bluuebunny/crossref_metadata_2025 huggingface dataset:
In Vivo Effects of Phytic Acid and Polyphenols on the Bioavailability of Polysaccharides and Other Nutrients
Authors: NYMAN MARGARETA E. , BJÖRCK INGER M.
Published: August 2006

The effects of the antinutrients tannic acid, catechin and phytic acid on digestion of starch, protein and lipids, and fiber degradation were studied in rat balance experiments. To separate digestion in the small intestine from fermentation in the hind‐gut, diets were tested without and with the addition of antibiotics. The antinutrients had no effects, either on starch digestion or on fiber fermentation. In contrast, inhibition of protein digestibility was observed with all antinutrients tested, while the digestibility of lipids was reduced only with phytic acid and tannic acid. The fermentability of undigestible protein was affected by tannic acid, whereas that of lipids was affected also by phytic acid.
Effect of Myoinositol Phosphate Esters on In Vitro and In Vivo Digestion of Protein
Authors: KNUCKLES B. E. , KUZMICKY D. D. , GUMBMANN M. R. , BETSCHART A. A.
Published: August 2006

Effects of phytate and its hydrolysis products (myo‐inositol phophate esters) on protein digestion were investigated by in vitro and in vivo procedures. Tri‐, tetra‐, penta‐, and hexa‐phosphate ester fractions, isolated from phytate hydrolysates, inhibited pepsin digestion of casein and bovine serum albumin in vitro. The inhibition ranged from 0% for the mono‐ and diphosphate esters to 9–14% with the hexa‐phosphate ester (phytate). The phosphate ester fractions did not significantly affect trypsin digestion of the proteins. In the in vivo study, rats were fed phytate and hydrolysates thereof (mixtures of the esters above) at levels of 1–3.5% of the diet. Under the conditions of this study, neither phytate nor its hydrolysates significantly affected protein utilization or weight gain in rats.
Development of a Chocolate Flavored Peanut Beverage
Authors: CHOMPREEDA P. , HARUTHAITHANASAN V. , OUPADISSAKOON C. , SUKNAK K.
Published: August 2006

Nine chocolate‐flavored peanut beverages (CFPB) were prepared using peanut protein isolate as source of protein and analyzed for physical‐microbiological‐sensory qualities. The quality attributes such as color, aroma, viscosity, and flavor of CFPB were similar to that of commercial chocolate milk. The total aerobic populations of the beverage before and after refrigeration for 7 days were less than 10 and 200 colonies/g, respectively, and no coliform bacteria was detected in this product. Sensory evaluation and response surface methodology indicated that optimum formulation of CFPB was obtained by using 3.5% protein (from peanut protein isolate), 3.5% butter, 8% sugar, 0.7% cocoa powder, 0.1% stabilizer, and water. Consumer study of the CFPB revealed that all sensory characteristics were acceptable in the range of like to extremely like.
A Simple Method for Following Postmortem ATP Depletion in Lamb Muscle
Authors: RONCALÉS P. , BELTRÁN J. A. , JAIME I. , LÓPEZ‐LORENZO P.
Published: August 2006

Relationship between adenosine 5′‐triphosphate (ATP) concentration and R‐value, defined as the absorption ratio of the degradation derivatives inosine 5′‐monophosphate (IMP), inosine and hypoxanthine (E250) to adenosine nucleotides (E260), was studied in postmortem lamb Longissimus dorsi, until onset of rigor mortis, at different temperatures of muscle storage and lamb carcass weight. Results showed a high overall correlation coefficient (r =−0.960), nondependent of storage temperature or carcass weight. Thus, lamb postmortem ATP concentrations can be indirectly calculated through a simple, rapid, economic and reliable method such as R‐value measurements.
Clarification of Cheese Whey by Aqueous Two‐Phase Systems
Authors: CHEN JYH‐PING
Published: August 2006

Aqueous two‐phase systems comprising a pair of a polymer and a salt were investigated as a means to clarify Cheddar cheese whey. Fat in cheese why could partition exclusively into the bottom phase of a polyethylene glycol/KH2PO4 aqueous two‐phase system, resulting in a clear top phase containing whey proteins. Several parameters have been studied to optimize the recovery of whey proteins in such a system. Decreasing solute concentrations to 11.7% polyethylene glycol/10% KH2PO4, lowering pH to 3.8, and lowering temperature to 7°C all contributed to enhance the yield. This method should be able to remove ca. 98% fat in Cheddar cheese whey and to recover > 90% whey proteins.
Composition of Cooked Pork Chops: Effect of Removing Subcutaneous Fat Before Cooking
Authors: NOVAKOFSKI J. , PARK S. , BECHTEL P. J. , McKEITH F. K.
Published: August 2006

Conventionally trimmed (0.6 cm) and completely trimmed (0 cm) prok chops were used to evaluate the effect of removing subcutaneous fat on lipid retention during broiling of pork. Composition of the lean portion of cooked chops was not affected by removal of external fat before cooking. Conventional chops contained 4.4% either extractable lipid and completely trimed chops contained 4.3%. Lipid retention was also the same at 94–99%. Recovery of moisture, protein, and lipid was 98–99%, using ether extraction or chloroform:methanol extraction. Therefore, the concept of lipid migration during cooking was not a tenable explanation for reports of lipid retention exceeding 100% during broiling of pork chops typical of those available to consumers.
Scanning Calorimetric Behavior of Tilapia Myosin and Actin due to Processing of Muscle and Protein Purification
Authors: PARK JAE W. , LANIER TYRE C.
Published: August 2006

The thermal behavior of tilapia muscle proteins was investigated by differential scanning calorimetry at various stages in the processing of surimi and during purification of myosin and actin. A shift in the thermal transition of actin to lower temperature was observed and the enthalpies of denaturation for both actin and myosin decreased with further processing. Salt addition also induced shifts in denaturation transitions to lower temperatures and decreased enthalpies of denaturation.
Effect of Processing Variables on Lipid Stability in Smoked Great Lakes Whitefish
Authors: CUPPETT S. L. , GRAY J. I. , BOOREN A. M. , PRICE J. F. , STACHIW M. A.
Published: August 2006

