bluuebunny/crossref_metadata_2025_split huggingface dataset:
Domoic Acid Levels of Naturally Contaminated Scallops as Affected by Canning
Authors: Leira F. J. , Vieites J. M. , Botana L. M. , Vyeites M. R. 
Published: August 2010

ABSTRACTChanges in domoic acid levels of toxic scallops (Pecten maximus) were monitored during the standard canning processes of pickled scallops and scallops in brine after 60 and 180 days of frozen storage. The concentration of domoic acid in whole scallops decreased by 43% after 180 days of frozen storage, the decrease being mostly in the hepatopancreas. No significant destruction of domoic acid was observed during the canning process but the transfer of toxin to packing media exceeded 30% of total toxin content in the canned product.
Sensory Characteristics of Soymilk and Tofu Made from Lipoxygenase‐Free and Normal Soybeans
Authors: Torres‐Penaranda A. V. , Reitmeier C. A. , Wilson L. A. , Fehr W. R. , Narvel J. M. 
Published: August 2010

ABSTRACTSoymilk made from lipoxygenase‐free soybeans had less cooked beany aroma, less cooked beany flavor and less astringency and was rated darker and more yellow than that made from soybeans with normal lipoxygenase. Sensory descriptive panelists noted no differences between lipoxygenase‐free and normal soybeans for milky flavor, wheat flavor, thickness, chalkiness or aftertaste. Tofu made from lipoxygenase‐free soybeans had less cooked beany flavor than that made from normal soybeans. There were no differences in cooked beany aroma, raw beany aroma, raw beany flavor, wheat flavor, astringency, hardness, darkness or yellowness. Native‐born Japanese, Chinese and U.S. descriptive panelists differed in responses to flavor, texture and color of soymilk and tofu.
Prediction of Rice Sensory Texture Attributes from a Single Compression Test, Multivariate Regression, and a Stepwise Model Optimization Method
Authors: Sesmat A. , Meullenet J.‐F. 
Published: August 2010

ABSTRACT: Sensory texture characteristics of cooked rice (92 samples) were predicted using a compression test and a novel multivariate analysis method (that is, Partial Least Squares Regression optimized by a stepwise method). 11 sensory texture characteristics were evaluated via a trained descriptive panel, and 14 instrumental parameters from a compression test were used in combination with Partial Least Squares Regression to evaluate predictive models for each of the sensory attributes studied.Among the texture attributes evaluated by the panel, 7 (cohesion of bolus, adhesion to lips, hardness, cohesiveness of mass, roughness of mass, toothpull, and toothpack) were satisfactorily predicted after the optimization by the stepwise method (optimized Rcal > 0.6).
Water Solubility, Mechanical, Barrier, and Thermal Properties of Cross‐linked Whey Protein Isolate‐based Films
Authors: USTUNOL Z. , MERT B. 
Published: August 2010

ABSTRACTWater solubility, hermal properties, tensile strength, percent elongation, oxygen permeability (OP), water‐vapor permeability (WVP) of cross‐linked glycerol plasticized whey protein isolate films were studied to determine the effect of cross‐linkers (glutaraldehyde, formaldehyde, dialdehyde starch, carbonyldiimidazole, and UV irradiation) on film properties. With the exception of UV treatment, solubility of the films decreased (P>0.05) upon treatment of the film‐forming solutions with chemical cross‐linkers. Tensile strength increased (P>0.05), whereas percent elongation was not affected by cross‐linking. Chemical cross‐linking increased (P>0.05) WVP and decreased (P>0.05) OP of the films. UV treatment had no effect on WVP and O P. With the exception of UV‐treated films, both onset temperature and degradation temperatures, as determined by differential scanning calorimetry, were increased upon cross‐linking.
Lipase‐catalyzed Transesterification of Medium‐chain Triacylglycerols and a Fully Hydrogenated Soybean Oil
Authors: Lopez‐Hernandez Arnoldo , Garcia Hugo S. , Hill Charles G. 
Published: August 2010

