bluuebunny/crossref_metadata_2025_split huggingface dataset:
Electrical Conductivity of Pacific Whiting Surimi Paste during Ohmic Heating
Authors: YONGSAWATDIGUL J. , PARK J.W. , KOLBE E. 
Published: August 2006

ABSTRACTElectrical conductivities of Pacific whiting surimi paste with various moisture contents (75, 78, 81, and 84%) and added salt (1, 2, 3, and 4%) were measured using ohmic heating at alternating current of 3.3, 6.7, and 13.3 V/cm. Electrical conductivity of surimi increased with temperature and salt content and slightly increased with moisture content. Electrical conductivity correlated linearly with temperature (r2= 0.99). Generally, voltage gradient did not affect conductivity. However, variations of conductivity with voltage gradient observed in surimi containing 3–4% salt, were probably caused by electrochemical reactions at electrode surfaces. The empirical model of electrical conductivity predicted values ± 16% of independent experimental results.
Biogenic Amines in the Flesh of Sailfish (Istiophorus plafypferus) Responsible for Scornbroid Poisoning
Authors: HWANG DENG‐FWU , CHANG SHENG‐HSIUNG , SHIAU CHYUAN‐YUAN , CHENG CHANG‐CHIA 
Published: August 2006

ABSTRACTSailfish fillets were involved in a 1994 food poisoning outbreak in westem Taiwan. Samples were collected from the victims’residues and from retail and wholesale suppliers. They were analyzed for amines by a gradient elution system of HPLC. Tryptamine, histamine, spermine, trimethylamine, spermidine, and cadaverine were found; other amines were not detectable. The concentration of histamine was higher than 100 mg/100g which was assumed as the toxic level. The allergy‐like symptoms of the victims along with the high content of histamine in the sailfish they had eaten were reasonable evidence that the food poisoning was directly associated with histamine intoxication.
Protein Recovery from Veal Bones by Enzymatic Hydrolysis
Authors: LINDER MICHEL , FANNI JACQUES , PARMENTIER MICHEL , SERGENT MICHELLE , PHAN‐TAN‐LUU ROGER 
Published: August 2006

ABSTRACTEnzymatic hydrolysis (commercial enzyme) was applied to crushed bones in a batch reactor. The extraction was modeled using a Doehlert design. The effects of temperature (five levels ranging from 40 to 60°C), pH (seven levels from 5.7 to 7.5), enzyme concentration (seven levels from 20 to 80 g.kg‐1 protein), hydrolysis time (seven levels from 30 to 180 mn) and protein concentration (three levels from 60 to 90 g.kg‐1 mixture) were studied. Response surface methodology (RSM) predicted changes in protein yield and hydrolysis degree. Duration and enzyme concentration were the most important parameters, whereas pH and temperature exhibited no significant effects. Inhibition was observed over 80 g.kg‐1 of protein concentration.
Pyridinoline Cross‐links in Bovine Muscle Collagen
Authors: BOSSELMANN ANDREAS , MÖLLER CARSTEN , STEINHART HANS , KIRCHGESSNER MANFRED , SCHWARZ FRIEDER J. 
Published: August 2006

ABSTRACTDevelopment of muscle collagen cross‐linkage was investigated by determining hydroxylysylpyridinoline and lysylpyridinoline contents of longissimus dorsi, semitendinosus and extensor carpi ulnaris muscles. These were removed from male, female and castrated German Simmental cattle (150–620 days old) fattened on different energy levels and related to possible influences of sex, feeding intensity and type of muscle. In intramuscular collagen, an age‐related increase in pyridinoline content was found. Cross‐link formation was also influenced by sex and feeding intensity. Epimysia exhibited differences in pyridinoline content which were probably due to differences in physical strain of the muscles.
Ground Beef Characteristics after Browning or Oil Extraction Preparation
Authors: RHEE K. S. , BRAVO‐GUTIERREZ M. L. 
Published: August 2006

