bluuebunny/crossref_metadata_2025_split huggingface dataset:
Ohmic Heating Maximizes Gel Functionality of Pacific Whiting Surimi
Authors: YONGSAWATDIGUL J. , PARK J. W. , KOLBE E. , DAGGA Y. ABU , MORRISSEY M. T. 
Published: August 2006

ABSTRACTSurimi without enzyme inhibitors containing 78% moisture and 2% NaCl was heated conventionally and ohmically to 90°C after holding at 55°C for 0, 1, 3 and 5 min. Gels heated slowly in a water bath exhibited poor gel quality, while the ohmically heated gels without holding at 55°C showed more than a twofold increase in shear stress and shear strain over conventionally heated gels. Degradation of myosin and actin was minimized by ohmic heating, resulting in a continuous network structure. Ohmic heating with a rapid heating rate was an effective method for maximizing gel functionality of Pacific whiting surimi without enzyme inhibitors.
Volatile Components in Salt‐Fermented Fish and Shrimp Pastes
Authors: CHA Y.J. , CADWALLADER K.R. 
Published: August 2006

ABSTRACTVolatile compounds in salt‐fermented anchovy, big‐eyed herring, hair tail viscera, and shrimp pastes were compared by simultaneous steam distillation‐solvent extraction/gas chromatography/mass spectrometry (SDE/GC/MS). A total of 155 volatile compounds were detected. Of these, 111 were positively identified consisting mainly of aldehydes, ketones, alcohols, esters, aromatics, nitrogen‐, and sulfur‐containing compounds. Lipid‐derived components, such as aldehydes, alcohols, and esters, comprised the majority of volatile compounds from fish pastes, while heterocyclic nitrogen‐containing compounds, such as pyrazines, were predominant in shrimp paste.
Edible Coatings on Frozen King Salmon: Effect of Whey Protein Isolate and Acetylated Monoglycerides on Moisture Loss and Lipid Oxidation
Authors: STUCHELL YVONNE M. , KROCHTA JOHN M. 
Published: August 2006

ABSTRACTWhey protein isolate (WPI) and acetylated monoglyceride (AMG) coatings were evaluated for effectiveness against moisture loss and lipid oxidation of frozen King salmon. A model gel material was also used to screen coatings for effectiveness against moisture loss. Coatings of low‐melting‐point AMG used alone or after applying WPI solution or WPI powder were effective in reducing the rate of moisture loss by 42–65% during the first 3 wk of storage. Onset of lipid oxidation was delayed and peak peroxide values were reduced in samples coated with WPI solution/antioxidant overspray or those containing low‐melting‐point AMGs. No differences in effectiveness were found among the coating treatments.
Particle Size and Mixing Time Effects on Sensory and Physical Properties of Low‐fat, High‐moisture Pork Frankfurters
Authors: SMALL A.D. , CLAUS J.R. , WANG H. , MARRIOTT N.G. 
Published: August 2006

ABSTRACTChanges in particle size affected measured characteristics more than changes in mixing time. Sensory results indicated that use of a 2.0 mm plate produced the coarsest (P<0.05) product. CIE b* values decreased (<0.05) as particle size was increased. Products produced with a 2.0 mm plate compared to a 1.4 mm plate had higher (P<0.05) hardness values and total energy to shear. Particle size did not affect (P>0.05) cooking loss, springiness, cohesiveness, or chewiness. Additional mixing tended to decrease sensory particle size and increase springiness and chewiness.
Sensory Characteristics of Frankfurters as Affected by Salt, Fat, Soy Protein, and Carrageenan
Authors: MATULIS RICHARD J. , McKEITH FLOYD K. , SUTHERLAND JOHN W. , BREWER M. SUSAN 
Published: August 2006

