bluuebunny/crossref_metadata_2025 huggingface dataset:
Flavor Modification by Sodium Chloride and Monosodium Glutamate
Authors: KEMP SARAH E. , BEAUCHAMP GARY K.
Published: August 2006

Five concentrations of sodium chloride or monosodium glutamate were added to pure taste or flavor substances. The five mixtures were ranked for pure taste or flavor intensity. No true potentiation was found. Suprathreshold sodium chloride or monosodium glutamate additions generally suppressed pure tastes and flavors. The extent of suppression depended upon the pure taste or flavor present. This differential sup pression may result in apparent potentiation in more complex mixtures (e.g., three or more components) due to an apparent (relative) increase in intensity of less‐suppressed flavor components. Apparent potentiation may also be due to addition of flavor components of sodium chloride and monosodium glutamate.
Salmonella typhimurium Attached to Chicken Skin Reduced Using Electrical Stimulation and Inorganic Salts
Authors: LI YANBIN , KIM JEONG‐WEON , SlAVIK MICHAEL F. , GRIFFIS CARL L. , WALKER JOEL T. , WANG HONG
Published: August 2006

Chicken skins inoculated with Salmonella typhimurium at 1 × 108 CFU/mL were subjected to chemical or electrical treatments (4 mA/ cm2 current, 1 kHz frequency and 50% duty cycle) for 10 min in 1% sodium chloride (NaCl), sodium carbonate (Na2CO3), or trisodium phosphate (Na3PO4 12H2O or TSP). Salmonellae on chicken skins and in treatment solutions and rinsing water were enumerated with microbiological platings. Chicken skin was also examined using scanning electron microscopy.S. typhimurium attached to skins were reduced by 90% after electrical treatments in 1% NaCl, Na2CO3, or TSP, while the reduction ranged from 34% to 76% in groups treated by the salts alone.
Color Changes of Chicken Leg Patties Due to End‐point Temperature, Packaging and Refrigerated Storage
Authors: ANG C.Y.W. , HUANG Y.W.
Published: August 2006

Patties of broiler leg muscle were heated to end‐point temperatures (EPT) of 60, 65, 70, 75, 80 or 85°C, packaged in polyethylene bags or vacuum skin packs and stored at 4°C for up to 14 days. As EPT increased, lightness (“L”) and yellowness (“b”) increased whereas redness (“a”) decreased. Patty top surface center color “L” and “a” values correlated highly with the interior cut surface values. Patties stored in plastic zipper bags tended to show a lower “b” (P<0.05) reading than patties stored in vacuum skin packs and plastic film. Storage for 2 wk at 4°C increased “L”, and decreased “a” and “b” for all patties. As EPT increased, the color difference (AE) at the interior cut surface of patties heated to lower EPT and those heated to 85°C were reduced.
Heating and Storage Conditions Affect Survival and Recovery of Listeria monocytogenes in Ground Pork
Authors: KIM KEE‐TAE , MURANO ELSA A. , OLSON DENNIS G.
Published: August 2006

The effect of heating rate, heating atmosphere, and meat age on survival of Listeria monocytogenes was examined in ground pork, as well as the ability of injured cells to recover during storage under air and vacuum packaging at 4 and 30°C. Significantly more survivors were observed when samples were heated at 1.3°C/min than at 8.0°C/ min. Cells inoculated into 3‐month‐old pork were more sensitive to heating than cells inoculated into fresh ground pork (D62°C= 5.2 min and 7.7 min, respectively). More survivors were detected when the meat was heated aerobically than anaerobically. However, storage under vacuum at 4 or 30°C resulted in faster recovery compared with cells packaged in air. Thus, heating and packaging conditions affected ability of this pathogen to survive and recover after a heat process in pork.
Composition and Quality of Aquacultured Hybrid Striped Bass Fillets as Affected by Dietary Fatty Acids
Authors: FOWLER KELLY P. , KARAHADIAN CAROL , GREENBERG NEIL J. , HARRELL REGINAL M.
Published: August 2006

Five groups of reciprocal cross hybrid striped bass were fed semipurified isocaloric diets containing varying concentrations of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Fatty acid compositions of the edible muscle tissue generally reflected the fatty acid contents of the diets with greater concentrations of DHA being accumulated compared to EPA. Descriptive sensory evaluation of cooked fish fed diets containing at least 0.50% EPA and 0.24% DHA showed a significant increase in fishy flavor intensity compared to cooked fish fed diets containing trace amounts of these n‐3 fatty acids. Hybrid striped bass can be a good source of nutritional n‐3 fatty acids when sufficient quantities are incorporated into their diet.
Dielectric Properties of Pea Puree at 915 MHz and 2450 MHz as a Function of Temperature
Authors: TONG C. H. , LENTZ R. R. , ROSSEN J. L.
Published: August 2006

Dielectric properties [dielectric constant (e′) and loss factor (e″)] of 20% (w/w) pea puree with and without fortification of 3.5 mg thiamin/ 100g pea puree at 915 MHz and 2450 MHz were measured from 25 to 125°C by the cavity perturbation techniaue. Thiamin did not affect dielectric properties at ihe concentration studied. The dielectric constant decreased as frequency and temperature increased. The loss factor increased as temperature increased at 915 MHz. However, the relationship between loss factor and temperature was not direct at 2450 MHz due to the contributions of dipolar and ionic losses.
Free and Bound Volatile Secondary Metabolites of Vitis Vhifera Grape cv. Sauvignon Blanc
Authors: SEFTON MARK A. , FRANCIS I. LEIGH , WILLIAMS PATRICK J.
Published: August 2006