Lipid stability of smoked Great Lakes whitefish was affected by salt level, presence of nitrite, and the type (wood vs liquid) and level of smoking used during processing. The addition of salt significantly (p<0.01) increased the levels of oxidation. However, of the salt containing samples, the 4% salt (water‐phase) were the least oxidized. Wood smoke exhibited significantly (p<0.01) greater antioxidant activity than any of the levels of liquid smoke tested. The addition of nitrite to smoked whitefish significantly (p<0.01) reduced the level of oxidation, and did not result in the formation of N‐nitroso compounds.
Bitter Taste of Virgin Olive Oil: Correlation of Sensory Evaluation and Instrumental HPLC Analysis
Authors: GUTIÉRREZ F. , ALBI M.A. , PALMA R. , RIOS J.J. , OLÍAS J.M.
Published: August 2006

A method for the extraction by C18 columns and HPLC analysis of bitter components of virgin olive oils was developed. Factorial design showed the suitability of using two columns and three HPLC analyses per sample. An equation obtained by multiple regression analysis, related bitterness with the area of peaks, which explained 92% or variance.
Nutritional Quality and Sensory Acceptability of Akara Prepared from Germinated Tepary Beans
Authors: IDOURAINE A. , TINSLEY A. M. , WEBER C. W.
Published: August 2006

Tepary beans, Phaseolus Acutifolius (ungerminatcd and germinated for 48 hr) were used to prepare akara. Cowpcas, ungerminated and germinated teparies, uncooked and cooked akara prepared from teparies and cowpeas were analyzed for proximate composition, amino acid (AA) profile, vitamin A, ascorbic acid and trypsin inhibitor activity (TIA). Proximate composition and AA profiles of ungerminated teparies and cowpeas were similar. Germination increased protein, vitamin A, and ascorbic acid by 12%, 56%, and 23‐fold, respectively. TIA decreased by 2.9% while AA profiles showed slight to no change. Frying lowered protein, vitamin A, ascorbic acid, and TIA by 7%, 35–40%, 75–82%, and 12.6–24.3%, respectively. Taste panels found no significant differences (P≤0.05) in color, texture or flavor among the products.
A Histological Basis for ‘Hard‐To‐Cook’ Phenomenon in Red Gram (Cajanus cajan) Cultivars
Authors: NARASIMHA H. V. , SRINIVAS T. , DESIKACHAR H. S. R.
Published: August 2006

Sections of cotyledons (dhals) and leached starch granules in red gram (Cajanus cajan), were examined microscopically. The average expansion ratios of good cooking (GCD) and poor cooking (PCD) dhals were 1.8 and 1.4 for cotyledons, 2.4 and 2.0 for cells at 30 min cooking, and 6.5 and 5.5 for starch granules at 6 min cooking, respectively. Cells and starch granules of GCD dispersed freely and quickly into the medium while those of PCD tended to disperse slowly and remain in clusters. The variation in expansion, separation and clustering properties of cells and starch granules during cooking caused cookability differences of red gram cultivars.
Solubility, Emulsifying, and Foaming Properties of Rice Bran Protein Concentrates
Authors: BERA M. B. , MUKHERJEE R. K.
Published: August 2006

Rice bran protein concentrates were prepared from full‐fat and defatted raw rice bran. Selected functional properties, viz. nitrogen solubility, emulsification properties, and foaming properties were measured over the pH range 2.0 to 10.5 and in three dispersion media including water, 0.1M NaCl (low salt) and 1.0M NaCl (high salt). Below and above the isoelectric pH (4.5) the nitrogen solubility increased. Higher pH enhanced the nitrogen solubility and, thereby, considerably improved the functional properties. In higher salt concentration, nitrogen solubility was reduced which also altered the properties of emulsification and foaming. Multiple regression analysis showed that pH was the primary determinant of nitrogen solubility, emulsification and foaming properties. Multiple regression models including pH, salt concentration and nitrogen solubility as independent variables were found to be more accurate in predicting other functional properties.
Partitioning and Absolute Flavor Threshold Interactions of Aliphatic and Aromatic Food Packaging Solvents in High‐Fat Cookies
Authors: HALEK G.W. , LEVINSON J.J.
Published: August 2006

Partition coefficients and absolute flavor thresholds were determined in high‐fat containing cookies for 11 organic compounds. They consisted of three structural and functional groups: three homologous aliphatic esters, four aromatic hydrocarbons, and four heterogeneous aliphatics. The two groups of structurally and functionally related compounds exhibited similar individual thresholds but the heterogeneous group gave widely different values. Mixtures of these compounds at subthreshold and threshold concentrations gave interactions that could be sorted into additive or independent categories according to group similarities. Application of numerical categorization formulas did not show consistent correspondence with word definitions of additivity or independence.
Structures and Properties of Sago Starches with Low and High Viscosities on Amylography
Authors: TAKEDA Y. , TAKEDA C. , SUZUKI A. , HIZUKURI S.
Published: August 2006

Both amyloses and amylopectins from sago starches with low (280 BU, low‐v) and high (735 BU, high‐v) viscosities on amylography differed in molecular structures. The low‐v amylopectin (average chain length, c.I., 22) was a smaller molecule with a slightly higher amount of long chains than the high‐v amylopectin (c.I., 22). The number‐and weight‐average degrees of polymerization of the low‐v amylose were 2490 and 5090, respectively, which were half those of the high‐v amylose. The low‐v amylose had a lower molar fraction of branched molecules with a shorter inner chain length than the high‐v amylose, but both branched molecules had a similar number (17–19) of chains on the average. Both starch granules had the same crystalline type (Ca) and amylose content (24%).
Production and Size Distribution of Rice Maitodextrins Hydrolyzed from Milled Rice Flour using Heat‐Stable Alpha‐Amylase
Authors: GRIFFIN V.K. , BROOKS J.R.
Published: August 2006

