bluuebunny/crossref_metadata_2025_split huggingface dataset:
Sensory Property Relationships to Chemical Data of Italian‐type Dry‐cured Ham
Authors: CARERI MARIA , MANGIA ALESSANDRO , BARBIERI GERMANA , BOUONI LUCIANA , VIRGILI ROBERTA , PAROLARI GIOVANNI 
Published: August 2006

ABSTRACTA trained sensory panel assessed 20 Italian‐type dry‐cured hams and the data were submitted to Generalized Procrustes Analysis. Results showed that aged, salty and acid tastes, as well as aged and fresh pork odors were the most important descriptors of this type of ham. Chemical analyses on the same samples, made up a set of 26 compositional or nonvolatile parameters and a block of 122 volatile components. Partial‐least squares regression, applied to relate each taste attribute to non‐volatile data and each odor term to volatile components, showed that the hams with highest acceptability scores had high levels of free tyrosine and lysine, (nonvolatile components) and of methyl‐branched short‐chain esters and alcohols (volatiles).
Concentration of Liquid Egg White by Vacuum Evaporation and Reverse Osmosis
Authors: CONRAD K.M. , MAST M.G. , BALL HR. , FRONING G. , MAC NEIL J.H. 
Published: August 2006

ABSTRACTEgg‐white was concentrated by vacuum evaporation (VE) and reverse osmosis (RO). The treatments consisted of a control, RO process, VE process using 50°C water‐jacket temperature and 60‐min processing time (5060VE), and a VE process using 60°C water‐jacket temperature and 45‐minute processing time (6045VE). Solids contents for the concentrates were 17.82% for the RO. 17.41% for the 6045VE. and 18.98% for 5060VE. The VE product had better foaming properties and comparable gel qualities to that of the RO product. Foam enhancing and stabilizing additives improved the quality of all concentrates. Electrophoretic studies indicated a significant decrease in globulins A1 and A2 in the VE treatments.
Dynamic Rheological Properties and Microstructure of Partially lnsolubilized Whey Protein Concentrate Gels
Authors: HUNG T. Y. , SMITH D. M. 
Published: August 2006

ABSTRACTViscoelasticity and microstructure of gels prepared with four whey protein concentrates (WPC) with solubilities from 27.5 to 98.1% in 0.1M NaCl, pH 7.0 were evaluated. Dynamic moduli were determined while 16% (w/w protein) WPC in 0.6M NaCl, pH 7.0, was heated isothermally at 90°C for 15 min. Storage moduli (G′) increased and tangent δ decreased when 80.0 and 98.1% soluble WPC were heated, whereas G' and tangent δ of 27.5 and 41.0% soluble WPC did not change. The 27.5% soluble WPC had the highest G' throughout the heating period. Rheological measurements suggested that globular aggregates observed in 80.0% and 98.1% soluble WPC were formed during heating, whereas aggregates in 27.5 and 41.0% WPC were present prior to heating.
Protease Inhibitor Effects on Torsion Measurements and Autolysis of Pacific Whiting Surimi
Authors: MORRISSEY M.T. , WU J.W. , LIN D. , AN H. 
Published: August 2006

ABSTRACTBeef plasma protein (BPP), egg white and potato extract were tested for their ability to inhibit proteolysis in fish mince and surimi made from Pacific whiting (Merluccius productus). Strong inhibition resulted from all three compounds in fish mince when measured by autolysis. However, when tested in surimi significant differences occurred among the compounds. BPP showed strongest inhibition of proteolytic effect followed by egg white and potato extract when measured by autolysis, gel electrophoresis and torsion. BPP was an effective inhibitor in surimi at a concentration as low as 1%.
Protein Denaturation of Frozen Pacific Whiting (Merluccius productus) Fillets
Authors: HSU C.K. , KOLBE E. , MORRISSEY M.T. , CHUNG Y.C. 
Published: August 2006

