bluuebunny/crossref_metadata_2025_split huggingface dataset:
KCI in Dry Cured Hams: Effect on Trichinae Devitalization and Chemical and Physical Properties
Authors: PINEDO R. , PILKINGTON D. , FOEGEDING P. M. 
Published: August 2006

ABSTRACTThirty trichina‐infected hams were dry‐cured under laboratory conditions for 62 and 69 days using three curing formulations which included the partial (0%, 25% and SO%) substitution of NaCl by KCI. Each treatment rendered the product free of viable trichinae. Sixty commercial hams were processed at a dry‐cured ham plant. A high incidence of spoilage (62%) was observed among hams commercially processed. The degree of spoilage appears to be associated with the final sodium plus potassium content of the product. This study suggests that potassium cnhanccs the absorption of curing ingredients thus providing better protection against spoilage microflora. Under minimal processing conditions. both NaCl and KCI have essentially the same ability to devitalize trichinae in drp‐cured hams.
Control of Lipid Oxidation in Cooked Ground Pork with Antioxidants and Dinitrosyl Ferrohemochrome
Authors: SHAHIDI F. , RUBIN L.J. , WOOD D.F. 
Published: August 2006

ABSTRACTA number of antioxidants were added to ground meat prior to cooking to achieve oxidative stability. The 2‐thiobarbituric acid (TBA) numbers of cooked‐meat samples after storage for up to 35 days were determined. Of the antioxidants tested, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), propyl gallate (PG), t‐butylhydro‐quinone (TBHQ), trihydroxybutyrophenone (THBP), nordihydro‐guaiaretic acid (NDGA), catechol, and ethoxyquin were effective at a level of 200 ppm giving TBA values of less than one. BHA, TBHQ, and ethoxyquin were equally effective at a level of 30 ppm. Ascorbyl acetal and ascorbyl palmitate retarded lipid oxidation effectively (TBA values of slightly over one after five weeks of storage). The cooked cured‐meat pigment showed some antioxidant effect which increased with increasing concentration, and at 18–24 ppm was better than that of 200 ppm of α‐tocopherol.
Autoxidation of Bluefin Tuna Myoglobin Associated with Freezing and Thawing
Authors: CHOW CHAU‐JEN , OCHIAI YOSHIHIRO , WATABE SHUGO , HASHIMOTO KANEHISA 
Published: August 2006

ABSTRACTBluefin tuna oxymyoglobin (oxyMb) solutions were frozen either quickly at −80°C or slowly at −2O°C, thawed, and the metmyoglobin (metMb) to total myoglobin (Mb) ratio (metMb%) determined. When quick freezing was applied, autoxidation was clearly pH‐dependent, with a minimum (metMb%, 15–40) at around pH 5.9–6.3. When slowly frozen and thawed, on the other hand, tuna Mb generally showed an extremely high metMb%. Freezing and thawing partially insolubilized tuna Mb, depending upon pH. The Mb showed the minimum ratio of insolubilization at pH 6–6.3 again. Insolubilization of tuna Mb was markedly accelerated by NaCl.
Microbial Sensors for the Detection of Fish Freshness
Authors: WATANABE ETSUO , NAGUMO AKIRA , HOSHI MASAKAZU , KONAGAYA SHIRO , TANAKA MUNEHIKO 
Published: August 2006

ABSTRACTA microbial sensor system consisting of immobilized living spoilage‐causing bacterium, Alteromonas putrefaciens, and an oxygen electrode was prepared and applied to the continuous determination of fish freshness. Fish freshness was expressed as a ratio of A/B, where A is the current decrease of the microbial sensor obtained by the application of l0–50 μL fish extract and B is the current decrease by the equivalent volume of culture medium. Freshness of bluefin tuna and yellowtail meats stored in ice for up to 2 weeks was determined by both the proposed and the conventional K value enzyme sensor method. Good comparative results were obtained. One assay could be completed within 13 min.
Physical, Chemical, Sensory and Microbiological Attributes of Sweet Potato Leather
Authors: COLLINS J. L. , WASHAM‐HUTSELL L. 
Published: August 2006

