bluuebunny/crossref_metadata_2025_split huggingface dataset:
Lipid Oxidation and Color Stability in Restructured Meat Systems during Frozen Storage
Authors: AKAMITTATH J.G. , BREKKE C.J. , SCHANUS E.G. 
Published: August 2006

ABSTRACTSalt and combinations of salt with phosphates and antioxidants were investigated for their role in lipid oxidation and discoloration in restructured beef, pork, and turkey steaks during storage at ‐ 10°C for 16 wk, 8 wk and 8 wk, respectively. Lipid oxidation and discoloration occurred simultaneously in pork and turkey, but beef color loss occurred much earlier than did lipid oxidation. Phosphates were effective in inhibiting lipid oxidation in beef (4 wk), pork (8 wk) and turkey (6 wk). Tertiary butylhydroquinone inhibited lipid oxidation in pork and turkey steaks, but, overall, neither prevented discoloration. Results indicate discoloration and lipid oxidation are interrelated, and pigment oxidation may catalyze lipid oxidation.
Myoglobin Analysis for Determination of Beef, Pork, Horse, Sheep, and Kangaroo Meat in Blended Cooked Products
Authors: JANSSEN F.W. , HÄGELE G.H. , VOORPOSTEL A.M.B. , de BAAIJ J.A. 
Published: August 2006

ABSTRACTThis method allows the concurrent detection of several types of animal muscle meat in comminuted, cooked meat products. Meat proteins were dissolved in a solvent containing 8M urea and dithioerythritol and separated by electrofocusing on an ultra‐thin polyacrylamide gel, containing urea. The proteins were then transferred to nitrocellulose by electroblotting and the blot was incubated with anti‐human myoglobin serum, a linking antibody, peroxidase‐antiperoxidase (PAP) immune complex, and enzyme‐substrate. Detection of less than 10% pork, horse and sheep meat was possible in a beef‐based meat product which had been heated to an internal temperature of 120°C for 5 min. The method is not suitable for detection of chicken and turkey meats.
Effect of Pressure Cooking and Pressure Rate Change during Cooling in Vacuum on Chicken Breast Quality and Yield
Authors: SELF K. P. , NUTE G. R. , BURFOOT D. , MONCRIEFF C. B. 
Published: August 2006

ABSTRACTThe effect was studied of processing time, weight loss, quality, cooking in steam at a pressure of 1.03 or 0.345 bar and cooling at different pressure reduction rate (0.6 to 0.07 bar/minute) on chicken breasts quality. Heating time was not affected by cooking pressure but cooling time was reduced as pressure reduction rate increased. Weight losses varied from 26.4 to 37.7% and increased with severity of temperature‐time treatment. Tenderness was not affected by cooking/cooling but juiciness decreased with increased pressure and reduced cooling rate. Juiciness correlated with weight loss (r = ‐ 0.72). A 9 member sensory panel indicated harsher temperature‐time treatments gave more acceptable meat.
Tocopherols in Chicken Breast and Leg Muscles Determined by Reverse Phase Liquid Chromatography
Authors: ANG C. Y. W. , SEARCY G. K. , EITENMILLER R. R. 
Published: August 2006

ABSTRACTTocopherols were extracted from broiler muscles with hexane after saponification and determined by reverse phase liquid chromatography with fluorescence detection. Both alpha‐ and gamma‐ tocopherols were found in both breast and leg muscles, raw or cooked. Mean recovery values were alpha‐ 91.2% and gamma‐tocopherols 94.2%. Leg meat contained almost twice as much total tocopherols as breast meat. This favorable distribution of tocopherols may be significant in retarding oxidative changes of cooked leg tissues during post‐cooking storage. Cooking had no significant effect on retention of tocopherols on a dry weight basis for breast or leg meat.
Thermal Transitions of Salt‐soluble Proteins from Pre‐ and Postrigor Chicken Muscles
Authors: XIONG Y.L. , BREKKE C.J. 
Published: August 2006

