bluuebunny/crossref_metadata_2025_split huggingface dataset:
Control of Muscle Softening and Protease‐Parasite Interactions in Arrowtooth Flounder Atheresthes stomias
Authors: GREENE D.H. , BABBITT J.K. 
Published: August 2006

ABSTRACTDistinct proteolytic activity was observed in the incubated muscle tissue of arrowtooth flounder. Absorbance measurements of the TCA filtrates indicated maximum proteolytic activity between 55°C and 60°C, and minimum activity below 40°C. Instron puncture tests of raw, baked, steamed, deep‐fat fried and microwaved samples of arrowtooth demonstrated that rapid inactivation of the protease(s) by microwave cooking significantly improved textural properties. Myxosporean parasites tentatively classified as Kudoa thyrsitis were identified in all but one of the arrowtooth samples. However, no clear relationship between parasite density and textural deterioration of the cooked fillets was observed.
Oxygen Permeability of Low Density Polyethylene as a Function of Limonene Absorption: An Approach to Modeling Flavor “Scalping”
Authors: SADLER G.D. , BRADDOCK R.J. 
Published: August 2006

ABSTRACTA procedure was developed to measure adsorption (scalping) of limonene by low density polyethylene. The polymer was mounted on an oxygen electrode. Limonene absorption produced an increase in oxygen permeability which appeared proportional to limonene concentration. Diffusion coefficients calculated from permeation curves were similar to diffusion coefficients calculated on a weight change basis.
Nonheme Iron Evaluation of a Hemoglobin Iron Concentrate
Authors: KING J. , DE PABLO S. , DE OCA F. MONTES 
Published: August 2006

ABSTRACTThe nonheme iron concentration of a hemoglobin iron concentrate (HIC) was investigated and the effect of temperature, time and rate of heating on the formation of nonheme iron of HIC and in fresh Red Blood Cells (RBC) was evaluated. Nonheme iron of HIC was 20% of total iron and did not increase with slow or fast heating. Nonheme iron concentration from RBC increased from 3.4% to 10.2% after slow‐heating and to 6.9% after fast‐heating (p < 0.05). HIC heated at 150°C and 300°C significantly increased nonheme iron (p < 0.05). Based on the observed increase after heating at 150 and 300°C, heat processing of HIC will decrease nutritional availability of iron from this product.
Auto‐oxidation in Saffron at 40°C and 75% Relative Humidity
Authors: ALONSO G.L. , VARÕN R. , GOMEZ R. , NAVARRO F. , SALINAS M.R. 
Published: August 2006

ABSTRACTThe coloring power and bitterness of ground saffron stored at 40°C with relative air humidity of 75% were investigated. The loss of color followed first order kinetics and the loss of bitterness followed second order kinetics.
Properties of Wild Rice/Ground Beef Mixtures
Authors: MINERICH P.L. , ADDIS P.B. , EPLEY R.J. , BINGHAM C. 
Published: August 2006

ABSTRACTCooked Minnesota wild rice was added at 0, 15, and 30% to low‐, intermediate‐, and high‐fat ground beef patties. Proximate analyses of raw and cooked patties indicated proportional decreases in cholesterol, % fat, % protein, and % ash and increases in % carbohydrate and % moisture, as level of wild rice increased. Sensory evaluations indicated a preference for patties with wild rice over controls (p<0.05). Thiobarbituric acid reactive substances were significantly reduced during storage (p<0.05) by addition of wild rice. Cooking yields were significantly higher for patties containing wild rice over controls.
Volatile Alkylphenols and Thiophenol in Species‐related Characterizing Flavors of Red Meats
Authors: HA J. KIM , LINDSAY R.C. 
Published: August 2006