Free volatiles, and those hydrolytically released from glycosidic forms, were analyzed for Sauvignon Blanc juices from three successive vintages. Most of the 213 compounds identified were in one of the bio‐genetic categories: norisoprenoids, benzene derivatives, monoterpenes or aliphatics. Several have not been previously reported as grape components. Monoterpenes were in lower concentration than normally found in floral grape varieties, but at higher levels than reported in Chardonnay juices. A notable proportion (40–50%) of the bound monoterpenes were monocyclic. Hydration of α‐terpineol at pH 3 gave c‐4‐(1‐hydroxy‐1‐methyIethyl)‐1‐methyl‐r‐1‐cyclohexanol (cis‐p‐men‐thane‐1,8‐diol) and t‐4‐(1‐hydroxy‐1‐methylethyl)‐1‐methyl‐r‐1‐cy‐clohexanol (trans‐p‐menthane‐1,8‐diol) as the main products and a low yield of t‐4‐(1‐methylethyl)‐r‐1‐methylcyclohexane‐1,4‐diol (trans‐p‐menthane‐1,4‐diol). These were confirmed as major components of the acid hydrolysates of the bound fraction.
Growth‐promoting factors for Bifidobacterium longum
Authors: IBRAHIM SALAM A. , BEZKOROVAINY ANATOLY
Published: August 2006

The ability of various biological materials to promote growth of Bifidobacterium Iongum (ATCC 15708) was tested using Bacto B12 assay medium (Difco Corp.). Supplements included yeast extract, beef extract, malt extract, α‐lactalbumin, β‐lactoglobulin, trypticase soy broth, phytone‐peptone and unknown factors from Escherichia coli spent broth. Growth of B. longum 15708 was monitored by measuring turbidity and pH. Yeast extract, α‐lactalbumin and β‐lactoglobulin were the best growth promoters. Growth in the presence of E. coli spent broth was maximal; however, fresh enzymatically hydrolyzed E. coli broth was as effective. Beef extract and trypticase soy broth were effective to some extent. Malt extract and phytone‐peptone did not significantly enhance growth. All materials lost growth promoting activity when their disulfide bonds were reduced‐alkylated.
Polymer and Ion Concentration Effects on Gellan Gel Strength and Strain
Authors: TANG JUMING , LELIEVRE JOHN , TUNG MARVIN A. , ZENG YANYIN
Published: August 2006

Failure stresses and strains were measured in compressive, tensile and torsional modes on gellan gels at four polymer (0.6–1.8% w/v) and seven Ca++ (1.5–60 mM) concentrations. Shear stresses at failure were equal in all three testing modes and proportional to gellan content. Low calcium gels increased linearly in strength with Ca++ concentration until it reached a level of about 0.5 calcium ions per repeat tetrasaccharide unit of gellan gum polymer. Gel strength decreased linearly with Ca++ at higher concentrations. Low calcium gels were extensible with failure strains decreasing as the logarithm of Ca++; whereas high calcium gels were brittle and failed at a constant strain, the value of which was twice as high in compression and torsion as in tension.
Lipid Peroxidation and Chemical Changes in Catfish (lctalurus puncfatus) Muscle Microsomes during Frozen Storage
Authors: EUN JONG‐BANG , BOYLE JOHN A. , HEARNSBERGER JAMES O.
Published: August 2006

An NADH‐dependent lipid peroxidation system previously identified in channel catfish muscle microsomes functioned at −10° in isolated microsomes. Below that, activity was inhibited. The amount of peroxidase activity remaining after thawing previously frozen isolated microsomes or intact catfish fillets was inversely related to storage temperature. Microsome yield and lipid content were lower in the fillets stored at ‐ 10° than ‐40°. Most microsomal fatty acids, especially PUFAs, gradually decreased in the fish fillets stored at ‐10°. Prolonged storage of catfish fillets would require storage below ‐20°. Any thawing would result in reactivation of the peroxidase system.
Kappa‐Carrageenan, Sodium Chloride and Temperature Affect Yield and Texture of Structured Beef Rolls
Authors: SHAND P.J. , SOFOS J.N. , SCHMIDT G.R.
Published: August 2006

Structured lean beef rolls (4–5% fat), formulated with 33% added water, 1% sodium chloride and 0.35% sodium tripolyphosphate and cooked to 63°, 73° and 83°, had low cook yields and poor texture and bind. Kappa‐carrageen an (KC) added at 0.5–1% and NaCl at 2–3% increased cook yield and improved textural properties (bind, force to fracture, hardness). Rolls with 1.0% KC and 3% NaCl had the highest cook yield (154% meat weight basis) and the highest values for force to fracture and hardness. Cook yield decreased and hardness increased with increased cooking temperature. Effects of KC on yield and texture were most pronounced at the lowest NaCl level (1%) and the highest temperature (83°). KC also reduced purge of vacuum‐packaged slices during refrigerated storage.
Chuck Longissimus and lnfraspinatus Muscle Characteristics as Affected by Rigor State, Blade Tenderization and Calcium Chloride Injection
Authors: BENITO‐DELGADO J. , MARRIOTT N.G. , CLAUS J.R. , WANG H. , GRAHAM P.P.
Published: August 2006

Blade tenderization resulted in increased (P<0.05) tenderness scores of postrigor longissimus muscle after 7 days storage. However, no improvements (P>0.05) in tenderness of prerigor CaCl2 injected infraspinatus and longissimus muscles were observed due to blade tenderization nor was percentage of collagen affected. Prerigor, blade tenderized CaCl2 injected muscles were generally less tender (P<0.05), as measured by sensory panel and shear force, than postrigor muscles independent of blade tenderization. Furthermore, prerigor CaCl2 injected samples had lower texture scores for both muscles and lower flavor scores for infraspinatus than samples from postrigor muscles. Blade tenderization did not affect microbial load or color nor did CaCl2 influence color.
Pre‐freezing Hams Affects Lipolysis during Dry‐curing
Authors: MOTILVA MARIA‐JOSÉ , TOLDRÁ FIDEL , NADAL MARIA‐ISABEL , FLORES JOSÉ
Published: August 2006

An initial freezing/thawing treatment of raw hams prior to dry‐curing was compared to the standard process (refrigerated hams) by assaying free fatty acid generation and carbonyl index in both biceps femoris muscle and adipose tissues throughout curing. More intense lipolysis occurred between 0 and 5 mo for muscle, and 0 and 10 mo for adipose tissue. Lipid oxidation in adipose tissue was higher than in muscle. No significant differences (p<0.05) were observed in lipolysis between refrigerated and frozen/thawed hams at the end of the process. Ham sensory evaluation after 15 mo showed that initial freezing/thawing treatment did not affect final sensory quality except for a more salty taste.
Microbial and Quality Characteristics of Pork Cuts from Carcasses Treated with Sanitizing Sprays
Authors: FU A.‐H. , SEBRANEK J.G. , MURANO E.A.
Published: August 2006

