bluuebunny/crossref_metadata_2025_split huggingface dataset:
Rapid Method for Determining Optimum Coagulant Concentration in Tofu Manufacture
Authors: Moizuddin S. , Johnson L.D. , Wilson L.A. 
Published: July 2006

ABSTRACTFour methods of determining optimum coagulation levels in tofu manufacture were compared. Full‐fat soyflakes were used to produce 5% solids soymilk. Each soymilk batch was coagulated with calcium sulfate dihydrate (0.000–0.0450 N). Electrical conductance of the coagulating batches was recorded at 72°C and 21°C. Coagulated batches were pressed to make tofu and whey volume, pH, transmittance (400 nm) and tofu composition were measured. Whey transmittance and conductance correlated with coagulant concentration (r=0.87). Tofu yield, conductivity, and absorbance data were also related. Measuring the conductance of the coagulating soymilk was faster than obtaining pH and spectrophotometric values. Conductivity and transmittance could be used to optimize tofu coagulation.
Measurement of the Thermal Conductivity of Foods at High Pressure
Authors: Denys S. , Hendrickx M.E. 
Published: July 2006

ABSTRACTThe line heat source probe method, widely used for determining thermal conductivity of food materials, was applied in a pilot scale high‐pressure unit and the possibility of extending this technique to pressures up to 400 MPa was investigated. Commercially canned tomato paste and apple pulp were used as test products. Probes were calibrated to 1.5% agar gel. A probe specific pressure‐ and temperature‐dependant calibration factor was applied. The accuracy at high‐pressure was similar to published values. Given the simplicity of the method, this approach seems very promising for determining thermal conductivity of foods over a range of pressures and temperatures.
Prevention of Clostridium botulinum Type A, Proteolytic B and E Toxin Formation in Refrigerated Pea Soup by Lactobacillus plantarum ATCC 8014
Authors: Skinner G.E. , Solomon H.M. , Fingerhut G.A. 
Published: July 2006

ABSTRACTThe ability of Lactobacillus plantarum ATCC 8014 to inhibit Clostridium botulinum toxin production in pea soup was investigated. Soup containing C. botulinum spores (103/g) with and without L. plantarum (106/g) were evaluated. Soup containing only type A spores was toxic on days 1 and 2 when incubated at 35°C and 25°C, respectively. Soup containing only proteolytic type B spores was toxic on days 2 and 5 at 35°C and 25°C, respectively. Soup containing only type E spores was toxic at 25°C, 15°C, and 5°C in 7, 7, and 63 days respectively. No toxin was found in soup containing C. botulinum spores plus L. plantarum at any temperature studied.
Flocculation of Whey Protein Stabilized Emulsions as Influenced by Dextran Sulfate and Electrolyte
Authors: Demetriades K. , McClements D. J. 
Published: July 2006

ABSTRACTThe creaming stability and viscosity of oil‐in‐water emulsions stabilized by whey protein isolate were monitored as functions of dextran sulfate (DS) and electrolyte (NaCl) concentration. At a specific DS concentration (the critical flocculation concentration, CFC), the droplets became flocculated, which promoted creaming. Addition of electrolyte caused an increase in CFC. At NaCl concentrations <0.5 wt%, addition of electrolyte decreased emulsion viscosity, but at concentrations >0.5 wt% it caused an increase in viscosity due to increased flocculation. The results were due to the influence of electrostatic screening on the effective volume of DS molecules and colloidal interactions between droplets.
Dietary Pigmentation and Deposition of α‐Tocopherol and Carotenoids in Rainbow Trout Muscle and Liver Tissue
Authors: Akhtar Pervaiz , Gray J. Ian , Cooper Thomas H. , Garling Donald L. , Booren Alden M. 
Published: July 2006

