bluuebunny/crossref_metadata_2025_split huggingface dataset:
Gram Negative Bacteria Inhibition by Lactic Acid Culture and Food Preservatives on Catfish Fillets during Refrigerated Storage
Authors: KIM CHANG R. , HEARNSBERGER JAMES O. 
Published: August 2006

ABSTRACTTreating catfish fillets with sodium acetate (SA) and/or potassium sorbate (PS), with or without lactic culture (Lactococcus lactic spp. cremoris ATCC 19257 grown in 20% milk solids) was studied at 4°C. Gram negative bacterial (CVT) counts on crystal violet tetrazolium chloride agar, pH, and sensory evaluation of fillets were assessed over time. Treatment with the combination of 0.50% SA, 0.25% PS with 2.50% lactic acid culture (LC) and, also, 0.50 to 1.00% SA alone completely inhibited growth for 6 days at 4°C. After 12 days, counts with this treatment and the 1.00% SA increased ∼1.3 and 1.2 log cycles, respectively. The antimicrobial effects did not appear to be due to pH values. The combination of 0.50% SA and 0.25% PS with 2.50% LC, or 1.00% SA, alone, improved catfish odor and appearance during 13 days storage.
Reverse‐Phase HPLC Analysis of Cheese Samples Aged by a Fast‐Ripening Process
Authors: FURTULA V. , NAKAI S. , AMANTEA G.F. , LALEYE L. 
Published: August 2006

ABSTRACTCheese ripening accelerated by adding enzyme extracts derived from lactic bacteria promoted proteolysis and produced an acceptable novel cheese based on sensory tests. However, HPLC profiles for watersoluble compounds were considerably different from those for control Cheddar cheese without the added enzyme extracts, probably indicating a different mechanism of proteolysis. The samples did not follow the usual aging pathway on a similarlity scattergram, when HPLC data were processed by principal component similarity (PCS) analysis. Such analysis was useful for evaluating effects of accelerated cheese ripening.
Caseinate at Low Temperatures: Calcium Use in β‐Casein Extraction by Microfiltration
Authors: FAMELART M.H. , SUREL O. 
Published: August 2006

ABSTRACTCalcium‐induced modifications of 2% sodium caseinate at 4°C and β‐casein extraction by microfiltration on membranes were studied. Pore diameters and tangential flow rates were investigated. Calcium addition up to 3 g.L−1 was followed by a pH decrease, particle size increase and a shift of casein towards colloidal state. The higher purity of β‐casein in the soluble fraction was obtained between 1 and 1.5 g.L−1 of added calcium. Increasing calcium to 1 g.L−1 induced hydraulic resistance increase, and higher retention of β‐casein. Particle size increases were related to physicochemical modifications induced by the calcium addition.
Oxidative Stability and Sensory Quality of Stored Eggs From Hens Fed 1.5% Menhaden Oil
Authors: MARSHALL A.C. , SAMS A.R. , VAN ELSWYK M.E. 
Published: August 2006

ABSTRACTEffects of refrigerated storage on thiobarbituric acid (TBA) values and sensory scores of shell eggs from hens fed 1.5% menhaden oil (MO) and a no‐added fat control diet were investigated. Eggs were collected weekly (0, 1, 2, 3, 4) for each of three replicates/diet and all weeks were analyzed within 24 hr of 0 week. The flavor of scrambled samples from stored shell eggs (wk 0, 2, 4) was determined by scoring difference scale administered to two consumer panels (n = 40/panel). Flavor scores for eggs from all treatments were not different. TBA values were greater (P < 0.05) in MO eggs at week 0 but did not increase during storage. Storage stability of shell eggs from hens fed 1.5% dietary menhaden oil is comparable to that from hens fed a no‐added fat diet.
Enzymatic Browning in Apple Pulps
Authors: LOZANO J.E. , DRUDIS‐BISCARRI R. , IBARZ‐RIBAS A. 
Published: August 2006

