bluuebunny/crossref_metadata_2025_split huggingface dataset:
Dietary Flavonoids as Potential Natural Biological Response Modifiers Affecting the Autoimmune System
Authors: NAKAGAMI TATSUYOSHI , NANAUMI‐TAMURA NORIKO , TOYOMURA KOHJI , NAKAMURA TAKESHI , SHIGEHISA TAMOTSU 
Published: January 2007

ABSTRACT In vitro anti‐complement activity of 19 phenolic compounds was evaluated in the classical pathway. Two flavonoids, epigallocatechin gallate and myricetin, exhibited marked anti‐complement activities with IC50 values of 4.2 and 5.2 μg/mL (concentration causing 50% inhibition of complement activity), respectively. The two flavonoids appeared to interact with both antibody‐sensitized erythrocytes and complement components to inhibit the cascade reactions in the classical pathway of the complement system. The flavonoids may function as natural biological response modifiers by multiple mechanisms including anticomplement effects. Dietary flavonoids may thus affect the body's autoimmune system.
Texture, Color and Sensory Characteristics of Ground Beef Patties Containing Bovine Blood Proteins
Authors: GUZMAń J. C. , MCMILLIN K. W. , BIDNER T. D. , DUGAS‐SIMS S. , GODBER J. S. 
Published: January 2007

ABSTRACTThree levels of bovine plasma (BP; 1.5, 2.5, 3.5%), red cell (RC; 0.5, 0.75, 1.0%) and decolorized red cell (DC; 0.75, 1.5, 2.25%) proteins were substituted for lean in ground beef patties. Increased RC decreased HunterLab L* and b* values and DC increased L* values, b* values, nonheme iron, and heme iron in uncooked and cooked patties. Soy‐type flavors with BP, bloody and metallic flavors with RC and sour flavors with DC increased compared with control patties. Color, iron, cooking loss, and oxidative stability were minimally changed in ground beef with 0.5% RC, 0.75% DC, or 3.5% BP.
Thermal Gelation of Stretched and Cold‐Shortened Bovine Sternomandibularis Muscle and Myofibrils
Authors: LAN Y. H. , NOVAKOFSKI J. , Mccusker R. H. , BREWER M. S. , CARR T. R. , McKEITH F. K. 
Published: January 2007

ABSTRACTMuscle gels (10% protein) and myofibril gels (8% protein) were prepared at pH 6.0 with 2% NaCl and a heating rate of 0.7°C/min. No difference in gel strength occurred between stretched and cold‐shortened muscles, but cooking loss was lower for stretched muscle. Stretched muscle sarcomeres were longer than those of cold‐shortened muscle. The myofibril fraction from stretched muscle had higher gel strength, viscosity index, elasticity, and lower cooking loss than that from cold‐shortened muscle. These results suggest that the contractile state of the muscle affects protein binding and water binding of the myofibrillar fraction.
Descriptive Sensory Analysis of Irradiated Frozen or Refrigerated Chicken
Authors: HASHIM I.B. , RESURRECCION A.V.A. , McWAlTERS K.H. 
Published: January 2007

ABSTRACTThe effects of irradiation of refrigerated and frozen chicken on sensory properties were investigated on skinless boneless breasts (white) and leg quarters (dark). Irradiation did not affect appearance of moistness and glossiness of raw chicken (white or dark). Leg quarters irradiated while refrigerated were darker (p 0.05) than controls (nonirradiated chicken). Raw irradiated chicken had higher “fresh chickeny,” bloody, and sweet aromatic aroma intensities compared to nonirradiated samples. Cooked irradiated frozen dark meat had more chicken flavor, and cooked irradiated refrigerated dark meat was more tender than controls. No other sensory attributes of cooked chicken were affected. The state at which chicken had been irradiated (refrigerated or frozen) did not affect sensory properties.
Modified Atmosphere‐packed Marinated Chicken Breast and Rainbow Trout Quality as Affected by Package Leakage
Authors: RANDELL K. , AHVENAINEN R. , LATVA‐KALA K. , HURME E. , MATTILA‐SANDHOLM T. , HYVÖNEN L. 
Published: January 2007

