bluuebunny/crossref_metadata_2025_split huggingface dataset:
Heat‐induced Gelation of Myofibrillar Proteins and Sausages: Effect of Blood Plasma and Globin
Authors: AUTIO K. , MIETSCH F. 
Published: August 2006

ABSTRACTThe gelation of meat myofibrils and sausages was monitored during heating with and without added blood globin and plasma by the dynamic rheological method. During heating of beef myofibrils (pH 6.5; prot conc 6.0%) the storage modulus (G') reached a minimum at 47.7°C, decreased on further heating, and increased above 53°C. At higher pH (6.9) the G’value was lower and the magnitude of tanδ increased substantially between 37 and 42°C. Addition of blood globin and plasma changed the thermal gelation of myofibrils. During heating of control and protein‐supplemented sausages, we observed two minor peaks in storage modulus in the range 40–55°C and a steep increase at 55–80°C. The storage modulus of low fat sausages, where 25% of meat was replaced by globin or plasma, was greater than that of control sausages.
Effects of Feeding Elevated Levels of Monounsaturated Fats to Growing‐finishing Swine on Acceptability of Low‐fat Sausage
Authors: SHACKELFORD S. D. , MILLER M. F. , HAYDON K. D. , REAGAN J. O. 
Published: August 2006

ABSTRACTSixty barrows and gilts were given one of five diets consisting of a control (corn and soybean meal), and four similar diets with a 10% replacement of animal fat, safflower oil, sunflower oil or canola oil. Pork trimmings, from carcasses of animals fed the five diets were used to formulate sausages at fat levels of 25 and 35% and water levels [4(% protein)+ 3% and 4(% protein)+ 11%]. Sensory panelists reported control sausages were springier than those from animal fat diets which were springier than those from all high oleate treatments. Sausages from high oleate treatments were more tender and less cohesive than the others. Sausage from canola oil treatment scored lowest flavor and palatability.
Determination of Connective‐Tissue Components in Beef Using Simultaneous Equations Based on Amino‐Acid Analyses
Authors: GRUBER HELEN A. , KRONICK PAUL L. , BUECHLER PETER R. , HANNIGAN MARY V. 
Published: August 2006

ABSTRACTCollagen, elastin and residual actomyosin in connective tissue of some lower grades of beef were determined from the contents of hydroxy‐proline, valine and glutamic acid, using three simultaneous equations based on amounts of these amino acids found in the pure proteins. The complete amino‐acid profiles of the connective tissues agreed with the calculated protein compositions. Connective tissues were removed from the meat by dissection, and sequential saline extractions removed sarcoplasmic and myofibrillar proteins. Glycoproteins were removed by extraction with half‐saturated calcium hydroxide; collagen, by autoclaving. Changes in composition after extraction or au‐toclaving were confirmed by histological investigations.
Effect of NaCl and KCl on Rancidity of Dark Turkey Meat Heated by Microwave
Authors: KING A. J. , BOSCH N. 
Published: August 2006

ABSTRACTPatties from six different formulations containing ground dark turkey meat, water, sodium chloride, and/or potassium chloride were cooked in a microwave oven and stored (4°C) for nine to thirteen days with multiple reheating of the same patties. Thiobarbituric acid analyses revealed that multiple reheating retarded lipid oxidation, including that caused by NaCl (2.0%) which was a pro‐oxidant compared to KCl (2.0%). Sensory panelists rated formulations containing 1.0% KCl more rancid than any others except that containing no added salts. Panelists found no statistical differences in rancidity of patties related to number of times reheated.Author King is affiliated with the Avian Sciences Dept., Univ. of California, Davis, CA 95616. Author Bosch is affiliated with the Facultad de Farmacia, Universidad Complutense de Madrid, Madrid Spain.
Color Evaluation in Raw, Baked and Smoked Flesh of Rainbow Trout (Onchorhynchus mykiss) Fed Astaxanthin or Canthaxanthin
Authors: SKREDE GRETE , STOREBAKKEN TROND , NÆS TORMOD 
Published: August 2006

