bluuebunny/crossref_metadata_2025_split huggingface dataset:
HYDROTHERMAL PROCESSING OF PACIFIC CHUM SALMON: EFFECTS ON TEXTURE AND IN‐VITRO DIGESTIBILITY
Authors: BHATTACHARYA SUVENDU , CHOUDHURY GOUR S. , STUDEBAKER STACY 
Published: May 2007

ABSTRACTPacific chum salmon (Oncorhynchus keta) muscle was subjected to hydrothermal treatment (60–100C) for different time intervals (0–40 min). The texture of raw and heat treated muscles were determined using texture profile analysis. Hardness, cohesiveness, springiness (or elasticity), and chewiness of heat treated fish muscle were higher than those for raw muscle. Increase in time or temperature of treatment increased these textural attributes. However, softening of muscle, as indicated by the decrease in hardness, springiness and chewiness values, occurred with prolonged heating at higher temperatures (90–100C). Muscle cohesiveness was fairly unaffected by processing temperatures. In‐vitro digestibility of chum salmon muscle protein remained unaltered by thermal processing for the time‐temperature combinations studied.
PROCESSING AND PALATABILITY CHARACTERISTICS OF ROUND BEEF BACON
Authors: BRUGGEN KARL A. , MCKEITH FLOYD K. , BREWER M. SUSAN , STITES CHARLES R. , BECHTEL P.J. 
Published: May 2007

ABSTRACTThe objective of this study was to evaluate the effects of tumbling, maceration, and emulsion coating on the processing and palatability characteristics of round beef bacon. Fifty‐one beef plates were cured and assigned to treatments: vacuum‐tumbled (T); macerated and vacuum‐tumbled (MT); macerated, emulsion‐coated, and vacuum‐tumbled (MET); and emulsion‐coated and vacuum‐tumbled (ET). Plates were rolled longitudinally, stuffed in fibrous casings, and smoked. Visual bind, visual appearance, and binding strength were lower (P < 0.05) for MET bacons than all other treatments. T bacons were more (P < 0.05) uniform in cured color than MET bacons. There were no differences (P > 0.05) among treatments for visual fat to lean ratio or sensory properties. ET bacons had higher processing yields (P < 0.05) than T or MT bacons, and T bacons higher processing yields (P < 0.05) than MT bacons. Results of this investigation indicate that only vacuum‐tumbling is needed to produce an acceptable round beef bacon product.
LOW DOSE UV AND GAMMA RADIATION ON STORAGE ROT AND PHYSICOCHEMICAL CHANGES IN PEACHES
Authors: LU J.Y. , LUKOMBO S.M. , STEVENS C. , KHAN V.A. , WILSON C.L. , PUSEY P.L. , CHAULTZ E. 
Published: May 2007

ABSTRACTPeach fruit were irradiated with 7.5 × 104 ergs/mm2 of UV (254nm) or 0.1 kGy gamma rays or a combination of both, then stored at 16C for 21 days. The results showed that both UV and gamma rays reduced storage rot and delayed ripening. UV treated peaches had lower sugar concentration, total phenols, anthocyanins and lower weight loss than the gamma treated peaches. The combination of UV and gamma showed no advantage over the use of UV or gamma alone.
OBJECTIVE MEASUREMENT OF RETROGRADATION IN COOKED RICE DURING STORAGE
Authors: LIMA ISABEL , SINGH R.P. 
Published: May 2007

ABSTRACTAn Instron Universal testing machine and Differential Scanning Calorimetry were used to investigate textural changes in cooked rice during storage. Two cells were used with the Instron for hardness measurement (Ottawa Texture Measuring System and Back Extrusion cells) and one cell for adhesion measurement (adhesion cell). During storage of cooked rice, retrogradation of the starch led to an increase in hardness as well as a decrease in the adhesion of cooked rice. Storage time, temperature and variety significantly influenced the hardness and adhesion of cooked rice. A correlation analysis between methods showed that Instron measurements OTMS and BE correlated better with a correlation coefficient of 0.978 than the two Instron methods and DSC with a correlation coefficient of 0.752.
EFFECT OF PACKAGING MATERIAL ON THE QUALITY OF POTATOES TREATED WITH ISOPROPYL N‐(3‐CHLOROPHENYL) CARBAMATE (CIPC)
Authors: MONDY NELL I. , REDDY UMA , MUNSHI CYRUS B. 
Published: May 2007

