bluuebunny/crossref_metadata_2025_split huggingface dataset:
Iron Binding by Ovotransferrin from Ferric Nitrilotriacetate at pH 5 and pH 5.5
Authors: THOMPSON DONALD B. 
Published: August 2006

ABSTRACTBinding of iron to ovotransferrin (OTf) in egg white at low pH was studied. At pH 5 iron as ferric nitrilotriacetate (FeNTA) bound to only 25% of the OTf iron‐binding sites. Although this binding caused a 1°C increase in OTf denaturation temperature, enthalpy of denaturation apparently decreased. At pH 5.5, the apo‐OTf denaturation temperature was about 4°C higher than at pH 5. FeNTA bound to 40% of the OTf iron‐binding sites; again a small increase in denaturation temperature and an apparent decrease in enthalpy was observed. Work with purified OTf suggests that the denaturation enthalpy decrease observed in egg white may be due to overlapping of the OTf and albumin endotherms.
Sensory Evaluation of Rancidity and Off‐Flavor in Frozen Stored Meat Loaves Fortified with Blood
Authors: OELLINGRATH INGER M. , SLINDE ERIK 
Published: August 2006

ABSTRACTMeat loaves with 0–5% blood added were stored at ‐ 20°C for 1 yr and evaluated for rancidity and off‐flavor by a descriptive sensory panel. Significantly higher rancidity and off‐flavor values were observed in meat loaves with 1% and 2% blood than in products with no blood added. When 3 to 5% blood was added, the calculated molar ratio of polyunsaturated fatty acids (PUFA) to heme was in the region where heme compounds have been observed to act as antioxidant, and no further increase in rancidity or off‐flavor was observed.
Isolation of Actomyosin and Myosin from Post‐Rigor Turkey Breast and Thigh
Authors: DUDZIAK JUDITH A. , FOEGEDING E. ALLEN 
Published: August 2006

ABSTRACTMyosin/actomyosin (MAM) was extracted from post‐rigor turkey breast and thigh muscles using Hasselbach‐Schneider solution. Electrophoretic evaluation of the breast muscle protein extract showed it to be 86.4% myosin and 7% actin. Thigh muscle MAM contained 79.4% myosin and 4.7% actin. Slight variations in minor protein bands were observed between the breast and thigh MAM electrophoretic profiles. Gel filtration of MAM on a 2% agarose column separated actomyosin from myosin. Myosin purity was 97.9% and 99.2% for breast and thigh, respectively. Gel filtration data indicated that myosin, unassociated with actin, was the predominate protein extracted from the post‐rigor tissue. Myosin was approximately 67‐72% of the original MAM.
Microstructure of Reduced Salt Meat Batters as Affected by Polyphosphates and Chopping Time
Authors: BARBUT S. 
Published: August 2006

ABSTRACTMicrostructural and textural changes due to salt reduction (2.5% to 1.5%), 0.4% tripolyphosphate (TPP), hexametaphosphate (HMP) or sodium acid pyrophosphate (SAPP) addition and chopping time (40 vs 100 cutter revolutions) were studied in poultry meat batters. Salt reduction significantly increased liquid and fat losses in the long chopping but not in the short chopping treatments. Scanning electron micrographs of reduced salt batters revealed fat globules which lost fat during cooking. HMP and SAPP addition significantly improved emulsion stability. Average fat globule size decreased as chopping time increased and/or salt decreased. Hardness was higher in the NaCl treatments in the short chopping as compared to the long chopping. The opposite was observed when phosphates were added.
Gelling Properties of Actomyosin from Pre‐ and Post‐Spawning Hake (Merluccius hubbsi)
Authors: BEAS VIVIANA E. , CRUPKIN MARCOS , TRUCCO RAÚL E. 
Published: August 2006