ABSTRACTSalt‐soluble protein (SSP) was extracted from pre‐ and postrigor chicken muscles at various pH values, and protein thermal denaturation was studied using several techniques. Heating at 1°C/min from 20 to 70°C induced a three‐ to fourfold increase in breast and leg hydrophobicity. Differential scanning calorimetry of breast and leg SSP showed a major transition occurring within the range 55 to 64°C, with the value dependent on rigor state and pH. Protein‐protein association, as measured by turbidity change upon heating, underwent two transitions for leg SSP and two or three for breast SSP. The specific transition temperature and rate were dependent on pH, muscle type and rigor state. However, muscle type and pH had a greater effect than muscle rigor state on SSP denaturation.
Identification and Reduction of Ellagic Acid in Muscadine Grape Juice
Authors: LIN T.Y. , VINE R.P. 
Published: August 2006

ABSTRACTThe precipitate which forms during storage of clarified and pasteurized Magnolia and Carlos muscadine juices was examined using paper chromatography, HPLC, and ultraviolet, infrared, and mass spectrometries. The methanol washed juice precipitate was identified as ellagic acid. The concentrations of ellagic acid in Magnolia juice treated with polyvinylpolypyrrolidone (PVPP) at 0.12, 0.36, 0.60, 0.84, and 1.08 g/L and gelatin at 0.06, 0.12 and 0.24 g/L were determined. The treatment using 1.08g PVPP/L was most effective in reducing ellagic acid, total phenolics, and juice browning.
Effects of Variety, Maturity and Processing on Pear Juice Quality and Protein Stability
Authors: HSU JUINN‐CHIN , HEATHERBELL DAVID A. , YORGEY BRIAN M. 
Published: August 2006

ABSTRACT?Anjou, Comice, and Bartlett pears were processed into clarified juices from hard green and soft ripened fruits. Processing trials with and without SO2 were conducted. Effects of variety, maturity and processing on browning, turbidity, proteins, and stability were investigated. Browning increased with heat treatment, and was reduced by processing with SO2. Total soluble protein content increased with fruit maturity and processing with SO2. Protein fractions from a clarifying enzyme preparation (mainly arabinase and amylase) with MW in the range of 64,000–92,000 and containing glycoproteins were not removed by fining/clarification. They contributed to protein instability in the clarified pear juices, but could be removed by heat treatment (pasteurization) prior to final filtration and bottling. Our results indicate some enzymes added for clarification during processing may contribute to post‐clarification haze and sediment formation.
Controlled Atmosphere Storage of Oranges to Enhance Aqueous Essence and Essence Oil
Authors: SHAW PHILIP E. , CARTER ROBERT D. , MOSHONAS MANUEL G. , SADLER GEORGE 
Published: August 2006

ABSTRACTFreshly harvested Valencia and Pineapple oranges were treated 24 hr under anaerobic conditions at room temperature with nitrogen and < 1% oxygen. Juices from 820 kg each of control and treated fruit were concentrated in a pilot scale evaporator to 60–67°Brix and aqueous essences (800–900 mL) and essence oils (60–109 mL) collected. Capillary gas chromatography quantified 26 volatile components in aqueous essence and 23 in essence oil for each sample. Aqueous essences from treated fruit showed increased acetaldehyde, ethanol and several other alcohols, aldehydes and esters, and essence oils from treated fruit showed increased methanol, ethanol, ethyl acetate, and ethyl butyrate. Flavor panels determined significant differences in essences and essence oils from treated vs control Valencia but found no differences in treated vs control Pineapple oranges.
Effect of Manufacturing Conditions on Rheology of Banana Gelified Milk: Optimization of the Technology
Authors: HAMZA‐CHAFFAI AMEL 
Published: August 2006

