bluuebunny/crossref_metadata_2025_split huggingface dataset:
Antioxidant Inhibition of Cholesterol Oxidation in a Spray‐Dried Food System during Accelerated Storage
Authors: HUBER K.C. , PIKE O.A. , HUBER C.S. 
Published: August 2006

ABSTRACTSpray‐dried egg yolk was used to evaluate antioxidant inhibition of cholesterol oxidation during accelerated (CU+2 and heat) storage. Liquid yolk was treated with equimolar amounts of BHA (0.01%, w/w of lipid), ascorbyl palmitate (0.023%), or a tocopherol blend (0.023%). Yolk batches were spray‐dried, stored at 60 ± 2°C for up to 28 days, and analyzed for cholesterol oxidation products (COPS) using gas chroma‐tography. COP levels generally increased during storage with 7‐ketocholesterol predominant. Significant antioxidant effects were manifest in decreased levels of 7‐ketocholesterol, 7α‐ and 7β‐hydroxycholesterol; while cholestane‐triol and cholesterol‐5,6‐epoxide levels were not affected. All antioxidants showed significant inhibitive effects relative to the control, and tocopherols were more effective than ascorbyl palmitate.
Thermal Gelation of Pork, Beef, Fish, Chicken and Turkey Muscles as Affected by Heating Rate and pH
Authors: LAN Y.H. , NOVAKOFSKI J. , McCUSKER R.H. , BREWER M.S. , CARR T.R. , McKEITH F.K. 
Published: August 2006

ABSTRACTEffects of heating rate (3°C or 0.7°C/min) and pH (5.5, 6.0, 6.5, or 7.0) on thermal gelation properties of different muscle systems were evaluated (10% protein, 2% NaCl) using pork, beef, fish, and chicken and turkey (breast and thigh) muscles. Results indicated that, at pH 6.5 and 7.0, force required to rupture the gel (Pf), force required to move plunger through the gel (Fp), and viscosity index (Ni), using a slow heating rate, were higher than with rapid heating. All muscles (except breast muscles with the slow heating rate) yielded higher (P<0.05) gel strength (Fp, Pf) at pH 6.0 than at the other pHs.
Consumer Acceptability of Beef Steak Tenderness in the Home and Restaurant
Authors: MILLER M.F. , HOOVER L.C. , COOK K.D. , GUERRA A.L. , HUFFMAN K.L. , TINNEY KS. , RAMSEY C.B. , BRITTIN H.C. , HUFFMAN L.M. 
Published: August 2006

ABSTRACTAcceptability of beef steak tenderness in home and restaurant environments was evaluated by 62 consumers. Steaks (loin, ribeye, or bottom and top round) were consumed by each panelist in their home and in a fine dining restaurant. Each consumer rated steaks for tenderness and overall acceptability in the home (over a 2‐mo period) and one steak per week (over a 7‐wk period) in the restaurant. Acceptability for steaks consumed at home and in the restaurant ranked between 3 (moderately tough) and 4 (slightly tough) on an 8‐point scale. The Warner‐Bratzler Shear force transition level for beef tenderness acceptability in the home was between 4.6 and 5.0 kg and in the restaurant between 4.3 and 5.2 kg. The unacceptable level of beef steak tenderness was ≤4.3 kg. Results suggested that consumers were more critical of beef tenderness in the home than in restaurants. Consumer responses may have been influenced by receiving free meals in the home or restaurant, as well as by the dining environment.
Dietary α‐Linolenic Acid and Mixed Tocopherols, and Packaging Influences on Lipid Stability in Broiler Chicken Breast and Leg Muscle
Authors: AHN D.U. , WOLFE F.H. , SIM J.S. 
Published: August 2006

