bluuebunny/crossref_metadata_2025_split huggingface dataset:
Disulfide Bonds Influence the Heat‐induced Gel Properties of Chicken Breast Muscle Myosin
Authors: SMYTH A.B. , SMITH D.M. , O'NEILL E. 
Published: August 2010

ABSTRACTThe functions of thiol groups in the denaturation, aggregation and gelation of chicken breast muscle myosin during heating in 0.6M NaCl, 50mM sodium phosphate buffer, pH 6.5, was investigated by inhibiting disulfide (SS) bond formation using dithiothreitol (DTT). The endotherm of myosin heated in the presence or absence of DTT had similar thermal transition temperatures. Preventing SS bond formation increased the onset temperature for aggregation and gelation and decreased the elastic‐like properties of the final gel matrix. Results indicated that SS bond formation was not a prerequisite for the gelation of chicken breast myosin. However, intermolecular SS bonds, especially from thiol groups on subfragment‐1, contributed to gel network formation.
Tocopherols, Retinol and Carotenes in Chicken Egg and Tissues as Influenced by Dietary Palm Oil
Authors: KANG KYUNG R. , CHERIAN GEETHA , SIM JEONG S. 
Published: August 2010

ABSTRACTIncorporation of palm oil (PO) increased the α‐and γ‐tocotrienol content of eggs, liver, meat and adipose tissue. Total tocotrienols were higher in eggs, liver and adipose tissue of hens fed 1.5% PO than those fed 3.5% PO. An increase in retinol was observed in the eggs, liver and dark meat of hens fed PO diet. Feeding diets containing 1.5 or 3.5% PO increased the α‐and β‐ carotenes in eggs and liver tissue. However, carotenoids were not detected in white meat, dark meat or adipose tissue. Dark meat incorporated higher levels of tocopherols and retinol than white meat. The diets had no effect on egg or yolk weight. Egg yolks from hens fed PO had higher yolk color than those without PO. Addition of tocopherol mix in the control diet increased total tocopherol content in all tissues.
Nutrients in Salmon and Red Grouper Fillets as Affected by Chlorine Dioxide (ClO2) Treatment
Authors: KIM JEONGMOK , DU WEN‐XIAN , OTWELL W. STEVEN , MARSHALL MAURICE R. , WEI CHENG‐I 
Published: August 2010

ABSTRACTThe effect of chlorine dioxide (ClO2) treatment on nutrients of seafood was studied using Atlantic salmon (Salmo salar) and red grouper (Epinephelus morio) with five volumes (1:5, w/v) of aqueous ClO2 at 20, 40,100, and 200 ppm ClO2 in 3.5% brine for 5 min. Compared to nontreated controls, treatment of salmon and red grouper with ClO2 solutions in brine did not significantly change the contents of protein, fat, moisture, niacin, calcium, iron, phosphorus, or potassium. However, such treatment with brine or ClO2 solutions in brine caused a significant reduction in thiamin content in both species, but only riboflavin was reduced significantly in red grouper, possibly due to the solubilization effect of salt on the vitamins.
Hake Muscle Altered by Frozen Storage as Affected by Added Ingredients
Authors: HUIDOBRO A. , ALVAREZ C. , TEJADA M. 
Published: August 2010

ABSTRACTThe effect of three ingredients (triphosphate, lecithin and sucrose ester) on functionality and extractability of hake muscle proteins that had been intensely aggregated by frozen storage was investigated. Muscle proteins were extracted in 0.6M NaCl, 2% sodium dodecyl sulfate (SDS) and 2% SDS+5% (β‐mercaptoethanol (ME). Treatment with the added ingredients increased the amount of protein extracted when secondary interactions were broken with SDS. The same effect, although less pronounced, was found in the lots treated with triphosphate and sucrose ester when electrostatic bonds were broken with NaCl. The amphipathic ingredients (lecithin and sucrose ester) increased the amount of protein linked by nondisulfide covalent bonds.
Storage Temperature Effect on Histamine Formation in Big Eye Tuna and Skipjack
Authors: SILVA CÉLIA C.G. , DA PONTE DUARTE J.B. , DAPKEVICIUS MARIA L.N. ENES 
Published: August 2010