ABSTRACTKatahdin and Russet Burbank potatoes, treated with isopropyl N‐3(‐chlorophenl) carbamate CIPC and stored for four months at 5C in either mesh or polyethylene bags (two packaging materials frequently used for potato storage), were tested for enzymatic discoloration, phenolic and ascorbic acid concentration. CIPC residues in tubers stored in polyethylene bags were significantly (p < 0.0l) higher than those stored in mesh bags. Tubers stored in polyethylene showed significantly (p<0.05) higher discoloration and phenolic concentration, and lower ascorbic acid concentration than those stored in mesh bags. Differences in CIPC retention of the tubers stored in the two packaging materials may have been responsible for some of the differences in quality factors since CIPC was shown to significantly (p<0.0l) increase the enzymatic discoloration and phenolic concentration, and decrease the ascorbic acid concentration of both cultivars.
The COLOR OF WINE: A HISTORICAL PERSPECTIVE. II. TRICHROMATIC METHODS
Authors: HEREDIA F.J. , GUZMÁN‐CHOZAS M. 
Published: May 2007

ABSTRACTThe trichromatic theory was applied to wines at the end of the 1930s. Trichromatic co‐ordinates, dominant wavelength, purity and luminance were determined. The Munsell system and the Lovibond method, which had industrial applicability, were compared with the simplified methods proposed by the L'office Internationale de la Vigne et du Vin (OIV). These methods are official in Spanish food regulations on wine analysis. The CIE recommendations, through the weighted ordinate method, set up the colorimetric parameters for wines, such as hue, lightness, purity or saturation, differences of color, perceptibility. Lately, attempts have been made to correlate the chromatic properties of wines with composition, origin, aging and sensory evaluation. Some authors have studied the reliability of the OIV methods versus the more rigid recent CIE methods. Improved formulae for the computation of dominant wavelength and outstanding correlations among sensorial scores, chromatic parameters and anthocyanins (polyphenols) content of wines have been established.
QUALITY FACTORS IN FOUR VARIETIES OF MELON (CUCUMIS MELO, L.)
Authors: ARTÉS F. , ESCRICHE A.J. , MARTÍNEZ J.A. , MARIN J.G. 
Published: May 2007

ABSTRACTFour of the most widely produced cultivars ofmuskmelon in Spain (“Piel de Sapo,”“Amarillo,”“Galia” and “Tendral”) were characterized using the quality factors at harvest of: weight, calibers, shape, peel thickness, edible portion, firmness, soluble solids content, pH, titratable acidity, reducing and nonreducing sugars, formal index, mineral nutrients and respiration rate. “Piel de Sapo” fruits were highest in weight, caliber and edible portion and were the most oval shaped. “Amarillo” fruits were highest in soluble solids and nonreducing sugars and had the lowest respiration rate, “Galia” offered the lowest weight, pulp firmness and acidity and high values of reducing and nonreducing sugars and mineral nutrients, with the most spherical shape. “Tendral” presented highest values of peel thickness, pulp firmness acidity and respiration rate and the lowest values of soluble solids and mineral nutrients.
PATTERN RECOGNITION OF GC PROFILES FOR CLASSIFICATION OF COCOA BUTTER OF GHANAIAN AND CUBAN CULTIVARS
Authors: PINO J. , DE VILLAVICENCIO M. NUÑEZ , RONCAL E. 
Published: May 2007

