bluuebunny/crossref_metadata_2025_split huggingface dataset:
Quality Changes and Nonenzymic Browning Intermediates in Grapefruit Juice During Storage
Authors: LEE H.S. , NAGY S. 
Published: August 2006

ABSTRACTEffects of storage temperature and time on the quality of commercially canned grapefruit juice were investigated. The most noteworthy and reproducible trend observed by HPLC was a significant increase in concentration of 5‐hydroxymethylfurfural and furfural with increased storage temperature. During storage over 50% of sucrose was hydrolyzed after 6 wk at 30°C, and the reducing sugars increased in accordance with hydrolysis of sucrose. In the juice stored at 50°C, more than 98% of the ascorbic acid, and about 9% of total sugars were lost. Lightness value of juice decreased continuously during storage.
Chemical Forms of Iron, Calcium, Magnesium and Zinc in Black, Oolong, Green and Instant Black Tea
Authors: JACKSON LAUREN S. , LEE KEN 
Published: August 2006

ABSTRACTThe chemical forms of iron, calcium, magnesium and zinc were quantified in black, oolong, green and instant black tea infusions. Iron was least soluble in black tea (69%) and most soluble in instant black tea (100%). Calcium was least soluble in green tea (46%) and instant black tea (35%). Almost all magnesium and zinc (89%‐98%) were soluble in all teas. The fermented teas had more complexed iron than unfermented tea. Conversely, more ionic iron was in green tea. All ionic iron in the four teas was in the ferric state. Tannase, a polyphenol degrading enzyme, and lemon juice solubilized iron and calcium in some teas. Tannase and lemon juice might reduce the detrimental effect of tea on mineral availability.
Total Caloric Input of a Thermal Process as an Index of Lethality for Foot‐and‐Mouth Disease Virus
Authors: BLACKWELL J.H. , NOLAN E.J. , RICKANSRUD D.A. 
Published: August 2006

ABSTRACTBecause significant quantities of foot‐and‐mouth disease virus undetectable by cell culture infectivity assay can persist in infected tissues throughout thermal processing, classical methods for measuring virus inactivation are difficult to achieve. This study was undertaken to observe the lethality of a given process rather than determining a constant for process time for a given lethality. Thermal diffusivities (α) and one‐dimensional heat flux (Q) were determined for three thermal processes used in processing of beef and pork products. Foot‐and‐mouth disease virus survived in ground beef cooked in flexible nylon thermal processing tubes to core temperatures of 63°C (892 kcal/ m2) in 1.2 hr and 71.2°C (1004 kcal/m2) in 1.45 hr; however, the virus did not survive after processing to a core temperature of 79.4°C (1363 kcal/m2) in 2.0 hr.
Effect of Sodium Stearoyl‐2‐Lactylate on the Rheological and Baking Properties of Wheat Bread Fortified with Defatted Soybean and Sesame Meal
Authors: SERNA‐SALDIVAR S.O. , LOPEZ‐AHUMADA G. , ORTEGA‐RAMIREZ R. , DOMINGUEZ R. ABRIL 
Published: August 2006

ABSTRACTWheat flour was fortified with 8% DSBM (defatted soybean meal), 12% DSBM and 8% DSBM/4% DSM (defatted sesame meal) to increase the protein content and amino acid profile, and to upgrade the overall nutritional value of the bread. SSL (sodium stearoyl‐2‐lacty‐late), at 0.5 and 1% levels, was incorporated into the three bread systems to overcome the deleterious effect of fortification on bread quality. Amylograph peak viscosity, dough elasticity, dough stability and bread volume improved when SSL was used. Addition of 1% SSL improved rheological properties and bread volume to a greater extent than 0.5% SSL. The control (100% wheat) bread had the best flavor, texture and color scores, followed by the 8% DSBM, 8% DSBM/4% DSM and 12% DSBM breads.
Immunochemical Properties of Native and Heat Denatured Ovalbumin
Authors: BRETON C. , THANH L. PHAN , PARAF A. 
Published: August 2006

