bluuebunny/crossref_metadata_2025_split huggingface dataset:
Pink Color Development in Turkey Meat as Affected by Nicotinamide, Cooking Temperature, Chilling Rate, and Storage Time
Authors: CLAUS J. R. , SHAW D. E. , MARCY J. A. 
Published: August 2006

ABSTRACTConsumers associate pink color in cooked turkey with undercooking. “Pinking” has been attributed to several factors, but remains a problem in the poultry industry. Effects of temperature, chilling rate, and storage time were investigated relative to pink color intensity of turkey meat cooked in the presence of 2% nicotinamide. As final cook temperature increased, sensory pinkness increased as did CIE a* values. Slower chilling rate resulted in higher CIE a* values and lower CIE b* values. Increased storage time generally increased CIE a* values and decreased b* values while CIE L* values were not affected.
Draw pH and Storage Affect Rheological Properties of Mozzarella Cheese
Authors: YUN J. JOSEPH , HSIEH YIN LIANG , BARBANO DAVID M. , KINDSTEDT PAUL S. 
Published: August 2006

ABSTRACTCheeses with whey pH at draw of 6.15 or 6.40 were stored at 4°for 50 days. Compression test at 10°(Instron) showed a decrease in compressive stress with storage. Failure points were near a true strain value of 0.5 for the cheeses at day 3. The failure region became less obvious by day 50. The hypothetical equilibrium stress (HES) in the stress‐relaxation test was higher with a draw pH of 6.40 than 6.15, possibly indicating that higher calcium led to a stronger network structure. The HES decreased with storage, suggesting cleavage of structural crosslinks caused by the coagulant.
Dynamic Headspace Analyses of Volatile Compounds of Cheddar and Swiss Cheese during Ripening
Authors: YANG WESLEY T. , MIN DAVID B. 
Published: August 2006

ABSTRACTThe volatile compounds of Cheddar and Swiss cheeses during ripening for 9 wks at 11°and 21°C, respectively, were analyzed by a dynamic headspace analyzer/gas chromatograph every week. The compounds were identified by a combination of retention times and mass spectra. The volatile compounds of Cheddar increased 5.6 and Swiss cheese 15 times as ripening increased from 0 to 9 wks. The amount of volatile compounds of Swiss cheese was 2.6 times greater than that of Cheddar cheese during ripening. The volatile compounds were ketones, alcohols, aldehydes, esters, acids, sulfur compounds, benzenes, and hydrocarbons. Ketones and alcohols accounted for 92% of volatiles from Cheddar cheese and 88% of those from Swiss cheese.
Magnitude Estimation of Food Acceptance
Authors: LAVENKA NOEL , KAMEN JOSEPH 
Published: August 2006

ABSTRACTA printed list of 50 various food items was evaluated to determine foods most favored by 236 enlisted Army personnel. Three groups, based on intergroup comparability, were formed to test several measurement procedures to determine which technique best evaluated overall food acceptance. Two variations of magnitude estimation procedures were compared to the standard nine‐point category ratings. The category ratings and variations of magnitude estimation results were highly related. Benefits concerning the choice of method depend on the extent or magnitude of sensory information required.
Gingerol Decreases after Processing and Storage of Ginger
Authors: ZHANG X. , IWAOKA W. T. , HUANG A. S. , NAKAMOTO S. T. , WONG R. 
Published: August 2006

ABSTRACTFresh cooked ginger and processed ginger products were extracted with methanol and analyzed by HPLC to study changes in the levels of [6]‐, [8]‐, and [10]‐gingerols after the products had been cooked and processed, and during storage of the products. Sensory tests evaluated the intensity of pungency in different processed products. Cooking and processing of paste and scnbei decreased (p 0.05) gingerol levels, but blanching and freeze‐drying had no effect. Gingerols in all products degraded gradually with storage. Ginger powder had a lower degradation rate than the paste stored at 4°C. Likewise, ginger senbei was more stable than ginger powder stored at room temperature (≅ 23°C).
Display Life and Internal Cooked Color of Ground Beef from Vitamin E‐Supplemented Steers
Authors: LAVELLE C.L. , HUNT M.C. , KROPF D.H. 
Published: August 2006

