bluuebunny/crossref_metadata_2025_split huggingface dataset:
Electrochemical Quantitative Analysis of Uric Acid in Milk
Authors: JAWAD M.A. , DORIE J. , EL MURR N. 
Published: August 2006

ABSTRACTAnalysis of cows’ milk by cyclic voltammetry using a carbon electrode showed an oxidation wave at a potential around + 0.8V with respect to a saturated calomel electrode. The compound responsible for the wave was determined to be uric acid. The electrochemical assay of uric acid was without preliminary treatment of the milk. A concentration of 3.3 × 10−2 g/L milk was detectable. The method proved highly accurate, rapid and precise [coefficient of variation = 3%].
Dry and Wet Aging Effects on Palatability Attributes of Beef Loin and Rib Steaks from Three Quality Grades
Authors: PARRISH F.C. , BOLES J.A. , RUST R.E. , OLSON D.G. 
Published: August 2006

ABSTRACTTwenty Prime and 20 Choice IMPS 107 ribs, and 20 Prime, 20 Choice and 20 Select IMPS 179 short‐cut strip loins were equally divided between dry aging and wet aging treatments. Steaks and Toasts, aged for 21 days, were evaluated by trained and consumer panels for sensory attributes. Some statistically significant palatability differences were observed due to treatment, grade and cut of loin and rib steaks by the trained panel, but no statistical differences in palatability attributes of loin steaks were detected by consumer panelists. A major difference between aging treatments, however, was the greater shrink and trim loss associated with dry aging.
Physical Properties of Air‐Dried and Freeze‐Dried Chicken White Meat
Authors: FARKAS B.E. , SINGH R.P. 
Published: August 2006

ABSTRACTCooked, diced chicken meat was dehydrated by various air‐ and freeze‐drying techniques. The dried material was evaluated to determine shear strength, friability, color, rehydration, surface area, porosity, density and pore size distribution. A Scanning Electron Microscope was employed to study effects of the drying process on meat fiber structure. We found that freeze‐drying produced a porous material with excellent rehydration properties. Air‐drying produced samples with less porosity and poorer rehydration. We concluded that porosity was the primary factor in rehydration potential and surface area and pore size distribution was less important.
Effect of Packaging on Physical and Sensory Characteristics of Ground Pork in Long‐term Frozen Storage
Authors: BREWER M.S. , HARBERS C.A.Z. 
Published: August 2006

ABSTRACTEffects of packaging materials on water‐holding capacity (WHC), thaw and cook losses, TBA value, moisture and fat content, and sensory characteristics of ground pork held in frozen storage for 13, 26, or 39 wk were examined. Moisture and juiciness decreased and total losses (thaw + cook) increased over time regardless of packaging. WHC decreased most in PVC‐packaged pork (fresh = 0.53, 39 wk = 0.17) and least for vacuum‐packaged pork (39 wk = 0.25). After 39 wk TBA values were highest for PVC‐packaged (2.98) and lowest for vacuum‐packaged pork (1.16). Rancid and sour odors and flavors followed similar trends.
Low‐fat, High Added‐water Bologna Formulated with Texture‐modifying Ingredients
Authors: CLAUS J.R. , HUNT M.C. 
Published: August 2006

ABSTRACTIngredients incorporated dry into 10% fat and 30% added‐water bologna were: DuoFiber®, oat fiber, pea fiber, wheat starch, Firm‐tex®, and isolated soy protein. Test bolognas were less firm than the high‐fat control but more firm than the low‐fat control. Fiber‐containing bolognas were more grainy and less juicy than the high‐fat control. Low‐fat bolognas were darker red than high‐fat bologna. DuoFiber and oat fiber had greater cooking losses than the low‐fat control, but purge was reduced by all test ingredients, particularly Firm‐tex. Lower vacuum level in packages also resulted in less purge. Test ingredients had beneficial effects on properties of low‐fat, high added‐water bologna, thus providing a way to alter product characteristics.
Short Thermal Treatment Effect on Carp Myofibril and Sarcoplasmic Reticulum: Possible Mechanisms in Rigor Mortis Acceleration by “Arai” Treatment
Authors: WATABE SHUGO , HWANG GYU‐CHUL , USHIO HIDEKI , YAMANAKA HIDEAKI , HATAE KEIKO , HASHIMOTO KANEHISA 
Published: August 2006

