bluuebunny/crossref_metadata_2025_split huggingface dataset:
Standardisation of process parametres for ready‐to‐eat squid masala in indigenous polymer‐coated tin‐free steel cans
Authors: Gopinath Sreenath Pathiyaparambil , Kochery Anthony Martin Xavier , Nagarajarao Ravishankar Chandragiri , Jaganath Bindu , Krishnaswamy Srinivasa Gopal Teralandur 
Published: November 2007

SummarySquid masala was prepared following three different traditional recipes and one recipe was selected based on the taste panel studies. About 160 g of squid masala was packed in indigenous polymer‐coated easy open‐end tin‐free steel cans of 307 × 109 size and processed at 121.1 °C to three F0 values of 7, 8 and 9 with cook values of 82, 91 and 95 min, respectively. The data were recorded using an Ellab TM 9608 temperature recorder. The raw, blanched and processed squid rings were subjected to manual and instrumental sensory analysis. Even though the processed cans for all three F0 values were found to be commercially sterile, the product processed to F0 8 was found to be ideal with regard to all sensory attributes. The instrumental texture profile analysis of raw, blanched and processed squid muscle shows softening with cooking.
Effect of particle size and drying temperature on drying rate and oil extracted yields of Buccholzia coriacea (MVAN) and Butyrospermum parkii ENGL
Authors: Kapseu César , Bup Divine Nde , Tchiegang Clergé , Abi Charles Fon , Broto Fernand , Parmentier Michel 
Published: November 2007

SummaryThe effect of particle size and drying temperature on drying rate and oil extracted yields of Buccholzia coriacea (MVAN) and Butyrospermum parkii (ENGL) was investigated. Air drying studies carried out on B. coriacea and B. parkii, tropical food sources subject to high post‐harvest losses, have resulted in the establishment of a significant difference between oil yields extracted from samples of various particle size pretreatments (paste, 4 mm, 8 mm and whole kernels) dried at 45 and 60 °C with the highest oil yield given by the 4 mm thick slices dried at 45 °C. The influence of temperature and particle thickness on the drying rate has been evaluated. The drying constants were found to depend on both temperature and particle thickness. Analysis of the oil extracted from the 4 mm thick slices dried at 45 °C showed that apart from the acid value (52.4%), the saponification (181.2 mg g−1 KOH), peroxide (8.6 meq kg−1) and the unsaponifiable (7.43%) matter values of the extracted shea butter remain within the limits cited in the literature while a close analysis of the cake suggests that it could be a good mineral source.
Quality of chungkukjangs prepared with various Bacillus strains
Authors: Lee Myung Ye , No Hong Kyoon , Kim Soon Dong , Prinyawiwatkul Witoon 
Published: November 2007

SummaryQuality of chungkukjangs (C1–C7) prepared with each of the seven Bacillus strains isolated from conventionally prepared chungkukjang (C0) was compared with that of C0. Seven strains isolated were identified as Bacillus circulans (C1), Brevibacillus brevis (C2), Bacillus licheniformis (C3), Bacillus arabitane (C4), Bacillus coagulans (C5), Bacillus sterothermophillus (C6), and Bacillus subtilis (C7). The quality significantly differed among C1‐C7. Preparation of chungkukjang using a single strain of B. licheniformis (C3) or B. subtilis (C7) was advantageous as it generally yielded a product with a higher slime content, lower hardness, and higher protease activity compared with the conventionally prepared chungkukjang (C0) and others (C1, C2 and C4–C6). Furthermore, based on consumer perception, C3 was the most acceptable product because of its lower bitterness and higher savoury taste.
Kinetic modelling of the quality degradation of frozen watermelon tissue: effect of the osmotic dehydration as a pre‐treatment
Authors: Dermesonlouoglou Efimia , Giannakourou Maria , Taoukis Petros 
Published: November 2007

SummaryWatermelon pieces were submitted to osmotic pre‐treatment in alternative osmotic solutions of glucose, oligofructose and a high dextrose equivalent (DE) maltodextrin, in order to evaluate the quality and assess the stabilisation accomplished during the subsequent frozen storage in a wide temperature range from −5 to −20 °C. Colour change and total lycopene content loss were kinetically studied, and their temperature dependence was modelled by the Arrhenius equation. Dehydrofrozen samples exhibited significantly improved stability, with the rates of colour change and total lycopene loss being reduced up to 70% and 38%, respectively, for osmotically pre‐treated watermelon, compared with the untreated samples.
Water sorption isotherms of pistachio nut paste
Authors: Hayoglu Ibrahim , Faruk Gamli Omer 
Published: November 2007

