bluuebunny/crossref_metadata_2025_split huggingface dataset:
Nutritional Value of Veal Bone Hydrolysate
Authors: LINDER MICHEL , ROZAN P. , EL KOSSORI R. LAMGHARI , FANNI J. , VILLAUME C. , MEJEAN L. , PARMENTIER M. 
Published: July 2006

ABSTRACTIndustrial veal hydrolysate was produced enzymatically for possible use as a gelatin‐replacing ingredient for human consumption. Protein digestibility and nutritional value were determined in vitro and in vivo. Net protein ratio (= 2.65) and true digestibility (= 80.3) were compared with gelatin and caseinate. Protein digestibility was determined by pH‐stat method and cell dialysis. Amino acid composition including 4‐hydroxyproline, allowed determination of connective tissue, amino acid score and protein digestibility corrected amino acid score. High correlation was found between true digestibility and pH‐stat method (R2= 0.99). Meaty flavor and gelling properties of veal hydrolysate could make it useful for high‐quality soups, sauces and gravies.
Fat, Protein, and Mineral Components of Added Ingredients Affect Flavor Qualities of Tomato Soups
Authors: ROSETT TERRI R. , KENDREGAN SHERRY L. , KLEIN BARBARA P. 
Published: July 2006

ABSTRACTTen tomato soups were prepared with deionized, distilled water, skim or whole milk, or deionized, distilled water with added fat (corn oil), protein (calcium caseinate), and/or minerals (NaCl, KCl, CaCl2) to equal the composition of whole milk. Tomato soups prepared with whole or skim milk were perceived as sweetest by a sensory panel of 12 trained subjects. Salt taste was probably masked by sweetness from lactose in milk. Added minerals may have increased saltiness either by adding to total Na+content or by freeing Na+from other ingredients making it more available for perception. Saltiness was suppressed by added protein, which increased pH, and may have affected Na+binding. Salt taste intensity correlated positively with tomato flavor.
Physicochemical Properties of Whey Protein‐Stabilized Emulsions as affected by Heating and Ionic Strength
Authors: DEMETRIADES K. , COUPLAND J.N. , McCLEMENTS D.J. 
Published: July 2006

ABSTRACTCorn oil‐in‐water emulsions (19.6 wt%; d32∼ 0.6 μm) stabilized by 2 wt% whey protein isolate (WPI) were prepared with a range of pH (3–7) and salt concentrations (0–100 mM NaCl). These emulsions were heated between 30 and 90°C and their particle size distribution, rheological properties and susceptibility to creaming measured. Emulsions had a paste‐like texture around the isoelectric point of WPI (∼φ 5) at all temperatures, but tended to remain fluid‐like at pH >6 or <4. Heating caused flocculation in pH 7 emulsions between 70 and 80°C (especially at high salt concentrations), but had little effect on pH 3 emulsions. Flocculation increased emulsion viscosity and creaming. Results were interpreted in terms of colloidal interactions between droplets.
Use of Ultrasound to Determine Cod Fillet Composition
Authors: GHAEDIAN REZA , DECKER ERIC ANDREW , McCLEMENTS DAVID JULIAN 
Published: July 2006

ABSTRACTThe relationships between the composition and ultrasonic properties of Atlantic cod (Gadus morhua) fillets were examined. The lipid, protein, moisture and ash contents of cod fillets were determined by official methods. The ultrasonic velocity and attenuation coefficient of the fillets were measured using a pulse‐echo technique. The ultrasonic velocity of the fillets varied between 1575 and 1595 m s−1, decreasing linearly with increasing moisture content (r2 > 0.8 for 26 samples). No systematic relationship was observed between the attenuation coefficient and moisture content. Our experiments highlight the potential of using ultrasonic velocity measurements to rapidly and nondestructively determine the moisture content of cod fillets (and possibly their protein content by deduction).
Heat Inactivation Kinetics of Apple Polyphenoloxidase and Activation of its Latent Form
Authors: YEMENICIOĞLU AHMET , ÖZKAN MEHMET , CEMEROĞLU BEKIR 
Published: July 2006

