bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effect of Method of Catching and Time of Season on Sensory Quality of Fresh Raw Atlantic Cod (Gadus Morhua)
Authors: BOTTA J. R. , BONNELL G. , SQUIRES B. E. 
Published: August 2006

ABSTRACTA controlled study to assess effect of method of catching and time of season upon blood clot, color, discoloration/bruising, odor, texture and final overall grades of fresh raw cod, muscle pH of thawed cod, and firmness (shear‐compression force) of cooked muscle was conducted. Sensory analyses revealed that method of catching significantly (P ≤ 0.001) affected only color, discoloration/bruising, and final overall grades. Time of season did not significantly affect any sensory variables. Muscle pH was significantly (P ≤ 0.001) affected by both method of catching and time of season. Any significant effect of time of season upon firmness of cooked cod muscle depended upon method of catching. In general, method of catching was the most important factor affecting sensory quality of fresh raw Atlantic cod.
Pattern Recognition of GC Profiles for Classification of Cheese Variety
Authors: AISHIMA T. , NAKAI S. 
Published: August 2006

ABSTRACTVolatile components in Cheddar, Gouda, Edam, Swiss, and Parmesan cheeses were concentrated with a modified Likens‐Nickerson apparatus and analyzed with a fused silica capillary GC. Stepwise discriminant analysis was applied to the 118 peaks in the resulting gas chromatograms to classify objectively cheese varieties, and most of the cheese samples were successfully assigned to the correct varieties. Discrimination between Gouda and Edam was the most difficult among all combinations of two varieties within the five cheeses. Clusters corresponding to young, mild and old cheeses were observed in the canonical plot based on the GC data of Cheddar cheese samples.
A Commercial Method for Recovery of Natural Pigment Granules from Citrus Juices for Color Enhancement Purposes
Authors: FELLERS PAUL J. , BARRON RODGER W. 
Published: August 2006

ABSTRACTUsing differential centrifugation, natural highly colored orange pigment granules were recovered from the juices of single lots of Florida Dancy tangerines harvested in each of 4 years, and orange/red pigment granules from two lots of Murcotts harvested during a single year. Recovery of the concentrated colored matter was about 0.6% by vol. for the tangerine juice; 2.4% for the Murcott juice. Color was significantly enhanced in poorly colored commercial orange juices through addition of relatively small amounts of pigment granules recovered from the tangerine and Murcott juices. Addition of pigment granules to poorly colored orange juices to increase color numbers from 1 to 1.5 points did not significantly affect flavor (P > 0.05) in the resultant products.
Aerobic Microflora of Commercially Harvested, Transported and Cryogenically Processed Col lards (Brassica oleracea)
Authors: SENTER S. D. , BAILEY J. S. , COX N. A. 
Published: August 2006

ABSTRACTSamples of spring and fall harvested collards were obtained at critical stages in a normal harvesting, transportation and cryogenic processing operation and microbiologically analyzed for total plate counts, En‐terobacreriaceae counts, and yeasts and molds. Operations that involved extended holding times and mechanical handling tended to increase all counts significantly while blanching and blast freezing with liquid N2 reduced counts to acceptable levels. Differences were significant in all counts by sampling points and dates. Prominant genera of Enterobacteriaceae isolated from the frozen product were those normally associated with soil contamination and not normally considered pathogenic to humans.
Evaluation of Enzyme‐Linked lmmunosorbent Assay for Detection of Molds in Foods
Authors: LIN H.H. , COUSIN M.A. 
Published: August 2006

