bluuebunny/crossref_metadata_2025_split huggingface dataset:
Histamine Formation and Bacterial Spoilage of Albacore Harvested off the U.S. Northwest Coast
Authors: Kim S. H. , An H. , Price R. J. 
Published: July 2006

ABSTRACTIced and previously frozen albacore were monitored for histamine formation and bacterial growth during storage at 0–37°C. The optimum temperature for histamine formation in albacore tuna (Thunnus alalunga) was 25°C, and whole fish were more susceptible to histamine formation than dressed fish at that temperature. Storage at 25°C resulted in the highest histamine level, 60.4 mg/100g in whole fish stored for 7 days. When albacore were frozen prior to storage, reduced amount of histamine was found at 7.14 mg/100 g after 7 day storage at 25°C, only after decomposition became obvious. No histamine was found in any of the albacore samples stored in ice for 18 days.
Proteolysis in Cheese Curd as Affected by Subcellular Fractions fromLactococcus, LactobacillusandPropionibacterium
Authors: Pripp A.H. , Stepaniak L. , Sørhaug T. 
Published: July 2006

ABSTRACTIntracellular fraction (IF) and cell wall‐associated fraction (CWAF) from lactococci, lactobacilli and propionibacteria were added to cheese curd slurries according to a mixture design. Response surface and estimation of Scheffe's polynomial revealed synergistic interaction effects between lactococci and lactobacilli on secondary proteolysis determined by an o‐phthaldialdehyde assay. IFs from propionibacteria had a lower proteolytic activity than those from lactococci and lactobacilli used. Principal component analysis of capillary electropherograms of the trichloroacetic acid‐soluble fraction, discriminated between slurries treated with IFs and CWAFs. It also showed an effect of proteolytic enzymes from the IF of propionibacteria together with IFs from lactococci and/or lactobacilli, on small changes in overall peptide profile.
Carbon Dioxide Inhibition of Escherichia coli and Staphylococcus aureus on a pH‐adjusted Surface in a Model System
Authors: Kimura B. , Yoshiyama T. , Fujii T. 
Published: July 2006

ABSTRACTGrowth of Escherichia coli and Staphylococcus aureuson the surface of Trypticase Soy Agar (TSA) packaged with various CO2 partial pressures (0, 20, 40, 60, 80, 100%, balance N2) was compared to the control (N2 100%) on TSA in which the pH was adjusted to equal that in CO2 atmospheres at 15°C and 30°C. At 15°C, the biostatic effect was noted with all CO2 partial pressures for both species. At 30°C, the biostatic effect of CO2 was almost completely nullified for E. coli, but that for S. aureus was still effective. S. aureus was more sensitive to the inhibitory effects of CO2 than E. coli at both the temperatures.
Sensory Quality and Lipid Oxidation of Maize Porridge as Affected by Iron Amino Acid Chelates and EDTA
Authors: Bovell‐Benjamin A C. , Allen L H. , Frankel E N. , Guinard J‐X 
Published: July 2006

ABSTRACTIron fortification could reduce the high prevalence of iron deficiency in countries where diets are cereal‐based. The sensory quality and storage stability of iron‐fortified maize were evaluated by descriptive analysis and hexanal production. Porridge was prepared from maize either unfortified or fortified with 30 or 60 mg iron/kg as ferrous sulfate, bisglycinate, trisglycinate, or NaFeEDTA, then stored at 30,40 or 50°C for 20 days. Fifteen judges, trained in descriptive analysis rated the intensity of 20 sensory attributes of 28 samples. Hexanal production was measured by static headspace gas chromatography. Bisglycinate produced the most rancidity. Iron fortification with bisglycinate lowered the sensory quality and storage stability of maize.
Inactivation of Nisin by Glutathione in Fresh Meat
Authors: Rose N.L. , Sporns P. , Stiles M.E. , McMullen L.M. 
Published: July 2006

