bluuebunny/crossref_metadata_2025_split huggingface dataset:
Quantitative Comparison of the Stability of Anthocyanins from Brassica oleracea and Tradescantia pallida in Non‐Sugar Drink Model and Protein Model Systems
Authors: SHI Z.ULIN , FRANCIS F.REDERICK J. , DAUN H.ENRYK 
Published: August 2006

ABSTRACTThe Tradescantia pallida anthocyanins were about 29 times more stable in a nonsugar drink model system than red cabbage (Brassica oleracea) anthocyanins, and 15 times in a fish protein system. The degradation of the anthocyanins from both sources in a nonsugar drink model was logarithmic rather than linear. The mechanism for logarithmic relationship was assumed to be the difficulty of water molecules diffusion to the hydrophobic center formed by the acyl groups and the aglycone.
Growth and Metabolism of L‐malic Acid by Lactobacillus plantarum CECT 220 in a Defined Medium
Authors: GARCERCÍ GARCERÁ M.ARÍA JOSÉ , CAMPOS M.ARCELA , ZÚÑIGA M.ANUEL , URUBURU F.EDERICO 
Published: August 2006

ABSTRACTMalic acid can be metabolized by lactic acid bacteria by two main pathways. Previous studies in malic acid degradation by malic and malolactic enzymes in wines and complex media have not been carried out in completely defined media. Some novel aspects of growth and metabolism of a L. plantarum strain in a defined medium were found. One of the most relevant results was that the strain could grow with malate as sole energy source added to the medium.
Salmon Fat Content Estimation by Near Infrared Transmission Spectroscopy
Authors: SOLLID H.ENNING , SOLBERG C.HRISTEL 
Published: August 2006

ABSTRACTNear infrared transmission (NIT) specroscopy spectrum in the region 850–1050 nm was used for prediction of the fat content in fresh salmon fillets. The square error of prediction was 0.49%, and the correlation between measured and predicted fat from the NIT‐spectrum was 0.99. The only sample preparation needed was simple homogenization of the fillet prior to analysis.
Aseptic Processing of Beef Particulates: Flavor Development/Stability and Texture
Authors: LARICK D. K. , TURNER B. E. 
Published: August 2006

ABSTRACTA laboratory thermal processing unit and reactor cell were adapted to aseptically process browned and unbrowned cubes from Choice an Utility Grade beef. Processing parameters of heating medium flow rate, time and temperature were established. Processed product was analyzed for changes in flavor and texture on day 0 and after 30 days refrigerated storage. Because sterility of each sample was not verified, sensory evaluation was only performed at day 0. Pre‐browning improved flavor quality and did not reduce tenderness or yield. Low quality beef could be effectively utilized with proper processing parameters. Lipid oxidation and loss of sulfur compounds during storage were limiting factors in aseptically processing beef particulates.
Packaging Cooked Turkey Meat Patties while Hot Reduces Lipid Oxidation
Authors: AHN D.U. , WOLFE F.H. , SIM J.S. , KIM D.H. 
Published: August 2006

ABSTRACTElimination of oxygen by “hot packaging” reduced the 2‐thiobarbituric acid reactive substances (TBARS) value of meat patties by about 50% in control and myoglobin added, and between 30‐40% in ferrous iron added turkey patties, as compared with “cold packaging.” The TBARS values of hot and cold vacuum packaged patties were significantly lower than those of loosely packaged patties after 1 wk refrigerated storage. Most lipid oxidation in meat patties occurred at day 0, and only small changes in TBARS values were observed after 1 wk storage. Although the prooxidants in meat were major factors in promotion of lipid oxidation of cooked meat, hot packaging minimized their effects.
Stress‐Strain Curve Analysis of Cheddar Cheese under Uniaxial Compression
Authors: AK M.M. , GUNASEKARAN S. 
Published: August 2006

