bluuebunny/crossref_metadata_2025_split huggingface dataset:
QUANTIFICATION OF RADICAL FORMATION IN OIL‐IN‐WATER FOOD EMULSIONS BY ELECTRON SPIN RESONANCE SPECTROSCOPY
Authors: THOMSEN MARIANNE KAABER , VEDSTESEN HENRIK , SKIBSTED LEIF H. 
Published: May 2007

ABSTRACTThe tendency of formation of radicals in an oil‐in‐water food emulsion (a mayonnaise partly based on fish‐oil) was quantified by electron spin resonance (ESR) spectroscopy using the spin trapping technique. Among the spin traps examined, N‐tert‐butyl‐α‐phenylnitrone (PBN) was preferred for this type of product. Under mildly accelerated conditions (i.e. heating to 37C, a spin trap concentration of 2 mM ensured pseudo‐first order conditions for trapping of radicals in the assay for up to 36 h of thermal treatment. The resulting linearity between ESR‐signals and rate of radical formation allows a direct quantification by standardization against stable radicals dissolved in the product. The hydrophobic spin‐probe 12‐doxylstearic acid (in contrast to the hydrophilic 2,2,6,6‐tetramethyl‐l‐piperidinyl‐oxyl) gave a stable signal and a linearity existed between signal intensity and probe concentration.
STABILITY OF LIPIDS OF INDIAN MACKEREL TO GAMMA IRRADIATION
Authors: LAKSHMANAN R. , VENUGOPAL V. , RAO B.Y.K. , BONGIRWAR D.R. 
Published: May 2007

ABSTRACTThe effect of gamma irradiation (1.5 and 2 kGy) on the lipids of Indian mackerel (Rastrelliger kanagurta) stored at 0–2C was studied. No major differences in lipid composition of fish was observed as a result of irradiation and subsequent storage for up to 14 days. However, higher carbony I values in irradiated samples during the initial storage of fish was revealed. Irradiation also had no adverse effect on the nutritionally important omega‐3 polyunsaturated fatty acids (PUFA) of the fish.
COPPER INDUCED LIPID OXIDATION DURING SALTING OF COD (GADUS MORHUA L.)
Authors: LAURITZSEN KRISTIN , MARTINSEN GUSTAV , OLSEN RAGNAR L. 
Published: May 2007

ABSTRACTYellow/brown discoloration of the muscle surface was investigated in downgraded heavily salted cod fillets from a processing plant. The results showed that discolored areas were relatively evenly distributed on the muscle surface and that lipid oxidation correlated with the copper and not the iron content, in the muscle. A model system for studying lipid oxidation and yellow discoloration of salted cod muscle was established and used for investigating the effect of including transition metals in the process. The model system confirms that copper is particularly pro‐oxidative. Of the redox states, the reduced form of copper was most potent. It appears that copper concentrates in the muscle during the brining. The results also indicate that copper induced lipid oxidation was increased by low pH of the fish muscle postmortem. The model system seems well suited for detailed studies of the salting process and may be useful for developing methods which can inhibit lipid oxidation in salted products.
ADSORPTION EFFICIENCY OF SELECTED ADSORBENTS IN SESAME OIL MISCELLAS
Authors: TORO‐VAZQUEZ JORGE F. , MENDEZ‐MONTEALVO GUADALUPE , CHARÓ‐ALONSO MIRIAM A. 
Published: May 2007

ABSTRACTIn a sesame oil miscella (40% and 60%) system the adsorption efficiency for free fatty acids (QFFA.) and carotenoids (Qc) provided by pine wood carbon (also known as vegetable carbon), two commercial synthetic silica adsorbents, and rice hull ash were compared at different adsorbent dosages (1.0, 2.5 and 5.0%).At all the adsorbent dosages investigated the pine wood carbon achieved a higher QFFA than synthetic silicas and rice hull (P < 0.05). This effect was more evident as the carbon concentration decreased (P < 0.05). However, in the case of carotenoids none of the adsorbents exhibited a significant advantage in Qc (P < 0.50) at any of the adsorbents dosages utilized. Rice hull ash had the highest oil retention, while silicas exhibited an oil retention profile with lower values than that obtained with pine wood carbon (P < 0.10). The results suggest that pine wood carbon might have the same capability as silicas when used with sequential addition of clay in sesame oil miscella refining, with the advantage of higher adsorption efficiency than silicas for free fatty acid adsorption.
CHEMICAL COMPOSITION OF OIL FROM TETRACARPIDIUM CONOPHORUM ((MÜLL. ARG.) HUTCH. AND DALZ.) NUTS
Authors: TCHIEGANG CLERGé , KAPSEU CESAR , PARMENTIER MICHEL 
Published: May 2007