ABSTRACTBanana Gelified Milk (BGM) was processed under four operating conditions: cooking time (15–85 min), cooking temperature (65–95°C), starch concentration (7–11 g.L‐1), and carrageenan concentration (2–6 g.L‐1). Rheological measurements were obtained using a concentric cylinder viscosimeter with shear rate ranging from 5 to 80 sec‐1. The consistency coefficient, the flow behavior index, the apparent viscosity and the yield stress were determined and compared to those of BGM prepared by an industrial process. An experimental design with 24 experiments was used to optimize BGM preparation. Proposed mathematical models showed that the apparent viscosity was mainly affected by carrageenan concentration. However, cooking temperature had greatest effect on yield stress. An optimized product was prepared reducing cooking time and temperature. Carrageenan was optimized to 3.5 g.L‐1. This provided a product with good texture and acceptable taste. This was confirmed by sensory evaluation.
Lactobacillus plantarum and Enterobacter Cloacae Growth In Cucumber Extracts Containing Various Salts
Authors: NAEWBANIJ JOCELYN O. , STONE MARTHA B. , IV EDGAR CHAMBERS 
Published: August 2006

ABSTRACTSalt substitutes included chlorides, sulfates and phosphates at 25%, 50% and 100% ionic strength equivalent to a concentration of 1M NaCl. At 100% NaCl substitution, chloride salts provided the most selective environment and sulfates showed no selectivity, whereas phosphates suppressed microbial, growth. Substitution of sulfates for NaCl generally increased generation times for both microorganisms. Substitution of KCl for NaCl at 50%, resulted in more selective growth of L. plantarum than in those with either KCl or NaCl alone. KCl was the only chloride substitute allowing growth of E. cloacae. Substitution of phosphates for NaCl at 50% enabled slow growth of L. plantarum.
Inhibition of Growth and Germination of C. botulinum 33A, 40B, and 1623E by Essential Oil of Spices
Authors: ISMAIEL ADNAN , PIERSON MERLE D. 
Published: August 2006

ABSTRACTEffects of clove, thyme, black pepper, pimenta, origanum, garlic, onion, and cinnamon oils on growth and germination of Clostridium botulinum types 33A, 40B, and 1623E were studied. At 200 ppm, ail oils highly inhibited growth of C. botulinum 33A, 40B, and 1623E. At 10 ppm, inhibitory activity of most oils diminished. By activity on C. botulinum growth, oils could be divided into three categories: (1) very active: cinnamon, origanum, and clove; (2) active: pimenta, and thyme; (3) least active: garlic, onion, and black pepper. Effectiveness on germination was quite different. At 150 and 200 ppm all oils totally prevented germination. At 10 ppm garlic and onion showed higher activity than the others. Spores of 33A were more sensitive than 40B and 1623E.
A Method to Determine Initial Freezing Point of Foods
Authors: SUCCAR JORGE , HAYAKAWA KAN‐ICHI 
Published: August 2006

ABSTRACTAn accurate initial freezing point Tsh is required for reliable analysis of a food freezing or thawing process. Two previous formulae for accurately estimating enthalpies, one for temperatures above Tsh and another below Tsh, were used for this development. The estimation of Tsh was based on the mathematical formulation of continuity in food enthalpies estimated by both formulae at Tsh. The method was validated by estimating Tsh values of aqueous solutions of sucrose and NaCl at different solutions. There was fair agreement in the Tsh values of fresh fruit and vegetables, lean beef meat and lean fish meat estimated by the proposed and a previous method. One potential advantage of our new method was the direct estimation of Tsh through analysis of food enthalpies collected at different temperatures.
Interactions Among Calcium, Zinc and Phytate with Three Protein Sources
Authors: GIFFORD SANDRA R. , CLYDESDALE FERGUS M. 
Published: August 2006

ABSTRACTVarious combinations of calcium (4.94 mmol), zinc (0.0071 mmol) and phytate (0.284 mmol) were added either to soy concentrate, casein or torula yeast to determine effects of their interaction on in vitro solubility of protein, calcium, zinc, and phytate (PA). Two Ca sources, calcium carbonate (CaCO3) and calcium‐citrate‐malate complex (CCM) were used. Two pH levels, 2.0 and 5.5, were used to simulate gastrointestinal pH conditions. An increase in pH significantly reduced (P<0.01) Zn solubility in all treatments with all protein sources. The solubility of Ca and PA were significantly decreased (P< 0.01) when both components were present probably due to formation of insoluble Ca‐PA complexes. At pH 5.5, with casein and yeast proteins, Zn was significantly more (P< 0.01) soluble in samples with CCM, in the absence of PA, than in those with CaCO3.
Effect of Heat and pH on Toxigenic Clostridium butyricum
Authors: MORTON R. D. , SCOTT V. N. , BERNARD D. T. , WILEY R. C. 
Published: August 2006