ABSTRACTEnzymatic browning in Golden Delicious apple pulp was studied as related to degree of ripeness and temperature (3.5–31°C). Green apple pulp showed the highest rate of browning. This was attributable to differences in ascorbic acid (AA) content and polyphenoloxidase activity in young fruits. The rate of browning determined by CIE L* measurements followed complex temperature dependent kinetics, represented by a multiple linear effects with log time. Equal changes in L* parameter yielded straight lines in a log temperature vs log time plot. Inhibition with AA caused an initial slow rate of browning and a well defined break point associated with exhaustion of antioxidant properties of the AA. The greater the AA concentration the longer the initial period.
Purification and Characterization of an Endoprotease from Melon Fruit
Authors: NODA K. , KOYANAGI M. , KAMIYA H C. 
Published: August 2006

ABSTRACTAn endoprotease was purified from melon fruit (Cucumis melo L.) by ammonium sulfate precipitation, gel filtration and ion‐exchange chromatography using t‐butyloxycarbonyl‐Ala‐Ala‐Pro‐Leu p‐nitroanilide as a substrate. The molecular weight was estimated as 26,000 and isoelectric point pH 9.5. It preferentially hydrolyzed peptide bonds of the carboxyl terminal sides of Leu, Ala, His, Gin, and Am. Activity was strongly inhibited by diisopropyl phosphofluoridate, indicating the serine protease nature of the enzyme. The migration distance on electrophoresis, molecular weight and substrate specificity differed from cucumisin, a known protease from melon. This unusual protease may have potential for special food treatment applications.
Surface Properties and Emulsification Behavior of Denatured Soy Proteins
Authors: NIR I. , FELDMAN Y. , ASERIN A. , GARTI N. 
Published: August 2006

ABSTRACTSoy protein isolate was physically (heat pretreatment) and chemically (urea, guanidine·HCl, and cleavage of SS bonds) modified in order to dissociate subunits, unfold the protein and improve surface properties: hydrophobicity, emulsification capability, and stability. Heat pretreatment as well as chemical treatment with urea or guanidine·HCl or reduction of disulphide bonds, will improve emulsification performance in comparison to native soy protein isolate. Significant differences in reduction of surface tension of water in the presence of native and modified proteins were observed (45 and 35 dynes/cm respectively). Measurements of fluorescence indicated that the relative hydrophobicity of the soy protein was also improved (from 600 to 1360) after heat pretreatment or contacting the soy protein with 8M urea solution.
Microwave Heating Affects Composition and Oxidative Stability of Sesame (Sesamum indicum) Oil
Authors: YOSHIDA HIROMI , KAJIMOTO GORO 
Published: August 2006

ABSTRACTThe effects of microwave heating on antioxidative components and lipid quality of sesame seeds were studied. Amounts of antioxidative components were 576, 18, and 8 mg/kg oil for γ‐, δ‐, and α‐tocopherols; 6,824, 5,642, and 54 mg/kg oil for sesamin, sesamolin, and sesamol, respectively. During microwave treatments, concentrations of tocopherols, sesamin and sesamolin gradually decreased, and ca. 20% of these dominant components was lost after 30 min heating. However, microwave treatments for 16 to 20 min, which would be optimal to prepare sesame oil with better quality, still retained over 85% of the antioxidative components (with few exceptions) and caused no significant chemical changes in lipids.
Physicochemical Properties of Field Pea, Pinto and Navy Bean Starches
Authors: GUJSKA ELZBIETA , D.‐REINHARD WANDA , KHAN KHALIL 
Published: August 2006

ABSTRACTLegume starches were compared for physicochemical properties that may explain differences in functional properties. Field pea starch had higher amylose, greater swelling power and solubility, and lower pasting temperatures than pinto and navy bean starches. Scanning electron microscopy (SEM) showed that field pea starch had larger, more irregularly shaped granules and more broken large granules than pinto or navy starches. The most starch damage was observed for field pea. Pinto and navy bean starches had greater resistance to swelling at 60°C than field pea indicating a more strongly bonded micellar network. Higher cold paste viscosity was observed for navy bean and field pea.
Melting Characteristics and Hardness of Milkfat Blend Sucrose Polyesters
Authors: DRAKE M.A. , BOUTTE T.T. , YOUNCE F.L. , CLEARY D.A. , SWANSON B.G. 
Published: August 2006

