bluuebunny/crossref_metadata_2025_split huggingface dataset:
Protein Hydrolysis and Quality Deterioration of Refrigerated and Frozen Seafood Due to Obligately Psychrophilic Bacteria
Authors: MAKARIOS‐LAHAM IBRAHIM K. , LEE TUNG‐CHING 
Published: August 2006

ABSTRACTTwo obligately pychrophilic marine Vibrios, MV‐3 and MV‐6, hydrolyzed proteins and deteriorated refrigerated and frozen seafoods (fresh and cooked shrimp, fish, and scallops). Protein hydrolysis was determined after storage at 4°C and ‐20°C, and reported as the percent increase over uninoculated controls stored under the same conditions. When fresh shrimp was inoculated with isolate MV‐3, increases in protein hydrolysis were 19.2% after 2 wk refrigeration and 14.2% after 12 wk frozen storage. Thus, the isolates were capable of hydrolyzing protein and deteriorating quality of fish and shellfish under refrigeration or frozen storage.
Natural Products Inhibit Oxidative Rancidity in Salted Cooked Ground Fish
Authors: RAMANATHAN L. , DAS N.P. 
Published: August 2006

ABSTRACTThe extent of lipid oxidation in salted cooked ground fish treated with several natural products (polyphenols, dried spices and fresh spices) was measured by the production of thiobarbituric acid reactive sub‐stances (TBARS). The fresh spices, ginger and tumeric, were more potent than garlic and onion (at 10% conc) in inhibiting lipid oxidation in salted cooked ground fish. The order of antioxidative potency of the dried spices was: cloves > cinnamon > cumin ∼ black pepper > fennel ∼ foenugreek. The dried spices were more effective antiox‐idants than fresh spices. The polyphenols were the most potent group of natural antioxidants. The order of potency of the polyphenols (0.01% concentration) was: ellagic acid > tannic acid > myricetin > quercetin.
Firmness Retention in Pickled Peppers as Affected by Calcium Chloride, Acetic Acid, and Pasteurization
Authors: FLEMING H. P. , THOMPSON R. L. , McFEETERS R. F. 
Published: August 2006

ABSTRACTCritical factors influencing firmness retention in pickled peppers were studied. The addition of CaCl, (0.2%, w/v, optimum) to whole, pickled‘Red Cherry’peppers increased firmness retention as determined by a puncture test using an Instron Universal Testing Machine. Pasteurization reduced firmness in the absence, but not in the presence, of added CaCl2. CaCl2 significantly (P ≤0.01) reduced softening during storage of‘Red Cherry’peppers at higher temperatures (36.7, 46.7°C), and resulted in a slight increase in firmness at 26.7°C. CaCI2 did not significantly (P≥ 0.05) improve firmness retention in‘Jala‐peno’peppers, but resulted in greater uniformity of firmness. CaCI, also improved firmness retention in pickled cucumbers. Firmness of unpasteurized peppers and cucumbers was not influenced significantly (P ≥0.05) by acetic acid concentrations of 2, 3 or 4%.
Extruded Potato Peel Functional Properties Affected by Extrusion Conditions
Authors: ARORA ARTI , ZHAO JIANXIN , CAMIRE MARY ELLEN 
Published: August 2006

ABSTRACTExtrusion cooking of potato peel waste from processing plants to im‐prove food safety affects functional properties of these peels as a high‐fiber ingredient in foods. The effects of barrel temperature (104°C and 143°C) and feed moisture (31, 33.5, and 36% d.b.) on extruder performance and physical and functional properties of peels were studied. Torque and die pressure decreased with barrel temperature; all variables affected melt temperature. Samples were darker at the higher temperature. Expansion, Hunter a, and powder bulk density decreased with both variables. Hydration capacity increased with feed moisture. Extruded peels differed from commercial fiber products in color, but hydration capacity was similar among extruded peels and cereal brans.
Concentration of Phenolic Compounds Change in Storage Brines of Ripe Olives
Authors: BRENES M. , GARCIA P. , DURAN M. C. , GARRIDO A. 
Published: August 2006