ABSTRACT Tetracarpidium conophorum is known in the littoral and the western Cameroon as kaso or ngak and serves as an edible nut eaten between meals. The physicochemical characteristics, the fatty acids and the triacylglycerols (TG) of T. conophorum nut oil (Type 1 and Type 2) from the southern continental low lands were studied. The oil content varied between 55.75 and 61.62%. The iodine value (180–182), saponification value (175–176) and nitrogen (8.08–8.78) were similar. Ashes varied between 8.40 and 9.68%. The main fatty acid of the golden yellow was linolenic acid (69.47–70.39%) as determined by capillary gas chromatographic analysis. The triacylglycerol profil obtained by reversed phase liquid chromatography showed 10 TG with three major ones identified as
EFFECT OF STORAGE AND DACUS INFECTION OF OLIVE FRUITS ON THE QUALITY OF THE PRODUCED VIRGIN OLIVE OIL
Authors: KYRIAKIDIS NIKOLAOS B. , DOUROU EFI 
Published: May 2007

ABSTRACTOlives from three different locations (Olea europaea cv. Koroneiki), uninfected or infected by the insect Dacus oleae, were collected and stored at 15°2C for 21 days. Samples were taken at 0, 3, 7, 10, 12, 14, 17 and 21 days following collection. Moisture and oil content of olive fruits and the quality parameters of the extracted virgin olive oil were evaluated. Analytical parameters determined were titratable acidity, peroxide value and the specific extinction coefficients at 232 nm (K232 and 270 nm (K270). Regression equations and best fitting curves between examined parameters and time were evaluated. Olive oil from fly infected olives had higher initial values and a higher rate of increase of the parameters measured. The only parameter affecting oil quality was K270. Maximum storage time within legal limit for K270 was 16 days for fly uninfected and 10 days for fly infected olives.
LIPIDS AND FATTY ACIDS OF FIVE FRESHWATER FOOD FISHES OF INDIA
Authors: ACKMAN R. G. , MCLEOD C. , MISRA K. K. , RAKSHIT S. 
Published: May 2007

ABSTRACTFive species of carp important in the diet of many of the people of India were examined for principal lipids and in particular for the highly unsaturated fatty acids with potential biomedical benefits. Muscle lipid was about 1% in four species but 2.5% in muscle of Labio bata. The livers however had lipid contents in the 5–10% range. The principle lipid classes were separated and the fatty acids were determined by open‐tubular (capillary) gas‐liquid chromatography; forty‐seven fatty acids were quantified. Saturated fatty acids were approximately 40–50% of total fatty acids in muscle lipids and monoethylenic fatty acids were 24–39%. Functionally important fatty acids of triacylglycerols in the muscle of all species included about 5% each of 18:2n‐6 and 18:3n‐3. The longer chain lengths 20:4n‐6, 20:5n‐3, and especially 22:6n‐3, were found mostly in the polar lipids
SLIP MELTING POINT ESTIMATION OF FAT BLENDS BEFORE AND AFTER INTERESTERIFICATION BASED ON THEIR FATTY ACID COMPOSITIONS
Authors: BOYACI ISMAIL HAKKI , KARABULUT IHSAN , TURAN SEMRA 
Published: May 2007

