bluuebunny/crossref_metadata_2025_split huggingface dataset:
RELATIONSHIPS BETWEEN BINDING QUALITY OF MEAT AND MYOFIBRILLAR PROTEINS: III: Contribution of Myosin A and Actin to Rheological Properties of Heated Minced‐Meat Gel
Authors: NAKAYAMA TERUO , SATO YASUSHI 
Published: February 2007

AbstractMyosin A and myosin B gels formed by heating exhibited similar binding abilities as measured by the breaking energy, but different physical properties. At equivalent concentrations, myosin A gels exhibited smaller values for the Young's modulus of elasticity and larger values for strain at the breaking point. It was inferred from the results of a simple model experiment that in sausage manufacture the physical properties of the heat set minced meat gel are of the myosin B type when no pyrophosphate is present, and similar to the myosin A type when pyrophosphate is added. In the latter case, the contribution of actin may be significant. The binding quality of the heat set myosin B gel increased with myosin concentration. Hence, the binding quality of sausage should be influenced by the myosin B content of meat.
MODERNIZATION OF TEXTURE INSTRUMENTATION *
Authors: VOISEY PETER W. 
Published: February 2007

Abstract. The use of electronic instruments to record force and deformation in objective texture measurements is reviewed to point out that much equipment is available for that purpose and to indicate some of the problems associated with its use. Electronic transducers are universally applicable to texture measuring systems and can give precise measurements with a high degree of resolution.Several examples of modernized texture instruments are described to demonstrate different methods of approach. Special purpose or ‘universal units’ can be developed. It is concluded that force and deformation can be recorded by electronic techniques in any textural test but that the interpretation of the data is the major problem.
PEA TEXTURE STUDIES USING A SINGLE PUNCTURE MATUROMETER*
Authors: CASIMIR D. J. , COOTE G. G. , MOYER J. C. 
Published: February 2007

AbstractThe operation of the single puncture maturometer is described. A linear regression relationship was established between single puncture maturometer readings (SPMR) and commercial maturometer readings. Various parameters of the force distance curve obtained during puncturing of individual peas were found to be related to gross chemical composition and maturity. Maximum force showed the highest and a positive correlation with alcohol insoluble solids (AIS). The force required to puncture peas was independent of the hole size used but increased with increasing pin diameter; it was related to AIS and to total solids by linear regressions. SPMR of peas in a single peapod showed that all were of similar maturity.
THE INFLUENCE OF TURBULENT FLOW ON THE SENSORY ASSESSMENT OF VISCOSITY IN THE MOUTH
Authors: PARKINSON C. , SHERMAN P. 
Published: February 2007

AbstractLow viscosity Newtonian fluids exhibit turbulence in a cone‐plate viscometer at high rates of shear which are comparable to those operating in the mouth during sensory assessment of the viscosity of the same fluids. Saliva reduces this effect to some small extent, possibly due to its content of mucin and other proteinaceous substances. The net result is that these fluids appear to have a higher viscosity in the mouth than when they are examined in a viscometer at low rates of shear. Higher viscosity non‐Newtonian food materials such as Carnation milk and ice cream do not exhibit turbulent flow, and the only effect exerted by saliva is a reduction in the viscosity at all rates of shear.
RHEOLOGY OF WHEAT FLOUR DOUGHS
Authors: BLOKSMA A. H. 
Published: February 2007

AbstractRheological properties of dough are important since they affect the quality of the baked product. In addition, they are interesting since they provide information on dough structure. Instruments used for quality control in mills and bakeries are reviewed. Experiments at constant stress or at constant rate of deformation are discussed as examples of experimental techniques suitable for description of dough properties in physically simple terms. Relationships between dough structure and rheological properties are also covered.
FLOW BEHAVIOUR OF CONCENTRATED ORANGE JUICE: MATHEMATICAL TREATMENT
Authors: MIZRAHI S. , BERK Z. 
Published: February 2007

AbstractBased on a model of a suspension of interacting particles in a pseudoplastic solvent, a rheological equation was developed which could describe the flow properties of concentrated orange juice. The function was obtained by modifying Casson’s equation and has the following form:
image
The magnitude of the parameter ko is affected by the concentration of the suspended particles, the concentration of soluble pectin and by conditions favorable for pectin gel formation. The other two parameters, k and m, are determined mainly by the solvent properties. The mechanism responsible for the flow behaviour of the concentrated orange juice under various conditions could be predicted and explained by the properties of the components in the system.
TEXTURAL PROPERTIES OF IRRADIATED TOMATOES (CV, FLORADEL)*
Authors: AHMED E. M. , FLUCK R. C. , DENNISON R. A. 
Published: February 2007