ABSTRACTCaprine (goat), ovine (sheep), bovine (cow), equine (horse), swine (pig), and cervine (deer) perinephric fats were quantitatively analyzed for volatile alkylphenols, phenol, and thiophenol. Highly characterizing sheepy‐muttony aromas in ovine fats were contributed by p‐cresol, 2‐isopropylphenol, 3,4‐dimethylphenol, thymol, carvacrol, 3‐isopropylphenol, and 4‐isopropylphenol. Alkylphenols did not appear to contribute distinguishing flavors to caprine, cervine, and veal fats. Cresols (o‐, m‐, p‐), especially m‐cresol, appeared to contribute to beef flavors. Diisopropylphenols may contribute oily flavors to equine fat. High concentrations of thiophenol potentiated unpleasant mutton aromas in ram fat.
Novel Synthesis of Cooked Cured‐Meat Pigment
Authors: SHAHIDI FEREIDOON , PEGG RONALD B. 
Published: August 2006

ABSTRACTCooked cured‐meat pigment was synthesized from bovine blood and a nitrosating agent in aqueous solutions at elevated temperatures. Effects of reductant(s) and base in the reaction mixture were investigated on the yield and purity of the pigment. The best yield of pigment was 95% with purity >98% in most cases. Absorption characteristics of the pigment were identical to those of pigments extracted from a nitrite‐cured ham or from hemin‐nitric oxide synthesis. Color imparted to comminuted pork by the pre‐formed pigment, upon cooking, and its color stability thereafter, were indistinguishable from that of nitrite‐cured meat, yet depended on the myoglobin content.
Lactic Acid Bacteria Relation to Accelerated Maturation of Cheddar Cheese
Authors: TRÉPANIER G. , SIMARD R.E. , LEE B.H. 
Published: August 2006

ABSTRACTCheddar cheese was supplemented with cell homogenates and/or live cells of Lactobacillus casei‐casei L2A. Two concentrations of cell homogenates under two forms, liquid and lyophilized, were compared as well as two stages of addition, renneting and salting. Growth of lactic acid bacteria and lactobacilli was studied during the period of maturation. Addition of live lactobacilli and lyophilized homogenate at renneting led to a good‐quality matured cheese with 40% increase in flavor intensity compared to control cheeses.
Semiconductive Trimethylamine Gas Sensor for Detecting Fish Freshness
Authors: OHASHI EMI , TAKAO YUJI , FUJITA TAKAO , SHIMIZU YASUHIRO , EGASHIRA MAKOTO 
Published: August 2006

ABSTRACTCharacteristics were studied on In2O3 treated with 5 mol% MgO responses to 300 ppm trimethylamine (TMA), dimethylamine (DMA), ammonia and other gases evolved from several different fish muscles stored under different conditions. Sensitivities of the In2O3‐MgO sensor element were higher in order of TMA, DMA and ammonia over the operating range 330–620°C. Sensor responses were directly proportional to concentrations of TMA in fish muscle in the presence of other evolved gases, irrespective of types of fish muscle or storage time.
Quality Enhancement of Sexually Mature Chum Salmon Oncorhynchus keta in Retort Pouches
Authors: DURANCE T.D. , COLLINS L.S. 
Published: August 2006

ABSTRACTSexually mature or late‐run chum salmon muscle was packaged in thin‐profile retort pouches and in conventional 307 × 200 metal cans. After retort processing to equivalent lethality, samples were evaluated by sensory and instrumental methods. The pouch product was firmer, more fibrous, drier and chewier than the canned. Less late‐run flavor and greater overall acceptability were reported for pouch‐processed samples. More free liquid was found in pouches than in cans. Histological examination revealed a more compact structure in chum muscle processed in retort pouches, possibly due to air over‐pressure applied to flexible pouches during processing.
Factors Affecting Quality of Fish Oil Mayonnaise
Authors: LI HSIEH YU‐TSYR , REGENSTEIN JOE M. 
Published: August 2006