ABSTRACT In this study the relationship between slip melting point (SMP) and fatty acid composition of blends before and after interesterification were investigated. Forty‐four blends were prepared using sunflower, canola and cottonseed oils as well as palm stearin and/or fully hydrogenated palm stearin in different proportions. Fatty acid compositions and SMP of samples were determined and then SMP of the blends before and after interesterification were defined as a function of five fatty acids. Specific constants of C16:0, C18:0, C18:1, C18:2 and C18:3 fatty acids were determined as 0.455, 0.821, 0.622, 0.215 and ‐1.653, respectively, for the blends before interesterification and 0.532, 0.614, 0.399, 0.055 and ‐2.471, respectively, for the blends after interesterification by using least squares method. Slip melting point of blends were calculated using these constants and fatty acid compositions and then compared with the experimental values. No linear relationship existed between the calculated and experimental results of the blends before interesterification, but SMP of the blends after interesterification could be estimated with high (r=0.956) accuracy.
COMPOSITION AND COLOR ALTERATION OF SMALL STRIPS OF CHICKEN DARK MEAT1
Authors: BOWIE BONNIE M. , DICK RHODA L. , ACTON JAMES C. 
Published: May 2007

ABSTRACTTreatment of small strips of poultry thigh tissue with water or solutions of 1% hydrogen peroxide or 1% sodium bisulfite increased (P < 0.05) moisture and reduced (P < 0.05) protein and ash contents in the raw and cooked product states when compared to the contents in the respective untreated thigh and breast control products. The highest percentage reductions (52–71%) in concentration for various nitrogen fractions of treated thigh tissues occurred in the water soluble, nonprotein nitrogen fraction. No differences (P < 0.05) were found for color properties of lightness (L values) and redness (+ a, a/b ratio and θ values) between raw breast strips and thigh strips treated with peroxide or bisulfite solutions. The percentage shifts in lightness (%ΔL), total color difference (%ΔE) and visual lightness‐to‐darkness ranking (% rank change) of cooked products of treated thigh strips, calculated on the basis of differences between products of untreated thigh and breast strips, ranged from 20–24% (water treatment) to 43–54% (peroxide or bisulfite treatment).
PROCESSING, CHEMICAL, SENSORY AND PHYSICAL PROPERTIES OF BACON‐CHOPPED AND FORMED, MADE FROM PORK, BEEF, MUTTON AND CHEVON
Authors: BERRY B. W. , CROSS H. R. , SMITH G. C. 
Published: May 2007

ABSTRACTBy extruding alternating layers of chopped lean and fat tissue, bacon‐chopped and formed (CF) products were processed from pork, beef, mutton and chevon lean and beef fat. Slabs processed from beef materials had less weight loss and changes in width and thickness during smoking than the other formulations. Various sensory and consumer panels found pork‐bacon‐CF product to rate highest among the four formulations for tenderness, flavor and overall satisfaction. This formulation was rated as being closest in sensory traits to commercial bacon. Chevon and mutton bacon‐CF products were found to be less desirable in flavor. Inclusion of pork lean and fat with chevon and mutton lean can potentially improve the acceptability of bacon‐CF processed with lean from these two species. However, this process and product appears promising as methods of increasing consumption of underutilized meat animal species.
THE EFFECT OF FAT LEVEL AND TRIM INCORPORATION ON THE ATTRIBUTES OF RESTRUCTURED BEEF ROASTS FROM U.S. UTILITY CHUCKS1
Authors: LAMKEY J.W. , LANTIQUA R.C. , JOHNSON D.D. , WEST R.L. 
Published: May 2007

ABSTRACTBoneless chucks from U.S. Utility beef carcasses were incorporated in restructured beef roasts to evaluate physical properties influenced by the incorporation of trimmings obtained from heavy connective tissue. Muscles were boned, trimmed and ground through a kidney‐shaped plate. Trimmings (20% of the boneless weight) and fat fractions were comminuted through a microcut emulsifier and formulated into restructured roasts containing 10 or 15% fat with 0, 50 or 100% connective tissue trim incorporation at a constant 30% of the formulation by the addition of lean. Treatments were replicated 3 times. Oxidative rancidity decreased (P < 0.05) with the incorporation of trimmings. Shear values indicated that less force (P < 0.05) was required to shear roasts formulated to 10% fat than those with 15% fat. Tensile strength and amount of work to pull particles apart were higher (P < 0.05) for the samples with 10% fat. The tangent modulus was higher (P < 0.05) for the 15% fat product.
SALT SUBSTITUTES IN RESTRUCTURED HAM
Authors: ARGANOSA G.C. , MARRIOTT N.G. 
Published: May 2007

