bluuebunny/crossref_metadata_2025 huggingface dataset:
Effect of Anions on the Deamidation of Soy Protein
Authors: SHIH FREDERICK F.
Published: August 2006

Anions from common salts were investigated for their effects on the deamidation of soy protein isolate. Phosphate and bicarbonate anions were most effective for enhancing deamidation. Borate anions were much less effective while acetate, sulfate and chloride anions were totally ineffective. Significant deamidation (>30%) was normally accompanied by significant peptide bond hydrolysis (> 3%). Deamidated soy protein isolate with up to 4.5% peptide bond hydrolysis had greatly improved solubility, foam activity and ability to emulsify oil.
Evaluation of Fermentative Bacteria in a Model Low Salt Cucumber Juice Brine
Authors: CHAVASIT V. , HUDSON J.M. , TORRES J.A. , DAESCHEL M.A.
Published: August 2006

Bifidobacterium bifidum, Lactobacillus casei, Lactobacillus plantarum, Lactococcus diacetylactis, Leuconostoc mesenteroides, Leuconostoc oenos, Pediococcus pentosaceus and a mixed culture of Propionibacterium shermanii and P. pentosaceus were used to ferment a model low salt (2.5% NaCl) cucumber juice brine at 22–26°C for 39 days. Percent sugar fermented ranged from 16.2 to 87.7. Substrates were citric acid, fructose, glucose and malic acid. Fermentation products quantitated were acetic acid, acetoin, ethanol, lactic acid, mannitol, and propionic acid with percent carbon recovery varying from 71.1 to 101.1. Final pH ranged 3.24 to 4.12. Each fermentation differed quantitatively in substrates and products formed suggesting use of these bacteria as cultures to ferment low salt brined cucumbers and generate a variety of unique organoleptic properties.
Orange Finisher Pulp as Substrate for Polygalacturonase Production by Rhizopus oryzae
Authors: HART H.E. , PARISH M.E. , BURNS J.K. , WICKER L
Published: August 2006

Orange finisher pulp, a juice processing by‐product, was investigated as a substrate for polygalacturonase (PG) production by Rhizopus oryzae (ATCC 24563) via solid state fermentation. PG activity was indicated by increase in liquefaction and uronic acid solubilization and subsequent decrease in pectin content of the solid fraction over a 5‐day fermentation. Partial characterization of the enzyme extract indicated pH optimum 5.0 for PG. Viscosity and reducing sugar measurements suggested endohydrolytic activity. Little or no pectinesterase, pectin or pectate lyase activities were detected; therefore, potential for direct utilization of the PG exists in the citrus industry. Orange finisher pulp was a suitable substrate for fungal PG production.
Sorption of Volatile Compounds in Aqueous Solution by Ethylene‐Vinyl Alcohol Copolymer Films
Authors: IKEGAMI TOHRU , NAGASHIMA KAZUFUMI , SHIMODA MITSUYA , TANAKA YOSHINARI , OSAJIMA YUTAKA
Published: August 2006

Sorption of volatile compounds by ethylene‐vinyl alcohol copolymer (EVOH) films from an aqueous solution was investigated to evaluate the merit of their use for food packaging. With regard to EVOH, equilibrium swelling values gave rise to a bimodal solubility parameter distribution with maxima at δ values of 8.5 assigned to ethylene units and 14.5 to vinyl alcohol units. Comparing distribution ratios of EVOH with those of middle‐density polyethylene (MDPE), the ratios were 1:100 for terpene hydrocarbons, 1:10 for esters, 1:2 for alcohols, and almost 1:1 for aldehydes. By biaxial orientation of EVOH film, the sorption could be depressed below 60%. These results suggested EVOH films are more appropriate than MDPE for food container lining.
Methylcellulose Films to Prevent Lipid Migration in Confectionery Products
Authors: NELSON KATHRYN L , FENNEMA OWEN R.
Published: August 2006

Films of methylcellulose ranging in thickness from 0.2 to 1.0 mil (0.0051 to 0.025 mm), and exposed to peanut oil at 30°C and 5 psig pressure differential, allowed less than 1.0 μg linoleic acid equivalents‐mil−1cm−224 hr−1 to permeate, provided films were free from imperfections. Examination by scanning electron microscopy verified that many films were imperfect, especially those thinner than 0.2 mil. When films were embedded in chocolate and evaluated by a sensory panel, the 0.2 mil film was detectable, but only slightly objectionable.
Water Sorption of Gliadin
Authors: IL BARBARA , DAUN HENRYK , GILBERT SEYMOUR G.
Published: August 2006

Crude wheat gliadin from acetic acid solution showed lower water sorption by pulse and frontal Inverse Gas Chromatography methods as compared to a static method but the pulse data for a highly purified Ponca wheat gliadin from ethanol agreed with static data for crude gliadin. Use of ethanol for dissolving gliadins for IGC column preparation gave sorption equivalent to the static method whereas acetic acid‐treated gliadin showed lower water uptake. Acetic acid may compete with water for hydrogen bonding sites on the protein or change the secondary structure to make some hydrophilic sites unavailable. The static method resulted in loss by diffusion of the sorbed acetic acid.
Analysis of Shear and Thermal History During Co‐Rotating Twin‐Screw Extrusion
Authors: CHANG KE LIANG BRUCE , HALEK G. W.
Published: August 2006

A computation procedure was developed for calculating contributions of frictional and viscous heat generation during co‐rotating twin‐screw extrusion. Application of energy balance to experimental data (mechanical energy input, feed rate, feed moisture, screw speed, die pressure, barrel wall and dough temperature profiles) indicated how conditions affected fill, filled length, shear and thermal energy inputs to the foods. Kneading blocks increased degree of fill in partially filled sections, and dissipated 4–6 times more viscous heat than conveying elements in completely filled sections. Energy input profiles along extruder screw axis clearly demonstrated how heat generation from shear and heat transfer between extruder and foods influenced total energy input.
Storage of Structured Beef Steakettes Produced with Algin/Calcium/Adipic Acid Gel
Authors: MULLER T.S. , JOHNSON R.C. , COSTELLO W.J. , ROMANS J.R. , JONES K.W.
Published: August 2006

