bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effect of the Gamma Radiation Dose Rate on Psychrotrophic Bacteria, Thiobarbituric Acid Reactive Substances, and Sensory Characteristics of Mechanically Deboned Chicken Meat
Authors: Brito Poliana P. , Azevedo Heliana , Cipolli Kátia M. V. A. B. , Fukuma Henrique T. , Mourão Gerson B. , Roque Cláudio V. , Miya Norma T. , Pereira José L. 
Published: March 2011

Abstract:  Frozen samples of mechanically deboned chicken meat (MDCM) with skin were irradiated with gamma radiation doses of 0.0 kGy (control) and 3 kGy at 2 different radiation dose rates: 0.32 kGy/h (3 kGy) and 4.04 kGy/h (3 kGy). Batches of irradiated and control samples were evaluated during 11 d of refrigerated (2 ± 1 °C) storage for the following parameters: total psychrotrophic bacteria count, thiobarbituric acid reactive substances (TBARS), evaluation of objective color (L*, a*, and b*) and a sensory evaluation (irradiated odor, oxidized odor, pink and brown colors). No statistical difference (P > 0.05) was found amongst the TBARS values obtained for the MDCM samples irradiated with dose rates of 0.32 and 4.04 kGy/h. There was a significant increase (P < 0.05) in the psychrotrophic bacterial count as from the 7th day of refrigerated storage, for the MDCM samples irradiated at the dose rate of 4.04 kGy/h. With respect to the attribute of oxidized odor, the samples irradiated with a dose rate of 0.32 kGy/h showed a stronger intensity and were significantly different (P < 0.05) from the sample irradiated with a dose rate of 4.04 kGy/h on days 0 and 2 of refrigerated storage. Irradiation with a dose rate of 4.04 kGy/h (3 kGy) was shown to be the best condition for the processing of MDCM according to the evaluation of all the variables, under the conditions of this study.Practical Application:  The results obtained for the application of different dose rates of ionizing radiation to mechanically deboned chicken meat will provide the food industry with information concerning the definition of the best processing conditions to maximize the sensory and food quality.
Quality of Mango Nectar Processed by High‐Pressure Homogenization with Optimized Heat Treatment
Authors: Tribst Alline Artigiani Lima , Franchi Mark Alexandrow , de Massaguer Pilar Rodriguez , Cristianini Marcelo 
Published: March 2011

Abstract:  This work aimed to evaluate the effect of high‐pressure homogenization (HPH) with heat shock on Aspergillus niger, vitamin C, and color of mango nectar. The nectar was processed at 200 MPa followed by heat shock, which was optimized by response surface methodology by using mango nectar ratio (45 to 70), heat time (10 to 20), and temperature (60 to 85 °C) as variables. The color of mango nectar and vitamin C retention were evaluated at the optimized treatments, that is, 200 MPa + 61.5 °C/20 min or 73.5 °C/10 min. The mathematical model indicates that heat shock time and temperature showed a positive effect in the mould inactivation, whereas increasing ratio resulted in a protective effect on A. niger. The optimized treatments did not increase the retention of vitamin C, but had positive effect for the nectar color, in particular for samples treated at 200 MPa + 61.5 °C/20 min.Practical Application:  The results obtained in this study show that the conidia can be inactivated by applying HPH with heat shock, particularly to apply HPH as an option to pasteurize fruit nectar for industries.
Effects of Buttermilk Powders on Emulsification Properties and Acid Tolerance of Cream
Authors: Ihara Keiichi , Ochi Hiroshi , Saito Hitoshi , Iwatsuki Keiji 
Published: March 2011