ABSTRACTInorganic γ‐phosphate liberation from adenosine 5′‐triphosphate (ATP) by carp myofibrillar ATPase was measured at 0‐60°C to elucidate mechanisms in rigor mortis acceleration of sliced carp muscle during washing at a moderately high temperature. ATP splitting within 20 sec in the presence of 5 mM MgCl2 plus 0.25 mM CaCl2 was maximal at 45°C, which agreed well with the commercially adopted condition for preparing carp “arai” muscle. In addition, the maximum Ca2+ uptake by sarcoplasmic reticulum was observed at 30°C and decreased at higher temperatures. The acceleration of carp muscle rigor mortis at around 45°C was suggested to be partly due to enhancement of myofibrillar Mg2+‐ATPase activity by increase of intracellular Ca2+ concentration.
Quality Evaluation of Fish Meat by 31 Phosphorus‐Nuclear Magnetic Resonance
Authors: CHIBA ATSUSHI , HAMAGUCHI MASAMITSU , KOSAKA MASAAKI , TOKUNO TATSUYA , ASAI TOSHIHARU , CHICHIBU SHIKO 
Published: August 2006

ABSTRACT 31Phosphorus‐Nuclear Magnetic Resonance (31P‐NMR) was used to evaluate degree of freshness of loach muscle depending on metabolic changes of high energy phosphate compounds. The phosphocreatine ([PCr])/inorganic phosphate ([Pi]) ratio was found to be a sensitive index of early metabolic hypofunction. Ratios of [PCr]/β‐phosphate of ATP ([β‐ATP]), and [Pi]/[β‐ATP] were demonstrated to be appropriate indexes to estimate such metabolic changes in fresh fish. The intramuscular levels of creatine phosphate, ATP and pH were maintained at higher levels in blood‐drained loach than in untreated fish. The freshness of fish which were bled and washed at lower temperatures were better preserved.
Water Activity and Temperature Effects on Nonenzymic Browning of Amino Acids in Dried Squid and Simulated Model System
Authors: TSAI CHUNG‐HONG , KONG MING‐SHENG , PAN BONNIE SUN 
Published: August 2006

ABSTRACTAt constant temperatures (5 to 45°C) browning rate patterns of 22 amino acids, induced during dehydration in presence of glucose and celite, pH 6.4, Aw 0.60 to 0.85, were classified into three types: 1. (lysine, histidine, and glycine) showed high rates over a broad aw range. 2. (Cysteine and methionine) had intermediate browning rates and a pattern of multiple maxima. 3. Amino acids (glutamine, valine and tryptophan) had low browning rates and showed a single sharp browning maximum. Squid mantle had broad browning maxima over the intermediate a range resembling type 1, which comprised 75% of the total free amino acids in squid. Browning of squid was accelerated at ≥ 23°C, with aw 0.60 to 0.90. Activation energy of the model systems was 10 to 35 kcal/mole, and Q10 were 1 to 8.
Proximate, Nutritional and Microbiological Analyses of Milk‐Sweet Potato Mixtures Fermented with Yogurt Bacteria
Authors: COLLINS J. L. , EBAH C. B. , MOUNT J. R. , DRAUGHON F. A. , DEMOTT B. J. 
Published: August 2006

ABSTRACTMilk, sweet potato (SP), sucrose and gelatin mixtures were fermented with yogurt bacteria. SP comprised 14, 16 or 18% of the milk‐SP mixture. As SP increased, the following components decreased (dry weight basis, except for moisture): moisture, 81.3‐79.7%; fat, 8.5‐4.9%; and calculated calories, 1,726‐1,651 kJ/100g (412‐396 Kcal/ 100g). Likewise, these components increased: nitrogen‐free extract, 66.3‐69.8% and vitamins C, 0.30 ‐ 0.41 mg/100 g and A, 971‐1,252 retinol equivalents/100g. On average, the product contained 19% protein, 3.8% ash and 2.5% dietary fiber. The lactic acid bacteria count in the product after 6.5 hr incubation was log 8.2 (1.585 x 106) CFU/g.
Production and Evaluation of Milk‐sweet Potato Mixtures Fermented with Yogurt Bacteria
Authors: COLLINS J.L. , EBAH C.B. , MOUNT J.R. , DEMOTT B.J. , DRAUGHON F.A. 
Published: August 2006