Maltodextrins were produced from milled rice flour in a single‐step process using a heat‐stable α‐amylase preparation. The starting solids content was 30% (w/w), and processing temperatures and times were varied between 70–97°C and 15–75 min, respectively. Optimum liquefied starch yields, which accounted for virtually all of the starch present, were obtained at temperatures of 80°C and above, but reducing sugars and DE values were highest at 70°C. Low molecular weight saccharide concentrations (DP 1–10) were greatest at 80°C. Because processing at temperatures of 90–97°C resulted in decreased levels of reducing sugars and DP 1–10 concentrations without providing a substantial increase in solubilized starch yields, it was concluded that rice maltodextrins could be most effectively produced at a processing temperature of 80°C.
Appearance of a Kinetic Compensation Effect in the Acid‐Catalyzed Hydrolysis of Disaccharides
Authors: RHIM J.W. , NUNES R.V. , JONES V.A. , SWARTZEL K.R.
Published: August 2006

A kinetic compensation effect was observed for acid‐catalyzed hydrolysis of a series of disaccharides. Twelve data sets for acid hydrolysis of three disaccharides reported in the literature were analyzed and compensation parameters were determined. The results are well described by following empirical compensation expression: In ko= AEa+ B with A = 1.241 and B = ‐2.317. The isokinetic temperature calculated from this compensation relationship was 132.4°C which was located beyond experimental temperature ranges.
Effects of Connective Tissue on Algin Restructured Beef
Authors: ENSOR S.A. , SOFOS J.N. , SCHMIDT G.R.
Published: August 2006

Different levels of connective tissues were examined in algin/calcium gel restructured beef tenderloin, riblifter and foreshank products. Foreshank meat, which contained a high level of collagen (4.83%), formulated with algin/calcium gel ingredients, exhibited relatively strong bind in the raw and cooked state. Addition of 5–10% undenatured or 5% denatured connective tissue to algin/calcium restructured riblifter meat resulted in products of acceptable bind and sensory quality. However, beef riblifter formulations containing 10% added denatured connective tissue had greater (P<0.05) discoloration and lower (p<0.05) bind than the other added connective tissue plus algin/calcium treatments. Algin/calcium binder improves quality of restructured meat formulated with increased concentrations of connective tissue.
Malondialdehyde‐Nitrite Interactions in Meat and Model Systems
Authors: KOLODZIEJSKA ILONA , SKONIECZNY STANISLAW , RUBIN LEON J.
Published: August 2006

Nitrite retarded formation of carbonyl compounds in meat when added before cooking, but had no effect after cooking and storage even though the 2‐thiobarbituric acid (TBA) number was very low due to reaction of malondialdehyde with nitrous acid. Although tripolyphosphate/ascorbate reacted similary preventing formation of carbonyl compounds, they had no effect on the TBA number when added after cooking. In a model system, nitrite reacted with malondialdehyde at pH 1.3 at room temperature. The percentage of reacting malondialdehyde decreased with higher pH and increased with nitrite concentration. The reaction of malondialdehyde with nitrite yielded high‐molecular‐weight products. Sulfanilamide prevented the reaction of malondialdehyde with nitrite, but only when added before nitrite.
Quality Attributes of Various Processed Meats from Pigs Treated with Porcine Somatotropin
Authors: PRUSA K.J. , SEBRANEK J.G. , LOVE J.A. , MILLER L.F.
Published: August 2006

Canadian‐style bacon, boneless ham and bacon were processed from pigs treated with one of five levels of porcine somatotropin (pSt) (0.00, 1.67, 3.33, 5.00 or 6.67 mg/day). Canadian‐style bacon and boneless ham from treated and untreated pigs did not differ in composition, processing yields, Warner‐Bratzler shear values or color of product stored 16 weeks. Trained sensory judges indicated no differences existed in tenderness, juiciness or cured flavor of boneless ham from the pSt treatment. Canadian‐style bacon from treated pigs was less tender than that from control pigs. Generally, pSt treatment had no detrimental effects on processing characteristics of the muscles studied.
Evaluation of the Physical, Chemical and Sensory Properties of Fermented Summer Sausage Made from High‐Oleate Pork
Authors: SHACKELFORD S. D. , MILLER M. F. , HAYDON K. D. , REAGAN J. O.
Published: August 2006

The processing, visual and sensory characteristics of fermented summer sausage formulated with pork containing varying levels of oleic acid and either 15 or 25% fat was evaluated. Sausage made from the high‐oleic acid tissues received lower sensory panel scores for springiness, cohesiveness, texture and overall palatability (P < 0.05). However, low‐fat (15%) fermented summer sausages produced from the high‐oleate tissues were comparable to the control for sensory and visual characteristics.
Nonenzymic Catalysts of Lipid Oxidation in Mackerel Ordinary Muscle
Authors: DECKER ERIC A. , HULTIN HERBERT O.
Published: August 2006

Lipid oxidation catalyzed by the <5 kilodalton (KD) fraction of mackerel ordinary muscle was inhibited by ceruloplasmin and EDTA suggesting the involvement of metals. Removal of ascorbate from the soluble fraction of ordinary muscle decreased FeCl3‐stimulated lipid oxidation suggesting that ascorbate was capable of reducing metals in mackerel muscle. Components with spectral characteristics similar to hydrogen peroxide‐activated hemoproteins were detected in aged mackerel muscle. Stimulation of lipid oxidation by ascorbate and a > 150 KD fraction of ordinary muscle was inhibited by ceruloplasmin suggesting that iron was released from ferritin.
Lactose Crystallization in Skim Milk Powder Observed by Hydrodynamic Equilibria, Scanning Electron Microscopy and2H Nuclear Magnetic Resonance
Authors: LAI HSI‐MEI , SCHMIDT SHELLY J.
Published: August 2006

