bluuebunny/crossref_metadata_2025_split huggingface dataset:
Postmortem Changes in Mule Duck Muscle Marinated in Red Wine
Authors: LIN Y.‐C. , CHEN W.‐T. , CHOU R.‐G.R. 
Published: July 2006

ABSTRACTPostmortem changes in duck breast muscle as affected by red wine marination at 5 °C were studied. Myofibrils were purified from the control (CON) and the red wine marinated muscle (RW) after 0, 1, 3, 7, and 14 d storage. The results showed that myofibril fragmentation index (MFI) was significantly (p < 0.05) higher in RW than in CON samples. Myosin heavy chain, α‐actinin, troponin‐T, titin, and nebulin were degraded more rapidly as seen on SDS‐PAGE in RW than in CON samples. Our results suggested that red wine marination can cause postmortem changes in mule duck breast muscle.
Liver Injury‐preventive Effect of Tea Theanine in Rats
Authors: He P. , Wada S. , Watanabe N. , Sugiyama K. 
Published: July 2006

ABSTRACT:This study was conducted to isolate the constituent, which had a preventive effect on D‐galactosamine‐induced rat liver injury, from the 70% ethanol‐soluble fraction of Japanese green tea. Theanine (glutamic acid γ‐ethylamide) was identified as the active compound, and the liver injury‐preventive effect of theanine was dose‐dependent. L‐Glutamic acid γ‐ethyl ester, but not glutamine, also brought about a significantly preventive effect on liver injury when added to the diet at equimolar levels to that of 1% theanine. The results indicate that theanine is one of the effective constituents of Japanese green tea in preventing D‐galactosamine‐induced liver injury.
Purification and Characterization of Low Molecular Weight Kininogen from Pig Plasma
Authors: Lee J.‐J. , Tzeng S.‐S. , Jiang S.‐T. 
Published: July 2006

ABSTRACT:A cysteine proteinase inhibitor from pig plasma with a molecular weight (MW) of 55 kDa, purified to electrophoretical homogeneity, inhibited μ‐ and m‐calpains, cathepsins B, L, and L‐like, and papain, but did not inhibit trypsin, β‐chymotrypsin, and cathepsin D. The purified inhibitor was stable at pH 3.0 to 10.5. The amounts for 50% inactivation (ID50) of papain, cathepsins B, L, and L‐like, μ‐ and m‐calpains were 10.55, 12.91, 2.18, 2.18, 30.91, and 29.27 nM, while the inhibition constant (Ki) for cathepsins B, L, L‐like, and X, and μ‐ and m‐calpains were 1.1, 0.64, 63.33, 8.19, 26, and 23.57 nM, respectively. It could inhibit the proteolysis of mackerel myosin heavy chain caused by purified cathepsin L‐like at 55 °C. Based on the MW, stability and specificity, it was identified as L‐kininogen.
Nondestructive Assessment of Lipid Oxidation in Minced Poultry Meat by Autofluorescence Spectroscopy
Authors: Wold J.P. , Mielnik M. 
Published: July 2006

ABSTRACT:To develop a rapid method to assess lipid oxidation, autofluorescence spectra (excitation wavelengths 365, 380, and 400 nm) from large samples (17 cm2) of minced poultry meat were collected by an optical system to determine directly lipid oxidation level. The same samples were also measured by 2‐thiobarbituric acid method (TBARS). High correlations could be made between the TBARS method and autofluorescence spectra, especially those from 380 nm excitation. Partial least squares regression resulted in a root mean square error of 0.15 (R = 0.87) for chicken meat and 0.24 (R = 0.80) for mechanically recovered turkey meat. Classification analysis between fresh (TBARS < 0.25) and rancid (TBARS > 0.25) samples was done with high success rates. Autofluorescence spectroscopy might be well suited for rapid on‐line determination of lipid oxidation level in minced poultry meat.
Protein Extraction From Chicken Myofibrils Irrigated with Various Polyphosphate and NaCl Solutions
Authors: Xiong Y.L. , Lou X. , Wang C. , Moody W.G. , Harmon R.J. 
Published: July 2006