ABSTRACTVolatile components in Ghanaian and Cuban cocoa butters were isolated by simultaneous steam distillation extraction and analyzed using a fused silica capillary GC. Stepwise linear discriminant analysis was applied to 83 peaks in the resulting GC profiles to objectively classify samples into these two cultivars. Correct classification of 100% of the cocoa butter samples was achieved.
RELATIONSHIP BETWEEN SENSORY AND ANALYTICAL DETERMINATIONS OF CANNED SINGLE‐STRENGTH GRAPEFRUIT JUICE AS DETERMINED BY PRINCIPAL COMPONENT ANALYSIS
Authors: PINO JORGE A. , TORRICELLA RAUL , CHANG LUIS 
Published: May 2007

ABSTRACTThe relationship between physical/chemical properties and sensory properties of commercial canned single‐strength grapefruit juice was investigated by using principal component analysis. Processing of the data resulted in the formation of two distinct groups. When the characteristics that contribute to the principal components were examined, it was concluded that acid, total soluble solids/acid and total soluble solids/acid‐naringin ratios had a pronounced effect on classification. Consequently, the samples were classified into two quality groups considered as commercial grade A and grade B. The first had the higher sensory values.
SENSORY AND NUTRITIVE QUALITIES OF PORK STRIPS PREPARED BY THREE HOUSEHOLD COOKING TECHNIQUES1
Authors: YANG JING , SULAEMAN AHMAN , SETIAWAN BUDI , ATUGHONU ATO , GIRAUD DAVID , HAMOUZ FAYRENE L. , DRISKELL JUDY A. 
Published: May 2007

ABSTRACTThe sensory and nutritive qualities of pork strips cooked by household broiling, microwaving, and stir‐frying methods were determined. Fresh pork hams from two sources were cut into 0.5 × 2.5 × 4 cm strips having no separable fat. Pork strips were cooked by each method, three replications, to 66C internal temperature. Sensory qualities were evaluated by a 14‐member trained panel consisting of lifelong Nebraska Caucasian women and men. Nutrients which Americans frequently consume in low quantities were measured. Pork strips that were cooked by stir‐frying were significantly browner, more tender, and more juicy than those cooked by broiling or microwaving. Strips cooked by stir‐frying were significantly more characteristic in flavor than those cooked by broiling but not microwaving. Significantly more vitamin B6, thiamin, iron, magnesium, and zinc were retained in strips cooked by stir‐frying than by the other two methods. Sensory attributes of pork strips cooked by stir‐frying were generally more desirable and nutrient retention values higher than those cooked by microwaving or broiling.
QUALITY OF ‘CLIMAX’ BLUEBERRIES AFTER LOW DOSAGE ELECTRON BEAM IRRADIATION
Authors: MILLER W. R. , MCDONALD R. E. , MCCOLLUM T. G. , SMITTLE B. J. 
Published: May 2007

ABSTRACTFruit of ‘Climax’ rabbiteye blueberries (Vaccinium ashei Reade) were irradiated by a linear accelerator at 0, 0.25, 0.5, 0.75, 1.0, and 1.25 kGy and evaluated for various quality attributes after storage for 1, 3, 7, or 14 days at 1C plus 2 days at 15C, respectively. Weight loss increased during storage and averaged 4.2% after the final inspection and was not affected by irradiation dosage. About 5% of total berries were decayed after 14 days at 1C, about 6% after the final inspection at 15C, but decay was not affected by the level of irradiation. Electrolyte leakage, skin color, total soluble solids, acidity, and pH were also not affected by irradiation dosage. There was a significant decline in berry firmness, flavor, and texture as dosage increased. Berries treated at 1.0 kGy or above were softer and had lower flavor and texture preference scores than berries treated at lower dosages or nontreated berries.
A QUANTITATIVE METHOD FOR THE DETERMINATION OF SHREDDABILITY OF CHEESE
Authors: APOSTOLOPOULOS CHRISTOS , MARSHALL RICHARD J. 
Published: May 2007

ABSTRACTThe shreddability of mozzarella cheese was studied by sensory, instrumental and chemical means. This property is normally assessed visually after the cheese is shredded, but none of the compositional parameters alone is able to predict the shreddability. An image analysis system is able to measure accurately the physical characteristics of the shreds and assign values that correlate well with the ability of the cheese to shred. This property seems to be directly related to the length of the shreds produced, indirectly related to the number of fragments present and to the stickiness among the shreds.
EFFECT OF MAILLARD REACTION PRODUCTS ON PROTEASES ACTIVITY IN VITRO
Authors: PITOTTI ANNA , DAL BO ANTONELLA , STECCHINI MARA 
Published: May 2007

