bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effects of pH Adjustment and Subsequent Heat Treatment on the Formation of Volatile Compounds of Garlic
Authors: YU TUNG‐HSI , WU CHUNG‐MAY , LIOU YOH‐CHERNG 
Published: August 2006

ABSTRACTEffects of pH adjustment during the blending of garlic cloves and subsequence heat treatment on the formation of volatile compounds of garlic were studied by means of gas chromatography (GC). The formation of the two isomeric cyclic compounds 3‐vinyl‐[4H]‐l,2‐dithiin and 2‐vinyl‐[4H]‐l,3‐dithiin, which were artifacts from allicin, was favored around pH 5.5. Formation of diallyl trisulfide, methyl allyl trisulfide, cis‐1‐propenyl allyl disulfide, isobutyl isothiocyanate, 2,4‐dimethylfuran, 1,3‐dithiane, aniline, methyl allyl sulfide, dimethyl disulfide and 3‐methyl‐2‐cyclopentene‐l‐thione were favored in neutral or weak acidic conditions, whereas formation of diallyl disulfide, diallyl sulfide, methyl allyl disulfide, propenylthiol, propyl allyl disulfide and 1,2‐epithiopropane were favored around pH 9.0.
Inactivation and Injury of Listeria monocytogenes in a Minimal Medium as Affected by Benzoic Acid and Incubation Temperature
Authors: YOUSEF AHMED E. , EL‐SHENAWY MOUSTAFA A. , MARTH ELMER H. 
Published: August 2006

ABSTRACTThe population of Listeria monocytogenes in a minimal medium (lacking a nitrogen source) at pH 5.5 decreased logarithmically during incubation. Rate of death of the pathogen, indicated by D‐values, was greatly affected by changes in the temperature of incubation (4–35°C), but to a much lesser extent by the presence of benzoic acid (3000 ppm). Injury of L. monocytogenes during incubation was equally detectable on tryptose agar containing 6% salt and McBride Listeria Agar containing 0.5% lithium chloride. A greater degree of injury was detected at the lower than the higher temperatures of incubation, but presence of benzoic acid (3000 ppm) did not seem to affect the extent of injury.
Processing Parameters of Chymosin Extraction by Ultrasound
Authors: KIM S.M. , ZAYAS J.F. 
Published: August 2006

ABSTRACTConventional chymosin (rcnnin) production requires a prolonged extraction. An ultrasound method of chymosin extraction was developed for increased efficiency. Ultrasound extraction was carried out with Tekmar sonic disruptor (TK 1000) and Lauda circulator. Control extraction was carried out by shaking. The use of ultrasound resulted in a significant reduction of extraction time with increases in activity and yield of chymosin. The optimal parameters for ultrasound extraction were: specific intensity, 36 W/cm2at 20 kHz frequency; time of exposure, 80 min; temperature, 25°C; ratio of abomasa to extraction solution, 1:25; and activation time of prochymosin, 13.0‐13.5 hr.
Fractionation of Rice Glutelin Polypeptides using Gel Filtration Chromatography
Authors: SNOW S.D. , BROOKS J.R. 
Published: August 2006

ABSTRACTPreparative gel filtration chromatography using Sepharose CL‐6B was utilized to obtain working quantities of dissociated rice glutelin polypeptides. Rice flour samples were extracted and fractionated using dilute Tris buffer containing either 0.5% SDS, 6M urea or 8M urea. Gel filtration under each set of extraction conditions yielded fractions containing dissociated acidic and basic glutelin polypeptides, but acidic polypeptides were more effectively separated from basic polypeptides in urea than in SDS. The presence of glutelin polypeptides in higher molecular weight aggregates under each set of buffer conditions indicated that the dissociation of these components during extraction was not complete.
Resistance to Tear: An Instrumental Measure of the Cohesive Properties of Muscle Food Products
Authors: MacNEIL J.H. , MAST M.G. 
Published: August 2006