ABSTRACT:Matrix‐assisted laser desorption/ionization time‐of‐flight mass spectrometry (MALDI‐TOF MS) was used to determine the fate of nisin in meat products. Nisin in 0.02N HCl was added to fresh and cooked meat and meat juice and samples were stored at 4 °C overnight. Residual nisin solutions and meat juice and meat extract supernatants were analyzed for antimicrobial activity and for nisin. Nisin was recovered from cooked meat extract and cooked meat juice; however, only nisin bound to a food component was detected in fresh meat extract. Mass spectra for raw meat and juice showed a signal 307 Da greater than the mass of nisin. Results indicated that nisin was likely inactivated in raw meat by an enzymatic reaction with glutathione.
Tofu Yield and Textural Properties from Three Soybean Cultivars as Affected by Ratios of 7S and 11S Proteins
Authors: Ji M.P. , Cai T.D. , Chang K.C. 
Published: July 2006

ABSTRACT:Crude 11S and 7S proteins of three soybean cultivars were fractionated, and tofu was prepared from soymilk with 11S/7S protein ratios of 1.6 to 3.2. Higher 11S/7S ratio produced lower yield (p≤0.05) of Vinton and Sturdy tofu. Higher 11S/7S ratio resulted in higher firmness of Proto and Sturdy tofu. Increase in 11S/7S ratio increased cohesiveness of Sturdy tofu. The maximum extent of decreasing Vinton tofu yield and increasing Proto and Sturdy tofu firmness was ∼10% of the unmodified tofu. Results indicated that tofu characteristics were cultivar dependent and manipulation of 11S/7S ratio may not result in substantial effects on tofu yield or quality.
Purification and Characterization of Alkaline Proteinase from Atlantic Menhaden Muscle
Authors: Choi Y.J. , Lanier T.C. , Lee H.G. , Cho Y.‐J. 
Published: July 2006

ABSTRACT:Two alkaline proteinases (A and B) were isolated and found to be composed of homogeneous subunits. These proteinases, A and B, were concentrated 62.9‐and 986.5‐fold compared to the crude muscle extract, with molecular weights of 707,000 and 450,000, respectively. Both are probably serine type proteinases, and optimum caseinolytic activity was shown at pH 8.0 and 55 °C. Both degraded actomyosin under similar conditions. Enzyme A had higher thermal stability than B. The residual activities of A and B in 3.6% NaCl solution were 95% and 85%. These data suggest that these proteinases are involved in the softening of menhaden surimi gels which occurs during heating at 50 to 70 °C.
Pressure‐induced Denaturation of Muscle Proteins and its Prevention by Sugars and Polyols
Authors: Ashie I.N.A. , Lanier T.C. , MacDonald G.A. 
Published: July 2006

ABSTRACT:Muscle tissues from four fish species (poikilotherms) that originated from different habitats and from beef (homeotherm) were subjected to pressures, ranging from 50 to 200 MPa, with or without pressure‐shift freezing. The extent of denaturation was measured as residual Ca2+‐ATPase activity. The ability of various sugars and polyols to protect the proteins from denaturation was also evaluated. Stability of proteins from the different species seemed to vary primarily according to body/habitat temperature. Sugars and polyols increased muscle protein stability, and sorbitol was the most effective. The degree of protection was, however, markedly reduced during pressure‐assisted freezing.
Formation of 2‐Pentyl Pyridine During Processing of Soybean Protein Isolates as Affected by pH
Authors: Zhou A. , Boatright W.L. 
Published: July 2006

ABSTRACT:Levels of 2‐pentyl pyridine (2‐pp) in protein fractions from Stressland soybeans increased to 0.868 ppm (±0.027) at pH 7 after removing insoluble components from defatted flours. If similar protein fractions were held at pH 4.5 or pH 9, the 2‐pp concentration was 0.182 ppm (± 0.003) or 0.199 ppm (± 0.003), respectively. Soybean cultivars KS4694, Edison, and a type null for lipoxygenase 1, 2, and 3 showed similar changes. The increase at pH 7 occurred in less than 1 h. If the defatted flour solution was not subjected to alkaline extraction to remove insoluble components, the increase of 2‐pp at neutral pH did not occur. Thus, the pH conditions should be carefully controlled to produce soybean protein isolates with desired flavor properties.
Conjugated Linoleic Acid Content of Cheddar‐type Cheeses as Affected by Processing
Authors: Lin H. , Boylston T.D. , Luedecke L.O. , Shultz T.D. 
Published: July 2006

