bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effects of Phosphate in Combination with Nitrite or Maillard Reaction Products upon Warmed‐Over Flavor in Precooked, Restructured Beef Chuck Roasts
Authors: MANN T. F. , REAGAN J. O. , LILLARD D. A. , CAMPION D. R. , LYON C. E. , MILLER M. F. 
Published: August 2006

ABSTRACTThe effectiveness of a phosphate compound alone in combination with other antioxidants in preventing warmed‐over flavor (WOF) in precooked recombined beef roasts was investigated. Treatments without phosphate had significantly different proximate composition due to lower yields and higher cooking losses and received lower tenderness and juiciness scores from the sensory panel. WOF scores and thiobarbituric acid (TBA) values were lower (P < 0.05) for the phosphate treatments. A correlation coefficient of 0.96 was obtained between panel scores and TBA numbers. The panel threshold for WOF was 1.6 TBA value. Results indicate phosphate alone was effective in preventing WOF in vacuum packaged precooked roast beef.
Effect of the Pretreatment of Corn Germ Protein on the Quality Characteristics of Frankfurters
Authors: ZAYAS J.F. , LIN C.S. 
Published: August 2006

ABSTRACTThe effects of methods of corn germ protein (CGP) pretreatment on the quality characteristics and storage stability of frankfurters were studied. CGP was incorporated in formulations of frankfurters as a powder, a stabilizer in a CGP‐fat‐water emulsion, and a stabilizer in preemulsified fatty tissue (PEFT). Incorporation of CGP and the method of CGP pretreatment did not affect meaty aroma, flavor and amino acid composition of frankfurters. Water‐holding capacity and yield of experimental products increased. The PEFT products had higher shear force values than control. Chemical tests indicated that amino nitrogen and total volatile nitrogen increased with time of storage at the same rate as for the control.
Color and Bind Strength of Restructured Pork Chops: Effect of Calcium Carbonate and Sodium Alginate Concentration
Authors: TROUT GRAHAM R. 
Published: August 2006

ABSTRACTThe effects of calcium carbonate concentration (0.00‐0.26%) and sodium alginate concentration (0.0‐1.4%) on the amount of discoloration and the raw‐ and cooked bind‐strength of restructured pork chops were investigated. Alginate slightly increased and calcium carbonate decreased the amount of discoloration in the restructured chops. The beneficial effect calcium carbonate had on discoloration did not appear to be due to increased pH. Restructured chops prepared with alginate were more discolored (P<0.05) than restructured chops prepared with salt and phosphate. The optimum concentration of calcium carbonate and alginate required for minimum discoloration and maximum raw‐and cooked bind‐strength was 0.13% and 0.7%, respectively.
Mutagenic Flavonol Aglycones in Infusions and in Fresh and Pickled Vegetables
Authors: FIESCHI M. , CODIGNOLA A. , MOSCA A.M. LUPPI 
Published: August 2006

ABSTRACTFree flavonol aglycones, potentially mutagenic, were determined in vegetable infusions, in fresh and pickled vegetables and in vegetables exposed to mold growth. None of the infusions tested contained any considerable amount of free mutagenic aglycones, but some vegetables, such as red onions and cucumbers, had appreciable amounts of free flavonol aglycones, especially in the external layers. The treatment used in the production of pickled vegetables did not change the quality and quantity of the flavonols but the presence of molds altered the quantity of flavonol aglycones and glycosides.
Limonoid Glucosides in Commercial Citrus Juices
Authors: FONG CHI H. , HASEGAWA SHIN , HERMAN ZAREB , OU PETER 
Published: August 2006

ABSTRACTCommercial citrus juices were found to contain very high concentrations of limonoid glucosides. TLC analyses showed the presence of these compounds averaging 320, 190 and 82 ppm in orange, grapefruit and lemon juices, respectively. The major glucoside in citrus juices was limonin 17‐O‐β‐D‐glucopyianoside, which constituted over 50% of the total limonoid glucosides in the juices.
Biochemical Characterization of Collagen in Myocommata and Endomysium Fractions of Carp and Spotted Mackerel Muscle
Authors: SATO KENJI , YOSHINAKA REIJI , SATO MAMORU , TOMITA JUNICHI 
Published: August 2006

