bluuebunny/crossref_metadata_2025 huggingface dataset:
Free D‐ and L‐Amino Acid Evolution During Sourdough Fermentation and Baking
Authors: GOBBETTI M. , SIMONETTI M. S. , ROSSI J. , COSSIGNANI L , CORSETTI A. , DAMIANI P.
Published: August 2006

The evolution of free D‐ and L‐amino acids in sourdoughs started with various lactic acid bacteria (LAB) and yeasts was studied. Lactobacillus brevis subsp. lindneri CB1 and Lactobacillus plantrum DC400 had high proteolytic activity. During sourdough fermentation, Saccharomyces cerevisiae 141 and Saccharomyces exiguus M14 sequentially utilized free amino acids produced by bacterial activity. Due to increased cell yeast autolysis, more S. exiguus M14 inocula caused more free amino acids which were partially utilized by LAB without causing hydrolysis of wheat flour protein. D‐alanine, D‐glutamic acid and traces of other D‐isomers were observed in sourdoughs fermented with L. brevis subsp. lindneri CB1 and S. cerevisiae 141. Free total D‐ and L‐amino acid content decreased by more than 44% after baking the sourdoughs. No abiotic generation of new D‐amino acid isomers was detected in the baked sourdoughs.
Screw Configuration Effects on Corn Starch Expansion During Extrusion
Authors: SOKHEY AVTAR S. , KOLLENGODE ANANTHA N. , HANNA MILFORD A.
Published: August 2006

Normal corn starch was extrusion cooked in a Brabender single‐screw extruder. Three screws with no mixing, one mixing or two mixing elements were used to extrude the samples through a 3 mm cylindrical die nozzle at 140°C barrel temperature and 140 rpm screw speed. Dependent variables included overall and radial expansion ratios, bulk density and specific mechanical energy (SME). Extrudates were ground and re‐extruded using the same three screws, and the same extrusion conditions. Significant differences (P < 0.05) in bulk density, SME and radial expansion ratio were found on re‐extrusion. No changes occurred in overall expansion ratio (P < 0.05).
Properties of Edible Films from Total Milk Protein
Authors: MAYNES JONATHAN R. , KROCHTA JOHN M.
Published: August 2006

The mechanical properties and water vapor permeability of edible films made from various total milk proteins (TMPs) were investigated. Two TMPs obtained from nonfat dry milk (NDM) by removing lactose and three TMPs obtained from a commercial source were studied. Lactose was extracted from NDM by ultrafiltration or suspension in ethanol followed by filtration. TMP concentrate obtained by ultrafiltration (UF) produced films with the lowest water vapor permeability (WVP) and the highest tensile strength at break. Commercial TMP concentrates produced films more ductile than those from the UF‐TMP or retentate from ethanol extraction. Further research is needed to improve mechanical properties of UF‐TMP films without increasing the WVP.
Low‐Fat Bologna and Beaker Sausage: Effects of Carrageenans and Chloride Salts
Authors: TRIUS A. , SEBRANEK J.G. , RUST R.E. , CARR J.M.
Published: August 2006

Two meat products, regular bologna and bologna‐like beaker sausage, were used to test performance of low‐fat bologna batters prepared with two chloride salts (NaCl or KCl) and two carrageenan types (kappa or lambda). In the beaker sausage, two carrageenan‐salt combinations lowered cooking loss compared to controls, and lambda‐carrageenan in the presence of potassium cations was most effective. In regular bologna, none of the carrageenan‐salt combinations lowered the cooking loss usually resulting with large amounts of added water. Also, treatments with lambda‐carrageenan were less firm than high‐fat or low‐fat controls.
Modeling NaCl and KCl Movement in Fynbo Cheese during Salting
Authors: ZORRILLA SUSANA E. , RUBIOLO AMELIA C.
Published: August 2006

A model considering a ternary diffusion in axial and radial directions of a finite cylindrical solid was developed for predicting NaCl and KCl concentrations in cheese during brining. The generalized Fick's law form, negligible external mass transfer resistance, and an equilibrium between cheese and brine solution were assumed. Cheese samples (12 × 6 cm) were salted in a KCl‐NaCl) brine solution. NaCl and KCl concentrations were determined experimentally and theoretically at 5, 10 and 15 hr. The average relative error of the model was higher for KCl than for NaCl and increased with brining time. The model can be applied to systems of similar geometry and conditions provided diffusion constants are known.
Histamine, Putrescine and Cadaverine Formation in Spanish Semipreserved Anchovies as Affected by Time/Temperature
Authors: RODRIGUEZ‐JEREZ J.J. , LOPEZ‐SABATER E.I. , HERNANDEZ‐HERRERO M.M. , MORA‐VENTURA M.T.
Published: August 2006

We studied the changes in counts of mesophilic, psychrotrophic, entera‐bacteria, sulphite‐reducing andVibriomicroorganisms in commercial samples of Spanish semipreserved anchovies. The influence of NaCl, oxygen concentration and pH on bacterial growth and histamine, putrescine and cadaverine formation were also studied. Notable histamine formation was detected in samples incubated at 20°C and preserved in olive oil (443.68 ppm‐3012.13 ppm). This accumulation was probably caused by the conditions of the product, pH 5–6, relatively low NaCl (< 15%), and permissive temperature (product not refrigerated). Correlation between the microorganisms and histamine formation was not clear. Histamine was produced by too high storage temperatures but not by the ripening process.
Carp Natural Actomyosin: Thermal Denaturation Mechanism
Authors: SANO TAKESHI , OHNO TETSUJI , OTSUKA‐FUCHINO HISAKO , MATSUMOTO JUICHIRO J. , TSUCHIYA TAKAHIDE
Published: August 2006