ABSTRACTAddition of α‐linolenic acid alone or plus mixed tocopherols, to the diet of broiler chickens had significant effects on composition of muscle fatty acids. Degree of unsaturation in both neutral lipids and phospholipids was increased. Both the tocopherols in the tissues and the storage stability of the meat were affected by the degree of polyunsaturation in fatty acids and dietary tocopherols. The amount of tocopherols in leg meat was higher than that of breast meat, and the antioxidant effect of dietary tocopherols was significant in cooked leg meat with hot‐ and cold‐vacuum packaging. Dietary tocopherols were not effective in the control of lipid oxidation in loosely packaged cooked meat. Lipid oxidation in α‐linolenic acid‐enriched cooked broiler meat could be controlled by hot‐vacuum packaging, but the antioxidant effect of hot packaging plus dietary tocopherol was greater than hot packaging or tocopherol alone.
Peroxidase and Lipoxygenase Influence on Stability of Polyunsaturated Fatty Acids in Sweet Corn (Zea mays L.) during Frozen Storage
Authors: RODRIGUEZ‐SAONA L.E. , BARRETT D.M. , SELIVONCHICK D.P. 
Published: August 2006

ABSTRACTThe effect of blanching treatments and packaging materials on lipoxygenase (LOX) and peroxidase (POD) activity and fatty acid stability of two cultivars of sweet corn (Jubilee and GH‐2684) were evaluated during 9 mo storage at −20°C. Complete inactivation of LOX and POD was obtained with 9 and 15 min of steam blanching, respectively. Relative fatty acid content revealed no change in fatty acid composition during storage. Control of degradation of polyunsaturated fatty acids (PUFA) did not depend on oxygen permeability of different packaging materials. Blanching had little effect on PUFA degradation after 9 mo storage.
β‐Glucan Enrichment of Barley Fractions by Air Classification and Sieving
Authors: KNUCKLES BENNY E. , CHIU MEI‐CHEN M. 
Published: August 2006

ABSTRACTBarley (Steptoe, Crystal and/or Waxbar) was dry milled and fractionated by small scale air classifiers and batch or continuous feed sifters to produce β‐glucan‐rich fractions. Sieving of barley (all cultivars) yielded lines fractions containing 88–90% starch and a final coarse enriched fraction containing 40–45% total dietary fiber including 16–19%β‐glucans and up to 82 μg/g total tocols. The enriched fraction was 20–25% (by wt) of the dehulled barley. The highest β‐glucan content by air classification was 9% due to ineffective separation of fines (particles <45 μm). Dry fractionation of barley produced a value added enriched product enhanced in factors (ie. tocols, dietary fiber, β‐glucans) which slow oxidation, lower cholesterol, moderate glycemic response and which provide unique functional properties in food systems.
Quality of Electron Beam Irradiated Strawberries
Authors: YU L. , REITMEIER C.A. , GLEASON M.L. , NONNECKE G.R. , OLSON D.G. , GLADON R.J. 
Published: August 2006

ABSTRACTFresh ‘Tristar’ strawberries were treated by electron beam irradiation to determine the effects on postharvest quality attributes and shelf life. The intensity of red color rated by sensory panelists decreased as irradiation dosage increased from 0 to 2 kGy. Hunter ‘L’ values were higher for fruit treated with 2 kGy than for 0 and 0.5 kGy. Instron firmness values were lower for all irradiated fruit than for control fiuit. Panelists rated irradiated fruit less firm than nonirradiated fruit stored 1, 2 and 4 days. An increase in off‐flavor was noted among all treatments stored 6 and 8 days. Irradiation suppressed fungi on stored berries. Irradiation doses of 1 and 2 kGy extended shelf life 2 and 4 days, respectively. Electron beam irradiation technology has excellent potential for extension of shelf life of fresh strawberry fruits.
Stability of Metabolically Conjugated Precursors of Meat and Milk Flavor Compounds in Various Solvents
Authors: HAN L.‐H. , LINDSAY R.C. 
Published: August 2006

ABSTRACTThe stability of selected metabolic conjugates (phenylglucuronide, phenylphosphate, and naphthylsulfate) was determined in model systems composed of water and various ratios (3:1, 1:1, 1:3) of selected solvents (hexane, chloroform, ethyl acetate, diethyl ether, or methanol) held at either 22°C or 40°C for 30 min under various pH conditions (pH 1.5, 3.2, or 6.5). Notable hydrolysis occurred only for the more polar solvents held in contact with acidic aqueous phases. Conditions were identified for minimizing hydrolysis of conjugates during extraction of fat and free alkylphenols from milk and meat products with diethyl ether. They were pH near neutral, short exposure time, near ambient temperature, presence of excess water, and saturation of aqueous phase with sodium chloride.
Screening of Proteolytic Enzymes to Enhance Foaming of Whey Protein Isolates
Authors: ALTHOUSE P.J. , DINAKAR P. , KILARA A. 
Published: August 2006

