bluuebunny/crossref_metadata_2025_split huggingface dataset:
Glass Transition Values of Muscle Tissue
Authors: BRAKE N. C. , FENNEMA O. R. 
Published: July 2006

ABSTRACTReports of glass transition (Tg') values for frozen muscle tissue are not common and reported values are mostly much lower than would be expected. Tg’ values for muscle tissue and isolated proteins were studied using differential scanning calorimetry. Apparent Tg's of mackerel, cod and beef were similar (ca −11 to −13°C) and substantially higher than most published values (−15 to −77°C for tuna and beef), but in accord with expectations for substances of high molecular weight. Dialyzed insoluble and soluble protein fractions from mackerel yielded apparent Tg’ values (ca −7°C) that were similar, with both being higher than those for whole muscle. Apparent Tg’ values of ca −7°C were determined for aqueous samples of gelatin and collagen, but none was detected for zein.
Lipolysis and Lipid Oxidation in Frozen Minced Mackerel as Related to Tg', Molecular Diffusion, and Presence of Gelatin
Authors: Brake N. C. , Fennema O. R. 
Published: July 2006

ABSTRACTWe determined the sub‐zero temperature dependencies (TD) of lipid hydrolysis (LH), lipid oxidation (peroxide value [PV]), and diffusion of 14C‐fructose in minced mackerel (MM) and how these rates are influenced by gelatin (G) and MM Tg'. When 1 % G was added, the rate of LH at −10°C decreased as compared to that in controls, whereas the rate of PV and TBARS increased (‐5, ‐15 and ‐20°C). The TD of 14C‐fruc‐tose diffusion was similar to that of TBARS, but not to those for LH or PV. Just below Tg', the rate decrease for TBARS was abrupt, whereas rate decreases for LH and PV were moderate to small, respectively.
Sorption Isosteric Heat Determination by Thermal Analysis and Sorption Isotherms
Authors: Mulet A. , García‐Reverter J. , Sanjuán R. , Bon J. 
Published: July 2006

ABSTRACTA procedure based on thermal analysis thermogravimetry (TG) and differential‐scanning calorimetry (DSC) was examined to compute isosteric heat of sorption for water. DSC measurements on samples with different moisture content allowed determining enthalpy variations due to water vaporization. Thermogravimetries performed on the same samples enabled a link to be made between enthalpic measurements and weight losses and thus compute isosteric heats. The procedure was applied to cauliflower and potato starch. From equilibrium isotherms by applying the Clausius‐Clapeyron equation, the isosteric heats of sorption were calculated. The comparison of the values obtained through both procedures showed a good agreement.
Ultrafiltration/Reverse Osmosis Concentration of Lobster Extract
Authors: Jayarajah C. N. , Lee C. M. 
Published: July 2006

ABSTRACTA membrane concentration system consisting of tubular polysulphone ultrafiltration (UF) and polyamide reverse osmosis (RO) was evaluated for concentrating key water soluble flavor compounds from lobster extracts. Major flavor‐giving compounds in the extract were glutamic acid, glycine, arginine, uridine 5′‐monophosphate (UMP), succninic acid and glucose. Factors affecting performance of the UF/RO systems, such as flow rate, feed solid level, temperature and pressure, on permeate flux and solids rejection were measured. The optimum UF conditions were 1.5% feed solid level, 15 L/min feed flow rate, 50°C feed temperature and 1 MPa log mean transmembrane pressure. The RO system retained all dissolved flavor components and its ideal operating conditions were 40°C, 2.8 MPa log mean transmembrane pressure and a flow rate of 15 L/min.
Textural Properties of Raw Salmon Fillets as Related to Sampling Method
Authors: Sigurgisladottir S. , Hafsteinsson H. , Jonsson A. , Lie Ø. , Nortvedt R. , Thomassen M. , Torrissen O. 
Published: July 2006