ABSTRACTAffinity antibodies purified against native ovalbumin were found more reactive (higher avidity) against heat‐denatured ovalbumin than against the native molecule by three different immunochemical methods. Quantitative immunoprecipitation in soluble phase revealed that more antigen‐antibody complexes were insoluble with native ovalbumin than with heat‐denatured ovalbumin; 25% of antibodies were still present in supernatant at equivalence as measured by ELISA. At the same conditions with heat‐denatured ovalbumin, very small amounts of antibodies were precipitated while almost no activity was found in the supernatant. Classical ELISA or competitive ELISA test allowed detection down to 100 ng/mL of native ovalbumin and 10 ng/mL of denatured ovalbumin.
Studies on Seed Peroxidase Phaseolus vulgaris cv, Haricot
Authors: KERMASHA S. , METCHE M. 
Published: August 2006

ABSTRACT Phaseolus vulgaris cv, haricot seed peroxidase was extracted and partially purified. The precipitation of an active peroxidase fraction with solid ammonium sulfate (at 35‐90% saturation) increased its activity by a factor of 3. The pH for optimum activity was 5.4. The addition of 4 μm hydrogen peroxide increased the activity 92‐fold; however, enzyme activity was decreased by higher concentrations of this reagent. Carbonyl compounds resulting from peroxidase activity were isolated as their dinitrophenylhydrazones and then purified by preparative TLC. Subsequent GC‐MS analysis revealed that acetone was the principal carbonyl compound resulting from enzyme activity.
Effect of Phytate and Other Myo‐Inositol Phosphate Esters on Lipase Activity
Authors: KNUCKLES B.E. 
Published: August 2006

ABSTRACTThe effects of phytate and other myoinositol phosphate esters (containing one or more phosphate groups) on lipase activity were evaluated by an in vitro procedure. Porcine pancreatic lipase was treated with four concentrations of phytate (0–4 mM) and myo‐inositol‐2‐monophosphate (0–12 mM). The lipase was also treated with six myoinositol phosphate ester fractions (4 mM) isolated from hydrolyzed phytate. The enzyme was incubated (0.5 hr) with the esters prior to addition of substrate and measurement of fatty acid production. Phytate at 4 mM and 1‐2‐MP at 12 mM caused significant inhibition of lipase, 14.5% and 8.2%, respectively. The isolated inositol phosphate ester fractions caused significant decreases in lipase activity. The decrease in enzymatic activity was highly correlated (r = 0.980) with degree of inositol phosphorylation.
Permeability and Solubility of d‐Limonene Vapor in Cereal Package Liners
Authors: MOHNEY S.M. , HERNANDEZ R.J. , GIACIN J.R. , HARTE B.R. , MILTZ J. 
Published: August 2006

ABSTRACTStudies were carried out on the solubility and permeability of limonene vapor in two cereal package liners. The effect of limonene partial pressure on the permeation rate and permeability coefficient was determined over a concentration range of 0.3 to 7 ppm (wt/v). The equilibrium sorption concentration and solubility coefficient of limonene in the liner films were also determined by a microbalance gravimetric technique. Data obtained provided information necessary for the estimation of the storage quality of a packaged fruit‐flavored cereal product whose quality is related to the retention of volatile aroma constituents within the package headspace.
Enzymatic Hydrolysis of Whole Bovine Blood and Its Relationship to Some Colligative Properties
Authors: DUARTE F.J. , ARROYO O. , BERISTAIN C.I. , ARGAIZ A. , GARCIA H.S. 
Published: August 2006

