bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effect of Sulfanilamide on the TBA Values of Cured Meats
Authors: SHAHIDI F. , RUBIN L. J. , DIOSADY L. L. , WOOD D. F. 
Published: August 2006

ABSTRACTThe effect of sulfanilamide addition on the TBA numbers of meats cured with 0 ‐ 200 ppm levels of sodium nitrite has been investigated. Results indicate that the TBA numbers of meats cured with 100 ‐ 200 ppm level were always larger when sulfanilamide was present than in its absence. However, at low levels of 0 ‐ 50 ppm sodium nitrite the TBA values were always lower in the presence of sulfanilamide. This effect is substantial and has apparently not been observed before. A possible explanation has been put forward. In all cases a distillation method was employed to evaluate TBA numbers.
Effects of Preslaughter Exercise, Electrical Stimulation, Type of Packaging Tray, Display Temperature, and Time on Acceptance and Shelflife of Beef Steaks
Authors: NORTJE G.L. , NAUMANN H.D. , NAUDE R.T. , NAUDE L. , OOSTHUIZEN W. , JORDAAN E. , GROBLER I. 
Published: August 2006

ABSTRACTEight steers, of which four were exercised prior to slaughter, were slaughtered and one side of each carcass electrically stimulated (ES). Steaks from combined wingrib and sirloin were packaged in two types of plastic foam trays, overwrapped with PVC and displayed in refrigerated display cabinets either at 0°C or 5°C meat surface temperature. Display temperature and period of display significantly influenced shelflife and overall appearance of steaks. ES enhanced tenderness and improved muscle color but caused more weight loss during display when compared with steaks from unstimulated carcasses. All factors investigated had a significant influence on percentage weight loss during display while stress and tray depth also negatively influenced cooking weight loss encountered during cooking.
Effect of Low‐Calcium‐Requiring Calcium Activated Factor on Myofibrils under Varying pH and Temperature Conditions
Authors: KOOHMARAIE M. , SCHOLLMEYER J. E. , DUTSON T. R. 
Published: August 2006

ABSTRACTThe effect of low‐calcium‐requiring calcium‐activated factor (μM CAF) on the myofibrils under varying pH at 5°C and 25°C was examined spectrophotometrically (absorbance at 278 nm), electrophoretically (sodium dodecyl sulfate polyacrylamide gel electrophoresis), and microscopically (phase microscopy and transmission electron microscopy). Results indicated that at conditions similar to those of postmortem storage (i.e., pH 5.5–5.8 and 5°C), μM CAF retained 24–28% of its maximum activity (pH 7.5 at 25°C). This 24–28% of maximum activity was sufficient to reproduce most of the known changes associated with the tenderization process during postmortem aging. It was concluded that because of the activity of μM CAF under postmortem conditions, it seems reasonable to suggest that μM CAF may be responsible, in part, for some of the postmortem changes observed.
Effect of Slaughter‐Dressing, Fabrication and Storage Conditions on the Microbiological and Sensory Characteristics of Vacuum‐Packaged Beef Steaks
Authors: CHANDRAN S.K. , SAVELL J.W. , GRIFFIN D.B. , VANDERZANT C. 
Published: August 2006

ABSTRACTAerobic plate counts (APC) of steaks from carcasses processed under strict sanitary slaughter‐dressing conditions did not differ (P>0.05) from those of steaks from carcasses handled under conventional conditions. However, the former had frequently less off‐odor than the latter. Steaks obtained under strict sanitary fabrication procedures had lower (P<0.05) APC and often less off‐odor than conventionally fabricated steaks. Steaks stored at 0–1°C in the dark usually had less off‐odor than steaks stored in a retail display case at 2–5°C. The micro‐flora of conventionally fabricated steaks had a greater percentage of Pseudomonas and Moraxella‐Acinetobacter spp. than that of steaks fabricated under strict sanitary conditions.
Heat‐Induced Gelation of Individual Whey Proteins A Dynamic Rheological Study
Authors: PAULSSON MARIE , HEGG PER‐OLOF , CASTBERG HELGE B. 
Published: August 2006

ABSTRACTHeat‐induced gelation of the bovine whey proteins [serum albumin (BSA), β‐lactoglobulin (β‐Lg) and α‐lactalbumin (α‐La)] has been studied individually and in mixture at different conditions by a dynamic rheological method. Values in the shear stiffness modulus (/G*/) appeared on heating at low protein concentration for BSA (∼2%) and at intermediate concentration for β‐Lg (∼ 5%). α‐La did not form a heat‐induced gel of concentrations up to 20% (w/v). The ratio of viscous to elastic properties (loss factor) at maximum possible measuring temperature was below 0.07 for the BSA gels and 0.1–0.3 for the β‐Lg gels. The temperature of gelation was highly dependent on pH. In mixture one protein could not be exchange for another without changing the gelation behavior of the mixture.
Compositional Factors That Affect the Emulsifying and Foaming Properties of Whey Protein Concentrates
Authors: PELTONEN‐SHALABY R. , MANGINO M.E. 
Published: August 2006

