bluuebunny/crossref_metadata_2025_split huggingface dataset:
Conditioning of Meat with Raw Soy Sauce and Its Proteinases: Their Effects on the Quality of Beef
Authors: TSUJI R. F. , HAMANO M. , KOSHIYAMA I. , FUKUSHIMA D. 
Published: August 2006

ABSTRACTThis investigation demonstrated that raw soy sauce added to beef in the process of tenderization was effective in improving its sensory quality. To estimate the contributions of proteinases occurring in the raw soy sauce, the degradation of myofibril and collagen was investigated by using the inhibitors, potato inhibitor, ethylenediaminetetraacetic acid (EDTA) and pepstatin which inhibit serine‐, metallo‐, and aspartic proteinases, respectively. A serine proteinase was most greatly involved in the degradations of both myofibril and collagen. Electrophoretic patterns of myofibril degraded by a purified serine proteinase coincided well with those of myofibril treated with the raw soy sauce per se.
Volatiles in Skin of Low Dose Irradiated Fresh Chicken
Authors: HANSEN THOMSEN J. , CHEN GI‐CHUNG , SHIEH JAMES J. 
Published: August 2006

ABSTRACTFresh chickens were irradiated with up to 1200 krad at 0–5°C. Volatile compounds from the skin and subcutaneous fat of these chickens, and from unirradiated controls, were analyzed by gas chromatography. Acceptability of the odor of the chickens was also evaluated. Other samples (0 and 300 krad) were evaluated by chemical and sensory analysis after storage at 4°C. Analysis of volatiles indicated that levels of octane, l‐octene, hexanal, and nonane increased regularly with radiation dose. Amount of total volatiles was greater in unstored irradiated samples than in controls, but this was reversed after storage. After 14 days, the irradiated sample still had acceptable odor, while the control ahd severely deteriorated.
Frozen Storage Stability of Modified Pollock Theragra chalcogramma) Blocks Containing 15% or 30% Minced Pollock
Authors: BABBITT J. K. , REPPOND K. D. , HARDY A. 
Published: August 2006

ABSTRACTPollock were removed from ice or refrigerated seawater after 2, 4 and 6 days and processed into fillet blocks or fillet blocks containing 15% or 30% minced flesh. Although all the samples were acceptable after 12 months, the addition of minced flesh and storage at ‐ 18°C affected texture and flavor. This was particularly evident for blocks containing 30% minced flesh, and results suggest the addition of minced flesh should be limited to 15%. Changes in dimethylamine and expressed thaw drip may explain the changes in sensory attributes since there were small changes in the control blocks held at −34°C.
Growth and Inactivation of Microorganisms Isolated from Ultrapasteurized Egg
Authors: FOEGEDING P.M. , STANLEY N. W. 
Published: August 2006

ABSTRACTMicroorganisms which survived and grew at 4° or 10°C in ultrapasteurized, aseptically packaged liquid whole egg were isolated and identified. Growth at 4° and 10°C, and inactivation from 50 to 70°C, of selected isolates were evaluated in ultrapasteurized egg. Bacillus circulans and a Pseuriomonas species grew well at 4°C. with generation times of 1.0 and 0.3 days, respectively. Enterococcus fuecalis and B. circulans were the most heat resistant isolates studied. Because B. circulans grew at 4°C and was relatively heat resistant it would be a useful test organism for many applications while E. faecalis would be useful since it was heat resistant and would grow rapidly when the storage temperature is less than ideal.
Nutritional, Sensory and Microbiological Qualities of Labneh Made from Goat Milk and Cow Milk
Authors: RAO D. R. , ALHAJALI A. , CHAWAN C. B. 
Published: August 2006

