bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effect of Selected Sodium and Potassium Salts on TBA Values of Dark Meat Turkey Patties
Authors: KING A.J. , EARL L.A. 
Published: August 2006

ABSTRACTThiobarbituric acid (TBA) values were determined on stored, uncooked and cooked patties containing dark ground turkey meat and selected sodium and potassium salts. No clear association between pH of slurries made from patties and TBA values was observed. Factor analysis showed significant (P < 0.05) main effects due to formulation, heating, storage and day of test and significant (P < 0.05) interactions for heating x storage, heating x day, heating x formulation, heating x storage x formulation, storage x day and storage x formulation. Results indicated that polyphosphates added alone were effective in retarding lipid oxidation in cooked products. There was no synergistic effect of polyphosphates combined with NaCl.
Lactose Hydrolysis in Ultrafiltration‐Treated Cottage Cheese Whey with Various Whey Protein Concentrations
Authors: SHETH H. , JELEN P. , SHAH N. 
Published: August 2006

ABSTRACTLactose hydrolysis by soluble Aspergillus oryzaeβ‐galactosidase was studied in (a) ultrafiltration (UF) permeate containing varying concentrations of isolated β‐lactoglobulin or serum albumin; (b) UF retentate at four protein levels; and (c) cottage cheese whey during the UF treatment in an Amicon stirred cell unit. The rate and extent of lactose hydrolysis achieved in all the conditions studied was independent of protein concentration in the whey preparations used. After 6 hr of the simultaneous UF‐lactose hydrolysis process at room temperature, similar hydrolysis level was achieved in the retentate as in the batch hydrolysis process. The average degree of hydrolysis in the permeate was 52.6%. The retentate added to milk at room temperature hydrolysed 93% of the lactose in 15 hr.
Changes in the Vitamin B‐6 Content in Potatoes During Storage
Authors: ADDO CONSTANT , AUGUSTIN JORG 
Published: August 2006

ABSTRACTThe nature of the repeatedly reported increase of vitamin B‐6 in Russet Burbank potatoes stored for 30 days and 9 months was investigated. Potatoes contained pyridoxine, pyridoxamine, pyridoxal phosphate, and a pyridoxine glucoside. While pyridoxamine and pyridoxal phosphate concentrations remained unchanged, there was a sharp increase in pyridoxine glucoside during storage indicating a possible synthesis of vitamin B‐6 during storage. In general, good agreement existed between the data generated by microbial analysis and those obtained by the HPLC method.
Modeling the Kinetics of Cooking and Precooking Potatoes
Authors: KOZEMPEL MICHAEL F. 
Published: August 2006

ABSTRACTThis research investigated the kinetics of cooking potatoes over the temperature range in which starch gelatinizes. A back extrusion texture test was used to measure cookedness. By correlating the data with that of other researchers using different texture tests and potato varieties, we present a unified model of cooking which is first order, independent of variety, and applies to both cooking and gelatinization over the temperature range of 74°C to 100°C.
Influence of Processing on Physical Form of Beans and on Intestinal Fermentation
Authors: FLEMING S.E. , FITCH M.D. , STANLEY D.W. 
Published: August 2006

ABSTRACTThree red kidney bean‐containing diets and one fiber‐free diet were fed to five Yucatan miniature swine to evaluate the influence of the physical form of a high‐fiber food on fermentation in the gut. Beans were processed by three techniques prior to cooking: the conventional soak and autoclave procedure, a wet‐milling technique, and a dry‐milling technique. Breath gases were collected from the animals and the concentrations of hydrogen and methane were determined to assess intestinal fermentation. Even though differences among the three bean preparations could be detected microscopically, these differences were not reflected in the physiological measurements since the extent of fermentation was similar for the three bean diets.
Processing, Functional, and Nutritional Properties of Okra Seed Products
Authors: BRYANT L.A. , MONTECALVO J. , MOREY K.S. , LOY B. 
Published: August 2006

