bluuebunny/crossref_metadata_2025_split huggingface dataset:
LETHALITY CONTRIBUTION FROM THE TUBULAR HEAT EXCHANGER DURING HIGH‐TEMPERATURE SHORT‐TIME PROCESSING OF A MODEL LIQUID FOOD
Authors: AWUAH G.B. , ECONOMIDES A. , SHAFER B.D. , WENG J. 
Published: September 2010

ABSTRACT Experiments were conducted using Bacillus stearothermophilus spores in 0.5% w/w carboxymethylcellulose suspension to evaluate come‐up contributions from the tubular heat exchanger. A lab‐scale UHT/HTST simulator that allowed samples to be collected at the exit of the heat exchanger and holding tube was used with operating temperatures up to 270F. The bulk mean residence time in the heat exchanger ranged from 30 to 89 sec, while that in the holding tube ranged from 4 to 14 sec. It was observed that between 40% and 51% of the cumulative lethality (

) at the exit of the holding tube, was contributed by come‐up in the tubular heat exchanger. This come‐up contribution was determined on the basis of having an

of 8.5 min in the holding tube alone. It was evident that come‐up lethality will depend on product initial temperature, residence time and temperature history in the heat exchanger, with higher temperatures obviously contributing more lethality. Therefore, the entire aseptic system becomes even more complex since several critical parameters need to be monitored, controlled and documented. Experimental data compared favorably with computer‐simulated data using the AseptiCAL™ software, with the software package giving more conservative results. Ultimately, come‐up credit (CUC) should be tested on a pilot scale or industrial setup by way of reduced residence time (i.e. increased fluid flow rate), reduced holding tube length or temperature in order to determine if CUC can be applied towards the lethality required for the product. Monitoring and control devices become critical to ensure consistency and reproducibility in product residence time and time–temperature history, in the tubular heat exchanger.
RADIO‐FREQUENCY HEATING OF HAM TO ENHANCE SHELF‐LIFE IN VACUUM PACKAGING
Authors: ORSAT V. , BAI L. , RAGHAVAN G.S.V. , SMITH J.P. 
Published: September 2010

ABSTRACT Radio‐frequency heating at 27.12 MHz was studied for the pasteurization of ham samples repacked in plastic films. The samples were brought to internal temperatures of 75C and 85C in 5 min and maintained at those temperatures for an additional 5 min. The ham samples were vacuum‐packed in three different plastic films and stored at 4C for 1 to 28 days. All samples were examined for moisture loss, colour change, sensory quality attributes such as off odors and sliminess, and total bacterial surface counts. The study indicates that radio‐frequency heating, coupled with appropriate packaging, can improve the storability of repacked hams by reducing the bacterial load, reducing moisture loss and maintaining an overall greater product sensory quality and acceptance.
VARIATIONS IN WATER‐SOLUBLE SACCHARIDES AND PHENOLS IN LONGAN FRUIT PERICARP AFTER DRYING
Authors: YANG BAO , ZHAO MOUMING , SHI JOHN , CHENG GUIPING , RUENROENGKLIN NEUNGNAPA , JIANG YUEMING 
Published: September 2010