ABSTRACTThe biochemical properties and the characteristics of heat‐induced gelation of natural actomyosin (NAM) from pre‐ and post‐spawning hake were studied. Mg2+ ATPase activity, reduced viscosity and myosin/actin mole ratio of NAM from post‐spawning fish were higher than those of pre‐spawning ones. Gelation of both actomyosin at 10 mg mL−1 of protein concentration was optimal at 60°C and pH 6.0. The highest rigidity was reached at 0.40M and 0.44M KCl with NAM from pre and post‐spawning hake, respectively. Irrespective of heating temperature, ionic strength conditions and at pH range 5.5–7.5, rigidity of post‐spawning hake NAM gels was higher than those of pre‐spawning fish. Scanning electron micrographs of pre‐ and post‐spawning hake NAM showed “actin‐type” and “myosin‐type” ultrastructures, respectively.
Effects of Heat‐Stable Alakaline Protease Activity of Atlantic Menhaden (Brevootii tyrannus) on Surimi Gels
Authors: BOYE SAM W. , LANIER TYRE C. 
Published: August 2006

ABSTRACTHeat stable protease isolated from the sarcoplasmic fraction of menhaden (Brevoorti tyrannus) muscle tissue was characterized as to optimum temperature and pH against casein substrate and its degradative action on actomyosin and surimi during heating. The optimum conditions for activity were 60°C at a pH of 7.5 to 8.0. Activity dropped off remarkably at temperatures below 45°C or above 70°C and when pH was below 7.0 or above 8.0. The enzyme(s) was capable of degrading actomyosin as observed by sodium dodecyl sulfate electrophoresis. This implicated a causative role for this protease system in the texture degradation observed during thermal processing of menhaden surimi at temperatures of 50‐70°C.
Comparison of the Thermostability of Red Hake and Alaska Pollock Surimi during Processing
Authors: DOUGLAS‐SCHWARZ M. , LEE C. M. 
Published: August 2006

ABSTRACTThermostability of red hake (Vrophycis chuss) mince and its temperature‐dependent gel‐forming properties were determined while using Alaska pollock (Theragra chalcogrumma) for comparison. Fish mince and surimi were subjected to various washwater, chopping and setting/ cooking temperatures, cooking times at varying salt concentrations and moisture levels. The optimal temperatures for washing and chopping were 15°C and 12°C for red hake and 10°C and 4°C for pollock, respectively. All treatments significantly affected gel properties. For red hake gels, 77% moisture, 2.0% salt, and a 40°C preheat‐setting temperature produced the most cohesive gel. Gels of both red hake and pollock gradually became less cohesive with extended cooking time. The results suggest that red hake is more thermally stable than pollock.
Enzymatic Lactose Hydrolysis for Prevention of Lactose Crystallization in a Whey Spread
Authors: PATOCKA J. , JELEN P. 
Published: August 2006

ABSTRACTThe enzymatic lactose hydrolysis for elimination of sandiness was studied in a whey‐buttermilk spread of previously optimized composition (18% fat, 12% protein, 17% lactose). Soluble enzyme preparations of either the acid (Aspergillus) or the neutral (Kluyveromyces) type were suitable for the minimum 30% hydrolysis required to prevent the lactose crystallization. Two types of acid enzymes used at either 1 mg or 2 mg per g hydrolyzed mixture produced the desired effect after 2 hr of hydrolysis at 30°C. Similar results were obtained with two types of neutral enzymes at 2 mg per g hydrolyzed mixture after either 2 or 4hr of hydrolysis at 30°C.
Prediction of Changes in Color of Tomatoes during Ripening at Different Constant Temperatures
Authors: SHEWFELT R.L. , THAI C.N. , DAVIS J.W. 
Published: August 2006

ABSTRACTVine‐ripened and ethylene‐treated tomatoes (cv. ‘Sunny’) were ripened at 15, 18, 21, and 25°C and evaluated for color using a colorimeter. Computer models were developed from the objective data to predict changes in color components (value, hue angle, chroma). Computer‐predicted results were then converted to sensory equivalent scores to provide a basis for quality management of tomatoes within a handling and distribution system. The models obtained reasonably estimated changes in vine‐ripened tomatoes (cv.‘Flora‐Dade’) ripened at 15, 21, and 25°C, but were less successful at predicting changes in ethylene‐treated fruit.
Effects of Maturity, Skin Contact and Carbonation on the Quality of Sterile‐Filtered White Muscadine Grape Juice
Authors: KING R.C. , SIMS C.A. , MOORE L.F. , BATES R.P. 
Published: August 2006