Binding properties and shelf‐life characteristics of solid‐muscle structured beef produced with algin/calcium/adipic acid binding gel were evaluated. Juncture binding strength and surface discoloration were not affected by refrigerated storage of meat blocks up to 35 days. Fresh steakettes had stronger muscle junctures than frozen steakettes in both raw and cooked forms. Rancidity development was greatest in steakettes stored in oxygen permeable packages. Results indicated structured meat products bound with algin/calcium/adipic acid gel maintained integrity following extended refrigerated and/or frozen storage.
Changes in Titin and Nebulin in Postmortem Bovine Muscle Revealed by Gel Electrophoresis, Western Blotting and Immunofluorescence Microscopy
Authors: FRITZ JEFFERY D. , GREASER MARION L.
Published: August 2006

Postmortem storage of bovine psoas major muscle resulted in almost complete degradation of nebulin by 48 hr; however, some intact titin was still observed after 2 wk storage at 4°C. The percentage of myofibrils having four anti‐titin bands per sarcomere (immunofluorescence microscopy) was less than 1% at 45 min but increased to 65% at 48 hr after death and remained stable thereafter. A similar four band pattern was seen in frozen sections of whole muscle at 48 hr or more postmortem. The time course of nebulin degradation appeared to correlate with the titin two to four band transition.
Objective and Subjective Assessment of Australian Sausages
Authors: BEILKEN S.L. , EADIE L.M. , JONES P.N. , HARRIS P.V.
Published: August 2006

From individual Free Choice Sensory Profiles taste panelists produced a consensus profile which described the texture of Australian sausages in terras of nine attributes. Principal components analysis showed the first three accounted for over 95% of sensory variation. The first component contained primarily mechanical attributes and accounted for 73.8%. The second related mostly to properties of particles and juiciness. Greasiness and skin contribution appeared in the third component. Correlations between mechanical measurements and sensory attributes were not significantly affected by sample testing temperature or sausage skin. A compression method was the best indicator of mechanical breakdown characteristics in the sensory profile.
Simple Method for Separate Determination of Three Flavins in Bovine Milk by High Performance Liquid Chromatography
Authors: KANNO CHOEMON , SHIRAHUJI KAORU , HOSHI TAKAYA
Published: August 2006

Milk, dialyzed milk and milk fat globule membrane (MFGM) (1.0g each) were boiled 3 min to inactivate pyrophosphatase. Release of flavins bound to milk proteins and deproteinization were performed simultaneously by Pronase digestion for 1 hr at 45°C. After centrifugation, the extracted flavins were analyzed by HPLC, using a C18 column at 40°C connected to a spectrofluorometer. Recovery of FAD, FMN and riboflavin was 97–99% from whole milk, 95–100% from dialyzed milk, and 99‐100% from MFGM. The method is simple, rapid, sensitive and reproducible. Bovine milk contained 202 μg of total flavins per 100g milk, of which FAD was 13.8, FMN 4.3, and RF 81.9mol%(n=6).
Volatile Constituents and Sugars of Three Diverse Cultivars of Sweet Potatoes [Ipomoea batatas (L.) Lam.]
Authors: HORVAT R.J. , ARRENDALE R.F. , DULL G.G. , CHAPMAN G.W. , KAYS S.J.
Published: August 2006

Gas‐liquid chromatography‐mass spectrometric analyses of steam distillates from Jewel, Tainung 57 and a breeding line (No. 99) showed qualitative and quantitative differences in constituents. Twenty‐one compounds consisting of aldehydes, ketones, furans, pyridine, alcohols, terpenes and palmitic acid were identified. Maltose, sucrose, glucose and fructose were isolated and identified by gas‐liquid chromatography. There were no qualitative differences in sugars between the three selections, however, quantitative differences were found in concentration of total sugars. Maltose, the principal sugar formed during cooking, ranged from 0.07% in the breeding line No. 99 to 5.3% in Tainung 57.
Verification of USDA Home‐Canning Recommendations for Tomatoes Processed at High Altitudes
Authors: HOLMES B.J. , MEDEIROS L.C. , RUSSELL W.C. , MAKI L.R.
Published: August 2006

Survivability of spoilage bacteria in tomatoes home‐preserved at high altitude was studied. Thermal‐processing followed USDA guidelines for two elevations (1540m and 2150m) and two process methods (boiling water‐bath and pressure). Three treatments of Bacillus coagulans spores (no added spores, 104 and 105 spores/jar) were used. Processing method, elevation or inoculum level had no effect on post‐processing count (P> 0.05), but over all treatment groups, surviving bacteria were found in 19.4% of the jars. Even though tomatoes processed up to 2150 m elevation were verified as safe, detectable surviving bacteria in some jars indicated processing guidelines were minimal.
Thermal Conductivity of Gelatinized Starches
Authors: MAROULIS Z.B. , SHAH K.K. , SARAVACOS G.D.
Published: August 2006

The thermal conductivity (k) of gelatinized high‐amylose and high‐amylopectin starches was determined, using the heated probe method. The granular starches, mixed with distilled water at 1 to 4 kg water/ kg dry solids, were gelatinized at 120°C. Similar k values which varied from 0.434 to 0.548 W/mK in the temperature range 30 to 70°C were obtained for both starch gels. Experimental data were fitted to six structural models, representing various geometries for mixtures of water and dry starch. The perpendicular model, based on heat conduction in series through layers of dry starch and water, yielded best correlations. The predicted thermal conductivity of dry gelatinized starch (ks) increased linearly with temperature T (K) according to the equation:
Fast Determination of Spatially Localized Volume Fractions in Emulsions
Authors: KAUTEN R.J. , MANEVAL J.E. , McCARTHY M.J.
Published: August 2006