ABSTRACTSamples were subjected to uniaxial compression at six deformation rates until fracture occurred. Fracture strain, stress and work, deform‐ability modulus, and biaxial extensional viscosity were determined. No significant effect of surface lubrication was observed on magnitudes of the selected mechanical properties. Irrespective of deformation rate Cheddar cheese fractured at a strain of 55.5% when aspect ratio was 0.65, and at a strain of 59.7% when aspect ratio was 1.0. The fracture stress ranged from 34 to 107 kPa and fracture work from 22 to 63 kJ/m3. Mean deformability modulus of Cheddar cheese was 240 kPa. Biaxial extensional viscosity was a decreasing function of strain rate.
Modeling of Salt Diffusion in White Cheese during Long‐Term Brining
Authors: TURHAN MAHIR , KALETUNÇ GÖNÜL 
Published: August 2006

ABSTRACTSalt transport in white cheese was investigated at two brine concentrations (15 and 20% w/w) and at three temperatures (4, 12.5 and 20°C) for each brine concentration. Two mathematical models were developed based on treating the cheese samples as finite or semi‐infinite bodies. Theoretical and experimental salt concentration profiles were in good agreement. The semi‐infinite model was valid only for low Fourier numbers, i.e., Fo≤0.07. Effect of convectional flow was insignificant. Salf diffusivity remained constant with time, and an Arrhenius‐type equation described its variation with temperature. Salt diffusivity in white cheese was estimated as 0.21 × 10−9 m2/sec at 4°C and 0.31 × 10−9 m2/sec at 12.5°C for both brine concentrations and as 0.39 × 10−9 m2/sec for brine concentration 15% (w/w) and 0.34 × 10−9 m2/sec at 20°C for 20% (w/w).
Quality Indices for Canned Skipjack Tuna: Correlation of Sensory Attributes with Chemical Indices
Authors: SIMS G.G. , FARN G. , YORK R.K. 
Published: August 2006

ABSTRACTDifferent styles of commercially canned skipjack tuna were evaluated by sensory judges as well as by chemical analysis for putrefactive amines as indicators of protein decomposition. Good correlation was found between expert sensory decisions for “accept/reject” quality and levels of putrescine and cadaverine in the product. The study confirmed the repeatability of judgements by trained panelists and the existence of a “cut‐off” point for sample acceptance which related to specific levels of putrescine and cadaverine in products which had experienced putrefactive decomposition.
Glutathione Peroxidase of Fish
Authors: NAKANO T. , SATO M. , TAKEUCHI M. 
Published: August 2006

ABSTRACTGlutathione peroxidase (GSH‐Px) activity was detected in the muscle and skin tissues from several fish species. The muscle GSH‐Px showed an optimum pH at 8.0 for salmon and 8.5 for carp. Stability of salmon muscle enzyme was enhanced in the presence of reduced glutathione (GSH), but considerably decreased in the presence of tert‐butylhydroperoxide. When salmon fillets were stored at ‐50°C, the GSH‐Px activity increased gradually during storage. Fish muscle GSH‐Px shows potential for preventing oxidative deterioration in muscle during storage and processing.
Texture and Rehydration of Dehydrated Carrots as Affected by Low Temperature Blanching
Authors: QUINTERO‐RAMOS A. , BOURNE M.C. , ANZALDÚA‐MORALES A. 
Published: August 2006

ABSTRACTWhole carrots were blanched at four temperatures for five time periods, then blanched again for 6 min at 100°C. A control sample was blanched 8 min at 100°C. All samples were then dehydrated. Very slight differences in rehydration ratios between treatments were observed. The 50°C blanch gave a firmness equal to or less than the control for all blanch times. The carrots blanched at 55°C for 15, 30 and 45 min were less firm than the control while the 60 and 90 min blanched samples were firmer than the control. The 60 and 65°C blanched samples had significantly firmer texture than the control when blanch time was > 30 min. Blanching carrots for 45 min at 65°C increased firmness of the rehydrated product by 51% for uncooked and 27% for cooked.
Hydrogen and Calcium Ion Concentrations Affect Volume of CO2 Puffed Diced Green Bell Peppers
Authors: TABEIDIE Z. , PAYNE F.A. 
Published: August 2006

