional (F) or program freezing (PF). Softening of tissues and amount of drip were least to greatest: PF‐5°C/min < PF‐2°C/min < F‐35°C < F‐20°C, respectively. Freezing‐thawing accelerated release of pectin but the freezing rate did not affect pectin release much. Total pectin in raw midribs was less than in raw leaves. The leaves contained more low methoxyl pectin than midribs, but the high methoxyl pectin was almost the same. Cell damage in frozen‐thawed midribs and leaves by light‐and electron‐microscopy appeared extensive.
Physicochemical Properties of Rice Steeped in Hot or Warm Water
Authors: YAMAMOTO AIJIRO
Published: August 2006

Prolonged steeping of rice grains in hot or warm water was examined to study the gelatinization process of rice starch. Rice treated at 75°C for 8–18 hr showed the same type “V” X‐ray diffraction pattern as that of cooked rice. Rice treated at 50–60°C for 24–72 hr showed a strengthened type “A” pattern. The gelatinization degree of the 75°C treated rice determined by the β‐amylase‐pullulanase method and Brabender amylography was as high as that of cooked rice. The value of the 50–60°C treated rice was lower than that of raw rice. The gelatinization temperature of rice varied with the two types of treatment.
Textural Characteristics of Wholewheat Pasta and Pasta Containing Non‐Starch Polysaccharides
Authors: EDWARDS N.M. , BILIADERIS C.G. , DEXTER J.E.
Published: August 2006

Pasta enriched with nonstarch polysaccharides, and wholewheat pasta were assessed for cooking quality. Xanthan gum improved pasta firmness when added at 1 and 2%, without affecting moisture uptake or degree of swelling when cooked for a constant time. Dynamic rheological testing indicated development of a network structure with addition of gums which contributed to overall pasta tirmness. Food grade pea fiber, at 5 and 10%, caused moderate reduction in firmness. Wholewheat pasta was similar in firmness to pasta with 10% pea fiber, as measured by Instron. Dynamic rheometry measurements indicated a weak network in wholewheat pasta. Small strain dynamic tests were more sensitive to subtle changes in network structure than were large deformation compression tests.
Antibacterial Activity of Carvacrol, Citral, and Geraniol against Salmonella typhimurium in Culture Medium and on Fish Cubes
Authors: KIM J.M. , MARSHALL MR. , CORNELL J.A. , III J.F. PRESTON , WEI C.I.
Published: August 2006

Carvacrol, citral and geraniol showed potent antibacterial activity against Salmonella typhimurium and its rifampicin‐resistant (RifR) strain as determined in txyptic soy broth and by zone of inhibition on agar‐based medium. Carvacrol had the most potent bactericidal activity, with minimum inhibitory and bactericidal concentrations (MIC and MBC) of 250 μg/mL for both tester strains. When tested at 0.5, 1.5 and 3.0% in 1% Tween 20 for bactericidal activity against RifR‐S. typhimurium inoculated on fish cubes, carvacrol at 3.0% completely killed the inoculated bacteria, while geraniol killed most of the bacteria, and citral killed the least. Carvacrol and geranial showed potent antibacterial activity at 1.5%. Bactericidal activity became more evident as storage of fish cubes at 4°C lengthened. The comparable inhibition of these strains of Salmonella and species of Gram‐negative bacteria by carvacrol and geraniol support their application as potential antibacterial agents in food systems.
Edible Packaging Films Based on Fish Myofibrillar Proteins: Formulation and Functional Properties
Authors: CUQ BERNARD , AYMARD CHRISTIAN , CUQ JEAN‐LOUIS , GUILBERT STÉPHANE
Published: August 2006

Biopackaging materials based on fish myofibrillar proteins have been developed. The effects of protein concentration, pH, temperature and storage time before casting on the apparent viscosity of the film forming solution (FFS) were evaluated using experimental design methodology. The first objective was to determine a feasible experimental range for film‐forming. The pH and protein concentration had strong interactive effects on FFS viscosity. During FFS storage before casting, partial degradation of high molecular weight protein components led to decreased viscosity, allowing thin layer casting. In the experimental range for film‐forming, none of the conditions affected film functional properties. Standard conditions were determined at: pH 3.0, 2.0g protein/100g FFS, 25°C and 6 hr storage. The functional properties of the standard biopackaging were slightly better than those that determined for known protein‐based films, with tensile strength close to those of low density polyethylene films.
Surimi Gel Colors as Affected by Moisture Content and Physical Conditions
Authors: PARK JAE W.
Published: August 2006

Colors (CIE L*, a*, and b*) of Alaska pollock (7′heragra chalcogramma) and Pacific whiting (Mecs productus) surimi gels were evaluated and related to compositional and physical conditions during preparation and measurements. Ten samples were used in each treatment. Water addition, sample size, species, cooking and test temperatures, and freeze/thaw affected lightness (L*) and yellowness (b*) values, while outside light conditions at measurement did not affect colors. Greenness (‐a*) values were less affected by all conditions.
Sodium Acetate and Bifidobacteria Increase Shelf‐Life of Refrigerated Catfish Fillets
Authors: KIM CHANG R. , HEARNSBERGER JAMES O. , VICKERY AMY P. , WHITE CHARLES H. , MARSHALL DOUGLAS L.
Published: August 2006