ABSTRACT:Samples were taken at 9 stages of processing, from raw milk to cheese aged for 6 mo. Fatty acid distributions, conjugated linoleic acid (CLA), moisture, protein, lipid contents, and titratable acidity were determined. CLA contents were highest after 3 mo, with one type of Cheddar (3.76 mg/g lipid) higher than the other two (3.44 and 3.47 mg/g lipid). Multiple linear regression showed all composition parameters were directly related to CLA content (mg/100 g sample). The content of oleic acid isomer C18:1ω7 was also directly related to CLA content (mg/g lipid). Thus, content of CLA in Cheddar‐type cheeses might be controlled by stage and conditions of processing. An understanding of the effects of processing on CLA formation in Cheddar‐type cheeses will be beneficial in designing processing methods to enhance CLA contents.
Growth of Bacillus cereus on Oil‐blanched Potato Strips for “Home‐style” French Fries
Authors: Doan C.H. , Davidson P.M. 
Published: July 2006

ABSTRACT:Fresh cut, oil blanched strips from whole potatoes stored at 7 or 13 °C were inoculated with approximately 3 or 5 log CFU/g Bacillus cereus and incubated at 21 or 26.7 °C for up to 9 h to model handling of “home‐style” French fries. Whole potato storage at 13 °C and incubation at 26.7 °C resulted in faster growth than 7 or 21 °C. Frying (2 to 3.5 min at 185 °C) inactivated up to 5.1 log B. cereus spores. Oil blanched potato strips for “home‐style” French fries should be stored at £ 21 °C or finish fried or discarded within 3 to 4 h.
In Vitro Digestion/Caco‐2 Cell Culture Model to Determine Optimal Ascorbic Acid to Fe Ratio in Rice Cereal
Authors: Glahn R.P. , Lee O.A. , Miller D.D. 
Published: July 2006

ABSTRACT:The objectives were to determine if adding ascorbic acid (AA) to rice cereal enhanced iron availability, and if so, the best ratio of AA to Fe to maximize Fe availability. Also, we sought to determine whether mixing rice cereal with apple juice fortified with AA, compared to mixing it with water, would increase Fe availability. An in vitro digestion/cell culture model was used. Iron availability was increased at an AA:Fe molar ratio of 0.8:1 and maximal at 1.6:1. Mixing apple juice with rice cereal to approximate an AA:Fe ratio of 1.2:1 did not enhance Fe availability. Results indicate that factors in the apple juice offset any enhancement effects of AA on Fe availability.
Lipid Changes of Freeze‐Dried Spinach by Various Kinds of Oxidation
Authors: Lee J. , Park K. , Lee S. , Choe E. 
Published: July 2006

ABSTRACTM: Lipid changes in freeze‐dried spinach by various oxidations were studied by using thin‐layer chromatography and gas chromatography. There were no characteristic changes in lipids by the oxidation except decrease in esterified sterols in NL and phosphatidic acid and phosphatidylcholine in PL. Stability of the freeze‐dried spinach lipid to the oxidation was higher when it was in the form of total lipid than when separated into NL, GL, or PL. Autoxidation and enzyme‐catalyzed oxidation resulted in the highest fatty‐acid composition change in NL. However, photooxidation showed the biggest change in PL and GL. C16 fatty acids tended to be more stable than C18 fatty acids to the oxidation.
Deodorization of Fish Sauce by Continuous‐Flow Extraction with Microbubbles of Supercritical Carbon Dioxide
Authors: Shimoda M. , Yamamoto Y. , Cocunubo‐Castellanos J. , Yoshimura T. , Miyake M. , Ishikawa H. , Osajima Y. 
Published: July 2006

