bluuebunny/crossref_metadata_2025_split huggingface dataset:
Aerobic Counts, Color and Adenine Nucleotide Changes in CO2 Packed Refrigerated Striped Bass Strips
Authors: HANDUMRONGKUL C. , SILVA J.L. 
Published: August 2006

ABSTRACTHybrid striped bass (HSB) strips were dipped in chlorine or distilled water and packaged in 60% CO2, 6% O2, and 34% N2 (MAP) or in AIR. APC reached 108 CFU/g after 4 days for AIR and 10 days for MAP fish. Sensory panelists detected a whiter color flesh in fish treated with chlorine. Hypoxanthine increased while IMP decreased and ADP and ATP did not change throughout. If inosine was excluded in the predictor, a modified K value (K*) could be applicable as a freshness indicator of freshwater HSB but storage environment should be specified. K* values correlated highly with APC for AIR (R2= 0.84) and MAP packs (R2= 0.85).
Quality Changes in Diced Onions Stored in Film Packages
Authors: HOWARD L. R. , YOO K. S. , PIKE L. M. , MILLER G. H. 
Published: August 2006

ABSTRACTEffects of a potassium permangenate gas absorbent and storage at 2°C on quality changes in modified atmosphere packaged diced onions was studied. A 3 mil packaging film resulted in equiIibrated O2 of 2.65% and CO2 level of 3.65%. Gas absorbent resulted in reduced ethylene, carbon dioxide and sulfur volatiles. Maximum shear force values and total phenolics increased during storage, but were not affected by gas absorbent. Glucose and fructose concentrations declined within one day after processing, which coincided with an increase in sucrose. Sugar concentrations remained stable thereafter, and were not affected by gas absorbent. Microbe colony forming units (CFU) increased during storage to 5.8 in controls and 7.1 (log CFU/g) in absorbent treated samples after 10 days at 2°C.
Shear Conversion of Corn Meal by Reverse Screw Elements during Twin‐Screw Extrusion at Low Temperatures
Authors: YAM K.L. , GOGOI B.K. , KARWE M.V. , WANG S.S. 
Published: August 2006

ABSTRACTCorn meal was extruded in a twin‐screw extruder to study effects of one and two reverse‐screw elements on conversion at extrusion temperatures > 60°C. Significant conversion was observed across the reverse‐screw elements. The conversion was due to shear alone, since thermal effect was negligible at these low temperatures. Encompassing the reverse‐screw elements were four visually distinct zones characterized by the state of the material.
Irradiation Effects on Pepper Starch Viscosity
Authors: HAYASHI TORU , TODORIKI SETSUKO , KOHYAMA KAORU 
Published: August 2006

ABSTRACTViscosity of irradiated black and white peppers decreased depending upon dosage, and viscosity was not lowered by other decontamination treatments such as super‐heated steam or fumigation with ethylene oxide gas. Viscosity values of unirradiated pepper varied with the lot and harvesting locality. A normalized parameter, viscosity/starch amount, of a 10% suspension of unirradiated pepper was always higher than 190 mPa.s/g of starch and that of irradiated pepper (5 kGy) was always lower than 180 mPa.s/g of starch, irrespective of lot and harvesting locality.
Roasting Effects on Dietary Fiber Composition of Cocoa Beans
Authors: VALIENTE C. , ESTEBAN R.M. , MOLLÁ E. , LÓPEZ‐ANDRÉU F.J. 
Published: August 2006

ABSTRACTThe effect of roasting on dietary fiber fractions of cocoa beans was determined by gravimetric and fractionation procedures after enzymatic treatment. Roasting had no notable effect on total dietary fiber content (TDF). Components of insoluble dietary fiber (IDF) became redistributed after roasting. One of the largest changes was a sharp increase of Klason lignin. The noted decrease in sugar content without a change in IDF suggested that neutral sugars and uronic acids may be involved in Maillard polymer formation. Soluble dietary fiber (SDF) did not show large variations. Undigestible protein in IDF increased after roasting.
Antibacterial Activity of Cabbage Juice Against Lactic Acid Bacteria
Authors: KYUNG KYU HANG , FLEMING H. P. 
Published: August 2006