ABSTRACTMyocommata and endomysium fractions were prepared from the different parts of body muscle of carp and spotted mackerel. Both type I and V collagens were detected in the myocommata and endomysium fractions of both fish. The relative concentration of type V collagen to type I collagen was higher in the endomysium fraction than in the myocommata fraction. Both type I and V collagens were less soluble in the endomysium fraction than in the myocommata fraction. These results indicated that the biochemical property of the collagen in the pericellular connective tissue was different from that of the collagen in the interstitial connective tissue of fish.
An Improved Colorimetric Assay for Bacterial Lipase in Nonfat Dry Milk
Authors: VERSAW W. K. , CUPPETT S. L. , WINTERS D. D. , WILLIAMS L. E. 
Published: August 2006

ABSTRACTA modification of McKellar and Cholette's (1986) colorimetric method for determining lipase activity in reconstituted non‐fat dry milk was developed. The method uses the color reaction between Fast Blue BB and the β‐naphthol (BN) enzymatically cleaved from β‐naphthyl cap‐rylate (BNC) as a measure of lipase activity. In the modified method, a solvent system is used to clarify the sample rather than extracting the colored product. This modification allows measurement of total sample lipase by excluding centrifugation. In addition, the modified method has greater sensitivity with equal ease of use.
Statistical Patterns of Lipase Activities on the Release of Short‐Chain Fatty Acids in Cheddar Cheese Slurries
Authors: KWAK H.S. , JEON I.J. , PERNG S.K. 
Published: August 2006

ABSTRACTTwenty‐five commercial food grade and analytical grade lipases were used to study the patterns of release of short‐chain fatty acids (FFA) from milk fat in cheese slurries. Principal Component Analysis showed that there were four distinctive groups indicated by the FFA ratios and five groups indicated by the FFA concentrations. Average Linkage Cluster Analysis also showed similar results although the patterns of FFA released were a matter of distances defined statistically between groups of lipases. All the lipases tested had distinctive specificities in hydrolyzing short‐chain FFA from milk fat, and their specificities on the FFA release were reflected on the groupings.
Lipase Mediated Production of Flavor and Fragrance Esters from Fusel Oil
Authors: WELSH FRANK W. , WILLIAMS ROSS E. 
Published: August 2006

ABSTRACTMixtures of C3, C4 and C5 chain length aliphatic alcohols found in fusel oil were converted to their acetic acid and butyric acid esters using a lipase (from Candida cylindracea) mediated process in a water immiscible fluid (hexane). Incubation temperature was 30°C with shaking (150 rpm). Maximum production of the mixed butyric acid ester product (0.62 mol/L; yield = 65.8%) and acetic acid ester product (0.052 mol/L; yield = 46.4%) were obtained in 48 hr. Enzyme could be reused three times before loss of activity for acetic acid ester synthesis but enzyme activity decreased after one use for butyric acid ester synthesis.
Modeling Flow in Cylindrical Extruder Dies
Authors: KUMAR ASHWINI , BHATTACHARYA M. , PADMANABHAN MAHESH 
Published: August 2006

ABSTRACTVolumetric flowrate was studied in the die of a single screw extruder. Variables included the ratio of die length to die diameter, barrel to die diameter, barrel and die temperature, screw speed and product moisture. Die conductance was determined graphically and analytically. Results indicated that for a constant pressure drop across the die, increasing temperature, die diameter or moisture increased flowrate. Dimensional analysis was used to study the effect of each parameter on the flow through the extruder die. An expression for temperature rise due to viscous dissipation for isothermal flow in the die was developed and nomographs are presented.
Effect of pH on the Kinetics of Soybean Lipoxygenase‐1
Authors: ASBI B. ALI , WEI L. S. , STEINBERG M. P. 
Published: August 2006