ABSTRACTTextural properties of raw Atlantic salmon (Salmo salar) fillets from different origin were studied on different locations of the fillets. Three instrumental methods were applied for evaluation of textural properties. Two methods were based on puncture tests, using flat‐ended cylinder or spherical probes measuring the hardness of the fillet. The third method was based on cutting the fillet with a blade and measuring the shear force. Hardness and shear force increased from head to tail, and the location below the dorsal fin was found to be most reliable. The shear force method was found to be more sensitive than the puncture methods and best suited for practical application.
Firming of Cooked Sweet Potatoes as Affected by Alum Treatment
Authors: Sasaki A. , Kishigami Y. , Fuchigami M. 
Published: July 2006

ABSTRACTSweet potato slices were cooked for 5 min in distilled water, alum (aluminum potassium sulfate), AICI3 and several pH level buffer solutions. Slices preheated (60°C) in these solutions were boiled in water. The slices cooked at about pH 4 were firmest among those in the range pH 2‐pH 12. Firmness was (greatest to least); preheated in alum > preheated in water > cooked in buffer (pH 3.5) >AICI3 (pH 3.5) > alum (pH 3.5) > water. Preheating, Al3+ and acid prevented softening of slices. Acid‐treated slices were firmer than Al3+ treated slices. Alum contains K+ and S04‐2, which accelerate solubilization of pectin, thus slices cooked in alum were softer than those in AICI3. Scanning electron microscopy showed the middle lamella separated when cooked in water but not when cooked in other solutions.
Starch Cooking with Limited Water as Affected by Zein and Guar Gum
Authors: Kim Y. , Wang S.S. 
Published: July 2006

ABSTRACTDSC (Differential Scanning Calorimetry) peak temperature of starch was decreased by adding zein, but was increased by adding guar gum. Adding zein increased the initial rate of starch cooking, but adding guar gum decreased it. Kinetic studies were carried out at 115, 125, and 135°C. At25°C, zein absorbed less water than waxy corn starch, especially at water activities >0.6 where guar gum absorbed more water than starch. The strong binding of water by guar gum increased DSC‐peak‐temperature and decreased the initial rate of starch cooking. The relatively weak binding of water by zein decreased DSC peak temperature and increased the initial rate of starch cooking. Although water sorption data at cooking temperatures are difficult to measure, the kinetic data at these temperatures and DSC data could be used to supplement the sorption data.
Changes in Specific Heat of Corn Starch Due to Gelatinization
Authors: Hwang C. H. , Heldman D. R. , Chao R. R. , Taylor T. A. 
Published: July 2006

ABSTRACTDifferential scanning calorimetry (DSC) was used to measure apparent specific heat and heat of gelatinization for corn starch at a 13.4 to 79.1% moisture and 30°C to 100°C. Apparent specific heat of granular and heated starch was determined as a function of moisture content, temperature, and gelatinization. Effect of gelatinization was maximum at 42.3% moisture (wet basis) where the ratio of starch/water caused the largest differences in apparent specific heats. The largest difference corresponded to a degree of gelatinization of 0.429. A model was developed to predict apparent specific heats and provided values with a ±2.57% standard error (compared to experimental values) for heated starch with partial gelatinization over the range from 13.4 to 79.1% moisture.
Marination Method and Honey Level Affect Physical and Sensory Characteristics of Roasted Chicken
Authors: Hashim I. B. , McWatters K. H. , Hung Y.‐C. 
Published: July 2006

ABSTRACTTo provide information concerning the functionality of honey as a marinade ingredient for roasted chicken, bone‐in breast quarters were marinated with lemon‐pepper marinade either by immersion or injection. Honey (10, 20, and 30%) was substituted for water in the marinades. Injected chicken retained more marinade, lost less juice during roasting, and required less force to shear than immersed chicken. Descriptive sensory panel evaluation showed that injected chicken had a more glossy and moist appearance, more intense lemon flavor, more intense sweet and salty taste, and more tender texture than immersed chicken. For injected chicken, addition of honey to the marinade increased honey flavor without notably affecting appearance, aroma, other flavor attributes, or texture.
Mobility and Stability Characterization of Model Food Systems Using NMR, DSC, and Conidia Germination Techniques
Authors: Kou Y. , Molitor P.F. , Schmidt S.J. 
Published: July 2006