ABSTRACTThe retail display life of fresh ground meat and the internal color of patties cooked to four endpoint temperatures (55, 65, 71, and 77°C) were determined for ground beef (10% fat) from vitamin E‐supplemented (500 and 2000 IU) or nonsupplemented steers. Vitamin E supplementation increased (P < 0.05) the retail dissolve life of the meat by 12 and 42 lir for 500 and 2000 IU, respectively Vitamin E did not akect (P > 0.05) internal cooked color or expressible juice color of the patties, and it did not cause premature browning or persistent redness. Increased levels of vitamin E supplementation decreased (P < 0.05) TBA values but had no effect on total reducing activity or oxidation‐reduction potential.
Formation of Biogenic Amines during Ripening of Dry Sausages as Affected by Starter Culture and Thawing Time of Raw Materials
Authors: MAIJALA RllTTA , EEROLA SUSANNA , LIEVONEN SATU , HILL PAULI , HIRVI TIMO 
Published: August 2006

ABSTRACTRaw materials affect formation of biogenic amines in dry sausages. Effects of thawing time of raw materials and amine‐negative starter culture on amine formation were studied on a pilot scale. The levels of biogenic amines, precursor amino acids, pH, water activity, and microbial counts were measured. Use of starter culture significantly decreased levels of histamine, tyramine and cadaverine formed. The effect of thawing time on formation of biogenic amines was dependent on the use of starter culture.
Interactions Between Carnosine and the Different Redox States of Myoglobin
Authors: DECKER ERIC A. , CHAN WENDY K.M. , LIVISAY STACY A. , BUTTERFIELD D. ALLAN , FAUSTMAN CAMERON 
Published: August 2006

ABSTRACTTo better understand the mechanism by which camosine inhibits myoglobin oxidation in salted ground pork, interactions of camosine with ferrylmyoglobin (ferMb), metmyoglobin (metMb) and oxymyoglobin (oxyMb) were investigated. Camosine (0–50 mM pH 5.0–7.5) accelerated the conversion of metMb to oxyMb at pH ≥ 7.0 and carnosine concentrations ≥ 25 mM. Camosine (1–50 mM) also accelerated the conversion of oxyMb to metMh with its formation rates increasing with decreasing pH and increasing camosine concentrations. Camosine (1–25 mM) inhibited ferMb‐catalyzed oxidation of phosphatidylcholine liposomes 16–76% and reduced the ferMh electron paramagnetic resonance signal 24–43%. Results suggested that the color stabilizing effects of camosine were related to its antioxidant activity.
Solvent Desorption Dynamic Headspace Method for Diacetyl and Acetoin in Buttermilk
Authors: RANKIN SCOTT A. , BODYFELT FLOYD W. 
Published: August 2006

ABSTRACTMajor buttermilk volatiles recovered included diacetyl, acetic acid, and acetoin. Detection limits were diacetyl 0.2 and acetoin 2.0 μg/g. Mean percent recoveries were 112% for diacetyl and 8.08% for acetoin. Normalized detector responses were linear over the range of concentrations tested (R2 > 0.999) for diacetyl and acetoin. Percent relative standard deviations from quadruplicate analysis of 7‐day‐old buttermilk were <8% for diacetyl, acetoin, and acetic acid. The method enabled quantitative estimation of diacetyl and acetoin in <30 min, including sample preparation time.
Fish Oil Dietary Effects on Fatty Acid Composition and Flavor of Channel Catfish
Authors: MORRIS C.A. , HAYNES K.C. , KEETON J.T. , GATLIN D.M. 
Published: August 2006