ABSTRACTWhey protein isolate (WPI) was modified to enhance foaming characteristics by controlled hydrolysis using proteolytic enzymes. Alcalase, acid fungal protease, chymotrypsin, pepsin and trypsin were used to hydrolyze 5% rehydrated WPI. Decree of hydrolvsis was estimated by freezing point depression and terminated at 2.5 to 3% by heating or pH adjustment. Controls were treated under similar conditions but without enzymes. Hydrolysates were separated into permeate and retentate by ultrafiltration and concentrated by reverse osmosis before freeze drying. Foam capacity, stability and surface tension of hydrolysates were measured. Permeate from Alcalase exhibited the best foaming characteristics, comparable to egg white.
Heat Stability of Oil‐in‐Water Emulsions Containing Milk Proteins: Effect of Ionic Strength and pH
Authors: HUNT JOSEPHINE A. , DALGLEISH DOUGLAS G. 
Published: August 2006

ABSTRACEmulsions (20 wt% soybean oil; 2 wt% protein) made with caseinate at pH 7 and with whey protein isolate (WPI) at pH 7 and 3 were stable to heating at 90 and 121°C. WPI emulsions destabilized at pH values between 3.5 and 4.0. In the presence of KCI (12.5–200 mM), large particles were formed in WPI emulsions at pH 3 and the emulsions were viscous. At pH 7, moderate concentrations of KCI decreased the heat stability and gels were formed. KCI had less effect on WPI emulsions made at pH 3. Combining the emulsions with caseinate allowed some control of the heat‐induced gelation.
Plasmin Inactivation with Pulsed Electric Fields
Authors: VEGA‐MERCADO HUMBERTO , POWERS JOSEPH R. , BARBOSA‐CÁNOVAS GUSTAVO V. , SWANSON BARRY G. 
Published: August 2006

ABSTRACTPlasmin (fibrinolysin E.C.3.4.21.7), an indigenous enzyme in bovine milk, added to simulated milk ultrafiltrate (SMUF) at 100 μg/mL (pH 6.11 and ionic strength 0.056 M) was treated at 10°C and 15°C with pulsed electric fields (HVPEF) of 15, 30 and 45 kV/cm and number of pulses 10, 20, 30, 40 and 50. The plasmin activity measured using a commercial assay, was reduced 90% after 50 pulses at both 30 and 45 kV/cm and at a processing temperature of 15°C. Similar inactivation was obtained when plasmin (100 μg/mL) in SMUF was heated at 40°C for 15 min. Inactivation of the enzyme depended on the number of pulses applied during treatment, intensity of the applied field, and processing temperature.
Photoacoustic Monitoring of Processing Conditions in Cooked Tortillas: Measurement of Thermal Diffusivity
Authors: ALVARADO‐GIL J.J. , ZELAYA‐ANGEL O. , SÁNCHEZ‐SNENCIO F. , YAÑE‐LIMÓN M. , VARGAS H. , FIGUEROA J.D.C. , MARTÍNEZ‐BUSTOS F. , MARTÍNEZ J.L. , GONZÁLEZ‐HERNÁNDEZ J. 
Published: August 2006

ABSTRACTThe thermal diffusivity and conductivity of cooked tortillas processed under different conditions were measured at room temperature using a proposed open‐photoacoustic cell (OPC) detection technique. Samples were cut from cooked tortillas and exposed to air for different times prior to measurements. Variations in thermal diffusivity inversely correlated with cooking time. Lime appeared to increase the degree of crosslinking, raising thermal diffusivity and decreasing cooking time. By careful process modification a measure of control could be used to improve the heat conduction properties of tortillas.
Flavonoids and Antioxidant Activity of Fresh Pepper (Capsicum annuum) Cultivars
Authors: LEE Y. , HOWARD L.R , VILLALÓN B. 
Published: August 2006