ABSTRACTSucrose polyesters (SPE) are noncaloric fat substitutes prepared from fatty acid methyl esters (FAME) and sucrose. Our objectives were to determine and compare the effects of supplementing FAME from hydrolyzed milkfat with 25% FAME derived from beef tallow, coconut oil, or myristic acid on melting characteristics, hardness, and fatty acid profiles of SPE. DSC thermograms revealed different melting profiles among the SPE and anhydrous milkfat. Milkfat:tallow, milkfat:coconut, and milkfat SPE differed (p<0.05) in hardness from milkfat at 12.5, 22, and 27.5°C. Fatty acid compositions of the SPE were also different. Adjustments of melting characteristics, hardness, and fatty acid substituents of SPE are essential when substituting milkfat SPE for selected natural fats in foods.
Quantification of Factors Which Influence Nisin's Inhibition of CIostridium botulinum 56A in a Model Food System
Authors: ROGERS ANN M. , MONTVILLE THOMAS J. 
Published: August 2006

ABSTRACTWe modeled nisin's anticlostridial activity and assessed the antagonistic or potentiating influences of food ingredients. The model systems contained yeast extract, proteose peptone, and glucose; were supplemented with protein (0.075, 0.75, 7.5% w/v), phospholipid (0.075, 0.75, 7.5% w/v), or soluble starch (5, 17.5, 30% w/v); and were adjusted to pH 5.5, 6.0, or 6.5. Samples inoculated with 104/mL spores were incubated at 15, 25, or 35°C. Statistical analysis developed an equation (r2= 0.76) that modeled the response and identified temperature as the most significant (α 0.001) variable. Nisin lost effectiveness with increasing temperature. Nisin concentration had significant positive and phospholipid negative, linear effects. Many interactive effects were significant (α 0.20). Nisin inhibited C. botulinum until its residual level dropped below a threshold, which decreased from 154 IU/mL at 35°C to 12 IU/mL at 15°C.
Storage Stability of Low‐fat Ground Beef Made with Lower Value Cuts of Beef
Authors: BULLOCK K.B. , HUFFMAN D.L. , EGBERT W.R. , MIKEL W.B. , BRADFORD D.D. , JONES W.R. 
Published: August 2006

ABSTRACTFive combinations of low‐fat ground beef treatments were prepared with lower value raw‐materials: 90% lean cow trimmings, 50/50 Choice trimmings, 95% lean Choice trimmings, defatted clods and rounds, cow knuckles, and cow chucks. They were compared to a 20% fat control for quality attributes during 24 wk frozen (−20°C) storage. Control patties had greater (P<0.05) cooking loss, shear force, and connective tissue, and lower (P<0.05) juiciness scores than low‐fat treatments. All low‐fat pattie treatments were rated higher (P<0.05) in flavor intensity than control patties. Low‐fat patties manufactured with a majority of lean cow trimmings had a greater color (pigment) and oxidative (lipid) stability.
Fat Level, High Temperature Cooking and Degree of Doneness Affect Sensory, Chemical and Physical Properties of Beef Patties
Authors: BERRY B.W. 
Published: August 2006

ABSTRACTGround beef patties containing either 4 or 20% fat were cooked by electric grill (G) alone or in combination with overhead broiler unit (BG) to be (visually) either medium or well‐done. Patties with 20% fat had higher beef flavor intensity, juiciness and tenderness scores, lower Instron shear and compression values, and lower cooking yields than 4% fat patties. However, 4% fat patties cooked to medium, had similar sensory ratings to 20% fat patties cooked well‐done. About 20% of patties cooked to medium did not reach recommended internal temperatures and holding times for food safety.
Diacetyl as a Flavor Component in Full Fat Cottage Cheese
Authors: ANTINONE M.J. , LAWLESS H.T. , LEDFORD R.A. , JOHNSTON M. 
Published: August 2006

