bluuebunny/crossref_metadata_2025 huggingface dataset:
Postharvest Use of Sucrose Polyesters for Extending the Shelf‐life of Stored ‘Golden Delicious’ Apples
Authors: DRAKE S. R. , FELLMAN J. K. , NELSON J. W.
Published: August 2006

The post‐storage uses of a sucrose‐fatty acid polyester (SPE) formulation, commercial fruit wax and a combination of both were investigated on ‘Golden Delicious’ apples after fruit were removed from both controlled atmosphere (CA) and refrigerated storage. Quality parameters measured included color (skin and internal), firmness, soluble solids and titratable acidity. Physiological parameters measured were carbon dioxide and ethylene concentrations both evolved and internal. Refrigerated stored apples, treated with SPE, displayed retarded color development, higher acid and greater firmness values compared to controls. CA stored, treated apples possessed similar attributes but no firmness retention. Ethylene evolution was reduced in SPE‐coated apples. In comparison to control apples, an internal accumulation of carbon dioxide and a reduction in ethylene was observed.
Double Direct Shear Test for Potato Texture
Authors: McCOMBER DIANE R. , LOHNES ROBERT A. , OSMAN ELIZABETH M.
Published: August 2006

A double direct shear device was developed to examine shear strength parameters of mealy and waxy potatoes. Cohesion and coefficients of friction were measured at peak and ultimate shear with two machine speeds. Coefficients of friction of potato types did not differ. However, mealy potatoes displayed greater cohesion than waxy potatoes and a greater difference between peak and ultimate cohesion values. Stem ends of mealy potatoes were the most firm. Shear strength was related to strain rate.
Functionality of Defatted Corn Germ Proteins in a Model System: Fat Binding Capacity and Water Retention
Authors: LIN C. S. , ZAYAS J. F.
Published: August 2006

Functional properties of two corn germ protein (CGP) preparations, supercritical CO2(SC—CO2) and hexane defatted, were studied in model systems using response surface methodology. The protein preparations had different fat and moisture content. The SC—CO2CGP was whiter (1), less red (a) and less yellow (b) in color measurement than hexane CGP. Temperature of incubation influenced the functionality of the SC—CO2and hexane‐defatted CGP in model system. SC‐CO2CGP had higher fat binding and water retention than hexane CGP. Fat binding decreased during the heat treatment for SC‐CO2CGP. Water retention in both preparations increased as temperature increased to 70°C. The different functional properties of hexane CGP may be due to the extent of protein denaturation.
Chemical (NaOH) Peeling as Viewed by Scanning Electron Microscopy: Pimiento Peppers as a Case Study
Authors: FLOROS JOHN D. , WETZSTEIN HAZEL Y. , CHINNAN MANJEET S.
Published: August 2006

Scanning electron microscopy (SEM) was used to examine microstructural changes of pimiento peppers (Capsicum annum L. cv. ‘Truhart’) treated with different NaOH (lye) solutions (1,4, and 9%), maintained at 80°C, for various times (1, 2, and 3 min). Photomicrographs indicated that NaOH removes the epicuticular and cuticular waxes, diffuses uniformly into the fruit where it breaks down epidermal and hypodermal cell walls, and solubilizes the middle lamella causing separation of the skin. In severe treatments the lye also dissolves the parenchyma cells of the mesocarp resulting in considerable loss during processing.
Surface Active Properties of Proteins: Effects of Progressive Succinylation on Film Properties and Foam Stability of Glycinin
Authors: KIM S.H. , KINSELLA J.E.
Published: August 2006

Succinylation of glycinin at 25, 50, 70, and 98% of available amino groups progressively increased hydrophobicity, viscosity and exposure of aromatic amino acids. Maxima in surface pressure (at pH 4–8), film‐yield stress, and film elasticity were observed at 25% succinylation where the maximum in foam stability was also observed. Excessive succinylation (>50%) reduced these parameters because the high net negative charges may have impaired protein:protein interactions in films.
Inactivation of Soybean Lipoxygenase by Microwave Heating: Effect of Moisture Content and Exposure Time
Authors: WANG S.H. , TOLEDO M.C.F.
Published: August 2006

A microwave oven (2450 MHz) was used as heating source to inactivate soybean lipoxygenase. Variables studied were initial moisture level of the soybean and time of heating. After exposure to microwave, the temperature, the moisture loss, the residual lipoxygcnase activity and the nitrogen solubility index (NSI) of the soybeans were determined. No linear relationship was observed between lipoxygenase activity and NSI. Complete inactivation of lipoxygenase in soybeans with moisture content between 26.9 and 56.8% was reached after 210 sec of microwave heating, corresponding to NSI between 49.4 and 39.2%, respectively. The beans with their innate moisture (8.7%) had approximately 98% inactivation of lipoxygenase and 56.1% of NSI after 240 sec of exposure.
Effect of Form of Enrichment and Iron on Thiamin, Riboflavin and Niacinamide, and Cooking Parameters of Enriched Spaghetti
Authors: BERGLUND P. T. , DICK J. W. , DREHER M. L.
Published: August 2006

The effect of encapsulation, iron and low (LT) or high (HT) temperature drying on thiamin, riboflavin and niacinamide concentrations and on cooked spaghetti parameters of enriched spaghetti were studied. Thiamin, riboflavin and niacinamide were greater in the encapsulated enriched spaghetti. Cooked spaghetti had lower cooked weight but greater firmness when enriched with encapsulated vitamins. Thiamin, niacinamide and cooked weight were greater in cooked spaghetti when iron was added, but spaghetti was less firm. High temperature drying resulted in lower riboflavin and niacinamide in dried spaghetti but did not affect vitamin concentrations in cooked spaghetti. High temperature drying caused less cooking loss and greater firmness in cooked spaghetti.
Effects of Storage Time, Sodium Chloride and Sodium Tripolyphosphate on Yield and Microstructure of Comminuted Beef
Authors: CLARKE ANDREW D. , MEANS WARRIE J. , SCHMIDT GLENN R.
Published: August 2006