ABSTRACTPackaging conditions, antioxidants, metals, and storage temperature affected the quality of fish oil mayonnaise (FOM). TBHQ was a successful antioxidant but ascorbate was not. Nitrogen retarded oxidation more than TBHQ. The metal content of FO was as low as soy oil (SO), suggesting that differences in quality deterioration were not due to metal content. FOM was more stable at refrigerator temperatures (2°C) than at higher temperatures (30°C). The sensory quality of deodorized FOM was equal to SO mayonnaise using TBHQ (0.02%), nitrogen, and storing at 2°C for 14 wk.
Tepary Bean Flour, Albumin and Globulin Fractions Functional Properties Compared with Soy Protein Isolate
Authors: IDOURAINE A. , YENSEN S.B. , WEBER C.W. 
Published: August 2006

ABSTRACTThe solubilities of teparies albumin (TA) and globulin (TG) compared to soy protein isolate (SPI) were higher at pH 1–4 but similar at pH 8–12. Although SPI developed significantly higher viscosity than the tepary bean proteins, the flour (TF) and TA had significantly higher heat coagulability and foaming properties. TG did not coagulate upon heating (100°C). Also, TG formed a weaker and less stable foam and had significantly lower emulsion capacity than TF, TA, and SPI. Tepary bean proteins absorbed significantly higher amounts of fat (corn oil) than SPI.
Potential Influence of a Starch Granule‐associated Protein on Cooked Rice Stickiness
Authors: HAMAKER B.R. , GRIFFIN V.K. , MOLDENHAUER K.A.K. 
Published: August 2006

ABSTRACTThe amount of a 60 kdal starch granule‐associated protein, or waxy gene product, found in milled white rice was examined in relation to cooked rice stickiness. For 32 rice selections the correlation coefficient was similar though slightly lower for the 60 kdal protein and stickiness (r=−0.85, P<0.01) compared to amylose and stickiness (r=−0.87, P<0.01). The 60 kdal protein content correlated highly with amylose content (r = 0.96, P<0.01), suggesting a more clear association between amylose and texture. However, a possible role for the protein was postulated based on previous work that showed increased stickiness following protein disruption. The gelatinization properties of the starch granule may be influenced by the relative amount of granule‐associated protein.
Mercaptoethanol, N‐Ethylmaleimide, Propylene Glycol and Urea Effects on Rheological Properties of Thermally Induced β‐Lactoglobulin Gels at Alkaline pH
Authors: MULVIHILL D.M. , RECTOR D. , KINSELLA J.E. 
Published: August 2006

ABSTRACTIn the absence of added NaCl, electrostatic repulsion prevented thermal gelation of β‐lactoglobulin, pH 8.0, but added propylene glycol or urea supported weak gel structure formation. When the electrostatic barrier was reduced by added NaCl, gelation occurred and gel strength was enhanced by propylene glycol addition and reduced by added urea, N‐ethylmaleimide or merceptoethanol. Cohesiveness of β‐lac‐toglobulin gels containing NaCl decreased on adding propylene glycol, mercaptoethanol or N‐ethylmaleimide but increased on adding urea. Relative to cohesiveness, elasticity/springiness was higher following N‐ethylamleimide or mercaptoethanol addition but lower following urea addition. Molecular forces involved in gel structure formation and maintenance were proposed based on observed effects.
Microwave Inactivation of Myrosinase in Canola Seeds: A Pilot Plant Study
Authors: OWUSU‐ANSAH YAW J. , MARIANCHUK MYLES 
Published: August 2006

ABSTRACTOptimum conditions for microwave inactivation of myrosinase in Canola seeds were investigated with a response surface design. The linear effect of variables (i.e. moisture content, microwave power and exposure time), the second order of exposure time and interaction between exposure time and microwave power were significant for the enzyme inactivation response (P<0.05). A significant (1%) regression equation which could predict the extent of enzyme inactivation at practical levels of moisture, and microwave power was tested. The coupled microwave energy required for complete enzyme inactivation was moisture dependent. The energy required was independent of seed variety. Microwave treatment caused significant increases in the yellow color and sulfur content of the seed oils.
Mechanical Properties and Chemical Composition of Peanuts as Affected by Harvest Date and Maturity
Authors: KIM N.‐K. , HUNG Y.‐C. 
Published: August 2006