ABSTRACTThe effects of cultivar, salt concentration and temperature on changes in phenolic compounds during storage of ripe olives were studied, using a 23 factorial design. The effect of salt was negligible. Higher temperature increased phenols diffusion rate into brines for two cultivars assayed. The cultivars, Hojiblanca and Cacereña varied in poly‐phenol content. Throughout storage there was hydrolysis of glucosides intially in flesh (oleuropein, verbascoside and luteolin 7‐glucoside due to the acidic conditions. This effect caused the content of oleuropein in brines to always be lower than 1.5 mM and resulted in a continous increase in level of hydroxytyrosol
Lowering Phytic Phosphorus by Hydration of Soybeans
Authors: BELEIA A. , THU THAO L.T. , IDA E.I. 
Published: August 2006

ABSTRACTResponse surface methodology (RSM) was used to study the effects of three independent variables at three levels of variation (ratio of liquid/solid, temperature and time of hydration) on the phytic and inorganic phosphorus concentration of hydrated soybeans; Temperature of hydration was the most important factor in lowering phytic phosphorus. Average reduced amount of phytic phosphorus was 26% and maximum reduction was 36.1% for cotvledons soaked at 50°C. Inorganic phosphorus, both in cotyledons and soak water, increased up to 225.8% at 50°C.
Allergenic Reactivity of Various Soybean Products as Determined by RAST Inhibition
Authors: HERIAN ANNE M. , TAYLOR STEVE L. , BUSH ROBERT K. 
Published: August 2006

ABSTRACTAllergenic reactivity of soybean products (sprouts‐Sp, tempeh‐T, tofu‐To, miso‐M, mold hydrolyzed soy sauce‐MHS, acid‐hydrolyzed soy sauce‐AHS and hydrolyzed vegetable protein‐HVP) was determined using RAST inhibition. All products inhibited binding of serum IgE from a pool of soy‐allergic adults to raw soybean extract bound to microcrystalline cellulose, showing competitive inhibition with increasing protein. M.T. To and MHS showed competitive inhibition only at much higher protein concentrations, suggesting fermentation may alter or desyroy allergenic epitopes. Selectle destruction of ep‐itopes was seen for MHS. To. and nossiblv M and T where inhibition curve slopes were not identical to intact material. Probably protein(s) with antigens common to raw soybean survived during processing of HVP and germination of sprouts. Based on RAST inhibition, these products are potentially hazardous to soybean‐allergic individuals.
Intrinsic Thermal Conductivity of Starch: A Model‐independent Determination
Authors: SAKIYAMA TAKAHARU , HAN SOCKCHONG , KINCAL N. SUSAN , YANO TOSHIMASA 
Published: August 2006

ABSTRACTEffective thermal conductivities of two‐phase mixtures of potato or soluble starch granules with pure liquids or aqueous solutions (thermal conductivities in the range 0.169–0.602 W.m−1.K−1) were measured at 18.5±2.2°C using the steady state method. Measured values were compared with the thermal conductivities of the liquids and the results indicated a range of 0.38–0.40 W.m−1K−l for intrinsic thermal conductivity. Similar measurements, at temperatures up to 50°C for soluble starch (to assess the temperature dependence of the intrinsic thermal conductivity) indicated no significant change over the range of temperature studied for mixtures with pure liquids.
Chemometrics Assess Quality of Breadmaking Starters
Authors: MARTÍNEZ‐ANAYA M.A. , PITARCH B. , DE BARBER C. BENEDITO 
Published: August 2006

ABSTRACTChemometric techniques were used to evaluate 15 wheat doughs containing different starter cultures to establish quality indexes based on objective measures. Correlations were determined among microbial starters, consumer acceptance and anyltical variables, and variables necessary for quality assessment were reduced. In stepwise discriminant analysis six variables were significant (p < 0.95) and used in discriminant functions. Dendograms showed similarities among cases. Strong correlations were found between sensory scores ad some fermentative, biochemical and physical measures. The same variables were significant in formation of clusters by K‐means clustering analysis. In factor analysis, the first three factors, accounting for 70% of variability, related to the same variables. Relationships between over‐all acceptance and other parameters explained differences in sensory evaluation.
Polarity Homogeneity and Structure Affect Water Vapor Permeability of Model Edible Films
Authors: DEBEAUFORT F. , MARTIN‐POLO M. , VOILLEY A. 
Published: August 2006