A rapid, noninvasive method for determining spatially resolved magnetic resonance (MR) spin‐lattice relaxation rates (1/T1) was developed to study the dynamics of emulsions. The technique acquires data simultaneously along the entire emulsion profile. The observed relaxation rates (1/T1(obs)) for oil/water emulsions followed the equation:

where Volume fractions along the profile of a 40% (v/v) oil/water emulsion were calculated for several times during creaming to establish dynamics of the process. Separation velocities calculated from such profiles may be used to test (or correct) predictions of models for creaming emulsions.
Use of Multiple Standards to Define Sensory Characteristics for Descriptive Analysis: Aspects of Concept Formation
Authors: ISHII R. , O'MAHONY M.
Published: August 2006

As a standardization procedure for judges, prior to descriptive analysis, a set of standards gave superior concept alignment to a single standard in the definition of a given beverage descriptor. Some of the standards defined stimuli which were to be included in the concept of the beverage flavor while others defined stimuli which were sufficiently different not to be included. Multiple rather than single standards might be suitable reference samples to define sensory characteristics for descriptive analysis.
Growth Rate Dispersion Effects on Lactose Crystal Size Distributions from a Continuous Cooling Crystallizer
Authors: LIANG B. , SHI Y. , HARTEL R.W.
Published: August 2006

The continuous crystallization kinetics for lactose have been determined. Specifically, a model incorporating the effects of growth rate dispersion (GRD) on particle dynamics has been employed to determine continuous crystallization kinetics from experimentally determined size distributions. The existence of GRD was verified by the excessive number of fines (< 50 μm) observed. Crystal size distributions were successfully modeled using a two component rate distribution indicating the existence of two distinct types of nuclei. These could be classed as fast‐growers (product crystals) and slow‐growers (fines). Nucleation and growth kinetics of these populations were determined and compared to other methods of determining kinetics.
Ascorbic Acid Retention in Orange Juice Stored under Simulated Consumer Home Conditions
Authors: SHAW PHILIP E. , MOSHONAS MANUEL G.
Published: August 2006

Ascorbic acid levels in 13 types of commercially packaged orange juices and a juice drink were monitored over 5–7 days at 4.5°C as stored in the original container. Comparable samples stored in an open plastic container were monitored for comparison. In both cases the average ascorbic acid loss was about 1.5–2% per day. These simulated consumer home conditions showed that juice retained an average of 88% of the original ascorbic acid after 1 wk, and 67% after 2 wk in opened containers stored at typical home refrigerator temperatures.
Alternative Hedonic Measures
Authors: VIE A. , GULLI D. , O'MAHONY M.
Published: August 2006

Simple ranking and rating procedures for hedonic testing were developed from which signal detection analysis gave simple probability values indicating preference. Data were pooled over judges to give preference scores for specific groups of consumers. Rating was preferable when forced choice was to be avoided; ranking was preferable when response bias was a consideration. The rating procedure was less prone to instructional bias than the 9‐point hedonic scale. Ranking methods were extended to measure‘likelihood to buy', when price was included in the decision, as well as degree of preference.
Kinetics of Liquid Drainage from Protein‐Stabilized Foams
Authors: ELIZALDE B. E. , GIACCAGLIA D. , PILOSOF A. M. R. , BARTHOLOMAI G. B.
Published: August 2006

Drainage of 14 protein‐stabilized foams was determined as a function of time. Drainage conformed to the empirical equation v = Vt/(B + t), where v is the volume of drained liquid at time t, V is the maximum drained volume, and B is the time needed to drain V/2. Rate constants and initial rates of drainage could be calculated from parameters V and B. However, B would be the preferred index of foam stability as it was not influenced by the initial volume of liquid in the foam.
Effects of Irradiation and Storage on the Flavor of Garlic Bulbs cv “Red”
Authors: CECI LILIANA N. , CURZIO OSVALDO A. , POMILIO ALICIA B.
Published: August 2006

The effects of 50 Gy gamma irradiation 30 days after harvest on the flavor of garlic bulbs cv “Red” during storage at room temperature for 300 days were evaluated. The contents of sulfur compounds and enzymatic pyruvate (EP) were determined by GLC and spectrophotometry as a measure of flavor intensity. Upon comparison of irradiated and nonirradiated bulbs no differences were observed in the contents of EP, cyclic disulfide compounds 144‐1 + 144‐11 (GLC‐induced rearrangment products of allicin, the chief flavor component), and diallyl disulfide (DADS). At the end of the storage both samples showed a significant reduction in 144‐1 + 144‐11 and EP. On the contrary, DADS underwent an increase in both treatments.
Identification of Tyrosinase in Mushrooms by Isoelectric Focusing
Authors: FLURKEY WILLIAM H.
Published: August 2006

Isoenzymes of tyrosinase were identified in mushrooms using vertical polyacrylamide gel isoelectric focusing in conjunction with a pH 4‐7 gradient. The M2, M8, and M9 strains of Agaricus could be distinguished by differences in lower pI isoenzyme forms around pH 4. In the M8 strain, the epidermis, cap flesh, gill, and stalk tissue showed similar isoenzyme after isoelectric focusing, but the distribution of staining intensity appeared different for each type tissue. Younger developmental stages of M8 mushrooms showed a different isoenzyme profile than older ones. Mature mushrooms cut at the stipe showed a different distribution of isoenzyme staining than those not cut at the stipe, indicating possible activation of latent enzyme or new synthesis of specific tyrosinase isoenzymes.
Experimental Analysis and Computer Simulation of Starch‐Water Interactions during Phase Transition
Authors: WANG SHAW S. , CHIANG W. C. , ZHAO B. , ZHENG X. G. , KIM I. H.
Published: August 2006