Abstract:  Emulsifying properties and acid tolerance are 2 of the most important characteristics of cream. The effects of the buttermilk component, especially its phospholipids, on the emulsifying properties and acid tolerance of cream were investigated in this study. Two buttermilks with differing phospholipid contents and skimmed milk were used to evaluate the effects of phospholipids on the aforementioned parameters. The mean diameter of fat globules and the cream viscosity were used as indicators of emulsifying properties. Acid tolerance was evaluated by studying the effect of citric acid on the maximum viscosity of cream. This was tested by adding 400 μL of 10% (w/w) citric acid solution to cream every minute and simultaneously measuring pH and viscosity. In 45% and 40% fat cream systems, buttermilk, and especially that with higher phospholipid content, improved the emulsifying properties and acid tolerance of the cream. The components of buttermilk could alter the properties of the surface of fat globules, thereby altering the emulsification properties of the cream. However, neither of the tested buttermilks affected the emulsifying properties and acid tolerance of lower‐fat (35% and 30%) cream systems. Emulsifying components exist in proportionately larger amounts in lower‐fat creams, which could render the emulsifying properties resistant to change. The number of fat globules may also influence acid‐induced changes in viscosity. The addition of phospholipids or lysophospholipids did not improve the acid tolerance of creams, a finding that may be attributable to the formation of complexes of phospholipids and protein.Practical Application:  The findings presented herein demonstrate the ability to improve the acid tolerance of cream using materials derived from milk. Implementing these findings appropriately may result in a high‐quality cooking cream.
Accumulation of Stimulants of Toll‐Like Receptor (TLR)‐2 and TLR4 in Meat Products Stored at 5 °C
Authors: Erridge Clett 
Published: March 2011

Abstract:  Recent evidence suggests that exposure to stimulants of the innate immune receptors Toll‐like receptor (TLR)‐2 and TLR4 may contribute to the development of atherosclerosis and insulin resistance. We showed recently that common foodsuffs can contain TLR‐stimulants, and that the greatest concentrations were present in meat‐based products. Using a recently developed quantitative bioassay, we here examined the kinetics of accumulation of TLR2‐ and TLR4‐stimulants in a variety of meat products held at 5 °C in air or under a modified atmosphere for up to 8 d. Meat content of TLR‐stimulants increased with time in each meat examined and was paralleled by growth of pseudomonads and Enterobacteriaceae, suggesting that bacterial lipopeptides and lipopolysaccharides are the likely sources of TLR2‐ and TLR4‐stimulants, respectively. TLR‐stimulants reached the highest levels (approximately 80 μg lipopeptide‐equivalents per gramme and approximately 7 μg lipopolysaccharide‐equivalents per gram) in meat that was minced rather than intact, and when stored in air rather than under a modified atmosphere. TLR2‐ and TLR4‐stimulants in meat products cooked for 1 h retained approximately 20% and approximately 40% of their bioactivity, respectively. In summary, storage conditions and microbial flora critically regulate the kinetics of TLR2‐ and TLR4‐stimulant accumulation in meat products and these may retain biological activity after cooking.Practical Application:  The novel assays presented in this work could be used to predict the potential of foodstuffs to promote inflammatory signaling in human subjects, which may be deleterious to health. These assays may also be used to monitor the historical microbial flora in food products after cooking or other forms of food processing may have rendered the original microflora nonviable.
Multicomponent Cleaning Verification of Stainless Steel Surfaces for the Removal of Dairy Residues Using Infrared Microspectroscopy
Authors: Lang Matthew P. , Kocaoglu‐Vurma Nurdan A. , Harper W. James , Rodriguez‐Saona Luis E. 
Published: March 2011

Abstract:  The application of infrared microspectroscopy (IRMS) technology, combined with multivariate analysis, was evaluated to develop sensitive and robust methods to assess cleanability of stainless steel surfaces for the removal of dairy food residues. UHT milk samples (skim, 1%, 2%, and whole) were analyzed for total nitrogen (Kjeldahl) and fat (Babcock) contents. The coupons were manually soiled with serially diluted milk samples resulting in soils ranging from 0.1 to 428.1 μg/cm2 for protein and 0.1 to 374.17 μg/cm2 for fat, and then autoclaved to simulate a heated equipment surface. Reflectance spectra were collected from stainless steel coupons by using IRMS, and multivariate analysis was used to develop calibration models based on cross‐validated partial least squares regression (PLSR). Statistical analysis for the prediction of protein and fat showed a standard error of cross‐validation (SECV) of 0.5 and 0.4 μg/cm2 for prediction of protein and fat, respectively, and correlation coefficients (rVal) > 0.99. To improve the sensitivity, swabbing and concentration steps were used prior to IRMS analysis obtaining SECV of 0.04 and 0.01 μg/cm2 for the prediction of protein and fat, respectively, and rVal > 0.99. The PLSR models accurately predicted the levels of protein and fat on autoclaved stainless steel coupons soiled with milk. A simple, reliable, and robust protocol based on IRMS and multivariate analysis was developed for multicomponent characterization of stainless steel surfaces that can contribute to more efficient cleaning verification with regard to contamination on surfaces of processing equipment.Practical Application:  We report the application of Fourier transform infrared microspectroscopy (FTIR) for the validation of CIP cleaning efficiency that would provide a basis for better understanding of the mechanisms involved in the removal of physical soil and food residues from different types of equipment surfaces commonly utilized in the biotech, pharmaceutical, and food industries. Reliable calibration models were generated that showed the ability to predict the amounts of dairy soils on the surface of stainless steel coupons. Including a swabbing step of the coupons before infrared spectral acquisition provided improved sensitivity and reproducibility for multicomponent cleaning verification. Results from this research project would allow designing experiments to rapidly evaluate different materials and finishes, the effects of process variables, the influence of food components, and the development of reliable and robust cleaning validation protocols to ensure the safety and quality of the product.
Chemical Composition and Antimicrobial and Spasmolytic Properties of Poliomintha longiflora and Lippia graveolens Essential Oils**
Authors: Rivero‐Cruz Isabel , Duarte Georgina , Navarrete Andrés , Bye Robert , Linares Edelmira , Mata Rachel 
Published: March 2011