ABSTRACTA continuous gravimetric measurement method was perfected to determine with accuracy the water vapor permeability of edible films. Two substances, methylcellulose and paraffin wax, with different physicochemical properties, were used as films. Factors affecting permeability included the polarity of film components, the homogeneity or dispersion of material in the film and the structure which depends on the distribution of paraffin wax in the composite films. The thickness and the Water Vapor Transmission Rate (WVTR) measurement methods resulted in different values for permeability. WVTR increased with hydrophilicity and heterogeneity. Modeling trials con‐cerning water vapor transport indicated the major influence that structure had on permeability. Waxlaminated fiIms had a very high barrier efficiency, comparable with that of synthetic films.
Antibacterial Effects and Cell Morphological Changes in Sfaphylococcus aureus Subjected to Low Ethanol Concentrations
Authors: BALLESTEROS SONIA A. , CHIRIFE JORGE , BOZZINI JUAN P. 
Published: August 2006

ABSTRACTEthanol in low concentrations (5–10% weight) affected aerobic growth (at 37°C) of two strains of Stuphylococcus aureus. Growth inhibition in laboratory media was observed with ethanol about 6–7% weight water activities (aw) of ∼0.97. This suggested that the ethanol antibacterial effect was not only from its aw lowering ability. Electron microscopy observations showed intense morphological modifications in cells in broth with 5% to 6.5% ethanol, and clearly indicated that cell wall changes of S. aureus was partly responsible for the antibacterial action of ethanol.
Glassy State in Bacterial Spores Predicted by Polymer Glass‐Transition Theory
Authors: SAPRU V. , LABUZA T. P. 
Published: August 2006

ABSTRACTPolymer glass‐transition theory was used to gain information about a possible general mechanism to explain the high heat resistance of bacterial spores. In a glassy state the configuration of vital macrom‐olecules and supramolecular assemblies in the spore protoplast would change extremely slowly when heated. The temperature dependence for heat inactivation rates above the glass‐transition temperature was shown to be free‐volume dependent and described by the kinetics commonly observed for glassy polymers. Glass‐transition temperatures for various spores, predicted by nonlinear regression analysis of their heat inactivation rates at different temperatures, increased with increasing heat resistance as expected.
Cryostabilization of Functional Properties of Pre‐Rigor and Post‐rigor Beef by Dextrose Polymer and/or Phosphates
Authors: PARK J.W. , LANIER T.C. , PILKINGTON D.H. 
Published: August 2006

ABSTRACTCryostabilization of functional properties of pre‐rigor and post‐rigor beef throughout 5 mo frozen storage was investigated as affected by the addition of 8% neutralized high molecular weight dextrose polymer (polydextrose), alone or in combination with 0.5% phosphates (a 1:l mixture of sodium tripolyphosphate and tetrasodium pyrophos‐phate). Pre‐rigor meat to which polydextrose had been added prior to freezing was nearly equivalent in functional properties after 5 mo frozen storage to fresh, pre‐rigor meat. Addition of the same level of phosphates plus polydextrose to nontreated muscle (control) after 5 mo frozen storage resulted in higher values for most measured indices of functionality. The effect was almost totally attributable to addition of the phosphates. However, addition of phosphate did not appear to increase the protein cryoprotective effect.
Sensory and Textural Characteristics of Restructured Ham Coated with Emulsions of Different Fat Levels
Authors: McKEITH F. K. , BREWER M. S. , OSADJAN P. D. , MATULIS R. J. , BECHTEL P. J. 
Published: August 2006