ABSTRACTNotable histamine formation (>30 mg/100g) was detected in big eye tuna (Thunnus obesus) and skipjack (Katsuwonus pelamis) captured in Azorean waters and stored for 1,3 and 6 days at 22,10 and 4°C, respectively. Higher levels (p<0.05) of histamine were produced by skipjack reflecting its higher histidine content. Measurements of pH or volatile basic nitrogen were not adequate for estimating the extent of histamine‐related health hazard. Counts of histamine‐forming bacteria increased during storage at 4 and 10°C, and histamine formation was suppressed at 4°C. Storage temperature and histidine content were the main factors controlling histamine levels in tuna.
High‐pressure‐cooked Low‐fat Pork and Chicken Batters as Affected by Salt Levels and Cooking Temperature
Authors: JIMÉNEZ‐COLMENERO F. , FERNÁNDEZ P. , CARBALLO J. , FERNÁNDEZ‐MARTÍN. F. 
Published: August 2010

ABSTRACTThe application of high pressure (200 and 400 MPa, 30 min) favored water and fat binding properties of chicken and pork batters even at low ionic strength. Textural properties of meat batters (particularly hardness and chewiness, and to a lesser extent springiness and cohesiveness) were influenced by cooking temperature. High pressures influenced the texture of batters, so that pressurized samples were less hard, cohesive, springy or chewy than nonpressurized samples; this effect was not related to on salt concentration. High pressure treatment limited the formation of gel structures, which probably was associated with its preserving effect against thermal denaturation of meat proteins.
Dielectric Properties and Thermal Conductivity of Marinated Shrimp and Channel Catfish
Authors: ZHENG M. , HUANG Y.W. , NELSON S.O. , BARTLEY P.G. , GATES K.W. 
Published: August 2010

ABSTRACTPeeled shrimp (Peneausspp.) and channel catfish (Ictalutus punctatus) fillets were either mixed with commercial lemon pepper marinade and vacuum tumbled at 4°C for 30 min or soaked in 2% tripolyphosphate solution overnight. Dielectric constant and loss factor of marinated seafood and the penetration depth of microwaves were functions of temperature. When cooking temperature increased, the dielectric constant increased, while the loss factor and depth of penetration decreased. Because of the large variation in thermal conductivity measured for individual shrimp, no correlation between thermal conductivity and temperature was found. At constant temperature, thermal conductivity of 2% sodium tripolyphosphate‐treated shrimp was higher than that of both marinated and nonmarinated shrimp as a result of higher moisture content. However, no difference in thermal conductivity was found between marinated and nonmarinated shrimp or catfish.
Ultrasonic Imaging of Micro‐Leaks and Seal Contamination in Flexible Food Packages by the Pulse‐Echo Technique
Authors: OZGULER AYHAN , MORRIS SCOTT A. , O'BRIEN WILLIAM D. 
Published: August 2010

ABSTRACTReliable inspection of flexible food packages for micro‐leaks and product contamination in the seal area is needed to prevent spoilage and safety hazard. Nondestructive testing by the ultrasonic imaging method, Backscattered Amplitude Integral (BAI), was evaluated for use in defect detection. Channel defects (6–15 μm in diameter) and simulated food strands (20–60 μm dia) perpendicular to the sealing direction were fabricated within the seal region of both all‐plastic and foil‐containing retortable pouches. Results showed that 17.3‐MHz pulse‐echo BAI‐imaging detected channel defects (9.5–15 μm) and all strand‐inclusion defects in both types of package materials.
Quality of Fresh‐Market Melting‐ and Nonmelting‐Flesh Peach Genotypes as Affected by Postharvest Chilling
Authors: BROVELLI ERNESTO A. , BRECHT JEFFREY K. , SHERMAN WAYNE B. , SIMS CHARLES A. 
Published: August 2010