ABSTRACTPotassium chloride, magnesium chloride, calcium chloride and magnesium sulfate were incorporated to individually substitute 50% of the ionic strength of the sodium chloride in restructured ham. The calcium chloride, magnesium chloride and magnesium sulfate treatments resulted in significantly lower cook yields while those samples with calcium chloride exhibited significantly higher thiobarbituric acid (TBA) values compared to the four other treatments. The calcium chloride and magnesium sulfate treatments produced hams that had significantly different “L”, “a”, and “b” values compared with the control. The total lipid and cholesterol contents of the various treatments were not significantly different.
EFFECTS OF NITRITE AND SULFANILAMIDE ON THE 2‐THIOBARBITURIC ACID (TBA) VALUES IN AQUEOUS MODEL AND CURED MEAT SYSTEMS
Authors: SHAHIDI F. , PEGG R.B. , HARRIS R. 
Published: May 2007

ABSTRACTThe absorbance of the 2‐thiobarbituric acid‐malonaldehyde (TBA‐MA) complex at 532 nm for aqueous model systems and cured meats were measured. Addition of sulfanilamide played a beneficial role in evaluating the oxidative state of cured meats, prepared with the addition of ≧ 100 ppm NaNO2, in that it prevented the underestimation of the TBA values. However, in the absence of nitrite, sulfanilamide may interact with malonaldehyde to produce a 1‐amino‐3‐iminopropene derivative. Fluorescence spectroscopic studies showed an excitation maximum at 395 nm and an emission maximum at 460 nm for the adduct of malonaldehyde and sulfanilamide. Therefore, the TBA test for the evaluation of the oxidative state of cured meats may only be used when the content of nitrite in the cure or final product is known.
IDENTIFICATION OF THRESHOLD LEVELS FOR WARNER‐BRATZLER SHEAR FORCE IN BEEF TOP LOIN STEAKS
Authors: SHACKELFORD S.D. , MORGAN J.B. , CROSS H.R. , SAVELL J.W. 
Published: May 2007

ABSTRACTThreshold Warner‐Bratzler shear (WBS) values were determined by regression analysis of WBS force values and trained sensory panel overall tenderness ratings of beef top loin steaks from A‐ and B‐maturity carcasses (n = 678). Guidelines for retail and foodservice beef were based on 50 and 68% confidence levels, respectively, for overall tenderness ratings of “slightly tender.” Due to the extreme variation in tenderness that exists in the current U.S. beef population, more stringent confidence levels were not practical. Threshold WBS values for retail and foodservice beef were 4.6 and 3.9 kg, respectively. When these values were tested against the population of beef in the National Consumer Retail Beef Study, the 4.6 kg value was 88.6% accurate at determining whether or not a steak would be rated less than “slightly tender”by consumers.
DEGRADATION OF PROTEOGLYCANS IN THE SKELETAL MUSCLE OF PACIFIC ROCKFISH (SEBASTES SP.) DURING ICE STORAGE
Authors: KIM KEUNSUNG , HAARD NORMAN F. 
Published: May 2007

ABSTRACT Soluble collagen, proteoglycans and two lysosomal enzymes known to degrade proteoglycans were studied during ice storage of skeletal muscle from Pacific rockfish. The solubility of muscle collagen progressively increased during storage in ice for 7 days. Proteoglycans isolated from prerigor muscle by extraction with guanidine HCl and density gradient ultracentrifugation contained only 43 μg hexuronic acid/100 g of wet tissue. The sulfated glycosaminoglycans portion of proteoglycans were isolated by trypsin digestion of an extract from muscle acetone powder and contained 58 μg hexuronic acid/20 g of acetone‐dried muscle tissue. Sulfated glycosaminoglycans had several components which separated by sodium dodecylsulfate polyacrylamide gel electrophoresis. Electrophoresis of sulfated glycosaminoglycans from stored rockfish revealed disappearance/decrease of specific zones after 5 days at 0C. The degradation of proteoglycans occurs in postmortem fish muscle and this may contribute to the destabilization of the extracellular matrix and texture softening during postharvest storage of fish.
COOKING EFFECTS ON TITIN IN FRESH AND PROCESSED BEEF PRODUCTS
Authors: FRITZ JEFFERY D. , DIETRICH LAURA J. , GREASER MARION L. 
Published: May 2007