SummaryMoisture sorption isotherms of pistachio nut paste were determined at 4 and 20 °C by using gravimetric method with saturated salt solutions. The moisture content of pistachio nut paste increased sharply at higher water activities as the temperature increased. Mathematical models of Brunauer et al., Anderson, Oswin, Halsey, Henderson, Kühn, Filonenko & Chuprin and Peleg were evaluated to determine the best fit for the experimental data. In this study, Peleg model was found to be adequate model for pistachio nut paste. By using Clausius–Clapeyron equation, the heat of sorption was determined. As moisture content increased the heat of sorption decreased.
Current and potential uses of thermally treated olive oil waste
Authors: Arvanitoyannis Ioannis S. , Kassaveti Aikaterini , Stefanatos Stelios 
Published: November 2007

SummaryThe ongoing stricter policy rules on environmental issues, recent changes in consumer towards the environmental effects of food production, and even stricter regulations voted by the European Union towards reduction of the use of natural resources initiated a great amount of research towards improving the thermal waste treatment methodology. The olive oil industry continues to be one of the most heavily polluting ones among the food industries. Along this line, various thermal processes, such as pyrolysis, combustion and gasification, were investigated. Another crucial issue is the fate of treated waste. This review, apart from the presentation of various thermal treatment waste methodologies summarises the uses (either currently ongoing or having potential in the future): biodiesel, activated carbon and briquette production. Ten figures and four tables illustrated in this article provide comprehensive idea of the waste treatment methodologies, their effectiveness and uses of thermally waste treated olive materials.
A conjoint study of quantitative and semi‐quantitative assessment of failure in a strudel manufacturing plant by means of FMEA and HACCP, Cause and Effect and Pareto diagram
Authors: Arvanitoyannis Ioannis S. , Varzakas Theodoros H. 
Published: November 2007

SummaryFailure Mode and Effect Analysis (FMEA) model was applied for the risk assessment of strudel manufacturing. A tentative approach of FMEA application to the strudel industry was attempted in order to identify the potential failures in the flow diagram and to compare them with the critical control points in the strudel processing. Preliminary Hazard Analysis was employed towards analysing and predicting the occurring failure modes in a food chain system (strudel processing plant), based on the functions, characteristics and/or interactions of the ingredients or the processes, upon which the system depends. Critical control points were identified and implemented in the Cause and Effect diagram (also known as Ishikawa, tree diagram and fishbone diagram) in order to reveal the underlying causes of failures. Finally, Pareto diagrams were employed in an attempt to optimise the detection potential of FMEA.
Effect of enzymatic cross‐linking of milk proteins on properties of ice cream with different composition
Authors: Elsayed Metwally Ahmed Mohamed Mohamed 
Published: November 2007

SummaryTransglutaminase enzyme (TGase) treatment has been reported to increase the viscosity of milk and gel stiffness of yoghourt and the treatment has been suggested to replace part of the fat and proteins in dairy products. In this study, the effects of TGase on some physical, rheological and sensory properties of ice cream with different fat and stabiliser contents were studied. Five ice‐cream mixes were prepared. Three of them were regular‐fat mixes with 10% fat but vary in the stabiliser (0.7% and 0.2%). The other two mixes were low‐fat mixes, (5% fat and 0.7% stabiliser), a control and treated sample. The mixes were pasteurised (80 °C for 15 min), cooled to 50 °C, homogenised (13.8/3.4 MPa) treated with the enzyme (at 45 °C for 2.5 h) and aged for 24 h at 5 °C before freezing. The viscosity, yield stress and consistency index (k) of all mixes were increased by the TGase treatment. The flow behaviour index (n) of regular‐fat mixes changed from non‐Newtonian shear thinning (n = 0.9) to non‐Newtonian shear thicking or dialtant behaviour (n = 1.26). The flow behaviour index (n) of low‐fat mixes did not change by the treatment. On the other hand, the time‐viscosity curves at a constant shear rate of all the enzyme‐treated mixes have changed from thixotropic to rheopectic (time‐thickening) flow. The TGase treated ice creams were superior in all physical and organolyptic properties than their corresponding controls. The enzyme treatment compensated the low‐fat or low‐stabiliser in the ice cream. Moreover, tailored physical properties of ice cream could be obtained by manipulating the mix‐enzyme reaction conditions and amount and type of stabiliser.
Primary recovery of acid food colorant
Authors: Cabrera Rosa Beatriz , Fernandez‐Lahore Hector Marcelo 
Published: November 2007