ABSTRACTMold conidia germination was used as a microbial probe of food stability in sucrose, starch, and sucrose/starch systems. A group of nuclear magnetic resonance (NMR) and differential scanning calorimeter (DSC) techniques were used to fully characterize the water and solid mobility and glass transition temperature (Tg) of the systems, respectively. Water content, aw, and 2H NMR R1 and R2 relaxation rates did not predict mold germination time. We concluded that the self‐diffusion coefficient, (translational mobility of water), the DSC Tg (overall system mobility), and to a more limited extent, the 2H NMR R*2 relaxation rate and the 13C T1p (solids mobility), could provide alternative measures to supplement aw for predicting food stability and safety.
Dietary Energy Value of Medium‐chain Triglycerides
Authors: Ingle D.L. , Driedger A. , Traul K.A. , Nakhasi D.K. 
Published: July 2006

ABSTRACTAs a fat source in our diet, medium‐chain triglycerides (MCTs) result in lower fat deposition when compared by 2 methods to long‐chain triglycerides. Using data from 10 animal studies, the calculated energy loss during utilization of MCTs was 16%, resulting in a net energy value (NEV) of 6.97 kcal/g. The NEV calculated from the molecular composition of 9 MCTs with widely varying caprylic:capric fatty acid ratios was 6.72 ± 0.16 kcal/g. For 5 MCTs with completely defined fatty acid compositions, the NEV was 6.80 ± 0.15 kcal/g. Establishing the NEV for dietary MCTs at 6.8 kcal/g is proposed.
In vitro Inhibition of N‐Nitrosomorpholine Formation by Fresh and Processed Tomatoes
Authors: Nagarajan N. , Hotchkiss J.H. 
Published: July 2006

ABSTRACTWe evaluated the ability of fresh tomatoes and processed tomato products (whole, diced, sauce, puree, and juice) to inhibit in vitro the formation of N‐Nitrosomorpholine (NMOR), under conditions similar to the human stomach. The amount of NMOR that was formed averaged 23% to 82% that of the controls, on an equal wet weight basis, with paste being the most inhibitory. On an equal soluble solids basis, the amount of NMOR formed in the presence of products averaged 82% to 88% of that formed in the distilled water control. Fresh tomatoes showed greatest inhibition of nitrosation (NMOR formation averaged 80% of control), and processed tomatoes showed similar inhibition (NMOR 82% to 88% of the control). Ascorbic acid content was the strongest predictor of ability to inhibit NMOR formation. Processed tomato products inhibited nitrosation to a similar extent as had been reported for fresh tomatoes.
Rapid Liquid Chromatographic Assay of Vitamin E and Retinyl Palmitate in Extruded Weaning Foods
Authors: Lee J. , Suknark K. , Kluvitse Y. , Phillips R.D. , Eitenmiller R.R. 
Published: July 2006

ABSTRACTExtruded weaning foods were produced using cowpea + corn + soybean + soybean oil (35:50:10:5, w/w) and cowpea + corn + peanut (42:43:15, w/w) by twin screw extrusion and fortified with vitamin premix. A direct solvent extraction method was used to assay fortified α‐tocopheryl acetate as the ester to differentiate it from the naturally occurring alcohol for accurate assessment of total vitamin E activity. The fortified retinyl palmitate was assayed from the same extraction and assayed as the more stable ester with the same LC conditions after changing the detection wavelengths. Using direct solvent extraction, analytical values of vitamin E homologs in extruded products were higher than those values from saponification.
Functional Properties of Fish Protein Hydrolysate from Herring (Clupea harengus)
Authors: Liceaga‐Gesualdo A.M. , Li‐Chan E.C.Y. 
Published: July 2006