ABSTRACT:Physical changes in chicken gastrocnemius myofibrils incubated in 0.1 to 1.0 M NaCl solutions with or without 10 mM ortho‐(P), pyro‐(PP), tripoly‐(TPP) or hexameta‐ (HMP) phosphate at pH 6.0 were examined by phase‐contrast microscopy, electrophoresis, and solubility. PP and TPP performed similarly in promoting protein extraction, P had no apparent effect, and HMP exhibited an intermediate effect. PP, TPP, and HMP treatments markedly improved protein solubility in 0.3 and 0.4 M NaCl through the release of myosin, but the phosphate effect diminished in ≥ 0.6 M NaCl. Overall, phosphates influenced the ultrastructure of myofibrils and extraction of their constituents in the order: PP ∼ TPP > HMP > P ∼ nonphosphate control.
Study of Caking in Powdered Foods Using Nuclear Magnetic Resonance Spectroscopy
Authors: Chung M.‐S. , Ruan R.R. , Chen P. , Chung S.‐H. , Ahn T.‐H. , Lee K.‐H. 
Published: July 2006

ABSTRACT:Twenty‐three powdered foods and ingredients were subjected to 2 treatments: temperature scan from ‐20 to 110 °C within 2 hours, and storage at 37 °C and 55 °C for 60 d. During temperature scans, the spin‐spin relaxation time T2 values of individual samples were determined using a nuclear magnetic resonance (NMR) technique, resulting in a temperature‐T2 curve for each sample. Four typical temperature‐T2 curve patterns were identified and were found to be closely related to the physical changes in the samples, including agglomeration, water vaporization, and caking observed during temperature scans. Based on the temperature‐T2 curve patterns, the samples were classified into 4 groups each having distinguished caking behavior. In the storage tests, the samples were removed from the incubators every half an hour during first 2 d of storage period and every day afterwards. The storage test also suggests a strong relationship between molecular mobility and caking. Monitoring changes in T2 as a function of temperature provides information useful for predicting whether and when caking would occur.
Dietary Iron and Copper Removal Does Not Improve Cholesterol and Lipid Oxidative Stability of Raw and Cooked Broiler Meat
Authors: Maraschiello C. , Sárraga C. , Esteve‐García E. , Regueiro J.A. García 
Published: July 2006

ABSTRACT:Thigh meat (raw and cooked) was analyzed for oxysterols, thiobarbituric acid reactive substances (TBARS), and glutathione peroxidase (GSHPx) activity in order to assess oxidative stability. The results showed that no beneficial effect was obtained by the removal of iron and copper from the animal diet. On the contrary, the oxysterol production, the TBARS, and the GSHPx activity tended to indicate a higher oxidative stress in cooked meat from the chickens deprived of iron and copper. This effect could not be explained by differences in tissue α‐tocopherol levels. Finally, correlation analyses showed that the 4 parameters studied (oxysterols, TBARS, GSHPx, α‐tocopherol) were interrelated.
Acylation and Solubility of Casein Precipitated by Carbon Dioxide
Authors: Santos C.V. , Tomasula P.M. 
Published: July 2006

ABSTRACT:Casein precipitated from milk using carbon dioxide (CO2‐casein) and calcium caseinate were acetylated and succinylated. Aqueous solubility of casein was measured at pH 3, 5, 7, and 9. Acetylation extent was lower for CO2‐casein while both succinylated to similar extents. Solubility between the unmodified caseins was similar except at pH 5 with CO2‐casein being less soluble. Succinylation enhanced solubility for both caseins at pH 5, 7, and 9 with similar solubility between the succinylated caseins at each pH. Acetylation enhanced solubility at pH 5, however CO2‐casein still possessed lower solubility than calcium caseinate. Acylation and solubility behavior indicated structural features in CO2‐casein which were not present in calcium caseinate.
Organochlorines, Organophosphates, and Pyrethroids in Channel Catfish, Rainbow Trout, and Red Swamp Crayfish from Aquaculture Facilities
Authors: Santerre C.R. , Ingram R. , Lewis G.W. , Davis J.T. , Lane L.G. , Grodner R.M. , Wei C.‐I. , Bush P.B. , Xu D.H. , Shelton J. , Alley E.G. , Hinshaw J.M. 
Published: July 2006

