bluuebunny/crossref_metadata_2025_split huggingface dataset:
Lipid Peroxidation in Chicken Meat During Chilled Storage as Affected by Antioxidants Combined with Low‐Dose Gamma Irradiation
Authors: KANATT SWEETIE R. , PAUL PUSHPA , D'SOUZA S.F. , THOMAS PAUL 
Published: August 2010

ABSTRACTTBA values and carbonyl content for irradiated samples of ground chicken meat were higher than for nonirradiated samples. Addition of antioxidants tocopherol (natural) or BHT (synthetic) resulted in retardation of oxidative rancidity (p<0.05). Meat treated with antioxidants prior to irradiation had lower TBA values as compared to untreated irradiated counterparts. Free fatty acid (FFA) values decreased after irradiation. Addition of antioxidants prior to irradiation showed a synergistic effect in decreasing FFA content. TLC of muscle lipids indicated a reduction in the triacylglcerols content with concomitant increases in FFA of all samples during storage. All irradiated meats were acceptable for consumption up to 4 wk of storage.
Monoclonal Antibodies to Porcine Thermal‐Stable Muscle Protein for Detection of Pork in Raw and Cooked Meats
Authors: CHEN FUR‐CHI , HSIEH Y‐H. PEGGY , BRIDGMAN ROGER C. 
Published: August 2010

ABSTRACTFour hybridoma cell lines secreting monoclonal antibodies (MAbs) specific to porcine thermal‐stable muscle proteins (TSMPs) were developed. The MAbs reacted with three protein bands (20.5, 22 and 24 kD) from raw pork extract; the protein band (24 kD) which was also present in cooked pork was identified as porcine‐specific TSMP. Epitope analysis indicated four MAbs recognized same or closely located antigenic sites on the pork TSMP. The developed MAb‐based indirect enzyme‐linked immunosorbent assay (ELISA) enabled the detection of pork in raw and cooked heterogeneous meat mixtures as low as 10 g/kg. The curvilinear relations of second‐degree polynomial (r2 > 0.995) between pork concentrations and ELISA responses enabled quantifying degree of adulteration of pork in meat products.
Ultraviolet Radiation Affects Physical and Molecular Properties of Soy Protein Films
Authors: GENNADIOS A. , RHIM J.W. , HANDA A. , WELLER C.L. , HANNA M.A. 
Published: August 2010

ABSTRACTFilms were cast from heated, alkaline aqueous solutions of soy protein (5 g/100 mL water) and glycerin (50% w/w of protein). Control and ultraviolet (UV) irradiated (13.0, 25.9,38.9, 51.8, 77.8, or 103.7 J/m2) films were evaluated for tensile strength (TS), elongation at break (E), water vapor permeability (WVP), and Hunter L, a, and b color values. TS increased (p<0.05) linearly while E decreased linearly with UV dosage. WVP was not affected (P>0.05) by UV irradiation. UV treatment intensified the yellowish coloration of films (increased +b values). SDS‐PAGE patterns for UV‐treated samples revealed bands of aggregates, increasing in intensity with UV dosage, which were absent in control samples. These changes suggested UV‐induced cross‐linking in films.
Flow Properties of Chickpea Proteins
Authors: LIU L.H. , HUNG T.V. 
Published: August 2010

ABSTRACTFlow properties of aqueous chickpea protein dispersions were investigated. The dispersions had Newtonian flow behavior at concentrations up to 4%. Flow behavior became progressively less Newtonian as concentration increased above 4%. The apparent viscosity of the dispersions was pH and concentration dependent, being higher at the protein's most soluble pHs (pH 2 and 9) and lower at the isoelectric point (pH 4–5). Within the investigated temperatures (15, 25, 35 and 55°C), power law constants were unchanged up to 35°C but the flow behavior became non‐Newtonian at 55°C. Denaturation by urea and sodium dodecyl sulphate (SDS) increased the consistency index (m), casson yield stress and apparent viscosities, and the flow became more pseudoplastic with a decrease in the flow index (n).
Curdlan Properties for Application in Fat Mimetics for Meat Products
Authors: FUNAMI TAKAHIRO , YADA HIDEO , NAKAO YUKIHIRO 
Published: August 2010

