bluuebunny/crossref_metadata_2025_split huggingface dataset:
Microbial, Enzymatic, and Chemical Changes During Storage of Fresh and Processed Orange Juice
Authors: SADLER G.D. , PARISH M.E. , WICKER L. 
Published: August 2006

ABSTRACTMicrobial, enzymatic, and chemical comparisons were made on orange juice stored at 4°C without pasteurization, with light pasteurization (66°C, 10 sec) directed at vegetative microorganisms, and with full pasteurization (90°C, 60 sec) directed at the heat stable isozyme of pectinesterase. Effects of oxygen‐barrier and nonbarrier packaging were also examined. Oxygen‐barrier packaging did not benefit unpasteurized juice. However, lightly and fully pasteurized juices in barrier cartons exhibited lower microbial counts, greater ascorbic acid retention, and apparent slowing of cloud loss by the third week of storage. During the first 22 days storage, microbial, cloud, sugar, and ascorbic acid values for lightly pasteurized juice were similar to those of juice receiving full pasteurization.
Dynamic Mechanical Analysis for Glass Transitions in Long Shelf‐Life Bread
Authors: HALLBERG L.M. , CHINACHOTI P. 
Published: August 2006

ABSTRACTDynamic Mechanical Analysis (DMA) showed three thermal transitions in meal, ready‐to‐eat (MRE) bread, resulting in various degrees of change in the viscoelastic property. The moisture‐dependent transition at an extremely low temperature (‐90°C to – 50°C) was due to humcctants added, while that at a higher temperature T1 was possibly due to ice melting and the polymer components. T1 increased from ∼−10°C at 29% moisture to ∼ 150°C as moisture decreased to 2%. This correlated with hardening of the sample. A moisture independent transition at ∼ 10‐15°C by DMA was identified as a melting process of lipids (shortening). During storage, the magnitude of tan 8 peak decreased but its peak temperature did not change. No evidence of any network could be observed by DMA throughout 3 yr storage.
Nonaccumulation of Residues in Swine Tissue Following Extended Consumption of Deoxynivalenol‐Contaminated Diets
Authors: PRELUSKY DAN B. , TRENHOLM H. LOCKSLEY 
Published: August 2006

ABSTRACTSeveral tissues from 62 pigs fed deoxynivalertol (DON)‐contamirtated diets (6.0–7.6 mg DON/kg feed) for periods of 3–7 wk were analyzed to determine if residues accumulated following extended ingestion of the toxin. In the liver, kidney and backfat samples analyzed, trace levels were found, measuring on average 3.0 ± 3.5, 5.0 ± 9.2, and 6.7 ± 9.6 ng DON/g wet tissue, respectively. Only 13% (24/186) of samples had more than 10 ng/g, and of these only two contained more than 50 ng/g. These results indicate that when pigs are fed DON‐contaminated grains, residues do not appear to accumulate in tissues to any appreciable extent.
Fabricated Beef Product: Effect of Handling Conditions on Microbiological, Chemical, and Sensory Properties
Authors: CARTER R.A. , PLIMPTON R. F. , OCKERMAN H.W. , CAHILL V.R. , PARRETT N.A. 
Published: August 2006

ABSTRACTTotal microbial count was not adversely affected by lowering the holding temperature of fabricated beef roast from 60°C to 54°C or by 12 hr holding time. If a reduction in holding temperature is anticipated, then initial roast contamination and sanitation of the food facility are of critical importance. A stabilizing period of 20 min at room temperature (∼23°C) did not decrease yield, but caused a slight lowering of sensory scores. Tenderness was more acceptable in product held at 54°C compared to 60°C. In general, all sensory evaluation ratings were slightly lower with increased holding time.
Kappa‐Carrageenan Effects on the Gelation Properties of Simulated Oven‐roasted Turkey Breast Juice
Authors: BATER BILIG , DESCAMPS OLIVIER , MAURER ARTHUR J. 
Published: August 2006

