bluuebunny/crossref_metadata_2025_split huggingface dataset:
Freshness Assessment of Six New England Fish Species Using the Torrymeter
Authors: PIVARNIK LORI F. , KAZANTZIS DEMETRIOS , KARAKOLTSIDIS PAVLOS A. , CONSTANTINIDES SPIROS , JHAVERI SUDIP N. , RAND ARTHUR G. 
Published: August 2006

ABSTRACTSix New England marine species, yellowtail flounder (Limanda ferruginea), whiting (Merluccius bilinearis), scup (Stenotomus chrysops), butterfish (Peprilus triacanthus), mackerel (Scomber scombrus) and herring (Clupea harenqus), were stored on ice whole, dressed or skin‐on fillets and tested for freshness using the GR Torrymeter. Whole forms of flounder, whiting, scup and butterfish were examined for odor and general appearance. Torrymeter variability and linear relationships during the storage period were established. While the total pattern of Torrymeter decline followed a polynomial regression, quality curves had linear portions with significant correlation coefficients up to 7–8 days of storage. The rate of deterioration of fatty fish was faster than for flounder or scup. A significant linear correlation existed between sensory data and Torrymeter values.
Rheological and Structural Properties of Egg White/Oat Globulin Co‐Gels
Authors: MA C.‐Y. , YIU S.H. , HARWALKAR V.R. 
Published: August 2006

ABSTRACTCo‐gels of egg white (EW) and oat globulin (native and deamidated) were prepared by heating mixtures of the two proteins at different ratios. Rheological properties of the co‐gels were assessed by small amplitude oscillatory tests. Storage (G′) and loss (G″) moduli of the co‐gels increased with increases in EW content in the mixtures. At comparable EW/non‐EW ratios, EW formed much stronger co‐gels with deamidated oat globulin (DOG) than with native globulin (OG) or several other non‐EW proteins. Microscopic examination of mixed gels revealed structural differences between EW/OG and EW/DOG co‐gels. The former exhibited a two gel system with OG distributed discontinuously throughout the supporting EW matrix. DOG and EW formed a homogenous gel network, demonstrating compatibility between the two proteins.
Esterolytic and Lipolytic Activities of Lactobacillus Casei‐subsp‐Casei LLG
Authors: LEE SEOUNG YONG , LEE BYONG H. 
Published: August 2006

ABSTRACTThe estcrolytic and lipolytic enzymes were produced by cell lysis of Lactobacillus casei‐subsp‐casei LLG during the late logarithmic growth phase. The enzyme was purified to 67 fold by ion exchange chromatography and gel filtration chromatography using the FPLC system. Polyacrylamide gel electrophoresis and sodium dodecyl sulfate‐poly‐acrylamide gel electrophoresis using the “Phast” system of the purified enzyme showed a single protein band for butyrate‐esterase (3.2 × 105 Dalton), caproate esterase (1.1 × 105 Dalton) and capryate esterase (4.0 × 104 Dalton), respectively. The maximum lipolytic activity was observed at pH 7.2 and 37°C. The enzyme activity was inhibited by silver and mercury ions but magnesium and calcium stimulated lipolytic activity. The Km and Vmax values for esterase‐lipase of the strain LLG were 76 μM/min/mg of protein, and 0.57 mM, respectively. This enzyme was stable at room temperature for at least 2 days.
Physicochemical Properties of Soybean Proteins Related to Flow, Viscoelastic, Mechanical and Water‐holding Characteristics of Gels
Authors: FIORA F.A. , PILOSOF A.M.R. , BARTHOLOMAI G.B. 
Published: August 2006