ABSTRACT Clostridium butyricum long known to cause spoilage in canned acid foods recently caused two separate cases of infant botulism in Italy by strains producing type E botulinum toxin. Heat resistance of spores of toxigenic and nontoxigenic C. butyricum was determined. The non‐toxigenic strain was considerably more heat resistant, having a D‐value at 212°F of 4.7 min compared to a D‐value 170°F of 2.3–2.5 min for toxigenic strains at pH 7.0. Minimum pH for growth and toxin production was also determined. The nontoxigenic strain grew at pH 4.2; toxigenic strains grew and produced toxin at pH 5.2 but not at pH 5.0.
Confocal Scanning Optical Microscopy of Meat Products
Authors: VELINOV P.D. , CASSENS R.G. , GREASER M.L. , FRITZ J.D. 
Published: August 2006

ABSTRACTConfocal scanning optical microscopy (CSOM) was used to observe the internal structure of frankfurters and summer sausage. This new method allows optical sectioning of thick specimens and thus avoids the potential problem of smearing encountered when fat globules and bacteria are at the surface of sections.
Correlation of Protein Sulfhydryls with the Strength of Heat‐Formed Egg White Gels
Authors: MARGOSHES B. A. 
Published: August 2006

ABSTRACTA strong, direct correlation (r = 0.97) was found between egg white protein surface sulfhydryl group (‐SH) concentration and the gel strength of its heat‐induced gels. An inverse correlation (r = ‐ 0.86) was also found between the ‐SH group concentration of 0.1% SDS‐denatured egg white proteins and gel strength. Data indicated that surface ‐ SH groups played an important role in strong heat‐induced gel formation in egg whites.
Enzymatic and Color Changes During Post‐harvest Storage of Lychee Fruit
Authors: HUANG S. , HART H. , LEE H. , WICKER L. 
Published: August 2006

ABSTRACTHunter color dimension scores were related to loss of red color and darkening during post‐harvest storage of fresh lychee fruit at 4°C. Peroxidase declined whereas polyphenyloxidase increased in the lychee endocarp during storage. The peroxidase of the exocarp increased to 36.93 U/min at 29 days, but declined during subsequent storage. No change in polyphenyloxidase of the exocarp was observed until 29 days when activity increased nearly ten fold to 0.55 U/min. The decrease in peroxidase and increase in polyphenyloxidase activities coincided with onset of discoloration of fruit.
Dilatancy in Starch Solutions Under Low Acid Aseptic Processing Conditions
Authors: DAIL ROBERT V. , STEFFE JAMES F. 
Published: August 2006

ABSTRACTA rheological characterization of 2.72, 3.14, and 3.59% (g dry starch/ 100g water) waxy maize starch solutions was conducted at 121.1°C. The two highest concentrations are increases over those previously examined. Flow behavior indexes ranged from 1.1 to 1.9 in this study, and results indicate the shear‐thickening behavior observed was due to dilatancy instead of time‐dependent thickening caused by on‐going pasting.
Cryoprotectant Effects in Surimi and Surimi/Mince‐based Extruded Products
Authors: YOON K.S. , LEE CM. 
Published: August 2006

ABSTRACTThe relative cryoprotective effects of liquid sorbitol (L) alone and in combination with sucrose (L‐S) was assessed in surimi, extruded uncooked and cooked products, and compared with the cryoprotective effects of crystalline sorbitol (C), liquid polyol (P), and modified starch (MS). Variables evaluated included gel‐forming properties, cooking loss, drip loss and ice crystal formation. Addition of 8% sorbitol resulted in best water‐holding ability, gel strength and least ice crystal formation. A better cryoprotective effect was shown in uncooked than in cooked products. No significant differences in effectiveness were found among C, C‐S, L and L‐S. Optimum sweetness was obtained with either C and L at 8% or L‐S at 3:3%. Both C‐S and L‐S at 4:4% were judged to be slightly too sweet.
Methodology for Quantification of Geosmin and Levels in Rangia Clam (Rangia cuneata)
Authors: TANCHOTIKUL URAIWAN , HSIEH THOMAS C.‐Y. 
Published: August 2006

