bluuebunny/crossref_metadata_2025_split huggingface dataset:
Predicting Thermophilic Spore Population Dynamics for UHT Sterilization Processes
Authors: SAPRU V. , TEIXEIRA A.A. , SMERAGE G.H. , LINDSAY J.A. 
Published: August 2006

ABSTRACTA mathematical model of Bacillus stearothermophilus spore populations during lethal heating treats activation of dormant spores and inactivation mechanisms affecting dormant/activated spores. Rate constants of activation/inactivation processes were determined from isothermal survivor curves of experiments in 105, 110, 115, and 120°C and corresponding simulations with the model. Variations of rate constants with temperature were incorporated by Arrhenius equations responding to general temperature regimes. Tests demonstrated high correspondence between experimental survivor curves and those generated by simulations with the model for isothermal and dynamic, lethal heating. Tests also indicated Arrhenius rate constants at low lethal temperatures (105‐120°C) and the model may apply to ultra high temperature. The new model was more effective than the traditional model in representing and predicting spore population dynamics during lethal heating.
Hydrolysis and Maillard Reactions During Ripening of Iberian Ham
Authors: VENTANAS J. , CÓRDOBA J. J. , ANTEQUERA T. , GARCIA C. , LÓPEZ‐BOTE C. , ASENSIO M. A. 
Published: August 2006

ABSTRACTThirty‐eight hams from Iberian breed were processed by the traditional dry‐curing procedure. Active proteolysis and autooxidation occur during the first period, as revealed by the accumulation of peptide, nitrogen and carbonyl compounds. In the second step a strong increase in amino acid nitrogen was observed, whereas the content of all the aldehydes studied decreased notably. This could be due to condensations between carbonyls and free amino acids during the summer period. While hams were kept in the cellar, the overall increase of amino acid nitrogen was in contrast to the slow rate of accumulation of some individual amino acids. This was presumably due to degradation to volatile derivatives, where Maillard reactions could be involved.
Glucose and Internal Cooking Temperature Effects on Low Fat, Pre‐ and Post‐Rigor, Restructured Beef Roasts
Authors: GOLL S.J. , KASTNER C.L. , HUNT M.C. , KROPF D.H. 
Published: August 2006

ABSTRACTMuscles were excised pre‐rigor (hot‐boned, HB) or post‐rigor (conventionally boned, CB), chunked, and were subjected to four ingredient treatments: (SPE) 2% NaCl, 0.5% NaCl, 0.5% phosphate, 2% glucose (SP 2% NaCl, 0.5% phosphate (SG) 2% NaCl, 2% glucose and (PG) 0.5% phosphate, 2% glucose to produce low fat, restructured, beef roasts, which were cooked to an internal temperature of 63 or 93°C. Addition of glucose to a salt and phosphate (LEM‐O‐FOS1) ingredient treatment as well as cooking to 93°C helped maintain low warmed‐over flavor (WOF) scores and kept thiobarbituric acid values below threshold (< 1.0) while maintaining desirable consumer acceptability scores.
Interactions Between Lipids and Milk Proteins in Emulsion
Authors: AYNIÉ S. , MESTE M. LE , COLAS B. , LORIENT D. 
Published: August 2006

ABSTRACTThe interactions between nitroxide homologs of fatty acids and purified components of milk proteins in a model food emulsion were studied using electron spin resonance. The importance of the interactions in emulsions decreased in the order αs1‐casein > β‐lacto‐globulin > β‐casein β whole casein. αs1‐Casein resulted in a better organization of the lipid monolayer. Neither the flexibility nor the tertiary structure of the proteins explained this result. It appeared that the interactions occurred through lipid polar heads and protein polar side chains due to hydrogen bonds and/or electrostatic interactions.
Infrared Processing of Dry Peas, Canola, and Canola Screenings
Authors: McCURDY SANDRA M. 
Published: August 2006