ABSTRACTFresh bovine longissimus thoracis muscle samples, heated at 73C for 0, 5, 15, 30, 45, 60, 90 and 120 min, were subjected to sodium dodecyl sulfate polyacrylamide gel electrophoresis and western blot analysis. Titin was both aggregated into large protein masses and degraded into smaller fragments (two apparently independent processes) in fresh muscle samples heated 15 min or more at 73C. Samples removed at various points during the manufacture of a tumbled cured beef product were also subjected to electrophoresis and western blot analysis. Titin was primarily degraded into smaller polypeptide fragments during the manufacture of this product with no large titin aggregates observed. Commercially manufactured meat products, when examined by these techniques, contained both titin aggregates and degradation products. These results suggest that titin can be aggregated into large protein masses and degraded into smaller polypeptide fragments during the heating of fresh or processed meat products.
ELECTRON‐BEAM IRRADIATION: EFFECT OF SURFACE DOSE VARIATION ON ANALYTICAL VALUES AND SHELF‐LIFE OF CHICKEN1
Authors: HEATH J.L. , OWENS S.L. , HANNAH K.W. 
Published: May 2007

ABSTRACTThighs and breast muscle pieces from broiler chickens were used to determine the effect of radiation dose variation from an electron‐beam accelerator on uniformity of microbial numbers, yield, shear force, and TBA values. Irradiation increased (P < 0.05) TBA values, thigh cooking loss, and shelf‐life of refrigerated (.5 and 2C) chicken. Irradiation was not uniform (P< 0.05) under the 122 cm scan chamber, and this lack of uniformity could result in non‐compliance with FDA approved limits. Thighs received a more uniform surface dose than breasts. Surface dose variation decreased uniformity of thigh muscle TBA values, cooking loss, and number of aerobic microorganisms. Irradiation increased uniformity of skin TBA values, storage loss, and shear values. Storage of irradiated samples increased uniformity of skin TBA values and aerobic microorganisms and decreased uniformity of thigh TBA values.
MODIFIED‐ATMOSPHERE PACKAGING OF BONE‐IN PORK LOINS
Authors: WARREN K.E. , HUNT M.C. , MARKSBERRY C.L. , SÖRHEIM O. , KROPF D.H. , JOHNSON D.E. , WINDISCH M.J. 
Published: May 2007

ABSTRACT Paired bone‐in pork loins (n = 110 pairs) trimmed to 3.2 and 6.4 mm subcutaneous fat were placed five per box in modified‐atmosphere packages (MAP) and stored for up to 19 days at 1°C. Using commercial conditions and a single flush of 0.61 1/kg of meat of carbon dioxide (CO2), the resulting CO2 concentration was 78.5%, which then decreased to 55.1% (day 3) and 41% (day 19). Oxygen, 3.1% initially, increased to 7.2% (day 3), decreased to 3% (day 15), then increased to 7.1%. Although microbial counts increased from 3 to 19 days, those through 9 days of MAP (331 CFU/cm2) were lower than prior to MAP (653 CFU/cm2). Longer storage increased (P < 0.05) loin weight loss; off‐odor; and discoloration of the blade and sirloin lean, subcutaneous fat, and bone surface. Off‐odor intensity and microbial levels were acceptable at day 19, thus discoloration was the limiting factor in loin shelf‐life and retail chop display color stability.
EFFECTS OF FAT TRIM ON THE COMPOSITION OF BEEF RETAIL CUTS – 2. FAT AND MOISTURE CONTENT OF THE SEPARABLE LEAN
Authors: JONES D.K. , SAVELL J.W. , CROSS H.R. 
Published: May 2007