Cook loss, pH and microstructure of comminuted beef made with four NaCl (1.3, 2.0, 2.6, 3.3%) and two sodium tripolyphosphate levels (0, 0.4%) were evaluated. The addition of phosphate reduced cook loss and raised the pH of the raw product to 6.0. Scanning electron micrographs showed that samples with low cook loss had a fine protein matrix. Phosphate addition helped to reduce cook loss and overcome decreased functionality when using aged meat.
Solubilization of Collagen in Restructured Beef with Collagenases and α‐Amylase
Authors: CRONLUND ANNE L. , WOYCHIK JOHN H.
Published: August 2006

Three microbial collagenases were evaluated for their ability to degrade collagen structure in a restructured beef product. Collagenase preparations with and without α‐amylase were added to flaked meat, and their effect on collagen solubility was determined by quantitating the percent soluble hydroxyproline following cooking of product slices. Results demonstrated statistically significant increases in collagen solubility above that of a control product (no added enzymes) for purified Clostridium histolyticum and partially purified Vibrio B‐30 collagenases alone and for purified Achromobacter iophagus and partially purified Clostridium histolyticum collagenases with the addition of α‐amylase. Thus, the use of collagenase may prove valuable in the production of quality‐enhanced meat products.
Influence of Hot and Cold Boning on the Palatability, Textural and Economic Traits of Restructured Beef Steaks
Authors: SEMAN D. L. , MOODY W. G. , FOX J. D. , GAY N.
Published: August 2006

Steaks containing 0.01% BHA, 0.75% NaCl and 10% fat were fabricated from hot‐ and cold‐boned sides of four U.S. Standard, seven U.S. Good and one U.S. Choice steer carcasses. Carcasses were electrically stimulated (550 volts, 2.2 amps) ca 37 min postmortem. One side from each carcass was boned 4 hr postmortem (HB) while the other was placed in a 5°C cooler and boned 96 hr postmortem (CB). Hot boned sides required 29% less time to bone and yielded more (P<0.01) restructurable meat, less (P<0.05) lean trim and a heavier boneless loin. Cold‐boned steaks had higher (P<0.05) bonding strength than hot boned steaks. No differences were found in juiciness, tenderness, flavor desirability, amount of connective tissue or cooking loss due to boning time. Restructured steaks produced from HB sides had a lower breakeven cost than steaks from the CB side. This was attributed to the higher yield of restructurable meat and more expedient boning.
Palatability and Appearance Traits of Beef/Pork Meat Patties
Authors: MILLER M.F. , DAVIS G.W. , WILLIAMS A.C. , RAMSEY C.B. , GALYEAN R.D.
Published: August 2006

Eight beef/pork ground meat blends were made from mature (cows or sows) and youthful (steers or barrow) beef and/or pork lean. Blends were stored at — 27°C for either 14 or 150 days. Storage time decreased overall desirability scores of blends made with 20% pork fat and 80% youthful beef lean. No differences were found for flavor or overall desirability scores within the 14‐day storage treatment. The consumer panel did not detect differences among treatments for source of fat or species. Results indicated beef/pork patties containing 40–80% mature lean and a minimum of 10% beef fat were equal to all‐beef controls (100% beef patty) for visual and palatability traits.
Effect of Pressure on the Salting and Ripening Process of Anchovies (Engraulis anchoita)
Authors: FILSINGER BEATRIZ E.
Published: August 2006

The effect of pressure on the salting and ripening process of anchovies was studied. Salt and water were determined throughout the process to establish the dynamics of salt penetration. The ripening of anchovies was evaluated by means of the total ester index and sensory assessments. The best quality product corresponded to an intermediate pressure of 131.5 g/cm2. Salt penetration and ripening was intermediate between the other two samples. Higher pressure increased salt penetration and diminished ripening velocity. These products, however, did not possess the best sensory characteristics. Lower pressure changed the ripening process and yielded an over‐ripe product.
High Pressure Liquid Chromatography Determination of Histamine in Fish
Authors: GOUYGOU J. P. , SINQUIN C. , DURAND P.
Published: August 2006

Histamine was determined by reversed‐phase high‐pressure liquid chromatography in trichloroacetic acid extracts after derivatization with o‐phthaladehyde. Fluorescence was monitored at 350 nm excitation and 450 nm emission wavelength after elution with water containing 40% acetonitrile. The advantage of the described method is a rapid analysis in an automated system, where no selective extraction procedure is necessary and interfering substances are easily separated from the histamine fluorophore.
Texture of Cooked Mantle of Squid lllexargentinus as Influenced by Specimen Characteristics and Treatments
Authors: KOLODZIEJSKA ILONA , SIKORSKI ZDZISLAW E. , SADOWSKA MARIA
Published: August 2006

Boiling frozen stored squid in 2% NaCl solution caused 30% weight loss after 5 min but changes in protein solubility and softening of the meat continued for at least 45 min. The influence of variability within the species on the texture of the cooked product was more significant than that of frozen storage. In discolored squid significant proteolysis was shown by electrophoresis. Such meat was less tough than that from nondiscolored specimens. Acetic acid cure induced proteolysis without improving texture, while polyphosphates softened the product without detectable proteolysis. The decisive effect on texture was displayed by pH and polyphosphates. Heating at 80° and 90°C left an uncooked sensory note.
Effect of Blanching on Enzyme Activity and Quality Changes in Green Peas
Authors: HALPIN B. E. , LEE C. Y.
Published: August 2006

