bluuebunny/crossref_metadata_2025_split huggingface dataset:
TBA Values, Sensory Characteristics, and Volatiles in Ground Pork During Long‐term Frozen Storage: Effects of Packaging
Authors: BREWER M. SUSAN. , IKINS W.ILLIAM G. , HARBERS C.AROLE A.Z. 
Published: August 2006

ABSTRACTGround pork (30% fat) was packaged in vacuum bags (V), polyvinyl chloride film (P), Saran Wrap™(S), aluminum foil (A), or Saran™‐aluminum foil combination (SA) and frozen at ‐ 17°C for 13, 26, and 39 wk. Samples were analyzed for TBA value and pH. Volatiles were steam distilled, volatilized at 60°C, and 1mLsamples of headspace gas was analyzed using gas chromatography and mass spectrometry. Spectra for individual peaks on the total ion chromatograms were identified with spectra from known standards. Ground pork (cooked to 75°C) was evaluated by a trained sensory panel for flavor and texture. Rancid and acid odor and flavor scores and TBA values increased over time regardless of packaging treatment; however, V‐packaged pork had lower scores and P‐packaged had higher scores at all time periods than did that in other materials. Eighteen volatiles were identified and quantified using GC/MS; 3‐hydroxy‐2‐butanone had the highest correlation coefficients with TBA value, odor, and flavor scores.
Electrical Stimulation and Tumbling Affect Pre‐Rigor Cured, Sectioned and Formed Ham Roasts
Authors: LAWLIS T.L. , PLIMPTON R.F. , OCKERMAN H.W. , PARRETT N.A. 
Published: August 2006

ABSTRACTIn pre‐rigor tissue, as electrical stimulation (ES) voltage levels (0 to 540 V) increased, the pH of post‐tumbled meat declined. Curing and tumbling (0 to 6 hr) reduced the rate of decrease. Linear relationships were found between pre‐rigor tumbling and cellular disruption, bind strength, cohesion, tenderness and color distribution. Yield of cooked tissue showed a quadratic relationship with tumbling and as tumbling time increased, the influence decreased. Results suggest that pre‐rigor ES can produce cellular disruption, increased salt soluble protein extraction (up to 180 V) and bind; therefore, an acceptable product can be produced with reduced tumbling times.
Packaging Effects on Applesauce in Multilayer Polymeric Films and Glass
Authors: FERNANDES L. I. , McLELLAN M. R. 
Published: August 2006

ABSTRACTFour different multilayer polymeric films were assessed for suitability as packaging materials for hot‐filled fruit products, by determining the effect of storage time and temperature on applesauce packaged in each film type, as compared to glass. Applesauce from each package type was assessed at S wk intervals for changes in sensory and analytical characteristics during 15 wks storage at 20°, 30°, 37° and 43°C. Films containing an ethylene vinyl alcohol or polyvinylidine chloride layer performed similarly to glass. Applesauce packaged in a nylon/ linear low density polyethylene film was less acceptable and had significantly greater browning at all temperatures.
Yield, USDA Grade Factors and Time Requirements for a Beef Partial Hot Fabrication Procedure
Authors: MEADE M.K. , JOHNSON D.D. , WEST R.L. , BALABAN M.O. 
Published: August 2006

ABSTRACTNo major differences were noted for lean yield or development of USDA grade factors between control (CS) or partial hot fabricated (AS) beef sides. Less time (25%) was necessary for removal of the thin cuts from the AS vs CS sides. Also, AS sides required 67% less energy to chill than did CS sides. Fat removed hot contained more moisture, which could increase rendering costs.
Reaction of Nitrite with Ascorbic Acid or Ascorbic Acid‐2‐Derivatives
Authors: IZUMI KENJIRO 
Published: August 2006