ABSTRACTA typical channel catfish diet was supplemented with 0, 1.5, and 3% menhaden oil. Fillets were subjected to lipid, fatty acid, and TBA analyses. After 6 mo storage at −18°C, fillets were again analyzed for TBA value and flavor panel profile. Fillets from catfish fed diets with 1.5 and 3% supplemental fish oil had elevated levels of n‐3 fatty acids (P<0.05). TBA number and off‐flavor attributes were not affected by treatments. Menhaden oil supplementation up to 3% enhanced the content of n‐3 fatty acids in channel catfish fillets without adversely affecting flavor attributes or storage quality.
Activity Staining of Pacific Whiting (Merluccius products) Protease
Authors: AN HAEJUNG , HARTLEY POLLA S. , FAN XIANBIN , MORRISSEY MICHAEL T. 
Published: August 2006

ABSTRACTAn activity staining method using SDS‐substrate gel was used to determine Pacific whiting proteolytic activity. The most active protease band was resolved at an apparent M, of 39,500 corresponding to the activity of cathepsin L. The activity was more pronounced for ocean‐caught Pacific whiting than Puget Sound Pacific whiting or ocean‐caught arrowtooth flounder. Gel electrophoresis activity staining of proteolytic enzymes in Pacific whiting was not as sensitive as the TCA‐azocasein assay but provided information on the molecular properties of the enzyme and a semi‐quantitative estimation of activity.
Renaturation of α1 Chains from Shark Skin Collagen Type 1
Authors: NOMURA YOSHIHIRO , YAMANO MASAYA , SHIRAI KUNIO 
Published: August 2006

ABSTRACTRenaturation of α1 chains from shark skin collagen (1) was measured by the increase in optical rotation and viscosity. The rotation change of the α1(1) chains became constant after 18 hr, while the viscosity increased further with time. Size exclusion chromatographic patterns of renaturation products of α1 (I) chain gave similar results to that of native collagen. The renaturation products remelted with rising temperature in a similar way to the melting of native collagen as judged from the rotation‐temperature curve.
Northern Squawfish (PtychocheHus Oregonensis) for Surimi Production
Authors: LIN D. , MORRISSEY M.T. 
Published: August 2006

ABSTRACTSurimi was made from freshwater Northern squawfish (Ptychocheilus oregonensis) and tested for processing characteristics and quality. The surimi yield (two washes) averaged 17.9% with moisture 72.10% and protein content 17.54%. Stress and strain results indicated that it was feasible to produce surimi from squawfish stored in ice for up to 9 days. Fish freshness affected initial surimi gel strength and color and had variable effects on loss of gel strength during frozen storage.
Herring Surimi During Low Temperature Setting, Physicochemical and Textural Properties
Authors: CHAN JULIAN K. , GILL TOM A. , THOMPSON JOHN W. , SINGER DOUGLAS S. 
Published: August 2006

ABSTRACTHerring surimi was held at 10°C for 0 to 24 hr, then heated at 90°C for 30 min. Rigidity, shear stress and shear strain at failure increased with holding time at 10°C, and the values of shear strain were 2.0 when setting time was > 3 hr. Electrophoresis revealed three types of protein‐protein interactions involved in the formation of myosin polymers during setting at 10°C and/or subsequent heating at 90°C. The interactions included covalent, nondisulfide interactions; disulfide bonds and noncovalent interactions. The contributions of each type of protein‐protein interaction to the formation of myosin polymers varied with setting time. Variations in the types of interactions were related to physical/chemical properties.
Sorbitol Increases Shelf Life of Fresh Mushrooms Stored in Conventional Packages
Authors: ROY S. , ANANTHESWARAN R. C. , BEELMAN R. B. 
Published: August 2006

ABSTRACTTrays containing 100g of mushrooms overwrapped with PVC film were held at 12°C. Two 3 mm holes were made on top of the ovetwrap for ventilation and a TyvekR pouch containing sorbitol was placed at the bottom of the tray before storage. Surface moisture content of mushrooms decreased in the presence of sorbitol. Mushrooms packaged with 10g sorbitol had a constant surface moisture content and those packaged with 15g sorbitol had the best overall color. Principal component analysis of Vis‐NIR spectra revealed that surface moisture content affected the scattering of incident light and mushroom color. Lowering of the in‐package relative humidity did not affect the maturation rate of mushrooms, but reduced bacterial growth, suggesting that improvement in color was probably due to reduced bacterial activity.
Aroma Changes in Fresh Bell Peppers (Capsicum annuum) after Hot‐air Drying
Authors: LUNING PIETERNEL A. , YUKSEL DOGAN , VAN DER VUURST DE VRIES RIA , ROOZEN JACQUES P. 
Published: August 2006

