bluuebunny/crossref_metadata_2025_split huggingface dataset:
SALMON LIPID STORAGE SITES AND THEIR ROLE IN CONTAMINATION WITH WATER‐SOLUBLE PETROLEUM MATERIALS
Authors: ACKMAN R.G. , HERAS H. , ZHOU S. 
Published: May 2007

ABSTRACTThe Braer tanker wreck demonstrated the danger of petroleum spills to salmon farms. The water soluble fraction (WSF) of crude petroleum oils is quite different from the parent oils. It is rich in methyl‐ and alkyl‐substituted monoaromatic and lower molecular weight polyaromatic hydrocarbons, guaranteeing strong petroleum flavor. Both n‐alkanes above C9 and more complex hydrocarbons above the methylnaphthalenes are virtually absent. The WSF in salmon intercellular fluids is rapidly depurated but a portion dissolves into the adipocyte cells in the salmon muscle and is retained much longer. The distribution of adipocytes along the myosepta of white muscle and in the belly flaps has been defined by histochemistry and their isolation by collagenase, centrifugation, and flotation is described. In dark muscle small fat droplets are instead found among and within the cells of muscle fibers.
DIRECT SAPONIFICATION: A SIMPLE AND RAPID METHOD FOR DETERMINATION OF TOTAL CHOLESTEROL AND FATTY ACID COMPOSITION OF AQUATIC FOODS
Authors: WU WEN‐HSIN , LILLARD DORRIS A. , AKOH CASIMIR C. 
Published: May 2007

ABSTRACTTotal cholesterol in aquatic foods was determined by direct saponification coupled with gas chromatography without derivatization. The direct saponification was compared with an AOAC extraction procedure and a culture tube extraction technique, both using chloroform:methanol (1:2, v/v) for extraction. Gas chromatography, high‐performance‐liquid‐chromatography with UV detection of conjugated enone of cholesterol at 240 nm, and spectrophotometric o‐phthalaldehyde method at 550 nm were compared to determine their effectiveness in cholesterol measurement. Direct saponification generally gave higher contents of cholesterol than the AOAC and culture tube extraction procedures, while quantification by the GC procedure appears to be the simplest method without sacrificing accuracy. Average percentage recoveries of cholesterol estimated with direct saponification‐GC analysis in spiked fat‐free catfish matrix and spiked fresh catfish muscle were 101.8 ± 9.6% and 101.7 ± 1.9%, respectively. The method may also be adaptable to food ingredients other than sterols such as the determination of fatty acid composition as demonstrated in this paper.
PRINCIPAL FATTY ACIDS OF LIPID CLASSES FROM FRESH WATER FISH (CALLICHROUS PABDA)
Authors: GHOSH MITA , R.D. DUA 
Published: May 2007

ABSTRACTThe body lipids of a fresh water fish were separated into classes and subclasses. The nonpolar lipid class was separated into seven different subclasses. The fatty acid composition of triacylglycerols, sterol esters and free fatty acids were determined. A substantial amount of C20:4n‐6 (AA), typical of tropical water fish, was present. In addition to other fatty acids common in fresh water fish, short‐chain saturated fatty acids, namely C8:0, C10:0 and odd‐chain fatty acids C13:0, C13:1, C17:0, C17:1 and C19:0 were detected in relatively large proportions. The principal fatty acids were C14:0, C16:0, C16:1, C18:0, C18:1, C18:2n‐6, C18:3n‐3, C20:4n‐6, C20:5n‐3 and C22:6n‐3. The patterns of fatty acid distribution within lipid classes showed general similarities.
LIPID OXIDATION IN MUTTON: SPECIES‐RELATED AND WARMED‐OVER FLAVORS
Authors: CHO S.H. , RHEE K.S. 
Published: May 2007