ABSTRACTHydrolysis of whole bovine blood with papain was studied, relating degree of hydrolysis (DH), with time, at temperatures ranging from 30°C to 60°C, pH 7 to 9, substrate concentrations of 4.5 to 8%, and enzyme concentrations of 2 to 8% with respect to the substrate. The effect of DH on the freezing point depression, water activity, and viscosity was evaluated. Freezing point depression is a suitable method to monitor the progress of hydrolysis, since it is easy to measure, and has good correlation with the conventional pH‐stat technique.
Identification of Microbial Isolates from Vacuum‐Packaged Ground Pork Irradiated at 1 kGy
Authors: EHIOBA R. M. , KRAFT A. A. , MOLINS R. A. , WALKER H. W. , OLSON D. G. , SUBBARAMAN G. , SKOWRONSKI R. P. 
Published: August 2006

ABSTRACTBacterial cultures from irradiated (1 kGy) and nonirradiated, vacuum‐packaged ground pork held at 5°C were isolated and characterized over a 12‐day storage period. The initial flora of the meat was composed mostly of Pseudomonas sp. and Enterobacter sp. Although the microflora of nonirradiated samples gradually shifted from Gram‐negative to Gram‐positive microorganisms, 76% of the isolates were characterized as Gram‐negative at the onset of spoilage (9 days at 5°C). In contrast, the irradiated ground pork microflora was mainly Gram‐positive (66%) shortly after irradiation and increased to 97% after 9 days at 5°C. A total of 720 isolates were identified to genus.
Differences in Color, Texture, and Flavor of Processed Meat from Red Swamp Crawfish (Procambarus clarkii) and White River Crawfish (P. acutus acutus)
Authors: MARSHALL G. A. , MOODY M. W. , HACKNEY C. R. 
Published: August 2006

ABSTRACTRed swamp crawfish (Procambarus clarkii) and white river crawfish (P. acutus acutus) were evaluated for differences in texture, color and flavor of meat and hepatopancreas. A significant difference between species was not detected by sensory evaluation using triangle tests. Analysis of Instron Kramer shear force values showed no significant difference in meat texture. Color analysis of meat and hepatopancreas by Hunterlab colorimeter showed highly significant differences (P < 0.0005) in L‐values and a‐values between the species.
Changes in Composition of Mussels due to Thermal Processing
Authors: CASALES M. R. , DEL VALLE C. E. , SOULE C. L. 
Published: August 2006

ABSTRACTThe time‐temperature conditions required to achieve different Fo values at the slowest heating point of canned mussels were determined. The influence of the various temperature histories on the composition and sensory attributes of canned mussels in brine was studied. The changes in protein or amino acids contents were found to be similar and therefore, a choice among the different processes could not be justified by them.
Comparison of Pond‐Raised and Wild Red Drum (Sciaenopsocellatus) with Respect to Proximate Composition, Fatty Acid Profiles, and Sensory Evaluations
Authors: JAHNCKE MICHAEL , HALE MALCOLM B. , GOOCH JANET A. , HOPKINS J. STEPHEN 
Published: August 2006

ABSTRACTThe proximate composition, fatty acid profiles, and the sensory characteristics of pond‐raised red drum were compared to wild red drum. The proximate compositions and sensory characteristics were similar for pond‐raised and wild red drum. The major difference between samples was in the fatty acid profiles. The pond‐raised red drum had higher linoleic acid and lower docosahexaenoic acid concentrations than the wild fish samples. The eicosapentaenoic acid concentrations were similar in both pond‐raised and wild red drum.
On the Adequacy of Methods for the Quantitative Determination of Reactive Lysine in the Free Form or in Small Peptides
Authors: DESROSIERS T. , BERGERON G. , PARENT G. , SAVOIE L. 
Published: August 2006

ABSTRACTReactive lysine determination in mixtures containing lysine in the free form or in small peptides by the l‐fluoro‐2,4‐dinitrobenzene (FDNB) procedure is complicated by the fact that both amino groups of lysine can react with FDNB. Quantitative conversion of lysine to its copper salt, followed by reaction with FDNB, has been reported. However, the present study demonstrated that copper complexation was incomplete, even when alanine was added to better protect the free α‐amino group of lysine. The FDNB procedure would, therefore, be of questionable value for the determination of reactive lysine in protein hydrolysates.
Effect of Calcium Chloride and Alum on Fermentation, Desalting, and Firmness Retention of Cucumber Pickles
Authors: BUESCHER R. W. , BURGIN C. 
Published: August 2006

