bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effect of Powdered Cellulose on the Texture and Freeze‐thaw Stability of Surimi‐based Shellfish Analog Products
Authors: YOON K.S. , LEE C.M. 
Published: August 2006

ABSTRACTThe cryoprotective property in surimi and the texture‐modifying and freeze‐thaw stabilizing properties in molded (shrimp‐type) and fiberized (crab leg‐type) products of powdered cellulose were studied using Instron testing and sensory evaluation. Particle size, level and manner of incorporation of cellulose with varying combinations of modified starch of sorbitol/sucrose were the main parameters studied. In both molded and fiberized products, compressive force (cohesiveness) and penetration/shear force (firmness) decreased with an increased concentration of cellulose. Cellulose significantly modified texture at 2% by reducing the increase in firmness after freeze‐thaw cycles. Substitution of 2% cellulose for modified starch in surimi‐based products or for cryoprotectants in surimi did not alter freeze‐thaw stability.
Oxidative Stability of Cholesterol‐Free Egg Lipid Fractions
Authors: BLACKWELDER J.A. , PIKE O.A. 
Published: August 2006

ABSTRACTLipids were extracted from fresh egg yolk using hexane:isopropanol (3:2.v/v) and separated on a silicic acid column into triacylglycerol (TG), phospholipid (PL), cholesteryl ester and cholesterol fractions using hexane, ethyl acetate and methanol. TG and PL fractions were cholesterol‐free. Oxidative stability at 35° C of crude lipids, TG, PL and combined TG + PL was evaluated over 12 days by measuring conjugated dienes, conjugated trienes and thiobarbituric acid reactive substances. PL and TG exhibited significantly higher oxidation than the crude lipids (alpha = 0.01). Combined TG + PL was not significantly different than the crude lipids (alpha = 0.01), showing much higher stability than individual TG or PL fractions.
Changes in Numbers and Kinds of Lactic Acid Bacteria During Ripening of Kefalotyri Cheese
Authors: LITOPOULOU‐TZANETAKI E. 
Published: August 2006

ABSTRACTChanges in lactic acid bacteria in ripening Kefalotyri cheese were studied. Throughout ripening lactobacilli and enterococci counts were high (lactobacilli 106‐109/g, enterococci 104‐107/g). Leuconostocs, lactic streptococci and betabacteria disappeared early in ripening. Leuconostoc lactis and Streptococcus thermophilus prevailed intitially (23% and 13%, respectively). Enterococcus faecium, Lactobacillus casei and L. plantarum became predominant with ripening. After 4 months ripening, E. faecium were dominant (35.5%) followed by L. plantarum (18.4%) and L. casei subsp. casei (15.8%). Results suggested that a starter consisting of both lactic acid bacteria that disappeared early and lactic acid bacteria that survived throughout ripening should be preferable for the production of Kefalotyri cheese.
Sensory Evaluation of Tempeh Produced by Fermentation of Common Beans
Authors: PAREDES‐LÓPEZ O. , HARRY G.I. , GONZALEZ‐CASTAÑEDA J. 
Published: August 2006

ABSTRACTA tempeh fermented product was prepared from fresh and hard‐to‐cook (HTC) common beans with the mold Rhizopus oligosporus. Fresh samples fermented for 0, 24 and 48 hr were used to prepare fried tempeh, atoles and cookies at various substitution levels. Atoles were also prepared with fermented hardened beans. A panel evaluated samples for the sensory variables: appearance, odor, color, flavor, texture, and acceptability. For fried tempeh, flavor and acceptability were the sensory variables most affected by fermentation. Atoles, supplemented with fermented fresh and HTC seeds, had significantly lower (P<0.05) flavor and color than controls, respectively. Interestingly, acceptability of atoles, from both fresh and HTC samples, and of cookies was not significantly different (P>0.05) from the controls.
Comparison of Four Different Methods for the Analysis of Dietary Fiber in Winged Bean Seeds
Authors: RAVINDRAN G. , PALMER J. K. 
Published: August 2006

