bluuebunny/crossref_metadata_2025_split huggingface dataset:
Color Stability of Astaxanthin Pigmented Rainbow Trout Under Various Packaging Conditions
Authors: CHEN HUEI‐MEI , MEYERS S. P. , HARDY R. W. , BIEDE S. L. 
Published: August 2006

ABSTRACTAstaxanthin‐rich oil extract from Louisiana crawfish by‐product imparted a salmon‐red coloration to the flesh and integument of rainbow trout on a diet containing 45 mg astaxanthin/kg feed. Carotenoids deposited in fish flesh were stable (ca 90% retention) in air‐packed samples at 1 ‐ 2°C. Oxygen‐evacuated and CO2‐enriched packaging gave adverse color stability. Lowest pigment levels were in frozen samples, with 53% of the absorbed pigment degraded in 14 days. Visual color scores were consistent with quantitative pigment analyses (r = 0.77). Higher pigment contents were observed in air‐packed (1 ‐ 2°C) samples, possibly due to astacene or other breakdown products of astaxanthin. Maximal TBA values were observed in air‐packed (1 ‐ 2°C) samples. The effect of tissue enzyme homogenate on fading of trout flesh is discussed.
Factors Affecting Properties of Raw‐Frozen Pork Sausage Patties Made with Various NaCl/Phosphate Combinations
Authors: MATLOCK R. G. , TERRELL R. N. , SAVELL J. W. , RHEE K. S. , DUTSON T. R. 
Published: August 2006

ABSTRACTWhole hog sausage patties made with (1) no phosphate, (2) 0.375% sodium tripolyphosphate (STP) and (3) 0.441% Lem‐O‐Fos® in combination with salt levels of 1.5, 1.0, 0.5, and 0.0% NaCl were frozen and packaged. Use of phosphates decreased off‐flavor and rancidity development, improved binding, and increased pH values, cooking yields and scores for saltiness and juiciness. The prooxidant effect of NaCl was masked by the antioxidant properties of STP and Lem‐O‐Fos®. Extended periods of frozen storage reduced cooking yields, juiciness and texture scores and enhanced development of off‐flavor and rancidity. However, use of phosphates or vacuum packaging exhibited an antioxidant effect during extended periods of frozen storage.
Factors Affecting Properties of Precooked‐Frozen Pork Sausage Patties Made with Various NaCl/Phosphate Combinations
Authors: MATLOCK R. G. , TERRELL R. N. , SAVELL J. W. , RHEE K. S. , DUTSON T. R. 
Published: August 2006

ABSTRACTWhole hog sausage patties made with (1) no phosphate, (2) 0.375% sodium tripolyphosphate (STP) and (3) 0.441% Lem‐0‐Fos® in combination with salt levels of 1.5, 1.0, 0.5 and 0.0% NaCl were precooked, frozen and packaged. Use of phosphates increased pH values, cooking yield, saltiness and juiciness scores and decreased the formation of off‐flavor and rancidity. Higher NaCl levels increased saltiness scores and maintained juiciness scores and reheating yields over extended periods of frozen storage. Sodium chloride alone increased TBA values but did not affect (P > 0.05) off‐flavor scores. The use of phosphates or vacuum packaging reduced the development of off‐flavor and rancidity during extended periods of frozen storage.
Qualities of Chunked and Formed Lamb Roasts
Authors: BREWER M. S. , FIELD R. A. , WILLIAMS J. C. , MILLER G. J. , CROSS H. R. , SECRIST J. L. 
Published: August 2006

ABSTRACTInfluence of mechanically separated lamb (MSL), NaCl level, processing conditions and extenders on composition and quality of 72 chunked and formed lamb roasts were evaluated. Roasts with 0.5% NaCl had significantly (P<0.05) lower juiciness and flavor scores than roasts containing 1.0‐2.0% NaCl. Muscle chunk separation was more extensive and Instron breaking strength values were lower at the 0.5% NaCl level. Roasts containing 30% MSL were more tender and juicy than roasts containing 10% MSL and they had less cook loss. Soy‐extended roasts had less desirable juiciness, flavor and texture scores and were lower in fat and lighter in color than control roasts or roasts containing dried skim milk. All roast formulations had TBA values below 1.0.
Response Surface Methodology Approach to the Optimization of Boneless Ham Yield
Authors: MOTYCKA ROBERT R. , DEVOR RICHARD E. , BECHTEL PETER J. 
Published: August 2006