ABSTRACTFresh juice of Cecile cultivar cabbage (Brassica oleracea) was inhibitory to the growth of four species (including seven strains) of lactic acid bacteria. Inhibition was eliminated when the cabbage was heated (steamed 10 min) before juice extraction. When Lcuconostoc mes‐enteroides C33 was tested in juices of three other cultivars of cabbage, growth inhibition was invariably noted in fresh juices, but was variable in heated juices. Fresh cabbage juice (CJ) adjusted to higher initial pH (6.5–7.5) showed greater antibacterial activities than at pH 5.0 to 6.0. When pH 4.0 precipitate from fresh CJ was added to noninhi‐bitory CJ (cabbage heated before extraction), antibacterial activity was restored. A heat‐labile and pH‐dependent factor seemed responsible for activating a precursor into an inhibitory compound.
Simultaneous HPLC Determination of 2,5‐Dimethyl‐4‐hydroxy‐3 (2H)‐Furanone and Related Flavor Compounds in Strawberries
Authors: SANZ CARLOS , PÉREZ ANA G. , RICHARDSON DARYL G. 
Published: August 2006

ABSTRACTA rapid methodology (less than 90 min) is described for the qualitative and quantitative analysis of 2,5‐dimethyl‐4‐hydroxy‐3 (W)‐furanone (furaneol), furaneol‐β‐glucoside, and 2,5‐dimethyl‐4‐methoxy‐3 (2H)‐furanone (mesifurane) in strawberries. These compounds were resolved by HPLC with a RP C18 column, using acetate buffer and methanol as binary mobile phase and detection at 280 nm, and confirmed by GC‐MS. The aqueous extraction procedure gave an average recovery of these compounds from strawberries > 90%, with detection limits: 0.14 furaneol, 0.05 furaneol‐β‐glucoside, and 0.36 μg/rnL mesifurane.
Oscillatory Compared with Continuous High Pressure Sterilization on Bacillus stearothermophilus Spores
Authors: HAYAKAWA I. , KANNO T. , YOSHIYAMA K. , FUJIO Y. 
Published: August 2006

ABSTRACTTO ESTABLISH a sterilization method with minimal heating, the effect of high pressure on bacteriostasis was studied using thermoduric spores of Bacillus stearothermophilus. After exposure to 800 MPa for 60 min at 60°C, the spore count decreased from 106 to 102/mL. However, exposure to the same pressure at room temperature did not cause significant change in spore numbers. The synergistic effect of high pressurization on the bacteriostatic action of sucrose fatty acid ester at low concentration (< 10 ppm) was pronounced with sucrose palmitic acid ester but not with sucrose stearic acid ester. Oscillatory pressurization was more effective for spore sterilization. Six cycles oscillation of 5‐min pressurization with 400 MPa at 70°C decreased the spore count from 106 to 102/mL, and with 600 MPa, complete sterilization was achieved.
Hot‐stage Microscopy of Cake Batter Bubbles during Simulated Baking: Sucrose Replacement by Polydextrose
Authors: PATERAS I.M.C. , HOWELLS K.F. , ROSENTHAL A.J. 
Published: August 2006

ABSTRACTA hot‐stage video microscopical technique was developed to study the effects of sucrose replacement by polydextrose (weight for weight basis) on the foam characteristics of cake batters, before and during heating. Polydextrose substitution increased the mean size of air‐bubbles in the cake batter and introduced a larger variation in bubble size distribution than the sucrose batter. The differences between sucrose and polydextrose batters on initial bubble size distribution were reflected in expansion rates of bubble populations during heating. The lack of uniformity in the bubble distribution of batters containing polydextrose increased the rate of gas diffusion from small bubbles to larger ones. On heating, the bubble population of sucrose batters expanded more than that of polydextrose substituted batters.
Pectinase Activity of Vegetable Spoilage Bacteria in Modified Atmosphere
Authors: HAO Y.Y. , BRACKElT R.E. 
Published: August 2006