ABSTRACTAn instrument was developed to measure cohesive properties of restructured muscle foods. The device, an attachment for the Texture Test System, consists of a spiked split‐platform designed to hold a meat slice in place as the two sections of the platform are pulled apart. The force [referred to as resistance to tear (RTT)] required to tear a sample is transmitted via a transducer located at the stationary end of the split‐platform. Experiments in which fish, broiler or turkey meat patties were formulated to provide differences in cohesive properties, showed that RTT measurements were responsive to the effects of formulation manipulations and corresponded well with sensory evaluations.
Soy Proteins in Milk Replacers Identified by Immunoblotting
Authors: VENTLING B.L. , HURLEY W.L. 
Published: August 2006

ABSTRACTA method was developed for detecting soy proteins in milk replacers and infant formulas. The method is based upon polyacrylamide gel electrophoresis of proteins, electroblotting the proteins to nitrocellulose, and detection of specific proteins by immunoblotting. As little as 25 ng of total soy protein per gel lane can be detected with this method. Proteins from other plant products were detected by the method but care must be used in comparing milk replacer proteins directly to soy proteins. This method should be of value to the animal and food industries that manufacture and use milk replacers.
Compositional Analysis of Powdered Cocoa Products by Near Infrared Reflectance Spectroscopy
Authors: PERMANYER J. J. , PEREZ M. L. 
Published: August 2006

ABSTRACTNear infrared reflectance (NIR) spectroscopy was used to measure moisture, fat, and sucrose in powdered cocoa products. Spectra of a series of known samples were recorded and multiple linear regression techniques were used to relate the concentrations of each parameter to reflectance measurements at selected wavelengths. Precision and accuracy were estimated to evaluate the potential application of the NIR spectroscopy in the quality control of powdered cocoa products. Results showed that moisture, fat, and sucrose could be analyzed in powdered cocoa products by near infrared reflectance spectroscopy because good correlation coefficients and low standard errors were achieved in prediction study.
An Edible Film of Lipids and Cellulose Ethers: Barrier Properties to Moisture Vapor Transmission and Structural Evaluation
Authors: KESTER J. J. , FENNEMA O. 
Published: August 2006

ABSTRACTAn edible, composite film of lipid and cellulose ethers was developed and appraised as a barrier to moisture vapor transmission. The film was comprised of a matrix of methylcellulose, hydroxypropyl meth‐ylcellulose and saturated C16 and C18 fatty acids, with a thin layer of white beeswax laminated to the surface. The edible film effectively retarded transport of moisture at water activities (aw) up to at least 0.97 and maintained good barrier properties even when the aw on the low‐humidity side of the film was relatively high. The apparent activation energy for water vapor transmission through the edible film was 14.2 ± 2.5 kcal/mole. Electron microscopy revealed the importance of lipid morphology in determining moisture resistance lipid‐base films.
An Edible Film of Lipids and Cellulose Ethers: Performance in a Model Frozen‐Food System
Authors: KESTER J.J. , FENNEMA O. 
Published: August 2006

ABSTRACTAn edible, lipid‐cellulose ether composite film was fabricated and tested as a barrier to internal moisture migration in a bicomponent food product stored under abusive conditions of frozen storage (‐6.7°C for 9 wk). The product consisted of bread and a tomato‐based sauce; the film was situated at the interface of the two components. The film effectively retarded migration of moisture from the sauce to the bread during storage. As a consequence, desirable sensory properties that were related to stabilization of moisture gradients, as measured following cooking, were maintained significantly better (P < 0.05) in the presence of the film than they were in its absence.
Phosphate Type and Salt Concentration Effects on Shear Strength of and Packaging Film Adhesion to Processed Meat From a Cook‐in Packaging System
Authors: ROSINSKI M.J. , BARMORE C.R. , BRIDGES W.C. , DICK R.L , ACTON J.C. 
Published: August 2006