Lactose crystallization in medium heat nonfat dry milk as a function of water activity (0.01 to 0.94 aw) and time (2 wk) at constant temperature (20°C) was investigated by changes in moisture during the equilibration period and scanning electron microscopy. Discontinuous sorption behavior observed at aw0.54 and above was ascribed to lactose undergoing a transition from the amorphous to the crystalline state. Scanning electron micrographs taken throughout the equilibration period revealed increasing lactose crystallization with time at and above aw0.54. Deuterium(2H) Nuclear Magnetic Resonance (NMR) spectroscopy was used to monitor the water mobility during the amorphous to crystalline state transition. Changes in water mobility were found to be directly related to the observed moisture changes and the transition of lactose from the amorphous to crystalline state.
Application of an Acid Urease to Wine: Determination of Trace Urea in Wine
Authors: FUJINAWA S. , TODOROKI H. , OHASHI N. , TODA J. , TERASAKI M.
Published: August 2006

An improved method of urea detection having a sensitivity to 0.05 ppm, applicable to white wines, was developed by modifying Jansen's procedure. The urea concentration in many commercial bottled wines was found to be around 2 ppm. The method was utilized to the urea degradation by an acid urease which degraded naturally occurring urea of 0.5–2 ppm at the same reaction rate as that for the spiked urea of 30 ppm in the same white wine. Wine treatment with the acid urease also reduced ethyl carbamate formed by heating.
Determination of Hot‐Fill‐Hold‐Cool Process Specifications for Crushed Tomatoes
Authors: RODRIGO M. , MARTINEZ A. , SANCHIS J. , TRAMA J. , GINER V.
Published: August 2006

To establish continuous process specifications for hot‐fill‐hold‐cool of crushed tomatoes, heat resistance parameters (D and Z) were determined for Bacillus coagulans (ATCC 8038) for a temperature range from 85°C to 108°C at two pH levels: 4.3 and 4.5. A required Integrated Sterilizing Value “IS110” of 1.56 min was calculated, given a value for D110 of 0.46 min for a product with a pH of 4.5. By a study of the inoculation of cans and of the distribution of residence times, 2.56 min was derived as the treatment holding period necessary to achieve the required IS110 value.
Modified Atmosphere Packaging of Fresh, “Ready‐to‐use” Grated Carrots in Polymeric Films
Authors: CARLIN F. , NGUYEN‐THE C. , HILBERT G. , CHAMBROY Y.
Published: August 2006

“Ready‐to‐use” grated carrots were packaged in different films (oxygen permeability from 950 to 22,000 cc/m2/day/atm at 25°C) and stored at 2, 6 or 10°C for 10 days. Gaseous atmosphere in packs and the following were monitored: lactic acid bacteria, yeast counts, exudate and potassium ion released, sugars, carotene, ethanol and lactic acid. The respiration rate of the packaged carrots was measured. Films with very low oxygen permeability resulted in anaerobic respiration, high leakage of potassium, and high lactic acid bacteria. With high‐permeability films (between 10,000 and 20,000 cc/m2/day/atm at 25°C), grated carrots showed aerobic respiration and retained good quality. At 10°C, in carrots packed in the most permeable film, sucrose decreased markedly during storage. The gas permeabilities required for packaging grated carrots were evaluated in relation to storage temperature.
Endogenous Polyphenoloxidase Activity Associated with the “Black Ring” Defect in Canned Beet (Beta vulgaris L.) Root Slices
Authors: IM JI‐SOON , PARKIN KIRK L. , VON ELBE JOACHIM H.
Published: August 2006

Discoloration of canned beet root slices resulted after 5–10 min exposure of beet roots to live steam, and subsequent incubation of slices in air at least 20 min. The “black ring” of discoloration moved radially toward the center of the slice as time of steam‐peeling was increased. Dipping slices (prepared after steam‐peeling) in solutions of inhibitors of PPO before incubation in air inhibited or prevented discoloration. Based on these data, thermal stability of PPO and POX, heat penetration profiles, and location of the discoloration zone, a model to explain discoloration was developed.
Influence of Sugar on Anthocyanin Pigment Stability in Frozen Strawberries
Authors: WROLSTAD RONALD E. , SKREDE GRETE , LEA PER , ENERSEN GRETHE
Published: August 2006

Strawberries were individually quick‐frozen (IQF) and packed with 10, 20 and 40% by weight added sucrose. Samples were stored at ‐ 15°C for 3 yr and analyzed for: total monomeric anthocyanin pigment, polymeric color, browning and color density. To test the influence of thawing, half the samples were thawed and refrozen prior to analysis. One‐ and two‐way analysis of variance (ANOVA) revealed that sucrose addition had a significant protective effect on anthocyanin pigment content and also retarded browning and polymeric color formation. Thawing accelerated these color degradative reactions.
Modelling Water Absorption in Soybean, Cowpea and Peanuts at Three Temperatures Using Peleg's Equation
Authors: SOPADE P.A. , OBEKPA J.A.
Published: August 2006

Peleg's equation was used to model moisture sorption in soybean, cowpea and peanuts at 2°C, 25°C and 40°C. Peleg K1 varied with temperature while Peleg K2 was not relatively affected. Peleg K2 could be used as a water absorption parameter. The lower the K2 value, the more water was absorbed. Values of K1 and K2 were predicted for each of the cultivars of the legumes studied. There was no significant (P > 0.05) difference in either K1 or K2 value for both the dehulled and undehulled peanuts. Peleg equation with the predicted constants gave fairly good fit for water absorption in the legumes.
Influence of Fluid Rheological Properties and Particle Location on Ultrasound‐assisted Heat Transfer between Liquid and Particles
Authors: LIMA MARYBETH , SASTRY SUDHIR K.
Published: August 2006