ABSTRACTFlavonoid, ascorbic acid and total phenolic content and antioxidant activity of “jalapeño” (Veracruz, Mitla, Tam Mild, Jaloro, Sweet Jalapeño), “yellow wax” [(Hungarian Yellow, Long Hot Yellow, Gold Spike (hybrid)], “Chile” (New Mexico‐6, Green Chile), “ancho” (San Luis Ancho), and “serrano” (Hidalgo) peppers were investigated at green or yellow stages of maturity. Major pepper flavonoids were quercetin and luteolin which were present in conjugate forms. Total flavonoid content varied from none detectable to 800 mg/kg after hydrolysis. “Chile”, “yellow wax” and “ancho” peppers had greater flavonoid and ascorbic acid contents and antioxidant activities than “jalapeño” peppers. Sep‐Pak C18(tm) bound phenolic compounds, including flavonoids, correlated well with antioxidant activity (r2=0.86). Luteolin had highest antioxidant activity followed by capsaicin and quercetin on equimolar basis.
Survival of E. coli and Salmonella after Chilling and Freezing in Liquid Media
Authors: SMITH M.G. 
Published: August 2006

ABSTRACTPredictive microbiology requires a sound basis of observed results, and factors that contribute to death of bacterial cells, before accurate equations can be developed. The effect of chilling and freezing strains of Escherichia coli and salmonella serotypes in nutrient broth, a noninhi‐bitory liquid medium, was investigated. The phase of growth, small changes in composition of test medium, and sub‐cultures made after primary isolation, influenced survival. Therefore, such influences must be considered when attempting to extrapolate results Erom pure cultures on laboratory media, to predict behavior of similar organisms in foods during chilling and freezing.
Tribological Shear Conversion of Starch
Authors: WANG SHAW S. , ZHENG XIAOGE 
Published: August 2006

ABSTRACTTribological (powdery friction) conversion (cooking) of starch as followed by DSC measurements was studied in a capillary rheometer. The crumbly extrudates with <20% conversion were analyzed to obtain a kinetic model and its parameter values suitable to describe the phenomena of tribological conversion of starch. Such conversion of starch followed zeroth order kinetics. An Arrhenius type activation energy plot described the shear energy initiated conversion well. The shear activation energy of starch conversions due to tribological shearing of powders was lower than that found for overall (tribological plus rheological) conversions. These findings can help develop more accurate and realistic models for starch conversion and similar processes and help elucidate their mechanisms.
Time/Temperature Profiles of Smoked Salmon Packaged with Cooling Gel and Shipped at Ambient Temperature
Authors: ALASALVAR CESARETTIN , NESVADBA PAUL 
Published: August 2006

ABSTRACTThe latent heat capacities of three different commercial cooling gels and ice were measured by Differential Scanning Calorimetry (DSC). Their cooling ability and relative merits were compared. DSC was also used to measure the thawing onset temperatures and the latent heat capacities of salmon. The latent heats of the cooling gels were 323.4 ± 0.2 J/g, 323.4 ± 0.4 J/g, and 323.6 ± 0.1 J/g, whereas that of ice was 334.5 ± 0.04 J/g. The time‐temperature profiles of fish were followed to determine how long the temperature of the products could be maintained <8°C. We could predict by computer modeling the time‐temperature profile of smoked chilled salmon while in shipment.
Gloss Properties and Surface Morphology Relationships of Fruits
Authors: WARD G. , NUSSINOVITCH A. 
Published: August 2006

ABSTRACTEggplants exhibited a higher average gloss reading (15.3 Gloss Units (GU)) than mature green tomatoes (12.0 GU) and apples (8.2 GU) using a flat surface glossmeter. The same trend was observed using a novel curved surface glossmeter. Scanning electron micrographs revealed that epicuticular wax covering eggplants had a smoother structure than that of tomatoes and apples, providing a more effective light scattering surface. Wax removal resulted in decreases in gloss, with average readings of 9.5, 7.4 and 6.3 GU for eggplants, tomatoes and apples, respectively. These results indicate the extent to which wax may influence shininess, although roughness measurements of flattened peel after wax removal suggest that surface topography also influences gloss.
Hydrothermal Cooking Affects Protein Efficiency Ratio and Zinc Bioavailability of Soymilk‐Based Diets in Rats
Authors: LIHONO MAKUBA A. , SERFASS ROBERT E. 
Published: August 2006