ABSTRACTHarvest date and maturity (by the Hull Scrape method) were compared to mechanical properties and chemical composition of peanuts. In general, later‐harvested or mature peanuts exhibited higher cutting and shear‐compression forces, shear‐compression energy and slope of force‐deformation curve than earlier‐harvested or immature peanuts. Mesocarp color of peanuts could be used as an index to group peanuts with similar shear‐compression energy (sensory crunchiness). Harvest date did not affect dry basis chemical composition except carbohydrates content decreased slightly as digging was delayed. Oil content increased and carbohydrates decreased as peanuts matured. Total unsaturated fatty acids content increased with maturity.
Processing, Packaging, and Storage Effects on Quality of Freeze‐Dried Strawberries
Authors: PÄÄKKÖNEN K. , MATTILA M. 
Published: August 2006

ABSTRACTWater sorption isotherms of freeze‐dried strawberries were determined using the interval sorption technique. The surface temperature during freeze‐drying (from 20°C to 60°C) affected the hygroscopicity of the strawberries, particularly below 0.40 aw. Over 1 yr, quality changes in dried strawberries were evaluated by sensory analysis at 3‐month intervals. Crushing before drying and low processing temperatures improved sensory quality of dried strawberries and vacuum packaging improved storage stability.
Response of Listeria monocytogenes and Vibrio parahaemolyticus to High Hydrostatic Pressure
Authors: STYLES MICHELLE F. , HOOVER DALLAS G. , FARKAS DANIEL F. 
Published: August 2006

ABSTRACT Listeria monocytogenes Scott A and CA, were subjected at 23°C to hydrostatic pressures ranging from 2,380 to 3,400 atm and Vibrio parahaemolyticus T‐3765‐1 from 680 to 1,700 atm. For L. monocytogenes Scott A, pressurization in ultra‐high temperature‐processed (UHT) milk and raw milk appeared to provide a protective effect and lessened cell death as compared to pressurization in phosphate‐buffered saline (100 mM, pH 7.0). A population of about 106 CFU/mL L. monocytogenes was killed by exposure to 3,400 atm within 80 min at 23°C in UHT milk. A population of about 106 CFU/mL V. parahaemolyticus was killed by exposure to 1,700 atm within 10 min at 23°C in clam juice.
Sorption of Flavor Compounds by Low Density Polyethylene Film
Authors: ARORA D. K. , HANSEN A. P. , ARMAGOST M.S. 
Published: August 2006

ABSTRACTThe interactions of aldehydes, methyl ketones, methyl esters, sulfur compounds and alkylpyrazines with low density polyethylene (LDPE) were investigated. LDPE film, suspended on a stainless steel support, was immersed in simulated milk ultrafiltrate containing a flavor compound. After shaking the glass bottles containing the solutions and film samples for 24 hr at room temperature (24 ± 2°C), the flavor compound was extracted from both the LDPE samples and the SMUF, and quantitated using gas chromatography. The sorption was: aldehydes (C7‐C10) 11% to 63%, methyl ketones (C7‐C10) 1.5% to 43.0%, methyl esters (C7‐C9) 6.0% to 42.0%, and sulfur compounds 8.5% to 21%. Insignificant levels of alkylpyrazines were sorbed. For all flavor compound classes, as carbon chain length increased, the quantity of sorbed flavor compounds increased.
Sensory Changes in Umami Taste of Inosine 5′‐Monophosphate Solution after Heating
Authors: KUCHIBA‐MANABE MARIKO , MATOBA TERUYOSHI , HASEGAWA KIYOZO 
Published: August 2006

ABSTRACTDiscrimination in umami taste of inosine 5′‐monophosphate (IMP) solution caused by thermal degradation was investigated by sensory evaluation. The difference threshold of umami taste of 0.005% IMP solution in the presence of 0.05% monosodium glutamate (MSG) was 0.002%. The difference threshold of a 0.005% IMP solution decreased by about one half when heated at 95°C for 15 h. Inosine, one of the main products of the thermal degradation of IMP, had a bitter taste. The detection threshold of inosine varied widely among panelists. Heating a 0.005% IMP solution at 95°C for 15 h formed inosine at about one tenth of its lowest detection threshold.
Characterization of the Increase in Paleness of Milk‐fed Veal During Refrigerated Storage
Authors: POMMIER SERGE A. 
Published: August 2006

