bluuebunny/crossref_metadata_2025 huggingface dataset:
Mutagen Formation in Beefburgers Processed by Frying or Microwave with use of Flavoring and Browning Agents
Authors: DAVIES J. E. , CHIPMAN J. K. , COOKE M.A.
Published: August 2006

Traditional frying produced mutagens in a dose‐dependent manner (0.5–4.0g equivalents of beefburger extract) as detected by Salmonella typhimutium strains TA97 and TA98 (sensitive to frame‐shift mutagens). Mutagenicity was associated with beefburger crusts. In beef burgers cooked by microwave, in presence or absence of browning agent and flavoring, bacterial mutagens were not detected at equivalent dose concentrations. In addition to reduction of mutagen formation, microwave cooking produced an equally acceptable product as judged by limited flavor testing.
Triglyceride Content of Supercritical Carbon Dioxide Extracted Fractions of Beef Fat
Authors: MERKLE J.A. , LARICK D.K.
Published: August 2006

Beef fat was fractionated using supercritical carbon dioxide at 40°C and pressures from 10.3–27.6 MPa. Extractions followed by one or two stage separation were collected at atmospheric pressure and ambient temperature. Triglyceride analysis of extracts using HPLC and evaporative light scattering detection resolved 15 major peaks. Triglyceride content (mg/g extract) was influenced by extraction conditions. Extraction at 27.6 MPa and separation at 20.7 MPa resulted in highest triglyceride concentration, while 13.8 MPa resulted in the lowest. Saturated and monounsaturated triglycerides were selectively extracted based on solvent density and molecular weight. Little selectivity of polyunsaturated triglycerides was observed for fractionating beef fat.
Acceptability and Shelf‐life of Marinated Fresh and Precooked Pork
Authors: CANNON J. E. , McKEITH F. K. , MARTIN S. E. , NOVAKOFSKI J. , CARR T. R.
Published: August 2006

Fresh (FL) and precooked (PL) longissimus chops and fresh semi‐membranosus/adductor (SM) roasts were evaluated to determine acceptability of marinated pork. Citric acid and sodium acid pyrophosphate lowered pH (CAP), sodium acid pyrophosphate attained intermediate pH (SAP), and sodium tripolyphosphate increased pH (TPP). In FL and SM cuts, TPP improved sensory characteristics, water‐holding capacity (WHC) and processing yields. CAP reduced microbial growth in FL chops and improved tenderness in SM roasts. In PL cuts, TPP improved juiciness and reheating yields. Marinating at low pH reduced microbial growth; marinating at high pH improved sensory properties, WHC, fresh pork processing yields and precooked pork juiciness and reheating yields.
Acid Base Status of Stress Susceptible Pigs Affects Sensory Quality of Loin Roasts
Authors: BOLES J.A. , SHAND P.J. , PATIENCE J.F. , McCURDY AR. , SCHAEFER A.L.
Published: August 2006

Halothane positive pigs (24) were placed on water treatments containing sodium bicarbonate (BC, 12.6 g/L), ammonium chloride (AC, 8 g/L) or no additive for 4 days and slaughtered. Halothane negative pigs (8) also were slaughtered. Loin roasts were aged for periods of 1 or 7 days. Loin roasts from animals treated with AC were scored (P<0.05) less firm, juicy, more tender and mealy than roasts from other halothane positive and halothane negative animals. No difference in sensory properties occurred with aging. Juiciness and off‐flavor intensity were positively related to blood bicarbonate and base excess.
Protein Concentration, pH and Ionic Strength Affect Apparent Viscosity of Actomyosin
Authors: COFRADES S. , CARECHE M. , CARBALLO J. , COLMENERO F. JIMÉNEZ
Published: August 2006

Response surface methodology was used to compare effects of NaCl protein concentration, and pH on apparent viscosity (ζapp) of natural actomyosin from hake, pork and chicken muscle. Models for the three species had R2 of 0.921, 0.915 and 0.814 (P<0.01) for chicken, pork and hake, respectively. Protein concentration and pH increased qapp, whereas higher ionic strength decreased it and had less influence. Interactions occurred between protein concentration and pH. Models did not reveal inter‐species differences (P<0.05). However, analysis of variance of regression coefficients for each variable showed some differences due to pH.
α‐Tocopherol and Ascorbate Delay Oxymyoglobin and Phospholipid Oxidation In Vitro
Authors: YIN M.C. , FAUSTMAN C. , RIESEN J.W. , WILLIAMS S.N.
Published: August 2006

An oxymyoglobin liposome model was used to study the effects of α‐tocopherol and/or ascorbate upon oxymyoglobin and lipid oxidation. Both oxidations were delayed (P<0.05) by increased concentrations of α‐tocopherol alone and α‐tocopherol/ascorbate relative to controls. The 14 μ Mα‐tocopherol/140 μM ascorbate treatment resulted in greatest delay in both oxymyoglobin and lipid oxidation. Ascorbate alone delayed oxymyoglobin oxidation; effectiveness diminished as ascorbate increased. Ascorbate showed a prooxidant effect toward lipid oxidation which was unchanged in the presence of EDTA. Results support the hypothesis that α‐tocopherol retards lipid oxidation directly and OxyMb oxidation indirectly.
Cholesterol Content and Functionality of Plasma and Granules Fractionated from Egg Yolk
Authors: DYER‐HURDON J. N. , NNANNA I. A.
Published: August 2006

In low‐salt aqueous solution, nonspray‐dried (NS) and spray‐dried (SD) egg yolk were fractionated into granule and plasma fractions using ccntrifugation. The following determinations were made on each fraction: total cholesterol, lipid, protein, emulsifying activity (EA) and stability, foam capacity and stability, and protein solubility index. Fractionation of NS to granules resulted in ‐30% reduction (p ≤ 0.01) in cholesterol, a 46% reduction in lipid, and a twofold increase in protein. In decreasing order (p ≤ 0.01), EA of NS products in distilled water was: plasma > NS > granules. Emulsion and foam stability values exhibited by granules of NS suggest they could be used as a stabilizer of dispersion system.
Purification of Antibodies from Industrially Separated Egg Yolk
Authors: FICHTALI J. , CHARTER E.A. , LO K.V. , NAKAI S.
Published: August 2006

