bluuebunny/crossref_metadata_2025_split huggingface dataset:
Oil‐soluble Surfactants Have Little Effect on Competitive Adsorption of α‐Lactalbumin and β‐Lactoglobulin in Emulsions
Authors: DICKINSON ERIC , OWUSU RICHARD K. , TAN SZE , WILLIAMS ANDREA 
Published: August 2006

ABSTRACTProtein surface concentrations in emulsions stabilized by α‐lactalbu‐min (α‐la), β‐lactoglobulin (β‐lg) and their mixture were studied with various amounts of oil‐soluble surfactant present during homogenization. Three different surfactants were considered: diethyl glycol n‐dodecyl ether (C12E2), sorbitan monooleate (Span 80), and glycerol monostearate (GMS). In n‐tetradecane‐in‐water emulsions, low con‐centrations of C12 E2or Span 80 resulted in a smaller average droplet size and a greater total protein surface coverage; we found the opposite effect at high surfactant concentrations. The effect of GMS in soybean oil‐in‐water emulsions was slight. In emulsions containing α‐la+β‐Ig, separate surface coverages of the whey proteins did not differ significantly. The competitive adsorption of milk proteins in food emulsions is unlikely to be affected by surface‐active impurities present in typical food oils.
Rheological Properties of Dried Squid Mantle Change on Softening
Authors: KUGINO MUTSUKO , KUGINO KENJI , WU ZI‐HUA 
Published: August 2006

ABSTRACTTO CLARIFY differences between raw squid and softened dried squid, dried squid mantle was softened under various conditions, degree of swelling and certain properties were measured, and the musculature was examined by electron microscopy. Swelling the dried squid to the original level of raw squid required softening in three steps: presoaking, alkali‐soaking, and post‐soaking. The alkali‐soaking was mainly responsible for the swelling effect. Resulting properties were largely changed from those of raw squid. Electron microscopy showed much water permeation throughout the muscle fibrils and fibers, while there was almost no permeation of water inside the individual fibrils.
Factors Affecting 1‐Octen‐3‐ol in Mushrooms at Harvest and During Postharvest Storage
Authors: MAU JENG‐LEUN , BEELMAN ROBERT B. , ZIEGLER GREGORY R. 
Published: August 2006

ABSTRACTHarvesting experiments revealed that immature whole mushrooms with closed veils had higher 1‐octen‐3‐0l levels than more mature whole mushrooms with open veils. The l‐octen‐3‐01 content of the gills was higher in immature mushrooms with closed veils, gradually decreased with maturity as the veil opened, and finally increased after the gills were well exposed. Postharvest experiments demonstrated that storage temperature influenced the activity of lipoxygenase‐hydroperoxide lyase, but no differences in 1‐octen‐3‐01 content were observed. Enzyme activity as well as 1‐octen‐3‐01 content decreased during storage. Addition of calcium chloride to irrigation water, employed to improve quality and shelf life of fresh mushrooms, increased the amount of l‐octen‐3‐01 immediately after harvest.
Partial Drying of Cut Pears to Improve Freeze/Thaw Texture
Authors: BOLIN H.R. , HUXSOLL C.C. 
Published: August 2006

ABSTRACTBartlett pear quarters concentrated to 50% weight loss by immersion in a 60° Brix. 60°C, sucrose solution maintained good color and texture upon frekzing and thawing. In contrast the untreated control pear quarters darkened and became very soft. Less than 50% weight loss by osmotic concentration was not as effective in preventing loss of texture and color qualities. Hot‐air drying, in combination with osmotic drying or alone, was more rapid, but did not keep the product from darkening or from becoming soft on freezing and thawing. After hot‐air drying the pear core area turned pink. This did not occur after osmotic dehydration. The water activity decreased from 0.97 to 0.93 in this range of concentration, and the rate of decrease closely parelleled the reduction in moisture.
Binding of Zinc to Apple Fiber, Wheat Bran, and Fiber Components
Authors: CASTERLINE J. L. , KU YUOH 
Published: August 2006