ABSTRACTGelling characteristics and viscoelastic properties of aqueous suspensions of curdlan were investigated by dynamic viscoelasticity measurements. The mechanical spectrum of the suspension was similar to that of weak gels, suggesting the suspension has a well‐regulated particle‐alignment with yield stress. Curdlan reached the highest moisture absorption rate within the temperature range in which the most significant moisture loss of meat occurs. These results suggest that curdlan could be an effective main ingredient in fat mimetics for meat products. Nonfat sausages using the curd lan‐based fat mimetics were prepared and evaluated by a creep test and indicated curdlan was effective as a fat re‐placer in such systems.
Functional Stability of Antioxidant‐washed, Cryoprotectant‐treated Beef Heart Surimi During Frozen Storage
Authors: WANG BAOWU , XIONG YOULING L. 
Published: August 2010

ABSTRACTBeef heart surimi was prepared in the presence or absence of propyl gal late and blended with or without cryoprotectants (sorbitol, sucrose) prior to frozen storage at 15°, 29°, and 70°C up to 52 wk. Protein solubility, gelling characteristics, water‐holding capacity, cooking yield, and emulsifying properties decreased during storage at 15° and 29°C for control surimi (without cryoprotectants). Propyl gallate alone did not influence functionality changes. However, functional properties were largely protected by cryoprotectants as well as at 70°C independent of cryoprotectants. Thus, unless extremely low temperatures are used, beef heart surimi subjected to long‐term cryogenic storage should be mixed with cryoprotectants and antioxidants to preserve functionality.
Browning Inhibition in Fresh‐Cut Pears
Authors: SAPERS GERALD M. , MILLER ROBERT L. 
Published: August 2010

ABSTRACTTreatments to control browning and maintain quality of fresh‐cut pears were evaluated. Pear wedges were dipped in solutions containing sodium erythorbate, CaCl2 and 4‐hexylresorcinol; packed in air or with a modified atmosphere (MAP); and stored at 4°C. Samples were evaluated for browning, microbial spoilage, and presence of off‐flavors or loss of firmness. For treatments to be successful, pears had to be above a minimum firmness of 4 kg (d'Anjou) or 5 kg (Bartlett) when treated. Inhibitor treatments, in conjunction with MAP, controlled browning and maintained quality of fresh‐cut Bartlett and d'Anjou (but not Bosc pears) for 12–14 days.
Nitric Oxide Complex of Iron(II) Myoglobin Converted from Metmyoglobin by Staphylococcus xylosus
Authors: MORITA H. , SAKATA R. , NAGATA Y. 
Published: August 2010

ABSTRACTWith Staphylococcus xylosus FAX‐1, metmyoglobin in MRS broth (pH 5.8) was found to undergo conversion to hexacoordinate nitric oxide (NO) complex of Fe(II) myoglobin. When the pH of the MRS culture containing myoglobin changed from 5.8 to 4.0, it affected the conversion from hexacoordinate to pentacoordinate NO complex of Fe(II) myoglobin. This conversion process was reversible. Salami without nitrite or nitrate addition was prepared by inoculating S. xylosus FAX‐1, and pentacoordinate NO complex of Fe(II) myoglobin (nitrosylmyoglobin formed in cured meat) was formed in the salami.
Thermoirreversible Characteristics of Curdlan Gels in a Model Reduced Fat Pork Sausage
Authors: FUNAMI TAKAHIRO , YOTSUZUKA FUMIO , YADA HIDEO , NAKAO YUKIHIRO 
Published: August 2010