ABSTRACTA commercial preparation of medium‐chain TAG (MCT) was enzymatically transesterified with a fully hydrogenated soybean oil (FHSBO) at different weight ratios (40:60, 50:50, 60:40, and 70:30). All reactions were carried out at 70 °C in flasks placed in an orbital shaker (300 rpm). Three different lipase preparations were tested: TLIM (Thermomyces lanuginosus), lipase PS (Burkholderia cepacia), and Chirazyme L2 (Candida antarctica). The progress of the reaction was monitored by following the changes in the triacylglycerol (TAG) profile of the reaction mixture with reversed‐phase high‐performance liquid chromatography (HPLC). The rates of disappearance of the TAG originally present in both the MCT and the FHSBO were fastest when lipase TL IM was used; the slowest rates were observed for lipase PS. Although the relative compositions of the newly formed TAG at equilibrium depended on the particular lipase used and the initial weight ratio of the substrates, the TAG families containing 2 stearic residues and a residue of either capric acid or caprylic acid were the most abundant product species. All samples were analyzed by differential scanning calorimetry (DSC) to determine the effect of this reaction on the melting profile of the resulting products.
Functional and Thermal Properties of Wheat, Barley, and Soy Flours and Their Blends Treated with a Microbial Transglutaminase
Authors: Ahn H.J. , Kim J.H. , Ng P. K.W. 
Published: August 2010

ABSTRACTThe effects of transglutaminase (TG) on the functional and thermal properties of wheat, barley, and soy flours and their blends were investigated. Free amino and thiol groups and aromatic hydrophobicity in samples were decreased with TG treatment (P < 0.05), confirming the polymerization of proteins in flours by TG treatment. TG‐treated samples had increased water‐holding capacity, fat adsorption, and emulsion stability, and slightly decreased emulsion activity. The addition of barley or soy to wheat flours decreased fat adsorption and emulsion stability, but these values increased, upon TG treatment of the same blended samples, to levels as high as for untreated wheat alone. TG treatment did not significantly affect the transition peak temperature of the flour samples. However, TG treatment lowered the transition enthalpy of wheat blended with barley or soy flour, and, conversely, increased that of wheat flour samples alone. Results suggest that protein cross‐linking by TG can produce unique and improved functionality even in wheat blended with barley or soy flour, and could provide opportunities for exploitation of this enzyme for product development.
Effects of Alkaline and Acid Pretreatments on Alaska Pollock Skin Gelatin Extraction
Authors: Zhou Peng , Regenstein Joe M. 
Published: August 2010

ABSTRACT:Pretreatments with different alkalis and acids at different concentrations were used to determine their effects on gelatin extraction from Alaska pollock skin. The alkaline pretreatments with the OH concentrations lower than 0.5 mol/L removed noncollagenous proteins without significant loss of skin collagen. The acid pretreatments caused loss of collagen, even using a weak acid with a low H concentration at a low temperature. The presence of proteases might cause degradation of gelatin extract, but the pretreatments with NaOH or Ca(OH)2 at 0.1 mol/L OH concentration, or acetic acid at 0.05 mol/L H concentration could significantly decrease the degradation by proteases. The combination of an alkaline pretreatment followed by an acid pretreatment not only removed the noncollagenous proteins, but also provided the proper pH condition for extraction, during which some cross‐linkages could be further destroyed but with less breakage of polypeptide chains.
Volatile Compounds and Chemical Changes in Ultrapasteurized Milk Packaged in Polyethylene Terephthalate Containers
Authors: Solano‐Lopez Claudia E. , Ji Taehyun , Alvarez Valente B. 
Published: August 2010

ABSTRACTThe volatile compounds profile and chemical stability of ultrapasteurized 2% milk bottled in amber polyethylene terephthalate (PET) were studied along with its shelf life of 60 d at 5 °C. Identification of volatile compounds using a solid‐phase microextraction (SPME) technique with gas chromatography‐mass spectrometry was performed in situ in the commercial product. Chemical stability was determined by measuring dissolved oxygen, free sulfhydryl groups, ascorbic acid, and headspace oxygen. The classes of volatile compounds identified were ketones, aldehydes, hydrocarbons, fatty acids, alcohol, and miscellaneous compounds. Volatile compounds found consistently during the storage period were 2‐heptanone, methoxy‐phenyl‐oxime, decane, 1‐ethyl‐2,4‐dimethyl‐benzene, D‐limonene, 2‐nonanone, octanoic acid, dodecane, and 4‐(1,1,3,3, ‐tetramethylbutyl) phenol. Possible products of lipid oxidation, such as hexanal, octanal, and nonanal, were also positively identified. Chemical stability of PET‐bottled milk was demonstrated by the insignificant changes in pH or TA, with the exception of ascorbic acid concentration, which degraded in the product at 60 d of refrigerated storage. Sensory evaluation of the milk samples revealed that there is no noticeable oxidized or rancid off‐flavor at 60 d of storage.
Physiology and Microbiological Quality of Fresh‐cut Mango Cubes as Affected by High‐O2 Controlled Atmospheres
Authors: Poubol Jutatip , Izumi Hidemi 
Published: August 2010