ABSTRACTInitial viscosity, the thixotropic relaxation time, hardness, fracturability and water‐holding capacity showed a positive correlation with the water absorption capacity of commercial soy protein isolates. However, cohesiveness was negatively affected. Springiness and the degree of elasticity were correlated to the oil absorption capacity, indicating that the degree of elasticity would be enhanced by an increase in the hydrophobic character of the protein. Initial viscosity of gels was highly correlated to the fracturability and cohesiveness to water‐holding properties. The degree of elasticity correlated to flow parameters.
Functional Properties of Cowpea Paste as Influenced by Indigenous Microflora
Authors: BULGARELLI M.A. , BEUCHAT L. R. 
Published: August 2006

ABSTRACTThe influence of indigenous microorganisms on several functional properties of cowpea (Vigna unguiculata) paste was investigated. Six formulas [with and without onion, salt and pepper; inoculated (indigenous microflora) and uninoculated] were prepared and incubated for 24 hr at 30°C. Lactic acid bacterial populations were similar to total aerobic microbial populations which increased with time of incubation. Pastes containing salt were associated with high equilibrium moisture contents. As incubation time progressed, pH and emulsion capacity decreased and specific gravity and apparent viscosity increased, while oil and water binding capacity remained unchanged. Formula content and incubation time did not influence the color of cowpea pastes; however, akara, a deep‐fat fried product prepared from the paste, did have a darker color when made from paste which had been incubated for 24 hr.
Effect of Thermal Processing on Lima Bean Vitamin B‐6 Availability
Authors: EKANAYAKE ATHULA , NELSON PHILIP E. 
Published: August 2006

ABSTRACTUnit operations in lima bean processing were evaluated by their effects on the availability of vitamin B‐6. Blanching of rehydrated lima beans resulted in the loss of about 20% of the pyridoxine. In the enzymic digests of the heat processed samples, pyridoxal and pyridoxal‐5′‐phosphate were not found in appreciable quantities. This was interpreted as a loss in availability, because the acid hydrolysates of both the processed and blanched samples showed a difference of only 15% in the pyridoxal content. This showed that although vitamin B‐6 was destroyed only to a small extent during thermal processing, its availability was reduced by almost 50%.
Partition Distribution of Aroma Volatiles from Orange Juice into Selected Polymeric Sealant Films
Authors: IMAI T. , HARTE B.R. , GIAICIN J.R. 
Published: August 2006

ABSTRACTThe sorption of organic volatiles from orange juice by polymeric food contact materials was investigated. Three sealant films were evaluated, a commercial low density polyethylene and two developmental films, an ethylene vinyl alcohol copolymer of high ethylene content and a co‐polyester. Samples of the films were immersed in the juice for 24 days at 22°C and the level of sorbed volatiles monitored as a function of time. Three probe compounds (d‐limonene, neral and geranial) were selected as being representative of orange juice flavor components. A gas chromatographic technique was developed to quantify the level of probe compounds in juice and films. Results compared favorably to the more traditional bromide‐bromate titration method. Sorption of organic volatiles by one of the developmental films (co‐polyester) was significantly lower than the others.
Relationship of Total Sulfur to Initial and Retained Ascorbic Acid in Selected Cruciferous and Noncruciferous Vegetables
Authors: ALBRECHT J. A. , SCHAFER H. W. , ZOTTOLA E. A. 
Published: August 2006

ABSTRACTSelected cruciferous (including six cultivars of broccoli) and noncruciferous vegetables were analyzed for ascorbic acid, total sulfur, moisture contents and pH. Vegetables were assayed initially after harvest and after three weeks storage at 2°C and 95–100% relative humidity. During storage ascorbic acid retention in cruciferous vegetables ranged from 75–98%, whereas non‐cruciferous vegetables ranged from 16–75% retention. Initial ascorbic acid content correlated with sulfur content (r = 0.925) when comparing cruciferous and noncruciferous vegetables. A correlation coefficient of 0.230 was obtained for the initial ascorbic acid content versus total sulfur content within six broccoli cultivars.
Antioxidative Effect of Ascorbic Acid Solubilized in Oils via Reversed Micelles
Authors: HAN D. , YI O. S. , SHIN H. K. 
Published: August 2006