ABSTRACTThree ham processing variables (tumbling, tenderization, and temperature) were optimized for cooked yield of both pre‐ and post‐rigor ham muscle (semimembranous). Through response surface methodology (RSM), it was determined that the optimum tenderization (80‐100% of knife blade capacity) and processing temperature (14‐16°C) conditions were approximately the same for both pre‐ and post‐rigor muscle. However, the optimum level of continuous vacuum tumbling (total revolutions) was much lower for pre‐rigor muscle (750 rev) than post‐rigor muscle (3500‐4000 rev).
Distribution of Cholesterol in Fractionated Beef Tallow
Authors: RYAN T. C. , GRAY J. I. 
Published: August 2006

ABSTRACTThe cholesterol contents of tallow and tallow fractions derived by aqueous detergent fractionation were determined by gas chromatography. Tallow was found to contain 0.14% cholesterol by weight. Liquid and solid fractions subsequently derived by temperature fractionation at 40, 33, 27, 22 and 18°C contained between 0.10 and 0.15% cholesterol by weight. The liquid fraction at each temperature had cholesterol contents 0.02 – 0.04% higher than the corresponding solid fractions.
Role of Fungi on Oil Quality of Stored Seeds of Sesame, Rape and Linseed
Authors: MONDAL G. C. , NANDI B. 
Published: August 2006

ABSTRACTDeteriorative efficacy of storage fungi through change in the quality of different edible oils was studied. Maximum loss of oil in both rape and linseed was recorded with A. fumigatus and in black cultivar of sesame with A. niger. Refractive indices of oil decreased in most of the cases with concomitant increase in free fatty acids (FFA). The deteriorated oil samples showed change in color, saponification value and iodine value with longer incubation which depended partly on the fungus involved and partly on the type of substrate. Both A. niger and A. fumigatus produced higher amount of lipase than others. Production of lipase enzyme and mycelia were always higher on emulsified oil than on seedmeal media.
Behavior of Phospholipids in Soybean Oil on Silicic Acid
Authors: HANDEL A. P. , WINTERS D. D. 
Published: August 2006

ABSTRACTThe unexpected recovery of soybean oil phospholipids in the non‐polar eluents from a silicic acid column led to this investigation. Crude soybean oil dissolved in ethyl ether was mixed with silicic acid, filtered and the amount of phosphorus determined in the filtrate. Increasing time of contact with silicic acid, and pretreatment by heat or sonication decreased the amount of phosphorus in the filtrate. These findings indicate that phospholipids in crude soybean oil occur in a form that gives them a nonpolar character that can be changed. However, a certain portion of the phospholipids are not changed by the treatments described. These results are compared to phosphorus loss by degumming of soybean oil.
Gamma‐Irradiation of Frozen Kiwifruit Pulp
Authors: LODGE N. , HOGG M. G. , FLETCHER G. C. 
Published: August 2006

ABSTRACTFrozen (–18°C) de‐seeded kiwifruit pulp (Actinidia deliciosa) was irradiated at a dose of 100 krad and stored at ‐18°C. Irradiation resulted in a 2.11 log10 reduction in aerobic plate count (APC) with bacteria being most susceptible. Molds were less susceptible than yeasts. Assessments carried out over 6 months storage showed no significant differences in physical, chemical and sensory properties between irradiated and nonirradiated pulps. The microbial populations of the pulps decreased in parallel throughout the storage period. Frozen storage without irradiation resulted in a 3 log10 reduction in APC over the 6 months period, a 38% reduction in ascorbic acid, and a slight loss of color. Three days frozen storage (– 18°C) following irradiation resulted in an APC only 0.89 log10 higher than 6 months frozen storage (‐ 18°C) without irradiation with potential savings in energy and holding times which could have economic benefits.
Chromatographic Separation of Anthocyanins in Cowberry (Lingonberry) Vaccinium vites‐idaea L
Authors: ANDERSEN ØYVIND M. 
Published: August 2006