ABSTRACTLabneh, a concentrated yogurt product routinely consumed in the Middle East, was prepared from cow milk and goat milk by a procedure normally used in the Middle East. Goat labneh was significantly higher in ash than cow labneh. Protein, fat and total solids were the same. Storage for six months had no significant influence on the chemical composition. Levels of Ca, P and K were higher in goat labneh. Goat labneh protein had significantly higher levels of aspartic acid, threonine, proline, valine and phenylalanine than cow labneh. On the other hand, cow Labneh protein had significantly higher levels of histidine and arginine. Total aerobic counts, lactic acid bacterial counts and counts of yeast and molds decreased by 2 to 4 logtO numbers during 6 months of storage in both labnehs. Storage of goat labneh, but not cow labneh, for six months significantly improved the sensory qualities.
Fractionation of Anhydrous Milk Fat by Superficial Carbon Dioxide
Authors: ARUL JOSEPH , BOUDREAU ARMAND , MAKHLOUF JOSEPH , TARDIF RENE , SAHASRABUDHE MADHU R. 
Published: August 2006

ABSTRACTMilk fat was fractionated with supercritical CO2 (SC‐CO2) into 8 fractions at temperatures of 50° and 7O°C, over a pressure range of 100–350 bar. Two fractions (L1 and 2) were liquid, 3 fractions (11–3) were semi‐solid and 3 fractions (Sl‐3) were solid at 20°C. The peak melting temperature progressively increased (9.7° to 38.3°C) from fraction L1 to S3. The concentration of short chain (C24‐C34) triglycerides decreased from fraction L1 to S3 while that of long chain (C42‐C54) triglycerides increased gradually. The medium chain triglycerides were more concentrated in fractions L2 and 11–3. The proportion of short (C4‐C8) and medium (ClO‐C12) chain fatty acids decreased and that of long (C14‐C18) chain fatty acids increased gradually from fraction Ll‐S3. The weight average molecular weights and geometric mean‐carbon number of milk fat fractions were in the range from 625.6 to 805.0 and 34.2 to 47.6, respectively, in comparison to 729.3 and 41.O, respectively, for native milk fat, suggesting SC‐CO2 effected a fair degree of molecular weight separation.
Elongational Viscosity Measurements of Melting American Process Cheese
Authors: CAMPANELLA O. H. , POPPLEWELL L. M. , ROSENAU J. R. , PELEG M. 
Published: August 2006

ABSTRACTThe elongational viscosity of melting process American cheese of two commercial brands was determined by compression tests at various temperatures in the range 36–62°C. The elongational viscosity determined at low strain rates (0.01–0.04 sec‐1) had little or no rate dependency in one brand and a moderate dependency in the other. Plots of log viscosity vs reciprocal of the absolute temperature indicated that both Arrhenius' and the WLF models failed to accurately account for the cheese melts temperature dependency and that the differences between the types of cheeses could be expressed in whether the plots had upward or downward curvature. Comparison with the Schreiber meltability index demonstrated that although the latter was associated with viscosity, it could not account for different flow rates at different temperatures.
Ascospore Heat Resistance and Control Measures for Talaromyces flaws Isolated From Fruit Juice Concentrate
Authors: DOUGLAS KING A. , HALBROOK W.U. 
Published: August 2006

ABSTRACT Talarotnyces flavus were isolated from fruit juice concentrates in two unrelated spoilage incidences of packaged reconstituted fruit juice. The population of survivors in heated fruit concentrate was 0.6 colony forming units (CFU) per gram. The ellipsoidal ascospores diameters were 4.5 ± 6 μm. Potassium sorbate and sodium benzoate prevented outgrowth of T. flavus, the concentration required was lower when the pH of the growth medium was 3.5 instead of 5.4. Conidia were sensitive to 70% ethanol, but ascospores were resistant. Ascospores required heat activation before maximum outgrowth occurred, the time for activation was less with higher activation temperature. Thermal death rate curves were nonlogarithmic but approached logarithmic death rate at higher temperatures. A calculated thermal destruction rate, using the exponential formula, for 1 log10 was 2–7 min at 90°C depending upon the strain; and the approximate z‐value was 10.3°C.
Ethylene Production in Staling Beer
Authors: LYNCH PATRICIA A. , SEO C. W. 
Published: August 2006