ABSTRACTProtein denaturation in Pacific whiting fillets stored at −8, −20, −34, and −50°C was investigated over a 10‐mo period by several methods, including salt‐soluble protein extractability, Ca++‐ATPase activity, and the torsion test. Changes in quality of fillets stored at −8°C were significantly greater than those stored at lower temperatures. Fillets stored at −34 and −50°C showed no significant advantage over those stored at −20°C as measured by salt‐soluble protein extractability and Ca++‐ATPase activity. However, fillets stored at the lower temperatures had slightly higher torsion shear strain.
Thermal Aggregation of Myosin Subfragments from Cod and Herring
Authors: CHAN J.K. , GILL T.A. , PAULSON A.T. 
Published: August 2006

ABSTRACTTurbidity of fish myosin subfragment solutions increased with temperature, except cod heavy meromyosin turbidity leveled above 45°C. Extent of aggregation and number of cross‐linking sites for cod heavy and light meromyosins were significantly higher than for herring (p<0.05), but only at temperatures above 35°C and 45°C, respectively. Thermal aggregation ability increased linearly with increased surface hydrophobicity (So) for the myosin subfragments, except cod heavy meromyosin where the increase in So between 45–55°C did not correspond to an increase in cross‐linking ability. The lessened aggregation ability of herring myosins may be due to the low cross‐linking of the HMM (S‐2) region.
Formation of ε‐(γ‐Glutamyl) Lysine Cross‐Link in Cured Horse Mackerel Meat Induced by Drying
Authors: KUMAZAWA Y. , SEGURO K. , TAKAMURA M. , MOTOKI M. 
Published: August 2006

ABSTRACTBlock meat cut from horse mackerel was cured in 3M NaCl (pH 7.5) in the presence and absence of 5 mM EDTA for 3 hr at 4°C. During drying at 30°C, changes in the myosin heavy chain and ε‐(γ‐glutamyl)lysine isopeptide bonds in the meat were observed. After 20 hr drying, cross‐linking of the myosin heavy chain was observed and ε‐(γ‐glutamyl)lysine bonds increased eight fold. These changes were inhibited in the presence of EDTA. These results suggested that trans‐glutaminase was probably involved in the cross‐linking reaction of the myosin heavy chain in the manufacture of dried fish (“Himono” in Japan).
Lignin Formation and Surface Discoloration of Minimally Processed Carrot Sticks
Authors: HOWARD L. R. , GRIFFIN L. E. 
Published: August 2006

ABSTRACTThe effects of an ethylene absorbent and storage at 2°C on surface discoloration and phenolic changes in modified atmosphere packaged carrot sticks was studied. Lignin formation occurred and corresponded with development of white discoloration in storage. Phenylalanine ammonialyase and peroxidase activity were stimulated by slicing and both enzyme activities remained elevated during storage. Soluble phenolics increased during storage, while dry matter content decreased within 24 hr after processing and then remained constant during storage. Ethylene absorbents prevented accumulation of ethylene, but did not affect surface discoloration or lignification.
Stability of Saffron Pigments in Aqueous Extracts
Authors: TSIMIDOU MARIA , TSATSARONI EUPHORIA 
Published: August 2006

ABSTRACTThe effect of pH, light, temperature and oxygen on the stability of saffron pigments in aqueous extracts has been studied. First‐order kinetics for the degradation of saffron pigments was observed for all experimental conditions. Kinetic data were calculated from the values of the coloring power of saffron aqueous extracts.
Pantothenic Acid and Biotin Retention in Cooked Legumes
Authors: HOPPNER K. , LAMPI B. 
Published: August 2006