ABSTRACTColor of rainbow trout (Onchorynchus mykiss) was investigated using sensory and instrumental analysis. When judged in pairs with equal carotenoid concentration, astaxanthin caused less whiteness, higher chromaticity and more red hue of trout flesh than canthaxanthin. Sensory assessed whiteness, chromaticity and red hue significantly correlated with instrumental values for lightness, chromaticity and hue [CIE (1976) L*a*b* and H(°)ab]. Multivariate regression analysis improved the predictability for all sensory variables compared with univariate analysis. Prediction of carotenoid concentration from instrumental values was better for astaxanthin than for canthaxanthin.
Delayed Light Emission as an Indicator of Peach Maturity
Authors: FORBUS W. R. , DULL G. G. 
Published: August 2006

ABSTRACTDelayed Light Emission as an Indicator of Peach Maturity. W. R. Forbus, Jr. and G. G. Dull. USDA‐ARS, Richard B. Russell Agricultural Research Center, P. O. Box 5677, Athens, GA 30613. Keystone, Loring, and Nectar peaches were evaluated to determine relationships between delayed light emission (DLE) and physical and chemical properties that have been shown to be related to peach maturity. Results showed that DLE was highly correlated with average maturity rank (r = 0.96) for all three cultivars. DLE can provide an effective, nondestructive technique for measuring peach maturity.
Variability in the Quantities of Condensed Tannins and Other Major Phenols in Peach Fruit During Maturation
Authors: SENTER SAMUEL D. , CALLAHAN ANN 
Published: August 2006

ABSTRACTQuantities of condensed tannins and the major monomeric phenols were maximum between the first and second swell of fruit growth in six melting flesh peach cultivars. Quantities of tannins were higher and vanillin‐proanthocyanidin ratios were lower in low quality, astringent fruit than in white or yellow flesh, commercial quality fruit. Major monomeric phenols in all cultivars were chlorogenic acid, neochlorogenic acid, isochlorogenic acid, catechin, and epicatechin. Quantities of these compounds varied by cultivar and also were greater in the low quality, astringent fruit between the first and second swell of growth.
A Rapid Method for Separation and Quantitation of D‐Malic Acid in Fruit Juice
Authors: EISELE T.A. , HEUSER J.R. 
Published: August 2006

ABSTRACTA HPLC method using an aqueous mobile phase containing the chiral ligand‐exchanger Cu II‐L‐valine complex at pH 5.5 with a polystyrene divinyl‐benzene copolymer column was used to resolve D‐malic acid in apple, pear, and Concord grape juices. D‐malic acid was detected and quantitated at 330 nm in less than 15 min per sample. The detection limit appeared to be 2 mg/100 mL D‐malic acid in 12 Brix juice, or 0.33% total malic acid in a typical apple juice containing 0.6 g/100 mL using the described procedure.
Apple Juice Clarification using Mineral Membranes: Fouling Control by Backwashing and Pulsating Flow
Authors: BEN AMAR R. , GUPTA B.B. , JAFFRIN M.Y. 
Published: August 2006

ABSTRACTNew mineral membranes of ceramic (Ceraflo) and carbon (Carbone Lorraine), were used for apple juice clarification using cross flow microfiltration. Effect on performance of the parameters transmembrane pressure, inlet flow velocity, membrane nature, and temperature were studied. Optimum permeate flux was at a transmembrane pressure of about 3.5 bar for both membranes. Formation of a concentration layer of rejected particles was reduced by using techniques backwashing and pulsating inlet flow. These techniques provided a major flux restoration and steady state permeate flux increased by 30–50% with backwash and up to 100% with pulsating inlet flow.
Rheological Characterization of Crosslinked Waxy Maize Starch Solutions under Low Acid Aseptic Processing Conditions using Tube Viscometry Techniques
Authors: DAIL ROBERT V. , STEFFE JAMES F. 
Published: August 2006