ABSTRACTDry peas, canola and canola fine screenings were heated to various temperatures using infrared energy, then selected characteristics were compared with those of unprocessed commodities. Processed dry peas exhibited dehulling and air classification characteristics similar to raw peas. Bitterness and protein solubility in raw pea protein were reduced by infrared heating. Infrared processed canola seed exhibited lower crude fibre content and lower yields in dehulling compared to raw seed. Processing the seed did not affect crude oil quality, except for sulfur and phosphorus content. Inactivation of canola and screenings myrosinase by infrared heating was related to commodity moisture content. Infrared heating to 105°C inactivated weed seed viability in screenings.
Orange Flavor Absorption Into Various Polymeric Packaging Materials
Authors: CHARARA Z.N. , WILLIAMS J.W. , SCHMIDT R.H. , MARSHALL M.R. 
Published: August 2006

ABSTRACTCitrus oil components (from cold‐pressed and terpeneless oils), which contribute substantially to flavor of orange juice, were shown to be absorbed into various polymeric materials [low density polyethylene (LDPE), high density polyethylene (HDPE), polypropylene (PP), and surlyn (S)] used in aseptic packaging. Equilibration of absorption took place within 4 days, while extraction of the oil constituents occurred in 24 hr when higher temperatures were used. Substantial absorption of oil constituents by LDPE and S occurred while highly crystalline polymers (PP and HDPE) did not absorb much. The degree of absorption also depended on the nature of the oil constituents. Absorption was higher for terpene constituents followed by sesquiterpenes and aldehydes. Swelling factors showed that highly crystalline polymers (HDPE and PP) swelled less than crystalline polymeric materials. Citrus oil affected the crystallinity of the polymers by lowering their melting point and percent crystallinity.
Fluorometric Peroxygenase Assay for Lipid Hydroperoxides in Meats and Fish
Authors: MIYAZAWA TERUO , KASHIMA MINORU , FUJIMOTO KENSHIRO 
Published: August 2006

ABSTRACTA fluorometric assay for lipid hydroperoxide in meats and fish was developed using pea peroxygenase, a hydroperoxide‐dependent hy‐droxylase. The freeze‐dried microsome fraction of germinating pea seed was used as a peroxygenase source. Linear relationships between the hydroperoxide added (25 to 150 nmol) and fluorescence were observed with methyl linoleate hydroperoxide, linoleic acid hydroperoxide, triglyceride hydroperoxide, and phosphatidylcholine hydroperoxide. α‐Tocopherol at levels equivalent to those in meats and fish did not affect the peroxygenase reaction. The assay was specific for hydroperoxides. The method enables determination of total lipid hy droperoxides in sample homogenates without extracting total lipids from retail meats and fish.
Validity of Descriptive and Defect‐oriented Terminology Systems for Sensory Analysis of Fluid Milk
Authors: LAWLESS HARRY T. , CLAASSEN MICHELLE R. 
Published: August 2006

ABSTRACTFluid milk defects were evaluated by 2 trained sensory panels, one generating their own associative descriptive terms (PG) and the second using traditional dairy judging terminology (TT). The same samples were evaluated by a consumer acceptance panel. The trained panels had equal levels of discriminative ability as shown by ratings of untreated, oxidized and rancid milks. The PG system had as good or better correlation with consumer acceptability ratings as the TT system, as determined by multiple regression, especially when more than one defect was present. Discriminant analysis showed that descriptive profiles obtained by either trained panel could be used to identify defects by their actual root causes, and that the classification accuracy of the descriptive panel surpassed that of the defect‐oriented group.
Properties of Acidic Whey Protein Gels Containing Emulsified Butterfat
Authors: YOST RUTH A. , KINSELLA J. E. 
Published: August 2006