ABSTRACTA “vegetable leather,” possessing a supple, leathery texture, was prepared with sweet potato (SP) and other ingredients. Samples were analyzed at 0, 30, and 60 days storage. Texture, but not flavor or acceptance, was affected by experimental factors. Ingredients had only minor effects on composition. Mean values were: moisture, 5.9%; crude protein, 5.8%; crude fat, 4.9%; ash, 2.7%; crude fiber, 2.2%; and nitrogen‐free extract, 84.8%. Dietary fiber was 4.1%. Color of the leather was orange; pH was 4.8; annd caloric content was 17.3 kJ per g. Water activity ranged from 0.48 for leather with SP and apple to 0.58 for leather with SP and without apple. Microbiological counts of samples were low.
Basic Studies of Corn Proteins for Improved Solubility and Future Utilization: A Physicochemical Approach
Authors: AUGUSTINE MICHAEL E. , BAIANU ION C. 
Published: August 2006

ABSTRACTCarbon‐13 Nuclear Magnetic Resonance (NMR) spectra were recorded for zein corn proteins in a number of organic solvent systems to establish the best solvent for these highly hydrophobic proteins. Carbon‐13 NMR techniques were used to monitor at the molecular level the mobility of the amino acid side chains in solution. Polyacrylamide gel elcctrophoresis (PAGE). and sodium sodium dodecyl sulfate polyacrylamide gel elcctrophoresis (SDS‐PAGE) was performed to identify the major subfractions in zein and to determine the effect that solvents such as ethanol and 2‐propanol have upon the aggregation of zein proteins. It was determined, based on these studies, that pyridine: watcr (I:I. v/v) provided the best dispersibility for zein and the best subunit separation.
Detinning Factors from the Shoots of Bamboo Leleba oldhami
Authors: CHIEN CHIN‐HSIANG , SU JONG‐CHING 
Published: August 2006

ABSTRACTConcentrated fresh juice of bamboo shoots was filtered through a Sephadex G‐75 column under aseptic and anaerobic conditions. The detinning activity in the filtrate was assayed by an oxygen monitor in the presence of tin powder. A large amount of peptides with molecular weights about 1300, some nucleotides and p‐hydroxybenzaldehyde were identified as the detinning substances. Twenty peptides were isolated by means of cation and anion exchange chromatography. The primary structures of these peptides were elucidated by the subtractive Edman degradation, in which a high performance liquid chromatograph was used for amino acid and sugar analysis.
A Differential Scanning Calorimetry Study on the Effect of Annealing on Gelatinization Behavior of Corn Starch
Authors: KRUEGER B. R. , KNUTSON C. A. , INGLETT G. E. , WALKER C. E. 
Published: August 2006

ABSTRACTGelatinization characteristics of laboratory‐isolated and commercial corn starch were compared by differential scanning calorimetry (DSC) before and after being annealed at subgelatinization temperatures in excess water. Prior to annealing, commercial corn starch has a relatively narrow gelatinization range, with a peak temperature at 71°C. Starches isolated in the laboratory have wide gelatinization ranges and lower peak temperatures. After annealing, commercial starch showed little change in gelatinization characteristics, whereas laboratory starches all had narrowed gelatinization ranges, higher peak temperatures, and increased gelatinization enthalpy, indicating changes in the internal structure of the starch granules. This demonstrates that the wet‐milling process anneals corn starch during the isolation procedure.
Solute and Enzyme Recoveries in Apple Juice Clarification using Ultrafiltration
Authors: SHEU M.J. , WILEY R.C. , SCHLIMME D.V. 
Published: August 2006

ABSTRACTEnzyme treated apple juices, obtained after pressing on a commercial processing line, were clarified by UF using a plate and frame system. The 50,000 molecular weight cut‐off membranes operated at 50°C and 5 bar pressure yielded average recovery of 99.6% and 99.3% soluble solids and titratable acids, respectively, in the permeate and rejected 36.3% of the residual pectinase activity which was available for possible reuse. Proper membrane cleaning to maintain high flux was very important in UF clarification; a 1% Ultrasil solution was more efficient than a 0.1% NaOH solution and reduced need for centrifugation and/ or vacuum filtration prior to UF.
Kinetics of Starch Gelatinization During Extrusion Cooking
Authors: BHATTACHARYA M. , HANNA M.A. 
Published: August 2006