ABSTRACTOkra full‐fat flour, defatted flour, protein concentrate, and protein isolate were prepared from whole okra seeds (Spineless Green Velvet variety). Results of proximate analysis, amino acid profiles, in vitro protein digestibility, and calculated protein efficiency ratios (C‐PER) indicated that okra products have significant potential as a viable new protein source. C‐PER of okra products ranged from 2.16–2.22. Protein solubility indicated that these okra products were generally more soluble than commercial soy products. Emulsion capacity and viscosity of okra products were significantly lower than those for soy products. Overall, foam stability of soy products was consistently higher than that for okra products.
Hydrocolloids from the Freshwater Microalgae, Palmella texensis and Cosmarium turpinii
Authors: HA Y.W. , DYCK L.A. , THOMAS R.L. 
Published: August 2006

ABSTRACTThe extracellular polysaccharides of two freshwater microalgae were examined as potential sources of hydrocolloids. A 0.10% solution of polysaccharide from Cosmarium turpinii (UTEX LB 1042) was pseudoplastic and more viscous than other selected hydrocolloids, indicating an ability to function as a thickening agent. The polysaccharide from Palmella texensis (UTEX 1708) produced low‐viscosity solutions and showed good pH (3.5 to 9.5) and temperature (20°C to 80°C) stability. A 1.00% solution of P. texensis polysaccharide showed Newtonian‐like flow properties at low shear rate (2.25 sec‐1 to 45 sec‐1). Fucose, xylose, galactose, glucose and glucuronic acid were found from the C. turpinii polysaccharide, and only galactose was identified from the P. texensis polysaccharide.
Effects of Mold Contamination and Ultrafiltration on the Color Stability of Strawberry Juice and Concentrate
Authors: RWABAHIZI SILAS , WROLSTAD RONALD E. 
Published: August 2006

ABSTRACTJuices made from both good quality and mold‐contaminated strawberries (cultivar Benton) were clarified by conventional filtration and ultrafiltration and processed into concentrates. Compositional and color analyses were done on the single‐strength juices, the juice concentrates immediately after processing, and the same concentrates after 6 wk storage at 20°C. Color and appearance were also evaluated by sensory procedures after storage. Mold contamination induced significant increases in polymeric color, browning and haze, the changes being more pronounced in the stored concentrates. Ultrafiltration resulted in an accelerated loss of monomeric anthocyanins during juice concentration. Stored concentrates from juices prepared by conventional filtration had more acceptable color and appearance than those processed by ultrafiltration.
Effect of Concentration and Pressure on the Boiling Point Rise of Apple Juice and Related Sugar Solutions
Authors: CRAPISTE G.H. , LOZANO J.E. 
Published: August 2006

ABSTRACTAn experimental procedure is proposed for the measurement of the boiling point of clarified fruit juices, minimizing hydrolysis of sucrose. Boiling point rises of glucose, fructose, and sucrose solutions and clarified apple juice were determined at different pressures and concentrations, ranging from 72 to 700 mbar and 17 to 72 °Brix, respectively. Experimental results indicated that both concentration and pressure significantly affect boiling point elevation. Applicability of theoretical and empirical expressions to represent the experimental behavior was analyzed. Sugar solutions behaved ideally up to approximately 35%. A method was proposed to predict boiling point rise of apple juice from experimental data for the basic sugar components.
Frontal Inverse Gas Chromatography as Used in Studying Water Sorption of Coffee Solubles
Authors: APOSTOLOPOULOS DIMITRIOS , GILBERT SEYMOUR G. 
Published: August 2006

