bluuebunny/crossref_metadata_2025_split huggingface dataset:
Antimicrobial Activity and Functionality of Reduced Sodium Chloride and Potassium Sorbate in Uncured Poultry Products
Authors: SOFOS JOHN N. 
Published: August 2006

ABSTRACTUncured turkey and chicken breast meat products, formulated with NaCl (0.65 and 1.30%) and potassium sorbate (0 and 0.26%), were tested for antimicrobial activity and functional properties. The chopped products were inoculated (Clostridium sporogenes, 10/g) in cans and in packages and abused at 20°C. Microbial growth and gas production were rapid at both NaCl levels tested. Inclusion of potassium sorbate in the formulation delayed initiation and rate of microbial growth and gas production. Potassium sorbate also reduced (P<0.05) weight losses during cooking of the low NaCl turkey product. Rates of gas production were similar in canned and vacuum packaged products. Differences in microbial growth and gas production between chicken and turkey products were minor.
Antioxidant Property in Ginger Rhizome and Its Application to Meat Products
Authors: LEE Y. B. , KIM Y. S. , ASHMORE C. R. 
Published: August 2006

ABSTRACTSome characteristics of an antioxidant factor in ginger rhizome were studied. The antioxidant property was evenly distributed across the cross‐section of rhizome, and was very effective against lipid oxidation. Two thirds of the original activity remained after 2 hr of boiling. Its effectiveness was dependent on pH, increasing with increasing pH between 5 and 7. A linear relationship was observed between the amount of ginger extract added to the oxidation system and the protection factor values. The antioxidative effectiveness of ginger extract was further tested with fresh, frozen and precooked pork patties. The shelf life of all products determined by TBA value was improved by the inclusion of ginger extract.
Effect of Gums on Low‐Fat Meat Batters
Authors: FOEGEDING E. A. , RAMSEY S. R. 
Published: August 2006

ABSTRACTThe effects of adding Iota‐carrageenan, kappa‐carrageenan, guar gum, locust bean gum, xanthan gum, methylcellulose, and a locust bean gum/kappa carrageenan mixture to low‐fat, high moisture meat batters were investigated. The methylcellulose treatment showed an increase in weight losses between 60° and 70°C, while other treatments remained similar throughout heating. Xanthan gum and guar gum at 0.2% altered textural parameters as determined by texture profile analysis. Increasing the concentration of xanthan gum decreased batter hardness without affecting batter stability. Sensory evaluation indicated that low‐fat frankfurters (11–12% fat) were as acceptable as control frankfurters (27% fat).
Prediction of Pork and Lamb Meat Quality Characteristics
Authors: ZONDAGH I. B. , HOLMES Z. A. , ROWE K. , SCHRUMPF D. E. 
Published: August 2006

ABSTRACTA two‐factor central composite rotatable design and corresponding response surface analysis were successfully applied to data from pork and lamb loin roasts, using cooking temperature and endpoint temperature as the two independent variables. Heating rate (°C/min), evaporation loss, cooking time, total moisture, and chromaticity coordinate (z) were found to be significantly affected (p ≤ 0.10) by different combinations of cooking temperatures and endpoint temperatures in pork and lamb. Additional significant variables for pork were total nitrogen, remaining protein fraction and sensory panel juiciness; and for lamb, heating rate (°C/g), drip loss, total cooking loss, expressible moisture index, total nitrogen, chromaticity coordinate (×), saturation index, and sensory panel doneness and color. Response surfaces were useful in evaluating results.
A Comparison of Some Properties of Meat from Young Buffalo (Bubalus bubalis and Cattle
Authors: ROBERTSON J. , RATCLIFF D. , BOUTON P.E. , HARRIS P.V. , SHORTHOSE W.R. 
Published: August 2006