ABSTRACTGround beef with 26.3% fat was cooked by browning/draining (BD), browning/rinsing (BR), and an oil‐extraction method with (OA) or without (ON) meat broth added back. BR caused the most reduction of total fat and cholesterol, whereas ON and OA yielded less cooked meat than BD and BR. ON and OA cooked samples, compared to BD and BR samples, contained more polyunsaturated fatty acids and nonheme iron and had higher TBA values unon extended storage at 4°C. Trained sensory panelists rated BD or BR cooked ground beef more intense in positive flavor note (“cooked beef/brothy”) than ON or OA meat. Likewise, consumers tended to prefer meatloaf, spaghetti sauce, and chili prepared with BD or BR cooked ground beef to those prepared with ON or OA cooked meat.
Antioxidative Maillard Reaction Products from Reducing Sugars and Free Amino Acids in Cooked Ground Pork Patties
Authors: BEDINGHAUS A. J. , OCKERMAN H. W. 
Published: August 2006

ABSTRACTFifteen preformed Maillard reaction products (MRP) were prepared by refluxing 0.2M of three individual reducing sugars (glucose, xylose, and dihydroxyacetone) with 0.2M of five free amino acids (arginine, histidine, leucine, lysine, and tryptophan). MRP were added (3% v/w basis) to fresh ground pork patties prior to cooking and cooked to internal temperature 68°C and stored ai 4°C for 10 days. Samples were analyzed for TBA value on dav 0. 5. and 10. MRP were effective inhibitors of lipid oxidation in groind‘pdrk patties. The most effective were xyloselysine, xylose‐tryptophan, dihydroxyacetone‐histidine, and dihydroxy‐acetone‐tryptophan when compared to controls. A significant interaction (P < 0.001) existed between reducing sugars and amino acids.
Acid/Base Status of Stress Susceptible Pigs Affects Cured Ham Quality
Authors: SHAND P.J. , BOLES J.A. , PATIENCE J.F. , McCURDY A.R. , SCHAEFER A.L. 
Published: August 2006

ABSTRACTTwenty‐four halothane positive (HP) pigs received ammonium chloride (8 g/L), sodium bicarbonate (12.6 g/L) or water (HP control) ad libitum for 4 days and were then slaughtered. Hams from HP animals were pale, soft and exudative (PSE) and of inferior processing quality. Ammonium chloride induced a metabolic acidosis which further impaired cured ham quality (greater thaw purge, lower juiciness scores and less uniform slice appearance than comparable hams from control or bicarbonate treated HP hogs). Blood pH, carbonate and chloride concentration (day 3) were related to cured ham quality, indicating that acid‐base balance may influence subsequent meat quality. Use of an alkaline salt provided little protection against PSE.
Survival of Listeria monocytogenes and Salmonella typhimurium and Quality Attributes of Cooked Pork Chops and Cured Ham after Irradiation
Authors: FU AN‐HUNG , SEBRANEK J.G. , MURANO E.A. 
Published: August 2006

ABSTRACTCooked pork chops (pumped with salt/polyphosphate brine or untreated) and cured hams were inoculated with Listeria monocytogenes and Salmonella typhimurium. The samples were irradiated at low (0.75 to 0.90 kGy) or medium doses (1.8 to 2.0 kGy), and each dose was delivered at either a low (2.5 M/min conveyor speed) or high (5.4 M/min) dose rate. Low‐dose irradiation reduced L. monocytogenes by more than 2 log and S. typhimurium by 1 to 3 log. Pathogen populations and total plate counts (TPC) were reduced to undetectable levels by medium doses. No meat quality attributes were affected, and no dose rate effect was observed. Nitrite reduced (P < 0.05) both pathogens and TPC during 7°C storage in ham, especially when combined with low‐dose irradiation.
α‐Tocopherol, β‐Carotene and Ascorbic Acid as Antioxidants in Stored Poultry Muscle
Authors: KING A.J. , UIJTTENBOOGAART T.G. , de VRIES A.W. 
Published: August 2006