ABSTRACTThe gelling mechanism in oven‐roasted turkey breast juice and the effects of k‐carrageenan and certain salts were evaluated. In the presence of 2.2% salt and 0.5% phosphate, the soluble protein started to gel at 52°C, and k‐carrageenan started to swell at 46°C during heating and gel at 44°C during cooling. When sodium chloride content was changed to 0% or 4.4% and phosphate content to 0% or 1.2%, k‐carrageenan started to swell at 28°C and gel at 36°C, or swell at 67°C and gel at 55°C, respectively. The protein and k‐carrageenan combination showed a significant (P<0.05) synergistic increase in final gel strength; the effect was increased further (P<0.05) by 0.2% added potassium chloride or calcium chloride.
Modeling Gelation of Egg Albumen and Ovalbumin
Authors: HSIEN YIN LIANG , REGENSTEIN JOE M. 
Published: August 2006

ABSTRACTThe Flory gelation theory and a new protein gelation model were used to investigate the aggregation reactions of egg albumen and ovalbumin. Results showed that 178 to 267 ovalbumin monomers were required to establish the initial ovalbumin gel at the gel point temperature, 81°C. The gel point temperature for egg albumen was 72°C by the Instron and 60°C by protein solubility. The values of the activation energy rate constants for the formation of the different aggregates in the pre‐gel stage suggested that the larger ovalbumin aggregates were more reactive than the smaller ones.
High‐Resolution NMR Detection of Cholesterol Oxides in Spray‐Dried Egg Yolk
Authors: FONTANA A. , ANTONIAZZI F. , CIMINO G. , MAZZA G. , TRIVELLONE E. , ZANONE B. 
Published: August 2006

ABSTRACTA new approach, alternative to currently available methods, for studying cholesterol oxidation in egg powder is reported. The quantitative analysis of cholesterol oxides was carried out by high‐resolution proton nuclear magnetic resonance (1H‐NMR). The following oxides were isolated from spray‐dried egg powder by rapid chromatographic procedures and detected by selecting “marker”1H‐NMR signals: 7‐ke‐tocholesterol, 7α‐hydroxy‐cholesterol, 7β‐hydroxy‐cholesterol, cholesterol‐α‐epoxide and cholesterol‐β‐epoxide. The quantified cholesterol derivatives ranged from 4.9 to 9.1 ppm with a detection limit of 0.3 ppm (5 μ.g from 16g of matrix). The main usefulness of the method should be in investigating intermediates and products due to chemical transformation of cholesterol during storage and heating of foodstuffs.
Kinetic Parameters for Denaturation of Bovine Milk Lactoferrin
Authors: SÁNCHEZ L , PEIRÓ J.M. , CASTILLO H. , PÉREZ M.D. , ENA J.M. , CALVO M. 
Published: August 2006

ABSTRACTKinetic parameters for heat‐induced denaturation of lactoferrin under different conditions were determined over a temperature range 72–85°C. Denaturation of lactoferrin could be described by first‐order reaction kinetics. Lactoferrin is denatured more rapidly in its apo form than in the iron‐saturated form. Both apolactoferrin and iron‐saturated lactoferrin are more heat‐sensitive when treated in milk than in phosphate buffer. Values of change in enthalpy of activation of lactoferrin denaturation are high which indicates that a large number of bonds are broken. The association of lactoferrin with β‐lactoglobulin does not significantly influence the change in enthalpy of activation of lactoferrin denaturation.
Accelerated Maturation of Cheddar Cheese: Influence of Added Lactobacilli and Commercial Protease on Composition and Texture
Authors: TRÉPANIER G. , ABBOUDI M. EL , LEE B.H. , SIMARD R.E. 
Published: August 2006

ABSTRACTThe addition of live and heat‐shocked Lactobacillus casei‐casei L2A and Neutrase© was tested for its ability to accelerate the maturation of Cheddar cheese. An evaluation of physicochemical and rheological properties showed that cheese pH was decreased by bacterial and enzymatic additives, while fracturability and cohesiveness were influenced principally by Neutrase. The integrated process recommended is composed of three parts: first, the addition of live L. casei‐casei L2A to control the undesirable microflora, second, heat‐shocked cells of the same species at a concentration of 1.0%, and third, Neutrase at a concentration not higher than 1.0 × 10‐5 AU/g of cheese. This process led to a good‐quality sharp Cheddar cheese with 60% increase in flavor intensity compared to control cheese.
Tofu Consumption: Effects on Plasma Lipids in Rats
Authors: ROUSSEL A.M. , RAVEL A. , FAURE P. , ALARY J. , FAVIER A. 
Published: August 2006