ABSTRACTThe influence of pH on the kinetics of soybean lipoxygenase‐1 was examined. Lipoxygenase‐1 was stable when preincubated in the pH range from 3.2 to 9.2 but was irreversibly denatured at pH 3.0 and below. Double reciprocal plots for undenatured enzyme in the pH range 5.6 to 9.2 showed that the enzyme obeyed Michaelis‐Menten kinetics in this pH range. The Dixon plot (log Vmax/Km vs pH) indicated an active site of the free enzyme to be a histidine residue with a pK of about 7.3.
On the Temperature Dependence of Isosteric Heats of Water Sorption in Dehydrated Foods
Authors: IGLESIAS HÉCTOR A. , CHIRIFE JORGE , FONTAN CONSTANTINO FERRO 
Published: August 2006

ABSTRACTThe usual procedures for calculating isosteric heats of sorption by the application of the Clausius‐Clapeyron equation (e.g. sorption isosteres or the intregated form) to isotherms at different temperatures, was examined. For almost all foods studied the magnitude of the heat curves seemed to be dependent on the temperature interval used for its calculation. However for some foods the relative differences in the isosteric heat curves were much more marked than in others. The observed behavior may be tentatively attributed to changes occurring in foods subjected to increased temperatures in the “Semi‐dry” or “dry” state. These changes may be identified with among others cross‐linking and denaturation of proteins, nonenzymatic browning reactions and the like.
Rheological Properties of Heat‐Induced Ovalbumin Gels Prepared by Two‐step and One‐step Heating Methods
Authors: KITABATAKE NAOFUMI , TANI YOSHINORI , DOI ETSUSHIRO 
Published: August 2006

ABSTRACTOvalbumin gave a transparent solution, transparent gel, or opaque gel on heating at low ionic strength, but a turbid gel, or turbid suspension at high ionic strength (one‐step heating). The ovalbumin solution, once heated at low ionic strength, gave a transparent gel with a second heating at high ionic strength (two‐step heating). Textural parameters of hardness and adhesiveness, viscoelastic parameters from creep curves, breaking energy and water‐holding capacity of these gels were measured. Transparent gels by the one‐ or two‐step heating were firm and elastic and had high water‐holding capacity. Turbid gels by one‐step heating were soft and less elastic and had low water‐holding capacity. The relationship between gel properties and structure was discussed.
Effect of Chemical Additives on Toughening of Fillets of Frozen Alaska Pollack (Theragra chalcogramma)
Authors: KRUEGER DEBORAH J. , FENNEMA OWEN R. 
Published: August 2006

ABSTRACTFillets of Alaska pollack (Theraga chalcogramma), a gadoid, were treated with solutions of citrate, sodium pyruvate, or H2O2, frozen and stored for 9 wk at ‐10°C. Protein extractability, texture, cooked moisture content, and activity of trimethylamine oxide demethylase were monitored during storage. None of the treatments slowed normal decline in protein extractability during frozen storage, however, sodium citrate and H2O2 significantly (P < 0.1) inhibited development of dimethylamine (DMA). This inhibition of DMA development did not, however appear to be associated with a decrease in the rate of toughening evidenced in H2O2‐treated fillets. Sodium citrate and sodium pyruvate significantly slowed rate of toughening during storage, and this effect may be related to their positive effect on water‐holding capacity.
Changes in Polyamines and Amino Acids in Scallop Adductor Muscle during Storage
Authors: YAMANAKA HIDEAKI 
Published: August 2006