ABSTRACTThe analysis of anthocyanins by a combination of droplet counter‐current chromatography, thin‐layer chromatography and on‐line high‐performance liquid chromatography was applied to the acidified ethanol extract of cowberry (lingonberry), Vaccinium vitesidaea L, In addition to 3‐galactoside (88.0%), 3‐arabinoside (10.6%), and 3‐glucoside (1.4%) of cyanidin, delphinidin‐3‐glucoside (less than 0.1%) was identified. The total anthocyanin content was determined to be 174 mg/100g fresh fruit.
Loss of Amino Acids and Water Soluble Vitamins During Potato Processing
Authors: SULLIVAN JOHN F. , KOZEMPEL MICHAEL F. , EGOVILLE MARY J. , TALLEY EUGENE A. 
Published: August 2006

ABSTRACTProcessing potatoes to potato flakes almost totally eradicated ascorbic acid, but better than 50% of the original amount of riboflavin and niacin was retained. Thiamin content of potato flakes can vary from 0‐65% of its amount in the raw potato depending on the amount of sulfite added during processing. If sulfite addition is controlled, a 100g portion of rehydrated potato flakes can supply about 1/6 of the Recommended Dietary Allowance of thiamin. Some losses of arginine, aspartic acid, glutamic acid, and gamma aminobutyric acid occurred during hot water blanching, and a significant loss of methionine occurred during drum drying. However, amino acids can be considered quite stable during potato flake production.
Changes in Composition of Potatoes Solanum Tuberosum cv. Huinkul Stored in Clamps
Authors: PLAZA SUSANA G. , SUELDO ROLANDO J. , CRUPKIN MARCOS , BARASSI CARLOS A. 
Published: August 2006

ABSTRACTChanges in tuber composition related to potato (Solanum tuberosum cv. Huinkul) storage in clamps for 120 days, were studied. Dry matter (22.5g ± 2.9) was unaffected by storage. Protein, vitamin C, total lipids and phospholipids were calculated on a 100g dry weight basis. Initial protein content (4.71 g ± 0.5) fluctuated during storage, having a similar percentage value at the end of the storage period. Vitamin C at harvest was 100 mg ± 8.1 and decreased to 55.8 mg ± 8.4 (120th day).Total lipids were 0.6g ± 0.15 and 0.25g ± 0.06 at the beginning and at the end of storage, respectively. Initial and final phospholipid content were 0.14g ± 0.02 and 0.16g ± 0.02, respectively.
Soybean Hulls as an Iron Source for Bread Enrichment
Authors: JOHNSON CATHERINE D. , BERRY MARTIN F. , WEAVER CONNIE M. 
Published: August 2006

ABSTRACTSoybean hulls, a concentrated source of iron, may have potential as a source of iron fortification in baked products. Retention of 59Fe in rats from white bread containing intrinsically labeled soybean hulls did not differ significantly (p<0.05) from extrinsically labeled white bread fortified with bakery grade ferrous sulfate (70.4 and 63.1%, respectively). Physical and sensory evaluations of bread containing up to 5% soybean hulls did not differ from white bread in loaf volume, cross‐sectional area, tenderness or overall acceptance. These results suggest that soybean hulls are a good source of available iron and may be added to bakery products without deleterious effects in baking performance and sensory acceptability.
Nature of Stem Bromelain Treatments on the Aggregation and Gelation of Soybean Proteins
Authors: FUKE YOKO , SEKIGUCHI MASAKATSU , MATSUOKA HIROATSU 
Published: August 2006