ABSTRACTA modified atmosphere of 10% CO2, 5% O2 and 85% N2 was used to determine effects on pectinase activities of vegetable spoilage bacteria. Cultures of Erwinia carotovora, Pseudomonas fluorescens, and Xanthomonas campestris, grown at 25°C in liquid medium held under the modified atmosphere were assayed for polygalacturonase and pectate lyase activities. Erwinia and Pseudomonas exhibited higher polygalacturonase and pectate lyase activities than Xanthomonas whether grown under modified atmosphere or air. In some cases, bacteria grown under air exhibited higher pectinase activity. In general modified atmosphere did not significantly reduce pectinase activities in any of the bacteria tested.
Extraction of Volatile Compounds from Aqueous Solution using Micro Bubble, Gaseous, Supercritical and Liquid Carbon Dioxide
Authors: SHIMODA MITSUYA , ISHIKAWA HIROYA , KAWANO TAMOTSU , OSAJIMA YUTAKA 
Published: August 2006

ABSTRACTWhen separating volatile compounds from aqueous solution using supercritical carbon dioxide (SC CO2), methods to bring SC CO2 into contact with volatile compounds in the solution are very important. An extraction using micro bubble, gaseous, supercritical, and liquid CO2 generated by a filter nozzle was carried out. Under optimal conditions (20 MPa, 35°C), > 95% of volatile compounds consisting of 6 to 12 carbon atoms could be removed by extraction for 40 min at CO2 flow rate, 4.0 g/min. Extraction at 35°C could achieve either a selective or nonselective separation by adjusting the extraction pressure, since the effect of pressure on extraction ratio was most significant at 35°C.
Tocopherol Deposition in the Muscle of Atlantic Salmon (Salmo salar)
Authors: SIGURGISLADOTTlR S. , PARRISH C.C. , ACKMAN R.G. , LALL S.P. 
Published: August 2006

ABSTRACTThe deposition of four tocopherols (α, β, γ and δ) was studied in the muscle of Atlantic salmon (Salmo salar) smolts reared in seawater. γ‐Tocopherol was deposited in proportion to the a‐tocopherol content of the diet when both were added to the diet in a natural mixture. Both δ‐ and β‐tocopherols were deposited in the muscle to a lesser extent than the a and γ forms. An equilibrium among tocopherols in muscle was reached in 15 wk.
Thermostable Water Dispersions of Myofibrillar Proteins from Atlantic Mackerel (Scomber scombrus)
Authors: VENUGOPAL V. , SHAHIDI F. 
Published: August 2006

ABSTRACTA process for preparation of a thermostable, low viscosity water dispersion of myofibrillar proteins from Atlantic mackerel (Scomber scombrus) was developed. The comminuted meat was washed sequentially with cold water, a bicarbonate solution, and cold water. It was then homogenized in ice‐cold water. Apparent viscosity of the dispersion depended on protein concentration and temperature. Lowering pH to 3.7 by acetic acid reduced viscosity of the dispersion which remained unchanged irrespective of temperature. The proteins did not precipitate upon heating to 100° followed by centrifugation at 5000 xg for 15 min, even in the presence of 50 mM NaCl solution. However, increasing pH of the acidified solution resulted in precipitation of proteins. Acetic acid also prevented separation of water upon centrifugation of heated dispersion.
Surimi Production from Partially Processed and Frozen Pacific Whiting (Merluccius productus)
Authors: SIMPSON R. , KOLBE E. , MACDONALD G. , LANIER T. , MORRISSEY M.T. 
Published: August 2006

ABSTRACTPacific whiting surimi was made from stabilized mince (SM), unstabilized mince (UM), and headed and gutted (H&G) fish kept in frozen storage and compared to a surimi control made from fresh fillets. SM was made by mixing fresh mince with 12% w/w sucrose and 0.2% w/w polyphosphates. Surimi was produced from SM, UM, H&G at 1, 30, 90, and 180 days and evaluated by torsion, measuring shear stress, and true strain. After 6 months, there were no differences (p>0.05) between surimi samples prepared from SM stored at ‐ 20° and ‐50° and the control surimi. UM and H&G fish produced surimi of inferior quality.
Microbiological Properties of Pork Cheek Meat as Affected by Acetic Acid and Temperature
Authors: FREDERICK T.L. , MILLER M.F. , THOMPSON L.D. , RAMSEY C.B. 
Published: August 2006