ABSTRACTChanges in polyamines and amino acids were followed in scallop adductor muscle during storage at 5°C and 15°C. Agmatine, putrescine and cadaverine increased markedly as decomposition progressed. Arginine decreased noticeably during storage and was partly converted into ornithine and agmatine. Putrescine and ornithine were detected at levels of 0.5 to 0.7 mg/100g and 3.2 to 4.6 mg/100g, respectively, in the initial stage of decomposition and exceeded 2.2 and 15.0 mg/ 100g, respectively, at the advanced stage of decomposition regardless of the storage temperature. Putrescine and ornithine appeared to be useful as potential indicators for freshness of scallop adductor muscle.
Changes in Protein Solubility and Gelation Properties of Chicken Myofibrils during Storage
Authors: XIONG Y. L. , BREKKE C. J. 
Published: August 2006

ABSTRACTThe effect of storage on protein solubility and heat‐induced gelation properties of chicken hen breast and leg myofibrils was investigated. Myofibrils suspended in 0.6M NaCl, pH 6.0, showed increasing protein solubility, viscosity, gel strength and water holding capacity with storage at 4°C. However, the effect of storage was most dramatic only during the initial 10 hr for all of the parameters studied. The relative distribution of the proteins comprising the salt soluble protein (SSP) extract changed during storage. Although storage had little effect on breast SSP, it was detrimental to leg SSP gelation. Breast myofibril suspensions, for all storage times, contained a greater amount of SSP and had better gelation properties than leg myofibril suspensions.
Cell Wall Characteristics of Gamma‐Radiated Refrigerated Cucumber Pickles
Authors: HOWARD L. R. , BUESCHER R. W. 
Published: August 2006

ABSTRACTThe effect of gamma radiation (0, 0.5, and 1.0 kGy) on firmness and changes in cell wall polysaccharides of mesocarp tissue from refrigerated cucumber pickles was examined. Softening of mesocarp tissue of pickles exposed to 1.0 kGy was a response associated with altered solubility characteristics of pectic substances. Ionizing radiation reduced nonsoluble and alkali soluble pectic substances, while levels of water and chelator soluble pectic substances were increased. Radiation reduced the degree of esterification of pectic substances and increased the amount of bound calcium. Except for a small reduction in galactose caused by 1.0 kGy, levels of other neutral sugars in the cell wall were not significantly affected by any of the treatments.
Protein Denaturation and Starch Gelatinization in Hard‐To‐Cook Beans
Authors: GARCIA‐VELA L. A. , STANLEY D. W. 
Published: August 2006

ABSTRACTA study was undertaken to assess protein denaturation and starch gelatinization in ground samples of common black beans exhibiting the hard‐to‐cook (HTC) defect. Using differential scanning calorimetry, no significant differences in either gelatinization or denaturation temperatures were found between hard and soft beans but tropical storage conditions produced significant increases in gelatinization enthalpy and decreases in denaturation enthalpy. Endotherms of cooked samples showed as little as 34% of the protein had denatured in HTC beans as compared to over 85% in soft beans. Micrographs indicated the ground raw material was composed of clumps of cotyledon cells; cooking soft beans produced cell separation but this did not occur in HTC samples. These data supported the idea that bean hardening was accompanied by limited water availability inside cotyledon cells that could reduce cell swelling, starch gelatinization and protein denaturation, leading to textural toughness.
Effect of Irradiation on Antibotulinal Efficacy of Nitrite
Authors: SZCZAWINSKI J. , SZCZAWINSKA M. , SZULC M. 
Published: August 2006

ABSTRACTGround pork meat was cured with the addition of 0, 50, 100, 156, and 200 mg/kg NaNO2, pasteurized and irradiated with 0, 3, 6, 9, 10, 20, 30, 40, and 50 kGy. After irradiation the samples were inoculated with a mixture of Clostridium botulinum type A, B and E spores, incubated at 30°C for 28 days and tested for the presence of botulinal toxin. Doses up to 9 kGy caused a decrease of NaNO2 content with a corresponding decrease in antibotulinal activity. High irradiation doses resulted in a dose‐dependent decrease in nitrite content with complete loss of antibotulinal activity.
An Analysis of TDT and Arrhenius Methods for Handling Process and Kinetic Data
Authors: RAMASWAMY H. S. , VAN DE VOORT F. R. , GHAZALA S. 
Published: August 2006