ABSTRACTEmulsion‐coated, restructured hams were prepared using emulsions containing 4.2, 6.9,17.3, and 25.4% fat. Ham chunks were emulsion coated, stuffed into 9.8 cm fibrous casings, cooked and sliced. Slices were subjected to visual and sensory evaluation and Instron binding strength evaluation. Emulsion fat content did not affect (P<0.05) sensory characteristics, Instron breaking force or tensile strength. High fat level (25.4%) reduced visual bind uniformity and overall appearance but did not affect other sensory characteristics.
Specific Heat of Selected Fresh Seafood
Authors: RAHMAN MD. SHAFIUR 
Published: August 2006

ABSTRACTThe specific heat of selected fresh seafood (calamari, cuttle, prawn, octopus and squid) measured by method of mixture varied from 3.29 to 3.79 kJ/kg K. A semi‐empirical model based on the additive model, which included an extra term for the fraction of bound water and interaction between the phases, improved specific heat predictions based on composition.
Mg2+ Selectively Isolates Gellan Gum from Dairy Products
Authors: GRAHAM HORACE D. 
Published: August 2006

ABSTRACTGellan gum was precipitated from the papain digest of dairy products by 5% MgSO4. The precipitate was collected by centrifugation and washed with 2.5% MgSO4 until the washings were negative to the phenol HaSO4 test. It was dispersed with hot 50% H2SO4 and the amount in the dispersion determined by the H2SO4‐thiourea‐cyste‐ine‐HCl reagent. Recovery from chocolate milk, yogurt, evaporated milk, ice cream, cream cheese, process cheese spread, flan and blue cheese (no oil) dressing ranged from 76–95%. Prior removal of fat and starch was unnecessary. Carrageenan, xanthan gum, alginate, pectin and other hydrocolloids did not interfere.
Heat and Fermentation Effects on Total Nonprotein Nitrogen and Urea in Milk
Authors: SAIDI B. , WARTHESEN J.J. 
Published: August 2006

ABSTRACTKinetic analysis was applied to the increase of NPN and the decrease in urea when milk was heated at 80, 100 and 120°C. NPN increase with heat followed zero‐order kinetics with an energy of activation of 17 kcal/mole. Urea losses with heating followed pseudo first‐order kinetics with an energy of activation of 20 kcal/mole. Commercial yogurt and leben fermentation processes were used to determine the effects of fermentation on NPN and urea. Yogurt and leben fermentations increased NPN by 150 mg/kg and 208 mg/L, respectively, but had no effect on urea.
Pasting of Wheat Flour Extrudates Containing Conventional Baking Ingredients
Authors: RYU G.H. , NEUMANN P.E. , WALKER C.E. 
Published: August 2006

ABSTRACTPasting properties of extrudates affect product quality and can be controlled by addition of ingredients. We determined the effects of 6 conventional baking ingredients (sucrose, nonfat dry milk (NFDM), dry egg, shortcning, glyceryl monostearate (GMS), and sodium bicarbonate) on pasting properties of wheat flour in extrusions using the Rapid Visco‐Analyser (RVA). Pasting parameters determined included: initial peak, onset, and peak times; peak and breakdown viscosities and differences between them; ascending and descending slopes and the angle between their lines. Sucrose, shortening, and GMS affected pasting properties significantly. GMS had the greatest effects on peak times and viscosity values.
Melt Point of Encapsulated Sodium Bicarbonates: Effect on Refrigerated Batter and Muffins Baked in Conventionai and Microwave Ovens
Authors: DORKO C.L. , PENFIELD M.P. 
Published: August 2006

ABSTRACTRefrigerated muffin batter containing encapsulated sodium bicarbonates (ESB) differing in encapsulate melt points (EMP) and muffins baked from the batters in conventional and microwave ovens were evaluated, Muffin batter was prepared with ESB of 3 EMP (43, 52 and 60°C) and tested after 1 day (0 wk) and 1, 2, 3, and 4 wk. Batter pH increased from 0 wk to 1 wk. Specific volumes of microwave‐baked muffins containing EMP 43 or 60°C increased with storage and were highest; the EMP 52°C microwave‐baked muffins had the lowest specific volumes. Conventionally baked muffins were darker than microwave‐baked muffini. Panelists evaluated microwave‐baked muffins as flatter than conventionally baked muffins.
Particle Size of Encapsulated Sodium Bicarbonates: Effect on Refrigerated Batter and Muffins Baked in Conventional and Microwave Ovens
Authors: DORKO C. L. , PENFIELD M. P. 
Published: August 2006