ABSTRACTZinc ion binding to commercial brans, fiber, and fiber components was studied by equilibrium dialysis. Maximum initial concentration of zinc bound by 50 ma of apple fiber (AF) and wheat bran (WB) at pH 7.2 was 220 μg. AF and WB binding capacities were significantly lower for soluble fractions than for unfractionated materials. The water‐soluble fraction's binding capacity was 90% lower for AF than for WB. Hemicellulase and phytase slightly increased AF binding capacity but reduced WB capacity. Pectinase increased both AF and WB capacity slightly. Binding capacities of commercially available individual fiber components decreased in the order: lignin > polypectin > pectin > gum > cellulose. Zinc‐binding capacities of various dietary fiber types differ, accounting for different zinc bioavailabilties of some foods.
Trypsin Inhibitor Activity and Tannin Content Do Not Affect Calcium Bioavailability of Three Commonly Consumed Legumes
Authors: PROULX WILLIAM R. , WEAVER CONNIE M. , BOCK MARGARET A. 
Published: August 2006

ABSTRACTCalcium bioavailability from legumes containing a range in trypsin inhibitor activity (TIA) and tannin concentration was studied. Three cultivars (Phaseolus vulgaris) were hydroponically grown and intrinsically labeled with 4SCa. Raw and cooked legumes were fed to six groups of 6‐wk old male Sprague‐Dawley rats. Another group received an intraperitoneal (IP) injection of 45Ca. An eighth group was fed a casein metal extrinsically labeled with 45Ca. The absorption of calcium from legumes by rats averaged 47.1 ± 7.5% of IP dose. Average phytate content of the legumes was 1.7% and oxalate 0.37%. Raw legumes had an average of 15000 TIA units/g of whole bean, which were completely removed by cooking. Calcium absorption was unaffected by TIA or tannin content. Reduced availability of bean calcium was likely due to phytate and/or oxalate present in legumes.
Lactic Fermentation of Non‐Tannin and High‐Tannin Cereals: Effects on In Vitro Estimation of Iron Availability and Phytate Hydrolysis
Authors: SVANBERG U. , LORRI W. , SANDBEAG A.‐S. 
Published: August 2006

ABSTRACTThe effect on iron availability estimated in vitro and phytate hydrolysis was investigated in non‐tannin and high‐tannin cereals, lactic fermented as flour/water slurries or gruels. A natural starter culture initiated fermentation and addition of germinated flour and phytase in the fermentation process was tested. Lactic fermentation of nontannin cereals with added flour germinated sorghum seeds or wheat phytase increased iron solubility from about 4% up to 9 and 50%, respectively. Soaking flour in water before adding starter culture had a similar effect. The increase in soluble iron was strongly related to enzymatic deeradation of phytate (p<0.001). The reduction of inositol hexa‐ and pentaphosphates was about 50% with added germinated flour. Reduction was > 90% after soaking the flour prior to fermentation and almost complete with 50 mg phytase added. High‐tannin cereals showed a minor increase in soluble iron after fermentation, ascribed to the inhibitory effect of tannins (both on iron solubility and on enzymatic hydrolysis of phytate). Lactic‐fermented cereal foods have a potential in developing countries to improve iron nutrition.
Additives Affect Deoxynivalenol (Vomi toxin) Flour during Breadbaking
Authors: BOYACIOĞLU DILEK , HElTIARACHCHY NAVAM S. , D'APPOLONIA BERT L. 
Published: August 2006

ABSTRACTThe effects of oxidizing (potassium bromate and L‐ascorbic acid) and reducing (sodium bisulfite and L‐cysteine) agents, and ammonium phosphate, at varying levels, on deoxynivalenol (DON; vomitoxin: 3,7,15‐trihydroxy‐12,13‐epoxytrichothec‐9 en‐8 one) in whole wheat flour were investigated during breadbaking. Baking of flour containing 3.13 μg/g DON brought about 7.0% toxin reduction in bread. Sodium bisulfite (25 and 50 μg/g) L‐cysteine (10, 40, and 90 μg/g and ammonium phosphate (1,000 μg/g) were moderately effective in reducing DON level in bread (38.0 to 46.0%). Potassium bromate (25 and 75 μg/g) and L‐ascorbic acid (50 μg/g) had no effect.
Droplet Size and Coalescence Stability of Whey Protein Stabilized Milkfat Peanut Oil Emulsions
Authors: DAS K. P. , KINSELLA J. E. 
Published: August 2006