ABSTRACTA rheological characterization of 1.82 and 2.72% (g dry starch/100g water) waxy maize starch solutions was performed at 121.1, 132.2, and 143.3°C using tube viscometry techniques. Dilatancy was observed in 22 out of 23 experiments and the flow behavior index increased with concentration and decreased with temperature. Rheological behavior was explained in terms of the rigidity and volume fraction of the swollen granules combined with small shear stresses in the fluid due to the high temperatures and low shear rates. Parameter correlation analysis showed a near correlation between rheological parameters with the flow behavior index being the dominant parameter. The effect of dilatancy on residence time and heat transfer in the aseptic processing of particulate and nonparticulate foods is discussed.
Efficiency of Removing Volatiles from Menhaden Oils by Refining, Bleaching, and Deodorization
Authors: LIN CHARLES F. , HSIEH THOMAS C.‐Y. , CROWTHER JANE B. , BIMBO ANTHONY P. 
Published: August 2006

ABSTRACTAtlantic and Gulf of Mexico menhaden (Brevoortia spp) oils from refining, bleaching and deodorizing steps were analyzed for volatile components by combined techniques of dynamic headspace sampling, high resolution gas chromatography and mass spectrometry. Results indicated that alkali‐refining and clay‐bleaching removed many odorous short‐chain oxygenated compounds and alkylbenzenes; steam‐deodorization (200–208°C, 3 hr) eliminated most volatiles. Some volatiles in deodorized samples were attributed to container material and antioxidants.
Prediction of Levels of Cholesterol Oxides in Heated Tallow by Dielectric Measurement
Authors: ZHANG W.B. , ADDIS P.B. 
Published: August 2006

ABSTRACTTwo quality control procedures currently used for frying oil were evaluated with respect to efficiency of prediction of cholesterol oxidation products (COPS) levels. Tests in a French fried potato model system (90% tallow/10% cottonseed oil) showed the correlation between dielectric measurement and the COPS levels in the frying medium was highly significant (r = 0.94, N = 30, P < 0.01). Free fatty acid “test strips” showed no quantifiable change during 112 hr and, therefore there was no correlation with COPS levels. Free fatty acids (AOAC procedure 28.032 [b]) highly correlated with COPS levels (r = 0.94, N = 30, P < 0.01).
Lipase Mediated Synthesis of Low Molecular Weight Flavor Esters
Authors: WELSH FRANK W. , WILLIAMS ROSS E. , DAWSON KATHRYN H. 
Published: August 2006

ABSTRACTScreening 27 commercial lipases showed that enzymes from Candida cylindracea, Pseudomonas fluorescens and Mucor miehei (immobilized) promoted synthesis of selected low molecular weight esters in nonaqueous systems. Maximum production after 24 hr incubation was obtained with substrate concentrations of 0.05 mol/L for isopentyl acetate, 0.2 mol/L for ethyl butyrate and 0.3 mol/L for isopentyl butyrate. Yield of butyl butryate was almost 100% at acid substrate greater than 0.2 mol/L. Substrate inhibition was observed with P. fluorescens lipase but not with C. cylindracea or M. miehei lipases, up to 1 mol/L. Hexane, octane and decane could be used as reaction media except for ethyl butyrate synthesis where hexane was the medium of choice. Poor synthesis was achieved when methylene chloride was used.
Water Mobility in Starch/Sucrose Systems: an Oxygen‐17 NMR Study
Authors: CHINACHOTI P. , STENGLE T. R. 
Published: August 2006

ABSTRACTSucrose/starch mixtures containing 0, 10, and 20% sucrose were equilibrated with water vapor enriched to 1%17O, at water activities (aw) of 0.88, 0.93, and 0.97. In all samples, a significant quantity of water did not appear in the NMR spectrum, presumably because it was immobilized. The amount of water, which was somewhat mobile and appeared in the spectrum, increased with increasing aw and sucrose content. The relaxation time of this NMR active water was strongly dependent on sucrose content, in a way that could not be explained by any simple model. Thus, the presence of sucrose has a profound effect on interaction of starch with water.
Effects of Succinylation on β‐Lactoglobulin Foaming Properties
Authors: PHILLIPS L.G. , KINSELLA J.E. 
Published: August 2006