ABSTRACTRainbow trout (Oncorhynchus mykiss) were fed diets supplemented with canthaxanthin, oleoresin paprika and α‐tocopherol. Canthaxanthin was more efficiently absorbed (3.8–7.9 mg/kg) in the flesh of rainbow trout than the paprika carotenoids (2.4–3.1 mg/kg). With increased pigmentation, decrease in lightness (L*) and hue angle, and increase in redness (a*) of the muscle were observed. Canthaxanthin produced more desirable reddish‐pink color. Deposition of α‐tocopherol in liver and muscle tissue increased with increase in dietary α‐tocopheryl acetate. Fish receiving lower α‐tocopheryl acetate reached maximum deposition levels earlier than those fed higher levels. There was no effect of α‐tocopherol and carotenoid levels on muscle fatty acid composition.
Rutin, The Main Component of Surface Deposits on Pickled Green Asparagus
Authors: Fuleki T. 
Published: July 2006

ABSTRACTHighly visible white and greyish deposits appeared on commercially pickled green asparagus spears after 6 mo storage. Microscopic examination revealed that the deposits consisted mainly of needle shaped crystals. Rutin (querce‐tin‐3‐0‐rhamnoglucoside), present in asparagus in appreciable quantities (0.02 to 0.1%) was suspected of being responsible for the deposits. The deposits were chromatographed with authentic rutin using HPLC. Retention and spectral data confirmed that the major component of the deposits was rutin.
Extrusion for Producing Low‐fat Pork and its Use in Sausage as Affected by Soy Protein Isolate
Authors: Ahn H. , Hsieh F. , Clarke A.D. , Huff H.E. 
Published: July 2006

ABSTRACTLow‐fat pork was produced at extrusion temperatures (ET) of 25, 32.2,43.3,54.4, or 65.6°C with addition of soy protein isolate (SPI) at 0,1.5, or 3% and evaluated by measuring chemical and physical properties of low‐fat pork sausage links. ET and SPI addition influenced moisture retention and fat reduction. The highest ET(65.5°C) gave the highest fat reduction in extrudates. TBARS decreased as ET and SPI increased. Extrudates at higher ET made darker and redder sausages. The hardness value of the control was not different from that of sausages from 65.6°C ET extrudates. The fat‐reduced sausages were more springy and cohesive than the control. Depending on fat reduction, twin‐screw extrusion influenced sausage color, texture, and lipid oxidation. The sausage links from 65.6°C ET extrudates with 1.5% SPI had the lowest fat, lowest TBARS, least cooking loss and were not different in hardness from control high‐fat sausages.
Compression Properties of Fish‐Meat Gel as Affected by Gelatinization of Added Starch
Authors: Kong C.S. , Ogawa H. , Iso N. 
Published: July 2006

ABSTRACTThe influence of starch addition on the elastic properties of fish‐meat gel was studied by measuring dynamic viscoelasticity, microscopic observation, and compression tests. Samples with pregelatinized starch, and with and without raw starch were studied. The temperature dependence varied according to the size of the starch granules. Starch granule‐size/temperature dependence in the free swellable state was higher than in the fish‐meat sol (surimi) protein in the heating process. Results indicated that raw starch affected the surimi protein network with a possible “packing effect” of starch granules, which increased the elastic modulus of the fish‐meat gel.
Differentiation of Beef and Kangaroo Meat by Visible/Near‐Infrared Reflectance Spectroscopy
Authors: Ding H.B. , Xu R.J. 
Published: July 2006

ABSTRACT:A visible/near‐infrared (NIR) spectroscopic method was developed with canonical discriminant analysis and stepwise multiple linear regression to differentiate beef from kangaroo meat. Results showed that beef and kangaroo meat could be separated when samples were analyzed by spectrophotometry as minced meat or cut meat. For minced meat, scatter correction and derivative treatment of reflectance spectra improved classification. For cut meat, original reflectance spectra produced better classification. Overall classification accuracy was 83% to 100%, and no kangaroo meat was misclassified. NIR spectroscopy might be an efficient test method for species identification.
Color and Heat Denaturation of Myoglobin Forms in Ground Beef
Authors: Hunt M.C. , Sørheim O. , Slinde E. 
Published: July 2006