ABSTRACTOur objective was to determine the effect of a diet rich in tofu (soybean curd) on the main blood components of rats. This was done in comparison to diets with casein, soybean proteins or soybean oil, enabling the observed biological effect to be related to the composition of the tofu. Animals on the tofu diet had very low cholesterol levels and an acceptable HDL cholesterol / total cholesterol ratio. Growth and amino acid profile were also adequate, but the bioavailability of trace elements decreased.
Cross‐Linking of Myosin Heavy Chains from Cod, Herring and Silver Hake During Thermal Setting
Authors: CHAN J.K. , GILL T.A. , PAULSON AT. 
Published: August 2006

ABSTRACTCross‐linking of myofibrillar proteins extracted from cod (Gadus morhua), herring (Clupea harengus) and silver hake (Merluccius bilinearis) was studied in 0.6M NaCl, pH 6.5 at 40°C and evaluated turbidimetrically and by SDS polyacrylamide gel electrophoresis coupled with l‐ethyl‐3‐(3‐dimethylaminopropyl) carbodiimide as a zero‐length crosslinker. Turbidities of heat‐treated cod and silver hake myofibril/myosin solutions were significantly higher than those of herring. Electrophoretic results showed that the myosin heavy chain (MHC) was the principal myofibrillar protein cross‐linked to form a polymerized complex during the heat treatment. Cross‐linking ability of MHC from the three fish species was different; herring MHC formed only small polymers (n≦3) but cod and silver hake MHC formed both small and large polymers (n≦6).
Bromophenol Distribution in Salmon and Selected Seafoods of Fresh‐ and Saltwater Origin
Authors: BOYLE J.L. , LINDSAY R.C. , STUIBER D. A. 
Published: August 2006

ABSTRACTAnalysis of saltwater Pacific salmon (Onchorynchus sp.) showed that sufficient concentrations of bromophenols were present in saltwater salmon to provide sea‐, brine‐, or iodine‐ like flavor notes, but the compounds were virtually absent in spawning run ocean and prime condition Great Lakes freshwater salmon. Octanol/water partition coefficients revealed that bromophenols would be readily absorbed by fish from the diet. Analysis of marine fish, crustaceans, and molluscs also revealed notable concentrations of bromophenols in all samples. Only sporadic, low concentrations of bromophenols were found in freshwater fish. The data support the hypothesis that simple bromophenols are widely distributed in marine species via the food chain.
Bacteriocidal and Mutagenic Effects of Ozone on Shrimp(Penaeus monodon) Meat
Authors: CHEN HSING‐CHEN , HUANG SHIH‐HAO , MOODY MICHAEL W. , JIANG SHANN‐TZONG 
Published: August 2006

ABSTRACTWe examined solubility and stability of ozone in shrimp‐meat extract (SME), bacteriocidal effect of ozone on shrimp‐meat microorganisms, mutagenicity of ozonated shrimp meat, and ozonolysis of DNA. The saturated concentration (1.4 mg‐O3/L) of ozone in SME was lower than in 2% saline or distilled water at 5 and 25°C. Upon standing for 25 min after ozonation, ozone exhibited the same decomposition rate (2.7%/min) in 5 and 25°C SME. Among 9 bacterial strains tested, Salmonella typhimurium was more resistant to ozone in shrimp meat. Mutagen was not detected in shrimp meat when it was ozonated in saline. Ozone in saline (less than 5 mg‐O3/L) could lyse M13 RF DNA in Escherichia coli and single‐stranded DNA in phage M13 outside bacterial cell, within 30 min.
Stable Clouding Agent from Isolated Soy Protein
Authors: KLAVONS JEROME A. , BENNETT RAYMOND D. , VANNIER SADIE H. 
Published: August 2006

