bluuebunny/crossref_metadata_2025_split huggingface dataset:
Adenine Nucleotide Degradation in Modified Atmosphere Chill‐stored Fresh Fish
Authors: BOYLE J.L. , LINDSAY R.C. , STUIBER D.A. 
Published: August 2006

ABSTRACTEffects of carbon dioxide modified atmospheres on degradation of adenine nucleotides in chill‐stored whitefish (Coregonus clupeafor‐mis) and rainbow trout (Salmo gairdneri) were studied. K values were determined during storage up to 26 days. Results indicated CO2 atmospheres did not alter K values compared to those observed for aerobically held fish. However, both CO2 atmospheres and potassium sorbate‐dipping of fillets caused decreases in hypoxanthine concentrations compared to untreated aerobically held samples.
Static Headspace Gas Chromatographic Method for Volatiles in Canned Salmon
Authors: GIRARD B. , NAKAI S. 
Published: August 2006

ABSTRACTAmount of fish placed in vials as well as incubation temperature and time were factors studied to improve a static headspace sampling method applied to analyze volatiles in canned salmon. A random‐centroid optimization program (RCO) was used to simultaneously search for the optimal levels of other factors, namely, initial oven temperature, column headpressure, and total flowrate. RCO was an effective optimization program while allowing testing of several treatments at a time. The optimal conditions of operation permitted detection of 80 volatile compounds, 34 of which were identified including aldehydes, alkanes, aromatic compounds, sulfur‐containing compounds, alkenes, ketones, several miscellaneous compounds plus an alcohol and an acid.
Microorganisms on Commercially Processed Alaskan Finfish
Authors: HIMELBLOOM BRIAN H. , BROWN EILEEN K. , LEE JONG S. 
Published: August 2006

ABSTRACTWhole and processed Alaskan fish were examined for aerobic plate counts, total coliforms, and Escherichia coli. Washing whole salmon and halibut reduced skin microbial counts from 103/cm2 to 102/cm2. Whole and dressed fish had coliform counts less than 13/cm2 and E. coli counts less than 0.3/cm2. Alaska pollock and Pacific cod fillets had microbial counts between 103/g and 106/g, coliform counts less than 70/g, and E. coli counts less than 4/g. Whole fish contained microbial flora predominated by Moraxella species whereas dressed fish and fillets had microbial flora consisting of Arthrobacter/Corynebacterium, Flavobacterium, and Pseudomonas species. Microorganisms on conveyor belts and other contact surfaces may have contributed contaminants to fillets.
Axial Compression Properties of Kamaboko
Authors: KONSTANCE R. P. 
Published: August 2006

ABSTRACTKamaboko, gelled seafood product from frozen surimi, has distinctive textural properties. Characterization of those properties, using an integrated approach to Theological studies, was accomplished by means of an instrumental texture profile analysis and evaluation of resultant stress‐strain relationships. The material had near‐ideal area expansion even at compressions of 60% while retaining its highly elastic texture. Apparently the product did not yield through 80% compression. Hardness of the kamaboko at 80% compression was characterized by a local maximum at 37.5°C which may have been related to processing temperature of the initial surimi gel‐set used in a double‐gel‐set procedure. Evaluation of stress‐strain relationships confirmed the incompressible nature of the gel and showed relatively slight variations between the Young's modulus and the deformability modulus. The elastic limit of the kamaboko increased significantly as temperature increased from 25 to 50°C.
Lipid and Pigment Extraction from Mechanically Separated Seal Meat
Authors: SYNOWIECKI JOZEF , SHAHIDI FEREIDOON 
Published: August 2006