ABSTRACT:To determine the effects of myoglobin forms on internal cooked color in ground beef, patties containing predominantly deoxy‐(DMb), oxy‐(OMb), or metmyoglobin (MMb) were cooked to 55, 65, or 75 °C. Only patties with DMb appeared red and undercooked at 55 °C, and their color became progressively more brown at 65 and 75 °C. Patties with OMb and MMb were brown at 55 °C and could be mistakenly perceived as being cooked enough to consume. Judging the doneness of ground beef using internal cooked color alone would be valid only if the pigment at time of cooking was predominantly DMb. In model studies, DMb had greater thermal stability than MMb especially at higher pH.
Predicting the Cutting Time of Coagulating Milk for Cheese Production Using a Heated Thermistor
Authors: Passos E.F. , Monteiro P.S. , Oliveira R.C. , Martins J.G.O. , Alves H.G. , Brandão S.C.C. 
Published: July 2006

ABSTRACT:Based on an observed decrease of effective thermal conductivity of milk during coagulation, a heated thermistor sensor was developed for monitoring curd formation. The thermistor was heated with a constant direct current, and its voltage was measured during milk coagulation, indicating a drop after the enzymatic reaction. The sensor was studied in the laboratory for different milk acidities, rennet concentrations, added calcium chloride, and coagulation temperatures. It was also tested in a commercial cheese plant for more than a month. The cutting time established by the cheesemaker in 16 experiments was compared with a prediction equation, and the standard error of prediction was 1.9 min.
Hydrolysis of β‐casein (193‐209) Fragment by Whole Cells and Fractions of Lactobacillus casei and Lactococcus lactis
Authors: Parra L. , de Palencia P. Fernández , Casal V. , Requena T. , Peláez C. 
Published: July 2006

ABSTRACT:Whole cells and fractions of Lactococcus lactis subsp. lactis IFPL 359 and Lactobacillus casei subsp. casei IFPL731 were studied. Hydrolysis products were separated by reversed‐phase, high‐performance liquid chromatography (RPHPLC). Under conditions, pH 5.2 and 3% NaCl, L. casei IFPL 731 was more active in hydrolysis of the b‐casein (f193‐209) peptide than was L. lactis IFPL 359. This hydrolyzing activity was attributed for L. casei IFPL 731 by the cell‐wall proteinase. Hydrolysis of the peptide by the intracellular extract of L. casei IFPL731 was mainly located in the fraction that contained endopeptidase and Pep N aminopeptidase activities. Results may help provide approaches and treatments to control bitterness in cheese products.
Fumonisin B1 Production and Growth of Fusarium moniliforme and Fusarium proliferatum on Maize, Wheat, and Barley Grain
Authors: Marín S. , Magan N. , Serra J. , Ramos A.J. , Canela R. , Sanchis V. 
Published: July 2006

ABSTRACT:Two isolates each of Fusarium moniliforme and Fusarium proliferatum isolated from maize were compared for growth and fumonisin B1 production on maize, wheat, and barley extract agars and on irradiated maize, wheat, and barley grain in relation to water availability and temperature. Growth rates of both Fusarium spp. were similar or higher on wheat and barley than on maize extract agar. Regardless of temperature, all isolates produced fumonisin B1 only on irradiated maize grain, but not on wheat or barley. This might be a reason for the low natural occurrence of fumonisins on those grains.
Impact of Supercritical Carbon Dioxide and High Pressure on Lipoxygenase and Peroxidase Activity
Authors: TEDJO W. , ESHTIAGHI M.N. , KNORR D. 
Published: July 2006