ABSTRACTContinuous variables, salt, fat, and either soy protein or iota‐carrageenan, were evaluated using response surface methods to formulate a lower salt/ lower fat franktirter with acceptable palatability attributes. Soy protein increased hardness and off‐flavor, and decreased juiciness, saltiness, and flavor intensity. Soy protein should be added to frankfurters at < 3.0% to minimize this effect. Carrageenan increased hardness at low salt concentrations (below 1.7%) and decreased juiciness at fat concentrations > 15%. Flavor intensity increased as carrageenan and fat level increased at 1.3% salt. At 1.65% salt, off‐flavor intensity decreased as fat content increased and carrageenan decreased.
Variations in Radiation Sensitivity of Foodborne Pathogens Associated with the Suspending Meat
Authors: THAYER D.W. , BOYD G. , FOX J.B. , LAKRITZ L. , HAMPSON J.W. 
Published: August 2006

ABSTRACTLongissimus dorsi from beef, pork, and lamb and turkey breast and leg meats were inoculated with Escherichia coli O157:H7, Listeria monocytogenes, Salmonella spp., and Staphylococcus aureus, and the gamma radiation resistance of the pathogens were determined under identical conditions. At 5°C the respective radiation D‐values of E. coli O157:H7 and L. monocytogenes did not vary with the suspending meat. The D‐value for a mixture of Salmonella spp. was significantly lower on pork than on beef, lamb, turkey breast, and turkey leg meats. The D‐value for S. aureus was significantly lower on lamb and mechanically deboned chicken meat than on the other meats. All values were, nevertheless, within expected ranges.
Quality Characteristics of Restructured Beef Steaks Manufactured by Various Techniques
Authors: RAHARJO S. , DEXTER D.R. , WORFEL R.C. , SOFOS J.N. , SOLOMON M.B. , SHULTS G.W. , SCHMIDT G.R. 
Published: August 2006

ABSTRACTBeef (9–11% fat) was restructured with each of six mechanical treatments including chunking, fiberizing, slicing, chunking + slicing, slicing + water, and tenderizing each in combination with addition of 0.5% sodium chloride (salt)/0.5% phosphate, 0.5% Na‐alginate/0.5% Ca‐lactate, 0.5% Na‐pectate/0.5% Ca‐lactate, or no additives (control). Beef steaks restructured with salt/phosphate had lower (P<0.05) purge losses: higher binding force and bind scores than control products. Steaks restructured with Na‐alginate/Ca‐lactate had lower cooking losses and higher bind scores than controls. Use of Na‐pectate/Ca‐lactate did not improve (P>0.05) purge loss, cooking loss, binding force or sensory properties. Chunked meat or mixtures of chunked and sliced meats in combination with salt/phosphate or Na‐alginateica‐lactate resulted in steaks with acceptable bind and textural properties.
Volatiles and Sensory Characteristics of Cooked Egg Yolk, White and Their Combinations
Authors: WARREN M.W. , LARICK D.K. , BALL H.R. 
Published: August 2006

ABSTRACTHeadspace volatiles were produced by heating fresh egg yolk, white and different ratios of yolk to white. Volatiles of the same treatments produced during steam distillation extraction were identified, compared, and related to sensory characteristics of fresh scrambled eggs. Overall impression, sulfur, and sweet notes were sensory characteristics identified to distinguish between samples with varying yolkwhite ratios. Volatile concentrations of compounds in the headspace, and steam distillation/ solvent extracts were used to distinguish between scrambled eggs with different yolk:white ratios. The concentration of both egg yolk and white had a significant effect on fresh scrambled egg sensory characteristics and flavor volatiles. The contribution of both must be considered when producing egg substitutes.
Programmed Freezing Affects Texture, Pectic Composition and Electron Microscopic Structures of Carrots
Authors: FUCHIGAMI MICHIKO , HYAKUMOTO NORIKO , MIYAZAKI KOICHI 
Published: August 2006