Structural changes of actomyosin, the major protein of muscle, on heating have been estimated on ATPase activity. We investigated carp actomyosin molecule changes on heating based on biophysical and biochemical techniques. Actomyosin molecules began to unfold at ∼30°C. Hydrophobic amino acid residues and SH groups, which had been inside the molecule, emerged to the surface. Because of hydrophobic interactions and disulfide bonds, actomyosin molecules formed aggregates. At > 40°C, a part of myosin molecules was dissociated from actin filaments. Thus, dissociated myosin and the myosin‐lacking molecules co‐existed. In addition, fragmentation of actin filaments was observed, which was associated with the dissociation of myosin molecules. At ≥ 60 °C actomyosin molecules formed larger aggregates, in which no filamentous shape was observed. This aggregation occurred mainly by formation of SS bonds.
Temperature and pH Affect Transglutaminase‐Catalyzed “Setting” of Crude Fish Actomyosin
Authors: JOSEPH D. , LANIER T. C. , HAMANN D. D.
Published: August 2006

Dynamic rheological properties of actomyosin from two species (Alaska pollock, Atlantic croaker) were monitored during preincubation (setting) at 25°C and 37°C. followed bv nronrammed (l°C/min) cookinn to 77°C. Added guinea pig liver transgluianase enhanced gelation, as indicated by increases in both storage modulus (G′) and percentage of polymerized myosin heavy chain (MHC). In the presence of added transglutaminase maximum G′ and MHC polymerization occurred at the same conditions of pH and temperature which were optimum for setting of surimi pastes. This suggested that the transglutaminase‐mediated setting reaction in surimi was constrained more by the conformation of the substrate (i.e., myosin) than by that of the enzyme.
Cowpeas Tannins Related to Cultivar, Maturity, Dehulling and Heating
Authors: CHANG M.‐J. , COLLINS J.L. , BAILEY J.W. , COFFEY D.L.
Published: August 2006

Tannins were analyzed on three cultivars of cowpeas at three maturity stages. Cultivars differed in testa darkening which increased during maturation. Darker testa had greater tannin concentrations. Testa tannins increased up to 7‐fold during maturation and up to 96% of the tannins were found in the testa. The sum of tannins in individually tested cotyledon and testa was up to 10.7 times greater than that found from analysis of whole cowpea after grinding to 20‐mesh. Heating in water reduced whole cowpea tannins 38–76%; cotyledon 53–59%, and testa 66–75%.
Blanching Leafy Vegetables with Electromagnetic Energy
Authors: PONNE CARINA T. , BAYSAL TANER , YUKSEL DOGAN
Published: August 2006

Application of radio frequency, microwave, microwave‐steam and infrared energy for blanching of leafy vegetables (endive and spinach) was studied and compared with conventional hot water and steam blanching. The quality of vegetables both frozen and sterilized was evaluated by instrumental and sensory analysis. Effects of blanching methods were most pronounced in frozen products. No quality differences occurred for infrared and radio frequency treatments. However, microwave energy alone or in combination with steam in the blanching process improved vitamin C retention, gave higher Instron force values and better sensory characteristics.
HPLC Determination of Sugars and Starch in Green Beans
Authors: LOPEZ‐HERNANDEZ J. , GONZALEZ‐CASTRO M.J. , VAZQUEZ‐BLANCO M.E. , VAZQUEZ‐ODERIZ M.L. , SIMAL‐LOZANO J.
Published: August 2006

A reversed‐phase HPLC method using a Spherisorb NH2 column and 85:15 v/v acetonitrile/water as mobile phase was developed for determination of starch and soluble sugars (glucose, fructose and sucrose) in plants. When applied to pure starch samples, the analytical method was as accurate as the official AOAC method and had better precision (coefficient of variation 0.87% vs 1.27%). When applied to green bean (Phaseolus vulgaris L.), recovery was 97.7% for starch, 98.0% for glucose and 98.1% for both fructose and sucrose.
Microbial Populations and Malolactic Fermentation of Apple Cider using Traditional and Modified Methods
Authors: DUEÑAS M. , IRASTORZA A. , FERNANDEZ K. , BILBAO A. , HUERTA A.
Published: August 2006

The evolution of yeasts and lactic acid bacteria was examined during two methods of cider making: the traditional employed unwashed apples of different varieties and the modified used a sole washed acidic apple variety with temperature control during the cider making process. The alcoholic fermentation was carried out mainly by Kloeckera apiculata and Sacharomyces cerevisiae species, and their distributions were similar in the two methods. In the traditional, the malolactic fermentation proceeded at the same time as alcoholic fermentation and the “piqure lactique” occurred. In the modified method, no malolactic fermentation took place. In all musts, a fundamentally heterofermentative lactic flora was found, with Lactobacillus species most abundant in the traditional process.
Plum Juice Quality Affected by Enzyme Treatment and Fining
Authors: CHANG TUNG‐SUN , SIDDIQ MUHAMMAD , SINHA NIRMAL K. , CASH JERRY N.
Published: August 2006

Juice from six plum (Primus domestica L.) cultivars, Au Red, Abundance, Pobeda, Shiro, Peach Plum and Early Golden, was extracted using 0.2% Clarex® L pectinase. The juice was processed as high temperature‐short time (HTST)‐unfined juice, fined juice or HTST‐fined juice, and analyzed for yield, clarity, pectin content, soluble solids, pH, titratable acidity, color, sugars, total anthocyanins and total phenolics. Pectinase treatment resulted in 41–214% increase in juice yields, with highest increase for Au Red. Enzyme‐extracted juice averaged 54% lower pectin than controls, and fining further reduced pectin. Enzyme treatment also improved juice soluble solids and color. A consumer type sensory panel indicated juice from Abundance, Pobeda and Peach Plum had best flavor and acceptability.
Gel Properties of Whey Protein Concentrates as Influenced by Ionized Calcium
Authors: SMITH DENISE M. , ROSE ALLAN J.
Published: August 2006