ABSTRACTAggregation and gelation of heated soybean proteins treated with stem bromelain were investigated by determination of sulfhydryl and hydrophobicity, by polyacrylamide gel electrophoresis and by scanning electron microscopy. The heat‐induced, water‐soluble soybean protein aggregates were initially unfolded by treatment with stem bromelain and released 7S and 4S proteins. The 2S protein was completely decomposed. The enzyme attacked the basic subunits of 11S globulin and converted them to low molecular weight fragments. Aggregation and gelation developed with icnrease of fragments. Noncovalent forces, possibly through hydrophobic interaction, played an important role in the aggregation process. Scanning electron microscopy revealed a fine network structure which suggested the combination of low molecular weight fragments.
Solid‐liquid Extraction of Mushroom Solids and Concentration by Reverse Osmosis
Authors: KERR LUCYNTH H. , WILEY ROBERT C. , SHEU MING‐JEN 
Published: August 2006

ABSTRACTSliced cull mushrooms were extracted at 60°C, 75°C and 90°C using water, 10‐3M sodium metabisulfite or 10‐3M ascorbic acid solutions in a pilot scale counter‐current slope diffuser. Extracts were centrifuged, ultrafiltered (UF) by a commercial great resistance, GR‐51PP, 50,000 molecular weight cut‐off membrane module, and then concentrated to 18‐20% soluble solids (SS) by reverse osmosis (RO) using a high resistance, HR‐95 membrane module. Primary mushroom volatiles including l‐octen‐3‐ol and 3‐octanone were evaluated in raw, extracted, and concentrated juices. The best temperature/solvent extraction system was 75°C in water with 98.2% soluble solids recovery. RO conducted at 10‐20°C following the UF process gave an eight‐ to nine‐fold concentration (from 1.8% SS. to 17.5% SS) with 85.1% solute recovery.
Thermal Degradation Kinetics of Agaritine in Model Systems and Agaritine Retention in Canned Mushrooms
Authors: SPERONI JOSEPH J. , SASTRY SUDHIR K. , BEELMAN ROBERT B. 
Published: August 2006

ABSTRACTThe effects of heating and pH on agaritine degradation in buffer, mushroom puree and canned mushrooms were investigated. Ampules containing agaritine with citric‐phosphate buffer or agaritine with mushroom puree buffered with the same salts were heated for selected time intervals at temperatures ranging from 101‐133°C. Additionally, cans containing quartered mushrooms with brine and buffer were still‐retorted using five thermal process schedules with equivalent lethalities for Clostridium botulinum (Fo values). In both the buffer and puree systems, agaritine degradation could be modeled by first‐order kinetics. In the canning study mushrooms processed for 68 min at 115°C contained about 23% less agaritine than those processed for 11 min at 127°C.
Optimal Nutrient Retention during the Thermal Processing of Conduction‐Heated Canned Foods: Application of the Distributed Minimum Principle
Authors: NADKARNI MANOJ M. , HATTON T. ALAN 
Published: August 2006

ABSTRACTThe Minimum Principle of optimal control theory has been applied rigorously to a distributed parameter model for the heat treatment of canned foods to determine control policies for optimizing nutrient retention for a given reduction in microorganism concentration. It has been shown that bang‐bang control of the retort temperature is the optimal control strategy to adopt, where the heating and cooling rates should be as rapid as is permitted by process constraints. There should be only one heating and cooling cycle during the sterilization process and not a series of heating and cooling steps. This conclusion differs from those of other studies, where complicated retort temperature‐time profiles have been suggested.
Binding of Iron by Lignin in the Presence of Various Concentrations of Calcium, Magnesium, and Zinc
Authors: PLATT S. R. , CLYDESDALE F. M. 
Published: August 2006

ABSTRACTThe effect of adding zinc (Zn), magnesium (Mg) and calcium (Ca), at levels from zero to the adult female RDA (15 mg for Zn, 300 mg for Mg and 800 mg for Ca), on the iron binding capacity of lignin was investigated. When Zn, Mg or Ca was added, at a concentration equivalent to the RDA, to a lignin sample containing 9 mg iron, there was an increase in percent soluble iron of 12.01%, 21.42% and 22.37%, respectively. However, when the same levels of Zn, Mg or Ca were added to lignin prior to the addition of Fe, there was a greater increase in soluble Fe of 21.12%, 28.75%, and 33.47% respectively. Such interactions have the potential to effect mineral absorption in fortified foods.
Specific Heat, Thermal Conductivity, Density, and Thermal Diffusivity of Mexican Tortillas Dough
Authors: GRIFFITH CHARLES L. 
Published: August 2006