ABSTRACTEnzyme‐linked immunosorbent assay (ELISA) was used to detect Al‐ternaria alternata, Geotrichum candidum, and Rhizopus stolonifer in processed fruit and vegetable products, bread, and cottage cheese. ELISA readings correlated with the amount of added mold and generally low backgrounds were obtained from control food samples. For bread and cottage cheese, the dilution factor affected the efficiency of the assay. Both viable and nonviable molds could be detected. The ELISA method gave results that correlated with those of the Howard mold count. The assay was relatively specific, although cross reaction was observed among some molds. The major antigenic components were polysaccharide in nature.
Relative Protein Efficiency Ratios for Wheat‐Based Breakfast Cereals
Authors: McAULEY J.A. , HOOVER J.L.B. , KUNKEL M.E. , ACTON J.C. 
Published: August 2006

ABSTRACTMale weanling rats were subjected to standard 28‐day PER trials following the outline by the AOAC (1984) except that the diets contained 8.5% protein (N × 6.25) as one of six wheat‐based breakfast cereals, white flour, whole wheat flour or casein. One of the cereals was an extrusion puffed product, three were flaked and toasted cereals and two were extruded cereals. Of the two extruded cereals, one was lightly toasted and the other was more heavily toasted. Relative PER (R‐PER) was lowest for the puffed cereal (‐ 15.3) and highest for the extruded‐lightly toasted cereal (69.9). R‐PER for the flaked cereals ranged from 1.7 to 16.3; the other extruded cereal had a R‐PER of 2.8 and each of the two flours had a R‐PER of 42.9.
Bacterial Flora in Pasteurized Oysters after Refrigerated Storage
Authors: PACE J. , WU C.Y. , CHAI T. 
Published: August 2006

ABSTRACTFreshly shucked oysters (Crassostrea virgtnica) were chlorinated, sealed in pouches and pasteurized. Chlorination reduced the total plate count by a range of 40% to 90%; pasteurization further reduced the population by 99.9%. During refrigerated storage, the organisms that survived pasteurization were all Gram‐positive. By comparison, the predominant organisms found in fresh oysters were Gram‐negative. Some organisms survived after heating at 80°C for 10 min, but all were killed after heating at this temperature for 15 min. The facultatively anaerobic plate count gradually increased during storage. The major bacteria surviving after pasteurization and cold‐storage were Bacillus, Clostridium, Corynebacterium, Listeria, Peptostreptococcus and Staphylococcus.
Continuous Production of Fish Meat Sol using a Twin‐Screw Extruder
Authors: KITABATAKE N.AOFUMI , SHIMIZU Y.UTAKA , DOI E.TSUSHIRO 
Published: August 2006

ABSTRACTThe washed minced meat of flying fish was extruded at low temperatures with NaCl in a twin‐screw extruder while varing screw rotation, feeding rate, feeding of NaCl, and barrel temperature. Extrusion at a higher screw rotation and moderate feeding rate with the residence time of about 1 min, using NaCl in solution and with cooling by ice‐water, gave the most adhesive meat sol. Heat‐induced gel from this meat sol had a similar textural parameters measured by an instrument to the gel prepared with a conventional stone grinder, however, the toughness score in sensory test of the gel prepared by extrudate was a little smaller than the gel by a conventional method.
Thermal Properties of Proteins in Chicken Broiler Tissues
Authors: KIJOWSKI J.M. , MAST M.G. 
Published: August 2006

ABSTRACTThe thermal behavior of breast and thigh muscles, blood and skin tissues of chicken broilers was evaluated by differential scanning calorimetry (DSC). Onset temperature of transition (To), maximum thermal transition (Tmax) temperatures, and denaturation enthalpy (ΔH) were evaluated. Breast muscle exhibited a complex thermogram with five endothermic transitions at 57°C, 63°C, 67°C, 73°C, and 78°C at a heating rate of 10°C/min. Thigh muscle exhibited only three major transitions at 60°C, 66°C, and 76°C. Thermal curves of isolated protein fractions indicated that the thermal transitions in muscle corresponded to the denaturation of myosin, sarcoplasmic proteins, collagen and F‐actin. An increase in the heating rate from 1.0° to 40°C/min significantly elevated the onset temperature of transition and major transition temperatures, as well as the enthalpy of denaturation. Enthalpy of the muscle system heated to various end‐point temperatures, cooled and reheated, showed that myosin was completely denatured at 60°C, sarcoplasmic proteins at 70°C and actin at 80°C.
Water‐Binding Capacity of Ground Lamb‐Soy Mixtures with Different Levels of Water and Salt and Internal End‐Point Temperatures
Authors: ALJAWAD L.AYLA S. , BOWERS J.ANE A. 
Published: August 2006

