bluuebunny/crossref_metadata_2025_split huggingface dataset:
Assessment of Previous Heat Treatment of Laboratory Heat‐Processed Meat and Poultry using a Commercial Enzyme System
Authors: TOWNSEND W.E. , BLANKENSHIP L.C. 
Published: August 2006

ABSTRACTThe APIZYM enzyme system was assessed with respect to: enzyme activity in aqueous and saline extract filtrates from raw and heat processed (60° and 71.1°C) beef; effect of rate of heating (0.2–0.3°C, 0.4–0.5°C, and 0.9–1.0°C/min) to internal temperatures of 66.7°, 67.8°, 68.9°, 70.0°, and 71.1°C and holding times of 0, 15, 30, 45, and 60 min at these temperatures on residual enzyme activity; reduction of enzyme assay incubation time; and reproducibility of the system. Results showed that slightly higher enzyme activity in heated samples was obtained with 0.9% saline extraction compared to water. Greater enzyme activity was observed in filtrates from pork samples heat‐processed at a fast rate than at a slow rate. Enzyme activity could be detected after 2 hr incubation, but 4 hr were needed for the enzymes to react with their respective substrates. The system was found to be reproducibile. The results of this study also indicated the potential of using leucine aminopeptidase as an indicator enzyme for determining the adequacy of heat treatment of meat and poultry products.
Effect of Iron Form, Temperature, and Inoculation with Clostridium botulinum Spores on Residual Nitrite in Meat and Model Systems
Authors: KIM C. , CARPENTER C. E. , CORNFORTH D. P. , METTANANT O. , MAHONEY A. W. 
Published: August 2006

ABSTRACTThe effect of iron form (ferrous, ferric, heme), temperature and botulinal spores on nitrite level was determined in meat. In model systems, ferritin iron was also included, and ascorbate was used as a reducing agent. Reduced hemoglobin caused the most rapid nitrite depletion in both systems. Ferrous iron caused faster nitrite depletion in model systems than in meat. Ferrous iron reduced nitrite readily in model systems at 27°C, but not at 5°C. Ferritin iron did not affect nitrite level. In meat at 27°C, nitrite depletion was much faster in inoculated samples. Protein‐bound nitrite levels were higher in meat with added ionic iron. In cured meat with added ionic iron, iron‐NO‐protein complexes may form, lowering the amount of nitric oxide (NO) available to inhibit botulinal spore outgrowth.
Effect of Low‐Dose (100 krad) Gamma Radiation on the Microflora of Vacuum‐Packaged Ground Pork With and Without Added Sodium Phosphates
Authors: EHIOBA R.M. , KRAFT A.A. , MOLINS R.A. , WALKER H.W. , OLSON D.G. , SUBBARAMAN G. , SKOWRONSKI R.P. 
Published: August 2006

ABSTRACTSurvival and growth of naturally occurring or inoculated bacteria were studied in refrigerated (5°C), vacuum‐packaged ground pork irradiated at 100 krad (1kGy). Numbers of naturally occurring mesophiles, psycbrotrophs and anaerobes or facultative anaerobes were reduced (P<0.01) by irradiation, whereas lactic acid bacteria were least affected. Partial bacterial recovery during subsequent storage at 5°C suggested sublethal bacterial injury due to irradiation. Irradiation prolonged shelf‐life 2.5–3.5 days (30–44%) in uninoculated and 1.0–1.5 days in inoculated (105 CFU/g) meat. Added sodium acid pyrophosphate (SAPP) (0.4%) contributed two additional days to inoculated, irradiated pork shelf‐life but had no effect on the naturally occurring micrbflora. Lipid oxidation did not increase (P>0.05) due to irradiation and was unaffected by phosphates.
Palatability and Texture of Ground Meat Patties Made with Varying Amounts of Pork and Turkey
Authors: PARK S. , NOVAKOFSKI J. , BECHTEL P.J. , McKElTH F.K. 
Published: August 2006

ABSTRACTMeat mixtures were prepared containing pork lean and turkey lean in ratios of 0/100, 33/67, 100/0 and a constant fat content. Blends were prepared with and without a commercial seasoning‐antioxidant mixture (SA) and evaluated after 0, 3, 6 or 9 days (4°C) storage or 0, 14 or 28 days (‐20°C) storage. Flavor intensity scores for blends containing up to 67% turkey were not different (P > 0.05); however, 100% turkey patties had lower flavor intensity scores. Off‐flavor and firmness scores were not affected by blend for products containing between 33% and 100% pork lean, while storage had no effect on off‐flavor in products containing SA. Juiciness was not affected by blend or storage. Results indicate acceptable patties can be made from blends of pork and turkey containing relatively high levels of turkey.
Functional Properties of Turkey Salt‐Soluble Proteins
Authors: FOEGEDING E. ALLEN 
Published: August 2006