ABSTRACTThermal process calculations generally involve first order reaction kinetics which have been commonly described by the thermal death time (TDT) method in the field of food science but would normally be evaluated by the more conventional Arrhenius approach in most other fields. The relationship between these two irreconcilable approaches is examined conceptually and mathematically in terms of temperature dependence and their use for process time predictions. The errors associated with interconversion of Ea and z were shown to be functions of both selected reference temperature and the temperature range used. Good conversions of literature data with minimum error were obtained by substituting the limits of the experimental range over which kinetic data were obtained for Tmin and Tmax in the relationship: Ea= 2.303 TminTmax/z. Although there is no perfect solution to these two conceptually different approaches to handling kinetic data and no proof as to which one is better, the approach of using the experimental temperature range limits produces good results.
In Vivo Effects of Phytic Acid and Polyphenols on the Bioavailability of Polysaccharides and Other Nutrients
Authors: NYMAN MARGARETA E. , BJÖRCK INGER M. 
Published: August 2006

ABSTRACTThe effects of the antinutrients tannic acid, catechin and phytic acid on digestion of starch, protein and lipids, and fiber degradation were studied in rat balance experiments. To separate digestion in the small intestine from fermentation in the hind‐gut, diets were tested without and with the addition of antibiotics. The antinutrients had no effects, either on starch digestion or on fiber fermentation. In contrast, inhibition of protein digestibility was observed with all antinutrients tested, while the digestibility of lipids was reduced only with phytic acid and tannic acid. The fermentability of undigestible protein was affected by tannic acid, whereas that of lipids was affected also by phytic acid.
Effect of Myoinositol Phosphate Esters on In Vitro and In Vivo Digestion of Protein
Authors: KNUCKLES B. E. , KUZMICKY D. D. , GUMBMANN M. R. , BETSCHART A. A. 
Published: August 2006

ABSTRACTEffects of phytate and its hydrolysis products (myo‐inositol phophate esters) on protein digestion were investigated by in vitro and in vivo procedures. Tri‐, tetra‐, penta‐, and hexa‐phosphate ester fractions, isolated from phytate hydrolysates, inhibited pepsin digestion of casein and bovine serum albumin in vitro. The inhibition ranged from 0% for the mono‐ and diphosphate esters to 9–14% with the hexa‐phosphate ester (phytate). The phosphate ester fractions did not significantly affect trypsin digestion of the proteins. In the in vivo study, rats were fed phytate and hydrolysates thereof (mixtures of the esters above) at levels of 1–3.5% of the diet. Under the conditions of this study, neither phytate nor its hydrolysates significantly affected protein utilization or weight gain in rats.
Development of a Chocolate Flavored Peanut Beverage
Authors: CHOMPREEDA P. , HARUTHAITHANASAN V. , OUPADISSAKOON C. , SUKNAK K. 
Published: August 2006

ABSTRACTNine chocolate‐flavored peanut beverages (CFPB) were prepared using peanut protein isolate as source of protein and analyzed for physical‐microbiological‐sensory qualities. The quality attributes such as color, aroma, viscosity, and flavor of CFPB were similar to that of commercial chocolate milk. The total aerobic populations of the beverage before and after refrigeration for 7 days were less than 10 and 200 colonies/g, respectively, and no coliform bacteria was detected in this product. Sensory evaluation and response surface methodology indicated that optimum formulation of CFPB was obtained by using 3.5% protein (from peanut protein isolate), 3.5% butter, 8% sugar, 0.7% cocoa powder, 0.1% stabilizer, and water. Consumer study of the CFPB revealed that all sensory characteristics were acceptable in the range of like to extremely like.
A Simple Method for Following Postmortem ATP Depletion in Lamb Muscle
Authors: RONCALÉS P. , BELTRÁN J. A. , JAIME I. , LÓPEZ‐LORENZO P. 
Published: August 2006

