bluuebunny/crossref_metadata_2025_split huggingface dataset:
Volatile Compounds of Raw Beef from 5 Local Spanish Cattle Breeds Stored Under Modified Atmosphere
Authors: Insausti K. , Beriain M.J. , Gorraiz C. , Purroy A. 
Published: July 2006

ABSTRACTVolatile compounds of raw beef from Asturiana de los Valles, Morucha, Parda Alpina, Pirenaica, and Retinta cattle breeds were studied. Steaks were packaged under 60% O2, 30% CO2, and 10% N2, and 53 volatile compounds were tentatively identified by purge‐and‐trap extraction and gas chromatography with mass spectrometry after 0, 5, 10, and 15 d of chill storage. The degradation of beef quality with increasing storage time was evidenced by the increase in 2,3,3‐trimethylpentane, 2,2,5‐trimethylhexane, 3‐octene, 3‐methyl‐2‐heptene, 2‐octene, and 2‐propanone and by the decrease in dimethyl sulfide. Consequently, some of the volatile compounds, which are believed to be formed by thermal degradation of meat, might be formed during chill storage, and the rate of formation of some was dependent on the specific compound.
Oil‐in‐Water Emulsion as a Model System to Study the Growth of Escherichia coli O157:H7 in a Heterogeneous Food System
Authors: Prachaiyo P. , Mclandsborough L.A. 
Published: July 2006

ABSTRACT:Oil‐in‐water emulsions (hexadecane, minimal media [M9], and Tween 20) were used as model system to study the growth of Escherichia coli O157:H7. Stationary‐phase cell density decreased as the hexadecane concentration was increased (0%, 5%, 20%, and 40% [w/v]) and biphasic growth was observed in 40% emulsions supplemented with 0.4% glucose. Thin aggregate fimbriae (curli) were observed using SEM, and a greater percentage (Ps <0.001) of curli‐producing colonies were isolated from 40% emulsions. Heat resistance (55 °C) of emulsion‐grown cells was greater than broth‐grown cells, indicating that growth and physiology under heterogeneous conditions differ from cells grown in liquid.
Development of a Quality Index Method to Evaluate Freshness in Mediterranean Hake (Merluccius merluccius)
Authors: Baixas‐Nogueras S. , Bover‐Cid S. , Veciana‐Nogués T. , Nunes M.L. , Vidal‐Carou M.C. 
Published: July 2006

ABSTRACT:A Quality Index Method for the sensory assessment of freshness of Mediterranean hake was developed and validated by sensory, chemical, and microbiological parameters. The Quality Index was the ratio between the overall sensory score obtained and the total achievable sensory score of the scheme and ranging 0 (fresh) to 1 (spoiled). This index increased significantly along the time of ice storage, allowing prediction of the remaining shelf life of hake. A value of 0.60 to 0.65 was estimated by statistical treatment as the rejection value, being concordant with sensory score of cooked hake, trimethylamine content, pH, as well as with legal regulations for mesophylic and enterobacteria counts.
Sensory Descriptive Analysis of Red Wines Undergoing Malolactic Fermentation with Oak Chips
Authors: Afonso V.L. Gutiérrez 
Published: July 2006

ABSTRACT:The effect of wood, in the form of oak chips (4 and 8 g/L) or in barrels made of American or French oak, on the sensory characteristics of Listan negro wine during the malolactic fermentation process was studied by means of descriptive analysis (DA) of the following selected descriptors: Vegetative, Red fruits, Coconut, Vanilla, Spicy, Buttery, Bitterness, and Astringency. Results showed that American oak chips produced a greater intensity of coconut and vanilla and a greater degree of astringency than barrels. Differences in the variety of oak used were more noticeable in oak chips than in barrels. The quantity of oak chip used had a greater effect than the type of oak used to make the chips or barrels. Red fruits was more intense and Vegetative attribute decreased with the presence of oak chips.
Effect of Soluble Dietary Fibers on Lipase‐catalyzed Hydrolysis of Tributyrin
Authors: O'Connor C.J. , Sun D. , Smith B.G. , Melton L.D. 
Published: July 2006