ABSTRACTFrontal Inverse Gas Chromatography (FIGC) was used to study the combined effects of moisture, temperature, and particle size on the water sorption of freeze‐dried coffee. A moisture increase from 0 to 95% RH resulted in typical anti‐Langmuirian sorption isotherms. Lower temperatures favored sorption at equivalent water vapor pressures. The mesh size of coffee had only a slight effect on the amount of sorbed water at higher relative humidities but did affect FIGC. A comparison of the FIGC and static methods showed that the former was much faster and the sorption isotherms of the two methods were statistically different.
Effect of Ethylenediaminetetraacetic Acid (EDTA) and Metal Ions on Growth of Staphylococcus aureus 196E in Culture Media
Authors: KRANIAK J.M. , SHELEF L.A. 
Published: August 2006

ABSTRACTThe effects of ethylenediaminetetraacetic acid (EDTA) and its salts, alone or in combination with Mg2+, Fe3+, Zn2+ or Ca2+, on growth of S. aureus strain 196E, were studied. EDTA or its Na+ or K+ salts (0.8–1.7 mM), but not its Ca2+ or Fe3+ salts, inhibited cell growth in Brain Heart Infusion broth. Bacteriostatic effects in Casamino Acids‐Yeast Extract (CasY) broth were produced by 0.17 mM EDTA. Addition of Fe3+, Zn2+, or Ca2+ to EDTA‐containing broth eliminated inhibition at an EDTA: cation molar ratio of 1:1, while Mg2+ required a sevenfold concentration. Data suggest that EDTA exerts its inhibitory effect by chelating calcium and/or other essential cations which form complexes with comparable stability constants with EDTA.
Interaction of Sucrose with Gelatin, Egg Albumin and Gluten in Freeze‐Dried Mixtures as Shown by Water Sorption
Authors: CHINACHOTI PAVINEE , STEINBERG MARVIN P. 
Published: August 2006

ABSTRACTThe objective was to study sucrose‐protein interactions in freeze‐dried mixtures as shown by water binding data. Gelatin, egg albumin and gluten were included. Sucrose content was varied. Each sample was mixed with water and dried. The powder was equilibrated against known water activity (aw) ranging from 0.58 to 0.93. The experimental water sorption data at a given aw was then compared to calculated values obtained from the Lang‐Steinberg mass balance equation. Contrary to other systems, samples sorbed more rather than less water than calculated. This was ascribed to sucrose‐protein interaction which increased water binding by protein. Amount of interaction at a given aw was found to be linearly related to the sucrose content. A critical sucrose content was needed to trigger the interaction.
Rapid Direct Extraction Derivatization Method for the Determination of Acylglycerol Lipids in Selected Sample Matrices
Authors: LONG AUSTIN R. , MASSIE STEVEN J. , TYZNIK WILLIAM J. 
Published: August 2006

ABSTRACTAcylglycerol lipids as total fatty acid methylesters (FAME) were rapidly determined by direct extraction derivatization from sample matrices utilizing 0.4N methanolic sodium methoxide in hexane solution and quantitated using gas chromatography. FAME values determined by the direct extraction derivatization (DED) method and standard AOAC ether extraction saponification method were similar for all samples. The DED method was reproducible and required less than 35 min total sample preparation and analysis time compared to a minimum of 6 hr needed for the standard AOAC method. The DED method yielded FAME derivatives of acylglycerol lipids which were free from interfering compounds when analyzed by gas chromatography. Identity and purity of isolated FAME were positively confirmed by mass spectrometry by comparison with authentic standards.
Pulsed Low‐Resolution NMR Investigations of Protein Sols and Gels
Authors: LAMBELET P. , BERROCAL R. , DESARZENS C. , FROEHLICHER I. , DUCRET F. 
Published: August 2006