ABSTRACTMechanically separated seal meat (MSSM) was washed 3 x with water. Total hemoprotein pigment content of MSSM was reduced by 49.5% after the first washing, 65.1% after the second, and 67.5% after the third. Hunter L value (lightness) was increased from 14.8 to 32.4 after three washings. Hunter L values correlated (r =−0.990) well with total hemoprotein content of the meat. The total lipid content of the meat was also reduced by 30.7 to 57.5%, depending on the original fat content of the sample after washings. The yield of meat protein after the second washing was increased from 32% to 70.5% when a centrifugation instead of filtration method was employed.
Isolation of Gellan Gum from Foods by Use of Monovalent Cations
Authors: GRAHAM HORACE D. 
Published: August 2006

ABSTRACTGellan gum added to foods was recovered by precipitation with 2M NaCl. The precipitate was trapped on glass wool, washed with 1M salt solution and eluted with boiling 40% H2SO4 or boiling 2 × 10−4N NaOH. Elution with dilute NaOH was as effective as use of 40% H2SO4, except with dog food, mayonnaise and salad dressing. The hydrocolloid content of the eluate was determined by the carbazole test. Recoveries from milk, beverages, salad dressing and other foods ranged from 75–94% (reproducibility 2–4%). The preferred cations for precipitation were Na+ > K+ > Li+ > NH4+. For the anions, the order was CO3− > SO4− > Cl−.
Acidification Effects on Microbial Populations During Initiation of Cucumber Fermentation
Authors: McDONALD L. C. , FLEMING H. P. , DAESCHEL M. A. 
Published: August 2006

ABSTRACTAddition of acetic acid (0.067M) or calcium acetate (0.133 M) to the cover brine (1.94M NaCl) of cucumbers reduced naturally occurring Enterobacteriaceae, but not lactic acid bacteria (LAB), during the first 5 days after brining. Naturally occurring LAB were predominantly heterofermentative (≥ 80%) 1 day after brining and homofermentative (≥ 90%) on the 5th day. Enterobacteriaceae survived longer within cucumbers than in brine, particularly in nonacidified cucumbers. Starter cultures of Lactobacillus plantation or Pediococcus pentosaceus decreased 90–99.9% during the first 10 hr after addition and did not increase until about 30 h after brining. Obtaining predominant fermentation of brined cucumbers by added cultures was difficult due to presence of natural microflora on/in the cucumbers and the harsh environment of the brine (high salt, low nutrients).
Scanning Electron Microscopy of Carrot Stick Surface to Determine Cause of White Translucent Appearance
Authors: TATSUMI YASUO , WATADA ALLEY E. , WERGIN WILLIAM P. 
Published: August 2006

ABSTRACTCarrot sticks that were prepared with a sharp culinary knife exhibited a whitish translucent appearance on the surface. This condition was not readily apparent with carrot sticks sliced with a razor sharp blade. Scanning electron microscopic examination of the translucent tissue revealed that the knife tended to shear, separate and compress the cells and tissues of the root. Dehydration of the large mass of exposed cells probably was responsible for the appearance of the whitish translucent tissue. Development of this condition is undesirable because consumers associate this with aged or nonfresh carrot sticks.
Viscosity Reduction and Reformation of Structure in Orange Concentrate as Affected by Homogenization within Commercial Taste Evaporators
Authors: CRANDALL P.G. , DAVIS K.C. 
Published: August 2006

ABSTRACTExperiments were undertaken to determine, if homogenization would reduce viscosity of bulk orange concentrate during commercial production and if a structure built‐up during storage. Homogenizers, installed within two Taste evaporators at separate citrus processing plants, were cycled “on” for homogenized samples and “off” for controls. In four replicates, homogenization significantly reduced viscosity 19% average. Samples were stored 6 months under tank farm conditions. Structure increased in 5 of 8 samples, but homogenized samples remained significantly lower in viscosity. This confirmed earlier pilot plant results under commercial operations.
Candelilla Wax Emulsion, Preparation and Stability
Authors: HERNANDEZ E. , BAKER R.A. 
Published: August 2006