ABSTRACTDynamic viscoelasticity and thermal characteristics of a model reduced fat pork sausage containing curdlan were investigated. Curdlan formed thermoirreversible gels during preparation of sausage at end point temperatures that were within the range in which such gels usually transform from thermoreversible to thermoirreversible. Dynamic viscoelasticity of curdlan gels and thermal characteristics of curdlan aqueous suspensions were analyzed to help explain the physicochemical behavior of curdlan gels in sausage. Once formed curdlan gels exhibited stronger thermoirreversibility with increasing concentrations. The thermoirreversibility could be attributed to the curdlan concentration being higher than the maximum theoretical curdlan to water ratio.
Heat‐induced Gelation Properties of Salt‐Soluble Muscle Proteins as Affected by Non‐Meat Proteins
Authors: McCORD A. , SMYTH A.B. , O'NEILL E.E. 
Published: August 2010

ABSTRACTAddition of whey protein concentrate (WPC), whey protein isolate (WPI) or soy protein isolate (SPI) to salt‐soluble muscle proteins (SSP) decreased the gel strength. WPI:SSP gels had higher water‐holding capacity than SSP, SSP:WPC or SSP:SPI gels. Myosin heavy chain was a principal contributor to gel network formation in SSP, SSP:WPC, SSP:WPI and SSP:SPI systems. The characteristic fibrous network formed by SSP was the dominant feature of the microstructure of SSP:WPC and SSP:WPI gels. SSP:SPI gels had a more aggregated appearance due to the occurrence of clusters of SPI throughout the gel matrix.
Selective Solubilization of α‐ Lactalbumin and β‐Lactoglobulin into Reversed Micelles from Their Mixtures
Authors: LEE H‐Y. , DUNGAN S. R. 
Published: August 2010

ABSTRACTPhase transfer experiments were performed, involving contact between an aqueous 1:1 solution of α‐lactalbumin and β‐lactoglobulin and an AOT‐in‐isooctane reversed micellar phase. The resulting extraction and separation of the two proteins were analyzed as functions of pH, ionic strength and total protein concentration using SDS‐PAGE, and compared with extractions from pure solutions. At low protein concentrations, the extent of reversed micellar solubilization of the two pure proteins predicted well the extraction from mixtures. However, at higher protein concentrations β‐lactoglobulin appeared to be excluded from the micellar droplets. Because of the significantly different partitioning behavior of the two proteins, reversed micellar extraction from an initially equal weight mixture led to an effective separation of the proteins.
Solute Infusion Effects on Texture of Minimally Processed Kiwifruit
Authors: MUNTADA VERÓNICA , GERSCHENSON LÍA N. , ALZAMORA STELLA M. , CASTRO MARÍA A. 
Published: August 2010

ABSTRACTSamples of kiwifruit infused with glucose, glycerol or sucrose solutions at atmospheric pressure to aw=0.97 showed smaller failure forces, under compression, than fresh fruit. Calcium lactate in the solution increased failure forces 30–60% depending on the humectant used. Glucose infusion under vacuum to the same aw produced failure forces >300% greater than those observed after atmospheric infusion. Solute infusion reduced greatly the elastic component of the rheological behavior. Microscopic observations showed atmospheric solute infusion caused contraction of cellular membranes, degradation of cell walls and intercell contact decrease. Calcium helped maintain cell cohesion. Vacuum infused tissues showed cell wall optical density similar to fresh cells.
Viscosity and Stability of Structural Proteins of Irradiated Indian Mackerel
Authors: VENUGOPAL V. , DOKE S.N. , THOMAS P. 
Published: August 2010

ABSTRACTFresh Indian mackerel (Rastrelliger kanagurta) was exposed to gamma radiation at dosages of 0,1.5 and 3 kGy. The meat was collected and subjected to a four‐step washing treatment. Homogenates of the washed meat in cold (<10°C) water exhibited apparent viscosity, which was dependent upon protein concentration. Warming the homogenate to 45°C or reduction of its pH to 3.5 by acetic acid decreased the viscosity. Proteins in the low‐viscosity dispersion were stable to heating at 100°C while incorporation of NaCl at 5 mM prior to heating resulted in protein precipitation. Gamma irradiation did not affect the viscosity, solubility or stability of the muscle proteins in water.
Color and Quality of Mackerel Surimi as Affected by Alkaline Washing and Ozonation
Authors: JIANG SHANN‐TZONG , HO MING‐LANG , JIANG SHENG‐HO , LO LEAH , CHEN HSING‐CHEN 
Published: August 2010

