bluuebunny/crossref_metadata_2025_split huggingface dataset:
Comparison of Three Sampling Techniques for Microbiological Analysis of Meat Surfaces
Authors: FLISS I. , SIMARD R. E. , ETTRIKI A. 
Published: August 2006

ABSTRACTEfficiencies of three surface sampling techniques were compared for estimating total aerobic microflora, total coliform, fecal coliform and Escherichia coli. They were: stomaching excised skin (a destructive technique), direct agar contact and double moist swab (nondestructive techniques). Thirty ovine carcasses were evaluated for surface contamination, with sampling on three different dates. Difference between the three methods of sampling was significant for all bacterial groups evaluated. Stomaching excised skin recovered the highest number of bacteria. Moreover, significant differences in counts were observed with periods of sampling. For total aerobic microflora, counts appeared to be influenced by both sampling technique and sampling date.
Relationship of Absorptive and Interfacial Behavior of Some Food Proteins to Their Emulsifying Properties
Authors: ELIZALDE B. E. , PILOSOF A. M. R. , BARTHOLOMAI G. B. 
Published: August 2006

ABSTRACTThe relationship between surface and interfacial tension of 14 food proteins and their hydrophilic/lipophilic characteristics was studied. Maximum lowering of surface and interfacial tension was achieved when the water‐oil absorption index (WOAI), calculated by measuring the spontaneous water and oil uptake was nearly two; the protein absorbed twice as much water as oil. The ability of a protein to decrease interfacial tension between oil and water was related to its ability to emulsify oil, being determined by the WOAI. However, stability of emulsions was not ensured by a large decrease in interfacial tension.
Headspace Gas Composition and Chitin Content as Measures of Rhizopus stolonifer Growth
Authors: WENG YIH‐MING , HOTCHKISS JOSEPH H. 
Published: August 2006

ABSTRACTRelationship was determined between CO2 and O2 headspace concentrations and growth of Rhizopus stolonifer on potato dextrose agar in sealed jars. Changes in gas composition were typical of microbial growth curves. A 2‐day lag period was followed by a 3.5‐day rapidly changing period (exponential growth) and leveling off. No further change was observed when O2 was reduced to about 2%. A linear relationship was found between chitin (as glucosamine) formation and O2 (r2= 0.96) and CO2 (r2= 0.90) concentrations in headspace. Gas analysis (as measured by coefficient of variation) was more precise than chitin analysis. In air‐tight pure cultures, headspace gas analysis was an acceptable measure of mold growth with advantages of being nondestructive, simple, accurate, and rapid.
Sensory, Instrumental Texture Profile and Cooking Properties of Restructured Beef Steaks Made with Various Binders
Authors: CHEN C.M. , TROUT G.R. 
Published: August 2006

ABSTRACTRestructured steaks made with various binders were evaluated using subjective and objective texture profile analysis of the following treatments: intact ribeye muscle, calcium alginate, salt/tripolyphosphate, crude myosin extract, whey protein, wheat gluten, soy protein isolate, surimi and no additives. Steaks made with calcium alginate or crude myosin extracts had superior binding. Steaks with 1.5% surimi had similar textural properties to those with calcium alginate or crude myosin extract. Whey, wheat gluten or soy isolate protein in restructured steaks detrimentally affected product flavor. Calcium alginate, crude myosin extract and surimi could be potential binders in the manufacture of restructured steaks without deterimental effects on quality.
Improvement of Color and Lipid Stability in Beef Longissimus with Dietary Vitamin E and Vitamin C Dip Treatment
Authors: MITSUMOTO MITSURU , CASSENS R.G. , SCHAEFER D.M. , ARNOLD R.N. , SCHELLER K.K. 
Published: August 2006