Fresh green peas were blanched for various times/temperatures and stored at — 23°C. At 3 month intervals peas were analyzed for per‐oxidase, polyphenoloxidase, lipoxygenase and catalase activity and ascorbic acid content. Samples were cooked and evaluated sensorily, and using Hunter color and Instron texture measurements. Enzymes exhibited varying degrees of activity over the first 3 months in storage. After 3 months, peroxidase and polyphenoloxidase activity decreased or remained constant. Lipoxygenase activity increased over storage, most noticeably in the long time/low temperature blanch treatment. Sensory evaluation indicated a gradual loss of quality due to poor flavor in the long time/low temperature blanch. Ascorbic acid content, greenness and firmness decreased gradually with storage.
Functionality of Flours, Protein Fractions and Isolates from Field Peas and Faba Bean
Authors: SOSULSKI F. W. , McCURDY AR.
Published: August 2006

Field pca and faba bean proteins are rich sources of lysine, and air classification of the pin milled flours essentially doubled the protein contents in the protein fractions. The proteins in these flours and protein fractions were highly soluble at acid pH and exhibited only a narrow range of insolubility at pH 4–5. Water holding and oil absorption capacities increased in proportion to protein contents of the flour, protein fraction, and isolate of each legume, including soybean flour and isolate, but oil emulsification properties were uniformly high among all products. The protein fractions exhibited excellent whipp‐ability and foam stability compared to soybean controls, and their promising functional properties suggested potential applications in meat emulsions, beverages and bakery products.
Effect of Freezing, Thawing, Drying, and Cooking on Carotene Retention in Carrots, Broccoli and Spinach
Authors: PARK YOUNG W.
Published: August 2006

Effects of freezing, thawing, cooking and drying on carotene retention of carrots, broccoli and spinach were evaluated. Relative differences in carotene retention among these vegetables were compared. Dehydration, regardless of drying method, significantly reduced carotene in these vegetables. Carotene contents of fresh, vacuum and microwave dried samples for carrots, broccoli and spinach were 989, 459, 368; 106, 43, 40; and 455, 325, 314 μg/g, respectively. Lag time after thawing decreased mean carotene of vegetables significantly in a quadratic manner. Degradation of carotene was severe 6 hr after thawing, Cooking did not affect carotene and cooked samples contained 2.0, 2.9, and 1.2 times more carotene than the respective dehydrated vegetables. Destruction of carotene was relatively lower when initial concentrations were low.
Re‐evaluation of Capsicum Color Data
Authors: REEVES MALCOLM J.
Published: August 2006

Previously published extractable pigment values of 15 selected red pepper varieties and the “L”, “a”, “b” color parameters were re‐examined as continuing computation problems had led to erroneous conclusions. The correlations now obtained show that no single color parameter is consistently better than the others for predicting pigment content. For whole pods the “a” parameter gave the best individual correlations with pigment contents, while for pureed pods the correlations for the “L” and “b” parameters were marginally better than those with “a”. In general the correlation values were higher for pureed pods. Although statistically significant, the correlations were too small to provide a mathematical model that would predict accurately the pigment contents.
Effect of Lectins on Salivary and Pancreatic Amylase Activities and tlhe Rate of Starch Digestion
Authors: THOMPSON LILIAN U. , GABON JACQUELINE E.
Published: August 2006

Digestion of wheat starch (WS) and red kidney bean (RKB) starch by pancreatic (PA) and salivary (SA) amylase in the presence or absence of lectins was determined. Compared with WS, digestion of RKB starch by PA and SA was 70.0% and 66.6% lower, respectively. RKB lectin added to WS at the hemagglutinin activity level in RKB starch resulted in significantly decreased digestion with PA (63.9%) and SA (43.8%) as did heated RKB lectin with insignificant hemagglutinin activity (41.1% with PA, 35.8% with SA). Jack bean lectin (concan‐avalin A) also resulted in reduced rate of starch digestibility. Kinetic analyses revealed noncompetitive inhibition by RKB lectins on both amylases. Results confirmed the role of lectin in reducing the rate of starch digestion and its possible health benefit.
Determination of Organic Acids and Sucrose in Roasted Coffee by Capiillary Gas Chromatography
Authors: HUGHES W. J. , THORPE T. M.
Published: August 2006

Capillary gas chromatography was used to obtain high resolution profiles of 27 organic acids, caffeine, and sucrose in dimethylsulfoxide extracts of roast and ground coffees in a sixty‐minute analysis. A shortened procedure was also reported for the quantitative determination of S‐caffeoylquinic (SCQA) and quinic (QA) acids and sucrose. Nanogram detection limits were achieved and the reproducibility of the method was under 5% relative. Major, commercial brands of caffeinated and decaffeinated coffee produced under different roasting conditions could be distinguished based on their 5‐CQA and sucrose content and on the ration of QA‐to‐SCQA.
Protein‐Protein Interaction of Fish Myosin Fragments
Authors: TAGUCHI TAKESHI , ISHIZAKA HIROSHI , TANAKA MUNEHIKO , NAGASHIMA YUJI , AMANO KEISHI
Published: August 2006

Protein‐protein interaction of myosin fragments from flying fish and white marlin muscles was studied by means of absorbance changes resulting from aggregation at temperatures of 20°C to 70°C. Subfragment‐1 (S‐1) exhibited a high extent of interaction with the transition temperature of 35–36°C, while the interaction of heavy meromyosin (HMM) was very weak. Though light meromyosin (LMM) gave lower interaction values throughout the heating temperature, the addition of butanol promoted markedly the interactions at the temperature above 50°C. The degree of promotion was high for flying fish and low for white marlin.
Introduction of High Pressure to Food Processing: Preferential Proteolysis of β‐Lactoglobulin in Milk Whey
Authors: HAYASHI RIKIMARU , KAWAMURA YUKIO , KUNUGI SHIGERU
Published: August 2006