ABSTRACT Variations in the contents of water‐soluble polysaccharides (WSP), water‐soluble total saccharides (WSTS), gallic acid and total phenols in longan pericarp tissues of three major cultivars (“Shixia,”“Chuliang” and “Fuyan”) planted in Guangzhou, Gaozhou and Haikou, respectively, were evaluated. Microwave radiation, solar radiation and lyophilization were employed to dry the longan pericarps. A great variation in the contents of WSTS, WSP, total phenols and gallic acid existed in pericarp tissues of longan fruit among the three cultivars, locations and drying methods. The highest content (248.7‐mg glucose equivalents [GE]/g dry weight [DW]) of WSTS was obtained in “Shixia” fruit from Haikou, while the lowest content (58.9‐mg GE/g DW) was detected in “Fuyan” fruit from Guangzhou using lyophilization. WSP content was in a decreasing order except for cv. “Shixia” from Haikou, using the three various drying methods: microwave radiation > solar radiation > lyophilization. The longan pericarp tissues contained a large amount of phenolic compounds. “Shixia” fruit from Haikou had the highest content (49.4‐mg gallic acid equivalents/g DW) of total phenols. The contents of total phenols followed a decreasing order for the three drying methods: lyophilization > microwave radiation > solar radiation. No gallic acid was detected in either fresh or lyophilized pericarp tissues, but it was found in the dried pericarp tissues with a higher content in fruit pericarp tissues dried by microwave radiation than by solar radiation.PRACTICAL APPLICATIONSThere is increasing interest of utilizing saccharides and phenols from plant sources for their uses in medicine and cosmetics. Microwave radiation, solar radiation and lyophilization were employed to dry longan fruit pericarp tissues of three major cultivars in relation to their various production locations, while contents of water‐soluble total saccharides (WSTS), water‐soluble polysaccharides (WSP), total phenols and gallic acid in the pericarp were evaluated after these dryings. Significant variations in the contents of WSP, WSTS, gallic acid and total phenols of longan pericarp tissues among the three major cultivars and various locations and drying methods were found. This study can help utilize better the longan fruit pericarp in practice.
PHYCOCYANIN CONTENT OF SPIRULINA PLATENSIS DRIED IN SPOUTED BED AND THIN LAYER
Authors: OLIVEIRA E.G. , ROSA G.S. , MORAES M.A. , PINTO L.A.A. 
Published: September 2010

ABSTRACT The aim of this work was to study the drying of Spirulina platensis, evaluating the final product characteristics about its phycocyanin content and its protein solubility in water. Two drying techniques were used: the spouted bed and the thin layer. For drying in a spouted bed, the cone‐cylindrical geometry was chosen, namely type conventional spouted bed (CSB) and jet‐spouted bed, with a paste concentration of 5%. The thin‐layer drying was performed at temperatures of 50 and 60C, with a load of material of 4 kg/m2 in the tray. The spouted bed dryer type CSB demonstrated good functionality, not presenting a collapse during the experiments. The solubility in aqueous mean was similar in all the drying techniques used, being the values found around 37%. The largest phycocyanin values were found in the thin‐layer temperature of 50C and in the spouted bed type CSB; however, the thin layer was excluded so as not to reach the commercial moisture content.PRACTICAL APPLICATIONSPhycocyanin is the major phycobiliprotein in Spirulina. Phycocyanin has significant antioxidant, anti‐inflammatory, hepatoprotective and radical scavenging properties. It is used as colorant in food and cosmetics. It was also shown to have therapeutic value (immunomodulating activity and anticancer activity). The drying operation is commonly used to prolong the shelf life of microbial biomasses. Preservation of cyanobacteria is a difficult process, since the cells are small and, moreover, the cultures are usually diluted. Drying of liquids and pastes in spouted beds with inert bodies has been presented as an alternative to spray drying in an attempt to obtain high‐quality powdered products at a low cost.
EFFECTS OF COOKING CONDITIONS ON SENSORY CHARACTERISTICS OF RED‐COOKED BEEF FLAVOR AND IDENTIFICATION OF THE FLAVOR COMPOUNDS
Authors: WU XIAO , ZHAO MOUMING , WANG JINSHUI , CUI CHUN , WU JINWEI , YANG BAO 
Published: September 2010