ABSTRACTThe decrease in free nitrite in aqueous solutions of nitrite and ascorbic acid (AsA), ascorbic acid‐2‐phosphate (AsA‐2‐P) or ascorbic acid‐2‐sulfate (AsA‐2‐S) was studied. Both AsA‐2‐P and AsA‐2‐S reacted with nitrite as did AsA. The rate of the reaction followed the order AsA > AsA‐2‐P > AsA‐2‐S. The reaction solution of AsA and nitrite did nitrosate cytochrome c and regenerate nitrite, but the reaction solution of nitrite with either AsA‐2‐P or AsA‐2‐S did not. When surimi with myoglobin added as a pigment was used as a model meat curing system, the addition of AsA‐2‐P and AsA‐2‐S did not participate in the reactions resulting in development of cured meat color.
Quality Characteristics of Hydrocolloid‐added Oven‐Roasted Turkey Breasts
Authors: BATER BILIG , DESCAMPS OLIVIER , MAURER ARTHUR J. 
Published: August 2006

ABSTRACTOven‐roasted turkey breasts were manufactured with 70% added brine to increase yield. The brine contained salt, phosphate, and various combinations of κ‐carrageenan, starch, and nonfat dry milk and was incorporated into the breasts by injecting and vacuum tumbling. After stuffing into casings, the breasts were cooked at 72°C, and then cooled to 4°C. Incorporation of 0.5%κ‐carrageenan increased yield, improved visual appearance, sliceability, and rigidity and decreased expressible juice compared with the control product. Addition of 1% starch increased yield, but did not increase rigidity. The brine‐added products were rated acceptable by a sensory panel.
Water Content, Water Soluble Fraction, and Mixing Affect Fundamental Rheological Properties of Wheat Flour Doughs
Authors: MANI K. , TRÄGÅRDH C. , ELIASSON A.‐C. , LINDAHL L. 
Published: August 2006

ABSTRACTFundamental rheological behavior of wheat flour doughs were compared with empirical results from a farinograph. Water contents of 42‐47% and mixing times of 8, 16, and 24 min were examined. The storage modulus, G′, decreased when water content was increased from 42 to 45%. Dough produced from water extracted flours had high G′ and low δ. Increasing water content or mixing time decreased G′. There was a linear relationship (slope = 0.30) between G′ and the farinogram peak height for the reconstituted (water‐soluble fraction added back), flour‐water, and freeze‐dried flour‐water doughs. The extracted flour doughs also showed a linear relationship between G′ and farinogram peak height with slope = 1.07.
Differentiation of Insoluble Fibers and Fiber Mixtures using High Resolution Scanning Absorption Microspectrophotometry
Authors: ROONEY MEGAN K. , FULCHER R. G. 
Published: August 2006

ABSTRACTMicrospectrophotometry was used to differentiate and characterize several common insoluble fibers used in bakery and dietary products. Thirteen fiber samples were analyzed: oat (7), cottonseed (1), soy (2), pea (1), alpha‐cellulose (1), and raw ground oat hulls. A computer‐controlled microspectrophotometer with high pressure xenon lamp and a grating monochromator was used to measure absorbance spectra at 230‐350 nm. Each fiber type had a distinctive absorption spectrum, and showed characteristic spectra that could be used to distinguish one fiber from another. Alpha‐cellulose, soy, cottonseed, and pea fibers spectra were distinctly different from oat fibers and hulls.
Muscle and Adipose Tissue Aminopeptidase Activities in Raw and Dry‐Cured Ham.
Authors: TOLDRÁ FIDEL , ARISTOY MARIA‐C , PART CAROLINA , CERVERÓ CARMEN , RICO ELIAS , MOTILVA MARIA‐JOSÉ , FLORES JOSÉ 
Published: August 2006

ABSTRACTFree amino acids have been analyzed in biceps femoris muscle and adipose tissue from raw and dry‐cured ham. A high increase was observed for all amino acids except glutamine and taurine. Major increases were in glutamic acid, arginine, alanine, valine, leucine, and lysine. A survey of five aminopeptidase activities of muscle and adipose tissue from raw and dry‐cured ham was performed by using 7‐amino‐4‐methylcoumarin derivatives of five amino acids (Leu, Arg, Ala, Tyr and pGlu) as substrates. Optimum activity was found at neutral pH and around 37°C, except the leucyl hydrolyzing activity which was 45°C. High recoveries of activity (25–75%) were obtained in the dry‐cured ham. These enzymes might be responsible for free amino acids increasing during dry‐curing.
Freezing Influences Diffusion of Reducing Sugars in Carrot Cortex
Authors: OLIVEIRA FERNANDA A.R. , SILVA CRISTINA L.M. 
Published: August 2006