ABSTRACTWater proton transverse (T2) relaxation measurements in whey, egg, gelatin, and soybean sols and gels were determined. T2 relaxation in protein sols and gels was a single exponential process, except for oil containing sols which showed a two‐phase behavior. The relaxation rates (1/T2) increased linearly with concentration of either protein or oil. For samples containing protein which underwent an irreversible denaturation upon heating, T2 relaxation times were longer in the sols than in the gels. In gels, the variation of the T2 relaxation times with temperature was interpreted in terms of an exchange between labile protein protons and water protons.
Application of Response Surface Methodology (RSM) to the In Vitro Measurement of Bile Salt Binding Under Physiological Conditions
Authors: CADDEN ANN‐MARIE 
Published: August 2006

ABSTRACTResponse surface methodology was used to assess the effects of adjusting incubation time, sample weight and buffer pH on the in vitro measurements of sodium glycocholate binding by ground and un‐ground AACC wheat bran. The degree of bile salt binding could be increased by increasing incubation time and by reducing buffer pH. Maximum binding occurred if the sample weight per incubation were approximately 200 mg. Reducing particle size slightly modified the effects of time and pH. Washing the wheat bran fibers with phosphate buffer reduced the total quantity of bile salts bound; however, response surface trends were not affected.
Analytical and Preparative Chromatography of Tomato Paste Carotenoids
Authors: TAN BARRIE 
Published: August 2006

ABSTRACTTomato paste carotenoids were separated by gradient‐elution normal‐phase open‐column chromatography and analyzed by isocratic‐elution reverse‐phase HPLC with UV‐VIS photodiode array detection. The normal‐phase elution order of the trans pigments was phytoene, phytofluene, beta‐, zeta‐, gamma‐carotene and lycopene. The four dominant tomato paste carotenoids (550 ppm), in increasing quantities, were phytofluene, beta‐carotene, phytoene and lycopene. Simultaneous multi‐channel monitoring and rapid spectral scans allowed the detection of cis‐isomers (e.g., lycopene, phytofluene and beta‐carotene) and minor carotenoid components (e.g., alpha‐carotene, lycoxanthin and cis‐mutatoxanthin). Presentation of results in isograms (wavelength versus retention time) and an extraction scheme will be discussed.
Component Recognition in Beef Chuck Using Colorimetric Determination
Authors: KONSTANCE R. P. , HEILAND W. K. , CRAIG J. C. 
Published: August 2006

ABSTRACTThe potential for increasing the utilization of lower quality grades and cuts of beef was dependent on controlling the level of objectionable components, such as connective tissue and developing an economical means of creating starting material for further processing. Colorimetric methods were used to distinguish connective tissue and all other objectionable components in beef chuck slices. Using the tristimuius color values (L, aL, and bL) and the color difference indices for total color difference (E), chromaticity (ΔC) and the yellowness index (YI), each component was optically differentiated. These discriminations, coupled with decision models directing disposition of the various components, can be used to control an excision system for providing suitable starting material for further processing chucks into products such as restructured beef.
Comparison of Methods for Quantifying Fiber Types in Skeletal Muscle Tissue
Authors: SOLOMON M.B. , MONTGOMERY A.R. 
Published: August 2006

ABSTRACTMeasurements obtained using three bundle fiber sizes were compared with the template (4.7 cm2 in area) method and the actual fiber population present in the entire photomicrograph. Longissimus muscles from lamb, beef, and pork were evaluated. Muscle fiber populations measured by the template or by selecting a minimum number of fibers to be counted (e.g., based on bundle size) were statistically equivalent (p>0.01) to those measured using the entire micrograph and counting all the fibers present. Small bundles or a template designed to quantitate approximately 20% of the photomicrograph are recommended as the methods of choice for quantifying fiber populations because they would be less labor intense and would, therefore, result in a savings in time.
Comparison of High Performance Liquid Chromatography and Enzymatic Method for the Measurement of Lactose in Milk
Authors: KWAK H. S. , JEON I. J. 
Published: August 2006