ABSTRACT:Channel catfish (Ictalurus punctatus), rainbow trout (Oncorhynchus mykiss), and red swamp crayfish (Procambarus clarkii) were collected from 8 southern states in the United States and analyzed for 34 organochlorine, organophosphate, and pyrethroid compounds. Approximately 45% of catfish, 72% of trout, and 92% of crayfish contained no detectable residues. Most residues detected were well below action limits for fish. Chlorpyrifos, for which there is no established tolerance, was detected in catfish; however, residues of this pesticide were not detected in samples collected after the 1st year of the study. The data collected during this study further support the safety of aquaculture products.
Triose Phosphate Isomerase as an Endogenous Time‐temperature Integrator to Verify Adequacy of Roast Beef Processing
Authors: Hsu Y.C. , Sair A.I. , Booren A.M. , Smith D.M. 
Published: July 2006

ABSTRACT:Bovine muscle type had a large influence on the initial activity and heat stability of triose phosphate isomerase (TPI). TPI activity in the round muscles was more heat labile than in the chuck muscles. Residual TPI activity in bovine semimembranosus muscle was determined after cooking using adequate and corresponding inadequate U.S. Department of Agriculture processing schedules. In both water bath and pilot oven studies, TPI activity was similar in adequately processed beef (about 2 U/g) and increased when inadequately processed by reducing the holding time by 0.5 and 1.0 log at each temperature. Taken together, these results suggested that TPI could be used as an endogenous time‐temperature indicator to verify processing adequacy of roast beef if the muscle used in the product was known.
Optimization of Simulated Ripe Olive Darkening in Presence of Manganese
Authors: Romero C. , Brenes M. , García P. , Garrido A. 
Published: July 2006

ABSTRACT:Solutions of caffeic acid and hydroxytyrosol, the 2 orthodiphenols involved in ripe olive darkening, were used as model systems to optimize processing. Lineal, quadratic, and lineal interaction effects of pH and manganese content on oxidation rate of both orthodiphenols were significant. Manganese did not affect activation energy of caffeic acid oxidation but diminished that of hydroxytyrosol. Presence of manganese cations (0.34 mM) and high pH (9.0) also led to the darkest color in the 10 to 30°C temperature range but did not improve the color when added after caffeic acid and hydroxytyrosol oxidation. Results can lead to a faster oxidation period, which currently takes about a week, and darker olives.
Optimizing Preparation Conditions for Heat‐denatured Whey Protein Solutions to be Used as Cold‐gelling Ingredients
Authors: Bryant C.M. , McClements D.J. 
Published: July 2006

ABSTRACT:Heat‐denatured whey protein solutions are used to make ingredients that gel at low temperatures. This study examines the influence of holding temperature (65 to 90°C), holding time (5 to 30 min), protein concentration (2 to 12 wt%) and pH (3 to 8) on the rheology and appearance of heat‐denatured whey protein solutions. The optimum preparation conditions required to produce non‐gelled transparent solutions of heat‐denatured proteins were established. The rate of cold‐gelation after the addition of 200 mM NaCl to the heat‐denatured whey protein solutions increased as their initial viscosity increased. It was possible to produce gels with different cold‐gelling characteristics by altering the thermal preparation conditions.
Synthesis of Low Molecular Weight Flavor Esters Using Plant Seedling Lipases in Organic Media
Authors: Liaquat M. , Apenten R.K. Owusu 
Published: July 2006