ABSTRACT:The ability of soluble fibers to inhibit calf pregastric lipase (CPGL)‐catalyzed hydrolysis of tributyrin (TBG) has been measured at pH 6.5, 37 °C (CPGL 0.02 mg/mL). Fibers tested were pectin, carboxymethylcellulose (CMC), carrageenan, and gum arabic. The fibers (5 g/L), solubilized in Bis‐Tris buffer (50 mM, pH 6.5) at 4 °C for either 15 min or 24 h, were added to an emulsion containing TBG, before initiating the reaction by addition of CPGL. An immediate inhibitory effect of 8% to 19% was observed. The value of the CPGL–pectin dissociation constant, Ki, was 0.76 to 2.34 mM. Dialysis of pectin solution reduced the inhibitory effect by 14% and the concentration of galacturonic acid by 15%.
A Protocol for Measurement of In Vivo Aroma Release from Beverages
Authors: Weel K.G.C. , Boelrijk A.E.M. , Burger J.J. , Gruppen H. , Voragen A.G.J. , Smit G. 
Published: July 2006

ABSTRACT:The quality of in vivo aroma release measurements of beverages can be improved when a strict protocol is used to control variation in aroma release due to human factors. A trained panel was able to significantly discriminate between aqueous aroma solutions with a concentration difference as low as 17%. This protocol and headspace measurements have been applied to a lemon‐lime type beverage with either bulk or lowcalorie intense sweeteners. The ingredients examined did not influence aroma release at concentrations relevant to the beverage industry. Aroma release was only affected by very high concentrations of sucrose.
Antimicrobial Properties of Raisins in Beef Jerky Preservation
Authors: Bower C.K. , Schilke K.F. , Daeschel M.A. 
Published: July 2006

ABSTRACT: Fruits and vegetables may contain components that exert antimicrobial effects. In this study, beef jerky formulated with 15% raisins produced conditions inhibitory to pathogenic bacteria by decreasing pH to 5.4 and aw to 0.64. Storage of vacuum‐packaged raisin‐beef‐jerky (10‐wk; 30 °C) resulted in a further decrease to pH 4.5 and aw to 0.62. The antioxidant potential was increased by over 600%. The product received favorable sensory ratings for appearance, texture, and flavor, comparable to the non‐raisin control. Raisins in ready‐to‐eat meats such as jerky produce a lower fat, higher fiber product with antimicrobial capability and increased antioxidant potential, thereby providing a potentially safer, healthier alternative to traditional meat snacks.
Relating Sensory and Instrumental Texture Analyses of Atlantic Salmon
Authors: Mørkøre T. , Einen O. 
Published: July 2006

ABSTRACT:Sensory‐evaluated hardness of smoked Atlantic salmon (Salmo salar L.) was correlated with various response variables from instrumental texture analysis of raw or smoked cutlets (25 mm thick) using 4 different probes: 12.5‐ and 23‐ mm‐dia cylinders, a Warner‐Bratzler blade, and a 25.4‐mm‐dia sphere. Sensory hardness correlated significantly with analyses using all mechanical methods, but it was most accurately predicted by the 12.5‐mm‐dia cylinder in raw salmon (force and area at 90% compression; r = 0.70, P < 0.0001), and by the 23‐mm‐dia cylinder in smoked salmon (force at 90% compression and the area from origo to the 1st significant break; r = 0.63 to 0.64, P < 0.0001).
Sensory Preference, Coating Evenness, Dustiness, and Transfer Efficiency of Electrostatically Coated Potato Chips
Authors: Ratanatriwong P. , Barringer S.A. , Delwiche J. 
Published: July 2006

ABSTRACTBarbeque, sour cream and onion, salt and vinegar, nacho cheese, and salsa seasonings were applied to potato chips at 0 and 25 kV. Sensory evaluation determined that electrostatically coated chips had better coating uniformity and were significantly preferred to nonelectrostatically coated samples. Electrostatic coating was also more even as measured by colorimetry. Particle size and evenness of coating did not significantly affect perceived flavor intensity. Electrostatic coating significantly increased transfer efficiency and decreased dust over nonelectrostatic coating. Particle size and flowability can be used to predict transfer efficiency and dustiness. Chargeability was also important for electrostatic transfer efficiency. Particle size was the most important factor overall.
Fractionation of Caseins by Anion‐exchange Chromatography Using Food‐grade Buffers
Authors: Turhan K.N. , Barbano D.M. , Etzel M.R. 
Published: July 2006