ABSTRACTThe concentration of geosmin was determined in freshly dredged and 2‐wk relayed rangia clam (Rangia cuneata) samples in different seasons of the year. Vacuum distillation/solvent extraction using an internal standard was followed by multiple‐level standard addition gas chromatography/selective ion monitoring mass spectrometry. Most coefficients of variation were lower than 10%. On a dry‐weight basis, the geosmin level in dredged clams was highest (343 ng/g) in August and averaged 51.6 ng/g in other months. A 52% reduction of geosmin was found after two week relaying during the period of May‐June. However, only 1% reduction of geosmin was observed during February‐March.
Isolation and Identification of Dry Salami Volatiles
Authors: BERGER RALF G. , MACKU CARLOS , GERMAN J. BRUCE , SHIBAMOTO TAKAYUKI 
Published: August 2006

ABSTRACTThe volatile constituents of air‐dried, mold‐fermented salami sausage were isolated from meat and casing using a dynamic headspace/continuous solvent extraction method. Apolar and polar fractions of the aroma concentrates, and a methylated acidic ether extract of the defatted meat were analyzed by high resolution gas chromatography and coupled gas chromatography‐mass spectrometry. Most volatiles identified were derived from lipid degradation, from pepper (added as a spice), and from the degradation of pepper terpenes and phenolics. Neither typical intermediates of fatty acid autoxidation nor N‐containing volatiles were among the 68 identified compounds. The contribution of lipid precursors was essential to overall flavor as were the microbial activities.
Shrouding, Spray‐chilling and Vacuum‐packaged Aging Effects on Processing and Eating Quality Attributes of Beef
Authors: LEE LAUREN M. , HAWRYSH ZENIA J. , JEREMIAH LESTER E. , HARDIN ROBERT T. 
Published: August 2006

ABSTRACTSixteen beef sides were shrouded or unshrouded and then chilled using a conventional air or a water spray‐chilling system. After chilling, the semitendinosus (ST) muscle was excised from each side, cut into four roasts, vacuum‐packaged and aged for 3, 10, 24, or 38 days. Spray‐chilling of shrouded and unshrouded sides was more effective than air chilling in lowering muscle temperature after cooling 8 hr. Unshrouded, spray‐chilled sides had the least shrinkage after 24 hr. Trained panel scores and instrumental analysis of cooked roasts showed meat tenderness and juiciness were unaffected by shrouding and chilling methods; however, roasts aged 24 and 38 days were more tender than those aged 3 days.
Strawberry Polyphenoloxidase: Extraction and Partial Characterization
Authors: WESCHE‐EBELING PEDRO , MONTGOMERY MORRIS W. 
Published: August 2006

ABSTRACTMixing strawberries ground under liquid nitrogen with polyvinylpyrrolidone alone or combined with Amberlite XAD‐4 in pH 4.5 buffer yielded stable polyphenoloxidase (PPO) extracts. Temperature stability of the enzyme varied with substrate and followed first order kinetics of inactivation. pH optima were 5.5 with catchol and 4.5 with 4‐methylcatechol. Maximum activity was with D‐catechin, followed by 4‐methylcatechol and pyrogallol with no cresolase activity. Inhibition occurred with diethyldithiocarbamate, potassium metabisulfite, KCN and dithiothreitol. Benzenesulfinic acid, cysteine and ascorbic acid blocked the browning reaction without enzyme inhibition. Extraction with Dowex AG 2‐X8 resulted in browning. No loss in activity after 95 days occurred with quick‐frozen fruit stored under nitrogen at ‐40°C.
Control of Spoilage of Canned Mushrooms Inoculated with Clostridium sporogenes PA3679 Spores by Acid‐Blanching and EDTA
Authors: OKEREKE A. , BEELMAN R. B. , DOORES S. 
Published: August 2006