ABSTRACTA split‐split unit experiment was conducted and analyzed to determine the specific heat, thermal conductivity, density, and thermal diffusivity of Mexican corn‐based tortillas dough (MCTD) as a function of processing time, temperature, and moisture content (wb). The data indicated that thermal conductivity and thermal diffusivity were significantly influenced by processing time, and respective components of temperature and moisture content. Specific heat and density varied with levels of moisture content and temperature. Thermal conductivity, specific heat, density, and thermal diffusivity could each be predicted separately by a polynomial equation.
Effect of Acid Pretreatment on the Stability of Ascorbic Acid Complexes with Various Iron Sources in a Wheat Flake Cereal
Authors: CLYDESDALE F.M. , NADEAU D.B. 
Published: August 2006

ABSTRACTThe effect of acid incubation of ascorbic acid with each of five iron sources (ferrous sulfate, ferric chloride, ferric orthophosphate, hydrogen and electrolytically reduced iron) on iron solubilization in a wheat flake cereal was evaluated. Incubation produced more soluble iron at pH 2 but not necessarily at the endogenous pH of the cereal nor at pH 6. At pH 2, Fe+2 rather than Fe +3 was produced, apparently by a reduction of bound Fe +3 and subsequent release of Fe+2. At pH 6, the soluble iron was mainly in a complexed form. This indicates that acid incubation with ascorbate might facilitate bioavailability of iron if it were incorporated by fortification techniques.
Antioxidant Properties of Rosemary Oleoresin in Turkey Sausage
Authors: BARBUT SHAI , JOSEPHSON DAVID B. , MAURER ARTHUR J. 
Published: August 2006

ABSTRACTRosemary oleoresin (20 ppm) was used as an antioxidant in turkey breakfast sausages prepared with 75% hand deboned turkey meat and 25% mechanically deboned turkey meat. It was compared to similarly formulated products with butylated hydroxyanisole/butylated hydroxytoluene (BHA/BHT, 200 ppm) and a control with no antioxidants. 2‐Thiobarbituric acid‐reactive substances in samples stored at 4°C demonstrated that rosemary oleoresin was comparable to a commercial blend of BHA/BHT/citric acid in suppressing lipid autoxidation. Sensory analysis was in agreement with these results. Analysis of volatile aroma compounds revealed the occurrence of oxidatively derived carbonyls in the sausages without antioxidants, while the antioxidant‐treated sausages were essentially free from these carbonyls.
Control of Microbial Spoilage on Fresh Poultry using a Combination Potassium Sorbate/Carbon Dioxide Packaging System
Authors: ELLIOTT P.H. , TOMLINS R.I. , GRAY R.J.H. 
Published: August 2006

ABSTRACTThe effects of potassium sorbate combined with vacuum or carbon dioxide modified atmosphere packaging on natural poultry spoilage flora were examined. Fresh chicken thighs were dipped into either 2.5% potassium sorbate solution or distilled water, adjusted to pH 6.0 and packaged on trays in Nylon/Plexar/Surlyn bags. Atmospheres of either air, vacuum or 100% C02 were created in the packages which were then stored at 10 ± 1°C for 10 days. Changes in aerobic plate counts, lactic acid bacteria and pseudomonads were monitored. The combination of CO2 packaging and sorbate treatment provided the most effective inhibitory system against the poultry spoilage organisms, especially Pseudomonas species, without creating a selective environment for the growth of lactic acid bacteria and premature souring of the product. The shelf life of the sorbate/CO2 samples was extended 3 days over the control/air samples at 10°C.
Effects of Antemortem Injected Crude Papain in Chicken Muscle
Authors: BROOKS BARBARA A. , KLASING KIRK C. , REGENSTEIN JOE M. 
Published: August 2006