ABSTRACTMarinated chicken breast pieces and sliced rainbow trout were packed in modified atmosphere and stored to measure effects of package leakage. The sensory shelf life of products decreased slowly but linearly as leakage rate increased, with exception of the appearance of sliced rainbow trout, which was not affected by leakage rate. The concentration of ethanol in head space was a potential indicator of spoilage and package leakage for both products. The presence of dimethylsulfide indicated spoilage of chicken fillet and acetone indicated leakage in sliced trout packages. A redox leakage color‐indicator functioned properly in package lids.
Starch and Egg White lnfluence on Properties of Bologna Sausage as Related to Fat Content
Authors: CARBALLO J. , BARRETO G. , COLMENERO F. JIMÉNEZ 
Published: January 2007

ABSTRACTSurface Response Methodology (RSM) was used for simultaneous analysis of levels of added starch (S) and egg white (EW) and their effects on binding and textural characteristics of meat emulsions as related to their fat content (F). Regression models were significant (P < 0.01) for binding properties (cooking loss and purge loss), hardness, chewiness and penetration force and not significant (P > 0.05) for pH, cohesiveness, springiness and work of penetration. Of the three variables studied, starch most influenced binding and textural properties. Starch reduced cooking loss and purge loss and increased hardness, chewiness and penetration force. Egg white affected texture (increased hardness, chewiness and penetration force) and did not affect binding properties. Each individual variable was generally not influenced by the other two.
Immunochemical Quantification of Heat Denaturation of Bovine Meat Soluble Proteins
Authors: LEVIEUX D. , LEVIEUX A. , VENIEN A. 
Published: January 2007

ABSTRACTImmunoquantification of myoglobin, L‐lactic dehydrogenases (LDH) M4 and H4, albumin, transferrin and immunoglobulin G (IgG) was performed after heat treatment of crude soluble sarcoplasmic protein extract over a range of 54–70°C for 30–780 min. Heat denaturation occurred in the following order: transfenin > IgG > LDH M4 > LDH H4 = myoglobin > albumin and could be described by first order reaction kinetics. The very low coefficient of variation (2–4%) of the single radial immunodiffusion technique resulted in a very weak calculated error (± 0.l–0.2°C) on temperature determination. Monitoring the concentration of LDH M4 appears appropriate for determining the minimum heating achieved in long‐time, low‐temperature cooking and albumin or myoglobin could be monitored for meat cooked at 69°C without holding time.
Thermal and Functional Properties of Bovine Blood Plasma and Egg White Proteins
Authors: RAEKER M.Ö. , JOHNSON L.A. 
Published: January 2007

ABSTRACTAll blood plasma proteins denatured at lower temperatures than the major protein of egg white (ovalbumin). γ‐Globulin was the most heat‐stable, and fibrinogen was the most heat‐sensitive protein of blood plasma. The plasma had similar foaming capacity as egg white, but foam stability of plasma was less. Among plasma fractions, serum albumin, fibrinogen, and α‐globulin had good foaming capacities and stabilities. Globulins were the only protein fraction of egg white with good foaming properties. Blood plasma and its component proteins were better emulsifiers than egg white and its component proteins.
Cholesterol Reduction in Liquid Egg Yolk using β‐Cyclodextrin
Authors: SMITH D.M. , AWAD A.C. , BENNINK M.R. , GILL J.L. 
Published: January 2007

ABSTRACTA process to reduce cholesterol in liquid egg yolk using β‐cyclodextrin (CD) was optimized by response surface methodology, based on cholesterol reduction and yield. The most important factors influencing cholesterol reduction were dilution of egg yolk to a defined water:solid ratio and CD concentration. In the final process, egg yolk was adjusted to pH 10.5, diluted to a water:solid ratio of 2.9, heated to 50°C, and CD added at a CD:cholesterol molar ratio of 4.0. The slurry was mixed for 6.5 min at 1800 rpm, cooled to 4°C and centrifuged. Cholesterol in the supernatant was reduced by 89.2%. The yield, cholesterol and CD in the final product were adjusted by varying centrifugal force and CD concentration.
Conjugated Linoleic Acid Concentrations in Dairy Products as Affected by Processing and Storage
Authors: SHANTHA NALUR C. , RAM LATHA N. , O'LEARY JOE , HICKS CLAIR L. , DECKER ERIC A. 
Published: January 2007

