bluuebunny/crossref_metadata_2025_split huggingface dataset:
Functional Protein Additives in Surimi Gels
Authors: PARK JAE W. 
Published: August 2006

ABSTRACTMedium‐grade Alaska pollock surimi was used to investigate the effects of functional protein additives on texture and colors. Torsion failure and differential scanning calorimetry tests were applied to measure gel strength, gel deformability, and calorimetric properties. CIE Lab color values were also measured. Shear stress values of gels and peak temperature of DSC thermograms were all increased. Shear strain, a good indicator of protein‐protein interaction, was increased only by addition of egg white and beef plasma protein. Yellowness (b*) values were affected by all additives except frozen egg white. Whiteness index (L*‐3b*) was a more effective indicator to differentiate additives.
Phosptiopeptides from Comté Cheese: Nature and Origin
Authors: ROUDOT‐ALGARON F. , BARS D. LE , KERHOAS L. , EINHORN J. , GRIPON J.C. 
Published: August 2006

ABSTRACTThirteen low‐molecular‐weight phosphopeptides were isolated from the water‐soluble fraction of Comté cheese. The sample was fractionated and purified by gel permeation chromatography and reverse‐phase HPLC. The peptide sequences were identified by Edman degradation and primary molecular structure was confirmed by mass spectrometry. The different peptides purified correspond to fragments of the sequence Val13‐Lys 28 of β‐casein and of the sequence Glu S‐Lys 21 of α32 casein. These fragments probably originated from an initial proteolysis of the two caseins by plasmin, followed by further endopeptidase aminopeptidase and, possibly, carboxypeptidase digestions. Partial dephosphorylation of some β‐casein fragments was observed. These peptides probably influence the flavor profile of comté cheese.
Molecular Mass and Solubility Changes in Pectins during Storage of Satsuma Mandarin Fruits (Citrus unshiu Marc.)
Authors: NAOHARA J. , MANABE M. 
Published: August 2006

ABSTRACTSoluble pectins in satsuma mandarin fruits stored at 5°C were investigated by High Performance Gel Filtration chromatography. Pectins isolated from the flavedo, albedo, membranes and juice sacs were separated into four fractions. The hydrochloric acid soluble pectin fraction in each part was the highest and decreased slightly while the water‐soluble pectin increased slightly. The avergae molecular weights of the fractionated soluble pectins in juice sacs were nearly constant but those in flavedo, albedo and membranes decreased as storage time increased. The ratios of higher molecular weight of water soluble and ammonium oxalate‐soluble pectins in all the four parts and those of hydrochloric acid soluble pectin in flavedo and membranes decreased as ratios of lower molecular weight fractions increased.
Rapid Rehydration Methods for Dried Beans
Authors: OGWAL M.O. , DAVIS D.R. 
Published: August 2006

ABSTRACTRapid methods of rehydrating dried kidney, pinto or navy beans by soaking at 82°C or 93°C for 5, 10 or 30 min were compared to standard 18 hr soaking at ambient temperature. Canned beans processed 21 min at 121°C had higher drained weights and softer texture with fewer split beans than those processed 41 min at 116°C. Kidney, pinto and navy beans soaked 30 min at 82°C had higher drained weight than those soaked 30 min at 93°C. Hydration coefficient (2.07) of controls (18‐hr soak) and beans soaked 82°C (1.94) or 93°C for 30 min were not different. Pre soaking 30 min at 82°C provided adequate rehydration prior to canning.
Potato Starch Paste Behavior as Related to Some Physical/Chemical Properties
Authors: WIESENBORN DENNIS P. , ORR PAUL H. , CASPER HOWARD H. , TACKE BETH K. 
Published: August 2006

ABSTRACTPotato starch with anomalous stable (constant with time) paste viscosity has been proposed as a natural replacement for cross‐linked starch, but its behavior and the influencing factors are not well understood. Starch from 44 samples of potato tubers representing 34 genotypes was analyzed for phosphorus, mean granule diameter, amylose, calcium, magnesium, sodium, and potassium. Except for granule diameter, sodium, and potassium, each of those properties correlated significantly with one or more of five paste characteristics determined using the Brabender Visco‐amylograph. Three samples had a stable viscosity in 1 yr of the study, but their behavior was not associated with unusual values of the other measured properties. The stable viscosity is probably a heritable trait influenced by cultural and climatic factors.
Flavor Modification by Sodium Chloride and Monosodium Glutamate
Authors: KEMP SARAH E. , BEAUCHAMP GARY K. 
Published: August 2006