AbstractRipe Floradel tomatoes were softer, required smaller forces to puncture and to compress, and exhibited less recovery from applied stress than the unripened fruit. Irradiation caused similar but less pronounced changes.
DEVELOPMENT OF THE ARMOUR TENDEROMETER FOR TENDERNESS EVALUATION OF BEEF CARCASSES
Authors: HANSEN LEO J. 
Published: February 2007

AbstractA simple rapid non‐destructive test and apparatus were developed for quantifying tenderness of beef carcasses. A probe with ten 1/2 inch diameter needles mounted on a manifold is pressed manually two inches into the rib eye. Measurements of maximum force during penetration into the cold rib eye on the day after slaughter correlated well with subjective panel tenderness scores on the same meat cooked after one week of aging.
PREDICTING HEDONIC RATINGS OF RAW CARROT TEXTURE BY SENSORY ANALYSIS
Authors: SCHUTZ H. G. , DAMRELL J. D. , LOCKE B. H. 
Published: February 2007

AbstractA trained panel was used to evaluate degrees of flexibility, hardness, chewiness, and juiciness, while an untrained panel indicated hedonic values for texture on a rating scale. A multiple regression analysis showed that 83% of the variation in the hedonic ratings could be accounted for by sensory scores on flexibility, hardness, and chewiness.
TEXTURAL PROPERTIES OF STORED AND IRRADIATED PEACHES: I. Firmness*
Authors: AHMED E. M. , DENNISON R. A. , FLUCK R. C. 
Published: February 2007

AbstractSoftening of Loring and Dixieland peaches due to ripening and gamma irradiation has been quantified by sensory evaluation, the Magness‐Taylor pressure tester, the Allo‐Kramer Shear Press, and the Instron Universal Testing Instrument. Irradiation induced immediate reduction in firmness, but the final softness of the stored fruit was largely independent of the radiation dose.
RHEOLOGICAL PROPERTIES OF SEMI‐SOLID FOODSTUFFSViscoelasticity and Its Role in Quality Control
Authors: DAVIS S. S. 
Published: February 2007

AbstractSamples of lard and shortening have been examined by five rheological techniques: cone penetrometer, Ferranti‐Shirley cone and plate viscometer, concentric cylinder creep, creep by spherical indentor and oscillatory testing using the Weissenberg rheogoniometer. The derived data are discussed critically with reference to the measurement of parameters for use in quality control and the development of theories of fat structure based on molecular structure and chemical interaction.Penetrometer and continuous shear viscometer measurements are not recommended. Instead, creep testing (and the calculation of viscoelastic parameters) is suggested for quality control purposes.
FRACTURE FORCE, HARDNESS AND BRITTLENESS IN CRISP BREAD, WITH A GENERALIZED REGRESSION ANALYSIS APPROACH TO INSTRUMENTAL‐SENSORY COMPARISONS
Authors: ANDERSSON YNGVE , DRAKE BIRGER , GRANQUIST ARNE , HALLDIN LARS , JOHANSSON BIRGIT , PANGBORN ROSE MARIE , ÅKESSON CAJÅKE 
Published: February 2007

AbstractFlexure/compression data and sensory judgements of breaking force, hardness and brittleness were obtained for 8 brands of crisp bread, and compared with crushing vibration data obtained in another study for 6 of these brands.Besides relating instrumental and sensory data to each other by ordinary correlation analysis, a generalized regression analysis approach was tried as an alternative to using conventional stepwise regression as a prediction tool. This approach involved the checking of all possible combinations of regression variables, combined up to 4 at a time by certain composition rules. The results showed that there was no ‘best solution’ but rather a whole set of equally well or almost equally well fitting equations.
A TECHNIQUE FOR ESTABLISHING INSTRUMENTAL CONDITIONS FOR MEASURING FOOD FIRMNESS TO SIMULATE CONSUMER EVALUATIONS*
Authors: VOISEY PETER W. , CRĚTE RENE 
Published: February 2007