Industrially separated egg yolk was diluted and water soluble proteins separated by sedimentation. The supematant was filtered and applied to a column packed with cation exchanger within an automated liquid chromatography system. This was scaled‐up from a 50 mL to a 1500 mL column. Two cation exchangers were investigated and immunoglobulin recoveries of 60–65% were obtained with 60–69% purities. Batch separation resulted in lower recovery (55%) and purity (57%). Further purification was investigated using anion exchange chromatography and salt precipitation. Results were improved with one step salt precipitation where purity was increased. The process is simple, economical and should prove useful for large production of IgY.
Lysozymes in Eggs and Plasma from Chicken, Duck and Goose: Choice and Use of mAbs to Detect Adulterants in “Foie Gras”
Authors: HEMMEN FABIENNE , PARAF ALAIN , SMITH‐GILL SANDRA
Published: August 2006

Lysozymes from either egg‐white or plasma were found to be different by monoclonal antibodies (mAbs). For improving texture of “foie gras” or for economical reasons, adulterants such as fresh livers from chicken or turkey or hen egg‐white have been used. Duck or goose “foie gras” were not detected by anti‐duck lysozyme mAbs, while positive reactions were obtained with anti‐hen‐egg‐white lysozyme (HEWL). Similarly, anti‐HEWL mAbs detected chicken or turkey fresh liver in duck or goose “foie gras” even after heating at 80°C. In 110°C heated “foie gras” only mAbs HyHEL (hybridoma antihen‐egg‐white lysozyme) 5 and HyHEL 10 were effective to detect fresh hen livers.
Relationships between Electromyography, Sensory and Instrumental Measures of Cheddar Cheese Texture
Authors: JACK FRANCES R. , PIGGOTT JOHN R. , PATERSON ALISTAIR
Published: August 2006

Cheddar cheeses with a wide range of textural characteristics were differentiated using electromyography (EMG), quantitative descriptive profiling and Instron deformation measurements. Two principal components, accounting for 54% and 24% of the variance in sensory scores respectively, were identified: (1) soft/smooth and hard/coarse, and (2) sticky/mouthcoating and rubbery/chewy. All measured Instron variables discriminated among cheeses and were good predictors of sensory scores. EMG traces of masticatory muscle activity were unique for each subject for different samples, so prediction of sensory perceptions from these data were subject dependent. Correlations between EMG and Instron measurements were observed, but were not consistent from one subject to another.
Amino Acid Profiles of Fermenting Wheat Sour Doughs
Authors: COLLAR CONCEPCION , MARTINEZ CLAUDIA S.
Published: August 2006

The free amino acid patterns of unfermented and fermented wheat sour doughs started with Lactobacillus plantarum were related by factor analysis to dough yield, ash content of flour, fermentation temperature and presence/absence of yeast, from data corresponding to a central composite design of samples. Individual levels of hydrophobic, acid and basic amino acids as well as total amino acid content positively correlated with extraction rate of flours. The presence of yeast promoted metabolism of histidine, aspartic acid and asparagine, particularly in samples made with whole and wholemeal flours. Proliferation of predominant amino acids by enzymatic release was more notable at higher fermentation temperatures and wholemeal samples. Sour doughs with maximum levels of hydrophobic and basic amino acids were started with no yeast bacterial cultures, made with whole and wholemeal flours and fermented at 35°C.
Permeability Measurements of Porous Food Materials
Authors: GOEDEKEN D.L. , TONG C.H.
Published: August 2006

Permeability of air through porous pre‐gelatinized flour dough was measured as a function of porosity (0.10–0.60), moisture content (15–50%, wet basis), and fat content (0–6%). At free stream velocities <2 cm/sec, flow rate and pressure drop followed Darcy's law for flow through porous media. Permeability values ranged from 0.02 darcies at 0.10 porosity to about 23 darcies at 0.60 porosity. Permeability of dough does not follow the Kozeny model for granular materials, possibly due to differences in tortuosity between dough and granular materials. Moisture content <50% and fat content to 6% did not directly affect permeability.
Medium Hydration Effects on the Growth of Trichoderma Viride
Authors: GERVAIS P. , MARECHAL P.A. , VOIRIN T.
Published: August 2006

The hydration of gelled substrates was examined in relation to growth of the filamentous fungus Trichoderma viride. An experimental plan was designed to discriminate between the effects of thermodynamic (aw) and kinetic parameters (water content) on fungal growth. At a set thermodynamic level of water (aw), the decrease in water content caused by adding silica gel to the medium proved limiting to fungal growth. This limitation was attributed to diffusion as shown by experimental determination of rotational and translational diffusivities of glucose in such media.
Sodium Chloride Treatment or Waterjet Slicing Effects on White Tissue Development of Carrot Sticks
Authors: TATSUMI YASUO , WATADA ALLEY E. , LING PETER P.
Published: August 2006

Treatment of carrots with NaCl solution or slicing with a high pressure water jet stream was evaluated for reducing the amount of white tissue development on carrot stick surfaces. A 0.5 or 1.OM solution treatment resulted in less white tissue than treatment with lower concentrations of NaCl. However, the NaCl treatment caused a weight loss of 4–10% (not commercially acceptable). Water jet slicing resulted in striation of surface tissue and left loose layers of cells, as observed with the scanning electron microscope. These cells dehydrated rapidly and formed as much white tissue as on carrots sliced with a culinary knife.
Temperature Affects Astringency Removal and Recurrence in Persimmon
Authors: BEN‐ARIE RUTH , SONEGO LILLIAN
Published: August 2006