ABSTRACTDroplet diameter and the polydispersity of droplet size tended to decrease with increased proportion of peanut oil. Macromolecular additives affected droplet size. Xanthan gum or sodium carboxymethyl‐cellulose (Na‐CMC) produced smaller droplets than the controls, but the average diameter was independent of the composition of the dispersed phase. At 50°C the coalescence stability of these emulsions qualitatively correlated with the initial droplet diameter. Xanthan gum and Na‐CMC, despite increasing continuous phase viscosity, gave lower stability than controls, primarily the result of flocculation of droplets due to depletion of the highly hydrophilic macromolecule from the intervening region between approaching droplets. At 25°C, stability increased as solid butter oil content of the dispersed phase increased.
Soya Proteins Functional and Sensory Characteristics Improved in Cornminuted bleats
Authors: LECOMTE N.B. , ZAYAS J.F. , KASTNER C.L. 
Published: August 2006

ABSTRACTSoya proteins (flour, concentrate, isolate) were incorporated in formulations of frankfurters as preemulsified fat (PEF) and as powders. Sensory analysis showed that incorporation of soya proteins as PEF resulted in a reduction of specific soybean off‐flavor (beany and bitterness notes) and off‐aroma. Soya proteins added as PEF increased water‐holding capacity and yield, decreased cook losses, and had no detrimental effect on color. Using soya proteins as stabilizer in PEF could improve functionality of these proteins and sensory characteristics of comminuted meats to which they are added.
Polymerization of Beef Actomyosin Induced by Transglutaminase
Authors: KIM S.‐H. , CARPENTER J. A. , LANIER T. C. , WICKER L. 
Published: August 2006

ABSTRACTPolymerization of beef actomyosin was induced by addition of transglutaminase. The relative intensity analyzed by densitometry after sodium dodecyl sulfate polyacrylamide gel electrophoresis indicated that bands containing the polymerized myosin increased from 10.1 ± 2.2% to 20.7 ± 3.5% while the myosin monomer band decreased from 20.9 ± 3.4% to 13.0 ± 2.7% as the reaction time extended from 10 to 120 min at 35°C. Polymerization of actomyosin induced by transglutaminase resulted in gelation of the actomyosin that was visualized by confocal laser scanning microscopy.
Survival and Growth of Listeria monocytogenes and Yersinia enterocolitica in Pork Chops Packaged under Modified Gas Atmospheres
Authors: MANU‐TAWIAH W. , MYERS D.J. , OLSON D.G. , MOLINS R.A. 
Published: August 2006

ABSTRACT Listeria monocytogenes Scott A, serotype 4b, and Yersinia enterocolitica from vacuum‐packaged pork were inoculated onto fresh pork chops. Survival and growth were determined in different atmospheres at 4 °C during 35‐days. Atmospheres were gas mixtures [20/0/80, 40/ 0/60, and 40/10/50 (CO2/O2/N2)], vacuum and air. In air L. monocytogenes and Y. enterocolitica grew slower than psychrotrophic spoilage flora. In gas atmospheres, Y. enterocolitica grew at the same rate as psychrotrophic spoilage flora and L. monocytogenes grew more slowly. When 10% O2 was included in the 40% CO2 mixture, growth was reduced. Vacuum packaging was no more effective than gas mixtures in retarding growth. Modified atmospheres provide an environment in the package that would allow growth of Y. enterocolitica and potentially compromise safety of meat products.
Sensory Characteristics of Selected Species of Freshwater Fish in Retail Distribution
Authors: IV EDGAR CHAMBERS , ROBEL ANICE 
Published: August 2006