Ionic calcium in four whey protein concentrates (WPC) was decreased using sodium tripolyphosphate (NaTPP) or ethylenediamine tetraacetic acid (EDTA) and effects on gel properties were determined. Total calcium ranged from 0.22–0.41 g/100g WPC and ionic calcium 2.98–47.25 mg/100g protein. Hardness was maximized and expressible moisture (EM) minimized in three WPC gels with 10 mM NaTPP. EDTA had a similar effect on one WPC gel. Addition of 10 mM NaTPP decreased ionic calcium to 5.23–10.31 mg/100g protein. NaTPP or CaCl2 did not improve hardness or EM of one WPC gel which contained the lowest total and ionized calcium. Chelating agents were effective in improving gel properties of WPC containing higher than optimal calcium.
Functional Properties of Chinese Rapeseed Protein Isolates
Authors: XU L. , DIOSADY L L.
Published: August 2006

A membrane‐based protein isolation process developed in our laboratory produced two protein isolates from CH3OH/NH3/H2O‐hexane‐extracted Chinese rapeseed meal. Both contained ∼99% protein (NX6.25), and they were essentially free of glucosinolates or their breakdown products (<2,2 μmol/g). Their functional properties were evaluated and compared with a commercial soybean protein isolate. The precipitated isolate gave high values for all properties except nitrogen solubility index (NSI) while the soluble isolate showed excellent NSI and fat absorption but poor emulsification characteristics. They both had good foaming properties. The two Chinese rapeseed protein isolates complemented each other and were comparable to soybean protein isolate in most functions.
Carrot Juice Color, Carotenoids, and Nonstarchy Polysaccharides as Affected by Processing Conditions
Authors: BAO B. , CHANG K. C.
Published: August 2006

Effects of processing variables on color, α‐ and β‐carotenes, and non‐starchy polysaccharides (NSP) of carrot juice products were investigated. Unblanched‘carrots produced the highest amounts of juice and lowest amounts of pulp. Compared to color of fresh juice, canned juice from acetic acid‐blanched carrots retained redness best, and juice from unblanched carrots retained the least. Juice products from unblanched carrots retained highest total carotenes. Retorting, concentrating, and freeze‐drying partly reduced juice product carotenes. In most cases, the reduced amounts from various processing methods were greater for β‐carotene than for α‐carotene. NSP contents of juice products ranged from 1.1 to 1.5%.
High‐Pressure and Freezing Pretreatment Effects on Drying, Rehydration, Texture and Color of Green Beans, Carrots and Potatoes
Authors: ESHTIAGHI M. N. , STUTE R. , KNORR D.
Published: August 2006

High‐pressure pretreated and frozen green beans, carrot dice or potato cubes were fluidized bed dried and compared to untreated, pressure‐treated or water‐blanched dried samples. Drying rates varied with pre‐treatments. Freezing resulted in highest drying rates. Pressure‐treated and water‐blanched samples retained highly acceptable colors. Freezing or hot‐water blanching or high‐pressure pretreatment, followed by freezing, gave good rehydration. High‐pressure treatment resulted in incomplete rehydration but combined with freezing, water uptake was between 2.1 and 4.8 mL/g. Retention of cell wall structures of frozen samples during drying was presumed responsible for more efficient mass transfer. Texture measurements revealed significant effects of pretreatments. Pressure‐treated samples had texture nearest that of the raw material. No major differences in color were observed.
Firmness and Cell Wall Characteristics of Pasteurized Jalapeño Pepper Rings Affected by Calcium Chloride and Acetic Acid
Authors: HOWARD L.R. , BURMA P. , WAGNER A.B.
Published: August 2006

Pepper rings packed in brine containing CaCl2 were firmer, had higher bound calcium, chelator soluble pectin and pectin DE, and less water‐soluble pectin (WSP) than peppers packed in brine containing no CaCl2. Pepper rings packed in low acid brines (1% and 1.2% acetic acid) were firmer and had less WSP than those packed in high acid brine. Those samples (4% acetic acid) resulted in softening and pectin solubilization, but CaCl2 resulted in less softening. Monosaccharide composition of cell walls was not affected by CaCl2 or acetic acid. Firmness retention in CaCl2 treated samples was probably due to greater association between calcium ions and pectic substances, which resisted acid hydrolysis.
Alpha‐Tomatine Purification and Quantification in Tomatoes by HPLC
Authors: KOZUKUE NOBUYUKI , KOZUKUE ETSUKO , YAMASHITA HIDEYO , FUJII SATOSHI
Published: August 2006

A high‐performance liquid chromatographic procedure was developed for purification and quantification of α‐tomatine from tomatoes. A crude preparation of glycoalkaloids from tomato fruits was fractionated on a column of Nucleosil NH2 (10 μm), and eluted with a mixture of tetrahydrofuran/acetonitrile/0.02 M KH2PO4 (50/30/20, v/v/v). The column effluent was monitored at 205 run. Total analysis of α‐tomatine was completed in < 10 min. It was present at highest concentrations in fruit at the mature‐green stage but its level decreased rapidly as fruit approached full maturity. The technique should be useful for analysis of α‐tomatine in biological samples.
Modeling Ice Crystal Coarsening in Concentrated Disperse Food Systems
Authors: SUTTON R. L. , EVANS I.D. , CRILLY J. F.
Published: August 2006

Recrystallization of ice in frozen concentrated aqueous sugar solutions was treated as a diffusion controlled process and has been modeled using a combination of a modified Lifshitz, Slyozov and Wagner theory for coarsening in dispersed phase systems and a mean field theory. The model has been tested using aqueous fructose solutions, water ices and ice creams under a range of time and temperature histories. The model provides data which are in accord with experiments and also suggests that recrystallization cannot be modeled using only diffusion. In certain circumstances other processes must also be considered.
Extrudate Characterization by Image Processing
Authors: TAN J. , GAO X. , HSIEH F.
Published: August 2006

Image processing techniques were used to characterize an extruded food product. Several image features in color and surface texture were developed and tested for their effectiveness to reflect changes in product appearance resulting from variations in extrusion conditions. The effects of process variables were related to the image features. Hue function conveyed more information about surface texture than did saturation or intensity functions.
Capillary Zone Electrophoresis of Fish Muscle Sarcoplasmic Proteins
Authors: LeBLANC E.L. , SINGH S. , LeBLANC R.J.
Published: August 2006