Astringency was removed from‘Triumph’persimmons by immersion in water at 40°C for 5 hr or 60°C, for 1 hr. Similar treatments at 20° and 80°C, had no effect on astringency reduction. Subsequent application of 80% CO2 for 48 hr was effective for 20°C‐treated fruit but not for 80° C‐treated fruit, which became nonastringent only after exposure to acetaldehyde. Extending the 60°C treatment beyond 2 hr resulted in recurrence of astringency, which was not reduced by subsequent CO2 treatment. Astringency also recurred in CO2‐treated non‐astringent fruit, when exposed to high temperatures. The disappearance and recurrence of astringency correlated with amount of methanol‐soluble tannins.
Enzyme—Pretreatment of Pinto Bean High Protein Fraction and Time of Blending Corn Meal Affects Extrudate Properties
Authors: CZARNECKI ZBIGNIEW , GUJSKA EUBIETA , KHAN KHALIL
Published: August 2006

High protein fraction of pinto bean, treated with papain and cellulose enzymes (Solvay Enzymes Inc.), was blended with corn meal (30%) and extruded at 120°C. Changes in expansion, texture, color, pH, in vitro protein digestibility, reducing sugars and functional properties of extmdates were recorded. Changes depended on type of enzymes and time of corn incorporation (before or after enzymatic pretreatment). The best texture of the extrudates was obtained using a cellulase enzyme. Papain affected some functional properties such as NSI and WSI. The best improvement in in vitro protein digestibility and reducing sugars was found with a cellulase treatment. Protein and fiber could be modified to improve physicochemical and functional properties of extrudates.
Antioxidant Effects of Some Ginger Constituents
Authors: KIKUZAKI HIROE , NAKATANI NOBUJI
Published: August 2006

The nonvolatile fraction of the dichloromethane extract of ginger rhizomes exhibited a strong antioxidative activity using linoleic acid as the substrate in ethanol‐phosphate buffer solution. The fraction was purified by chromatographic techniques to provide five gingerol related compounds and eight diarylheptanoids. Among them, 12 compounds exhibited higher activity than α‐tocopherol. The activity was probably dependent upon side chain structures and substitution patterns on the benzene ring.
Kinetics of Deterioration of Pineapple Concentrate
Authors: FONTANA A.J. , HOWARD L. , CRIDDLE R.S. , HANSEN L.D. , WILHELMSEN E.
Published: August 2006

Pineapple juice concentrate undergoes reactions leading to color formation and quality loss. Kinetics were studied calorimetrically, spectrally and by chemical analysis. Two exothermic processes occurred between 40° and 80°C, one independent of, and one dependent on O2 concentration. The rate of the O2 independent reaction decreased exponentially with time, (sucrose hydrolysis). The rate of the O2 dependent process was constant with time, complex, and not defined. Heat producing reaction rates were not altered by concentrations of major sugars/organic acids. Development of color occurred later than heat production. Color development had a complex dependence on solids and 02 concentration, and correlated with initial rate of 5–hydroxymethylfurfural (HMF) formation. COz, decrease in titratable amines and amino acids, and loss of reducing agents accompanied color development. Heat and color production and chemical changes correlated with sensory quality.
Time‐Intensity Parameters of Selected Carbohydrate and High Potency Sweeteners
Authors: KETELSEN S. M. , KEAY C. L. , WIET S. G.
Published: August 2006

Time‐intensity (TI) sweetness curves were generated and ten TI parameters were determined for selected carbohydrate and high potency sweeteners. Samples were evalutated by trained panelists at 5% sucrose equivalency (SEV) in water for sucralose, sucrose, fructose, aspartame, cyclamate, acesulfame‐K and saccharin and at 9% SEV in water and a buffered model beverage system for sucralose, sucrose, fructose, aspartame and cyclamate. When compared within each system, differences in temporal properties appeared to be concentration and media dependent. No differences in onset characteristics were observed among equisweet groups. Aftertaste characteristics differed among sweeteners only .at 9% SEV in water where high potency sweeteners tended to have somewhat longer aftertaste than nutritive sweeteners.
Microwave Heating of Agar Gels Containing Sucrose
Authors: PADUA GRACIEIA W.
Published: August 2006

A mathematical model was developed for predicting the temperature profiles of cylindrical samples of sucrose containing agar gels heated by microwaves. Temperature was modeled in terms of dielectric properties of gels and the power absorbed by the sample. Experimental corroboration of the predicted temperatures was obtained by microwave heating cylindrical gels of 2% agar containing 0, 40, and 60% sucrose. The levels of sucrose in the gels notably affected the temperature profiles in the cylinders. Samples with no sucrose showed a pronounced central heating effect, 40% sucrose samples showed a early uniform heating profile and 60% sucrose samples showed surface heating.
Substituting Olive Oil for Pork Backfat Affects Quality of Low‐Fat Frankfurters
Authors: BLOUKAS J.G. , PANERAS E.D.
Published: August 2006

Low‐fat frankfurters (10% fat), formulated for 10%, 12% and 14% protein, were made with olive oil. Compared to control (27.6% all animal fat, 10.9% protein) they had similar flavor, lower (P<0.05) TBA values and reduced (44.7–47.6%) caloric content, but had lower (P<0.05) processing yield (5.5–6.5%) and overall palatability. Among low‐fat treatments, samples with 12% protein had better quality characteristics. The 12% protein frankfurters compared to the control (exccpl for palatability), had similar (P>0.05) sensory attributes and higher (P<0.05) skin strength and improved texture. The treatment with 10% protein had undesirable color and was very soft. That with 14% protein had the same (P>0.05) red color as the control but higher (P<0.05) firmness, skin strength and textural traits and lower (P<0.05) juiciness.
Bovine longissimus muscle tenderness as affected by postmortem aging time, animal age and sex
Authors: HUFF E.J. , PARRISH F.C.
Published: August 2006

