bluuebunny/crossref_metadata_2025_split huggingface dataset:
Palatability and Appearance Traits of Beef/Pork Meat Patties
Authors: MILLER M.F. , DAVIS G.W. , WILLIAMS A.C. , RAMSEY C.B. , GALYEAN R.D. 
Published: August 2006

ABSTRACTEight beef/pork ground meat blends were made from mature (cows or sows) and youthful (steers or barrow) beef and/or pork lean. Blends were stored at — 27°C for either 14 or 150 days. Storage time decreased overall desirability scores of blends made with 20% pork fat and 80% youthful beef lean. No differences were found for flavor or overall desirability scores within the 14‐day storage treatment. The consumer panel did not detect differences among treatments for source of fat or species. Results indicated beef/pork patties containing 40–80% mature lean and a minimum of 10% beef fat were equal to all‐beef controls (100% beef patty) for visual and palatability traits.
Effect of Pressure on the Salting and Ripening Process of Anchovies (Engraulis anchoita)
Authors: FILSINGER BEATRIZ E. 
Published: August 2006

ABSTRACTThe effect of pressure on the salting and ripening process of anchovies was studied. Salt and water were determined throughout the process to establish the dynamics of salt penetration. The ripening of anchovies was evaluated by means of the total ester index and sensory assessments. The best quality product corresponded to an intermediate pressure of 131.5 g/cm2. Salt penetration and ripening was intermediate between the other two samples. Higher pressure increased salt penetration and diminished ripening velocity. These products, however, did not possess the best sensory characteristics. Lower pressure changed the ripening process and yielded an over‐ripe product.
High Pressure Liquid Chromatography Determination of Histamine in Fish
Authors: GOUYGOU J. P. , SINQUIN C. , DURAND P. 
Published: August 2006

ABSTRACTHistamine was determined by reversed‐phase high‐pressure liquid chromatography in trichloroacetic acid extracts after derivatization with o‐phthaladehyde. Fluorescence was monitored at 350 nm excitation and 450 nm emission wavelength after elution with water containing 40% acetonitrile. The advantage of the described method is a rapid analysis in an automated system, where no selective extraction procedure is necessary and interfering substances are easily separated from the histamine fluorophore.
Texture of Cooked Mantle of Squid lllexargentinus as Influenced by Specimen Characteristics and Treatments
Authors: KOLODZIEJSKA ILONA , SIKORSKI ZDZISLAW E. , SADOWSKA MARIA 
Published: August 2006

ABSTRACTBoiling frozen stored squid in 2% NaCl solution caused 30% weight loss after 5 min but changes in protein solubility and softening of the meat continued for at least 45 min. The influence of variability within the species on the texture of the cooked product was more significant than that of frozen storage. In discolored squid significant proteolysis was shown by electrophoresis. Such meat was less tough than that from nondiscolored specimens. Acetic acid cure induced proteolysis without improving texture, while polyphosphates softened the product without detectable proteolysis. The decisive effect on texture was displayed by pH and polyphosphates. Heating at 80° and 90°C left an uncooked sensory note.
Effect of Blanching on Enzyme Activity and Quality Changes in Green Peas
Authors: HALPIN B. E. , LEE C. Y. 
Published: August 2006

ABSTRACTFresh green peas were blanched for various times/temperatures and stored at — 23°C. At 3 month intervals peas were analyzed for per‐oxidase, polyphenoloxidase, lipoxygenase and catalase activity and ascorbic acid content. Samples were cooked and evaluated sensorily, and using Hunter color and Instron texture measurements. Enzymes exhibited varying degrees of activity over the first 3 months in storage. After 3 months, peroxidase and polyphenoloxidase activity decreased or remained constant. Lipoxygenase activity increased over storage, most noticeably in the long time/low temperature blanch treatment. Sensory evaluation indicated a gradual loss of quality due to poor flavor in the long time/low temperature blanch. Ascorbic acid content, greenness and firmness decreased gradually with storage.
Functionality of Flours, Protein Fractions and Isolates from Field Peas and Faba Bean
Authors: SOSULSKI F. W. , McCURDY AR. 
Published: August 2006

ABSTRACTField pca and faba bean proteins are rich sources of lysine, and air classification of the pin milled flours essentially doubled the protein contents in the protein fractions. The proteins in these flours and protein fractions were highly soluble at acid pH and exhibited only a narrow range of insolubility at pH 4–5. Water holding and oil absorption capacities increased in proportion to protein contents of the flour, protein fraction, and isolate of each legume, including soybean flour and isolate, but oil emulsification properties were uniformly high among all products. The protein fractions exhibited excellent whipp‐ability and foam stability compared to soybean controls, and their promising functional properties suggested potential applications in meat emulsions, beverages and bakery products.
Effect of Freezing, Thawing, Drying, and Cooking on Carotene Retention in Carrots, Broccoli and Spinach
Authors: PARK YOUNG W. 
Published: August 2006