Convective heat transfer between fluids and a particle was investigated as a function of fluid rheological properties and position in the ultrasonic field, expressed as dimensionless parameters. The convective heat transfer coefficient was determined for an irregularly shaped particle immersed in sodium carboxymethylcellulose solutions of various concentrations. The extent of sonic enhancement was strongly dependent on fluid rheological properties. At low viscosity, the distance of the particle to the nearest corner of the tank was found to be significantly correlated with heat transfer coefficient; this effect decreased as viscosity increased. Dimensionless correlations were developed.
Oxidation of Tryptophan by H2O2 in Model Systems
Authors: KELL GISELA , STEINHART HANS
Published: August 2006

Degradation reactions of tryptophan (trp) and the dipeptides alanyltryptophan (ala‐trp) and phenylalanyltryptophan (phe‐trp), induced by H2O2, were investigated under different conditions in aqueous systems. Decreases in the content of trp as well as the formation of soluble degradation products were determined. Highest losses of trp were obtained after H2O2 treatment at 100°C for 2 hr at pH 8.5. Lowest losses occurred at pH 4.0, 25°C, for 30 min. The destruction of trp in ala‐trp was similar, while losses of trp in phe‐trp under the same reaction conditions were lower. This was indicative of a negative induction effect of the phenyl ring. The quantity of degradation products showed extensive variations, dependent upon the radical mechanism of the oxidation reaction.
Elucidation of the Mechanism of the Acid‐blanch and EDTA Process Inhibition of Clostridium sporogenes PA 3679 Spores
Authors: OKEREKE A. , BEELMAN R. B. , DOORES S. , WALSH R.
Published: August 2006

Acid‐blanching followed by addition of ethylenediamine tetraacetic acid to the can brine had been shown to control germination of mesophilic spores following sub‐lethal thermal processes. The mechanism of this control was investigated using C. sporogenes PA 3679 spores in buffered solutions. Spore suspensions in buffered 0.05M citric acid solutions, pH 3.5 and 5.8, and Sorensons phosphate buffer, pH 7.0, were heat‐activated at 80 °C and then heated for 5 min at 121 °C. The mechanism of inhibition appeared to involve destruction of the spore germination system by heat at reduced pH as a result of collapse of the cortex peptidoglycan layers, possible hydration of the core and concommitant increase in the core volume.
Production of Canola Protein Materials by Alkaline Extraction, Precipitation, and Membrane Processing
Authors: TZENG YEW‐MIN , DIOSADY LEVENTE L. , RUBIN LEON J.
Published: August 2006

A process designed for the characteristics of rapeseed and canola proteins was developed, consisting of extraction of oil‐free meal at pH 10.5–12.5, isoelectric precipitation to recover proteins and ultrafiltration followed by diafiltration to concentrate and purify the remaining acid‐soluble proteins. These steps complement one another to yield three products with excellent protein recovery. Isoelectric and soluble protein isolates containing 87–104% protein (N × 6.25) and a meal residue were obtained from canola meal. All five types of fractions were free of glucosinolates. The two isolates were low in phytate, light in color, and bland in taste. The isolate yield depended on the starting meal. The process is simple and has good potential for commercial application.
Gas Chromatographic Determination of Water Content in Commercial Cheese
Authors: YEO H.C.H. , SHIBAMOTO T.
Published: August 2006

The water content of commercial cheese was determined by a gas chromatograph equipped with a DBWAX fused‐silica megabore column and a thermal conductivity detector. Cheese samples were homogenized with acetone and centrifuged. The supernatants were directly analyzed for water by gas chromatography. Water content of commercial cheese varied from 23.4% in Cheddar to 81.2% in Cottage.
Effects of Germination and Pure Culture Fermentation by Yeasts and Lactobacilli on Phytic Acid and Polyphenol Content of Pearl Millet
Authors: KHETARPAUL NEELAM , CHAUHAN B.M.
Published: August 2006

Germination of pearl millet at 30°C for 24 hr reduced phytic acid significantly (P<0.05) which, on fermentation with mixed pure cultures ofSaccharomyces diastaticus, Saccharomyces cerevisiae, Lactobacillus brevis, andLactobacillus fermentumat 30°C for 72 hr, was eliminated or reduced to negligible levels in fermented sprouts. Concentration of polyphenols did not change on germination. The fermentation of sprouts by combinations ofS. cerevisiaewithL. brevisandS. cerevisiaeandL. fermentumdid not change polyphenol whereasS. diastaticuswithL. brevis(SdLb) increased andS. diastaticuswithL. fermentumcombinations decreased the polyphenol in the sprouts.
Histamine and Tyramine during Storage and Spoilage of Anchovie, Engraulis encrasicholus: Relationships with Other Fish Spoilage Indicators
Authors: VECIANA‐NOGUÉS M.T. , VIDAL‐CAROU M.C. , MARINÉ‐FONT A.
Published: August 2006

The formation of biogenic amines (histamine and tyramine) during Engraulis encrasicholus storage and spoilage was studied and compared with changes of other fish spoilage indicators: trimethylamine nitrogen, volatile basic nitrogen, hypoxanthine and pH. Good correlations were observed between biogenic amines and the other indicators, at both refrigeration (4–6°C) and room temperature (18–22°C).Two trials were carried out at each temperature. Differences were observed in levels of biogenic amines as well as other indicators in experiments carried out under similar conditions.
Cold Stage Scanning Electron Microscopy Study of Meat Batters
Authors: GORDON A. , BARBUT S.
Published: August 2006

Cryo scanning electron microscopy (Cryo SEM) was used to study the microstructure of raw and cooked meat batters and compared with conventional SEM and transmission electron microscopy (TEM). Cryo SEM revealed that raw batters consisted of an organized, highly interconnected protein matrix in which fat globules were dispersed. Cryo SEM resulted in much better preservation of protein gel structure compared to conventional SEM which caused shrinkage of the specimen, resulting in a closed gel matrix structure. TEM confirmed the differences between the matrices of raw and cooked batters shown by cryo SEM. Methods for preparation of specimen for cryo SEM were developed.
Heat‐induced Gelation of Myofibrillar Proteins and Sausages: Effect of Blood Plasma and Globin
Authors: AUTIO K. , MIETSCH F.
Published: August 2006