ABSTRACTEffects of lipid oxidation in cooked mutton on species‐related flavor and warmed‐over flavor (WOF) intensities were studied using various additive treatments and post‐cooking storage (versus no additive/no storage) as means to produce samples of varied lipid oxidation. Ground mutton was treated with 200 ppm sodium nitrite, 0.5% sodium tripolyphosphate, 0.05% sodium ascorbate, 3% sodium lactate, 0.002% propyl gallate, or water only (control), cooked to 74C, and aerobically stored at 4C for 0, 2, or 4 days. Nitrite‐treated samples showed the least lipid oxidation as determined by the 2‐thiobarbituric acid reactive substances (TBARS) and had more intense species‐related (muttony) flavor than all other treated samples. Some samples exhibited high TBARS after 4 days but were still rated “slight” for WOF intensity, probably due to the strong species‐related flavor that could have made WOF less perceivable. Accordingly, correlations, although statistically significant, were low between TBARS and WOF intensity or between species flavor intensity and WOF intensity.
EFFECT OF DIETARY COMPONENTS AND SURFACE APPLICATION OF OLEORESIN ROSEMARY ON LIPID STABILITY OF RAINBOW TROUT (Oncorhynchus mykiss) MUSCLE DURING REFRIGERATED AND FROZEN STORAGE
Authors: AKHTAR PERVAIZ , GRAY J. IAN , BOOREN ALDEN M. , GARLING DONALD L. 
Published: May 2007

ABSTRACTThe effect of dietary supplementation with α‐tocopherol and surface application of oleoresin rosemary on the lipid stability of rainbow trout (Oncorhynchus mykiss) muscle during refrigerated storage (4C) and frozen storage (−20C) for 8 days and 6 months, respectively, was investigated. A significant (p < 0.05) reduction in α‐tocopherol concentrations in muscle tissue during frozen storage was observed. The 2‐thiobarbituric acid‐reactive substances (TBARS) values of muscle samples, with or without surface application of oleoresin rosemary, increased during storage for all dietary groups. A significant (P < 0.05) interaction between dietary treatments and the time of storage was observed. Muscle tissue from fish receiving a dietary supplement of 500 mg/kg diet had the lowest TBARS values. The oxidative stability of the lipids was further improved by applying oleoresin rosemary to the surface of the fish fillets.
EFFECT OF DIETARY VITAMIN E AND SURFACE APPLICATION OF OLEORESIN ROSEMARY ON IRON/ASCORBATE‐STIMULATED LIPID OXIDATION IN MUSCLE TISSUE AND MICROSOMES FROM RAINBOW TROUT (Oncorhynchus mykiss)
Authors: AKHTAR PERVAIZ , GRAY J. IAN , GOMAA ENAYAT A. , BOOREN ALDEN M. 
Published: May 2007

ABSTRACTThe effect of dietary α‐tocopheryl acetate and surface application of oleoresin rosemary on iron/ascorbate‐induced lipid oxidation in rainbow trout (Oncorhynchus mykiss) muscle and microsomes was investigated. The 2‐thiobarbituric acid‐reactive substances (TBARS) values of muscle and microsomes isolated from fish fed the higher concentration of α‐tocopherol (500 mg/kg feed) were smaller than those of fish fed the lower concentration (100 mg/kg feed). The protective effect of oleoresin rosemary on lipid oxidation in fish muscle was also observed. Analysis of variance revealed a significant (p < 0.01) interaction between dietary treatments and incubation time. Dietary α‐tocopherol supplementation significantly increased the α‐tocopherol concentration of muscle microsomal membranes, thereby increasing the oxidative stability of the membrane lipids.
FORMATION OF PYRIDINES FROM THERMAL INTERACTION OF GLUTAMINE OR GLUTAMIC ACID WITH A MIXTURE OF ALKADIENALS IN AQUEOUS AND OIL MEDIA
Authors: KIM YOUNG‐SUK , HO CHI‐TANG 
Published: May 2007

ABSTRACTA mixture of alkadienals containing equimolar concentrations of (t,t)‐2, 4‐heptadienal, (t,t)‐2, 4‐nonadienal, and (t,t)‐2, 4‐decadienal was heated at 180C with glutamine or glutamic acid in the ratio of individual 2,4‐alkadienals to amino acid of 1:1:1:1 in aqueous and oil media where glutamine could generate free ammonia readily but glutamic acid could not. When the mixture of three alkadienals was reacted with glutamine, the total amounts of alkylpyridines were much higher in the oil systems even though some alkylpyridines, such as 3‐butylpyridine, 3‐pentylpyridine, and 4‐pentylpyridine, could only be found in the aqueous systems. In the interaction of the mixture of three alkadienals with glutamic acid, only three 2‐alkylpyridines including 2‐ethylpyridine, 2‐butylpyridine, and 2‐pentylpyridine, which could be formed directly from the corresponding alkadienals, were produced under both conditions.
CHEMICAL AND PHYSICOCHEMICAL CHARACTERISTICS OF PECAN (CARYA ILLINOENSIS) OIL NATIVE OF THE CENTRAL REGION OF MEXICO
Authors: TORO‐VAZQUEZ J. F. , PÉREZ‐BRICEÑO F. 
Published: May 2007