ABSTRACTHeat inactivation kinetics of crude polyphenoloxidase (PPO) from six apple cultivars (Golden Delicious, Starking Delicious, Granny Smith; Gloster, Starcrimson and Amasya) were studied at three temperatures (68°, 73° and 78°C). PPO activity initially increased and then decreased with heat, following a first order kinetic model. Increase in activity indicated presence of latent PPO. Regression coefficients for the linear portions of inactivation curves were computed to determine inactivation parameters. Reaction data at 78°C revealed that PPO in Amasya was the least and Starking Delicious the most heat‐stable. Rate constants for heat inactivation at 78°C ranged from 15.99–28.27. 10−2 min−1. Activation energies varied between 54.7–77.2 kcal. mol−1 with z values of 7.1–10.0C°.PPO in apples was generally more heat‐stable than PPO in most fruits.
Hydrolysis of Milk Protein by a Bacillus licheniformis Protease Specific for Acidic Amino Acid Residues
Authors: MADSEN J.S. , QVIST K.B. 
Published: July 2006

ABSTRACTA serine protease, which preferentially cleaves peptide bonds at the carboxylic site of Glu and Asp was evaluated with milk proteins as substrate. The enzyme hydrolyzed casein almost 10 times more efficiently than whey protein. In the casein assay, whey protein did not inhibit the protease, but the enzyme activity in a chromogenic assay was severely inhibited by one whey protein, β‐lactoglobulin. Capillary electrophoresis of β‐lactoglobulin hydrolysate revealed a peptide profile corresponding to the numbers of susceptible bonds, The enzyme may provide advantages in preparation of functional protein fractions and in cheese ripening.
Estimation of Spoilage Bacterial Load on Meat by Fluorescein Diacetate Hydrolysis or Resazurin Reduction
Authors: VENKITANARAYANAN K.S. , FAUSTMAN C. , HOAGLAND T. , BERRY B.W. 
Published: July 2006

ABSTRACTResazurin reduction time (RR), fluorescein diacetate hydrolysis (FDA), and aerobic plate count (APC) were monitored in aerobically packaged beef steaks stored at 4°C. FDA hydrolysis increased, while RR decreased with increased APC. As bacterial load increased from ca. 102 CFU/cm2 to 108 CFU/cm2, FDA activity (A490) increased from 0.1 to 0.6 units and RR decreased from 22 hr to <1 hr. Linear regression performed between APC and RR, and APC and FDA revealed r‐values of 0.94 (P<0.001) and 0.92 (P<0.001), respectively. Results indicated that RR and FDA could be used as rapid methods to estimate spoilage bacterial load in aerobically stored meat.
Chemical Characteristics and Storage Stability of Pickled Garlic Prepared Using Different Processes
Authors: REJANO L. , SANCHEZ A.H. , de CASTRO A. , MONTANO A. 
Published: July 2006

ABSTRACTThree processes for preparing peeled pickled garlic were studied: (P) packing directly with an acidified brine, followed by pasteurization (90°C, 8 min); (B) blanching with hot water (90°C, 15 min) before packing, followed by a preservation treatment (pasteurization, preservatives + refrigeration); and (MB) same as B, except that microwave blanching was used (120g garlic cloves, 825W, 1.5 min). All products were microbiologically stable but fructans were hydrolyzed during storage at 27°C. A green pigment was also apparent in (P). Products from (B) or (MB) had better quality than that from (P). Most stable and best quality products resulted from the blanching treatments and water blanching resulted in the product with best color.
Catalytic Mechanism of Lipid Oxidation following High Pressure Treatment in Pork Fat and Meat
Authors: CHEAH P. B. , LEDWARD D. A. 
Published: July 2006