ABSTRACTDiacetyl was detected at about 0.2 ppm using a two alternative forced choice procedure. Consumer acceptance for cottage cheese showed a small effect of added diacetyl, peaking at 1.0 ppm for aroma acceptance and flavor acceptance. Patterns of acceptance across diacetyl levels were similar for both frequent and infrequent consumers. Consumer acceptance tests conducted in a campus‐based sensory testing facility gave similar results to tests conducted in a shopping mall, although the mall data were more variable.
Caking and Stickiness of Dairy‐Based Food Powders as Related to Glass Transition
Authors: CHUY LETICIA E. , LABUZA THEODORE P. 
Published: August 2006

ABSTRACTThe effects of heating rate, storage temperature and water activity on surface caking (Tsc) and advanced caking (Tac) of several dairy‐based infant formula powders were determined by the modified ampule and sealed glass test tube methods, respectively. The glass transition temperature, Tg, was determined by differential scanning calorimetry. Observed Tsc and Tac values were higher at faster scan rates (5 and 10°C/min) compared to a slower heating rate (1°C/3 min). In addition, because of the sample size and the difference in viscous flow time constants, Tac≥ Tsc≥ Tg. As expected, stability towards collapse and sticking decreased with Increasing amounts of low‐molecular‐weight carbohydrate. The predicted stable storage water activities at room temperature based on Tsc were higher than those observed during storage; however, the water activity at which Tstarage= Tg gave a good prediction of the %RH when collapse begins.
Monoacylglycerol Production from Butteroil by Glycerolysis with a Gel‐Entrapped Microbial Lipase in Microaqueous Media
Authors: YANG BAOKANG , PARKIN KIRK L. 
Published: August 2006

ABSTRACTReaction parameters were optimized to support polyethyleneglycol‐based and polypropyleneglycol‐based gel‐entrapped lipase‐mediated glycerolysis of butteroil to yield monoacylglycerol. Single liquid‐phase reactive mixtures contained 25% (w/w) butteroil dissolved in t‐butanol, to which glycerol and water was added. Optimum reaction conditions were 35–40 °C, and 5–10 mg enzyme reagent and 0.10g glycerol/mL substrate solution. Optimum acyl group:glycerol molar ratio was about 0.64. The optimum water content was dependent on glycerol content and was about 6% (w/w) of the glycerol at 0.10g glycerol/mL substrate solution. The gel‐entrapped lipases had half‐lives of about 35–46 cycles of 72 hr each.
Quality of Fish Protein Hydrolysates from Herring (Clupea harengus)
Authors: HOYLE NANA T. , MERRlTT JOHN H. 
Published: August 2006

ABSTRACTFish protein hydrolysates were prepared, using minced fillets and Al‐calase and papain, from raw herring and from herring defatted by ethanol extraction, cooking and pressing. Physicochemical, sensory and storage properties as well as the molecular weight sizes in spraydried hydrolysates were evaluated. Fat extraction before hydrolysis reduced degree of hydrolysis. Alcalase hydrolyzed samples to a higher degree than papain. Ethanol extraction reduced fishy odor to barely detectable levels. Papain hydrolysates were more bitter than those made with Alcalase. Color and nonenzymic browning measurements indicated darkening during 3 mo storage at room temperature (∼20°C).
Carp Sarcoplasmic Reticulum Changes Due to Heat Treatment
Authors: USHIO HIDEKI , WATABE SHUGO 
Published: August 2006

ABSTRACTElectron microscopy revealed that heat treatment in the range 35–55°C caused no observable change in membrane structures of the sarcoplasmic reticulum (SR). Proteins with molecular weights about 200 and 400 kDa, (probably dimers and tetramers of Ca2+‐ATPase, respectively) were observed in SDS‐PAGE when the light SR was treated at 49 and 55°C respectively. Ca2+ leakage from the SR was markedly enhanced with increasing temperatures, especially for the heavy SR. Results suggest that the decrease of Ca2+ uptake ability following heat treatment is at least partly caused by the acceleration of Ca2+ leakage together with irreversible denaturation of Ca2+‐AT‐Pase protein.
Low Dose Irradiation Affects Microbiological and Sensory Quality of Sub‐Tropical Seafood
Authors: POOLE SUSAN E. , MITCHELL GREGORY E. , MAYZE JOHN L. 
Published: August 2006