ABSTRACTAn emulsion containing 30% fat was used to study emulsifying and foaming properties of commercial whey protein concentrates. Residual lipids, both total and phospholipids, inhibited foaming of dilute aqueous solutions of whey protein concentrates, whereas in aerated emulsions residual lipids were positively correlated with foaming. Under both test conditions the ash content was positively correlated with good and moderate foaming properties. Among the compositional factors which best predicted foaming of emulsions were sulfhydryls. Emulsions which contained insoluble whey proteins were highly stable but air incorporation was poor. When soluble whey proteins were utilized to stabilize emulsions, serum separation occurred more readily but did not correlate with good foaming properties.
Interaction of Myosin‐Albumin and Myosin‐Fibrinogen to Form Protein Gels
Authors: FOEGEDING E.A. , DAYTON W.R. , ALLEN C.E. 
Published: August 2006

ABSTRACTMyosin, fibrinogen, albumin, myosin‐fibrinogen and myosin‐albumin gels were formed by heating in pH 6.0 phosphate buffer at two heating rates. Gel strength was measured with an annular pump and soluble protein was determined. Myosin and fibrinogen interacted to form a gel which was stronger than the sum of the gel strengths for the two individual proteins. The strength of myosin‐fibrinogen gels formed at 50°C was not affected by heating method; however, the strength of gels developed between 55°C and 70°C was related to heating method. Myosin and albumin did not interact to form a gel matrix until 80°C where sufficient thermal alteration of albumin had occurred.
Thawing Time of Frozen Food of a Rectangular or Finitely Cylindrical Shape
Authors: NONINO CARLO , HAYAKAWA KAN‐ICHI 
Published: August 2006

ABSTRACTThrough dual step simulations, theoretical regression formulae were obtained for estimating the dimensionless thawing time of rectangular or cylindrical food. These formulae contain independent variables related to an initial uniform food temperature, final central food temperature, thawing medium temperature, highest freezing point of food, empirical constant for estimating food enthalpy, shape factor of food and Biot number. The formulae were verified for their reliability by comparing thawing times estimated by these formulae with those determined experimentally. Error analyses were performed by using the formulae to examine the errors of thawing times due to uncertainty in parametric values.
Snap Bean Texture Softening and Pectin Solubilization Caused by the Presence of Salt during Cooking
Authors: VAN BUREN J. P. 
Published: August 2006

ABSTRACTSpecial procedures were used to separate the effects on softening and pectin solubilization of the presence of salt during cooking from the effects of salt apart from cooking. The effects of the presence of salt during cooking, calculated with respect to corresponding distilled water cooked beans, were greater with processing conditions of lower blanch temperature and shorter cook times, consequently they were greater with higher canned bean firmness and lower liquor pectin. Neither softening nor pectin solubilization had a significant relation to the reduction in pH induced by NaCl. The softening due to salts was seen with NaCl, KCl, and, to a lesser extent, with CaCl2, and it may be the result of accelerated degradation of pectins.
Effect of Lectins and the Mixing of Proteins on Rate of Protein Digestibility
Authors: THOMPSON LILIAN U. , TENEBAUM ALAN V. , HUI HOPPY 
Published: August 2006

ABSTRACTThe rate of digestibility of protein in raw bean extract (RBE), heat‐treated bean extract (HBE), casein and bovine serum albumin (BSA) was determined. The pepsin and/or pancreatin hydrolysis of RBE which contains lectins or hemagglutinins was less than that of other proteins. Addition of lectins at the same concentration present in RBE decreased the rate of digestion of HBE, casein and BSA to levels close to that of RBE. In comparison with the respective single proteins, mixtures of RBE or HBE with casein have lower digestibilities while a mixture of casein and BSA, higher digestibilities. The results suggest that lectins can affect the activity of digestive enzymes and that mixing of proteins has an effect on digestibility which is unpredicted by amino acid composition.
Influence of Reducing Sugars and Amino Acids in the Color Development of Fried Potatoes
Authors: MARQUEZ G. , AÑON M.C. 
Published: August 2006