ABSTRACTEffects of freezing, thawing, cooking and drying on carotene retention of carrots, broccoli and spinach were evaluated. Relative differences in carotene retention among these vegetables were compared. Dehydration, regardless of drying method, significantly reduced carotene in these vegetables. Carotene contents of fresh, vacuum and microwave dried samples for carrots, broccoli and spinach were 989, 459, 368; 106, 43, 40; and 455, 325, 314 μg/g, respectively. Lag time after thawing decreased mean carotene of vegetables significantly in a quadratic manner. Degradation of carotene was severe 6 hr after thawing, Cooking did not affect carotene and cooked samples contained 2.0, 2.9, and 1.2 times more carotene than the respective dehydrated vegetables. Destruction of carotene was relatively lower when initial concentrations were low.
Re‐evaluation of Capsicum Color Data
Authors: REEVES MALCOLM J. 
Published: August 2006

ABSTRACTPreviously published extractable pigment values of 15 selected red pepper varieties and the “L”, “a”, “b” color parameters were re‐examined as continuing computation problems had led to erroneous conclusions. The correlations now obtained show that no single color parameter is consistently better than the others for predicting pigment content. For whole pods the “a” parameter gave the best individual correlations with pigment contents, while for pureed pods the correlations for the “L” and “b” parameters were marginally better than those with “a”. In general the correlation values were higher for pureed pods. Although statistically significant, the correlations were too small to provide a mathematical model that would predict accurately the pigment contents.
Effect of Lectins on Salivary and Pancreatic Amylase Activities and tlhe Rate of Starch Digestion
Authors: THOMPSON LILIAN U. , GABON JACQUELINE E. 
Published: August 2006

ABSTRACTDigestion of wheat starch (WS) and red kidney bean (RKB) starch by pancreatic (PA) and salivary (SA) amylase in the presence or absence of lectins was determined. Compared with WS, digestion of RKB starch by PA and SA was 70.0% and 66.6% lower, respectively. RKB lectin added to WS at the hemagglutinin activity level in RKB starch resulted in significantly decreased digestion with PA (63.9%) and SA (43.8%) as did heated RKB lectin with insignificant hemagglutinin activity (41.1% with PA, 35.8% with SA). Jack bean lectin (concan‐avalin A) also resulted in reduced rate of starch digestibility. Kinetic analyses revealed noncompetitive inhibition by RKB lectins on both amylases. Results confirmed the role of lectin in reducing the rate of starch digestion and its possible health benefit.
Determination of Organic Acids and Sucrose in Roasted Coffee by Capiillary Gas Chromatography
Authors: HUGHES W. J. , THORPE T. M. 
Published: August 2006

ABSTRACTCapillary gas chromatography was used to obtain high resolution profiles of 27 organic acids, caffeine, and sucrose in dimethylsulfoxide extracts of roast and ground coffees in a sixty‐minute analysis. A shortened procedure was also reported for the quantitative determination of S‐caffeoylquinic (SCQA) and quinic (QA) acids and sucrose. Nanogram detection limits were achieved and the reproducibility of the method was under 5% relative. Major, commercial brands of caffeinated and decaffeinated coffee produced under different roasting conditions could be distinguished based on their 5‐CQA and sucrose content and on the ration of QA‐to‐SCQA.
Protein‐Protein Interaction of Fish Myosin Fragments
Authors: TAGUCHI TAKESHI , ISHIZAKA HIROSHI , TANAKA MUNEHIKO , NAGASHIMA YUJI , AMANO KEISHI 
Published: August 2006

ABSTRACTProtein‐protein interaction of myosin fragments from flying fish and white marlin muscles was studied by means of absorbance changes resulting from aggregation at temperatures of 20°C to 70°C. Subfragment‐1 (S‐1) exhibited a high extent of interaction with the transition temperature of 35–36°C, while the interaction of heavy meromyosin (HMM) was very weak. Though light meromyosin (LMM) gave lower interaction values throughout the heating temperature, the addition of butanol promoted markedly the interactions at the temperature above 50°C. The degree of promotion was high for flying fish and low for white marlin.
Introduction of High Pressure to Food Processing: Preferential Proteolysis of β‐Lactoglobulin in Milk Whey
Authors: HAYASHI RIKIMARU , KAWAMURA YUKIO , KUNUGI SHIGERU 
Published: August 2006