Microbiological and sensory evaluations of catfish fillets treated with sodium acetate (SA) and bifidobacteria were studied at 4°C. Cultures of Bifidobacterium adolescentis, B. infantis, or B. longum (2.5% V/W) extended lag phase, but not generation time of aerobic bacteria. One‐half percent (W/W) SA increased lag phase and generation time. SA and bifidobacteria reduced counts more than either alone, extending shelf‐life by 3 days. Amount of culture (1.5–4.5%) or culture age (24–72 hr) had no effect on inhibition. Treated fillets odor and appearance resembled fresh fillets for up to 6 days, while untreated fillets were unacceptable aher 3 days. SA, either alone or combined with bifidobacteria, extended refrigerated shelf‐life of catfish fillets.
Microencapsulation of Squid Oil with Hydrophilic Macromolecules for Oxidative and Thermal Stabilization
Authors: LIN CHIH‐CHENG , LIN SHAN‐YANG , HWANG LUCY SUN
Published: August 2006

The oxidative and thermal stabilities of unencapsulated and encapsulated squid oils were compared by polyene ratio, DSC‐FTIR and pressure DSC. Wall material containing gelatin, caseinate and maltodextrin provided optima1 protection against oxidation. Stability was improved when lecithin and Avicel were part of the wall material. The synergistic effects of lecithin with naturally occurring α‐tocopherol and the compact structures of microcapsules enhanced stability. Stability of squid oil microcapsules decreased when α‐tocopherdl was removed by alumina chromatography. Both DSC‐FTIR and pressure DSC were suitable for evaluating oxidative and thermal stability of encapsulated oil products.
Improved Calpain Assay Using Fluorescein Isothiocyanate‐Labeled Casein
Authors: LONERGAN S.M. , JOHNSON M.H. , CALKINS C.R.
Published: August 2006

A sensitive assay has been developed using a fluorescein isothiocyanate (FITC)‐labeled casein substrate. Fluorescence of TCA‐soluble FITC‐labeled peptides was measured with an excitation wavelength of 490 nm and an emission wavelength of 513 nm. Fluorometric results in a time course assay correlated highly (r=0.985) with standard calpain assay (absorbance of TCA‐soluble peptides at 278 nm) results. Fluorescence assay results correlated highly with calpain activity (r=0.997) in an activity titration assay and were substantially more sensitive than the standard method. Using FITC‐labeled casein provides a simple, sensitive assay for μ‐ and m‐calpain.
Tetrathiafulvalene‐mediated Biosensor for L‐lactate in Dairy Products
Authors: MULCHANDANI ASHOK , BASSI AMARJEET S. , NGUYEN ANDREW
Published: August 2006

A tetrathiafulvalene (TTF)‐mediated, amperometric biosensor was developed for the specific determination of L‐lactate. L‐lactate oxidase was immobilized by adsorption and retained on the surface of a carbon‐paste electrode using an electro‐polymerized film of 1,3‐phenylenediamine‐resorcinol. The response of the biosensor was maximum at pH 7.0 and 30°C. Response was linear up to 0.6 mM lactate and had a minimum detection limit of 56 PM. Response time was less than 90 sec. When stored at 4°C response was stable for > 36 days and subsequently decreased. The sensor was unresponsive after 96 days, This enzyme‐based biosensor was suitable for determining lactate concentrations in milk and yogurt.
Whey Protein Antigenicity Reduction by Fungal Proteinases and a Pepsin/Pancreatin Combination
Authors: ENA J. M. , VAN BERESTEIJN E. C. H. , ROBBEN A. J. P. M. , SCHMIDT D. G.
Published: August 2006

Whey protein components were hydrolyzed with Corolase 7092™ (peptidases from Aspergillus strains), pepsin and Corolase PP™ (a mixture of pancreatic enzymes), either individually or in combination, in trials to eliminate protein allergenicity. The hydrolysates were characterized by physico‐chemical and by immunological techniques using sera from patients allergic to milk proteins. Enzyme specificity rather than degree of hydrolysis or molecular mass distribution of hydrolysates determined the residual antigenicity of the whey proteins. Ultrafiltration was a prerequisite for obtaining hypoallergenic whey protein hydrolysates.
Stability of β‐Galactosidase from Aspergillus oryzae and Khyveromyces lactis in Dry Milk Powders
Authors: PALUMBO M.S. , SMITH P.W. , STRANGE E.D. , VAN HEKKEN D.L. , TUNICK M.H. , HOLSINGER V.H.
Published: August 2006

A milk‐based beverage powder with 2% vegetable fat and reduced levels of lactose is needed by some segments of the consumer market as well as military units. To provide such, two commercial β‐galactosidases were dry‐blended into milk powders made with coconut, cottonseed, canola or sunflower oils and stored at −20, 4, 25, and 45°C. Enzyme activity was measured monthly by reconstituting the powders and measuring freezing point depression after incubation at 32°C (optimum for P‐galactosidase from Kluyveromyces luctis) and incubation at 50°C with pH adjusted to 5.0 (for activity of Aspergillus oryzae enzyme). Both enzymes retained >95% of original activity at −20 and 4°C. Activity of K. Zuctis enzyme declined moderately at room temperature (∼23°C) and rapidly at 45°C. The A. oryrae enzyme retained 93.4% of original activity after 6 mo at 45°C.
Sensory, Microbiological and Chemical Quality of Mini‐Peeled Carrots as Affected by Edible Coating Treatment
Authors: HOWARD L.R. , DEWI T.
Published: August 2006

