bluuebunny/crossref_metadata_2025_split huggingface dataset:
Kinetics of Alkaline Degradation of the Food Pigments Curcumin and Curcuminoids
Authors: PRICE LISA C. , BUESCHER R.W. 
Published: July 2006

ABSTRACTAlkaline degradation of the pigments curcumin (CC), demethoxycurcumin (DMC) and bis‐demethoxycurcumin (BDMC) in aqueous solutions of purified and commercial oleoresin sources was investigated. Alkaline degradation of the compounds corresponded to pseudo‐first‐order kinetics. Responses were similar for pigments combined or alone in solutions. Profiles of rate constants were closely associated to polynominal curves. Degradation rate constants rapidly increased from pH 7.45 to a maximum at about 10.2 and then tended to decline at higher pH. Rates of alkaline degradation were lower for BDMC than for CC and DMC. Halflives of CC, DMC and BDMC at pH 7.45 were 900, 1700 and 2200 hr, respectively. In contrast, half‐lives of CC, DMC and BDMC at pH 10.2 were 0.4, 1.0 and 5.0 hr, respectively. Use of BDMC instead of CC in alkaline foods would be expected to improve color stability.
Supercritical CO2 Extraction of Oil and Residual Proteins from Atlantic Mackerel (Scomber scombrus) as Affected by Moisture Content
Authors: DUNFORD NURHAN TURGUT , TEMELLI FERAL , LeBLANC EILEEN 
Published: July 2006

ABSTRACTLipid composition of supercritical CO2 (SC‐CO2) extracts, residual oil in muscle and changes in sarcoplasmic proteins after extraction of Atlantic mackerel were characterized. Dehydration of the muscle to 10.2% (w/w) resulted in high oil yield with minimum changes in protein content and composition. Sarcoplasmic protein content of fish muscle following SC‐CO2 treatment was lower than that of original muscles at all moisture levels (3.8–64%, w/w). Analysis of sarcoplasmic proteins by capillary electrophoresis indicated aggregation of low molecular weight proteins during SC‐CO2 extraction. SC‐CO2‐extracted muscle also had lighter color than original samples. The SC‐CO2 extraction showed potential to provide high quality oil and protein meal.
Heat‐Induced Gelation Properties of Surimi From Mechanically Separated Chicken
Authors: SMYTH ANNE B. , O'NEILL EILEEN 
Published: July 2006

ABSTRACTChicken surimi was prepared from fresh mechanically separated chicken meat using a sodium bicarbonate washing process. The heat‐induced gelation properties were assessed under different conditions of pH, temperature, heating rate, protein and sodium tripolyphosphate (TPP) concentrations. Surimi gel strength increased (p < 0.05) after: reducing pH from 6.4 to 6.0, increasing temperature from 40°C to 80°C, reducing heating rate from 5°C/min to 1°C/min, increasing protein concentration from 4% (w/w) to 8% (w/w) or addition of 0.3% (w/w) TPP. Freeze thaw stability studies revealed that the gel strength of surimi decreased (p < 0.05) when subjected to frozen storage at – 18°C.
Lipid and Cholesterol Oxidation in Whole Milk Powder during Processing and Storage
Authors: CLUSKEY S. MC , CONNOLLY J.F. , DEVERY R. , O'BRIEN B. , KELLY J. , HARRINGTON D. , STANTON C. 
Published: July 2006

ABSTRACTThe influence of animal feed quality on lipid and cholesterol oxidation in whole milk powder was investigated. Powders from a herd receiving a ‘supplemented’ diet showed reduced PV (p < 0.01) and TBARS (p < 0.09) compared to a ‘restricted’ herd, after storage in both vacuum and sachet‐packs and less (p < 0.003) cholesterol oxidation products (COPs). High pre‐heating temperatures resulted in higher levels of PV, TBARS and COPs in fresh whole milk powders than low pre‐heat temperatures, but after storage the reverse occurred. Superior animal feed quality and proper control of processing and storage conditions enhanced oxidative stability of whole milk powder. Lipid and cholesterol oxidation were positively correlated (p < 0.001).
Partial Deacidification and Demineralization of Cottage Cheese Whey by Nanofiltration
Authors: BARRANTES L.D. , MORR C.V. 
Published: July 2006