ABSTRACTA new process involving blanching in 0.05M citric acid and addition of 200 ppm CaNa2EDTA in the canning brine (ABC) was compared to the standard commercial method (SCM) for control of spoilage of canned mushrooms inoculated with C. sporogenes PA3679 spores. Fresh mushrooms were uniformly inoculated by vacuum hydration in spore suspensions. Compared to the SCM, the ABC process reduced the potential number of nonsterile units per million cans at Fo 10 from 14.8 to 2.1. At Fo 8 and 10, the ABC process reduced spoilage of the canned products from 100 to 68.1% and 89.3 to 28.7%, respectively, compared to the SCM.
Fractal Structure of Deformed Potato Starch and Its Sorption Characteristics
Authors: NAGAI TADASHI , YANO TOSHIMASA 
Published: August 2006

ABSTRACTA deformation of microstructure was attempted on native potato starch and the change in the microstructure was analyzed from the fractal view point. The surface area calculated from the monolayer molecular number was different depending on the molecules used (Ar, N2, Kr, 1‐propanol, and benzene), which showed the surface microstructure was a fractal with the dimension 2.1‐2.4. The specific surface area measured using N2 and benzene was a function of the mean diameter of the material particles, which also showed that the porous structure of the particle was a fractal with the dimension 2.2‐3.0. On the other hand, the sorption isotherm of water vapor was independent of particle diameter.
Starch Gelatinization in Cold Temperature Sweetening Resistant Potatoes
Authors: LESZKOWIAT MICHAEL J. , YADA RICKEY Y. , COFFIN ROBERT H. , STANLEY DAVID W. 
Published: August 2006

ABSTRACTDifferential scanning calorimetry was used to compare temperatures, enthalpies, and kinetic constants for starch gelatinization in tubers of Solarium tuberosum L, var Norchip and a cold sweetening resistant selection, ND 860‐2, in an attempt to correlate cold sweetening susceptibility with starch granule stability. For corresponding heating rates, ND 860‐2 onset and peak temperatures were higher (p0.05) while differences in enthalpies and activation energies were not (p>0.05) different. Activation energy for amorphous swelling was 281 kJ mol−1 higher, and the minimum temperature to induce crystallite disruption was 3.5°C higher, for ND 860‐2 granules. Results indicate greater stability in ND 860‐2 granules and suggest granular stability contributes to cold sweetening resistance.
Pretreating Dent Corn Grits for Puffing in a Rice Cake Machine
Authors: HSIEH F. , HU L. , PENG I.C. , HUFF H.E. 
Published: August 2006

ABSTRACTThe best operational conditions for puffing dent corn grits with a rice cake machine were 14% grit moisture, 215°C and 9 sec. Salting and steaming, low pH soaking medium, larger corn grit sizes, 2% glycerin, and 2% corn oil tended to increase puffed volume of the corn cakes. Smaller grit sizes, 3% alcohol and high pH soaking medium had negative effects on corn cake volume. Acid‐modification of corn starch, 1% or 3% corn oil, and up to 10% sugar had no effect.
Distribution of Total and Soluble Fiber in Various Millstreams of Wheat
Authors: RANHOTRA G. S. , GELROTH J. A. , ASTROTH K. , POSNER E. S. 
Published: August 2006

ABSTRACTTwenty‐three mill flour streams, four final flours, germ, millfeed and three millfeed fractions from milling hard red wheat were analyzed for soluble fiber (SF) and insoluble fiber (IF). The objective was to identify a fraction(s) that may be a good source of SF. Whole wheat flour and germ each contained about 10% total (IF + SF) fiber; they also matched closely in SF and IF. Excluding the red dog fraction, the bran fraction was highest in SF. SF represented about 5% of the total fiber in the bran. No flour stream was a particularly good source of SF. The sixth middlings stream had about one‐fourth of the total fiber as SF. Other streams, as well as “straight” and “patent” flours, contained SF and IF in about equal amounts. Products with straight or patent flour would increase SF in the diet without a disproportionate increase in IF.