The gelation of meat myofibrils and sausages was monitored during heating with and without added blood globin and plasma by the dynamic rheological method. During heating of beef myofibrils (pH 6.5; prot conc 6.0%) the storage modulus (G') reached a minimum at 47.7°C, decreased on further heating, and increased above 53°C. At higher pH (6.9) the G’value was lower and the magnitude of tanδ increased substantially between 37 and 42°C. Addition of blood globin and plasma changed the thermal gelation of myofibrils. During heating of control and protein‐supplemented sausages, we observed two minor peaks in storage modulus in the range 40–55°C and a steep increase at 55–80°C. The storage modulus of low fat sausages, where 25% of meat was replaced by globin or plasma, was greater than that of control sausages.
Effects of Feeding Elevated Levels of Monounsaturated Fats to Growing‐finishing Swine on Acceptability of Low‐fat Sausage
Authors: SHACKELFORD S. D. , MILLER M. F. , HAYDON K. D. , REAGAN J. O.
Published: August 2006

Sixty barrows and gilts were given one of five diets consisting of a control (corn and soybean meal), and four similar diets with a 10% replacement of animal fat, safflower oil, sunflower oil or canola oil. Pork trimmings, from carcasses of animals fed the five diets were used to formulate sausages at fat levels of 25 and 35% and water levels [4(% protein)+ 3% and 4(% protein)+ 11%]. Sensory panelists reported control sausages were springier than those from animal fat diets which were springier than those from all high oleate treatments. Sausages from high oleate treatments were more tender and less cohesive than the others. Sausage from canola oil treatment scored lowest flavor and palatability.
Determination of Connective‐Tissue Components in Beef Using Simultaneous Equations Based on Amino‐Acid Analyses
Authors: GRUBER HELEN A. , KRONICK PAUL L. , BUECHLER PETER R. , HANNIGAN MARY V.
Published: August 2006

Collagen, elastin and residual actomyosin in connective tissue of some lower grades of beef were determined from the contents of hydroxy‐proline, valine and glutamic acid, using three simultaneous equations based on amounts of these amino acids found in the pure proteins. The complete amino‐acid profiles of the connective tissues agreed with the calculated protein compositions. Connective tissues were removed from the meat by dissection, and sequential saline extractions removed sarcoplasmic and myofibrillar proteins. Glycoproteins were removed by extraction with half‐saturated calcium hydroxide; collagen, by autoclaving. Changes in composition after extraction or au‐toclaving were confirmed by histological investigations.
Effect of NaCl and KCl on Rancidity of Dark Turkey Meat Heated by Microwave
Authors: KING A. J. , BOSCH N.
Published: August 2006

Patties from six different formulations containing ground dark turkey meat, water, sodium chloride, and/or potassium chloride were cooked in a microwave oven and stored (4°C) for nine to thirteen days with multiple reheating of the same patties. Thiobarbituric acid analyses revealed that multiple reheating retarded lipid oxidation, including that caused by NaCl (2.0%) which was a pro‐oxidant compared to KCl (2.0%). Sensory panelists rated formulations containing 1.0% KCl more rancid than any others except that containing no added salts. Panelists found no statistical differences in rancidity of patties related to number of times reheated.

Author King is affiliated with the Avian Sciences Dept., Univ. of California, Davis, CA 95616. Author Bosch is affiliated with the Facultad de Farmacia, Universidad Complutense de Madrid, Madrid Spain.
Color Evaluation in Raw, Baked and Smoked Flesh of Rainbow Trout (Onchorhynchus mykiss) Fed Astaxanthin or Canthaxanthin
Authors: SKREDE GRETE , STOREBAKKEN TROND , NÆS TORMOD
Published: August 2006

Color of rainbow trout (Onchorynchus mykiss) was investigated using sensory and instrumental analysis. When judged in pairs with equal carotenoid concentration, astaxanthin caused less whiteness, higher chromaticity and more red hue of trout flesh than canthaxanthin. Sensory assessed whiteness, chromaticity and red hue significantly correlated with instrumental values for lightness, chromaticity and hue [CIE (1976) L*a*b* and H(°)ab]. Multivariate regression analysis improved the predictability for all sensory variables compared with univariate analysis. Prediction of carotenoid concentration from instrumental values was better for astaxanthin than for canthaxanthin.
Delayed Light Emission as an Indicator of Peach Maturity
Authors: FORBUS W. R. , DULL G. G.
Published: August 2006

Delayed Light Emission as an Indicator of Peach Maturity. W. R. Forbus, Jr. and G. G. Dull. USDA‐ARS, Richard B. Russell Agricultural Research Center, P. O. Box 5677, Athens, GA 30613. Keystone, Loring, and Nectar peaches were evaluated to determine relationships between delayed light emission (DLE) and physical and chemical properties that have been shown to be related to peach maturity. Results showed that DLE was highly correlated with average maturity rank (r = 0.96) for all three cultivars. DLE can provide an effective, nondestructive technique for measuring peach maturity.
Variability in the Quantities of Condensed Tannins and Other Major Phenols in Peach Fruit During Maturation
Authors: SENTER SAMUEL D. , CALLAHAN ANN
Published: August 2006

Quantities of condensed tannins and the major monomeric phenols were maximum between the first and second swell of fruit growth in six melting flesh peach cultivars. Quantities of tannins were higher and vanillin‐proanthocyanidin ratios were lower in low quality, astringent fruit than in white or yellow flesh, commercial quality fruit. Major monomeric phenols in all cultivars were chlorogenic acid, neochlorogenic acid, isochlorogenic acid, catechin, and epicatechin. Quantities of these compounds varied by cultivar and also were greater in the low quality, astringent fruit between the first and second swell of growth.
A Rapid Method for Separation and Quantitation of D‐Malic Acid in Fruit Juice
Authors: EISELE T.A. , HEUSER J.R.
Published: August 2006