Abstract:  In the present study, we reported a comparative analysis of the chemical composition and pharmacological properties of the essential oils obtained from 2 Mexican oreganos, Poliomintha longiflora and Lippia graveolens. The gas chromatography‐mass spectrometry (GC‐MS) profiles of the oils showed high amounts of oxygenated monoterpenes, mainly carvacrol (%[mg/100 g dry matter]) (18.36 [459.0] in P. longiflora and 13.48 [164.7] in L. graveolens). In addition, these oils contained marked quantities of p‐cymene (14.09 [352.2] and 7.46 [37.3], respectively), β‐caryophyllene oxide, β‐caryophyllene, and carvacrol acetate. Headspace analyses of the leaves of both species using different coated fibers revealed that γ‐terpinene, eucalyptol, and p‐cymene were the principal light volatile components. Chromatographic fingerprints and a suitable analytical method for quantifying the main components of both essences were established using high‐performance liquid chromatography (HPLC) as analytical tool. The essential oils of both species were not toxic in the acute toxicity studies in mice performed according to the Lorke procedure (DL50 > 5000 mg/kg). The oils and the major constituents, carvacrol and p‐cymene, displayed a moderate in vitro antibacterial activity, with minimum inhibitory concentration values ranging from 128 to 512 μg/mL. In addition, these samples demonstrated a marginal antispasmodic activity in vivo and provoked a concentration‐dependent inhibition of the carbachol‐ and histamine‐induced contractions using the isolated guinea‐pig ileum preparation. In particular, p‐cymene exerts good selective inhibitory activity on the carbachol‐induced contractions (IC50= 9.85 μg/mL).Practical Application:  The analytical methods using GC‐MS and HPLC techniques will be useful for establishing quality control as well as preclinical pharmacological and toxicological parameters of the crude drug P. longiflora, which is widely used as substitute of L. graveolens for medicinal and flavorings purposes. This overall information will be also useful for elaborating scientific and pharmacopoeic monographs of this very Mexican medicinal plant.
Documentation of Fatty Acid Profiles in Lamb Meat and Lamb‐Based Infant Foods
Authors: Nudda Anna , McGuire Michelle K. , Battacone Gianni , Manca Maria G. , Boe Roberta , Pulina Giuseppe 
Published: March 2011

Abstract:  Lamb meat, when used in the weaning diet of children, is presumed to have a lower allergenicity than other forms of red meat. In children with atopic dermatitis and multiple food hypersensitivities, consumption of lamb meat has also resulted in significant clinical improvements in the severity of the eczematous lesions. Lamb meat is also of special interest in infant nutrition because it provides a somewhat unique fatty acid (FA) profile that mirrors what is thought to be optimal for neonatal growth and development. However, very little is known about how the processing of fresh meat (FM) into prepared infant foods influences its FA composition. In this study, we compared the FA profile of FM from suckling lambs with those of homogenized (HO) and lyophilized (LIO) baby foods prepared primarily with lamb meat. The results show that the content of total omega‐3 polyunsaturated FAs was the highest in FM (more than 3‐fold) compared to commercial baby food, due to largely higher contents of α‐linolenic acid (1.5‐fold higher), eicosapentaenoic acid (6‐fold higher), and docosahexaenoic acid (10‐fold higher). Furthermore, arachidonic acid was more than 6‐fold higher in FM compared to LIO and HO. Results from this study suggest the possibility of enhancing the FA profile of commercial baby food based on meat by using lamb meat, but care should be taken during processing so that important FAs are not lost.Practical Application:  In this article, we have documented that meat from the suckling lamb is an interesting and potentially important source of omega‐3‐FAs, especially some of the long‐chain polyunsaturated FAs (LC‐PUFAs) that are essential for optimal neonatal growth and development. These results may have special implications to the infant food industry, in that products made using meat from suckling lambs may provide not only exceptional amounts of these FAs, but also other limiting essential nutrients such as iron. This may be especially important in regions of the world, such as Italy, where use of lamb meat as a weaning food is common during infancy.
Improved Sauerkraut Production with Probiotic Strain Lactobacillus plantarum L4 and Leuconostoc mesenteroides LMG 7954
Authors: Beganović Jasna , Pavunc Andreja Leboš , Gjuračić Krešimir , Špoljarec Marina , Šušković Jagoda , Kos Blaženka 
Published: March 2011