ABSTRACTThe effects of grape maturity, skin contact and carbonation on the quality of sterile‐filtered muscadine grape juice were investigated. A sensory panel preferred the late maturity juices that had a higher degree of muscadine character and lower total phenolics. Tartaric and malic acid levels decreased with increasing maturity, with malic decreasing to a greater extent. A 24 hr skin contact. at 2°C had no significant effect on sensory results, but increased color intensity, phenolic and organic acid levels as compared to immediate pressing. Carbonated juices were lighter in color and were preferred equally to non‐carbonated juices. Juice obtained from a hard pressing regime had slightly higher levels of organic acids than free run juice at the early harvest only.
Growth and Survival of Salmonella typhimurium at Low Temperature in Nutrient Deficient Media
Authors: AIROLDI A. A. , ZOTTOLA E. A. 
Published: August 2006

ABSTRACTThe growth and survival of two strains of Salmonella typhimutium in nutrient‐deficient media at 7°C were studied. Cultures were propagated at 37°C, 24°C or 7°C in tryptic soy broth (TSB), inoculated into optimal, minimal and nutrient‐deficient media (TSB, 1% TSB; 1.0%, 0.1% and 0.01% peptone water; 0.1% and 0.01% nonfat dry milk; and 30% glycol with and without 0.1% added milk solids) and incubated at 7°C. Numbers at 7°C declined initially when first propagated at 37°C. No decline was seen when propagated at the lower temperatures (24°C and 7°C). S. typhimurium survived in all media for extended periods; one strain survived for more than 1 year at 7°C in 0.1% peptone water and TSB.
Effect of Low pH on the Ability of Lactobacillus acidophilus to Survive and Adhere to Human Intestinal Cells
Authors: HOOD S. K. , ZOITOLA E. A. 
Published: August 2006

ABSTRACT Lactobacillus acidophilus was suspended in broth and buffer at pH 2, 3 and 4 and incubated at 37°C for 2 hr. In both broth and buffer pH 2, viable cell numbers decreased rapidly, and none were recovered after 45 min. At pH 4 in broth and buffer, the number of cells was not significantly reduced in 2 hr. In potassium phthalate buffer at p 3, no viable cells were recovered after 30 min, while in KCl buff and broth at pH 3, no significant reduction was seen. Cells subjected to low pH for up to 5 h were able to adhere to human intestinal cells in vitro. Exposure to low pH did not appear to disrupt the ruthenium red staining layer exterior to the cell wall.
Surface Tension and Foamability of Protein and Surfactant Solutions
Authors: KITABATAKE NAOFUMI , DOI ETSUSHIRO 
Published: August 2006

ABSTRACTDecay of surface tension of protein solutions obeyed an empirical equation for first‐order decay during the first 10 to 60 min after formation of a new surface. First‐order rate constants (k) for surface tension decay of protein solutions, calculated at various protein concentrations, were closely correlated with “foaming power” (foamability) of the solutions. A similar correlation between “foaming power” and k values was also observed for low molecular weight surfactant solutions. The k values for low molecular weight surfactant solutions were lower than those for protein solutions with similar “foaming power” to surfactant solutions. Equilibrium surface tensions of low molecular weight surfactant solutions were closely correlated with their “foaming power,” though such correlation was not found in the case of protein solutions.
Attachment of Listeria monocytogenes to Stainless Steel Surfaces at Various Temperatures and pH Values
Authors: HERALD PAULA J. , ZOTTOLA EDMUND A. 
Published: August 2006