ABSTRACTPreliminary study showed that among 40‐ to 100‐kPa O2 atmospheres, 60‐kPa O2 reduced the respiration of fresh‐cut ‘Carabao’ mango cubes the most when held at 5 °C or 13 °C for 42 h. Therefore, the effects of 60‐kPa O2 on the physiology and microbial quality of fresh‐cut ‘Carabao’ and ‘Nam Dokmai’ mango cubes were determined and compared with those held in air. The high‐O2 atmosphere reduced the respiration rate of ‘Carabao’ mango cubes stored at 5 °C but stimulated the rate after 2 d of storage at 13 °C. Browning of ‘Carabao’ cubes was accelerated by 60‐kPa O2 at 13 °C. With ‘Nam Dokmai’ cubes, the high O2 had no effect on respiration rate, browning, and incidence of water‐soaked appearance at 5 °C and 13 °C. The high O2 did not affect texture or ascorbic acid content of ‘Carabao’ and ‘Nam Dokmai’ mango cubes at either temperature. Counts of lactic acid bacteria and molds were below the detection level (2.4 log colony‐forming units [CFU]/g) during storage at both temperatures. However, 60‐kPa O2 stimulated the growth of mesophilic aerobic bacteria on ‘Carabao’ cubes and yeasts of ‘Nam Dokmai’ cubes at 13 °C. The increased microbial count may have been due to the higher pH of cubes stored in 60‐kPa O2 at 13 °C than at 5 °C or in air. Within ‘Nam Dokmai’ mango cubes, the predominant genera in mesophilic aerobic bacteria were Enterobacter, Klebsiella, and Pantoea and in the yeasts were Candida, Cryptococcus, and Rhodotorula. These results indicate that 60‐kPa O2 is not desirable for mango cubes when held at 13 °C.
Microbiological Characteristics of Enhancement Solutions
Authors: Wicklund S.E. , Stetzer Aj , Tucker E.M. , Nicolalde C.L. , Brewer M.S. 
Published: August 2010

ABSTRACTThe objective of this study was to assess the survival of Escherichia coli K‐12 in solutions of ingredients used for enhancing meat products and to evaluate the effect of potentially lethal temperatures. Enhancement solutions were prepared to contain water only (W); water + salt + phosphate (control, C); water + salt + phosphate + sodium lactate (SL); water + salt + phosphate + sodium acetate (SA); or water + salt + phosphate + lactate + diacetate (SLDA). The SLDA solution resulted in the highest log reduction of E. coli K‐12 followed by SL. Heating solutions to 70 °C resulted in about a 4 log reduction, whereas heating to 60 °C produced about a 2 log reduction. For samples with an initial microbial load of 106 colony‐forming units (CFU)/mL, addition of SL and heating to 50 °C resulted in about a 2 log reduction, addition of SA gave <0.5 log reduction, whereas addition of the SLDA combination produced a > 4.0 log reduction. The SLDA combination could allow for lower heating temperatures to achieve similar microbial reductions.
Use of Electrolyzed Oxidizing Water for Quality Improvement of Frozen Shrimp
Authors: Loi‐Braden Min Hui , Huang Tung‐Shi , Kim Jang‐H , Wei Cheng‐i , Weese Jean 
Published: August 2010

ABSTRACTThe bactericidal effect of electrolyzed oxidizing (EO) water was evaluated on Escherichia coli O157:H7‐inoculated and Salmonella‐inoculated shrimp. The shrimp were inoculated on day 0 and stored frozen at ‐20°C. Bacterial enumeration was done on days 0, 24, 49, and 119 of frozen storage. Acidic EO water at 40 ppm free available chlorine was as effective as aqueous chlorine of the same concentration and was significantly more effective (P < 0.05) than tap water in reducing pathogen load on the inoculated shrimp. Further reduction of pathogen numbers was observed after each frozen storage period. Prewashing with alkaline EO water did not enhance the bactericidal activity of the acidic EO water on the shrimp. The washed acidic EO water of the inoculated shrimp had a nondetectable bacterial population compared with treated aqueous chlorine, alkaline EO water, and tap water. Non‐inoculated shrimp subjected to similar treatments were served cooked or uncooked to a minimum of 10 experienced panelists for sensory evaluation on days 0, 24, 49, and 119 of frozen storage. The cooked shrimp were evaluated for the presence of off‐odor, juiciness, tenderness, shrimpy flavor, aftertaste, and overall acceptability; whereas the raw shrimp were evaluated for color, firmness, presence of off‐odors, melanosis, and overall acceptability. Raw shrimp thawed from each frozen storage period were stored at refrigeration temperature (4 °C) for 3 d to observe for melanosis. No difference of sensory attributes was detected among the various treatment groups. Therefore, acidic EO water can be used as an effective disinfectant to replace aqueous chlorine for thawing shrimp blocks.
Advances in Seed Protein Research: A Perspective on Seed Allergens
Authors: Sathe Shridhar K. , Kshirsagar Harshal H. , Roux Kenneth H. 
Published: August 2010