ABSTRACTShear force values of product slices and adhesion at packaging film‐meat interfaces were measured for vacuum‐packaged, cook‐in‐the‐film prepared meat products. With 2.0% NaCl, phosphate addition at 0.4% increased both measures in the following order of effectiveness: sodium acid pyrophosphate > sodium tripolyphosphate > no phosphate. For NaCl effects, generally a 1% increase in concentration in the range of 0.5% to 4.0% was required to increase shear values of cooked products. Adhesion at the film‐meat interface did not increase until the NaCl concentration was >3.0%. In studying type of phosphate or NaCl concentration effects, higher adhesion occurred for packaging films having a nylon sealant layer as compared to films with sealants of Surlyn or a nylon‐Surlyn blend.
In Vitro Estimation of Iron Availability from Meals and Beef: Effect of Processing and Fortification
Authors: LOMBARDI‐BOCCIA GINEVRA , CARNOVALE EMILIA 
Published: August 2006

ABSTRACTThe effect of meal composition, cooking, drying and fortification on in vitro iron availability from meals (50% meat, 50% vegetables) and meat was studied. Fortification was carried out with electrolytic iron powder. Unfortified samples were also studied. In fortified meals, iron availability (8.5% in raw sample) was not affected by cooking and drying processes. However, cooking and drying reduced chemical availability of iron in unfortified meals. Similar results were obtained with meat: upon cooking its iron availability showed a reduction of 26% and 4%, in unfortified and fortified samples, respectively. Therefore, fortification reduced losses due to processing. Presence of vegetables (50%) reduced dialyzable iron by 35%.
Functional Characteristics of Wiener‐Type Products Substituted with Native and Acid‐Hydrolyzed Oat Protein Isolates
Authors: MA C.‐Y , CAMPBELL C. , KHANZADA G. , MODLER H.W. 
Published: August 2006

ABSTRACTWiener‐type products containing 5, 10 and 20% oat protein isolates (OPI), acid‐hydrolyzed OPI or legume proteins were prepared and compared to an all‐meat control. Cook yields progressively decreased with increases in the level of substitution, but there was no significant difference (p < 0.05) among samples containing the same amount of vegetable proteins. Wiener‐type products containing acid‐hydrolyzed OPI had significantly higher firmness and cohesiveness than those substituted with other vegetable proteins.
Effect of Low‐Dose Irradiation and Post‐Irradiation Cooking and Storage on the Thiamin Content of Fresh Pork
Authors: JENKINS R.K. , THAYER D.W. , HANSEN T.J. 
Published: August 2006

ABSTRACTLow‐dose gamma irradiation of vacuum‐packaged, ground fresh pork resulted in a dose‐dependent, first‐order rate of thiamin destruction (R2= 0.99). Thiamin losses for raw pork irradiated at 0.57, 1.91, 3.76, 5.52 and 7.25 kGy were 7.7, 23.5, 38.1, 49.8 and 57.6%, respectively, of the nonirradiated sample. Post‐irradiation cooking resulted in additional thiamin losses of 11.3, 11.5, 13.0, 13.6, 13.5 and 15.0% for respective treatment samples irradiated at doses of 0, 0.57, 1.91, 3.76, 5.52 and 7.25 kGy. Time of storage had little effect on the thiamin content of raw irradiated and nonirradiated pork.
Volatile Flavor Components in Crayfish Waste
Authors: TANCHOTIKUL URAIWAN , HSIEH THOMAS C.‐Y. 
Published: August 2006

ABSTRACTVolatile components of crayfish processing waste were analyzed by dynamic headspace/capillary gas chromatography/mass spectrometry and chromatography‐coupled aroma perception analysis with simultaneous photoionization detection. One hundred seventeen compounds were identified. The majority of the flavor compounds previously identified in freshly boiled crayfish tail meat and hepatopancreas also were detected in crayfish waste. Many areas in the headspace profile contained good nutty, green woody, sweet fruity and very desirable salty meaty aromas, indicating the presence of important crayfish flavor components in the sample.
Comparison of Ferric Glycinate to Ferrous Sulfate in Model Infant Formulas: Kinetics of Vitamin Losses
Authors: GALDI M. , CARBONE N. , VALENCIA M.E. 
Published: August 2006