ABSTRACTThe extent of succinylation of β‐lactoglobulin (β‐Lg) increased logarithmically with increasing concentrations of succinic anhydride. The surface pressure of 27.5% succinylated β‐Lg was higher than native (β‐Lg but higher levels of succinylation (50% and 100%) reduced the surface pressure. Overrun and foam stability were reduced following succinylation. The electrostatic interaction caused by the addition of 100% succinylated β‐lactoglobulin (0.5g/100 mL) to a solution (2.5%) of native β‐lactoglobulin at pH 4.0 improved overrun (47%) and foam stability (61%).
Gamma Irradiation Effects on Shelf Life and Gel Forming Properties of Washed Red Hake (Urophycis chuss) Fish Mince
Authors: DYMSZA H.A. , LEE CM. , SAIBU L.O. , HAUN J. , SILVERMAN G.J. , JOSEPHSON E.S. 
Published: August 2006

ABSTRACTFresh washed red hake (Urophycis chuss) mince without cryoprotectants was irradiated at 0 (control), 0.66 and 1.31 kGy and stored aerobically at 3.3°C. The total aerobic plate counts of the control and the low and high levels irradiated samples remained less than 106 CFU/ g for 4, 10, and 17 days, respectively. Gel strength decreased after irradiation of mince, and such decreases were dose‐dependent. Irradiation extended sensory shelf life of unfrozen fish mince 12–18 days and microbiologically (<106 CFU/g) 6–13 days longer than the unirradiated control.
Alginate Texturization of Highly Acid Fruit Pulps and Juices
Authors: KALETUNC GONUL , NUSSINOVITCH AMOS , PELEG MICHA 
Published: August 2006

ABSTRACTApple pulp and reconstituted grapefruit juice were provided as texturized alginate gels at concentrations of 5–96%, after pH adjustment. The resulting products had appreciable mechanical integrity even at very high pulp or juice concentration. Their texture, judged by compressive strength, strain at failure, and deformability modulus was improved considerably by dipping in calcium lactate solution. The original pH of the fruit could be restored by a dip in a citric acid solution without adverse effects on texture.
Kinetic Study on Color Changes in Milk Due to Heat
Authors: PAGLIARINI ELLA , VERNILE MONICA , PERI CLAUDIO 
Published: August 2006

ABSTRACTAnalysis of changes in terms of color difference (ΔE) and yellowness index (YI) permits evaluation of severity of heat treatment of milk. Both ΔE and YI increased at constant temperature following zero‐order kinetics, at temperatures between 90 and 130°C for 1 to 60 min. Activation energy, according to the Arrhenius equation, was 101.8 and 117.5 KJ/mol for ΔE and YI, respectively. Comparison of instrumental and sensory data showed a minimum ΔE of 3.8 would be attained before visual perception of milk browning. Color values, such as ΔE or YI, are proposed as the simplest and most reproducible indices of commercial milk quality.
Quantification of Shrimp in Shrimp‐Surimi Mixtures using Urea Gel Isoelectric Focusing
Authors: HUANG TUNG‐SHI , CHEN JON S. , MARSHALL MARTY R. , WEI CHENG‐I 
Published: August 2006

ABSTRACTA method of quantitate the percent content by weight of shrimp in surimi‐pink shrimp mixtures was developed by comparing peak areas of two Alaska pollock surimi‐specific (pI 7.11 and 7.17) and two shrimp‐specific (pI 5.46 and 5.52) protein bands on isoelectric focusing (IEF) gels. An equation describing the linear relationship between peak areas and protein from the standard samples of surimi, shrimp and surimi‐pink shrimp mixtures was also developed. Using this method, unknown mixtures containing 10.0, 12.4 and 5.7% pink shrimp, respectively, were determined in blind studies to contain 8.3, 12.0 and 4.4% shrimp and 85.7, 86.8, and 92.7% surimi, respectively.
Feasibility Study on the Determination of Fish Freshness by Trimethylamine Headspace Analysis
Authors: KRZYMIEN M.E. , ELIAS L. 
Published: August 2006