Pork carcasses were sprayed with 1.5% acetic, citric, or lactic acid. Loins were vacuum packed and stored at 0–2°, chops were cut periodically from loins and stored at 2–4°. Acetic and citric acids decreased (P<0.05) aerobic plate counts (APC) and total coliforms in loins for 14 days. Species of Salmonella, Yersinia, and Campylobacter were found on 0, 6, and 5% of samples. Lisreria spp were detected on 69% of loins and on 33% of chops. The sanitizing treatments were of relatively limited effectiveness for long term storage. No pH, TBA or sensory quality differences were observed.
Physical Properties of Encapsulated Spray‐Dried Milkfat
Authors: ONWULATA C. , SMITH P. W. , CRAIG J. C. , HOLSINGER V. H.
Published: August 2006

Spray‐dried encapsulated milk fat powders were prepared from stable emulsions containing 40‐60% milk fat and carbohydrate matrices. Moisture content of the spray‐dried powders varied from 1‐4%. Lowest free fat content (<10%) was found in powders with 40% fat, encapsulated in sucrose. Angles of repose ranged from 37 to 46°, and correlated with powder flow (p = 0.01). Bulk density was dependent on the encapsulant and declined with increasing fat content. Product density did not influence powder recovery through the cyclone of the dryer. Particle size distribution ranged from 20 to 120 μm with 80% of the particles < 100 μm. Powders with best physical properties were made with 40‐50% butteroil encapsulated in sucrose.
Milkfat Sucrose Polyesters as Fat Substitutes in Cheddar‐type Cheeses
Authors: DRAKE M.A. , BOUTTE T.T. , LUEDECKE L.O. , SWANSON E.G.
Published: August 2006

Milkfat sucrose polyesters (SPE) were substituted for 10, 25, 50, or 75% (w/w) of mllkfat in reconstituted milk and made into Cheddar‐type cheeses. Total fat, moisture, and salt contents of the cheeses averaged 27, 49, and 1.2% (w/w). respectively. A screened sensory panel (n=22) determined that cheeses containing SPE were significantly different from the control cheese. Colorlmetrlc measurements of the total difference (ΔE) of the cheeses containing SPE from the control cheese increased as % SPE in the cheese increased (r=0.90). Firmness of the cheeses did not differ (p<0.05). Cheddar‐type cheeses made with mllkfat SPE substituted for milkfat may have potential marketability.
Cheddar Cheese Aging: Changes in Sensory Attributes and Consumer Acceptance
Authors: ROBERTS ANNA K. , VICKERS ZATA M.
Published: August 2006

The objectives of this study were to identify and quantify changes in sensory attributes of Cheddar cheese as it ages, determine how such changes relate to liking, and predict liking for aged cheese from sensory attributes at a young age. Sensory attributes of 14 cheeses were measured by descriptive analysis of the products from 2 wk to 9 mo. Consumers rated their liking for the products when the cheeses were 3, 6 and 9 mo old. Strong flavors, off‐flavors, and ‘young’ flavors increased in intensity as the cheeses aged. Off‐flavors correlated negatively with liking and ‘young’ flavors correlated positively with liking regardless of age of the cheeses.
S‐Methyl‐L‐Cysteine Sulf oxide as the Precursor of Methyl Methanethiolsulfinate, the Principal Antibacterial Compound in Cabbage
Authors: KYUNG KYU HANG , FLEMING HENRY P.
Published: August 2006

S‐Methyl‐L‐cysteine sulfoxide (SMCSO) was present in several cultivars of cabbage (Brussicn oleracea) at 690–1,120 ppm. SMCSO was not inhibitory to Leuconostoc mesenreroides, but its hydrolysis product, methyl methanethiolsulfinate (MMTSO), was inhibitory. MMTSO was formed in fresh cabbage juice (CJ) and in a model system containing SMCSO and fresh cabbage (pH 4.0) precipitate, perhaps by cysteine sulfoxide lyase. Growth inhibition by 1 mM MMTSO was reversed by 5 mM dithiothreitol, cysteine, or reduced glutathione, but not by oxidized glutathione or thiamine.
Steam Treatment of Minimally Processed Carrot Sticks to Control Surface Discoloration
Authors: HOWARD L. R. , GRIFFIN L. E. , LEE Y.
Published: August 2006

The effects of steam treatment and storage at 2° on surface discoloration and phenolic changes in modified atmosphere packaged carrot sticks was studied. Steam treatment retarded surface discoloration, soluble phenolic and isocoumarin production and lignin formation. Heat inactivation of phenylalanine ammonia‐lyase (PAL), peroxidase (POD), and syringaldazine oxidase (SOX) also occurred. Surface discoloration on nonheated samples was accompanied by elevated levels of soluble phenolics, lignin and elevated PAL, POD, and SOX activities over time. Control of surface discoloration by steam appeared to be related to retardation of phenylpropanoid metabolism.
Heat‐induced Gels of Rice Globulin: Comparison of Gel Properties with Soybean and Sesame Globulins
Authors: YUNO‐OHTA NAOKO , MAEDA HIDEO , OKADA MITSUKO , OHTA HIROYUKI
Published: August 2006

The hardness and water‐holding ability of rice globulin gels were intermediate between those of gels of soybean and sesame globulins. Scanning electron micrographs showed that rice globulin gel had a rough network structure composed of small globular particles of protein aggregates. Effects of various reagents on solubilization of proteins from the three gel types were compared. Disulfide bonds and hydrophobic interactions contributed mainly to the stability of rice globulin gels. The contributions of disulfide bonds to both the formation and stability of rice globulin gels were greater than for sesame globulin gels.
Process Variables, Gelatinized Starch and Moisture Effects on Physical Properties of Mungbean Noodles
Authors: GALVEZ F.C.F. , RESURRECCION A.V.A. , WARE G.O.
Published: August 2006