ABSTRACTGround lamb and textured soy protein mixtures were prepared with and without sodium chloride (NaCl) and with different levels of water, and were cooked to different internal end‐point temperatures. Mixtures with NaCl were more firm and contained more “bound‐type” and less “free‐type” water. Increasing the amount of water added to the mixture increased cooking loss, expressible fluid, “free‐type” and “bound‐type” water, freezable water, and moisture content; however, mixtures with 20% added water had the same amount of “free‐type” water and expressible fluid as those with 30%. Increasing end‐point temperature resulted in increases in cooking loss and decreases in “bound‐type” and “free‐type” water, but had no effect on firmness.
Separation of Phospholipids from Egg Yolk and Recovery of Water‐Soluble Proteins
Authors: HATTA H. , SIM J.S. , NAKAI S. 
Published: August 2006

ABSTRACTLipoprotein and water‐soluble proteins were separated from egg yolk with sodium alginate. Ninety‐nine percent of the lipids were precipitated and 20% of protein remained in the supernatant by this treatment. SDS‐PAGE showed the presence of α‐, β‐, ‐γ‐livetins in the supernatant. Phospholipids were purified from the precipitated lipoproteins by 95% ethanol extraction, then ZnCl2 precipitation, and subsequent acetone washing. Phospholipids recovery and purity were 78.5% and 95.9%, respectively. Phospholipids thus purified gave a clear colorless solution in chloroform and were free of triglycerides and cholesterol on TLC plates.
Ninhydrin Assay For Proteolysis in Ripening Cheese
Authors: PEARCE K.EVIN N. , KARAHALIOS D.ALLAS , FRIEDMAN M.ENDEL 
Published: August 2006

ABSTRACTThe ninhydrin chromogenic reaction was used to determine the concentration of free amino groups in ripening Cheddar cheese. This assay involves dispersing cheese in citrate solution, heating an aliquot of the resulting mixture with aqueous dimethyl sulfoxide, ninhydrin plus lithium acetate solution at pH 5.2, diluting, and determining the absorbance at 570 nm. The ninhydrin assay and conventional amino acid analysis for lysine in freshly made Cheddar were in good agreement. There was a steady increase in the concentration of free amino groups as the cheese aged. The ninhydrin method was applied to several diverse cheese varieties and compared with the trinitrobenzenesulfonic acid procedure. Possible advantages of the ninhydrin assay are described.
Effect of Agitation, Sampling Location and Protective Films on Light‐Induced Riboflavin Loss in Skim Milk
Authors: PALANUK S. L. , WARTHESEN J.J. , SMITH D. E. 
Published: August 2006

ABSTRACTPhotodegradation of riboflavin in skim milk as influenced by continuous agitation, location within the container and protective films was studied. High performance liquid chromatography was used to monitor the riboflavin concentration in the milk. Retention of riboflavin in light‐exposed, continuously agitated milk samples was significantly lower than in unagitated samples. Sampling positions within blow‐molded polyethylene milk containers also had a significant effect on light‐induced riboflavin loss. After 5 days of light exposure, riboflavin retention at the top of the unagitated milk containers averaged 58% compared to 92% retention for milk located at the bottom of the containers. Metallized‐oriented, polyethylene‐terephthalate films used as overwraps decreased penetration of visible light into milk samples and decreased the riboflavin photodegradation.
Effects of Storage on Protein Nutritional Quality of Grain Legumes
Authors: PEACE R.W. , KEITH M.O. , SARWAR G. , BOTTING H.G. 
Published: August 2006