ABSTRACT:Volatiles were removed from fish sauce by continuous‐flow extraction with microbubbles of supercritical carbon dioxide. The extraction was done at 35 °C and CO2/sample flow ratio of 0.14 and 0.29 under pressures of 10 to 30 MPa. After the treatment at a CO2/sample flow ratio, 0.29 at 10 MPa, remaining percentage ((the concentration in treated sample/that in untreated one) × 100) was 5.2% trimethylamine, 8.0% S‐methyl ethanethioate, 30% dimethyldisulfide, 55 to 61% aliphatic aldehydes, and 25 to 42% carboxylic acids. The increase in CO2 flow rate improved the extraction efficiency significantly, but no effect of pressure was observed. The odor intensities of treated samples were between 1/4 and 1/8 of the untreated fish sauce.
Identification of Rodent Filth Exhibits
Authors: Zimmerman M.L. , Friedman S.L. 
Published: July 2006

ABSTRACT:Three main types of rodent filth (rodent excreta pellets, gnawing, and nesting material) are described and identification procedures are listed. Suspect excreta pellets that may be encountered in foods from various animals are described in detail and presented in a dichotomous key for comparison and identification. The physical features associated with the excreta pellets (color, shape, size, weight, surface, and matrix composition) are listed for the insects and animals found in the key. Rodent gnawing and rodent nesting materials are defined and the importance of the paired incisor marks, scalloping along edges and the appearance of the building materials are described. The importance of urine, rodent excreta, hairs and/or parasites when defining nesting material, are discussed, along with the key elements used to recognize the gnawing direction by the rodents. Historical data on rodents and health/safety concerns when handling rodent filth exhibits are addressed.
Phytosterol Enrichment of Rice Bran Oil by a Supercritical Carbon Dioxide Fractionation Technique
Authors: Dunford N.T. , King J.W. 
Published: July 2006

ABSTRACT:Supercritical carbon dioxide (SC–CO2) fractionation technique was evaluated as an alternative process for reducing the free‐fatty‐acid (FFA) content and minimizing the phytosterol loss of rice bran oil (RBO) during the process. The effects of pressure (20.5 to 32.0 MPa) and temperature (45 to 80 °C) for isothermal operation of the column on the composition of the resultant fractions were examined. Low‐pressure and high‐temperature conditions were found to be favorable for minimizing triglycerides (TG) and phytosterol losses during the FFA removal from crude RBO. Rice bran oil fractions with < 1% FFA, about 95% TG, and 0.35% free sterol with 1.8% oryzanol content could be obtained utilizing the described SC–CO2 fractionation technique.
Intrepretation of and Extraction of Useful Information From Irregular Fluctuating Industrial Microbial Counts
Authors: Peleg M. , Nussinovitch A. , Horowitz J. 
Published: July 2006

ABSTRACT Irregular fluctuating patterns of industrial microbial records arise because certain factors that affect them vary in a random fashion. If the counts are independent, and their series stationary with no trend or periodicity, a probabilistic model based on an asymmetric distribution function can be used to estimate the frequency of counts exceeding any given magnitude. Industrial records of standard plate counts (SPC), anaerobes, and thermophiles in 4 dairy products were characterized with the lognormal distribution. Many of the records had weak but significant autocorrelations for small lags, indicating that successive lots had similar microbial loads. Nevertheless, in almost all cases the method provided reasonable estimates of future counts frequencies, which were confirmed with fresh data.
Evaluation of Konjac Blends and Soy Protein Isolate as Fat Replacements in Low‐fat Bologna
Authors: Chin K.B. , Keeton J.T. , Miller R.K. , Longnecker M.T. , Lamkey J.W. 
Published: July 2006

ABSTRACT Low‐fat bolognas (LFB, < 2.0% fat) were developed with 2 levels (0.5% or 1.0%) of konjac blends (KB, KSS = konjac flour/starch and KNC = konjac flour/carrageenan/starch) and the replacement of meat proteins with 2% soy protein isolate (SPI, DWB). Increased levels of KB decreased (P < 0.05) lightness and yellowness, and most texture profile analysis (TPA) values. LFB containing 1.0% KB with 2% SPI addition had TPA values and sensory flavor/taste attributes similar to the control (CTL II, 30% fat), whereas LFB formulated with KSS had textural characteristics more similar to CTL II than those with KNC, based on sensory evaluation.
Biogenic Amines in Turkish Sausages (Sucuks)
Authors: ŞEnöz B. , Işikli N. , ÇOksöyler N. 
Published: July 2006