ABSTRACTLevels of ethylene in the headspace of three brands of staling lager beers which were allowed to stale at 40°C increased with storage time. TBA values and browning of staling beers also increased with storage time and coincided with increase in ethylene production. Results indicated that measurement of ethylene in the headspace of beer might be useful to follow beer staling.
Influence of Water Stress on Cold‐Induced Sweetening in Leafy Vegetable, Brassica juncea L.
Authors: LAZAN HAMID , ALI ZAINON MOHD. , MOHD AI'ANI , ONG GIM BEE 
Published: August 2006

ABSTRACTThe occurrence of low temperature sweetening in Brussica juncen L., an apparently chilling‐tolerant leafy vegetables, has been investigated in relation to the effect of water stress and postharvest age (i.e. fresh harvest vs previously stored samples). The magnitude of cold‐induced sweetening in B. juncea leaves was estimated to vary from 10–145% relative to the corresponding nonchilled samples. Previously stored leaves showed greater tendency to accumulate sugars but was apparently less responsive to cold‐induced sweetening than freshly harvested leaves. Water stress synergistically enhanced this low temperature sweetening response; markedly greater and/or faster accumulation of sugars occurred in leaves that were both chilled and stressed. The majority of the total sugar increase was attributable to non‐reducing sugars.
In Vitro Enzymatic Hydrolysis of Phaseolin, the Major Storage Protein of Phaseolus Vulgaris L.
Authors: De SHPANDE S. S. , NIELSEN S. S. 
Published: August 2006

ABSTRACTSusceptibility of the major storage protein, phaseolin, to different commercially available proteinases was studied in vitro for 17 varieties of Phaseolus vulgaris L. using electrophoretic techniques. Among serine proteinases, trypsin, subtilisin and pronase E readily hydrolyzed the native phaseolin. while chymotrypsin was less effective. Native phaseolin was markedly resistant to a carboxyl proteinase (pepsin) and somewhat resistant to a thio proteinase (papain). Major breakdown products of native phaseolin subunits were of a similar size irrespective of the enzyme used. and had an approximate MW of 22–25 kilodaltons. SDS‐PAGE indicated that heated phaseolin from all the varieties investigated was effectively hydrolyzed by subtilisin, pronase E. pepsin and papain within 30 min, while chymotrypsin and trypsin exhibiting restricted specificity were slightly less effective.
Canola Phytase: Isolation and Characterization
Authors: KIM H. , ESKIN N.A.M. 
Published: August 2006

ABSTRACTTwo phytase isoenzymes were isolated from 8‐day germinated canola cv Regent. Gel filtration chromatography of an ammonium sulfate fractionated extract on Sephadex G‐100 produced one peak with phytase activity. The phytase fraction was separated into two isoenzymes by DEAE‐cellulose chromatography. The optimum pH was 4.5–5.0 and 5.0 for the phytase isoenzymes 1 and 2, respectively. Both isoenzymes exhibited maximum activity at 50°C. Km values at pH 5.0 were 0.36 and 0.25 mM for phytase 1 and 2 isoenzymes, respectively, while molecular weight determination showed both fraction were identical with a molecular weight of 70,100 ± 4,000 daltons.
Antioxidant Effect of Riboflavin Tetrabutylate in Emulsions
Authors: TOYOSAKI TOSHIYUKI , YAMAMOTO AKEMI , MIMESHITA TAKESHI 
Published: August 2006

ABSTRACTThe antioxidant effects of riboflavin tetrabutylate in emulsions in the dark and under irradiation were studied, as was the effect of racemic (rac) α‐tocopherol on the antioxidant action. Riboflavin tetrabutylate had an antioxidant effect in the dark, but an oxidative effect when irradiated, perhaps because the activated oxygen and hydrogen peroxide produced induced lipid peroxidation. The effect of racα‐tocopherol on the antioxidant action of riboflavin tetrabutylate was synergistic in the dark. The results showed that riboflavin tetrabutylate was satisfactory as an antioxidant when the emulsion was protected from light and that the effect was increased by the addition of racα‐tocopherol.
Oxidation of Ascorbic Acid in Copper‐Catalyzed Sucrose Solutions
Authors: HSIEH Y. P. , HARRIS N. D. 
Published: August 2006