ABSTRACTOur objective was to determine the effect of acetic acid (AA) and temperature in inhibiting Salmonella typhimurium, aerobic plate counts (APCs) and total coliforms on pork cheek meat. Compared with initial APCs of control cheeks, a reduction in log10 CFU/cm2 APC by more than 78.6% was found in all samples that were treated with 20 and 40° acetic acid (P < 0.05). Additionally, total coliforms for acidtreated cheeks were lower for both AA treatments (P < 0.05). Cheeks (n = 10/treatment) were also sprayed in a commercial pork slaughter facility carcass wash with 2% AA (25°) and compared to control (non‐treated) cheeks. The incidence of Salmonella decreased by 67% for acid‐treated cheeks (P < 0.05). A significant decrease in APCs and coliforms occurred for the acid‐treated cheeks (P < 0.05).
Protein Content in Milk by Near‐Infrared Spectroscopy
Authors: KAMISHIKIRYO‐YAMASHITA HIROMI , ORITANI YUKIE , TAKAMURA HITOSHI , MATOBA TERUYOSHI 
Published: August 2006

ABSTRACTA corrected equation for the determination of protein content in oil/ water emulsions, developed previously, was applied for determination of protein content in milk and standard errors were satisfactory for the determination. This corrected equation can be used for determination of protein content in milk.
Sweetpotato α‐ and β‐Amylases: Characterization and Kinetic Studies with Endogenous Inhibitors
Authors: HAGENIMANA VITAL , VÉZINA LOUIS‐P. , SIMARD RONALD E. 
Published: August 2006

ABSTRACTSweetpotato α‐ and β‐amylases were characterized to assist optimization of direct hydrolysis of starch by endogenous amylases. In kinetic studies purified starch was substrate, and ascorbate, oxalate, phenolics, phytate and sweetpotato extracts were assayed for inhibitory activity. α‐Amylase had optimum pH between 5.8 and 6.4 and was stable from pH 5.0 to 9.0. Optimum activity occurred at 71.5°, but it was inactivated by heat in the absence of Ca2+ at > 63°. The Km for soluble starch was 2.08 mg/mL. The molecular weight was 45000 daltons. α‐Amylase activity was reduced up to 70% by 0.2 mM K‐ascorbate and moderately by Na‐oxalate and Na‐phytate. β‐Amylase had optimum pH between 5.3 and 5.8, and was stable from pH 4.0 to 8.0. Its maximum activity was at 53° and it was inactivated at 60°. Km for soluble starch was 3.71 mg/mL. At 0.08 mM, K‐ascorbate strongly inhibited β‐amylase activity.
Roasted Peanuts and Peanut Butter Quality are Affected by Supercritical Fluid Extraction
Authors: SANTERRE CHARLES R. , GOODRUM JOHN W. , KEE JEANINE M. 
Published: August 2006

ABSTRACTRoasted peanuts were extracted using supercritical CO2 (413.6 bar, 50–60° for 0, 2 or 4 hr). Peanuts were evaluated for shatter, tristimulus color, shear‐compression force, moisture, lipid content, and sensory attributes. Extracted nuts were prepared into peanut butter and evaluated for color, relative torque resistance ratio, and sensory attributes. Lipid content decreased from 51.6 to 40.6% during 4 hr extraction. SFE increased shatter, shear‐compression force, and Hunter L‐value, but decreased hue angle, roasted aroma intensity, moistness of mass, fracturability, and roasted flavor intensity of peanuts. SFE increased the relative torque resistance ratio, and adhesiveness of peanut butter but had little effect upon flavor. SFE may be useful to reduce peanut contaminants and lipids to produce value‐added peanut products.
Emulsifying and Bactericidal Properties of a Protamine‐Galactomannan Conjugate Prepared by Dry Heating
Authors: MATSUDOMI NAOTOSHI , TSUJIMOTO TOSHIMI , KATO AKIO , KOBAYASHI KUNIHIKO 
Published: August 2006