ABSTRACT Red‐cooked beef is a very popular food in China. The sensory characteristics and flavor compounds of red‐cooked beef were investigated in the present study. Through the single‐factor analysis of sensory score, it was changed under different cooking conditions, including pH value, cooking temperature and time. Response surface methodology and quantitative descriptive analysis were applied to investigate the effects of pH value, cooking temperature and time on the sensory score of red‐cooked beef flavor. A suitable range for each factor (5–8 for pH value, 90–110C for cooking temperature and 1.5–2.5 h for cooking time) was chosen for building a mathematical regressive model. The mathematical model representing the sensory score of red‐cooked beef flavor as a function of the independent variables within the region under investigation was expressed by the equation as follows: Y = 76.86 − 0.51X1 − 4.14X2 + 0.47X3 + 0.054X1X2 − 0.041X1X3 + 0.049X2X3 − 4.83, where Y was the sensory score, and X1, X2 and X3 were the coded variables of pH value, cooking temperature and time, respectively. The optimal conditions to obtain the highest sensory score were 6.42 of pH value, 97.4C and 2.05 h, respectively. Under these optimal conditions, the experimental value agreed with the predicted one by analysis ofvariance. The potent flavor compounds of red‐cooked beef were extracted by headspace solid phase micro‐extraction technique, and 99 volatile compounds were detected using gas chromatography‐mass spectrometry, which consisted of 23 aldehydes, 12 ketones, 10 esters, 11 alcohols, 15 carboxylic acids, 2 sulfur‐containing compounds, 9 heterocyclic compounds, 12 alkanes and 5 alkenes.PRACTICAL APPLICATIONSResponse surface methodology is a statistical method that has shown significant advantages in application of food process. In the present study, this methodology was employed to investigate the effects of pH value, cooking temperature and time on the sensory characteristics of red‐cooked beef flavor. A mathematical regressive model was built with a good fitness, and the optimal cooking conditions were predicted. The flavor compounds of red‐cooked beef cooked under the optimal conditions were identified by gas chromatography‐mass spectrometry. Twenty‐three aldehydes, 12 ketones, 10 esters, 11 alcohols, 15 carboxylic acids, 2 sulfur‐containing compounds, 9 heterocyclic compounds, 12 alkanes and 5 alkenes were found contributing to the red‐cooked beef flavor.
PROCESSING OF BANANA‐BASED WINE PRODUCT USING PECTINASE AND α‐AMYLASE
Authors: CHEIRSILP B. , UMSAKUL K. 
Published: September 2010

ABSTRACT Banana must was treated with pectinase and α‐amylase to hydrolyze pectin and starch prior to its use to produce a wine product. The synergistic activities of the enzymes enhanced hydrolysis of the complex carbohydrates. A decrease of 55% in the viscosity and a 2.7‐fold increase in the amount of extracted juice were obtained after incubating with 0.05% (w/w) of pectinase at 40C for 2 h, followed by treating with 0.05% (w/w) of α‐amylase at 50C for 3 h. A 15 and 39% increase in total soluble sugars and reducing sugars in extracted juice were achieved, respectively. Enzyme‐treated banana must was diluted with four volumes of water and then fermented by yeast to produce banana wine. The pretreatment of banana with enzymes before wine fermentation resulted in a higher level of reducing sugars than that of the control (nonenzyme‐treated banana wine) during fermentation. The clarity of the enzyme‐treated banana wine was also fourfold higher than that of the control at 25 days of fermentation. The concentrations of total soluble solids, total soluble sugars, and alcohol in the enzyme‐treated banana wine and the control have no significant differences.PRACTICAL APPLICATIONSBanana fruits contain high nutrition sources of carbohydrate, minerals and vitamins. Banana‐based wine has a good flavor and can be considered ahealthy alcoholic beverage. However, polymeric carbohydrates like pectin and starch in banana cause the turbidity and viscosity of the wine and make the clarification process harder. Application of pectinase and α‐amylase that affect the quality of wine is important for improving the process of banana wine production. This study highlights the effectiveness of pectinase and α‐amylase treatments on banana wine production such as increasing the banana juice extraction yield, decreasing the viscosity of banana must, forming simple sugars and oligosaccharides to facilitate yeast growth during fermentation and improving the clarification process.
SENSORY CHARACTERISTICS OF BEEF AND PORK PROCESSED MEATS CONTAINING NONSOLVENT EXTRACTED TEXTURIZED SOY PROTEIN
Authors: RENTFROW G. , BREWER M.S. , WEINGARTNER K.E. , MCKEITH F.K. 
Published: September 2010