ABSTRACTVarious proteins were subjected to thermolysin digestion at 2000 atm. Casein and soy protein were extensively digested at both atmospheric and high pressures, but the tetrameric proteins alcohol dehydrogenase and hemoglobin and the monomeric protein β‐lactoglobulin were degraded only upon pressurization. Globular proteins with many disulfide bonds (RNase A, lysozyme, and α‐lactalbumin) resisted the proteolysis at both pressures. These observations led to the preferential digestion of β‐lactoglobulin in cow's milk whey, thus simulating human milk protein. The versatility of pressure‐induced proteolysis in food processing is also proposed.
Prediction and Measurement of the Water Activity of Selected Saturated Salt Solutions at 5°C and 10°C
Authors: POLLIO MARÍA L. , KITIC DORA , FAVETTO GUILLERMO J. , CHIRIFE JORGE 
Published: August 2006

ABSTRACTA theoretical approach, based on the thermodynamic properties of strong electrolyte aqueous solutions, was used to calculate the aw at 5°C and 10°C of selected saturated salt solutions frequently used as standards in the range of microbial growth. The results agreed very well with experimental measurements at both temperatures for most salts studied, which included NaBr, NaCl, SrC12, (NH4)2SO4, KCl, BaCl2, and K2SO4. For KNO3 the agreement was somewhat less satisfactory and the reasons are discussed.
Cannonball Jellyfish (Stomolophus meleagris) as a Food Resource
Authors: HUANG Y.AO‐WEN 
Published: August 2006

ABSTRACTA pilot plant process was developed to produce salted dried jellyfish product from cannonball jellyfish (Stomolophus meleagris). Processed products containing an average of 68% moisture, 5.5% protein, 26% ash and 25% salt were obtained by brining with different mixtures of salt (7.5–25%) and alum (1–2.5%) over 1 wk. Mechanical drying was also tested by using a heat pump system dryer. Chemical and physical analyses and sensory properties of cannonball jellyfish products compared favorably with market products. Levels of calcium, magnesium and iron in the jellyfish were higher than those of zinc and copper.
Effects of Selected Commercial Phosphate Products on the Natural Bacterial Flora of a Cooked Meat System
Authors: MARCY J.A. , KRAFT A.A. , HOTCHKISS D.K. , MOLINS R.A. , OLSON D.G. , WALKER H.W. , MERKENICH K. 
Published: August 2006

ABSTRACTFour commercial phosphate blends and a neutral pyrophosphate were used at three levels (0.30–0.65%) in the preparation of cooked sausage. Control treatments contained no phosphate. Vacuum‐packaged sausage was stored at 5°C for 21 days or held at room temperature (20–22°C) for up to 48 hours after 7 days of refrigerated storage. Mesophilic and facultative anaerobic bacterial counts were highest in control treatments after 14 and 21 days at 5°C and after 24 and 48 hr at 20–22°C. For each phosphate, the level of addition was the determining factor in bacterial inhibition, since the highest phosphate level resulted in the lowest bacterial counts in sausage held at 5°C and 20–22°C. The level of phosphate was more important in prolonging shelf life than was the type of phosphate.
Effect of Sodium Erythorbate on Residual Nitrite, pH and Bacterial Growth in Liver Sausage Formulated with Different Levels of Mechanically Separated Pork
Authors: DeFREITAS J.J. , KNIPE C.L. , MOLINS R.A. , WALKER H.W. , OLSON D.G. , KRAFT A.A. 
Published: August 2006

ABSTRACTSome microbiological, chemical, and physical characteristics of liver sausage formulated with 0, 25, 50, and 75% mechanically separated pork (MSP), 156 ppm sodium nitrite and 0 or 550 ppm sodium erythorbate were studied during refrigerated storage (5°C, 6 days) and subsequent elevated‐temperature holding (20–24°C, 48 hr). Growth of inoculatedClostridium sporogeneswas inhibited by 156 ppm nitrite in all sausages even after 48 hr at 20–24°C, regardless of MSP level. Growth of aerobic mesophiles and facultative anaerobes at 20–24°C was also inhibited in sausage formulated with 156 ppm nitrite and 550 ppm erythorbate. Erythorbate addition and increased MSP levels resulted in higher Hunter a color values. Residual nitrite, pH values, and total iron content of liver sausage increased with increasing MSP content.
Effect of Storage Temperature and Time on the Quality of Vacuum Packaged Dry‐Cured Ham Slices
Authors: KEMP J.D. , LANGLOIS B.E. , AKERS K. , MEANS W.J. , AARON D.K. 
Published: August 2006