ABSTRACTThe attachment of Listeria monocytogenes isolates Scott A and Jalisco Cheese to stainless steel surfaces at 35°, 21°, and 10°C was investigated using scanning electron microscopy (SEM). Cells were found to adhere at all three temperatures, but cells with fibrils were observed only at 21°C. When grown at pH 8, the attachment matrix was more prevalent at 21°C than at 35°C and may also be related to the length of incubation time at 21°C. It appears that adherence may be related to the flagella and any exopolymer surrounding the cells.
Some Effects of Various Methods of Processing on the Characteristics of Tumbled Cured Beef
Authors: MIKEL WILLIAM B. , ROGERS R.W. , ALTHEN T.G. 
Published: August 2006

ABSTRACTEffects of the following processing methods: (A) pumped whole muscle, (B) masserated muscle with curing solution added, or (C) ground muscle with the curing solution added, on the characteristics of tumbled cure beef were investigated. Product A exhibited higher (P<0.05) yields than either products B or C. However, both products B and C were of higher quality as noted by fewer (P<0.05) voids and pinholes and thus B and Chad higher overall appearance scores than A. Product C also contained more (P<0.05) moisture. Although both methods B and C produced acceptable products, method C is recommended for greater ease of processing.
A Research Note Lipid Composition of Cumin (Cuminum cyminum L.) Seeds
Authors: HEMAVATHY J. , PRABHAKAR J.V. 
Published: August 2006

ABSTRACTTotal lipids extracted from Cumin (Cuminum cyminum L., Umbelliferae) amounted to 14.5% of the dry seeds. The total lipids consisted of 84.8% neutral lipids, 10.1% glycolipids, and 5.1% phospholipids. Neutral lipids consisted mostly of triacylglycerols (89.4%) and small amounts of diacylglycerols, free fatty acids, sterols, sterolesters, and hydrocarbons. At least five glycolipids and five phospholipids were identified. Acylmonogalactosyldiacylglycerol and acylatedsterylglucoside were the major glycolipids, while monogalactosyldiacylglycerol, monogalactosylmonoaclycerol, and digalactosyldiacylglycerol were present in small quantities. Phosphatidylethanolamine and phosphatidylcholine were the major phospholipids, while phosphatidylinositol, lysophosphatidylethanolamine, and phosphatidylglycerol were present in small amounts. The fatty acid composition of these different neutral lipids, glycolipids, and phospholipids was determined
Cryoprotective Effects of Sugar, Polyols, and/or Phosphates on Alaska Pollack Surimi
Authors: PARK JAE W. , LANIER TYRE C. , GREEN DAVID P. 
Published: August 2006

ABSTRACTFreeze‐induced protein denaturation of pollack surimi was investigated as affected by the addition of sugar and/or polyol, including a starch hydrolysate product, and/or phosphates during 8 months frozen storage. Polydextrose® appeared to substitute for the sucrose/sorbitol now used in surimi manufacture without changes in cryoprotective effect. The maltodextrin adversely affected gel‐forming properties, although it maintained the salt‐soluble protein extractability nearly as well as did sucrose/sorbitol or Polydextrose®. The cryoprotective effects of phosphate addition seemed to depend upon the pH and/or specific phosphate ion used.
Effect of Acid and Alkaline Pyrophosphate Blends on the Natural Flora of a Cooked Meat System
Authors: MARCY J.A. , KRAFT A.A. , HOTCHKISS D.K. , MOLINS R.A. , OLSON D.G. , WALKER H.W. , WHITE P.J. 
Published: August 2006

ABSTRACTCooked pork sausage was prepared by using tetrasodium pyrophosphate (TSPP) and sodium acid pyrophosphate (SAPP) at 0 and 0.4% of the meat weight either separately or in different combinations. Samples were vacuum packaged and held in a refrigerated display case at 5°C for 21 days. Samples were also stored at room temperature (20‐22°C) for 24 and 48 hr. Neither phosphate had an effect on microbial counts during refrigerated storage up to 21 days, but SAPP caused significantly lower counts of mesophilic and facultative anaerobic organisms after 48 hr of temperature abuse. The organisms affected were streptococci or very similar coccobacilli.
Stability of Vacuum Cook‐in‐Bag Turkey Breast Rolls during Refrigerated Storage
Authors: SMITH D. M. , ALVAREZ V. B. 
Published: August 2006