ABSTRACTThe effects of antemortem injected crude papain in chicken muscle on muscle protein hydrolysis were investigated. White Leghorn hens were injected intravenously prior to slaughter with crude papain or heat denatured crude papain. Collagen solubility (hydroxyproline) at 60°C was 210% of the heat denatured crude papain control. SDS‐PAGE revealed no difference between treatments. Crude papain was unable to penetrate intact cells at physiological temperatures. A small but significant increase in muscle TCA soluble tyrosine was observed due to antemortem papain treatment. Postmortem papain treatment resulted in a 14 fold increase in tyrosine. Little if any intracellular muscle protein hydrolysis occurred as a result of antemortem papain treatment. Collagen hydrolysis may be the major contributor to antemortem papain induced meat tenderness.
Influence of Sodium Tripolyphosphate on the Binding and Antimicrobial Properties of Reduced NaCl‐Comminuted Meat Products
Authors: SOFOS JOHN N. 
Published: August 2006

ABSTRACTThe binding and antimicrobial properties of comminuted meat products were evaluated at varying levels of NaCl and of sodium tripolyphosphate (STPP). The meat batters were inoculated with Clostridium sporogenes spores (10/g) either before (cans) or after (vacuum packages) thermal (70°C) processing. Product binding was inferior when the NaCl level was reduced to 1.1% (50% reduction). STPP increased pH by 0.17‐0.23 units and restored binding of low NaCl products. During storage (20°C) microbial growth and product spoilage were more rapid with decreasing brine level, irrespective of presence or absence of STPP.
Microbiological and Shelf‐Life Properties of Ground Beef Containing Glandless Cottonseed Flour
Authors: RHEE K. S. , VANDERZANT C. , KEETON J. T. , EHLERS J. G. , LEU R. 
Published: August 2006

ABSTRACTGround beef with or without 3% added glandless cottonseed flour (GCF) was over‐wrapped with polyvinyl chloride film and displayed up to 6 days in a retail case. Aerobic plate counts were slightly higher (P < 0.05) for ground beef with GCF at day 0, with no difference (P > 0.05) found at days 3 and 6. At day 6, a combination of Pseudomonas and heterofermentative Lactobacillus spp. made up a major part of the microflora of ground beef without GCF whereas heterofermentative Lactobacillus spp. constituted a dominant part of the microflora of ground beef with GCF. Discoloration and lipid oxidation in ground beef during display were markedly reduced by addition of 3% GCF.
Antimicrobial Effect and Disappearance of Sodium Nitrite in Staphylococcus aureus Cultures
Authors: FANG CHUN‐SHUN , POST LAURIE S. , SOLBERG MYRON 
Published: August 2006

ABSTRACT Staphylococcus aureus was sensitive to as little as 100 μg sodium nitrite (NaNO2)/mL under strictly anaerobic conditions at pH 7.3 and was more sensitive at pH 6.0. S. aureus was less sensitive to NaNO2 in the presence of 1.0‐1.5 μg O2/mL. NaNO2 disappeared during growth of S. aureus. Disappearance was greater in the system containing 1‐1.5 μg‐O2 than in strictly anaerobic cultures at an initial pH of 7.3 or 6.0. Nitrite reductase activity was not detected in either soluble or membrane fractions of S. aureus. Interaction of NaNO2 with secreted metabolic products, dismutation of NaNO2 by reduced pH and adsorption of NaNO2 to S. aureus cells were not involved in the disappearance of NaNO2. Nitrite, nitric oxide, nitrous oxide and ammonia were not end products of NaNO2 disappearance.
Production of Higher Alcohols and Short Chain Fatty Acids by Different Yeasts Used in Rum Fermentations
Authors: FAHRASMANE L. , PARFAIT A. , JOURET C. , GALZY P. 
Published: August 2006

ABSTRACTThe production of higher alcohols and short chain fatty acids by yeasts used in rum fermentations was greater by the Saccharomyces strains than by those belonging to the Schizosaccharomyces genus. There were also qualitative differences between these two genera. Among the organic acids of the raw material, citric acid and cisaconitic acid constitute a special feature of the composition of the resulting rums. Their presence entails the abundant production of biomass. Citric acid alone induced acrylic acid formation by strains of two species among the three studied.