ABSTRACTThe effects of dietary vitamin E supplementation and vitamin C dip treatment on color and lipid stability in longissimus muscle from Holstein and crossbred beef steers were studied during 16 days of display at 4°C. Dietary vitamin E supplementation retarded metmyoglobin formation of the meat and highly suppressed lipid oxidation compared to the control. Holstein longissimus showed higher metmyoglobin formation than crossbred beef longissimus. Dip treatment with a vitamin C solution was effective in maintaining stability of beef color and lipid.
Near‐Infrared Spectroscopy Determination of Physical and Chemical Characteristics in Beef Cuts
Authors: MITSUMOTO MITSURU , MAEDA SATOSHI , MITSUHASHI TADAYOSHI , OZAWA SHINOBU 
Published: August 2006

ABSTRACTThe qualities of beef cuts were compared with near‐infrared (NIR) spectroscopy readings using reflectance, transmittance and a fiber optic probe. Multiple linear regression analyses were used to select the optimum wavelengths for estimating beef properties. High multiple correlation coefficients (R) were obtained for Warner‐Bratzler shear value (R = 0.798−0.826), protein (R = 0.822−0.904), moisture (R = 0.895−0.941), fat (R = 0.890−0.965) and energy content (R = 0.899−0.961) with each reflectance, transmittance and using the fiber optic probe. Total pigment content also highly correlated with optical densities using transmittance (R = 0.946) and the fiber optic probe (R = 0.893). NIR with a fiber optic probe is a useful tool for determining physical and chemical characteristics of beef.
Collagenase Effect on Thermal Denaturation of Intramuscular Collagen
Authors: BELTRAN J.A. , BONNET M. , OUALI A. 
Published: August 2006

ABSTRACTWe have investigated the action of a collagenase from Clostridium histolyticum on the thermal denaturation parameters (AH and initial temperature of denaturation [qt]) of bovine intramuscular collagen. Collagens exhibiting various degrees of reticulation were extracted from calves, steers and cull cows pectoralis profundis muscle. Collagenase treatment induced a decrease in the enthalpy of denaturation of calf and steer collagens inversely related to animal age, but no change was observed for cow's collagen. Irrespective of the degree of reticulation, collagen breakdown by the collagenase led to the appearance of another peak of denaturation starting at a lower temperature (55–57°C) than that of intact collagen (62–63°C).
Rigor Condition, Tumbling and Salt Level Influence on Physical, Chemical and Quality Characteristics of Cured, Boneless Hams
Authors: PLIMPTON R.F. , PERKINS C.J. , SEFTON T.L. , CAHILL V.R. , OCKERMAN H.W. 
Published: August 2006

ABSTRACTInfluence of pre‐ or post‐rigor conditions, short or long‐time tumbling and 1.25 or 2.25% salt on the physical and chemical properties, quality and yield of hams were examined. Curing pre‐rigor did not inhibit rigor, but long term tumbling slowed rigor development. Cell disruption and salt‐soluble proteins extraction were enhanced more by processing pre‐rigor than post‐rigor. Pre‐rigor intermittent tumbling for 18 hr produced a more uniform cured color and a more desirable slice appearance. Cohesiveness was improved by 18 hr intermittent tumbling. Bind strength at 6 hr intermittent tumbling of pre‐rigor tissue was equivalent to that of 18 hr intermittent tumbling, suggesting that curing pre‐rigor could reduce tumbling time.
Fat Content Effects on Yield, Quality, and Microbiological Characteristics of Chicken Patties
Authors: YOUNG LOUIS L. , GARCIA J.M. , LILLARD H.S. , LYON C.E. , PAPA C.M. 
Published: August 2006

ABSTRACTMixtures of ground chicken thigh meat and fat were formulated to contain 5, 10, 15, and 20% fat. Hunter color values, drip and cooking losses, proximate composition, texture profiles, and rates of microbial spoilage were compared for patties prepared from the mixtures. Raw patties became lighter and more yellow as fat content increased but cooking obscured these trends. As fat content increased, cooking losses and moisture:protein ratios increased. Lower fat patties were harder, springier, less cohesive and chewier than patties containing higher fat levels. Rates of bacterial spoilage were unaffected by fat content.
Ionic Strength and pH Effects on Composition and Microstructure of Yolk Granules
Authors: CAUSERET D. , MATRINGE E. , LORIENT D. 
Published: August 2006