Strip loins were removed from 10 bulls and 10 steers ∼14 mo old and from 10 cows ≥ 44 mo. Samples were removed at 3, 7, 14, and 28 days postmortem. Shear‐force values were measured. Sensory evaluation was done by a 15‐member trained panel. Animal age and postmortem aging time had more influence on tenderness attributes than did sex of the animal. Increased postmortem aging time improved tenderness attributes regardless of sex or age.
Selenium Content of Bison, Elk and Mule Deer
Authors: MEDEIROS L.C. , BELDEN R.P. , WILLIAMS E.S.
Published: August 2006

Selenium (Se) content of elk, mule deer, bison and beef skeletal muscle was measured and compared. Selenium content was determined by graphite furnace after wet nitric acid digestion. Game samples did not differ in Se content but contained more Se than beef (wet weight) (P<0.05). On dry weight basis, deer contained more Se than elk, bison or beef (P<0.05). Within samples from male elk and deer, and elk and bison of both genders, there were interactions between species and muscles (P<0.05). Type of muscle and gender did not influence Se content (P<0.05). Selenium toxicity from consuming game that foraged in high selenium environments is remote.
IgG Antibody from Hen Egg Yolks: Purification by Ethanol Fractionation
Authors: HORIKOSHI TOSHIO , HIRAOKA JUNICHIRO , SAITO MARIKO , HAMADA SHIGEYUKI
Published: August 2006

A procedure was developed for large‐scale preparation of IgG antibodies from egg yolks. The supernatant from egg yolks was obtained after an initial 9–fold dilution with water. The lipids in the supernatant were then almost completely eliminated from the water‐soluble protein fraction containing the antibody, by precipitation with 60% ethanol and filtration. Yolk antibody was purified from the lipid‐free water‐soluble protein fraction by ethanol fractionation at final concentration 30% (pH unadjusted), and again at 25% (pH 7.4). The purified fraction was composed of >99% pure IgG. Recovery of antibody was calculated as 40%.
Milk Fat Globule Membrane Substances Inhibit Mouse Intestinal β‐Glucuronidase
Authors: ITO O. , KAMATA S. , HAYASHI M. , USHIYAMA K.
Published: August 2006

The β‐glucuronidase inhibitory action of milk fat globule membrane (MFGM) was studied. By increasing the MFGM concentration to 0.2%, nearly 90% of the β‐glucuronidase activity was inhibited. The trypsin‐derived digests of MFGM inhibited β‐glucuronidase activity by ∼ 42%. The inhibitory effect of MFGM on intestinal β‐glucuronidase of mouse was studied. We administered MFGM (groups I: 5%; group II: 10%; group III: 20%) to mice and investigated the time course of changes in fecal β‐glucuronidase activity. In group I and II, enzyme activity had decreased 15–20% on the 5th day of treatment, but in group III, a decrease in enzyme activity was seen with an inhibition rate of 50%, showing a marked intracolonic efficacy of MFGM. Thus MFGM may have potential in explaining, treating or preventing intestinal cancers.
Trypsin‐like Enzyme from Sand Crab (Portunus pelagicus): Purification and characterization
Authors: DIONYSIUS DAVID A. , HOEK KEITH S. , MILNE JOANNE M. , SLAlTERY STEVEN L.
Published: August 2006

Studies with synthetic substrates and specific inhibitors indicated that a protcinase from the hepatopancreas of the sand crab (Portunus pelngicus) was a trypsin‐like serine proteinase. The molecular weight of the enzyme estimated by gel filtration and mass spectrometry was ∼ 25,000, whereas SDS‐PAGE indicated a molecular weight of 34,800. The optimum temperature for hydrolysis of azocasein was 60°C, while inactivation of 50% enzymic activity occurred at 68°C. The enzyme, optimally active at pH 8.0 towards p‐tosyl‐L‐arginine methyl ester and unstable at acid pH, was high in acidic amino acid residues. Under some conditions ihe knzyme readily autodigested. Our results can help understand and avoid problems of meat softening during storage of seafood products.
Control of Browning During Storage of Apple Slices Preserved by Combined Methods. 4‐Hexylresorcinol as Anti‐Browning Agent
Authors: MONSALVE‐GONZALEZ ADELMO , BARBOSA‐CÁNOVAS GUSTAVO V. , CAVALIERI RALPH P. , McEVILY ARTHUR J. , IYENGAR RHADA
Published: August 2006

Effectiveness of 4‐hexylresorcinol to inhibit enzymatic and nonen‐zymatic browning in apple slices preserved by combined methods was assessed during storage at four temperatures. Sodium sulfite and ascorbic acid‐2‐phosphate were used for comparison. Browning as measured by reflectance spectroscopy and based on visible light absorption was partially inhibited by 4‐hexylresorcinol comparable to that of a fivefold sulfite concentration at 25°C. At temperature above 35°C, the inhibiting effect of 4‐hexylresorcinol was minimal. Energy of activation of the browning reaction was 5–20 kcal/mol and was not affected by anti‐browning treatment. Only induction time was delayed by the 4‐hexylresorcinol and sulfite treatments.
Storage Conditions Affect Quality of Raisins
Authors: CAÑELLAS J. , ROSSELLO C. , SIMAL S. , SOLER L. , MULET A.
Published: August 2006

Raisins had a moisture content of ca 14% and were stored over an 11 mo period. The initial SO2 content was ca 640 ppm. Moisture content, water activity, color, browning, texture, SO2 content, soluble sugars, acidity and pH were periodically determined. A substantial decrease in SO2 content was observed, especially in samples stored at room temperature (20–25°C) which had higher browning indexes. No substantial changes were detected in water activity, acidity and pH. No sugaring was observed. Refrigerated samples (stored at 4 and 11°C) were of higher quality in comparison with nonrefrigerated samples. Both were suitable for consumption after storage.
Accumulation of Chlorogenic Acid in Shredded Carrots During Storage in an Oriented Polypropylene Film
Authors: BABIC I. , AMIOT M. J. , NGUYEN‐THE C. , AUBERT S.
Published: August 2006