ABSTRACTThe aroma of fresh and hot‐air dried bell peppers (Capsicum annuum) was evaluated by sensory and instrumental methods. Hot‐air drying decreased levels of the odor compounds (Z)‐3‐hexenal, 2‐heptanone, (Z)‐2‐hexenal, (E)‐2‐hexenal, hexanol, (Z)‐3‐hexanol, (E)‐2‐hexenol, and linalool, which have green, vegetable‐like, fruity, and floral notes, while intensity scores of corresponding sensory aroma attributes also decreased. The aroma of rehydrated dried samples was mainly characterized as savory, rancid/sweaty, sweet/sickly, hay‐like, cacao, caramel, and nutty. Drying increased the levels of 2‐methylpropanal, 2‐and 3‐methylbutanal, which have cacao, spicy, and rancid/sweaty odor notes; these volatiles may be correlated with the corresponding aroma attributes in the dried fruits. Principal component analysis demonstrated relationships between instrumental and sensory data for fresh samples, whereas they were more complex for dried fruits.
Limonoids in Pummelos [Citrus grandis (L.) Osbeck]
Authors: OHTA HIDEAKI , HASEGAWA SHIN 
Published: August 2006

ABSTRACTJuice and seeds from 16 cultivars of mature pummelo fruits were analyzed for limonoid content. Pummelo juice contained an average of 18 ppm limonin and 29 ppm total limonoid glucosides. Compared to other juices, ptmnnelo contained very high concentrations of limonin and very low concentrations of limonoid glucosides. Limonin, nomilin, obacunone and trace amounts of deacetyhromilin were found in pummelo seeds. The 17–β‐D‐glucopyranoside derivatives (glucosides) of nomilin, nomilinic acid and obacunone were also present. Total limonoid aglycone concentration in the seeds ranged from 773 ppm to 9,900 ppm and total limonoid glucosides ranged from 130 ppm to 1,912 ppm.
L‐Ascorbic Acid and Its 2‐Phosphorylated Derivatives in Selected Foods: Vitamin C Fortification and Antioxidant Properties
Authors: WANG X.Y. , SEIB P.A. , RA K.S. 
Published: August 2006

ABSTRACTTwo carbonated beverages fortified with 30 mg L‐ascorbic acid (AsA) equivalents/250 mL in the form of L‐ascorbate 2‐monophosphate (AsMP) and stored at 25–35°C retained more vitamin C than those with added AsA or L‐ascorbate 2‐polyphosphate (AsPP). Breads enriched with ferrous iron and fortified with 560 AsA eq./100g flour in the form of AsPP and AsA retained 40% and 5% vitamin C, respectively, after 6 davs at 25°C. Bran (40%) flakes fortified with 0.19% AsA ea. as AsMP and AsPP gave much improved retention of vitamin C during storage for 7 mo at 25–40°C and 7–11% moisture levels. The sodium salts of AsA, AsMP, and AsPP, when injected into whole eye of round beef at 0.18% AsA eq., inhibited hexanal formation after the meat was roasted and stored for 5 days at 5°C. Those sodium salts did not prevent accumulation of peroxides in peanut paste.
Heat Denaturation of Durum Wheat Semolina β‐Amylase Effects of Chemical Factors and Pasta Processing Conditions
Authors: SAMSON MARIE‐FRANCOISE , MOREL MARIE‐HÉLÈNE 
Published: August 2006