ABSTRACTWe investigated the microstructure of hen egg granules. Polyacrylamide gel electrophoresis revealed that the granules consisted of three proteins (low‐density lipoprotein, lipovitellin and phosvitin). Atomic absorption spectrometry revealed a notable amount of divalent and trivalent cations. Scanning electron microscopy showed that pH modifications induced the loss of granule structure by solubilization of proteins. Similar observations were made when ionic strength was increased by addition of sodium chloride. All results were indicative of the. existence of phosphocalcic bridges between phosphate groups of the three proteins.
Incidence and Heat Resistance of Clostridium botulinum Type E Spores in Menhaden Surimi
Authors: RHODEHAMEL E. JEFFERY , SOLOMON HAIM M. , LILLY TIMOTHY , KAUTTER DONALD A. , PEELER JAMES T. 
Published: August 2006

ABSTRACTRaw menhaden surimi (Brevoortia tyrannus) was examined to determine the incidence of Clostridium botulinum spores. Seven of 565 test portions (1.2%) were positive for type E spores. The thermal death time (TDT) tube method was used to determine the heat resistance of C. botulinum type E spores inoculated into the remaining 558 negative portions. Calculated mean D‐values in mm were 8.66 at 73.9°C, 3.49 at 76.7°C, 2.15 at 79.4°C, and 1.22 at 82.2°C. The z‐value of the phantom TDT curve was 9.78Co. Our data indicate previously reported minimal time/temperature thermal processes used to set surimi gel provide an adequate margin of safety with regard to C. botulinum type E.
Chitosan Coating Effect on Storability and Quality of Fresh Strawberries
Authors: EL GHAOUTH AHMED , ARUL JOSEPH , PONNAMPALAM RATHY , BOULET MARCEL 
Published: August 2006

ABSTRACTThe effect of chitosan coating (1.0 and 1.5% w/v) in controlling decay of strawberries at 13°C was investigated as compared to a fungicide, iprodione (Rovral®). Chitosan coating significantly reduced decay of berries (P ≤ 0.05) compared to the control. There was no significant difference between chitosan and fungicide treatments up to 21 days storage. Thereafter, Rovral®‐treated berries decayed at a higher rate than chitosan‐coated berries. Chitosan‐coated berries stored at 4°C were firmer, higher in titratable acidity, and synthesized anthocyanin at a slower rate than Rovral®‐treated or nontreated berries. Chitosan coating decreased respiration rate of the berries with a greater effect at higher concentration.
Orange Juices and Concentrates Stabilization by a Proteic Inhibitor of Pectin Methylesterase
Authors: CASTALDO D. , LOVOI A. , QUAGLIUOLO L. , SERVILLO L , BALESTRIERI C. , GIOVANE A. 
Published: August 2006

ABSTRACTA proteic inhibitor of pectin methylesterase (PME), recently discovered in kiwi, was used to stabilize cloud of orange juice concentrate with “Cut‐back,” 42° Brix. To concentrated and pasteurized orange juice were added increasing amounts of fresh juice (12° Brix) with PME 0.8 U/mL at the fresh to pasteurized ratios 6.6 to 38%. The PME inhibitor (65% pure), from kiwi, was added at 50 mg/L. After 8 mo at 5°C samples were compared with controls containing the same amount of fresh juice with PME inhibited by pasteurization. Pasteurized samples were not different from those treated with PME inhibitor. Conversely, where PME was not inhibited, cloud stability decreased with increasing amounts of fresh juice. Use of kiwi PME inhibitor in fruit juice production has potential advantages.
Lipid Changes during Frying of Frozen Prefried Foods
Authors: PÉREZ‐CAMINO M.C. , MÁRQUEZ‐RUIZ G. , RUIZ‐MÉNDEZ M.V. , DOBARGANES M.C. 
Published: August 2006