Abstract:  Probiotic strain Lactobacillus plantarum L4 and strain Leuconostoc mesenteroides LMG 7954 were applied for the controlled fermentation of cabbage heads. The parameters of the controlled and spontaneous fermentations, including antimicrobial effect of cabbage brines obtained at the end of both fermentations, were monitored. To check out the influence of starter culture strains, 10 randomly chosen lactic acid bacteria, isolated at the end of controlled cabbage heads fermentation were identified by API 50CHL test, and the presence of the probiotic culture was confirmed by Pulsed Field Gel Electrophoresis. The starter cultures applied for cabbage heads fermentation allowed lowering of NaCl concentrations from 4.0% to 2.5% (w/v), considerably accelerated fermentation process by 14 d, and improved the product quality. The produced sauerkraut heads are considered probiotic product as viable probiotic cells count in final product was higher than 106 colony‐forming units (CFU) per gram of product.Practical Application:  The results of this research could be applied in the production of fermented cabbage heads with added functional (probiotic) value and with lower NaCl concentration with expected shortened fermentation time. This could not only be of economic but also of ecological importance.
Modulation of Th1/Th2 Balance by Lactobacillus Strains Isolated from Kimchi via Stimulation of Macrophage Cell Line J774A.1 In Vitro
Authors: Won Tae Joon , Kim Bongjoon , Song Dong Sup , Lim Young Tae , Oh Eun Seul , Lee Do Ik , Park Eon Sub , Min Hyeyoung , Park So‐Young , Hwang Kwang Woo 
Published: March 2011

Abstract:  Lactobacilli isolated from Kimchi, a Korean traditional food, were tested for their capacity to modulate the T helper (Th) 1/Th2 balance. Ovalbumin (OVA)‐sensitized mouse splenocytes were cultured with 26 strains of lactobacilli; the highest IL‐12 induction and lowest IL‐4 production were then observed in 4 strains, including Lactobacillus plantarum CJLP55, CJLP56, CJLP133, and CJLP136. These strains produced a larger amount of IL‐12, which enhances differentiation and activation of Th1 cells, in macrophage cell‐lines more than positive control strains L. casei KCTC 3109T and L. rhamnosus GG, although they also induced production of IL‐10, which is a suppressor of IL‐12. Indeed, CJLP133‐stimulated macrophages induced production of more Th1 cytokine IFN‐γ and less Th2 cytokine IL‐4 than KCTC 3109T and GG in co‐cultivation with T cells. These findings suggest that lactobacilli from Kimchi may modulate the Th1/Th2 balance via macrophage activation in the hypersensitive reaction caused by Th2 cells.Practical Application:  Allergic reactions including asthma and atopy are caused by predominance of Th2 response over Th1 response. Lactobacilli isolated from fermented foods such as yogurt, cheese, and Kimchi showed health‐promoting activities. The present study indicated that several lactobacilli strains from Kimchi may reduce allergic reactions through macrophage‐mediated induction of Th1 response.
Inactivation Kinetics of Vibrio Vulnificus in Phosphate‐Buffered Saline at Different Freezing and Storage Temperatures and Times
Authors: Seminario Diana M. , Balaban Murat O. , Rodrick Gary 
Published: March 2011