ABSTRACTWashing with alkaline phosphate or bicarbonate buffers (>pH 8.0) did not remove the pigments from minced mackerel. Thirty min ozonation in citrate buffer (pH 3.0) increased the whiteness (51.7 to 60.1) and L value (53.9 to 62.6), and decreased myoglobin (47.8 to 12.2 mg/100g) and total pigments (78.5 to 15.5 mg/100g). However, the deformation of surimi decreased from 0.90 cm to 0.45 cm, even though there was no change in breaking force. In comparison with untreated sample, addition of 0.10% NaHSO3, 0.15% cysteine or 0.20% ascorbic acid during grinding resulted in substantial recovery of the deformation and breaking force of ozonated surimi.
Rheological Properties and Microstructure of Acid Milk Gels as Affected by Fat Content and Heat Treatment
Authors: LUCEY J. A. , MUNRO P. A. , SINGH H. 
Published: August 2010

ABSTRACTGels were made from recombined milks containing 0, 1.5 or 3.5% fat that were heated at 75, 80 or 90°C for 30 min, followed by acidification with glucono‐8‐lactone at 30°C. The rheological and microstructural properties of acid gels were investigated using dynamic low‐amplitude oscillatory rheology and confocal scanning laser microscopy (CSLM). Heating milks, at temperatures ≥80°C, increased the storage moduli (G′) and decreased the gelation time. Recombined milks containing high fat (3.5%) had higher G′ than gels made from low‐fat or skim milk. Milk heat treatment resulted in gels with a cross‐linked microstructure. Recombined fat globules appeared to be embedded in the protein matrix.
Microwave Finish Drying of Diced Apples in a Spouted Bed
Authors: FENG H. , TANG J. 
Published: August 2010

ABSTRACTThe combination of a spouted bed with microwave heating to improve heating uniformity was evaluated. Experiments were performed on a laboratory system in which evaporated diced apples of about 24% moisture were dried to about 5% at 70°C air temperature using four levels of microwave power density (0 to 6.1 W/g). With the combination method, temperature uniformity in diced apples was greatly improved as compared to that with a stationary bed during microwave drying. Products had less discoloration and higher rehydration rates as compared to conventional hot air drying or spouted bed (SB) drying. Drying time could be reduced by >80% compared with SB drying without microwave heating.
Survival of Lactic Acid Bacteria in Commercial Frozen Yogurt
Authors: LOPEZ M.C. , MEDINA L.M. , JORDANO R. 
Published: August 2010

ABSTRACTSurvival of constitutive lactic acid bacteria (LAB) was studied in 265 samples from three batches of commercial frozen yogurt stored at ‐23°C for one year. The total LAB in the three batches was > 107CFU/g, and batch C was comprised exclusively of streptococci. Decreasing LAB counts in batches A and B were very slight. Experimental storage conditions resulted in the survival of LAB even after the 60 to 67 wk period.
Sweetener Effects on Flaked Millet Breakfast Cereals
Authors: FERRIOLA D. , STONE M. 
Published: August 2010

ABSTRACTWhite proso and foxtail millets were used in the formulation of a flaked whole grain ready‐to‐eat (RTE) breakfast cereal where the effects of dried honey or molasses as secondary sweeteners were evaluated. Some sensory attributes were affected by type of millet and by secondary sweetener. Crispness was affected by sweetener type after 4 min hydration. Sweetness scores and color were inversely related, whether evaluated by sensory or instrumental means. The use of 100% millet in RTE breakfast cereals is feasible and the type of sweetener used affects the cereal color, flavor and crispness in milk.
Sensory Attributes and Volatile Components of Stored Strawberry Juice
Authors: GOLASZEWSKI R. , SIMS C.A. , O'KEEFE S.F. , BRADDOCK R.J. , LITTELL R.C. 
Published: August 2010