ABSTRACT:The effects of supercritical carbon dioxide (ScCO2) treatment and high hydrostatic pressure treatment on the activities of lipoxygenase (LOX) and peroxidase (POD) were studied. Hydrostatic pressure treatment (240 MPa, 55 °C, 15 min) of LOX and POD in 30% sucrose solutions without buffer led to approximately 80% and approximately 50% residual activity, respectively. Application of ScCO2 (35.2 MPa, 40 °C, 15 min for LOX and 62.1 MPa, 55 °C, 15 min for POD) achieved approximately 35% LOX and approximately 65% POD inactivity in 30 % sucrose solutions. Total inactivation of LOX (10.3 MPa, 50 °C and 15 min) and of POD (62.1 MPa, 55 °C and 15 min) could be achieved through ScCO2 treatment of unbuffered solution. Increasing the concentration of sucrose and buffering (pH range 4 to 9) of enzyme solutions resulted in increased resistance of the enzymes to ScCO2 treatment.
Antioxidant Activity of Whey in a Salmon Oil Emulsion
Authors: Tong L.M. , Sasaki S. , McClements D.J. , Decker E.A. 
Published: July 2006

ABSTRACT:The antioxidant capabilities of whey in a Tween 20TM‐stabilized salmon emulsion were investigated. Whey fractions inhibited formation of thiobarbituric acid reactive substances (TBARS) and lipid peroxides in a 10 % salmon oil emulsion in the order of whey > high‐molecular‐weight (HMW) fraction > low‐molecular‐weight fraction. Heating the HMW fraction exposed sulfhydryls, with optimum exposure at 80 °C. Heating the HMW fraction above 80 °C increased antioxidant activity. The HMW fraction of whey (80 °C) alone, α‐tocopherol (40 ppm) alone, and their combination inhibited TBARS 59,19 and 86%, respectively, at 21 d of storage. Sulfhydryls oxidized before a‐tocopherol, suggesting that sulfhydryls are the primary antioxidant. Results indicate that whey proteins could be useful antioxidants in food emulsions.
Reduction of Microflora of Whole Pickling Cucumbers by Blanching
Authors: Breidt F. , Hayes J.S. , Fleming H.P. 
Published: July 2006

ABSTRACT:There is increasing interest in developing methods to control the presence of pathogenic and spoilage microorganisms on fresh fruits and vegetables. Blanching whole pickling cucumbers for 15 s at 80 °C reduced microbial cell counts by 2 to 3 log cycles from an initial population of typically 106 CFU/g. Vegetative microorganisms survived this blanching process (10–fold greater in number than the spore count), presumably because they were located beneath the surface of the cucumber. The sensitivity to heat of selected populations was measured by determining D values for pooled microorganisms (termed D values) isolated from fresh cucumbers. The Enterobacteriaceae population and the total aerobic microflora had similar Dp values to each other and to the D value for a selected lactic acid bacterium.
Inoculum Size of Clostridium botulinum 56A Spores Influences Time‐to‐Detection and Percent Growth‐Positive Samples
Authors: Zhao L. , Montville T.J. , Schaffner D.W. 
Published: July 2006

ABSTRACT:The influence of inoculum size on the growth kinetics of Clostridium botulinum 56A and percentage of growth‐positive samples was studied in a complete factorial design with factors of inoculum size (1, 100, or 10,000 spores), pH, and sodium‐chloride concentration. Growth was followed hourly as change in A620. Polynomial regression was used to analyze the data. The time‐to‐detection and percent growth‐positive samples were significantly affected by inoculum size and its quadratic term. When inoculum size increased from 1 to 100 spores/sample, the percent growth‐positive samples increased, and the time‐to‐detection decreased. When the inoculum was 1000 spores/sample or higher, there was little additional effect. Inoculum size might influence results through simple probability or quorum sensing. The maximum growth rate was independent of inoculum levels.
Antimicrobial Efficacy of a Peroxyacetic/Octanoic Acid Mixture in Fresh‐Cut‐Vegetable Process Waters
Authors: Hilgren J.D. , Salverda J.A. 
Published: July 2006