ABSTRACTRefrigerated batter containing encapsulated sodium bicarbonate (ESB) differing in particle size (ESB 1 or powdered, ESB 5 or granular) and muffins baked in conventional and microwave ovens were evaluated. Batter was stored in glass jars at 0–1°C and tested after 1 day and 1, 2, 3, and 4 wk. Batter pH increased from 1 day to 1 wk. Microwave‐baked muffins were evaluated by sensory panelists as flatter than conventionally baked muffins. All baked muffins with ESB 1 had greater specific volumes than those with ESB 5. Conventionally baked muffins had lower Hunter L values than microwave‐baked regardless of particle size which agreed with sensory evaluation.
Dihydrocapsaicin Oxidation by Capsicum annuum (var. annuum) Peroxidase
Authors: BERNAL MARÍA A. , CALDERÓN ANTONIO A. , PEDREÑO MARÍA A. , MUÑOZ ROMUALDO , BARCELÓ A. ROS , DE CÁCERES F. MERINO 
Published: August 2006

ABSTRACTOxidation of dihydrocapsaicin (8‐methyl‐N‐vanillyl‐6‐nonanamide) by peroxidase (EC 1.11.1.7) from Capsicum annuum var. annuum fruits yielded one absorbent oxidation product with E262= 4.7 103 M−1 cm−1. Dependence of oxidation rate on dihydrocapsaicin and H2O2 concentrations revealed Michaelis‐Menten type kinetics with inhibition at high substrate concentrations and optimal pH near 6.0. Dihydrocapsaicin was oxidized by pepper peroxidase, and participation of peroxidase in capsaicinoid metabolism of pepper fruits should be taken into account.
Microbial Growth Estimation in Liquid Media Exposed to Temperature Fluctuations
Authors: LI KEN‐YUON , TORRES J. ANTONIO 
Published: August 2006

ABSTRACTComparisons of linear, square root and Arrhenius specific growth rate‐temperature models showed no clear overall preference. At low aw and refrigeration temperature, the linear model was satisfactory for Brochothrix thermosphacta and Pseudomonas fluorescens. A linear relationship between (specific growth rate)−1 and lag phase was observed for these two psychrotrophs. The R2 for B. thermosphacta in 3% (aw= 0.968), 6% (aw= 0.950), and 9% NaCl (aw= 0.943) media was 0.865, 0.946 and 0.994, respectively. In 8% (aw= 0.973) and 20% (aw= 0.948) glycerol media, the R2 was 0.998 and 0.999, respectively. R2 for P. fluorescens growth in NaCl (3 or 4%) or glycerol (10 or 20%) media was >0.99. A cumulative growth adaptation function successfully estimated microbial growth at fluctuating temperatures.
Kinetics of Clostridium sporogenes PA3679 Spore Destruction Using Computer‐Controlled Thermoresistometer
Authors: RODRIGO M. , MARTINEZ A. , SANCHEZ T. , PERIS M.J. , SAFON J. 
Published: August 2006

ABSTRACTA modified version of a computer‐controlled thermoresistometer was used, with and without micropurge, to study the inactivation kinetics of Clostridium sporogenes PA 3679 spore destruction between 121–143°C in phosphate buffer (pH 7) and in mushroom extract acidified with citric acid. A shorter temperature come up time was observed with micropurge. The thermal death time (TDT) curve for spores in phosphate buffer with micropurge followed a straight line (z = 9.5°C). Without micropurge the curve could be described by two lines with z = 10.0 °C for temperatures up to 132.5 °C and z = 18.3 °C for higher temperatures. The spore heat resistance in mushroom extract was lower than in phosphate buffer. DT. values decreased exponentially as temperature increased, but acidification did not reduce thermal resistance at high temperatures.
Non‐enzymatic Browning and Fluorescence Development in a (E)‐4,5‐Epoxy‐(E)‐2‐heptenal/Lysine Model System
Authors: HIDALGO FRANCISCO J. , ZAMORA ROSARIO 
Published: August 2006