ABSTRACTOrdinary corn (30% amylose) and waxy corn (1% amylose) were extruded at 17.8, 20, 30, 40 and 42.2% product moisture contents (d.b.) and extruder barrel temperatures of 116°, 120°, 140°, 160° and 164°C. Screw speeds of 93.5, 100, 130, 160 and 166.5 rpm were used to generate different residence times. The extruded products were evaluated for extent of starch gelatinization. Results indicate that the degree of gelatinization decreased with increasing moisture content but increased with increasing temperature. Starch gelatinization exhibited pseudo‐zero‐order reaction kinetics with higher rate constants for waxy corn than for high amylose corn. The rate constants decreased with decreasing temperature.
Effect of Sodium Acid Pyrophosphate and/or Potassium Sorbate on Staphylococcus aureus FRI‐100 Growth and Toxin Production
Authors: THOMAS D. J. , WAGNER M. K. 
Published: August 2006

ABSTRACTThe effect of food‐grade sodium acid pyrophosphate (SAPP) alone or in combination with potassium sorbate (PS) on growth and toxin production by an enterotoxin A producing strain of Staphylococcus aureus was investigated. Growth of cultures was monitored by absorbancy readings (640 nm) at 5‐hr intervals. Toxin production was determined by an Enzyme Linked Immunosorbent Assay (ELISA). SAPP (0.04%) in combination with PS (0.26%) was the most favorable treatment for inhibition of S. aureus growth. Concentration of toxin correlated with amount of growth in all treatments studied.
Influence of Processing on the Volatile Compounds Characterizing the Flavor of Pickled Fish
Authors: JOSEPHSON DAVID B. , LINDSAY ROBERT C. , STUIBER DAVID A. 
Published: August 2006

ABSTRACTFresh Lake Michigan smelt (Osmerus mordax) were processed using a traditional sodium chloride brine (48 hr), vinegar (48 hr), and sugar‐vinegar (final solution) pickling process. Substantial extractions of fresh fish volatile carbonyls and alcohols into brines occurred during processing. Only traces of carbonyls and modest concentrations of alcohols could be detected in finished pickled fish. Model aqueous systems containing selected amino acids and carbonyls in 10% NaCl solutions showed 50–99% reductions of carbonyls after reaction times of only 2.25 hr at 21°C. Model systems containing aqueous 5% acetic acid and selected long‐chain alcohols did not yield measurable (1 ppb) concentrations of corresponding acetate esters when stored at 4°C for up to 2 wk.
Texture and Microstructure of Cooked Whole Egg Yolks and Heat‐Formed Gels of Stirred Egg Yolk
Authors: WOODWARD S. A. , COTTERILL O. J. 
Published: August 2006

ABSTRACTHardness, cohesiveness, and springiness of heated intact egg yolks were determined by an Instron compression test. Hardness increased as temperature was increased from 75° to 90°C and as time of heating was increased from 10 to 30 min. Cohesiveness and springiness increased as temperature was increased from 75° to 80°C and as time was increased from 10 to 30 min. Egg yolks from cooked shell eggs were lower in all textural parameters than gels formed from stirred egg yolk. Low scores for cohesiveness and springiness were indicative of the crumbliness of yolk from cooked shell eggs; crumbliness was attributed to structural characteristics. The microstructure consisted of adjoining polyhedral grains, which showed no evidence of crosslinking. Grains appeared to be equivalent to yolk spheres, ranging in size from 40 to 100 μm. The structure of a stirred yolk gel consisted of a highly crosslinked protein matrix containing spheres (5–35 μm) and granules (l–2 μm).
Texture Profile Analysis, Expressed Serum, and Microstructure of Heat‐Formed Egg Yolk Gels
Authors: WOODWARD S. A. , COTTERILL O. J. 
Published: August 2006

ABSTRACTEgg yolk gels were formed by heating previously stirred egg yolk, having various pHs, protein concentrations, and NaCl levels, at various times and temperatures. Texture profiles were obtained by an Instron double‐compression test, and serum was expressed from frozen‐thawed gels. Microstructures of selected gels were observed by scanning electron microscopy. Gel hardness generally increased with increasing pH, protein or salt concentration, temperature, and length of heating time. The amount of serum expressed from gels decreased as gel hardness increased. Cohesiveness and springiness of gels increased with time and temperature. Gel microstructure consisted of spheres (4–50 μm) and granules (0.3–1.0 μm) dispersed in a continuous matrix. Spheres were physically disrupted by dilution and by addition of salt.
Partial Purification of an Antioxidizing Component in Raw Cow Milk
Authors: TOYOSAKI TOSHIYUKI , YAMAMOTO AKEMI , MINESHITA TAKESHI 
Published: August 2006