ABSTRACTA complex chemical transformation known as the Maillard reaction may occur in foods containing reducing sugars and compounds with free amino groups. This reaction is accelerated by heating but occurs also at room temperature. Some food flavors, colors and texture characteristics depend on this reaction, but reduced nutritive values of proteins are also reported. To evaluate the contribution of digestive enzymes inhibition to this effect, activities of some proteases (pepsin, trypsin and chymotrypsin) were tested in the presence of glucose‐glycine solutions heated at 90C for different times.Pepsin was partially inhibited by glycine itself but Maillard reaction products (MRP) did not produce additional effect. MRP showed a limited inhibition on trypsin and chymotrypsin. Unfractionated MRP solution showed an inhibiting effect on trypsin of the same order as already reported by Oeste (1989) for the low molecular weight (LMW) fraction of glucose‐lysine MRP. High molecular weight (HMW) MRP presented an additional inhibiting effect, beside that reported for LMW on chymotrypsin. This however only occurred in particular conditions.
COMBINED EFFECTS IN PREVENTING ENZYMATIC BROWNING REACTIONS IN MINIMALLY PROCESSED FRUIT
Authors: NICOLI M. C. , ANESE M. , SEVERINI C. 
Published: May 2007

ABSTRACTFresh sliced apples were dipped in ethanol or cysteine solutions and/or packaged in air or modified atmosphere in order to retard oxidative browning. Modified atmosphere packaging was effective in inhibiting darkening for at least nine days at refrigerated storage conditions. The combination ethanol dip/modified atmosphere packaging resulted as a suitable method in maintaining the original color in apple slices even after exposure to air.
CARBON MONOXIDE EFFECTS ON COLOR AND MICROBIAL COUNTS OF VACUUM‐PACKAGED FRESH BEEF STEAKS IN REFRIGERATED STORAGE
Authors: BREWER M. SUSAN , WU SHUNYONG , FIELD RAY A. , RAY BIBEK 
Published: May 2007

ABSTRACTRibeye, top round, and eye of round steaks were treated for 30 min with 100% carbon monoxide (CO), vacuum packaged, and held in refrigerated storage. Instrumental color determinations (L*, a*, and b* values) were made on uncooked ribeye and round steaks every 7 days. Aerobic plate counts (APC), psychrotrophs, and lactic acid bacteria (LAB) were determined on eye of round samples after 1, 4, and 8 weeks. Initially, CO‐treated steaks were more red (higher a* values) than untreated steaks. The a* values of treated steaks decreased during storage; at 6 weeks no differences existed due to CO treatment. CO‐treated steaks were more yellow (higher b* values) at all storage times than untreated steaks. APC of CO‐treated samples were 1 log cycle lower than control after 8 weeks in storage; LAB counts were nearly 1 log cycle lower for CO‐treated samples after 8 weeks. Psychrotrophic counts were similar for control and CO‐treated samples during the first 4 weeks of refrigerated storage but were nearly 2 log cycles lower for CO‐treated samples after 8 weeks. These data suggest that CO‐treated steaks are more red and that they have extended shelf‐lives compared with untreated, vacuum‐packaged steaks.
EARLY GENERATION SCREENING OF NAVY BEAN BREEDING LINES BY CANNING QUALITY ASSESSMENT AND PASTING CHARACTERISTICS OF BEAN FLOUR
Authors: RUENGSAKULRACH S. , SRISUMA N. , UEBERSAX M. A. , HOSFIELD G. L. , OCCEÑA L. G. 
Published: May 2007