ABSTRACTAscorbic acid was solubilized in oils via reversed micelles using phosphatidyl choline as surfactant and water. The effect of the solubilized ascorbic acid on the oxidative stability of fish and soybean oils was investigated in terms of peroxide value in the absence and presence of rosemary extract or δ‐tocopherol. The autoxidation of the oils was greatly retarded with the ascorbic acid compared to the natural antioxidants used. The ascorbic acid also exerted a synergistic effect with δ‐tocopherol in fish oil.
Determination of Total Pigments in Red Meats
Authors: AGULLÓ E. , CENTURIÓN M.E. , RAMOS V. , BIANCHI M.A. 
Published: August 2006

ABSTRACTThe presence of turbidity in the aqueous extracts invalidated the results in the spectrophotometric determination of total pigments in meat. The present study showed that the turbidity was caused by certain protein and lipid fractions and was eliminated by the amphiphilic property of these compounds. For that purpose, the aqueous extract was treated with trichloroethylene; after stirring and centrifugation, a thin layer was observed in the interphase, together with a completely unclouded aqueous extract. This layer was formed by proteins, cholesterol, glycerides, and phospholipids. Values of total pigments are reported in different cuts of bovine, ovine and porcine meat.
Effect of Time of Sampling Postmortem on Myofibril Fragmentation Index of Meat
Authors: CROUSE J.D. , KOOHMARAIE M. 
Published: August 2006

ABSTRACTThe usefulness of myofibril fragmentation index (MFI) in predicting shear force of cooked meat was studied on muscle samples obtained immediately after death and aged or after aging the muscle in the intact carcass for about 7 days. The MFI values of cores obtained at the time of death (MFIO) of the animal were lower than those obtained after aging the meat (MFIA) in the intact carcass (69.18 vs. 81.38). However, correlations between MFI values with shear force values were similar for each sampling procedure (MFIO, r = ‐0.57; MFIA, r = ‐0.60). Results indicate that the biopsy of animals for MFI observations could possibly be useful in estimating tenderness.
Comparison of Purification Procedures for p‐Conglycinin and the Effect of Toasting
Authors: WINTERS D. D. , CUPPETT S. L. , ZEECE M. G. 
Published: August 2006

ABSTRACTA comparison of the effectiveness of two procedures, ammonium sulfate fractionation and concanavalin A affinity (Con A) chromatography, for the purification of β‐conglycinin from soy flour was made. In addition, the effect of toasting on the effectiveness of these two procedures for purifying β‐conglycinin was studied. Results indicated that Con A affinity chromatography was less effective than the ammonium sulfate fractionation for the purification of β‐conglycinin. The ammonium sulfate fractionation produced nearly homogeneous β‐conglycinin; however, the yield from this procedure was very low (4.1%). Toasting the soy flour decreased the purification effectiveness of both procedures.
Physicochemical Composition of Dry‐Cured Ham Processed under Minimal Aging Time/Temperature Conditions
Authors: LIN K.W. , KEETON J.T. , CRAIG T.M. , GATES C.E. , GAMBLE H.R. , CUSTER C.S. , CROSS H.R. 
Published: August 2006

ABSTRACTEffects of ham size, aging time and temperature on the physicochemical composition of trichina‐infected dry‐cured hams were studied. Five muscle groups from small, medium and large short‐cure hams and large bag‐cure hams were analyzed for aw, moisture, NaCl and brine concentration. Semimembranosus/Adductor and Rectus femoris groups from the center had the lowest aw and moisture, and highest NaCl and brine concentrations compared to Biceps femoris + bottom Gastrocnemius groups from the hock. Aging at 32.2°C resulted in higher moisture and lower NaCl and brine percentages. Bag‐cured hams were similar to the short‐cure hams at 23.9°C. These results provide a detailed dataset of physicochemical analyses for dry‐cured hams by individual muscle groups under minimal curing conditions.
Bioassay Analysis of Dry‐Cured Ham Processed to Affect Trichinella spiralis
Authors: LIN K.W. , KEETON J.T. , CRAIG T.M. , HUEY R.H. , LONGNECKER M.T. , GAMBLE H.R. , CUSTER C.S , CROSS H.R. 
Published: August 2006