ABSTRACTSamples of legumes were analyzed raw for panfothenic acid and biotin. Pooled samples were prepared in one of three cooking times: 20, 90 or 150 min. For each cooking time legumes were presoaked with a short or long soak treatment. Average pantothenic acid retention in those cooked 20 min was 76% without pre‐soak, 33% for short, and 44% for long soak. Biotin retention was 95% without pre‐soak, 86% for short and 90% for long soak. In the 90 min group, retention differed between short soak and long soak for pantothenic acid (40% vs 58%), but not for biotin (98% vs 92%). No difference (P > 0.05) occurred in retention between short soak and long soak in the 150 min group for either nutrient. Biotin losses were minimal compared to pantothenic acid and methods of preparation could affect vitamin retention in legumes.
Mass Transfer and Textural Changes during Processing of Apples by Combined Methods
Authors: MONSALVE‐GONÁLEZ ADELMO , BARBOSA‐CÁNOVAS GUSTAVO V. , CAVALIERI RALPH P. 
Published: August 2006

ABSTRACTMass transfer and textural changes of ‘Red Delicious’ apple slices and cylinders during osmotic adjustment of aw by the combined method approach were studied at 30, 40 and 50°C. Mass transfer of water and sugar in the treated apple followed typical log‐normal behavior with most changes occurring during early stages of the process. The changes followed Crank's equation for diffusion. A negative correlation between apple texture and sugar diffusion was observed. Softening, as well as mass transfer changes, occurred at early stages of osmotic treatment. The texture changes were most pronounced at the edges of the apple tissue where the sugar had penetrated. Softening and sugar uptake were more pronounced when apples were acidified. Apples became firm within 2 hr of the process, when the external layer of the apple cylinders penetrated by sugar was trimmed. Calcium chloride beyond 0.30% minimized tissue softening, but the typical crispy structure of the fresh apple was not restored.
Yeast Inhibition in Grape. Juice Containing Sulfur Dioxide, Sorbic Acid, and Dimethyldicarbonate
Authors: TERRELL F. RENEE , MORRIS J.R. , JOHNSON M.G. , GBUR E.E. , MAKUS D.J. 
Published: August 2006

ABSTRACTSulfur dioxide (SO2), sorbic acid (SB), dimethyldicarbonate (DMDC), and their combinations were studied for suppression of fermentation at 21°C or 31°C in grape juice inoculated with 2, 200, or 20,000 colony forming units (CFU)/mL of yeast. The other preservatives did not suppress as well as DMDC. The DMDC (0.8 mM) prevented fermentation at all inoculation levels at both temperatures, except that inoculated with 20,000 CFU/mL at 21°C. The 0.8‐mM level of SO2+DMDC. and SB + DMDC orevented fermentation in samoles inoculated with 2 or 200 CFU/mL at 31°C. Storage at 31°C decreased effectiveness of SO2, SB, and SO2+ SB but increased effectiveness of DMDC, SO2+ DMDC, and SB+DMDC (0.8 mM level).
Rapid Separation and Measurement of Particle Size Distribution of Starch Granules by Sedimentation/Steric Field‐Flow Fractionation
Authors: MOON MYEONG HEE , GIDDINGS J. CALVIN 
Published: August 2006

ABSTRACTSedimentation/steric field‐flow fractionation (Sd/StFFF) is introduced as a new technique for the size analysis of starch granules. Sd/StFFF provides both high speed and high resolution, and narrow size fractions of starch granules can be collected from the eluting stream for further characterization by microscopy or other techniques. The sedimentation FFF instrument was calibrated and applications were made to 12 starch samples derived from wheat, durum wheat, corn, oat, tapioca, and potato. The instrument response curve (the fractogram) and the size distribution curves for several of these samples were recorded. The mode or bimodal diameters and the percentages of A‐and B‐granules were compiled.
Autolysis of Squid Mantle Muscle Protein as Affected by Storage Conditions and Inhibitors
Authors: KONNO KUNIHIKO , FUKAZAWA CHIZURU 
Published: August 2006

ABSTRACTAutolysis of squid mantle muscle was investigated under various conditions using muscle homogenate as a model system. Cleavage of myosin into heavy and light meromyosin was prominent during autolysis. Storage conditions such as NaCl concentration and temperature affected not only the rate of autolysis but also the products formed. Conditions for maximal autolysis were: NaCl concentration 0.3M, pH 7 and temperature 40°C. Autolysis was well inhibited by ethylenediaminetetra acetic acid and Na‐pyrophosphate at <25°C and by phenyhnethylsulfonyl fluoride and chymotrypsin inhibitor extracted from potato tuber at >35°C suggesting two different types of proteinases were involved.
Extra‐Cold Storage of Hake and Mackerel Fillets and Mince
Authors: CHAPMAN KATHRYN WANDERER , SAGI IFAT , HWANG KEUM TAEK , REGENSTEIN JOE M. 
Published: August 2006