ABSTRACT:Caseins prepared by microfiltration of bovine skim milk were fractionated using anion‐exchange chromatography. Laser densitometry of electrophoresis gels was shown to be sufficiently quantitative to perform accurate mass balance calculations detailing the fate of each casein fraction. L‐cysteine was successfully used as a reducing agent instead of traditional toxic agents, such as dithiothreitol or β‐mercaptoethanol, enabling development of the first food‐grade buffer system for casein fractionation. More salt was required for elution of the casein fractions having a greater charge: αs‐casein > β‐casein > κ‐casein. Increasing flow rate decreased the extent of separation. Use of smaller beads was suggested as a method to maintain separation at increased flow rate.
Simple Resolution of Butylated Hydroxyanisole and n‐Propyl Gallate in Fatty Foods and Cosmetics Samples by Flow‐Injection Solid‐Phase Spectrophotometry
Authors: Capitán‐Vallvey L.F. , Valencia M. C. , Nicolás E. Arana 
Published: July 2006

ABSTRACTA biparameter sensor using flow injection with solid‐phase spectrophotometry for the simultaneous determination of butylated hydroxyanisole (BHA) and n‐propyl gallate (n‐PG) in fatty foods and cosmetics is proposed. The method is based on different transient retentions of these antioxidants when carried with methanol‐water 30:70%, vol/vol, through a flow cell packed to a 25‐mm height with C18 silica. Each antioxidant was determined by measuring its intrinsic absorbance at its residence time (40 s at 272 nm for n‐PG; 200 s at 288 nm for BHA; calibration: 5.0 to 300.0 μg/mL; RSD: 1.7%) by flow technique and diode‐array detector. Resolution of the BHA‐n‐PG mixture in ratios between 1:10 and 10:1 is possible.
Suitability of Volatile Amines as Freshness Indexes for Iced Mediterranean Hake
Authors: Baixas‐Nogueras S. , Bover‐Cid S. , Veciana‐Nogués M.T. , Vidal‐Carou M.C. 
Published: July 2006

AbstractBatches of gutted Mediterranean hake (Merluccius merluccius var. Mediterraneus) were stored, in different seasons of the year, for up to 20 d in ice. Changes in trimethylamine (TMA‐N), total volatile bases (TVB‐N), P‐ratio and trimethylamine oxide (TMAO) were measured; sensory evaluation of raw and cooked hake samples was also carried out. Similar profiles were observed between the different trials for all the parameters studied. TVB‐N was not correlated with the time of ice storage, and proved to be better as a spoilage index than a freshness one. In contrast, TMA‐N appears to be a good index of hake quality, and the value of 5 mg/100g offish seems an appropriate limit of acceptability. P‐ratio was a poorer index of freshness than was TMA‐N.
Functional Properties of Extruded Rice Flours
Authors: Kadan R.S. , Bryant R.J. , Pepperman A.B. 
Published: July 2006

ABSTRACTThe functional properties of a long‐grain and a short‐grain rice flour extruded at 70 to 120°C and 22% moisture are reported. The bulk densities essentially stayed unchanged. Both water absorption and water solubility indices increased with an increase in extrusion temperature. The fat absorption indices decreased only at 55°C. The cold‐paste viscosities progressively increased, whereas the peak, breakdown, setback, and final viscosities decreased with an increase in extrusion temperature. A substitution of 25% of unextruded or 70°C extruded long‐grain rice flour into a wheat flour‐based fried snack decreased its fat absorption by 35% to 50% without affecting the overall texture.
Effects of Linoleic Acid on Conjugated Linoleic Acid Production by Planktonic Rumen Bacteria from Grain‐fed Cows
Authors: Kim Y. J. , Lee K.W. , Oh S. , Lee H.J. 
Published: July 2006

ABSTRACTRuminal conjugated linoleic acid (CLA) production from linoleic acid (LA) was characterized in vitro. Rumen bacteria from grain‐fed cows were more active in BH than those from hay‐fed cows. Particleassociated bacteria produced more hydrogenated products leaving less CLA than the planktonic bacteria (P < 0.05). CLA production by planktonic bacteria did not always correlate to LA given; longer incubations generally decreased CLA concentration and increased c9, t11/t10, c12 ratio, especially at higher LA concentrations. The preincubated cells to LA produced more CLA than the unexposed ones and the increase was more evident with c9, t11 CLA (P < 0.05). This study provides insight into how cattle diet and LA feedings affect ruminal CLA production.
Finite Element Modeling of Heat and Mass Transfer During Steaming of Cowpea Seeds
Authors: Fang C. , Chinnan M.S. , Thai C. 
Published: July 2006