ABSTRACTThe effect of storage under moderate conditions (12% relative humidity and 20°C) on protein nutritional quality of legumes grown in Canada (faba bean, lentil, seafarer, pinto and black beans and trapper and century peas) was determined. Little change in legume amino acid contents and only slight changes in relative net protein ratio (RNPR) and true crude protein digestibility occurred over the three years. No consistent changes were seen in plasma amino acids of rats fed the stored legumes, although plasma methionine and tryptophan were lower compared to casein‐fed rats, reflecting dietary deficiencies in these amino acids. Amino acid scores indicated that tryptophan and sulfur amino acids were first and second limiting, respectively, in most of the legumes. Correction of amino acid scores for true digestibility of protein in the legumes greatly improved correlation coefficients between scores and RNPR.
Studies on a Soy‐Based Low‐Fat Spread
Authors: PATEL A.A. , GUPTA S.K. 
Published: August 2006

ABSTRACTA soy protein‐lipid concentrate derived from the suspension obtained by grinding soaked and blanched soybeans in water was used, with suitable vegetable fats, as a base for the preparation of a low‐calorie spread. Skimmilk powder improved mouth‐feel and flavor. Sodium citrate increased flowabiliry of the hot spread and decreased oiling off of the finished product. Hydroocolloids such as carrageenan and guar gum could effectively enhance spreadability. Plasticizers, viz., sorbitol and glycerol, favorably influenced viscosity, and texture and flavor characteristics. Butter annatto and β‐carotene used as colorants, with certain commercial flavorings, rendered the product sensorily close to traditional butter. The spread had distinctly superior spread‐ability properties. It kept well for about 3 months at refrigeration temperature.
Bioavailability of Zinc in Fermented Soybeans
Authors: MOELJOPAWIRO S. , FIELDS M.L. , GORDON D. 
Published: August 2006

ABSTRACTThe bioavailability of zinc in soybean meal fermented by lactic acid‐producing bacteria (LAPB) and by Rhizopus oligosporus in tempeh fermentation was evaluated with the rat bioassay, using the slope ratio method and log total femur zinc or weight gain versus zinc intake as response parameters. Fermentation significantly increased (P < 0.05) the RBV of zinc from 73.0% in boiled non‐fermented soybeans (pH 6.7) to 84.5% in boiled LAPB fermented soybeans. The highest RBV (95.3%) was found in the autoclaved and LAPB fermented product (pH 6.5). Rhizopus oligosporus fermentation resulted in a RBV of 89.0%. Thus, fermentation in the processing of soybeans will improve zinc bioavailability in this food.
Enzymatic Release of Peptides, Methionine and Cystine from Dry Beans Following Various Heat Treatments
Authors: RAYAS‐DUARTE P. , SATTERLEE L. D. , ROMERO A. L. 
Published: August 2006

ABSTRACTGround Great Northern and pinto bean (Phaseolus vulgaris) samples were processed under varying conditions of time, temperature and pressure and then hydrolyzed in vitro using a mixture of trypsin, chymotrypsin and amino peptidase. The hydrolyzed samples were ultrafiltrated and the peptides (< 10,000 daltons) were collected and analyzed for their sulfur amino acid content (methionine, cysteine, and cystine). From 48% to 100% of the cysteine/cystine residues in the protein were released after 6 hr of enzymatic hydrolysis, whereas only 10% to 40.2% of the methionine residues were released during the same time period. The maximum rate of peptide release occurred at 3 hr of proteolysis, while the maximum rate of methionine and cysteine release occurred at 2 hr of proteolysis.
Chemical Composition of the Potato as Affected by the Herbicide, Metribuzin: Enzymatic Discoloration, Phenols and Ascorbic Acid Content
Authors: MONDY N.ELL I. , MUNSHI C.YRUS B. 
Published: August 2006