ABSTRACTRaw herring (Clupea harengus), a waste product from the roe industry, was hydrolyzed, using an endopeptidase preparation from Bacillus licheniformis. Aliquots were taken at 0, 5, 10, 20, 30, 45, and 60 min hydrolysis to measure the degree of hydrolysis. The functional properties tested were emulsifying activity index (EAI), foamability, and foam stability of the hydrolysate. At 36% hydrolysis, the herring hydrolysate presented good emulsifying stability (> 120 minutes) and an adequate foam expansion (142%), as compared to the soluble fraction from the unhydrolyzed control herring. The lipid content decreased considerably to 0.77% for the fish protein hydrolysate, while its protein content increased to 77%. The amino acid composition remained similar to that of the control.
Sodium Chloride and Tripolyphosphate Effects on Physical and Quality Characteristics of Injected Pork Loins
Authors: Detienne N.A. , Wicker L. 
Published: July 2006

ABSTRACTWhole, boneless pork loins were needle‐injected to a final concentration of up to 1.5% NaCl and/or 0.45% sodium tripolyphosphate (STPP) in a 4 × 4 factorial, randomized, complete block design. Percent weight gain, internal meat pH, purge loss, final product yield, cook loss, Warner‐Bratzler shear, expressible moisture, and total moisture were determined. Response surface methodology was employed to create regression models and identify optimum ingredient parameters for each characteristic. NaCl and STPP improved weight gain, purge, final product yield, and moisture content. Predicted Warner‐Bratzler shear was reduced approximately 50%. A salt‐phosphate interaction was observed for weight gain, purge, cook loss, and expressible moisture.
Functional, Sensory, and Microbiological Properties of Restructured Beef and Emu Steaks
Authors: Shao C.H. , Avens J.S. , Schmidt G.R. , Maga J.A. 
Published: July 2006

ABSTRACTBeef and emu steaks were restructured with 5% fibrinogen/0.25% thrombin (F), 0.5% algin/0.5% calcium lactate (A), or 0.5% phosphate/1.5% salt (P). P and A treatments had higher cooked binding strengths and cook yields than the F treatments (P < 0.05). The pH and cook yields of restructured emu were higher than beef (P < 0.05). Binding strength of emu was lower than beef in all binding systems (P < 0.05). F solution had an aerobic plate count (APC) of 39,000/g and increased the microbial count in restructured emu steaks from 940 to 7500/g (P < 0.05). Cooking to 60°C reduced APC to < 250/g (P < 0.05) with progressively greater bacterial kill after cooking to 66°C or 75°C.
Heat Transfer Model Performance in Simulation of Process Deviations
Authors: Teixeira A.A. , Balaban M.O. , Germer S.P.M. , Sadahira M.S. , Teixeira‐Neto R.O. , Vitali A.A. 
Published: July 2006

ABSTRACTPerformance of thermal process simulation software was tested for predicting internal product temperature and lethality. Responses were tested for process deviations on canned products with a wide range of heating characteristics for computer‐based on‐line control of retorts. Static and agitated processes were tested with products exhibiting heating rate factors (fh) ranging from 2 to 70 min. Cans were fitted with thermocouples and subjected to deviations of various types. Center temperature profiles and lethalities predicted by the model in response to dynamic retort temperatures were compared with those measured by thermocouples. Profiles agreed, and process lethalities calculated from predicted and measured profiles agreed ±10% with the model slightly underpredicting measured lethality.
Extrusion Texturization of Air‐Classified Pea Protein
Authors: WANG N. , BHIRUD P. R. , TYLER R. T. 
Published: July 2006