ABSTRACTNanofiltration (NF) membrane processing was investigated as a method for deacidifying and demineralizing cottage cheese whey (CCW) as function of pH 3.0 to 6.5 so that it could be used in ice cream and other frozen dairy desserts. Membrane flux values after 30 min processing ranged from 7.5 to 9.0 Lm−2hr−1. Total processing time to produce volume concentration ratio 3 (VCR3) retentate and diafiltration against 3 volumes of water to produce DNF3 retentate ranged from 87 to 93 min at pH 3–4.35 to 180 to 210 min at pH 5.5–6.5. DNF3 retentate contained 0.33% lactic acid, 0.65% ash, 11.55% lactose and 14.47% total solids. Membrane rejection of lactic acid ranged from 31% for VCR3 retentate to 67.2% for DNF3 retentate. Membrane rejection of minerals for VCR3 and DNF3 retentates was 30% and 71%, respectively.
Mechanical and Barrier Properties of Rice Bran Films
Authors: GNANASAMBANDAM R. , HETTIARACHCHY N.S. , COLEMAN M. 
Published: July 2006

ABSTRACTBiodegradable films were prepared from rice bran, and their water vapor and oxygen permeabilities, mechanical properties and solubilities were studied. No differences in apparent water vapor permeability (WVPapp) were observed between rice bran films cast at pH 9.5 (RBfilm 9.5) and those cast at pH 3.0 (RBfilm 3.0). Rice bran films had higher WVPapp and oxygen permeability when compared to a polyvinylidene chloride film. RBfilm 3.0 had lower oxygen permeability compared to RBfilm 9.5. Puncture strength, tensile strength, breaking factor, and protein solubility of RBfilm 9.5 were higher than those of RBfilm 3.0. A positive correlation (r = 0.91) was observed between puncture strength and tensile strength of films.
Inhibition of Saccharomyces Cerevisiae by Combination of Hydrostatic Pressure and Monoterpenes
Authors: ADEGOKE G.O. , IWAHASHI H. , KOMATSU Y. 
Published: July 2006

ABSTRACTUsing a pressure of 1800 kg/cm2 and 150 μg/mL of α‐terpinene for 1 hr at 25°C, growth reduction of 6 log cycles after incubation at 30°C/24h, was found with S. cerevisiae. Without pressurization, S. cerevisiae was resistant to 300 μg/mL. and 600 μg/mL α‐terpinene but was sensitive 1250 μg/mL. Reduction of 3 log cycles in viable cell counts was found when cells were exposed to pressure (1800 kg/cm2) and ‐(+)‐limonene (200, 400 and 2,000 μg/mL).
Heat resistance of Byssochlamys nivea, Byssochlamys fulva and Neosartorya fischeri isolated from canned tomato paste
Authors: KOTZEKIDOU P. 
Published: July 2006

ABSTRACTCultures of heat resistant molds (20) were isolated from spoiled canned tomato paste in order to estimate the pasteurization efficiency applied to commercially canned products. Ascospores of nine strains grown on malt extract agar for 30 days at 30°C, survived heating at 85°C for 20 min when initial numbers were near 105/mL. Of these heat resistant strains were identified: two Byssochlamys nivea, three Byssochlamys fulva and four Neosartorya fischeri strains. Ascospores of all cultures were more heat resistant in tomato juice than in phosphate buffer. Thermal death rate curves were nonlogarithmic but approached logarithmic death rates at higher temperatures. The thermal destruction time for 1 log10 at 90°C was 1.5 min for a Byssochlamys nivea strain, 8.1 min for a Byssochlamys fulva strain and 4.4 to 6.6 min for Neosartorya fischeri strains.
Taste Qualities of Reduced‐Sodium Soups as Affected by Serving Temperature
Authors: ROSETT TERRI R. , HAMILL TERESA , MORRIS KAREN , KLEIN BARBARA P. 
Published: July 2006

