bluuebunny/crossref_metadata_2025_split huggingface dataset:
Changes in protein‐nutritional quality of indonesian dried‐salted fish after storage
Authors: Astawan Made , Wahyuni Mita , Yamada Kazuhiro , Tadokoro Tadahiro , Maekawa Akio 
Published: November 2006

AbstractSkipjack tuna (Katsuwonus pelamis) was used to produce Indonesian dried‐salted fish (DSF), by soaking the flesh in 150 g litre−1 or 250 g litre−1 brine solution for 24 h and then drying in an artificial drier at 45°C for 40 h. The final products were stored for 6 months at 28°C. Male Wistar rats were used to evaluate the nutritional quality of the DSF protein. Feed conversion efficiency, protein efficiency ratio and net protein ratio rats fed DSF were significantly lower than the control (casein) group. True protein digestibility (TD), biological value (BV) and net protein utilisation (NPU) of rats fed DSF were also significantly lower than the control group. The values of TD, BV and NPU were all >90% suggesting that the DSF still had good protein nutritional quality even after 6 months storage.
Sensory and microbiological assessment of irradiated bluejack mackerel (Trachurus picturatus)
Authors: Silva Helena A , Nunes Maria L , Empis José M A 
Published: November 2006

AbstractBluejack mackerel caught off the Portuguese coast were irradiated with pasteurising doses of 1, 2 and 3 kGy using a 60Co gamma source; they were compared with a non‐irradiated control sample for external appearance in the raw fish and for texture, flavour, odour, humidity and colour in the cooked muscle, by a group of experienced panellists. Differences were found between the control and the irradiated samples but not among them. An extension of two to three times the shelf‐life was obtained.
Effects of storage time and chemical preservatives on the total volatile basic nitrogen content in chilean mackerel (Trachurus murphy) prior to fish meal production
Authors: Bórquez Rodrigo , Espinoza Mario , Ormeño Rodrigo 
Published: November 2006

AbstractTotal volatile basic nitrogen (TVB‐N) as a measure of protein degradation and total microbial counts or stored raw mackerel (Trachurus murphy), which had been treated with chemical preservatives, were compared with the TVB‐N and microbial counts of untreated fish. In unpreserved fish, decomposition of fish protein was rapid. Treatment of mackerel with acetic (1000‐5000 μg kg−1), which was the most effective of the parameters studied, approximately halved the rate of increase in TVB‐N compared with the untreated samples. Changes in the total microbial counts presented a similar trend.
Influence of acetic acid preservation of chilean mackerel (Trachurus murphy) on fish meal production
Authors: Bórquez Rodrigo , Gonzalez Claudia 
Published: November 2006

AbstractThe influence of acetic acid preservation of Chilean mackerel (Trachurus murphy) on its suitability of processing a fish meal quality was studied on a pilot‐plant scale and on the industrial level. In particular, the influence of acetic acid preservation of raw material on water‐oil separation during cooking‐pressing and resulting quality changes in fish meal produced was investigated. The results have shown that preservation of raw fish by acetic acid may improve water‐oil separation after cooking, whereas the quality of oil and fish meal measured as acid value and available lysine, respectively, remain constant. A concentration of 1000–3000 μg kg−1 of acetic acid in the raw material is recommended.
A liquid chromatography‐mass spectrometry study of a black tea liquor using the plasmaspray interface
Authors: Bailey Richard G , Nursten Harry E , McDowell Ian 
Published: November 2006

AbstractThis paper describes the application of liquid chromatography‐mass spectrometry to the analysis of a black tea liquor, and shows that much useful information can be obtained without sample pretreatment. A tea liquor was applied to a wide‐pore high‐performance liquid‐chromatography column connected to a mass spectrometer by a VG Plasmaspray interface. Pseudo‐molecular ions were obtained from the flavanols, flavanol gallates, chlorogenic acids, 4‐coumarylquinic acids, and caffeine, but the flavonol glycosides were extensively fragmented by the interface. Fragments were obtained from unresolved polymer that supported its previous designation as a flavanol polymer.
Characterisation and differentiation of wine vinegars by multivariate analysis
Authors: Guerrero M I , Heredia F J , Troncoso A M 
Published: November 2006