ABSTRACTThe pecan (Carya illinoensis) kernels and oils from twenty‐two different native trees of the central region of Mexico were evaluated through chemical and physicochemical parameters. The main constituent of the kernels was a high lipid content (70–79% wt/wt d. b.) with a large proportion of oleic acid (55–75% wt/wt). The concentration of α‐, γ‐, and δ‐tocopherols in the oils extracted from Mexican native pecans, was substantially higher than those in the varieties commonly reported in the literature (i.e., Stuart, Desirable and Schley). However, the fatty acid and tocopherol composition of the pecan oil did not fully explain the high oxidative stability (OSI values from 8.5 to 10.8 h at 110C) observed in some oils, which might indicate the presence of some other natural antioxidants with activity at 110C. In general, the oxidative stability, the melting and crystallization properties, and the viscosity of pecan oils were similar or superior to those of extra‐virgin olive oil and unrefined sesame oil. The results obtained indicated how oleic, linoleic, and linolenic acids are biosynthetically interrelated in vegetable tissues. The relationships among the concentrations of these fatty acids determined
LIPID OXIDATION IN A CHICKEN MODEL SYSTEM: ROLE OF LIPID AND PROTEIN FIBERS
Authors: SISTA R.V. , ERICKSON M.C. 
Published: May 2007

ABSTRACTChicken muscle model systems were exposed to varying concentrations of lipid and protein fibers to clarify the role of these constituents in lipid oxidation. In this study, the lipid substrates examined included triacylglycerols, membrane phospholipid fractions, isolated phospholipid fractions, and free fatty acids. In iron‐ascorbate catalyzed systems, increases in lipid concentration failed to lead to enhanced levels of oxidation at the examined times. Lipid was therefore not considered a rate limiting factor in the oxidation of muscle systems. Protein fibers accelerated oxidation only in sarcoplasmic reticulum (SR) membrane systems when catalyzed by iron‐ascorbate. Enhanced interaction of the low molecular weight iron with the membrane lipids may be responsible for this unique response. Preferential oxidation of sulfhydryl groups in protein fibers, on the other hand, could account for the antioxidant effect displayed by protein fibers in methemoglobin catalyzed systems.
EFFECT OF CHOCOLATE COATING ON OXIDATIVE STABILITY OF NORMAL AND HIGH OLEIC PEANUTS
Authors: REED K.A. , GORBET D.W. , O'KEEFE S.F. 
Published: May 2007

ABSTRACTOxidative stability studies were performed on roasted high‐oleic acid peanuts (HOP‐SunOleic 95) and normal oleic acid peanuts (NOP‐Florunner). Peanuts were dry‐roasted to a Hunter Lab value of approximately 50. Chocolate‐coated peanut bars (6″x4″×1/2″) were prepared using milk chocolate, white chocolate, and reduced‐fat chocolate (containing salatrim). Chocolate bars were stored at 25C and 0.60 water activity (aw). Uncoated peanuts were stored at 0.60 and 0.19 aw at 25C. Samples were removed from storage at 4‐week intervals for peroxide value measurement. Oxidation of peanuts with chocolate coatings were higher than the peanuts that were stored uncoated at the same aw. The peroxide values of NOP were similar for chocolate coated treatments and 0.60 aw control but the 0.19 aw control was 2–4 times higher than the others. Chocolate‐coated peanuts had higher oxidation rates compared to uncoated peanuts.
ANTIOXIDANT ACTIVITY OF CONDENSED TANNINS OF BEACH PEA, CANOLA HULLS, EVENING PRIMROSE, AND FABA BEAN
Authors: AMAROWICZ R. , NACZK M. , ZADERNOWSKI R. , SHAHIDI F. 
Published: May 2007