A HPLC method using an aqueous mobile phase containing the chiral ligand‐exchanger Cu II‐L‐valine complex at pH 5.5 with a polystyrene divinyl‐benzene copolymer column was used to resolve D‐malic acid in apple, pear, and Concord grape juices. D‐malic acid was detected and quantitated at 330 nm in less than 15 min per sample. The detection limit appeared to be 2 mg/100 mL D‐malic acid in 12 Brix juice, or 0.33% total malic acid in a typical apple juice containing 0.6 g/100 mL using the described procedure.
Apple Juice Clarification using Mineral Membranes: Fouling Control by Backwashing and Pulsating Flow
Authors: BEN AMAR R. , GUPTA B.B. , JAFFRIN M.Y.
Published: August 2006

New mineral membranes of ceramic (Ceraflo) and carbon (Carbone Lorraine), were used for apple juice clarification using cross flow microfiltration. Effect on performance of the parameters transmembrane pressure, inlet flow velocity, membrane nature, and temperature were studied. Optimum permeate flux was at a transmembrane pressure of about 3.5 bar for both membranes. Formation of a concentration layer of rejected particles was reduced by using techniques backwashing and pulsating inlet flow. These techniques provided a major flux restoration and steady state permeate flux increased by 30–50% with backwash and up to 100% with pulsating inlet flow.
Rheological Characterization of Crosslinked Waxy Maize Starch Solutions under Low Acid Aseptic Processing Conditions using Tube Viscometry Techniques
Authors: DAIL ROBERT V. , STEFFE JAMES F.
Published: August 2006

A rheological characterization of 1.82 and 2.72% (g dry starch/100g water) waxy maize starch solutions was performed at 121.1, 132.2, and 143.3°C using tube viscometry techniques. Dilatancy was observed in 22 out of 23 experiments and the flow behavior index increased with concentration and decreased with temperature. Rheological behavior was explained in terms of the rigidity and volume fraction of the swollen granules combined with small shear stresses in the fluid due to the high temperatures and low shear rates. Parameter correlation analysis showed a near correlation between rheological parameters with the flow behavior index being the dominant parameter. The effect of dilatancy on residence time and heat transfer in the aseptic processing of particulate and nonparticulate foods is discussed.
Efficiency of Removing Volatiles from Menhaden Oils by Refining, Bleaching, and Deodorization
Authors: LIN CHARLES F. , HSIEH THOMAS C.‐Y. , CROWTHER JANE B. , BIMBO ANTHONY P.
Published: August 2006

Atlantic and Gulf of Mexico menhaden (Brevoortia spp) oils from refining, bleaching and deodorizing steps were analyzed for volatile components by combined techniques of dynamic headspace sampling, high resolution gas chromatography and mass spectrometry. Results indicated that alkali‐refining and clay‐bleaching removed many odorous short‐chain oxygenated compounds and alkylbenzenes; steam‐deodorization (200–208°C, 3 hr) eliminated most volatiles. Some volatiles in deodorized samples were attributed to container material and antioxidants.
Prediction of Levels of Cholesterol Oxides in Heated Tallow by Dielectric Measurement
Authors: ZHANG W.B. , ADDIS P.B.
Published: August 2006

Two quality control procedures currently used for frying oil were evaluated with respect to efficiency of prediction of cholesterol oxidation products (COPS) levels. Tests in a French fried potato model system (90% tallow/10% cottonseed oil) showed the correlation between dielectric measurement and the COPS levels in the frying medium was highly significant (r = 0.94, N = 30, P < 0.01). Free fatty acid “test strips” showed no quantifiable change during 112 hr and, therefore there was no correlation with COPS levels. Free fatty acids (AOAC procedure 28.032 [b]) highly correlated with COPS levels (r = 0.94, N = 30, P < 0.01).
Lipase Mediated Synthesis of Low Molecular Weight Flavor Esters
Authors: WELSH FRANK W. , WILLIAMS ROSS E. , DAWSON KATHRYN H.
Published: August 2006

Screening 27 commercial lipases showed that enzymes from Candida cylindracea, Pseudomonas fluorescens and Mucor miehei (immobilized) promoted synthesis of selected low molecular weight esters in nonaqueous systems. Maximum production after 24 hr incubation was obtained with substrate concentrations of 0.05 mol/L for isopentyl acetate, 0.2 mol/L for ethyl butyrate and 0.3 mol/L for isopentyl butyrate. Yield of butyl butryate was almost 100% at acid substrate greater than 0.2 mol/L. Substrate inhibition was observed with P. fluorescens lipase but not with C. cylindracea or M. miehei lipases, up to 1 mol/L. Hexane, octane and decane could be used as reaction media except for ethyl butyrate synthesis where hexane was the medium of choice. Poor synthesis was achieved when methylene chloride was used.
Water Mobility in Starch/Sucrose Systems: an Oxygen‐17 NMR Study
Authors: CHINACHOTI P. , STENGLE T. R.
Published: August 2006

Sucrose/starch mixtures containing 0, 10, and 20% sucrose were equilibrated with water vapor enriched to 1%17O, at water activities (aw) of 0.88, 0.93, and 0.97. In all samples, a significant quantity of water did not appear in the NMR spectrum, presumably because it was immobilized. The amount of water, which was somewhat mobile and appeared in the spectrum, increased with increasing aw and sucrose content. The relaxation time of this NMR active water was strongly dependent on sucrose content, in a way that could not be explained by any simple model. Thus, the presence of sucrose has a profound effect on interaction of starch with water.
Effects of Succinylation on β‐Lactoglobulin Foaming Properties
Authors: PHILLIPS L.G. , KINSELLA J.E.
Published: August 2006