ABSTRACTBroilers were fed α‐tocopherol or β‐carotene for 3 wk or L‐ascorbic acid for 24 hr prior to slaughter. α‐Tocopherol maintained the redness of unheated meat stored for 8 wk (—20°C). Values for thiobarbituric acid reactive substances in ground, stored meat showed that L‐ascorbic acid produced results similar to the control while a‐tocopherol produced results lower than the control. Panelists rated meat with added α‐tocopherol as different from the control for smell and flavor. β‐Carotene was a pro‐oxidant compared to the control and other additives. Meat from broilers fed β‐carotene had lower α‐tocopherol content than the control. Vitamin A in livers of birds fed β‐carotene was 64% higher than that of the control.
Cross‐reactivity and Heat Lability of Antigenic Determinants of Duck and Goose Lysozymes
Authors: SAUNAL HÉLÈNE , HEMMEN FABIENNE , PARAF ALAIN , VAN REGENMORTEL MARC H.V. 
Published: August 2006

ABSTRACTTwo panels of monoclonal antibodies (Mabs) raised against duck (Barbary) egg white lysozyme or hen egg white lysozyme, were tested in antigen‐coated plate (ACP) and double antibody sandwich (DAS) ELISA for cross‐reaction with various avian lysozymes. The antibodies to hen lysozyme cross‐reacted with goose lysozyme, but most antibodies to duck lysozyme reacted with it. One antibody to duck lysozyme reacted more strongly with goose lysozyme than with the homologous antigen, a heterospecific reaction confirmed by biosensor technology. Many lysozyme epitopes recognized by different antibodies showed considerable resistance to heat denaturation. Such Mabs may be useful for detecting chicken liver adulterants in “foies gras” of goose or duck origin.
Poultry Processing Line Speeds as Related to Bacteriologic Profile of Broiler Carcasses
Authors: BREWER ROBERT L. , JAMES WILLIAM O. , PRUCHA JOHN C. , JOHNSTON RALPH W. , ALVAREZ CARLOS A. , KELLY WILLIAM , BERGERON EDWARD A. 
Published: August 2006

ABSTRACTAerobic plate counts, Enterobacteriaceae,E. colicounts; andSalmonellaprevalence were determined on broiler carcasses obtained in a comtnercial slaughter establishment in Puerto Rico. Samples were obtained from three sites in the production process. Each site represented an end‐point of a discrete segment of the slaughter process. Whole bird carcass rinses (300) were randomly collected over 4 days of production for several linespeeds. Samples were collected for birds processed at 70 birds/min (BPM), 80 BPM, 90 BPM, and three replications of samples at 100 BPM (June 1990 to May 1991). A total of 1,800 carcass rinses were analyzed. Mean bacterial counts andSalmonellaprevalence did not change significantly with processing line speeds.
Foaming Properties of Selected Plant and Animal Proteins
Authors: VANI BOLNEDI , ZAYAS J.F. 
Published: August 2006

ABSTRACTThe foaming properties of proteins are important in predicting their fnnctionality in aerated foods. In model aqueous systems, foam expansion (FE) and foam stability (FS) of commercial plant proteins, wheat germ protein flour (WGPF), corn germ protein flour (CGPF), and soy flour (SF), were compared with those of nonfat dried milk (NFDM) and egg white powder (EWP) at 1, 2, 4, 6, and 8% using one‐ and two‐way analyses of variance. The effects of pH 4, 5, 6, 7, and 8 on FE and FS of WGPF were also measured. The highest overall FE and FS were obtained for EWP. Among plant proteins, FE and FS were maximum for CGPF and SF, respectively. FS was lowest for NFDM. Except for SF, FE and FS increased with increasing protein concentration. The FE and FS of WGPF were highest at pH 8, lowest at pH 7, and intermediate at pH 4–6.
Lipoxygenase in Sweet Corn Germ: Isolation and Physicochemical Properties
Authors: THEERAKULKAIT CHOCKCHAI , BARRETT DIANE M. 
Published: August 2006