ABSTRACTFlavor and texture profiles of the cooked flesh of selected freshwater fish in retail distribution were developed by a highly trained sensory panel. The intensity of a variety of flavor, aftertaste, and texture properties was characterized for each fish, including order of appearance for flavor characteristics. These data provide a first examination of the sensory properties of a variety of freshwater fish available to the consumer. A variety of species, including tilapia and hybrid bass, had overall fish‐like flavor and texture, but also had some properties similar to white meats, such as chicken. Catfish was earthier, softer, and more gelatinous than most other freshwater fish studied.
Lipid Hydrolysis and Oxidation Related to Astaxanthin Content in Light and Dark Muscle of Frozen Stored Rainbow Trout (Oncorbynchus mykiss)
Authors: INGEMANSSON T. , PElTERSSON A. , KAUFMANN P. 
Published: August 2006

ABSTRACTAstaxanthin decreased significantly during frozen storage in both light and dark muscle of farmed rainbow trout (Oncorhynchus mykiss). Astaxanthin sunolementation did not affect lipid hydrolysis and oxidation during frozen storage of fish muscle. Deposition of astaxanthin was higher in dark muscle than in light muscle. Astaxanthin decreased in both supplemented and nonsupplemented fish. The sum of trans‐astaxanthin and its cis‐isomers decreased during frozen storage, indicating mechanisms other than trans‐cis isomerization were causes. α‐Tocopherol decreased to the same extent in both light and dark muscle for both diets.
Fate of Listeria monocytogenes and Aeromonas hydrophila on Catfish Fillets Cooked in a Microwave Oven
Authors: HUANG YAO‐WEN , LEUNG CHEONG‐KIT , HARRISON MARK A. , GATES KEITH W. 
Published: August 2006

ABSTRACTChannel catfish fillets were inoculated with SJ lo6 cell/cm2 each of Listeria monocytogenes and Aeromonas hydrophila and cooked in a microwave oven to internal temperatures of 55, 60, and 70°C. The fillets were either left uncovered or covered with polyvinylidene chloride films during cooking. A. hydrophila populations were reduced to nondetectable levels on covered fillets cooked to 70 °C. At 60 °C, L. monocyrogenes populatoins were reduced by = 4 logs for covered and by 2 logs for uncovered fillets. Covering fillets increased lethality at each temperature; however, some pathogens could survive at < 60 °C.
Setting Response of Alaska Pollock Surimi Compared with Beef Myofibrils
Authors: KIM S‐H. , CARPENTER J.A. , LANIER T.C. , WICKER L. 
Published: August 2006

ABSTRACTPhysicochemical properties of surimi after preincubation at 25–50°C and beef myofibrils at 25–60°C for up to 8 hr prior to cooking at 80°C for 20 min were evaluated by a torsion test and sodium dodecyl sulfate (SDS) polyacrylamide gel electrophoresis. Shear stress and true shear strain of surimi were more sensitive to pH changes than beef myofibrils. Maximum gel strength was found at = pH 7 for surimi and pH 6 for beef myofibrils. The myofibrils showed no setting effect at any preincubation temperatures examined, while surimi showed an optimum setting effect at 25°C. Incorporation of beef myofibrils into surimi resulted in decrease of shear stress and true shear strain values.
Linear Programming and Response Surface Methodology to Optimize Surimi Gel Texture
Authors: CHEN J.S. , LEE C.M. , CRAPO C. 
Published: August 2006

ABSTRACTA formulation optimization study was conducted on surimi gels prepared with starch, and/or raw egg white employing the stepwise method (SM), linear programming (LP), and response surface methodology (RSM). At 78% moisture, the greatest gel strengthening and reduction of expressible moisture occurred at 8% starch, 6% egg white, or a combination of 5% starch and 5% egg white for SM, 5.33% starch and 4.33% egg white for LP, and 3.5% starch and 5% egg white for RSM. RSM resulted in gels with the greatest strength (compressive and penetration forces), followed by LP and SM. The RSM enabled more accurate prediction of textural behavior of final product at various ingredient combinations than the SM or LP.
Prefiltration Using Formed‐in‐Place Metallic Membranes Reduces Microbial Content of Whey
Authors: BAREFOOT S.F. , HAN I.Y. , THOMAS R.L. , CORDLE C.T. , CRISWELL L.G. 
Published: August 2006