The phase transition of a waxy corn starch, Amioca, with a limited amount of water available, upon heating, was investigated by using experimentation and computer simulation. A model based upon the stoichiometric ratio of water to anhydro‐glucose unit was developed to simulate conversion of starch (gelatinization and/or melting) with different water contents. Simulation results showed a minimum ratio of 14 water molecules to one anhydrous glucose unit was required for complete gelatinization. A phase diagram based on this was constructed to relate water contents to gelatinization and melting of starch.
Determination of Iron‐Binding Phenolic Groups in Foods
Authors: BRUNE MATS , HALLBERG LEIF , SKÅNBERG ANN‐BRITT
Published: August 2006

A spectrophotometric assay was developed with the specific aim of determining the content in foods of iron‐binding phenolic compounds. Foods were extracted with dimethylformamide (50%) and an ironcontaining reagent was added. The resulting color was due to formation of Fe‐galloyl and Fe‐catechol complexes. These complexes had different absorbance maxima and could thus be separately determined by readings at two wavelengths. The method was simple and had good precision, accuracy and analytical recovery. The new method was compared with two commonly used methods for determination of phenolic content in cereals, fruits, vegetables, spices and beverages.
Isolation and Partial Characterization of a Natural Antioxidant from Shrimp (Pandalus jordani)
Authors: DE ROSENZWEIG PASQUEL LORENZO JOSE , BABBITT JERRY K.
Published: August 2006

The nature of a natural antioxidant present in shrimp was investigated. From several solvents used in the extraction process, ethanol proved most effective. A diethyl ether extract exhibited no antioxidant activity. The compound responsible for the antioxidant effect was present in very low concentrations in its natural source. The chemical characteristics and chromatographic properties suggested that it was a polyhydroxylated derivative of an aromatic amino acid.
Comparison of Phenoloxidase Activity from Florida Spiny Lobster and Western Australian Lobster
Authors: CHEN J. S. , ROLLE R. S. , MARSHALL M. R. , WEI C. I.
Published: August 2006

Polyphenoloxidase (PPO) isolated from cuticle of Western Australian lobster (Panulirus cygnus) and Florida spiny lobster (Panulirus argus) catalyzed oxidation of catechol and DL‐β‐3,4‐dihydroxyphenyla!anine (DL‐DOPA). The PPO from Florida lobster showed a higher substrate affinity than that from Australian lobster. They both showed higher affinity for catechol than for DL‐DOPA, and optimal pH stability at 7.0. The enzymes differed with respect to activation energy and thermal stability. Electrophoretic patterns using SDS‐PAGE indicated PPO from Western Australian lobster had two isoforms while Florida spiny PPO had three isoforms. These results suggest variations in enzyme activity may contribute to differences in susceptibility to melanosis between the two species.
Chemical and Microbiological Analysis of Vacuum‐packed, Pasteurized Flaked Imitation Crabmeat
Authors: HOLLINGWORTH THOMAS A. , KAYSNER CHARLES A. , COLBURN KAREN G. , SULLIVAN JOHN J. , ABEYTA CARLOS , WALKER KEVIN D. , TORKELSON JAMES D. , THROM HAROLD R. , WEKELL MARLEEN M.
Published: August 2006

Various procedures were used to attempt to correlate spoilage of imitation crabmeat with sensory analysis after storage at 4°C, 10°C and 22°C. Total volatile acids, total volatile bases, cadaverine, putrescine, histamine, aerobic plate count, and proteolytic count correlated well with product spoilage at 22°C. Even though 22°C is considered abusive, the only pathogenic organism isolated was Bacillus cereus. In contrast, at 4°C and 10°C, neither the chemical nor microbial indicators were adequate to assess quality of the product. Thus sensory analysis, despite its limitations, remained the only method currently available to assess product acceptability after prolonged storage at reduced temperatures.
Effect of Ionizing Radiation on Sterility and Functional Qualities of Dehydrated Blood Plasma
Authors: HAYASHI TORU , BIAGIO ROSA , SAITO MASAYOSHI , TODORIKI SETSUKO , TAJIMA MAKOTO
Published: August 2006

Effects of irradiation with gamma‐rays and electron beams on dehydrated blood plasma as well as heat treatment and fumigation were examined in terms of the sterility and functional properties to compare pasteurization techniques. Fumigation and irradiation reduced microorganisms in dehydrated plasma to less than 10/g, whereas heat treatment (63°C, 30 min) did not reduce microbe count below 1 × 103/g. Fumigation lowered solubility of plasma proteins and heat treatment decreased emulsifying capacity considerably while gamma‐irradiation and electron‐irradiation did not significantly affect functional properties. Results indicated irradiation with gamma‐rays or electron beams was an efficacious blood plasma pasteurization method.
Impact of Soy Protein Isolates and Specific Fractions on Rancidity Development in a Cooked, Refrigerated Beef System
Authors: ROMIJN A. , CUPPETT S. L. , ZEECE M. G. , PARKHURST A. M. , LEE M. L.
Published: August 2006

Adding 0, 8, 16 and 24% soy isolate to a cooked, refrigerated beef system decreased TBA values proportionately. The impact of specific crude soy protein fractions on development of rancidity (TBA values) was investigated. The 7S, 9S and 11S protein fractions, a whole protein isolate produced from the same flakes, and the same commercial soy isolate as used previously were incorporated at the 24% or equivalent level. All additions had significant (P<0.05) antioxidant effect. The commercial isolate and the laboratory‐produced whole isolate exhibited the most antioxidant activity. The 7S and the 9S fractions contributed significant (P<0.05) antioxidant activity.
Clostridium sporogenes and Listeria monocytogenes: Survival and Inhibition in Microwave‐ready Beef Roasts Containing Selected Antimicrobials
Authors: UNDA J. R. , MOLINS R. A. , WALKER H. W.
Published: August 2006