ABSTRACTOff‐flavor and off‐aroma development, which may be catalyzed by lipoxygenase (LPO), are common in frozen stored sweet corn. Lipoxygenase activity in the germ fraction of sweet com (Zea nruys L. cv. Jubilee) was determined and compared with that in the degermed fraction. Lipoxygenase activity/g germ was about three times greater than that of the degermed fraction, Optimized procedures for isolation of lipoxygenase from the germ fraction were developed. Lipoxygenase was isolated by preparation as an acetone powder, extraction with 0.2M TrisHCI, pH 8.0 (4°C), fractionation with 40–60% saturated ammonium sulfate and dialysis. Optimum pH was 6–7 and temperature 50°C for activity of partially purified lipoxygenase. The enzyme appeared stable at pH 5–8 and ∼90% of original activity was inactivated after heating in pH 7 buffer at 70°C for 3 min.
Nitrogen‐to‐Protein Conversion Factors for Some Common Edible Mushrooms
Authors: FUJIHARA SHINOBU , KASUGA ATSUKO , AOYAGI YASUO , SUGAHARA TATSUYUKI 
Published: August 2006

ABSTRACTMushrooms (13) common to Japan were analyzed for total nitrogen (TN), amino acid nitrogen (AAN), amide‐N and nonprotein nitrogen. The distribution of protein nitrogen averaged 67% to TN. Averaged nitrogen‐to‐protein conversion (N:P) factor was 5.99. Application of the factor for estimation of protein content resulted in a considerable difference from amino acid residue (AAres) levels, due to the high level of nonprotein nitrogen. A net N:P factor, defined as the proportion of AAN to TN, was proposed. The averaged value of 3.99 was derived from analytical TN and AAN data of mushrooms. Calculated protein values using this factor were in good agreement with AAres.
Screening Potato Starch for Novel Properties Using Differential Scanning Calorimetry
Authors: KIM YOUNG S. , WIESENBORN DENNIS P. , ORR PAUL H. , GRANT LINDA A. 
Published: August 2006

ABSTRACTThermal and other physicochemical properties of starch from 42 potato genotypes were studied to find those with unique properties for food use, and to analyze relationships between thermal and other physicochemical properties. Onset and peak transition temperatures and gelatinization enthalpy intercorrelated. Transition temperatures intercorrelated with pasting temperature using a Brabender Visco‐amylograph. Gelatinization entbalpy correlated with Brabender pasting temperature and peak paste viscosity, and onset temperature correlated with phosphorus content. Genotype E55–3.5 with highest onset and peak transition temperatures also had highest phosphorus and peak Brabender viscosity. DSC might be useful for rapidly screening samples of <1g starch for such. Potato starch DSC characteristics did not correlate with amylose, intrinsic viscosity, or water‐binding. For 10 genotypes from successive years, correlations were observed for pasting temperature (r = 0.83), phosphorus content (r = 0.80), and stability ratio (r = 0.66). Direct comparison between samples from consecutive years showed good reproducibility for amylose, but not for phosphorus or pasting.
Color Retention in Red Chile Powder as Related to Delayed Harvest
Authors: ISIDORO EDITH , COTTER DONALD J. , FERNANDEZ GEORGE C.J. , SOUTHWARD G. MORRIS 
Published: August 2006

ABSTRACTColor retention in Chile powder was studied using two mildly pungent long red Chile (Capsicum annuum L.) cultivars, ‘New Mexico 6–4’ and ‘NuMex R Naky’. Pods of different maturities were harvested immediately after the first severe fall freeze and again 4 and 8 wk after the freeze. After each harvest pods were dried, ground, and immediately analyzed for color. Powder was stored at 2°C and re‐analyzed for color at 4 wk intervals. Color loss in whole pods from the field and the stored powder showed linear and quadratic trends. Initially, delaying harvest resulted in color loss in red Chile but color in powder from later harvests was more stable and was retained better after 8 wk storage than powder from the first harvest after the same length of time.
Hydrolysates from Proteolysis of Heat‐denatured Whey Proteins
Authors: MUTILANGI W.A.M. , PANYAM D. , KILARA A. 
Published: August 2006