ABSTRACTIn a dilute suspension the stability of soy protein particles equalled or surpassed that of orange juice prepared from concentrate during short‐term storage at 4°C. Soluble soy protein produced a stable cloud only when soluble pectin was present in the incubation medium as the particles were forming. In the absence of soluble pectin the nascent soy protein particles rapidly aggregated. This soy protein based clouding agent may provide a natural and healthy alternative to oil‐derived clouding agents. The stabilization of such suspended soy protein particles also provides a model system that may be comparable to orange juice cloud for stability studies.
Assay Conditions Effect on β‐Galactosidase Activity from Kluyveromyces lactis
Authors: PIVARNIK LORI F. , RAND ARTHUR G. 
Published: August 2006

ABSTRACTβ‐galactosidase, derived from Kluyveromyces lactis was assayed for activity using lactose, buffered at pH 6.5 with 0.02M potassium phosphate, and reconstituted nonfat dry milk (NFDM) substrates. Variations in buffer strength, potassium ion concentration and water quality were evaluated. Assay under similar conditions using NFDM and buffered lactose resulted in 4.3 and 6.6 units of activity, respectively. Increasing buffer strength to 0.1M potassium phosphate resulted in a 20% decrease in lactase activity units. Addition of potassium ions, as 0.5M KC1, in the enzyme preparation resulted in an increase in observed activity using both assay systems with a greater impact (160% increase) using NFDM vs buffered lactose (120% increase) as the substrate.
Consumer Acceptability of Cooked Stored Ground Turkey Patties with Differing Levels of Phosphate
Authors: CHAMBERS LEIGH , IV EDGAR CHAMBERS , BOWERS JANE R. 
Published: August 2006

ABSTRACTThe acceptability of fresh and stored, cooked, ground turkey patties without added phosphate or with 0.25% or 0.5% added sodium tri‐polyphosphate (STP) was determined by 100 consumers. Turkey patties without phosphate were less acceptable than those with 0.5% added STP. Consumers (26) who repeated the study five times indicated that stored samples containing 0.25% and 0.5% STP were liked more and the 0.5% treatment had more meaty flavor than those samples without phosphate. Samples containing 0.5% STP were found less firm and more juicy than the other samples. The consumers scored off‐flavor inconsistently.
Extraction and Activity of Carnosine, a Naturally Occurring Antioxidant in Beef Muscle
Authors: CHAN K. M. , De CKER E. A. , MEANS W. J. 
Published: August 2006

ABSTRACTSeveral methods were tested to produce a carnosine‐containing antioxidant extract from beef muscle. Heat treatments, ultrafiltration and demineralization decreased total iron and hemin concentrations and increased antioxidant activity of a beef extract (2:l; water:muscle). Antioxidant activity of treated extracts was affected little by freeze‐drying but was increased by vacuum oven‐drying. Vacuum oven‐dried (VOD), demineralized, 100°C heated extract had the greatest antioxidant activity followed by VOD ultrafiltration permeate and VOD 100°C heated extract. A beef extract high in carnosine and low in prooxidants could have potential as a natural antioxidant.
Heating and Texture Profiles of Packaged Pasteurized Beef Loin Steaks from Precooked Roasts
Authors: COOKSEY K. , KLEIN B.P. , McKElTH F.K. 
Published: August 2006

ABSTRACTPrecooked beef loin steaks obtained from waterbath cooked roasts, were oasteurized usinge three different temoeratures (65° 85° and 100°C) and rimoved after reaching internal temperatures of 60°, 70° and 80°C. Temperatures of the steaks were monitored at three locations during heating and cooling. Steaks heated to internal temperatures close to the cooking water temperatures had the least differences in temperature between layers. Total cooking losses increased (P<0.05) as internal endpoint temperatures and pasteurization water temperature increased. Texture profiles of steaks cut from precooked roasts were similar to pasteurized steaks.
High‐Protein Texturized Products of Defatted Soy Flour, Corn Starch and Beef: Shelf‐Life, Physical and Sensory Properties
Authors: PARK J. , RHEE K.S. , KIM B.K. , RHEE K.C. 
Published: August 2006