ABSTRACTChanges in physical properties of whey protein gels following addition of emulsified fat were investigated. Gels were made by heating mixtures of dialyzed whey protein isolate at pH 4.60 with and without emulsified fat droplets. Addition of emulsified fat improved the gel‐like qualities of these systems. Gel strength progressively increased upon addition of emulsified fat up to 30.00% by weight. Mean droplet size 1.85 km produced the greatest reinforcement of gel strength. Gels made with intermediate concentrations of protein were most sensitive to the effect. The elastic moduli and viscosities of whey protein gels at pH 4.60 increased with fat content, whereas syneresis decreased upon addition of fat.
Viscoelastic Properties of Myofibrillar Protein‐Polysaccharide Composite Gels
Authors: XIONG YOULING L. , BLANCHARD SUZANNE P. 
Published: August 2006

ABSTRACTThe influence of polysaccharide gums on thermal gelation of chicken salt‐soluble protein (SSP) was studied by determining changes in dynamic: viscoelasticity and aggregation of the protein‐gum composites in 0.6M NaCl at pH 6.0. Xanthan gum increased the storage modulus (G') of SSP up to 45°C, but decreased Cl'and inhibited the sol – gel transition at > 45°C. Alginate generally hindered SSP gelation. SSP‐gum composite gels cooled to 23°C were weaker but held more water than gels made from SSP alone. Neither gum altered the SSP aggregation pattern, nor the SSP absorption spectra. The inhibition of SSP gelation by both gums appeared mainly due to physical entanglement rather than chemical interactions.
Factors Influencing Ellagic Acid Precipitation in Muscadine Grape Juice During Storage
Authors: GARRIDO V.M. , SIMS C.A. , MARSHALL M.R. , BATES R.P. 
Published: August 2006

ABSTRACTEllagic acid sedimentation in white muscadine grape juice was monitored following different processing treatments and storage temperatures. High storage temperatures (40°C) greatly accelerated sediment formation, and pasteurization (100°C, 10 min) resulted in a faster sediment formation than sterile filtration. Sediment also increased substantially after juice was hydrolyzed (121°C and pH 2 for 10 min). Ultrafiltration of juice through a 10,000 or 30,000 dalton membrane resulted in significantly less sediment formation in the juice. Treatment of juice with polyvinylpolypyrrolidone (0.1– 0.2 g/L juice), egg albumen (6–10 mg/L juice) or gelatin (0.05 – 0.4 g/L juice) resulted in a significant reduction of juice phenolics and sediment formation. A commercial pectinase added to the grapes increased sediment formation and total phenolics in the juice. Levels of ellagic acid in juice were very low and did not correlate well with amount of sediment formed.
Oxygen Availability Affects Prooxidant Catalyzed Lipid Oxidation of Cooked Turkey Patties
Authors: AHN D.U. , AJUYAH A. , WOLFE F.H. , SIM J.S. 
Published: August 2006

ABSTRACTThe catalytic effect of free ionic iron, hemoglobin and/or NaCI, and the effect of total lipid, class of lipid, and fatty acid composition on lipid oxidation of precooked refrigerated meat patties were highly significant only when oxygen was freely accessible to the patties during storage. With limited oxygen contact (cold vacuum‐packaging) after cooking, the 2‐thiobarbituric acid reactive substances (TBARS) values of patties were much lower than the values for patties with free oxygen contact (loose packaging) and did not increase substantially during storage. However, the TBARS values of cold packaged patties were higher (P<0.05) than those of hot packaged patties which had almost no oxygen contact after cooking. Elimination of oxygen during storage (hot or cold vacuum‐packaging after cooking) resulted in prooxidants, fat content, fatty acid composition or the class of lipids having no effect on lipid oxidation.
Prevention of Lipid Oxidation in Precooked Turkey Meat Patties with Hot Packaging and Antioxidant Combinations
Authors: AHN D. U. , WOLFE F. H. , SIM J. S. 
Published: August 2006