ABSTRACTThe susceptibility to heat denaturation of durum wheat β‐amylase was studied in aqueous solution at 50 to 65°C. The activation energy of the reaction of denatnration was 439 kJ/mole between 56 and 65°C. Additives were tested to determine their protective effects on enzyme activity (at 65°C) in aqueous solution. Maltose, resulting from degradation of starch by β‐amylase, appeared to be the most protective. The β‐amylase became more resistant to heat with higher concentrations of maltose, indicating an enzyme‐maltose complex which was more stable to heat than the enzyme alone. The same mechanism occurred when durum wheat pasta was processed: maltose produced either during mixing and sheeting or during extrusion protected the enzyme. The degree of protection was proportional to the intensity of mechanical work imparted to the dough.
Inactivation of Pseudomonas fluorescens by High Voltage Electric Pulses
Authors: HO S.Y. , MITTAL G.S. , CROSS J.D. , GRIFFITHS M.W. 
Published: August 2006

ABSTRACTA 30 kV pulsed power treatment system was designed and developed to process fluid materials. Our objective was to investigate the effects of high voltage electric pulses on microbial inactivation in an aqueous solution under different operating conditions and fluid properties. Electric field strength at 10 kV/cm for 10 pulses (2 set pulse period and 2 Fsec pulse width) with a spike of reverse polarity resulted in significant microbial control. P. fluorescens in various aqueous solutions were reduced in population by more than six log cycles. However, the critical electric field strength was affected by the nature of the pulse waveform across the treatment chamber which, in turn, was a function of electrode distance and fluid properties. Sudden charge reversal immediately at the end of a pulse provided maximum microbial decay.
Casein Hydrolysate Produced Using a Formed‐in‐Place Membrane Reactor
Authors: CHIANG WEN‐DEE , CORDLE CHRISTOPHER T. , THOMAS RONALD L. 
Published: August 2006

ABSTRACTCasein hydrolysate was continuously produced by hydrolysis of bovine casein with Protease Type XXIII (from Aspergillus oryzue) in a pilotscale formed‐in‐place membrane reactor. A high percentage (>99%) of TCA soluble nitrogen in the hydrolysate (product) was achieved after 45 min at 37°C and pH 7. The product was completely soluble over pH range 2–9. Water sorption increased 4 to 6.5 times at water activity of 0.35–0.95 as compared to intact casein. The immunologically active casein and immunologically active whey protein in the product were reduced 99% and 97%, respectively. Long term operation showed that the membrane reactor maintained steady production of casein hydrolysate longer than 17 hr.
Abalone (Hariltis discus): Seasonal Variations in Chemical Composition and Textural Properties
Authors: HATAE KEIKO , NAKAI HITOMI , SHIMADA ATSUKO , MURAKAMI TETSUSHI , TAKADA KEIICHIRO , SHIROJO YOSHIOKI , WATABE SHUGO 
Published: August 2006

ABSTRACTSeasonal changes in adenosine 5′‐triphosphate, total free amino acids, and total oligopeptides in abalone meat were analyzed. Levels were higher in summer and lower in winter. In both seasons, the most abundant free amino acid was taurine followed by arginine, glycine, glutamine, and glutamic acid. The largest peptide‐bond amino acid was glutamic acid + glutamine. The collagen content decreased in summer and increased in winter. The breaking stress values of the meat were low in summer and high in winter, indicating that summer abalone would be more tender. Scanning electron microscopy revealed the collagen network was more compact in winter.
Sensory Characteristics of Frankfurters as Affected by Fat, Salt, and pH
Authors: MATULIS RICHARD J. , McKEITH FLOYD K. , SUTHERLAND JOHN W. , BREWER M. SUSAN 
Published: August 2006

ABSTRACTAcceptable processing and flavor profile characteristics of frankfurters were achieved near a pH of 6.0. As salt increased, hardness, juiciness, saltiness, and flavor intensity scores increased. As fat increased, juiciness scores decreased (at salt levels > 1.3%) due to substitution of water for fat. In addition, increased fat resulted in decreased off‐flavor. Model predictions suggested that acceptable frankfurters could be manufactured with a minimum of 11.25% fat and 1.3% salt at pH 6.0.
Sodium Lactate/Sodium Chloride Effects on Aerobic Plate Counts and Color of Aerobically Packaged Ground Pork
Authors: BREWER M. SUSAN , ROSTOGI BHARATI K. , ARGOUDELIS LITSA , SPROULS GUY K. 
Published: August 2006