ABSTRACTTwo methods (direct and indirect) were developed to screen small samples of bean seeds for their canning potential. Both methods were determined to be suitable for early generation breeding line testing. The direct small size can (202 × 214) approach required a minimum of 28.5 g bean solids which was nearly 1/4 of the sample size needed in conventional canning quality testing with a 303 × 406 can. High correlation (R2= 0.97) was found between canned bean shear texture and pasting torque values of whole bean flour (6%), w/w) at selected times/temperatures using a temperature programmed Brookfield Viscometer. The relationship between pasting torque and shear quality was promising as a basis for establishing selection criteria. The pasting test, which requires only 2 g dry bean solids, is suggested as an indirect method for screening bean breeding lines.
COLOR EVALUATION AND CHLOROPHYLL CONTENT IN DRY GREEN PEAS
Authors: MAZZA G. , OOMAH B. D. 
Published: May 2007

ABSTRACTTristimulus colorimetry and chlorophyll concentration were used to quantify to color of 34 green‐seeded dry pea cultivars grown at two locations in southern Manitoba in 1990 and 1991. The tristimulus color data, expressed as L, a and b, of ground seed were significantly correlated with contents of chlorophyll a and b and total chlorophyll. The hue function tan−1 b/a was highly correlated with chlorophyll a/b, total chlorophyll and contents of chlorophyll a and b. For whole pea seed, however, tristimulus color values were found to be poorly correlated with chlorophyll content. Tristimulus color evaluation of three green‐seeded pea cultivars stored at 10, 25 and 40C and 11, 33, 52 and 75% relative humidity for up to 45 days revealed no significant loss of green color except in samples stored at 40C and 75% relative humidity, which displayed less green and more yellow color.
ENTEROBACTERIACEAE IN ICE CREAM SOLD AT RETAIL IN TENERIFE, SPAIN
Authors: RODRÍGUEZ‐ALVAREZ CRISTOBALINA , HARDISSON ARTURO , ALVAREZ ROBERTO , ARIAS ANGELES , SIERRA ANTONIO 
Published: May 2007

ABSTRACTIce cream is a dairy product which favors the growth of microorganisms and can be exposed to contamination during handling while being sold at the retail market. The presence of microorganisms belonging to the Enterobacteriaceae family was studied in 67 ice cream samples in the province of Santa Cruz de Tenerife. All the samples showed positive counts, of which 82.1% revealed microbiol counts of > log 3 ‐ < log 5 CFU/g. The isolated species identified (as percent of total) were: Klebsiella pneumoniae, 34.8; Enterobacter aerogenes, 19.3; Enterobacter cloacae, 11.1; Enterobacter aglomerans, 11.6; Escherichia coli and Salmonella arizonae, 2.6; Citrobacter freundii, 1.3; and Serratia marcenscens, 0.7.
EVALUATION OF DIETARY FIBER IN POTATO CRISPS: INFLUENCE OF THE ANALYTICAL METHOD USED
Authors: GARCIMARTIN MAR , VIDAL‐VALVERDE CONCEPCION , MARTINEZ‐CASTRO ISABEL , MUSGROVE STUART 
Published: May 2007

ABSTRACTDietary fiber in ready salted potato crisps was determined by two methods, i.e., the official AOAC method, and the modified method of Englyst, recommended in the U. K. The ultimate aim was to compare the results and to evaluate the advantages and limitations of each method for the analysis of this food in order to obtain a figure to be included on the package. The AOAC method is an enzymatic‐gravimetric procedure to determine the total dietary fiber (TDF). The Englyst method consists of an enzymatic‐chemical extraction and fractionation of the nonstarch polysaccharides (NSP) and their subsequent determination as neutral sugars by GLC. We modified the original chromatographic method. The AOAC method gave a value of 5.39 g/100g (dry matter) for TDF, and the Englyst method of a value of 1.70 g/100g (dry matter) for NSP. It is assumed that the gravimetric method gives a higher fiber value than the Englyst method due to a contribution from retrograded starch. For this particular food, the AOAC method is faster and much easier to carry out and does not overestimate dietary fiber, if the resistant starch is regarded as part of it.
DESTRUCTION OF POTATO PEEL TRYPSIN INHIBITOR BY PEELING AND EXTRUSION COOKING
Authors: ZHAO JIANXIN , CAMIRE MARY ELLEN 
Published: May 2007