ABSTRACTThe functional properties of salt‐soluble proteins (SSP) extracted from turkey breast and thigh were determined. Breast and thigh SSP extracts were comprised of similar proteins and there was no difference in the effect of pH and NaCl concentration on solubility. Gels formed in a pH 6.0, 0.5M NaCl phosphate buffer were stable to centrifugation and had the greatest rigidity. Gels formed at pH 7.0 with breast SSP were stable to centrifugation, whereas pH 7.0 thigh SSP gels were not consistently stable. Uniaxial compression was used to determine failure shear stress, failure shear strain and hardness of gels. Breast SSP at 25 mg/mL and 35 mg/mL formed gels suitable for compression analysis, whereas thigh SSP gels of similar concentration were too frail for analysis. Breast SSP had more favorable gelation properties than thigh SSP.
Cholesterol Oxidation Products in Some Muscle Foods
Authors: PARK S. WON , ADDIS P.B. 
Published: August 2006

ABSTRACTCholesterol oxidation products were estimated in some meat products by capillary gas chromatography after trimethylsilylation. Peak identities were confirmed by mass spectrometry. Freeze‐dried pork, stored in contact with air at 22°C for ca. 3 yr, revealed 7α‐ and 7β‐hydroxycholesterol, 7‐ketocholesterol, α‐ and β‐epoxide and cholestane‐triol. The total concentration of oxidation products reached almost half of the remaining cholesterol content with 7‐ketocholesterol as the predominant species. Some oxidation products were noted at a few ppm levels in broiled beef steaks, but not in precooked beef products. As rancidity development advanced in comminuted and cooked meats during storage, the oxidation of cholesterol became apparent.
Combined Effects of Phosphates and Sugar or Polyol on Protein Stabilization of Fish Myofibrils
Authors: PARK JAE W. , LANIER TYRE C. 
Published: August 2006

ABSTRACTStabilization of fish myofibrils was investigated with respect to freeze‐and heat‐induced denaturation as affected by the addition of phosphates (0.25, 0.5% of sodium tripolyphosphate or neutralized pyrophosphate), alone or in combination with 8% Polydextrose® or a sucrose/sorbitol mixture. Freeze‐induced aggregation was reduced effectively by combination of phosphates and carbohydrates, and, less effctively, by phosphates or carbohydrates alone. The most effective treatment consisted of 0.5% of either phosphate treatment combined with either carbohydrate treatment. Differential scanning calorimetric studies revealed that phosphate addition induced stabilization of myosin and carbohydrate addition generally induced a one‐step denaturation process for myosin. No differences due to phosphate type were observed in any measured parameter.
Effect of Heat Treatments on In Vitro Digestibility of Delactosed Whey Protein as Determined by the Digestion Cell Technique
Authors: DESROSIERS T. , BERGERON G. , SAVOIE L. 
Published: August 2006

ABSTRACTDiafiltered whey protein concentrates (WPC) were heated, in liquid form, under various conditions of time and temperature. Protein and amino acid digestibilities were determined by in vitro pepsin and pan‐creatin digestion with continuous dialysis. Whey nitrogen digestibility decreased (P < 0.05) after heating at 121°C for 5000 sec. Heating WPC for 5000 set at temperatures below 121°C increased the digestibility of all amino acids except alanine and lysine at 75°C, and methionine and lysine at 100°C. In general, the longer was the heating period at 100°C or 121°C the lower was the amino acid digestibility. These results emphasized the importance of structural modifications brought about by heat treatments on protein digestibility.
Deamidation of Protein in a Soy Extract by Ion Exchange Resin Catalysis
Authors: SHIH FREDERICK F. 
Published: August 2006

ABSTRACTProteins in a soy extract were partially deamidated in dilute HCl (0.05N) with and without the use of Dowex 50 resin as a catalyst. In the presence of Dowex 50 resin, soy protein underwent about 1.5 to 3.0 times as much deamidation, depending on temperature, as did protein in the absence of resin. Increasing the temperature from 58° to 85°C increased both deamidation and peptide bond hydrolysis. The ratio of deamidation to total hydrolysis (the sum of deamidation and peptide bond hydrolysis) decreased as temperature increased. This ratio was higher for the catalyzed reaction. The deamidated protein showed improvement in various functional properties including solubility, water‐binding, whippability, and the ability to emulsify oil.
Kinetics of Water Sorption by Soybean and Pigeonpea Grains
Authors: SINGH B. P. N. , KULSHRESTHA S. P. 
Published: August 2006