Beef roasts were pumped with brines containing phosphates and acetic acid, sodium lactate, potassium sorbate, or glycerol monolaurin, and cooked in‐the‐bag once or twice to 62.8°C. Samples were examined during storage at 2, 5, and 10°C and after mishandling at 25°C for survival of inoculated Clostridium sporogenes spores and Listeria monocytogenes. Clostridia and listeriae survived one cooking when surface inoculated and two cookings in roasts inoculated internally. Lactate in brine afforded protection against clostridial survival and growth in temperature‐abused roasts. Clostridia grew after 24 hr at 25°C in untreated roasts cooked once, and after 48 hr of abuse in most others except those with lactate or monolaurin. Listeria survival was reduced by lactate and monolaurin in recooked surface‐inoculated roasts.
Rheological and Structural Properties of Wiener‐Type Products Substituted with Vital Wheat Gluten
Authors: MA C. ‐Y. , YIU S. H. , KHANZADA G.
Published: August 2006

Mechanical properties of wiener batters substituted with vital wheat gluten (VWG) or acid‐solubilized (deamidated) VWG were studied. Substitution led to decreased storage (G') and loss (G”) moduli. Cooking profiles showed initial modulus decreases due to fat melting, with G’ reaching minimum around 50‐55°C, followed by rapid increases. Sharp G” and tan 5 transitions appeared near 48°C. Substitution caused upward shift in transition temperatures, and at 20%, decreased moduli. Substitution caused no significant (p < 0.05) decreases in cook yield or texture. Microscopical examination revealed random binding of gluten to meat protein, forming continuous networks. Batters containing deamidated gluten had structure similar to all‐meat or VWG‐substituted batters.
Aggregation and Dissociation of Milk Protein Complexes in Heated Reconstituted Concentrated Skim Milks
Authors: SINGH HARJINDER , CREAMER LAWRENCE K.
Published: August 2006

Heating milk at 120°C at pH 6.55 or pH 6.85 caused the denaturation of whey proteins and increased their association with the casein micelles. The dissociation of K‐, β‐, and αs‐caseins (in that order by extent) from the casein micelles increased with severity of heat treatment. The effect was greater at higher pH. Gel filtration chromatography followed by gel electrophoresis of fractions showed the dissociated protein was composed of disulfide‐linked k‐casein/β‐lactoglobulin complexes of varying composition, casein aggregates of varying sizes and some monomeric protein. When reconstituted concentrate was prepared from NFDM made from heated milk the non‐sedimentable (88,000 ± g for 90 min) caseins or whey proteins/heating time profiles were altered and the rate of aggregation, as measured by turbidity of heated milks, was significantly reduced.
Measurement of Residence Time Distribution of Fluid and Particles in Turbulent Flow
Authors: HONG C. W. , PAN B. SUN , TOLEDO R. T. , CHIOU K. M.
Published: August 2006

Residence time distribution (RTD) of fluid and particles was measured in the holding tube of an aseptic processing system. A unique injector device instantaneously injected a large number of particles at one time without interruption of flow. A fraction collector device sampled exiting fluid at 1‐sec intervals. Exiting particles at specific lapsed times from injection, were counted from those collected. RTD of fluid was determined by dye injection. RTD of fluid and particles under turbulent flow fitted a normal distribution function. Mean residence time of fluid was 0.975 times that calculated from volumetric flow rate with standard deviation ± 4.16%. Mean residence time of particles was 1.032 times that of the fluid, standard deviation was ± 4.62%.
Textural Determination of ‘Montmorency’ Cherries Using Shear/Compression and Stone Removal Forces
Authors: SANTERRE CHARLES R. , CASH JERRY N. , IEZZONI AMY F.
Published: August 2006

Selection of firm tart cherry cultivars has traditionally been limited by instrumental limitations when measuring cherry texture. Current methods estimate cherry texture by evaluating skin strength and/or turgor pressure rather than pericarp firmness. An attachment to a Kramer Shear Press was designed and built to determine the force required for stone removal. Pericarp strength was measured by placing pitted cherries in a shear/compression cell and measuring shear, compression, and extrusion forces. Preliminary testing indicated stone removal force with shear/compression force may be useful for determining texture of tart cherries in cultivar screening studies.
Phase Transitions of Amorphous Sucrose and Frozen Sucrose Solutions
Authors: ROOS YRJÖ , KAREL MARCUS
Published: August 2006

Amorphous sucrose showed typical thermal transitions of amorphous materials. The temperatures of those transitions, glass transition, crystallization and melting, decreased with increasing moisture content. The glass transition temperature of dry amorphous sucrose at 57°C was decreased to ‐46°C as the sucrose was plasticized with excess water. That value remained constant due to maximal freeze‐concentration with 72‐73% sucrose in the unfrozen matrix which showed ice melting at ‐34°C. Concentrated solutions may become supercooled resulting in partial freeze‐concentration with resultant lowering of glass transition temperature.
Isolation and Structure of a New Vitamin B6 Conjugate in Rice Bran
Authors: TADERA KENJIRO , ORITE KATSUAKI
Published: August 2006

A major form of vitamin B6 in rice bran was isolated by various chromatographic techniques as colorless powder. It was identified as 5′‐O‐[6‐O‐((+)‐5‐hydroxy‐dioxindole‐β‐acetyl)‐β‐cellobiosyl] pyridoxine by spectroscopy, and enzymatic and chemical hydrolyses.
Vitamin E constituents of Weaning Foods from Germinated Cereals and Legumes
Authors: MARERO L.M. , PAYUMO E.M. , AGUINALDO A.R. , HOMMA S. , IGARASHI O.
Published: August 2006

Four weaning food formulations prepared from 70% 72‐hr germinated rice/corn and 30% 48‐hr germinated mungbean/cowpea were studied for tocopherol constituents and compared to ungerminated controls. γ‐TocopheroIs were the major constituents of the mungbean‐supplemented samples. The cowpea‐supplemented foods contained a predominance of δ‐tocopherols followed closely by γ‐tocopherols, α‐Tocopherols were comparatively higher in corn‐ than in rice‐formulations. Tocopherols in the weaning foods decreased due to germination especially the γ‐tocopherols of germinated corn‐mungbean.
Hot‐Fat Trimming and Electrical Stimulation Effects on Beef Quality
Authors: AHMED P.O. , MILLER M.F. , YOUNG LL , REAGAN J.O.
Published: August 2006