ABSTRACTNinety‐five Holstein bull calves raised on milk replacer were used to study the development of meat color during storage. Luminous reflectivity (Y) of the pectoralis profundus muscle increased an average of 22 lux units after a 3‐day aging period. Forty‐five‐minute color measurements correlated with 3‐day color measurements (r = 0.69) and pre‐slaughter hemoglobin (r = 0.53), which also correlated with 3‐day color measurements (r = 0.65). Meat color at 45 min and pre‐slaughter hemoglobin concentration contributed significantly to predict 3‐day Y values (R2= 0.59). However, this procedure was not accurate to predict color of meat at 3 days after slaughter.
Production of Fish Protein Hydrolysates with Bacterial Proteases; Yield and Nutritional Value
Authors: REBECA BACA D. , PEÑA‐VERA M. T. , DÍAZ‐CASTAÑEDA M. 
Published: August 2006

ABSTRACTThree bacterial proteases were selected for their activity on casein per unit cost. Conditions for inactivation were determined. Fish protein was hydrolyzed without water addition. Protein was solubilized faster with Pescalase 560 than with HT‐200 or Protease N. Increase of protease concentration was associated with a quadratic increase in soluble nitrogen. Yields of 13 to 15% in terms of whole fish were obtained at the pilot plant. Products contained 83 to 86% protein of which 70 to 80% was soluble. Reactive lysine was 70 to 85%. Nutritional evaluation with rats indicated hydrolysates had 10 to 15% lower nutritional value than casein. Results suggest fish protein hydrolysates can be used in the food industry for their solubility and nutritional value.
Bacterial Spoilage Profiles to Identify Irradiated Fish
Authors: ALUR M.D. , VENUGOPAL V. , NERKAR D.P. , NAIR P.M. 
Published: August 2006

ABSTRACTEffects of low dose γ‐irradiation of fish product on spoilage potentials of bacteria (Aeromonas hydrophila, Salmonella typhimurium, Bacillus megaterium, and Pseudomonas marinoglutinosa) and mixed flora were examined for ability to proliferate in radurized fish and produce volatile acids (TVA) and bases (TVBN). Bacteria proliferated well in unirradiated and irradiated fish, but formation of VA and VB were lower in irradiated than unirradiated counterparts. This was found in Bombay duck, Indian mackerel, white pomfret, seer and shrimp gammairradiated at 0 to 5 kGy under ice. TV A and TVBN produced by the organisms or mixed flora from fish were only 30–50% those of controls. A method for identifying radiation‐processed fish could evolve based on lower susceptibility of irradiated fish to bacterial spoilage.
Effect of Pressure Treatment on Actomyosin ATPases from Flying Fish and Sardine Muscles
Authors: KO WEN‐CHING , TANAKA MUNEHIKO , NAGASHIMA YUJI , TAGUCHI TAKESHI , AMANO KEISHI 
Published: August 2006

ABSTRACTThe effect of pressure treatment (1 atm ∼ 5000 atm) on flying fish and sardine actomyosin ATPases was studied from the standpoint of interaction between myosin and actin. The activities of actomyosin Mg‐ATPases markedly decreased and those of the EDTA‐ATPases rapidly increased with prolonged pressure treatment at 3000 atm and 5000 atm. Changes in activities of F‐actin plus pressure‐treated myosin Ca‐ATPases showed results similar to those of pressure‐treated actomyosin Ca‐ATPases, while myosin plus pressure‐treated F‐actin resulted in decreased Mg‐ATPase activity and increased EDTA‐ATPase activity.
Evaluation of Partially Defatted Chopped Beef in Fermented Beef Snack Sausage
Authors: SMITH G. L. , STALDER J. W. , KEETON J. T. , PAPADOPOULOS L. S. 
Published: August 2006