ABSTRACTSelected mixes consisting of Bf [high‐beef (29%) low‐fat (2.96%)], bf [low‐beef (20%) low‐fat] and BF [high‐beef high‐fat (5%)] which incorporated raw beef, defatted soy flour, and corn starch were extruded in a single‐screw extruder. The products had no flavor additives and trained sensory panelists detected hay‐like, beany or grainy flavors. Bf extrudate was more expanded than BF extrudate and rated least hard by the sensory panel, whereas bf extrudate was least susceptible to lipid oxidation. Bf and bf extrudates showed microstruc‐tures with large air cells. All three showed advantages of beef and soy flour in amino acid and fatty acid compositions, respectively, and were microbiologically safe during prolonged storage at 37°C.
Dietary α‐Tocopheryl Acetate Enhances Beef Quality in Holstein and Beef Breed Steers
Authors: ARNOLD R.N. , SCHELLER K.K. , ARP S.C. , WILLIAMS S.N. , SCHAEFER D.M. 
Published: August 2006

ABSTRACTThe effect of long‐term feeding (252 days) of three supplemental levels of α‐tocopheryl acetate (actual 0, 360 and 1290 IU/head/day) on meat quality was evaluated in Holstein and beef breed steers. Tissue vitamin E concentrations were increased by each increment of supplementation. The color display life of fresh beef under simulated retail conditions was extended 2 to 5 days by vitamin E and lipid oxidation was markedly reduced. Microbial population was not affected by level of supplementation. No deterioration in sensory quality occurred for steaks from supplemented steers that were displayed until the time steaks from unsupplemented steers discolored.
Dietary Antioxidants and Storage Affect Chemical Characteristics of ω‐3 Fatty Acid Enriched Broiler Chicken Meats
Authors: AJUYAH A. O. , AHN D.U. , HARDIN R. T. , SIM J. S. 
Published: August 2006

ABSTRACTThe influence of feeding full‐fat flax seed with and without dietary antioxidants to 6‐wk old male Hubbard chickens, on chemical characteristics of cooked white and dark meats was assessed. Level of dietary ω‐3 fatty acid and dietary antioxidant significantly influenced the ω‐3 PUFA compositions of meat lipids. Addition of antioxidants, especially mixed tocopherol plus canthaxanthin, to the diet significantly reduced concentrations of malonaldehyde and total volatiles in the enriched meat, particularly dark meat. Broiler meats enriched with omega‐3 fatty acids could be stabilized by incorporation of natural antioxidants.
Nonane as a Radiolytic Product in Irradiated Bacon
Authors: SINGH HARWANT , GUERRERO ABRAHAM , KREMERS WALTER 
Published: August 2006

ABSTRACTFormation of nonane in irradiated bacon has been confirmed by gas chromatographic/mass spectrometric (GC/MS) analysis of irradiated nitrogen‐flushed homogenized bacon in sealed glass vials. Unirra‐diated bacon did not show the presence of nonane under similar conditions.
Protease Inhibitors Affect Physical Properties of Arrowtooth Flounder and Walleye Pollock Surimi
Authors: REPPOND K. D. , BABBITT J. K. 
Published: August 2006

ABSTRACTThe effects of protease inhibitors from potato, bovine plasma and egg white on the punch, torsion and color tests of arrowtooth flounder and pollock surimi were determined. At 2% addition, the inhibitors increased the strength of arrowtooth gels while variable results were found with pollock gels. Bovine plasma produced a gel with a yellow hue while the gel with potato inhibitor was darkest.
Bacterial Growth and Volatile Compounds in Yoghurt‐Type Products from Soymilk ContainingBifidobacterium ssp
Authors: MURTI TRIDJOKO W. , BOUILLANNE CHRISTIAN , LANDON MICHÈLE , De SMAZEAUD MICHEL J. 
Published: August 2006