ABSTRACTJuices from three strawberry cultivars were stored at 2°C and 25°C for 6 wk and evaluated for the sensory attributes fresh strawberry, strawberry‐jam, off‐flavor, green, and sweet. Fresh flavor declined while off‐flavor increased during storage, with the largest changes occurring at 25°C. Juice color and ascorbic acid also degraded much faster at 25°C. Fifteen volatiles were measured using headspace solid phase microextraction and gas chromatography. 2,5‐dimethyl‐4‐hydroxy‐3(2H)‐furanone and 2,5‐dimethyl‐4‐methoxy‐3(2H)‐furanone were positively related to fresh flavor and negatively related to off‐flavor, while ‐terpineol was inversely related to fresh flavor. These volatiles explained almost 90% of the variation for fresh and off‐flavor attributes.
Effective Discrimination of Meat Tenderness Using Dual Attribute Time Intensity
Authors: Zimoch J. , Findlay C. J. 
Published: August 2010

ABSTRACTWe examined the effectiveness of Dual Attribute Time Intensity (DATI) method for assessment of temporal changes in perceived toughness and juiciness, within commercially acceptable meat cuts. Usefulness of DATI in assessing temporal aspects of perception of juiciness and toughness was compared with Single‐Attribute Time‐Intensity (SATI) and Line Scale Profile. Results showed that DATI provided a good separation of attributes and was equal to or better than SATI in differentiating beef samples based on perceived juiciness and toughness. By reducing the dumping effect and the inherent sample to sample variability, this method enabled more precise assessment of the relationship between juiciness and toughness in meat than SATI.
Functional Properties of Heat Induced Gels from Liquid and Spray‐Dried Porcine Blood Plasma as Influenced by pH
Authors: Parés D. , Saguer E. , Saurina J. , Suñol J. J. , Carretero C. 
Published: August 2010

ABSTRACTThe properties of gels obtained from porcine blood plasma were studied under different pH conditions. Gels from liquid and spray‐dried plasma were prepared and analyzed for water holding capacity (WHC), texture, and microstructure at pH 7.4, 6, 5.5 and 4.5. The denaturation extent of proteins was also determined by differential scanning calorimetry (DSC). All properties studied were dependent on pH. The WHC and consistency of gels decreased when pH decreased. These results correlated with microstructural changes observed by SEM. Spray drying affected the consistency of gels. The penetration force of the gel from dehydrated plasma was always lower than that prepared from liquid plasma where the pH was the same, but neither the WHC nor the micro‐structure of gels were affected.
Calcium Compounds to Improve Gel Functionality of Pacific Whiting and Alaska Pollock Surimi
Authors: Lee Nahmgull , Park Jae W. 
Published: August 2010

ABSTRACTThe effect of calcium compounds during three thermal treatments with or without setting was studied. Formation of cross‐linking was investigated using SDS‐PAGE. Solubility varied. Calcium acetate, chloride, and caseinate were extremely soluble. Calcium lactate had good solubility at 0.2% or higher, then in descending order were phosphate, citrate, sulfate, and carbonate. Effects of temperature on solubility were not measurable except for caseinate. When 25°C setting was applied to surimi, calcium was most effective. Effect of calcium on shear stress was dependent on species, setting temperature, and specific compound. SDS‐PAGE indicated that improved gel functionality was likely due to Ca++‐dependent trans‐glutaminase. Shear strain values were not affected by adding calcium compounds regardless of species or thermal treatments.
Enzymatic Maceration: Effects on Volatile Components of Mango Pulp
Authors: Sakho M. , Chassagne D. , Jaus A. , Chiarazzo E. , Crouzet J. 
Published: August 2010

ABSTRACTA decrease of 50% or more of the relative viscosity of mango pulp resulted from different times of maceration with pectolyase and with 3 of the 4 commercial enzyme preparations tested. The microscopic observations after treatment I showed a suspension of cells without destruction of cell walls, fiber remaining in some cases. There was no significant degradation of cellulose and a slight degradation of hemicellulose during treatment. A stability test based on i centrifugation indicated that the macerate was stable for a i relative viscosity decrease <50%. Aroma compound concentrations were not significantly affected by the pectolyase treatment, as only 6 oxygenated terpene compounds, probably released by acid hydrolysis from glycosides were noted.
Salt‐Starch Interactions as Evidenced by Viscosity and Dielectric Property Measurements
Authors: Bircan C. , Barringer S. A. 
Published: August 2010