ABSTRACTSweetlip (Lethrinus miniatus), red emperor (Lutjanus sebae), mackerel (Scomberomorus commerson), whiting (Sillago ciliata), mullet (Mugil cephalus), barramundi (Lutes culcarifer), sand crab (Portunus pelagicus), Moreton Bay prawns (Metapenaeus spp.) and king prawns (Penaeus plubujus) were irradiated at doses of 0, 1, 3 and 5 kGy. A dose of 1 kGy resulted in a 1.5 to 4 log reduction in total bacterial numbers. Sensory quality decreased with increasing radiation dose except for Moreton Bay prawns and cooked king prawns, which were acceptable after a 5 kGy dose. Doses higher than 3 kGy caused adverse odor and flavor changes in Moreton Bay and cooked king prawns. A dose of 1 kGy could extend storage life of any of the species without adversely affecting sensory quality.
Fish Myosin Fragments Solubility and ANS‐Fluorescence Intensity Affected by n‐Butanol
Authors: ISHIZAKI SHOICHIRO , LIN WI‐LOON , TANAKA MUNEHIKO , TAGUCHI TAKESHI , AMANO KEISHI 
Published: August 2006

ABSTRACTChanges in the solubility and 8‐anilino‐1‐napthalene sulfonate (ANS)‐fluorescence intensity of oval filefish, tilapia, and black marlin myo‐sins and their fragments by n‐butanol were examined in connection with myosin gel‐forming abilities. The thermal gel‐forming abilities of myosins were greatly enhanced by the addition of 0.3–0.8M n‐butanol. KC1 concentration‐solubility curves revealed that after n‐butanol addition a marked decrease in the solubility was observed for myosins and S‐1s, whereas there was a slight decrease for rods. The fluorescence intensity of myosins‐ANS in the presence of n‐butanol increased markedly by heating at 30° and 35°C. A similar increase in the fluorescence intensity occurred in all S‐ls‐ANS, but not in rods.
Actomyosin Stabilization to Freeze‐Thaw and Heat Denaturation by Lactate Salts
Authors: DONALD G.A. MAC , LANIER T.C. 
Published: August 2006

ABSTRACTStabilization of fish actomyosin (AM) was investigated with respect to freeze‐ and heat‐induced denaturation as affected by concentration of sodium lactate (SL), lithium lactate and sucrose. Recovered Ca2+ ATPase activity was used as a measure of denaturation. Optimum cryoprotection was gained with 6% (w/v) SL. However, SL of similar quality from another source destablized AM at low concentration and was less effective at higher concentrations. Lithium lactate was not an effective cryoprotectant. For heat stabilization, SL was two times more effective than sucrose with an optimum concentration of 25%. Sodium lactate appears to have good potential as a cxyoprotectant and stabilizer of AM.
Calcium Treatments Affect Storage Quality of Shredded Carrots
Authors: IZUMI HIDEMI , WATADA ALLEY E. 
Published: August 2006

ABSTRACTCarrot shreds, sticks and slices were dipped in solutions of CaCl2 alone, or with chlorine and stored at 0, 5 or 10°C to determine the effects of calcium (Ca) on storage quality. A 0.5% or 1% CaCl2 treatment maintained firmness and reduced microbial growth of carrot shreds at all temperatures. These treatments also resulted in lower tissue pH than in the water‐dipped controls. Treatments increased Ca content slightly in sticks and slices and substantially in shreds and had no effect on storage quality of sticks or slices.
Reduction of Stachyose in Legume Flours by Lactic Acid Bacteria
Authors: DUSZKIEWICZ‐REINHARD WANDA , GUJSKA ELZBIETA , KHAN KHALIL 
Published: August 2006