ABSTRACTThe effects of CaCl2 in cucumber pickle fermentation and storage brines on fermentation, desalting and retention of mesocarp firmness after processing were determined. Also, the influence of post‐desalting treatments with alum and CaCl2 on firmness of processed pickle was evaluated. Fermentation and desalting were unaffected by CaCl2 treatment of fermentation brines. However, exposure of pickles to CaCl2 during fermentation and brine storage substantially reduced softening after processing. Post‐desalting treatment with alum and/or CaCl2 of pickles not previously exposed to CaCl2 also reduced softening. Retention of firmness was maximized in pickles processed from fermentation and storage brines containing CaCl2 and treated with alum or CaCl2 after desalting.
Bread Formulation Designed for the Elderly Using Response Surface Methodology
Authors: PAYTON S. B. , BALDWIN R. E. , KRAUSE G. F. 
Published: August 2006

ABSTRACTThe effects of five levels of acid whey, a Torula yeast product and low fat processed American cheese on the flavor of bread were evaluated by an experienced sensory panel. From these data, response surface contour plots were drawn, and a formula was indentified which resulted in a bread with characteristics that were liked by 50 individuals 65 years of age or older. This formula. increased the calcium, thiamin and riboflavin content by 1.2, 2.0 and 1.2 times, respectively, over that of the best‐liked commercial bread.
Constraints to Quality Optimization in Aseptic Processing
Authors: SAGUY ISRAEL 
Published: August 2006

ABSTRACTThe optimization incorporated constraints, such as health requirements to destroy pathogens, spoilage‐causing microorganisms and enzymes inactivation. Simultaneously, the optimal process had to maximize chemical and sensory attributes, nutrients retention and overall quality. Linear programming was utilized to conform with all the aforementioned constraints and to derive the optimal processing time and temperature. The method offered a straight forward procedure for the optimization of aseptic processing and could be utilized in the implementation of optimal high temperature‐short time processes.
Effect of Cryoprotectants on Frozen Whitefish Fillets
Authors: KRIVCHENIA MARK , FENNEMA OWEN 
Published: August 2006

ABSTRACTWhitefish fillets (Coregonus cupleaformis) were treated with sodium tripolyphosphate (STP), monosodium glutamate (MSG) or a high‐pH buffer by high pressure injection, then frozen and stored at −12°C. Control samples included untreated fillets stored at −12°C and −60°C, and STP‐dipped fillets (−12°C). Samples treated with STP or high‐pH buffer showed better textural properties (reduced centrifugal drip, cooked drip and firmness) than untreated control samples. High pressure injection of STP was not significantly better and sometimes less effective than surface application. Sensory analysis at 18 wk revealed that STP‐treated samples (−12°C) were significantly preferred over untreated control samples (−12°C) but not over −60°C control samples.
Purification and Characterization of Cathepsin B from the Skeletal Muscle of Fresh Water Fish, Tilapia mossambica
Authors: SHEREKAR S.V. , GORE M. S. , NINJOOR V. 
Published: August 2006

ABSTRACTCathepsin B from the skeletal muscle of a fresh water fish Tilapia mossambica was purified 4280‐fold with 9% recovery. The electrophoretic homogeneity of the preparation was established both under native and denatured conditions. The molecular weight of cathepsin B on the basis of its gel filtration profile was 23,500 daltons. The enzyme, an endopeptidase, hydrolysed Z‐arg‐arg‐NNap and Bz‐arg‐NNap, with Km values of 0.57 and 3.23 mM, respectively. Cathepsin B did not display aminopeptidase activity, but cleaved Bz‐arg‐NH2, exhibiting the specificity of a carboxypeptidase. Among protein substrates tested, only azocoll was hydrolyzed at lower pH values. Leu‐peptin, antipain and thiol blockers abolished the enzyme activity completely. The Kcat set‐1 value of fish cathepsin B seemed to be lower than that of mammalian enzyme.
Flavor Profiles of 17 Species of North Atlantic Fish
Authors: PRELL PATRICIA A. , SAWYER F.M. 
Published: August 2006