AbstractOfficial methods of analysis were applied to conventional wine vinegars made by quick acetification processes and to traditionally made vinegars from Jerez (sherry‐producing zone). Quantitative differences between samples could be clearly demonstrated by using multivariate statistical methods (cluster analysis and stepwise discriminant analysis). The results obtained have been used to classify other wine vinegar samples made by the slow acetification process in other wine producing zones in the south of Spain.
The isolation of active emulsifier components by the fractionation of gum talha
Authors: Underwood D R , Cheetham P S J 
Published: November 2006

AbstractHydrophobic chromatography using phenyl Sepharose Cl‐4B has been used to fractionate gum talha into a range or components, similar to those previously reported for gum arabic. In particular two fractions with emulsifying properties were eluted from the column with water. A detailed assessment of the emulsifier activities of the gum talha fractions demonstrated that it is the second of these components eluted with water that has easily the highest emulsifying activity and emulsion‐stabilising properties. Concentration dependence experiments showed that it is much more active than the original unfractionated gum, and about 2‐5 times as active as the next most active component. This very active emulsifier component was obtained in a yield of 8 g kg−1 from the original gum talha and has the highest protein concentration of all the gum talha components. Experiments using gum reconstituted from its individual components showed that although the other components are less active they do contribute to the emulsification properties of the whole gum.
Incidence of vibrios of public health significance in the farming phase of tiger shrimp (Penaeus monodon)
Authors: Bhaskar N , Setty T M R 
Published: November 2006

AbstractThe incidence of some of the human pathogenic vibrios in the cultured tiger shrimp (Penaeus monodon) was evaluated during the farming phase in practice at a commercial semi‐intensive shrimp farm off Uttarakannada, Karnataka (India). Possible sources of these human pathogens were also evaluated. Vibrio alginolyticus was found to be the most common Vibrio member (57% incidence). Vibrio cholerae, V parahemolyticus and V vulnificus were the other species encountered. All these occurred in shrimp pond sediment, pond water and the feed used (clam meat and formulated feed). Vibrio mimicus was encountered only in the dam meat used as a shrimp feed. A poor correlation between the faecal coliform level and the occurrence of these pathogenic vibrios was apparent, implying natural occurrence of these vibrios in the brackishwater/shrimp culture environment.
Chemical composition in varieties of rapeseed and turnip rapeseed, including several samples of hull and dehulled seed
Authors: Eriksson Ingrid , Westerlund Eric , Åman Per 
Published: November 2006

AbstractVarieties of spring rapeseed (n = 10), winter rapeseed (n = 12), spring turnip rapeseed (n = 11) and winter turnip rapeseed (n = 3) were analysed for contents of dietary fibre (DF) constituents, crude fat, crude protein and ash. Most of the varieties were of the double‐low type but four single‐low winter rapeseed varieties and seven yellow‐seeded (triple‐low) varieties were also investigated. Principal component analysis (PCA) made it possible to divide the varieties into different groups. One group, including winter rapeseed varieties and the winter turnip rapeseed variety Kova, generally had high crude fat contents (432‐492 g kg−1 whole seed, DM), low crude protein (181‐221 g kg−1) and ash contents (32‐38 g kg−1). Another group, consisting of the yellow‐seeded spring turnip rapeseed varieties, had a lower mean content of DF (150 g kg−1), due to low content of Klason lignin, than the other categories of varieties (mean contents: 176‐183 g kg1‐). Spring rapeseed varieties generally exhibited lower values of neutral polysaccharide residues than the other varieties studied. It was shown—using PCA—that the individual neutral polysaccharide residues primarily varied in unison. In addition, the presence of fucose‐containing xyloglucan, pectin and galacto‐glucomannan in the seeds was indicated. DF content in manually prepared hulls and dehulled seeds was determined for 10 varieties. The content of dietary fibre polysaccharide residues (DFPR) in the dehulled seeds of spring rape was low (range: 59‐71 g kg−1) compared with the other varieties analysed (76–87 g kg−1). The content of Klason lignin in yellow hulls was considerably lower (48–63 g kg−1) than in dark hulls (224–330 g kg−1). Yellow hulls instead had a higher DFPR content (491‐497 g kg−1) than dark hulls (341–401 g kg−1).
Anthocyanin degradation in oxidising grape musts
Authors: Cheynier Véronique , Souquet Jean‐Marc , Kontek Adriana , Moutounet Michel 
Published: November 2006