A capillary zone electrophoresis (CZE) method for rapid separation of fish muscle sarcoplasmic proteins (SAJR) was developed using a highionic‐strength phosphate buffer and an untreated, fused silica capillary (20 μm i.d. X 20 cm). Changes in pH between 6.6‐7.5 resulted in differences in mobility, separation factors, and number of SAR moieties. An optimal SAR profile was obtained at pH 7.4. When used to monitor frozen storage changes in SAR from cod (Atlantic, Ling, Pacific) and pollock fillets, the procedure indicated both species differences and low‐and high‐ molecular‐weight frozen storage changes. CZE is an effective screening/quantification alternative to conventional electrophoresis and/ or HPLC because it is fast (<10 min), simple, sensitive, precise, and readily automated.
Energy Catabolism in Rabbit Muscle as Affected by Brine Injection: 31P NMR Studies
Authors: BIELICKI GUY , BENDERBOUS SORAYA , FOUCAT LOÏC , DONNAT JEAN PIERRE , RENOU JEAN PIERRE
Published: August 2006

The energy catabolism in brine‐injected muscles was examined by 31P Nuclear Magnetic Resonance (NMR) spectroscopy. Immediately after death of rabbits, brines containing NaCl, with or without pyrophosphate, were injected into the arterial system. 31P NMR spectra at 4°revealed marked heterogeneity in postmortem catabolism due to brine diffusion. The heterogeneity of the Pi signal for injected muscles reflected the existence of muscle areas with different intracellular pH values. This observation suggested an increase in rate of glycolysis for fibers experiencing brine. The heterogeneity of brine diffusion seemed to be affected by method of injection.
Dynamics of Crust Formation and Kinetics of Quality Changes During Frying of Meatballs
Authors: ATEBA P. , MITTAL G. S.
Published: August 2006

Mathematical models describing dynamics of crust formation and kinetics of crust color and firmness changes were developed for the deep‐fat frying of beef meatballs. Good agreement (R2 ranged between 0.815 and 0.987) was observed between experimental and predicted data. Crust color lightness, redness, and yellowness decreased exponentially with frying time while total color change increased. All color parameters followed first order reaction kinetics. Meatball firmness was measured by peak force obtained from a puncture test whose kinetics model had a reaction rate constant of 5.39E‐3 1/(s.Nn‐1) and a reaction order of 0.0013.
Hemoglobin, Myoglobin, and Total Pigments in Beef and Chicken Muscles: Chromatographic Determination
Authors: HAN D. , McMILLIN K. W. , GODBER J. S.
Published: August 2006

Spectrophotometric determinations of myoglobin (Mb) and hemoglobin (Hb) in bovine longissimus and psoas and chicken thigh and drumstick muscles were compared using size exclusion (SE) and hydrophobic interaction (HI) high performance liquid chromatography (HPLC). Detection limit (61 ng) and standard deviation for total pigments were lower with SE than with HI. Bovine and chicken Mb and Hb coeluted with SE‐HPLC. Mb and Hb from bovine muscles were separated using HI‐HPLC, but pigment concentrations in chicken muscles were below detection limits of the HI‐HPLC method. The amounts of Mb and Hb in longissimus and psoas muscles differed with individual cattle.
Pink Color Development in Turkey Meat as Affected by Nicotinamide, Cooking Temperature, Chilling Rate, and Storage Time
Authors: CLAUS J. R. , SHAW D. E. , MARCY J. A.
Published: August 2006

Consumers associate pink color in cooked turkey with undercooking. “Pinking” has been attributed to several factors, but remains a problem in the poultry industry. Effects of temperature, chilling rate, and storage time were investigated relative to pink color intensity of turkey meat cooked in the presence of 2% nicotinamide. As final cook temperature increased, sensory pinkness increased as did CIE a* values. Slower chilling rate resulted in higher CIE a* values and lower CIE b* values. Increased storage time generally increased CIE a* values and decreased b* values while CIE L* values were not affected.
Draw pH and Storage Affect Rheological Properties of Mozzarella Cheese
Authors: YUN J. JOSEPH , HSIEH YIN LIANG , BARBANO DAVID M. , KINDSTEDT PAUL S.
Published: August 2006

Cheeses with whey pH at draw of 6.15 or 6.40 were stored at 4°for 50 days. Compression test at 10°(Instron) showed a decrease in compressive stress with storage. Failure points were near a true strain value of 0.5 for the cheeses at day 3. The failure region became less obvious by day 50. The hypothetical equilibrium stress (HES) in the stress‐relaxation test was higher with a draw pH of 6.40 than 6.15, possibly indicating that higher calcium led to a stronger network structure. The HES decreased with storage, suggesting cleavage of structural crosslinks caused by the coagulant.
Dynamic Headspace Analyses of Volatile Compounds of Cheddar and Swiss Cheese during Ripening
Authors: YANG WESLEY T. , MIN DAVID B.
Published: August 2006

The volatile compounds of Cheddar and Swiss cheeses during ripening for 9 wks at 11°and 21°C, respectively, were analyzed by a dynamic headspace analyzer/gas chromatograph every week. The compounds were identified by a combination of retention times and mass spectra. The volatile compounds of Cheddar increased 5.6 and Swiss cheese 15 times as ripening increased from 0 to 9 wks. The amount of volatile compounds of Swiss cheese was 2.6 times greater than that of Cheddar cheese during ripening. The volatile compounds were ketones, alcohols, aldehydes, esters, acids, sulfur compounds, benzenes, and hydrocarbons. Ketones and alcohols accounted for 92% of volatiles from Cheddar cheese and 88% of those from Swiss cheese.
Magnitude Estimation of Food Acceptance
Authors: LAVENKA NOEL , KAMEN JOSEPH
Published: August 2006