ABSTRACT In this study, Turkish fermented sausage (sucuk) samples from different producers were examined with respect to their biogenic‐amine contents, including histamine, tryptamine, and tyramine. The difference between amine levels of the samples produced through a starter‐facilitated process and those produced without using a starter was investigated. Amines were extracted from the samples using perchloric acid and analyzed by HPLC in an ODS 2 column with a UV/VIS detector at 254 nm after derivatization with dansyl chloride. Histamine and tyramine were found in all samples in the range of 6. 72 to 362. 22 and 208. 66 to 1173. 28 mg/kg, respectively. Tryptamine was detected in 15 out of 20 samples in the range of 25. 01 to 619. 11mg/kg. Statistically significant changes in amine levels of samples obtained from different producers were observed.
Diffusion of Acetic and Propionic Acids from Chitosan‐based Antimicrobial Packaging Films
Authors: Ouattara B. , Simard R.E. , Piette G. , Bégin A. , Holley R.A. 
Published: July 2006

ABSTRACT The diffusion of acetic or propionic acids from thin (44 to 54 μm) chitosan‐based antimicrobial packaging films in which they were incorporated was measured after immersion of the films in water, and the effects of pH (5.7, 6.4, or 7.0) and temperature (4 °C, 10 °C, or 24 °C) on diffusion were investigated. The kinetics of acetic‐ and propionic‐acid release deviated from the Fickian model of diffusion. Diffusion was found to be unaffected by pH in the range of values tested, but a decrease in temperature from 24 °C to 4 °C resulted in a reduction of diffusion coefficients from 2.59 × 10−12 m2.s−1 to 1.19 × 10−12 m2.s−1 for acetic acid and from 1.87 × 10−12 m2.s−1 to 0.91 × 10−12 m2.s−1 for propionic acid. The effect of temperature on diffusion was well (r2 > 0.9785) described by an Arrhenius‐type model with activation energies of 27.19 J.mole−1 (acetic) and 24.27 J.mole−1 (propionic). Incorporation of lauric acid or essential oils (cinnamaldehyde or eugenol) into the chitosan film at the time of preparation produced a subsequent reduction in the diffusion of acetic or propionic acid, and maximum effects were obtained with lauric acid and cinnamaldehyde incorporated to final concentrations of 1.0% and 0.5% (w/w), respectively.
Viscosity and Textural Attributes of Reduced‐fat Peanut Pastes
Authors: Singh S.K. , Castell‐Perez M.E. , Moreira R.G. 
Published: July 2006

ABSTRACT The viscosity and texture attributes of reduced‐fat peanut pastes (more than 50% fat reduction) using combinations of protein‐based Simplesse‐500TM (S), starch‐based PCR 352–1 (P), and water (W) were studied at 23’°C. Viscosity data were obtained for the shear rate range of 0.067s–1 to 148.9 s–1 using the Brookfield Viscometer HBDVIII with spiral adapter. Results demonstrated that two formulations produced pastes with viscosity similar to the control (reduced‐fat (30%) peanut butter): 54:5, 59.5, and 57.6 Pas at 38.2 s–1, respectively. Sensory tests showed that these pastes were lighter in color, easter to spread, less firm and grainy that the control. Results suggest the potential for development of > 50% reduced‐fat peanut pastes.
A Quantitative Process Model for Salmonella Enteritidis in Shell Eggs
Authors: Whiting R.C. , Hogue A. , Schlosser W.D. , Ebel E.D. , Morales R.A. , Baker A. , McDowell R.M. 
Published: July 2006

ABSTRACT A stochastic model estimating growth of Salmonella Enteritidis during egg collection, processing, storage, and transportation is described. The model contains equations for internal egg temperature, yolk membrane integrity, and exponential growth rate of S. Enteritidis. Monte Carlo simulations determined that no growth was likely to occur during the average 4.5 d of the egg's progression from lay through transportation. However, various time‐temperature combinations affected the subsequent abuse an egg can withstand before S. Enteritidis growth begins. Scenarios demonstrated the relative importance of ambient air temperature and indicated the greatest safety improvements in this phase for shell eggs would result from preventing unrefrigerated storage or hastening cooling immediately after lay.
Growth and Viability of Commercial Bifidobacterium spp in Skim Milk Containing Oligosaccharides and Inulin
Authors: Shin H.‐S. , Lee J.‐H. , Pestka J.J. , Ustunol Z. 
Published: July 2006