SummaryThe sorption behaviour of the natural colorant carminic acid onto a macroporous type weak anion‐exchanger was evaluated in a finite bath contactor. Sorption equilibrium and kinetics were studied to characterise the system. Adsorption isotherms were found to be of the favourable type and to follow a Langmuir expression. Sorption kinetics profiles were obtained as a function of the stirrer speed, resin load and dye concentration in the liquid phase. Analytical equations were found for quantitative description of the system and to further assist in process scale‐up. Fluid‐side mass transfer phenomena, as well as, intraparticle resistance mechanisms were revealed. This was described in terms of a film mass transport coefficient and a (modified) pore diffusivity. Calculated Biot number for the system showed combined mass transfer resistance effects. A high quality carminic acid preparation was attained showing no allergenic properties and having no content of metal ions.
The effects of modified atmospheres, edible coating and storage temperatures on the sensory quality of carrot discs
Authors: Cliffe‐Byrnes Valerie , O'Beirne David 
Published: November 2007

SummaryPackaging within a microperforated oriented polypropylene (OPP) film PA‐60 generated useful modified atmospheres (MAs), which resulted in retention of good textural, aroma and flavour characteristics, but allowed surface whitening and a loss of headspace aroma volatiles to occur. By contrast, plain OPP film generated anaerobic atmospheres that resulted in an overall poor sensory quality with tissue softening and excess surface moisture, a loss of aroma acceptability and production of ethanol. Use of an edible coating (Natureseal) treatment had beneficial effects on visual quality. It significantly improved sensory scores, which appeared to be caused by a reduction in surface whitening and moisture loss. Increasing storage temperature from 4 to 8 °C resulted in a shorter shelf‐life in both films. Principal component analysis showed that MAs had the biggest influence on quality, but Natureseal treatment could further help extend shelf‐life. Of the packaging films examined, PA‐60 film was better at maintaining the sensory quality. However, the additional use of a Natureseal treatment and storage at 4 °C was most effective in extending shelf‐life.
Low‐salt restructured fish products using low‐value fish species from the gulf of Mexico
Authors: Ramírez José A. , Ángel Alfredo del , Uresti Rocio M. , Velazquez Gonzalo , Vázquez Manuel 
Published: November 2007

SummaryStriped mullet (Mugil cephalus) and mexican flounder (Cyclopsetta chittendenni) are two abundant fish species in the north of the Gulf of Mexico. Both species are caught in large volume but their flesh is underutilised. The objective of this work was to determine the feasibility of obtaining restructured product from both fishes and their mixture (1:1) using two levels of salt (10 or 20 g kg−1). Changes in mechanical properties (texture profile analysis and puncture test), expressible water and colour attributes were measured. Gels from both fish species produced good gels at both levels of salt. Gels obtained from the mixture had lower mechanical properties than gels from each fish species alone. Microbial transglutaminase (MTGase) was used as binder to improve mechanical properties of the mixture. The gels showed higher darkness and redness in the following order: striped mullet, mixture (1:1) striped mullet:mexican flounder, mexican flounder. The use of MTGase at 3 g kg−1 was appropriated to improve mechanical properties of restructured products from the mixture (1:1) of striped mullet:mexican flounder.
Curing‐induced water mobility and distribution within intra‐ and extra‐myofibrillar spaces of three pork qualities
Authors: Andersen Rikke H. , Andersen Henrik J. , Bertram Hanne C. 
Published: November 2007

SummaryThis study introduces the use of nuclear magnetic resonance (NMR) relaxometry in the elucidation of the curing‐induced water mobility and distribution within pork. Fresh meat samples of three different meat qualities [normal; pale, soft and exudative (PSE); dark, firm and dry (DFD)] were cured by using different curing conditions (0.9–9% NaCl and 6% NaCl + 10 mm Na4P2O7). Distributed NMR T2 relaxation data revealed the presence of three distinct water populations (T2b, T21, T22), with the T21 population being most influenced by the curing conditions, which was reflected by strong correlations between the salt‐induced swelling and the mean relaxation time of the T21 population. Consequently, the T21 population reflects the myofibrillar swelling, and is an excellent indicator of myofibrillar geometry upon curing. Both the NMR data and the salt‐induced swelling capacity were highly dependent on fresh meat quality. Independent of brine composition, the DFD meat had a significantly higher swelling capacity than the two other meat qualities. A higher response to NaCl concentration on the swelling capacity was observed for PSE and normal meat than for DFD meat, which suggests interactions between the pH of the meat and NaCl‐induced swelling.
Thin‐layer drying characteristics of kurut, a Turkish dried dairy by‐product
Authors: Karabulut Ihsan , Adnan Hayaloglu Ali , Yildirim Hasan 
Published: November 2007