ABSTRACTIncreasing the concentration of salt (NaCl) or starch in a salt‐starch solution depressed the dielectric constant and loss factor relative to a pure salt solution, except for the loss factor when no salt was present. The addition of salt to a starch solution increased the viscosity. Both viscosity and dielectric properties were decreased by mechanical agitation and by action of amylase. Above 10% starch the decrease in dielectric loss was abrupt, corresponding to the increase in viscosity. The changes were hypothesized to be due to an interaction between salt and starch, either through direct binding of the salt, or indirectly through the increase in viscosity.
Composition and Quality Attributes of Reduced‐Fat Cheese as Affected by Lecithin Type
Authors: Drake M. A. , Chen X. Q. , Gerard P. D. , Gurkin S. U. 
Published: August 2010

ABSTRACTCheddar cheeses with 33% reduced‐fat content were prepared with granular soy lecithin, hydrogenated soy lecithin, or oat. Addition of lecithin increased the wet weight yields and moisture of cheeses (P≤0.05). Reflected color values (L* and hab) were increased in cheeses containing granular soy lecithin (P≤0.05). Acid values of cheeses with lecithin were higher than control cheeses (P≤0.05). Concentrations of lecithin at 0.2% (w/w) resulted in visible changes in micro‐structure of the cheeses. Granular soy lecithin or oat lecithin added to reduced‐fat cheeses resulted in a decrease in flavor quality (P≤0.05). Hydrogenated soy lecithin added to reduced‐fat cheeses improved texture quality without negatively affecting flavor quality.
Controlling Temperature and Water Loss to Maintain Ascorbic Acid Levels in Strawberries During Postharvest Handling
Authors: Nunes M. C. N. , Brecht J. K. , Morais A. M. M. B. , Sargent S. A. 
Published: August 2010

ABSTRACT‘Chandler’, ‘Oso Grande’ and ‘Sweet Charlie’ strawberries were stored for 8 days at 1 or 10°C, or 4 days at 20°C, either unwrapped or wrapped in PVC film to retard were conducted during the 1 water loss. Total ascorbic acid (AA) content was expressed on a dry weight basis to correct for water loss differences between treatments. Loss of AA was low and did not differ between wrapped treatments at 1 and 10°C, but was much greater at 20°C. Wrapping reduced AA loss by 5‐fold at 1 and 10°C and by 2‐fold at 20°C. The effect was not due to modification of O2 and CO2 levels in wrapped treatments, which was minimal. The results indicate that water loss had a greater effect on AA levels than temperature. Combining wrapping with storage at 1 or 10°C reduced AA loss by 7.5‐fold compared to unwrapped strawberries stored at 20°C.
Chitosan Film Mechanical and Permeation Properties as Affected by Acid, Plasticizer, and Storage
Authors: Caner C. , Vergano P. J. , Wiles J. L. 
Published: August 2010

ABSTRACTThe effects of acid (acetic, formic, lactic, propionic) concentrations, plasticizer concentrations, and storage time (up to 9 wk) on mechanical properties, water vapor permeability, and oxygen permeability of solution‐cast chitosan films were determined. Measured water vapor permeability coefficients ranged from 5.35 to 13.20 × 10−1 g/m·day·atm. Oxygen permeated coefficients ranged from 0.08 to 31.67 × 10−3 cc O2 m·day·atm. Neither property was affected by storage time. Tensile strength (6.85–31.88 Mpa) also was not time dependent, but elongation (14–70%) decreased with storage time. Lactic acid solutions produced the lowest oxygen permeability values, formic acid the highest. Films formed with 7.5% lactic acid solutions had uniquely high values for elongation at break.