ABSTRACT:Powders from germinated seedlings of wheat, barley, rapeseed, maize, and linola synthesized low molecular weight flavor esters in an organic medium (hexane). Direct esterification of acetic, butyric, and caproic acids, with ethanol, butanol, isopentanol, or (Z)‐3‐ hexen‐l‐ol was achieved. Of the systems examined, germinated rapeseed showed the highest degree of flavor synthesis. (Z)‐3‐hexen‐1‐yl butyrate and (Z)‐3‐hexen‐1‐yl caproate were produced with yields of about 96%. Butyl butyrate, isopentyl butyrate, butyl caproate and isopentyl caproate were produced at 80% yield. Linola seedling powder gave yields of ≤63% for ethyl acetate and butyl acetate. More moderate (40%) yields were obtained with barley and maize seedling powders. Rapeseed seedling powder is a convenient and inexpensive catalyst for preparing low molecular weight esters in organic medco.
Crystallization Kinetics of Amorphous Lactose as a Function of Moisture Content Using Isothermal Differential Scanning Calorimetry
Authors: Kedward C. J. , MacNaughtan W. , Mitchell J.R. 
Published: July 2006

ABSTRACT:Isothermal differential scanning calorimetry (DSC) was used to study the crystallization kinetics of amorphous lactose at 3 moisture contents. Each sample was heated to several temperatures between Tg and Tm. After subtraction of an induction time, the Avrami equation was used to model the data and a Lauritzen‐Hoffman like expression used to fit the crystallization rates between Tg and Tm. The highest Tm/Tg ratio and crystallization rate were observed for the sample containing the most moisture. Conversely the lowest Tm/Tg ratio and crystallization rate were observed for the sample containing the least moisture. Evidence for multiple transitions was seen. The Avrami equation may not be the best way to model such data.
Bioactive Properties of Wild Blueberry Fruits
Authors: Smith M.A.L. , Marley K.A. , Seigler D. , Singletary K.W. , Meline B. 
Published: July 2006

ABSTRACT:Bioactive extracts from wild blueberries were isolated, fractionated, and analyzed. Antioxidant activity, cardioprotective capacity, and ability to inhibit the initiation stage of chemically‐induced carcinogenesis were evaluated. Many fractions had antioxidant activity, especially those rich in anthocyanins and proanthocyanidins. The ease of isolation of bioactive compounds and the ability to obtain accurate bioassays depended strongly on the source material used. Extracts from spray‐dried formulations containing magnesium citrate and tri‐calcium phosphate provided easier materials for bioactivity assessment and demonstrated antioxidant, cancer preventive and cardioprotective activity. Extracts with potent antioxidant activity degraded readily, underscoring the need for rapid alternative fractionation tactics and rigorously controlled storage conditions.
Involvement of Disulfide Bonds in Bovine β‐Lactoglobulin B Gels Set Thermally at Various pH
Authors: Otte J. , Zakora M. , Qvist K.B. 
Published: July 2006

ABSTRACT:To obtain information on forces important for maintenance of the structure of heat‐set β‐lactoglobulin gels, gels set from pure β‐lactoglobulin at pH 3.0, 5.0, and 7.0 were solubilized in dissociating buffers, and solubilized material was characterized by sodium dodecyl sulfate‐polyacrylamide gel electrophoresis (SDS‐PAGE) and size exclusion high performance liquid chromatography. The gel formed at pH 7.0 was largely soluble in urea (or SDS), and this gel seemed to be built from covalently linked soluble aggregates, associating into a gel network mainly by strong noncovalent interactions. The gel set at pH 5.0 was solubilized only in the presence of a reducing agent, indicating that this gel structure was supported mainly by covalent disulfide bonds. The gel set at pH 3.0 was almost completely solubilized in SDS or urea without a reducing agent, showing the importance of noncovalent interactions in maintaining the gel structure.
Anthocyanins, Phenolics, and Antioxidant Capacity of Processed Lowbush Blueberry Products
Authors: Kalt W. , McDonald J.E. , Donner H. 
Published: July 2006