ABSTRACTFat absorption, lipid interchange and preferential adsorption of polar compounds on food surfaces were studied during frying of frozen prefried foods. Four frying oils were used to fry frozen potatoes and battered hake. Major and minor changes in food fats and frying oils were determined. Lipid determination after frying demonstrated significant differences in fat absorption due to the physical structure of foods. From quantitation of major fatty acids, lipid interchange between frying oils and food fats could be determined. Polar compound concentrations and distributions demonstrated no preferential adsorption on food surfaces during frying of these prefried foods.
Functional and Sensory Properties of Salad Dressing Containing Fermented Peanut Milk
Authors: LEE CHAN , BEUCHAT LARRY R. 
Published: August 2006

ABSTRACTThe effects of substituting peanut milk fermented with mixed cultures of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus for buttermilk on chemical, physical and sensory properties of ranch‐style salad dressing were investigated. Increased amounts of fermented peanut milk in dressing resulted in decreased lightness, creamy flavor, oil emulsion capacity and consistency. Changes were dependent upon the commercial brand of dressing mix. Fermented peanut milk can be substituted for buttermilk in salad dressing at levels up to 25% without substantial reduction in sensory qualities.
Can Material Influence on the Performance of Rotating Cookers
Authors: ZAMAN SHAHED , ROTSTEIN ENRIQUE , VALENTAS KENNETH J. 
Published: August 2006

ABSTRACTThe rotational performance of ETP (electro‐tin‐plated) and TFS (tin‐free‐steel) cans was studied in pilot and commercial cookers, and in a cooker simulator. TFS cans rotated less than ETP cans in both commercial and pilot cookers. Commercial cookers showed less can rotations than corresponding pilot scale experiments. The simulator predicted an exponential decay in lethality with decreased can rpm. Polymer coated cans conditioned the cooker surface and the extent depended on contact time. Heat transfer depended on can rotation and could be predicted with a suitable correlation. The correlation was used to predict lethality performance as well as exit temperature of processed foods.
Precooking Method Affects Warmed‐over Flavor of Broiler Breast Patties
Authors: SU Y. , ANG C.Y.W. , LILLARD D.A. 
Published: August 2006

ABSTRACTBroiler breast patties cooked in a water bath (85°C vs 95°C) or oven (160°C vs 180°C) to an internal temperature of 83°C were stored at 3°C foT 3 days, reheated, and evaluated by headspace GC and thio‐barbituric acid (TBA) methods. Cooking temperature within the same cooking medium had no effect on TBA values or headspace GC profiles of cooked, stored samples. During post‐cooking storage TBA values and several headspace volatiles increased. The changes were more severe in oven‐cooked than water‐cooked patties, which could have been partly due to lower moisture content of the oven‐cooked patties. Significant correlations were found between TBA values and several major headspace volatiles (pentanal, hexanal, heptanal, and total volatiles).
Heat‐induced Gelation of Myosins/Subfragments from Chicken Leg and Breast Muscles at High Ionic Strength and Low pH
Authors: CHOE IL‐SHIN , MORITA JON‐ICHIRO , YAMAMOTO KATSUHIRO , SAMEJIMA KUNIHIKO , YASUI TSUTOMU 
Published: August 2006

ABSTRACTHeat‐induced gelation was studied to examine the reason for marked differences in gel strength of myosins at 0.6M KCl and pH 5–6. When leg myosin (L‐myosin) or L‐myosin tail subfragment was mixed with breast myosin (B‐myosin) or B‐myosin tail subfragment, rigidity of the mixture gel was higher than the sum of rigidities of the component gels. Difference in strength of heat‐induced gel between L‐ and B‐myosin seemed to be caused by differences in filament‐forming ability and in gel‐forming ability of head and tail segments of both kinds of myosins.
Enzymatic Production of a Low‐Phenylalanine Product from Skim Milk Powder and Casemate
Authors: LOPEZ‐BAJONERO L.J. , LARA‐CALDERON P. , GALVEZ‐MARISCAL A. , VELAZQUES‐ARELLANO A. , LOPEZ‐MUNGUIA A. 
Published: August 2006