ABSTRACTMeat properties of four muscles of differing collagen content from both Achilles tendon‐hung and tenderstretched (suspended from the sacrosciatic ligament) sides of water buffalo (Bubalus bubalis) and Brahman‐cross steers were assessed. The animals were together on good pasture until slaughtered at similar ages (27 months) and liveweights (ca 317 kg). Buffalo muscles were darker than beef and darkened more at chill temperatures. Warner‐Bratzler peak force minus initial yield values, adhesion and compression values indicated that for the three muscles with the greater connective tissue contents, buffalo muscles were slightly tougher than corresponding beef muscles because of a greater contribution of connective tissue to toughness. No species differences were found for the psoas major muscle except for flavor, where beef was slightly preferred.
Factors Influencing Color of Dark Cutting Beef Muscle
Authors: EGBERT W.R. , CORNFORTH D.P. 
Published: August 2006

ABSTRACTColor of dark cutting beef rib muscle was measured as affected by treatment with rotenone or chilling in an oxygen rich atmosphere. Samples homogenized with the mitochondrial inhibitor, rotenone, or pH 5.0 buffer remained red for up to 1 hr. Control samples blended with water remained red when chilled but turned dark when held at room temperature. Thin slices of dark cutting beef muscle would turn red when chilled in air or oxygen to 3°C, or when chilled in oxygen to 14°C, but would turn dark when transferred from oxygen at 3°C to air at room temperature. Thus, dark cutting beef muscle will turn red if mitochondrial respiration is inhibited, allowing myoglobin at muscle surfaces to remain oxygenated.
Comparison of Whole with Headed and Gutted Orange Roughy Stored in Ice: Sensory, Microbiology and Chemical Assessment
Authors: SCOTT D. N. , FLETCHER G. C. , HOGG M. G. , RYDER J. M. 
Published: August 2006

ABSTRACTSensory, microbiological and chemical analyses were used to compare whole orange roughy stored in ice with headed and gutted orange roughy stored in ice. Sensory results indicated that the whole fish had a shelf‐life of 11 to 13 days. Heading and gutting gave only a slight increase in storage life. Microbiological results suggested that this increase was not due to any reduction in bacterial activity. However, chemical analyses indicated that there was reduced autolysis in the headed and gutted fish. Sulfide producing bacteria were not a significant proportion of the spoilage flora. The K value and results of analyses of inosine 5′‐monophosphate and inosine were consistent with the sensory results and therefore these chemical tests are considered useful for monitoring changes in the freshness of orange roughy during ice storage.
Prediction of Thermal Conductivity of Vegetable Foods by the Effective Medium Theory
Authors: MATTEA M. , URBICAIN M.J. , ROTSTEIN E. 
Published: August 2006

ABSTRACTThe Effective Medium Theory (EMT), known in the field of physics to model conductive properties of heterogeneous chaotic media, has been applied to predict the thermal conductivity of sugar‐based fruits and of potatoes as a function of the water content. With the thermal conductivity of the constituents, the composition and porosity as data, the equation derived from the EMT for continuous media was applied to apples, pears, and potatoes. The results when compared with experimental values obtained by the probe method and from the literature showed good agreement, with differences not larger than 8%, though the model appeared to be over predictive, particularly for higher water contents.
Bound Cations in Cucumber Pickle Mesocarp Tissue as Affected by Brining and CaCl2
Authors: BUESCHER R.W. , HUDSON J.M. 
Published: August 2006

ABSTRACTThe effects of brining, fermentation, storage, time of CaCl2 addition and concentration of NaCl and CaCl2 on Ca++, Mg++, Na+, and K+ bound to middle lamella‐cell wall material of cucumber pickle mesocarp tissue were examined. Changes in the amount of each bound cation occurred rapidly during the first 2 days of brining; levels then remained relatively stable during fermentation and storage if concentrations of NaCl or CaCl2 in brines were not altered. NaCl reduced levels of bound Ca++, Mg++, and K+, and the presence of CaCl2 increased the amount of bound Ca++ by displacing the other cations. Delayed addition of CaCl2 to brines enhanced the content of bound Ca++, indicating that levels of bound Ca++ may not be related to maintenance of firmness.
Effects of Deaeration and Storage Temperature on Quality of Aseptically Packaged Guava Puree
Authors: CHAN HARVEY T. , CAVALETTO CATHERINE G. 
Published: August 2006