Various proteins were subjected to thermolysin digestion at 2000 atm. Casein and soy protein were extensively digested at both atmospheric and high pressures, but the tetrameric proteins alcohol dehydrogenase and hemoglobin and the monomeric protein β‐lactoglobulin were degraded only upon pressurization. Globular proteins with many disulfide bonds (RNase A, lysozyme, and α‐lactalbumin) resisted the proteolysis at both pressures. These observations led to the preferential digestion of β‐lactoglobulin in cow's milk whey, thus simulating human milk protein. The versatility of pressure‐induced proteolysis in food processing is also proposed.
Prediction and Measurement of the Water Activity of Selected Saturated Salt Solutions at 5°C and 10°C
Authors: POLLIO MARÍA L. , KITIC DORA , FAVETTO GUILLERMO J. , CHIRIFE JORGE
Published: August 2006

A theoretical approach, based on the thermodynamic properties of strong electrolyte aqueous solutions, was used to calculate the aw at 5°C and 10°C of selected saturated salt solutions frequently used as standards in the range of microbial growth. The results agreed very well with experimental measurements at both temperatures for most salts studied, which included NaBr, NaCl, SrC12, (NH4)2SO4, KCl, BaCl2, and K2SO4. For KNO3 the agreement was somewhat less satisfactory and the reasons are discussed.
Cannonball Jellyfish (Stomolophus meleagris) as a Food Resource
Authors: HUANG Y.AO‐WEN
Published: August 2006

A pilot plant process was developed to produce salted dried jellyfish product from cannonball jellyfish (Stomolophus meleagris). Processed products containing an average of 68% moisture, 5.5% protein, 26% ash and 25% salt were obtained by brining with different mixtures of salt (7.5–25%) and alum (1–2.5%) over 1 wk. Mechanical drying was also tested by using a heat pump system dryer. Chemical and physical analyses and sensory properties of cannonball jellyfish products compared favorably with market products. Levels of calcium, magnesium and iron in the jellyfish were higher than those of zinc and copper.
Effects of Selected Commercial Phosphate Products on the Natural Bacterial Flora of a Cooked Meat System
Authors: MARCY J.A. , KRAFT A.A. , HOTCHKISS D.K. , MOLINS R.A. , OLSON D.G. , WALKER H.W. , MERKENICH K.
Published: August 2006

Four commercial phosphate blends and a neutral pyrophosphate were used at three levels (0.30–0.65%) in the preparation of cooked sausage. Control treatments contained no phosphate. Vacuum‐packaged sausage was stored at 5°C for 21 days or held at room temperature (20–22°C) for up to 48 hours after 7 days of refrigerated storage. Mesophilic and facultative anaerobic bacterial counts were highest in control treatments after 14 and 21 days at 5°C and after 24 and 48 hr at 20–22°C. For each phosphate, the level of addition was the determining factor in bacterial inhibition, since the highest phosphate level resulted in the lowest bacterial counts in sausage held at 5°C and 20–22°C. The level of phosphate was more important in prolonging shelf life than was the type of phosphate.
Effect of Sodium Erythorbate on Residual Nitrite, pH and Bacterial Growth in Liver Sausage Formulated with Different Levels of Mechanically Separated Pork
Authors: DeFREITAS J.J. , KNIPE C.L. , MOLINS R.A. , WALKER H.W. , OLSON D.G. , KRAFT A.A.
Published: August 2006

Some microbiological, chemical, and physical characteristics of liver sausage formulated with 0, 25, 50, and 75% mechanically separated pork (MSP), 156 ppm sodium nitrite and 0 or 550 ppm sodium erythorbate were studied during refrigerated storage (5°C, 6 days) and subsequent elevated‐temperature holding (20–24°C, 48 hr). Growth of inoculatedClostridium sporogeneswas inhibited by 156 ppm nitrite in all sausages even after 48 hr at 20–24°C, regardless of MSP level. Growth of aerobic mesophiles and facultative anaerobes at 20–24°C was also inhibited in sausage formulated with 156 ppm nitrite and 550 ppm erythorbate. Erythorbate addition and increased MSP levels resulted in higher Hunter a color values. Residual nitrite, pH values, and total iron content of liver sausage increased with increasing MSP content.
Effect of Storage Temperature and Time on the Quality of Vacuum Packaged Dry‐Cured Ham Slices
Authors: KEMP J.D. , LANGLOIS B.E. , AKERS K. , MEANS W.J. , AARON D.K.
Published: August 2006

Hams were cured and aged by three methods, two using nitrite and nitrate but with long or short aging times at controlled temperature, and one using no nitrite or nitrate with ambient aging temperature. Hams were sliced, vacuum‐packaged and stored at 0°C, 10°C or 21°C for 8 wk and examined weekly for white film, aroma, and aerobic, staphylococci, lactobacilli, yeast and mold counts. White film development was erratic. Aroma was closely related to aerobic counts. At 0°C bacterial counts and aroma remained normal for 8 wk. At 10°C many packages had acceptable counts and aroma at 8 wk but some were unacceptable by 4 or 5 wk. At 21°C many slices were unacceptable microbiologically and sensorily by 3 wk. Storage at or near 0°C is recommended for long shelf life.
Factors Associated with the Tenderness of Three Bovine Muscles
Authors: KOOHMARAIE M. , SEIDEMAN S.C. , SCHOLLMEYER J.E. , DUTSON T.R. , BABIKER A.S.
Published: August 2006