ABSTRACT:Temperature, pH, and oxygenation of extracted blueberries were examined to determine how processing may affect the antioxidant capacity of blueberry food products. Extraction of fruit at 60 °C resulted in higher recovery of anthocyanins and antioxidant capacity, compared to extracts obtained at 25 °C. Subsequent room temperature storage resulted in losses in anthocyanins and antioxidant capacity only in those extracts obtained at 60 °C. Antioxidant capacity was greatest in pH 1 extracts, compared to extracts at pH 4 and 7. Oxygenation was detrimental to both anthocyanins and antioxidant capacity. Antioxidant capacity of processed products was positively correlated with anthocyanin (R = 0.92) and phenolic content (R = 0.95), and negatively correlated with % polymeric color (R = ‐0.64). In general, products that had experienced less processing had a higher antioxidant capacity. Simple colorimetric tests for anthocyanins and phenolics proved to be useful indicators of antioxidant capacity in processed products.
Mathematical Evaluation of Effective Moisture Diffusivity in Fresh Japanese Noodles (Udon) by Regular Regime Theory
Authors: Inazu T. , Iwasaki K. 
Published: July 2006

ABSTRACT:The effect of moisture content and temperature on the effective moisture diffusivity was investigated to have the optimal drying condition of Japanese noodles (Udon) using regular regime theory. The drying of fresh Udon of different moisture contents was carried out under constant conditions of relative humidity and airflow at 20, 30, and 40 °C. The existence of regular regime periods for fresh noodles was experimentally verified. Effective moisture diffusivity obtained ranged from 2.1 × 10 ‐7 to 3.7 × 10 ‐7 cm2 s‐1. The effect of temperature on effective moisture diffusivity was adequately modeled by the Arrhenius relationship, although the effect of moisture content was quite small.
Influence of Carotenoids and Pulps on the Color Modification of Blood Orange Juice
Authors: Arena E. , Fallico B. , Maccarone E. 
Published: July 2006

ABSTRACT:The causes of color modification in blood orange juice due to the heating concentration process were investigated. A Not From Concentrate (NFC) juice and a Reconstituted From Concentrated (RFC) juice, arising from the same stock of pigmented oranges, appeared very different in color although they had the same content of anthocyanins. CIE (Commision Internationale des Enclarages)‐Lab measurements showed a slight decrease of L* and a* values and a very large increase of b* and hue values in RFC juice. Different distribution of carotenoids between serum and pulps and modification of pulp size appeared to be responsible for color modification.
Factors Limiting the Efficacy of Hydrogen Peroxide Washes for Decontamination of Apples Containing Escherichia coli
Authors: Sapers G.M. , Miller R.L. , Jantschke M. , Mattrazzo A.M. 
Published: July 2006

ABSTRACT:Factors limiting efficacy of H2O2 washes and alternative decontamination strategies were investigated with Golden Delicious apples, inoculated with nonpathogenic Escherichia coli. Post‐treatment rinsing decreased efficacy by eliminating residual H2O2. A 2‐stage wash incorporating a rinse to remove surfactant residues prior to H2O2 application was developed. Rapid attachment of E. coli to apples prevented effective removal by washing with water. Surviving E. coli following a 5% H2O2 wash were concentrated in stem and calyx areas. Survival was independent of the time interval between inoculation and washing. E. coli inoculation of punctured apple surfaces resulted in growth at 20 °C and greater survival after washing with 5% H2O2. Improved decontamination methods are needed.
Quality Changes in Fresh‐cut Pear Slices as Affected by Cultivar, Ripeness Stage, Fruit Size, and Storage Regime
Authors: Gorny J.R. , Cifuentes R.A. , Hess‐Pierce B. , Kader A.A. 
Published: July 2006