ABSTRACTSkim milk powder and commercial casein were used as raw materials. Enzymatic hydrolysis involved a 5‐hr treatment with a protease from Aspergillus oryzae followed by papain hydrolysis for 21 hr to liberate 16.5 mg phenylalanine/gram protein. Removal of phenylalanine from the hydrolysate was by physical adsorption onto activated carbon: 3g carbon/g casein removed 92% of the total phenylalanine. After evaporation, the mixture of peptides was mixed with butter oil and other ingredients, homogenized and spray‐dried. The product was then formulated with essential nutrients, as well as tryptophan, histidine, tyrosine and methionine which were lost due to nonspecific adsorption.
Measuring Netted Muskmelon Maturity by Delayed Light Emission
Authors: FORBUS W. R. , DULL G. G. , SMITTLE DOYLE 
Published: August 2006

ABSTRACTNetted muskmelon fruits of Hale's Best, Magnum 45 and Saticoy cultivars in 6 different maturity classes, from immature to mature were examined. Maturity class was based on days after anthesis. The melons were evaluated for differences in delayed light emission (DLE) measurements and physical and chemical properties that relate to maturity. DLE, firmness, and chlorophyll decreased with increasing maturity, whereas Hunter a and soluble solids increased. DLE correlated highly (r =−0.94) with a calculated maturity index, indicating that DLE could be used as a nondestructive technique for measuring the maturity of netted muskmelon.
Reverse Osmosis Concentration of Aqueous‐Phase Citrus Juice Essence
Authors: BRADDOCK R.J. , SADLER G.D. , CHEN C.S. 
Published: August 2006

ABSTRACTDilute aqueous essences of 2 to 20% ethanol obtained from commercial orange juice evaporators when concentrated to 31% ethanol by reverse osmosis resulted in increased concentration of the small aroma molecules and acetaldehyde. Rejection of ethanol varied from 90% at 2% ethanol to 40% at the highest concentration achieved (31%). Acetaldehyde rejection varied from about 65% at 2% ethanol, to an extrapolated low value of 25% at 31% ethanol. Rejection was generally greater than 85% for larger aroma molecules, e.g., ethyl butyrate, hexanal and terpenes. Permeate flux rates followed a first order decay with increasing ethanol concentration, from greater than 300 at 0.01% ethanol to 26 L/H/module at 31% ethanol, 8.3 MPa, 30°C.
Microencapsulated Iron for Food Fortification
Authors: JACKSON LAUREN S. , LEE KEN 
Published: August 2006

ABSTRACTLipid microcapsules of FeSO4, alone or with ascorbic acid, and FeCl3, were developed to fortify cheese and other high moisture foods with iron. Varying lipid coat composition and amount of core iron solution optimized their stability. A high melting fraction of milk fat (m.p. 43.5°C) was oxidized by iron and was thus unsuitable as coat material. Microcapsules made with cottonseed stearine (m.p. 62.8°C) had good oxidative stability and retained more iron under rapid stirring at 39°C than those made with hydrogenated milk fat (m.p. 49.0°C). Microcapsules having good oxidative stability and low leakage of iron were coated with stearine and had a ratio of 0.10g Fe solution/g lipid coat. Microencapsulation may allow fortification of cheese and other iron sensitive foods.
Chlorophyll Stability During Continuous Aseptic Processing and Storage
Authors: SCHWARTZ S.J. , LORENZO T.V. 
Published: August 2006

ABSTRACTSpinach puree was aseptically processed and packaged at four time‐temperature treatments (19.2 and 5.3 sec @ 142°C; 19.2 and 12.2 sec @ 137°C). Samples processed at 142°C for 5.3 sec retained 68% of total chlorophyll compared to blanched samples while all chlorophylls were degraded in retorted product. The rate of chlorophyll b degradation and pheophytin b formation during storage in flexible containers at 4, 25, and 40°C fit a first order kinetic model. Apparent activation energies during storage for each time‐temperature treatment ranged between 11.1 and 14.3 kcal/mol. Analyses of degradation products indicated oxidation during storage was not a dominant factor in chlorophyll conversion and color loss.
Freezing Time Modeling for Small Finite Cylindrical Shaped Foodstuff
Authors: CHUNG SIEW LIAN , MERRITT JOHN H. 
Published: August 2006