ABSTRACTA high performance liquid chromatographic (HPLC) procedure was compared with an enzymatic method for the measurement of lactose in milk. A new rapid HPLC sample preparation technique was used for precipitating milk proteins with 2‐propanol. Results indicated that lactose detected in milk (expressed as percentage) was consistently lower with the enzymatic method than the HPLC procedure. Mean difference between the two methods was 0.15% with a range of 0.04 to 0.51. Coefficient of variability for the HPLC and enzymatic methods were 1.02 and 2.75, respectively. Recovery of added lactose in milk by HPLC was 100.3% for whole milk, 97.1% for low fat milk, and 99.5% for skim milk.
Antimicrobial Activity of Sodium Bicarbonate
Authors: CORRAL LAURA G. , POST LAURIE S. , MONTVILLE THOMAS J. 
Published: August 2006

ABSTRACTSodium bicarbonate (SB) inhibited the growth of bacteria and yeasts in agar media model systems under certain conditions. Escherichia coli, Lactobacillus plantarum, Staphylococcus aureus, and Pseudomonas aeruginosa aerobic plate counts were reduced 10,000‐fold by 0.12M (1% w/v) SB. Saccharomyces cerevisiae and Hansenula wingei were more sensitive; counts were reduced 100,000‐fold by 0.06M SB. Potassium bicarbonate was equally inhibitory, but equimolar sodium chloride had no effect, ruling out osmotic‐ and sodium‐mediated mechanisms of inhibition. The bicarbonate ion was identified as the probable cause of SB‐mediated inhibition although, in some cases, pH elevation played a significant role.
Bound Water and Freezing Point Depression of Concentrated Orange Juices
Authors: CHEN C.S. 
Published: August 2006

ABSTRACTFreezing points of orange juices (OJ) in the range 0° to 65° Brix were measured using the Beckman differential thermometers. Equilibrium freezing curves of OJ were characterized by the approximate freezing point depression equation of bound water theory. The average effective molecular weight was 235.6 ± 3.3 for Valencia, Corriente and blended frozen concentrated orange juice. The amounts of bound water were in the range 0.15 to 0.40 kg/kg solids.
Home‐Canning of Food: Effect of a Higher Process Temperature (121°C) on the Quality of Low‐Acid Foods
Authors: LAZARIDIS HARRIS N. , SANDER EUGENE H. 
Published: August 2006

ABSTRACTThis study compared the effects of a 121°C (103 kPa) process with those of the traditional process on the quality of home‐canned, low‐acid vegetables: asparagus (mainly convection heat), strained squash (conduction heat), and peas (a combination of convection and conduction heat). Quality was assessed objectively (texture and color) and by sensory evaluation (texture, color and flavor). The higher temperature process did not adversely affect quality; in the case of squash it resulted in quality improvement.
Solute Effects at High Water Activity on Nonenzymatic Browning of Glucose‐Lysine Solutions
Authors: PETRIELLA CLAUDIO , CHIRIFE JORGE , RESNIK SILVIA L. , LOZANO ROBERTO D. 
Published: August 2006

ABSTRACTThe effect of different polyols (glycerol, propylene glycol, sorbitol, 1,3‐butylene glycol, polyethylene glycol200, and polyethylene glycol 400) and various alkali metal chlorides (KCl, NaCl, LiCl, and CsCl) on the kinetics of nonenzymatic browning in glucose‐lysine solutions, of high water activity (aw) was studied. No particular inhibitory or promoting effect on browning of glucose‐lysine solutions, when adjusting a, with the various polyols, was found. The alkali metal chlorides had a significant influence on the rate of browning and the relative effect of cations (Li > Na > K, Cs) paralleled the hydrated ionicradii in solutions.
Effect of Warmed‐Over Flavor on Consumer Acceptance and Purchase of Precooked Top Round Steaks
Authors: WHITE F. D. , RESURRECCION A. V. A. , LILLARD D. A. 
Published: August 2006