ABSTRACTAfter storage for 3 wk at 4°C and ripening 3 days at 20°C, nonmelting‐flesh peaches(‘Oro A’, FL 90–35C, FL 90–47C) did not develop visual symptoms of mealiness, while melting‐flesh (MF) fruit (FL 90‐20, FL 90‐21, FL 91‐16) did. Sensory evaluation showed that only MF fruit were more “mealy” and less “sweet” and “peachy” as a result of chilling. Volatile analysis revealed that chilling caused increases in(E)‐2‐hexenal and decreases in γ and δ decalactones in both MF and NMF types. However, the decline was considerably less in NMF than in MF fruit. Results indicate that chilling affects the quality of MF more than NMF genotypes.
Prediction of Food Emulsion Color Using Light Scattering Theory
Authors: McClements D. J. , Chantrapornchai W. , Clydesdale F. 
Published: August 2010

ABSTRACTA theoretical model was developed to predict spectral reflectance and color of emulsions from droplet (radius and concentration) and dye (absorption spectra and concentration) characteristics. The Rayleigh‐Gans‐Debye theory of light scattering was used to calculate the scattering cross‐section, absorption cross‐section and asymmetry factor of droplets. These values were used to calculate spectral reflectance of an emulsion based on Kubelka‐Munk theory. The tristimulus coordinates (L, a, b) of an emulsion were calculated from its spectral reflectance using color matching functions. Predictions were in good agreement with experimental measurements on oil‐in‐water emulsions containing a red food dye. The theory may be useful for optimization of emulsion appearance.
Thermal Stabilities of Peroxidases from Fresh Pinto Beans
Authors: Yemenicioǧlu Ahmet , Özkan Mehmet , Cemeroǧlu Bekir 
Published: August 2010

ABSTRACTHeat stabilities of crude and partially purified soluble (SPOX), ionically bound (IPOX) and total peroxidase (TPOX) from fresh pinto beans were investigated at 55–90°C. Heat inactivation of peroxidase (POX) followed first‐order reaction kinetics. Each inactivation curve consisted of two linear parts: initial rapid inactivation (heat‐labile) followed by slower inactivation (heat‐stable). IPOX showed activation during heat treatment with a highly heat‐stable isoenzyme (D90=40 min) which was more heat‐stable than SPOX. Activation energies for heat‐stable parts of crude IPOX and SPOX were, respectively, 12.1 and 36.4 kcalmol‐1 with z values 45.4 and 14.1C°. Heat stable SPOX isoenzymes (D70=22.6) were obtained by 65–95% (NH4)2SO4 precipitation from crude SPOX. Two POX fractions (F1 and F2) were separated from TPOX by ion‐exchange chromatography.
Mechanical and Barrier Properties of Lactic Acid and Rennet Precipitated Casein‐Based Edible Films
Authors: Chick J. , Ustunol Z. 
Published: August 2010

ABSTRACTTensile strength (TS), percent elongation (%E), oxygen permeability (OP), and water vapor permeability (WVP) of lactic acid and rennet precipitated casein‐based edible films were studied to determine the effect of protein to plasticizer ratio (0.6:1, 1:1, 1.4:1) and plasticizer type (sorbitol, glycerol) on these properties. TS increased (p<0.05) with increase in protein to plasticizer ratio. Sorbitol plasticized films were stronger (p<0.05) than glycerol plasticized films. However, films plasticized with glycerol were more extensible (p<0.05). Film %E decreased with increase in protein/plasticizer ratio for lactic acid casein films, whereas it increased for rennet casein films. Films plasticized with sorbitol were more effective (p<0.05) moisture and oxygen barriers than glycerol plasticized films. Overall, lactic acid casein films plasticized with sorbitol had the most effective mechanical and barrier properties.
Electrical Properties of Fish Mince During Multi‐frequency Ohmic Heating
Authors: Wu H. , Kolbe E. , Flugstad B. , Park J. W. , Yongsawatdigul J. 
Published: August 2010