ABSTRACTFerric glycinate prooxidant properties were compared with those of ferrous sulfate in a powdered casein‐based infant formula. About 60 ppm of either iron source were added separately to the experimental formula. Fortified formulas were then stored at 20°C, 37°C or 45°C for 12, 9 or 7 months, respectively. The samples were assayed periodically during storage for vitamins A, E, B1, B2 and C evaluation. Ferric glycinate fortification yielded a 30‐50% deterioration of the rate constant values of those obtained for ferrous sulfate addition. A 10‐30% increase in activation energy values was also observed when ferric glycinate replaced ferrous sulfate as iron source. Results demonstrated lower prooxidant properties of iron when added to this infant formula as ferric glycinate than when ferrous sulfate was present.
New Imidazoles Formed in Nonenzymatic Browning Reactions
Authors: VELÍŠEK J. , DAVÍDEK T. , DAVÍEK J. , TRŠKA P. , KVASNIČKA F. , VELCOVÁ K. 
Published: August 2006

ABSTRACT1,3‐Bis(carboxymethyl)imidazole was identified in a model reaction mixture derived from glycine, glyoxal, and formaldehyde. The same compound was also found in the reaction of glycine with glyoxal. The structure of this compound was elucidated from the measured molecular, mass and 1H‐NMR and 13C‐NMR spectral data and confirmed by X‐ray crystallographic measurements. Similarly, a 2‐methyl‐, 4‐methyl‐, and 2,4‐dimethyl‐1,3‐bis(carboxymethyl)‐imidazole were formed in reactions of glycine with glyoxal or methylglyoxal and formaldehyde or acetaldehyde. These 1,3‐symmetrically substituted imidazoles represent quite a new group of N‐containing heterocyclic compounds originating in model systems containing amino acids and α‐dicarbonyl compounds and probably also in natural systems.
Effects of Polyphosphates on Cell Numbers, Enterotoxin A, and Extracellular Protein in Staphylococcus aureus 196E
Authors: SHELEF LEORA A. , WANG ZHI‐LING 
Published: August 2006

ABSTRACTEffects of sodium salts of pyro‐ (SAPP), tripoly‐ (STPP), and hexametaphosphate (SHMP) on cell numbers, enterotoxin A (SEA) and extracellular protein production (ECP) of Staphylococcus aureus strain 196A were studied in 4% N‐Z amine broth plus 1% yeast extract after 24 hr at 30°C. At pH 7.0, concentrations lower than 56 mM (1.2%) SAPP, 27 mM (1%) STPP or 3 mM (0.4%) SHMP had no antibacterial effects and a bacteriostatic effect showed at slightly higher concentrations. SAPP was the least effective inhibitor at neutral pH, but displayed enhanced inhibitory effects at pH 5.5. Reduction in SEA and ECP paralleled cell growth suppression; their concentrations were 1400 ng/mL and 1.5 mg/mL, respectively, in phosphate free broth (9 × 109 CFU/mL), and nondetectable when cell numbers were ≤106 per mL.
Effect of Ionizing Radiation on Cholesterol in Aqueous Dispersion
Authors: LAKRITZ L. , MAERKER G. 
Published: August 2006

ABSTRACTAqueous sodium stearate dispersions of cholesterol were irradiated at 0‐2°C with absorbed doses ranging from 2.5 to 50 kGy. The resulting mixture of cholesterol derivatives was isolated and examined for 7‐ketocholesterol and cholesterol 5α,6α‐epoxide and 5β,6β‐epoxide content. Concentrations of all three compounds increased with dose, while the ratio of 7‐ketocholesterol to total epoxides decreased with increasing dose. The ratio of 7‐ketocholesterol to the epoxides was approximately 1 or below at all dose levels while the same ratio in autoxidations of cholesterol in dispersions was normally 6 or greater. The change in the keto/epoxide ratio may be a means for determining whether meat or other foods containing cholesterol have been subjected to ionizing radiation.
Properties of Soybean‐Corn Mixtures Processed by Low‐Cost Extrusion
Authors: GUZMAN GABRIEL J. , MURPHY PATRICIA A. , JOHNSON LAWRENCE A. 
Published: August 2006