ABSTRACTCondensed tannins were extracted from beach pea, Cyclone canola hulls, evening primrose and faba bean using 70% aqueous acetone. The dried crude tannin extracts were purified on a Sephadex LH‐20 column using first 95% ethanol as a mobile phase for elution of nontannin phenolics and then 50% aqueous acetone to elute tannins. The total content of polyphenolics in tannin extracts ranged between 10 and 405 mg catechin equivalents per 1 g extract. All tannins extracts displayed a marked antioxidant activity in a β‐carotene‐linoleate model system. Evening primrose and faba bean tannin extracts exhibited the best
ANTIOXIDANT ACTIVITY OF ROSEMARY AND SAGE EXTRACTS IN RAPESEED OIL
Authors: TROJÁKOVÁ LUDMILA , RéBLOVÁ ZUZANA , NGUYEN HUONG THI THU , POKORNYA JAN 
Published: May 2007

ABSTRACTRosemary and sage leaves were extracted with hexane, acetone, ethyl acetate and ethanol. Yields of extracts and of carnosic acid contents were higher in solvents of medium polarity. Both carnosic acid and carnosol showed medium activity in deodorized rapeseed oil, about the same as that of butylated hydroxyanisole. Carnosic acid was moderately more active than carnosol, and the resulting oxidative stability of extracts was correlated with the content of carnosic acid, but not with the content of carnosol. The antioxidant activity was about the same in rapeseed oil as in sunflower oil, but substantially lower than that in lard. Antioxidant activities, expressed as protection factors, were higher under Schaal oven test conditions at 40 or 60C than when determined in Oxipres at 100C. The dependence of the concentration of antioxidants and the protection factor showed similar negative exponential relations in all tests.
OXIDATIVE STABILITY OF SOME MAYONNAISE FORMULATIONS DURING STORAGE AND DAYLIGHT IRRADIATION
Authors: LAGUNES‐GALVEZ LAURA , CUVELIER MARIE‐ELISABETH , ORDONNAUD CLAIRE , BERSET CLAUDETTE 
Published: May 2007

ABSTRACTThe stability of various formulations of mayonnaise stored in commercial glass jars, at 20C in the dark was studied. Dijon mayonnaise made with sunflower oil and containing mustard paste can be stored up to 10 months in closed jars without serious oxidative damage due to the presence of high amounts of natural tocopherols in the oil and limited oxygen availability. However, in the absence of mustard, the oxidative degradation was somewhat faster and the amount of conjugated dienes was increased more quickly and to a higher degree than that in the mustard containing sample. Supplying oxygen by opening one time the jars to air increased the rate of degradation, even when the mayonnaise was stored at 4C. Exposing of glass jars of mayonnaise alternatively to daylight and darkness for 1 month produced only little conjugated dienes while hexanal appeared in significant amounts. Addition of antioxidant (rosemary extract and EDTA) or emulsifier (DATEM) decreased the level ofphotooxidative volatiles in the headspace.
COMPARATIVE STUDIES ON PHYSICAL PROPERTIES OF VEGETABLE OILS AND THEIR BLENDS AFTER FRYING
Authors: SUSHEELAMMA N. S. , ASHA M. R. , RAVI R. , KUMAR A. K. VASANTH 
Published: May 2007

ABSTRACT Physical properties of six commonly used oils and three blends consisting of three oils in each blend were studied after three successive frying of ‘poories’(fried snack from flattened dough of refined wheat flour). The changes in viscosity, CIE trans‐reflectance color and related parameters, UV‐Visible spectra and UV‐spectra of oil samples in solvent system (chloroform:methanol; 2:1, v/v) were studied. The results showed that viscosity and color of the oils changed to a much higher extent after first frying than subsequent fryings. The hue angle followed a similar trend. Changes in the UV‐spectra in the solvent system indicated an increase in the formation of conjugated compounds after successive fryings. Peroxide values (PV) also increased after frying. Principal Component Analysis (PCA) plots of the data indicated that among oils examined groundnut oil and soy oil in combination with other oils were preferred for frying. Use of small amounts of unrefined oils (filtered) such as mustard oil or sesame oil which have a high content of natural antioxidants was beneficial as formation of conjugated compounds and increase in peroxide value was minimized after successive frying using blended oils.
STRUCTURED LIPIDS: ACIDOLYSIS OF GAMMA‐LINOLENIC ACID‐RICH OILS WITH n‐3 POLYUNSATURATED FATTY ACIDS
Authors: SENANAYAKE S. P. J. N. , SHAHIDI FEREIDOON 
Published: May 2007