ABSTRACTProtamine was conjugated with galactomannan (GM) in a controlled dry state at 60° and 79% relative humidity. The covalent attachment of GM to protamine was confirmed by SDS‐PAGE and gel chromatography. The resulting protamine‐GM conjugate had excellent emulsifying properties without significant loss in bactericidal activity. The emulsifying activity was six times and the emulsion stability of the conjugate more than 10 times higher than those of protamine. In acidic (pH 3) and salt (0.2M NaCl) systems the conjugate showed much more effective emulsifying properties than commercial emuJsifiers. In addition, the emulsifying properties of the conjugate were retained after preheating at 90°. Protamine‐GM conjugate could be used for processed foods as a bifunctional food additive, emulsifier and antibacterial reagent.
Corn Meal‐Sunflower Meal Extrudates and Their Physicochemical Properties
Authors: SOTILLO ELIEZER , HETTlARACHCHY NAVAM S. 
Published: August 2006

ABSTRACTExtrudates of corn meal (CM), sunflower meal (SM), and CM‐SM blends at 15 (CM‐SM15) and 20% (CM‐SM20) protein were produced using a Wenger TX‐52 twin screw extruder. Protein, starch, fiber, lipid, chlorogenic acid (CGA) and ash in CM, SM, CM‐SM extrudates were the same as in unextruded material. Expansion ratios of CM, SM, and CM‐SM20 were lower and that of CM‐SM15 extrudate was not different from that of CM (P < 0.05). Bulk densities and shear strength of SM, CM‐SM15 and 20 were higher (P < 0.05) than those of CM extrudates. Total color differences (ΔE) were observed in SM and CM‐SM blended extrudates (P < 0.05). Sensory evaluation showed that crispness of SM, CM‐SM15, and CM‐SM20 was different from CM (P < 0.05).
Ultrasonic Spectral Analysis for Beef Sensory Attributes
Authors: PARK B. , WHITTAKER A.D. , MILLER R.K. , HALE D.S. 
Published: August 2006

ABSTRACTUltrasonic spectral feature analysis was conducted for measuring beef sensory attributes noninvasively. Spectral features were compared with instrumental texture, chemical and sensory evaluation measures. The most significant (P <0.05) ultrasonic parameter was the number of local maxima for juiciness (ρ=0.49), connective tissue amount (ρ=0.52), flavor intensity (ρ=0.39), percent total collagen (ρ=0.34), and shear force (ρ=0.51). However, the central (resonant) frequency was the most dominant parameter for tenderness (ρ=0.45; P <0.05). Multivariate linear regression models were developed for predicting each palatability attribute. Standard errors of calibration for models were 0.253 for juiciness, 0.745 for muscle fiber tenderness, 0.244 for connective tissue amount, 0.754 for overall tenderness, and 0.224 for flavor intensity. Accuracy of prediction models was not adequate for use as a tool but this approach has potential for nondestructive sensory attribute measurement.
Differential Scanning Calorimetry of Beef/Kappa‐Carrageenan Mixtures
Authors: SHAND P.J. , SOFOS J.N. , SCHMIDT G.R. 
Published: August 2006

ABSTRACTThe thermal properties of kappa‐carrageenan (KC) and/or beef under various ionic conditions were evaluated using Differential Scanning Calorimetry (DSC). The single endotherm observed for 2% aqueous KC (Tmax at 53°C) shifted to 54–59°C with addition of 1–3% NaCl and 0.35% sodium tripolyphosphate. Three endotherms were observed for post‐rigor bovine semimembranosus meat (Tmax at 57, 66 and 80°C). Addition of salt/phosphate to beef had greater effects on Tmax than did 2% KC. On rescanning following 24 hr refrigerated storage, beef samples showed no thermal response, while KC treatments and beef/KC mixtures showed single endotherms at 53–63 and 69–76°C, respectively, indicating a wide shift in melting temperature of KC both in the presence of meat and at higher ionic strength.
Textural Properties of Chicken Frankfurters with Added Collagen Fibers
Authors: MEULLENET J‐F. , CHANG H.C. , CARPENTER J.A. , RESURRECCION A.V.A. 
Published: August 2006