ABSTRACTThe loss of reducing sugars from raw and previously frozen carrot cortex tissue immersed in warm water was studied as a function of temperature (40–100°C). Leaching was described as a diffusional mechanism by application of Fick's 2nd law. This approach successfully modeled losses from raw carrots at temperatures higher than 60°C. At low temperatures diffusion was much slower, due to a high resistence of the tissues to mass transfer, and Fick's 2nd law could not be applied. Previously frozen carrots showed a Fickian behaviour through the range of temperatures and diffusivities were much higher. Dependence of diffusivity on temperature followed an Arrhenius type equation for the two cases. However, the activation energy of pre‐frozen carrots was lower, indicating loss of sensitivity to temperature variations.
Selective Enrichment of Proteins Using Formed‐In‐Place Membranes
Authors: THOMAS R.L. , CORDLE C.T. , CRISWELL L.G. , WESTFALL P.H. , BAREFOOT S.F. 
Published: August 2006

ABSTRACTA process for selective enrichment of immunoglobulins has been developed using formed‐in‐place membranes on sintered stainless steel tubes. The process employs both size exclusion and protein charge manipulation around the isoelectric point of proteins to selectively reject or pass components of the stream. Volume recoveries of 95% (20X concentration) could be achieved with a single filtration without loss of fractionation capabilities. The large initial volume reduction allows for small subsequent diafiltration volumes and insures optimization of fractionation while minimizing total processing volume. The process has been used to enrich proteins representing a small percentage of the total protein from a large feed volume. As an example, immunoglobulin G (IgG) from cheese whey was enriched from 8% to 20% of total whey protein with a 90% recovery of the IgG.
Ascorbate Absorption By Live Channel Catfish as a Function of Ascorbate Concentration, pH, and Duration of Exposure
Authors: THED S.T. , ERICKSON M.C. , SHEWFELT R.L. 
Published: August 2006

ABSTRACTAscorbate uptake by muscle tissue of live channel catfish was affected by ascorbate concentrations (1000, 2000, and 3000 ppm), pH (5, 6, and 7) and duration of exposure (8, 16, and 24 hr.). The most favorable conditions for ascorbate absorption were exposure to 3000 ppm ascorbate at pH 5 for 24 hr. The increased muscle ascorbic acid concentration was 4‐fold higher than that of the control group (10 ppm). The ability of live channel catfish to absorb dissolved ascorbate via gills and/or intestines and distribute the antioxidant into muscle tissue provides a new approach to introduce water‐soluble antioxidants to aquacultured fish species.
Failure Deformation and Stress Relaxation of Heated Egg White Gels
Authors: HSIEH YIN LIANG , REGENSTEIN JOE M. 
Published: August 2006

ABSTRACTStress‐strain relationships were determined for heated egg white gels. Compressive strain at failure was independent of protein concentration, while stress at failure increased with protein concentration. Between the length ratios of 1.6 and 2.4 before and after compression, the heated egg white gels followed the Mooney Rivlin model. In stress relaxation, the asymptotic hypothetical equilibrium modulus increased with protein concentration.
Composition and Structural Characteristics of Isolated Soy Proteins from Broken and Damaged Seeds
Authors: GENOVESE M.I. , LAJOLO F.M. 
Published: August 2006