ABSTRACTReduced‐sodium chicken broths (144 mg Na+ and 288 mg Na+/240 mL serving) were thickened with commonly used food ingredients (four gums, two starches and flour). Salt taste of most soups was stable to temperature change(room, 22°C vs serving, 60–65°C) as judged by 12 subjects. However, soups made with potato starch (144 mg Na+) and ionic xanthan and sodium carboxymethylcellulose gums (288 mg Na+) were saltier at room than at serving temperature. Salt taste enhanced chicken and overall flavors. Soups prepared with all‐purpose wheat flour remained unchanged in viscosity, but other soups were perceived as thicker at room temperature.
Sensory, Microbial and Chemical Characteristics of Fresh Aerobically Stored Ground Beef Containing Sodium Lactate and Sodium Propionate
Authors: ECKERT L.A. , MACA J.V. , MILLER R.K. , ACUFF G.R. 
Published: July 2006

ABSTRACTHamburger patties with sodium lactate (NaL; 0, 3, or 4%) with or without sodium propionate (NaP; 0.1, or 0.2%) were stored aerobically at 4°C for 0, 1, 2, or 3 days, and evaluated for sensory attributes, Aerobic Plate Counts (APCs), lipid oxidation, pH, and water activity. NaL slowed microbial growth; addition of 0.2% NaP to 3% NaL increased antimicrobial effects equal to that of 4% NaL. NaL in combination with NaP reduced lipid oxidation over control or NaL patties. Patties with NaL had higher beef/brothy and beef fat scores and were sweeter, springier, more cohesive, and less crumbly than control patties and addition of 0.2% NaP increased juiciness.
Iterative Method for Kinetic Parameter Estimation from Dynamic Thermal Treatments
Authors: WELT B.A. , TEIXEIRA A.A. , BALABAN M.O. , SMERAGE G.H. , SAGE D.S. 
Published: July 2006

ABSTRACTThe purpose of this work was to utilize the Equivalent Point Method (EPM) for kinetic parameter estimation from dynamic thermal treatments. An assumption which was fundamental to the EPM, however, when found invalid led to the development of an alternative approach, the method of Paired Equivalent Isothermal Exposures (PEIE). The method provided conceptual simplicity and ease‐of‐use as well as improved accuracy and reproducibility. The fundamental assumption of the EPM was tested on a mathematical basis, and demonstrated with example calculations. Development of the PEIE method was explained and described with procedural steps. Sample calculations described implementation details of PEIE. The method successfully estimated Arrhenius kinetic parameters from realistic, arbitrary, dynamic thermal treatments.
Rapid Species Identification of Cooked Red Snapper Using Isoelectric Focusing
Authors: HSIEH Y‐H. PEGGY , CHEN FUR‐CHI , NUR MUHAMAD 
Published: July 2006

ABSTRACTA rapid method using isoelectric focusing (IEF) was developed to identify species of cooked snapper. The IEF protein band patterns of red snapper as impacted by two extraction systems (water and 8M urea), various cooking times (raw, 5, 10, 15, 20, 25 and 30 min) and cooking methods (microwave, bake, steam, broil, deep fry, and pan fry) were investigated. Samples were desalted and cleaned using a 10‐sec rinsing procedure. The characteristic IEF protein pattern of red snapper was reproducible for various cooking conditions. Both 8M urea and water could be used as extractant of snapper sarcoplasmic proteins. IEF protein bands in the acidic region of the polyacrylamide gel (pH 3.5‐9.5) were useful as markers for species identification.
Chemically Induced Covalent Crosslinks Affect Thermo‐Rheological Profiles of Fish Protein Gels
Authors: LEE H.G. , LANIER T.C. , HAMANN D.D. 
Published: July 2006