Samples were obtained from bovine Longissimus dorsi (L), Biceps femoris (BF) and Psoas major (PM) muscles at different times of postmortem storage at 1.2°C. At day 1 postmortem, PM was the most tender muscle followed by BF then L; PM muscle also had the smallest fiber area and longest sarcomere followed by BF and L. After postmortem storage, shear force values decreased greatly for L, and only slightly for PM. There were no differences in activities of cathepsins, B, H, and L for any of the muscles. However, L muscle had the highest Ca++‐dependent protease activity followed by BF and PM. Thus results suggested that Ca++‐dependent protease activity was best determinant of tenderization resulting from postmortem storage at refrigerated temperatures.
Measurement of Acid Diffusion in Canned Vegetables Using pH Sensitive Indicators
Authors: MCCARTHY M.ICHAEL J. , HEIL J. R.
Published: August 2006

The use of pH sensitive fluorescent dyes and color indicators for measuring acid diffusion in pH modified foods was investigated. Colorimetric pH profiles compared well with electrometric measurements. Colorimetric measurement techniques were applicable with both lightly colored vegetables (e.g., potatoes, onions) and highly colored vegetables (e.g., beets, carrots). Effective mass diffusivities were calculated from pH measurement and were on the order of 10‐10 m2/sec for a variety of acids in potatoes.
Composition of Some Organic and Inorganic Compounds in Reverse Osmosis‐Concentrated Citrus Juices
Authors: BRADDOCK R.J. , NIKDEL S. , NAGY S.
Published: August 2006

Orange, grapefruit and lemon juices were concentrated over twofold in a pilot scale reverse osmosis (RO) process using a commercially available membrane system. Major sugars, acids, vitamin C, aroma volatiles and over 20 minerals were examined in feed, concentrate and permeate streams. Typically, 15–20 aroma compounds were identified in feed juices and concentrates. Compared with less volatile compounds (e.g., ethyl butyrate, limonene), poorer retention during processing was noted for more volatile molecules (methanol, acetaldehyde, ethanol). °Brix of membrane concentrates were orange (25.3°B), grapefruit (25.1°B) and lemon (22.5°B). Vitamin C was rejected efficiently by the membrane. Mineral analyses showed similar elemental contents in feed and concentrate and insignificant concentration in permeate streams.
Individualized Optimization of the Salt Content of White Bread for Acceptability
Authors: CONNER M.ARK T. , BOOTH D.AVID A. , CLIFTON V.ERITY J. , GRIFFITHS R.ICHARD P.
Published: August 2006

Trained and untrained assessors rated the saltiness of plain slices of white bread varying in NaCl content, relative to personally most preferred (ideal) and to intolerable levels of salt (rejection). Each session with an individual assessor was designed to minimize known sources of bias on multiple sensory judgments. High sensory reliabilities were obtained, showing that the affect‐laden personal ideal level for a characteristic of a food provided a stable anchor, despite the lack of external comparison. The method, therefore, yielded reliable estimates of individuals’ ideal points and tolerances of deviations from the ideal level. Frequency distributions of such objective parameters of individuals’ food‐choice motivation within a segment of the market provide a new basis for deciding the formulation and positioning of a food product.
Inactivation of Listeria monocytogenes by Ultraviolet Energy
Authors: YOUSEF A.HMED E. , MARTH E.LMER H.
Published: August 2006

Short‐wave UV‐energy (100 μW/cm2) decreased the number of Listeria monocytogenes on Tryptose Agar (TA) ca. seven orders of magnitude in 4 min. Age of culture (48 vs 24 hr) did not alter the sensitivity of Listeria to this UV treatment. Increasing the intensity of irradiation (550 vs 100 μW/cm2) increased the rate at which L. monocytogenes was inactivated. Dry rather than moist cells of L. monocytogenes were most resistant to irradiation. In general, inactivation of Listeria with short‐wave UV‐energy yielded sigmoidal survivor curves. The population of Listeria on TA plates was not affected with long‐wave UV‐irradiation.
Influence of Temperature of Measurement on Creep Phenomena in Glycinin Gels
Authors: KAMATA Y. , RECTOR D. , KINSELLA J.E.
Published: August 2006

Gels made from heated soybean glycinin were analyzed by creep measurements at various temperatures (10–90°C). The creep curves obtained upon compression were simulated by a five component model which included an elastic, a viscous, a plastic, and two viscoelastic components. The contribution of the plastic component to gel softness decreased with increasing temperature, while the contribution of the elastic component concurrently increased. The existence of the plastic components suggested that glycinin gels consist of a network of associated molecules and that compression irreversibly changed the packing arrangement of the glycinin particles. The decrease in contribution of the plastic components at high temperatures indicated that the network structure is stabilized by hydrophobic interactions.
Evaluation of Spreadability of Food Products by Penetration Tests and Panel Scores
Authors: POMPEI C. , LUCISANO M. , ZANONI B. , CASIRAGHI E.
Published: August 2006

Instrumental evaluation of spreadability was carried out on different products by measuring the stress and the energy required to penetrate specimens with a plunger, a probe, and a cone. The instrumental findings were correlated with the spreadability scores from a semi‐trained panel. The correlations existing among the three methods and, with reference to each method, the correlations existing among the parameters evaluated under various operating conditions were determined. In most cases, objective measurements correlated significantly with the judgement expressed by the panel and, among the three methods, penetration with a cone appeared the most suitable for instrumental testing of spreadability.
Development of Two Imitative Methods of Spreadability Evaluation and Comparison with Penetration Tests
Authors: POMPEI C. , CASIRAGHI E. , LUCISANO M. , ZANONI B.
Published: August 2006

Two instrumental imitative methods simulating the manual operation of spreading were developed. Both methods make use of the Instron Machine: one is based on prototype cell (PSC) and the other involves the manual spreading of a known volume of product and recording of the force used. Various spreadable products were tested under different operating conditions. Results allow a clear differentiation among the tested products. Data obtained from the two methods show high correlations (significant at P < 0.05) with data obtained from penetration methods that make use of probe, plunger, and cone. The newly developed methods show, under most test conditions, high correlations (significant at P < 0.05) with sensory results.
Relationship of Disulfide Bond Formation to Altered Rheological Properties of Oleic Acid Modified Egg White
Authors: VIGDORTH V.L. , BALL H.R.
Published: August 2006