ABSTRACTTotal conjugated linoleic acid (CLA) concentrations increased 1.32 fold in salted and 1.27 in unsalted butter but did not alter the ratio of 9‐cis 11‐trans to total CLA. Nonfat yogurt showed an increase in CLA content with processing (5.25 mg total CLA/g fat) compared to unprocessed raw material (4.40 mg CLA/g fat). No changes in CLA content was observed in processed dairy products such as lowfat yogurt, regular yogurt, lowfat and regular ice cream, sour cream or cheeses such as Mozzarella, Gouda and Cheddar. Storage did not affect CLA concentration in any products suggesting that CLA is a stable component.
Liquid Drainage and Firmness in Full‐fat, Lowfat, and Fat‐free Cottage Cheese
Authors: ROSENBERG M. , WANG Z. , SULZER G. , COLE P. 
Published: January 2007

ABSTRACTFour different cottage cheese curds, as well as one full‐fat (FFD), two lowfat (LF), and two fat‐free (NF) dressings, were used to study liquid drainage’ and firmness of the products. After 10 hr at 4°C the volume of drained liquid after 1 and 7 days, was: FFD 77 to 38 mL, LF 59 to 2 mL, and NF 48 to 12 mL. Residual curd firmness was generally FFD > LF > NF. Both curd and dressing properties affected liquid drainage and firmness, indicating that using the same curd in the three cottage cheese varieties would likely result in variety differences in quality attributes.
Supercritical CO2 Extraction of Oil from Atlantic Mackerel (Scomber scombrus) and Protein Functionality
Authors: TEMELLI FERAL , LeBLANC EILEEN , FU LONG 
Published: January 2007

ABSTRACTSupercritical carbon dioxide (SC‐CO2) extraction temperature and pressure for oil removal from freeze‐dried, fall Atlantic mackerel muscle were optimized. The effect of extraction conditions on pH and water‐binding potential (WBP) of the protein residue was evaluated. For the temperature range (35–55°C) and pressure interval (20.7–34.5 MPa), 34.5 MPa/35°C gave highest oil yield and concentration of ω‐3 fatty acids. SC‐CO2 extraction at higher pressure levels caused slight decreases in protein residue pH. WBP of residual proteins was maximal at 1.49g H2O/g protein for 34.5 MPa/45°C. The high lipid removal and retention of protein functionality in the residue after oil extraction may make such processes useful for future food applications.
Gel Properties of Surimi from Pacific Herring
Authors: REPPOND K.D. , BABBITT J.K. , BERNTSEN S. , TSURUTA M. 
Published: January 2007

ABSTRACTSurimi produced from male Pacific herring (Clupea harengus pallusi), a by‐product of the roe fishery, formed gels comparable to those formed by lower‐grade pollock surimi but were darker in color. Linear relationships were found between moisture content of surimi and punch force, torsion stress, torsion strain, and compression force at failure. Addition of dried beef plasma, egg white, whey protein, wheat gluten or potato inhibitor resulted in stronger gels, although no proteolysis was detected in a control sample. Low‐temperature setting, or heating at 40°C prior to cooking at 90°C resulted in stronger gels, as measured by punch test.
Proteolytic Activity in Muscle from Atlantic Salmon (Salmo salar)
Authors: STOKNES IREN , RUSTAD TURID 
Published: January 2007