The effect of three application rates of an edible cellulose‐based coating on sensory, microbiological and chemical quality of mini‐peeled carrots was studied during storage at 2°C. Carrots treated with edible coating had reduced levels of white surface discoloration, and higher sensory scores for orange color intensity, fresh carrot aroma, fresh carrot flavor, and overall acceptability than non‐coated carrots. Edible coating treatment did not affect levels of total aerobic microorganisms, yeast, mold or lactobacilli. Oxygen, carbon dioxide and ethanol levels in packages, and sugar and soluble phenolic content of mini‐peeled carrots were not affected by coating treatment. An edible coating application rate of 0.23–0.49 L/min protected against surface discoloration and retained quality during storage at 2°C.
Phytate Reduction in Brown Beans (Phaseolus vulgaris L.)
Authors: GUSTAFSSON E‐L. , SANDBERG A‐S.
Published: August 2006

Brown beans (Phaseolus vulgaris L.) were subjected to treatments to evaluate effects of pH, temperature, CaCl2, tannase and fermentation on degradation of phytate. Soaking was performed at 21°C, 37°C and 55°C at pH 4.0, 6.0, 6.4, 7.0, and 8.0. Optimal conditions for phytate degradation were pH 7.0 and 55°C. After soaking 4, 8 or 17 hr at these conditions 79%, 87% and 98% of phytate was degraded, respectively. Addition of tannase enhanced reduction of phytate. Fermentation of presoaked whole beans resulted in reduction of 88% of phytate after 48 hr.
Modification of Crude Canola Lecithin for Food Use
Authors: TEMELLI FERAL , DUNFORD NURHAN TURGUT
Published: August 2006

Crude canola lecithin was fractionated by removal of neutral lipids with acetone followed by ethanol extraction with or without supercritical carbon dioxide (SC‐CO2). Two extraction steus of 60 min each at 35°C with 500 mL acetone were optimum for maximum yield of acetone solubles and maximum phospholipid (PL) concentration (66.7%) in the acetone insoluble (AI) fraction. AI were separated into 26.5% ethanol soluble and 68.7% ethanol insoluble fractions. PL concentration in the extract increased with increasing amounts of ethanol used. Yields were low for SC‐CO2/ethanol extraction, of which extracts from 55.2 MPa/ 70°C contained 32% PL (83% phosphatidyl choline).
Optimization of Vapor Induced Puffing in Apple Dehydration
Authors: TORREGGIANI DANILA , TOLEDO R.T. , BERTOLO G.
Published: August 2006

Vapor induced puffing during high temperature fluidized bed (HTFB) dehydration of apple cubes was optimized using response surface methodology (RSM). Osmoblanching in sugar syrup prevented enzymatic browning. Successtil puffing was achieved by creating a surface barrier to vapor by dipping the cubes in starch solution and manipulating the temperature and time of exposure in the HTFB. Optimum conditions for minimum bulk density with acceptable levels of nonenzymatic browning included dipping osmoblanched apple cubes in 1% starch solution, followed by HTFB drying 11 min at 157°C. Product bulk density exhibited a minimum while nonenzymatic browning values did not display an optimum. Minimum value of bulk density predicted by RSM and browning values were very close to those verified experimentally for product processed under the identified optimum conditions.
Biosensors for Analysis of Ethanol in Foods
Authors: BOUJTITA M. , EL MURR N.
Published: August 2006

An amperometric ethanol sensor was constructed by co‐immobilization of alcohol dehydrogenase (ADH) and bovine serum albumin (BSA) in carbon paste containing entrapped NAD+. Conditions for optimum electrode response were determined by manipulation of experimental variables. Incorporation of both ADH and NAD+ in carbon paste resulted in better relationships between the enzymatic reaction and the electrochemical process. The surface of such an electrode could be renewed by polishing and smoothing on a clean paper. The sensor showed rapid response time and high sensitivity.
Aroma Extract Dilution Analysis of Aged Cheddar Cheese
Authors: CHRISTENSEN K.R. , REINECCIUS G.A.
Published: August 2006

Volatile compounds were isolated from 3‐yr‐old Cheddar cheese by molecular distillation. They were analyzed by aroma extract dilution analysis, a combination of gas chromatography and olfactometry that reveals the aroma volatiles with the highest odor potency (the highest ratio of concentration to odor threshold). The identified compounds with highest odor potency were listed in order of elution on a DB‐wax capillary column. Their potencies and retention indices (in parentheses) were: ethyl acetate (3, 882), 2‐methylbutanal and 3‐methylbutanal (81, 899), diacetyl (3, 960), α‐pinene (3, 989) ethyl butyrate (243, 1018), ethyl caproate (81, 1218), l‐octen‐3‐one (9, 1284), acetic acid (27, 1418), methional (9, 1428), propionic acid (81,1517), butyric acid (729, 1616), valeric acid (27, 1736), caproic acid (81, 1845) capric acid (9, 2198) and lauric acid (9, 2580).
Radiation Sensitivity of Listeria monocytogenes on Beef as Affected by Temperature
Authors: THAYER D.W. , BOYD G.
Published: August 2006