ABSTRACTAddition of citric acid (0.02%) inhibited the increased rate of lipid oxidation found in rendered pork fat following pressure treatment (650‐800 MPa). This indicated that transition metal ions were probably released from complexes and became available to catalyze lipid oxidation in the pressure treated fat. In minced pork and washed fibers citric acid was less effective in inhibiting oxidation in pressure treated samples because of its pH lowering effects. However, the less acidic ethylenediaminetetraacetic‐acid disodium salt (Na2EDTA) was an effective antioxidant in these pressure treated (400 MPa and 800 MPa) systems. This further indicated that metal catalysts (probably iron) were released from complexes during pressure treatment to catalyze lipid oxidation.
Mathematical Modeling of the Convective Drying of Fruits and Vegetables
Authors: GHIAUS A.G. , MARGARIS D.P. , PAPANIKAS D.G. 
Published: July 2006

ABSTRACTA proposed mathematical model, based on physical and transport properties and mass and energy balances, was developed for unsteady transport of momentum, heat and mass in granular beds of agricultural products (fruits and vegetables) under convective drying conditions. The model utilized water sorption isotherm equations and the change in solid density due to shrinkage. The unsteady‐state differential equations for temperature and moisture profiles within the product were numerically solved using a central finite difference scheme. Experimental data on drying conditions and product drying rates agreed with the calculated results. A design and operation parameters optimization scheme, tested for grapes, resulted in minimized drying time and high quality dried product.
Pork Skin Connective Tissue Gel Utilization in Reduced‐Fat Bologna
Authors: OSBURN W. N. , MANDIGO R. W. , ESKRIDGE K. M. 
Published: July 2006

ABSTRACTThis study determined temperature (50°, 60°, 70° and 80°C) and time (0.5, 1.0, 1.5 and 2.0h) factors that enhanced the water binding of pork skin connective tissue (PCT); the functionality of added water (AW, 100–600%, w/w) PCT gels; and attributes of bologna containing 10‐30% addition of 100–600% AW PCT gels. Heating (70°C) PCT increased water binding. Gels (100–600% AW) were formed by heating PCT (70°C) for 30 min. Higher AW levels increased (p < 0.05) gel moisture content, while decreasing fat, melting points, collagen content, and hardness. Addition of PCT gels in bologna decreased (p < 0.05) hardness and increased juiciness, indicating the potential of PCT gels as water binders and texture‐modifying agents.
Garlic Effects on Dough Properties
Authors: MILLER R.A. , HOSENEY R.C. , GRAF E. , SOPER J. 
Published: July 2006

ABSTRACTAddition of garlic to wheat flour dough causes it to rapidly break down during mixing but the cause of that effect is unknown. Our objectives were to determine if the effect was present in the clove or due to an enzyme reaction and whether encapsulation would prevent the effect. Scallion and leek also cause rapid breakdown, but to a lesser extent. The dough‐weakening effects were similar to effects of a,b‐unsaturated carbonyl compounds rather than sulfide‐disulfide interchange reactions. The responsible compound was not pyruvic acid or alliinase but appeared to form as a result of alliinase reactions. Garlic in the bread formula weakened the dough and resulted in bread with undesirable crumb grain characteristics and low volume. Encapsulated garlic increased dough strength and did not affect loaf volume or crumb grain.
Antioxidative/Antimicrobial Effects and TBARS in Aerobically Refrigerated Beef as Related to Microbial Growth
Authors: RHEE K.S. , KRAHL L.M , LUCIA L.M , ACUFF G.R. 
Published: July 2006

ABSTRACTGround beef muscle‐pretreated (PT) with 60 ppm chlortetracycline/0.2% potassium sorbate or nonpretreated (NPT)‐was mixed with sodium lactate (3%), ascorbate (0.05%), tripolyphosphate (0.5%), citrate (0.5%), or water only and aerobically refrigerated for 0–18 days. More TBA‐reactive substances (TBARS) were accumulated in PT than in NPT samples. Only lactate was antimicrobial and resulted in higher TBARS in the NPT. Ascorbate and citrate resulted in lower TBARS in both PT and NPT meat. TBARS correlated with 18:2 fatty acid losses only in microbially controlled (PT) samples. Ascorbate and citrate reduced overall off‐odor scores in the PT and discoloration in both NPT and PT samples.
Aminopeptidase Activities from Lactobacillus sake in Models of Curing Ingredients and Processing Conditions for Dry Sausage
Authors: SANZ YOLANDA , TOLDRÁ FIDEL 
Published: July 2006