ABSTRACTDiced green bell peppers were soaked in a solution of hydrochloric acid or calcium chloride, air‐dried to 50% moisture, held in CO2 at 5.8 MPa for 1, 3 or 5 min, and puffed by abruptly releasing the CO2 pressure. Treatment with 1% CaCl2 increased the size of puffed‐dried products as compared to a control; however, HCl treatments did not. The treatment with 1 or 2% CaCl2 reduced shrinkage as compared to the control. The 1% CaCl2 treatment may have increased the CO2 saturation rate.
Hard‐to‐Cook Defect in Cowpeas: Storage‐Induced and Treatment‐Induced Development
Authors: LIU KESHUN , PHILLIPS R. DIXON , HUNG YEN‐CON , SHEWFELT ROBERT L. , McWATTERS KAY H. 
Published: August 2006

ABSTRACTCowpea seeds with a range of hard‐to‐cook (HTC) levels induced by storage at various temperatures/relative humidities/times were subjected to heat incubation in water and/or soaking in CaCl2. For control seeds, the hardening effect of Ca soaking was greatly increased by incubation at 60‐85°C before soaking, but not after. For aged seeds, Ca soaking alone evoked a great increase in hardness whereas incubation slightly enhanced hardening. Trivalent cations induced HTC less effectively than divalent cations; univalent ions suppressed HTC. EDTA soaking completely reversed while EGTA partially reversed HTC state of aged seeds. HTC state in cowpeas apparently develops via two stages: an increase in cation‐uptake capacity within cotyledons induced by moderate heat or adverse storage, followed by divalent cation binding.
Rice Cake Production using Long‐grain and Medium‐grain Brown Rice
Authors: HUFF H. E. , HSIEH F. , PENG I. C. 
Published: August 2006

ABSTRACTPuffing of rice cakes using both long‐grain and medium‐grain brown rice was studied. The effects of tempering moisture, heating temperature, and heating time on various rice cake quality attributes were investigated. A greater specific cake volume was obtained at a lower tempering moisture, higher heating temperature, and longer heating time for long‐grain brown rice. For medium‐grain rice, a higher tempering moisture yielded a larger specific cake volume. The lightness of rice cakes correlated well with their expansion; the less expanded cake always had a lighter color. Medium‐grain brown rice also produced cakes that were much more fragile than those produced from long‐grain brown rice.
Analysis of Volatile Compounds from Strawberry Fruit Stored under Modified Atmosphere Packaging (MAP)
Authors: MAWELE SHAMAILA M. , POWRIE W.D. , SKURA B.J. 
Published: August 2006

ABSTRACTVolatile compounds were extracted from strawberries stored at 1°C for 10 days under modified atmosphere packaging (MAP) conditions in high barrier pouches flushed with either carbon dioxide, mixed gas, or air, and identified by gas chromatography/mass spectrometry. Canonical variate analysis based on 25 selected volatile compounds classified the samples according to treatment and/or quality level. Unpackaged samples, MAP samples treated with air or mixed gas kept in storage for 3 days, and strawberries evaluated at day 0 were all initially different from strawberries held in carbon dioxide. After 10 days storage, all MAP strawberries were classified close together and quality attribute scores were lower.
Characterization of Polyphenoloxidase from Stanley Plums
Authors: SIDDIQ M. , SINHA N. K. , CASH J. N. 
Published: August 2006