ABSTRACTRaw and blanched carrots (3 min, boiling water) were frozen at −2°C, −3°C, −4°C or −5°C/min (final −20°C or −50°C) then thawed at 20°C or 100°C. Firmness of thawed raw carrots was: −5°C > −4°C > −3°C > −2°C/min. Effect of freezing rate on blanched carrots was less than that on raw carrots, but firmness of thawed carrots was not affected by final temperature of freezing. When raw carrots were thawed at 20°C, high methoxyl pectin decreased. Pectin decrease in blanched carrots caused by freezing was greater than that in frozen raw carrots. Effects of slow‐freezing, programmed‐freezing (slow + quick + slow) and quick‐freezing showed quick freezing (—5°C/min) best for texture. As freezing rate decreased, drip increased. A wide difference among experimental samples in fine structure was revealed by cryo‐scanning electron microscopy.
Sensory Attributes and Instrumental Analysis Relationships for Strained Processed Carrot Flavor
Authors: HOWARD L.R. , BRASWELL D. , HEYMANN H. , LEE Y. , PIKE L.M. , ASELAGE J. 
Published: August 2006

ABSTRACTRegression models relating sensory attributes and composition of tin genotypes of processed strained carrots were developed. Fresh carrot‐flavor, aroma, and aftertaste were associated with high total sugar to terpinolene ratios. Sweet taste and sweet aftertaste were associated with high levels of total sugar and high total sugar to terpinolene ratios. Cooked flavor and cooked aftertaste were associated with high terpinolene content. Selection of genotypes with high total sugar to terpinolene ratios should improve strained processed carrot sensory quality.
Texture and Pectic Composition Differences in Raw, Cooked and Frozen‐Thawed Chinese Cabbages due to Leaf Position
Authors: FUCHIGAMI MICHIKO , HYAKUMOTO NORIKO , MIYAZAKI KOICHI 
Published: August 2006

ABSTRACTDifferences in texture of raw, cooked and blanched‐frozen‐then‐thawed Chinese Cabbages and their leaf positions (10, 20, 30, 40, or 50th midribs from the outside) were investigated. Firmness and rupture strain of raw midribs were low, but increased after short cooking time. Crispness of tissues decreased and elasticity increased. The 20–30th midribs were slowest to soften during cooking, while the inner midribs from the 40th were more readily softened. The 40th contained more high methoxyl pectin than did the 20th. Therefore, they were more quickly softened because of pectic release by transelimination. After freezing‐thawing, firmness decreased and rupture strain increased. Midribs with firmer texture contained more pectin. After freezing‐thawing, amounts of pectin in midribs decreased.
Wheat Flour Protein Concentrate Characterization by Biochemical, Physicochemical and Baking Tests
Authors: CZUCHAJOWSKA Z. , KAWKA A. , PASZCZYNSKA B. , POMERANZ Y. 
Published: August 2006

ABSTRACTProtein concentrates before and after defatting from hard and soft wheat flours by water and 1% NaCl solution were characterized by lipid, sodium dodecyl sulphate (SDS) sedimentation, solubility, and breadmaking. Sedimentation values were higher for hard wheat flours than for soft, and in both about three times higher than in separated glutens. Solubility of proteins in SDS was reduced from ∼23 to 31% in flours to ∼3 to 19% in gluten concentrates. Defatting did not affect electrophoretic patterns but indicated lowered protein extractability. Gliadins and HMW glutenins were lower in extracts of separated glutens than in the extracts of doughs. Protein concentrates from fractionation with 1% salt solution, differed widely from those separated with water. This especially affected water absorption, dough development, and baking performance.
Spray Drying of Lactococcus lactis ssp. lactis C2 and Cellular Injury
Authors: FU WAN‐YIN , ETZEL MARK R. 
Published: August 2006

ABSTRACTStarter cultures were spray‐dried at five outlet‐air temperatures using four concentrations of cells in the feed solution. Powders made using the lowest outlet‐air temperature and the highest cell concentration had the highest viability. Storage at 4°C for 3 mo caused a 34–86% loss of viability. Cellular injury resulted from dehydration, and exposure to high temperatures in the atomizer and during droplet drying. Lactic acid production was similar for frozen, freeze‐dried and spray‐dried cultures made from a single cell paste. The lag time before lactic acid production was apparently an inherent characteristic of each specific cell paste.
Permeability and Diffusivity of d‐Limonene Vapor in Polymeric Sealant Films
Authors: KOBAYASHI MASAYOSHI , KANNO TOHRU , HANADA KATSUTOSHI , OSANAI SHIN‐ICHI 
Published: August 2006