ABSTRACTEffects of inducing covalent crosslinks in surimi gels by adding potassium bromate or 1‐ethyl‐3(3‐dimethylamino propyl) carbodiimide (EDC) were investigated. Potassium bromate induces disulfide crosslinking of proteins and EDC induces crosslinking between amino and carboxyl groups. Thermorheological properties compared to a control (no additive) were determined by torsion, dynamic (small strain) and stress relaxation testing. Profiles of gels with increased covalent cross‐linking induced by potassium bromate or EDC showed increased rubber‐elastic behavior. At the levels used, potassium bromate effected greater change in thermo‐rheological response than EDC. These results confirmed that as covalent crosslinks increased, surimi gels become more rubber elastic in thermo‐rheological responses.
Gel Properties of Surimi from Various Fish Species as Affected by Moisture Content
Authors: REPPOND K. D. , BABBITT J. K. 
Published: July 2006

ABSTRACTTorsion, punch, and color tests as affected by moisture content were evaluated for surimi from pollock, Pacific herring, arrowtooth flounder, and Pacific whiting. Torsion stress and strain decreased linearly with increased moisture content but strain values were less sensitive to moisture than were stress values. This finding enabled mathematical normalization of torsion stress and strain values rather than adjusting the moisture content of samples prior to testing. Punch test results, while linearly related to moisture content, were not as consistent as torsion test results. The L* and whiteness increased with higher moisture content, but changes in a* and b* values were not consistent for surimi from different species.
Seasonal Changes in Lipid Composition of Sardine (Sardina pilchardus)
Authors: BANDARRA N.M. , BATISTA I. , NUNES M.L. , EMPIS J.M. , CHRISTIE W.W. 
Published: July 2006

ABSTRACTSardine (Sardina pilchardus) lipids have important nutritional characteristics because of their high level of ω3 fatty acids. Studies of the lipid composition of this pelagic species, studies were carried out monthly during one year. Total lipids ranged between 1.2% and 18.4% (w/w). The nonpolar lipids were dominant, mainly composed of triacylglycerols and highest in the fatty season. Phosphatidylcholine (PC), and phosphatidylethanolamine (PE) were the principal polar lipids. They were both high in ω3 polyenoic fatty acids mainly 20:5ω3 and 22:6ω3. PC and PE were isolated and their fatty acid profiles determined; PE was higher in 22:6ω3 than PC.
Muscle High‐Energy Phosphates and Stress Affect K‐Values during Ice Storage of Atlantic Salmon (Salmo salar)
Authors: ERIKSON U. , BEYER A.R. , SIGHOLT T. 
Published: July 2006

ABSTRACTInitial levels of white muscle high‐energy phosphates, IMP, ATP:IMP‐ratio, adenylate energy charge and pH were used as indicators of handling stress when Atlantic salmon were slaughtered. Ante‐mortem handling included fish that were either anesthetized (baseline), quickly netted and killed by a blow to the head (unstressed) or chased to exhaustion in the holding tank (stressed). During subsequent storage in ice, freshness was evaluated in terms of IMP, HxR, Hx and K‐values. HPLC showed initial differences in distribution of metabolites induced by struggling gradually fell during storage. K‐values were different only for 2 days post mortem, but the effect of handling stress was discernible as higher mean K‐values and different IMP and HxR contents for up to 7 days post mortem.
Interactive Effects of Factors Affecting Gelation of Whey Proteins
Authors: BOYE J.I. , ALLI I. , RAMASWAMY H. , RAGHAVAN V.G.S. 
Published: July 2006

ABSTRACTThe individual effects of heating time (15–120 min), pH (3–9) and NaCl (0–2M), sucrose (0–30% w/v) and protein (10–30% w/v) concentrations on the strength, turbidity and water holding capacity were investigated on a commercial whey protein concentrate (WPC, 75% protein) when heated at temperatures ranging from 65 to 90°C. Interactive effects were investigated using a four‐variable, five‐level central composite rotatable design (CCRD) analyzed by response surface methodology (RSM). Gel strength (GS) and water holding capacity (WHC) increased with protein concentration, heating temperature and time. Increasing sucrose concentration decreased GS but increased WHC. Increasing NaCl concentration increased GS and WHC below pH 5 but resulted in weaker gels at high pH (>7).
Haze‐Active Protein and Polyphenols in Apple Juice Assessed by Turbidimetry
Authors: SIEBERT KARL J. , LYNN PENELOPE Y. 
Published: July 2006