ABSTRACTThe growth of bacteria normally used to produce yoghurt was compared in soymilk and cow milk. Whether or notBifidobacterium ssp. was present, fermented soymilks [soyoghurt (S), soyoghurt + bifi‐dobacteria (SB)] were less acidic than fermented cow milks [yoghurt (Y), yoghurt + bifidobacteria (YB)]. When bifidobacteria were present (in SB), streptococci were more numerous than lactobacilli. Bifidobacteria in YB stimulated maximal growth of both yoghurt bacteria. In comparison to nonfermented milks, acetaldehyde and diacetyl increased in all cultures. Ethanol increased only in S/SB and acetone was detected only in Y/YB. Quantities of volatile products in Y/'YB were slightly lower than those in Y/S. In all cultures, n‐hexanal was almost totally absent.
Reference Materials for Calibrating Probes Used for Measuring Thermal Conductivity of Frozen Foods
Authors: TONG C.H. , SHEEN S. , SHAH K.K. , HUANG V.T. , LUND D.B. 
Published: August 2006

ABSTRACTReference materials which contained either 8% or 10% bentonite pastes and very fine pure copper powder (300 mesh, 30–.55%), provided thermal conductivities ranging from 0.9 to 1.9 W/mK. These materials were used to calibrate probes for measuring thermal conductivity of frozen food materials. Thermal conductivity values measured by the steady‐state (parallel plate) method, the unsteady‐state heat transfer (heating curve) method, and the probe method agreed within 5%. Although experimental density and heat capacity data of copper‐filled bentonite pastes agreed with a mass average value of component properties, measured thermal conductivity values were much lower than the volume fraction average values.
Storage Changes in Anthocyanin Content of Red Raspberry Juice Concentrate
Authors: WITHY L. M. , NGUYEN T. T. , WROLSTAD R. E. , HEATHERBELL D. A. 
Published: August 2006

ABSTRACTAnthocyanins from red raspberry juice concentrates were extracted with acidified ethanol and methanol and separated by high performance liquid chromatography. Six anthocyanin peaks were identified as cyanidin‐3‐sophoroside (cy‐3‐sop), cyanidin‐3‐glucorutinoside (cy‐3‐glru), cyanidin‐3‐glucoside (cy‐3‐gl), cyanidin‐3‐rutinoside (cy‐3‐ru), pelargonidin‐3‐sophoroside (pg‐3‐sop), and pelargonidin‐3‐glu‐corutinoside (pg‐3‐glru). Relative proportions of individual anthocyanins were determined by comparing peak areas. The proportions of cy‐3‐sop, cy‐3‐glru and cy‐3‐gl in particular changed greatly on storage for 3 mo at + 20°C. Minor changes occurred when the raspberry juice concentrate was stored at −20°C.
Post‐packaging Pasteurization Reduces CIostridiur perfringens and Other Bacteria in Precooked Vacuum‐packaged Beef Loin Chunks
Authors: COOKSEY K. , KLEIN B.P. , McKEITH F.K. , BLASCHEK H.P. 
Published: August 2006

ABSTRACTPrecooked beef loin chunks were vacuum packaged after inoculation with Clostridium perfringens vegetative cells or spores. The control group was uninoculated. Chunks were either nonpasteurized or pasteurized, and stored at 4°C for up to 85 days. Pasteurization reduced populations of vegetative cells (VC) and vegetative cells from spores (VCS) of C. perfringens on beef chunks throughout 85 days of refrigerated storage. Without pasteurization, constant populations of VC and VCS were maintained for 28 and 65 days, respectively. Indige‐nous microflora populations of nonpasteurized beef chunks increased for up to 28 days and remained high thereafter. Pasteurization prevented the microflora from exceeding populations of 200 log10/cm2 (surface) or mL (broth) for 85 days of storage. Pasteurization increased the shelf‐life of precooked beef loin chunks.
Three Methods for Determining Nonheme Iron in Turkey Meat
Authors: AHN D.U. , WOLFE F.H. , SIM J.S. 
Published: August 2006

ABSTRACTThe ferrozine, the Schricker and modified Schricker methods were used to measure the non‐heme iron in raw and cooked turkey meat. The ferrozine method gave the lowest non‐heme iron values, while results from the Schricker and modified Schricker were not different (p<0.05). When hemoglobin (Hb) was added to breast meat, how‐ever, differences (p<0.05) between the Schricker and modified Schricker, and Schricker and ferrozine methods were observed in cooked meat with NaCl. Cooking and addition of NaCl caused increase in measured nonheme iron content and had a synergistic effect on the release of nonheme iron in meat.