ABSTRACTFor various reasons, a considerable majority of the global population must rely on plant proteins obtained from cereals, legumes (including oilseeds), fruits, vegetables, and nuts to satisfy dietary protein needs and requirements. Edible seeds are a significant source of proteins in livestock production and in the manufacture of pet foods. In addition, edible seeds are important sources of carbohydrates (including dietary fiber), minerals, and certain vitamins in human and animal food supply. For various reasons, edible seeds are underutilized as human food. To fully exploit this renewable natural resource to its full potential, focused research efforts are warranted. With increased number of seed proteins being identified as food allergens, renewed interest in seed proteins is evident. In this article, a brief overview of seed proteins with special reference to their allergenicity is provided. An attempt is made to identify areas needing further research.
Level of Acrylamide Precursors Asparagine, Fructose, Glucose, and Sucrose in Potatoes Sold at Retail in Italy and in the United States
Authors: Vivanti Vittorio , Finotti Enrico , Friedman Mendel 
Published: August 2010

ABSTRACTThe free amino acid asparagine and the reducing sugars glucose and fructose has been reported to serve as precursors for the heat‐induced formation of potentially toxic acrylamide in a variety of plant‐based food. To contribute to our knowledge about the levels of these precursors, we used ion‐exchange chromatography to measure free asparagine and high‐performance liquid chromatography (HPLC) to measure free glucose, fructose, and sucrose in 9 potato varieties sold at retail in Italy and in 22 varieties sold in the United States. Asparagine levels (in mmol/kg of fresh wt) ranged from 1.17 for the Agata potatoes to 57.65 Russet potatoes, a 49.3‐fold variation from lowest to highest value. The corresponding levels for fructose ranged from 1.73 (Fingerling Ozette) to 33.63 (Red), a 19.4‐fold variation from the lowest to the highest value. For glucose, the concentration ranged from 1.11 (Jelli) to 34.73 (Yukon Gold B) potatoes, a 31.3‐fold variation from lowest to highest value. The corresponding values for sucrose ranged from 1.16 (Fingerling Ozette) to 40.61 (Marabel) potatoes, a 35fold variation. The American potato varieties Kennebec, White, and Fingerling Ozette and the Italian potato varieties Agria, Merit, and Marabel had very low levels of both asparagine and reducing sugars. The results may enable consumers, restaurants, and processors to select commercial potatoes with low levels of acrylamide precursors for baking or frying.
High Dietary Vitamin E Affects Storage Stability of Frozen‐refrigerated Trout Fillets
Authors: Jittinandana Sitima , Kenney P. Brett , Slider Susan D. , Kamireddy Nalini , Hankins J.S. 
Published: August 2010

ABSTRACTFillets were processed from trout fed a diet containing either 200 (low vitamin E [LVE] diet) or 5000 (high vitamin E [HVE] diet) mg a‐tocopheryl acetate/kg for 0, 4, and 9 wk. These fillets were evaluated fresh and after 6 mo of frozen storage. Frozen fillets were thawed and stored 3 d at 1 °C before analyses. Muscle α‐tocopherol of fish fed the HVE diet continuously increased through 9 wk of feeding. Reduced muscle α‐tocopherol and moisture, and increased muscle redness and fat were observed in frozen‐refrigerated fillets compared with fresh fillets. Thiobarbituric acid‐reactive substances were lower in frozen‐refrigerated fillets produced from fish fed the HVE diet. Proportion of unsaturated fatty acids and omega‐3 fatty acids increased as feeding duration increased from 0 to 9 wk.
Influence of Sulfonation on the Properties of Expanded Extrudates Containing 32% Whey Protein
Authors: Taylor David P. , Carpenter Charles E. , Walsh Marie K. 
Published: August 2010