ABSTRACTOne of the major constraints in utilization of cowpeas is from storage losses due to cowpea weevil infestation. Appropriate steaming of cowpeas has been known to prevent weevil infestation during storage. A finite element model was developed to describe simultaneous heat and mass transfer, which could be further used in examining physicochemical changes in seeds. Predicted temperature and moisture profiles in the seeds agreed well with experimental results. The average deviations of center and surface temperatures between predicted and observed values after 15 min of steaming were 0.91 °C (relative error, 1.0%) and 0.85 °C (relative error, 0.85%), respectively. The maximum error between observed and predicted moisture uptake was 8.60%.
Antiyeast Activity of Heated Garlic in the Absence of Alliinase Enzyme Action
Authors: Kim J.W. , Kyung K.H. 
Published: July 2006

ABSTRACTGarlic heated to 121 °C was found to strongly inhibit the growth of yeasts, but not that of bacteria. The potency and stability of the antiyeast activity of heated garlic were compared with those of fresh garlic, garlic oil, and allyl isothiocyanate. The inhibitory activity of heated garlic was stable, and the minimum inhibitory concentration did not change for up to 30 d at 37 °C. The antiyeast activity of heated garlic was not influenced by pH. Alliin heated in distilled water showed an antiyeast activity pattern similar to that of heated garlic, suggesting that the compound(s) thermally generated from alliin are the principal antiyeast compound(s) of heated garlic. The antiyeast activity was increased as time of heating increased up to 45 min at 121 °C, and the activity did not change when garlic was further heated for up to 120 min.
Maintenance and Protection of Yeast Morphology by Contact with Wine Polyphenols During Simulation of Wine Aging on Lees
Authors: Salmon J.M. , Vuchot P. , Doco T. , Moutounet M. 
Published: July 2006

ABSTRACTScanning electron microscopy was used to monitor yeast cell morphology during simulated wine aging. Although yeast cells in lees in the absence of wine polyphenols rapidly reach a flat shape after the end of alcoholic fermentation, they keep a spherical (and almost intact) shape in the presence of wine polyphenols. We confirmed these visual observations by calculating the dynamic viscosity of the corresponding lees. Because yeast autolysis is not affected by the contact with wine polyphenols, such maintenance of yeast morphology maybe the consequence of protection of some constitutive parts of yeast cell walls by wine polyphenols toward the action of hydrolytic enzymes.
Efficacy of 1% Hydrogen Peroxide Wash in Decontaminating Apples and Cantaloupe Melons
Authors: Sapers G.M. , Sites J.E. 
Published: July 2006

ABSTRACTEfficacy of 1% hydrogen peroxide (H2O2) in decontaminating apples and cantaloupes containing human pathogens was investigated. Apples inoculated with Escherichia coli (ATCC 25922) were washed with 1% H2O2 at 20 or 40 °C for 15 or 30 min. Population reductions approaching 3 logs were obtained with all treatments. Comparable reductions were obtained with apples inoculated with 3 strains of E. coli O157:H7, associated with cider outbreaks, and a 5‐strain cocktail. The 1% H2O2 treatment was ineffective against E. coli 766 (ATCC 9637; similar to Salmonella Poona) on inoculated cantaloupes. Treatment of apples with 1% H2O2 was carried out successfully in a wet dump tank.
Effect of Welsh Onion (Allium fistulosum L.) on Breadmaking Properties
Authors: Seguchi M. , Abe M. 
Published: July 2006

ABSTRACTBreadmaking properties, such as bread height and specific volume, were improved in bread, made with wheat flour blended with Welsh onion (Allium fistulosum L.) powder, which is high in di‐n‐propyl disulfide (Pro2S2). Breadmaking properties also were improved in bread prepared from wheat flour blended with Pro2S2 alone. Brabender farinographs of Welsh onion powder/wheat flour and Pro2S2/wheat flour showed interesting properties in modifying the width of the tail. Size‐exclusion high performance liquid chromatography of the wheat proteins in the control and blended flours showed a profile of low, medium, and high molecular weight peaks. The area of the high molecular weight peak was larger in the 2 blended flours than in control, indicating this protein was important for the improvement.
Age of Farmed Atlantic Salmon at Seawater Transfer Affects Muscle Collagen Content and Solubility at Harvest
Authors: Espe M. , Hagenes T. , Gulbrandsen K.E. 
Published: July 2006