The effects of amounts of gelatinized starch and moisture in the final slurry or dough, cooking time, holding time, and holding temperature on physical properties of mungbean noodles were studied. Cooking loss, cutting stress, work to cut, and transparency of noodles were measured. Moisture content of the final slurry or dough, cooking time, and holding temperature were the most important factors that affected physical properties of mungbean noodles. Processing should be done at moisture contents not exceeding 55%, cooking times not longer than 40 set, and holding temperatures not lower than 3° using 5% of total starch as gelatinized starch and holding time of 36 hr.
Improvements in Canned Lowbush Blueberry Quality
Authors: CAMIRE MARY ELLEN , ISMAIL SUSAN , WORK THERESE M. , BUSHWAY ALFRED A. , HALTEMAN WILLIAM A.
Published: August 2006

Individually quick frozen lowbush (wild) blueberries (Vaccinium angusrifolium) were canned with 0, 1500, or 3000 ppm calcium from chloride or lactate salts and 0, 0.25, or 0.50% citric acid in water. Physical and pH changes were measured at 0, 6, and 12 mo, and sensory evaluations were made at 3 and 9 mo post‐canning. Calcium increased firmness and berry calcium content. Calcium chloride and citric acid reduced pH and increased hue angle and off‐flavor; calcium lactate increased drained weight and pH but reduced hue. Response surface methodology predicted changes in calcium lactate‐treated berries, but not CaCl2‐treated berries. Optimal conditions were 1200–1800 ppm calcium lactate at 3–6 mo storage.
Partitioning and Absolute Flavor Threshold Interactions of Aliphatic Food Packaging Solvent Homologs in High‐Fat Cookies
Authors: HALEK G. W. , CHAN A.
Published: August 2006

Partition coefficients (Kp) and absolute flavor thresholds were determined in high‐fat containing cookies for 9 alipahatic homologs of increasing polarity: three n‐alkanes (hexane, heptane, octane), three ketones (acetone, 2‐butanone, 2‐pentanone) and three alcohols (ethanol, n‐propanol, n‐butanol). Kp increased with carbon chain length in each homologous series. Absolute thresholds of the alkanes increased with carbon chain length but decreased in the ketone and alcohol homologs. Mixtures of homologs at subthreshold and threshold concentrations gave additive interactions while a heterogeneous mixture behaved independently. Calculation of residual concentrations in a cookie package that could produce off‐flavor gave different values for mixtures vs. individual solvents.
Changes in Starch and Protein on Extrusion of Corn Starch and Sunflower Protein Blends
Authors: SOTILLO ELIEZER , HETTIARACHCHY NAVAM S. , MEINHARDT STEVEN W.
Published: August 2006

We investigated the use of electron spin resonance spectroscopy (ESR) and the spin labelled fatty acid, 16 doxylstearic acid (16‐DSA) in the study of starch and protein modification during extrusion processing of corn starch (CS), corn meal (CM), and their blends with sunflower protein isolate (SPI). Spectra due to binding of the spin probe to starch and protein were identified. Changes in spectra after extrusion of all materials indicated that: (1) ~90% of the starch was modified (gelatinized); (2) The globular protein structure was disrupted. These changes demonstrate that spin probes and ESR spectroscopy may be used to study starch and protein modification during extrusion and other food processes.
Linear Model for Predicting Transient Temperature during Sterilization of a Food Product
Authors: CHIHEB A. , DEBRAY E. , LE JEAN G. , PIAR G.
Published: August 2006

The thermal behavior of a conductive canned food during retorting was represented using an input‐output linear system, with a finite order N, and a time‐delay. The input of the system was the retort temperature, the output was the temperature at the thermal center of the can. This model was applied for a typical sterilization process composed of two isothermal steps. The can internal temperature was expressed as a sum of N exponential terms in which appeared the constant holding retort temperatures, the come‐up and come‐down times and N pairs of heat penetration parameters identified in a preliminary experiment. The model was tested on a potato mash packed in metal cans processed in a vertical still retort. Temperatures estimated by the model agreed closely with those measured during thermal processing.
Oxidative Changes of Heat‐Sterilized Meat in Trays
Authors: GÜNTENSPERGER BRUNO , ESCHER FELIX E.
Published: August 2006

We studied oxidative changes of ground pork meat filled into plastic or aluminum trays, sterilized at 121 or 131°C and stored up to 56 days at 20 or 37°C in the dark or exposed to light, respectively. Sterilization temperature did not influence either thiobarbituric acid reactive substances (TBARS) of the samples or ethane concentrations in headspace of trays. An increase of storage temperature from 20 to 37°C increased TBARS and ethane concentrations regardless of filling method and packaging material. No changes in double‐bond indices were observed. Nitrogen flushing in combination with light protection reduced lipid oxidation up to 85–95%
Thermal Processing Canned Meat with Sub‐Freezing Initial Temperatures: Thermal and Microbial Validation
Authors: SANDBERG G.M.M. , DURANCE T.D. , RICHARD P. , LEUNG P.H.
Published: August 2006

Retorting from the frozen state is attractive with respect to product quality and economy and was investigated in canned bentonite and flaked ham. A two dimensional finite difference model was written in which thermal diffusivity varied with temperature. Heat penetrations were completed with initial temperatures of 0, ‐5°, ‐10°, ‐15° and ‐20°C. In ham, decreasing initial temperatures resulted in increased lag factors (jh) but did not affect heating rate index (fh). In bentonite, fh but not jh increased. D and Z of Clostridium sporogenes PA 3679 spores were not affected by previous freezing. Sub‐freezing initial temperatures were judged to be consistent with safe processes if validated with heat penetration studies.
Soy Protein Isolate Antioxidant Effect on Lipid Peroxidation of Ground Beef and Microsomal Lipids
Authors: WU S. Y. , BREWER M. S.
Published: August 2006