ABSTRACTAir‐classified pea protein was texturized using a twin‐screw extruder. The effects of moisture, screw speed and barrel temperature on the physical, functional and nutritional characteristics of texturized pea protein were investigated. Increased dough moisture increased product bulk density (BD) and available lysine (LYS) of texturized pea products, but decreased water‐holding capacity (WHC) and in vitro protein digestibility (DIG). Raising the screw speed reduced BD and LYS of texturized pea protein, but increased WHC and DIG. Bulk density and LYS decreased as barrel temperature was increased, whereas WHC and DIG increased. Texturized pea protein resembled commercial texturized soy products with respect to most physical and functional properties.
Properties of Cysteine‐Added Soy Protein‐Wheat Gluten Films
Authors: Were L. , Hettiarachchy N.S. , Coleman M. 
Published: July 2006

ABSTRACTSoy and wheat proteins as film ingredients are advantageous due to relative abundance, biodegradability, and their renewable nature. Research objectives were to evaluate effectiveness of gluten and cysteine addition in improving properties of soy protein‐based films. Thickness, mechanical, and barrier properties were evaluated. Gluten addition and pH 3.0 lowered water vapor permeability and thickness. Mechanical properties were enhanced at pH 7.0 with cysteine addition. Cysteine increased tensile strength of some treatments due to increase in disulfide bond formation. Best compromise between barrier and mechanical properties was observed for the cysteine‐added soy:gluten (4:1) film at pH 7.0. These films could find application as primary packaging for low moisture foods.
High Pressure Inactivation Kinetics of Saccharomyces cerevisiae Ascospores in Orange and Apple Juices
Authors: Zook C. D. , Parish M. E. , Braddock R. J. , Balaban M. O. 
Published: July 2006

ABSTRACTHigh pressure inactivation kinetics (D and z values) of Saccharomyces cerevisiae ascospores were determined in fruit juices and a model juice buffer at pH 3.5 to 5.0. Approximately 0.5 to 1.0 × 106 ascospores/mL were pressurized at 300 to 500 MPa in juice or buffer. D‐values ranged from 8 sec to 10.8 min at 500 and 300 MPa, respectively. The range for z‐values was 115 to 121 MPa. No differences (P≥0.05) in D (at constant pressure) or z‐values among buffers or juices at any pH were determined, indicating little influence of pH in this range and absence of protective or detrimental effects of juice constituents.
Textural and Sensory Properties of Low‐Fat Beef Sausages with Added Water and Polysaccharides as Affected by pH and Salt
Authors: Xiong Y. L. , Noel D. C. , Moody W. G. 
Published: July 2006

ABSTRACTLow‐fat beef sausages with 23% added water, 1 or 2.5% NaCl, 0.5% polysaccharide gums, and pH adjusted to 5.2, 5.6 or 6.2, were analyzed for textural properties. The l‐ and k‐car‐rageenans increased (P<0.05) cooking yield, hardness, and bind strength for 1%‐salt sausage, but had little effect on the 2.5%‐salt sausage. Sausages containing alginate, locust bean gum, and xanthan gum were softer, more deformable, crumbly and slippery (P<0.05), when compared to nongum controls. An increase in pH sharply enhanced the bind strength in all gum treatments. Both the instrumental and sensory panel results suggested that α‐ and k‐carrageen‐ans were the only acceptable gums for use in low‐ or high‐salt beef sausage products.
Sensory Attributes and Storage Life of Reduced Fat Ice Cream as Related to Inulin Content
Authors: Schaller‐Povolny L.A. , Smith D.E. 
Published: July 2006

ABSTRACTEffects of substitution of inulin for 42DE (dextrose equivalent) corn syrup in reduced fat ice cream were studied using sensory analysis. Three combinations of inulin and corn syrup were evaluated for iciness, chewiness, sweetness and vanilla flavor intensity. Replacing 50% or 100% of 42DE corn syrup with inulin increased chewiness. However, sweetness and vanilla flavor intensity perception of the ice cream were reduced. Storage stability data showed that partial or full replacement of 42DE corn syrupwith inulin inhibited ice crystal formation over a 6‐wk thermal abuse period.
Sensory Characteristics of Heat‐processed and Fresh Tomato Salsa Containing Honey
Authors: Allison A. A. , Chambers E. , Gibson E. , Aramouni F. M. 
Published: July 2006