A printed list of 50 various food items was evaluated to determine foods most favored by 236 enlisted Army personnel. Three groups, based on intergroup comparability, were formed to test several measurement procedures to determine which technique best evaluated overall food acceptance. Two variations of magnitude estimation procedures were compared to the standard nine‐point category ratings. The category ratings and variations of magnitude estimation results were highly related. Benefits concerning the choice of method depend on the extent or magnitude of sensory information required.
Gingerol Decreases after Processing and Storage of Ginger
Authors: ZHANG X. , IWAOKA W. T. , HUANG A. S. , NAKAMOTO S. T. , WONG R.
Published: August 2006

Fresh cooked ginger and processed ginger products were extracted with methanol and analyzed by HPLC to study changes in the levels of [6]‐, [8]‐, and [10]‐gingerols after the products had been cooked and processed, and during storage of the products. Sensory tests evaluated the intensity of pungency in different processed products. Cooking and processing of paste and scnbei decreased (p 0.05) gingerol levels, but blanching and freeze‐drying had no effect. Gingerols in all products degraded gradually with storage. Ginger powder had a lower degradation rate than the paste stored at 4°C. Likewise, ginger senbei was more stable than ginger powder stored at room temperature (≅ 23°C).
Display Life and Internal Cooked Color of Ground Beef from Vitamin E‐Supplemented Steers
Authors: LAVELLE C.L. , HUNT M.C. , KROPF D.H.
Published: August 2006

The retail display life of fresh ground meat and the internal color of patties cooked to four endpoint temperatures (55, 65, 71, and 77°C) were determined for ground beef (10% fat) from vitamin E‐supplemented (500 and 2000 IU) or nonsupplemented steers. Vitamin E supplementation increased (P < 0.05) the retail dissolve life of the meat by 12 and 42 lir for 500 and 2000 IU, respectively Vitamin E did not akect (P > 0.05) internal cooked color or expressible juice color of the patties, and it did not cause premature browning or persistent redness. Increased levels of vitamin E supplementation decreased (P < 0.05) TBA values but had no effect on total reducing activity or oxidation‐reduction potential.
Formation of Biogenic Amines during Ripening of Dry Sausages as Affected by Starter Culture and Thawing Time of Raw Materials
Authors: MAIJALA RllTTA , EEROLA SUSANNA , LIEVONEN SATU , HILL PAULI , HIRVI TIMO
Published: August 2006

Raw materials affect formation of biogenic amines in dry sausages. Effects of thawing time of raw materials and amine‐negative starter culture on amine formation were studied on a pilot scale. The levels of biogenic amines, precursor amino acids, pH, water activity, and microbial counts were measured. Use of starter culture significantly decreased levels of histamine, tyramine and cadaverine formed. The effect of thawing time on formation of biogenic amines was dependent on the use of starter culture.
Interactions Between Carnosine and the Different Redox States of Myoglobin
Authors: DECKER ERIC A. , CHAN WENDY K.M. , LIVISAY STACY A. , BUTTERFIELD D. ALLAN , FAUSTMAN CAMERON
Published: August 2006

To better understand the mechanism by which camosine inhibits myoglobin oxidation in salted ground pork, interactions of camosine with ferrylmyoglobin (ferMb), metmyoglobin (metMb) and oxymyoglobin (oxyMb) were investigated. Camosine (0–50 mM pH 5.0–7.5) accelerated the conversion of metMb to oxyMb at pH ≥ 7.0 and carnosine concentrations ≥ 25 mM. Camosine (1–50 mM) also accelerated the conversion of oxyMb to metMh with its formation rates increasing with decreasing pH and increasing camosine concentrations. Camosine (1–25 mM) inhibited ferMb‐catalyzed oxidation of phosphatidylcholine liposomes 16–76% and reduced the ferMh electron paramagnetic resonance signal 24–43%. Results suggested that the color stabilizing effects of camosine were related to its antioxidant activity.
Solvent Desorption Dynamic Headspace Method for Diacetyl and Acetoin in Buttermilk
Authors: RANKIN SCOTT A. , BODYFELT FLOYD W.
Published: August 2006

Major buttermilk volatiles recovered included diacetyl, acetic acid, and acetoin. Detection limits were diacetyl 0.2 and acetoin 2.0 μg/g. Mean percent recoveries were 112% for diacetyl and 8.08% for acetoin. Normalized detector responses were linear over the range of concentrations tested (R2 > 0.999) for diacetyl and acetoin. Percent relative standard deviations from quadruplicate analysis of 7‐day‐old buttermilk were <8% for diacetyl, acetoin, and acetic acid. The method enabled quantitative estimation of diacetyl and acetoin in <30 min, including sample preparation time.
Fish Oil Dietary Effects on Fatty Acid Composition and Flavor of Channel Catfish
Authors: MORRIS C.A. , HAYNES K.C. , KEETON J.T. , GATLIN D.M.
Published: August 2006

A typical channel catfish diet was supplemented with 0, 1.5, and 3% menhaden oil. Fillets were subjected to lipid, fatty acid, and TBA analyses. After 6 mo storage at −18°C, fillets were again analyzed for TBA value and flavor panel profile. Fillets from catfish fed diets with 1.5 and 3% supplemental fish oil had elevated levels of n‐3 fatty acids (P<0.05). TBA number and off‐flavor attributes were not affected by treatments. Menhaden oil supplementation up to 3% enhanced the content of n‐3 fatty acids in channel catfish fillets without adversely affecting flavor attributes or storage quality.
Activity Staining of Pacific Whiting (Merluccius products) Protease
Authors: AN HAEJUNG , HARTLEY POLLA S. , FAN XIANBIN , MORRISSEY MICHAEL T.
Published: August 2006