Soy protein isolate antioxidant (SPIA) was separated from soy protein, fractionated, and purified. SPIA (300 or 900 ppm) was added to a ground beef model system; oxidation was initiated by adding Fe+2/Fe+3. Sealed vials were stored at 4°C for 24 hr. Oxidation products were assessed using the 2‐thiobarbituric acid (TBA) test, sensory analysis, gas chromatographic separation, and mass spectrometric identification of headspace volatiles. SPIA (900 ppm) was also added to a beef microsomal protein/linoleic acid model system. Beef containing 900 ppm SPIA had lower TBA numbers, less rancid odor, hexanal, and total volatiles after 16 and 24 hr than did samples containing 300 ppm SPIA and controls.
Hot Processed Raw Materials and Fat Level Affect Physical and Sensory Characteristics of Ground Beef
Authors: WILLIAMS S.E. , JOHNSON L.P. , REAGAN J.O.
Published: August 2006

Sixteen treatment combinations of ground beef were evaluated (two lean types, four fat types, and two fat levels) to determine the characteristics of ground beef produced from hot fat and prerigor lean (HL). Half of each batch was immediately made into patties and the remaining chub pack stored (2°C). Fat type had no (P>0.05) effect on appearance or sensory characteristics of patties; however, all prerigor fat treatments and HL reduced (P<0.05) cooking loss. Fat smearing was greater (P<0.05) in HL patties, but no (P>0.05) difference was detected after chub pack storing (2°C). The HL improved (P<0.05) tenderness in stored ground beef.
Myofibrillar Protein Gelation: Viscoelastic Changes Related to Heating Procedures
Authors: XIONG YOULING L. , BLANCHARD SUZANNE P.
Published: August 2006

Dynamic Theological properties were investigated during gelation of chicken myofibrillar protein as influenced by heating procedures, Thermal scan (1°C/min) of myofibril suspensions in 0.6M NaCl (pH 6.0) induced a major transition in storage modulus (G′, peak 48°C), preceded by a transition in protein‐protein aggregation (46°C) and accompanied by a marked reduction in actomyosin solubility. Preheating at 50°C diminished the transition and resulted in increased final G′value. Isothermal heating produced complex, temperature‐dependent Theological changes (G′and phase angles), particularly within 43–58°C. The rheological transitions of myofibrillar protein were probably related to kinetic changes during formation of elastic gel networks. Such Theological data on gel formation can help predict and control muscle food responses to specific thermal processes.
Properties of Low‐Fat, Nonbreaded Pork Nuggets with Added Gums and Modified Starches
Authors: BERRY B.W.
Published: August 2006

Low‐fat (8%) pork nuggets were prepared with gums, modified food starches, and 90% pork. Sodium alginate with calcium‐lactate or corn starch creme resulted in the greatest increases in cooking yield and tenderness. Convection oven cookery resulted in improvements in sensory and instrumental tenderness values compared with precooking and reheating. Nuggets with corn starch creme had notable distortions in shape after precooking and reheating. Gums and modified starches can improve tenderness in low‐fat pork nuggets.
Egg Yolk Antibody (Ig Y) Stability in Aqueous Solution with High Sugar Concentrations
Authors: SHIMIZU MAKOTO , NAGASHIMA HITOSHI , HASHIMOTO KEI , SUZUKI TOSHIHIRO
Published: August 2006

Effect of sugars on the stabilization of hen egg yolk immunoglobulin (IgY) under various processing conditions was investigated. By adding 30–50% (w/v) sucrose or invert sugar to an IgY solution heat denaturation of the IgY antibody at 75–80°C was markedly suppressed. A high concentration of sugar was also effective to retain the IgY activity under acidic conditions of pH 3 or high pressure of 5,000 kg/cm2 at 60°C. Addition of high concentrations of sucrose may be a simple means to stabilize IgY for processing and preservation.
Fracture of Alaska Pollock Gels in Water: Effects of Minced Muscle Processing and Test Temperature
Authors: HOWE JANELLE R. , HAMANN D. D. , LANIER T. C. , PARK J. W.
Published: August 2006

The effects of temperature on instrumental textural measurements of cooked Alaska pollock gels were evaluated. Independent variables were: raw materials (minced muscle, washed minced muscle alone or with cryoprotectants), cooking schedule (90°C for 20 min with/without preconditioning at 25°C) and test temperatures. Gels tested at 5°C were more brittle than those tested at 45–55°C. Gels preset at 25°C for 1 hr prior to cooking at 90°C had higher fracture shear stress values and were influenced differently by test temperatures than those not preset suggesting cooking history influenced structure of the gels at the molecular level. Results indicated gels set at 25°C were probably stabilized by more covalent bonds.
Quantitative Determination of Water and Lipid in Sunflower Oil and Water/Meat/Fat Emulsions by Nuclear Magnetic Resonance Imaging
Authors: DUCE S. L. , ABLETT S. , GUIHENEUF T. M. , HORSFIELD M. A. , HALL L. D.
Published: August 2006

A Dixon NMR imaging experiment was used to map the spatial distribution of either the water or lipid protons in sunflower oil and water and meat and fat emulsions. A phase correction algorithm was applied to the experimental image data compensate for regional inhomogeneities of the magnetic field and allowed the water and lipid concentrations from any region in the image to be measured quantitatively.
Flavor Interactions with Fat Replacers: Effect of Oil Level
Authors: SCHIRLE‐KELLER J.P. , REINECCIUS G.A. , HATCHWELL L.C.
Published: August 2006

The influence of fat and various fat replacers on headspace concentration of flavor compounds was studied. Fat had a predictable influence on vapor pressure of flavor compounds relating to their fat solubility. Protein‐based fat replacers behaved more like fat than did carbohydrate‐based products which had little interaction. Protein‐based products had substantial effects on saturated and unsaturated aldehydes.
Optimizing the Enzymatic Maceration of Foliole Purée from Hard Pieces of Hearts of Palm (Euterpe edulis Mart.) using Response Surface Analysis
Authors: KITAGAWA REGINA , BRUNS ROY E. , DE MENEZES TOBIAS J.B.
Published: August 2006