ABSTRACTDeaeration of aseptically packaged guava puree did not benefit either color or flavor stability but did aid in the retention of ascorbic acid during the first 6 months of storage. The reduction of headspace O2 was greatest in the samples stored at 23°C followed by lesser decreases in samples stored at 10° and ‐ 18°C. Sensory panel scores for color, Hunter color values, dissolved O2, headspace O2, and ascorbic acid were highly correlated with each other showing that color changes were related to O2 consumption and ascorbic destruction.
Heat Induced Browning of Clarified Apple Juice at High Temperatures
Authors: TORIBIO J.L. , LOZANO J.E. 
Published: August 2006

ABSTRACTA procedure to determine deterioration reaction kinetics of fluid foods at elevated temperatures is described. With this method the nonenzymatic browning (NEB) measured as O.D. at 420 nm of Red Delicious (RD) and Granny Smith (GS) apple juices was examined. Color development at 15°, 30°, 50°, and 70° Brix and temperatures ranging from 90–108°C were compared over 60 min. Results indicated an apparent first order reaction rate depending on temperature, apple juice composition and soluble solids. Browning occurred at a more rapid rate in GS juice. NEB reaction rate was shown to depend critically on the total amino acid content. Temperature dependence followed the Arrenhius equation and the activation energy (Ea) ranged from 22.0–24.8 Kcal/mole.
Emulsifying Properties of Ethanol Soaked Soybean Flour
Authors: LEE ASHRAF HEA‐RAN 
Published: August 2006

ABSTRACTSoy flours prepared from soybeans soaked at 60°C for 6 hr in distilled water, 15% ethanol, or 0.1M NaHCO3 in 15% ethanol were tested for their emulsifying capacity (EC) at pH 4.5, 6.5, and 9.0. At pH 4.5 and 6.5, there were no significant differences in EC among treatments; at pH 9.0, the EC was highest for soy flour from beans soaked in water, intermediate for flour from beans soaked in 15% ethanol, and lowest for flour from beans soaked in 0.1 M NaHCO3 in 15% ethanol. The relationship between the amount of soluble protein and EC was inverse with EC decreasing sharply up to about 60 mg soluble protein/50 mL of flour dispersion. Photomicrographs of air incorporation during emulsion formation are presented.
Frying Oil Deterioration and Vitamin Loss During Foodservice Operation
Authors: CARLSON B. L. , TABACCHI M. H. 
Published: August 2006

ABSTRACTOxidation and vitamin E loss in four frying oils (two partially hydrogenated soybean oils, one with methyl silicone, the other with tertiary butyl hydroquinone, citric acid and dimethyl siloxane added; a semi‐solid hydrogenated soybean and palm oil shortening with mono and diglycerides added; and 100% corn oil) were studied under experimental and ‘actual’ operational conditions. Vitamin E loss in the frying oil increased significantly with increasing fatty acid oxidation. Added antioxidants, vitamin E and hydrogenation of fat decreased the rate of vitamin E loss. No significant change in vitamin E of the French fries occurred during 4 days of commercial frying; a significant increase in French fry fat uptake improved the 40% reduction in vitamin E of the frying oil. Vitamin C in the French fries (a major source of the vitamin in fast food meals) decreased significantly as the vitamin E content of the oils was reduced.
Proteolytic Enzymes from Cnidoscolus chayamansa“Chaya”
Authors: ‐CHIÑAS FCA. AIDA ITURBE , CANALES AGUSTÍN LÓPEZ‐MUNGUIA 
Published: August 2006