Chlorogenic acid content of four samples of shredded carrots was measured and related to their flavor stability during storage wrapped in oriented polypropylene film (OPP). Chlorogenic acid was quantified by HPLC/UV: Shredded carrots accumulated chlorogenic acid faster in OPP film. This appeared related to higher sensory quality retention during storage.
Controlled Fermentation of Spanish‐type Green Olives
Authors: MONTAÑO A. , SÁNCHEZ A.H. , DE CASTRO A.
Published: August 2006

Pure culture fermentation of Spanish‐type green olives was developed. The method used no heat treatment, included chlorination of both fermentor and olives, used sterile lye, water and brine, and acidification with lactic acid before inoculation. Lactobacillus pluntarum was used as test species. After 34 days fermentation, citric acid, mannitol and malic acid were completely degraded and ∼ 90% of available glucose and fructose, but <30% sucrose, were utilized. Fermentation products were D‐ and L‐lactic acid, ethanol, succinic, and acetic acid with a calculated carbon recovety of 107.5%. D‐lactic predominaied over L‐lactic acid. No differences were found between flavor of pure culture and naturally fermented olives, but there was a tendency towards preference of the latter.
Water Absorption in Chickpea (C. arietinum) and Field Pea (P. sativum) Cultivars using the Peleg Model
Authors: HUNG T.V. , LIU L.H. , BLACK R.G. , TREWHELLA M.A.
Published: August 2006

Moisture absorption in seven chickpea cultivars and three field pea cultivars was investigated at 5, 15, 25 and/or 42°C using the Peleg model (M (t) = Mo + t/[K1+ K2t]). The Peleg constant K1 varied with temperature. At a given temperature, the lower the K1, the more water was absorbed. The Peleg constant K2 was almost unaffected by temperature and could be used to predict the equilibrium water absorption. A constant K3 expressing the temperature effect on water absorption (K1= K3T + K4) was developed to distinguish two types of chickpea — Desi and Kabuli. All chickpeas had similar composition and initial moisture. The difference in water absorption rate was probably due to thickness and structure of the seed coat. The Peleg model could be used to predict water absorption in chickpea and field pea.
Heat Inactivation of Trypsin Inhibitors in Soymilk at Ultra‐High Temperatures
Authors: KWOK K.C. , QIN W.H. , TSANG J.C.
Published: August 2006

Soymilk samples at pH 7.5, 6.5 and 2 were subjected to heat treatment at 93°C and indirect ultra‐high temperature. When heated at 93°C, 121°C and 132°C, trypsin inhibitor activity (TIA) in soymilk was more heat‐labile at high pH than at lower pH. However, the effect of pH on rate of thermal inactivation was less pronounced when the holding temperature was increased to 143°C and 154°C. The point on a curve relating holding temperature and holding time, indicating inactivation of 90% of the TIA in soymilk at pH 6.5 in the range 93–154°C, coincided with the thermal‐death‐time curve of the organism putrefactive anacrobe 3679 at about 125°C.
Model for Gelatinization of Wheat Starch in a Twin‐Screw Extruder
Authors: CAI W. , DIOSADY L.L.
Published: August 2006

Wheat starch was processed in a co‐rotating twin‐screw extruder, at moisture contents 25% and 30%, screw speeds 200 and 300 rpm, feed rate 30 kg/hr, and barrel temperature settings 100, 120, 140, and 160°C. Degree of starch gelatinization at each point along the extruder channel was determined by sampling and analyzing material inside the extruder. Kinetics of the gelatinization during extrusion was investigated. A first‐order rate equation was developed to predict degree of starch gelatinization during extrusion. The rate constant was a function of both temperature and shear stress.
Determining Gelatinized Starch in a Dry Starchy Product
Authors: GURAYA H.S. , TOLEDO R.T.
Published: August 2006

Degree of gelatinization (DG) of starch in dry products was measured from the amount which dissolved in 0.2N KOH. The dissolved starch was complexed with O.1N iodine and quantitated from absorption at 600 nm. When pregelatinized starch in KOH was the basis for the standard curve only 94% of added gelatinized starch mixed with raw starch was recovered. Recovery was 100% and coefficient of variation was <2% when absorbance of a blank was used to correct sample absorbance. The blank was prepared from the same mixture with only raw starch. The procedure adequately differentiated DG in several dry sweet potato‐tapioca samples.
Extraction and Analysis of Metabolic Phosphates in Plants
Authors: SAYLER DIANA F. , GEIGER PAUL J.
Published: August 2006

We have developed a method for extraction and simultaneous detection and quantification of nucleotides and other phosphate compounds in various tissues. Analyses were based on modification of a method previously applied to animal tissue using an automated chromato‐graphic analyser developed in our laboratory. Utilizing perchloric acid extracts of peas (fresh and frozen), tomatoes, and other plant tissues, we detected 19 organic phosphate compounds with the automated phosphate analyzer. The method is generally applicable to plant tissue.
Carbonated Water Lexicon: Temperature and CO2 Level Influence on Descriptive Ratings
Authors: HARPER STEVEN J. , McDANIEL MINA R.
Published: August 2006

A lexicon for describing the sensory perception of carbonated water was developed by a trained panel. It included: salty, sour, bitter, cooling, astringency, bubbly, bubble size, bubble sound, gas expansion feeling, bite, bum, and numbing. Four CO2 levels (noncarbonated, and 1.69, 2.75, and 4.63 volumes) and two temperatures (3 and 10°C) were tested. Ratings of all descriptors, except cooling, increased significantly as CO2 level increased. Bubble size and bubble sound were rated higher for 10°C samples while cooling, bite, burn, and numbing were rated higher for 3°C samples. The descriptors were classified into four groups (cooling, taste, trigeminal, and mechano‐reception descriptors) based on principal component analysis.
Water Vapor Permeability of Caseinate‐Based Edible Films as Affected by pH, Calcium Crosslinking and Lipid Content
Authors: AVENA‐BUSTILLOS R.J. , KROCHTA J.M.
Published: August 2006