ABSTRACTFive concentrations of sodium chloride or monosodium glutamate were added to pure taste or flavor substances. The five mixtures were ranked for pure taste or flavor intensity. No true potentiation was found. Suprathreshold sodium chloride or monosodium glutamate additions generally suppressed pure tastes and flavors. The extent of suppression depended upon the pure taste or flavor present. This differential sup pression may result in apparent potentiation in more complex mixtures (e.g., three or more components) due to an apparent (relative) increase in intensity of less‐suppressed flavor components. Apparent potentiation may also be due to addition of flavor components of sodium chloride and monosodium glutamate.
Salmonella typhimurium Attached to Chicken Skin Reduced Using Electrical Stimulation and Inorganic Salts
Authors: LI YANBIN , KIM JEONG‐WEON , SlAVIK MICHAEL F. , GRIFFIS CARL L. , WALKER JOEL T. , WANG HONG 
Published: August 2006

ABSTRACTChicken skins inoculated with Salmonella typhimurium at 1 × 108 CFU/mL were subjected to chemical or electrical treatments (4 mA/ cm2 current, 1 kHz frequency and 50% duty cycle) for 10 min in 1% sodium chloride (NaCl), sodium carbonate (Na2CO3), or trisodium phosphate (Na3PO4 12H2O or TSP). Salmonellae on chicken skins and in treatment solutions and rinsing water were enumerated with microbiological platings. Chicken skin was also examined using scanning electron microscopy.S. typhimurium attached to skins were reduced by 90% after electrical treatments in 1% NaCl, Na2CO3, or TSP, while the reduction ranged from 34% to 76% in groups treated by the salts alone.
Color Changes of Chicken Leg Patties Due to End‐point Temperature, Packaging and Refrigerated Storage
Authors: ANG C.Y.W. , HUANG Y.W. 
Published: August 2006

ABSTRACTPatties of broiler leg muscle were heated to end‐point temperatures (EPT) of 60, 65, 70, 75, 80 or 85°C, packaged in polyethylene bags or vacuum skin packs and stored at 4°C for up to 14 days. As EPT increased, lightness (“L”) and yellowness (“b”) increased whereas redness (“a”) decreased. Patty top surface center color “L” and “a” values correlated highly with the interior cut surface values. Patties stored in plastic zipper bags tended to show a lower “b” (P<0.05) reading than patties stored in vacuum skin packs and plastic film. Storage for 2 wk at 4°C increased “L”, and decreased “a” and “b” for all patties. As EPT increased, the color difference (AE) at the interior cut surface of patties heated to lower EPT and those heated to 85°C were reduced.
Heating and Storage Conditions Affect Survival and Recovery of Listeria monocytogenes in Ground Pork
Authors: KIM KEE‐TAE , MURANO ELSA A. , OLSON DENNIS G. 
Published: August 2006

ABSTRACTThe effect of heating rate, heating atmosphere, and meat age on survival of Listeria monocytogenes was examined in ground pork, as well as the ability of injured cells to recover during storage under air and vacuum packaging at 4 and 30°C. Significantly more survivors were observed when samples were heated at 1.3°C/min than at 8.0°C/ min. Cells inoculated into 3‐month‐old pork were more sensitive to heating than cells inoculated into fresh ground pork (D62°C= 5.2 min and 7.7 min, respectively). More survivors were detected when the meat was heated aerobically than anaerobically. However, storage under vacuum at 4 or 30°C resulted in faster recovery compared with cells packaged in air. Thus, heating and packaging conditions affected ability of this pathogen to survive and recover after a heat process in pork.
Composition and Quality of Aquacultured Hybrid Striped Bass Fillets as Affected by Dietary Fatty Acids
Authors: FOWLER KELLY P. , KARAHADIAN CAROL , GREENBERG NEIL J. , HARRELL REGINAL M. 
Published: August 2006