We evaluated the effects of hot‐fat trimming, low‐voltage electrical stimulation (ES) and storage time (3, 7 or 14 days) on quality of beef longissimus dorsi, psoas major, biceps femoris and supraspinatus muscles. Prior to chilling, beef carcasses (n = 32) were either subjected to ES or not stimulated before alternating sides were hot‐fat trimmed. Temperature decline, pH, sarcomere length and USDA yield and quality grades were obtained on each carcass side. Muscles were removed from each side and evaluated for quality factors related to storage life and sensory analysis. Generally, no adverse effects of hot‐fat trimming, with or without ES, or increased storage time, were observed. Results indicate that hot‐fat trimming may be practiced at the industry level without affecting overall quality.
Encapsulation of the Pre‐Formed Cooked Cured‐Meat Pigment
Authors: SHAHIDI F. , PEGG R.B.
Published: August 2006

The pre‐formed cooked cured‐meat pigment (CCMP) was stabilized by storage under a nitric oxide atmosphere or microencapsulation in food‐grade carbohydrates. Amongst the wall materials tested, β‐cyclodextrin, N‐LOK, and Maltrin M‐250 served as the best encapsulating agents. Presence of gum acacia or a mixture of sodium tripolyphosphate, sodium acid pyrophosphate and ascorbyl palmitate at a 5% level in the wall material(s) improved the color of meats treated with the powdered cooked cured‐meat pigment (PCCMP). Some encapsulated pigments remained stable during an 18 month testing period under refrigeration. Spectral characteristics of PCCMP were similar to those of the freshly‐prepared pigment and color stability of PCCMP‐treated meats was similar to that of nitrite‐cured and CCMP‐treated products.
Temperature, pH and Bacterial Populations of Meat as Influenced by Home Freezer Failure
Authors: BEDINGHAUS A.J. , OCKERMAN H.W.
Published: August 2006

Consumers are concerned about the fate of frozen meat products in home freezers when electrical power is interrupted. We investigated this concern by using an upright home freezer. Fourteen trials were conducted with packages of either beef or pork with varying trial load weights (Range = 43–128 kg). Meat samples were frozen, power was disconnected, and packages within each lot were analyzed daily for 9 days for temperature, microbial count, and pH. After about 36 hr without electrical power, bacterial populations reached log 6 and the meat product's wholesomeness for consumption or possible refreeze became questionable.
Preblending Hot‐ and Cold‐Boned Pork at Different Particle Sizes
Authors: LAMKEY J.W. , MANDIGO R.W. , CALKINS C.R.
Published: August 2006

Hot‐ (HB) and cold‐boned (CB) pork were ground through a 0.6,1.3, or 1.9 cm plate, preblended (2% NaCl), and stored for 24 hr to evaluate resulting textural properties. Expressible moisture significantly decreased after storage, with HB preblends having less (P < 0.05) expressible moisture than CB preblends. Peak extrusion force decreased (P < 0.01) after storage for the largest particle size with no changes for other particle sizes. Kramer shear values decreased (P < 0.05) as particle size increased, while a decrease in particle size effectuated an increase (P < 0.05) in bind value. An increased quantity of salt during the preblending of HB meat may be advantageous to help achieve maximum protein extraction.
Salmonella Detection in Meat and Fish by Membrane Hybridization with Chromogenic/Phosphatase/Biotin DNA Probe
Authors: TSEN HAU‐YANG , WANG SHU‐JEN , GREEN STANLEY S.
Published: August 2006

The hybridization specificity of a biotin labeled 1.8 kb HindIII DNA fragment was confirmed by colony hybridization with Salmonella and non‐Salmonella isolates. Culture conditions were then tested for the enrichment of salmonellae in foods with large populations of competitive flora. Different conditions of preenrichment and selective enrichment could be used for detecting low populations of salmonellae in foods. Enrichment using lactose combined tetrathionate (CTET) broth and Salmonella‐Shigella (SS) agar followed by spotting the suspected isolates on a nitrocellulose membrane [CETE → SS (S)] was better. As low as 1.6 × 100 salmonellae/g food could be detected.
Sodium Tripolyphosphate and Sodium Ascorbate Monophosphate as Inhibitors of Off‐flavor Development in Cooked, Vacuum‐packaged, Frozen Turkey
Authors: CRAIG JEAN , BOWERS JANE A. , SEIB PAUL
Published: August 2006

Sodium tripolyphosphate (STP) or sodium ascorbate monophosphate (SAsMP) in water solutions (0.3 and 0.5% levels) or water only were added to ground turkey which was cooked, vacuum packaged, and stored frozen. Soapy flavor was higher, but rancid flavor and hexanal and bathophenathroline‐chelateable (nonheme) iron contents were lower in samples with phosphate salts. Samples without phosphates contained the greatest amount of bathophenathroline‐chelateable iron; samples with 0.5% STP contained the least. The addition of phosphate salts decreased cooking losses and increased moisture but did not affect the fat content. Generally, intensity scores for stale and rancid aroma and flavor attributes were low, < 1 for all samples.
Fractionation of Water‐Soluble and ‐Insoluble Components from Egg Yolk with Minimum Use of Organic Solvents
Authors: KWAN L. , LI‐CHAN E. , HELBIG N. , NAKAI S.
Published: August 2006