ABSTRACTISOLATED soy proteins (ISP) from broken (mechanical action) or damaged (fungi) seeds had denaturation enthalpies (AH) and temperatures at peak maximum (T max) similar to those of ISP from normal seeds by DSC. They had different composition and/or conformation as measured by surface hydrophobic@ (So and Se) and SH and SS content. Also, damaged seeds produced ISP with less 7S fractions (due to fewer α and β subunits) and 11S fractions, suggesting proteo‐lysis. 7S and 11S fractions had different Tmax and ΔH, SH and SS contents and surface hydrophobicity. Also 7S proteins from damaged seeds showed less a and β‐subunits. The 11S proteins from broken and damaged seeds maintained gel forming properties in spite of structural differences. Isolation and characterization of 7S and 11S fractions partially accounted for changes in physicochemical properties of the ISP.
Washed Mechanically Separated Pork as a Surimi‐like Meat‐product Ingredient
Authors: WIMMER MARTIN P. , SEBRANEK JOSEPH G. , McKElTH FLOYD K. 
Published: August 2006

ABSTRACTMechanically separated pork (MSP) was washed using water or 1.5% salt solution, each at pH 5.5 and 6.5 to produce a surimi‐like product for further processing. Composition and functionality of the washed product was evaluated and use in processed meat formulations was assessed. Washing treatments reduced fat content to less than 1% but did not reduce calcium content of MSP. The salt solution resulted in removal of heme pigments. Frankfurters manufactured with washed MSP ishowed little improvement over those with unwashed MSP for texture or water binding; therefore, applications may be limited. HOW‐ever, lipid oxidation of frankfurters containing washed MSP, as meassured by TBA, was suppressed during storage.
Optimization and Modeling of Apple Juice Cross‐flow Microfiltration with a Ceramic Membrane
Authors: PADILLA‐ZAKOUR O. , McLELLAN MR. 
Published: August 2006

ABSTRACTThe performance of a 0.2 μm ceramic membrane for clarification of depectinized apple juice was studied. The results showed that the flux was higher at high feed velocities (14.6 m/seC) and high temperatures (50°C), and the transmembrane pressure was a positive factor only at high temperatures. The juice flux at optimal conditions was between 400–500 kg/hr.m2. Filtration of juice with pectin resulted in flux decreases of 40–50% compared to deoectinized juice. Periodic back‐flushing during processing at optimal conditions, i.e., high temperature, high feed velocity and low pressure, did not significantly increase the juice flux.
Low‐Fat Fresh Pork Sausage Patty Stability in Refrigerated Storage with Potassiunn Lactate
Authors: BRADFORD D. D. , HUFFMAN D. L. , EGBERT W. R. , JONES W. R. 
Published: August 2006

ABSTRACTTypical pork sausage patties (40% fat), low‐fat (8%) control patties, and low‐fat (8%) patties with 20% added water and 0.4% carrageenan were compared to identical treatments containing 2% potassium lactate. The lactate had no effect on percent discoloration or lean color during refrigerated aerobic storage. Sensory properties of pork sausage treatments were not affected by the lactate salt (P<0.05). Bacterial populations of low‐fat pork sausage patties did not differ (P>0.05); however, the typical patties with 2% potassium lactate had lower (P<0.05) microbial numbers during refrigerated storage than typical fresh pork sausage. TBARS,‘L’,‘a’and‘b’values were unaffected by the potassium lactate (P>0.05).
Vitamin B6 in Raw and Fried Chicken by HPLC
Authors: OLDS S.J. , VANDERSLICE J.T. , BROCHETTI D. 
Published: August 2006

ABSTRACTAn isocratic anion exchange, high performance liquid chromatography (HPLC) method was developed to analyze for five of the six vitamers of B6. Recoveries of the B6 vitamers in a standard were 100% to 97%. Recoveries in fried chicken breast ranged from 96% for pyridoxal phosphate to 102% for pyridoxine (PN). Recoveries in raw chicken breast ranged from 86% for pyridoxamine to 102% for PN. Processing chicken by frying reduced the total vitamer by 6.5%. Vitamers of B6 were relatively stable to frying.
Neohesperidin Dihydrochalcone Stability in Aqueous Buffer Solutions
Authors: CANALES I. , BORREGO F. , LINDLEY M.G. 
Published: August 2006