ABSTRACTVacuum packaged, uncured turkey breast rolls prepared commercially in two plants by the cook‐in‐bag process were evaluated for physicochemical and microbiological stability during 87 days storage at 4°C. Total product weight, drained weight, pH, nonprotein nitrogen and tensile strength of turkey were not significantly affected by storage. Shear strength decreased while thiobarbituric acid numbers increased slightly in the turkey rolls. Hunter aL color values of turkey slices varied inconsistently during storage. No psychrotrophic aerobic colony forming units were detected. Mesophilic anaerobe counts were higher in the meat core than on the surface, thus precautions should be taken to insure vacuum cook‐in‐bag poultry products are not temperature abused.
Flavor Components and Factors Associated with the Development of Off‐Flavors in Cooked Turkey Rolls
Authors: WU T. C. , SHELDON B. W. 
Published: August 2006

ABSTRACTThe influence of storage and roll position on the development of warmed‐over flavors in cooked turkey rolls was investigated. Following cooking the rolls were refrigerated for 0, 2 and 4 days and analyzed by headspace gas chromatography/mass spectrometry, TBA numbers, flavor profile analysis, and sensory category scaling. TBA numbers increased significantly by 52 and 165% after 4 days in the interior and exterior portions of the rolls, respectively, and were correlated with flavor deteriorations. Thirty‐two compounds were identified, 30 of which are potential products of fatty acid autoxidation. In general, their concentrations were influenced by storage and roll position and correlated to TBA numbers and off‐odor and flavor notes.
Characteristics of Frankfurters Prepared from Mutton and Fowl
Authors: BUSHWAY A.A. , LECOMTE N.B. , WORK T.M. , TRUE R.H. 
Published: August 2006

ABSTRACTThe nutritional, chemical, physical, and sensory properties of mutton:fowl (M/F) frankfurters were compared to those of an all beef frankfurter. The beef frankfurter was higher in fat and lower in moisture (P 0.05) than the experimental product. The 1M/1F and 2M/ 1F frankfurters were higher (P 0.05) in niacin and thiamin than the beef frankfurters. The mineral content of the experimental frankfurters was consistent with that of other processed meat products. The water‐holding capacity (WHC) and emulsion stability (ES) of the 2M/1F frankfurters were superior (P 0.05) to those of the 1M/1F. The beef frankfurter was redder and firmer (P 0.05) than the experimental frankfurters. The M/F frankfurters were preferred over the beef for juiciness and flavor.
Cholesterol Oxides in Swedish Foods and Food Ingredients: Milk Powder Products
Authors: NOUROOZ‐ZADEH JAFFAR , APPELQVIST LARS‐AKE 
Published: August 2006

ABSTRACTCream‐, whole milk‐and skim milk powders had 1.6, 2.0, and 18.9 mg cholesterol/g fat, respectively. About 90% of the cholesterol was unesterified. Analyses of fresh spray‐dried whole‐and skim milk powders from “low and medium heat” conditions and fresh roller‐dried whole milk powder from “low heat” conditions contained less than 0.1 ppm cholesterol oxides in lipids. However, spray‐dried whole‐and skim milk powders from “high heat” conditions had substantial levels of some important cholesterol oxides. Skim‐milk powders, stored in big sacks for 11–37 months and small consumer packages for 2–23 months, contained variable amounts of 5, 6α‐epoxy‐5β‐cholestan‐3β‐ol (0.3–4.0 ppm), 5,6β‐epoxy‐5α‐cholestan‐3β‐ol(0.7–10.40ppm), cholest‐5‐ene‐3β,7α‐diol(0.5–16.2 ppm), cholest‐5‐ene‐3β,7β‐diol(1.3–20.8 ppm), cholest‐5‐ene‐3β,20α‐diol(0.6–2.7 ppm), cholest‐5‐ene‐3,25‐diol(0.3–0.8 ppm), 5α‐cholestane‐3β,5,6β‐triol(1.3–2.5 ppm) and 3‐hydroxy‐cholest‐5‐en‐7one(1.8‐24.9 ppm).
Microbiological Evaluation of Navy Bean Protein Concentrate and Its Blend With Retail Ground Beef
Authors: DUSZKIEWICZ‐REINHARD W. , KHAN K. , FUNKE B. 
Published: August 2006