ABSTRACTEffects of curing time and temperature to destroy Trichinella spiralis in dry‐cured hams were evaluated. Five muscle groups from small, medium and large, short‐cure hams and large, bag‐cure hams were subjected to a digestion technique to determine the number of spiralis larvae. Trichinae in small hams held at 10°C for 90 days, in medium hams at 23.9 and 32.2°C for 35 and 11 days, and in large hams at 10 and 23.9°C for 90 and 35 days, respectively, were rendered non‐infective. Medium hams contained a number of trichinae after 90 days at 10°C. Bag‐cure hams aged at 23.9°C for 35 days were free of trichinae. Results could indicate insufficient aging time at 10°C for medium hams and the need for reviewing current USDA‐FSIS regulations for the destruction of T. spiralis.
Microbiological and Some Physical and Chemical Changes in Vacuum‐Packaged Beef Steaks Treated with Combinations of Potassium Sorbate, Phosphate, Sodium Chloride and Sodium acetate
Authors: UNDA J. R. , MOLINS R. A. , WALKER H. W. 
Published: August 2006

ABSTRACTFresh rib eye steaks were examined for microbiological, lipid oxidation, pH, color and weight changes after immersion in water or in aqueous solutions of a phosphate blend and of a mixture of potassium sorbate, phosphates, sodium chloride and sodium acetate and subsequent vacuum packaging. Keeping characteristics of steaks were monitored during 12‐wk storage at 2–4°C. Mesophilic, psychrotrophic, anaerobic and facultative anaerobic bacteria and lactobacilli were strongly inhibited (P<0.05) in steaks treated with the composition that contained potassium sorbate, whereas growth of Enterobacteriaceae was suppressed (P<0.01). Compared with controls, compositions containing phosphates with or without potassium sorbate protected lipids, increased solution uptake and decreased purge in steaks without affecting meat color.
Tensile Characteristics of Squid Mantle
Authors: KUO JIN‐DER , PELEG MICHA , HULTIN HERBERT O. 
Published: August 2006

ABSTRACTThe mechanical properties of cooked and uncooked mantles of Loligo pealei and Illex illecebrosus in uniaxial tension were characterized by strength, strain at failure, overall stiffness and curvature of corrected stress vs strain relationships which is associated with degree of strain hardening. All four parameters differed at different orientations to the squid's principal axis. Uncooked mantle was considerably stronger and stiffer in the longitudinal direction, showed a higher degree of strain hardening, but sustained a smaller prefailure strain. Cooking at 60°C and 100°C had a much more drastic effect on the mechanical behavior of longitudinal specimens than on the transverse. These anisotropic mechanical features are attributed to the orientation of the collagen fibers of squid.
Influence of Homofermentative Lactobacilli on Physicochemical and Sensory Properties of Cheddar Cheese
Authors: LEE B.H. , LALEYE L.C. , SIMARD R.E. , HOLLEY R.A. , EMMONS D.B. , GIROUX R.N. 
Published: August 2006

ABSTRACTCheddar cheeses were produced under pilot plant conditions using a commercial Streptococcus culture amended with one of 10 homofermentative Lactobacillus strains. During the ripening period, pH, acidity, salt, moisture, fat, texture, fissure formation, gas development and sensory status were evaluated. Lactobacillus treated cheese did not differ much from the control in pH and acidity but acidity increased substantially after draining and cheddaring. Lactobacillus numbers increased at all stages as compared with the uninoculated control. High quality Cheddar cheese was produced by L. casei‐subsp‐casei (119‐10/62) and L. casei‐subsp‐pseudoplantarum (137‐10/62) from 7 to 12 vats aged for 2 months at 15°C and for a further 10 months at 7°C or 15°C. Fissure formation was observed in cheese made with L. casei‐subsp‐rhamnosus, one of the four cultures of L. casei‐subsp‐casei (LH13) and two of the three strains of L. casei‐subsp‐pseudoplantarum (83‐4‐12/62 and L3E). Certain Lactobacillus strains produced cheese with slight flavor defects. Other strains, in particular L. casei‐subsp‐rhamnosus, contributed to high acidity (72 ‐ 0.89° domic) and low pH (5.2) at salting.
Effects of Dough Materials on Flavor Formation in Baked Cookies
Authors: NISHIBORI SUKIE , KAWAKISHI SHUNRO 
Published: August 2006