ABSTRACTThe degradation of neohesperidin dihydrochalcone (NHDC) in solution was studied at different temperatures (30–60°C) and pH values (l–7). Pseudo‐first order kinetics were observed across the temperature and pH range. Maximum stability was at pH 3–5. These data may be used to predict sweetener stability to typical conditions prevailing during manufacture and storage of beverages and to food processing at high temperatures. Results indicate NHDC would be stable throughout the normal shelf‐life of soft drinks and would also withstand pasteurization and UHT processes.
Assessing Chemical Form of Calcium in Wheat, Spinach, and Kale
Authors: BENWAY DENISE A. , WEAVER CONNIE M. 
Published: August 2006

ABSTRACTSpinach, wheat and kale represent a broad range in absorption of calcium from foods (5–40%). These plants were intrinsically labeled with 45Ca and examined for 45Ca solubility characteristics, including specific enzyme treatments, subcellular distribution, and in vitro bioa‐vailability. Solubility was <2% for spinach, ∼40% for wheat and 70% for kale, depending on the solvent. Solubility paralleled the in vitro45Ca bioavailability results of 0.3±0.l%, 26.4±5.2%, and 76.3 ±1.2% for these three plant foods. Spinach calcium exists largely as calcium oxalate which is not easily dissociated. Phytase treatment of wheat indicated that a major portion of calcium was bound to phytate. Knowledge of the chemical form of calcium in plants can help in designing processing procedures to improve calcium absorption.
Germination and Debittering Lupin Seeds Reduce α‐Galactoside and Intestinal Carbohydrate Fermentation in Humans
Authors: TRUGO L.C. , FARAH A. , TRUGO N.M.F. 
Published: August 2006

ABSTRACTSubjects submitted to untreated and processed test meals of Lupinus albus and Lupinus angustifolius had decreases in breath‐hydrogen concentrations (as maximum and cumulative changes), for processed samples compared to untreated samples. Maximum changes (means) in breath‐hydrogen decreased from 56.7 and 66.7 Δppm in untreated L. albus and L‐ angustifolius, respectively, to 8.4. and 5.9 Δppm in debittered samples (p <0.001). and to 29.6 Δppm in germinated L. albus (p<0.01). Results paralleled the decrease in α‐gaiactoside contents of germinated and debittered samples which showed over 90% reduction. Germination and debittering were very effective but debittering was more efficient to decrease fermentation in the human colon.
Enthalpy of Frozen Foods Determined by Differential Compensated Calorimetry
Authors: KERR WILLIAM L. , JU JIE , REID DAVID S. 
Published: August 2006

ABSTRACTFrozen samples were placed in one of two insulated vessels at room temperature. Enthalpy was measured by the electrical energy required to reverse the temperature differential that developed. Tests with pure ice agreed to within 0.3% of expected values. Measurements on beef, bread, egg white, and applesauce were similar to published values. The change in average enthalpy during freezing was examined and agreed with an enthalpy‐based freezing model. Differential compensated calorimetry affords several advantages and was particularly useful for rapid measurement of enthalpy in commercial freezer conditions.
Vanillin Interaction with Milk Protein Isolates in Sweetened Drinks
Authors: MCNEILL V. L. , SCHMIDT K. A. 
Published: August 2006

ABSTRACTThe impact of heat processing and emulsifier addition on the interaction of vanillin and sodium caseinate and whey protein isolate was examined in a model system. Free vanillin in the protein drink was evaluated by a sensory panel and HPLC. Sensory analysis indicated that emulsifier, heat × protein, and heat × emulsifier affected perception of vanillin flavor. Analysis of free vanillin by HPLC indicated only a significant protein effect, with sodium caseinate interacting more with vanillin than did whey protein isolate. No correlation was found between sensory and HPLC results.
Detection of Salmonella spp. in Oysters Using Polymerase Chain Reactions (PCR) and Gene Probes
Authors: JONES DANIEL D. , LAW ROBERT , BEJ ASIM K. 
Published: August 2006