ABSTRACTProteolytic activity from “chaya” leaves was best extracted at pH 8 (0.05M phosphate buffer). Good storage stability was shown at pH 10 retaining 70% of initial activity after 30 days. Proteolytic enzymes were partially purified by isoelectric and ammonium sulfate precipitation. Optimal proteolytic activity was found at pH 7.5. Proteases were tested for their ability to hydrolyze several food proteins. At pH 7.5 the hydrolysis of urea‐denatured hemoglobin was extensive; casein and soybean proteins were hydrolyzed to a moderate degree and bovine serum albumin, gelatin and fish protein isolate to a lesser degree rate.
Effect of Oligosaccharide Formation on the Cryoscopic Measurements of Enzymatic Hydrolysis of Lactose in Dairy Products
Authors: JEON I.J. , SAUNDERS S.R. 
Published: August 2006

ABSTRACTThe effect of oligosaccharide formation on the cryoscopic measurements of enzymatic hydrolysis of lactose was evaluated. Whey permeate, 5% lactose solution, and milk samples were treated with β‐galactosidase and incubated for 4 hr at 37°C. Samples were withdrawn at regular intervals and analyzed for the degree of hydrolysis by a freezing point depression method (FPD), as well as by high performance liquid chromatography (HPLC). Results indicated that the percent hydrolysis of lactose was substantially less with the FPD measurement than with HPLC. Differences between the two analyses were coincided with the levels of oligosaccharides formed by transgalactosidation reactions during hydrolysis.
Flavor and Aroma Influences on Acceptance of Polyvinyl Chloride Versus Vacuum Packaged Ground Beef
Authors: LYNCH N. M. , KASTNER C. L. , KROPF D. H. , CAUL J. F. 
Published: August 2006

ABSTRACTUntrained panelists compared vacuum packaged (VP) ground beef to polyvinyl packaged (PVC) product to determine if cooked flavor differences existed and to determine cooked flavor and raw aroma preferences. Beef trim was ground and packaged 12 days (VP) and 3 days (PVC) prior to testing. Triangle testing indicated that the pan fried samples had different (P<0.01) beef flavor. Preference testing indicated that the PVC product was preferred over the VP product. Both products were liked. Seventy percent would cook the VP product based on its raw aroma, 49% would cook the PVC product. Based on flavor and aroma characteristics, the VP product should compete favorably with PVC packaged ground beef.
Evaluation of Cured, Canned Pork Shoulder Tissue Produced by Electrical Stimulation, Hot Processing and Tumbling
Authors: CHOW HSUEH‐MING , OCKERMAN H. W. , CAHILL V. R. , PARRETT N. A. 
Published: August 2006

ABSTRACTThe two way (tumbling time × rigor condition) interaction was significant (p<0.05) for yield with tumbling producing a greater variation in yield in pre‐than post‐rigor muscle. Utilizing the tumbling treatment increased salt soluble proteins (p<0.01), binding strength (p<0.01), cohesiveness (p<0.01), water‐holding capacity (p<0.01), Instron tenderness (p<0.01) and a more even distribution of both salt (p<0.01) and sodium nitrite (p<0.01). Pre‐rigor muscle treatment improved ham flavor (p<0.05), juiciness (p<0.05) and reflectance of product color at 570 nm (p<0.05) and 650 nm (p<0.06) when compared to the post‐rigor muscle. Electrical stimulation (500 volts) did not alter the quality of canned pork.
Storage of Yellowtail (Seriola quinqueradiata) White and Dark Muscles in Ice: Changes in Content of Adenine Nucleotides and Related Compounds
Authors: MURATA M. , SAKAGUCHI M. 
Published: August 2006