An activity staining method using SDS‐substrate gel was used to determine Pacific whiting proteolytic activity. The most active protease band was resolved at an apparent M, of 39,500 corresponding to the activity of cathepsin L. The activity was more pronounced for ocean‐caught Pacific whiting than Puget Sound Pacific whiting or ocean‐caught arrowtooth flounder. Gel electrophoresis activity staining of proteolytic enzymes in Pacific whiting was not as sensitive as the TCA‐azocasein assay but provided information on the molecular properties of the enzyme and a semi‐quantitative estimation of activity.
Renaturation of α1 Chains from Shark Skin Collagen Type 1
Authors: NOMURA YOSHIHIRO , YAMANO MASAYA , SHIRAI KUNIO
Published: August 2006

Renaturation of α1 chains from shark skin collagen (1) was measured by the increase in optical rotation and viscosity. The rotation change of the α1(1) chains became constant after 18 hr, while the viscosity increased further with time. Size exclusion chromatographic patterns of renaturation products of α1 (I) chain gave similar results to that of native collagen. The renaturation products remelted with rising temperature in a similar way to the melting of native collagen as judged from the rotation‐temperature curve.
Northern Squawfish (PtychocheHus Oregonensis) for Surimi Production
Authors: LIN D. , MORRISSEY M.T.
Published: August 2006

Surimi was made from freshwater Northern squawfish (Ptychocheilus oregonensis) and tested for processing characteristics and quality. The surimi yield (two washes) averaged 17.9% with moisture 72.10% and protein content 17.54%. Stress and strain results indicated that it was feasible to produce surimi from squawfish stored in ice for up to 9 days. Fish freshness affected initial surimi gel strength and color and had variable effects on loss of gel strength during frozen storage.
Herring Surimi During Low Temperature Setting, Physicochemical and Textural Properties
Authors: CHAN JULIAN K. , GILL TOM A. , THOMPSON JOHN W. , SINGER DOUGLAS S.
Published: August 2006

Herring surimi was held at 10°C for 0 to 24 hr, then heated at 90°C for 30 min. Rigidity, shear stress and shear strain at failure increased with holding time at 10°C, and the values of shear strain were 2.0 when setting time was > 3 hr. Electrophoresis revealed three types of protein‐protein interactions involved in the formation of myosin polymers during setting at 10°C and/or subsequent heating at 90°C. The interactions included covalent, nondisulfide interactions; disulfide bonds and noncovalent interactions. The contributions of each type of protein‐protein interaction to the formation of myosin polymers varied with setting time. Variations in the types of interactions were related to physical/chemical properties.
Sorbitol Increases Shelf Life of Fresh Mushrooms Stored in Conventional Packages
Authors: ROY S. , ANANTHESWARAN R. C. , BEELMAN R. B.
Published: August 2006

Trays containing 100g of mushrooms overwrapped with PVC film were held at 12°C. Two 3 mm holes were made on top of the ovetwrap for ventilation and a TyvekR pouch containing sorbitol was placed at the bottom of the tray before storage. Surface moisture content of mushrooms decreased in the presence of sorbitol. Mushrooms packaged with 10g sorbitol had a constant surface moisture content and those packaged with 15g sorbitol had the best overall color. Principal component analysis of Vis‐NIR spectra revealed that surface moisture content affected the scattering of incident light and mushroom color. Lowering of the in‐package relative humidity did not affect the maturation rate of mushrooms, but reduced bacterial growth, suggesting that improvement in color was probably due to reduced bacterial activity.
Aroma Changes in Fresh Bell Peppers (Capsicum annuum) after Hot‐air Drying
Authors: LUNING PIETERNEL A. , YUKSEL DOGAN , VAN DER VUURST DE VRIES RIA , ROOZEN JACQUES P.
Published: August 2006

The aroma of fresh and hot‐air dried bell peppers (Capsicum annuum) was evaluated by sensory and instrumental methods. Hot‐air drying decreased levels of the odor compounds (Z)‐3‐hexenal, 2‐heptanone, (Z)‐2‐hexenal, (E)‐2‐hexenal, hexanol, (Z)‐3‐hexanol, (E)‐2‐hexenol, and linalool, which have green, vegetable‐like, fruity, and floral notes, while intensity scores of corresponding sensory aroma attributes also decreased. The aroma of rehydrated dried samples was mainly characterized as savory, rancid/sweaty, sweet/sickly, hay‐like, cacao, caramel, and nutty. Drying increased the levels of 2‐methylpropanal, 2‐and 3‐methylbutanal, which have cacao, spicy, and rancid/sweaty odor notes; these volatiles may be correlated with the corresponding aroma attributes in the dried fruits. Principal component analysis demonstrated relationships between instrumental and sensory data for fresh samples, whereas they were more complex for dried fruits.
Limonoids in Pummelos [Citrus grandis (L.) Osbeck]
Authors: OHTA HIDEAKI , HASEGAWA SHIN
Published: August 2006

Juice and seeds from 16 cultivars of mature pummelo fruits were analyzed for limonoid content. Pummelo juice contained an average of 18 ppm limonin and 29 ppm total limonoid glucosides. Compared to other juices, ptmnnelo contained very high concentrations of limonin and very low concentrations of limonoid glucosides. Limonin, nomilin, obacunone and trace amounts of deacetyhromilin were found in pummelo seeds. The 17–β‐D‐glucopyranoside derivatives (glucosides) of nomilin, nomilinic acid and obacunone were also present. Total limonoid aglycone concentration in the seeds ranged from 773 ppm to 9,900 ppm and total limonoid glucosides ranged from 130 ppm to 1,912 ppm.
L‐Ascorbic Acid and Its 2‐Phosphorylated Derivatives in Selected Foods: Vitamin C Fortification and Antioxidant Properties
Authors: WANG X.Y. , SEIB P.A. , RA K.S.
Published: August 2006

