bluuebunny/crossref_metadata_2025_split huggingface dataset:
Degradation of trans‐β‐Carotene during Heating in Sealed Glass Tubes and Extrusion Cooking
Authors: MARTY C. , BERSET C. 
Published: August 2006

ABSTRACTFour compounds which have been previously reported as products of enzymatic and chemical oxidation reactions were isolated and identified for the first time from the epoxide fraction formed by heating all trans‐β‐carotene. A HPLC method allowing a quick separation and identification of these epoxides was developed. Extrusion cooking at 180°C was a more drastic treatment for the pigment than simple heating for a long period (2 hr) at the same temperature.
Evaluation of Thermal Processing of Retortable Pouches Filled with Conduction Heated Foods Considering their Actual Shapes
Authors: TANDON SHWETA , BHOWMIK SANTI R. 
Published: August 2006

ABSTRACTA computer model was developed to evaluate thermal processing of a retortable pouch containing a conduction heated food. In this model, a transient 2‐dimensional heat conduction equation was solved using a modified finite difference technique for a food‐filled retortable pouch considering its actual shape. The model was used to determine process time, mass average sterilizing value and nutrient retention to achieve a prefixed level of lethality in the pouched product for a given temperature profile of the heating medium. Temperature distributions and sterilizing values predicted by the developed model were compared with similar values obtained by applying a finite element technique with the aid of a package program (ANSYS). Close agreements were found between the developed model and the finite element technique.
Study of the Degradation Products Formed During Extrusion Lamination of an lonomer
Authors: FERNANDES MARIA H. , GILBERT SEYMOUR G. , PAIK SUNG W. , STIER ELIZABETH F. 
Published: August 2006

ABSTRACTHeadspace concentration techniques were used to tentatively identify the volatile products formed during the extrusion process of thermoplastic polymers to produce ionomers which have many applications as food packaging materials. Compounds representing alcohols, aldehydes, ketones, and hydrocarbons were tentatively identified. Time/temperature studies showed that the quantity of compounds formed depended on the conditions used for resin processing. The rate of release of compounds was also found to be temperature dependent. Sensory evaluation data confirmed the instrumental findings.
Laboratory and Pilot Scale Recovery of Protein from Mechanically Separated Chicken Residue
Authors: McCURDY SANDRA M. , JELEN PAVEL , FEDEC PAUL , WOOD DARRELL F. 
Published: August 2006

ABSTRACTBone residue resulting from mechanical deboning of chicken backs and necks was subjected to alkali extraction followed by acid precipstation to recover food grade protein. A laboratory study of effects of varying die size in the grinding of the starting material, of extraction temperature, and of g‐force during centrifugation on composition of process fractions was conducted. Grinding increased ash content, higher temperature reduced fat content, and increasing centrifugal force decreased ash content, of the final products. Effects of grinding, extraction temperature, and centrifugal type were also studied on a pilot scale. Final protein product yield was higher at a 22°C than at a 3–7°C extraction temperature, and less fat was incorporated using a basket centrifuge than with a horizontal decanter centrifuge.
Effects of Pre‐rigor Pressurization, Method of Restructuring, and Salt Level on Characteristics of Restructured Beef Steaks
Authors: BERRY B. W. , SMITH J. J. , SECRIST J. L. , ELGASIM E. A. 
Published: August 2006

ABSTRACTPre‐rigor pressurized beef muscle was processed either by chunking and forming or flaking and forming and then mixed with either 0.00, 0.25 or 0.50% NaCl prior to the manufacture of restructured steaks. To compare the effects of pre‐rigor pressurization, a post‐rigor, nonpressurized, flaked and formed formulation (containing 0.50% NaCl) was also processed. Data from texture profile panel, Instron and cooking studies were collected. Steaks from pressurized muscle were similar in most characteristics to steaks processed from nonpressurized muscle. Chunking and forming produced a more fibrous, harder and cohesive steak with greater detectable connective tissue than flaking and forming. If pre‐rigor pressurized beef is employed in the manufacture of restructured steaks, acceptable texture properties appear obtainable without the use of NaCl.
Effect of Heat Treatment on Preparation of Colorless Globin from Bovine Hemoglobin Using Soluble Carboxymethyl Cellulose
Authors: HAYAKAWA S. , MATSUURA Y. , NAKAMURA R. , SAT0 Y. 
Published: August 2006