ABSTRACTTwo chemical and two enzymatic procedures were evaluated with respect to efficiency of protein removal and consistency in yield and composition of soluble and insoluble dietary fiber from winged bean seeds, (cultivar TPT‐2). Considerable variability was observed in the yield and composition of the fiber fractions, but the results became more consistent when contamination of the non‐carbohydrate components (protein, ash and lignin) were accounted for in the calculations. The constituent sugars of polysaccharides were found to be similar in all four methods. Results indicated the need to critically optimize conditions to achieve efficient deproteinization and the need to differentiate “inherent” and “contaminating” protein.
Influence of Indigenous Microflora on Some Chemical Properties of Cowpea Paste
Authors: Bulgarelli M. A. , BEUCHAT L. R. 
Published: August 2006

ABSTRACTCowpea (vigna unguiculuta) paste, the principal ingredient in akara, was evaluated to determine the influence of indigenous microflora on chemical characteristics associated with akara quality. Six formulas (with and without onion, salt and pepper), consisting of inoculated (indigenous microflora) and uninoculated pastes, were incubated for 24 hr at 30°C. A strong relationship between time of incubation and increase in titratable acidity was evident for all treatments. Nitrogen solubility and protein degradation increased during incubation. Monosaccharide content increased with incubation for all pastes, while diand oligosaccharides decreased. No significant changes in thiamin content were observed; however, riboflavin increased for all formulations as incubation progressed.
Protein and Starch Digestibility and Flatulence Potential of Germinated Cowpeas (Vigna unguiculata)
Authors: NNANNA I. A. , PHILLIPS R. DIXON 
Published: August 2006

ABSTRACT In vivo and in vitro methods with experimental rats and commercial digestive enzymes, respectively, were used in assessing the protein and starch digestibility and flatulence potential of germinated cow‐peas. Germination (24 hr at 25° or 30°C) reduced the flatulence potential of seeds (52 to 77%). In vivo digestibility of starch and protein was also significantly increase by germination. Germination did not affect in vitro protein digestibility, but reduced in vitro digestibility of freeze‐dried and 70°C‐dried starch. Cooking in boiling water significantly increased in vitro protein and starch digestibility of both ungerminated and germinated seed.
Formation of 4‐Vinyl Guaiacol in Adversely Stored Orange Juice as Measured by an Improved HPLC Method
Authors: LEE H.S. , NAGY S. 
Published: August 2006

ABSTRACT4‐Vinyl guaiacol, a potent off‐flavor compound in orange juice, was isolated by using a C‐18 cartridge and analyzed by high performance liquid chromatography (HPLC) with fluorescence detection. The new HPLC method possessed a sensitivity of 10 ppb for 4‐vinyl guaiacol and was at least 5 to 10 times more sensitive than previously reported gas‐liquid chromatographic procedures. Storage of bottled orange juice for 18 wk yielded the following 4‐vinyl guaiacol levels: 42 μg/L (20°C), 223 μ/L (30°C), and 778 μg/L (40°C). Concentration of 4‐vinyl guaiacol increased with storage time at all storage temperatures; however, a noticeable decrease occurred after extended storage at 50°C.
Comparison of Two Methods of Estimation of the Effective Moisture Diffusivity from Drying Data
Authors: KARATHANOS V. T. , VILLALOBOS G. , SARAVACOS G.D. 
Published: August 2006

ABSTRACTThe effective moisture diffusivity (D) in starch materials was estimated by the method of slopes of the drying curve and a computer simulation technique. Drying data (moisture vs time) were obtained on slabs and spherical samples of hydrated and gelatinized starches in an air‐dryer operated at 60–100°C and air velocity 2 m/sec. The two methods gave similar results in high‐amylopectin starch gels of low porosity, where liquid diffusion might predominate during drying. Considerable differences between the two methods were found in hydrated granular starches and in porous high‐amylose gels, where vapor diffusion might be the main water transport mechanism.
Effects of Salt, Sugar and Screw Speed on Processing and Product Variables of Corn Meal Extruded with a Twin‐Screw Extruder
Authors: HSIEH F. , PENG I.C. , HUFF H.E. 
Published: August 2006