ABSTRACTA modified traditional Flavor Profile™ method was used by a trained panel to develop sensory profiles of the cooked muscle of 17 species of North Atlantic fish. Species were characterized for aroma and flavor total intensity, amplitude, order and intensity of character notes, and aftertaste. This information provides a data base for grouping species according to similarities in their characteristics. Flavor data were analyzed by cluster procedures and revealed four distinct groupings characterized by: (1) less than moderate total flavor intensity with a shellfish note; (2) less than moderate total flavor intensity with an earthy note; (3) a moderate flavor intensity with fish oil, gamey and sour notes; (4) high total flavor intensity with fish oil, sour, and stronger gamey notes.
Evaluation of an Accelerated Processing System for Precooked Beef Products
Authors: WEIFFENBACH S.T. , JOHNSON D.D. , WEST R.L. 
Published: August 2006

ABSTRACTTwelve beef carcasses were used to determine the effects of accelerated processing (hot‐boning) on cooking, palatability and storage characteristics of precooked beef products. The conventional (CS) and the accelerated processed (AS) sides were fabricated into rib roast, strip loin, chuck roll, and pizza topping and products were precooked by convection oven, broiling, water bath or in a steam kettle, respectively. Products from the AS sides had lower cooking losses for strip loin steaks and chuck rolls and shorter cooking times for loin steaks and rib roasts than did product from CS sides. Rib roasts and chuck rolls from both processing systems were very acceptable in tenderness, but AS loin steaks were unacceptable in tenderness. Loin steaks and rib roasts from AS had less off‐flavor than roasts from CS sides.
Effects of Blade Tenderization and Proteolytic Enzymes on Restructured Steaks from Beef Bullock Chucks
Authors: ROLAN T.L. , DAVIS G.W. , SEIDEMAN S.C. , WHEELER T.L. , MILLER M.F. 
Published: August 2006

ABSTRACTThree studies were conducted to determine the effects of blade tenderization (BT), fungal protease, ficin and papain on sensory ratings, textural properties and frozen storage life of restructured steaks from beef bullock chuck. Neither blade tenderizing of chuck muscles prior to incorporating it into restructured steaks nor the use of 0.05% or 0.10% fungal protease had an effect on the amount of connective tissue or textural properties of the cooked product. The addition of 0.10% fungal protease to restructured steaks increased the frozen storage life of the restructured steaks from 82 days (0%) to 149 days and over 157 days for 0.05%. The addition of ficin and papain had a detrimental effect on texture, flavor and overall satisfaction ratings. The methods tested in the present study are not suitable treatments for reducing the amount of detectable connective tissue in restructured steaks from beef bullock chucks.
Color Characteristics and Functional Properties of Flaked Turkey Dark Meat as Influenced by Washing Treatments
Authors: ELKHALIFA E.A. , GRAHAM P.P. , MARRIOTT N.G. , PHELPS S.K. 
Published: August 2006

ABSTRACTEffects of potassium phosphate and sodium acetate washing procedures on the composition, color characteristics, and functional properties of turkey dark meat were determined. All evaluations were compared to control thigh and breast tissues. Higher moisture and lower protein, fat and ash (P < 0.05) were found in tissues subjected to washing. Concentration of sarcoplasmic protein was reduced (P < 0.05) by washing. Hunter L, a, and b color values were changed (P < 0.05) to a color similar to breast meat by washing. Washed tissues, due to higher moisture, had less cooking loss in water and their protein solubility values increased with salt concentration. Emulsifying capacity (EC) values were not reduced (P > 0.05) due to washing. Phosphate‐washed tissue stabilized a test emulsion better than the control and acetate/phosphate‐washed thigh tissues.
Relation Between Gelation Behavior of Ground Chicken Muscle and Soybean Proteins and Their Differential Scanning Calorimetric Studies
Authors: SHIGA KATSUJI , KAMI TAKAYASU , FUJII MASAYA 
Published: August 2006