ABSTRACTWax in water emulsions were prepared with candelilla wax using a modified conventional method of high pressure homogenization for foods. The resulting emulsions were compared to coconut oil‐in‐water emulsions. A model based on spectra absorbance analysis was used to evaluate creaming rates of wax‐in‐water emulsions as well as coconut oil‐in‐water emulsions, prepared at different homogenization pressures. It showed creaming rates for wax‐in‐water emulsion were lower than for oil‐in‐water emulsion. Wax‐in‐water emulsions prepared at 4100 kPa produced suspended globules of 1.89 μmin size; emulsions prepared at higher homogenization pressures produced smaller average particle sizes, i.e., 0.66 μm at 27560 kPa.
Fruit Content Influence on Gel Strength of Strawberry and Peach Jams
Authors: CARBONELL E. , COSTELL E. , DURÁN L. 
Published: August 2006

ABSTRACTInfluence of fruit content, interaction with final soluble solids and added pectin on gel strength of strawberry and peach jams was studied. Composition ranged 25–55%, 60–70 °Brix, 0.3–0.7% added pectin in strawberry jams and 0.1–0.5% in peach jams. Gel strength was measured in a Stevens LFRA texture analyzer. Regression equations showed that in strawberry jams effect of fruit content was quadratic and interaction with soluble solids was weak and negative while in peach jams the same effect was linear and the interaction was strong and positive. No interaction of fruit content with added pectin was observed, showing those effects were independent and additive.
Bacillus stearothermophilus Spore Recovery Altered by Media Concentration and Formulation
Authors: ZECHMAN L.G. , PFLUG I. J. 
Published: August 2006

ABSTRACT Bacillus stearothermophilus spores, subjected to a range of heating times and temperatures, were recovered using dextrose tryptone agar and soybean casein digest agar, with and without additives, at normal and reduced concentrations. For very mild heat treatments, for all media tested, there was essentially no difference in number of spores recovered. For severely heat‐stressed B. stearothermophilus spores, reduction in the media manufacturer's recommended concentration to one‐tenth significantly increased recovery; the 0.1 concentration media produced a 2‐ to 60‐fold increase in numbers recovered. Recovery of heat‐stressed spores using the 0.1 concentration media increased with increasing heating time and temperature.
Microwave Digestion of Multi‐Component Foods for Sodium Analysis by Atomic Absorption Spectrometry
Authors: SAPP ROBERT E. , DAVIDSON SANDRA D. 
Published: August 2006

ABSTRACTMicrowave digestion of a variety of low‐sodium dinners was evaluated for determining sodium content. Dinners containing a meat, vegetable and dessert portion were blended, digested with strong acid in the microwave oven, and read by atomic absorption. Sodium values were compared with those obtained by an FDA method. Also, a sodium standard of known concentration was added to some samples, and the recoveries measured for two different amounts added. Reproducibility of microwave digestion was tested on replicates analyzed on the same day, on consecutive days and on consecutive weeks. Of the ten dinner types tested no matrix effects or interferences were noted, and we concluded that microwave digestion is a rapid means of preparing a complex matrix such as a frozen dinner for sodium analysis.
Scraped Surface Heat Exchanger Orientation Influence on Particle Residence Time Distributions
Authors: LEE JUN E. , SINGH RAKESH K. 
Published: August 2006

ABSTRACTFour levels of particle concentration for an “Interaction” experiment and three levels of carboxymethyl cellulose concentration, flow rate, mutator speed and particle size were used for a “Tracer Only” experiment to determine particle residence times in horizontal and vertical scraped surface heat exchangers (SSHEs). Minimum normalized particle residence time (NPRT) was not significantly affected by SSHE orientation in either type in the experiment. However, maximum NPRT was significantly higher with vertical SSHE except in the “Tracer Only” experiment. Average particles traveled faster than average bulk fluid with less deviation in horizontal SSHE whereas mean particle velocity was less than average bulk fluid velocity and had greater deviation in vertical SSHE.
Color and Oxidative Stability of Nitrite‐Free Cured Meat after Gamma Irradiation
Authors: SHAHIDI FEREIDOON , PEGG RONALD B. , SHAMSUZZAMAN KAZI 
Published: August 2006