ABSTRACTA multi‐frequency ohmic heating system with 30 Hz∼1 MHz range which could deliver 250 watts was developed for measuring electrical conductivity and absolute dielectric loss of food samples. Pacific whiting surimi paste and stabilized mince in the 20∼70°C range were tested at frequencies from 55 Hz to 200 kHz. Sample impedance decreased slightly with frequency. The DC electrical conductivity (σdc) and absolute dielectric loss (ε″) of Pacific whiting surimi paste increased with temperature and salt concentration; adc and ε″ of the stabilized mince increased with temperature. Empirical models of electrical properties for surimi paste (moisture content 79% and salt at 1, 2 or 3%) and stabilized mince (77% moisture and 0.74% salt) were derived. Electrolytic corrosion diminished with frequency.
Heating Rates of Peach Juice in an Agitated Jacketed Vessel
Authors: Ibarz A. , Ramos A.M. , Puig‐Bargués J. , Barbosa‐Cánovas G.V. 
Published: August 2010

ABSTRACTHeat transfer characteristics were studied on clarified depectinized peach juices heated in an agitated jacketed vessel. Four types of agitators and several agitation rates were analyzed. Two equations were derived for the density and rheological behavior of peach juice based on the combined effects of temperature and soluble solids content. Overall and internal heat transfer coefficients were also determined. For each agitator, Nusselt number was statistically correlated as a function of the Reynolds and Prandtl numbers, and as the ratio of the fluid viscosity at the bulk temperature to the fluid viscosity at the wall temperature. The power number also correlated with the Reynolds, Froude, and time numbers.
Structural and Textural Quality of Kinu‐Tofu Frozen‐then‐Thawed at High‐Pressure
Authors: Fuchigami Michiko , Teramoto Ai , Ogawa Noriko 
Published: August 2010

ABSTRACTTo determine effects of high‐pressure thawing on quality of high‐pressure frozen tofu, kinu‐tofu (soybean curd) was frozen 90 min at ca −20°C at 100 MPa (ice I), 200 MPa (liquid phase), 340 MPa (ice III), 400, 500 or 600 MPa (ice V), then thawed at the same pressure. Texture and structure of this tofu (D) were compared with high‐pressure‐frozen tofu thawed at atmospheric pressure (A: 90 min frozen; B: 90 min frozen then 2 days at −30°C; C: 160 min frozen). When tofu was frozen at 200‐ 500 MPa, ice crystals were largest to smallest in B > A and C > D; pore size of D was the same as untreated tofu. Results indicated ice crystals never grew when frozen at 200–500 MPa. Growth occurred during reduction of pressure at ca −20°C, frozen storage or while thawing at atmospheric pressure due to phase transition.
Volume and Sensory Properties of Yellow Cakes as Affected by High Fructose Corn Syrup and Corn Oil
Authors: Murano P. S. , Johnson J. M. 
Published: August 2010

ABSTRACTThe effects of high fructose corn syrup (HFCS) and corn oil (CO) on volume and deformation and effects of mono‐ and diglyceride (MDG) and sucrose ester (SE) emulsifiers on volume and sensory properties of yellow cakes were studied. 50% HFCS gave the greatest volume; 100% HFCS decreased volume; CO increased volume. Deformation was greatest in 50% HFCS cakes with 50% or 100% CO. Simultaneous optimization of volume and deformation was predicted at 35% HFCS and 67% CO levels. HFCS affected tenderness and aftertaste but not sweetness in cakes formulated with 100% CO. SE emulsified cakes were sweeter than unemulsified or MDG emulsified 100% CO cakes when formulated with 50% and 100% HFCS.
Water Vapor Permeability and Mechanical Properties of Soy Protein Isolate Edible Films Composed of Different Plasticizer Combinations
Authors: Wan Vicki Cheuk‐Hang , Kim Moon Sook , Lee Soo‐Yeun 
Published: August 2010