ABSTRACTThe effect of curing agents and dry sausage processing parameters on four aminopeptidases (AP 1, AP 2, AP 3, and AP 4) of Lactobacillus sake was investigated. NaCl exerted a strong inhibitory effect against AP 1 but activated the remaining aminopeptidases. NaNO3 caused inhibition of AP 3 and AP 4. Ascorbic acid inhibited AP 1 and AP 3 while glucose only reduced AP 3 activity. Water activities and processing temperatures affected activity of all aminopeptidases. Acid pH decreased aminopeptidase activity except for AP 4. The combined effects of curing agents and process parameters to simulate different stages during dry sausage processing indicated that AP 2 and AP 4 may remain active throughout the process.
Heat Stability of Bovine Milk Immunoglobulins and Their Ability to Bind Lactococci as Determined by an ELISA
Authors: USTUNOL Z. , SYPIEN C. 
Published: July 2006

ABSTRACTImmunoglobulins obtained from bovine colostrum were heat treated at 70, 75, 80 and 85°C for 0‐90 min. An ELISA was developed to determine the susceptibility of lactococci to bind heat treated IgG, IgM and IgA. IgA was the most heat sensitive of the immunoglobulins. Treatment at 80°C for 25 min completely inactivated IgA as evidenced by the inability of lactococci to bind IgA. IgM was completely inactivated upon heating to 85°C for 20 min whereas IgG was completely inactivated at 85°C after 30 min. Laser Scanning Microscopy verified results with ELISA. Severe thermal treatment is needed to reduce immunogenicity of bovine milk to prevent lactococcal agglutination.
Kinetics of Formation of Polar Heterocyclic Amines in a Meat Model System
Authors: ARVIDSSON P. , VAN BOEKEL M.A.J.S. , SKOG K. , JÄGERSTAD M. 
Published: July 2006

ABSTRACTA model system was used to examine kinetics of formation of polar heterocyclic amines by heating the precursors creatinine, glucose and amino acids in proportions similar to those in bovine meat but at higher concentrations. Formation of heterocyclic amines was studied between 150 and 225°C for 0.5–120 min, depending on temperature. Heated samples were subjected to solid phase extraction and HPLC analysis, with photodiode array detection for identification and quantification of heterocyclic amines. IQx, MeIQx, 7,8‐DiMeIQx, 4,8‐DiMeIQx, PhIP, harman and norharman were identified. A first‐order reaction model and the Eyring equation were fitted to the formation of polar heterocyclic amines to obtain rate constants and their temperature dependence.
Antioxidant Effects of L‐Carnosine on Liposomes and Beef Homogenates
Authors: LEE BEOM JUN , HENDRICKS DELOY G. 
Published: July 2006

ABSTRACTThe antioxidant activity of camosine (β‐alanylhistidine dipeptide) was investigated using several systems. In the presence of 100 μM ascorbic acid, carnosine inhibited metal ion‐catalyzed deoxyribose degradation in a dose‐dependent manner, indicating its hydroxyl radical‐scavenging activity. Carnosine strongly inhibited metal ion‐catalyzed liposomal lipid peroxidation in the presence of 100 μM ascorbic acid or 100 μM H2O2. Carnosine also inhibited thiobarbituric acid‐reactive substances (TBARS) formation from ground beef homogenates. An increase in TBARS formation was caused by addition of 10 ppm Fe3+ to the homogenates. Carnosine presence prevented such increase and it may be useful as an adjunct against oxidative tissue damage or for increasing shelf life.
Chemical Stability of Antioxidant‐Washed Beef Heart Surimi During Frozen Storage
Authors: WANG BAOWU , XIONG YOULING L. , SRINIVASAN SUBRAMANIAN 
Published: July 2006