ABSTRACTOptimum conditions for the preparation of colorless globin using soluble carboxymethyl cellulose (CMC) were established by mapping super‐sim plex optimization. Response for minimization was calculated using two parameters of heme content and protein recovery. When three factors (initial pH, CMC concentration, and final pH) were used, the minimum response of 15.4 was obtained. However, much lower minimum response (8.6 or 6.2) was obtained by adding urea or by heating in addition to the above three factors. By determining the effects of heating temperature (20–80°C) at different final pH (2.25–3.06), the heme content of globin obtained from heated hemoglobin was remarkably lower (2.65.8%) than from unheated hemoglobin (29.2–70.7%).
Some Effects on the Mechanical Properties of Meat Produced by Cooking at Temperatures between 50° and 60°C
Authors: BEILKEN S. L. , BOUTON P. E. , HARRIS P. V. 
Published: August 2006

ABSTRACTPeak force (PF) shear values obtained for stretched muscles from beef animals of three ages (2–3 months, 2–6 year and 12–17 years) decreased when heated for 1 hr at temperatures above 50°, 55° and 60°C respectively. PF values obtained for veal muscles were unaffected by heating at 50°C for up to 8 hr but rapidly decreased with increased time of heating at 55° or 60°C. The decrease in shear values with heating time was still evident after the connective tissue contribution was eliminated by a further cook at 80°C. Samples from the oldest animals required 24–48 hr at 60°C to produce a large decrease in the connective tissue contribution. Tenderization by prolonged cooking at 50–60°C was achieved by accelerated aging of the myofibrillar structure and, at ≥ 55°C, by a weakening of the collagenous connective tissue also.
Effect of Calcium Activated Protease (CAF) on Bovine Myofibrils Under Different Conditions of pH and Temperature
Authors: ZEECE MICHAEL G. , ROBSON RICHARD M. , LEE LUSBY MARY , PARRISH FREDERICK C. 
Published: August 2006

ABSTRACTThis study examined the in vitro effects of calcium‐activated protease (CAF) on bovine myofibrillar proteins and structure under postmortem‐like conditions of pH and temperature. Effects usually associated with this enzyme under optimal conditions were reduced as temperature and/or pH were lowered. However, significant activity remained at 15°C and pH 6.5, and some activity was detectable at even lower pH's and temperatures. Effects observed included: solubilization of myofibrillar protein, degradation of the myofibrillar protein titin and others, and an increase in the degree of myofibrillar fragmentation. These results suggest that CAF is able to hydrolyze proteins that are important to structural integrity under conditions mimicking those present in postmortem muscle.
Characteristics of Color in Raw, Baked and Smoked Wild and Pen‐Reared Atlantic Salmon
Authors: SKREDE GRETE , STOREBAKKEN TROND 
Published: August 2006

ABSTRACTColor of wild, astaxanthin pigmented, and farmed, canthaxanthin pigmented, Atlantic salmon (Salmon salar) was evaluated by spectroscopy and visual sensory analyses. A more yellow hue in farmed salmon color compared with wild salmon was found in acetone extracts of raw salmon flesh and by visual sensory analyses of raw, baked and smoked salmon flesh. With instrumental color analysis directly on raw flesh, no significant differences in color between wild and farmed salmon were found. The redness and hue in raw and baked salmon flesh and the redness in smoked salmon were correlated to the pigment concentration in raw salmon. The redness and hue in processed salmon were predictable from the redness and hue of raw flesh.
Effect of Environmental Salinity on Sensory Characteristics of Penaeid Shrimp
Authors: PAPADOPOULOS LINDA S. , FINNE GUNNAR 
Published: August 2006