ABSTRACTThe effects of screw speed and additives (sugar and salt) on processing and product variables of corn meal extruded with a twin‐screw extruder were studied. Higher salt (0–3%) and sugar concentrations (0–4%) in the feed decreased the die pressure, % torque and specific energy. But at 6 and 8%, sugar increased the three processing parameters. Higher screw speed (250 vs 200 rpm) decreased die pressure and % torque, but increased specific energy. The addition of salt and sugar enhanced extrudate radial and axial expansions, but reduced product bulk density and breaking strength. An increase in screw speed decreased radial expansion and bulk density, but increased axial expansion and breaking strength.
Formulation of Corn‐Based Snacks with High Nutritive Value: Biological and Sensory Evaluation
Authors: ALMEIDA‐DOMINGUEZ N.G. , VALENCIA M.E. , HIGUERA‐CIAPARA I. 
Published: August 2006

ABSTRACTThree composite flours were formulated by linear‐programming using corn, chickpea, soybean‐meal and methionine to meet the FAO/WHO pattern for lysine and sulfur amino acids. Fried snack foods were manufactured with these flours. The experimental products showed higher protein contents (18.11, 15.69, 13.16%) than a commercial corn snack used as control (7.14%). PER values of experimental snacks (2.69, 2.65, 2.54) were not statistically different from that of casein (2.77) (p>0.05). Two of the formulated products (15.69% and 13.16% protein) showed no significant differences from the control with respect to typical odor and flavor, texture and acceptability (p>0.05). These nutritionally‐improved products represent a good alternative to commercially available corn‐based snacks.
Moisture Sorption Characteristics of Kudzu Starch and Sweet Potato Starch
Authors: BOKI K. , OHNO S. , SHINODA S. 
Published: August 2006

ABSTRACTMoisture sorption characteristics of kudzu starch and sweet potato starch were investigated based on the results of moisture sorption isotherms at 11°C, 20°C and 30°C, thermal analysis, isosteric heat of sorption and entropy of sorption. The water of crystallization in sweet potato starch was strongly retained compared with that in kudzu starch. Differences in amount of moisture sorbed between kudzu starch and sweet potato starch seemed to be attributable to the stability of the microscopic structure. The interaction of moisture‐sweet potato starch was stronger than that of moisture‐kudzu starch. Amount of moisture sorbed and strength of moisture‐starch binding of the starches, preheated to 110°C, decreased compared with those of the starches vacuum‐dried at 20°C because of release of water from the amorphous part of the starch granule.
Optimized Synthesis of Sucrose Polyesters: Comparison of Physical Properties of Sucrose Polyesters, Raffinose Polyesters and Salad Oils
Authors: AKOH CASIMIR C. , SWANSON BARRY G. 
Published: August 2006

ABSTRACTSynthesis and purification of sucrose polyesters (SPE) were optimized to obtain high yields of SPE. Sucrose octaacetate (SOAC) and fatty acid methyl esters (FAME) of salad oils or FAME blends of homogenous fatty acids and salad oils were interesterified in the presence of sodium metal. Yields 99.6–99.8% of purified SPE based on initial weight of SOAC were obtained. SPE structure was confirmed by infrared (IR) and C‐13 nuclear magnetic resonance (C‐13 NMR) spectroscopy. Physical properties of SPE and raffinose polyesters (RPE) were similar to physical properties of conventional salad oils. The hydrophile‐lipophile balance (HLB) of SPE and RPE were between 2–6 HLB units. Differential scanning calorimetry (DSC) was used to determine the melting properties of SPE and RPE. Neither SPE nor RPE was susceptible to in vitro lipolysis.
Characteristics of Bovine Plasma Gels as Affected by pH Sodium Chloride, and Sodium Tripolyphosphate
Authors: KNIPE C.L. , FRYE C.B. 
Published: August 2006