Abstract:  Vibrio vulnificus (Vv) is a pathogen that can be found in raw oysters. Freezing can reduce Vv and increase the shelf life of oysters. The objective of this study was to develop predictive inactivation kinetic models for pure cultures of Vv at different frozen storage temperatures and times. Vv was diluted in phosphate‐buffered saline (PBS) to obtain about 107 CFU/mL. Samples were frozen at −10, −35, and −80 °C (different freezing rates), and stored at different temperatures. Survival of Vv was followed after freezing and storage at −10 °C (0, 3, 6, and 9 d) and at −35 and −80 °C (every week for 6 wk). For every treatment, time–temperature data was obtained using thermocouples in blank vials. Predictive models were developed using first‐order, Weibull and Peleg inactivation kinetics. Different freezing temperatures did not significantly (α= 0.05) affect survival of Vv immediately after freezing. The combined effect of freezing and 1 wk frozen storage resulted in 1.5, 2.6, and 4.9 log10 reductions for samples stored at −80, −35, and −10 °C, respectively. Storage temperature was the critical parameter in survival of Vv. A modified Weibull model successfully predicted Vv survival during frozen storage: . No and Nt are initial and time t (d) survival counts, T is frozen storage temperature, Celsius degree.Practical Application:  Vibrio vulnificus can be inactivated by freezing. Models to predict survival of V. vulnificus at different freezing temperatures and times were developed. This is the first step towards the prediction of V. vulnificus related safety of frozen oysters.
Isolation and Characterization of Lecithin from Squid (Todarodes pacificus) Viscera Deoiled by Supercritical Carbon Dioxide Extraction
Authors: Uddin Md. Salim , Kishimura Hideki , Chun Byung‐Soo 
Published: March 2011

Abstract:  Marine lecithin was isolated and characterized from squid (Todarodes pacificus) viscera residues deoiled by supercritical carbon dioxide (SC‐CO2) extraction. SC‐CO2 extraction was carried out to extract the oil from squid viscera at different temperatures (35 to 45 °C) and pressures (15 to 25 MPa). The extraction yield was higher at highest temperature and pressure. The major phospholipids of squid viscera lecithin were quantified by high‐performance liquid chromatography (HPLC). Phosphatidylcholine (PC; 80.5%± 0.7%) and phosphatidylethanolamine (PE; 13.2%± 0.2%) were the main phospholipids. Thin layer chromatography (TLC) was performed to purify the individual phospholipids. The fatty acid compositions of lecithin, PC and PE were analyzed by gas chromatography (GC). A significant amount of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) were present in both phospholipids of PC and PE. Emulsions of lecithin in water were prepared through the use of a homogenizer. The oxidative stability of squid viscera lecithin was high in spite of its high concentration of long‐chain polyunsaturated fatty acids.Practical Application:  Squid viscera are discarded as a waste by fish processing industry. Since lecithin from squid viscera contains higher amounts of polyunsaturated fatty acids, it may have promising effect to use in food, pharmaceutical, and cosmetic industries.
ASSESSING MONETARY POLICY IN SOUTH AFRICA IN A DATA‐RICH ENVIRONMENT
Authors: Kabundi Alain , Ngwenya Nonhlanhla 
Published: March 2011

AbstractThis paper examines the efficacy of monetary policy in the South African economy using a data‐rich framework. We use the Factor‐Augmented Vector Autoregressive (FAVAR) methodology, which contains 110 monthly variables for the period 1985:02‐2007:11. The results, based on impulse‐response functions, provide no evidence of the price puzzle observed in traditional Structural Vector Autoregressive analysis and confirm that monetary policy in South Africa is effective in stabilising prices. Unlike the traditional vector autoregressive approach, the FAVAR methodology allows further analysis of a large number of variables. Variables from real and financial variables react negatively to a contractionary monetary policy shock. Finally, we find evidence of the importance of a confidence channel transmission following a monetary policy shock.
IMMANENCE AND ABJECTION IN SIMONE DE BEAUVOIR
Authors: Direk Zeynep 
Published: March 2011

abstractIn this paper, I focus on the term ‘immanence’ in Simone de Beauvoir's The Second Sex and show how it relates to her historical account of sexual oppression. I argue that Beauvoir's use of Hegel's master−slave dialectic and of Claude Lévi‐Strauss's reflection on the prohibition of incest lead her to claim that in all societies “woman” is constructed as “absolutely other.” I show that there is an ambiguous logic of abjection at work in Beauvoir's account that explains why men are the only examples of transcendence in history, whereas women lack it. Finally, I discuss the way in which the relation between immanence and abjection helps to explain the intellectual relation between Georges Bataille and Beauvoir.