ABSTRACTKinetics of liquid water sorption by soybean (Glycine max) and pigeonpea (Cajanus cajan) seeds was studied at several temperatures. The data could be accurately correlated in terms of an empirical model involving a single rate constant. The temperature dependence of the rate constant followed Arrhenius relation. Swelling of grains due to water sorption was slightly less than the volume of water imbibed. This loss related to the energy of activation of the water sorption process.
Effect of Acetylation on Composition of Phenolic Acids and Proteolysis of Rapeseed Flour
Authors: PONNAMPALAM RATHY , VIJAYALAKSHMI MOOKAMBESWARAN A. , LEMIEUX LISE , AMIOT JEAN 
Published: August 2006

ABSTRACTRapeseed flour was treated with various levels of acetic anhydride to produce flours with 35, 70, and 90% of the ε‐amino groups of lysine acetylated. With the extent of acetylation, free phenolic acids ranged from 86 to 35 mg/100g, phenolic acids from hydrolyzed esters ranged from 1.51 to 340 mg/100g, and no insoluble‐bound phenolic acid was found. With the extent of acetylation, an increase in rapeseed flour was less susceptible to tryptic and peptic hydrolysis and an increament of water‐ soluble protein fragments corresponding to molecular weights of 3700–4500 and 1600–2100 daltons was observed. However, these peptides were devoid of phenolic constituents. Acetylated rapeseed flours were less susceptible to tryptic and peptic hydrolysis.
One‐Stage Synthesis of Raffinose Fatty Acid Polyesters
Authors: AKOH CASIMIR C. , SWANSON BARRY G. 
Published: August 2006

ABSTRACTLiquid polyesters of raffinose (raffinose polyesters, RPE) were synthesized by a one‐stage solvent‐free interesterification of raffinose un‐decaacetate (RUAC) and fatty acid methyl esters (FAME) of salad oils, long chain fatty acids and blends thereof. Interesterification was essentially a low temperature, low pressure process consisting of forming a homogenous melt of RUAC and FAME in the presence of an alkali metal catalyst (2% sodium). RPE were formed with 95.8–99.3% yield based on initial weight of RUAC. Formation of RPE was evaluated with thin layer chromatography (TLC) and RPE composition determined by transesterification with 1.0 M methanolic NaOH, followed by TLC and gas liquid chromatography (GLC). The structure of RPE was confirmed by both infrared (IR) and nuclear magnetic resonance (C‐13 NMR) spectroscopy. Physical properties of the synthesized RPE were similar to physical properties of sucrose polyesters (SPE), conventional salad and vegetable oils. Synthesis of RPE catalyzed by sodium metal appeared to be a deacetylation‐acylation process.
In vitro Effects of Phytic Acid and Polyphenols on Starch Digestion and Fiber Degradation
Authors: BJöRCK INGER M. , NYMAN MARGARETA E. 
Published: August 2006

ABSTRACTThe effect of phytic acid and polyphenols on the rate and extent of starch digestion as well as on fiber degradation was studied in vitro. Addition of phytic acid only had negligible influence on the enzyme activity of the amylases tested. In contrast, enzymes concerned with starch hydrolysis in the digestive channel (α‐amylase, amyloglucosidase/maltase) were inhibited by tannic acid, and to some extent also by catechin. Furthermore, tannic acid reduced the total recovery of starch during enzymic starch analysis. The activity of cellulases and hemicellulases was not affected by phytic acid or catechin. However, the degradation of cellulose powder was inhibited by tannic acid, whereas no inhibition could be observed with carboxymethyl‐cellulose as substrate.
Preparation of High Bran Arabic Bread with Low Phytic Acid Content
Authors: DAGHER S. M. , SHADAREVIAN S. , BIRBARI W. 
Published: August 2006

ABSTRACTIncubation of wheat bran at pH 5.2 and at a temperature of 55°C for various periods of time caused an increase in the levels of inorganic phosphorus and inositol phosphates and a simultaneous decrease in the level of phytic acid. When Arabic bread containing different levels of bran was prepared, up to 32% of the original phytic acid was lost during the process of bread preparation. Incorporation of wheat malt in the bread formula did not have any effect on phytic acid loss while incubation of bran in an acidic medium followed by repeated decantation of the incubation liquid produced a high bran bread almost free of phytic acid.
Effect of Partial Proteolysis and Succinylation on Functionality of Corn Germ Protein Isolate
Authors: MESSINGER J.K. , RUPNOW J.H. , ZEECE M.G. , ANDERSON R.L. 
Published: August 2006