ABSTRACTA model system, which simulated the pH, sodium chloride (NaCl), and alkaline phosphate (STP) levels of typical processed meat products, was used to determine the effect of NaCl, STP and pH on firmness and percent cooked yield of bovine plasma gels. Bovine plasma gel firmness increased with increasing plasma pH, whereas percent cooked yield was not affected. In contrast, when the pH, of the plasma solutions, was adjusted to a constant 5.6 to simulate the pH and buffering of meat, percent cooked yield was affected; gel firmness was not affected. With increased levels of NaCl and STP, the percent cooked plasma gel yield increased.
Association of Zinc with Soy Proteins as Affected by Heat and pH
Authors: KHAN A. , WEAVER C.M. , SATHE S. 
Published: August 2006

ABSTRACTThe effect of heat on the chemical association of 65Zn with proteins and of pH on the solubility of proteins, phytic acid, zinc, and their complex formation were studied in soybeans grown hydroponically and intrinsically labeled with 65Zn. 65Zn association with soy proteins was not affected by autoclaving. Zinc was not covalently associated with the major soy proteins, 11S and 7S. Protein, phytic acid and zinc content of the raw soyflour was determined at pH range 3.5–12 before and after dialysis. pH had only a slight effect on zinc solubility. Protein‐zinc‐phytate complex formation was maximum in the pH range 7.5–10.5.
Plant Sterols in Soybean Hulls
Authors: IBRAHIM N. , PURI R.K. , KAPILA S. , UNKLESBAY N. 
Published: August 2006

ABSTRACTUsing gas chromatography techniques after lipid extraction, soybean hulls were analyzed for their plant sterol components. Soybean hulls contained 7.46% and 2.02% moisture and lipid components, respectively. Three plant sterols, campestrol, stigmasterol, and β‐sitosterol, were quantified in the ratios of 1: 1.5: 2. The use of soybean hulls as food ingredients was discussed for their potential serum cholesterol reducing effects.
Effects of Heating Bacon and Sausage in Nonwoven, Melt‐blown Material
Authors: COSTELLO C.A. , MORRIS W.C. , BARWICK J.R. 
Published: August 2006

ABSTRACTBacon and precooked sausage patties were heated in a microwave oven using a melt‐blown polypropylene pad or on paper towels. Cooking losses, percentage fat and moisture, and fatty acid profiles were determined. Sensory panelists evaluated appearance, greasiness, moistness, and chewiness. Less fat and more moisture were present in the high‐fat meats cooked in the melt‐blown pad. Higher percentages of myristic and stearic acid were found in bacon heated in paper towels. Panelists scored bacon heated in the pad as less greasy and chewy. Sausage patties heated in the pad also were scored less greasy. The use of melt‐blown material to reduce dietary fat should be explored further.
Palatability of Chilled and Frozen Beef Steaks
Authors: WHEELER T.L. , MILLER R.K. , SAVELL J.W. , CROSS H.R. 
Published: August 2006

ABSTRACTThe effects of a split, split plot design, with marbling degree within USDA Choice quality grade as the whole plot, and storage system (chilled with 13 or 20 days postmortem aging or frozen with 7 or 14 days postmortem aging) and blade tenderization (once or twice) as the split plots on palatability and cooking characteristics of beef top loin (TL) and center‐cut, top sirloin (TS) steaks were determined. Marbling degree within the Choice quality grade had no effect on sensory or cooking characteristics of either steak. Storing TL steaks frozen rather than chilled adversely affected flavor intensity and cooking losses. Palatability of TS steaks was much lower than for TL steaks. These data will provide the foodservice industry with more specific guidelines for product processing specifications.
Thermal Denaturation of Perimysial Collagen in Meat Measured by Polarized Light Microscopy
Authors: SWATLAND H.J. 
Published: August 2006