ABSTRACTExtra‐cold storage (−30 and −40°C) of mackerel (Scomber scombras) mince and fillets showed lower free fatty acid formation. Extra‐cold storage (‐30°C) of white hake (Urophycti tenuis) fillets produced fish with better quality based on sensory and chemical indices. The colder the storage temperature, the less firm the hake mince and fillets. Ascorbic acid accelerated cohesiveness development of mackerel mince and fillets. Over time, the quality of the hake and mackerel decreased according to sensory and chemical indices. They became tougher and generally more cohesive.
Freshness Evaluation In European Whitefish (Coregonus wartmanni) during Chill Storage
Authors: HAITULA T. , KIESVAARA M. , MORAN M. 
Published: August 2006

ABSTRACTThe decomposition of ATP was followed to evaluate the freshness of whitefish (Coregonus wartmanni). Decomposition rate was lower in whitefish caught in August than those caught in other seasons. No seasonal differences were found in sensory quality. Whitefish were acceptable with a maximum K value of 80% and a minimum inosine monophosphate concentration of 1.0 micromoles/g.
Properties of Algin/Calcium and Salt/Phosphate Structured Beef Rolls with Added Gums
Authors: SHAND P.J. , SOFOS J.N. , SCHMIDT G.R. 
Published: August 2006

ABSTRACTTen polysaccharide gums at two levels (0.5 and 1.0%) were individually incorporated into algin/calcium (AC) and salt/phosphate (SP) structured beef rolls (<6% fat) prepared with 15 and 30% added water. Cook yield, pH, bind and textural properties were evaluated. Each gum had specific effects on properties of beef rolls. For example, kappa‐carrageenan improved (P<0.001) cook yields and maintained or improved bind and texture of raw and cooked samples of both meat binding systems. Cook yields of AC products were improved with gellan gum, while yields of SP products were improved with iotacarrageenan. Other gums (xanthan, guar, pectin, carboxymethyl cellulose) improved water holding (cook yields) but had detrimental effects on product texture.
Lipid Oxidation in Rabbit Meat under Different Storage Conditions
Authors: FERNÁNDEZ‐ESPLÁ M.D. , O'NEILL E. 
Published: August 2006

ABSTRACTOxidation of raw and cooked rabbit burgers was compared with that of raw and cooked chicken burgers under different storage conditions using the thiobarbituric acid (TBARS) assay. Rabbit meat had higher TBARS during refrigerated storage than chicken, which has been reported as more susceptible to oxidation than red meats. The oxidative stability of rabbit and chicken burgers was increased with vacuum‐packaging. Cooked rabbit had higher TBARS than raw burgers. Lipid oxidation may limit the shelf‐life of cooked rabbit meat.
Inhibition of Papain in Meat by Potato Protein or Ascorbic Acid
Authors: OCKERMAN H.W. , HARNSAWAS S. , YETIM H. 
Published: August 2006

ABSTRACTThree methods (Warner‐Bratzler shear, myofibril fragmentation index, and sensory panel evaluation) were used to determine effectiveness of ascorbic acid or potato inhibitor on papain activity in meat. Potato inhibitor at 0.6, 0.8, and 1.0 mg/mL did not sustain inhibition of papain activity in meat. While 2.5 × 10‐‐3M ascorbic acid inhibited papain in meat, this quantity of ascorbic acid induced off‐flavor which was unacceptable to sensory panelists. A lower level of 2.5 × 10‐‐4 M would retard but not completely eliminate papain activity while producing more acceptable sensory results.
Time and Temperature Influence on Chemical Aging Indicators for a Commercial Cheddar Cheese
Authors: BOUZAS J. , KANTT C.A. , BODYFELT F.W. , TORRES J.A. 
Published: August 2006