ABSTRACT Structured lipids were synthesized by acidolysis of γ‐linolenic acid‐rich oils and n‐3 polyunsaturated fatty acids (PUFA), namely eicosapentaenoic acid (EPA; 20:5n‐3) and docosahexaenoic acid (DHA, 22:6n‐3), using different lipases. Lipase PS‐30 from Pseudomonas sp. was chosen over the other enzymes to catalyze the acidolysis reaction owing to higher incorporation of n‐3 PUFA. Effects of mole ratio, reaction time, incubation temperature, enzyme load, and solvent type on acidolysis reactions were studied. At 250 enzyme activity units, incorporation of n‐3 PUFA reached optimal values of 29.9 and 30.7% for the reactions with borage and evening primrose oils, respectively. For the time course reaction, incorporation of n‐3 PUFA increased up to 34.1 and 31.5% (in 30 h), in borage and evening primrose oils, respectively. After 24 h incubation in hexane, n‐3 PUFA (EPA+DHA) incorporated into borage and evening primrose oils was 31.8 and 32.7%, respectively. The highest n‐3 PUFA incorporation in both oils occurred at a mole ratio of 1:2:2 (oil/EPA/DHA). Among the solvents tested, n‐hexane was found to be highly effective; total n‐3 PUFA incorporation of 33.3 and 27.8% in borage and evening primrose oils, respectively, was achieved in hexane. However, the solvent‐free reaction afforded products with a total of 23.4–28.8% n‐3 fatty acids (EPA and DHA).
LIPASE‐CATALYZED ACIDOLYSIS OF CORN OIL WITH CONJUGATED LINOLEIC ACID IN HEXANE
Authors: MARTINEZ C. E. , VINAY J. C. , BRIEVA R. , HILL C. G. , GARCIA H. S. 
Published: May 2007

ABSTRACT Lipase‐mediated acidolysis of corn oil with conjugated linoleic acid (CLA) was studied in hexane. The largest extent of incorporation was obtained using a weight ratio of CLA to corn oil of 1:7 (1:2.22 mole ratio). Commercial immobilized lipases from Rhizomucor miehei and Candida antarctica effectively catalyzed interesterification. Of the total acylglycerols in the products, triacylglycerols constituted >90%. For both immobilized enzymes, CLA residues were esterified mainly at the sn‐1,3 positions.
A RESEARCH NOTE SPICE INTERFERENCE WITH PHOSPHATASE ANALYSIS OF FOODS USING 2,6 DIBROMOQUINONE CHLORIMIDE FOR COLOR DEVELOPMENT1
Authors: DAVIS R. M. , ROSS P. F. , KRAFT A. A. , SEBRANEK J. G. 
Published: May 2007

ABSTRACTEstimating heat treatment of muscle foods by analysis of phosphatase enzyme activity using disodium phenyl phosphate (DSPP) as substrate and 2,6 dibromoquinone chlorimide (2,6 DBQ) for color development is subject to interference by some common spices. Both false high and false low results of the reactions have been demonstrated. Phenolics, which are common in spices and flavorings, may react with 2,6 DBQ to form the characteristic blue indophenol color indicating enzyme activity in samples with no phosphatase, or may interfere with indophenol formation in samples containing phosphatase, depending upon concentration. The possibility of false high or false low results, and therefore implied over or under processing, should be considered when using 2,6 DBQ in phosphatase enzyme analysis of foods.
KINETICS OF THE LIGHT‐INDUCED COLOR FADING OF VACUUM‐PACKAGED TURKEY BOLOGNA1
Authors: NORTHCUTT J.K. , BRIDGES W.C. , DICK R.L. , ACTON J.C. 
Published: May 2007