ABSTRACTThe effects of 5 and 10 kGy irradiation on the color and oxidative stability of meats treated with nitrite or a nitrite‐free curing system were investigated. The nitrite‐free curing system consisted of the preformed cooked cured‐meat pigment, sodium ascorbate and sodium tripolyphosphate with or without sodium acid pyrophosphate. Irradiation had no detrimental effects on the color or flavor of either cured samples. Polyphosphates had a beneficial effect on oxidative stability but had a slight detrimental effect on color stability of irradiated samples.
Comparative Study on Three Methods for Determining Air Content in Meat Batters
Authors: PALOMBO RACHAMIM , VAN ROON PIETER S. , PRINS ALBERT , KROL BEREND 
Published: August 2006

ABSTRACTMeasurement of air content in meat batters is useful, as larger amounts of air negatively affect some properties of comminuted products. Three methods were compared. One method (Vemag) involved liberation of entrapped air from the batter by the combined effects of vacuum and mechanical forces. The other two methods involved application of under‐ (Smrat) or over‐ (Handtmann) pressure and calculation of the air content using Boyle's ideal gas law. The Smrat showed the lowest reproducibility. However, being the most rapid and easy to use, it was the method of choice for routine quality and process control. The Vemag and more favorably the Handtmann were recommended for accurate and reproducible determinations.
Determination of Optimal Level of Lactitol for Surimi
Authors: SYCH J. , LACROIX C. , CARRIER M. 
Published: August 2006

ABSTRACTCryoprotective effects of lactitol dihydrate at 2, 4, 6 and 8% levels in cod surimi were investigated and compared to an industrial control (1:1 mixture of sucrose/sorbitol at 8% w/w) and to a control without additive. Stability of protein functional properties was monitored by salt extractable protein and differential scanning calorimetry analyses, as well as texture profile analyses of cooked gels for surimi stored at − 12°C for 8 wk. Data revealed the excellent cryoprotective properties of lactitol. Moreover, the level of lactitol in surimi could be reduced to 5.7–6.4% w/w without significant alteration of stabilizing effects.
Microbiological Evaluation of Alaska Shore‐based Surimi Production
Authors: HIMELBLOOM BRIAN H. , BROWN EILEEN K. , LEE JONG S. 
Published: August 2006

ABSTRACTTwo shore‐based surimi plants in Alaska were investigated to determine microbial conditions of Alaska pollock flesh during processing. Median aerobic plate count (APC) was 2.0 × 103/g after mincing, 2.3 × 103/g after washing/screening, 4.2 × 104/g after refining and 1.6 × 104/g after dewatering. Reprocessing, needed for nonanalog grade surimi, resulted in APC of 1.2 × 105/g after a second refining and 3.0 × 105/g after a second dewatering. The APC for analog grade surimi was 5.5 × 104/g and 2.0 × 106/g for nonanalog grade surimi. Highest total coliform most probable number (MPN) of > 1100/g was determined from a nonanalog grade surimi sample and from a mince that had been refined twice. Highest Escherichia coli MPN of 460/g was determined from two minces.
Lithium Chloride as a Preferred Extractant of Fish Muscle Proteins
Authors: KELLEHER STEPHEN D. , HULTIN HERBERT O. 
Published: August 2006

ABSTRACTLithium chloride yielded better extraction of fish muscle protein than sodium or potassium chloride under most conditions. In addition, constancy of extracted protein was better with lithium compared to potassium or sodium chlorides with respect to blending time, salt concentration, pH, temperature and foaming. With stored red hake muscle, LiCl was superior to NaCl with better extractability of protein and more linear reduction of extractability with storage time. Evidence indicated the superior performance of lithium compared to sodium was due to stabilization by lithium chloride of fish proteins towards denaturation.
Applications of Polarography for Assessment of Fish Freshness
Authors: LUONG J.H.T. , MALE K.B. , HUYNH M.D. 
Published: August 2006