ABSTRACTWhite shrimp, Penaeus vannamei, acclimated to 10, 30 and 50 parts per thousand (ppt) salinities were evaluated for flavor by a trained sensory panel. The shrimp were also analyzed for tissue moisture, chloride, free amino acid concentration and free amino acid profile. Results of triangle tests showed a significant flavor difference between shrimp held at 10 and 50 ppt and 30 and 50 ppt but not between 10 and 30 ppt. On a wet weight basis, the free amino acid concentration was 81% higher in shrimp held at 50 ppt than at 10 ppt and 63% higher in shrimp held at 50 as compared to 30 ppt. However, between shrimp held at 30 as compared to 10 ppt the difference was only 11%. The difference in flavor intensity of shrimp held at different salinities appeared to be a direct reflection of the concentration of tissue free amino acids which serve as osmoregulators in shrimp tissue.
Evaluation of Thiol Activated Proteases from Clam Viscera as a Rennet Substitute for Cheese‐Making
Authors: CHEN H. C. , ZALL R. R. 
Published: August 2006

ABSTRACTClam rennet, which is a crude enzyme preparation of cathepsin B‐like protease from clam viscera was characterized and compared to porcine pepsin and calf rennet for its suitability as a milk coagulant in cheesemaking. Clam rennet was more proteolytic and produced a softer curd than the other two coagulants. However, influences of the pH and temperature on milk clotting with clam rennet were very similar to those of calf rennet. The cheddar cheese made from clam rennet was not inferior to the Cheddar cheese made from calf rennet. Quality enhancement occurred despite the view that high ratio of proteolytic to clotting activity is generally considered to be unfavorable for cheese‐making. The higher proteolytic activity appeared to accelerate the ripening process. A small yield loss occurred as a result of excessive proteolysis during cheese‐making.
HPLC Analysis of HMF in Orange Juice
Authors: MIJARES ROSALINDA M. , PARK GARY L. , NELSON DENNY B. , McIVER ROBERT C. 
Published: August 2006

ABSTRACTAn HPLC method for determining HMF (5‐hydroxymethylfurfural) in orange juice has been developed. The method for HMF involves extraction of the juice with ethyl acetate prior to reverse‐phase HPLC. Fortification studies indicate an average recovery of 96.1%± 4.1% and a detection limit of 5.0 ppb.
Continuous Hydrolysis of Fructans in Jerusalem Artichoke Extracts using Immobilized Nonviable Cells of Kluyveromyces marxianus
Authors: PAREKH S. R. , MARGARITIS A. 
Published: August 2006

ABSTRACTNon‐viable immobilized cells of Kluyveromyces marxianus in alginate beads having inulase (ß‐2,1‐fructan fructano‐hydrolyase E.C.3.2.1.7) acitivity were used as biocatalyst in a packed bed reactor. Extracts of Jerusalem artichoke tubers were contacted with the biocatalyst for continuous conversion of the fructan component to fructose. In a bed reactor packed with 100 mL of beads, a volumetric productivity of 136 g/L/hr total reducing sugars was obtained with 98% substrate conversion. When operated continuously for 30 days, a 55% loss in the original activity was observed, giving a half life for the biocatalyst of 28 days.
Microbial and Sensory Quality of Boneless Dry‐Cured Hams as Affected by Mechanical Pressing and Potassium Sorbate
Authors: KARRER J.A. , KEMP J.D. , LANGLOIS B.E. , FOX J.D. 
Published: August 2006