Longissimus dorsi from beef was inoculated with Listeria monocytogenes and the effect of gamma irradiation on the survival of this pathogen at −60 to +15°C was determined. Radiation D‐values were determined for inactivation of L. monocytogenes at 5°C intervals from −20 to 5°C. These data were used to develop an equation to predict the response to gamma radiation within that range. An abrupt increase in resistance occurred at −5°C. The radiation D‐value was 0.45 kGy at 0°C, 0.77 kGy at −5°C and 1.21 kGy at −20°C. A straight line was obtained when the log10 of the D‐values from −5 to −20°C was plotted vs the reciprocal of the absolute temperature. This led us to calculate a value analogous to the Arrhenius activation energy for inactivation of L. monocytogenes by gamma radiation.
Biochemical and Functional Properties of Myofibrils from Preand Post‐Spawned Hake (Merluccius hubbsi Marini) Stored on Ice
Authors: ROURA S.I. , CRUPKIN M.
Published: August 2006

Enzymatic activities assayed at beginning of storage in myofibrils from post‐spawned hake were 3 X those in myofibrils from pre‐spawned hake. Ca2+ sensitivity of myofibrils from pre‐spawned hake was 40% less than that of myofibrils from post‐spawned hake. The profiles of SDS‐PAGE gels of pre‐spawned myofibrils at beginning of storage showed a partially denatured myosin heavy chain, and polypeptide bands under myosin heavy chain. They probably represent proteolytic fragments produced by degradation of MHC in vivo. No proteolysis was detected in myofibrils during storage. These results help predict functional properties of fish proteins and changes during storage.
Identification of Red Snapper (Lutjanus campechanus) using Electrophoretic Techniques
Authors: HUANG TUNG‐SHI , MARSHALL MARTY R. , WEI CHENG‐I
Published: August 2006

Isoelectric focusing (IEF), sodium dodecyl sulfate‐polyacrylamide gel electrophoresis (SDS‐PAGE), and two‐dimensional (2‐D) gel electrophoresis were employed to produce protein profiles for species identification of red snapper and 11 other fish species. Comparing the distinctive patterns of water‐soluble sarcoplasmic proteins for each species on IEF and SDS gels, red snapper could be identified. IEF gels of ampholyte mixture of 20% pH 3–10 and 80% pH 4–6.5 resolved better than gels with ampholyte ranging from pH 3–10, 4–6.5, 6–8, or 5–6 for species identification. The 10 and 12.5% SDS‐PAGE gels produced more distinctive protein profiles for identification than 7.5 and 15% gels. Thus, these techniques could be applied to identify fish species.
Cooked Blue Crab Claw Meat Aroma Compared with Lump Meat
Authors: CHUNG H.Y. , CHEN F. , CADWALLADER K.R.
Published: August 2006

Sensory evaluation of claw and lump crabmeats by sniffing indicated no aroma difference (p > 0.05); however, differences (p < 0.05) were found between the taste and aromatics of aqueous extracts of both meats. Eleven aroma notes (combined total) were found in the meats by aroma extract dilution analysis (AEDA). Flavor dilution factors for compounds common to both meats were not statistically different (p > 0.05). Aroma notes found to have highest intensity in both meats were: meaty/salty/soy sauce [3‐(methylthio)‐propanal], sweet/fruity, metallic/rubber/gasoline, nutty/popcorn [2‐acetyl‐l‐pyrroline], nutty/popcorn, pine/sweet/hay/dry seaweed, and mushroom/solvent.
Ultrasonication, Lyophilization, Freezing and Storage Effects on Fat Loss during Mechanical Infusion of Expressed Human Milk
Authors: DHAR J. , DAVIDSON A.G.F. , MARTINEZ F.E. , BARR S. , DESAI I.D. , NAKAI S.
Published: August 2006

Ultrasonic homogenization was extended to situations where expressed human milk needs to be stored before being administered. We investigated whether the effect of ultrasonication would persist during storage in the frozen or lyophilized form. Recovery of fat was higher in ultrasonicated and frozen milk (stored for both 1 and 4 mo), than in milk stored following ultrasonication and lyophilization. The low fat recovery from stored lyophilized milk was increased by ultrasonicating the milk after storage and reconstitution (instead of prior to storage). Protein recovery was virtually complete with both methods.
UHT‐Sterilized Peanut Beverages: Changes in Physicochemical Properties during Storage
Authors: RUSTOM ISMAIL Y.S. , LÓPEZ‐LEIVA M.H. , NAIR BABOO M.
Published: August 2006

Strawberry‐flavored and chocolate‐flavored peanut beverages were produced in a pilot plant, UHT sterilized at 137°C for 4 sec and 20 sec, aseptically filled and stored at 5, 20 or 35°C. Microbiological and physicochemical properties of the beverages were periodically assessed for up to 6 mos. No Microbial growth was observed. The pH decreased while homogenization and sedimentation indices increased with time in all beverages at all temperatures. Color lightness decreased during the first 6 wk and remained constant afterwards. Viscosity of strawberry‐flavored beverage was constant whereas chocolate‐flavored beverages gelled after 19 wk at all temperatures. Proteolysis was <6% in gelled beverages.
Starch Related Changes in Stored Soft Sorghum Porridge
Authors: MOKHORO C.T. , JACKSON D.S.
Published: August 2006