ABSTRACTThe effect of sucrose on the oxidation of ascorbic acid (A) in Cucatalyzed (1, 2.5, and 5 ppm) and noncatalyzed solutions was studied at 30°C in samples shaken at various speeds. In unbuffered solutions, all sucrose levels tested (10–40%) were protective of A without shaking; however, all sucrose levels tested were destructive of A at the highest speed of shaking. This observation was much more pronounced in Cu‐catalyzed reactions. Sucrose enhanced the catalytic action of Cu on the oxidation of A. In 0.1M acetate‐buffered sucrose solutions this destructive effect of sucrose was slightly diminished due to the Cu‐complexing effect of the buffer salt.
Sensory Quality of Selected Sweeteners: Unbaked and Baked Flour Doughs
Authors: REDLINGER PATRICIA A. , SETSER CAROLE S. 
Published: August 2006

ABSTRACTSucrose, fructose, aspartame, acesulfame K, sodium saccharin, and calcium cyclamate were studied in unbaked and baked shortbreadtype cookies. Sweeteners were evaluated for initial, maximum, and residual sweetness intensity and nonsweet aftertaste for effects of lemon and vanilla flavor on sweetness character. Type of sweetener influenced sweetness quality in unbaked and baked cookies. Intensities and sweetness profiles for the six sweeteners differed between unbaked and baked cookies, particularly for aspartame. Sweetness of sucrose and saccharin were perceived similarly in baked cookies, but they differed in quality and intensity of nonsweet aftertaste. Flavor did not affect initial, maximum, or residual sweetness but nonsweet aftertaste was less intense in lemon and plain unbaked cookies than in vanilla‐flavored unbaked cookies.
Hollow Fiber Ultrafiltration of Maple Sap: A Performance Study
Authors: POULIOT GUY , GOULET JACQUES 
Published: August 2006

ABSTRACTIn an attempt to develop new products from maple sap, membrane technology was used to fractionate and concentrate macromolecular components (10,000 daltons or larger). Permeate fluxes increased with transmembrane pressure, reaching a maximum at 190–200 kPa, at 8–10°C. The flux profiles were similar to those of protein solutions and fruit juices. This method of clarification was successfully applied to obtain a clear “cold sterilized” sap. Application of ultrafiltration to maple farms or industries are discussed.
Temporal Changes in Serum Cholesterol Levels of Rats Fed Casein and Skim Milk Powdered Diets
Authors: KANHAI J. , KIlTS D. D. , POWRIE W. D. 
Published: August 2006

ABSTRACTThe temporal cholesterolemic patterns to skim milk powder (SMP) and reprocessed SMP (RSMP) diets were compared to diets containing casein or laboratory rat chow over a 24‐day period. SMP was hypocholestetemic relative to casein in rats fed a 1% dietary cholesterol. Reprocessing of SMP resulted in an apparent loss of the relative hypocholesterolemic reponse of native SMP. Amino acid analysis of SMP and RSMP, showed only marginally lower lysine levels than casein; however, the Iysine/arginine ratio was higher in SMP than either in casein or RSMP. Available lysine content in SMP was higher than in RSMP, suggesting occurrence of nonenyzmatic browning reactions. Although a similar cholesterolemic response was observed in casein and RSMP, the available lysine content of these two protein sources were markedly different, suggesting that reduced available lysine alone was not totally responsible for the lower cholesterolemic response of SMP, relative to casein.
Mineral Binding Characteristics of Lignin, Guar Gum, Cellulose, Pectin and Neutral Detergent Fiber under Simulated Duodenal pH Conditions
Authors: PLAlT STEPHEN R. , CLYDESDALE FERGUS M. 
Published: August 2006