ABSTRACTCorn germ protein isolate (CGPI) was partially hydrolyzed with trypsin and pepsin and succinylated at three levels. Various functional and electrophoretic properties of the native and modified protein were determined. Water absorption and foaming properties of CGPI were Improved by partial hydrolysis with trypsin; emulsifying capacity and nitrogen solubility were reduced; oil absorption was increased only slightly. CGPI pepsin hydrolyzate has decreased oil absorption, nitrogen solubility and emulsifying capacity but improved foaming properties; water absorption was unchanged. Treatment of CGPI with succinic anhydride improved water and oil absorption, nitrogen solubility and foaming capacity but decreased emulsifying capacity; foam stability was unchanged. Succinylation retarded electropohoretic mobility while hydrolysis altered band intensities.
Intrinsic Viscosity of Tomato Serum as Affected by Methods of Determination and Methods of Processing Concentrates
Authors: TANGLERTPAIBUL T. , RAO M. A. 
Published: August 2006

ABSTRACTMagnitudes of intrinsic viscosity of tomato serum determined from the slopes of three equations were not identical, but they showed common trends. Intrinsic viscosities of serums from concentrates obtained by evaporation of juice were lower than those obtained by evaporation of serum and reverse osmosis concentration of serum. Their magnitudes also were lower for serums from diluted and sheared concentrates.
Scanning Electron Microscope/Image Analyzer Determination of Dimensional Postharvest Changes in Fruit Cells
Authors: BOLIN H. R. , HUXSOLL C. C. 
Published: August 2006

ABSTRACTA scanning electron microscope was used to obtain pictures of apple and apricot cells in which the turgor had been modified to varying degrees. The cell configuration in the photos were evaluated, using an image analyzer, to detect physical changes in the cell walls. Moisture loss of 2% in apples had a significantly measurable effect on the ratio of cell length to breadth, and on cell roundness index. Configurational changes in the cell were also observed during storage, drying, rehydration and chemical treatment. This SEM/IA configurational analysis technique proved to be an effective way to detect physical changes.
Use of a Combination Process of Osmotic Dehydration and Freeze Drying to Produce a Raisin‐Type Lowbush Blueberry Product
Authors: YANG ANGELA P.P. , WILLS CAROLYN , YANG TOM C.S. 
Published: August 2006

ABSTRACTA raisin‐type product was prepared from lowbush blueberries using a sequence of osmotic dehydration, freeze drying, and thermal plasticization. Qualities of osmotically dehydrated blueberries, residual syrup, and final products were studied using various ratios of berry and sugar. An accelerated storage test was also conducted. IQF berries were preferred to fresh berries as a starting material, and a berry/sugar ratio of 3:1 or 4:1 was appropriate. Final products had good texture, flavor, overall acceptability, and a predicted shelf life of 16 and 64 months at 25° and 5°C storage, respectively.
Nonenzymatic Browning in Dried Apples During Storage
Authors: BOLIN H.R. , STEELE R.J. 
Published: August 2006

ABSTRACTThis investigation into the effects of various treatments on nonenzymatic browning of dried apples determined that cysteine incorporation did not reduce browning during storage. Calcium treatment reduced rate of darkening but as Ca++ concentration increased the effssects diminished. Manganese and tin compound addition was ineffective on product darkening. Packaging of dried apples with oxygen‐scavengers markedly decreased product darkening during storage. About 20% of the nonenzymatic browning reaction occurring during storage was attributed to nonoxidative, or Maillard, reaction, and about 70% to oxidation.
Rheological Properties and Conformation of Tomato Paste Pectins, Citrus and Apple Pectins
Authors: CHOU TEHCHIEN D. , KOKINI JOZEF L. 
Published: August 2006

ABSTRACTRheological properties of dilute and concentrated solutions of water‐soluble, alcohol‐precipitated tomato pectins from hot break and cold break tomato paste as well as alcohol‐precipitated commercially available apple and citrus pectins were studied. Superposition of rheological data was possible when nsp was plotteds vs c[η] and when η/ηo was plotted vs τγ The slope of nsp vs cMw plot and the limiting slope of η/η0 vs (τγ suggested that citrus, apple and hot break tomato pectin had random coil conformation while cold break tomato pectin had a more rigid conformation. Tomato processing had significant influence on the chain length and rheological properties of tomato pectins.
Use of a 5‐caffeoylquinic Acid/Caffeine Ratio to Monitor the Coffee Roasting Process
Authors: PURDON MICHAEL P. , McCAMEY DAVID A. 
Published: August 2006