ABSTRACTTrimethylamine (TMA) concentration in fish tissue is an accepted measure of deterioration. In this preliminary study a direct relation was demonstrated between TMA in the tissue and in the headspace above the fish flesh. A relatively simple but precise procedure was developed for measuring TMA headspace concentration, based on air sampling with Carbotrap or Tenax sorbent tubes and subsequent thermal desorption and gas chromatographic (GC) analysis. Sampling and analysis are completed in less than 5 min. Fish freshness determined by TMA headspace analysis was consistent with grading estimated by sensory tests, but the instrumental method provided a more objective and quantitative assessment of quality and an estimation of postmortem age of the fish.
Patterns of Nucleotide Catabolism as Freshness Indicators in Flatfish from the Gulf of Alaska
Authors: GREENE D.H. , BABBITT J.K. , REPPOND K.D. 
Published: August 2006

ABSTRACTHypoxanthine was the major catabolite of adenosine triphosphate (ATP) in rock, yellowfin, flathead and Dover soles examined from the Gulf of Alaska. Inosine monophosphate (IMP)/hypoxanthine (Hx) ratios were as effective as K1 values for assessing freshness. In contrast, inosine (HxR) was the end catabolite in rex sole and hypoxanthine was barely detectable. The gradual accumulation of hypoxanthine in rock and yellowfin soles made this catabolite a useful freshness indicator for these species.
Characterization of the Residual Pink Color in Cooked Turkey Breast and Pork Loin
Authors: GIRARD B. , VANDERSTOEP J. , RICHARDS J.F. 
Published: August 2006

ABSTRACTThe residual redness was characterized in well cooked meat from turkey breast and pork loin. A simple method of scanning thin slices by transmission spectrophotometry was used to evaluate the meat pigments in situ. Absorption bands at 414, 520, and 550 nm of the spectra obtained from cooked meat led to the conclusion that residual pink color was caused by cytochrome c. The method was further modified to study the effect of air contact on meat color after cooking. Other pigments were spontaneously oxidized as soon as meat surface was exposed to air. The concentrations of hemoproteins in turkey and pork were determined and found to be related to cooked meat color.
Strawberry Polyphenoloxidase: Purification and Characterization
Authors: WESCHE‐EBELING PEDRO , MONTGOMERY MORRIS W. 
Published: August 2006

ABSTRACTStable and highly active polyphenoloxidase (PPO) extracts were obtained using polyvinylpyrrolidone, Amberlite XAD‐4, Triton X‐100, and protease inhibitor in pH 5.25 buffer. Citrate and phosphate prevented binding of PPO to pectin. Phenyl sepharose chromatography resolved PPO into two isozymes (PPO‐F1 and PPO‐F2) both separated from pectin. PPO‐F1 had a molecular weight of 111,000, did not penetrate the running gel during electrophoresis, and was bound by concanavalin suggesting that it contained carbohydrate. PPO‐F2 resolved into two peaks during DEAE‐chromatography, had a molecular weight of 34,500, and resolved into two bands during electrophoresis.
Physical Properties as Indicators of Popping Characteristics of Microwave Popcorn
Authors: PORDESIMO L.O. , ANANTHESWARAN R.C. , FLEISCHMANN A.M. , LIN Y.E. , HANNA M.A. 
Published: August 2006

ABSTRACTNondestructive physical property measurements, such as kernel size, sphericity, specific gravity and elastic deformation were evaluated as indicators of the popping characteristics of microwave popcorn. A greater expansion volume was observed in varieties having sphericity values greater than 0.70. Within a given variety, larger kernel sizes resulted in a lower unpopped kernel ratio and the expansion volume and flake size were higher for kernels with a higher specific gravity. The elastic deformation was found to have no correlation with microwave popping.
Gelatinization and Liquefaction of Starch with a Heat Stable α‐Amylase
Authors: LEE Y.C. , KIM K.T. 
Published: August 2006