ABSTRACTColor development during potato frying was studied. Increments of reducing sugars led to increase in color of fried potatoes. For L (luminosity) between 60–51, corresponding to a reducing sugar content of 120–140 mg %, an acceptable color was obtained. Both amino acids and reducing sugars participated in the color development of potato during frying, with the amount of reducing sugars being the limiting factor. Fructose yielded the highest browning followed by glucose. Sucrose addition caused practically no change in the final color of the fried potato. At low content of reducing sugars the reaction followed first‐order kinetics, the activation energy, Ea, being equal to 31 Kcal mol‐1.
Desorption Isotherms for Plantain at Several Temperatures
Authors: AJIBOLA O. O. 
Published: August 2006

ABSTRACTMoisture equilibrum data for desorption of water from ripe and unripe plantain was obtained at 40°, 50°, 60°, and 70°C over a range of relative humidities from 10–90% using a static gravimetric method. Ripe plantain exhibited higher equilibrum moisture (EMC) than unripe plantain when exposed to the same conditions. A nonlinear least squares regression program was used to fit five desorption isotherm models to the experimental data and the parameters of the models evaluated. The minmum standard error of estimates of the EMC (1.9% for ripe and 1.4% for unripe plaintain) was obtained by using the modified Halsey model.
Enzyme‐Linked Immunosorbent Assay for Detection of Mold in Tomato Puree
Authors: LIN H. H. , LISTER R. M. , COUSIN M. A. 
Published: August 2006

ABSTRACTA double‐sandwich enzyme‐linked immunosorbent assay (ELISA) was developed for the detection of molds (Ahernaria alternata, Geotrichum candidum and Rhizopus stolonifer) in tomato puree by the use of antisera raised in rabbits injected with homogenates of the lyophilized boiled molds. Cross reactivity among the three species was less than 10%. Detection limits were approximately 1μg dried mold/g of sample, a sensitivity greater than that of most chemical methods. Positive relationships between ELISA readings and the amounts of mold added to puree were observed, while background ELISA values for puree controls were negligible.
Effect of Initial Dissolved Oxygen Levels on the Degradation of Ascorbic Acid and the Browning of Lemon Juice during Storage
Authors: ROBERTSON G. L. , SAMANIEGO C.M.L. 
Published: August 2006

ABSTRACTThe effect of different initial dissolved oxygen concentrations (0.41, 1.44, and 3.74 mg/L) on rate of deteriorative quality changes [ascorbic acid degradation, browning, hydroxymethylfurfural (HMF) and furfural production) in lemon juice stored at 36°C was investigated. No significant effects on rate of ascorbic acid degradation and furfural formation could be attributed to the different oxygen levels. Degradation of ascorbic acid appeared to be predominantly anaerobic. Lag period before browning increased depended on oxygen level. Zero‐, first‐ and second‐order kinetic models were fitted to various degradative reactions occurring in lemon juice during storage. Highly significant correlations were obtained between browning index, HMF, and furfural formation, suggesting that all three would be suitable as chemical indices of storage temperature abuse in lemon juices.
Dehydration and Separation of Grape Pomace in a Fluidized Bed System
Authors: PERAZA ANA LILIA , PENÃ JORGE GARCÍA , SEGURAJAUREGUI JOSÉ SIMÓN , VIZCARRA MARIO 
Published: August 2006

ABSTRACTGrape pomace components (seed and skin) were separated in a fluidized bed system based on their aerodynamic behavior. The Weibull equation was used to explain the elutriation history. Seed dehydration was characterized by a first period of constant drying rate and a second period in which drying rate decreased following Fick's liquid molecular diffusion model. The order of magnitude of heat and mass transfer parameters, both internal and external, was similar to those reported in the literature.
Production of Citric Acid from Brewery Wastes by Surface Fermentation Using Aspergillus niger
Authors: ROUKAS T. , KOTZEKIDOU P. 
Published: August 2006

ABSTRACTThe possible use of spent grain liquor and lager tank sediment as fermentation media for the production of citric acid by various Aspergillus niger strains has been investigated. A strain of A. niger ATCC 9142, on spent grain liquor, gave a citric acid concentration of 19 g/L, representing a yield of 78.5% (w/w) based on total reducing sugars consumed. On lager tank sediment 11.5 g/L citric acid were produced. The yield of citric acid, based on the total reducing sugars consumed, was 57.5% (w/w).
Nonfat Dairy Coffee Whitener Made from Ultrafiltered Skimmilk Retentates
Authors: JIMENEZ‐FLORES R. , KOSIKOWSKI F.V. 
Published: August 2006