AbstractWhite musts with added grape anthocyanis were prepared and oxidised using known amounts or oxygen. Although malvidin and peonidin glucosides were degraded at a slower rate than o‐diphenolic anthocyanins, important losses of all pigments occurred in oxidising grape musts. Degradation was inhibited by glutathione in excess, meaning that enzymically generated quinones of caffeoyltartaric acid were involved in the degradation mechanisms. Addition of anthocyanins hardly modified the kinetics of caffeoyltartaric acid oxidation and conversion to 2‐S‐glutathionyl caffeoyltartaric acid (grape reaction product). All musts browned considerably during oxidation. Browning of white musts was measured as an increase of redness (a*) and a decrease of lightness (L*) and yellowness (b* and hue angle) whereas browning in anthocyanin added musts appeared essentially as a loss of red colour (a*).
High in‐vivo (rat) digestibility of faba bean (Vicia faba), lupin (Lupinus angustifolius) and soya bean (Glycine max) soluble globulins
Authors: Rubio Luis A , Grant George , Caballé Carmen , Martinez‐Aragón Ana , Pusztai Arpad 
Published: November 2006

AbstractThe in‐vivo digestibility of soluble globulin proteins purified from faba bean (Vicia faba), lupin (Lupinus angustifolius) and soya bean (Glycine max) seed meals was studied in two acute (1 h) experiments with growing rats. Commercial insoluble denatured lactalbumin (Sigma) was used as control. In experiment 1, five groups (four rats each) of overnight fasted rats were intubated with the different proteins (300 mg) suspended in distilled water (1.5 ml). Controls were intubated only with water. In experiment 2, the proteins (300 mg) were added to a basal diet (1.0 g) which contained maize starch (500 mg), glucose (300 mg) and glycerol (200 mg). The animals (five groups) were offered the solid diet after overnight fasting. One hour after feeding, the animals were killed, the digesta of stomach and small intestine were washed out with cold water, freeze‐dried and their protein content determined. The digestibility of denatured lactalbumin in the rat small intestine after 1 h was 66‐9 and 67‐0% of the amount given in experiments 1 and 2, respectively. Digestibility of legume proteins ranged from 96‐5 to 99‐9% and from 80.1 to 86.9% in experiments 1 and 2, respectively. The differences between control and test groups were significant (p < 0.001) in both experiments. These data suggest that legume globulins are highly digestible in the small intestinal tract of the rat.
Effects of conditioning factor on anthocyanin production in strawberry suspension cultures
Authors: Mori Tsukasa , Sakurai Miei , Seki Minoru , Furusaki Shintaro 
Published: November 2006

AbstractTo investigate the effects of the conditioning factor on anthocyanin production in the cultured strawberry, Fragaria ananassa cv Shikinari, cells were cultured in LS medium supplemented with a filtered conditioned broth. Anthocyanin accumulation was greatly enhanced using media conditioned for 5–8 days. This effect was promoted by increased concentrations of the conditioned broth. The amount of anthocyanin produced in a 100% conditioned broth was about eight times higher than in the control broth after 5 days. The substance that promoted anthocyanin accumulation in the conditioned medium was thermostable, because neither cell growth nor anthocyanin accumulation were affected by boiling for 10 min. Anthocyanin production was further enhanced by adding freeze‐dried conditioned broth to freshly prepared LS medium; however, this conditioned broth affected cell growth only in the early phase of culturing. The content of peonidin‐3‐glucoside, a major anthocyanin, increased as the number of days the cell growth proceeded, while that of cyanidin‐3‐glucoside decreased. The contents of these two major anthocyanins were also changed by adding a preculture broth as a conditioning factor.
Effect of ethanol on the hydrolysis of protein and lipid during the ageing of a chinese fermented soya bean curd—Sufu
Authors: Chou Cheng‐Chun , Hwan Chyong‐Hsyuan 
Published: November 2006

AbstractSome biochemical changes in the traditional Chinese fermented soya bean curd, Sufu, were investigated. The Sufu was prepared by using either Actinomucor taiwanensis or Actinomucor elegans as the starter and the ageing was in brine solution, with and without the addition of ethanol. A higher dissolution ratio of protein and a higher content of peptide‐form amino acid were observed in the Sufu aged in the brine solution without ethanol. High contents of glutamic acid and leucine were notably present among the free amino acids. Regardless of starter organism used, the addition of ethanol to the brine solution for ageing resulted in the free fatty acid in the Sufu product. However, addition of alcohol to the ageing solution did not influence the fatty acid composition of any Sufu prepared. Among the fatty acids, the content of linoleic acid was the highest in all the Sufu prepared.
Infrared study of arabinoxylans
Authors: Kačuráková M , Ebringerová A , Hirsch J , Hromádková Z 
Published: November 2006