ABSTRACTThe feasibility of using the de Sénarmont method to study the loss of birefringence in septa of perimysium as transverse sections of meat were heated with a hot stage was shown. Samples were from beef, pork and turkey from 1 to 5 days postmortem. Although there were considerable differences between different types of samples, from 20°C to 67°C, there was generally only a slight decrease in path difference (overall mean, − 0.04 nm/°C). From 67°C to about 85°C all samples had a sharp and largely irreversible decrease in path difference (overall mean, −0.58 nm/°C) concurrent with thermal denaturation.
Effect of Breed, Sex and Tissues on Concentrations of Macrominerals in Goat Meat
Authors: PARK YOUNG W. 
Published: August 2006

ABSTRACTMacromineral concentrations in liver, Longissimus dorsi (LD) and Biceps femoris (BF) muscles of doelings and bucks from 2 breeds of goat were determined to study effects of breed, sex, tissue and their interactions on the levels of P, S, K, Ca, Mg and Na in caprine meat. Effects of breed and sex were minimal, but breed x sex interaction had significant influence on levels of K and Mg. Tissue effect was most prominant except for S content. Liver had significantly greater P, Ca and Na contents than skeletal muscles, whereas the former had slightly lower S and significantly lower K and Mg than the latter. Correlations among the levels of the minerals for the liver were different from those for the skeletal muscles.
Enzyme Activity Levels in Beef: Effect of Postmortem Aging and End‐point Cooking Temperature
Authors: SPANIER A.M. , McMILLIN K.W. , MILLER J.A. 
Published: August 2006

ABSTRACTWhile it is known that meat flavor varies as a function of end‐point cooking temperature, storage time, and activity of endogenous hydrolytic enzymes, little is known about the interrelationship of these three factors with flavor. Several endogenous enzymes and proteins with potential involvement in meat flavor were investigated. The data indicate two main observations: (1) enzymes are redistributed to new intracellular compartments during postmortem aging. (2) enzyme activity is temperature dependent over the range examined (20‐80°C) with some enzymes such as cathepsins B & L retaining a high level of activity (>20% of that at 20°C) at temperatures above 70°C. Thus, the combined effect of postmortem aging and cooking, via enzyme redistribution and enzyme activity, respectively, influence the production of flavor compounds and precursors.
Effects of Rigor Mortis on Gel‐forming Properties of Surimi and Unwashed Mince Prepared from Tilapia
Authors: PARK JAE W. , KORHONEN REINO W. , LANIER TYRE C. 
Published: August 2006

ABSTRACTQuality of surimi and unwashed fish (tilapia, Areochromis aureus) mince was investigated as affected by development of rigor mortis in fish prior to processing. Significantly higher protein content and yield, reduced cook loss, and enhanced gel‐forming ability and protein ex‐tractability were associated with surimi produced from pre‐rigor fish. Gels prepared from unwashed minced muscle exhibited less cook‐loss pre‐rigor, but stage of rigor had little effect on gel Theological properties and protein extractability. Thermal rigidity scanning and differential scanning calorimetry showed substantially higher rigidity values and enthalpies of denaturation, respectively, for surimi prepared from pre‐rigor fish, but no effect on transition temperatures due to stage of rigor.
Cryoprotective Effects of Lactitol, Palatinit and Polydextrose® on Cod Surimi Proteins during Frozen Storage
Authors: SYCH J. , LACROIX C. , ADAMBOUNOU L.T. , CASTAIGNE F. 
Published: August 2006