ABSTRACTThe objective of this study was to characterize the sensory properties of four common meat products (ground beef, fresh pork sausage, smoked sausage, and frankfurters) all manufactured with nonsolvent extracted textured soy protein (NSTSP) used as a lean meat replacement. High levels (45%) NSTSP added to ground beef and fresh pork sausage resulted in products which were more mushy with much more off‐flavor than control samples, whereas juiciness was unaffected. Addition of 30% or 45% NSTSP increased (P< 0.05) the juiciness of smoked sausage, while NSTSP at any level decreased the juiciness of frankfurters. Fifteen percent NSTSP affected (P> 0.05) neither texture and mouth feel nor off‐flavor of smoked sausage. Up to 30% NSTSP had no effect on either texture or mouth feel nor on off‐flavor of frankfurters. Addition of NSTSP increased off‐flavor of all products except frankfurters. Practical levels of lean replacement appear to be less than 30% for these meat products.
ISOLATION AND CHARACTERIZATION OF CALPAINS FROM RAINBOW TROUT MUSCLE AND THEIR ROLE IN TEXTURE DEVELOPMENT
Authors: SALEM M. , KENNEY P.B. , KILLEFER J. , NATH J. 
Published: September 2010

ABSTRACT A single anion‐exchange column was used to resolve calpain I and II and their endogenous inhibitor, calpastatin, from the white muscle of rainbow trout (Oncorhynchus mykiss). Calcium requirement assays showed that calpain I and II required approximately 0.2 mM and 2.5 mM, respectively, for half maximal activities. Isolation of calpain I and calpastatin were confirmed by Western blot. Incubation of trout muscle for 12 h postmortem, in a buffer containing CaCl2, decreased (P < 0.0001) shear force compared to samples incubated in a buffer containing EDTA. This effect indicates that softening of fish muscle can be accelerated by activation of calpains with exogenous calcium.
FUNCTIONALITY OF GLYCOSILATED HEART SURIMI AND HEAT‐PRECIPITATED WHEY PROTEINS IN MEAT BATTERS
Authors: TOTOSAUS ALFONSO 
Published: September 2010

ABSTRACT The functionality of pork and beef heart surimi, glycosilated heart surimi and heat‐precipitated panela and Oaxaca whey proteins were evaluated under in a meat batter in order to determine their utility in sausage formulation. Glycosilation improved yield and decreased water liberation, followed by the panela whey proteins. Texture results indicated that the glycosilated heart proteins improved overall texture, reflecting the effect of proteins on gel matrix. The lower functional properties for Oaxaca whey were probably due to the highly acidic conditions of this type of whey. Improvement in meat product formulation could be achieved employing underutilized animal proteins, reducing costs and enhancing texture.
WITHIN‐MUSCLE VARIATION IN COLOR AND pH OF BEEF SEMIMEMBRANOSUS
Authors: LEE MICHELLE S. , YANCEY JANEAL W.S. , APPLE JASON K. , SAWYER JASON T. , BAUBLITS R. TY 
Published: September 2010