ABSTRACTThe effects of mechanical pressing and a 10% potassium sorbate dip on microbial and organoleptic properties of boneless dry‐cured hams were studied. Pressing resulted in higher nitrite levels, higher cooking losses and lower Warner‐Bratzler shear values (P <0.05) but did not affect (P>0.05) yields, final microbial counts or sensory characteristics. Potassium sorbate improved visual mold scores (P<0.05) and generally reduced surface aerobic yeast and mold and staphylococci counts, with several reductions being significant at the 0.01 or 0.05 levels. It also reduced saltiness and flavor intensity scores (P <0.01) but had no effect on other sensory attributes or on cooking losses.
Lnsolubilization of Orthophosphates in Fresh or Cooked Ground Pork
Authors: MOLINS R. A. , KRAFT A. A. , OLSON D. G. 
Published: August 2006

ABSTRACTThe insolubilization of added orthophosphate (1000–10000 ppm, equivalent to 0.1–1 .0% w/w) and of orthophosphate generated through enzymatic hydrolysis of added sodium acid pyrophosphate (SAPP) was studied in fresh and in cooked (65.5°C) ground pork held at 5°C for 6 days. Fresh and cooked pork linearly absorbed or otherwise insolubilized orthophosphate added directly to the meat or generated through enzymatic hydrolysis of added SAPP. Orthophosphate insolubilization was constant throughout the range of addition studied and equivalent to 70–80%. Soluble orthophosphate measurements, therefore, could not be used to estimate the proportion of added pyrophosphate that was hydrolyzed in the meat or, by difference, the proportion of residual, unhydrolyzed SAPP.
Quantitation of Soy Protein in Frankfurters by Gel Electrophoresis
Authors: WOYCHIK J.H. , HAPPICH M.C. , TRINH H. , SEILERS R. 
Published: August 2006

ABSTRACTA modified Laemmli procedure was utilized to obtain gel electrophoretie resolution of protein components in soy and beef isolates and in processed meat products containing soy protein isolate (SPI). Height and area ratios of selected soy and beef components (α', α‐subunits of β‐conglycinin and actin) were calculated from densitometric scans and compared with similar ratios calculated for soy and beef mixtures of known composition. This method permitted the quantitation of soy protein (±0.14%) in raw and pasteurized frankfurters and should be applicable to other selected soy‐containing meat products.
Polyphenoloxidase Activity in Germinated Legume Seeds
Authors: RAO P. UDAYASEKHARA , DEOSTHALE Y. G. 
Published: August 2006

ABSTRACTPolyphenoloxidase (PPO) activity was estimated in the whole seed and its morphological components of germinated chickpea, pigeon‐pea, greengram and blackgram. Increase in enzyme activity on germination was highest in blackgram and lowest in chickpea. Pyrogallol oxidizing activity was more predominant in the legume seeds and the seed fractions. Embryo was richest in PPO activity but the cotyledons were the major contributor to the whole PPO activity. Except in black‐gram, the seed coat fraction was devoid of any PPO activity. The seed coat of pigeonpea and chickpea contained a water soluble and heat stable PPO inhibitor. Induction of the enzyme on germination did not fully explain the reduction in tannin content of the legume seeds. Role of polyphenol oxidase in seed germination is briefly discussed.
Relationships of Available Lysine to Lignin, Color and Protein Digestibility of Selected Wheat‐Based Breakfast Cereals
Authors: McAULEY J. A. , KUNKEL M. E. , ACTON J. C. 
Published: August 2006

ABSTRACTThe relationships among available lysine, lignin, Hunter L values, and in vitro protein digestibility for selected wheat‐based breakfast cereals were evaluated. Cereals processed by extrusion had lower loss of available lysine than did cereals processed by extrusion puffing or flaking and toasting. Hunter L values were positively correlated with all measures of lysine availability and protein digestibility except PPDR and negatively correlated with lignin of the cereals.
Comparative Effects of Particle Size Reduction on Physical Structure and Water Binding Properties of Several Plant Fibers
Authors: CADDEN ANN‐MARIE 
Published: August 2006