Soft sorghum (Sorghum bicolor (L.) Moench) unfermented porridge was prepared by cooking pearled sorghum flour (6% solids in water) in a microwave oven. Fermented porridge was prepared by mixing with Lactobacillus delbruekii for 12 hr at 48°C. followed by cookine. Porridge was aged (0–12 hr) at 25°C or 7.5%. Starch polymer solibility was determined by high performance size exclusion chromatography (HPSEC) and rheology followed with a rotational viscometer. During aging, solubilized and gelled amylose and amylopectin retrogradation rates were higher in porridge stored at 7.5 than at 25°C. Amylose polymer solubility decreased with storage, while solubilized amylopectin remained in solution. Fermented porridges were lighter in color and their initial consistency indexes increased faster. HPSEC of soluble polymers was more sensitive than enzymatic starch digestion.
Calcium‐Induced Destabilization of Oil‐in‐Water Emulsions Stabilized by Caseinate or by β‐Lactoglobulin
Authors: AGBOOLA SAMSON O. , DALGLEISH DOUGLAS G.
Published: August 2006

The stability to aggregation of 20% soya oil‐in‐water emulsions stabilized by 0.3 to 2% sodium caseinate or β‐lactoglobulin in the presence of calcium chloride solutions was studied using light scattering and electron microscopy. Stability increased with the amount of protein in the emulsion, and decreased with the concentration of added calcium. Growth of particle size with concentration of Ca2+ was more in emulsions containing lower concentrations of protein. Sodium chloride at 50 and 100 mM stabilized both systems to the presence of calcium ions. Microstructure and light scattering showed caseinate emulsions formed clusters even at low concentrations of Ca2+ while β‐lactoglobulin emulsions formed extensive strands.
Heat Denaturation and Emulsifying Properties of Egg Yolk Phosvitin
Authors: CHUNG SIEW LIAN , FERRIER LES K.
Published: August 2006

Phosvitin in water at pH 7 had a denaturation temperature (Td) of 79.7 ± 1.4°C when heated at 10°C/min. When dissolved in 0.1M and 1.0M NaCl, the Td decreased to 77.7 ± 1.2°C and 77.2 ± 1.3°C, resoectivelv. and in 10 and 20% sucrose there was no change in Td. Heat treatment of phosvitin solutions at ≥65°C led to decreased emulsifying activity (EA). The emulsion stability (ES) decreased when phosvitim solutioni were heated at 70, 80 or 96°C for up to 60 min. The ES was not affected (p < 0.05) for phosvitin solutions after heating at ≤67.5°C for up to 60 min.
Cholesterol Oxidation in Baked Foods Containing Fresh and Powdered Eggs
Authors: ZUNIN PAOLA , EVANGELISTI FILIPPO , CABONI MARIA FIORENZA , PENAZZI GIULIA , LERCKER GIOVANNI , TISCORNIA ENRICO
Published: August 2006

The degree of cholesterol oxidation in commercial sweet baked foods (biscuits and snacks) and in laboratory baked biscuits, all containing fresh or powdered eggs, was determined. 7‐Ketocholesterol was used as index of cholesterol oxidation and detected by two analytical methods. The analysis of the biscuits showed higher levels of 7‐ketocholesterol and a more marked oxidative instability of cholesterol when prepared with powdered eggs. The significant amounts of 7‐ketocholesterol found in some samples of commercial biscuits were attributed to the use of powdered eggs. These data are of importance to industries using eggs in sweet baked products which are mainly consumed by children.
Gel Forming Characteristics of Frozen Surimi from Chum Salmon in the Presence of Protease Inhibitors
Authors: SAEKI HIROKI , ISEYA ZENSUKE , SUGIURA SATOSHI , SEKI NOBUO
Published: August 2006

When salted surimi paste of chum salmon was incubated at 20–60°C, a marked loss of the breaking strength of heat‐induced gel occurred simultaneously with breakdown of myosin heavy chain, but this was effectively suppressed by addition of cysteine protease inhibitors or bovine plasma powder. In the presence of protease inhibitor, the surimi gels were formed at relatively low temperatures showing highest gel strength at incubations of 50 and 60°C. Chum salmon surimi showed no evidence of suwari and no myosin heavy chain cross‐linking.
Thermal Gelation of Myofibrils from Pork, Beef, Fish, Chicken and Turkey
Authors: LAN Y.H. , NOVAKOFSKI J. , McCUSKER R.H. , BREWER M.S. , CARR T.R. , McKEITH F.K.
Published: August 2006

Myofibril gels with 5, 7, or 10% protein and 2% NaCl were prepared from pork, beef, fish, chicken and turkey muscles using a heating rate of 0.7°C/min and pH 6.0 to compare the thermal gelation properties of myofibrillar protein from different species. The force required to rupture gel (Pf), force required to move plunger through gel (Fp), viscosity index (Ni), and elasticity (Ea) increased and cooking loss decreased with increasing protein contents. Myofibrils of chicken breast and thigh had lower and fish and turkey thigh had higher cooking loss at protein contents of 7% or 10%.
Fatty Acid Content of Supercritical Carbon Dioxide Extracted Fractions of Beef Fat
Authors: MERKLE J. A. , LARICK D. K.
Published: August 2006