ABSTRACTMEMBRANES were challenged with whey containing Lactococcus lactis ssp. luctis. Logarithmic reduction values (LRV) of lactococci and rejection of immunoglobulin G (IgG) were measured. Increasing lactococci from 107 to 109 did not affect IgG rejection. Of 20 membranes formed on conventional stainless steel substrates, none achieved 5 LRV and passed >50% IgG. Challenges of 20 DS‐type altered substrates with 3mM phosphate buffer containing lactococci yielded 5.2 average LRV. DS‐type substrates used to microfilter whey containing lactococci yielded 5.3 to 7.3 LRV and passed 66% to 77% of the IgG.
Pigment Changes in Parsley Leaves during Storage in Controlled or Ethylene Containing Atmosphere
Authors: YAMAUCHI NAOKI , WATADA ALLEY E. 
Published: August 2006

ABSTRACTPigments were monitored in parsley leaves stored in air, air + 10 ppm C2H4, or 10% O2+ 10% CO2 controlled atmosphere (CA). Chlorophylls a and b, as determined with HPLC, decreased sharply in leaves held in air or air + 10 ppm C2H4. The decrease was less in leaves held in 10% O2 and 10% CO2 CA. The oxidized product of chlorophyll a, 10‐hydroxychlorophyll a, did not accumulate and chlo‐rophyllide accumulated minimally. Xanthophylls decreased but new pigments, suspected to be esterified xanthophylls, formed with yellowing of leaves. Neither the pathway of Chl degradation or xantho‐phyll products were altered by C2H4 or CA.
Aging and Processing Affect Color, Metmyoglobin Reductase and Oxygen Consumption of Beef Muscles
Authors: MADHAVI D. L. , CARPENTER CHARLES E. 
Published: August 2006

ABSTRACTColor stability and various biochemical properties were determined in bovine longissimus dorsi and psoas major at different times postmortem (8 hr to 21 days) and during retail display. Surface metmyoglobin accumulation, metmyoglobin reductase activity and oxygen consumption rate were affected by muscle type, postmortem aging, and fabrication method (p < 0.01). Psoas steaks had greater metmyoglobin accumulation, lower metmyoglobin reductase activity, and greater oxygen consumption than longissimus steaks. However, color stability of muscles was similar after grinding, which increased oxygen consumption. Color was most stable in steaks fabricated at 4 or 7 days postmortem. The order of color stability was knife‐cut steaks > saw‐cut steaks > ground muscle.
Fat and Cholesterol Content of Beef Patties as Affected by Supercritical CO2 Extraction
Authors: KING J.W. , JOHNSON J.H. , ORTON W.L. , MCKEITH F.K. , O'CONNOR P.L , NOVAKOFSKI J. , CARR T.R. 
Published: August 2006

ABSTRACTBeef patties (raw, raw freeze‐dried, cooked, and cooked freeze‐dried) were prepared for treatment with supercritical carbon dioxide extraction (SC‐CO). Each type of patty was then assigned to one of four treatments: control, static extraction at 170 atm/50°C, dynamic extraction at 170 atm/50°C and dynamic extraction at 544 atm/40°C. Freeze drying of the patties prior to SC‐CO2 extraction improved removal of fat and cholesterol. Freeze drying enhanced (P<0.01) cholesterol extraction; however, precooking had limited effects (P>0.05) on cholesterol extraction. Supercritical fluid extraction could be effective to reduce the fat and cholesterol content of preformed meat products, without requiring communication of the sample.
Depression of aw by Soluble and Insoluble Solids in Alginate Restructured Beef Heart Meat
Authors: BOYLE E.A.E. , SOFOS J.N. , SCHMIDT G.R. 
Published: August 2006