AbstractThe influence of substitution of the (1 → 4)‐β‐D‐xylan backbone with α‐L‐arabinofuranosyl units on the infrared spectra has been studied using the freeze‐dried form of related oligo‐ and polysaccharide models. The peak intensity ratios at 1164 and 990 cm‐1 can be suggested as an index of arabinofuranosyl contribution. A valid correlation was found between the substitution of the xylosyl units at the position O‐3 by arabinosyl units and the intensity of the above‐mentioned absorption bands. The results are valuable for the identification of arabinoxylan type polysaccharides, as well as, for studies of the xylan component behaviour of plant materials in various technical and biotcch‐nological processes.
Studies on the solid substrate fermentation of bambara groundnut (Vigna subterranea (L) Verde)
Authors: Barimalaa Iminabo S , Achinewhu Simeon C , Yibatama Idisi , Amadi Emmanuel N 
Published: November 2006

AbstractFermentation of bambara groundnut (Vigna subterranea) has not been fully studied. In this project an attempt was made to ferment the beans to a dawadawa‐type product using whole cotyledons in four days. Isolates from fermenting cotyledons showed Bacillus subtilis and B licheniformis as the major fermenting microorganisms. Fermentation increased the pH of the substrate from 7‐0 to 8‐0 after an initial fall in the first 24 h. Fermentation increased moisture, protein and fat contents of cotyledons. Total available carbohydrate reduced in 48 h to less than 50% of value at the start of fermentation but then increased to 92% on the fourth day. The increase has been attributed to secretion of slime by fermenting microorganism. Fermentation also reduced the trypsin inhibitor activity of cotyledons.
Replacement value of brewers' dried grain for maize on performance of pigs
Authors: Yaakugh I D I , Tegbe T S B , Olorunju S A S , Aduku A O 
Published: November 2006

AbstractTwenty four crossbred (Landrace x Large White) barrows and gilts of average initial weight of 520 kg liveweight were used to evaluate the replacement value of brewers' dried grain (BDG) for maize in diets of pigs. Animals were randomly allotted to pens and treatments in a randomised block design trail. The treatments were (a) 15% crude protein finisher diet and diets in which BDG replaced (b) 15%, (c) 30%, and (d) 45% of the maize. Pigs were slaughtered on attaining 90 · 2–5 kg liveweight and carcass data collected. Pigs fed the control diet took shorter time to attain final slaughter weight (P < 001) and time taken to attain slaughter weight increased linearly as the level of BDG increased in the diet. The feed intake of pigs decreased linearly (P < 001) as the level of maize replaced by BDG increased. However, feed : gain ratio was not significantly different between treatments. The carcass yield (chilled and warm) and body measurements (body length, chest girth and loin girth) were not significantly affected by the dietary treatments. The percentages of shoulder, loin and belly were not significantly affected by the level of BDG feed. However, the percentage ham increased quadratically as the level of BDG replacing maize increased. The loin‐eye area and the trimmed carcass yield were not significantly different between treatments. The backfat thickness of pigs decreased non‐significantly as the level of BDG increased in the diet of pigs. The organ weights of finisher pigs did not present any clear‐cut picture. However, the liver weights of pigs fed high levels of BDG were significantly less when compared to the control.
Diamagnetic susceptibility changes in apple tissue after bruising
Authors: McCarthy M J , Zion B , Chen P , Ablett S , Darke A H , Lillford P J 
Published: November 2006

AbstractIn nuclear magnetic resonance images of bruised apples, the bruised tissue regions appear brighter than intact tissue regions. The cause for the contrast was investigated. The spin‐spin relaxation rates (1/T2) of the bruised regions were found to be greater than those of firm tissue regions ruling out this mechanism as a cause for the contrast. By comparing spin‐echo images (with echo delays of 14 ms and 50 ms) with gradient‐recalled‐echo images (with echo delay of 5.5 ms) it was concluded that the contrast may be attributed to the decrease in the diamagnetic susceptibility variations within the bruised regions as a result of the partial destruction of the cellular structure caused by bruising. Images of a bruised apple were acquired before bruising, immediately after bruising and approximately every 4 h thereafter, and showed that the contrast between bruised and non‐bruised regions increased with time.
The effect of frozen storage of mackerel (Scomber scombrus) on its quality when hot‐smoked
Authors: Zotos Anastasios , Hole Michael , Smith Gillian 
Published: November 2006