Egg white modification with oleic acid (OEW) had no effect on disulfide bond formation during the thermal gelation process. Lower transition temperatures were seen for oleic acid treated egg white (70°C) relative to native egg white (EW) (74°C). Torsional failure testing showed increases of 60 and 100% for shear stress and strain at failure, respectively, of OEW over EW. Dialysis, pH‐adjustment, and treatment with N‐ethylmaleimide (NEM) lowered stress values while shear strain Was affected only by pH‐adjustment. Scanning electron micrographs indicated a more dense structure for OEW than that of EW. No visible structural change was apparent due to treatment with NEM.
A General Model for Expansion of Extruded Products
Authors: ALVAREZ‐MARTINEZ L. , KONDURY K.P. , HARPER J.M.
Published: August 2006

The expansions (cross‐sectional, longitudinal and volumetric) of corn extrudates made with a single‐screw extruder were studied. Longitudinal and Volumetric Expansion Indices were developed to characterize the product's specific length and volume. To explain the results, it was postulated that increased stored energy in the elastic starch melt occurring with higher shear strains favored radial expansion at the expense of longitudinal expansion. An inverse relationship between radial and longitudinal expansions was confirmed. A general expansion model involving dough moisture, melt temperature, and die and screw shear strains described all three expansions and characterized the thermally induced expansions with associated energies of activation.
Effect of Antioxidants on Lipid Stability in Restructured Beef Steaks
Authors: CRACKEL R.HONDA L. , GRAY J.I. , BOOREN A.M. , PEARSON A.M. , BUCKLEY D.J.
Published: August 2006

Two natural antioxidant formulations–containing mixed tocopherols, ascorbyl palmitate and citric acid–and TBHQ were evaluated in restructured beef steaks formulated to contain 18% fat and 0.75% NaCl. Lipid oxidation was monitored over 12 months of frozen storage. TBHQ significantly (p < 0.05) lowered TBA numbers in raw and freshly cooked samples and in samples that were cooked and held 4 hr at 4°C. Natural antioxidants provided significant (p <0.05) protection in freshly cooked meat and were as effective as TBHQ in retarding lipid oxidation. Sensory evaluation and GC quantitation of hexanal were also used to monitor oxidation but the correlation between the three methods was not significant.
Identification of 2‐Methyl‐3‐Furanthiol in the Steam Distillate from Canned Tuna Fish
Authors: WITHYCOMBE D.ONALD A. , MUSSINAN C.YNTHIA J.
Published: August 2006

The volatile components of canned tuna fish were isolated by steam distillation followed by solvent extraction. Analysis of the extract using a sulfur‐specific detector and coupled gas chromatography ‐mass spectrometry permitted the identification of 2‐methyl‐3‐furanthiol, a compound with an intense beef extract aroma. Mass spectral data are presented.
Destruction and Detoxification of Aflatoxins with Ozone
Authors: MAEBA H.IDEO , TAKAMOTO Y.UJI , KAMIMURA M.INORU , MIURA T.OSHIYUKI
Published: August 2006

The destruction and detoxification of aflatoxins B1, G1, B2 and G2 (50 μg/mL in 4% dimethyl sulfoxide) with ozone were confirmed by thin‐layer chromatography and chicken embryo assay. Aflatoxins B) and G, were sensitive to ozone and easily degraded with 1.1 mg/L of ozone within 5 min at room temperature. The result of Ames test showed the inactivation of the mutagenic activities of the toxins by ozone. Also, the deleterious acute effect of ozone‐treated aflatoxin B2 was not detected in the rat. On the other hand, aflatoxins B2 and G2 were rather resistant to ozone, requiring 50–60 min to degrade them completely with 34.3 mg/L of ozone.
Comparisons of Carboxymethyl Cellulose with Differing Molecular Features in Low‐Fat Frankfurters
Authors: LIN K.C. , KEETON J.T. , GILCHRIST C.L. , CROSS H.R.
Published: August 2006

Four types of carboxymethyl cellulose (CMC) with varying degrees of substitution (DS) and molecular weights were incorporated into low‐fat, high moisture and high protein frankfurters. Emulsion stability (ES), chemical composition, processing yield and texture profile analysis were evaluated for frankfurters with 0.25% CMC and compared to an all‐meat control. Generally, as the molecular weight of the CMC decreased the ES decreased; however, the processing yield and proximate composition of the products were not affected (P > 0.05) by the treatments. With the exception of springiness and cohesiveness, addition of the CMC significantly decreased the textural parameters, but there were no textural differences in frankfurters due to molecular weights or DS of the CMC.
Effect of Trim Level, Cooking Method, and Chop Type on Lipid Retention, Caloric Content, and Cholesterol Level in Cooked Pork
Authors: MORGAN J.B. , CALKINS C.R. , MANDIGO R.W.
Published: August 2006

The effect of external fat trim on fat, caloric, and cholesterol content of pork lean was investigated. Paired top‐loin chops (TL), rib chops (RC) and blade steaks (BS) were obtained and trimmed free of all subcutaneous fat before (NF) or after (SF) cooking. Cuts were cooked to 71°C by roasting, pan‐frying, braising or microwaving. Lean from TL chops having SF contained more fat and calories and similar amounts of cholesterol compared with NF chops, regardless of cooking method. Few differences were observed in fat and caloric content of RC and BS cooked with SF versus NF, perhaps due to seam fat. Eliminating external fat prior to cooking reduced fat and caloric content of pork lean.
Extraction of Lipid and Pigment Components from Mechanically Deboned Chicken Meat
Authors: DAWSON P.L. , SHELDON B.W. , BALL H.R.
Published: August 2006