Edible films were cast from solutions of sodium or calcium caseinate and from emulsions of these proteins with acetylated monoglyceride, beeswax, and stearic acid. The water vapor permeabilities of the films were evaluated at 25°C using the ASTM E96–80 method, modified to calculate the % relative humidity at the film underside. Adjustment to pH 4.6 (isoelectric point), calcium ion crosslinking and combined effects of calcium ascorbate buffer (pH 4.6) reduced water vapor permeability of sodium caseinate films by 36%, 42%, and 43%, respectively. Calcium caseinate‐beeswax emulsion films had water vapor permeabilities up to 90% lower than pure sodium caseinate films. Water vapor permeability varied by a factor of two depending on emulsion film orientation, indicating nonisotropic structure.
Malondialdehyde Oxidation by Hydrogen Peroxide and by Light‐Excited Riboflavin in Model Systems
Authors: DU ZHANYUAN , BRAMLAGE WILLIAM J.
Published: August 2006

Oxidation of malondialdchyde (MDA) by H2O2 was affected by concentrations of MDA or H2O2, pH and solvent. The reaction displayed an approximate 1:1 ratio of H2O2/MDA consumption and probably produced malonaldehyde as the oxidation product in moderate conditions. Oxidation of MDA by light‐excited riboflavin produced superoxide anion, and the amount of superoxide anion generated was MDA concentration‐dependent.
Characteristics of 95% Lean Beef German Sausages Varying in Phosphate and Added Water
Authors: FREDERICK T.L. , MILLER M.F. , TINNEY K.S. , BYE L.R. , RAMSEY C.B.
Published: August 2006

Beef German sausages (95% lean) with added water levels (0, 10, 20, 35%) and phosphate levels (0.5 and 1.0%), were compared to a control (20% fat). Controls and sausages with 35% added water tended to be scored higher in juiciness and tenderness than other sausages. Aerobic plate counts increased to 2 wk storage and then were almost constant to 6 wk when 0.5% phosphate had been added, but counts increased up to 6 wk storage when 1% phosphate had been added. Most characteristics were similar to control sausages when the formula had 35% added water and either 0.5 or 1% phosphate.
Microstructure of Frankfurters Extended with Wheat Germ Proteins
Authors: GNANASAMBANDAM RAVIN , ZAYAS J.F.
Published: August 2006

Transmission electron microscopy was utilized to study the microsctructure of frankfurters extended with wheat germ protein flour (WGPF) at 3.5, 5.0, and 7.0%. Samples with 3.5% WGPF showed a denser matrix than the control. They also had a uniform interfacial protein film (IPF) with a slight increase in average thickness. At WGPF >3.5%, no further effects on IPF were observed. At 7.0% WGPF, an increase in added water, and the resultant dilution of meat and fat components, resulted in fewer fat globules, some with incomplete IPFs. Proteins in the WGPF contributed to IPF formation up to a specific level. Nonprotein components also were important in batter stability by absorbing water.
Conditions for Extraction and Concentration of Beef Fat Volatiles with Supercritical Carbon Dioxide
Authors: MERKLE J.A. , LARICK D.K.
Published: August 2006

Beef fat was fractionated using supercritical carbon dioxide at 40°C and pressures from 10.3–27.6 MPa. Fractions were analyzed for volatile content using purge and trap gas chromatography. One hundred six volatiles were identified. The concentrations of straight or branched‐chain hydrocarbons, aldehydes, ketones, olefins, enals, lactones, and total volatiles were significantly influenced by extraction conditons. The control contained the least volatiles in each class analyzed. Total volatiles were concentrated over controls by 10–100 fold depending on treatment, with lowest pressure extraction conditions yielding highest concentrations of volatiles.
Grade Classification of Canned Pink Salmon with Static Headspace Volatile Patterns
Authors: GIRARD BENOIT , NAKAI SHURYO
Published: August 2006

Pacific pink salmon (Oncorhynchus gorbuscha) were subjected to refrigerated decomposition prior to canning. Data on 44 volatile compounds obtained by static headspace gas chromatography were analyzed using multivariate statistical methods. Principal component analysis and common factor analysis showed two dimensions were particularly important to delineate variation between quality grades A, B, and reject. Three types of discriminant analysis (DA) were carried out on PCA scores as well as three selected volatiles (ethanol, 3‐methyl‐1‐butanol, and 2‐methyl‐l‐propanal). Although all DA procduced misclassification rates below 7%, the nonparametric Epanechnikov kemal DA was more reliable followed by quadratic and linear DA. Use of 3‐methyl‐1‐butanol and 2‐methyl‐1‐propanal in addition to ethanol improved the detection of initial decomposition stages.
Gram Negative Bacteria Inhibition by Lactic Acid Culture and Food Preservatives on Catfish Fillets during Refrigerated Storage
Authors: KIM CHANG R. , HEARNSBERGER JAMES O.
Published: August 2006

Treating catfish fillets with sodium acetate (SA) and/or potassium sorbate (PS), with or without lactic culture (Lactococcus lactic spp. cremoris ATCC 19257 grown in 20% milk solids) was studied at 4°C. Gram negative bacterial (CVT) counts on crystal violet tetrazolium chloride agar, pH, and sensory evaluation of fillets were assessed over time. Treatment with the combination of 0.50% SA, 0.25% PS with 2.50% lactic acid culture (LC) and, also, 0.50 to 1.00% SA alone completely inhibited growth for 6 days at 4°C. After 12 days, counts with this treatment and the 1.00% SA increased ∼1.3 and 1.2 log cycles, respectively. The antimicrobial effects did not appear to be due to pH values. The combination of 0.50% SA and 0.25% PS with 2.50% LC, or 1.00% SA, alone, improved catfish odor and appearance during 13 days storage.
Reverse‐Phase HPLC Analysis of Cheese Samples Aged by a Fast‐Ripening Process
Authors: FURTULA V. , NAKAI S. , AMANTEA G.F. , LALEYE L.
Published: August 2006