ABSTRACTFish freshness was assessed with an enzymatic method using a polarographic probe at 0.7 volt (platinum vs silver) to monitor degradation of inosine monophosphate (IMP), inosine (H × R), and hypoxanthine (Hx). The K‐value, a ratio of H × R + Hx/IMP + H × R + Hx, was determined in Sockeye salmon, Pacific cod and Pacific herring in ice and at 12°C. Results were compared with those from HPLC and sensory scores. K‐values by polarography correlated well with HPLC. Loss of freshness accompanied rise in K‐value in all studies. Sensory scores correlated relatively well with K‐values in Sockeye salmon and Pacific herring but less with Pacific cod. K‐value did not reflect eating quality of Pacific cod.
Acceleration of Tenderization/Inhibition of Warmed‐Over Flavor by Calcium Chloride‐Antioxidant Infusion into Lamb Carcasses
Authors: ST. ANGELO A.J. , KOOHMARAIE M. , CRIPPEN K.L. , CROUSE J. 
Published: August 2006

ABSTRACTInfusion of 0.3M calcium chloride plus 1% sodium ascorbate or 0.25% maltol into freshly slaughtered lambs resulted in acceleration of postmortem tenderization through activation of calcium dependent proteases, inhibition of lipid oxidation and retardation of warmed‐over flavor on ground cooked patties from their meat. After storage 2 days at 4°C, patties from lamb carcasses treated with antioxidants retained more desirable flavor characteristics (meaty and musty/herby) of lamb, and had less off‐flavor (painty and cardboardy) intensities.
Uptake and Fate of Ascorbic Acid‐2‐Phosphate in Infiltrated Fruit and Vegetable Tissue
Authors: SAPERS G.M. , MILLER R.L. , JR F.W. DOUGLAS , HICKS K.B. 
Published: August 2006

ABSTRACTAscorbic acid‐2‐phosphate (AAP) and ascorbic acid (AA) were infiltrated into apple and potato tissue to control browning. Apple tissue absorbed more AAP and AA than potato under similar conditions. AAP hydrolysis by endogenous acid phosphatase (APase) yielded AA which accumulated or became oxidized to dehydroascorbic acid, depending on the rate of hydrolysis and browning tendencies of samples. APase activity varied greatly with commodity, method of sample preparation and sample pH. Variation in the ability of AAP to inhibit browning in different products could be explained by these factors.
Galacturonate in Pectic Substances from Fruits and Vegetables: Comparison of Anion Exchange HPLC with Pulsed Amperometric Detection to Standard Colorimetric Procedure
Authors: GARLEB K. A. , BOURQUIN L. D. , FAHEY G. C. 
Published: August 2006

ABSTRACTA HPLC method was developed to identify and quantify galacturonate; results were compared with those from a standard colorimetric procedure. HPLC was also used to determine neutral monosaccharide profile of isolated pectic substances (PS). The PS, isolated with ammonium oxalate from the total dietary fiber of apple, cucumber, celery, grapefruit and radish, were analyzed. Mean PS on original dry matter basis ranged from 6.0 ± 0.51% for apple to 18.5 ± 0.1% for celery. Galacturonate of isolated PS determined using anion exchange chromatography coupled with pulsed amperometric detection was not significantly different (P > .2) from that determined colorimetrically. Major monosaccharides in PS of all substrates were arabinose and galactose. Rhamnose, xylose and glucose also were detected in certain sources in much lower amounts. This HPLC method allows precise quantification of galacturonate and will be a useful tool for study of chemical composition of pectin.
Microbial Flora and Storage Quality of Partially Processed Lettuce
Authors: KING A.D. , MAGNUSON J.A. , TÖRÖK T. , GOODMAN N. 
Published: August 2006