ABSTRACTThe effect of metribuzin (herbicide) applications at pre‐emergence (Tr. 1) and pre‐ and post‐emergence (Tr. 2) stages on enzymatic discoloration, phenolic and ascorbic acid contents of Katahdin, Lemhi Russet and Hampton cultivars was investigated. In all the three cultivars Tr. 1 resulted in significantly (p < 0.05) lower phenolic content and enzymatic discoloration and significantly (p < 0.05) higher ascorbic acid than the controls. Tubers from plants receiving Tr. 2 had significantly (p < 0.05) higher phenolic content, enzymatic discoloration and ascorbic acid than Tr. 1. Tubers from Tr. 2 had significantly (p < 0.05) higher ascorbic acid than the controls but did not differ significantly in phenolic content and enzymatic discoloration from the controls. After a storage of 5 months, controls had the highest phenolic content and enzymatic discoloration followed by Tr. 1 and Tr. 2 for two of the three cultivars. Tr. 2 resulted in a retardation of phenol synthesis during storage.
Inositol Phosphates in Processed Foods
Authors: PHILLIPPY B. Q. , JOHNSTON M. R. , TAO S.‐H. , FOX M. R. S. 
Published: August 2006

ABSTRACTMyo‐inositol bis‐, tris‐, tetrakis‐, pentakis‐ and hexakisphosphates (IP2–6) were quantified in nine thermally processed or fermented food products. Total inositol phosphate content (mmol/kg dry weight) ranged from 1.35 in white bread to 23.26 in tofu and 26.05 in soy isolate. In all foods analyzed, inositol hexakisphosphate (phytic acid) accounted for more than 40% of the total inositol phosphates on a molar basis. Step‐gradient ion exchange and ferric chloride precipitation methods for phytate determination were evaluated with a soy isolate sample to which inositol phosphates or adenosine triphosphate (ATP) had been added individually. Both methods measured all of the inositol phosphates, while the former also measured ATP.
Influence of the Ratio of Degrees Brix to Percent Acid on Consumer Acceptance of Processed Modified Grapefruit Juice
Authors: FELLERS P. J. , CARTER R. D. , de JAGER G. 
Published: August 2006

ABSTRACTA batch of frozen concentrated grapefruit juice (GJ) was reconstituted to 10° Brix with water and adjusted with sucrose, citric acid and/or deacidified GJ to produce five experimental samples with Brix:acid ratios from 7–15. Consumers from four large U.S. cities evaluated the samples for flavor, preference and five other quality attributes. Flavor means varied within an acceptable range. Preference was for samples in the 8.4 to 11.1 ratio range. Nonusers preferred 11.1 ratio juice and rated the three lowest ratio juices lower than users. As ratio increased, consumer perception of sweetness increased and decreased for tartness, bitterness, and aroma. All samples were judged somewhat too tart and bitter (except at 15 ratio) and not quite sweet enough.
Studies of Thermal Denaturation of Oat Globulin by Differential Scanning Calorimetry
Authors: MA C.‐Y. , HARWALKAR V.R. 
Published: August 2006

ABSTRACTThermal denaturation of oat globulin was studied by differential scanning calorimetry (DSC). Prior heat treatments at 100°C and 110°C resulted in a progressive decrease in enthalpy (ΔH) indicating partial denaturation. Marked increase in denaturation temperature (Td) and onset temperature (Tm) and decrease in width at half peak height (ΔT1/2) suggest that the preheated protein assumed a more compact conformation or associated to a complex structure with higher thermal stability and cooperativity. The heated globulin was segregated into soluble and insoluble fractions containing native and denatured protein respectively. The denaturation kinetics of oat globulin was studied and results show a reaction order of 2.5 and an activation energy of 505 KJ/mol. Heat treatments caused a pronounced increase in activation energy and pre‐exponential factor.
Studies of the Interaction between Aspartame and Flavor Vanillin by High Performance Liquid Chromatography
Authors: CHA A.LICE SHEN. , HO C.HI‐TANG 
Published: August 2006