ABSTRACTAdenine nucleotides and their related compounds in white and dark muscles of yellowtail Seriola quinqueradiata were measured and compared during ice storage. In white muscle, adenosine 5′‐triphosphate was degraded rapidly to inosine 5′‐monophosphate, which then underwent gradual build‐up of inosine (HxR). In dark muscle, HxR accumulated very rapidly and the K value, a freshness index, thus increased at a greater initial rate than in the white muscle (62 vs 3%/day). Urate occurred in a small amount only in the white muscle stored for over 40 days (0.2 μmole/g), while little was found in the dark muscle during the entire storage period. Nicotinamide adenine dinucleotide, which existed in both the fresh white and dark muscles (0.8 vs 0.4 μmole/g), decreased rapidly in the early stage of storage.
Effect of Smoking on the Proximate Composition of Atlantic Mackerel (Scomber scombrus)
Authors: BHUIYAN A. K. M. AMINULLAH , RATNAYAKE W. M. N. , ACKMAN R. G. 
Published: August 2006

ABSTRACTFall (fat) and spring (lean) Atlantic mackerel (Scomber scombrus L.) were both used in a study of the effects of “hot” smoking on proximate composition. The AFOS‐Torry Mini Kiln and the method described in Advisory Note No. 82, Torry Research Station, Aberdeen, Scotland were employed. For particular comparisons both nonsmoked and smoked fish were taken from the same identical catch. The overall process resulted in an approximately 10% loss of protein. This was offset by the moisture loss, twice as much in the lean fish as in the fatter fish. The much higher fat content in and under the skin of fall fish acted as a protective barrier during smoking and helped diminish the moisture loss. The overall process, which included brining, led to an elevation of salt content.
Partial Characterization of Muscle Collagens from Prawns and Lobster
Authors: KIMURA SHIGERU , TANAKA HIDEYUKI 
Published: August 2006

ABSTRACTThe abdominal muscle tissues of giant river prawn, fleshy prawn and spiny lobster contained 2.4–2.6% collagen of the total tissue protein. Alkali‐insoluble proteins were prepared from the muscle tissues by treatment with 0. 1N NaOH at 4°C and found to exhibit the amino acid composition typical of collagen. The muscle collagens, consisting of α chain‐sized components, were then isolated by limited pepsin digestion and characterized by a high content of hydroxylysine and its glycoside and a low content of alanine. In addition, subcuticular membranes covering the muscle tissues were found to be comprised mainly of such an alkali‐insoluble collagen.
Effects of Ultrafiltration on Retention of Minerals and Other Components of Milk
Authors: FISCHBACH‐GREENE LINDA , POTTER NORMAN N. 
Published: August 2006

ABSTRACTRetentions of milk components were determined following laboratory‐scale ultrafiltration using membranes of different composition and molecular weight cut‐offs, milks at different stages of processing, and concentration factors of 2.0x and 1.5x. Component retentions were not affected by membrane composition, molecular weight cut‐off, pasteurization or homogenization. Whole milk showed a higher percent recovery of total solids than skim milk. Pasteurized, homogenized whole milk concentrated 1.5x retained more total solids than when concentrated 2.0x, although mineral retentions were not appreciably affected. There was virtually complete retention of protein (93–100%) in all milks, while the transfer of lactose through the membranes was similar to that of water. Mineral retentions varied little from milk to milk and 2.0x retentates had individual recoveries of 16 different minerals ranging from approximately 50% to over 90%.
Thermal Destruction of Immunoglobulin A, Lactoferrin, Thiamin and Folic Acid in Human Milk
Authors: MORGAN J. N. , TOLEDO R. T. , EITENMILLER R. R. , BARNHART H. M. , MADDOX F. 
Published: August 2006

ABSTRACTKinetic parameters for thermal destruction of immunoglobulin A (IgA), lactoferrin, thiamin and folic acid in human milk were determined. Degradation proceeded following first order reaction kinetics. The times for 90% degradation (D value) at 60°C were, in seconds, 4.9 × 104 (68°C C<T> 78°C) for IgA; 2.4 × 103 (58°C<T> 70°C) for lactoferrin; 7.7 × 105 (95°C C<T> 110°C) for thiamin and 1.9 × 104 (62°C C<T> 78°C) for folic acid based on inactivation data at four constant temperatures between the range indicated. Z values (temperature change to alter degradation rate by a factor of 10) were 5.5°C, 4.7°C, 28.4°C, and 6.4°C for IgA, lactoferrin, thiamin and folic acid, respectively.
Potato Quality as Affected by Source of Magnesium Fertilizer: Nitrogen, Minerals, and Ascorbic Acid
Authors: MONDY NELL I. , PONNAMPALAM RATHY 
Published: August 2006