Abstract. A method is described for measuring the force and the rate at which it is applied to fruits and vegetables by the consumer's hands in judging firmness. Halves of the product were mounted on a force transducer, squeezed and the forces recorded. Preliminary results from an untrained panel indicated that the rates and maximum forces used by males and females are different and depend on the firmness of the product. The data also suggest that the rate of force application in sensory testing is significantly greater than that customarily used in instrumental tests.Limitations of the technique and its potential usefulness in establishing more rational conditions for objective firmness tests are discussed.
A SYSTEM FOR RECORDING DEFORMATIONS IN TEXTURE TESTS*
Authors: VOISEY PETER W. , BUCKLEY D. J. , CRĚTE RENE 
Published: February 2007

AbstractAn instrumental technique is described for recording food deformation in texture tests. The time required for the applied force to change between two levels is accurately recorded in digital form. Constant deformation rates are used so that deformation is directly proportional to time. The new readout is demonstrated with springs and selected foods to indicate its performance and show the inaccuracies that occur when using strip‐chart recorders to measure deformations. The response of the new system is adequate to test products with a deformability up to 3400 g mm‐1 at deformation rates up to 100 cm min‐1 with less than 3 % error.
COMPARISON OF RESULTS FROM THE USE OF THE MAGNESS‐TAYLOR PRESSURE TIP IN HAND‐ AND MACHINE‐OPERATION
Authors: BOURNE MALCOLM C. 
Published: February 2007

AbstractThe 5/16″ diameter tip of the Magness‐Taylor Pressure Tester (a hand‐operated instrument) was used to perform a puncture test on five different lots of apples and one variety of pears. The tip was then mounted in the Instron machine and used to puncture the same fruits. The correlation coefficient between the two methods was 0.997, indicating that the use of the Magness‐Taylor Pressure Tip in a simple hand‐operated instrument gives results that are comparable to those obtained by the power‐driven machine.
OBJECTIVE‐SUBJECTIVE ASSESSMENT OF MEAT TENDERNESS
Authors: BOUTON P. E. , FORD ANNE L. , HARRIS P. V. , RATCLIFF D. 
Published: February 2007

AbstractCompression, shear, adhesion and cooking loss measurements were compared with sensory assessments of tenderness and juiciness. Multiple regression analyses of compression, shear and cooking loss accounted for 83.4% of the total variance in tenderness for samples presented to the panel as 1.5 cm cubes, and 73.2% for those presented as thin strips cut across the fibers. Cooking losses accounted for about 75 % of the variance in juiciness scores. Regression equations indicated that higher cooking losses, and hence decreased juiciness, increased sensory toughness. The relative contribution of compression (connective tissue toughness) and shear (myofibrillar toughness) measurements varied considerably with sample treatment and fiber orientation of samples as presented to the panel.
THE INFLUENCE ON BREAD TEXTURE OF PARTIALLY REPLACING WHEAT WITH POTATO PRODUCTS*
Authors: JAIN S. , SHERMAN P. 
Published: February 2007

AbstractThe use of potato products in wheat bread manufacture is reviewed with particular reference to their effect on the textural characteristics of bakers' dough and fresh bread, and the changes associated with bread staling. Possible interactions between the proteins in wheat and potato are discussed. Recent developments relating to the partial replacement of wheat by potato flakes are reviewed. Their effectiveness is discussed in terms of the chemical nature of potato starch, the physical state of starch in potato flakes and the influence exerted by additives such as glyceryl monostearate and fats.
RHEOLOGY OF GELS
Authors: MITCHELL J. R. 
Published: February 2007

AbstractThis review covers the rheology of gels formed by macromolecular food additives. In particular agar, alginate, carrageenan, gelatin, pectin and microbial polysaccharide gels are considered. Empirical and fundamental techniques that have been applied to gels are listed and the relationship between rheological parameters and sensory assessment of texture is briefly discussed. Certain general conclusions about the dependence of the rheological properties on network composition and structure are put forward.
DIMENSIONAL CHANGES IN MEAT DURING COOKING
Authors: BOUTON P. E. , HARRIS P. V. , SHORTHOSE W. R. 
Published: February 2007