ABSTRACTThe permeability (P) and Diffusivity (D) of d‐limonene vapor in nine polymeric sealant films were measured and compared at a vapor concentration of 0.719 mg/L over the range 25–45°C. The sorption of d‐limonene (qs) was determined by a temperature programmed desorption (TPD) method. Equations to predict P and D for the different films were derived as a function of qs or temperature (Tmp) of differential scanning calorimeter measured melting points (DSCmp) of the films. Results indicated a tendency of test films with smaller values of qs and higher Tmp to have higher barriers against loss of d‐limonene due to absorption.
Zymogen Activation in Pancreatic Endoproteolytic Preparations and Influence on Some Whey Protein Hydrolysate Characteristics
Authors: MULLALLY MARGARET M. , O'CALLAGHAN DANIEL M. , FITZGERALD RICHARD J. , DONNELLY W.J. , DALTON JOHN P. 
Published: August 2006

ABSTRACTA proteolytic preparation from porcine pancreas was isolated. Trypsin, chymotrypsin and elastase were characterized and their time‐dependent stability at 37°C was studied. The supematant of a 30% (w/v) saturated ammonium sulfate precipitation of a pancreatic extract (30S) was developed to pilot‐scale level. The influence of zymogen activation time on molecular characteristics of whey protein hydrolysates produced by 30S and the commercial pancreatic preparation Corolase PP were compared. Amino acid analysis and gel permeation chromatography were used to characterize lactalbumin hydrolysates produced. Physicochemical characteristics of whey protein hydrolysates could be altered by manipulation of zymogen activation conditions in pancreatic proteinase preparations to be used during subsequent protein hydrolysis.
Phytic Acid Protective Effect Against Beef Round Muscle Lipid Peroxidation
Authors: LEE BEOM JUN , HENDRICKS DELOY G. 
Published: August 2006

ABSTRACTPhytic acid, constituting 1–5% of many plant seeds and cereals, can form iron‐chelates and inhibit lipid peroxidation. We measured thiobarbituric acid reactive substances (TBARS), an indication of lipid peroxidation, in beef homogenates to investigate the effects of phytic acid with various homogenizing buffers and at different pH levels. Phytic acid effectively inhibited either iron‐induced or non‐iron‐induced lipid peroxidations. The effect of phytic acid was dose‐ and pH‐dependent. Such inhibition of lipid peroxidation may help prevent deterioration of food quality.
Storage Stability of Vacuum Packaged Frozen Pork Sausage Containing Soy Protein Concentrate, Carrageenan or Antioxidants
Authors: HO C.P. , HUFFMAN D.L. , BRADFORD D.D. , EGBERT W.R. , MIKEL W.B. , JONES W.R. 
Published: August 2006

ABSTRACTFresh pork sausage patties containing carrageenan, without or with soy protein and an antioxidant were packaged with or without vacuum. They were evaluated for sensory properties, visual color, thiobarbituric acid reactive substances (TBARS), and Hunter color ‘L’, ‘a’, ‘b’ values at 4‐wk intervals during 16 wk frozen storage. Rosemary extract was as effective as butylated hydroxytoluene (BHT)/propyl gallate (PG)/citric acid (CA) in antioxidant properties, but patties with BHT/PG/CA showed less surface discoloration (P < 0.05). In fat‐control (FC) products, antioxidants combined with vacuum packaging provided optimum protection against rancidity. With vacuum packaging (VP), reduced‐fat products maintained acceptable quality (TBARS and sensory properties) during 16 wks frozen storage.
Emulsion Stabilization by Maillard‐type Covalent Complex of Plasma Protein with Galactomannan
Authors: MATSUDOMI NAOTOSHI , INOUE YURIKA , NAKASHIMA HISASHI , KATO AKIO , KOBAYASHI KUNIHIKO 
Published: August 2006