ABSTRACTChicken frankfurters made with 0, 2, 4, 6, 8% added collagen fibers and 10, 15, 20, 25, 30% added water were evaluated for textural differences using a torsion test and sensory texture profile analysis. Frankfurters with high amounts of added water and low amounts of collagen fibers had lower shear stress values. Sensory analysis indicated that both collagen fibers and added water had significant influences (P<0.05) on hardness, springiness and juiciness. The addition of collagen fibers resulted in harder, springier, and less juicy frankfurters. Added water resulted in softer, less springy and juicier frankfurters. Response surface methodology demonstrated that for 2% added collagen, the optimum added water was ∼20%.
Bacteriological Safety of Swine Carcasses Treated with Reconditioned Water
Authors: MILLER A.J. , SCHULTZ F.J. , OSER A. , HALLMAN J.L. , PALUMBO S.A. 
Published: August 2006

ABSTRACTSwine carcass microflora were evaluated for selected foodborne pathogens after exposure to reconditioned water during scalding, dehairing, and polishing operations. Reused water had been reconditioned and chlorinated. Rodac plates applied to hams were used to assess carcass microflora. Water samples were enumerated using membrane filtration or spiral plating. Sampling was at mid‐week throughout the year. Total aerobic plate counts on hams were unaffected by treating with potable or reconditioned waters. No differences were observed for staphylococci, enterics, fecal streptococci, Listeria monocytogenes, coliforms, and Aeromonas levels. A preevisceration potable water carcass wash reduced the bacterial load, regardless of initial treatment. Bacterial counts on carcasses paralleled those in water. Reuse is an alternative to potable water for initial slaughter operations without diminishing bacteriologic safety.
Cholesterol and Other Lipid Extraction from Egg Yolk Using Organic Solvents: Effects on Functional Properties of Yolk
Authors: PARASKEVOPOULOU A. , KIOSSEOGLOU V. 
Published: August 2006

ABSTRACTCholesterol extraction from dehydrated egg yolk, using petroleum ether or petroleum ether‐ethanol (35:65) resulted in decreased cholesterol content with petroleum ether and almost complete removal with petroleum ether‐ethanol. Yolk extracted with petroleum ether gave emulsions of similar rates of coalescence to those prepared with dried yolk and mayonnaise‐like emulsions of higher Theological properties. Yolk extracted with petroleum ether‐ethanol gave emulsions of lower stability and did not lead to preparation of mayonnaise‐like emulsions. Both yolk protein concentrates showed better foaming activity and foam stabilizing ability than dried yolk.
Simple and Rapid Method for Measuring Turbidity in Gels and Sols from Milk Whey Protein
Authors: KITABATAKE NAOFUMI , DOI ETSUSHIRO , KINEKAWA YOH‐ICHI 
Published: August 2006

ABSTRACTProtein isolates prepared from acid whey concentrate and cheese whey concentrate, and β‐lactoglobulin were studied. Turbidity of samples was measured using a 96‐well microplate and a microreader. This method allowed many (>100) small samples (< 250 μL) to be treated at the same time. At low ionic strength and at neutral to alkaline pH, samples were transparent after heating. Transparent gels could also be prepared in this region with a small amount of NaCl.
Refreezing Rate after Glazing Affects Cod and Rainbow Trout Muscle Tissue
Authors: NILSSON KATARINA , EKSTRAND BO 
Published: August 2006

ABSTRACTFillets of cod and cutlets of rainbow trout were frozen, glazed and then either rapidly or slowly refrozen for storage. Spontaneous and forced thaw drip and liquid holding capacity were measured in all samples, and a sensory test was used to differentiate groups. In rainbow trout marker enzyme activity was also determined. For both species fast refreezing after glazing resulted in less thaw drip, either spontaneous or forced. Liquid holding capacity was increased with a longer refreezing time for cod, but not for rainbow trout. Leakage of intracellular marker enzyme activity was highest in slowly refrozen rainbow trout samples.