ABSTRACTFive groups of reciprocal cross hybrid striped bass were fed semipurified isocaloric diets containing varying concentrations of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Fatty acid compositions of the edible muscle tissue generally reflected the fatty acid contents of the diets with greater concentrations of DHA being accumulated compared to EPA. Descriptive sensory evaluation of cooked fish fed diets containing at least 0.50% EPA and 0.24% DHA showed a significant increase in fishy flavor intensity compared to cooked fish fed diets containing trace amounts of these n‐3 fatty acids. Hybrid striped bass can be a good source of nutritional n‐3 fatty acids when sufficient quantities are incorporated into their diet.
Dielectric Properties of Pea Puree at 915 MHz and 2450 MHz as a Function of Temperature
Authors: TONG C. H. , LENTZ R. R. , ROSSEN J. L. 
Published: August 2006

ABSTRACTDielectric properties [dielectric constant (e′) and loss factor (e″)] of 20% (w/w) pea puree with and without fortification of 3.5 mg thiamin/ 100g pea puree at 915 MHz and 2450 MHz were measured from 25 to 125°C by the cavity perturbation techniaue. Thiamin did not affect dielectric properties at ihe concentration studied. The dielectric constant decreased as frequency and temperature increased. The loss factor increased as temperature increased at 915 MHz. However, the relationship between loss factor and temperature was not direct at 2450 MHz due to the contributions of dipolar and ionic losses.
Free and Bound Volatile Secondary Metabolites of Vitis Vhifera Grape cv. Sauvignon Blanc
Authors: SEFTON MARK A. , FRANCIS I. LEIGH , WILLIAMS PATRICK J. 
Published: August 2006

ABSTRACTFree volatiles, and those hydrolytically released from glycosidic forms, were analyzed for Sauvignon Blanc juices from three successive vintages. Most of the 213 compounds identified were in one of the bio‐genetic categories: norisoprenoids, benzene derivatives, monoterpenes or aliphatics. Several have not been previously reported as grape components. Monoterpenes were in lower concentration than normally found in floral grape varieties, but at higher levels than reported in Chardonnay juices. A notable proportion (40–50%) of the bound monoterpenes were monocyclic. Hydration of α‐terpineol at pH 3 gave c‐4‐(1‐hydroxy‐1‐methyIethyl)‐1‐methyl‐r‐1‐cyclohexanol (cis‐p‐men‐thane‐1,8‐diol) and t‐4‐(1‐hydroxy‐1‐methylethyl)‐1‐methyl‐r‐1‐cy‐clohexanol (trans‐p‐menthane‐1,8‐diol) as the main products and a low yield of t‐4‐(1‐methylethyl)‐r‐1‐methylcyclohexane‐1,4‐diol (trans‐p‐menthane‐1,4‐diol). These were confirmed as major components of the acid hydrolysates of the bound fraction.
Growth‐promoting factors for Bifidobacterium longum
Authors: IBRAHIM SALAM A. , BEZKOROVAINY ANATOLY 
Published: August 2006

ABSTRACTThe ability of various biological materials to promote growth of Bifidobacterium Iongum (ATCC 15708) was tested using Bacto B12 assay medium (Difco Corp.). Supplements included yeast extract, beef extract, malt extract, α‐lactalbumin, β‐lactoglobulin, trypticase soy broth, phytone‐peptone and unknown factors from Escherichia coli spent broth. Growth of B. longum 15708 was monitored by measuring turbidity and pH. Yeast extract, α‐lactalbumin and β‐lactoglobulin were the best growth promoters. Growth in the presence of E. coli spent broth was maximal; however, fresh enzymatically hydrolyzed E. coli broth was as effective. Beef extract and trypticase soy broth were effective to some extent. Malt extract and phytone‐peptone did not significantly enhance growth. All materials lost growth promoting activity when their disulfide bonds were reduced‐alkylated.
Polymer and Ion Concentration Effects on Gellan Gel Strength and Strain
Authors: TANG JUMING , LELIEVRE JOHN , TUNG MARVIN A. , ZENG YANYIN 
Published: August 2006