ABSTRACTWhey protein isolate was denatured at 85°C, pH 4.6 for 30 min to produce heat denatured whey protein isolate (HDWPI) which was hydrolyzed with trypsin, chymotrypsin, Alcalase or Neutrase to 2.8, 4.3, 6.0 or 8.0% degree of hydrolysis (DH). Analysis of freeze‐dried fractions revealed a linear increase in primary amino groups, non‐protein nitrogen and ash contents. Polyacrylamide gel electrophoresis showed that high and intermediate molecular weight peptides were converted to lower molecular weights with progress of hydrolysis. Differences in proteolysis patterns were observed with different enzymes. The time required to achieve equivalent hydrolysis at 1, 2, 3 or 4% enzyme/substrate ratio varied with the type of enzyme and DH.
Zinc Chemical Form in Some Traditional Soy Foods
Authors: IKEDA SAYOKO , MURAKAMI TOMOMI 
Published: August 2006

ABSTRACTThe distribution and chemical form of zinc of several foods prepared from soybean were analyzed. There was a marked variation among soy foods in total zinc, water‐soluble zinc, and zinc solubilized on enzymatic digestion. Chromatographic analysis indicated several zinc components were solubilized ion digestion. A significant negative correlation was found for % zinc solubilized after the digestion of soy foods to the original contents of three components, i.e., protein, phosphorus and calcium. Variations among soy foods in chemical form of zinc after digestion should be taken into account on evaluating bioavailability of zinc from soy foods.
Neural Networks vs Principal Component Regression for Prediction of Wheat Flour Loaf Volume in Baking Tests
Authors: HORIMOTO Y. , DURANCE T. , NAKAI S. , LUKOW O.M. 
Published: August 2006

ABSTRACTNeural networks (NN) provide a simple means of predicting outcomes that depend upon complex, possibly nonlinear, relationships between many variables. A trained neural network was created and used to predict loaf volume of breads made from different wheat cultivars. Although creating the NN required specialized skills and considerable computational time, using the “trained” NN to estimate remix loaf volume, was very rapid and required only basic computer skills. Random Centroid Optimization (RCO) was also employed to choose the best training parameters: learning rate = 0.820, smoothing factor = 0.123, noise = 0.056, number of hidden neurons = 5. NN was more accurate, faster and easier than Principal Component Regression Analysis.
Probe Length and Filling Material Effects on Thermal Conductivity Determined by a Maximum Slope Data Reduction Method
Authors: VOUDOURIS NIKOLAOS , HAYAKAWA KAN‐ICHI 
Published: August 2006

ABSTRACTThe influence of probe length to diameter ratio (λ) and filling material on the thermal conductivity (k) probe technique was studied using glycerol with arobes of four different λs (4.1, 7.5, 13.6, and 54.3) filled with either high k paste or air by applying a maximum slope data reduction method. Statistical analysis showed the highly significant influence of λ and significant influence of the filling material. Noncalibrated k values of the smallest λ probes were 93% above the published value, whereas those of the largest λ probes were virtually identical to the published value. Separate measurements on chocolate pudding and starch gels showed that 7.5 λ k were virtually identical to the largest λ probe k when the former probes had been calibrated using glycerol. The use of short air‐filled probes is not recommended when the maximum slope method is applied.
Enzymatic Maceration of Vegetables with Protopectinases
Authors: NAKAMURA TAKASHI , HOURS ROQUE A. , SAKAI TAKUO 
Published: August 2006

ABSTRACTProtopectinases (PPases) are a heterogeneous group of enzymes that solubilize pectin from the insoluble protopectin in plant tissues by restricted depolymerization. Various PPases have been reported with different pectin solubilizing activities depending on the substrate. We studied the macerating properties of some PPases on potato, carrot, garland chrysanthemum, garlic, ginger, spinach, and red pepper. Crude culture filtrate from Trichosporon penicillatum SNO‐3, containing PPase‐SE, was most effective for maceration of potatoes, and the PPase‐B from Bacillus sub‐tilis IF0 12113 was most effective for carrots. Enzyme concentration, pH, reaction time, and rate of shaking affected the yield of single cells.
Kinetics of Ascorbic Acid Loss and Nonenzymatic Browning in Orange Juice Serum: Experimental Rate Constants
Authors: JOHNSON JR. , BRADDOCK R.J. , CHEN C.S. 
Published: August 2006