ABSTRACTThe polymerase chain reaction (PCR) DNA amplification method was used to identify oligonucleotide primers from a target gene, hns, to specifically detect SulmonelIu spp. in contaminated oysters. The primers for PCR amplification and a hybridizing oligonucleotide probe to detect the amplified DNA were specific for all Salmonella spp. tested. Modification of a procedure for extracting DNA from oyster tissue matrices followed by PCR amplification, and coupled with gene‐probe hybridization detected <40 cells of seeded or naturally occurring Sulmonella spp./g of oyster meat samples without any enrichment step. The detection of SaZmonella spp. was reliable, sensitive, and required considerably less time than conventional microbiological culture methods.
Stability of Dried Filled Milks
Authors: KADAN R.S. , ZIEGLER G.M. , BEIT K.L. , GRIMM C.C. , VERCELLOTTI J.R. , WAN P.J. 
Published: August 2006

ABSTRACTSamples of dried filled milk (DFM) were made with several vegetable fats and compared with dried milk. Several specially prepared vegetble oils, such as Trisun HS‐500, hydrogenated cottonseed oil and hydrogenated coconut oil could impart stability to the DFM as high as that imparted by milk fat to conventional dried milk. Stability could be further enhanced by appropriate antioxidant and storage conditions. The simple technique of measuring oxygen consumption by the DFM was as effective as flavor evaluation, gas chromatography of volatiles, or spectroscopy for screening large numbers of samples or as a quality control procedure.
Maximum Slope Method for Evaluating Thermal Conductivity Probe Data
Authors: WANG JIANJUN , HAYAKAWA KAN‐ICHI 
Published: August 2006

ABSTRACTA published method determines the thermal conductivity, k, of material without probe calibration using the maximum local slope value of a temperature response curve monitored by a line heat source probe. We examined the applicability and validity of this method A mathematical heat conduction model was used for theoretical examination and a thermistor based probe for experimental examination with a computer based data acquisition and reduction system. Glycerol (99.5% pure) and agar gel (0.5%) were test materials. The k values estimated by the maximum slope method were comparably accurate and less statistically variable compared to those determined by two widely used data reduction methods, the time correction and maximum r‐square methods.
Zinc Fertilization Increases Ascorbic Acid and Mineral Contents of Potatoes
Authors: MONDY NELL I. , CHANDRA SUBASH , MUNSHI CYRUS B. 
Published: August 2006

ABSTRACTThe effects of zinc fertilization on ascorbic acid and mineral concentration of Katahdin potatoes were investigated over 2 yr. During the first year zinc sulfate (ZnSO4) was banded during planting at rates from 11.2 to 224 kg/ha in two locations in New York. During the second year ZnSO4 was banded during planting at rates of 0, 22.4, 44.8 and 112 hg/ha at one of the locations. Ascorbic acid content of tubers was higher only with the 112 kg/ha ZnSO4 treatment. Zinc fertilization resulted in higher Zn concentration in tubers during both years and at both locations. Zinc fertilization increased amounts of Ca, Mn, Cu, Al and Co but did not affect Cd content in potato tubers.
Edible Coatings to Inhibit Lipid Migration in a Confectionery Product
Authors: BRAKE NICOLE C. , FENNEMA OWEN R. 
Published: August 2006

ABSTRACTCoatings containing hydrocolloids and sweetners were tested for lipid barrier and sensory properties, adhesion to chocolate, viscosity, and aw. A coating containing high methoxyl pectin, acacia gum, high fructose corn syrup, dextrose, fructose, and sucrose was most effective. Coatings (0.5 mm thick, aw 0.5) showed no detectable oil migration after 47 days at 30 ± l°C, compared to 11.5 mg/cm2 trilinolein equivalents migration in 1 day at 21 ± 2°C. Coatings (0.5 mm thick) were applied between chocolate and peanut butter and tested for sensory characteristics. Except for the color of the coating, no significant difference occurred in overall preference compared to control (no coating) samples.