ABSTRACTPlasma protein was conjugated with galactomannan (GM) in a controlled dry state at 60°C and 79% relative humidity. The covalent attachment of GM to plasma protein was confirmed by SDS‐PAGE and gel chromatography. Emulsifying activity of plasma protein‐GM complex was 1.4 times and the emulsion stability of the complex was more than 10 times higher than those of plasma protein. In acidic (pH 3) and salt (0.2M NaCl) systems, the complex showed much more effective emulsifying properties than did commercial emulsifiers. Emulsifying properties of the complex were retained after preheating at 80°C for 30 min. Plasma protein‐GM complex prepared by Maillard reaction during heating in a dry state could be used for heat‐processed foods as a protein emulsifier.
Alpha‐Helical Structure of Fish Actomyosin: Changes during Setting
Authors: OGAWA MASAHIRO , KANAMARU JUN , MIYASHITA HIROKI , TAMIYA TORU , TSUCHIYA TAKAHIDE 
Published: August 2006

ABSTRACTParticipation of the α‐helix in setting was investigated using circular dichroism. The α‐helicity of the actomyosin from eight species of fish decreased during incubation at 30°C or at 40°C. The extent and pattern of decrease differed among species. When rate of decrease was plotted vs rate of increase in strength of gel preincubated at 30°C or at 40°C, the two factors correlated closely. We propose that the unfolding of α‐helix initiated setting.
Gel Strength Enhancement by Addition of Microbial Transglutaminase during Onshore Surimi Manufacture
Authors: SAKAMOTO HIROKO , KUMAZAWA YOSHIYUKI , TOIGUCHI SEIICHIRO , SEGURO KATSUYA , SOEDA TAKAHIKO , MOTOKI MASAO 
Published: August 2006

ABSTRACTSurimi from Alaska pollock flesh was manufactured onshore with Microbial transglutaminase (MTGase). Effect of MTGase was investigated by evaluating breaking strength and deformation of gels from MTGase‐treated surimi with and without setting at 30°C. Quantitative analysis of ε‐(γ‐glutamyl)lysine (GL) crosslink was also carried out to monitor the MTGase reaction. In set gels, breaking strength and GL crosslink increased, and myosin heavy chain decreased correspondingly with MTGase concentration. These changes were smaller in gels prepared without setting. Results suggest that surimi gel could be improved through the formation of GL crosslinks by added MTGase in surimi.
Low Temperature Blanching Effects on Chemistry, Firmness and Structure of Canned Green Beans and Carrots
Authors: STANLEY D.W. , BOURNE M.C. , STONE A.P. , WISMER W.V. 
Published: August 2006

ABSTRACTGreen beans and carrots were canned using extended blanching at 64–65°C and added calcium and/or acid. Firmer products resulted from all treatments but lowered pH was most effective. Blanched green beans were firmer with lower pectin esterification, indicating pectin methyl esterase activity. Green beans and carrots treated with calcium and/or acid and then cooked were firmer than controls. Acid exhibited a firming effect, perhaps by loosening tissue, while calcium reduced the influence of heat. Instrumental bioyield values correlated with sensory results of canned green beans; bioyield may result from a scleriformic layer. Microscopy showed firmer beans had intact middle lamellae while softer samples contained separated cells. These data suggest that the treatments rendered pectates in the middle lamella less heat labile.
Sorption Changes Induced by Osmotic Preconcentration of Apple Slices in Different Osmotic Media
Authors: LAZARIDES H.N. , NICKOLAIDIS A. , KATSANIDIS E. 
Published: August 2006