ABSTRACTEffective stability constants (Kcff) and amount of Fe bound by lignin, cellulose, guar gum, low and high methoxy pectin and NDF were determined under simulated duodenal pH conditions. Guar gum bound 8.4 μmol Fe per g fiber with the greatest affinity (Kcff= 6.27 × 106) of any of the fibers studied; NDF, high methoxy pectin, and one of the binding sites of lignin bound 5.0. 5.0, and 19.5 μmol Fe, respectively. per g fiber, with a Kcff > 105, and cellulose bound Fe so weakly that an effective stability constant could not be calculated. Lignin had two distinct binding sites for Fe, Zn, and Cu with the high affinity sites binding in the following order: Fe > Cu > Zn, but with twice as much Cu bound as either Fe or Zn.
Bioavailability of Copper Bound to Dietary Fiber in Mice and Rats
Authors: ROCKWAY SUSIE W. , BRANNON PATSY M. , WEBER CHARLES W. 
Published: August 2006

ABSTRACTThe bioavailability of copper (Cu) was compared in mice or rats fed diets containing wheat bran‐bound Cu and adequate Cu (unbound) or deficient Cu with cellulose or wheat bran. Cardiac and hepatic Cu content were comparable in mice fed bran‐bound or adequate Cu and greater than mice fed deficient Cu. Cardiac Cu content was comparable in rats fed bran‐bound Cu and adequate Cu and greater than rats fed deficient Cu. Hepatic Cu content, however, was less in rats fed bran‐bound Cu than adequate Cu and greater in both than deficient Cu. Both rats and mice utilized dietary Cu bound to wheat bran, suggesting that mineral‐fiber interactions may not decrease bioavailability when dietary mineral is adequate. Tissue Cu content in Cudeficiency was lower in animals fed wheat bran compared to cellulose, suggesting that the type of fiber may exacerbate effects of mineral deficiency.
Comparison of Methods Used for Measuring pH in Muscle Tissue
Authors: SOLOMON MORSE B. 
Published: August 2006

ABSTRACTTwo methods widely accepted for measuring muscle/meat pH are: (1) homogenizing muscle tissue in 5 mM iodoacetate and (2) spear‐tip penetrating probe electrode. These two methods were compared with a third method to evaluate the precision of these methods for measuring muscle pH. The third method involved homogenizing tissue in deionized water and measuring pH within 3–5 set of homogenization. It was verified that pH values measured within 3–5 set of homogenization using deionized water were statistically equivalent (P>0.O5) to those measured using the iodoacetate procedure or a spear‐tip probe electrode.
Stability of Polyunsaturated Fatty Acids after Microwave Cooking of Fish
Authors: HEARN THOMAS L. , SGOUTAS SANDRA A. , SGOUTAS DEMETRIOS S. , HEARN JAMES A. 
Published: August 2006

ABSTRACTThe stability of fish oils high in polyunsaturated fatty acids (PUFA) in fresh fish of low, medium and high fat content was investigated using microwave oven cooking. Cooked and uncooked portions of butterfish, mullet, mackerel and sardines were extracted, the lipid recovered and fatty acid composition determined. The effect of cooking was minimal with no detectable difference in total lipid between cooked and uncooked samples. Most important, PUFA were virtually unaffected by the overall cooking and the cooked fish retained their original PUFA composition and content.
Color and Color Stability of Frozen Restructured Beef Steaks: Effect of Sodium Chloride, Tripolyphosphate, Nitrogen Atmosphere, and Processing Procedures
Authors: CHU Y. H. , HUFFMAN D. L. , TROUT G. R. , EGBERT W. R. 
Published: August 2006