ABSTRACTSweet potato (SP) puree, milk, sucrose, gelatin and freeze‐dried yogurt inoculum were fermented together to produce a yogurt‐like product of 0.85% titratable acidity (TA). Rates of TA development decreased as levels of SP and sugar were increased. Time of fermentation ranged from 6.25 to 7.25 hr. The fermented mixture became slightly darker and more orange colored as the level of SP was raised. A trained panel gave a mean score of 7.7 (scale 1‐10) for flavor, 3.9 (scale 1‐5) for body/texture and 3.8 for appearance/color.
Residual Avid in Activity in Cooked Egg White Assayed with Improved Sensitivity
Authors: DURANCE T. D. 
Published: August 2006

ABSTRACTAn assay, based on binding of the dye 2–(4'hydroxyazobenzene)‐benzoic acid (HABA) and widely used in studies of avidin in liquid systems, was combined with an aqueous extraction method and used to assay avidin in cooked egg white. The method was validated for linearity of response to increasing avidin concentrations, precision, accuracy, recovery and sensitivity. Mean residual avidin activity in fried, poached and boiled (2 min) egg white was 33, 71 and 40% of the activity in raw egg white.
Quantification of 5α‐Cholestane‐3β,5,6β‐triol and Other Cholesterol Oxidation Products in Fast Food French Fried Potatoes
Authors: ZHANG W.B. , ADDIS P.B. , KRICK T.P. 
Published: August 2006

ABSTRACTConcerns about toxicity of cholesterol oxidation products (COPS) prompted this study. Two restaurants were selected which use animal‐vegetable (A/V) shortening for deep‐frying. The survey of COPS for 30 days indicated values for total COPS in French fried potatoes were 20 ± 9 ppm to 24 ± 6 ppm. 5α‐Cholestane‐3β,5,6β‐triol (triol) was identified in French fried potatoes from one restaurant. The mean for triol was 9 ± 3 ppm. Triol, 7α‐hydroxycholesterol, 7β‐hydroxy‐cholesterol and 7‐ketocholesterol were confirmed by co‐chromatography and mass spectrometry. Triol is one of the most potent of angiotoxic COPS. This and other studies suggested French fried potatoes and other deep fried foods cooked in A/V shortening are a major source of COPS.
Thermal Gelation Mechanism of Legumin from Broad Beans
Authors: ZHENG BAI‐AN , MATSUMURA YASUKI , MORI TOMOHIKO 
Published: August 2006

ABSTRACTThe legumin formed a gel through formation of soluble aggregates and their juncture. Electron microscope studies indicated the legumin molecules associated to form strands. These strands then formed network‐like structures, finally resulting in gel formation. The thickness of those strands and network constituents was irregular (8.3 to 36 nm). A presumed process of thermal legumin gelation was hypothesized. A comparison of gelation behaviors in legumin and in glycinin was also studied.
Changes in Gelling Behavior of Whey Protein Isolate and β‐Lactoglobulin During Storage: Possible Mechanism(s)
Authors: RECTOR D. , MATSUDOMI N. , KINSELLA J.E. 
Published: August 2006

ABSTRACTDry‐heat treatment of a dialyzed whey protein isolate at 80°C for 7 days resulted in a decrease in hardness (from 1.55N to 0.49N) of gels formed from a 12% solution. Partial denaturation and progressive polymerization of protein was observed. The monomeric β‐lactoglobulin concentration of the whey decreased from 60.64% to 33.33%after 7 days at 80°C. The rate constants determined at 40 to 80°C were used to calculate an Arrhenius relationship for the polymerization. After one year at 25oC, 18% of monomeric β‐lactoglobulin was projected to be converted to higher‐molecular‐weight material. The polymerization apparently did not involve disulfide cross‐links.
Factors Influencing Whey Protein Gel Rheology: Dialysis and Calcium Chelation
Authors: KUHN PATRICIA R. , FOEGEDING E. ALLEN 
Published: August 2006