ABSTRACTWater barrier and mechanical properties were measured for soy protein isolate (SPI) films plasticized with glycerol (GLY) and 1 of the plasticizers (propylene glycol [PG], polyethylene glycol [PEG], sorbitol [SOR], or sucrose [SUC]) at a ratio of 25:75, 50:50, 75:25, and 0:100. Plasticizer type as well as the plasticizer ratio in the GLY: plasticizer mixtures affected the film water barrier and mechanical properties. An addition of as little as 25% of a less hygroscopic plasticizer in the mixture induced significant reduction in water vapor permeability (WVP) of SPI films. However, at least 50% of the mixture needs to be GLY to show significant improvement in tensile strength (TS). From our experimental design, 50:50 GLY:SOR was the recommended combination because of its comparatively low WVP value and relatively high flexibility and strength. Incompatibility of GLY:PEG plasticizer mixture in SPI film was observed by surface migration of PEG from the film matrix.
Thermoultrasonication Eliminates Salmonellae from Intact Eggshells without Changing the Functional Properties of their Components
Authors: Cabeza Maria C. , García Maria L. , Hoz Lorenzo dela , Cambero Isabel , Ordontez Juan A. 
Published: August 2010

ABSTRACTWe have previously reported that the simultaneous application of heat and ultrasound (thermoultrasonication) to intact eggs allows a reduction in the number of Salmonella enterica serovar Enteritidis present on the shell to a safe hygienic level in less severe conditions (temperature and time) than those usually recommended for common pasteurization. In the present work, the effect of thermoultrasonication on selected functional properties of egg compounds (shelf‐life, emulsifying and foaming capacities, emulsion and foam stabilities, texture properties of egg white gel, breakage resistance of shell, and sensory properties of cooked egg) has been studied under the conditions previously defined (54 °C for 5 min) for the developed treatment. No significant differences were obtained in any of properties assayed between thermoultrasonicated and untreated (fresh) eggs. We concluded that it is possible to pasteurize the surface of intact eggs by applying a thermoultrasonic treatment yielding a product with a safe level of S. Enteritidis and cause negligible damage to the thermolabile egg components.
Comparison of Milk Mineral, Sodium Tripolyphosphate, and Vitamin E as Antioxidants in Ground Beef in 80% Oxygen Modified Atmosphere Packaging
Authors: Vissa Avanthi , Cornforth Daren 
Published: August 2010

ABSTRACTThe antioxidant effects of milk mineral (MM), sodium tripolyphosphate (STP), and vitamin E (E) were tested in raw ground beef packaged in 80% O2 modified atmosphere packaging, and held 1, 4, 7, or 14 d at 2 °C. Two levels of each antioxidant (0.75% and 1.5% MM, 0.25% and 0.5% STP, 50 or 100 ppm E) were compared with control samples without added antioxidants. Vitamin E was mixed with mineral oil or ethanol before mixing with meat samples. Thiobarbituric acid (TBA) values were highest (P < 0.05) in controls without antioxidants, and samples with added vitamin E. Lowest TBA values (<0.5) were in samples treated with 0.75% or 1.5% milk mineral. All ground beef samples maintained redness (a* > 10) through 4 d of storage. By day 7, ground beef treatments with added E were brown. After 14 d, ground beef with 0.75% MM was more red (P < 0.05) than other treatments or controls. Thus, 0.75% MM has possible application to prolong red color stability and inhibit lipid oxidation in ground beef packaged in high oxygen atmospheres.
Characterization of a Cabbage Off‐flavor in Whey Protein Isolate
Authors: Wright Joy M. , Carunchia Whetstine Mary E. , Miracle R. Evan , Drake Maryanne 
Published: August 2010