Three washing solutions were tested to reduce color and remove fat from mechanically deboned chicken meat (MDCM). MDCM was mixed with either 0.5% sodium bicarbonate, 0.1% acetate buffer, or tap water and passed through a 3.9 mm mesh screen. The meat retained by the screen (captured meat, CM) and the solution passing through the screen (not‐captured, NC) were centrifuged separately. All extraction treatments resulted in significant reductions in fat with the NC meat being significantly lower in fat than the captured meat regardless of the wash media. Bicarbonate washed CM was significantly lighter in color (L*= 64.1) than all other extraction treatments and lighter and less red (a*=4.5) than the MDCM (L*= 49.2, a*= 9.0).
Virucidal Effectiveness of Flexible Pouch Processing of Meat Products Prepared from Foot‐and‐Mouth Disease‐Affected Cattle
Authors: GARCIA‐VIDAL W. , BLACKWELL J.H. , CORREA C.A. , HUERTAS S. , URRESTARAZU V.
Published: August 2006

Thermal processing of ground beef, beef cubes or beef slices in commercially popular flexible pouches, effectively inactivated foot‐and‐mouth disease (FMD) virus that had resulted from infection of cattle. Cooking the meat products at 75°C for 20 min or 80°C for 15 min was virucidal; however, FMD virus survived in ground beef products processed for shorter time periods and/or at lower temperatures. The processing schema described were limited to 200g samples of these meat products. Postmortem decrease of pH due to electrical stimulation of carcasses inactivated the virus in skeletal muscle but not in lymph mode tissue.
Quantitative Analyses of Major Carotenoid Fatty Acid Esters in Fruits by Liquid Chromatography: Persimmon and Papaya
Authors: PHILIP THOMAS , CHEN TUNG‐SHAN
Published: August 2006

A procedure for the quantitative analyses of major carotenoids and carotenoid esters in persimmons and papayas using column and liquid chromatography is described. The carotenoids and carotenoid esters were first separated by column chromatography on alumina into three fractions by elution with petroleum ether‐benzene (80:20), benzene and methanol. The column fractions were further separated by reversed phase liquid chromatography and characterized. The total carotenoid contents in persimmon and papaya calculated as beta‐carotene equivalents were 43 and 25 μg/g, respectively. The major carotenoids in persimmon were beta‐cryptoxanthin, zeaxanthin, beta‐carotene, lycopene and antheraxanthin and the major carotenoids in papaya were beta‐cryptoxanthin, cryptoxanthin 5,6‐epoxidc, beta‐carotene and antherxanthin. The xanthophylls were acylated with C8 to C16 saturated fatty acids.
Alcohol Production from Raisin Extracts: Volatile By products
Authors: KANA K. , KANELLAKI M. , KOUINIS J. , KOUTINAS A.A.
Published: August 2006

The formation of methanol, acetaldehyde, 2‐methyl‐butanol‐I and 3‐methyl‐butanol‐1 in Zytnomonas mobilis alcoholic fermentation of raisin extracts, in comparison with Sacharomyces cerevisiae, was studied. Z. mobilis fermentations gave lower acidities and about 30% less of the volatile compounds than S. cerevisiae. Thus, acidity and volatiles should not be a problem in industrial fermentations with Z. mobilis. The effect of pH, initial cell concentration (ICC) and initial sugar content (ISC) were also investigated. Z. mobilis produced the lowest concentration of volatiles at DH 3.5, ISC 150 d/L and ICC 40 g/L. An increase of ISC leads to a reduction of volatiles per g EtOH. Bacteria form 2‐methyl‐bulanol‐1 and 3‐methyl‐butanol‐1 in the raisin extract fermentation medium, as do S. cerevisiae.
Regeneration of Spanish Style Green Table Olive Brines by Ultrafiltration
Authors: BALBUENA M. BRENES , GARCIA P. GARCIA , FERNANDEZ A. GARRIDO
Published: August 2006

Ultrafiltration was applied to regenerate brines from green table olive fermentations. Experiments were conducted to select optimum membrane pore size and working conditions, as well as effects on characteristics of brines and olives packed with these regenerated brines. According to the results, good decoloration of such solutions was achieved with polysulfonate membranes of 1,000 daltons pore size. Best working conditions were : 18 bars, room temperature, room temperature (25°C), and without any previous filtration. Very low reduction of NaCl and slight decrease of lactic acid were noted. No effect on the quality of packed olives with the treated brines was detected.
Partitioning Behavior and Off‐Flavor Thresholds in Cookies from Plastic Packaging Film Printing Ink Compounds
Authors: HALEK G.W. , LEVINSON J.J.
Published: August 2006

Absolute off‐flavor thresholds were determined for six solvents in a high fat cookie by a combination of sensory evaluation and gas chromatographic analysis for solvents. Thresholds at 25°C were toluene (1.2 ppm), butanone‐2 (5 ppm), ethyl acetate (7 ppm), hexane (24 ppm), propanol‐2 (37 ppm), 2‐methoxy ethanol (63 ppm). Partition coefficients were also determined for these solvents in the cookies and in polypropylene packaging film to estimate the concentration in the film that could produce off‐flavor in the cookies.
High Performance Liquid Chromatographic Separation and Spectral Characterization of the Pigments in Turmeric and Annatto
Authors: ROUSEFF RUSSELL L.
Published: August 2006