AbstractContinuous measurements of changes in meat fiber length with increasing temperature during cooking showed three zones where rates of length change are significantly different. The first (> 40°C) is attributed to myofibrillar change. The second (> 55 °C) is thought to be related to connective tissue shrinkage and shows differences with myofibrillar contraction state attributable to changes in spatial orientation of collagen fibers. The third zone (> 70 °C) is believed to be due to the interaction between myofibrillar and connective tissue contraction.Measurements of changes in cooking loss, length and cross‐sectional area of samples of contracted and stretched muscle showed that cooking losses and the decrease in the cross‐sectional area were greater in contracted samples, whilst length changes were greater in stretched samples. This has been attributed to differences in spatial orientation of connective tissue.
RHEOLOGICAL PROPERTIES OF ALGINATE GELS
Authors: MITCHELL J. R. , BLANSHARD J. M. V. 
Published: February 2007

AbstractRheological properties of alginate gels formed in various ways were studied using a parallel plate viscoelastometer and an Instron.All the gels studied exhibited linear viscoelastic behaviour. The creep compliance‐time response was fitted by a model consisting of a Maxwell element in series with two or three Kelvin‐Voigt elements. Despite the fact that alginate gels are non‐thermoreversible the crosslinks do not appear to be permanent. Gels formed with an alginate containing a high proportion of mannuronic acid residues are weaker and more elastic than gels prepared with an alginate predominantly composed of guluronic acid residues. When the level of calcium in the gel was high, the reciprocal of the creep compliance was proportional to the square of the polysaccharide concentration. A reduction in calcium level for a given polysaccharide concentration resulted in a more elastic gel. The nature of the temperature dependence varied with the degree of crosslinking and time of measurement after application of stress. The results were explained by assuming that the creep compliance could be regarded as the sum of two components: a time independent factor given by the theory of rubber elasticity, or some modification of this, and a time dependent factor associated with the breakage of crosslinks.
THE NATURE OF ACCEPTABILITY FUNCTIONS IN TEXTURE
Authors: MOSKOWITZ HOWARD R. 
Published: February 2007

AbstractThis paper provides a psychophysical analysis of potential acceptability functions which may be applicable to food texture responses in particular, and to other stimuli in general. Specific hedonic functions for acceptability would follow a generalized quadratic function, with the parameters governed by the specific food system. A two step combination of simple psychophysical (subjective intensity vs. physical intensity) and psychological (subjective intensity vs. subjective acceptability) relations may provide an easier representation of texture acceptability than predictions derived from the knowledge of physical properties of food (viz. texturogens).
THICKENING OF SOY PROTEIN SUSPENSIONS WITH CALCIUM*
Authors: LEE CHERL‐HO , RHA CHOKYUN 
Published: February 2007

AbstractThe objective of this study was to increase the apparent viscosity of 1‐7% soy protein suspensions using calcium. The thickening effect, measured by apparent viscosity, depended upon the calcium concentration. Maximum apparent viscosity was obtained with a calcium to protein molar ratio of 20‐50 moles of calcium required per mole of protein (M.W. 100 000) decreased with an increase in the protein concentration. Effective stirring was necessary during and after calcium addition to attain maximum thickening and stability. Heat treatment of the protein suspension prior to calcium addition enhanced the extent of apparent viscosity increase. Higher protein concentration, improved stability of the thickened mixture. The established optimum thickening conditions leading to a stable homogenous suspension involved addition of 12.5 mM CaCl2to 5% protein suspension preheated at 80 d̀C for 30 min.
PECTIN, STARCH AND TEXTURE OF POTATOES: SOME PRACTICAL AND THEORETICAL IMPLICATIONS
Authors: REEVE R. M. 
Published: February 2007

ABSTRACTThis review emphasizes the interrelationships between starch and pectins as factors determining different textural qualities of potatoes. It includes examples of texture control through processing treatments affecting the different ways in which pectins are involved in textumi qualities and tissue (celi) sloughing. Previously unpublished observations on cell sloughing and cell rupturing also are included.
RHEOLOGICAL PROBLEMS IN THE FOOD INDUSTRY1
Authors: SZCZESNIAK ALINA SURMACKA 
Published: February 2007

ABSTRACTRheological problems in the food industry deal with the elucidation of structure, processing and handling behavior, and description of textural properties affecting consumer acceptance. Many pmblems are common to other industries, but a number are specific to foods due to the complex nature of the test materials and specific requirements. Application of rheology to foods is difficult but challenging, offers much opportunity for creativity, and has practical and social connotations.
MEASUREMENT OF FLOW PROPERTIES OF FLUID FOODS ‐ DEVELOPMENTS, LIMITATIONS, AND INTERPRETATION OF PHENOMENA
Authors: RAO M. A. 
Published: February 2007