Two carbonated beverages fortified with 30 mg L‐ascorbic acid (AsA) equivalents/250 mL in the form of L‐ascorbate 2‐monophosphate (AsMP) and stored at 25–35°C retained more vitamin C than those with added AsA or L‐ascorbate 2‐polyphosphate (AsPP). Breads enriched with ferrous iron and fortified with 560 AsA eq./100g flour in the form of AsPP and AsA retained 40% and 5% vitamin C, respectively, after 6 davs at 25°C. Bran (40%) flakes fortified with 0.19% AsA ea. as AsMP and AsPP gave much improved retention of vitamin C during storage for 7 mo at 25–40°C and 7–11% moisture levels. The sodium salts of AsA, AsMP, and AsPP, when injected into whole eye of round beef at 0.18% AsA eq., inhibited hexanal formation after the meat was roasted and stored for 5 days at 5°C. Those sodium salts did not prevent accumulation of peroxides in peanut paste.
Heat Denaturation of Durum Wheat Semolina β‐Amylase Effects of Chemical Factors and Pasta Processing Conditions
Authors: SAMSON MARIE‐FRANCOISE , MOREL MARIE‐HÉLÈNE
Published: August 2006

The susceptibility to heat denaturation of durum wheat β‐amylase was studied in aqueous solution at 50 to 65°C. The activation energy of the reaction of denatnration was 439 kJ/mole between 56 and 65°C. Additives were tested to determine their protective effects on enzyme activity (at 65°C) in aqueous solution. Maltose, resulting from degradation of starch by β‐amylase, appeared to be the most protective. The β‐amylase became more resistant to heat with higher concentrations of maltose, indicating an enzyme‐maltose complex which was more stable to heat than the enzyme alone. The same mechanism occurred when durum wheat pasta was processed: maltose produced either during mixing and sheeting or during extrusion protected the enzyme. The degree of protection was proportional to the intensity of mechanical work imparted to the dough.
Inactivation of Pseudomonas fluorescens by High Voltage Electric Pulses
Authors: HO S.Y. , MITTAL G.S. , CROSS J.D. , GRIFFITHS M.W.
Published: August 2006

A 30 kV pulsed power treatment system was designed and developed to process fluid materials. Our objective was to investigate the effects of high voltage electric pulses on microbial inactivation in an aqueous solution under different operating conditions and fluid properties. Electric field strength at 10 kV/cm for 10 pulses (2 set pulse period and 2 Fsec pulse width) with a spike of reverse polarity resulted in significant microbial control. P. fluorescens in various aqueous solutions were reduced in population by more than six log cycles. However, the critical electric field strength was affected by the nature of the pulse waveform across the treatment chamber which, in turn, was a function of electrode distance and fluid properties. Sudden charge reversal immediately at the end of a pulse provided maximum microbial decay.
Casein Hydrolysate Produced Using a Formed‐in‐Place Membrane Reactor
Authors: CHIANG WEN‐DEE , CORDLE CHRISTOPHER T. , THOMAS RONALD L.
Published: August 2006

Casein hydrolysate was continuously produced by hydrolysis of bovine casein with Protease Type XXIII (from Aspergillus oryzue) in a pilotscale formed‐in‐place membrane reactor. A high percentage (>99%) of TCA soluble nitrogen in the hydrolysate (product) was achieved after 45 min at 37°C and pH 7. The product was completely soluble over pH range 2–9. Water sorption increased 4 to 6.5 times at water activity of 0.35–0.95 as compared to intact casein. The immunologically active casein and immunologically active whey protein in the product were reduced 99% and 97%, respectively. Long term operation showed that the membrane reactor maintained steady production of casein hydrolysate longer than 17 hr.
Abalone (Hariltis discus): Seasonal Variations in Chemical Composition and Textural Properties
Authors: HATAE KEIKO , NAKAI HITOMI , SHIMADA ATSUKO , MURAKAMI TETSUSHI , TAKADA KEIICHIRO , SHIROJO YOSHIOKI , WATABE SHUGO
Published: August 2006

Seasonal changes in adenosine 5′‐triphosphate, total free amino acids, and total oligopeptides in abalone meat were analyzed. Levels were higher in summer and lower in winter. In both seasons, the most abundant free amino acid was taurine followed by arginine, glycine, glutamine, and glutamic acid. The largest peptide‐bond amino acid was glutamic acid + glutamine. The collagen content decreased in summer and increased in winter. The breaking stress values of the meat were low in summer and high in winter, indicating that summer abalone would be more tender. Scanning electron microscopy revealed the collagen network was more compact in winter.
Sensory Characteristics of Frankfurters as Affected by Fat, Salt, and pH
Authors: MATULIS RICHARD J. , McKEITH FLOYD K. , SUTHERLAND JOHN W. , BREWER M. SUSAN
Published: August 2006

Acceptable processing and flavor profile characteristics of frankfurters were achieved near a pH of 6.0. As salt increased, hardness, juiciness, saltiness, and flavor intensity scores increased. As fat increased, juiciness scores decreased (at salt levels > 1.3%) due to substitution of water for fat. In addition, increased fat resulted in decreased off‐flavor. Model predictions suggested that acceptable frankfurters could be manufactured with a minimum of 11.25% fat and 1.3% salt at pH 6.0.
Sodium Lactate/Sodium Chloride Effects on Aerobic Plate Counts and Color of Aerobically Packaged Ground Pork
Authors: BREWER M. SUSAN , ROSTOGI BHARATI K. , ARGOUDELIS LITSA , SPROULS GUY K.
Published: August 2006

Ground pork (15% fat) was formulated to contain 0% to 3.0% sodium chloride and/or 0% to 3.0% sodium lactate (SL) resulting in 28 treatment combinations. Five replications consisted of two with low initial microbial loads (< 103 CFU/g) and three with high initial loads (> 105 CFU/ g). Ground pork (454g) was overwrapped in PVC and stored (4°C) aerobically for 21 d. A significant salt × SL interaction existed for redness of samples with low initial aerobic plate count (APC). Red color was best preserved by 2.0% or 3.0% SL. Initial pH values of low and high initial APC samples were similar. Initial product pH was best maintained by higher SL levels in low initial load samples and by higher sodium chloride levels in high initial load samples. Samples containing 3.0% SL had the lowest APC regardless of salt level.
Dietary Menhaden Oil Influences Sensory Characteristics and Headspace Volatiles of Shell Eggs
Authors: VAN ELSWYK M.E. , DAWSON P.L. , SAMS AR
Published: August 2006