ABSTRACTThe kinetics of ascorbic acid loss and nonenzymatic browning in clarified orange juice (serum) were investigated in an anaerobic environment from 70.3 to 97.6°C and from 11.7 to 80.6Brix. Data were fitted to firstorder kinetic models. Rate constants of ascorbic acid degradation in serum were not different from rate constants in whole juice. Activation energies were ±30 kcal/mol and largely independent of solids concentration. Rate constants of browning pigment formation were 30–50% greater in serum. Activation energies were 19–25 kcal/mol and increased slightly with solids concentration.
Stability of Non‐Pasteurized, Refrigerated Muscadine Grape Juice
Authors: SIMS CHARLES A. , EASTRIDGE JANET S. , O'KEEFE SEAN F. , BATES ROBERT P. 
Published: August 2006

ABSTRACTThe stability of nonpasteurized muscadine grape juice processed with and without 100 mg/L potassium metabisulfite was monitored during storage at 3°C. The muscadine flavor intensity, sweetness, off‐flavor levels, and color of white juices remained stable, and ethanol levels remained low for 7 wk. However, the flavor intensity and sweetness of nonsulfited white juice decreased, and off‐flavor and ethanol levels increased after 7 wk. Sulfite lowered microbial levels in white juice throughout 9 wk. Red juices did not develop significant levels of off‐flavors or ethanol during 9 wk, although the flavor intensity declined, especially in nonsulfited red juice. Sulfite lightened the color of red juice, but the color was stable in both sulfited and nonsulfited red juices.
Preparation of Alkyl Esters of Pectin and Pectic Acid
Authors: KLAVONS JEROME A. , BENNETT RAYMOND D. 
Published: August 2006

ABSTRACTAlkyl esters of pectin and pectic acid have been prepared via three different synthetic routes. Enhancements of intrinsic viscosity, binding to bile acids and to isolated soy protein were shown for these novel pectin derivatives. The development of new and improved pectin‐containing products may be enhanced by the ease of preparation and improved functionality of such compounds.
Rheological Properties of Solutions and Emulsions Stabilized with Xanthan Gum and Propylene Glycol Alginate
Authors: PETTITT DAVID J. , WAYNE JO ELLEN B. , NANTZ JODY J. RENNER , SHOEMAKER CHARLES F. 
Published: August 2006

ABSTRACTThe rheological effects of propylene glycol alginate (PGA) added to solutions and model emulsions containing xanthan gum (XG) were studied using controlled stress rheometry with concentrations appropriate for salad dressings. For samples with XG and XG + PGA blends, solutions and emulsions showed a Newtonian plateau at low shear stresses. The Newtonian plateau of a solution accurately predicted (r2= 1.00) the Newtonian plateau for an emulsion of equivalent gum concentration. Addition of PGA to constant levels of XG showed a more than additive increase in the Newtonian plateau viscosity for solutions and emulsions. For XG aqueous solutions, pseudoplasticity decreased upon addition of PGA. Storage and loss moduli increased with addition of PGA to XG for solutions and emulsions, although G’ for solutions of PGA alone were negligible.
Polymerization and Mechanical Degradation Kinetics of Gluten and Glutenin at Extruder Melt‐Section Temperatures and Shear Rates
Authors: STRECKER T.D. , CAVALIERI R.P. , ZOLLARS R.L. , POMERANZ Y. 
Published: August 2006

ABSTRACTThermal polymerization and mechanical degradation rates were measured for wheat gluten and glutenin at 25–30% moisture. Changes in soluble protein and disulfide bonds were measured at 85°C to 180°C, residence times of 2–60 set and shear rates of 10–275 sec‐l. Polyrnerization rates without shear were evaluated using isothermal analysis. An extrusion rheometer was used to simulate extruder conditions to determine the combined polymerization‐degradation rates. Molecular weight distributions of soluble reaction products were determined using liquid size exclusion chromatography. Activation energies were 0.60–2.1 kcal/ mol, 2.0–8.2 kcal/mol, and 0.50–0.90 kcaVmo1 and reaction orders were 0.5–2.0, 0.8–1.5, and 0.6–0.7, respectively for polymerization without shear, polymerization with shear, and degradation.