ABSTRACTThe reaction between aspartame (APM) and vanillin was dependent on the molar ratio of reactants, temperature, water activity (aw) and the presence of citric acid. The extent of the aldehyde‐amine condensation reaction in the APM/vanillin (molar ratio 1:1) model system at 3.3°C, 25°C and 37.8°C and aw of 0, 0.07, 0.18.032, 0.64, and 1.0 was monitored by high performance liquid chromatography (HPLC). The HPLC method could detect APM and vanillin simultaneously at ppm. Benzyl alcohol was used as the internal standard. This sensitive method measured the change at the picomole level. Schiff base formation followed second order kinetics for each temperature. The activation energy was 11.67 Kcal/mole for the APM/vanillin (1:1) system.
Simultaneous Determination of Neutral Sugars and Uronic Acids in Hydrocolloids
Authors: HA Y. W. , THOMAS R. L. 
Published: August 2006

ABSTRACTAn improved gas‐chromatographic method for the simultaneous determination of neutral sugars and uronic acids in hydrocolloids or industrial gums was developed. The procedure involved methanolysis with 0.5M methanolic HCl followed by trimethylsilylation. This method was simplified over other derivatization methods to make it suitable for the routine analysis of hydrocolloids or other polysaccharides which contain uronic acids. The usefulness of this method was demonstrated by analysis of commercially available hydrocolloids. The described method was sensitive enough to identify some of the minor sugar components which were not easily identified by other derivatization methods.
Measurement of Dielectric Constant to Quantitate Solute Water in the Sucrose‐Starch‐Water System
Authors: CHINACHOTI P. , STEINBERG M.P. , PAYNE D.A. 
Published: August 2006

ABSTRACTA quantitative analysis for the measurement of solute water (SOL) in the presence of polymer water (POL) by dielectric measurements was developed. Sucrose, starch and their mixtures at known moisture content and water activity (aw) were measured. Dielectric constant (K) was relatively insensitive to polymer water (POL) but very sensitive to capillary water (CAP). K was very sensitive to the amount of water in a supersaturated sucrose solution but not to dilution of the saturated solution. A given increment of solute water (SOL) in a mixture gave the same K over the whole aw range, independent of sorbent composition. A model was developed to quantitate SOL in a mixture with POL by measuring K at 1000 KHz.
Prediction of Freezing and Thawing Times of Foods Using a Numerical Method Based on Enthalpy Formulation
Authors: MANNAPPERUMA J.ATAL D. , SINGH R. PAUL. 
Published: August 2006

ABSTRACTAn explicit numerical method, involving enthalpy formulation, to predict temperature distribution in foods during freezing and thawing was developed. The accuracy of the proposed method was validated using published experimental data obtained for freezing and thawing of Tylose. The enthalpy formulation avoids the problems of strong discontinuity experienced when the apparent specific heat formulation is used in predicting temperatures for situations involving phase change. The proposed method predicts temperatures in good agreement with experimental data. The computer code can be easily programmed on a desk‐top computer for use in teaching and research on predicting freezing and thawing rates in foods.
Quantitative Variation of Total Phenols in Fresh Market Tomatoes at Three Stages of Maturity
Authors: SENTER S.D. , HORVAT R.J. , FORBUS W.R. 
Published: August 2006

ABSTRACTAnalyses for total phenols in extracts of epidermal, placental and pericarp tissue from three tomato cultivars that had been observed to vary in susceptibility to post harvest spoilage by microorganisms showed no significant quantitative variation by cultivar. Quantities of phenols varied significantly (P < 0.05) by maturity and location within the fruit. The highest concentration of phenols was found in the epidermal and placental tissue at the midripe stage of maturity. Quantities were highest in the Patriot cultivar which related to observations that tomatoes from this cultivar were more resistant to microbial infection than were tomatoes from the Floridade and Walter cultivars.