ABSTRACTThe amount of haze‐active protein in apple juice was determined by adding tannic acid to induce haze followed by turbidimetry. Turbidity was essentially linear with protein concentration. PVPP treatment prior to tannic acid addition appeared to remove endogenous polyphenols and resulted in slightly weaker response. Adding gelatin to apple juices or clarified ciders induced hazes in response to content of haze‐active polyphenols. At an appropriate gelatin concentration turbidity was nearly linear with polyphenol concentration. Treatment with bentonite prior to gelatin addition appeared to remove endogenous protein. Temperature control during the induction period was critical to reproducibility.
Microwave Assisted Thawing of Model Frozen Foods Using Feed‐back Temperature Control and Surface Cooling
Authors: VIRTANEN A.J. , GOEDEKEN D.L. , TONG C.H. 
Published: July 2006

ABSTRACTAn apparatus was developed that combined microwave energy and cold air with different ambient temperatures to reduce thawing time and avoid run‐away heating during microwave assisted thawing. Effects of microwave power level, sample thickness and surface air temperature on thawing time were investigated. The microwave power was cycled on and off using two temperature control schemes to maintain a predetermined temperature gradient based on hot and cold points. Thawing time was reduced by as much as a factor of seven compared to convective thawing at ambient temperature when appropriate conditions were used.
Inactivation of Lactobacillus plantarum by Pulsed‐Microwave Irradiation
Authors: SHIN JUNG‐KUE , PYUN YU‐RYANG 
Published: July 2006

ABSTRACTSuspensions of Lactobacillus plantarum cells were subjected to either conventional heating, continuous microwave (CW) or pulsed microwave (PW) irradiation at 50°C for 30 min. Samples exposed to PW showed greater reductions (2 ∼ 4 log) in survival counts than those treated with either conventional heating or CW irradiation. As exposure time increased, PW resulted in a remarkable increase in 260 nm‐absorbing compounds that leaked into the suspending menstruum, as compared to CW or conventional heating, indicating that PW irradiated cells were the most injured. The growth of PW irradiated cells was delayed about 24h and the final acidity of the culture broth was about 60 ∼ 80% that of other cells treated with conventional heating or CW irradiation.
Acetic, Lactic, and Hydrochloric Acid Effects on Staphylococcus aureus 196E Growth Based on a Predictive Model
Authors: EIFERT JOSEPH D. , HACKNEY CAMERON R. , PIERSON MERLE D. , DUNCAN SUSAN E. , EIGEL WILLIAM N. 
Published: July 2006

ABSTRACTMathematical models were developed with a modified Gompertz function to predict Staphylococcus aureus 196E growth, where pH was altered with either acetic, lactic or hydrochloric acid. S. aureus 196E was inoculated into broth formulated with 0.5, 4.5 or 8.5% sodium chloride, adjusted to pH 5.0, 6.0 or 7.0, and incubated aerobically at 12, 20 or 28°C. Each model adequately predicted log growth, and some interactive relationships between independent variables upon population growth were significant (p<0.05). Predictions of growth showed that acetic was generally more inhibitory than lactic or hydrochloric acids.
Improving Detection of Vibrio vulnificus in Octopus variabilis by PCR
Authors: LEE JEE YEON , EUN JONG BANG , CHOI SANG HO 
Published: July 2006