ABSTRACT:Fresh‐cut fruit slices prepared from partially ripened Bartlett pears had longer shelf life than those from Bosc, Anjou, and Red Anjou pears. Pear fruit ripeness, based on flesh firmness of 44 to 58 N, is optimal for fresh‐cut pear slice processing. Pear slices derived from smaller size fruit (122 to 135 g) have greater cut surface discoloration and deteriorate more rapidly than slices derived from larger fruit (152 g). Recently harvested Bartlett pear fruit and whole pears held at –1 °C in a controlled atmosphere of 2%O2+ 98%N2had a longer post‐cutting shelf life than those held in air at –1 °C for the same duration. Cut surface browning, flesh softening, and surface dehydration of the slice cut surface were all contributors to loss of product quality.
Production of Volatile Compounds from Irradiated Oil Emulsion Containing Amino Acids or Proteins
Authors: Jo C. , Ahn D.U. 
Published: July 2006

ABSTRACTOil emulsions containing amino acids, glutathione, bovine serum albumin, gelatin, or myofibrillar proteins were prepared. The emulsions were irradiated at 0, 2.5, 5.0, or 10.0 kGy absorbed doses and analyzed for volatile compounds. Irradiation increased the production of aldehydes (for example, hexanal, heptanal, octanal, and nonanal) indicating that lipid oxidation of oil emulsion was accelerated by irradiation. Irradiation produced, by radiolytic degradations, new volatile compounds from oil emulsions containing leucine, valine, isoleucine, phenylalanine, methionine, or cysteine. This indicated that radiolysis of protein may play an important role in off‐odor generation of irradiated meat.
Utilization of Zein Coating and Sorbic Acid to Reduce Listeria monocytogenes Growth on Cooked Sweet Corn
Authors: Carlin F. , Gontard N. , Reich M. , Nguyen‐The C. 
Published: July 2006

ABSTRACT:Several proteins, lipids and waxes were tested as edible coatings on sweet corn. Only zein, a natural constituent of corn, gave a continuous adhesive and stable coating with satisfactory sensory properties. After 8 days at 10 °C, the population of L. monocytogenes was 10‐fold lower on coated sweet corn than on non‐coated sweet corn indicating a barrier effect of zein coating. Sorbic acid was incorporated in the coating at a concentration required to inhibit L. monocytogenes growth (approximately 1 mg sorbic acid/g of sweet corn). The inhibitory concentration was the same for both coated and non‐coated sweet corn. Zein coating therefore did not improve the preservative effect of sorbic acid.
Electrical Conductivity Evaluation of Postharvest Strawberry Damage
Authors: Jiang Y. , Shiina T. , Nakamura N. , Nakahara A. 
Published: July 2006

ABSTRACT:Electrical conductivity was investigated in relation to percent pared fruit or damage indexes prepared by manually paring strawberries and stimulating bruising with a 3‐dimensional vibrator. The conductivity was associated with the percent pared fruit (0 to 40%) or damage indexes (1 to 5) of strawberries, with correlation coefficients of 0.938 and 0.917 at P < 0.05, respectively. Furthermore, the bruising caused by the 3‐dimensional vibrator resulted in increases in electrical conductivity in response to vibrating time and vibrating force. The decrease in electrical conductivity of strawberries treated with the vibrator during 2 d of storage at 25 °C and 80% relative humidity may be due to wound healing of the fruit. Electrical conductivity exhibited potential for quantitatively evaluating damage of strawberries during transportation and marketing.
The Effects of Oat Fiber on the Properties of Light Bologna and Fat‐free Frankfurters
Authors: Steenblock R.L. , Sebranek J.G. , Olson D.G. , Love J.A. 
Published: July 2006

ABSTRACT:Two varieties of oat fiber, each at 3 levels, were studied to determine effects of the oat fiber on quality characteristics of light bologna and fat‐free frankfurters. Seven treatments were formulated for each meat product: Control (0% oat fiber), 1% bleached oat fiber (BL), 2% BL, 3% BL, 1% high‐absorption oat fiber (HA), 2% HA, and 3% HA. Results indicated that addition of both types of oat fiber produced greater yields, and lighter, less red color. Purge was reduced with oat fiber at 3%. Product hardness increased for bologna with both fiber types. The extent of product change, however, was different for the 2 oat fiber varieties. Keywords: oat fiber, bologna, frankfurters, yield, color