ABSTRACTInfluence of dialyzable compounds on the Theological properties (shear stress and shear strain at failure) of heat‐induced whey protein concentrate (WPC) and whey protein isolate (WPI) gels was examined. Dialyzing WPC and WPI suspensions prior to gelation increased the stress of two of three WPC gels and a WPI gel. Dialysis also significantly increased the strain of the same two WPC gels, normalizing all strain values. Replacement of calcium lost through dialysis did not significantly change gel rheology. However, chelating calcium caused a significant decrease in the stress of all gels: a minimum amount of calcium and/or a calcium complex appears to have a major role in whey protein gelation.
Coalescence Index of Protein‐Stabilized Emulsions
Authors: BRITTEN MICHEL , GIROUX HÉLÈNE J. 
Published: August 2006

ABSTRACTA simple method is proposed to estimate coalescence stability of protein‐stabilized emulsions. Coalescence was accelerated through agitation and measured by change in emulsion turbidity over time. A coalescence index (CI) was determined and used to compare emulsions stabilized with casein, whey (WPI) and soy protein isolates (SPI). CI increased when stirring rate increased. Casein produced more stable emulsions, followed by WPI and SPI. High homogenization pressure increased coalescence stability of WPI and SPI‐stabilized emulsions and decreased coalescence stability of casein‐stabilized emulsions. Microscopic examination, showed agitation of the emulsion had clearly induced formation of large oil droplets which acted as coalescence nuclei.
α‐, γ‐ and δ‐Tocopherol Effects on Chlorophyll Photosensitized Oxidation of Soybean Oil
Authors: JUNG MUN Y. , CHOE EUNOK , MIN DAVID B. 
Published: August 2006

ABSTRACTThe effects of 0, 1.0, 2.0 and 4.0 (x 10−3 M) α‐, γ‐ or δ‐tocopherol on chlorophyll b photosensitized oxidation of soybean oil in methylene chloride were studied by peroxide values and headspace oxygen. As concentrations of tocopherols increased, peroxide values decreased and headspace oxygen increased (P < 0.05). At 1.0 × 10−3 M, α‐tocopherol showed highest antioxidant effect, γ‐tocopherol second and then δ‐tocopherol. α‐ and ‐γ‐Tocopherols had similar effects and δ‐tocopherol had lower effect at 2.0 × 10−3 M (P < 0.05). However, the three tocopherols were not different (P > 0.05) at 4.0 × 10−3 M. α‐Tocopherol quenched singlet oxygen to reduce the photosensitized oxidation of oil. The quenching rate constants of α‐tocopherol were 2.7 × 107M−1sec−1 by peroxide value and 2.6 × 107 M−1sec−1 by headspace oxygen.
Hexanal Formation via Lipid Oxidation as a Function of Oxygen Concentration: Measurement and Kinetics
Authors: KOELSCH C.M. , DOWNES T.W. , LABUZA T.P. 
Published: August 2006

ABSTRACTA system was developed to continuously quantify hexanal produced via lipid oxidation of oils at constant oxygen concentrations. Two kinetic models were derived from molecular mechanisms of oxidation to describe the initial (a cubic model) and accelerated (an extended model) stages of oxidation. The kinetic models illustrated the mechanistic influence of oxygen on rate constants and fit the data as well as simplistic curve fitting models. The monomolecular reaction phase showed the expected hyperbolic fit of inverse rate vs reciprocal oxygen concentration. The break point between initial and accelerated stages as function of oxygen concentration was represented by a logarithmic function.
Thermal Processes for Metal Cans Compared to Retortable Plastic Containers
Authors: LU Q. , MULVANEY S.J. , HSIEH F. 
Published: August 2006