ABSTRACTReducing the particle size of AACC wheat bran decreased water‐holding capacity, due, in part, to the collapse of its fiber matrix. Physical structure of commercial oat bran collapsed during manufacture and further grinding had limited effect. Physical structure of microcrystalline celluloses and guar gums did not differ between product types. The amount of water held by oat bran and microcrystalline cellulose was increased by reducing particle size. Water binding properties of guar gum were not affected. Physical structure of dietary fiber must be considered if water‐binding properties are to be useful predictors of stool bulking efficiency.
Processing, Nutritional Quality and Sensory Evaluation of Amaranth Enriched Corn Tortilla
Authors: SÁNCHEZ‐MARROQUIN A. , FERIA‐MORALES A. , MAYA S. , RAMOS‐MORENO V. 
Published: August 2006

ABSTRACTWhole flour air classification protein and starchy fractions of raw amaranth seeds were employed in mixtures with commercial lime‐treated corn flour (MINSA) or corn meal, as in the traditional method, to prepare tortillas. Protein efficiency ratio (PER) and net protein rate (NPR), were improved with no changes in the sensory characteristics. Lysine content decreased slightly in the processed samples. Improvement in the tortilla's protein (9.2 to 12%), fat (1.8 to 4.9%), phosphorus (231–370 mg%), and linoleic acid (41–56.8%) content was achieved. Each substituted flour demonstrated a unique sensory pattern, and amaranth flour and fractions showed no significant differences in the substitutions, tested principally for appearance, aroma, texture, flavour and aftertaste.
Nonenzymatic Browning in Aseptically Packaged Orange Juice and Orange Drinks. Effect of Amino Acids, Deaeration, and Anaerobic Storage
Authors: KACEM B. , MATTHEWS R.F. , CRANDALL P.G. , CORNELL J.A. 
Published: August 2006

ABSTRACTSingle strength orange juice and synthetic orange drinks containing 10% (v/v) orange juice and 0.4 and 0.8% w/w concentrations of each amino acid, aspartic acid, arginine, and 4‐aminobutyric acid were aseptically packaged using 250 mL Tetra Brik Packs. Samples were stored at 24°C for 16 wk under anaerobic and aerobic conditions, and were tested every 4 wk for nonenzymatic browning, ascorbic acid (AA) retention, dehydroascorbic acid (DHAA) formation, and sensory changes. Deaeration and anaerobic storage resulted in increased retention of ascorbic acid. However, there was very little change in the flavor score, browning, color or change in the amino acid content of the different samples during the entire storage period.
Nonenzymatic Browning in Aseptically Packaged Orange Drinks: Effect of Ascorbic Acid, Amino Acids and Oxygen
Authors: KACEM B. , CORNELL J. A. , MARSHALL M. R. , SHIREMAN R. B. , MATTHEWS R. F. 
Published: August 2006

ABSTRACTNonenzymatic browning of single strength orange juice and synthetic orange drinks containing 10% (v/v) orange juice has been studied under aerobic and anaerobic conditions. The juice and drinks were aseptically packaged into two types of flexible film (retort pouch and polyethylene Whirl‐Park) and stored at 20 wk at 24°C. Ascorbic acid retention was affected by the processing itself, the concentration of added amino acids, and by the packaging material. The effect of amino acids on browning was found to be linear with concentration and was more pronounced in the presence of high levels of ascorbic acid.
Effect of pH on the Degradation and Regeneration of Betanine
Authors: HUANG A. S. , ELBE J. H. VON 
Published: August 2006

ABSTRACTThe influence of pH (3.0–7.0) on betanine stability in solution was studied based on proposed reversible reaction kinetics. The forward and reverse rate constants and their activation energies were determined and found to be pH dependent. The influence of pH on two degradation products showed that betalamic acid was most stable as the pH of the reaction increased, while cyclodopa‐5–0‐glucoside was more stable as the pH decreased. The results support the reported conclusion that betanine is most stable at an intermediate pH range (4.0–5.0).
A Kinetic Study of the Reaction of Aqueous Chlorine and Chlorine Dioxide with Amino Acids, Peptides and Proteins
Authors: TAN H. , SEN A. C. , WHEELER W. B. , CORNELL J. A. , WEI C. I. 
Published: August 2006