ABSTRACTWhey protein isolate (WPI) is a value‐added protein with multiple ingredient applications. A bland flavor is expected in WPI, and off‐flavors can limit its use in foods. Recently, a cabbage off‐flavor was noted in some WPI. The objective of this study was to characterize the source of cabbage flavor in WPI. WPI with and without cabbage flavor were collected, and descriptive sensory analysis was conducted on the rehydrated WPI using a trained panel and a previously identified sensory language. Volatile compounds were extracted by solvent extraction followed by solvent‐assisted flavor evaporation (SAFE), followed by gas chromatography‐mass spectrometry (GC‐MS) and gas chromatography‐olfactometry (GCO), to identify and characterize aroma‐active compounds. Dimethyl trisulfide (DMTS) (cabbage aroma) was identified by GCO and GC‐MS in WPI with the cabbage flavor. DMTS was quantified by solid‐phase microextraction (SPME) with GC‐MS. Orthonasal thresholds of DMTS in deodorized water and WPI were determined by ascending forced choice analysis, and descriptive analysis of model systems was used to confirm instrumental results. DMTS levels were 1.94 ± 0.26 and 3.25 ± 0.61 parts per billion (ppb) in WPI with cabbage flavor, and 0.44 ± 0.25 and 0.43 ± 0.18 ppb in those without cabbage flavor. The orthonasal thresholds for DMTS in water and WPI were 0.07 ± 1.28 parts per trillion (ppt) and 0.80 ± 0.45 ppb, respectively. Descriptive analysis of model systems confirmed the role of DMTS in the cabbage off‐flavor. Knowledge of the source of this flavor will aid in identification of ways to minimize or prevent DMTS formation in WPI.
The Stability of Poly(lactic acid) Packaging Films as Influenced by Humidity and Temperature
Authors: Holm Vibeke K. , Ndoni Sokol , Risbo Jens 
Published: August 2010

ABSTRACTThe effect of moisture sorption on stability of poly(lactic acid) (PLA) films at food‐packaging conditions, obtained by different humidities (11% to 98% RH) and temperatures (5 °C and 25 °C), was investigated by decrease in number average molecular weight (Mn) and loss of tensile strength. Hydrolysis of the PLA ester linkages resulted in a 75% decrease over 130 d at 25 °C and 98% RH. At cooling conditions the decrease amounted to 35%. An equilibrium moisture sorption isotherm could not be determined as the irreversible hydrolysis of PLA induced an ongoing moisture uptake. The rate increased when the humidity and temperature increased from 5 °C to 25 °C. After 189 d at 98% RH, moisture sorption was 7 g/100 g and 86 g/100 g at 5 °C and 25 °C, respectively. Loss of tensile strength was minor and primarily due to reversible plastization by moisture. Only at 98% RH and 25 °C, loss of tensile strength became pronounced (45%). Consequently, the present PLA material is in general expected to be mechanically stable when packaging foods covering the region from dry to moist food and storage conditions from chill to ambient temperatures.
Effects of Electron Beam Irradiation on Physical, Textural, and Microstructural Properties of “Tommy Atkins” Mangoes (Mangifera indica L.)
Authors: Moreno Maria , Castell‐Perez M. Elena , Gomes Carmen , Da Silva Paulo F. , Moreira Rosana G. 
Published: August 2010

ABSTRACTThis research focused on determining the dose levels suitable for electron beam irradiation of mangoes without detriment to the fruit's quality characteristics. Physicochemical, textural, respiration rates, microstructural, and sensory characteristics of “Tommy Atkins” mangoes irradiated at 1.0, 1.5, and 3.1 kGy using a 10 MeV (10 kW) linear accelerator with double‐beam fixture were determined. Fruits were stored at 12 °C and 62.7% RH for 21 d and evaluated at days 0, 5, 10, and 21. Nonirradiated mangoes served as controls. Irradiation did affect the textural characteristics of mangoes at doses higher than 1.0 kGy. Mangoes exposed to 1.5 and 3.1 kGy were softer and less stiff throughout storage. The radiation‐induced softening of the fruits may be associated with changes in the structural cell such as cracks and depressions on the surface and the breakdown of the cells and its components. Irradiation at 3.1 kGy affected the color of mangoes by the end of storage. Doses up to 1.5 kGy kept respiration rates at a normal level. Irradiation did not affect the specific gravity of mangoes, a parameter associated with fruit maturity levels. No effect of irradiation on pH, water activity, moisture content, acidity, and juiciness of mangoes was detected at the dose levels used in this study. Only fruits irradiated at 3.1 kGy were unacceptable to the sensory panelists in terms of overall quality, texture, and aroma. Electron beam irradiation of “Tommy Atkins” mangoes at 1.0 kGy is the recommended treatment to maintain the overall fruit quality attributes.