ABSTRACTThe effects of antioxidants or hot packaging and their combination on lipid oxidation were quite variable depending on the additives in turkey meat. The TBARS values of cooked patties were greatly affected by the degree of oxidation in the raw meat, and the effectiveness of antioxidants varied with added prooxidants. Ascorbate and free radical terminators had stronger antioxidant effects than iron chelators, and chelating iron alone could not eliminate lipid oxidation in either raw or cooked meat with added NaCl. The combination of hot packaging and antioxidants provided cooked patties with better protection from lipid oxidation than either treatment alone.
Thermal Stability of Some Metabolically Conjugated Potential Precursors of Flavor Components in Meat and Milk
Authors: LOPEZ V. , LINDSAY R.C. 
Published: August 2006

ABSTRACTThe stability of selected metabolic conjugates (phenylphosphate, phenylglucuronide, naphthylglucuronide, and naphthylsulfate) was evaluated in model systems. Phenylphosphate was less stable than the glucuronides and the sulfate, especially under neutral (pH 6.8) and acidic conditions (pH 1.5). Phenylphosphate was completely degraded after 1.7 hr at 100°C, and after 0.3 hr at 150°C at pH 6.8. The glucuronide and sulfate conjugates were especially stable under neutral conditions (pH 6.8) requiring > 5 hr for complete hydrolysis at 100°C. All conjugates were quite stable to hydrolysis under alkaline conditions (pH 11). The presence of certain organic solvents (ethyl acetate or ethyl ether) caused rapid hydrolysis of conjugates under very mild conditions (40°C for 30 min). This information may improve under‐standing of flavor production from animal products.
In vitro Digestibility of Whey Protein/K‐Casein Complexes Isolated from Heated Concentrated Milk
Authors: SINGH HARJINDER , CREAMER LAWRENCE K. 
Published: August 2006

ABSTRACTThe disulfide‐linked complex of K‐casein and whey proteins that forms when concentrated milk is heated was isolated by centrifugation and column chromatography on Sephacryl S‐1000. The rate of hydrolysis of β‐lactoglobulin and K‐casein in the complex and the reduced and carboxymethylated components of the complex were measured by polyacrylamide gel electrophoresis. The rates of hydrolysis at pH 2.0 (pepsin) and pH 8.0 (trypsin and chymotrypsin) were similar for k‐casein in the complex and its reduced form. β‐Lactoglobulin hydrolysis was faster for the reduced complex than for the complex which was much faster than for the native protein for all three enzymes. The results suggest that heating milk increases the digestibility of whey proteins, despite the formation of large protein complexes between the whey proteins and K‐casein.
Pericarp Thickness and Other Kernel Physical Characteristics Relate to Microwave Popping Quality of Popcorn
Authors: MOHAMED A.A. , ASHMAN R.B. , KIRLEIS A.W. 
Published: August 2006

ABSTRACTThe popping performance of 18 popcorn hybrids was studied using 2 microwave treatments, with and without salt, and 1 conventional method. Differences in popping quality indices between the 2 microwave treatments, indicated a negative effect of salt on popping for the majority of hybrids. Pericarp thickness, kernel volume, sphericity, diameter ratio, thousand kernel weight, hardness, and density were investigated. Pericarp thickness gave highest correlation with expansion volume in microwave and conventional popping while sphericity correlated slightly better in unsalted microwave popping. Regression models, which predict expansion volume in terms of pericarp thickness and kernel shape and size, were developed for both microwave and conventional popping.
Changes in Phenolic Content in Fresh Ready‐to‐use Shredded Carrots during Storage
Authors: BABIC I. , AMIOT M.J. , NGUYEN‐THE C. , AUBERT S. 
Published: August 2006