ABSTRACTBeef heart surimi was prepared in the presence or absence of propyl gallate and blended with or without cryoprotectants (sucrose, sorbitol). Samples were stored at ‐15, ‐29, and ‐70°C for 0.2, 2, 4, 12, 26 and 52 wk to observe oxidative changes in lipids (TBARS and dienes) and proteins (sulfhydryl, carbonyl, surface hydrophobicity, and myosin ATP‐ase). Lipid and protein oxidation was minimal at ‐70°C. The freeze‐thaw process caused lipid and protein oxidation in control samples at ‐15 and ‐29°C. Oxidation increased rapidly after 4 wk. Propyl gallate inhibited lipid oxidation but was ineffective against protein changes. After 12 wk, cryoprotectants promoted lipid and protein oxidation in the absence of propyl gallate.
Fat Content of Milk and Cream and Effects on Fat Globule Stability
Authors: HINRICHS J. , KESSLER H.G. 
Published: July 2006

ABSTRACTMilk fat globules with crystalline fat content were sheared in defined flow conditions in order to ascertain the critical strain rate, which led to destabilization of the fat globules. Based on a fluid‐mechanical model which considered the influence of the dispersed phase, a critical shear rate was defined. The model predicted a linear decrease in destabilization shear rate coupled with an increase in fat volume concentration. This interrelationship was confirmed in experiments. Fat globule stability, as related to shear strain rate, increased at decreasing temperatures. Critical shear rates for milk and cream should be calculated at a fat content not exceeding 45% for temperatures between 5 and 20°C. Any motion at higher fat content had a destabilizing effect on fat globules.
Control of Decay in Modified‐atmosphere Packages of Sliced Apples using 2‐Nonanone Vapor
Authors: LEEPIPATTANAWIT RUJIDA , BEAUDRY RANDY M. , HERNANDEZ RUBEN J. 
Published: July 2006

ABSTRACTA flow‐through vapor exposure system was developed to evaluate the effects of 2‐nonanone vapor on the decay of apple slices inoculated with Penicillium expansum Link, and Botrytis cinerea Pers. Treatments with 2‐nonanone at 130 to 300 μL (STP)/L of air at 23°C retarded growth of fungi on PDA. At 300 μLL‐1, fungal growth was completely suppressed; however, it re‐grew when transferred to air. At 5°C, exposure to 50 μL.L‐1 suppressed, and at 100 μL.L‐1 apparently killed, P. expansum on PDA and apple slices. For P. expansum at 5°C, only 25% of the 2‐nonanone used at 23°C was needed. Physiological damage occurred on the peel of treated apples.
Culture Filtrates from a Fermented Rice Product (Lao‐Chao) and Their Effects on Milk Curd Firmness
Authors: LIN CHIN‐WEN , YU ROCH‐CHUI , CHEN HSIAO‐LING , CHEN SHIH‐LEU 
Published: July 2006

ABSTRACTTo develop a new Oriental‐style dairy product, the characteristics of culture filtrate from lao‐chao with Rhizopus oryzae, used as a milk‐clotting agent, and factors (heat‐treatments, calcium, sucrose, and curdling temperature) affecting curd firmness were determined. The optimal conditions for proteolytic activity were around 40°C and pH 3. No activity was detected over the range of pH 8 to 11. After high‐heat treatment (121°C, 15 min) on skim milk, no clotting was observed. Sucrose resulted in the retardation of milk‐clotting. Ca++ could be used to increase curd firmness which also increased from 29. 2–2.8g to 80. 3–4.7g when the curdling temperature was increased from 25°C to 45°C.
Thin Film Morphology and Tribology Study of Mayonnaise
Authors: GIASSON SUZANNE , ISRAELACHVILI JACOB , YOSHIZAWA HISAE 
Published: July 2006