ABSTRACTGround pork (15% fat) was formulated to contain 0% to 3.0% sodium chloride and/or 0% to 3.0% sodium lactate (SL) resulting in 28 treatment combinations. Five replications consisted of two with low initial microbial loads (< 103 CFU/g) and three with high initial loads (> 105 CFU/ g). Ground pork (454g) was overwrapped in PVC and stored (4°C) aerobically for 21 d. A significant salt × SL interaction existed for redness of samples with low initial aerobic plate count (APC). Red color was best preserved by 2.0% or 3.0% SL. Initial pH values of low and high initial APC samples were similar. Initial product pH was best maintained by higher SL levels in low initial load samples and by higher sodium chloride levels in high initial load samples. Samples containing 3.0% SL had the lowest APC regardless of salt level.
Dietary Menhaden Oil Influences Sensory Characteristics and Headspace Volatiles of Shell Eggs
Authors: VAN ELSWYK M.E. , DAWSON P.L. , SAMS AR 
Published: August 2006

ABSTRACTEggs from hens fed n‐3 fatty acids (n‐3FA) may provide a means for increased marketing of these healthful fatty acids. Eggs from hens fed graded levels (0, 0.5, 1.5, 3.0%) of menhaden oil (MO) were evaluated for fatty acid composition, sensory characteristics, and headspace volatiles. Eggs from hens fed 1.5% and 3.0% MO contained the greatest n‐3 FA content and were not different. A linear increase in fishy notes occurred as level of dietary MO increased from 0 to 1.5%; however, these notes were not different between 1.5% and 3.0% eggs. Changes in headspace volatile profiles were quantitative. No unique volatiles characterized eggs from hens fed MO; however, concentration differences were noted between eggs from hens fed all levels of dietary MO. Changes in volatile profiles in response to dietary MO may be responsible for perception of fishy notes in such eggs.
Instrumental Method for Characterizing Protein Foams
Authors: FERREIRA MARIA , BEHRINGER REINHARD , JOST ROLF 
Published: August 2006

ABSTRACTA whipping machine for cream analysis (Cream Tester CTII) was used to foam egg white, milk proteins and soy protein isolate. Foam formation and final rigidity were characterized by the current input to the beating motor. In addition, specific volume, rigidity (compressive strength by Instron) and stability (drainage) of the foams were determined by methods that minimized foam damage during handling. Current input during whipping distinguished fresh vs pasteurized egg white and positively correlated with compressive strength of final egg white foams. Such correlation was not found for milk protein and soy protein isolate foams of lower strength and stability.
Factors Affecting Light‐Induced Pink Discoloration of Annatto‐Colored Cheese
Authors: HONG C.M. , WENDORFF W.L. , BRADLEY R.L. 
Published: August 2006

ABSTRACTThe effects of light type, exposure and intensity, storage temperature, pH, fat content, and age and source of colorant were evaluated on stability of annatto colorants in cheese. Exposure to cool white fluorescent lighting resulted in a decrease in Hunter b values and hue throughout storage. Decreased temperature reduced the loss of a and b values after 2 days of light exposure. As time of exposure increased, reduction of a and b also increased. As pH changed from 5.4 to 4.8, b values were reduced at a faster rate than a values resulting in an intense pink color. Commercial cheese colorants extracted from annatto seeds were variable in color stability.
Microencapsulation by Spray Drying Ethyl Caprylate in Whey Protein and Carbohydrate Wall Systems
Authors: SHEU T‐Y. , ROSENBERG M. 
Published: August 2006

ABSTRACTEthyl caprylate was microencapsulated by spray drying in wall systems consisting of whey protein in combination with maltodextrin (DE 5–15) or corn syrup solids (DE 24). Ester particle‐size distribution in the infeed emulsion was adversely affected by high proportions of low DE maltodextrin. Ester retention during drying was affected (P < 0.05) by type of carbohydrate used and its proportion and ranged from 70 to 91%. The proportion of solvent extractable core was reduced with increasing DE value of carbohydrate. Combinations of whey proteins and high DE mal‐todextrins or corn syrup solids are effective wall systems for microencapsulation of volatiles.