ABSTRACTStorage of partially processed lettuce resulted in an increase in microbial population, pH, and change in package atmosphere composition (increasing CO2 and decreasing O2). Microbial populations varied in size with variations in processing and packaging. Typical initial log10 counts per g were: bacteria 3.4–5.1, yeasts 2.5–3.2; molds were infrequent. Commercial packaging inhibited bacterial growth and retarded browning. Although Gram‐negative bacteria were numerically dominant, a large yeast population was also found. Species in the genera Pseudomonas, Erwinia, and Serratia were the most frequently isolated bacteria. Cryptococcus, Pichia, Torulaspora and Trichosporon spp. were the most common yeasts.
Reverse Osmosis and Flavor Retention in Apple Juice Concentration
Authors: CHOU FANG , WILEY ROBERT C. , SCHLIMME DONALD V. 
Published: August 2006

ABSTRACTPlate‐and‐frame (PF) and spiral‐wound (SW) membrane configurations were used to study influence of reverse osmosis (RO) on flavor compounds in apple juice permeate and retentate. Low temperature (20°C) and high pressure (50 bar) were most effective operating parameters for flavor recovery. Non‐volatile flavor component RO losses were due to permeation. However, loss of volatile compounds through permeation was minor compared with equipment processing losses. Flavor compounds showed more rejection by polyamide than poly‐ether‐urea thin‐film composite membranes. The SW configuration demonstrated greater flavor losses than did PF. Chemical structure of aldehydes and esters appeared to affect flavor compound retention. Volatile losses modified the flavor profile of RO concentrated apple juice.
Retrogradation of Rice Starches Studied by Differential Scanning Calorimetry and Influence of Sugars, NaCl and Lipids
Authors: CHANG SHUH‐MING , LIU LIH‐CHING 
Published: August 2006

ABSTRACTIn waxy and nonwaxy rice starch gels the retrogradation process was a function of time. The enthalpy for rice starch gel with high amylose content was higher than those for low amylose content or for waxy starch samples. In all rice starch gels, samples stored under 25°C had lower enthalpy and higher endothermic onset temperature. In presence of sucrose, extent of retrogradation increased, while in presence of NaCl, it decreased. Effects of maltose, glucose and lipids were dependent on rice starch gel and storage temperature.
Effect of Sodium Chloride on Pro‐oxidant Activity of Copper (II) in Peroxidation of Phospholipid Liposomes
Authors: ARNOLD A.R. , BASCETTA E. , GUNSTONE F.D. 
Published: August 2006

ABSTRACTThe effect of sodium chloride and copper sulfate on the peroxidation of pork phospholipid liposomes was investigated at various temperatures. At 4°C copper(II) was highly pro‐oxidant but its activity was reduced by addition of sodium chloride. The pro‐oxidant activity of copper(II) was lower at −8 and −20°C than at 4°C. At −8 and −20°C the activity of copper(II) was enhanced in presence of sodium chloride. It was demonstrated that sodium chloride controlled the copper ion concentration below 0°C and that copper(II) exhibited decreasing pro‐oxidant activity with increasing concentration between 0.91 and 45.5ppm.
Neutral Salt Effects on Stability of Whey Protein Isolate Foams
Authors: PHILLIPS L.G. , YANG ST. , KINSELLA J.E. 
Published: August 2006

ABSTRACTAddition of 0.1 M Na2SO4, NaCl, or NaSCN reduced maximum overruns of whey protein isolate (WPI) by 33%, 27%, and 38%. This was attributable to an ionic effect, i.e., the ions interacted with countercharges on the proteins thereby reducing electrostatic interactions. In contrast, at high concentrations (1M), Na2SO4 improved foam stability by 76% compared to WPI without salt. Chloride had an intermediate effect, whereas NaSCN did not improve foam stability. Increasing Na2SO4 concentration (2M) improved foam stability by 127% compared to control. The relative effectiveness of salts at improving foam stability and heat stability followed the Hofmeister series (SO42‐<CI−<SCN−).