ABSTRACTTWO SOURCES of magnesium fertilizer, Epsom salt and dolomite, were compared as to their effect on nitrogen, mineral, and ascorbic acid contents of Katahdin potatoes. Both Mg sources increased significantly (p < 0.05) the total, nonprotein, and protein nitrogen of both cortex and pith tissues. The pith tissue was significantly (p < 0.05) higher than the cortex in total and nonprotein nitrogen. Potatoes fertilized with Epsom salt were higher in nitrogen than those receiving dolomite. Both sources of Mg significantly (p < 0.05) increased Al and Fe contents of tubers, and the greater increase occurred with Epsom salt. Tubers from soils receiving dolomite were significantly (p < 0.05) higher in manganese and cadmium contents than those receiving Epsom salt. No significant differences were observed in ascorbic acid content with either Mg source.
Effect of Mechanical Injury on the Ascorbic Acid Content of Potatoes
Authors: MONDY NELL I. , LEJA MARIA 
Published: August 2006

ABSTRACTEffects of two types of mechanical injury (wounding and bruising) on the ascorbic acid content of Belrus cultivar tubers were compared. Wounding involved cutting slices (1 mm) and strips (10 × 20 mm) and both slices and strips exhibited a highly significant increase (p < 0.01) in ascorbic acid following wounding. The largest increase (400%) occurred in slices after 2 days. Ascorbic acid decreased significantly (p < 0.05) in the bruised halves as compared with the unbruised halves. Maximum decrease in ascorbic acid (347%) of bruised tissue occurred after 2 days storage at 5°C. The unbruised halves appeared to synthesize ascorbic acid when compared with the controls, the maximum increase (144%) occurring after 2 days storage at 5°C.
Use of Heat Treatments for Saccharification of Sweet Potato Mashes
Authors: McARDLE R. N. , BOUWKAMP J. C. 
Published: August 2006

ABSTRACTThe absolute and relative levels of major carbohydrate fractions were determined after heat treatment of aqueous slurries of sweet potato roots (mashes). Soluble solids concentration increased in a linear fashion over a temperature range 30–80°C. Mash maltose concentration increased with temperature to 70°C while alcohol‐insoluble solids (AIS) correspondingly decreased, presumably as a result of heat‐induced beta‐amylase activity. Glucose and AIS concentrations increased while maltose decreased as temperature increased from 70°C to 80°C. Duration of temperature maintenance after initial temperature increase had no effect on mash carbohydrate levels. Differences in carbohydrate composition between mashes of two sweet potato genotypes were measured. These results suggested that rapid heating of sweet potato mashes to 80°C may be optimal for starch conversion and handling of sweet potato mashes prepared for ethanolic fermentation.
Isoelectric Focusing Evidence for Banana Isoenzymes with Mono and Diphenolase Activity
Authors: THOMAS PAUL , JANAVE M.T. 
Published: August 2006

ABSTRACTIsoelectric focusing on thin layers of Sephadex G‐75 superfine gel followed by the print technique was used to investigate the presence of polyphenol oxidase isoenzymes in banana fruits. The enzyme preparation from pulp tissues of unripe “Dwarf Cavendish” bananas, partially purified by (NH4)2SO4 fractionation, revealed 14 isoenzymes having both monophenolase (p‐cresol substrate) and diphenolase (dopamine or catechol substrate) functions with isoelectric points (pi) in the pH range 4—5.5. Similarly, two strains of the cv “Red Skin” showed 10 and 13 isoenzymes with pi in the pH range 4–5.8, most of which were capable of hydroxylation of monophenols. Individual isoenzymes exhibited variations in their activity towards mono and odiphenols.