ABSTRACTThe extent of alteration in the chemical composition of coffee beans roasted to develop the flavor and aroma associated with coffee beverage was reliably monitored by observing the decomposition of naturally occurring 5‐caffeoylquinic acid (5‐CQA) and ratioing this concentration to that of the relatively heat stable caffeine. An HPLC method was developed by which simultaneous quantification of 5‐CQA and caffeine could be used to monitor degree of roast.
Effects of Phosphorylation on Emulsifying and Foaming Properties and Digestibility of Yeast Protein
Authors: HUANG Y.T. , KINSELLA JOHN E. 
Published: August 2006

ABSTRACTPhosphorylated yeast protein (PYP) (73% protein, < 3% nucleic acid) was prepared from yeast nucleoprotein by chemical phosphorylation using phosphorus oxychloride. The emulsifying activity index (EAI) of PYP was low at pH 5 but exceeded that of BSA at pH 7.0. The emulsions were stable after heating to 90°C for 60 min. The stability of foams made with PYP increased from t1/2 1.5 to 13 min as pH was increased from 5 to 8. Foams made from PYP were weak but increased with protein from 0.1 to 0.5 mg/100 mL. The PYP were easily digested by pepsin and pancreatin indicating negligible inhibition by phosphorylation.
Complexation of Calcium by Melanoidin and Its Role in Determining Bioavailability
Authors: RENDLEMAN J. A. 
Published: August 2006

ABSTRACTModel melanoidins, pigments formed by nonenzymic browning reactions of amino acids with reducing sugars and glyoxal, behaved like anionic polymers that form moderately stable complexes with Ca2+ and, if incorporated into diets, could possibly influence calcium bioavailability. Hydrogen ions were released during complexation. The influence of pH on degree of binding by soluble and insoluble forms of model melanoidins was determined. Pigments in coffee brew and toasted bread (milk‐free) had no measurable calcium‐binding ability, which suggested that there might be important structural differences between pigments formed in food systems and those formed from the interaction of simple amino acids with sugars.
Protoporphyrin‐IX as a Substitute for Nitrite in Cured‐Meat Color Production
Authors: SMITH J. SCOTT , BURGE DONALD L. 
Published: August 2006

ABSTRACTThe iron‐free heme derivative protoporphyrin‐IX, was added to a cooked emulsified beef product to mimic the typical cured‐color obtained with nitrite. Although the pigment was stable and could be recovered from the emulsion it imparted a purple hue as noted by visual observation and Hunterlab color values (L,a,b). The possible implications of this pigment as a meat colorant are discussed.
Relationship Between Limonin Concentration and Naringin Concentration in Commercial Single Strength Grapefruit Juice
Authors: McINTOSH C.A. , MANSELL R.L. , BARROS S. 
Published: August 2006

ABSTRACTThe limonin and naringin content of commercial single strength grapefruit juice (Citrus puradisi) samples was measured by immunoassay. Results obtained from a Linear Regression Analysis of Variance showed that there was no correlation between limonin and naringin concentration. Therefore, to determine the total bitterness potential of the product, each of these two compounds would have to be determined.
Tempeh Prepared from Germinated Soybeans
Authors: SUPARMO  , MARKAKIS P. 
Published: August 2006

ABSTRACTThe oligosaccharide (sucrose, raffinose and stachyose) and phytate contents of soybeans were reduced by 12–24 hr germination. The tempeh fermentation of the germinated soybeans caused a further decrease in oligosaccharide, phytate and fat contents. As a result of these decreases, the proportion of protein (% N × 6.25) in the tempeh solids rose. The soybean lectins were not affected by the germination process but were inactivated during the preparation of tempeh. The adjusted protein efficiency ratio for regular tempeh was 2.19 vs 2.26 for tempeh prepared from germinated soybeans. The difference, however, was not statistically significant (n = 10 rats).
Quality Evaluation of Peanut‐Supplemented Chinese Type Noodles
Authors: CHOMPREEDA P. , RESURRECCION A.V.A. , HUNG Y.C. , BEUCHAT L.R. 
Published: August 2006

ABSTRACTPeanut‐supplemented Chinese‐type noodles were prepared from blends of Durum wheat flour and partially defatted peanut flour (10, 20, and 30%). Physical measures and sensory quality of cooked fresh noodles were evaluated. Lightness (L) and cutting force of noodles were reduced as the level of peanut flour was increased. Firmness, number of chews before swallowing, yellowness and all other sensory scores of noodles were decreased as the level of supplementation increased. Replacement of up to 15% of wheat flour with peanut flour resulted in noodles judged to have acceptable sensory qualities. However, sensory attribute scores of cooked oven‐dried (70°C 2 hr) noodles were higher than that of cooked deep‐fried (160°C 30 set) noodles.