ABSTRACTThe texture of food is considered related to its rheological behavior when confined within thin films between two shearing or squeezing surfaces. Such thin‐film tribological properties may represent foods undergoing massive grinding and deformation during mastication. The thin‐film tribological properties rather than the bulk rheological properties correlated with the composition (oil droplets, etc.) and texture of mayonnaise samples. Using the Surface Forces Apparatus (SFA) technique and optical interferometry using fringes of equal chromatic order, we characterized the thin‐film morphology and measured tribological and other interfacial properties of mayonnaise emulsions. Results revealed new properties that help differentiate between full fat, light and fat free mayonnaises. This provides an important approach to determine properties of such foods in thin films which cannot be deduced from bulk properties.
Preparation of Casein Films by a Modified Wet Spinning Process
Authors: FRINAULT A. , GALLANT D.J. , BOUCHET B. , DUMONT J.P. 
Published: July 2006

ABSTRACTCasein films prepared by a modified wet‐spinning process were studied using microscopy and measurements of physico‐chemical and mechanical characteristics. The pH of the film‐forming solution was critical for film properties. The most effective films were formed with pH 9 film‐forming solutions. They had low solubility in water and highest tensile strength (4.5 MPa), highest percentage elongation at break (68.6%) and lowest water vapor permeability (3.9 10‐10 g.m‐1.s‐1.Pa‐1) values. Scanning electron micrographs revealed that those films had a denser ultrastructure than the others.
Structural Changes Related to Texture of Pre‐Peeled Potatoes
Authors: SAPERS GERALD M. , COOKE PETER H. , HEIDEL AMY E. , MARTIN STEFAN T. , MILLER ROBERT L. 
Published: July 2006

ABSTRACTPre‐peeled potatoes, treated with heated ascorbic/citric acid solutions to control browning, undergo firming and separation of superficial tissues that affect texture after mashing and slicing following cooking. Examination of superficial parenchyma cells in cooked potatoes by scanning and transmission electron microscopy indicated greater cell wall rigidity and middle lamella retention in samples treated with browning inhibitors than in untreated controls. Lumps in mashed potatoes prepared from treated samples showed similar characteristics. Treated samples sometimes displayed a discontinuity beneath the superficial tissue, corresponding to site of tissue separation during slicing. These observations are consistent with treatment‐induced changes in cell wall and/or middle lamella pectins as the cause of such textural defects.
Textural and Microstructural Changes in Frozen Stored Sardine Mince Gels
Authors: MONTERO P. , MARTÍ DE CASTRO M.A. , SOLAS M.T. , GÓMEZ‐GUILLÉN M.C. 
Published: July 2006

ABSTRACTThe freezing of sardine mince gels produced slight alterations in texture, microstructure and degree of chemical aggregation of proteins, irrespective of freezing temperature (– 18°C or – 40°C). The most noticeable changes took place during frozen storage 3 mo, particularly in gels frozen at – 18°C which were strongly affected by storage temperature (– 12°C or – 18°C), unlike those frozen at – 40°C. Better gel integrity was found in those frozen at – 40°C, where cavities were more numerous, but smaller and more evenly distributed than in gels frozen at – 18°C.
Growth Inhibition of Listeria monocytogenes by Sodium Polyphosphate as Affected by Polyvalent Metal Ions
Authors: ZAIKA LAURA L. , SCULLEN O. JOSEPH , FANELLI JOSEPH S. 
Published: July 2006

ABSTRACTSodium polyphosphate (SPP, average chain length = 13) increased the lag time of L. monocytogenes Scott A (Lm) in brain‐heart infusion broth (BHI). Polyvalent metal ions (1–10 mM) reversed inhibition of Lm growth by 0.5% SPP (nominal 3.6 mM). 10 mM Ca2+ or Mg2+, 5 mM Fe3+, 2 mM Mn2+ or 1 mM Zn2+ added to SPP‐containing BHI, pH 6.0, at 19°C resulted in growth comparable to control cultures. Fe2+ partially restored growth; Ni2+, Co2+, Cu2+ or Al3+ were ineffective. SPP inhibited growth at 28°C in BHI, pH 5.0, and Lm grew upon addition of Ca2+, Mg2+ or Mn2+, but not Zn2+ or Fe3+. Addition of 0.5% SPP to mineral‐rich foods, such as pureed beef, green beans or sweet potatoes, did not delay growth.