ABSTRACT A trial was conducted to measure within‐muscle variation in color and pH of the semimembranosus (SM). SM muscles from carcasses of three different quality grades were cut into 10 steaks (1.91‐cm thick), which were subsequently divided into four quadrants (CaD = caudal–distal, CaP = caudal–proximal, CrD = cranial–distal and CrP = cranial–proximal). The ventral portion was generally lighter, redder and yellower than the dorsal portion. Furthermore, the CrD quadrant had the highest (P < 0.05) L*, a* and b* values, whereas the superficial quadrant (CaP) had the lowest (P < 0.05) objective color values, with quadrants CrP and CaD having intermediate values. Quadrant CrD had the highest (P < 0.05) reflectance values, whereas the lowest (P < 0.05) reflectance values were in the CrP quadrant. Traditionally, light meat color has been associated with low pH; however, the quadrant with the lightest color meat (CrD) had the highest pH.PRACTICAL APPLICATIONSInformation presented in the current experiment can be used as a tool to define the biochemical traits of the beef semimembranosus. More specifically, this information could be used to support future studies in the area of color stability and a method to identify regions of concern regarding postmortem muscle quality of such a large muscle from the beef round. With an industry that relies on the identification of new cuts for the retail market, and consumers placing emphasis on muscle color at the time of purchase, a thorough understanding of color stability in the semimembranosus is required. Lastly, this information can be used to further enhance the fabrication and potential marketability of such under‐utilized muscles from the beef carcass.
EFFECT OF HYDRODYNAMIC PRESSURE PROCESSING AND AGING ON THE TENDERNESS AND MYOFIBRILLAR PROTEINS OF BEEF STRIP LOINS*
Authors: BOWKER B.C. , FAHRENHOLZ T.M. , PAROCZAY E.W. , EASTRIDGE J.S. , SOLOMON M.B. 
Published: September 2010

ABSTRACT This study evaluated the effects of hydrodynamic pressure (HDP) processing and aging on the tenderness and myofibrillar proteins of beef strip loins. Loins (n = 12) were halved at 48 h postmortem and assigned to HDP or control treatments. Following treatment, each half was divided into three portions for aging (0, 5 or 8 days). Samples were removed for Warner–Bratzler shear force (WBSF) determination and myofibrillar protein isolation. HDP decreased (P < 0.0001) WBSF values 23% at 0, 5 and 8 days of aging. Myofibrillar fragmentation and myofibrillar protein solubility increased (P < 0.01) with HDP and aging. Sodium dodecyl sulfate‐polyacrylamide gel electrophoresis and Western blotting analysis of myofibrillar proteins showed that HDP and aging decreased the intensity of the troponin T (TnT) band and enhanced the accumulation of the 30 kD TnT degradation product. These data suggest that HDP is more effective than aging tenderization, and that HDP tenderization is caused by both protein degradation and physical disruption of the myofibril apparatus.PRACTICAL APPLICATIONSHydrodynamic pressure (HDP) processing was shown to instantaneously tenderize tough cuts of beef to tenderness levels attained following 8 days of postmortem aging. For the meat industry, these results demonstrate the potential benefits of alternative tenderization techniques, such as high‐energy shock waves. Observed changes in protein characteristics due to HDP and aging allow researchers to understand better potential mechanisms of meat tenderization.
COLOR CHANGES AND LIPID OXIDATION IN PORK PRODUCTS MADE FROM PIGS FED WITH CRANBERRY JUICE POWDER
Authors: LARRAÍN R.E. , KRUEGER C.G. , RICHARDS M.P. , REED J.D. 
Published: September 2010

ABSTRACT Public concern about chemically synthesized antioxidants has stimulated research on natural antioxidants, such as dietary flavonoids, to prevent oxidative deterioration in muscle foods. We hypothesized that feeding cranberry juice powder, a rich source of flavonoids to pigs, would increase the oxidative stability of pork products. The cranberry diet altered the time‐course changes of color measurements in bacon but not in loin chops. Bacon from cranberry‐fed animals showed a slower decrease in both a* values and chroma, and a slower increase in hue angle. Lipid peroxides but not thiobarbituric acid‐reactive substances were significantly higher in frozen patties from the cranberry‐fed pigs. The existence of apparently opposite effects and possible mechanisms of action of a cranberry diet on oxidative stability of frozen patties and bacon are discussed.PRACTICAL APPLICATIONSLong‐term feeding with cranberry juice powder altered the time‐course changes of color and lipid oxidation in pork products. However, anti‐ and pro‐oxidant effects were observed depending on the product evaluated (bacon or patties). Long‐term feeding of pigs with flavonoid‐rich diets may potentially reduce oxidation in pork products made from supplemented animals but further studies are needed to understand muscle × processing interactions.
TENDERNESS IMPROVEMENT IN FRESH OR FROZEN/THAWED BEEF STEAKS TREATED WITH HYDRODYNAMIC PRESSURE PROCESSING*
Authors: SOLOMON M.B. , LIU M.N. , PATEL J. , PAROCZAY E. , EASTRIDGE J. , COLEMAN S.W. 
Published: September 2010