Cheese ripening accelerated by adding enzyme extracts derived from lactic bacteria promoted proteolysis and produced an acceptable novel cheese based on sensory tests. However, HPLC profiles for watersoluble compounds were considerably different from those for control Cheddar cheese without the added enzyme extracts, probably indicating a different mechanism of proteolysis. The samples did not follow the usual aging pathway on a similarlity scattergram, when HPLC data were processed by principal component similarity (PCS) analysis. Such analysis was useful for evaluating effects of accelerated cheese ripening.
Caseinate at Low Temperatures: Calcium Use in β‐Casein Extraction by Microfiltration
Authors: FAMELART M.H. , SUREL O.
Published: August 2006

Calcium‐induced modifications of 2% sodium caseinate at 4°C and β‐casein extraction by microfiltration on membranes were studied. Pore diameters and tangential flow rates were investigated. Calcium addition up to 3 g.L−1 was followed by a pH decrease, particle size increase and a shift of casein towards colloidal state. The higher purity of β‐casein in the soluble fraction was obtained between 1 and 1.5 g.L−1 of added calcium. Increasing calcium to 1 g.L−1 induced hydraulic resistance increase, and higher retention of β‐casein. Particle size increases were related to physicochemical modifications induced by the calcium addition.
Oxidative Stability and Sensory Quality of Stored Eggs From Hens Fed 1.5% Menhaden Oil
Authors: MARSHALL A.C. , SAMS A.R. , VAN ELSWYK M.E.
Published: August 2006

Effects of refrigerated storage on thiobarbituric acid (TBA) values and sensory scores of shell eggs from hens fed 1.5% menhaden oil (MO) and a no‐added fat control diet were investigated. Eggs were collected weekly (0, 1, 2, 3, 4) for each of three replicates/diet and all weeks were analyzed within 24 hr of 0 week. The flavor of scrambled samples from stored shell eggs (wk 0, 2, 4) was determined by scoring difference scale administered to two consumer panels (n = 40/panel). Flavor scores for eggs from all treatments were not different. TBA values were greater (P < 0.05) in MO eggs at week 0 but did not increase during storage. Storage stability of shell eggs from hens fed 1.5% dietary menhaden oil is comparable to that from hens fed a no‐added fat diet.
Enzymatic Browning in Apple Pulps
Authors: LOZANO J.E. , DRUDIS‐BISCARRI R. , IBARZ‐RIBAS A.
Published: August 2006

Enzymatic browning in Golden Delicious apple pulp was studied as related to degree of ripeness and temperature (3.5–31°C). Green apple pulp showed the highest rate of browning. This was attributable to differences in ascorbic acid (AA) content and polyphenoloxidase activity in young fruits. The rate of browning determined by CIE L* measurements followed complex temperature dependent kinetics, represented by a multiple linear effects with log time. Equal changes in L* parameter yielded straight lines in a log temperature vs log time plot. Inhibition with AA caused an initial slow rate of browning and a well defined break point associated with exhaustion of antioxidant properties of the AA. The greater the AA concentration the longer the initial period.
Purification and Characterization of an Endoprotease from Melon Fruit
Authors: NODA K. , KOYANAGI M. , KAMIYA H C.
Published: August 2006

An endoprotease was purified from melon fruit (Cucumis melo L.) by ammonium sulfate precipitation, gel filtration and ion‐exchange chromatography using t‐butyloxycarbonyl‐Ala‐Ala‐Pro‐Leu p‐nitroanilide as a substrate. The molecular weight was estimated as 26,000 and isoelectric point pH 9.5. It preferentially hydrolyzed peptide bonds of the carboxyl terminal sides of Leu, Ala, His, Gin, and Am. Activity was strongly inhibited by diisopropyl phosphofluoridate, indicating the serine protease nature of the enzyme. The migration distance on electrophoresis, molecular weight and substrate specificity differed from cucumisin, a known protease from melon. This unusual protease may have potential for special food treatment applications.
Surface Properties and Emulsification Behavior of Denatured Soy Proteins
Authors: NIR I. , FELDMAN Y. , ASERIN A. , GARTI N.
Published: August 2006

Soy protein isolate was physically (heat pretreatment) and chemically (urea, guanidine·HCl, and cleavage of SS bonds) modified in order to dissociate subunits, unfold the protein and improve surface properties: hydrophobicity, emulsification capability, and stability. Heat pretreatment as well as chemical treatment with urea or guanidine·HCl or reduction of disulphide bonds, will improve emulsification performance in comparison to native soy protein isolate. Significant differences in reduction of surface tension of water in the presence of native and modified proteins were observed (45 and 35 dynes/cm respectively). Measurements of fluorescence indicated that the relative hydrophobicity of the soy protein was also improved (from 600 to 1360) after heat pretreatment or contacting the soy protein with 8M urea solution.
Microwave Heating Affects Composition and Oxidative Stability of Sesame (Sesamum indicum) Oil
Authors: YOSHIDA HIROMI , KAJIMOTO GORO
Published: August 2006

The effects of microwave heating on antioxidative components and lipid quality of sesame seeds were studied. Amounts of antioxidative components were 576, 18, and 8 mg/kg oil for γ‐, δ‐, and α‐tocopherols; 6,824, 5,642, and 54 mg/kg oil for sesamin, sesamolin, and sesamol, respectively. During microwave treatments, concentrations of tocopherols, sesamin and sesamolin gradually decreased, and ca. 20% of these dominant components was lost after 30 min heating. However, microwave treatments for 16 to 20 min, which would be optimal to prepare sesame oil with better quality, still retained over 85% of the antioxidative components (with few exceptions) and caused no significant chemical changes in lipids.
Physicochemical Properties of Field Pea, Pinto and Navy Bean Starches
Authors: GUJSKA ELZBIETA , D.‐REINHARD WANDA , KHAN KHALIL
Published: August 2006