Eggs from hens fed n‐3 fatty acids (n‐3FA) may provide a means for increased marketing of these healthful fatty acids. Eggs from hens fed graded levels (0, 0.5, 1.5, 3.0%) of menhaden oil (MO) were evaluated for fatty acid composition, sensory characteristics, and headspace volatiles. Eggs from hens fed 1.5% and 3.0% MO contained the greatest n‐3 FA content and were not different. A linear increase in fishy notes occurred as level of dietary MO increased from 0 to 1.5%; however, these notes were not different between 1.5% and 3.0% eggs. Changes in headspace volatile profiles were quantitative. No unique volatiles characterized eggs from hens fed MO; however, concentration differences were noted between eggs from hens fed all levels of dietary MO. Changes in volatile profiles in response to dietary MO may be responsible for perception of fishy notes in such eggs.
Instrumental Method for Characterizing Protein Foams
Authors: FERREIRA MARIA , BEHRINGER REINHARD , JOST ROLF
Published: August 2006

A whipping machine for cream analysis (Cream Tester CTII) was used to foam egg white, milk proteins and soy protein isolate. Foam formation and final rigidity were characterized by the current input to the beating motor. In addition, specific volume, rigidity (compressive strength by Instron) and stability (drainage) of the foams were determined by methods that minimized foam damage during handling. Current input during whipping distinguished fresh vs pasteurized egg white and positively correlated with compressive strength of final egg white foams. Such correlation was not found for milk protein and soy protein isolate foams of lower strength and stability.
Factors Affecting Light‐Induced Pink Discoloration of Annatto‐Colored Cheese
Authors: HONG C.M. , WENDORFF W.L. , BRADLEY R.L.
Published: August 2006

The effects of light type, exposure and intensity, storage temperature, pH, fat content, and age and source of colorant were evaluated on stability of annatto colorants in cheese. Exposure to cool white fluorescent lighting resulted in a decrease in Hunter b values and hue throughout storage. Decreased temperature reduced the loss of a and b values after 2 days of light exposure. As time of exposure increased, reduction of a and b also increased. As pH changed from 5.4 to 4.8, b values were reduced at a faster rate than a values resulting in an intense pink color. Commercial cheese colorants extracted from annatto seeds were variable in color stability.
Microencapsulation by Spray Drying Ethyl Caprylate in Whey Protein and Carbohydrate Wall Systems
Authors: SHEU T‐Y. , ROSENBERG M.
Published: August 2006

Ethyl caprylate was microencapsulated by spray drying in wall systems consisting of whey protein in combination with maltodextrin (DE 5–15) or corn syrup solids (DE 24). Ester particle‐size distribution in the infeed emulsion was adversely affected by high proportions of low DE maltodextrin. Ester retention during drying was affected (P < 0.05) by type of carbohydrate used and its proportion and ranged from 70 to 91%. The proportion of solvent extractable core was reduced with increasing DE value of carbohydrate. Combinations of whey proteins and high DE mal‐todextrins or corn syrup solids are effective wall systems for microencapsulation of volatiles.
Skimmilk Solids as Substrate for the Preparation of Casein Enzymatic Hydrolysates
Authors: POULIOT Y. , GAUTHIER S.F. , BARD C.
Published: August 2006

The time‐course hydrolysis curves of low‐heat (LH) and high‐heat (HH) skimmilk powders (SMP) by trypsin or chymotrypsin were compared to that of sodium caseinate (SC). Rates of hydrolysis, shown to be different (P < 0.05), were SC > LH‐SMP > HH‐SMP. A two‐step ultrafiltration process was applied to hydrolyzed LH‐SMP and to hydrolyzed SC, and results were compared. Protein and lactose composition differences between LH‐SMP and SC were accentuated by ultrafiltration. The hydrolysis profile (molecular weight distribution of peptides, amino acid content) of LH‐SMP tryptic hydrolysate showed a greater proportion of short peptides (<2000 Daltons) and a lower content in GLU, PRO, VAL and TYR, compared to that of SC.
Viscosity of Molten Milk Chocolate with Lactose from Spray‐Dried Whole‐Milk Powders
Authors: AGUILAR CARLOS A. , ZIEGLER GREGORY R.
Published: August 2006

Dry whole‐milk powders containing 0, 30, 50 and 70% nominal lactose prepared by spray‐drying alone, or followed by post‐drying crystallization, were incorporated into milk chocolate to give 0–50% substitution of lactose for sucrose. Increasing the concentration of amorphous lactose from spray‐dried powders in the chocolates decreased viscosity, increased particle size of refined chocolate mass, and lowered the concentration of surface‐active agents at which a minimum in Casson yield value was observed. Increasing the concentration of crystalline lactose from milk powders in the chocolates increased viscosity, decreased particle size, and increased the concentration of surface‐active agents at which a minimum in Casson yield value was observed. Conditions which affect lactose crystallinity in milk powders, such as improper storage and handling prior to use in chocolate production, could be responsible for variations in chocolate viscosity noted sometimes by processors.
Heating Cruciferous Vegetables Increases in Vitro Dialyzability of Intrinsic and Extrinsic Iron
Authors: KAPANIDIS ACHILLEFS N. , LEE TUNG‐CHING
Published: August 2006

Iron dialyzability (ID) from three Cruciferae (broccoli, kale and cabbage) was determined by an in vitro digestion method. The effect of added Crucifers on the ID of extrinsic nonheme iron as well as effects of heating were studied. Uncooked Crucifers contained iron of moderate ID (7–9%); cooking resulted in substantial ID increase (200%). Cooked Crucifers increased extrinsic ID three‐ to fourfold. Time and temperature relationships for the increase suggested that organic acids released after partial cell wall degradation combined with protein denaturation and iron solubilization from fiber were major reasons for differences between raw and cooked vegetables. Cruciferous vegetables can contribute to improved iron nutrition.