ABSTRACTGround soybeans and corn at ratios 60:40, 70:30, 80:20, and 100:0 soybean :corn were extruded with an Insta Pro 600 extruder. Initial moisture content was adjusted to 10%. Extruder exit temperatures were 127, 138, 149, and 160°C. Soybean trypsin inhibitor activity was destroyed 48.9 to 98.8% as exit temperature increased. Extrusion temperature had no major effect on the tocopherol isomers. Lipoxygenase was completely inactivated by extrusion. In vitro protein digestibilities of samples extruded at 127°C were significantly lower than samples extruded at higher temperatures. Residual lipase activity ranged from 2.7 to 63.7 micromoles H+.min_I.g−1.
Effect of Germination on Oligosaccharides and Nonstarch Polysaccharides in Navy and Pinto Beans
Authors: CHANG K.C. , CHANG D.C. , PHATAK L. 
Published: August 2006

ABSTRACTEffect of germination on raffinose‐oligosaccharides, and nonstarch polysaccharides in C‐20 navy and Pindak pinto beans was investigated using solvent fractionation and chromatographic methods. Approximately 70‐80% of total raffinose and stachyose was removed by germination for 6 days. Ungerminated navy and pinto beans contained 21.75% and 18.84% total nonstarch polysaccharides, respectively. Germination did not significantly change the yields of soluble and insoluble nonstarch polysaccharides. Arabinose in the soluble nonstarch polysaccharides was significantly increased by germination. Germination increased the viscosity of soluble nonstarch polysaccharides. However, the viscosity increase of the soluble nonstarch polysaccharides from germinated pinto beans was significantly greater than that from germinated navy beans.
Determination of Fluoride in Cocoa Powder by Ion‐Selective Electrode
Authors: PESSELMAN ROBERT L. , LOKEN ROBERT G. , HOFFMAN MARK J. , FEIT MELROY J. 
Published: August 2006

ABSTRACTA method to determine free fluoride concentration in soluble cocoa powder by a fluoride‐selective electrode was developed and validated. Calibration was linear over the 0.51 to 3.03 ppm range. Free fluoride ion concentration data were in the 0.52 to 1.49 ppm range, with recoveries varying from 81% to 89% using a standard addition procedure.
Temperature‐Dependency of Rigor‐Mortis of Fish Muscle: Myofibrillar Mg2+‐ATPase Activity and Ca2+ Uptake by Sarcoplasmic Reticulum
Authors: WATABE SHUGO , USHIO HIDEKI , IWAMOTO MUNEAKI , YAMANAKA HIDEAKI , HASHIMOTO KANEHISA 
Published: August 2006

ABSTRACTMyofibrillar Mg2+‐ATPase activity of plaice and red sea bream increased with increase in reaction temperature and Ca2+ concentration. However, temperature decrease tended to lower Ca2+ sensitivity of Mg2+‐ATPase activity. While it was assumed that spiked fish muscle was relaxed and the myofibrillar Ca2+ concentration was low, the progress rate of rigor‐mortis correlated well with Mg2+‐ATPase activity in the presence of a few micromolar Ca2+ at 0°C. Correspondingly, it was found that Ca2+ uptake by plaice sarcoplasmic reticulum decreased with the decrease in reaction temperature. These results strongly suggest the acceleration of fish rigor‐mortis at 0°C is due to the increase of Ca2+ concentration in myofibrils during storage at this temperature.
Spoilage Potential of Some Contaminant Bacteria Isolated from Indian Mackerel (Rastrelliger kanagurta)
Authors: ALUR M.D. , VENUGOPAL V. , NERKAR D. P. 
Published: August 2006