A process was developed to fractionate both water‐soluble and water‐insoluble components from egg yolk with maximum retention of biological and functional properties. About 60–90% of the immunological activity of yolk was recovered in a supernatant after centrifugation of yolk diluted six‐ to tenfold with water. The remaining yolk pellet had excellent emulsifying properties for mayonnaise preparation. It was further fractionated by deoxycholate treatment to separate triglycerides (80% recovery). Ultrafiltration of the deoxycholate supernatant yielded protein (74% recovery) in the retentate, and phospholipids and cholesterol in the permeate. Phospholipids were then purified by dich‐loromethane:ethanol (3:1) extraction, zinc chloride precipitation and acetone washing.
Sodium Caseinate from Skim Milk Powder by Extrusion Processing: Physicochemical and Functional Properties
Authors: BARRAQUIO V.L. , VAN DE VOORT F.R.
Published: August 2006

Sodium caseinate produced on a pilot‐plant‐scale directly from skim milk powder (SMP) with two‐step extrusion process was compared to a commercial product and a sodium caseinate prepared from commercial acid casein by extrusion‐processing. The products were compared in terms of physicochemical properties and functional properties, as well as microbiological quality. Although differences existed between the caseinates, overall, those produced from SMP by extrusion appeared comparable to commercial caseinate. Results indicate that a good‐quality sodium caseinate with the requisite properties normally associated with commercial sodium caseinate could be produced directly from SMP by extrusion‐processing.
Factors Affecting Separation of Low Fat Flesh from Fatty Fish by Cryo‐shattering
Authors: HAGURA YOSHIO , WATANABE HISAHIKO
Published: August 2006

Our previous report on separating low fat flesh from fatty fish by cryo‐shattering indicated that at appropriate temperatures, fat content in particles increased with particle size. The effect was temperature dependent; that effect of low temperature on fracture stress and elastic modulus of model fish flesh was further examined at ‐ 60°C to ‐ 196°C. The fish flesh showed abrupt changes in compression and tensile fracture stress at about ‐ 90°C and ‐ 150°C; such changes strongly affected fat content‐particle size relations (FCPSR). Using measured fracture stress and elastic modulus values, FCPSR was successfully simulated when Bond's equation was linked with an empirical equation to estimate work index values.
Influence of Maturity on the Volatile Aroma Compounds from Fresh Pacific and Great Lakes Salmon
Authors: JOSEPHSON D.B. , LINDSAY R.C. , STUIBER D.A.
Published: August 2006

Volatile aroma compounds from freshly harvested prime and spawning‐condition salmon (Oncorhynchus sp.) from the Pacific Ocean (chi‐nook, sockeye, chum, coho and pink) and the Great Lakes (chinook, coho and pink) were quantitatively measured. Both prime and spawning‐condition salmon had 1‐octen‐3‐one, 1,5‐octadien‐3‐one, 1‐octen‐3‐ol, 1,5‐octadien‐3‐ol, 2‐octen‐1‐ol, and 2,5‐octadien‐1‐ol which contributed distinct and characteristic plant‐like aromas to the fish. More pronounced aromas of spawning‐conditions almon were attributed to greater concentrations of the 8‐carbon compounds in combination with occurrence of (E)‐2‐nonenal, (E)‐2,(Z)‐6‐nonadienal, 6‐nonen‐1‐ol, and 3,6‐nonadien‐1‐ol which added sweet, cucumber‐ or melon‐like aroma notes. The 9‐carbon compounds may have resulted from biochemical regulation of physiologically active lipid‐derived substances which activate mucus secretion in salmon approaching sexual maturity.
Model for Fresh Produce Respiration in Modified Atmospheres Based on Principles of Enzyme Kinetics
Authors: LEE D.S. , HAGGAR P.E. , LEE J. , YAM K.L.
Published: August 2006

A respiration model, based on enzyme kinetics, was proposed for predicting respiration rates of fresh produce as a function of O2 and CO2 concentrations. In this model, the dependence of respiration on O2 was assumed to follow a Michaelis‐Menten type equation (r = Vm[O2]/{Km+ [O2]}), and the effect of CO2 on respiration to follow an uncompetitive inhibition model (r = Vm[O2]/{Km + (1 + [CO2]/ Ki) [O2]}). The model predictions agreed well with published data for a variety of commodities and with experimental data for cut broccoli. Fresh produce respiration rates (O2 consumption or CO2 evolution) at various O2 and CO2 concentrations, as well as transient and equilibrium gas concentrations within permeable packages, could be accurately predicted with the model equations.
Microbial Changes in Shredded Iceberg Lettuce Stored under Controlled Atmospheres
Authors: BARRIGA M.I. , TRACHY G. , WILLEMOT C. , SIMARD R.E.
Published: August 2006

Our purpose was to determine initial microbial populations in shredded Iceberg lettuce (Lactuca sativa L.) cv ‘Great Lakes’, and to study their changes under different controlled atmospheres. Lettuce was shredded, washed, disinfected, water rinsed and centrifuged before being stored for 12 days under air, 3% O2, 3% O2+ 5% CO2 or 3% O2+ 10% CO2. Microbiological analysis and assessment of visual quality were carried out every 3 days. No human pathogens were found. Controlled atmospheres had little or no effect on the microbiological populations studied. A 3% O2+ 10% CO2 atmosphere maintained acceptable visual quality of lettuce, without appreciably affecting microbial development.
Nonstarch Polysaccharide Fractions of Raw, Processed and Cooked Carrots
Authors: PENNER MICHAEL H. , KIM SOOYOUN
Published: August 2006

The total and soluble nonstarch polysaccharide (NSP) components of raw, processed (canned and frozen) and home‐cooked (boiled) Royal Chantenay carrots have been analyzed. NSP fractions were characterized by separation and summation of the monosaccharides resulting from acid hydrolysis of the parent polysaccharides. Total NSP was primarily composed of glucose, −37%, and uronic acid, −35%, containing polysaccharides. Soluble NSP was composed of >50% uronic acids. Processing and simulated home‐cooking of raw carrots resulted in an increase in the amount of NSP/unit dry weight. Relative to raw carrots, cooking of canned product resulted in the largest (∼twofold) increase in total and soluble NSP/unit dry weight. Relative differences in NSP were not as great when compared on a wet weight basis.
Inhibition of Undesirable Gas Production in Tofu
Authors: CHAMPAGNE CLAUDE P. , AUROUZE BERNARD , GOULET GILLES
Published: August 2006