SummaryKurut, which is made in villages of Eastern part of Turkey, is a sun‐dried dairy product. Thin‐layer drying behaviour of kurut at a temperature range of 35–60 °C, with 5 °C increments, and constant thickness of 0.5 cm and drying air velocity of 1.5 m s−1 was determined in a convective type dryer. The data of sample weight, dry and wet‐bulb temperatures were recorded continuously during each experiment and drying curves obtained. The drying process took place in the falling rate period. Drying curves were then fitted to eleven mathematical models available in the literature to estimate a suitable model for drying of kurut. Two‐term model gave better predictions than other models and satisfactorily described the thin‐layer characteristics of kurut. The effective diffusivity varied from 2.444 × 10−9 to 3.597 × 10−9 m2 s−1 over the temperature range. The temperature dependence of diffusivity coefficient was described by the Arrhenius‐type relationship. The activation energy for moisture diffusivity was found to be 19.88 kJ mol−1.
Physicochemical characteristics, textural properties and volatile compounds in comminuted sausages as affected by various fat levels and fat replacers
Authors: Yoo Seung S. , Kook Sung H. , Park Sung Y. , Shim Jae H. , Chin Koo B. 
Published: November 2007

SummaryPhysicochemical and textural properties, and volatile compounds of comminuted sausages with various added fat levels and fat replacers were evaluated. Sausages without added fat had higher expressible moisture and texture values, but their lightness and yellowness values were lower, as compared with sausages with 5%, 10%, or 15% fat. Increased fat levels with constant amounts of lean meat and added water increased the lightness and yellowness values, but tended the redness values tended to be similar. Low‐fat sausages (LFSs, <3%) containing non‐meat proteins, except egg white protein, had reduced texture values similar to those of regular‐fat counterparts (RFC). The addition of non‐meat proteins, except egg white protein, as components of fat replacers in LFS improved the textural characteristics, making them similar to those of RFC. LFSs containing sodium caseinate had reduced concentrations of pentadecanal and octadecanal, resulting in similar volatile compositions to those of RFC. Thus, sodium caseinate was the best non‐meat protein for the improvement of both texture and flavour of LFSs.
Characterization of Sultaniye grape (Vitis vinifera L. cv. Sultana) polyphenol oxidase
Authors: Ümit Ünal Mustafa , Şener Aysun , Şen Kemal 
Published: November 2007

SummaryPolyphenol oxidase (PPO) was extracted from Sultaniye grapes grown in Turkey, and its characteristics in terms of pH and temperature optima, thermal inactivation, kinetic parameters and potency of some PPO inhibitors were studied. Optimum pH and temperature for grape PPO were found to be 3.4 and 30 °C, using catechol as substrate. Km and Vmax values were found to be 44.5 ± 5.47 mm and 0.695 ± 0.0353 OD410 min−1, respectively. Four inhibitors were tested in this study and the most potent inhibitor was sodium metabisulphite, followed by ascorbic acid. From the thermal inactivation studies in the range of 65–80 °C, the half‐life values of the enzyme ranged between 2.6 and 49.5 min. Activation energy (Ea) and Z values were calculated to be 208.5 kJ mol−1 (r2 = 0.9544) and 10.95 °C (r2 = 0.9517), respectively.
On the gelation of mungbean starch and its composites
Authors: Hongsprabhas Parichat 
Published: November 2007

SummaryLight microscopy and the concentration dependence of the elastic modulus of mungbean starch (MB) gel indicate that the gelation of MB is mainly governed by a close‐packing mechanism. The mechanical property of the entire network is influenced by the strength of swollen amylose‐rich discrete gel particles rather than the surrounding matrix. However, when the physicochemical properties of the surrounding matrix is altered by the presence of flour fillers possessing lower gelatinisation temperature and enthalpy, both the stress‐related and strain‐related parameters of MB‐based mixed flour gels were reduced (P < 0.05). Addition of iota‐carrageenan (1.0% w/v), in both the absence and presence of calcium lactate (0–20 mm), further reduced both the stress‐related and strain‐related parameters of the composite gels. This study shows the detrimental effect of the anionic hydrocolloids and divalent cation addition on the mechanical properties of a composite structure stabilised by close‐packing mechanism.
Intramuscular fatty acid profile of longissimus dorsi and semitendinosus muscle from Kundi steers fed on pasture with cottonseed cake supplement
Authors: Talpur Farah N. , Bhanger Muhammad I. , Khuhawar Muhammad Y. 
Published: November 2007