ABSTRACTThe effects of dough materials on flavor formation in baked cookies were investigated in detail. The baked cookies were prepared from wheat flour, eggs, butter, sugar and sodium bicarbonate and heated at 150°C for 10 min. This dough was extracted with methanol/water (3:1,v/v) and the extracts were submitted to HPLC. The two main peaks, among 10 peaks detected, were identified as 2,3‐dihydro‐3,5‐dihydroxy‐6‐methyl‐4H‐pyran‐4‐one (DDMP) and 5‐hydroxymethyl‐furfural (HMF), respectively. DDMP seemed to be a key substance enhancing the good qualities of cookies with its favorable aroma. The generation of DDMP in baking was affected by the addition of proteins and amino acies, and among these, ovalbumin, proline, arginine and histidine strongly enhanced the DDMP generation.
Rheological Modeling of Corn Starch Doughs At Low to Intermediate Moisture
Authors: MACKEY KEVIN L. , OFOLI ROBERT Y. 
Published: August 2006

ABSTRACTA generalized model for predicting the extrudate viscosity of starch based products at low to intermediate moisture content is presented. It incorporates the effects of shear rate, temperature, moisture content, time‐temperature history and strain history. The model was tested using corn starch dough at various moisture contents. An Instron capillary rheometer and a Baker Perkins MPF 50 D/25 co‐rotating twin screw extruder were used to collect all data. Viscosity was found to be a function of cook temperature and moisture content but not cook time. Observed versus predicted viscosity gave an R2 of 0.975 after accounting for shear rate, temperature, moisture content and time‐temperature history in the capillary rheometer. Extrusion tests indicated that correction for strain history was important for highly puffed extrudates.
Evaluation of the Properties of Polystyrene Divinylbenzene Adsorbents for Debittering Grapefruit Juice
Authors: MANLAN M. , MATTHEWS R.F. , ROUSEFF R.L. , LITTELL R.C. , MARSHALL M.R. , MOYE H.A. , TEIXEIRA A.A. 
Published: August 2006

ABSTRACTVarious physical properties of polystyrene divinylbenzene adsorbents involved in the removal of the bitter compounds naringin and limonin from grapefruit juice were investigated in a series of batch reaction processes. The removal of naringin from model systems and, naringin and limonin from grapefruit juice increased with the degree of cross‐linkage and surface area of the adsorbents which had a solid density higher than 1.2 g/mL (dry) to ensure complete submersion. The specific surface area appeared to be the major factor in the debittering process. Regeneration with 95% ethanol was found to be more efficient than warm water. Sensory evaluation tests showed that more than 65% of the panelists preferred the less bitter treated juice over the control.
Predicting Water Activity in Solutions of Mixed Solutes
Authors: CHEN C.S. 
Published: August 2006

ABSTRACTThe Ross equation is a multiplicative procedure for estimating the water activity (aw) of aqueous unprocessed food preparations that contain only solutes, only food polymers, or mixtures of solutes and polymers. Using accurate aw values of single solute solutions in the Ross equation resulted in prediction accuracies to ± 0.01 aw for 118 of 120 multiple‐solute solutions. The exceptions at ±0.02 aw occurred within a range of concentrated solutions containing NaCl, KCl, and CaCl2.
Viscoelastic Properties of Whey Protein Gels: Mechanical Model and Effects of Protein Concentration on Creep
Authors: KATSUTA K. , RECTOR D. , KINSELLA J.E. 
Published: August 2006