ABSTRACTThe maximum proteolytic activity appeared in the neutral to slightly alkaline pH range. Heat‐stable alkaline proteases were detected. Optimal activity was found at pH 8 and 65°C. The activity dropped off markedly below 60°C and above 70°C. Preincubation of the muscle‐extract for about 10 min at 65°C stimulated the activity. Salmon muscle was especially susceptible to proteolytic degradation at elevated temperatures. No notable differences were detected in proteolytic activities of Atlantic salmon in the feeding stage (superior quality) and in the sexually mature stage.
Suppression of Surimi Gel Setting by Transglutaminase Inhibitors
Authors: KUMAZAWA Y. , NUMAZAWA T. , SEGURO K. , MOTOKI M. 
Published: January 2007

ABSTRACTThree types of salted meat paste (3% NaCl, 3% NaCl plus 0.66% NH4Cl or 3% NaCl plus 0.2% EDTA) were prepared from high and second grade surimi, set at 30°C up to 4 br, and subsequently heated at 85°C for 30 min. The gel strength, crosslinking of myosin heavy chain (MHC) and ɛ‐(γ‐glutamyl)lysine (ɛ‐(γ‐Glu)Lys) content were determined. With extended setting time, gel strength, crosslinking of MHC and the content of a crosslinked product, ɛ‐(γ‐Glu)Lys, increased markedly in the gel from the high grade surimi. Such changes were suppressed considerably in the presence of NH4Cl and EDTA and were not observed in the gel prepared from second grade surimi. These results indicated an active participation of intrinsic transglutaminase in the setting process.
Rapid Determination of Formaldehyde in Banana Shrimp, Penaeus merguiensis
Authors: YAMAGATA M. , LOW L.K. 
Published: January 2007

ABSTRACTThe effectiveness of using zinc sulfate reagent to extract formaldehyde from shrimp (Penaeus merguiensis) muscle vis‐a‐vis acid extractions and steam distillation was studied. Zinc sulfate reagent gave the highest percentage recovery comparable to the steam distillation method.
Banana Shrimp, Penaeus merguiensis, Quality Changes During Iced and Frozen Storage
Authors: YAMAGATA M. , LOW L.K. 
Published: January 2007

ABSTRACTShelf life of banana shrimps, Penaeus merguiensis, were studied along with formaldehyde changes in their muscles during iced and frozen storage. K‐value, timethylamine oxide nitrogen (TMAO‐N), trimethylamine nitrogen (TMA‐N), volatile basic nitrogen (VB‐N) and sensory quality were determined. Shelf life was 4 days in ice, 6 days at ‐3°C and 9 wk at ?−10°C. They remained acceptable after 6 mo at −20°C. Formaldehyde was a good indicator in shrimp shelf life assessment.
Time‐intensity Measurement of Flavor Release from a Model Gel System: Effect of Gelling Agent Type and Concentration
Authors: GUINARD J.‐X. , MARTY C. 
Published: January 2007

ABSTRACTFlavor release from cornstarch, gelatin or iota carrageenan gels flavored with benzaldehyde, d‐limonene or ethyl butyrate was measured at three gel strengths (soft, medium, firm) by 20 trained judges using the time‐intensity (TI) method. At comparable gel strengths, starch and gelatin displayed greater flavor release properties than carrageenan, i.e., mean values for perceived maximum intensity (Imax) and total duration (Tdur) of flavor were higher for starch and gelatin than for carrageenan across flavors. Firm gelatin and carrageenan gels released flavor with a lower Imax than soft or medium gels, but Imax and Tdur did not vary across starch gel strengths. Results indicate both texture (firmness) and gelling agent affect flavor release from a gel.
Gelation Properties of Lipid‐Reduced, and Calcium‐Reduced Whey Protein Concentrates
Authors: KARLESKIND D. , LAYE I. , MEI F.‐I. , MORR C.V. 
Published: January 2007