ABSTRACTThis study investigated the effect of mixing and grinding, tempering, addition of sodium chloride and sodium tripolyphosphate and processing under a nitrogen atmosphere on the color of restructured beef steaks initially and at 1‐month intervals for 3 months of frozen storage. Mixing and grinding and manufacture under a nitrogen atmosphere had the greatest detrimental effect on the extent of discoloration initially; this was probably due to low oxygen concentration. Tempering and the addition of sodium chloride without sodium tripolyphosphate produced the most rapid increase in rate of discoloration during frozen storage. Tripolyphosphate partially counteracted the detrimental effect of sodium chloride, however, this effect did not appear to be due to the higher pH produced by the phosphate or the chelating ability of the phosphate. Surface discoloration and overall color were highly correlated with surface metmyoglobin (r= ‐0.87) and overall met‐myoglobin (r= ‐0.94).
Relationship of Water Content to Textural Characteristics, Water Activity, and Thermal Conductivity of Some Commercial Sausages
Authors: ZIEGLER G. R. , RIZVI S. S. H. , ACTON J. C. 
Published: August 2006

ABSTRACTMechanical properties from cyclic low strain testing, texture profile parameters and thermal conductivity were evaluated for 7 types of commercial sausage products ranging in moisture content from 27.7% to 62.4% and aw from 0.857 to 0.993. Hardness, fracturability, the apparent moduli, stress al 20% compression, mechanical hysteresis loss, and strain energy all increased with decreasing moisture level, while springiness and the degree of elasticity decreased. Moisture had no significant effect on cohesiveness. A linear relationship was observed between the aw and the effective mole fraction of water in the brine, the exact nature of which depended on the thermal process which the product had received. Thermal conductivity decreased with decreasing moisture in a linear manner.
Yield and Comparison of Nutritive and Energy Values: Selected Variety Pork Products
Authors: VAUGHN M.W. , WALLACE D.P. , FORSTER B.W. 
Published: August 2006

ABSTRACTEight raw and cooked pork products were compared for yield and physiologic energy values, nutrient composition and protein quality. Cracklings were not cooked. Cooking resulted in some significant changes (wet basis) in parameter values. Knuckles and ham hocks had similar parameter values. All products, except skin, had a cooking loss. Skin had a 15.3 g/kg gain, apparently due to an exceptional moisture increase. The fat composition showed a very low ratio of polyunsaturated to total saturated fats. There were no differences between the calculated PERs of each raw and cooked product. These data indicated that the chemical score and the PER values of these products were generally directly proportional to the total quantity of essential amino acids present.
Quantitation and Characterization of Drip from Frozen‐Thawed and Refrigerated Pork Liver
Authors: STRANGE ELIZABETH D. 
Published: August 2006

ABSTRACTDrip from fresh (F), refrigerated (R‐S), and frozen and thawed (F‐T) vacuum packaged pork liver slices was characterized by blood or plasma content, enzymatic activity, protein content and SDS‐PAGE patterns. Amount of drip from F and R‐S liver slices was 2.2% and contained 40% blood. F‐T increased drip but the amount depended on the number of F‐T cycles. F‐T drip contained 28% plasma. Enzymatic activity was higher for F‐T drip but protein content was about the same. SDS‐PAGE protein patterns of drip resembled patterns of model liver‐blood mixtures but variations were evident due to storage conditions.
Effect of Method of Catching and Time of Season on the Composition of Atlantic Cod (Gadus Morhua)
Authors: BOlTA J. R. , KENNEDY K. , SQUIRES B. E. 
Published: August 2006

ABSTRACTA controlled study to assess the effect of method of catching (gillnet, handline, longline and trap) and time of season upon ash, caloric, carbohydrate, fat, moisture and protein contents of Atlantic cod was conducted. Live cod were bled, gutted, washed and iced at sea; immediately they were brought onboard commercial fishing vessels. The method of catching significantly (P ≤ 0.001) affected only caloric, moisture and protein contents whereas time of season significantly (P ≤ 0.01) affected only carbohydrate and protein contents. Ash and fat contents were significantly affected by an interaction of method of catching and time of season. Thus, both time of season and method of catching were important factors affecting the composition of Atlantic cod.