ABSTRACTWhey protein concentrate (WPC) was treated with sodium sulfite to achieve 4 levels of disulfide bond sulfonation (0%, 31%, 54%, and 71% mole/mole). The WPCs were blended with cornstarch to a 32% (weigh/weight) protein content and extruded into an expanded product. Extrudates were collected at 160 °C and 170 °C and analyzed for physical (air cell diameter, expansion ratio, breaking strength, and density) and chemical (water adsorption index [WAI], water solubility index, moisture content, soluble protein, and carbohydrates) properties. The control and 54% sulfonated samples had larger expansion ratios and air cell diameters and smaller densities and breaking strengths than the 31% and 71% samples. Expansion increased at 170 °C in the sulfonated samples. The WAI was influenced by both sulfonation and temperature, whereas the other chemical properties (except moisture content) were influenced only by sulfonation level. Soluble protein and carbohydrate were highest in the control and 54% samples. The anomalous behavior of the 54% sample may have been the result of significant structural and functional changes of α‐lactalbumin that are predicted to occur at approximately 50% sulfonation. Many functional properties of the WPCs were measured and were significantly correlated to the extrudate properties, particularly those related to protein unfolding and flexibility The increased ability for the proteins to become unfolded during extrusion may have promoted protein‐starch interactions, which led to decreases in expansion and overall quality Disulfide bond content did influence the chemical and physical properties of an extruded‐expanded whey protein products.
Changes in Physical/chemical Composition and Histological Properties of Dorsal and Ventral Ordinary Muscles of Full‐cycle Cultured Pacific Bluefin Tuna, Thunnus orientalis, During Chilled Storage
Authors: Nakamura Yoshi‐Nori , Ando Masashi , Seoka Manabu , Kawasaki Ken‐ichi , Tsukamasa Yasuyuki 
Published: August 2010

ABSTRACTUsing full‐cycle cultured Pacific bluefin tuna (BW: 33.5 ± 2.7 kg, cultured for about 33 mo), the physical/ chemical composition and histological properties of the cephalal parts of the dorsal ordinary muscles (DOMs) and ventral ordinary muscles (VOMs) were investigated during chilled storage at 4 °C for 69 h. VOM showed high fat content compared with DOM. The breaking strength of DOM increased up to 33 h but decreased thereafter, whereas VOM decreased gradually after 15 h. The pH and glycogen content of DOMs and VOMs decreased gradually after 9 h. The met‐myoglobin (met‐Mb)% and K‐value of DOMs and VOMs increased gradually during storage. Extension of intercellular spaces of DOM was observed by LM during storage. The abundant quantity of glycogen granules that accumulated around the myofibrils of DOM was confirmed by TEM to decrease during storage (especially, from 15 h).
Texture and Water Retention Improvement in High‐pressure Thermally Treated Scrambled Egg Patties
Authors: Juliano Pablo , Toldrág Monica , Koutchma Tatiana , Balasubramaniam V.M. , Clark Stephanie , Mathews Jason W. , Dunne C Patrick , Sadlerand George , Barbosa‐Cánovas Gustavo V. 
Published: August 2010

ABSTRACTDifferent methods for improving texture profile and water retention of scrambled egg patties after high‐pressure high‐temperature (HPHT) treatment were evaluated as part of a feasibility study for the development of shelf‐stable egg products. Four formulations, a basic one, 2 with xanthan gum, 1 with cheese, were compared after HPHT treatment by analyzing texture profile and degree of syneresis. The effects of water addition of 0% to 15%, 3 levels of vacuum packaging, 4 preheating rates, and 2 HPHT conditions (700 MPa/105 °C/5 min and 700 MPa/121 °C/3 min) on texture and water retention of egg patties were also compared for selected formulations. Patties reformulated with xanthan gum and cheese resulted in at least a 30% reduction in hardness, cohesiveness, and water loss. Use of low vacuum packaging in less porous patties modified with xanthan gum maintained original texture values after 700 MPa/105 °C/5 min. Addition of water into the defrosted structure increased water holding capacity and maintained hardness within its standard value after pressurization at 105 °C and 121 °C. Most texture descriptors and syneresis did not change significantly with preheating rates after HPHT treatment. Tested mechanisms for texture and water retention improvement of HPHT treated patties can contribute to meeting quality requirements not fulfilled by conventional thermal processing for the development of shelf‐stable scrambled egg products.