ABSTRACTCooling freshly formed Cheddar cheese requires close control for uniform and consistent flavor. Cheese in 18–kg blocks collected after pressing, at 30–35°C was used. Samples were cooled rapidly to 12 25°C as small pieces individually vacuum‐wrapped at a local production site. The extent of proteolysis, total acidity, pH, lactose and organic acids was quantified after storage at these temperatures. Theoretical and empirical equations describing the influence of time and temperature on these chemical indicators were developed through nonlinear statistical methods. The kinetic expressions were applied to generate recommendations for the cooling rate and subsequent aging temperature of Cheddar cheese blocks.
Amylose Chain Association Based On Differential Scanning Calorimetry
Authors: SIEVERT D. , WÜSCH P. 
Published: August 2006

ABSTRACTAmylose and lipid depleted starches from amylomaize, pea, maize, wheat, potato, and waxy maize were heated from 20°C to 180°C, cooled to 4°C, and then reheated to 180°C in a differential scanning calorimeter (DSC) in excess water. Cooling curves of the amylose and starch melts showed exothermic transitions (< 70°C) attributed to the mechanism of amylose chain association. Amylose/amylopectin mixtures covering the range 0–95% amylose were similarly heated and cooled. The association of linear amylose chains was restricted by amylopectin.
Heat and Moisture Transfer in Composite Food—Theoretical Analysis of Influence of Surface Conductance and Component Arrangement
Authors: SAKAI NOBORU , HAYAKAWA KAN‐ICHI 
Published: August 2006

ABSTRACTHeat and moisture transfer in composite bodies undergoing drying was simulated using a previously developed mathematical model which included the chemical potential of moisture as a mass transfer potential. Composite bodies included layered cylinders and concentric spheres consisting of a starch granule hydrate (H) and a hydrate of starch granules‐sucrose 3:l mixture (S). The influence of the following factors on heat and moisture transfer was examined: convective surface mass transfer conductance, initial moisture, and component arrangement. The three factors significantly influenced moisture transfer white they had slight influence on heat transfer. Overall drying rate of each composite body was infhrenced interactively by moisture fluxes, which were caused by a surrounding drying medium and by a mass transfer potential difference across the interface of H and S.
Potato Cubes Response to Water Blanching and High Hydrostatic Pressure
Authors: ESHTIAGHI M.N. , KNORR D. 
Published: August 2006

ABSTRACTHigh hydrostatic pressure treatment (400 MPa, 15 min, 5–50°C) of potato cubes (2 × 2 × 2 cm) was compared with hot water blanching (100°C, 30–180 set). Inactivation of microorganisms and polyphenoloxidase, texture and density change, leaching of potassium and loss of ascorbic acid were monitored. Reduction of microbial counts was comparable for both methods and polyphenoloxidase was completely inactivated at 20°C, when dilute citric acid solutions (0.5 or 1.0%) were used as “immersion” medium. Hot water blanching and high pressure treatment resulted in samples of similar softness. Leaching of potassium was reduced 20% after pressure treatment on vacuum‐packaged samples. Retention of ascorbic acid in pressure‐treated samples was temperature dependent ranging from = 90% at 5°C to = 35% at 50°C.
Absorbability of Calcium from Brassica Vegetables: Broccoli, Bok Choy, and Kale
Authors: HEANEY R.P. , WEAVER C.M. , HINDERS SM. , MARTIN B. , PACKARD P.T. 
Published: August 2006