The extent of succinylation of β‐lactoglobulin (β‐Lg) increased logarithmically with increasing concentrations of succinic anhydride. The surface pressure of 27.5% succinylated β‐Lg was higher than native (β‐Lg but higher levels of succinylation (50% and 100%) reduced the surface pressure. Overrun and foam stability were reduced following succinylation. The electrostatic interaction caused by the addition of 100% succinylated β‐lactoglobulin (0.5g/100 mL) to a solution (2.5%) of native β‐lactoglobulin at pH 4.0 improved overrun (47%) and foam stability (61%).
Gamma Irradiation Effects on Shelf Life and Gel Forming Properties of Washed Red Hake (Urophycis chuss) Fish Mince
Authors: DYMSZA H.A. , LEE CM. , SAIBU L.O. , HAUN J. , SILVERMAN G.J. , JOSEPHSON E.S.
Published: August 2006

Fresh washed red hake (Urophycis chuss) mince without cryoprotectants was irradiated at 0 (control), 0.66 and 1.31 kGy and stored aerobically at 3.3°C. The total aerobic plate counts of the control and the low and high levels irradiated samples remained less than 106 CFU/ g for 4, 10, and 17 days, respectively. Gel strength decreased after irradiation of mince, and such decreases were dose‐dependent. Irradiation extended sensory shelf life of unfrozen fish mince 12–18 days and microbiologically (<106 CFU/g) 6–13 days longer than the unirradiated control.
Alginate Texturization of Highly Acid Fruit Pulps and Juices
Authors: KALETUNC GONUL , NUSSINOVITCH AMOS , PELEG MICHA
Published: August 2006

Apple pulp and reconstituted grapefruit juice were provided as texturized alginate gels at concentrations of 5–96%, after pH adjustment. The resulting products had appreciable mechanical integrity even at very high pulp or juice concentration. Their texture, judged by compressive strength, strain at failure, and deformability modulus was improved considerably by dipping in calcium lactate solution. The original pH of the fruit could be restored by a dip in a citric acid solution without adverse effects on texture.
Kinetic Study on Color Changes in Milk Due to Heat
Authors: PAGLIARINI ELLA , VERNILE MONICA , PERI CLAUDIO
Published: August 2006

Analysis of changes in terms of color difference (ΔE) and yellowness index (YI) permits evaluation of severity of heat treatment of milk. Both ΔE and YI increased at constant temperature following zero‐order kinetics, at temperatures between 90 and 130°C for 1 to 60 min. Activation energy, according to the Arrhenius equation, was 101.8 and 117.5 KJ/mol for ΔE and YI, respectively. Comparison of instrumental and sensory data showed a minimum ΔE of 3.8 would be attained before visual perception of milk browning. Color values, such as ΔE or YI, are proposed as the simplest and most reproducible indices of commercial milk quality.
Quantification of Shrimp in Shrimp‐Surimi Mixtures using Urea Gel Isoelectric Focusing
Authors: HUANG TUNG‐SHI , CHEN JON S. , MARSHALL MARTY R. , WEI CHENG‐I
Published: August 2006

A method of quantitate the percent content by weight of shrimp in surimi‐pink shrimp mixtures was developed by comparing peak areas of two Alaska pollock surimi‐specific (pI 7.11 and 7.17) and two shrimp‐specific (pI 5.46 and 5.52) protein bands on isoelectric focusing (IEF) gels. An equation describing the linear relationship between peak areas and protein from the standard samples of surimi, shrimp and surimi‐pink shrimp mixtures was also developed. Using this method, unknown mixtures containing 10.0, 12.4 and 5.7% pink shrimp, respectively, were determined in blind studies to contain 8.3, 12.0 and 4.4% shrimp and 85.7, 86.8, and 92.7% surimi, respectively.
Feasibility Study on the Determination of Fish Freshness by Trimethylamine Headspace Analysis
Authors: KRZYMIEN M.E. , ELIAS L.
Published: August 2006

Trimethylamine (TMA) concentration in fish tissue is an accepted measure of deterioration. In this preliminary study a direct relation was demonstrated between TMA in the tissue and in the headspace above the fish flesh. A relatively simple but precise procedure was developed for measuring TMA headspace concentration, based on air sampling with Carbotrap or Tenax sorbent tubes and subsequent thermal desorption and gas chromatographic (GC) analysis. Sampling and analysis are completed in less than 5 min. Fish freshness determined by TMA headspace analysis was consistent with grading estimated by sensory tests, but the instrumental method provided a more objective and quantitative assessment of quality and an estimation of postmortem age of the fish.
Patterns of Nucleotide Catabolism as Freshness Indicators in Flatfish from the Gulf of Alaska
Authors: GREENE D.H. , BABBITT J.K. , REPPOND K.D.
Published: August 2006

Hypoxanthine was the major catabolite of adenosine triphosphate (ATP) in rock, yellowfin, flathead and Dover soles examined from the Gulf of Alaska. Inosine monophosphate (IMP)/hypoxanthine (Hx) ratios were as effective as K1 values for assessing freshness. In contrast, inosine (HxR) was the end catabolite in rex sole and hypoxanthine was barely detectable. The gradual accumulation of hypoxanthine in rock and yellowfin soles made this catabolite a useful freshness indicator for these species.
Characterization of the Residual Pink Color in Cooked Turkey Breast and Pork Loin
Authors: GIRARD B. , VANDERSTOEP J. , RICHARDS J.F.
Published: August 2006

The residual redness was characterized in well cooked meat from turkey breast and pork loin. A simple method of scanning thin slices by transmission spectrophotometry was used to evaluate the meat pigments in situ. Absorption bands at 414, 520, and 550 nm of the spectra obtained from cooked meat led to the conclusion that residual pink color was caused by cytochrome c. The method was further modified to study the effect of air contact on meat color after cooking. Other pigments were spontaneously oxidized as soon as meat surface was exposed to air. The concentrations of hemoproteins in turkey and pork were determined and found to be related to cooked meat color.