ABSTRACTHeat‐processed and fresh salsa formulations were developed with different levels of honey (up to 10%), acid, and capsaicin. Descriptive sensory characteristics and consumer acceptability of the salsas were studied. Increasing levels of honey increased sweetness and crispness of both salsas. Higher levels of honey decreased oral heat intensity more than did lower levels. Consumers liked heat‐processed salsa better than fresh and acceptability generally decreased with increasing honey content. However, about one‐third of consumers liked salsas with honey more than samples without honey.
Quantitation of Lamb Content in Mixtures with Raw Minced Beef Using Visible, Near and Mid‐Infrared Spectroscopy
Authors: McElhinney J. , Downey G. , O'Donnell C. 
Published: July 2006

ABSTRACTSamples of beef (32), lamb (33) and 5%, 10% and 20% (w/w) lamb‐in‐beef mixtures (33 each) were minced and reflectance scanned in the visible, near and mid‐infrared spectral regions. Partial least squares (PLS) regression models were developed to predict percentage lamb content using each spectral region alone and combinations of all three. The most accurate models combined mid‐IR (800‐2000 cm‐1) and near IR (1100‐2498 nm) spectral data following 2nd derivatization; standard errors of prediction of 0.91% (0–20% range in lamb content) and 4.1% (0–100% range in lamb) were obtained. This technique may be useful for screening such meat mixtures.
Supercritical CO2 Extraction for Total Fat Analysis of Food Products
Authors: Dionisi F. , Hug B. , Aeschlimann J. M. , Houllemar A. 
Published: July 2006

ABSTRACTSupercritical CO2 extraction (SFE) is a promising alternative to solvent extraction for the measurement of total fat in food products. Total fat was extracted by SFE from samples of food products of different compositions and fat contents. Results using SFE were statistically compared with those using standard methods. This feasibility study showed very promising results. A suitable method was developed for analysis of full milk powder and dietetic milk powder and recoveries were 97.4 and 98.4% respectively. The content of the major fatty acids of fat extracted with SFE was similar to that of Röse‐Gottlieb solvent extraction.
ELISA to Quantify Triose Phosphate Isomerase to Potentially Determine Processing Adequacy in Ground Beef
Authors: Hsu Y.‐C. , Pestka J. J. , Smith D. M. 
Published: July 2006

ABSTRACTTriose phosphate isomerase (TPI) was purified from bovine semimembranosus muscle using acetone precipitation, ammonium sulfate precipitation and cation exchange chormatography. Anti‐TPI polyclonal antibodies (PAbs) were raised in rabbits. A sandwich ELISA with a limit of detection of 1 μg TPI/mL was developed using PAbs for capture and biotinylated PAbs for detection. Cross‐reactivities of antibodies with other protein in beef muscle extracts and with TPI from different animal species were examined. TPI concentration and activity of ground beef decreased (P < 0.0001) as cooking temperature was increased from 48.9 to 76.7°C, suggesting that these assays might be used to monitor processing adequacy of beef products.
Myofibril‐Bound Serine Proteinase (MBP) and its Degradation of Myofibrillar Proteins
Authors: Cao M.‐J. , Hara K. , Osatomi K. , Tachibana K. , Izumi T. , Ishihara T. 
Published: July 2006

ABSTRACTProteolysis of a myofibril‐bound serine proteinase (MBP) from carp Cyprinus carpio on myofibrillar proteins and their gel formation ability were investigated. MBP readily decomposed myosin heavy chain as indicated by SDS‐PAGE. In the preparation of kamaboko, the gel formation ability was diminished by addition of MBP. The optimum degradation temperatures of MBP to myosin heavy chain in myofibril and kamaboko gel were 55°C and 60°C, respectively. The degradation effects of MBP on actin, α‐actinin and tropomyosin were studied by the immunoblotting method. Because of its myofibril‐bound and myofibrillar protein degradation characteristics, MBP was regarded as the proteinase most probably involved in the modori effect.