ABSTRACTRetail samples of semimembranosus were roasted, sliced, wrapped in aluminum foil and stored at 1.0°C for 0, 1, 4, and 7 days. A panel of 100 consumers evaluated samples for the variables: preference, purchase intention, flavor, off‐flavor, and intended purchase frequency at three price levels. Panelists did not rate the 0, 1, and 4‐day samples differently on all sensory variables, but the 7‐day sample was rated as significantly different (P < 0.05) from all samples on each sensory variable. Results indicate that consumers were unable to detect off‐flavor in reheated semimembranosus samples at TBA numbers of 6.3 or lower.
Effects of Salt and Pyrophosphate on the Physical and Chemical Properties of Beef Muscle
Authors: PATERSON B. C. , PARRISH F. C. , STROMER M. H. 
Published: August 2006

ABSTRACTThe effects of sodium chloride (NaCl) and pyrophosphate (PP) were examined by treating beef sternomandibularis muscle tissue and isolated beef myofibrils with various concentrations of NaCl, with and without 10 mM PP. Gel electrophoresis showed that higher NaCl concentrations (1.0M > 0.7M > 0.4M) increased the extraction of titin, myosin, and other myofibrillar proteins from beef tissue and that the inclusion of 10 mM PP to NaCl solutions enhanced the extraction of those proteins. Beef tissue water‐holding capacity (WHC) was increased by higher NaCl concentrations and the presence of 10 mM PP. Increased myofibrillar/cytoskeletal protein extraction, especially titin, was associated with increased beef myofibril swelling and increased beef muscle WHC.
Extraction of Protein from Slurries of Unfrozen and Frozen/Thawed Dark, Ground Turkey Meat and Skin with Selected Potassium and Sodium Salts
Authors: KING A. J. , EARL L. A. 
Published: August 2006

ABSTRACTPatty formulations were made from dark, ground turkey meat, skin and selected sodium and potassium salts. Slurries made from unfrozen and frozen/thawed formulations were analyzed for pH and sediment. Supernatant from slurries was analyzed for protein and electrophoretic components. Sediment from extracts generally increased as pH increased for both storage conditions. No association between pH and protein in the supernatant of slurries was observed. Neutral and alkaline polyphosphates combined with NaCl extracted (P < 0.05) more protein than other combinations of salts. Patterns on sodium dodecyl sulfate polyacrylamide gels showed that sodium pyrophosphate‐glassy sodium polyphosphate (0.5%) extracted 9 protein bands while NaCl (2.0%) extracted 13 protein bands.
Rheological and Gelation Properties of Meat Batters Prepared with Three Chloride Salts
Authors: BARBUT S. , MITTAL G.S. 
Published: August 2006

ABSTRACTThe gelation and rheological properties of poultry meat emulsions prepared with three chloride salts (NaCl, KCl, MgCl2) and 50/50 mixtures of the above salts at isoionic strength (IS = 0.42) were studied. The relationship between shear rate and shear stress for the different raw meat emulsions was found to be nonlinear and followed Bingham pseudoplastic behavior. The yield stress for the emulsion containing only MgCl2 was significantly lower as compared to all the other treatments. The highest rigidity modulus values obtained during cooking were observed in the NaCl + MgCl2 treatment followed by the NaCl + KCl, NaCl and KCl. The emulsion containing MgCl2 only broke down at the initial stages of cooking, exhibiting the destabilizing effect of the magnesium cation.
Calorimetric Changes During Development of Rigor Mortis
Authors: PARK JAE W. , LANIER TYRE C. 
Published: August 2006

ABSTRACTPostmortem thermal behavior of tilapia dorsal muscle was investigated by differential scanning calorimetry (DSC) and postmortem biochemical changes were determined by pH and ATP/IMP ratio. A large exothermic DSC peak near 50°C, observed soon after sacrificing, was the most striking difference between thermograms of pre‐rigor muscle compared to that of post‐rigor muscle. This exothermic peak was attributed to ATP hydrolysis based on the observed effects of added ATP, EGTA, and CaCl2.