ABSTRACTFive plum cultivars were investigated for polyphenoloxidase. Stanley cultivar, which showed highest PPO activity, was selected for characterization of this enzyme. The activity of crude enzyme was 3.5 times greater in the flesh than in the skin of the fruit. The enzyme showed a Km of 20 raM of catechol and Vmax of 5.41 × 10−1 O.D./ min at pH 6.0. Its pH and temperature optima were 6.0 and 20°C respectively. The enzyme lost activity below pH 4.5, but was stable even at 70°C. Among substrates, 4‐methylcatechol was oxidized more rapidy, although catechol, dopamine, pyrogallol and caffeic acid were also good substrates. The enzyme was strongly inhibited by sodium metabisulfite (Na2S2O5), L‐cysteine and ascorbic acid.
Comparison of Dialysis and Metal Precipitation Effects on Apple Pectins
Authors: HWANG J. , ROSHDY T.H. , KONTOMINAS M. , KOKINI J.L. 
Published: August 2006

ABSTRACTMetal precipitation as a purification method for pectins was investigated for effects on chemical composition (anhydrogalacturonic acid, methoxyl and degree of esterification and neutral sugars), and molecular properties (molecular weight and intrinsic viscosity) in comparison with dialysis. The Cu(II) ions were used to separate pectins from non‐uronide components, and then the Cu(II) ions complexed with pectins were removed by 1% acid alcohol or EDTA treatment. The contaminants were removed more effectively by metal precipitation than dialysis. Acid alcohol did not affect degree of esterification of pectins, whereas it significantly cleaved the neutral sugar side chains. Pectins treated with acid alcohol had lower molecular weights, but larger intrinsic viscosities indicating their more linear nature compared to pectins treated with EDTA.
Chitosan Enhances Control of Enzymatic Browning in Apple and Pear Juice by Filtration
Authors: SAPERS G.M. 
Published: August 2006

ABSTRACTBrowning could be prevented in McIntosh apple juice by the addition of at least 200 ppm chitosan, irrespective of the chitosan product tested, followed by filtration with diatomaceous earth filter aid. Chitosan at 1000 ppm was required to prevent browning in juice from ripe Bartlett and Bosc pears. Juice from very ripe Bartlett pears did not respond to chitosan treatment. Chitosan addition interfered with the prevention of browning in apple and pear juice by centrifugation.
Breadmaking and Storage of Various Wheat Fractions Affect Vitamin E
Authors: WENNERMARK B. (HÅKANSSON) , JÄGERSTAD M. 
Published: August 2006

ABSTRACTThe vitamin E loss during baking of two types of industrially baked breads was studied. Neither scalding nor fermentation reduced the vitamin E content. However, the sour dough preparation and dough‐making resulted in 20‐60% reduction in the content of tocopherols and tocotrienols. In addition the vitamin E yield in the doughs and the French bread when using two different extraction methods were compared. The two methods showed similar results for flours and doughs, but indicated differences after the baking stage. Storage stability of wholemeal flour, white flour, bran and germ of wheat were also investigated. Storage at 20°C for 12 mo decreased vitamin E activity of the various wheat fractions by 28‐40%.
Structural and Functional Properties of Caseinate and Whey Protein Isolate as Affected by Temperature and pH
Authors: LEE SHIH‐YOUNG , MORR CHARLES V. , HA EWAN Y.W. 
Published: August 2006

ABSTRACTThe structural properties, i.e., active sulfhydryl (SH), flexibility and hydrophobicity, and functional properties, i.e., solubility, emulsion activity (EA), emulsion stability (ES), foam overrun (FO) and foam stability (FS), of commercial sodium caseinate (SC) and whey protein isolate (WPI) solutions were investigated at pH 6, 7 and 8 and at 25, 55 and 65°C. WPI contained a higher concentration of active SH and was more hydrophobic than SC. WPI provided comparable solubility and EA, lower FO, but higher FS than SC. Temperature and pH effects on the two proteins were somewhat inconsistent.
Sodium Caseinate and Skim Milk Gels Formed by Incubation with Microbial Transglutaminase
Authors: NONAKA M. , SAKAMOTO H. , TOIGUCHI S. , KAWAJIRI H. , SOEDA T. , MOTOKI M. 
Published: August 2006