ABSTRACTHams were cured and aged by three methods, two using nitrite and nitrate but with long or short aging times at controlled temperature, and one using no nitrite or nitrate with ambient aging temperature. Hams were sliced, vacuum‐packaged and stored at 0°C, 10°C or 21°C for 8 wk and examined weekly for white film, aroma, and aerobic, staphylococci, lactobacilli, yeast and mold counts. White film development was erratic. Aroma was closely related to aerobic counts. At 0°C bacterial counts and aroma remained normal for 8 wk. At 10°C many packages had acceptable counts and aroma at 8 wk but some were unacceptable by 4 or 5 wk. At 21°C many slices were unacceptable microbiologically and sensorily by 3 wk. Storage at or near 0°C is recommended for long shelf life.
Factors Associated with the Tenderness of Three Bovine Muscles
Authors: KOOHMARAIE M. , SEIDEMAN S.C. , SCHOLLMEYER J.E. , DUTSON T.R. , BABIKER A.S. 
Published: August 2006

ABSTRACTSamples were obtained from bovine Longissimus dorsi (L), Biceps femoris (BF) and Psoas major (PM) muscles at different times of postmortem storage at 1.2°C. At day 1 postmortem, PM was the most tender muscle followed by BF then L; PM muscle also had the smallest fiber area and longest sarcomere followed by BF and L. After postmortem storage, shear force values decreased greatly for L, and only slightly for PM. There were no differences in activities of cathepsins, B, H, and L for any of the muscles. However, L muscle had the highest Ca++‐dependent protease activity followed by BF and PM. Thus results suggested that Ca++‐dependent protease activity was best determinant of tenderization resulting from postmortem storage at refrigerated temperatures.
Measurement of Acid Diffusion in Canned Vegetables Using pH Sensitive Indicators
Authors: MCCARTHY M.ICHAEL J. , HEIL J. R. 
Published: August 2006

ABSTRACTThe use of pH sensitive fluorescent dyes and color indicators for measuring acid diffusion in pH modified foods was investigated. Colorimetric pH profiles compared well with electrometric measurements. Colorimetric measurement techniques were applicable with both lightly colored vegetables (e.g., potatoes, onions) and highly colored vegetables (e.g., beets, carrots). Effective mass diffusivities were calculated from pH measurement and were on the order of 10‐10 m2/sec for a variety of acids in potatoes.
Composition of Some Organic and Inorganic Compounds in Reverse Osmosis‐Concentrated Citrus Juices
Authors: BRADDOCK R.J. , NIKDEL S. , NAGY S. 
Published: August 2006

ABSTRACTOrange, grapefruit and lemon juices were concentrated over twofold in a pilot scale reverse osmosis (RO) process using a commercially available membrane system. Major sugars, acids, vitamin C, aroma volatiles and over 20 minerals were examined in feed, concentrate and permeate streams. Typically, 15–20 aroma compounds were identified in feed juices and concentrates. Compared with less volatile compounds (e.g., ethyl butyrate, limonene), poorer retention during processing was noted for more volatile molecules (methanol, acetaldehyde, ethanol). °Brix of membrane concentrates were orange (25.3°B), grapefruit (25.1°B) and lemon (22.5°B). Vitamin C was rejected efficiently by the membrane. Mineral analyses showed similar elemental contents in feed and concentrate and insignificant concentration in permeate streams.
Individualized Optimization of the Salt Content of White Bread for Acceptability
Authors: CONNER M.ARK T. , BOOTH D.AVID A. , CLIFTON V.ERITY J. , GRIFFITHS R.ICHARD P. 
Published: August 2006

ABSTRACTTrained and untrained assessors rated the saltiness of plain slices of white bread varying in NaCl content, relative to personally most preferred (ideal) and to intolerable levels of salt (rejection). Each session with an individual assessor was designed to minimize known sources of bias on multiple sensory judgments. High sensory reliabilities were obtained, showing that the affect‐laden personal ideal level for a characteristic of a food provided a stable anchor, despite the lack of external comparison. The method, therefore, yielded reliable estimates of individuals’ ideal points and tolerances of deviations from the ideal level. Frequency distributions of such objective parameters of individuals’ food‐choice motivation within a segment of the market provide a new basis for deciding the formulation and positioning of a food product.
Inactivation of Listeria monocytogenes by Ultraviolet Energy
Authors: YOUSEF A.HMED E. , MARTH E.LMER H. 
Published: August 2006