Response surface analysis was applied to investigate modifications in viscosity of foliole purée treated with commercial enzyme preparations high in cellulase and endopolygalacturonase (pectinase) with changes in enzyme concentration (0.3–1.2%), incubation time (3.3–6.7 hr) and temperature (40–50°C). Foliole purée was obtained by trituration of hard pieces of hearts of palm (Euterpe edulis) and incubated in a rotating agitator. After treatment with 0.81% cellulase for ∼5 hr at 50°C, a fourfold reduction in viscosity was found relative to a control sample. The minimum viscosity for this treatment was within the experimental range investigated. Optimized experimental conditions for treatment with pectinase however were outside the experimental range. The application of the cellulase preparation to the purée resulted in a 10% increase in yield of edible palm.
Strength of Protein Gels Prepared with Microbial Transglutaminase as Related to Reaction Conditions
Authors: SAKAMOTO HIROKO , KUMAZAWA YOSHIYUKI , MOTOKI MASAO
Published: August 2006

Influence of gelling reaction conditions on the strength of several protein gels prepared with microbial transglutaminase (TGase) was investigated. A method was developed to gel proteins and measure gel breaking strength in a micro well plate. Enzyme concentration range for maximum gel breaking strength varied from 10 to 40 units/g protein. Maxima gel breaking strengths were achieved at 50°C for SPI, caseinate and gelatin and 65°C for egg yolk and egg white proteins. Optimum pH resulting in strong gels was pH 9 for SPI, caseinate, and egg yolk, and pH 6 for gelatin and egg white. Adjusting pH was promoted in egg white the formation of ɛ‐(γ‐glutamyl)lysine crosslinks and increased its gel breaking strength.
Gelation Enhancement of Soy Protein Isolate using the Maillard Reaction and High Temperatures
Authors: CABODEVILA OSCAR , HILL SANDRA E. , ARMSTRONG HELEN J. , DE SOUSA ISOBEL , MITCHELL JOHN R.
Published: August 2006

Soy protein isolate gels prepared by autoclaving solutions in the presence of xylose of glucono‐δ‐lactone (GDL), were compared. In both cases, the pH decreased from neutral to pH 5.5 during gel formation. In the xylose systems, this pH decrease was a consequence of the Maillard reaction. The Maillard gels showed less syneresis, had a higher breaking force and were more elastic, as determined by stress relaxation, then the GDL gels. The differences were attributed to formation of additional covalent crosslinks due to the Maillard reaction, as evidenced by greatly reduced solubility in sodium dodecyl sulfate +β‐mercaptoethanol.
Food Protein Nutrient Improvement by Protease at Reduced Water Activity
Authors: LOZANO PEDRO , COMBES DIDIER , IBORRA JOSÉ LUIS
Published: August 2006

Protein resynthesis catalyzed by α‐chymotrypsin was studied to modify the nutritive quality and physical properties of albumin. The increase in substrate concentration produced an increase in enzyme synthetic action. At low substrate concentration, several water activity depressing additives (salts or polyols) in the reaction media enhanced plastein synthesis. Polyols enhanced the synthetic reaction proportionally to an increase in their molecular size. The positive effect of alkali halides was related to an increase in cation size and decrease in anion size. All plastein products showed a clear increase in nutritional value with respect to the substrate.
Two Lipoxygenases from Germinated Barley‐Heat and Kilning Stability
Authors: HUGUES MIREILLE , BOIVIN PATRICK , GAUILLARD FRÉDÉRIC , NICOLAS JACQUES , THIRY JEAN‐MARC , RICHARD‐FORGET FLORENCE
Published: August 2006

Using ammonium sulfate precipitation followed by hydrophobic and ion exchange chromatography, two lipoxygenase isoenzymes, LOX 1 and LOX 2, were 18.3‐ and 44.5‐fold purified from germinated barley, with 18 and 24% recovery of activity respectively. LOX 1 and LOX 2 were characterized by isoelectric points 4.9 and 6.4, and molecular weights of 90 kd and 110 kd, respectively. Apparent Km values for linoleic acid were 0.06 mM for LOX 1 and 0.18 mM for LOX 2. LOX 1 converted linoleic acid to 9 and 13 hydroperoxides at about 4:1, whereas the 13 hydroperoxide was the major product formed by LOX 2 (ratio 3:7). For both isoforms, thermal inactivation data indicated first order kinetics with activation energies influenced by ionic strength and pH. Isoenzymes composition was analyzed for three kilning schemes: the 1:3 ratio between LOX 1 and LOX 2 observed in germinated barley increased during the course of kilning.
Caffeic Acid Activity Against Clostridium botulinum Spores
Authors: BOWLES BOBBY L. , MILLER ARTHUR J.
Published: August 2006

Caffeic acid (CA) is widely distributed among higher fruits and vegetables. While CA has antimicrobial activity, little information exists on its utility as a food additive. As such, CA was tested for activity against Clostridium botulinum spores. At 0.78 and 3.25 mM, CA inhibited germination for 6 and 24 hr, respectively, with >100 mM required to render spores nonviable. CA concentrations a 50mM reduced 80°C spore thermal resistance. Sporostatic activity was retained when tested in commercial meat broths, and 5.0 mM CA delayed toxigenesis. Caffeic acid has potential as a food additive to inhibit growth of C. botulinum, and reduce thermal processing requirements of heat sensitive foods.
Calcium Fortified, Reduced Fat Beef Emulsion Product
Authors: BOYLE E.A.E. , ADDIS P.B. , EPLEY R.J.
Published: August 2006

Characteristics were investigated on a 15%/25%, fat/added water beef frankfurter supplemented with calcium (calcium carbonate or calcium‐citrate‐malate complex, CCM) to meet 25, 50, 75 or 100% of adult U.S. RDA in one 45g frankfurter. Controls contained 15%/25% or 30%/10% fat/added water. Compared to controls, calcium addition did not reduce yield although batters containing CCM had lower viscosity (P<0.05). During storage, pH of calcium added frankfurters increased about 0.35 units. Frankfurters formulated with 100% levels for calcium were least acceptable to sensory panelists. Frankfurters were softer and had less springiness and chewiness (P<0.05) when supplemented with 100% levels for calcium.
Antioxidative Fat Replacer and High‐Monounsaturated Oil Used for Pork Fat in Precooked Sausage
Authors: ZIPRIN Y.A. , RHEE K.S. , BRAVO‐GUTIERREZ L.M. , OSBURN W.N.
Published: August 2006