ABSTRACTPCR methods can detect foodborne pathogenic bacteria with simplicity, specificity and speed. In order to improve sensitivity and speed of PCR methods for detection of Vibrio vulnificus in small octopus homogenate, several media and culture conditions were compared. Modified brain heart infusion media containing 2% NaCl and adjusted to pH 8.0 and 30°C was most effective for enrichment of the bacteria. Procedures affecting the efficiency of template DNA extraction and target DNA amplification were also optimized. By these combined efforts, a PCR procedure capable of detecting V. vulnificus as low as 10 cells/mL within 10h was developed.
Optimizing Quality of Frankfurters Containing Oat Bran and Added Water
Authors: CHANG HUNG‐CHIA , CARPENTER JOHN A. 
Published: July 2006

ABSTRACTChicken frankfurters fat content was decreased by using various levels of oat bran and added water and evaluated for quality. Frankfurters with higher levels of oat bran had less expressible moisture and required higher shear stress to break. There were no difference in springiness among frankfurters made with different levels of oat bran; however, those with higher oat bran were rated less juicy and more grainy by taste panelists. The addition of water increased intensities of strain, springiness and juiciness, but decreased shear stress and hardness values. Contour plots showed optimum formulation at <2% oat bran 20% of added water.
Rigor Mortis Assessment of Atlantic Salmon (Salmo Salar) and Effects of Stress
Authors: BERG T. , ERIKSON U. , NORDTVEDT T.S. 
Published: July 2006

ABSTRACTThe rigor mortis development of large Atlantic salmon was evaluated at a commercial plant using a sensory method, a mechanical rigorometer and low‐frequency vibrations. The fish were classified according to rigor state using a neural network. Assessments were done with fish subjected to two different levels of handling stress prior to slaughter. White muscle high‐energy phosphates and inosine monophosphate were used as indices of stress showing that handling stress may be considerable during commercial slaughter. Results indicate rigor assessment should be nondestructive and classificaton of rigor state was possible using a lowfrequency vibration method combined with a neural network.
Skeletal Muscle Connectin Primary Structures as Related to Animal Species and Muscle Type
Authors: TANABE R. , MUROYA S. , NAKAJIMA I. , CHIKUNI K. , NAKAI H. 
Published: July 2006

ABSTRACTDifferences in molecular weights and partial amino acid sequences of connectin(titin) were determined for cattle, pig and chicken skeletal muscles. Peptide mapping analysis results differed according to animal species. Amino acid sequences deduced from partial nucleotide sequences of connectin also differed according to animal species at immunoglobulin‐like (Ig) and fibronectin type 3 (FN3) domains. In chicken, the molecular weight of connectin from leg muscles was higher than that from pectoral muscles. Differences in meat texture and conditioning may relate to connectin and extent of its breakdown.
Sugar Diffusivity in Agar Gel/Milk Bilayer Systems
Authors: WARIN FRANCOISE , GEKAS VASSILIS , VOIRIN ALEXANDRE , DEJMEK PETR 
Published: July 2006

ABSTRACTTo study sucrose and lactose transfer between a dairy product and a fruit layer, this system was modeled with milk on the top of a gel containing 1.5% agar, 0.5% citric acid and different concentrations of sucrose (22.8, 43.3 and 61%). Average disaccharide concentrations at different locations were determined for the system after different diffusion times. Experimental data were fitted to a Fickian diffusion model with separate diffusivities in the milk and the agar gel phases, with correlation coefficient r2 >0.98. The values of diffusivity estimated were close to those in aqueous solutions containing identical sucrose concentrations.
Glass Transition of Tuna Flesh at Low Temperature and Effects of Salt and Moisture
Authors: INOUE C. , ISHIKAWA M. 
Published: July 2006

ABSTRACTGlass transition of fresh red meat of bigeye tuna (Thunnnas obesus) and its filtrate occurred between —71°C and —68°C, independent of cooling rate from 1 K/min up to 50 K/min. Glass transition at low temperature appeared to occur in the liquid part. Neither dilution nor concentration of the filtrate affected the glass transition temperature (Tg) but the solute concentration of the freeze concentrated phase (Cg) was affected. Addition of salt to the filtrate caused a decrease of ∼20 K in Tg. Results suggested the possibility of qualitative improvement in quality of fish by lowering the storage temperature by 15 K below the present storage temperature (—55°C).