ABSTRACTRetentates of different protein concentrations obtained by ultrafiltration of skimmilk were freeze‐dried and evaluated as nonfat dairy coffee whiteners. Blended in hot coffee the retentate whiteners containing added riboflavin gave a pH of 6.3–6.55, coffee whitening capacity comparable to a commercial nondairy coffee creamer, and acceptable dispersibility. The retentate nondairy whitener with optimum qualities contained 56% total protein, 0.5% fat, 31.0% carbohydrates, 1.92% calcium, and 27 mg sodium/100g.
Influence of Storage Duration and Temperature on Sweet Potato Sugar Content and Chip Color
Authors: PICHA DAVID H. 
Published: August 2006

ABSTRACTSugar concentration and chip color of three orange‐flesh and two white‐flesh sweet potato cultivars were determined after various lengths of storage at different temperatures. Lightest colored chips were produced from roots chipped immediately after harvest and from cultivars which contained the lowest levels of glucose and fructose. Storage of roots at 32°, 15.6°, or 7°C after harvest resulted in increased sucrose, glucose and fructose concentrations and darker colored chips. Manipulation of storage temperature was not successful in lowering reducing sugar concentration in any cultivar.
A Suggested Instrumental Technique for Studying Dynamic Flavor Release from Food Products
Authors: LEE WILLIAM E. 
Published: August 2006

ABSTRACTAn instrumental technique is outlined which can be used to study the dynamic volatile flavor release from various food systems. A mass spectrometer coupled with a specially designed apparatus is utilized. The apparatus provides the capability to study several aspects of the in‐mouth environment including thermal, work input, and salivation effects. Monitoring of the headspace concentration is essentially continuous. The technique yields accurate reproducible results and should be applicable to a wide range of food systems.
Implication of Breeding Programs on Potato Quality
Authors: GOSSELIN BARRY , MONDY NELL I. 
Published: August 2006

ABSTRACTThe effect of potato breeding on the tendency of tubers to bruise or discolor as well as the phenolic content of tubers was examined. A new cultivar, Lemhi Russet, was compared with two well established varieties, Katahdin and Russet Burbank. In addition, two new nematode‐resistant cultivars, Hampton and Islander, were compared with a nematode‐susceptible variety, Katahdin. Lemhi was found to discolor more and was higher in phenols than either Katahdin or Russet Burbank. The nematode‐resistant varieties, Hampton and Islander, discolored less and were lower in phenols than Katahdin, a nematodesusceptible variety.
Methods of Expressing Collagen Characteristics and Their Relationship to Meat Tenderness and Muscle Fiber Types
Authors: SEIDEMAN S.C. 
Published: August 2006

ABSTRACTMeat from five muscles from eight steers and eight bulls was evaluated for the amount of fat, moisture, collagen, and soluble collagen. Regardless of method of expression, bulls had more total collagen than steers and varied within muscles in their collagen content. The quantity of total collagen was found to be highly correlated to sensory tenderness ratings, whereas, the quantity of soluble collagen was strongly correlated to instrumental textural properties. Correlation coefficients between quantity of total collagen and soluble collagen and percentage red muscle fibers were 0.54 and 0.32, respectively, for bulls and –0.31 and –0.46, respectively, for steers. The correlation between percentage collagen solubility and tenderness was –0.71 for bulls and –0.36 for steers.
Influence of Temperature, Time and Solvent on the Solubility of Corium Collagen and Meat Proteins
Authors: KENNEY P. B. , HENRICKSON R. L. , CLAYPOOL P. L. , RAO B. R. 
Published: August 2006

ABSTRACTCollagen replacement (0, 10, 20, 30, or 100%) of minced muscle reduced the quantity of salt (NaCl) soluble nitrogen in unheated samples. This dilution of salt soluble meat protein with salt insoluble collagen was evident at each time period (0, 15, 30, 45, 60, 75, or 90 min) of heating. When sufficient heat was applied (i.e. high temperature for prolonged period), the solubilization of the collagen component of the meat block negated the difference in soluble nitrogen associated with collagen replacement. The presence of sodium tripolyphosphate (STPP) appeared to suppress the solubilization of collagen as a result of the initial high pH but enhanced the solubilization of minced muscle.
Effects of Packaging and Processing Procedures on the Quality and Shelf Life of Fresh Pork Loins
Authors: WEAKLEY DAVID F. , McKEITH FLOYD K. , BECHTEL PETER J. , MARTIN SCOTT E. , THOMAS DAVID L. 
Published: August 2006