One high‐fat and four low‐fat pork sausage formulations were made: P30 with 30% pork fat (P); P11‐W with 11% P and 10% added water (W); P11‐WC with 11% P, 9.5% W and 0.5% carrageenan (C); Pso11‐WC with 6% P plus 5% high‐oleic sunflower oil (So), 9.5% W and 0.5% C; and Pso11‐WGcf with 6% P plus 5% So, 7.0% W and 3% defatted glandless cottonseed flour (Gcf). Sausage patty cooking yield was highest for P11‐WC and Pso11‐WGcf. TBA values for refrigerated precooked patties were lowest for Pso11‐WGcf, whereas carrageenan had a prooxidant effect in low‐fat patties made with all‐pork fat. The oil had no adverse effects on lipid oxidation and sensory properties of low‐fat patties with C. The monounsaturated to saturated fatty acid ratio increased by 53–71% in the So‐containing low‐fat patties when compared to P11‐W and P11‐WC patties.
Low‐Fat, High‐Moisture Frankfurters: Effects of Temperature and Water during Extended Mixing
Authors: SYLVIA S.F. , CLAUS J.R. , MARRIOTT N.G. , EIGEL W.N.
Published: August 2006

Frankfurters containing 15% fat and 25% added water were produced using conventional practice or minced meat batters were mixed for 30 min (extended mixing, EM) at 2 or 16°C with all or 30% of the formulation water. EM had minimal effects on yield, purge, and texture. Products were darker and less yellow than non‐EM frankfurters. The lower mixing temperature resulted in firmer (P < 0.05) frankfurters. However, mixing temperature did not affect other properties. Time of water addition affected most properties. Frankfurters from treatments mixed with 100% of formulation water were firmer, darker, redder, less yellow, and required more extension to fracture.
Styrene and Ethylbenzene Migration from Polystyrene into Dairy Products by Dynamic Purge‐and‐Trap Gas Chromatography
Authors: EHRET‐HENRY J. , DUCRUET V. , LUCIANI A. , FEIGENBAUM A.
Published: August 2006

Ethylbenzene and styrene were determined by an automated dynamic headspace system with a purge‐and‐trap injector. Hydrocarbons were purged with He into a cold trap and separated by GC. The procedure. was applied to dairy products without sample preparation. Preliminary He treatment, temperature of condenser, and of the analytical cell were important. Results of styrene migration from the package into dairy products, including yogurts, cream and chocolate desserts, were well below 5μg/kg.
Amylose‐to‐Amylopectin Ratio in Pastas Affects Postprandial Glucose and Insulin Responses and Satiety in Males
Authors: HOSPERS JEANNETTE J. , VAN AMELSVOORT JOHAN M. M , WESTSTRATE JAN A.
Published: August 2006

Postprandial effects of changing the amylose‐to‐amylopectin ratio (Am: Ap) in the starch fraction of pastas were studied. Sixteen male volunteers were served pasta‐based meals containing 19% of energy as protein, 23% fat, 6% sugars, 53% polysaccharides. Four types of pastas were used: pasta ‘N’ from durum wheat flour, and pastas in which 20% flour was replaced by normal corn starch (‘N+’), or by corn starch containing 70% (‘H’) or >75% amylose (‘HH’). Significantly lower postprandial levels of glucose and insulin in the blood and ratings of satiety were found for pastas H and HH. Replacing flour in pasta N by normal corn starch (N+) resulted in a significantly lower late‐phase insulin response. No effect was found of Am:Ap on breath hydrogen.
Carrot Pulp Chemical Composition, Color, and Water‐holding Capacity as Affected by Blanching
Authors: BAO B. , CHANG K.C.
Published: August 2006

Our objectives were to investigate the effect of blanching on nutrients, color, α‐ and β‐carotenes, dietary fiber, and water‐holding capacity of carrot pulp after juice was extracted. Carrot pulp contained 4‐5% protein, 8‐9% reducing sugars, and 5‐6% minerals. Compared to the color of fresh carrot juice, pulp from blanched carrots retained redness color values better than that from unblanched carrots. Pulp contained from unblanched: 17% and from blanched: 31‐35% of the total α‐ and β carotenes in the fresh carrots. Glucose and galacturonic acid were predominant sugars of the nonstarchy polysaccharides (NSP) in carrots. Pulp contained 37‐48% total dietary fiber and had a high water‐holding capacity (WHC), ranging from 9.42 to 10.52g water/g organic matter. Considering carotenes, WHC, and fiber content, carrot pulp products are a good source of dietary fiber.
Texture and Histological Structure of Carrots Frozen at a Programmed Rate and thawed in an Electrostatic Field
Authors: FUCHIGAMI MICHIKO , HYAKUMOTO NORIKO , MIYAZAKI KOICHI , NOMURA TAKAKO , SASAKI JUNZO
Published: August 2006

To investigate the most suitable rate of freezing and method for thawing, raw and blanched carrots were frozen with LN2 (freezing rate: –5°or ‐2°C/min, final temp: ‐30°C) using a program freezer (PF), or were frozen using conventional freezers (F: ‐80°C, ‐30°and ‐20°C). Then, they were thawed in five different ways: electrostatic thawing (ET, ‐3°C, 17 hr); ‐3°C, 17 hr; 5°C, 17 hr; 20°C, 30 min; 100°C, 3 min. Firmness of thawed carrots and amount of undamaged tissues by LM and TEM observations were greatest to least: PF ‐5°C/min < PF‐2°C/ min <‐80°C CF<‐30°CF<‐20°CF, and ET ≧‐3°< 5°< 20°< 100°C, respectively. Results suggest the optimum rate of freezing was ‐5°C/ min. The frozen disks were defrosted comparatively fast even at ‐3°by ET. Drip, cell damage and softening of disks were prevented by ET.
Physical and Sensory Properties of Sweetpotato Puree Texturized with Cellulose Derivatives
Authors: TRUONG V.D. , WALTER W.M.
Published: August 2006