AbstractWhole mackerel (Scomber scombrus) were frozen using a horizontal plate freezer, wrapped in plastic bags and frozen stored at ‐ 20°C. At suitable intervals (11, 22 and 33 weeks) the fish were removed from the cold store and subsequently hot smoked (in gutted from) using an AFOS‐Torry Mini Kiln. All smoked mackerel samples, despite their different previous histories, were assessed by the panellists as moderately acceptable products in‐ terms of their texture and flavour, even after 33 weeks frozen storage prior to smoking. Protein denaturation, as related to salt‐soluble protein, was influenced by the frozen storage history (24% drop after 33 weeks frozen storage) and seemed to be affected by the free amino acids formed during frozen storage. After smoking the denaturation was extensive (above 80%) in all mackerel samples. Lipid oxidation was quite extensive (PV 108 meq kg−1) in the 22 and 33 weeks frozen stored mackerel samples. However, no rancid flavour in the latter smoked mackerel samples was detected by taste panellists. A 58% increase in free amino acids during frozen storage was observed. Extensive losses of 74% in available lysine were observed in the 22 and 33 weeks frozen stored mackerel samples after smoking which could be due to aminocarbonyl reactions with the products of lipid oxidation. A 40% loss of thiamine was observed in the 33 weeks frozen stored samples after smoking. The histamine contents did not exceed 94 mg kg−1 and would not be expected to cause symptoms of scombrotoxin poisoning.
Volatile components of avocado leaves (Persea americana mill) from the Mexican race
Authors: Sagrero‐Nieves Lorenzo , Bartley John P 
Published: November 2006

AbstractThe chemical composition of the volatile oil of avocado leaves from Mexican race (Persea americana Mill) grown in the highlands of Mexico was investigated by gas chromatography and gas chromatography‐mass spectrometry. Thirty compounds were identified accounting for 92.45% of the oil. Estragol (78.12%), α‐cubebene (3.58%), methyl eugenol (3.37%) and β‐caryophyllene (2.10%) were the major components representing more than 87%. The oil has a characteristic aroma similar to anise‐tobacco.
The effects of variety, drying procedure, fineness of grinding and dietary inclusion level on the bioavailability of Cassava (Manihot esculenta crantz) starch
Authors: Brough Susan H , Neale Roger J , Norton Grenville , Wenham June E 
Published: November 2006

AbstractThe bioavailability of raw cassava starch from dried, whole roots, as affected by a number of variables, both inherent and processing‐induced, was determined in a series of feeding trials using the rat as a test animal. Apparent starch digestibility was in excess of 99% and was unaffected by cassava variety, cyanide content, drying process, fineness of grinding, dietary inclusion level (up to 50% of the diet) and age of the animal. A high level of residual cyanide (406.6 mg kg−1 dried cassava chips) reduced feed intake and weight gain. Since the floor‐drying procedure, whilst effectively reducing the cyanide to an acceptable level, was without effect on the digestibility of cassava starch, it is recommended that this process be adopted for drying high cyanide cultivars of cassava destined for the animal feed market. This will allow cassava to be incorporated in the diet at a higher inclusion level with no undesirable effects on animal performance.
The variation of superoxide dismutase (SOD) and xanthine oxidase (XO) activities in milk using an improved method to quantitate SOD activity
Authors: Granelli K , Björck L , Appelqvist L‐Å 
Published: November 2006

AbstractAn improved method for determination of superoxide dismutase (SOD) in milk has been developed. The interference of endogenously occurring xanthine oxidase (XO) has been subs'antially reduced by addition of an ultrafiltration step, which removed 61 ± 10 (mean ± SD) % of the XO activity. This method was used to determine the SOD activity in milk serum from 15 Swedish Red and White (SRW) cows and 18 Swedish Friesian (SF) cows at various stages of lactation. The XO activity in raw milk was also determined. The milk from these cows had a mean SOD activity of 0.83 ± 1.14 U ml−1 milk serum and a mean XO activity of 49 ± 22 mU ml−1 raw milk (n = 127). A difference between breeds could be noted in XO activity, ie milk from SF cows had significantly (P < 0.05) higher mean XO levels compared with milk from SRW cows, 54 ± 23 mU ml−1 than 44 ± 21 mU ml−1. A significantly increased level of XO activity in milk from SRW cows during the lactation was found. No significant effect of breed or stage of lactation on SOD activity could be detected. Individual cows with high and low milk SOD levels during the entire lactation have been identified.