ABSTRACTHydrothermally cooked (HTC) and conventionally processed soymilks were compared with respect to protein efficiency ratio (PER) and zinc bioavailability in Sprague‐Dawley rats fed isocaloric, isonitrogenous diets. When dietary zinc was 50 mg/kg, PER (mean ± SD, n = 12) was greater for HTC (processed 20 sec) (2.69 ± 0.34) than for conventional soymilk (2.39 ± 0.17). When dietary zinc was 20 mg/kg, PER (n = 10) was less for HTC processed 40 sec (1.86 ± 0.17) than for conventional soymilk (2.08 ± 0.19). Processing (HTC vs conventional) did not affect zinc bioavailability by the slope ratio bioassay procedure. PER of HTC processed 20 sec was higher than that of reference casein and conventional soymilk when dietary zinc was near recommended levels; pancreatic hypertrophy was not observed.
Precooked Reduced‐Fat Beef Patties Chemical and Sensory Quality as Affected by Sodium Ascorbate, Lactate and Phosphate
Authors: KULSHRESTHA S. A. , RHEE K. S. 
Published: August 2006

ABSTRACTBeef‐carrageenan (BC; 10% fat) patties—with sodium ascorbate (0.05%), sodium lactate (3%), sodium tripolyphosphate (0.3%), ascorbate‐phos‐phate, ascorbate‐lactate, or none—and 20%‐fat all‐beef patties were cooked, aerobically or vacuum packaged, and stored at 4°C or −20°C. Fat level had a greater effect on texture than did additives. Lactate and phosphate increased cooking yield of BC patties. Phosphate was antioxidative but not antimicrobial. Ascorbate was antioxidative and reduced aerobic plate counts (APCs) of aerobically packaged refrigerated BC. Lactate reduced APCs of both aerobically and vacuum packaged BC patties. Lactate had a prooxidative effect in aerobically‐packaged/frozen patties but showed no such effect in vacuum‐packaged/frozen patties or refrigerated patties. Ascorbate‐phosphate was most effective in minimizing flavor deterioration in refrigerated BC patties.
Functional and Structural Properties of β‐lactoglobulin as Affected by High Pressure Treatment
Authors: PITTIA PAOLA , WILDE PETER J. , HUSBAND FIONA A. , CLARK DAVID C. 
Published: August 2006

ABSTRACTPressure (300–900 MPa) so modified β‐lactoglobulin that it displayed reduced emulsifying capacity and foamability compared to native β‐lactoglobulin. However, the pressure‐treated samples showed a greater capacity for protein‐protein interactions in the adsorbed layers of interfaces as evidenced by increased surface‐dilational modulus and resistance to displacement by a surfactant in foams. The observed behavior was explained by a pressure‐induced structural change in β‐lactoglobulin. This increased its hydrophobicity and its potential for aggregate formation which probably accounts for the reduced emulsifying capacity and foamability.
Ionic Strength Effects on Heat‐induced Gelation of Myofibrils and Myosin from Fast‐ and Slow‐twitch Rabbit Muscles
Authors: BOYER C. , JOANDEL S. , OUALI A. , CULIOLI J. 
Published: August 2006

ABSTRACTThe effects of ionic strength on myofibrils and myosin from rabbit fast‐twitch Psoas major (PM) and slow‐twitch Semimembranosus proprius (SMp) muscles before and after heating were studied by electron microscopy and thermal scanning rheometry. The direct suspension of proteins in low ionic strength (0.2M KCl; pH 6.0) led to very weak gels, whereas a gradual lowering of the ionic strength (by dialysis against 0.2M KCl; pH 6.0) of 0.6M KCl protein solutions induced strand‐type networks at low temperature and strong heat‐induced gels. As shown by transmission and scanning electron micrographs, in low ionic strength, SMp myosins formed shorter filaments before heating and thinner and shorter structures in heat‐induced gels, as well as a lower gel porosity than PM myosins.
Sensory and Microbial Quality of Irradiated Crab Meat Products
Authors: CHEN Y.P. , ANDREWS L.S. , GRODNER R.M. 
Published: August 2006