Of 100 gas‐producing bacterial isolates, 65% were Gram‐negative. Bacterial growth and gas production in commercial tofu was accompanied by acidification, and pH decreases as low as 5.2. Coliform bacteria constituted 15% of the total bacterial flora. Sporeformers and yeast counts remained < 103 CFU/mL. Pasteurization was effective in lowering the bacterial counts, and retarded gas production. The addition of lactic acid (reducing pH to 5.5) or lactic acid bacteria (2 × 107 CFU/g) to tofu helped reduce gas production by about 50%. Addition of both lactic acid and Lactobacillus plantarum stopped gas production in contaminated tofu.
Interactions Among Oil Components During Adsorption: Effects on Carotenoids and Peroxides
Authors: TORO‐VAZQUEZ JORGE F.
Published: August 2006

Soybean, cottonseed, com and squash seed oils were treated for 3 h with activated carbon (1%, 2.5%, and 5%) in a batch adsorption system at 50 and 90°C. Peroxides (Pa) and carotenoids (Ca) were determined after adsorption. Equations that described the Pa and Ca variability were developed through discriminatory multiple regression analysis using as independent variables chemical characteristics of the oils (iodine and saponification index, peroxides, carotenoids and free fatty acids, saturated/unsaturated fatty acids ratio), process temperature and adsorbent concentration. Variables in the models explained ∼85% and ∼93% of the total variability observed in the Pa and Ca concentrations respectively, independent of oil source.
Optimization of Extraction of Peanut Proteins with Water by Response Surface Methodology
Authors: RUSTOM ISMAIL Y.S. , L.ÓPEZ‐LEIVA M.H. , NAIR BABOO M.
Published: August 2006

Water extraction of peanut proteins was optimized to maximize protein extraction, Y1 and protein concentration in the extract, Y2. A central composite design involving solids‐to‐water ratio (X1), pH (X2), temperature (X3) and time (X4) was used, and second‐order models for Y1 and Y2 were employed to generate response surfaces. The optimum conditions to obtain Y1≥ 85% and Y2≥ 2.5% were X1= 1:8; X2= 8.0; X3= 50 °C; X4= 30 min. Estimates of Y1 and Y2 at the optimum were 85.29% and 2.7%, respectively. Experimental verification gave values of Y1= 84.39%± 0.78 and Y2= 2.80%± 0.02. Y1 and Y2 were further maximized, as measured by absorbance of solution following centrifugation of the extract, when papain (0.05% g/g peanuts) was added and extraction was carried out at the optimum conditions.
Modification of Fruit Flavors by Aspartame and Sucrose
Authors: WISEMAN J.J. , McDANIEL M.R.
Published: August 2006

Power functions for fruitiness intensity of fruit flavored (orange and strawberry) solutions unsweetened and sweetened with equisweet concentrations of aspartame and sucrose were developed using nine experienced panel members to assess any modification of fruit flavor by sweeteners. Enhancement (at low flavor levels) of fruitiness was observed in the aspartame sweetened systems even though the power functions of both flavorants were lowered by the addition of aspartame. The enhancement was more pronounced in the orange flavored system, suggesting a flavorant effect.
Accelerated Kinetic Study of Aspartame Degradation in the Neutral pH Range
Authors: TSOUBELI MENEXIA N. , LABUZA THEODORE P.
Published: August 2006

The degradation of aspartame in solution as a function of temperature (70–100°C), buffer concentration (0.01–0.1M phosphate), and pH (6–7) was studied in order to estimate losses during thermal processing and storage of aseptic milk‐based drinks. Prior data have been mostly on acid carbonated beverages. First order rate constants were obtained in all the conditions with activation energies in the range 14–20 kcal/ mole. An increase in both pH and buffer concentration caused an increase in rate of loss. These data were used to predict losses that would occur during pasteurization and sterilization conditions. Experiments at 4 and 30°C showed significant losses would occur during 4 and 30°C temperature storage and extrapolation from high temperatures predicted faster degradation rates than those found.
Optimization of Extrusion Cooking Process for Chickpea (Cicer arietinum, L.) Defatted Flour by Response Surface Methodology
Authors: BATISTUTI JOSÉ PASCHOAL , BARROS ROSA MARIA CERDEIRA , ARÊAS JOSÉ ALFREDO GOMES
Published: August 2006

Response surface methodology was employed to optimize the production of a snack food from chickpea. The independent variables, process temperature (123–137°C) and feed moisture (13–27% d.s.b.) were selected at five levels (rotatable five level composite design: −√2, −1, 0, 1, +√2) in the extrusion of defatted chickpea flour. Response variables were expansion ratio, shear strength of the extra‐date and sensory preference assessed by an untrained panel. Expansion ratio increased steadily with decrease in feed moisture similar to cereal extrusion. Regions of maxima were observed for sensory preference and shear strength, and these two product attributes were linearly related. The most acceptable chickpea snack was rated higher than a commercial corn snack.
Sensory and Nutritional Properties of Cookies Based on Wheat‐Rice‐Soybean Flours Baked in a Microwave Oven
Authors: GONZALEZ‐GALAN A. , WANG S.H. , SGARBIERI V.C. , MORAES M.A.C.
Published: August 2006

Three formulas of cookies prepared from 50:45:5 (I), 50:40:10 (II) and 50:35:15% (III) wheat flour, broken rice flour, and defatted soy flour, respectively, baked in a microwave oven (2450 MHz) for 240 sec, were rated as the best of six formulas for flavor and texture by a trained panel. Cookies of formulas I and II were preferred over formula III by a consumer‐type panel. Cookies of all three formulas showed no significant differences in nitrogen balance, apparent biological protein value and apparent net protein utilization. Apparent protein digestibility and protein efficiency ratio were significantly higher in formulas II and III than in formula I.