ABSTRACT Tenderness improvement in fresh (F) or frozen/thawed (FT) beef steaks treated with hydrodynamic pressure processing (HDP) technology was examined. In Experiment 1, the effect of HDP and meat state at 48 h postmortem (fresh, never frozen compared to frozen at 48 h postmortem followed by thawing at 6 d postmortem) on meat tenderness at both day 1 and day 6 after HDP was evaluated. The effect of HDP was sustained throughout day 6 of aging.FT samples were 1 kg lower at day 1 compared to F samples and 0.8 kg lower at day 6. In Experiment 2, 40 boneless, rib‐eye sections (5 d postmortem) were used. One control steak was cooked fresh, while a second was frozen for 60 d. HDP was performed on the 40 F rib‐eye sections. Twenty of the HDP‐treated rib eyes were frozen after HDP treatment. The remaining 20 F HDP‐treated samples were cooked 24 h after treatment for tenderness determination. Sixty days after HDP treatment, the frozen control and HDP‐treated samples were thawed and cooked. Control (never frozen) steaks prior to HDP treatment had shear values of 6.5 kg. A 29% reduction in shear force was observed for HDP‐treated (F) samples. Freezing accounted for a 14% reduction in shear force. HDP treatment followed by freezing resulted in a 30% reduction in shear force compared to the frozen control samples.PRACTICAL APPLICATIONSPostmortem storage at refrigerated temperatures has been clearly demonstrated to improve meat tenderness. Freezing and then thawing meat has been shown to either improve tenderness, increase toughness or have no effect at all on meat tenderness. The use of hydrodynamic pressure processing (HDP) in conjunction with freezing meat either before or after HDP treatment was evaluated. Use of HDP, whether on fresh or frozen/thawed meat, successfully tenderized meat. Whether one freezes the meat before performing HDP or after HDP treatment, both successfully improve meat tenderness and the improvements are maintained even after frozen storage. Although freezing alone did show signs of improving meat tenderness, the magnitude of improvement was much less than the tenderness improvements found when using HDP technology.
COMPARISON OF CLEANING METHODS FOR REDUCTION OF ATTACHED MICROORGANISMS FROM CONSUMER‐STYLE THERMOMETERS
Authors: LEE SUN‐YOUNG , HILLERS VAL , MCCURDY SANDRA M. , KANG DONG‐HYUN 
Published: September 2010

ABSTRACT A thermometer is an important tool to ensure an adequate hamburger cooking temperature, however, cross‐contamination resulting from previously used thermometers may be possible. Therefore, thorough cleaning of thermometers is essential. The objective of this study was to compare thermometer cleaning methods for reduction of attached Escherichia coli O157:H7. Cleaning techniques were designed to simulate methods used in homes such as rinsing with water, and/or wiping with paper towels were compared with rinsing with 70% alcohol. Paper towels (three treatments: dry, wetted with water, and wetted with 40% alcohol), commercial disinfectant towel, and three types of rinse solutions (ambient temperature water, warm water, and 70% alcohol) were used to clean contaminated thermometer stems. Single‐step cleaning methods and two‐step cleaning methods (rinsing followed by wiping with a paper towel or wipe) were evaluated. The efficacy in removing E. coli O157:H7 by cleaning method was as follows: dry paper towel = wet paper towel < cold water < alcohol towel < disinfectant towel < 70% alcohol < warm water. Combined cleaning methods were more effective at removing attached E. coli O157:H7 than were single‐step methods. Washing with warm water or 70% alcohol solution, combined with wiping with a paper towel, resulted in elimination of E. coli O157:H7 in most cases. In conclusion, warm or hot water washing followed by wiping with a paper towel is recommended to sanitize thermometers after use.