ABSTRACTThe thermal denaturation of ground chicken muscle, soybean protein, and the mixture of both were investigated by differential scanning calorimetry (DSC) under different salt concentration. The relationship between DSC analysis and the properties of heat‐induced gels from these samples were determined. The DSC thermograms of ground chicken muscle showed three endothermic peaks and those of soybean protein showed two peaks. The DSC thermogram of their mixture showed three peaks. When NaCl was added to ground chicken muscle the endothermic peaks shifted to lower temperatures and the rheological values of heat‐induced gels increased. When NaCl was added to soybean protein, the endothermic peaks shifted to higher temperatures and the rheological values of heat‐induced gels decreased.
Descriptive Profile Analysis of Cooked, Stored, and Reheated Chicken Patties
Authors: LYON B.G. 
Published: August 2006

ABSTRACTA trained panel evaluated off‐flavor development in precooked, stored and reheated chicken patties. Factor analysis of intensity scores on 12 sensory attributes yielded three factors. Calculated Factor I scores increased with storage time and predominantly characterized cooked samples stored 2 and 3 days. Factors II and III characterized fresh cooked product and cooked product stored 0 or 1 day. Canonical Discriminant Analysis (CDA) revealed a spatial configuration that classified storage times according to attribute subsets corresponding to Factor scores. The second and third canonical variables classified samples stored 0 and 1 day differently from other stored samples and probably represented flavor characteristics which were important indicators of flavor change occurring within 24 hours of refrigerated storage.
Functional Properties of Heat‐Treated Egg Yolk Low Density Lipoprotein
Authors: TSUTSUI TOMOMI 
Published: August 2006

ABSTRACTEgg yolk low density lipoprotein (LDL) was heated at various temperatures from 55°C to 100°C for 5 min and transmission, extractability of lipid, emulsifying property and foaming property of each solution were examined. Transmission of LDL solution decreased for treatments above 60°C and was almost 0 at 75°C. Above 70°C, lipid extractability gradually decreased with increase of treatment temperature. Emulsifying property and apparent viscosity were significantly correlated with the extractability of lipid.
Emulsifying Properties of Food Proteins: Bovine Mi cellar Casein
Authors: HAQUE ZAHURUL , LEMAN JACEK , KINSELLA JOHN E. 
Published: August 2006

ABSTRACTThe capacity of micellar casein isolated from bovine milk to stabilize oil in water (0:w) emulsions was studied. Emulsion surface area per unit mass of protein, i.e., emulsifying activity (EA), was highest at a protein concentration of 1% and o:w ratio of 1:9. The surface concentration of micellar casein was related to the o:w ratio being highest at an o:w of 4:6. Interfacial surface area decreased at pH 6.7 reflecting micellar stability and improved with increasing pH apparently because of destabilization of the casein micelle. Emulsion stability was high when the EA was high. The apparent viscosity of the emulsions was inversely related to EA.
Estimation of Calcium Status in Selected Food Systems
Authors: KEANE LESLEY A. , POTTER NORMAN N. , SHERBON JOHN W. 
Published: August 2006

ABSTRACTIonic and total dialyzable calcium in nonfat dry milk, soy protein isolate, and a 50:50 mixture of the two were estimated in dialysates before and after in vitro digestion by HCl/pepsin and pancreatin/bile. Heat pasteurization did not affect % ionic or % total dialyzable calcium, before or after digestion, for the three food systems. Digestion increased % ionic dialyzable calcium for non‐fat dry milk and the mixture, and increased % total dialyzable calcium for all three food systems. After digestion, % total dialyzable calcium did not differ between the milk and the mixture. Soy protein did not bind substantial amounts of calcium from the milk.