ABSTRACTPinto bean and fiend pea flours were inoculated with different populations of Lactobacillus fermentum or Lactobacillus plantarum, adjusted with water to 20% moisture and incubated. Amount of stachyose and number of lactobacilli were determined after 24, 48 and 72 hr. After 72 hr incubation stachyose was reduced in ointo bean (bv 27%) and field pea (43%) flours. Duration of incubation was the only factor which influenced stachyose reduction. Amount of inoculum and type of bacteria were of minor importance. Number of bacteria decreased significantly during incubation.
Color Characteristics and Stability of Nonbleeding Cocktail Cherries Dyed with Carotenoid Pigments
Authors: SAPERS G.M. 
Published: August 2006

ABSTRACTExperimental cocktail cherries dyed with carotenoids and commercial cherries were compared by spectrocolorimetry to determine color characteristics and stability. Cherries dyed with canthaxanthin, apo‐carotenal and oleoresin paprika were more tomato‐ or orange‐red than cherries dved with Red No. 40. Red No. 3. or carmine. No color bleeding was observed with carbtenoid‐dyed cherries. The color of cherries dyed with canthaxanthin was stable for 1 year at 4°C. Color stability was not as good in cherries dyed with apo‐carotenal but could be improved greatly by addition of ethylenediaminetetraacetic acid (EDTA) and ascorbic acid to preservative solutions in which cherries were stored.
Exogenous Lipids and Ethanol Influences on the Foam Behavior of Sparkling Base Wines
Authors: DUSSAUD ANNE , ROBILLARD BERTRAND , CARLES BENOÎT , DUTEURTRE BRUNO , VIGNES‐ADLER MICHÈLE 
Published: August 2006

ABSTRACTThe influence of added lipids (which mimic the endogeneous lipid pool of wine) on the foam behavior of sparkling base wines at various ethanol concentrations was investigated by measuring the foam expansion, foam stability and the Bikerman coefficient. Depending on their physical state, molecularly dissolved or aggregated, the lipids were only active at low alcohol concentration. At high alcochol content foam behavior was mainly governed by ethanol concentration. Bikerman coefficient variations were correlated with the surface tension variation.
D‐alanine in Fruit Juices: A Molecular Marker of Bacterial Activity, Heat Treatments and Shelf‐life
Authors: GANDOLFI I. , PALLA G. , MARCHELLI R. , DOSSENA A. , PUELLI S. , SALVADORI C. 
Published: August 2006

ABSTRACTApple, grapefruit, orange, peach, pear, pineapple and other commercial juice samples were investigated by GC (chiral phase) and HPLC (chiral eluent) to detect D‐amino acids as molecular markers of bacterial activity, heat treatments, and shelf life. The development of D‐amino acids was followed in grapefruit juice samples inoculated with bacteria (Lactobacillus plantarun), or yeasts (Saccharomyces cereviae). Significant amounts of free D‐alanine were found only in juices affected by bacterial contamination. The content of D‐alanine was not dependent upon pasteurization or sterilization treatments and did not change during the shelf‐life of the products. D‐alanine may be considered as a marker of bacterial contamination occurring before or during juice processing.
Application of High Pressure for Spore Inactivation and Protein Denaturation
Authors: HAYAKAWA ISAO , KANNO TOMOHISA , TOMITA MASAAKI , FUJIO YUSAKU 
Published: August 2006

ABSTRACTOur objective was to develop a method of sterilizing Bucillur stearothermophilus spores with minimal heating. Inactivation was achieved by spore destruction through six cycles of oscillatory pressurization at 70°C and 600 MPa, but inactivation was not complete within 60‐min with continuous pressurization. Four pressurization cycles at 600 MPa and 5 min/cycle decreased the spore count from 106 to 102/mL, and six cycles decreased the count from 106 to <100. Spore inactivation was dependent on the adiabatic expansion velocity. On the other hand, protein denaturation by high pressures was due to phase changes of water under high pressure, and was not affected by adiabatic expansion velocity.