Utilization of beef fat might be improved via production of fractions with specific functional properties. Beef fat was fractionated using supercritical carbon dioxide at 40°C and pressures from 10.3–27.6 MPa. Extractions followed by one or two stage separation were collected into glass vials at atmospheric pressure and temperature. Resultant extracts were analyzed for fatty acid content by gas chromatography (GC). A significant difference in concentration due to extraction pressure for 16 straight chain fatty acids, 6 branched chain fatty acids, and 7 unknowns was found. Total fatty acids (mg/g extract) increased as pressure increased. Monounsaturated and polyunsaturated fatty acids increased with increasing pressure and solvent density as shown by the saturate/ unsaturate, saturate/monounsaturate, and saturate/polyunsaturate ratios.
Supercritical Carbon Dioxide Extraction of Androstenone and Skatole from Pork Fat
Authors: ZABOLOTSKY D.A. , CHEN L.F. , PATTERSON J.A. , FORREST J.C. , LIN H.M. , GRANT A.L.
Published: August 2006

Boar taint, an unpleasant odor observed in pork from some mature intact male pigs, is attributed primarily to the presence of two compounds in boar fat, androstenone (Sα‐androst‐16‐ene‐3‐one) and skatole (3‐methyl indole). A rapid extraction method for the preparation of fat samples for androstenone/skatole screening assays would lead to more efficient use of boar carcasses for pork production. Supercritical carbon dioxide removed 97 ± 2% of the androstenone (extraction at 40°C; 5 min) and 65 ± 3% of the skatole (extraction at 40°C; 20 min) from 0.5 g of boar backfat. Supercritical CO2 provides the basis for a fairly rapid extraction method to remove compounds associated with boar taint.
Sweet Corn Germ Enzymes Affect Odor Formation
Authors: THEERAKLJLKAIT CHOCKCHAI , BARRETT DIANE M. , MCDANIEL MINA R.
Published: August 2006

Descriptive sensory analysis of a homogenate of frozen stored unblan‐ched sweet corn indicated that mean overall intensity and most descriptors describing undesirable characteristics were higher than those from blanched corn. To investigate the involvement of corn germ enzymes in off‐odor formation, crude enzyme and purified lipoxygenase (LPO) and peroxidase (POD) extracts were prepared and added to homogenates of blanched corn. Addition of the LPO extract increased “painty” and “stale/oxidized” off‐odor descriptors and lowered “sweet” and “corn” descriptors. Evidence suggested that sweet corn germ peroxidase is not important in off‐odor formation, in which case lipoxygenase may be more appropriate as a blanching indicator.
Stability of Spray‐Dried Encapsulated Carrot Carotenes
Authors: WAGNER LORI A. , WARTHESEN JOSEPH J.
Published: August 2006

Encapsulation with various dextrose equivalent (DE) hydrolyzed starches affected stability of α‐ and β‐carotene in spray‐dried carrot powders. Degradation of α‐ and β‐carotene during storage of the powders at temperatures ranging from 37 to 65°C followed first‐order kinetics and both degraded at the same rate. Hydrolyzed starch of 36.5DE was superior to 4, 15, and 25DE in improving retention of the carotenes. Carotenes encapsulated with 36.5DE hydrolyzed starch had a predicted half‐life of 450 days at 21°C compared to 2 days for carrot juice spray dried alone. Increasing the proportion of carrier decreased the carotene degradation rate and similarly decreased surface carotene. Air was critical in carotene stability, but exposure of encapsulated carrot powders to light did not accelerate degradation.
Texturization of Sweetpotato Puree with Alginate: Effects of Tetrasodium Pyrophosphate and Calcium Sulfate
Authors: TRUONG V.D. , WALTER W.M. , GIESBRECHT F.G.
Published: August 2006

The effects and optimum levels of tetrasodium pyrophosphate (TSPP), alginate and calcium sulfate (CaSO4) on physical and sensory characteristics of texturized sweetpotato puree were studied using response surface methodology. Samples were subjected to instrumental texture profile analysis (TPA) and sensory evaluation. Prediction models to describe the effects of ingredients on TPA parameters were used to generate contour plots for optimization using TPA values of baked roots as the limits. The optimum formulations having textural characteristics of the baked roots were within the following identified regions: (a) at 0.12% TSPP, alginate, 0.20–0.25%, and CaSO4, 0.4–0.70%; (b) at 0.18% TSPP, alginate, 0.2–0.55%, and CaSO4, 0.22–0.42%. A taste panel scored representative formulations of the optimum regions similar to the baked roots for color, flavor, texture, and overall acceptability.
Antioxidant Activity of Fungus Suihs bovinus (L: Fr.) O. Kuntze
Authors: KASUGA ATSUKO , AOYAGI YASUO , SUGAHARA TATSUYUKI
Published: August 2006