ABSTRACTAs a model system for studying oxidized lipid/protein browning, the reaction between (E)‐4,5‐epoxy‐(E)‐2‐heptenal (a secondary oxidation product of ω‐3 pentaenoic acids) and lysine was studied. CIELAB L*a*b* and fluorescence followed zero‐order kinetics, and were always correlated, as a function of time, pH, temperature and epoxy‐aldehyde/lysine ratio, suggesting parallel reactions for producing brown macromolecular pigments and fluorescent products. Activation energy, according to the Arrhenius equation, was 66.5 and SOKJ/mol for color difference and fluorescence intensity, respectively. This model system may help understand the non‐enzymatic browning produced by lipids.
Anaerobic Microbiology of Fresh Beef Packaged Under Modified Atmosphere or Vacuum
Authors: VENUGOPAL RAVEENDRAN J. , INGHAM STEVEN C. , McCURDY ALAN R. , JONES GRAHAM A. 
Published: August 2006

ABSTRACTBeef was packaged under CO2 containing < 500 ppm O2 (MAP), vacuum, or air and stored at 0, 2, or 4°C. Samples were analyzed weekly for bacterial numbers using anaerobic plate count (pre‐reduced medium and anaerobic chamber), ‐aerobic plate count, and anaerobic jar plate count (MAP samples only) methods. For both MAP and vacuum packaged samples, the anaerobic plate count was consistently greater than the aerobic plate count and for MAP samples the anaerobic plate count was consistently higher than the anaerobic jar plate count. Differences between plating methods were most frequent during the latter third of 0 and 2°C storage. Anaerobic isolates from MAP samples were most often lactic acid cocci and staphylococci. No clostridia were isolated from any of the treatments.
Assay and Storage Conditions Affect Yield of Salt Soluble Protein from Muscle
Authors: LAN Y.H. , NOVAKOFSKI J. , CARR T.R. , McKEITH F.K. 
Published: August 2006

ABSTRACTPork and beef muscles were used to evaluate assay and storage condition effects on yields of salt soluble protein (SSP). Assay conditions included pH (5.5, 6.0 or 6.5), extraction volume (6, 9, 12 or 15 X sample weight), homogenization time (30, 60, 90 or 120 set) and centrifugal force (2500, 4000 or 5500 ×g). Storage conditions included postmortem aging (4°C for 0, 7 or 14 days) and freezing conditions (rapid freezing, slow freezing, and freezing‐thawing‐freezing). Highest yield of SSP was obtained using pH 6.0, extraction volume 15 X sample weight, centrifugation at 4000 ×g and homogenization time 90 to 120 set for both pork and beef. Freezing conditions did not affect measurement of SSP. Aging beef for 7 and 14 days postmortem reduced the yield of SSP; however, such differences were not observed for pork.
Sodium Lactate/Sodium Chloride Effects on Sensory Characteristics and Shelf‐Life of Fresh Ground Pork
Authors: O'CONNOR PHILIP L. , BREWER M. SUSAN , MCKEITH FLOYD K. , NOVAKOFSKI JAN E. , CARR TOM R. 
Published: August 2006

ABSTRACTFresh ground pork was formulated with sodium lactate (SL) (0, 1.5 or 3%) and sodium chloride (0, 0.5, 1, l.5, 2, 2.5 or 3%) to evaluate effects on sensory characteristics. Aerobic plate count (APC) over retail storage (25 days) was evaluated on samples rated in the mid‐range (±0.5 S.D. of mean) of salty flavor intensity (SI) by a trained sensory panel. SL increased (P<0.05) SI and juiciness, and enhanced ground pork flavor. Sodium added as SL was less perceptible as “salty” than that added as NaCl. SL significantly reduced (P<0.05) APC; based on spoilage level of 106 CFU/g SL extended shelf‐life (3% SL) by about 12 days compared to controls.