ABSTRACTFive levels (0, 5, 10, 15, 20%) of partially defatted chopped beef (PDCB) were substituted for lean in fermented beef stick sausage to evaluate changes over a 90 day period (24°C). Replacement of 0, 5, 10, 15, and 20% of the lean with PDCB did not affect percentage of fat, moisture, protein, moisture:protein ratio, or aw of the final product. TBA values were different (P<0.05) between storage periods, but were all lower than those associated with oxidative rancidity. Warner‐Bratzler shear values increased incrementally with increasing PDCB but were still within acceptable limits. Sensory profiles indicated that concentration of PDCB in the formulation had no effect on aroma, mouthfeel, taste, or texture of the product over storage time.
Volatile Compounds in Scrambled Eggs
Authors: MATIELLA JOSÉ E. , HSIEH THOMAS C.‐Y. 
Published: August 2006

ABSTRACTVolatile compounds in scrambled eggs were analyzed by dynamic headspace sampling, high resolution gas chromatography and mass spectrometry. Thirty‐eight compounds were identified including aldehydes, ketones, alcohols, furans, esters, benzene derivatives, alkancs, sulfur‐containing compounds and a terpene. Selected compounds were quantified. Aldehydes were the most abundant volatile compounds in the egg samples. Volatile styrene monomer increased in scrambled egg samples during 2 wk storage of shell eggs in polystyrene containers. Scrambled eggs prepared from supermarket shell eggs contained 7 times more ethylbenzene and styrene than those prepared from fresh farm eggs stored in polystyrene containers for 2 wk.
Comparative Quality Characteristics of Chymosin Extracts Obtained by Ultrasound Treatment
Authors: KIM S.M. , ZAYAS J.F. 
Published: August 2006

ABSTRACTAn ultrasound method was developed for increased efficiency of chymosin extraction. Ultrasound extraction was carried out with a Tekmar sonic disrupter, and control extraction was by shaking. Use of ultrasound resulted in increase in activity and decrease in nitrogen content, thus increasing the specific activity of chymosin extracts. Proteolytic activity of experimental chymosin was higher at 15 and 20°C, but lower at 35 and 40°C than that of controls. Chymosin extracts obtained by ultrasound treatment were darker, less green, less blue, and more turbid than controls. Ultrasound treatment did not affect activation energies for proteolytic activity, total viable cell counts, or storage stability of chymosin extracts.
Lipoxygenase as Blanching Index for Frozen Vegetable Soybeans
Authors: SHEU S.C. , CHEN A.O. 
Published: August 2006

ABSTRACTBlanched samples of frozen vegetable soybeans using peroxidase (POD) and lipoxygenase (LIP) as blanching indices were compared with unblanched samples during storage by sensory evaluation, vitamin C determination and remaining enzyme activity. Samples using LIP and POD as blanching indices showed no significant differences in sensory quality during 160‐day frozen storage, while both treatments were significantly different from unblanched samples. Vitamin C in samples using LIP as blanching index was higher than that in unblanched ones but not significantly different from that in samples using POD as an index. Samples using LIP as blanching index had 11.5% POD activity but no LIP activity, while blanched samples using POD as blanching index had no LIP or POD activities during storage.
Effect of Anions on the Deamidation of Soy Protein
Authors: SHIH FREDERICK F. 
Published: August 2006

ABSTRACTAnions from common salts were investigated for their effects on the deamidation of soy protein isolate. Phosphate and bicarbonate anions were most effective for enhancing deamidation. Borate anions were much less effective while acetate, sulfate and chloride anions were totally ineffective. Significant deamidation (>30%) was normally accompanied by significant peptide bond hydrolysis (> 3%). Deamidated soy protein isolate with up to 4.5% peptide bond hydrolysis had greatly improved solubility, foam activity and ability to emulsify oil.