We evaluated the physical and sensory characteristics of restructured sweetpotato puree texturized with methylcellulose (MC) or methylhy‐droxypropylcellulose (MHPC). Samples were studied by instrumental texture profile (TPA), dynamic rheometric and sensory analyses, and scanning electron microscopy. Gelation of the gum‐puree mixtures gave maximal values of the storage modulus (G') at 60‐70°C. The TPA curves measured at 60°C for the 0.50%MC or MHPC sample were similar to those of baked sweet potatoes (control). A texture profile panel rated the 60°C samples of the 0.25‐0.50%MC or MHPC product as nearly equal to baked roots for several texture notes. An untrained acceptability panel scored the 0.25%MC and MHPC samples significantly higher in flavor and overall acceptability than baked roots.
Low Temperature Blanching Affects Firmness and Rehydration of Dried Cauliflower Florets
Authors: GARCIA‐REVERTER J. , BOURNE M.C. , MULET A.
Published: August 2006

Cauliflower florets were blanched at 55, 60, 65, and 70°C, held without cooling for 15, 30, 45, 60, and 90 min, blanched again at 100°and then dried in a hot air dehydrater. The coefficient for the rate of rehydration (?) was calculated using a diffusion model. Rehydrated samples were divided into two equal parts, one part was boiled in water and the other was uncooked. Firmness of rehydrated samples was measured by back extrusion. Blanching cauliflower between 55°and 70°before dehydration caused a substantial increase in extrusion forces after rehydration. Cooking the rehydrated cauliflower decreased firmness of all samples. However, the degree of softening caused by cooking was proportionally less for the low temperature blanch treatments than for the controls.
Thermal Effects on in vitro Protein Quality of Red Kidney Bean (Phaseolus vulgaris L.)
Authors: WU W. , WILLIAMS W.P. , KUNKEL M.E. , ACTON J.C. , WARDLAW F.B. , HUANG Y. , GRIMES L.W.
Published: August 2006

Significant thermal effects on in vitro protein quality of red kidney beans were observed. Beans autoclaved at 121°for 10 and 20 min, and common home‐cooked beans had improved protein quality. Uncooked beans, and those autoclaved at 128°for 20 min and at 121°for 90 min had reduced protein quality compared to canned beans and those autoclaved at 110°for 20 min and at 121°for 40 and 60 min. Amino acid scores, essential amino acid index and available lysine (%), corrected for in vitro protein digestibility gave comparable results in evaluation of protein quality. Specific lysine, methionine, cysteine and other amino acid ratios overestimated protein quality.
Cell Wall Composition of Olives
Authors: JIMÉNEZ ANA , GUILLÉN RAFAEL , FERNÁNDEZ‐BOLAÑOS JUAN , HEREDIA ANTONIA
Published: August 2006

Cell walls of olives (Olea europaea L.), Hojiblanca and Manzanilla, were isolated and fractionated into polysaccharides, and compositions compared. Pectic and hemicellulosic fractions were purified by ion exchange and gel filtration chromatography, and neutral sugar and uronic acid composition determined. Differences occurred between cultivars and seasons: Manzanilla had higher pectic polysaccharides and lower xylans. Hojiblanca showed similar but lesser differences. Arabinans were the main neutral pectic polysaccharides with arabinose > 80%. Homogalacturonans and rhamnogalacturonans were > 50% of the acidic pectic fractions. Degree of esterification and molecular weights were related to extracting solvent. Xyloglucans and galactoglucomannans were neutral hemicelluloses with molecular weights ≅ 260 kD. Glucuronoarabinoxylans had higher molecular weights (up to 400 kD). Acidic xylans were important in the pulp.
Sensory Characteristics of Milk Chocolate with Lactose from Spray‐Dried Milk Powder
Authors: AGUILAR CARLOS A. , HOLLENDER RUTH , ZIEGLER GREGORY R.
Published: August 2006

Dry whole‐milk powders with 0‐70% nominal lactose prepared by spray‐drying alone (containing amorphous lactose) or combined with post‐drying crystallization (containing crystalline lactose) were incorporated into milk chocolate to give 0‐50% substitution of lactose for sucrose. No significant differences occurred in sweet, bitter, and thickness of melt (P > 0.10) based on milk powder preparation method or lactose concentration. As lactose increased, hardness and onset of melt increased regardless of milk powder preparation method; but, chocolates containing crystalline lactose were softer than those containing amorphous lactose. Higher chocolate, milk and caramel flavors were perceived in milk chocolates containing crystalline lactose. Graininess of milk chocolate increased at the highest level of added lactose.
Spray Dried Soymilk Used in Reduced Fat Pork Sausage Patties
Authors: RAHARDJO R. , WILSON LA. , SEBRANEK J.G.
Published: August 2006

Spray‐dried soymilks (SDSM) prepared from standard and lipoxygenase‐null soybeans were incorporated into reduced fat pork sausage (PS). Comparisons of fat content, tenderness and consumer acceptance of SDSM PS with cooked regular (∼30% fat), lean (∼13% fat) and car‐rageenan (0.4%) formulations were made. SDSM mixtures had 50‐60% less fat and 41% lower caloric content than regular PS. Protein content and cooking yield were higher in SDSM PS than in regular PS. Texture of lean PS was improved by addition of SDSM, without alteration of flavor. No differences in PS flavor were noted between SDSMs or among formulations.
Modified Atmosphere Packaging to Maintain Direct‐Set Cottage Cheese Quality
Authors: MANIAR AMRUTA B. , MARCY JOSEPH E. , BISHOP J. RUSSELL , DUNCAN SUSAN E.
Published: August 2006

Direct‐set cottage cheese packaged in barrier containers was flushed with 100% CO2 75% CO2:25% N2, 100% N2, or air, and stored at 4°C for 28 days. Quality was assessed by sensory, microbiological, and chemical tests. No change was observed in headspace gas composition during storage. Psychrotrophic and lactic acid bacteria counts increased for air‐treated samples, but counts for cottage cheese packaged under modified atmospheres remained unchanged. Product discoloration was not observed. Acidity increased over storage life, but lactic acid did not contribute towards increased acidity. Sensory characteristics of cottage cheese packaged under modified atmospheres remained satisfactory after 28 days, with 100% CO2 best.