ABSTRACTAbsorption of calcium from three intrinsically labeled Brussica sp. vegetables was measured in 15 normal women in a three‐way randomized design. The test load of calcium was about 83 mg for each source. Fractional calcium absorption from broccoli averaged 0.478 ± 0.089, from bok choy stems, 0.519 ± 0.089, from bok choy leaves, 0.520 ± 0.074, and from kale 0.527 ± 0.091. These differences were both absolutely small and statistically insignificant. Mean absorbability of milk calcium ingested at the same load has been previously shown to be 0.463 ± .095. This value is slightly but significantly lower than the average value for the Brassica sources combined (0.514 ± 0.090). Thus, Brussicu vegetable sources exhibit excellent calcium bioavailability.
Mass Production Method for Rice Protein Isolate and Nutritional Evaluation
Authors: MORITA TATSUYA , KIRIYAMA SHUHACHI 
Published: August 2006

ABSTRACTWe developed a method for mass production of rice protein isolate (RPI) and evaluated its nutritional quality in rats. To obtain thick slurry, rice flour was mixed with a 0.6% Termamyl 120L‐solution (1:2, w/v) at room temperature (∼23°C). The slurry was heated at 97°C for 2 hr with stirring. Gelatinization and liquefaction occurred simultaneously. RPI obtained by filtration and washing with boiling water, was more than 90% pure protein (dry matter basis). It also contained 6.4% dietary fiber, 1.3% ash, and 1.1% carbohydrate. RPI diets (40–50%) allowed the maximum growth in rats comparable to that with 25% casein diet.
Meat Batters Manufactured with Modified Beef Connective Tissue
Authors: EILERT S.J. , BLACKMER D.S. , MANDIGO R.W. , CALKINS C.R. 
Published: August 2006

ABSTRACTThree fat levels (8%, 16% and 24%) and five modified connective tissue (MCT) levels (0%, lo%, 20%, 30% and 40%) were used in a 3×5 complete factorial design to prepare and characterize meat batters. Proximate analysis, batter pH, emulsification temperature increase, raw batter extrusion, batter stability, collagen levels, and processing yield data were collected. Increasing levels of MCI increased batter pH, emulsification temperature increase, batter extrusion values, and collagen levels. Thermal processing yield losses declined with increased MCI level. Addition of MCI may be effective for reducing such losses in low‐fat meat batters without major changes in batter stability.
Iron Distribution in Heated Beef and Chicken Muscles
Authors: HAN D. , McMILLIN K.W. , GODBER J.S. , BIDNER T.D. , YOUNATHAN M.T. , MARSHALL D.L. , HART L.T. 
Published: August 2006

ABSTRACTDistribution of iron in six fractions (water‐soluble, water‐insoluble, diffusate, hematin, total heme, and ferritin) of beef and chicken muscles hcatcd to 55, 70, 85, and 100°C was determined. Iron content decreased in water‐soluble fractions and increased in water‐insoluble fractions as temperature increased from 27°C to 100°C. Heme iron decreased more from 55°C to 85°C than from 27°C to 55°C or 85°C to 100°C. The increase in diffusate iron appeared to be less than the decrease in heme iron at each heating temperature. As temperature increased from 27°C to 100°C, hematin iron content increased and extractable ferritin iron content decreased. These findings may help explain rapid development of oxidative rancidity in cooked meat.
Glucose Oxidase/Cqtalase Improves Preservation of Shrimp (Heterocarpus reedi)
Authors: DONDERO MARTA , EGAÑA WLADIMIR , TARKY WASHINGTON , CIFUENTES ANTONIO , TORRES J. ANTONIO 
Published: August 2006

ABSTRACTThe preservative effect of glucose oxidase (GOX) and catalase (CAT) in a 4% glucose aqueous solution were evaluated on shrimp (Heterocarpus reedi) stored at 0–2°C. On‐board and immediately after catch, shrimp were washed with tap water at 10°C, and dipped or kept in the enzyme solution. Microbial (total psychrotrophs and Pseudomonas spp. counts), chemical (total volatile bases, ammonia and pH) and sensory tests (whole‐raw and cooked‐peeled samples) showed that holding shrimp in the GOX/CAT/glucose solution retarded microbial spoilage and preserved quality more effectively than dipping shrimp in the same solution. The importance of treating shrimp as early as possible was demonstrated by comparing shrimp treated 4 and 82 hr after catch.