ABSTRACTThe light‐induced color fading reaction for vacuum packaged turkey bologna was studied using tristimulus colorimetry. Significant (P < 0.001) time and temperature effects were found for redness (+a and a/b ratio) decrease and yellowness (+b) increase during 1.5 h of light exposure. Lightness (L) increase at the product's surface was affected by time (P < 0.001) but not temperature (P > 0.05). Alterations of the redness and yellowness components of the product's hue were found to fit first order reaction kinetics. When the Arrhenius relationship of the temperature dependency of rate constants was applied, activation energies (Ea's) of 7.4, 2.6 and 6.2 kcal/mole were obtained for +a decrease, +b increase and a/b ratio decrease, respectively. The kinetics data for turkey bologna confirm that light‐induced color fading at the product's surface is more dependent on the extent of yellowness increase than on redness decrease.
NUTRIENT CHARACTERIZATION OF COLOR MODIFIED AND UNALTERED FLAKED TURKEY THIGH MEAT
Authors: PHELPS S.K. , MARRIOTT N.G. , GRAHAM P.P. , BARBEAU W.E. 
Published: May 2007

ABSTRACTFlaked, skinless and boneless turkey thighs were successively washed in 0.03M sodium phosphate buffers at pH 5.8, 7.4 and 8.0. Proximate, mineraland riboflavin composition, as well as protein efficiency ratio (PER) and apparent digestibility (AD) using the rat bioassay technique were determined for three replications. The color modified tissue (CMT) had a higher (P=0.0429) moisture content and less crude protein and ash (P = 0.0527 and 0.0047, respectively) than flaked thigh (THI). Percentage of iron, magnesium, phosphorous, potassium and manganese decreased (P=0.0187) after color modification. Calcium, zinc and copper concentrations did not change (P=0.1184) and sodium increased (P = 0.0058). Riboflavin was reduced by 30%. The PER of CMT was lower (P = 0.0318) than THI, but higher (P=0.0001) than either casein or egg albumen diets. AD of CMT was 90.7% which is comparable to other meat products. Although color modification was quite visible, it did not have a deterious effect on protein quality.
THE BIOCHEMICAL BASIS FOR DISCOLORATION IN FRESH MEAT: A REVIEW
Authors: FAUSTMAN C. , CASSENS R.G. 
Published: May 2007

ABSTRACTThe color of fresh meat is an extremely important characteristic influencing the consumer's purchase decision. The stability of pigments in meat is highly variable and is governed by a variety of factors. The effects of exogenous factors (i.e., storage and display conditions) have been well researched. The control of these variables currently offers the best means for maximizing meat color stability. Biochemical factors which are inherent to the meat itself have received far less research attention and an understanding of these presents the greatest potential for prolonging color stability in fresh meat.
COMPARATIVE WATER HOLDING PROPERTIES OF VARIOUS MUSCLE FOODS
Authors: FENNEMA O. R. 
Published: May 2007

ABSTRACTThe water holding capacity (WHC) of meat has an important effect on its commercial value. A review of this topic is particularly appropriate because confusion exists as to what WHC means, how it should be measured, the extent to which various muscles differ in this attribute and the mechanisms by which changes in WHC occur. In this paper, definitions are given for the terms: WHC, free exudate, expressible moisture and water‐binding potential. Methods for measuring WHC can be categorized as those involving no force, an applied force, or other approaches, all of which are discussed. Both extrinsic and intrinsic factors influence WHC and these are enumerated and discussed. Comparative data on the WHC of various kinds of animal muscle are presented and conceptual and mechanistic matters relevant to WHC are discussed.
OPTIMIZATION OF TUMBLING AND KCI SUBSTITUTION IN LOW SODIUM RESTRUCTURED HAMS
Authors: LIN GARY C. , MITTAL GAURI S. , BARBUT SHAI 
Published: May 2007

ABSTRACTCriteria to reduce sodium in restructured ham were developed by analyzing the effects of tumbling time (X1), tumbling speed (X2), and KCl substitution level (X3). Tumbled (68 kPa abs., 2 ° C) hams, stuffed into two 60 mm diameter water proof casings, were cooked in a water bath at 75°C to an internal temperature of 70±1°C. Quality was measured by evaluating color, shrinkage, textural parameters, water holding capacity (WHC), and sensory attributes. The conditions of XI = 15.6 h, X2 = 12 rpm, and X3 = 15.2% NaCl substitution with KCl minimized shrinkage and maximized cooked yield and WHC. Similarly, the conditions of X1 = 12.4 h, X2 = 16.8 rpm, and X3 = 18.3% substitution provided the optimal sensory attributes.