ABSTRACTLow dose gamma irradiation has proved effective in reducing pathogenic and spoilage microorganisms in a variety of seafood products. However, little information is available on the effect of irradiation on the sensory quality and consumer acceptance of such products. We compared microbial and sensory quality of irradiated (2 kGy or less) crab products (white lump, claw, and fingers) through 14‐days of ice‐storage. Irradiation effectively reduced spoilage bacteria extending shelf‐life by more than 3 days beyond control samples. During storage, fresh crab odor and flavor were similar for treated and control samples, while off‐flavors and odors developed more rapidly in controls. Overall acceptability scores for irradiated crab samples were higher than for control samples throughout 14‐days ice storage.
Consumer Acceptability and p‐Carotene Content of Beef as Related to Cattle Finishing Diets
Authors: SIMONNE A.H. , GREEN N.R. , BRANSBY D.I. 
Published: August 2006

ABSTRACTRibeye steaks (Longissimus muscle) and ground beef from 15 Angus or Angus × Hereford steers slaughtered at weights of 480–500 kg were evaluated for proximate composition, color, β‐carotene content and consumer preference. Three groups of five animals were finished on annual ryegrass pasture (Lolium multiflorum), ryegrass and ‘Coastal’ bermu‐dagrass hay (Cynodon hybrid), or a feedlot diet.β‐carotene content of ribeye steaks and ground beef was higher (p < 0.05) for the forage finished animals than those finished in the feedlot. There was no difference in scores from consumer panels (n = 80) for steaks from feedlot or pasture finished animals, but scores for ground beef from cattle finished on the feedlot diet were higher than other treatments (p < 0.05).
Bioavailability for Rats of Vitamin E from Fortified Breakfast Cereals
Authors: MITCHELL GERALDINE V. , GRUNDEL ERICH , JENKINS MAMIE Y. 
Published: August 2006

ABSTRACTBioavailability of vitamin E in three fortified breakfast cereals and dose‐response relationships among dietary vitamin E and selected biochemical indices were investigated using a rat depletion‐repletion model. Response criteria included concentrations of α‐tocopherol in plasma, red blood cells, liver, heart, and adipose tissue, and plasma pyruvate kinase activity. Bioavailability of vitamin E in whole grain cereal and corn flakes was generally comparable to that of the tocopheryl acetate standard. Bioavailability of vitamin E in bran flakes was lower than that of the standard based on four of the criteria. A food matrix effect in bran flakes resulted in the lower bioavailability.
Sensory Analysis and Consumer Acceptance of Irradiated Boneless Pork Chops
Authors: LUCHSINGER S.E. , KROPF D.H. , ZEPEDA C.M. GARCÍA , IV E. CHAMBERS , HOLLINGSWORTH M.E. , HUNT M.C. , MARSDEN J.L. , KASTNER C.L. , KUECKER W.G. 
Published: August 2006

ABSTRACTFlavor, texture, and aroma were determined for chilled (3 ± 2°C) and frozen (–17 ± 3°C) boneless pork chops packaged in vacuum or air and exposed to an absorbed dose of 0, 1.5, or 2.5 kGy (chilled) or 0, 2.5, or 3.85 kGy (frozen) of electron beam and cobalt60 irradiation. Irradiation (< 3.85 kGy) had minimal effects on aroma, flavor, and textural attributes in chilled and frozen boneless pork chops. Irradiation source had limited effects and packaging type had the greatest influence. Consumers reported no difference (P>0.05) between irradiated (2.5 kGy cobalt60 irradiated, chilled, vacuum‐packaged, boneless, pork chops) and control samples for overall acceptance, meatiness, freshness, tenderness and juiciness.