ABSTRACT:The antimicrobial efficacy of a peroxyacetic/octanoic acid mixture for fruit and vegetable process water was compared to peroxyacetic acid alone. Rate‐of‐kill studies usingyeast and molds indicated that the peroxyacetic/octanoic acid mixture had greater antifungal efficacy. In tests conducted during vegetable processing, use of the peroxyacetic/octanoic acid mixture was associated with lower numbers of yeast and molds in process water. In 1 example, lower numbers of yeast and molds in potato processing water containing the peroxyacetic acid/octanoic mixture were associated with lower yeast and mold counts on potatoes. Peroxyacetic/octanoic acid mixtures may offer processors using peroxyacetic acid a way to improve fungal reduction in recycled water processes.
Oxidative Stability and Sensory Attributes of Prerigor Cooked Beef Steak
Authors: Wu J.Y. , Mills E.W. , Henning W.R. 
Published: July 2006

ABSTRACT:Beef sirloin tip steaks from 12 steer carcasses were cooked prerigor and postrigor using three heating methods and stored at 4 °C or ‐20 °C. Prerigor cooked steak had lower cook loss, higher pH, higher shear force, and sensory hardness than postrigor cooked steak. Conventional oven cooking produced the lowest cook loss for prerigor steak. Prerigor cooked steak had lower thiobarbituric acid value than postrigor cooked samples after 2 wks at 4 °C or 3 mo at ‐20 °C. Sensory warmed‐over flavor intensity scores were low and showed no differences between prerigor and postrigor cooked steaks for refrigerated or frozen samples.
Textural Changes in Mushrooms (Agaricus bisporus) Associated with Tissue Ultrastructure and Composition
Authors: Zivanovic S. , Busher R.W. , Kim K.S. 
Published: July 2006

ABSTRACT:The objective of this study was to determine ultrastructural and compositional changes in fresh mushrooms associated with adverse changes in texture during 9 d of post‐harvest storage at 12 °C. Mushroom softening (2.6N to 1.5N, puncturing force) was consistent with toughening (19.2N to 33.0N, gumminess). Protein and total carbohydrate content declined, but chitin content increased during mushroom storage. Most polysaccharides were extracted after deacetylation and depolymerization of chitin, indicating that structural glucans were mainly bound with acetylglucosamine polymers. Softening paralleled expansion of intercellular space at the pilei surface, hyphae shrinkage, central vacuole disruption, and loss of proteins (r = 0.94) and polysaccharides (r = 0.84), while toughening was associated with increased chitin content (r = 0.95).
Optimum Postmortem Chilled Storage Temperature for Summer and Winter Acclimated, Rested, Chinook Salmon (Oncorhynchus tshawytscha) White Muscle
Authors: Jerrett A.R. , Law R.A. , Holland A.J. , Cleaver S.E. , Ford S.C. 
Published: July 2006

ABSTRACT Chemical anaesthesia (AQUI‐STM) was used to harvest 2 groups of tank‐reared chinook salmon (Oncorhynchus tshawytscha), naturally acclimated to summer (18.8 °C) and winter (10.7 and 12.4 °C) temperatures, in a “rested”state. Carcasses were stored in 35% seawater at temperatures between approximately 2 and 19 °C to investigate the effects of acclimation and storage temperature on the postmortem metabolic rate of rested epaxial white muscle tissue. Muscle pH, [lactate], and adenosine triphosphate/inosine monophosphate measurements made 20 h postharvest indicated that winter acclimated fish were 2.2 times more sensitive to temperature than summer fish. A 3rd group of winter acclimated fish, stored between –1.2 and 6 °C, indicated that significant cold injury only occurred on freezing.
Low‐voltage Electrical Stimulation Effects on Proteolysis and Lamb Tenderness
Authors: Lee S. , Polidori P. , Kauffman R.G. , Kim B.C. 
Published: July 2006

ABSTRACT Lamb carcasses were subjected to low‐voltage electrical stimulation (ES; 28 V, 60 Hz) within 5 min postmortem (PM). After ES, the longissimus thoracis (LT) and semimembranosus (SM) muscles were removed to investigate subsequent biochemical changes. The pH values of the ES muscles declined rapidly until the 1st 3 h PM (p < 0.05). The activities of μ‐calpain and calpastatin in ES muscles decreased significantly after 10 h PM (p < 0.05). Both ES LT and SM muscles tended to have lower shear‐force values, which suggested ES might accelerate activation of calpains as well as glycolytic rate, thereby improving muscle tenderness. Differences in thin and troponin‐T degradation between treatments were also observed with time PM.
Comparison of Cheeses Made from Milk Having Normal and High Oleic Fatty Acid Compositions
Authors: AIGSTER A. , SIMS C. , STAPLES C. , SCHMIDT R. , O'KEEFE S.F. 
Published: July 2006