ABSTRACTReactions involving aqueous chlorine and ClO2 with amino acids in 0.1M sodium phosphate buffer at pH 3, 6, and 9 were studied using iodometric and spectrophotometric techniques. The N,N‐diethyl‐p‐phenylene‐diamine (DPD) titrimetric technique was used to differentiate the chlorinated species formed in the reaction mixture. Chlorinated derivatives of amino acids were readily formed and then decomposed. Except in the mixtures with proline, hydroxyproline and glycine, the rate of loss of available chlorine in the reaction mixtures followed first order kinetics and was found to be pH dependent. Only a few amino acids reacted with aqueous ClO2. The reaction also followed pseudo‐first order kinetics. Reactions of three peptides and two proteins with aqueous chlorine and ClO2 at pH 6.0 were also studied. Except for aspartame, they reacted rapidly with both chlorine compounds.
A Time‐Temperature Model for Sensory Acceptance of a Military Ration
Authors: ROSS EDWARD W. , KLICKA MARY V. , KALICK JOAN , BRANAGAN MARGARET T. 
Published: August 2006

ABSTRACTAverage consumer‐acceptance scores on the military ration called the Meal, Ready‐to‐Eat, at four temperatures and storage times through 60 months fitted an Arrhenius‐like mathematical model which estimated the dependence of average score on storage time and temperature as well as the effect of temperature on shelf life. Results are presented for individual items and for the most important classes of items.
Expanded Tables for Multiple Comparison Procedures in the Analysis of Ranked Data
Authors: NEWELL G. J. , MacFARLANE J. D. 
Published: August 2006

ABSTRACTMultiple comparison procedures involving Friedman rank sums for the analysis of ranked data have recently been proposed as alternatives to tests developed by Kramer. Expanded tables for these multiple comparison procedures (involving the “all treatments” and “treatments versus control” comparisons) were presented to accomodate the range of panelists and samples usually encountered in sensory evaluation experiments involving ranked data.
Comparison of Cultural Methods and the DNA Hybridization Test for Detection of Salmonellae in Ground Beef
Authors: EMSWILER‐ROSE B. , BENNETT B. , OKREND A. 
Published: August 2006

ABSTRACTA commercially available (Gene‐Trak®) DNA hybridization (DNAH) test was compared with conventional cultural methods for detection of salmonellae in naturally contaminated dairy cow ground beef. All subsamples which were Salmonella‐positive by cultural methods were also positive by DNAH. There was a small percentage (3.7%) of false‐positive subsamples by the DNAH method, but there were no false‐negative results. The DNAH test appears to be a reliable method for detection of salmonellae in ground beef.
Enhanced Thermostability of Lactase (Escherichia coli) in Milk
Authors: MAHONEY R.R. , WILDER T. 
Published: August 2006

ABSTRACTDenaturation of lactase in phosphate buffer was a first‐order process with a half‐life of 1.12 min at 60°C. Denaturation in milk was a biphasic first‐order process with a half‐life of 115 min at 60°C. Electrophoresis, isoelectric focusing and kinetic analysis all indicated the presence of two isozymes. The minor isozyme exhibited 9% of the total activity and was less thermostable in milk than the major isozyme. In the temperature range 53.5–60°C, the rate of denaturation of the major isozyme in milk was more than 100 times less than the rate in buffer. Arrhenius plots of denaturation in milk and buffer were biphasic. Above 56°C, Ea denaturation in milk and buffer was 187 Kcals/mole and 19.8 Kcals/mole, respectively; below 56°C Ea denaturation in milk and buffer was 36.8 Kcals/mole and 158 Kcals/mole, respectively.