ABSTRACT Two commercial strains of Bifidobacterium spp (Bf ‐1 and Bf ‐6) were cultured in 12% (w/w) reconstituted nonfat dry milk (NDM) containing 0, 0.5, 1.0, 3.0, or 5.0% (w/v) fructooligosaccharide (FOS), galactooligosaccharide (GOS), and inulin. Inoculated samples were incubated anaerobically at 37° for 48 h. Growth and activity of the cultures in the presence of FOS, GOS, and inulin were determined. Viability of each strain was assessed after 4 weeks of refrigerated storage at 4°. Growth promotion, enhancement of activity and retention of viability were greatest when Bifidobacterium Bf‐1 and Bf‐6 were grown in the presence of FOS followed in a descending order by GOS and inulin. The effects of oligosaccharides and inulin increased with increasing carbohy drate concentration and was maximal at 5% (w/v).
Calcium Absorption in Rats Consuming Olive Oil or Sunflower Oil Unused or Used in Frying
Authors: PÉREZ‐GRANADOS A.M. , VAQUERO M.P. , NAVARRO M.P. 
Published: July 2006

ABSTRACTOlive and sunflower oils were used in repeated potato‐frying operations without turnover until the oils reached the 25% polar compound limit allowed by law. During a 28‐d period, 5 groups of rats were fed diets containing 8% of unused olive oil, olive oil used in 48 and 69 potato‐frying operations, unused sunflower oil, and sunflower oil used to fry potatoes 48 times. No significant differences in food intake, body weight, and food efficiency was observed. The 2 sunflower oil diets increased calcium absorption efficiency without modifying calcium balance, urinary calcium, blood‐serum calcium, and calcium in the carcasses. Intake of oils used in frying did not induce any significant changes. Sunflower oil enhanced calcium bioavailiability slightly, but oil used for frying did not produce any additional effect.
Feeding Tomatoes to Hamsters Reduces their Plasma Low‐density Lipoprotein Cholesterol and Triglycerides
Authors: FRIEDMAN MENDEL , FITCH T.E. , LEVIN C.E. , YOKOYAMA W.H. 
Published: July 2006

ABSTRACTHamsters were fed semipurified diets containing green or red freeze‐dried tomato powders. Compared to the control diet devoid of tomatoes, a 59% and 44% reduction low‐density lipoprotein (LDL) cholesterol was induced by both the green and red tomatoes, respectively. The corresponding reductions in very low‐density lipoproteins (VLDL) were 45% and 35% and in plasma triglyceride concentrations 47% and 31%, respectively. Plasma levels of high‐density lipoproteins (HDL) were unaffected. Fecal deoxycholic and lithocholic acid concentrations of hamsters on tomato diets were higher than those on control diets. Possible contributions of major components of green and red tomatoes to these beneficial effects are discussed.
Flavor and Oxidative Stability of Peanut‐Sesame‐Soy Blends
Authors: SUMAINAH G.M. , SIMS C.A. , BATES R.P. , O'KEEFE S.F. 
Published: July 2006

ABSTRACTFive spreads were formulated from roasted high‐oleic acid peanuts and sesame paste (HOPS), normal‐oleic acid peanuts and sesame paste (NOPS), high‐oleic acid peanuts, sesame paste and soy (HOPSS), normal‐oleic peanuts, sesame paste and soy (NOPSS), and normal‐oleic acid peanuts only (NOP). Spreads were evaluated during 12 wk at 40 °C for sensory attributes: roast peanut, sesame, sweetness, bitterness, cardboardy, and painty. Roast peanut and sesame flavor generally decreased, and HOPSS and NOPSS had lower roasted peanut flavor. Cardboardy and painty increased in NOP, and HOPS had the lowest cardboardy and painty flavors. Peroxide values increased, with the highest value in NOP and lowest in HOPS. Sesame paste limited oxidation in products containing NOP and soy.