ABSTRACTPhenolic compounds of shredded carrots were characterized and quantified by HPLC and their concentrations were measured during storage in air at 4°C. Trans 5′‐caffeoylquinic acid amounted to 60% of total phenolic content and accumulated rapidly. Para‐hydroxybenzoic acid and p‐hydroxybenzoic esters were not found in freshly prepared shredded carrots and their content increased after the first day. Patterns of accumulation varied, between samples from the same carrot cultivar grown in different geographical areas. When shredded carrots were stored in polypropylene film pouches or in controlled atmospheres containing 30% CO2 and/or 0% 02, phenolic compounds accumulated very slowly. The increase in phenylalanine ammonialyase activity was consistent with accumulation of phenolic compounds and may relate to microbial spoilage.
Vacuum Infiltration of Polyamines Increases Firmness of Strawberry Slices Under Various Storage Conditions
Authors: PONAPPA TILAK , SCHEERENS JOSEPH C. , MILLER A. RAYMOND 
Published: August 2006

ABSTRACTStrawberry slices were vacuum infiltrated with polyamines and changes in firmness during storage were determined. Spermine and spermidine at 10 mM or 100 mM significantly increased firmness, whereas pu‐trescine was not as effective at increasing firmness of slices stored at 1°C. The firming effect of the polyamines was similar to that of calcium chloride, and may have been due to their ability to bind to cell walls and membranes. In ripe receptacles of various cultivars which differed in firmness, putrescine (12–38 nmol/g fresh weight) and spermidine (19–33 nmoI/g fresh weight) were the predominant polyamines, while only low levels of spermine (<10 nmol/g fresh weight) were present. There was no discernible relationship between endogenous polyamine levels and fresh fruit firmness for the cultivars studied.
Enzymatic Browning Inhibited in Fresh and Dried Apple Rings by Pineapple Juice
Authors: LOZANO‐DE‐GONZALEZ PATRICIA G. , BARRETT DIANE M. , WROLSTAD RONALD E. , DURST ROBERT W. 
Published: August 2006

ABSTRACTSliced apple rings were treated with water (control), canned pineapple juice, frozen pineapple juice, ion‐exchanged pineapple juice, frozen orange juice, ascorbic acid, a commercial antibrowning preparation or sodium bisulfite. The rings were either left exposed to air, vacuum packaged, or dehydrated. Browning was measured calorimetrically and by visual examination over extended periods of time. Pineapple juice was an effective browning inhibitor in both fresh and dried apples. Pineapple juice was fractionated using various size and charge separation procedures. All fractions inhibited enzymatic browning of crude apple extracts by at least 26%. Results indicate that the inhibitor is a neutral compound of low molecular weight.
Gelatinization and Retrogradation Characteristics of Hydroxypropylated and Cross‐linked Rices
Authors: YOOK CHEOL , PEK UN‐HUA , PARK KWAN‐HWA 
Published: August 2006

ABSTRACTChemically modified rices were prepared by treating with propylene oxide and epichlorohydrin. Gelatinization and retrogradation characteristics of these modified rices were investigated by using DSC and amylograph. Hydroxypropylation of rice caused an extreme decrease in gelatinization temperature from 62°C to 50°C and reduced the retrogradation rate of cooked rice. In rice treated by both hydroxypropylation and cross‐linking the retrogradation was reduced more than for hydroxypropylated rice.
Pediococcus acidilactici PO2 Bacteriocin Production in Whey Permeate and Inhibition of Listeria monocyfogenes in Foods
Authors: LIAO CHII‐CHERNG , YOUSEF AHMED E. , RICHTER EDWARD R. , CHISM GRADY W. 
Published: August 2006

ABSTRACTGrowth of Pediococcus acidiluctici PO2 and production of associated bacteriocin (pediocin PO2) were demonstrated in whey permeate (WP) supplemented with 0.5–4% yeast extract (YE). Initial pH 6.5 (without PH regulation during fermentation) wag optimal for production of uediocin PO2 in WP containing 2% YE. A pediocin‐rich dairy ingredient (PRDI) powder was made of the fermented WP and applied in heat‐treated whole milk and pasteurized liquid whole egg. PRDI in‐hibited Listeria monocyfogenes in milk. L. monocytogenes was inhib‐ited by untreated liquid whole egg and PRDI appeared to contain a factor that offsets the inherent antilisterial action of the egg product.
Physical and Sensory Characteristics of Low Fat Ground Beef Patties
Authors: MILLER M. F. , ANDERSEN M. K. , RAMSEY C. B. , REAGAN J. O. 
Published: August 2006