Legume starches were compared for physicochemical properties that may explain differences in functional properties. Field pea starch had higher amylose, greater swelling power and solubility, and lower pasting temperatures than pinto and navy bean starches. Scanning electron microscopy (SEM) showed that field pea starch had larger, more irregularly shaped granules and more broken large granules than pinto or navy starches. The most starch damage was observed for field pea. Pinto and navy bean starches had greater resistance to swelling at 60°C than field pea indicating a more strongly bonded micellar network. Higher cold paste viscosity was observed for navy bean and field pea.
Melting Characteristics and Hardness of Milkfat Blend Sucrose Polyesters
Authors: DRAKE M.A. , BOUTTE T.T. , YOUNCE F.L. , CLEARY D.A. , SWANSON B.G.
Published: August 2006

Sucrose polyesters (SPE) are noncaloric fat substitutes prepared from fatty acid methyl esters (FAME) and sucrose. Our objectives were to determine and compare the effects of supplementing FAME from hydrolyzed milkfat with 25% FAME derived from beef tallow, coconut oil, or myristic acid on melting characteristics, hardness, and fatty acid profiles of SPE. DSC thermograms revealed different melting profiles among the SPE and anhydrous milkfat. Milkfat:tallow, milkfat:coconut, and milkfat SPE differed (p<0.05) in hardness from milkfat at 12.5, 22, and 27.5°C. Fatty acid compositions of the SPE were also different. Adjustments of melting characteristics, hardness, and fatty acid substituents of SPE are essential when substituting milkfat SPE for selected natural fats in foods.
Quantification of Factors Which Influence Nisin's Inhibition of CIostridium botulinum 56A in a Model Food System
Authors: ROGERS ANN M. , MONTVILLE THOMAS J.
Published: August 2006

We modeled nisin's anticlostridial activity and assessed the antagonistic or potentiating influences of food ingredients. The model systems contained yeast extract, proteose peptone, and glucose; were supplemented with protein (0.075, 0.75, 7.5% w/v), phospholipid (0.075, 0.75, 7.5% w/v), or soluble starch (5, 17.5, 30% w/v); and were adjusted to pH 5.5, 6.0, or 6.5. Samples inoculated with 104/mL spores were incubated at 15, 25, or 35°C. Statistical analysis developed an equation (r2= 0.76) that modeled the response and identified temperature as the most significant (α 0.001) variable. Nisin lost effectiveness with increasing temperature. Nisin concentration had significant positive and phospholipid negative, linear effects. Many interactive effects were significant (α 0.20). Nisin inhibited C. botulinum until its residual level dropped below a threshold, which decreased from 154 IU/mL at 35°C to 12 IU/mL at 15°C.
Storage Stability of Low‐fat Ground Beef Made with Lower Value Cuts of Beef
Authors: BULLOCK K.B. , HUFFMAN D.L. , EGBERT W.R. , MIKEL W.B. , BRADFORD D.D. , JONES W.R.
Published: August 2006

Five combinations of low‐fat ground beef treatments were prepared with lower value raw‐materials: 90% lean cow trimmings, 50/50 Choice trimmings, 95% lean Choice trimmings, defatted clods and rounds, cow knuckles, and cow chucks. They were compared to a 20% fat control for quality attributes during 24 wk frozen (−20°C) storage. Control patties had greater (P<0.05) cooking loss, shear force, and connective tissue, and lower (P<0.05) juiciness scores than low‐fat treatments. All low‐fat pattie treatments were rated higher (P<0.05) in flavor intensity than control patties. Low‐fat patties manufactured with a majority of lean cow trimmings had a greater color (pigment) and oxidative (lipid) stability.
Fat Level, High Temperature Cooking and Degree of Doneness Affect Sensory, Chemical and Physical Properties of Beef Patties
Authors: BERRY B.W.
Published: August 2006

Ground beef patties containing either 4 or 20% fat were cooked by electric grill (G) alone or in combination with overhead broiler unit (BG) to be (visually) either medium or well‐done. Patties with 20% fat had higher beef flavor intensity, juiciness and tenderness scores, lower Instron shear and compression values, and lower cooking yields than 4% fat patties. However, 4% fat patties cooked to medium, had similar sensory ratings to 20% fat patties cooked well‐done. About 20% of patties cooked to medium did not reach recommended internal temperatures and holding times for food safety.
Diacetyl as a Flavor Component in Full Fat Cottage Cheese
Authors: ANTINONE M.J. , LAWLESS H.T. , LEDFORD R.A. , JOHNSTON M.
Published: August 2006

Diacetyl was detected at about 0.2 ppm using a two alternative forced choice procedure. Consumer acceptance for cottage cheese showed a small effect of added diacetyl, peaking at 1.0 ppm for aroma acceptance and flavor acceptance. Patterns of acceptance across diacetyl levels were similar for both frequent and infrequent consumers. Consumer acceptance tests conducted in a campus‐based sensory testing facility gave similar results to tests conducted in a shopping mall, although the mall data were more variable.
Caking and Stickiness of Dairy‐Based Food Powders as Related to Glass Transition
Authors: CHUY LETICIA E. , LABUZA THEODORE P.
Published: August 2006

The effects of heating rate, storage temperature and water activity on surface caking (Tsc) and advanced caking (Tac) of several dairy‐based infant formula powders were determined by the modified ampule and sealed glass test tube methods, respectively. The glass transition temperature, Tg, was determined by differential scanning calorimetry. Observed Tsc and Tac values were higher at faster scan rates (5 and 10°C/min) compared to a slower heating rate (1°C/3 min). In addition, because of the sample size and the difference in viscous flow time constants, Tac≥ Tsc≥ Tg. As expected, stability towards collapse and sticking decreased with Increasing amounts of low‐molecular‐weight carbohydrate. The predicted stable storage water activities at room temperature based on Tsc were higher than those observed during storage; however, the water activity at which Tstarage= Tg gave a good prediction of the %RH when collapse begins.