ABSTRACTSeveral suspensions and emulsions containing commercial sodium caseinate or skim milk were gelatinized by Ca2+‐independent microbial transglutaminase treatment. The characteristics of the gels were largely affected by the enzyme concentrations employed. For caseinate gels generally the higher enzyme concentration gave steep decreases in breaking strength, strain and cohesiveness of the gels. The creep tests on emulsified gels prepared to two different enzyme concentrations showed that the gel made with a higher enzyme concentration was the more viscoelastic. For skim milk gels, the enzyme treatment in higher concentration caused substantial increase of the breaking and hardness while the strain and cohesiveness had little or no changes.
Foaming Properties of Proteins as Affected by Concentration
Authors: BRITTEN MICHEL , LAVOIE LINDA 
Published: August 2006

ABSTRACTCommercial sodium caseinate and whey protein isolate were evaluated at protein concentrations 0.25 to 16% with ovalbumin solutions as reference. Logarithmic models were developed to express the effect of protein concentration on foam expansion and serum drainage. The kinetics of gas release from milk protein‐stabilized foams followed a three‐phase pattern. Low foam collapse rates were observed in initial and final phases while rapid collapse occurred during the transition phase. No transition was observed for ovalbumin‐stabilized foams. Globally, foam collapse rate increased with increasing protein concentration. Apparent viscosity of protein‐stabilized foams increased with concentration to a maximum; beyond which, a reverse trend was observed. Maximum viscosities of milk protein foams were at concentrations & lt;0.5%, while ovalbumin foams showed maximum viscosity around 2% protein.
Enzymatic Hydrolysis of Casein: Effect of Degree of Hydrolysis on Antigenicity and Physical Properties
Authors: MAHMOUD MOHAMED I. , MALONE WILLIAM T. , CORDLE CHRISTOPHER T. 
Published: August 2006

ABSTRACTCasein was enzymatically hydrolyzed for potential use in a hypoallergenic infant formula. Samples from the digest at different hydrolysis time (HT) intervals were tested for antigenicity, hydrophobicity, net charge (zeta potential), and emulsifying activity. Casein antigenicity loss could be approximated by three‐phased first‐order kinetics. Extensive antigenicity loss occurred during the first 10% of HT and relatively small changes occurred during the remaining 90% of HT. Hydrophobicity and emulsifying activity decreased, while the magnitude of the net charge increased (P <0.01) with increasing degree of hydrolysis. Strong correlations (r2≥ 0.89) were found among hydrophobicity, emulsifying activity and zeta potential.
Thermomechanical Properties of Frozen Sucrose Solutions
Authors: LE MESTE MARTINE , HUANG VICTOR 
Published: August 2006

ABSTRACTA thermomechanical (TMA) method was used to study the glass transition of dry amorphous sucrose and the physical changes occurring when frozen sucrose solutions were heated. A modified TMA device allowed the detection of changes in sample dimension and compliance. Results of the TMA study of sucrose solutions suggested that the maximum solute concentration of the amorphous solution was close to 80% (w/w). In nonmaximally freeze concentrated solutions, devitrification generally started at the glass transition temperature of the amorphous phase and continued up to ‐32°C, where melting of ice crystals began, inducing softening and flow. With dilute solutions, ice recrystallization occurred in the temperature range from–32 to ‐ 10°C. Devitrification and recrystallization had a stabilizing effect on mechanical properties.
Propyl Gallate and Ascorbyl Palmitate Affect Stability of Canola Oils in Accelerated Storage
Authors: HAWRYSH Z.J. , ERIN M.K. , LIN Y.C. , HARDIN R.T. 
Published: August 2006