ABSTRACTThirty crossbred hogs were slaughtered and the longissimus muscle from the left side was removed and divided into two equal sections within 20 min postmortem (HP) and those from the right side were removed and divided 24 hr postmortem(CP). One‐half of the muscle from each side was wrapped in parchment paper (PP) and the other half was vacuum packaged (VP) and loin sections were assigned to storage intervals of 0, 7, 14, 21, or 28 days. At the end of each storage period, loins were evaluated for moisture loss, bacterial levels, off‐odor, sensory properties and retail case display. VP and HP treatments had reduced moisture loss (P<0.05). Off‐odor scores were higher (P<0.05) for PP wrapped loins on day 14. Few palatability differences were observed with packaging and processing treatments. Vacuum packaging had positive effects on the storage and retail display characteristics of fresh pork.
Proximate Composition and Sensory Evaluation of a Sausage Snack Ball Made from Catfish and from Pork
Authors: MEDEIROS L. C. , DUDLEY C. D. , MEDEIROS D. M. 
Published: August 2006

ABSTRACTThree formulations of a catfish sausage ball product, differing in level of salt and binder, were compared for flavor and texture in a sensory scoring test. No difference in flavor was found among the three variations, but the variation (low added salt, high binder) was found to have a more bready texture. Bready texture was preferable to gummy texture. Catfish based samples were identified from pork samples in triangle test (P ≤ 0.05). Significant differences were found among variations for moisture (P ≤ 0.01), protein (P ≤ 0.01), fat (P ≤ 0.01), nitrogen free extract (P ≤ 0.01), and stearic acid (P ≤ 0.05). No other fatty acid differences were found.
Pin Versus Disk Punch Measurements of Frankfurter Texture
Authors: FOX JAY B. 
Published: August 2006

ABSTRACTPuncture measurements were made of frankfurter texture using either a pin (straight‐sided shaft) or a disk (narrow shaft) punch. The forces resisting pin punch puncture were compression, tension, and friction, whereas no frictional forces were involved when the disk punch was used. Within a given set of samples, both pin and disk measurements gave the same value (avg. = 413.6 ± 1.9) for the maximum force at the yield points when extrapolated to zero penetration distance. For heterogeneous samples from a previous study, the values ranged from 34.7 to 574.9g. Negative force increments in puncture measurements are explained on the basis of deformation of the gel.
Bulk Storage of Cod Fillets and Gutted Cod (Gadus morhua) Under Carbon Dioxide Atmosphere
Authors: VILLEMURE G. , SIMARD R.E. , PICARD G. 
Published: August 2006

ABSTRACTThe storage‐life of bulk‐stored cod under CO2 atmosphere and air were compared. Gutted fish or fillets were distributed in bulk, among coolers containing 100% air or 25% CO2‐75% N2, which were then stored at 0 ± 1°C for 20 days. Sensory assessments and chemical tests (pH, total volatile nitrogen) were carried out to estimate the raw‐state quality and the bacterial spoilage. An important difference was observed between the storage life of cod under carbon dioxide atmosphere and air; microbiological and sensory assessments suggested a storage life exceeding 20 days and total volatile nitrogen results about 6–7 days under gas atmosphere, which was nearly twice as long as in air. Storage in CO2 atmosphere was effective in inhibiting the growth of some bacteria on the fish, thereby contributing to the significant extension of the shelf life of the product.
Ultrafiltration of Skimmilk in Hollow Fibers
Authors: CHIANG B. H. , CHERYAN M. 
Published: August 2006

ABSTRACTFlux in hollow fiber ultrafiltration of skimmilk was modelled over the entire pressure‐flux region using the resistance approach. The Hagen‐Poiseuille model was adequate to describe water flux data: effect of temperature could be largely accounted for by viscosity of permeate. To describe skimmilk data, the model was modified to include a term due to resistance of the polarized layer (RP) and RF, a resistance due to fouling by specific membrane‐solute interactions. RF was relatively independent of operating parameters, but Rp was a function of velocity and feed concentration at a particular temperature. Under typical conditions of hollow fiber ultrafiltration of skimmilk, the membrane and fouling layer appeared to contribute little resistance to flux compared to resistance of the polarized layer.
Effect of Temperature on the Water Adsorption Isotherms of Sultana Raisins
Authors: SARAVACOS G. D. , TSIOURVAS D. A. , TSAMI E. 
Published: August 2006

ABSTRACTThe water adsorption isotherms of Sultana raisins were determined using the static method of saturated salt solutions at 20°, 25°, 30°, and 35°C. The equilibrium moisture content at water activities up to 0.70 decreased as the temperature was increased from 20° to 35°C. At higher water activities the moisture content increased sharply as the temperature was increased, resulting in crossing of the isotherm curves. This behavior is attributed to the increased solubility of fruit sugars at higher temperatures. The experimental data were fitted well with the 3‐parameter GAB and Halsey equations, and best with the 5‐parameter D'Arcy‐Watt equation. The thermodynamic implications are discussed.