SummaryThe present study was accomplished to evaluate the intramuscular fatty acid (FA) composition of different muscles taken from Kundi steers (n = 15), which were approximately 24 months old, fed on a cottonseed cake supplement, and were made to graze on alfalfa pasture for 95 days prior to slaughter. The samples were taken from longissimus dorsi region (loin and ribeye portion) and distal region of semitendinosus muscle for intramuscular FA analysis. Saturated FA, comprising 49.48–52.09% of total FA composition, in all the muscles were studied. Ribeye portion of longissimus dorsi muscle contain relatively higher (P > 0.05) amount of trans FA (3.37%) as compared with loin portion of longissimus dorsi muscle (3.1%) and distal region of semitendinosus muscle (2.84%). The sum of monounsaturated FA in all the muscles studied was estimated in the range of 32.21–34.64%, while polyunsaturated FA contribute 11.39–12.39% of total FA. The mean conjugated linoleic acid was found to be 0.28, 0.35 and 0.41 in ribeye and loin portion of longissimus dorsi muscle and distal region of semitendinosus muscle, respectively.
Effects on quality attributes of commercial veal pieces under different ageing treatments
Authors: Moreno Teresa , Pérez Nuria , Oliete Bonastre , Carballo Juan A. , Franco Daniel , Monserrat Lorenzo 
Published: November 2007

SummaryThe objective of this study was to assess the effect of freezing on quality attributes of four commercial beef pieces of the ‘pistola’ under three ageing treatments: only refrigeration (T1), and refrigeration before (T2) and after (T3) freezing. Eight young calves with a low fatness score from the ‘Galician Blond’ × ‘Holstein‐Friesian’ breed cross were studied. Six steaks from each piece were allocated to treatments. Water–holding capacity (refrigeration and thawing expressible juice, and cooking losses), tenderness (shear force) and chemical composition (fat, moisture, ash and protein) were measured. Freezing produced higher total juice losses than only refrigeration; however, freezing did not improve the tenderness of beef with low fat content. Sequential order of freezing and refrigeration (T2 and T3) did not affect juice losses. The ribeye piece was the most tender veal piece and produced the lowest juice loss. Veal fat content was inversely related to juice losses and directly related to tenderness. Commercial pieces with low fat content are suggested not to be overcooked because of higher juice losses which reduce tenderness.
Use of macroporous adsorption resin for simultaneous desalting and debittering of whey protein hydrolysates
Authors: Cheison Seronei C. , Wang Zhang , Xu Shi‐Ying 
Published: November 2007

SummaryWhey protein isolate (WPI) was hydrolysed to whey protein hydrolysates (WPH) of degree of hydrolysis equal to 15% using Protease N ‘Amano’ G (IUB 3.4.24.28) in a batch reactor at 55 °C and pH 7.0 according to the pH‐stat procedure. Ash was removed by adsorbing WPH onto macroporous adsorption resins (MAR). Following rinsing with deionised water, desorption was achieved by washing with 20%, 40% and 75% alcohol (v v−1) to obtain the three fractions HS20, HS40 and HS75. Ash reduced from 15.71% (WPH) to 4.38% (HS20), 2.02% (HS40) and 2.38% (HS75). Similarly, the protein content was enriched from a low of 64.89% (WPH) to 94.74% (HS20), 95.32% (HS40) and 92.00% (HS75). The fractions were analysed for surface hydrophobicity (SHo), angiotensin‐I converting enzyme (ACE) inhibition, emulsifying activity index, total amino acids composition and molecular weight distribution. Fraction HS75 was objectionably bitter, showed superior ACE inhibition (lowest IC50), had the highest content of hydrophobic and essential amino acids and contained about 71% of <600 Da with no fractions exceeding 4142 Da. Desorption with alcohol weakened the hydrophobic interaction forces between the peptides and resins and hence eluted the peptides, with the bitter HS75 being extracted.