ABSTRACTA model was developed consisting of a modified Plank's equation to estimate phase change time and two unsteady state cross‐product heat transfer equations for estimating precooling and tempering times. It accurately predicted total time to proceed from an initial temperature above the freezing point to a final temperature of −18°C. A correction factor was developed and incorporated in the P term in Plank's equation to correct for the effect of initial and freezer medium temperatures and heat transfer coefficients. The model, tested over a broad range of freezing conditions, had a mean absolute error of 5.9% in predicted values relative to experimental values.
Evaluation of SDS‐PAGE Method for Estimating Protein Digestibility
Authors: KIM YEOUNG A. , BARBEAU WILLIAM E. 
Published: August 2006

ABSTRACTIn a new technique digestibility of unheated and autoclaved soy protein concentrate (SPC) samples was determined in vitro by SDS‐PAGE. Results were compared with those determined by the pH drop method and with apparent in vivo digestibility in rats. Results of the pH drop method correlated more highly (r = 0.95) with apparent in vivo digestibility than SDS‐PAGE results (r=0.92). However, the SDS‐PAGE technique had two advantages: it allowed estimation of the molecular weight(s) of polypeptides/peptides remaining in protein hydrolyzates and from densitometric analysis, visualization of the process of protein digestion.
Particle Size Effects on the Diffuse Reflectance of a Sucrose‐Caramel Admixture
Authors: SAGUY ISRAEL SAM , GRAF ERNST 
Published: August 2006

ABSTRACTDecreasing the particle size of homogeneous colorant (caramel) from 68 to 28 microns increased lightness as predicted by the Kubelka‐Munk theory. The presence of diluent (sucrose) reversed particle size effects, i.e., reduced caramel particle size decreased mixture lightness. Decreasing the particle size of the diluent, however, substantially increased the diffuse reflectance of the admixture, lowering its color intensity. The degree of color masking was determined mainly by the particle size of sucrose and to a much lesser extent by that of caramel. The dilution ratio and particle size of both colorant and diluent could be used to control the color of many food systems.
Nitrate Analysis in Meats; Comparison of Two Methods
Authors: SANDERSON JAMES E. , CONSAUL J. ROSS , LEE KEN 
Published: August 2006

ABSTRACTA high performance liquid chromatographic method (HPLC) was compared to cadmium reduction‐Griess (Cd‐Griess). Nitrate and nitrite were measured in fresh and cured meats. Nitrate levels by HPLC ranged from 6.2 to 26.7 nmol/g in fresh meats and from 124 to 3018 nmol/g in cured meats. Nitrate contents by HPLC were significantly higher (p<0.05) than those by Cd‐Griess. Small amounts of nitrite (0–7.3 nmol/g) were detected in fresh meat samples by Cd‐Griess. Results were similar to those used by the National Academy of Sciences to estimate human exposure to nitrate from fresh meats. Results from HPLC methods may provide more accurate estimates of human exposure to nitrate and nitrite.
Characteristics of Low‐fat Ground Beef Containing Texture‐modifying Ingredients
Authors: TROUTT E.S. , HUNT M.C. , JOHNSON D.E. , CLAUS J.R. , KASTNER C.L. , KROPF D.H. 
Published: August 2006

ABSTRACTDietary fibers, starches, and Polydextrose® were incorporated unhydrated into 5 and 10% fat hamburger for texture modification and comparison to 5, 10, 20, and 30% fat controls. Levels for individual and total ingredients ranged from 0.5 to 4% and 3.5 to 6%, respectively. Treatments containing Polydextrose, starch, and fiber had cooking losses 20–40% less than controls. Patties containing three‐way combinations of ingredients were more similar to 20% fat controls for texture traits than were those containing 1 or 2 ingredients: Patties with ingredients had less oily coating of the mouth, but were less juicy than controls. Beef flavor intensity scores were reduced slightly for low‐fat patties with ingredients. Texture modification of low‐fat ground beef is possible with food‐grade ingredients.