ABSTRACTFailure stresses and strains were measured in compressive, tensile and torsional modes on gellan gels at four polymer (0.6–1.8% w/v) and seven Ca++ (1.5–60 mM) concentrations. Shear stresses at failure were equal in all three testing modes and proportional to gellan content. Low calcium gels increased linearly in strength with Ca++ concentration until it reached a level of about 0.5 calcium ions per repeat tetrasaccharide unit of gellan gum polymer. Gel strength decreased linearly with Ca++ at higher concentrations. Low calcium gels were extensible with failure strains decreasing as the logarithm of Ca++; whereas high calcium gels were brittle and failed at a constant strain, the value of which was twice as high in compression and torsion as in tension.
Lipid Peroxidation and Chemical Changes in Catfish (lctalurus puncfatus) Muscle Microsomes during Frozen Storage
Authors: EUN JONG‐BANG , BOYLE JOHN A. , HEARNSBERGER JAMES O. 
Published: August 2006

ABSTRACTAn NADH‐dependent lipid peroxidation system previously identified in channel catfish muscle microsomes functioned at −10° in isolated microsomes. Below that, activity was inhibited. The amount of peroxidase activity remaining after thawing previously frozen isolated microsomes or intact catfish fillets was inversely related to storage temperature. Microsome yield and lipid content were lower in the fillets stored at ‐ 10° than ‐40°. Most microsomal fatty acids, especially PUFAs, gradually decreased in the fish fillets stored at ‐10°. Prolonged storage of catfish fillets would require storage below ‐20°. Any thawing would result in reactivation of the peroxidase system.
Kappa‐Carrageenan, Sodium Chloride and Temperature Affect Yield and Texture of Structured Beef Rolls
Authors: SHAND P.J. , SOFOS J.N. , SCHMIDT G.R. 
Published: August 2006

ABSTRACTStructured lean beef rolls (4–5% fat), formulated with 33% added water, 1% sodium chloride and 0.35% sodium tripolyphosphate and cooked to 63°, 73° and 83°, had low cook yields and poor texture and bind. Kappa‐carrageen an (KC) added at 0.5–1% and NaCl at 2–3% increased cook yield and improved textural properties (bind, force to fracture, hardness). Rolls with 1.0% KC and 3% NaCl had the highest cook yield (154% meat weight basis) and the highest values for force to fracture and hardness. Cook yield decreased and hardness increased with increased cooking temperature. Effects of KC on yield and texture were most pronounced at the lowest NaCl level (1%) and the highest temperature (83°). KC also reduced purge of vacuum‐packaged slices during refrigerated storage.
Chuck Longissimus and lnfraspinatus Muscle Characteristics as Affected by Rigor State, Blade Tenderization and Calcium Chloride Injection
Authors: BENITO‐DELGADO J. , MARRIOTT N.G. , CLAUS J.R. , WANG H. , GRAHAM P.P. 
Published: August 2006

ABSTRACTBlade tenderization resulted in increased (P<0.05) tenderness scores of postrigor longissimus muscle after 7 days storage. However, no improvements (P>0.05) in tenderness of prerigor CaCl2 injected infraspinatus and longissimus muscles were observed due to blade tenderization nor was percentage of collagen affected. Prerigor, blade tenderized CaCl2 injected muscles were generally less tender (P<0.05), as measured by sensory panel and shear force, than postrigor muscles independent of blade tenderization. Furthermore, prerigor CaCl2 injected samples had lower texture scores for both muscles and lower flavor scores for infraspinatus than samples from postrigor muscles. Blade tenderization did not affect microbial load or color nor did CaCl2 influence color.
Pre‐freezing Hams Affects Lipolysis during Dry‐curing
Authors: MOTILVA MARIA‐JOSÉ , TOLDRÁ FIDEL , NADAL MARIA‐ISABEL , FLORES JOSÉ 
Published: August 2006