ABSTRACTGround beef patties with combinations of 0 and 10% added water and 0 and 0.25% added phosphate were compared with controls (22% fat and 0% added water and phosphate). Added water increased thaw and cooking losses but improved objective texture measurements and sensory panel ratings (P < 0.05). Added water and phosphate increased the percentage of water, decreased protein and did not affect fat. Added water and/or phosphate resulted in higher (P < 0.05) juiciness, tenderness and overall palatability scores. Low fat patties with added water were similar to 22% fat patties. Water and/or phosphate also improved sensory ratings for texture and flavor of 10% fat patties to equal those for 22% fat patties.
National In‐Home Consumer Evaluation of Pork Roasts From Pigs Administered Porcine Somatotropin (pSt)
Authors: PRUSA K.J. , FEDLER C.A. , MILLER L.F. 
Published: August 2006

ABSTRACTBoneless pork loin (longissimus) or ham (semimembranosus) roasts from 60 control and 60 porcine somatotropin‐produced (pSt) pigs (3 mg daily) were analyzed for composition and evaluated by 120 families in each of three major cities. In San Antonio and Portland each family received a loin roast from a control pig and a pSt‐treated pig. In Buffalo, each family received a fresh ham roast from a control pig and a pSt‐treated pig. Consumers were asked to evaluate the roasts during conventional in‐home meal preparation and consumption. Overall, pSt roasts contained less intramuscular fat and no differences were noted in acceptability scores when control loin or ham roasts were compared with pSt‐produced loin or ham roasts. No differences were noted in the preference scores for the loin roasts; however, consumers preferred the tenderness, juiciness and flavor of the control ham roasts.
Sodium Tripolyphosphate Stability and Effect in Ground Turkey Meat
Authors: LI WEI , BOWERS JANE A. , CRAIG JEAN A. , PERNG SHIAN K. 
Published: August 2006

ABSTRACTGround turkey meat, cooked and uncooked, was prepared with and without 0.5% sodium tripolyphosphate (SIP) and stored at 5°C for different periods of time. STP stability was evaluated by determining soluble orthophosphate. Water‐holding capacity (WHC), pH, and mi‐crobial count were also measured. STP hydrolyzed rapidly in uncooked samples. Refrigerated storage time (up to 6 days) did not affect STP hydrolysis in cooked turkey meat. Heating accelerated the rate of STP hydrolysis. End point temperatures (65, 75, and 85 °C) did not affect the extent of STP hydrolysis. STP increased WHC in both cooked and uncooked samples. STP did not inhibit total microbial growth in cooked or uncooked ground turkey meat.
Oat Gum and β‐Glucan Extraction from Oat Bran and Rolled Oats: Temperature and pH Effects
Authors: DAWKINS N. L , NNANNA I. A. 
Published: August 2006

ABSTRACTThe extractability of oat gum from oat bran and rolled oats was studied using 12 treatment combinations in a factorial design (2x3x4x2) i.e. 2 oat products; 3 pH (8.0–10.5); 4 temperatures (5O–70°C); 2 replications. The extraction procedure involved: (a) alkaline treatment of flour and removal of starch residue; (b) isoelectric precipitation of protein residue [namely, protein concentrates (PC)]; (c) and alcohol precipitation of oat gum/β‐glucan and collection of gum by centrifu‐gation. Extracted oat gum ranged from 2.99–6.28% for oat bran and 1.82–5.24% for rollcd oats whereas β‐glucan (in gum) ranged from 70–89% and 50–68%, respectively. Protein contents of the PC from oat bran was 69–91% and rolled oats 66–89%. Correspondingly, starch content of residues ranged from 30–63% and 61–47%. Oat gum/β‐glucan extracted at pH 9.2/50°C or pH 10.5/50/55°C showed little or no starch contamination.