ABSTRACT Pseudomonas marinoglutinosa, Aeromonas hydrophila isolated from unirradiated spoiling Indian mackerel (Rastrelliger kanagurta) and Bacillus megaterium, Micrococcus colpogenes isolated from gamma‐irradiated mackerel were examined for their spoilage potential in fish homogenate and fish muscle sarcoplasmic and myofibrillar protein fractions. Pseudomonas marinoglutinosa (0° ‐2°C), Aeromonas hydrophila (0° ‐ 2°C) and Bacillus megaterium (26°C) proliferated in the fish homogenate and sacroplasmic protein fraction which was associated with losses in sensory attributes and increase in non‐protein‐nitrogen (NPN) compounds, total volatile acids (TVA) and total volatile basic nitrogen (TVBN) compounds. On the other hand, the organisms exhibited diminished growth in MF fraction which was also accompanied by less changes in sensory and chemical quality parameters. Growth of M. colpogenes was not accompanied by putrefaction of the fish media as assessed by sensory and chemical criteria, suggesting contribution of varying spoilage potentials of the bacterial isolates in the overall spoilage of the fish.
Protection of Menhaden Mince Lipids from Rancidity during Frozen Storage
Authors: HWANG KEUM T. , REGENSTEIN JOE M. 
Published: August 2006

ABSTRACTSeveral antioxidants as well as vacuum packaging and changes in frozen storage temperatures (‐7°C and ‐20°C) were tested for their effect on the peroxide values and free fatty acids (FFA) of frozen minces from Gulf menhaden, Brevoortia patronus and Atlantic men‐haden, Brevoortia tyrannus. Vacuum packaging was the most effective in retarding oxidative rancidity. Storage at ‐20°C also reduced the oxidation versus ‐7°C. Ascorbic acid and crythorbic acid had the best antioxidant activity of the additives tested. Tocopherols, rosemary extracts, and tertiary butylhydroquinone (TBHQ) had limited antioxidant activity. Storage at ‐20°C inhibited hydrolytic rancidity. Neither vaccum packaging nor any of the additives prevented FFA development at ‐7°C.
Factors Relating to Oxidative Stability of Cooked Broiler Breast Patties Treated with Sodium Tripolyphosphate
Authors: ANG C.Y.W. , YOUNG L.L. 
Published: August 2006

ABSTRACTBroiler breast meat patties were prepared with 0, 0.2, and 0.5% sodium tripolyphosphate (STPP) at 3 pH values and 3 ionic strengths (IOS). The concentrations of STPP and IOS were important factors in retardation of oxidation during cooking and storage after cooking as evaluated by the thiobarbituric acid‐reactive substances (TBA‐RS) test. The effect of STPP at 0.5% was enhanced (P< 0.06) by raising its pH to 7.5 or 9. Increasing IOS by 0.6 raised TBA‐RS values in raw meat and during cooking, but it had a reverse effect on cooked‐stored patties, which was probably due to the lower nonheme iron content of cooked patties as the IOS increased.
Effect of Tempeh on Properties of Hams
Authors: KUO J. C. , WANG S. Y. , PENG A. C. , OCKERMAN H. W. 
Published: August 2006

ABSTRACTHams made with meat plus tempeh (2% and 3.5%) had lower (P < 0.05) moisture and cooking yield; TBA values were slightly lower than the control after 30 days. Cooking yield of hams decreased with the increased amount of tempeh. Meat plus tempeh (2% and 3.5%) and (P < 0.05) lower Hunter L values and higher Hunter a values than the control. The control had higher shear force and binding strength values than those made with meat plus tempeh. Hams made with meat plus 2% tempeh and meat plus 3.5% tempeh were not significantly different from each other in overall acceptability scores but neither of these treatments was as acceptable as the control.
Physicochemical Parameters of Protein Additives and Their Emulsifying Properties
Authors: TORO‐VAZQUEZ JORGE F. , REGENSTEIN JOE M. 
Published: August 2006

ABSTRACTThe relationships between protein solubility, surface hydrophobicity (Ho), free sulfhydryl (SHF) and disulfide bond (SSB) content and time of emulsification that determine the emulsion activity index (EAI) and emulsion stability (ES) of five protein additives were investigated at two different ionic strengths (Z = 0.054 and Z = 0.46, pH 6.5). The variables that described EAI at Z = 0.054 were associated with protein disperability and Ho, while protein rigidity factors explained most of the EAI variability at Z = 0.46. The ES models showed similar variable relationships as the EAI models at the same Z. The differences between models at different Z indicated that the relationships between the variables were affected by the ionic strength.