ABSTRACTWater activity (aw), pH, bind and moisture of alginate restructured beef heart meat (BHM) were evaluated using a 25 factorial design based on combinations of beef heart meal and glycerol (10%, 20%), and dextrose, bone meal and glycine (0%, 5%). Effects of these components were significant (p<0.05) for reducing aw and moisture, and, excluding glycine, for altering pH. The aw of the BHM control was 0.94, while aw for 32 treatments ranged from 0.66 to 0.90. Glycine lessened product bind. An intermediate moisture BHM product could be formulated using the hurdle concept and the alginate system for restructuring meat with incorporation of selected soluble (glycerol, dextrose) and insoluble (beef heart meal, bone meal) components.
Maple Syrup as Carbohydrate Source in Dry Sausage Fermentation
Authors: DELAQUIS P.J. , FONTAINE JULIE , DUSSAULT FRANCE , CHAMPAGNE C.P. 
Published: August 2006

ABSTRACTMaple syrup was substituted for the glucose‐sucrose component of a standard dry sausage formulation to assess its feasibility in fermented meat product manufacture. Sausage batters containing either type carbohydrate were inoculated with a mixed starter culture containing Lactobacillus plantarum, Pediococcus acidilactici and Micrococcus varians. Similar acidification patterns were observed in fermenting batters containing glucose‐sucrose mixtures or maple syrup, and processing yields were unaffected by carbohydrate type. However, instrumental texture measurements (shear and compression forces) revealed that sausage made with maple syrup was significantly firmer than the standard product (P≤0.05). Maple syrup could be used in the manufacture of novel fermented meat products.
Gelation of Turkey Breast and Thigh Myofibrils: Changes During Isolation of Myofibrils
Authors: NORTHCUlT J.K. , LAVELLE C.L. , FOEGEDING E.A. 
Published: August 2006

ABSTRACTThe relationship between functional properties of meat and myofibrils was examined for turkey breast and thigh by determining gel‐forming ability of proteins at each step in a myofibril isolation procedure. Physical properties of thermally induced gels (70°C for 30 min) were determined by torsional fracture analysis. Maximum shear stress (force) was obtained after removal of water‐soluble components, whereas filtration was required to achieve maximum shear strain (deformability). Shear stress increased 150% and shear strain 59%. Changes in fracture properties were similar between meat types, and therefore, not the cause of meat type‐associated differences in comminuted turkey.
Chemical, Microbiological and Sensory Properties of Plain Nonfat Yogurt
Authors: LAYE I. , KARLESKIND D. , MORR C.V. 
Published: August 2006

ABSTRACTChemical and microbiological properties of plain nonfat yogurt were determined after 2, 6 and 12 days refrigerated storage. Sensory properties were determined after 6 days storage. Viable culture bacteria concentrations ranged from 140 to 8,000 × 106/g and ratios of lactobacillus to streptococcus ranged from 0.18 to 15.4. Chemical criteria used to characterize products included: pH, titratable acidity, lactic and four other organic acids and lactose by HPLC, and 23 major volatile organic compounds by dynamic headspace analysis. Lactic acid concentrations ranged from 7.5 to 9.9 mg/g. Major flavor volatiles in all yogurts included: acetaldehyde, heptane, acetone, diacetyl, and benzothiazole. Untrained sensory panels showed differences for flavor, aroma and acceptability.
Microparticulation by Jet Mill Grinding of Protein Powders and Effects on Hydrophobicity
Authors: HAYAKAWA ISAO , YAMADA YOSHIYUKI , FUJIO YUSAKU 
Published: August 2006

ABSTRACTA method was studied for microparticulation of protein for use as fat substitutes by superfine grinding. A jet mill produced particles <3 μm from egg white, casein and soybean hull. Microparticulation by grinding of egg white was easier than with casein or soybean hull. Hydrophobicity of casein increased by grinding to super fine particles but little or no effect was observed on soybean hull and egg white.
Major Anthocyanin from Tradescantia pallida: Identification by LSI‐MS and Chemical Analyses
Authors: SHI Z. , DAUN H. , FRANCIS F.J. 
Published: August 2006

ABSTRACTThe structure of the main anthocyanin from Tradescantia pallida was identified by LSI mass spectrometry and HPLC as cyanidin‐3,7,31‐triglucoside with three molecules of ferulic acid, one molecule of caffeic acid and one terminal glucose.