ABSTRACTCalcium salts of high‐oleic sunflower oil (> 86% oleic acid) were prepared and fed at 0% and 7.5% of diet dry matter weight to 8 Holstein cows in early‐ to mid‐lactation in a cross‐over experimental design. Oleic acid content of milk fat increased from 26% to over 40% and cholesterol‐raising saturates were reduced from 41% to 33%. Latin American white cheese, queso blanco, was produced from modified and normal milk. No differences in firmness were found between cheeses using penetration‐compression testing with an Instron machine. Sensory difference tests indicated no significant differences between cheeses. Latin American white cheeses made with high oleic milk are similar to traditional cheese.
Degradation of Lycopene, α‐Carotene, and β‐Carotene During Lipid Peroxidation
Authors: Anguelova T. , Warthesen J. 
Published: July 2006

ABSTRACT:The stability and antioxidant effectiveness of lycopene, a‐carotene, and b‐carotene were compared during oxidation of methyl linoleate at 37 and 60 °C. Two carotene concentrations, 80 or 160 mg/g of methyl linoleate, were used to determine a concentration effect. At 37 °C, the degradation rates were: lycopene > β‐carotene > α‐carotene. Lycopene and α‐carotene inhibited hydroperoxide formation, lycopene being the more effective antioxidant. β‐Carotene inhibited hydroperoxide formation at the lower concentration but did not show an antioxidant effect at the higher concentration. At 60 °C, the carotenes degraded 6 to 8 times faster than at 37 °C and did not show an antioxidant effect. BHT or α‐tocopherol effectively suppressed the hydroperoxide formation and degradation of the carotenes.
Survival and Growth of Vibrio cholerae O1, Salmonella typhi, and Escherichia coli O157:H7 in Alfalfa Sprouts
Authors: Castro‐Rosas J. , Escartín E.F. 
Published: July 2006

ABSTRACT:The survival and growth of Vibrio cholerae O1, Salmonella typhi, and Escherichia coli O157:H7 during germination and sprouting of disinfected alfalfa seeds and alfalfa sprouts was determined. All pathogens showed ability to grow during germination and sprouting, reaching counts of approximately 6.0 log10 CFU/g after 24 h. No growth was observed for any pathogen when the sprouts were inoculated after 24 h of seed germination. At this time, the background microflora was abundant. Numbers of pathogens inoculated on alfalfa sprouts decreased less than 1 log10 CFU/g over 15 d of refrigeration. Alfalfa sprouts can be an important factor contributing to the endemicity for typhoid fever and cholera in México.
Sensory and Physical Properties of Peanut Butter Treated with Palm Oil and Hydrogenated Vegetable Oil to Prevent Oil Separation
Authors: Gills L.A. , Resurreccion A.V.A. 
Published: July 2006

ABSTRACT:Sensory properties of peanut butters stabilized with 0%, 1.5%, 2.0%, and 2.5% palm oil (PO) and hydrogenated vegetable oil (HVO) and stored for 153 d at 0, 21, 30, and 45 °C were determined. Oxidized flavor in unstabilized peanut butter (UPB) and PO was compared with HVO to determine shelf‐life. Shelf‐life of UPB stored at 21, 30, and 45 °C was 75 d. Peanut butter with 2.5% palm oil had a shelf‐life of 113 d. Regression analysis indicated a linear association for the attributes graininess, hardness, oiliness, mouthdryness, and spreadability with day, treatment, and temperature. No linear relationships existed between stickiness, adhesiveness, and gumminess and day, temperature, and levels of PO.