ABSTRACTAn initial freezing/thawing treatment of raw hams prior to dry‐curing was compared to the standard process (refrigerated hams) by assaying free fatty acid generation and carbonyl index in both biceps femoris muscle and adipose tissues throughout curing. More intense lipolysis occurred between 0 and 5 mo for muscle, and 0 and 10 mo for adipose tissue. Lipid oxidation in adipose tissue was higher than in muscle. No significant differences (p<0.05) were observed in lipolysis between refrigerated and frozen/thawed hams at the end of the process. Ham sensory evaluation after 15 mo showed that initial freezing/thawing treatment did not affect final sensory quality except for a more salty taste.
Microbial and Quality Characteristics of Pork Cuts from Carcasses Treated with Sanitizing Sprays
Authors: FU A.‐H. , SEBRANEK J.G. , MURANO E.A. 
Published: August 2006

ABSTRACTPork carcasses were sprayed with 1.5% acetic, citric, or lactic acid. Loins were vacuum packed and stored at 0–2°, chops were cut periodically from loins and stored at 2–4°. Acetic and citric acids decreased (P<0.05) aerobic plate counts (APC) and total coliforms in loins for 14 days. Species of Salmonella, Yersinia, and Campylobacter were found on 0, 6, and 5% of samples. Lisreria spp were detected on 69% of loins and on 33% of chops. The sanitizing treatments were of relatively limited effectiveness for long term storage. No pH, TBA or sensory quality differences were observed.
Physical Properties of Encapsulated Spray‐Dried Milkfat
Authors: ONWULATA C. , SMITH P. W. , CRAIG J. C. , HOLSINGER V. H. 
Published: August 2006

ABSTRACTSpray‐dried encapsulated milk fat powders were prepared from stable emulsions containing 40‐60% milk fat and carbohydrate matrices. Moisture content of the spray‐dried powders varied from 1‐4%. Lowest free fat content (<10%) was found in powders with 40% fat, encapsulated in sucrose. Angles of repose ranged from 37 to 46°, and correlated with powder flow (p = 0.01). Bulk density was dependent on the encapsulant and declined with increasing fat content. Product density did not influence powder recovery through the cyclone of the dryer. Particle size distribution ranged from 20 to 120 μm with 80% of the particles < 100 μm. Powders with best physical properties were made with 40‐50% butteroil encapsulated in sucrose.
Milkfat Sucrose Polyesters as Fat Substitutes in Cheddar‐type Cheeses
Authors: DRAKE M.A. , BOUTTE T.T. , LUEDECKE L.O. , SWANSON E.G. 
Published: August 2006

ABSTRACTMilkfat sucrose polyesters (SPE) were substituted for 10, 25, 50, or 75% (w/w) of mllkfat in reconstituted milk and made into Cheddar‐type cheeses. Total fat, moisture, and salt contents of the cheeses averaged 27, 49, and 1.2% (w/w). respectively. A screened sensory panel (n=22) determined that cheeses containing SPE were significantly different from the control cheese. Colorlmetrlc measurements of the total difference (ΔE) of the cheeses containing SPE from the control cheese increased as % SPE in the cheese increased (r=0.90). Firmness of the cheeses did not differ (p<0.05). Cheddar‐type cheeses made with mllkfat SPE substituted for milkfat may have potential marketability.
Cheddar Cheese Aging: Changes in Sensory Attributes and Consumer Acceptance
Authors: ROBERTS ANNA K. , VICKERS ZATA M. 
Published: August 2006

ABSTRACTThe objectives of this study were to identify and quantify changes in sensory attributes of Cheddar cheese as it ages, determine how such changes relate to liking, and predict liking for aged cheese from sensory attributes at a young age. Sensory attributes of 14 cheeses were measured by descriptive analysis of the products from 2 wk to 9 mo. Consumers rated their liking for the products when the cheeses were 3, 6 and 9 mo old. Strong flavors, off‐flavors, and ‘young’ flavors increased in intensity as the cheeses aged. Off‐flavors correlated negatively with liking and ‘young’ flavors correlated positively with liking regardless of age of the cheeses.
S‐Methyl‐L‐Cysteine Sulf oxide as the Precursor of Methyl Methanethiolsulfinate, the Principal Antibacterial Compound in Cabbage
Authors: KYUNG KYU HANG , FLEMING HENRY P. 
Published: August 2006