ABSTRACTGels made from six experimental whey protein concentrate (WPC) processes using chemical pretreatment, ultrafiltration and microfiltration (MF) of Swiss cheese whey, and three commercial WPC, were compared for rheological, microstructural and sensory properties. Based on relations between shear stress (ST) and total sulfhydryl levels, we contirmed that disulfide bonding is important in gelation. Other components, i.e., lipids, lactose, calcium and sodium, interacting simultaneously, affected gel formation. Gel water holding capacity (WHC) was related to microstructure but not to ST. WHC was useful to characterize the 3‐dimensional gel structure formations. Light microscopy showed the strongest gel had a fine‐stranded, solvent‐retaining structure.
Foaming Properties of Lipid‐Reduced and Calcium‐Reduced Whey Protein Concentrates
Authors: KARLESKIND D. , LAYE I. , MEI F.‐I. , MORR C.V. 
Published: January 2007

ABSTRACTThe ability of whey protein concentrates (WPC) to form highly expanded and stable foams is critical for food applications such as whipped toppings and meringue‐type products. The foaming properties were studied on six experimental and three commercial WPC, manufactured by membrane fractionation processes to contain reduced lipids and calcium. Lipid‐reduced WPC had excellent foaming properties. Experimental delipidized WPC MF 0.45 and commercial delipidized WPC E had higher (P < 0.05) foam expansion than egg white protein (EWP). However. WPC B made bv low‐pH UF and isoelectric orecinitation did not form a foam. Lipids and ash were the main factors affecting foaming properties.
Thermal Gelation Properties of Protein Fractions from Pork and Chicken Breast Muscles
Authors: LAN Y.H. , NOVAKOFSKI J. , McCUSKER R.H. , BREWER M.S. , CARR T.R. , McKEITH F.K. 
Published: January 2007

ABSTRACTThermal gelation properties of myosin, actin, myofibrils (MF), sarcoplasmic protein (SP) and connective tissue (CTS) from pork semimem‐branosus and chicken breast (CB) were evaluated. Gels were prepared at pH 6.0, 2% NaCl and cooked to 70°C at 0.7°C/min. Pork myosin had a higher gel strength and a lower cooking loss than CB myosin at 7% protein. Actin from both species did not form a measurable gel. MF gels from pork and CB had the lowest cooking loss while CTS and SP had the highest cooking loss. Difference in gel strength between muscle and MF+SP+CTS at 7% protein was not consistent with that at 10% protein.
Mechanical Properties of Gellan Gels in Relation to Divalent Cations
Authors: TANG JUMING , TUNG MARVIN A. , ZENG YANYIN 
Published: January 2007

ABSTRACTMechanical behavior of gels formed with gellan polymer crosslinked by calcium and magnesium ions was studied to determine the influence of divalent ion type and polymer concentration. Failure strength and deformation were measured in compression and related to concentrations of gellan and bound cations in gel matrices. Insufficient cations formed weak, extensible gels. Maximum gel strength was achieved at 0.5 divalent cations/repeat tetrasaccharide unit, assumed to be the condition for maximal numbers of complete junction zones. At optimum cation levels gels with Ca++ were about 1.2 times stronger than gels with Mg++ at the same polymer concentration. Excessive cations weakened the gels. Twice as much reduction in gel strength resulted from additional Ca++ as compared to the same additional amount of Mg++. Differences between strengths of the gels may be attributable to polymer configurations at junction zones in relation to cation size.
Modeling Simultaneous Shrinkage and Heat and Mass Transfer of a Thin, Nonporous Film During Drying
Authors: BOWSER T.J. , WILHELM L.R. 
Published: January 2007

ABSTRACTThin films of food products have long been dried commercially but the thin film drying process is not well understood. Modeling of a drying system is essential for understanding and improving it. A theoretical model for predicting the drying rate of thin films of nonporous foods was proposed, developed and evaluated. The model simultaneously considered shrinkage and heat and mass transfer within thin films dried on a surface with given boundary conditions. A finite element formulation of the model was used to develop numerical solutions of two governing equations. Starch was selected as a representative material for drying tests. Experimentally determined drying curves of modified corn, potato and rice starch films were compared to model predictions. The technique was useful in explaining the complex relationships of temperature, moisture and thickness profiles of drying films.
Design of Rigid Modified Atmosphere Packages for Fresh Fruits and Vegetables
Authors: TALASILA P.C. , CHAU K.V. , BRECHT J.K. 
Published: January 2007