ABSTRACT Thirty beef carcass sides varying in USDA quality and yield grade were fabricated into various steaks and roasts. The retail cuts were assigned serially to the following treatments: (A) raw, trimmed to 0.6 cm external fat; (B) trimmed to 0.6 cm external fat, cooked; (C) trimmed to 0.0 cm external fat, cooked. The 0.0 cm and 0.6 cm, cooked treatments were prepared by appropriate cookery methods, and the separable lean and separable fat were analyzed for chemical fat and moisture content. Regression analyses were used to predict values for the percentage chemical fat and moisture content at each treatment as influenced by marbling and USDA yield grade. Retail cuts that were braised had the lowest (P < 0.05) predicted moisture content of the separable lean, while roasted cuts had the highest (P< 0.05) predicted percentage moisture content of the lean. Trimming retail cuts to 0.0 cm external fat before cooking decreased the predicted percentage chemical fat of the lean as compared to retail cuts trimmed to 0.6 cm before cooking.
EFFECTS OF FAT TRIM ON THE COMPOSITION OF BEEF RETAIL CUTS – 3. COOKING YIELDS AND FAT RETENTION OF THE SEPARABLE LEAN
Authors: JONES O. K. , SAVELL J. W. , CROSS H. R. 
Published: May 2007

ABSTRACT Thirty beef carcass sides varying in USDA quality and yield grade were fabricated into various steaks and roasts. The retail cuts were assigned serially to the following treatments: (A) raw, trimmed to 0.6 cm external fat; (b) trimmed to 0.6 cm external fat, cooked; (C) trimmed to 0.0 cm external fat, cooked. The separable lean was analyzed for chemical fat. Regression analyses were used to predict percentage cooking yields and fat retention of the separable lean. Generally, cooking yield was not influenced by USDA grade, but retail cuts cooked with 0.6 cm external fat usually had numerically higher predicted values for cooking yield than cuts trimmed to 0.0 cm before cooking. Braising of thin (< 2.5 cm thick), single‐muscle retail cuts decreased the predicted percentage of chemical fat retention of the separable lean. Trimming of retail cuts to 0.0 cm external fat before cooking decreased (compared to the 0.6 cm cuts) the predicted percentage of chemical fat retention of the separable lean as compared to cuts that were trimmed to 0.6 cm.
IDENTIFICATION OF INSOLUBLE TRANSPARENT CRYSTALS ISOLATED FROM HOME‐CANNED BEEF1
Authors: SEBRANEK J.G. , RUST R.E. , NUSBAUM R.P. , SCHLORHOLTZ S.M. 
Published: May 2007

ABSTRACT Investigation of a problem involving hard, transparent crystals in home‐canned beef showed these crystals to be insoluble in water and variable in size, with some as large as 1 mm × 1 mm × 5 mm. X‐ray diffraction analysis and energy dispersive x‐ray spectroscopy were used to identify the crystals as ammonium magnesium phosphate hydrate or struvite. The meat pH was determined to be 7.1, indicating that a very limited postmortem glycolysis occurred. Crystals were reproduced in the laboratory in beef with pH above 6.5 and magnesium levels above 100 mg/L.
A RESEARCH NOTE: COMPARISON OF CARCASS CHARACTERISTICS AND ACCEPTABILITY OF ANGUS AND ROMO SINUANO × ANGUS CATTLE12
Authors: CLARKE A.D. , VOGT D. , CHUANG J.T. , ROURKE T.J. , MURPHY C. , TEWOLDE A. , CRAWFORD R. J. 
Published: May 2007

ABSTRACT Carcasses from 18 Angus and 16 Romo Sinuano × Angus cattle were evaluated for differences in selected carcass characteristics. Breed had no effect (P > 0.10) on hot carcass weight or m. longissimus thoracis area. Romo Sinuano × Angus heifers had more marbling and a higher quality grade than Romo Sinuano × Angus steers (P < 0.05). Extractable fat of ribeye steaks averaged 2.5% and cholesterol values were 56.2 mg/100 g. Shear force measures were unaffected (P > 0.05) by breed type or sex of animal. No difference (P > 0.10) in the acceptability of ribeye steaks from Angus or Romo Sinuano × Angus steers (chisquare value = 1.82) was found. These results indicate that carcass, ribeye steak and acceptability traits of the two breed groups were similar.