ABSTRACTA protein concentrate (NPC), obtained by alkali extraction of navy beans, was used as a model medium for microbial growth. Only three among eight bacterial cultures (Pediococcus spp, Pseudomonas spp and Streptococcus spp) grew better on mediums with NPC than on the control nutrient broth. Retail ground beef with and without 5%, 10%, and 15% NPC was wrapped with plastic film and stored up to 6 days at 4°C. Aerobic plate count, psychrophiles, coliforms, yeasts and molds were determined at 0, 3, and 6 days. All levels of NPC added to ground beef had a significant influence on aerobic plate count and coliforms. Growth of psychrophiles and yeasts and molds was not affected by NPC. Lactobacillus spp was a dominant part of the microflora of all samples.
Evaluation of Mechanical Deaeration Parameters for High Vacuum Canned Foods
Authors: HEIL J. R. , HAMBLIN C. L. , BERNHARD R. A. , MERSON R. L. , PATINO H. 
Published: August 2006

ABSTRACTIn mechanical deaeration of sliced apples, pears and cut green beans, increasing fill temperatures or chamber vacuum enhanced product deaeration, whereas increasing dwell time under vacuum from 3 to 9 sec did not (p < 0.05). Product ability to resist explosion when subject to sudden vacuum varied with products, firmness and temperature. Control of fill temperature was necessary for proper removal of oxygen from the canned products.
Flavor Evaluations of Florida Frozen Concentrated Orange Juice Blended from Concentrates Produced with Varying Extraction Yields
Authors: CARTER ROBERT D. , BARROS SANTIAGO M. 
Published: August 2006

ABSTRACTFlavor evaluations are presented for two samples of frozen concentrated orange juice (FCOJ). Each sample of 42°Brix commercial type FCOJ was prepared by blending concentrates of juices of four cultivars (27% Hamlin, 20% Pineapple, 50% Valencia and 3% Murcott). One sample was made only with concentrates from low yield juices of each cultivar and the other sample was made only from concentrates from high yield juices of the four cultivars. Both the samples were rated very good flavor when graded according to USDA standards for grades of FCOJ, but showed lower scores for high yield than for low yield juices. Results of six industry flavor panel evaluations are presented.
Numerically Predicted Transient Temperature and Velocity Profiles During Natural Convection Heating of Canned Liquid Foods
Authors: DATTA A.K. , TEIXEIRA A.A. 
Published: August 2006

ABSTRACTNumerically predicted transient flow patterns and temperature profiles during natural convection heat transfer of a liquid in a uniformly heated cylindrical can were presented for the first time. A recirculating flow pattern was predicted inside the cylindrical container. The liquid was found to be stratified inside the container with increasing temperatures towards the top. The slowest heating location in the fluid was a donut‐shaped region close to the bottom of the can at about one‐tenth the can height.
Bioavailability of Calcium from Tofu, Tortillas, Nonfat Dry Milk and Mozzarella Cheese in Rats: Effect of Supplemental Ascorbic Acid
Authors: PONEROS A. G. , ERDMAN J. W. 
Published: August 2006

ABSTRACTUsing a rat model, calcium bioavailability (BV) from tofu, tortillas, nonfat dry milk (NFDM) and mozzarella cheese was compared to a control diet supplemented with calcium carbonate (CaCO3). The above diets were each formulated with and without 0.05% ascorbic acid. When comparing different calcium sources, the relative BV from tofu (107%) was significantly higher (p < 0.05) than from tortillas (93%) or NFDM (95%). Calcium BV from tofu, cheese (105%) and CaCO3. (100%) was not different. Vitamin C supplementation has no significant effect on calcium BV. Although some differences were noted, overall calcium BV from each of the tested products was excellent.