Two major antioxidative compounds were isolated from wild mushrooms, Suillus bovinus (L: Fr.) O. Kuntze, and studied for antioxidative activity by comparison with other antioxidants, BHA and tocopherol. One compound was an orange pigment identified as variegatic acid (3,3′,4,4′‐tetrahydroxy puluvinic acid) and the other was an orange‐red pigment, possibly diboviquinone‐4,4. The variegatic acid had strong antioxidative activity in an emulsion system as shown by peroxide value (POV) of linoleic acid and in an oil system as shown by the POV of methyl linoleate and weight gain of soybean oil. The second compound was active only in the emulsion system.
Power Absorption During Microwave Heating of Emulsions and Layered Systems
Authors: BARRINGER SHERYL A. , AYAPPA K. GANAPATHY , DAVIS EUGENIA A. , DAVIS H. TED , GORDON JOAN
Published: August 2006

Microwave oven heating rates of various oil‐in‐water emulsions, water‐in‐oil emulsions, and layered systems were compared. Emulsions heated faster than corresponding layered systems, which heated faster than a calculated weighted average of individual components. Differences were attributed to increased power absorption caused by the large number of interfaces occurring in emulsions, or by a single interface in the layered system, and by resonant absorption of microwave radiation, which is determined by dielectric properties. The types and proportions of emulsions determined the number of interfaces. The dielectric properties and sample size determined in which samples resonant absorption occurred.
Wheat Flour Compound that Produces Sticky Dough: Isolation and Identification
Authors: CHEN W.Z. , HOSENEY R.C.
Published: August 2006

Some wheats have a 1B/1R translocation and may produce flours that give sticky doughs, even with optimum mixing time and water absorption. Studies showed that the water‐soluble fraction caused sticky dough. Dialysis experiments indicated that the responsible substance had low molecular weight. Ionic exchange showed it to be either neutral or negatively charged. Gel filtration chromatography indicated it was both carbohydrate and UV‐absorbing. Saponification caused it to lose ability to cause sticky dough. The UV‐absorbing material and the carbohydrate had to be linked for the compound to be active. HPLC mass spectrometry indicated the UV‐absorbing fraction was ferulic acid and the carbohydrate was a hexose.
Characteristics of Acid Hydrolysate from Defatted Peanut Flour
Authors: WAlTANAPAT RUDEEPAN , NAKAYAMA TOMMY , BEUCHAT LARRY R.
Published: August 2006

We hypothesized that aflatoxin‐contaminated defatted peanut flour could be acid hydrolyzed to produce an aflatoxin‐free seasoning sauce. Physical and chemical properties and amino acid composition of the flour hydrolyzed at 120°C for 4 hr with 5N HCI and destruction of aflatoxin B, during hydrolysis were investigated. The pH (5.72), specific gravity (1.20), total solids (402 mg mL‐1), and reducing sugar (2.9 mg mL‐1) and total nitrogen (17.5 mg mL‐1) contents of the peanut hydrolysate were similar to those of commercial soy sauces or seasoning sauces made by chemical processes. Glutamic acid, aspartic acid, arginine and glycine were the major amino acids in the hydrolysate and should contribute substantially to enhancing flavor. Aflatoxin B, was totally destroyed during acid hydrolysis at 100 or 120°C.
Bacillus cereus and Bacillus stearothermophilus Spore Inactivation in Batch and Continuous Flow Systems
Authors: WESCOlT G.G. , FAIRCHILD T.M. , FOEGEDING P.M.
Published: August 2006

Thermal inactivation kinetics were evaluated in batch and continuous flow systems using phosphate buffer between 99 and 107°C for Bacillus cereus T and 128.5 and 139°C for Bacillus stearothermoohilus ATCC 12980 spores. zD‐Values for B. cereus spores in batch aid continuous flow systems were not significantly different; the continuous flow system was more lethal than the batch system. zD‐Values obtained using B. stearothermophilus spores in batch and continuous flow systems were different; the batch system was more lethal than the continuous flow system. Thus, use of batch generated data to predict or design continuous flow processes may not be accurate.
Microbiological, Chemical, and Sensory Changes in Irradiated Pica De Gallo
Authors: HOWARD L.R. , MILLER G.H. , WAGNER A.B.
Published: August 2006

The effects of gamma processing (1 kGy) and refrigerated storage (2°C) on microbiological, sensory, and chemical quality of pico de gullo was studied. Color, flavor, texture, odor, and heat sensory attributes were not affected by radiation treatment. The treatment decreased populations of aerobic mesophilic, heterofermentative, and total lactic microflora during storage. L‐ascorbic acid content declined 50% in response to gamma processing, but levels were similar in irradiated and nonirradiated samples after 6 wk. Pectin solubility was affected by radiation treatment. Gamma processing caused a reduction in pectin degree of esterification, and conversion of chelator soluble to dilute alkali soluble and nonextractable pectins.
Chemical, Physical and Sensory Attributes of Formed and Frozen, Baked Sweetpotato
Authors: COLLINS J.L. , LIAO J.‐Y. , PENFIELD M.P.
Published: August 2006

Jumbo‐size, baked sweetpotato roots of Southern Delight and Carolina Bunch (CB) cultivars were prepared as a formed, frozen product. Cultivar differences affected composition slightly. A baking regime of 204°C for 70–80 min resulted in β‐carotene of 48.5 mg/100g, 2.3% greater than that at 190°C for 75–90 min. Between cultivars Hunter color values were different (p < 0.05). Color was an intense orange. Minor color changes occurred during 6 mo storage at −17°C, but no trend developed. CB produced the more acceptable product with greater purchase potential. Baking and storage exhibited minimum sensory effects.
Flavor and Oxidative Stability of Roasted High Oleic Acid Peanuts
Authors: BRADDOCK J.C. , SIMS C.A. , O'KEEFE S.F.
Published: August 2006