ABSTRACTComparison of the heating process and determination of the critical heating point was studied for homogeneous and nonhomogeneous products in 211 × 214 retortable plastic containers and metal cans. The fh, j, and Fo values for bentonite dispersions (4‐10%), were significantly different at α= 0.05 for the metal cans versus the plastic containers with metal lid oriented up or down. The slowest heating point was mathematically determined and found to be influenced by the container material and the lid orientation for the plastic containers. Results indicated the design of thermal processes in plastic containers must take into account nonsymmetrical external heat transfer due to the presence of the metal lid.
Pigment Stability Improvement in Beef Steak by Ascorbic Acid Application
Authors: MITSUMOTO M. , CASSENS R.G. , SCHAEFER D.M. , SCHELLER K.K. 
Published: August 2006

ABSTRACTThe effect on meat color of spreading a vitamin C solution on the surface of fresh beef longjssimus was studied during 16 days of illuminated display at 4°C. The meat treated with 10% vitamin C solution at 0.1 mL solution to 20g meat had lower metmyoglobin and higher oxymyoglobin than the control after 4 days of display. Vitamin C treatment delayed metmyoglobin formation for 3 days compared to the control.
Processing Characteristics of Pork as Influenced by Porcine Somatotropin (pST) Administration to Growing Finishing Swine
Authors: HALLORAN JAMES D. , ROGERS R.W. , MIKEL W.B. , ALTHEN T.G. 
Published: August 2006

ABSTRACTTwenty‐four barrows were randomly divided into two groups. One group received daily subcutaneous injections of 70 μg porcine somatotropin (pST)/kg body weight (BW) from 40 kg BW until slaughter (108 kg BW). The second group received daily equal volume injections of a sterile bicarbonate buffer, pH 9.4. The left side hams, loins, and bellies obtained conventionally, were processed into typical cured products. Warner‐Bratzler shear values, % protein, % fat and visual fat to lean ratio were increased by pST (P<0.05). The treated products had characteristics beneficial to both processors and consumers.
Replacement of Beef Fat with Partially Hydrogenated Plant Oil in Lean Ground Beef Patties
Authors: LIU M.N. , HUFFMAN D.L. , EGBERT W.R. 
Published: August 2006

ABSTRACTPartially hydrogenated plant oils (corn, cottonseed, palm, peanut and soybean) were substituted (in part) for beef fat in lean (10% fat) ground beef patties to improve nutrient content of ground beef. Effects of such addition on composition and consumer acceptability were evaluated. Addition of hydrogenated plant oils had little effect on composition of raw or cooked patties. Those containing hydrogenated corn or palm oil were not different (P>0.05) from all‐beef patties in cooking loss or overall acceptability. Therefore substitution of hydrogenated oils for beef fat in production of lean ground beef patties may be feasible.
Determination of Sorbic Acid in Raw Beef: An Improved Procedure
Authors: CAMPOS CARMEN , GERSCHENSON LIA N. , ALZAMORA STELLA M. , CHIRIFE JORGE 
Published: August 2006

ABSTRACTVarious analytical methods for sorbic acid determination based on removal of the preservative by distillation or ether extraction, followed by UV or colorimetric analysis gave relatively poor recoveries (52–84%) when applied to raw beef. An improved procedure was developed based on disintegration and dispersion of beef with sand prior to steam distillation and colorimetric determination. This resulted in almost 100% recovery of sorbate, attributed to more efficient extraction because of increased surface area.
Process Parameter Effects on Particle Residence Time in a Vertical Scraped Surface Heat Exchanger
Authors: LEE JUN H. , SINGH RAKESH K. 
Published: August 2006

ABSTRACTResidence times of 1.0‐2.0 cm potato cubes with 0.4‐1.2% aqueous solutions of sodium carboxymethyl cellulose flowing at 453‐599 mli sec were investigated in a vertical scraped surface heat exchanger rotating at 60 160 rpm. Minimum and maximum normalized particle residence times (NPRTs) standard deviation of mean NPRTs, and characteristic parameter for tanks‐in‐series models were not significantly affected by particle concentration. Mean NPRT for 40% particle concentration was significantly higher than those of single particle ‐ 20% particle concentrations. Mean NPRTs were significantly influenced by process parameters and 2‐way interactions.
Thermal Inactivation Kinetics of Food‐borne Yeasts
Authors: TÖRÖK T. , KING A.D. 
Published: August 2006