ABSTRACTA procedure was developed for designing rigid MA packages for fresh fruits and vegetables that takes into account the change in total pressure inside the package. The procedure was demonstrated by designing a package for kiwifruit using available data. Some practical considerations in designing MA packages such as time to reach steady‐state conditions, variation in respiration rate, film permeability, and changes in temperature were included. Small deviations in respiration rate and permeability could lead to large variations in steady‐state gas concentrations.
Heated Ascorbic/Citric Acid Solution as Browning Inhibitor for Pre‐Peeled Potatoes
Authors: SAPERS GERALD M. , MILLER ROBERT L. 
Published: January 2007

ABSTRACTTreatment of pre‐peeled potatoes with heated ascorbic acid (AA)/citric acid (CA) solution to extend shelf‐life was investigated. Potatoes were abrasion or high pressure steam peeled, heated for 5–20 min in 1% AA + 2% CA at 45–55°C cooled, and then dipped for 5 min in browning inhibitor (BI) solution containing 4% AA +1% CA +1% sodium acid pyrophosphate. Combined treatment inhibited potato discoloration for 14 days at 4°C compared to 3–6 days with BI treatment alone. Raw material and treatment conditions were selected to minimize graying and textural abnormalities encountered with some treatments. Treatment with heated AA/CA may be an alternative to use of sulfites to control browning in pre‐peeled potatoes.
Oil Uptake in Deep Fat Frying as Affected by Porosity
Authors: PINTHUS E.J. , WEINBERG PNINA , SAGUY I.S. 
Published: January 2007

ABSTRACTThe porosity of a restructured potato product ranged from 0.089 to 0.168 after fluctuating subfreezing storage temperatures. A linear relation was found between oil uptake during frying and porosity prior to frying. Bulk and particle density, and porosity were monitored for up to 5 min during deep‐fat frying. Particle density increased gradually, bulk density decreased and porosity increased noticeably. After an initial short period, oil uptake correlated linearly with porosity of the fried product. A new term, “net porosity” which excluded the void volume occupied by oil was developed for describing the oil uptake mechanism.
Deep‐Fat Fried Potato Product Oil Uptake as Affected by Crust Physical Properties
Authors: PINTHUS E.J. , WEINBERG PNINA , SAGUY I. S. 
Published: January 2007

ABSTRACTPhysical properties were determined on the crust region of a restructured potato product undergoing deep‐fat frying. Deformability modulus of the raw material, ranging from 37 to 127 kPa markedly affected moisture content and oil uptake of the restructured product, and its crust. It also affected crust thickness at frying time of 5 min. Lower deformability modulus promoted thicker crust ranging from 327 ± 17 to 650 ± 29 μm. Crust porosity decreased throughout frying, and was markedly affected by lower gel‐strengths. Crust yield strength was affected by trying time and deformability modulus of the raw material. Crust oil uptake stopped when crust yield strength reached a critical value of 210 to 240 kPa. Oil uptake in the crust ranged from ca. 35 to 38% after 1 min and 60 to 85% after 5 min frying.
Carotenoid Photostability in Raw Spinach and Carrots During Cold Storage
Authors: KOPAS‐LANE L.M. , WARTHESEN J.J. 
Published: January 2007

ABSTRACTA reverse‐phase gradient HPLC method was developed for separating xanthophylls, chlorophylls, carotenes and cisβ‐carotene isomers from raw spinach and carrots. The effect of dark and lighted cold storage on pigment stability was studied. Light promoted pigment losses in raw spinach. Degradative losses at 8 days ranged from 60% for violaxanthin to 22% for lutein. Dark, cold storage did not affect carotenoid levels except for all‐transβ‐carotene which showed an 18% loss at 8 days. In raw carrots, neither lighted nor dark cold storage affected major carotenoids. In spinach, the isomeric distribution of β‐carotene showed strong linear correlations between trans and cis forms.