A new peanut line has been developed at the University of Florida with about 80% oleic and 3% linoleic acid. Volatiles and sensory characteristics of roasted normal and high oleic acid peanuts stored at 25°C were compared. Volatiles were analyzed using adsorbent trapping and GCMS, a 20‐member trained panel was used for sensory evaluation, and a GC sniffer port was used to evaluate odor characteristics of volatile isolates. Peroxide values were lower for high oleic (HO) peanuts than normal peanuts during storage at 25°C and 40°C. The hexanal content of the peanuts was higher for normal than HO. Peanutty flavor was more stable for HO than normal after 6 wk storage. Painty and cardboard flavors were higher in normal peanuts than HO during storage. Differences for both painty and cardboard flavors were significant after 6 wk storage. Pyrazines were more stable in HO peanuts. Shelf life was estimated from sensory data to be two times longer in HO peanuts.
Polyphenoloxidase from Amasya Apple
Authors: OKTAY M. , KÜFREVIOLU I. , KOCAÇALIŞKAN I. , ŞAKlROLU H.
Published: August 2006

Polyphenoloxidase (PPO) of Amasya apple was partially purified by (NH4)2SO4 precipitation and dialysis. The sample was used for characterization of the PPO. Optimum pH were 7.0, 9.0, 8.6 and 6.6 on substrates catechol, 4‐methyl catechol, pyrogallol and L‐dopa respectively. Catechol was the most suitable for Amasya apple PPO. The optimum temperature for maximum PPO activity was 18°C with catechol. Of seven inhibitors tested, the strongest was L‐cysteine. Effectiveness of inhibitors increased in the order: thiourea, glutathione, β‐mercaptoethanol, sodium cyanide, ascorbic acid, sodium metabisulfide, and L‐cysteine. The KM was 34 mM of catechol. The activation energy with catechol was 107 cal/mol. In electrophoretic separation, three isoenzymes were detected with both catechol and L‐dopa substrates.
Enzymatic Browning of Model Solutions and Apple Phenolic Extracts by Apple Polyphenoloxidase
Authors: GOUPY P. , AMIOT M.J. , RICHARD‐FORGET F. , DUPRAT F. , AUBERT S. , NICOLAS J.
Published: August 2006

Model solutions containing chlorogenic acid (CG) and (‐)‐epicatechin (EP), and phenolics from nine apple cv., were oxidized with apple polyphenoloxidase (PPO). Browning was determined by absorbance at 380–700 nm, and transformed into CIE L*, a* and b*. Multilinear correlations were established between initial and degraded amounts of each phenolic. In model solutions of CG and EP, color values and A400 correlated strongly with initial and oxidized CG and EP. Both phenolics contributed to decrease in L* and increase in A400. Increase ii CG increased a*, but EP had little effect. The imnact of increased EP on b* was two to three times higher than for CG: In each phenol class (hydroxycinnamic (HD), flavan‐3‐ol (FA), flavonol (FO) and dihydrochalcone (DC) derivatives), degraded amounts were increased or decreased by increasing amounts of other classes. Besides major phenolics, HD (mainly CG) and FA (mainly EP and procyanidin B2), FO and DC, appeared to affect color development.
Enhanced Sweetness in Sweetener‐NaCI‐Gum Systems
Authors: BARISAS L. , ROSElT T.R. , GAO Y. , SCHMIDT S.J. , KLEIN B.P.
Published: August 2006

Enhancement of sweetness in aqueous gum (0.03%, w/v) sweetener systems by added NaCl (0.05%, w/v) was evaluated by a sensory panel. 23Na NMR spectroscopy was used to determine Na+ binding and its relationship to sweetness elicited by glucose, lactose, maltose, sucrose and aspartame. Sweetness intensity differed due to gum (p = 0.0001) and sweetener (p = 0.0001), but was not affected by NaCl (p = 0.0774). Sweetness increased with added NaCl in xanthan, guar and locust bean gum solutions. However, sweetness decreased in k‐carrageenan systems possibly due to endogenous cation (Ca2+, K+ and Na+) content, which influences Na+ mobility. The sweetest systems containing lactose and/ or xanthan, showed the greatest enhancement by NaCl.
Ascorbic Acid and 5‐Methyltetrahyclrofolate Losses in Vegetables with Cook/Chill or Cook/Hot‐Hold Foodservice Systems
Authors: WILLIAMS PETER G. , ROSS HELENA , MILLER JENNIE C. BRAND
Published: August 2006

The percent retention of vitamin C and 5‐methyltetrahydrofolate in seven cooked vegetables was analyzed using HPLC and compared in simulated cook/chill vs cook/hot‐hold hospital foodservices. Retention of vitamins after conduction and infra‐red reheating was investigated. Vegetables reheated after one day of chilled storage had greater losses of both vitamins compared to those held at 72°C for 30 min, but better vitamin retention than vegetables held hot 2 hr. There was no significant difference in nutrient retention due to method of reheating. If warm‐holding is restricted to < 90 min, vitamin retention in vegetables is likely to be higher in a cook/hot‐hold foodservice than with a cook/chill system.