ABSTRACTThe cryoprotective effects of lactitol dihydrate, Polydextrose® and Palatinit (Isomalt) at 8% w/w in codsurimi were compared to an industrial control containing a sucrose/sorbitol 1:1 mixture and a control without additive. Surimi was stored at −20°C for 12 wk and examined for freeze‐induced protein changes every 2 wk by salt extractable protein and differential scanning calorimetry analyses: Palatinit®, lactitol and Polydextrose® stabilized surimi proteins equally well as did the sucrose/sorbitol mixture. Salt extractable protein and myosin peak enthalpy for surimi were maintained at the same level as the industrial control. Confirming earlier results, initial Tmax‐myosin yielded information regarding surimi protein stability over extended periods of frozen storage.
Developing a Color Card for Raw Flesh of Astaxanthin‐fed Salmon
Authors: SKREDE GRETE , RISVIK EINAR , HUBER MARCEL , ENERSEN GRETHE , BLÜMLEIN LAURA 
Published: August 2006

ABSTRACTColor standards from the Natural Color System (NCS) were selected by a sensory panel to match color of raw flesh of astaxanthin‐fed Atlantic salmon (Salmo salar L.). The NCS notations, blackness, chromaticity and hue, of the most frequently selected standards are given. A linear relationship between average NCS hue and NCS chromaticity values of each salmon was obtained, the hue being more reddish at high color intensities. NCS chromaticity and hue were both significantly correlated with carotenoid concentration and with instrumentally obtained CIE (1976) a*, b* and hue values. Procedures for the selection of NCS standards and for the practical use of a color card in the evaluation of salmon color, were developed.
Continuous Hydrolysis of Milk Protein in a Membrane Reactor
Authors: MANNHEIM A. , CHERYAN M. 
Published: August 2006

ABSTRACTCasein was hydrolyzed using Alcalase in a continuous stirred tank membrane reactor (CSTMR) using a hollow fiber ultrafiltration membrane. A design of experiments methodology was used to optimize the four performance variables: enzyme concentration, substrate concentration, permeate flux and reactor volume. High conversion (>90%) of the casein could be achieved after one hour at 50°C and pH 8. Reactor activity was most affected by the enzyme‐to‐substrate ratio. The stability of the reactor (i.e., decay of activity with time) was a function of enzyme leakage through the membrane, thermal inactivation and enzyme‐membrane interactions.
Rennet Effects and Partitioning of Bacterial Cultures During Quarg Cheese Manufacture
Authors: SHAH N. , JELEN P. , UJVAROSY S. 
Published: August 2006

ABSTRACTQuarg was prepared with or without milk heating or rennet addition using yogurt, acidophilus, and buttermilk cultures. Total solids and protein contents in the quarg cheeses were 17.4‐34.7% and 7.4‐15.0%, respectively, depending on process conditions. Rennet addition increased the total solids content, especially when unheated milk was used; however, the corrected (18% T.S.) yield was unaffected. Yogurt culture resulted in the shortest incubation time (3.8‐4.6 hr), while the acidophilus culture alone was unsuitable. After whey separation, the concentration of bacteria from all three cultures were higher in the quarg (8.48‐9.05 log CFU/g) than in the whey (5.92‐7.90 log CFU/ g) using either centrifuge or gravity filtration methods.
Sensory Analysis of Dairy Products irradiated with Cobalt‐60 at −78°C
Authors: HASHISAKA A.E. , EINSTEIN M.A. , RASCO B.A. , HUNGATE F.P. , DONG F.M. 
Published: August 2006

ABSTRACTSensory evaluations by healthy individuals were conducted on cobalt‐60 irradiated retail dairy products which were to be incorporated into the low microbial diets of immunosuppressed patients. Irradiation (40 kGy at ‐78°C) caused little change in product color or texture, but generally there was a decrease in overall acceptability and an increase in off‐flavor and aftertaste. Modified atmosphere packaging (nitrogen, helium, or air) or antioxidant addition (ascorbyl palmitate or a combination of butylated hydroxyanisole and butylated hydroxytoluene) prior to irradiation were effective in preserving specific sensory attributes, which in some cases resulted in improved overall acceptability (helium packed peppermint ice cream; ascorbyl palmitate treated strawberry yogurt bars) when compared to untreated irradiated products.