ABSTRACTThe thermal inactivation kinetics of three food‐borne yeasts from heat‐treated products‐two Sacc. cerevisiae and one Zygosacc. rouxii‐hsve been determined. Thermal treatment and evaluation of results were carried out according to the dynamic heat destruction method. Results for 0.5% (w/w) glucose as heating medium expressed in D55 values were 1.05, 2.67 and 0.16 min, respectively. The respective z values were 4.00, 6.23 and 5.55°C. The apparent activation energy for heat destruction calculated from the Arrhenius plot for the three yeasts were 5.05*105, 3.61*105 and 3.60*105 Jmol‐1. Applying Eyring's theory of absolute reaction rates for thermal destruction, values for enthalpy and entropy of activation could be calculated.
Destructive Effect of Aspartame on Ascorbic Acid in Cu‐catalyzed Solutions
Authors: HSIEH Y. P. , HARRIS N. D. 
Published: August 2006

ABSTRACTThe effect of aspartame on the early stage of ascorbic acid oxidation in solutions was studied by measuring ascorbic acid retention in an open system at 30°C and the oxygen uptake in a closed system at 33°C. Comparisons were also made between aspartame (0.06% and 0.12%) and sucrose (10% and 20%) in Cu‐catalyzed and noncatalyzed solutions at 30°C. Copper activity in aspartame solution was measured by using a cupric ion selective electrode. Aspartame increased the rate of ascorbic acid oxidation in all tested solutions. In the presence of copper the oxidation rate of ascorbic acid was significantly higher in aspartame solutions than in sucrose solutions despite the fact that aspartame showed Cu‐complex capacity in solution.
Thermal Inactivation of Asparagus Lipoxygenase and Peroxidase
Authors: GANTHAVORN C. , NAGEL C. W. , POWERS J. R. 
Published: August 2006

ABSTRACTThermal stability of lipoxygenase (LOX) and peroxidase (POD) in fresh asparagus tips and partially purified asparagus LOX and POD were compared. In all cases, heating at 50, 60 and 70°C resulted in higher percentages of residual LOX activity than POD activity. Inactivation of LOX followed first order kinetics while inactivation of POD followed a biphasic curve. Activation energies for thermal denaturation of the partially purified enzymes were 47.5 kcal/mol for LOX and 41.9 kcal/mol for POD.
Effects of Short‐term Exposure to Low O2 and High CO2 Atmospheres on Quality Attributes of Strawberries
Authors: KE DANGYANG , GOLDSTEIN LINDA , O'MAHONY MICHAEL , KADER ADEL A. 
Published: August 2006

ABSTRACTStrawberries (Fragaria ananassa Duch., cv. ‘Selva') were stored 10 days in 1.0%, 0.5%, or 0.25% 02 or air + 20% CO2; or 6 days in air + 50% or 80% CO2 at 0 or 5°C without detrimental effects on quality. Decay and softening were reduced by treatments. An untrained taste panel, under ordinary eating conditions, did not consistently differentiate ‘Pajaro’ strawberries kept in 0.25% 02 from those stored in air. A trained taste panel, under controlled conditions, perceived slight off‐flavor in ‘G3’ strawberries kept in 0.25% or 0% 02. This correlated with ethanol, ethyl acetate, and acetaldehyde in juice. The 50% or 80% CO2 treatments caused injury after 8 to 10 days, while 20% CO2 treatments did not. All high CO2 treatments caused increase in pH of juice.
Effect of Preparation Procedures and Storage Parameters on Quality Retention of Salad‐cut Lettuce
Authors: BOLIN H.R. , HUXSOLL C.C. 
Published: August 2006

ABSTRACTPiece‐size reduction, which is required in preparing lettuce for salads, shortens storage life of cut lettuce as compared to uncut head lettuce. Cellular fluids, released during cutting, are removed by rinsing with water, followed by centrifugation to remove added surface moisture. Extended centrifugation can cause desiccation of product, which may be beneficial under certain conditions. Other methods of water removal, such as blotting or forced air did not seem practical. During storage green pigmentation decreased in salad‐cut lettuce. Optimum cold storage was obtained by packaging the cut‐lettuce in pouches that had been slightly evacuated and contained a small amount of carbon monoxide.