ABSTRACTS‐Methyl‐L‐cysteine sulfoxide (SMCSO) was present in several cultivars of cabbage (Brussicn oleracea) at 690–1,120 ppm. SMCSO was not inhibitory to Leuconostoc mesenreroides, but its hydrolysis product, methyl methanethiolsulfinate (MMTSO), was inhibitory. MMTSO was formed in fresh cabbage juice (CJ) and in a model system containing SMCSO and fresh cabbage (pH 4.0) precipitate, perhaps by cysteine sulfoxide lyase. Growth inhibition by 1 mM MMTSO was reversed by 5 mM dithiothreitol, cysteine, or reduced glutathione, but not by oxidized glutathione or thiamine.
Steam Treatment of Minimally Processed Carrot Sticks to Control Surface Discoloration
Authors: HOWARD L. R. , GRIFFIN L. E. , LEE Y. 
Published: August 2006

ABSTRACTThe effects of steam treatment and storage at 2° on surface discoloration and phenolic changes in modified atmosphere packaged carrot sticks was studied. Steam treatment retarded surface discoloration, soluble phenolic and isocoumarin production and lignin formation. Heat inactivation of phenylalanine ammonia‐lyase (PAL), peroxidase (POD), and syringaldazine oxidase (SOX) also occurred. Surface discoloration on nonheated samples was accompanied by elevated levels of soluble phenolics, lignin and elevated PAL, POD, and SOX activities over time. Control of surface discoloration by steam appeared to be related to retardation of phenylpropanoid metabolism.
Heat‐induced Gels of Rice Globulin: Comparison of Gel Properties with Soybean and Sesame Globulins
Authors: YUNO‐OHTA NAOKO , MAEDA HIDEO , OKADA MITSUKO , OHTA HIROYUKI 
Published: August 2006

ABSTRACTThe hardness and water‐holding ability of rice globulin gels were intermediate between those of gels of soybean and sesame globulins. Scanning electron micrographs showed that rice globulin gel had a rough network structure composed of small globular particles of protein aggregates. Effects of various reagents on solubilization of proteins from the three gel types were compared. Disulfide bonds and hydrophobic interactions contributed mainly to the stability of rice globulin gels. The contributions of disulfide bonds to both the formation and stability of rice globulin gels were greater than for sesame globulin gels.
Process Variables, Gelatinized Starch and Moisture Effects on Physical Properties of Mungbean Noodles
Authors: GALVEZ F.C.F. , RESURRECCION A.V.A. , WARE G.O. 
Published: August 2006

ABSTRACTThe effects of amounts of gelatinized starch and moisture in the final slurry or dough, cooking time, holding time, and holding temperature on physical properties of mungbean noodles were studied. Cooking loss, cutting stress, work to cut, and transparency of noodles were measured. Moisture content of the final slurry or dough, cooking time, and holding temperature were the most important factors that affected physical properties of mungbean noodles. Processing should be done at moisture contents not exceeding 55%, cooking times not longer than 40 set, and holding temperatures not lower than 3° using 5% of total starch as gelatinized starch and holding time of 36 hr.
Improvements in Canned Lowbush Blueberry Quality
Authors: CAMIRE MARY ELLEN , ISMAIL SUSAN , WORK THERESE M. , BUSHWAY ALFRED A. , HALTEMAN WILLIAM A. 
Published: August 2006

ABSTRACTIndividually quick frozen lowbush (wild) blueberries (Vaccinium angusrifolium) were canned with 0, 1500, or 3000 ppm calcium from chloride or lactate salts and 0, 0.25, or 0.50% citric acid in water. Physical and pH changes were measured at 0, 6, and 12 mo, and sensory evaluations were made at 3 and 9 mo post‐canning. Calcium increased firmness and berry calcium content. Calcium chloride and citric acid reduced pH and increased hue angle and off‐flavor; calcium lactate increased drained weight and pH but reduced hue. Response surface methodology predicted changes in calcium lactate‐treated berries, but not CaCl2‐treated berries. Optimal conditions were 1200–1800 ppm calcium lactate at 3–6 mo storage.