ABSTRACTPotato peels, a by‐product of potato processing, can serve as a source of concentrated dietary fiber, but potato trypsin inhibitors (TI) in peels could reduce nutritional quality. Peels prepared by two methods (abrasion or steam) were extruded at 110C or 150C with feed moistures of either 30% or 35%. Prior to extrusion, abrasion and steam peels contained 45.57 and 8.06 TIU/g, respectively. Extrusion reduced TI activity by 75–85% in abrasion peels, but no reductions were observed for steam peels. TI may not pose a nutritional problem for steam peels with or without extrusion. Abrasion peels should be extruded, or processed by another thermal method, prior to use in foods.
A COMPARISON BETWEEN TWO METHODS FOR THE RECOVERY OF LISTERIA MONOCYTOGENES IN MILK POWDER REFERENCE SAMPLES
Authors: PODA G. , CESARONI DANIELA , ROSI IOLANDA , MASSA S. 
Published: May 2007

ABSTRACTTwo methods (A and B) for the recovery of Listeria monocytogenes were compared using reference samples based on spray drying of milk containing this pathogen and competitive microflora. For method A, the sample was inoculated in a buffered liquid medium (same as IDF Pre‐enrichment Broth) and then passed to IDF Enrichment Broth plus phosphate buffer. For method B, the sample was inoculated in FDA Enrichment Broth (LEB) and then passed to LEB (subenrichment). The solid selective medium used in both cases was Listeria Selective Agar (Oxford formulation). The sensitivity and specificity of method B was 95.2% and 100% vs. 76.1% and 88.8% for method A, respectively.
MICROBIAL GROWTH IN PACKAGED FRESH ASPARAGUS
Authors: OSUNA J. J. , ZURERA G. , GARCIA R. M. 
Published: May 2007

ABSTRACTThe effects of storage temperature and time on the microflora of fresh, vacuum packaged, and modified atmospheres packaged asparagus (Asparagus officinalis) were analyzed. Total aerobic mesophilic, psychrophilic, lactic acid bacteria, Enterobacteriaceae, and yeast and molds were determined as a function of time. The effect of washing on the original microflora of the asparagus and the growth of the different microbial groups during the storage time were checked. From day 8, a progressive increase in the mesophile and psychrophile counts in both types of packaging was observed. At the end of the experiment (day 21), the mesophile and psychrophile counts were all 107 CFU/g, for both types of packaging. In the vacuum packaging, the final enterobacteria counts (2.5 × 102 CFU/g) and yeast and molds (10 CFU/g) were lower than in the polyethylene bag packaged asparagus, which showed enterobacteria counts of 7.3 × 104 CFU/g) and yeast and mold counts of 2.3 × 104 CFU/g. The non‐packaged asparagus showed low counts from the fourth day due to their heavy dehydration caused by the low relative humidity in the storage chamber.
DAMAGE LOSS COST CURVES FOR PEACH IMPACT BRUISING1
Authors: VERGANO P. J. , TESTIN R. F. , NEWALL W. C. , TREZZA T. 
Published: May 2007

ABSTRACTFor the design of protective packaging for the distribution of fresh market peaches, it is important to determine the damage loss cost curve. This curve combines data on the frequency of drops in distribution as a function of drop height with the likelihood of losses occurring from damage resulting from impacts from specific drop heights. For fresh market peaches, externally visible bruises are the impact damage producing losses. In this study peaches of six cultivars were dropped onto a steel plate from heights in the range 8–38 cm. They were visually examined externally and internally for bruises and for fiber tears. Results were combined with data from a previous study covering the overlapping range of 31–91 cm. and used to calculate the damage loss cost curves for Redhaven peaches and for the composite of the six cultivars. The curves predict worst case losses in the 95% range for packages designed to protect against drops of 16 cm or less. Worst case losses decrease steadily with package designs ranging up to 46 cm where losses are in the 10–20% range.