ABSTRACTThe effects of propyl gallate (PG) with and without ascorbyl palmitate (AP) and monoglyceride citrate (MGC) on the stability during accelerated storage (Schaal and fluorescent light) of canola oil were determined by sensory, chemical and gas liquid chromatographic (GLC) evaluations. After 12 days of Schaal storage, analyses indicated that additions of PG + AP to oils at 200/200 ppm and 100/200 ppm were most effective in retarding oil deterioration. Sensory data showed that additions of either PG + MGC or PG + AP to oils, were ineffective in delaying deterioration in fluorescent light exposed samples. Chemical data indicated that 200 ppm PG + 200 ppm AP and 100 ppm PG + 200 ppm AP were somewhat effective in retarding oil photooxidation.
Extrudate Cell Structure‐Texture Relationships
Authors: BARRETT A.H. , PELEG M. 
Published: August 2006

ABSTRACTCorn‐based extrudates that ranged widely in mean cell size and density were produced by varying extrusion moisture and RPM and also by the addition of rice flour, citric acid, tricalcium phosphate, sodium bicarbonate, and gluten. Cell sizes were measured using an Olympus image analysis system and mechanical properties, including breaking stress and plateau stress values achieved during compression, were measured using an Instron. Breaking and plateau stresses were negatively dependent on mean cell size and positively dependent on density in pure corn samples but the form of the relationship was altered by the presence of additives in the extrudates.
Fatty Acid and Cholesterol Changes in Pork Longissimus Muscle and Fat due to Ractopamine
Authors: PERKINS E. G. , McKEITH F. K. , JONES D. J. , MOWREY D. H. , HILL S. E. , NOVAKOFSKI J. , O'CONNOR P. L. 
Published: August 2006

ABSTRACTFatty acid (FA) composition and cholesterol (CHL) content from control and Ractopamine (Rac) treated pigs were evaluated. Lipids were extracted from the longissimus (LD) and subcutaneous fat (SC) and methyl esters of the FA were formed for gas chromatography. CHL content of the LD was determined using direct saponification. Pigs were fed 0, 5, 10 or 20 ppm Rac for about 40 kg of grain prior to slaughter. Rac had no consistent effect on the FA composition of SC or muscle (neutral or polar) lipids. CHL content in the LD of treated animals was about 9% lower (P < 0.01) than controls. Rac reduced the CHL content of the LD and had limited effect on the FA profile of muscle or SC fat.
Antioxidant Efficacy of Oleoresin Rosemary and Sodium Tripolyphosphate in Restructured Pork Steaks
Authors: LIU H.F. , BOOREN A.M. , GRAY J.I. , CRACKEL R.L. 
Published: August 2006

ABSTRACTThiobarbituric acid (TBA) analysis, sensory evaluation and hexanal content (frozen storage only) monitored lipid oxidation. STPP significantly (P<0.01) reduced lipid oxidation in cooked steaks during refrigerated storage (ε4°C) for 8 days, and in raw steaks stored at − 30°C for 8 mo. Lipid stability was not enhanced by OR/STPP treatments compared to STPP treatments. Water‐soluble OR/STPP did not result in significantly (P>0.05) greater lipid stability than oil‐soluble OR/STPP treatments. Hexanal content significantly (P<0.01) increased after 8 mo frozen storage.
Acceptability and Sensory Analysis of Pork Summer Sausage from Pigs Administered Porcine Somatotropin
Authors: PRUSA K.J. , FEDLER C.A. , SEBRANEK J.G. , LOVE J.A. , MILLER L.F. 
Published: August 2006

ABSTRACTSummer sausages were formulated to contain 20% fat from the following raw meat sources: (1) pork and beef blend, (2) 100% pork from control pigs, and (3) 100% pork from pigs administered 4 mg/ day porcine somatotropin (pSt). Sausages were evaluated by a trained sensory panel and by 1192 consumers. Summer sausage from the pSt‐treated pigs and the pork/beef blend was firmer and more chewy than that made from 100% control pork. The beef/pork blend sausage was darker, more red and less yellow when compared with sausage made with 100% pork. Sausage from pSt‐treated pigs received greater acceptability scores and was preferred by 62% of consumers when compared with sausage from control pigs.