High performance liquid chromatographic separations for the determination of the pigments in the food colorants, annatto and turmeric, were developed. Chromatographic analysis time for the isocratic system was 10 min and 22 min for the gradient system. The isocratic separation employed a 25 cm × 4.6 mm i.d. Zorbax ODS column with a 58/42 (v/v) mixture of water/tetrahydrofuran, THF, at 1 mL/min. A gradient water/THF system using the same components was also developed to improve the resolution between the curcuminoids. Sample preparation consists of dilution and filtration of the extracts. The three major pigments in turmeric, identified from visible and fluorescence stop flow spectra, were curcumin, demethoxycurcumin, and bisdemethoxycurcumin. Absorbance, excitation and emission maxima for the three curcuminoids plus the carotenoids, bixin and norbixin, were determined.
Determination of Heat Transfer Coefficients for Continuous Belt Freezers
Authors: FLORES E.S. , MASCHERONI R.H.
Published: August 2006

Air‐product heat‐transfer coefficients for belt freezers were determined experimentally. Measurements were performed for foods (beef hamburgers) and a model substance (copper disk) using a prototype tunnel. Air flow parallel, as well as perpendicular, to the belt, was employed; in the latter case moving upwards or downwards through the belt. From the measured temperatures, heat‐transfer coefficients were calculated using appropriate mathematical methods. Values obtained for both types of materials were compared, and the usefulness of the test substance was discussed. From these data, simple and precise regressions were obtained, useful to predict the coefficient for the above mentioned types of air flow and valid over a wide range of operating conditions in belt freezers.
Chiral Liquid Chromatography for Resolving Malic Acid Enantiomers in Adulterated Apple Juice
Authors: DONER L. W. , CAVENDER P. J.
Published: August 2006

Reversed‐phase HPLC with an aqueous mobile phase containing the chiral ligand‐exchanger Cu11/ (N,N‐dimethyl‐L‐valine)2 resolved the enantiomeric a‐hydroxy acids, D‐ and L‐malate. Post‐column detection with acidic Fe111 resulted in specific detection of α‐hydroxy acids, so filtered apple juice gave a simple profile. D‐Malic acid in apple juices suspected of being adulterated with synthetic DL‐malic acid is presently determined from the difference between DL‐malic acid (HPLC assay) and L‐malic acid (L‐malate dehydrogenase assay). The potential of the chiral HPLC method relative to the indirect method was evaluated and additional possibilities for direct and more sensitive determination of D‐malate were suggested.
Computerized Laser Diffractometer for Routine Measurements of Sarcomere Lengths in Meat
Authors: WEBER A. , WASSILEV K. , MØLLER A.J. , SCHMIDT‐NIELSEN B. , GLAD F.
Published: August 2006

A computerized laser diffractometer was constructed to measure lengths of sarcomeres in muscle tissue. Calibration and fault‐finding procedures were incorporated to ensure reliable performance. The computer provided outputs of sarcomere length, first‐order width and printed statistics from a series of measurements. Sarcomere lengths obtained by the diffractometer method were compared with microscopically determined sarcomere lengths on freeze‐sectioned raw or fixed porcine M. Longissimus dorsi muscles. The diffractometer yielded somewhat lower mean values than the microscope but both types of measurements were found to be significantly (P < 0.001) correlated with the corresponding Warner‐Bratzler shear values. The primary advantage of using the computerized diffractometer as compared to manual measurements of diffraction patterns was the possibility of using freeze‐sectioned raw samples.
Preparation of β‐Lactoglobulin and p‐Lactoglobulin‐Free Proteins from Whey Retentate by NaCI Salting Out at Low pH
Authors: MAILLIART P. , RIBADEAU‐DUMAS B.
Published: August 2006

Solubility of the main proteins in 10 x acid and rennet whey retentates was studied in the pH range 2.0 to 4.0 in the presence of NaCI from 2 to 15% (w/v) final concentration, at 20°C to find fractionation conditions suitable for preparing pure β‐lactoglobulin and β‐lactoglobu‐lin‐free whey proteins and scaling up. At pH 2.0, 7% NaCI, 20 min holding time, nearly all (3‐lactoglobulin remained soluble while a precipitate (PI) containing all other proteins was formed. Pure p‐lacto‐globulin was quantitatively recovered by salting‐out the centrifugation supernatant at 30% NaCI (w/v) final concentration. PI, insoluble at pHs lower than 4.0, was made soluble at any pH by dissolving at pH 9.0, dialyzing against 50 mM formic acid (pH 3.0) and freeze‐drying.
Changes in Selected Biochemical Components, In Vitro Protein Digestibility and Amino Acids in Two Bean Cultivars During Germination
Authors: CHANG K.C. , HARROLD R.L.
Published: August 2006

This study investigates changes in lectin and trypsin inhibitor activity, SDS‐PAGE peptide pattern, in vitro protein digestibility and amino acid composition during germination of two dry bean cultivars. Lectin activity in navy beans was reduced. Significant amounts of trypsin inhibitor activity in both navy and pinto beans remained after germination for 6 days. Glycopeptides, with molecular mass ranging from 25,000 to 27,000 daltons, from partial proteolysis of the major storage proteins were resistant to a multienzyme system. In vitro protein digestibility and amino acid composition were only slightly altered. Germination did not improve protein nutritional quality of dry beans.
Rheology and Microstructure of Succinylated Canola Protein Isolate
Authors: PAULSON ALLAN T. , TUNG MARVIN A.
Published: August 2006

Steady shear rheological properties of aqueous dispersions of unmodified and succinylated canola (rapeseed) protein (54 and 84% modification of free amino groups) were examined over a wide range of pH (3.5–11.0) and NaCl concentration (0.0–0.70M). All dispersions were pseudoplastic and followed power‐law or power‐law plastic flow behavior. Apparent viscosity at shear rates of 10 and 1000 s‐1 was affected by extent of succinylation, pH, NaCl concentration, and interactions among these factors. At both shear rates, protein solubility and hydrophobicity were reliable predictors of apparent viscosity. Dispersion microstructure, as revealed by light microscopy, appeared to play an important role in flow behavior.