ABSTRACTThe creep behavior of gels made using different concentrations of whey protein isolate (WPI, >95% protein) was systematically determined. The creep curves of these gels conformed to a six element mechanical model consisting of one Hookean, two Voigt and one Newtonian component. The concentration and temperature dependence of each viscoelastic constant were examined and the data are discussed in terms of mechanisms involved in gel network structure.
Amylo‐Oligosaccharide Formation from B. stearothermophilus α‐Amylase Action on Starches
Authors: INGLETT G. E. 
Published: August 2006

ABSTRACTThe action of α‐amylase from Bacillus stearothermophilus on starches is distinguished by early dominant quantities of maltohexaose (DP6), followed by its erosion and increases in amylo‐oligosaccharides with various degrees of polymerization (DP): maltose (DP2), maltotriose (DP3) and maltopentose (DP5). Amylolysis of the starches at high substrate concentrations (20‐30%) and elevated temperature (95°C) gave yields of 11–31% maltohexaose in the hydrolysate compositions. The a‐amylolysis of jet‐cooked ordinary, waxy and high‐amylose corn starches is greater with the high‐amylose starch than with the starches containing increasing quantities of amylopectin. Starch derivatives with hydroxypropyl groups greatly reduced amylolysis, but these groups did not alter the action patterns.
Molecular Characteristics of Pectins from Enzyme‐Treated Apple Juices
Authors: BARTOLINI MARCELO E. , JEN JOSEPH J. 
Published: August 2006

ABSTRACTRed Delicious apple mashes treated by two commercial pectic enzymes were investigated by high performance size exclusion chromatography (HPSEC). Pectins isolated from the juice samples were fractionated into water‐soluble, chelator‐soluble, and alkali‐soluble pectin fractions. Distinct pectin breakdowns were observed with HPSEC. Number average molecular weights of pectin fractions were determined by intrinsic viscosity measurements.
Effects of Freezing on Physical Properties and Sensory Characteristics of Meat from Fryer and Senior Rabbits
Authors: COPPINGS R. J. , GODWIN S. L. 
Published: August 2006

ABSTRACTThe effects of age (fryer vs senior) and freezing (fresh vs frozen) on the physical properties and sensory characteristics of loin meat from domestic rabbits were examined using a 2 × 2 factorial experiment. Freezing resulted in a decline in moisture and an increase in protein. Total cooking loss tended to be greater from carcasses which had been frozen. Shear values of fresh meat from fryer carcasses were significantly less than those from senior carcasses. Water‐holding capacities exhibited no differences. Taste panelists judged meat from fresh fryer carcasses more tender and juicier than that from senior rabbits. Flavor differences were not detected.
Functional Characteristics, Fatty Acid Composition, and Palatability of Bacon from Pigs Fed Canola
Authors: MAZHAR A , BUSBOOM J.R. , FIELD R.A. , RULE D.C. , HEALD T. , RUSSELL W.C. , McCORMICK R.J. 
Published: August 2006

ABSTRACTThirty‐six pigs were fed diets containing 20% intact canola (IC), 20% ground canola (GC) or 0% canola (C). Processing yields and proximate composition of bacon were not affected by diet. Bacon from pigs fed GC had less saturated fatty acids and more monounsaturated fatty acids than bacon from pigs fed the IC or C diets. Bacon from pigs fed the C diet had less polyunsaturated fatty acids than bacon from pigs fed the IC or GC diets. Palatability of bacon from C, IC or GC treatments after 0 or 4 weeks storage was not different. After 8 weeks of storage, panelists tended to prefer control bacon over bacon from pigs fed the GC diet. Bacon from pigs fed the GC diet had higher 2‐thiobarbituric acid values than bacon from pigs fed the IC or C diets.