ABSTRACTSweet potato and corn starches were gelatinized and liquefied to dextrose equivalent (DE) 10 in a steam‐jacketed kettle or in a twin‐screw extrusion cooker in a single step process with a heat stable ex‐amylase. The time required to gelatinize and liquefy 20% starch slurries in a kettle at 95°C was 45 to 50 sec. Starch powder (10 kg/hr) and water (2‐6 kg/hr) were fed to an extrusion cooker to adjust the moisture contents of the starch from 20 to 55% (wet basis) and gelatinized and liquefied to DE 10 at a barrel temperature of 120°C or above with 2 to 3% (w/w) a‐amylase added. The optimum conditions for the operation were to feed starch with water to maintain 50% moisture and 2% heat stable a‐amylase at a barrel temperature of 120°C.
Drying, Packaging, and Storage Effects on Quality of Basil, Marjoram and Wild Marjoram
Authors: PÄÄKKÖNEN K. , MALMSTEN T. , HYVÖNEN L. 
Published: August 2006

ABSTRACTSorption isotherms, color and sensory qualities of basil (Ocimum basilicum L.) and marjoram (Origanum majorana L.) and sensory qualities of wild marjoram (Origanum vulgare L.) were used to determine effects of packaging, storage temperature and time on air‐dried and freeze‐dried herbs. Sorption isotherms showed herbs dried with different methods exhibited different sorption capacities. Both odor and taste of freeze‐dried basil and the freeze‐dried and air‐dried marjorams were very sensitive to storage conditions. Processing and storage conditions had only moderate effects on flavor of wild marjoram. The study demonstrated that quality of dried basil, marjoram and wild marjoram could be maintained for 2 yr in air‐tight packages at room temperature.
Methodology to Determine Destruction of Bacterial Spores during Extrusion Cooking
Authors: LIKIMANI T.A. , SOFOS J.N. , MAGA J.A. , HARPER J.M. 
Published: August 2006

ABSTRACTA methodology was developed for determining destruction of bacterial spores during extrusion cooking in a single screw extruder. Procedures were developed for estimating processing time at different screw speeds and calculation of “D‐” and “z‐values.” The proposed methodology evaluated destruction of Bacillus globigii spores in 18% moisture corn/ soybean mixture (70/30%, w/w). “D‐value” expressed on the basis of average time at mass temperature >95°C during extrusion was the most conservative estimate of spore sensitivity. Times ranged from 1.7 sec at 115°C to 6.6 sec at 100°C maximum mass temperatures. These “D‐values” resulted in a “z‐value” of 25.3°C., similar to that reported for the same strain with dry heat.
Browning of Dehydroascorbic Acid and Chlorogenic Acid as a Function of Water Activity
Authors: MONSALVE G. ADELMO , POWERS JOSEPH R. , LEUNG HENRY K. 
Published: August 2006

ABSTRACTBrowning and degradation of dehydroascorbic acid (DHA) and chlorogenic acid (CA) at pH 6, was studied at variable water activities (aw) and temperature in a model food system containing cellulose, DHA and/or CA. Rate of DHA browning followed an apparent zero order reaction and was maximum at intermediate aw. Activation energies for browning ranged from 13‐17 Kcal and were independent of aw. Browning and degradation of CA was negligible at aw below 0.6. CA loss in the DHA‐CA mixture was apparently delayed by decomposition products of DHA and this was pronounced at high aw.
Purification of Steviosides by Membrane and Ion Exchange Processes
Authors: FUH WEA‐SHANG , CHIANG BEEN‐HUANG 
Published: August 2006

ABSTRACTAn ultrafiltration (UF) process removed more than 96% of the pigments and recovered 45% of steviosides non‐nutritive sweetener from an extract of leaves. UF retentate was further processed by diafiltration (DF), and the permeate was concentrated by reverse osmosis (RO). The membrane processes (UF, DF, RO) achieved an overall steviosides recovery of more than 90% with product purity 46%. Final purification was conducted by two consecutive mixed bed ion exchange processes. The ion exchangers improved purity of the final product to 90%.