ABSTRACTSalmon released to seawater as different smolt types differed significantly in the total collagen content and the solubility of the collagen present. A 11/2 smolt contained more total collagen than 1/2 and 1 smolt types. Less insoluble collagen and more of the pepsin soluble collagen was generally present in 11/2 smolt type as compared with both 1/2 and 1 types, with the exception of prerigor type 1 salmon. No differences between smolt types in acetic soluble collagen were present. Fish with the higher amount of collagen also had the lowest end pH. Although the bled body weight differed, no correlation between body weight and collagen content or its solubility was found. Fish with higher end pH had lower total collagen and pepsin soluble collagen (r = ‐0.77, P = 0.0001 and r = ‐0.51, P = 0.04, respectively, and more insoluble collagen (r = 0.72, P = 0.002).
Plasticizer Effect on Grease Barrier and Color Properties of Whey‐protein Coatings on Paperboard
Authors: Lin S.‐Y. , Krochta J.M. 
Published: July 2006

ABSTRACTWhey protein concentrates with ˜80% protein (WPC‐80) plasticized with 0.64 M glycerol or sucrose, or with 0.34 or 0.64 M sorbitol or polyethylene glycol (PEG) 200, produced flexible films. WPC‐80 with hydrolyzed lactose required addition of less sucrose to produce flexible films. WPC‐80 films formed as coatings on paperboard gave a grease barrier comparable to WPI film‐coatings. Long‐term ambient storage of WPC‐80 coated paperboard indicated that the use of sucrose as plasticizer imparted good grease resistance and minimized plasticizer migration.
Haemodynamic instability after cardiac surgery: nurses’ perceptions of clinical decision‐making*
Authors: Currey Judy , Browne Jan , Botti Mari 
Published: July 2006

Background.  Cardiac surgical patients are distinguished by their potential for instability in the early postoperative period, highly invasive haemodynamic monitoring technologies and unique clinical presentations as a result of undergoing cardiopulmonary bypass. Little is known about nurses’ perceptions of assuming responsibility for such patients. An understanding of nurses’ perceptions may identify areas of practice that can be improved and assist in determining the adequacy of current decision supports.Aim.  The aim of this study was to describe critical care nurses’ perceptions of assuming responsibility for the nursing management of cardiac patients in the initial two‐hour postoperative period.Design.  An exploratory descriptive study based on naturalistic decision‐making.Methods.  Thirty‐eight nurses were interviewed immediately following a two‐hour observation of their clinical practice. Content analysis and a systematic thematic analysis process called ‘Framework’ were used to analyse the interview transcripts.Results.  Nurses described their perceptions of managing patients in terms of how they felt about making decisions for complex cardiac surgical patients and in terms of how clinical processes unique to the admission phase impacted their decision‐making. Nurses felt either daunted or stimulated and challenged when making decisions. Nurses identified handover from anaesthetists, settling in procedures and forms of collegial assistance as important processes that impacted their decision‐making.Conclusion.  Nurses’ previous experiences with similar patients influenced how they felt about making decisions during the initial two‐hour postoperative period, but did not alter their views about processes important for patient safety during this time.Relevance to clinical practice.  Feelings expressed by nurses in this study highlight the need for clinical supervision and appropriate allocation of resources during the immediate recovery period after cardiac surgery. Nurses identified ways to improve clinical processes that impacted their decision‐making during the immediate recovery of cardiac surgical patients.
Being asked not to tell: nurses’ experiences of caring for cancer patients not told their diagnosis
Authors: Kendall Sharon 
Published: July 2006

Aims and objectives.  The aim of the primary research was to investigate the impact of the nurse–patient relationship on clinical learning and subsequently clinical practice. Coincidently, 32 participants, all Registered Nurses in Hong Kong, provided details of nurse–patient encounters involving withholding of a cancer diagnosis.Background.  The changing face of clinical practice and cancer care has fuelled discussion and debate around disclosure or non‐disclosure of the diagnosis of cancer, global consensus on this issue still does not exist. In different countries there is marked variation in how and what a patient may be told about their diagnosis and prognosis. There is considerable variability in the reported rate of cancer diagnosis disclosure across studies and countries. Being asked not to tell a patient their diagnosis of cancer presents many problems for nurses caring for those patients. The issue of non‐disclosure directly affects nurses and their clinical practice.Methods.  This paper reports one of the findings of a large international qualitative study informed by phenomenology into the perceptions of nurses about caring for a patient with a diagnosis of cancer.Results.  Responses from participants revealed considerable difficulties for nurses when caring for patients who were not informed of their diagnosis. They recounted having learned from the encounters but remarked on the negativity of the experience. They discussed their inability to act decisively in the past situations but expressed hope that they had found a resolve to act in future.Relevance to clinical practice.  Although, overwhelmingly, participants doubted they would actually be able to change the reality of practice. The identified care episode and the nurse–patient relationship, according to participants, did change their clinical practice but often not for the better.