ABSTRACTShort‐wave UV‐energy (100 μW/cm2) decreased the number of Listeria monocytogenes on Tryptose Agar (TA) ca. seven orders of magnitude in 4 min. Age of culture (48 vs 24 hr) did not alter the sensitivity of Listeria to this UV treatment. Increasing the intensity of irradiation (550 vs 100 μW/cm2) increased the rate at which L. monocytogenes was inactivated. Dry rather than moist cells of L. monocytogenes were most resistant to irradiation. In general, inactivation of Listeria with short‐wave UV‐energy yielded sigmoidal survivor curves. The population of Listeria on TA plates was not affected with long‐wave UV‐irradiation.
Influence of Temperature of Measurement on Creep Phenomena in Glycinin Gels
Authors: KAMATA Y. , RECTOR D. , KINSELLA J.E. 
Published: August 2006

ABSTRACTGels made from heated soybean glycinin were analyzed by creep measurements at various temperatures (10–90°C). The creep curves obtained upon compression were simulated by a five component model which included an elastic, a viscous, a plastic, and two viscoelastic components. The contribution of the plastic component to gel softness decreased with increasing temperature, while the contribution of the elastic component concurrently increased. The existence of the plastic components suggested that glycinin gels consist of a network of associated molecules and that compression irreversibly changed the packing arrangement of the glycinin particles. The decrease in contribution of the plastic components at high temperatures indicated that the network structure is stabilized by hydrophobic interactions.
Evaluation of Spreadability of Food Products by Penetration Tests and Panel Scores
Authors: POMPEI C. , LUCISANO M. , ZANONI B. , CASIRAGHI E. 
Published: August 2006

ABSTRACTInstrumental evaluation of spreadability was carried out on different products by measuring the stress and the energy required to penetrate specimens with a plunger, a probe, and a cone. The instrumental findings were correlated with the spreadability scores from a semi‐trained panel. The correlations existing among the three methods and, with reference to each method, the correlations existing among the parameters evaluated under various operating conditions were determined. In most cases, objective measurements correlated significantly with the judgement expressed by the panel and, among the three methods, penetration with a cone appeared the most suitable for instrumental testing of spreadability.
Development of Two Imitative Methods of Spreadability Evaluation and Comparison with Penetration Tests
Authors: POMPEI C. , CASIRAGHI E. , LUCISANO M. , ZANONI B. 
Published: August 2006

ABSTRACTTwo instrumental imitative methods simulating the manual operation of spreading were developed. Both methods make use of the Instron Machine: one is based on prototype cell (PSC) and the other involves the manual spreading of a known volume of product and recording of the force used. Various spreadable products were tested under different operating conditions. Results allow a clear differentiation among the tested products. Data obtained from the two methods show high correlations (significant at P < 0.05) with data obtained from penetration methods that make use of probe, plunger, and cone. The newly developed methods show, under most test conditions, high correlations (significant at P < 0.05) with sensory results.
Relationship of Disulfide Bond Formation to Altered Rheological Properties of Oleic Acid Modified Egg White
Authors: VIGDORTH V.L. , BALL H.R. 
Published: August 2006

ABSTRACTEgg white modification with oleic acid (OEW) had no effect on disulfide bond formation during the thermal gelation process. Lower transition temperatures were seen for oleic acid treated egg white (70°C) relative to native egg white (EW) (74°C). Torsional failure testing showed increases of 60 and 100% for shear stress and strain at failure, respectively, of OEW over EW. Dialysis, pH‐adjustment, and treatment with N‐ethylmaleimide (NEM) lowered stress values while shear strain Was affected only by pH‐adjustment. Scanning electron micrographs indicated a more dense structure for OEW than that of EW. No visible structural change was apparent due to treatment with NEM.
A General Model for Expansion of Extruded Products
Authors: ALVAREZ‐MARTINEZ L. , KONDURY K.P. , HARPER J.M. 
Published: August 2006

ABSTRACTThe expansions (cross‐sectional, longitudinal and volumetric) of corn extrudates made with a single‐screw extruder were studied. Longitudinal and Volumetric Expansion Indices were developed to characterize the product's specific length and volume. To explain the results, it was postulated that increased stored energy in the elastic starch melt occurring with higher shear strains favored radial expansion at the expense of longitudinal expansion. An inverse relationship between radial and longitudinal expansions was confirmed. A general expansion model involving dough moisture, melt temperature, and die and screw shear strains described all three expansions and characterized the thermally induced expansions with associated energies of activation.