ABSTRACTChanges in sorption of dehydrated apple slices induced by osmotic preconcentration (OP) in two different osmotic media were studied. A 55% sucrose solution and a 55% solution of 38 DE Corn Syrup Solids (CSS) were used. Sorption isotherms for osmo‐vacuum and vacuum dehydrated product were established and fit to the Guggenheim‐Anderson‐de Boer (GAB) model. Sorption isotherms of both dehydration treatments shifted with respect to control isotherms. OP in sucrose solution resulted in slight reduction of total sugars and gave the most pronounced isotherm shift, while OP in CSS solution resulted in extensive losses of sugars and a lesser isotherm shift. OP resulted in a product with less sugars than the conventionally dried product, especially when CSS were used.
Expression of Anthocyanins in Callus Cultures of Cranberry (Vaccinium macrocarpon Ait)
Authors: MADHAVI D.L. , SMITH M.A.L. , BERBER‐JIMÉNEZ M.D. 
Published: August 2006

ABSTRACTExpression of anthocyanins and other flavonoids in callus cultures established from different parts of cranberry plant was investigated and the effect of explant source on the in vitro product was determined. Callus cultures were initiated from different parts of the plant in a modified Gamborg's medium with 5.37 μM α‐naphthaleneacetic acid, 0.45 μM 2,4‐dichlorophenoxyacetic acid, and 2.32 μM kinetin in the dark at 25°C. Callus cultures accumulated anthocyanins only on exposure to light and maximum concentration was observed by day 12. The cultures had lower levels of anthocyanins and only cyanidin 3‐galactoside, cyanidin 3‐glucoside, and cyanidin 3‐arabinoside were identified in all cultures regardless of source of explant. Proanthocyanidin accumulation in cultures was independent of light, and levels were higher than in mature fruit. Exposure to light induced accumulation of flavonols and enhanced activity of phenylalanine ammonia‐lyase in the cultures.
ε‐(γ‐Glutamyl)lysine Crosslink Distribution in Foods as Determined by Improved Method
Authors: SAKAMOTO HIROKO , KUMAZAWA YOSHIYUKI , KAWAJIRI HIDEO , MOTOKI MASAO 
Published: August 2006

ABSTRACTQuantitative analysis of ε‐(γ‐glutamyl)lysine crosslink in 127 foods was achieved with a, preliminary separation by reverse phase‐HPLC before o‐phthalaldehyde derivatization to remove interfering peaks. ε‐(γ‐Glutamyl)lysine was detected in 96 foods and its contents ranged from 0.2 to 135 μmol/lOOg protein. High levels were found in fish paste products, processed fish, shellfish, meats and soybeans, and raw poultry organs. For fish and meats, the level of ε‐(γ‐glutamyl)lysine in processed foods and fish paste was relatively higher than that in raw materials. The improved procedure could be applied for screening materials with transglutaminase activities.
Transport of Oleic and Acetic Acids from Emulsions into Low Density Polyethylene; Effects on Adhesion with Aluminum Foil in Laminated Packaging
Authors: OLAFSSON GRIMUR , HILDINGSSON INGEMAR , BERGENSTÅHL BJÖRN 
Published: August 2006

ABSTRACTThree test emulsions were prepared by adding oleic acid and/or acetic acid to a fatty food simulant (oil‐in‐water emulsion) from rapeseed oil, using Tween‐80 as emulsifier. These test emulsions and the blank were packed in laminated material and stored for 4 wk at room temperature (21°C). Sorption of oleic acid into LDPE and the rate of acetic acid permeation through LDPE were highest for emulsions containing both oleic and acetic acids. A complete delamination within 4–7 days occurred for all acid‐containing test‐emulsions, probably caused by formation of a weak boundary layer (WBL).
Retention of Diacetyl in Milk during Spray‐Drying and Storage
Authors: SENOUSSI A. , DUMOULIN E.D. , BERK Z. 
Published: August 2006

ABSTRACTSpray‐drying of milk in a Leaflash dryer was studied in relation to volatile aroma loss in drying and during storage of the powders. Diacetyl was used as the volatile model, and the contribution of the various milk constituents to retention was determined. Proteins retain more diacetyl than does lactose or fat. Conditions leading to a powder with more amorphous lactose result in higher diacetyl loss during drying. The rate of diacetyl loss during storage depended on relative humidity and on the T — Tg parameter and was strongly enhanced by crystallization of amorphous lactose.