ABSTRACTRelationship between adenosine 5′‐triphosphate (ATP) concentration and R‐value, defined as the absorption ratio of the degradation derivatives inosine 5′‐monophosphate (IMP), inosine and hypoxanthine (E250) to adenosine nucleotides (E260), was studied in postmortem lamb Longissimus dorsi, until onset of rigor mortis, at different temperatures of muscle storage and lamb carcass weight. Results showed a high overall correlation coefficient (r =−0.960), nondependent of storage temperature or carcass weight. Thus, lamb postmortem ATP concentrations can be indirectly calculated through a simple, rapid, economic and reliable method such as R‐value measurements.
Clarification of Cheese Whey by Aqueous Two‐Phase Systems
Authors: CHEN JYH‐PING 
Published: August 2006

ABSTRACTAqueous two‐phase systems comprising a pair of a polymer and a salt were investigated as a means to clarify Cheddar cheese whey. Fat in cheese why could partition exclusively into the bottom phase of a polyethylene glycol/KH2PO4 aqueous two‐phase system, resulting in a clear top phase containing whey proteins. Several parameters have been studied to optimize the recovery of whey proteins in such a system. Decreasing solute concentrations to 11.7% polyethylene glycol/10% KH2PO4, lowering pH to 3.8, and lowering temperature to 7°C all contributed to enhance the yield. This method should be able to remove ca. 98% fat in Cheddar cheese whey and to recover > 90% whey proteins.
Composition of Cooked Pork Chops: Effect of Removing Subcutaneous Fat Before Cooking
Authors: NOVAKOFSKI J. , PARK S. , BECHTEL P. J. , McKEITH F. K. 
Published: August 2006

ABSTRACTConventionally trimmed (0.6 cm) and completely trimmed (0 cm) prok chops were used to evaluate the effect of removing subcutaneous fat on lipid retention during broiling of pork. Composition of the lean portion of cooked chops was not affected by removal of external fat before cooking. Conventional chops contained 4.4% either extractable lipid and completely trimed chops contained 4.3%. Lipid retention was also the same at 94–99%. Recovery of moisture, protein, and lipid was 98–99%, using ether extraction or chloroform:methanol extraction. Therefore, the concept of lipid migration during cooking was not a tenable explanation for reports of lipid retention exceeding 100% during broiling of pork chops typical of those available to consumers.
Scanning Calorimetric Behavior of Tilapia Myosin and Actin due to Processing of Muscle and Protein Purification
Authors: PARK JAE W. , LANIER TYRE C. 
Published: August 2006

ABSTRACTThe thermal behavior of tilapia muscle proteins was investigated by differential scanning calorimetry at various stages in the processing of surimi and during purification of myosin and actin. A shift in the thermal transition of actin to lower temperature was observed and the enthalpies of denaturation for both actin and myosin decreased with further processing. Salt addition also induced shifts in denaturation transitions to lower temperatures and decreased enthalpies of denaturation.
Effect of Processing Variables on Lipid Stability in Smoked Great Lakes Whitefish
Authors: CUPPETT S. L. , GRAY J. I. , BOOREN A. M. , PRICE J. F. , STACHIW M. A. 
Published: August 2006

ABSTRACTLipid stability of smoked Great Lakes whitefish was affected by salt level, presence of nitrite, and the type (wood vs liquid) and level of smoking used during processing. The addition of salt significantly (p<0.01) increased the levels of oxidation. However, of the salt containing samples, the 4% salt (water‐phase) were the least oxidized. Wood smoke exhibited significantly (p<0.01) greater antioxidant activity than any of the levels of liquid smoke tested. The addition of nitrite to smoked whitefish significantly (p<0.01) reduced the level of oxidation, and did not result in the formation of N‐nitroso compounds.