ABSTRACTRheological behavior of fluid foods is described with examples under each type of behavior. Benefits of fundamental rheological data are illustrated for engineering studies, sensory evaluation, and detection of compositional changes. Some problems likely to be encountered due to sampling are discussed along with possible remedies. Theoretical bases for the proper use of capillary, concentric, and plate and cone visco‐ meters are outlined as well as the effects of violating the theoretical requirements. Xeld stress and rheological equations employed to describe foods possessing yield stress are reviewed. Use of mixers as viscometers for studying flow properties of foods is covered.
SALAD DRESSINGS—PRELIMINARY RHEOLOGICAL CHARACTERIZATION1
Authors: ELLIOTT J. H. , GANZ A. J. 
Published: February 2007

ABSTRACTThe Weissenberg rheogoniometer was used to characterize a number of commercial mayonnaises and salad dressings. Steady shear measurements were used to determine flow properties and to estimate the degree of structure breakdown with shear. Dynamic measurements, at strain amplitudes greater than the linear uiscoelastic limit, were made to establish the properties of the essentially undisturbed samples. The results were analyzed in terms of the parameters of a modified Bingham body. Ranges for the various rheological properties of commercial salad dressings were established.
APPARENT VISCOSITY OF CHEWING GUM
Authors: BOGATY H. , TALMAGE J. M. 
Published: February 2007

ABSTRACTDeformation tests of chewing gums with a parallel‐plate plastometer are described using a variety of test conditions of load, specimen diameter and thickness. The observed behavior can, by modification of earlier theory for this mode of testing, be described in an internally consistent way by assuming the viscosity to be non‐Newtonian and proportional to a power of the average shear rate; the elastic components are assumed to be small enough to be disregarded.The results under diverse test conditions appear to be in accord with the modified theory and to fit the proposed equations well. The computed viscosity at a reference shear rate (herein 10‐3sec‐1) is a useful parameter which appears to relate to stateness of various samples, to water loss on aging and to test temperature, to which the apparent viscosity is appropriately sensitive. Comparison of different materials, especially if the test time is fixed, appears to be feasible with the procedurally simple technique using the described algebraic relationships.
TEXTURE CHARACTERIZATION OF VEGETABLE PROTEIN PRODUCTS MARKETED IN JAPAN
Authors: SAIO KYOKO 
Published: February 2007

ABSTRACTA large number of commercial vegetable protein products based on soybeans and wheat were tested for functional properties and textural characteristics. Powder and paste products were tested for moisture, protein content, nitrogen solubility, whipping properties, emulsifying properties, water retention, consistency and textural parameters of heat‐set gels (hardness, cohesiueness, adhesiveness and breaking stress). Textured and fiberized products were tested for hardness, cohesiueness and resistance to shear‐compression both before and after heat treatment.With powder and paste products, foam stability, emulsifying properties and water retention were generally higher for soybean than for wheat products. Gel forming properties were higher for wheat products. For both raw materials, high correlations were found between different measures of gel hardness, between foam expansion and foam stability, and between emulsification capacity and emulsion stability. With textured products, high correlations were obtained between hardness and resistance to shear‐compression. Products based on wheat were harder and more difficult to shear. As compared to those distributed frozen, textured products distributed dry were significantly lower in cohesiueness following rehydration.
TEXTURE MEASUREMENT OF COOKED RICE AND ITS RELATIONSHIP TO THE EATING QUALITY
Authors: OKABE MOTOO 
Published: February 2007

ABSTRACTA method has been developed for quantifying hardness, stickiness and cohesiveness of rice. It utilizes the Texturometer and requires only a small quantity of cooked kernels. The portability of rice in Japan is governed by its hardness and the ratio of stickiness to hardness. A texturogram has been constructed showing zones of acceptability as a function of hardness and stickiness. For the non‐glutinous rice to be of high acceptability, the ratio of stickiness to hardness should be between 0.15 and 0.20. The developed testing method and the constructed texturogram were used to demonstrate factors affecting the texture of cooked commodity rice, to describe the textural characteristics of convenience rices and to develop some principles on combining different rice varieties for optimum blend texture.