ABSTRACTGel filtration was used to partially purify the antioxidizing component of a centrifuged serum of raw cow milk, and its properties were studied. The antioxidizing effect did not decrease after dialysis or heating. The finding of no change after dialysis suggested that the compound was of high molecular weight, estimated at 38,000 by gel filtration. The antioxidizing effect decreased with irradiation, accompanied by a parallel decrease in the riboflavin content. The antioxidizing component of this serum fraction may be a protein‐bound riboflavin.
Effect of Alkaline Treatment on the Dispersibility of Soy Protein Isolates and Properties of Milk Clots formed from Nonfat Milk and Treated Soy Protein Mixtures
Authors: MOHAMED M. O. , MORRIS H. A. , SCHMIDT R. H. 
Published: August 2006

ABSTRACTDispersibility of soy protein isolates was improved by adjusting pH to 12 and acidifying to pH 6.5. Alkaline treated isolates added to reconstituted nonfat milk reduced rennet induced coagulum firmness and syneresis more than did untreated soy protein isolates. Treated soy protein added to reconstituted nonfat dry milk reduced coagulum firmness and syneresis more than untreated soy protein. Soy protein interference with coagulum firmness and syneresis increased with an increase in pH becoming most severe at pH values above 11. Adjusting the pH of reconstituted NFDM in the absence of soy protein to pH 8 and holding for 30 min before adjusting it back to pH 6.5 had no effect on coagulum firmness or syneresis. However, higher pH treatments (pH 10 and above) caused reduction in coagulum firmness and in syneresis.
Relationships Between Sensory and Objective Measures of Postharvest Quality of Snap Beans as Determined by Cluster Analysis
Authors: RESURRECCION A. V. A. , SHEWFELT R. L. , PRUSSIA S. E. , HURST W. C. 
Published: August 2006

ABSTRACTSeventeen sensory, physical and chemical measurements of postharvest quality were obtained from 72 snap bean samples during four separate experiments. Cluster analysis was used to determine relationships between the 17 variables and to reduce the data into a smaller set of underlying structures without appreciable information loss. Four clusters, representing 79% of the total variance, were obtained and named ‘acceptability measures’, ‘objective measures’, ‘ascorbic acid’, and ‘appearance measures’ according to the variables within each group. Acceptability, mouthfeel and flavor were the most important subjective measures while hue angle and moisture were the most important objective measures of postharvest quality.
Effect of Adenosine‐Nucleotides and Their Derivatives on the Denaturation of Myofibrillar Proteins in vitro during Frozen Storage at −20°C
Authors: JIANG SHANN‐TZONG , HWANG BAO‐SHYUNG , TSAO CHING‐YU 
Published: August 2006

ABSTRACTTo investigate the effect of adenosine‐nucleotides and their derivatives on the denaturation of myofibrillar proteins, 235 nmoles/mL adenosine‐5′‐diphosphate (ADP), adenosine‐5′‐monophosphate (AMP), inosine‐5′‐monophosphate (IMP), inosine (HxR), or hypoxantine (Hx), was added to 3 mg/mL actomyosin (AM) solution suspended in 0.10M KC1 solution and stored at −20°C for 12 wk. The AM was extracted from milktish dorsal muscle. Protein denaturation was evaluated by measuring solubility, Ca‐ATPase and Mg(EGTA)‐ATPase activity of AM, by analyzing changes in electrophoretic profiles and transmission electron microscopy. Inosine and hypoxanthine accelerated protein denaturation compared to control samples. Infrared spectrum analyses indicated that negatively charged groups of these nucleotides interacted with amino or imino groups on AM after addition. ADP, AMP, and IMP had a protective effect on denaturation of AM during frozen storage at −20°C.
Surface Active Properties of Food Proteins: Effects of Reduction of Disulfide Bonds on Film Properties and Foam Stability of Glycinin
Authors: KIM S.H. , KINSELLA J.E. 
Published: August 2006

ABSTRACTReduction of soy glycinin with 5 mM and 10 mM dithiothreitol resulted in molecular conformational changes which enhanced molecular hydrophobicity and increased viscosity. These changes were associated with significant improvement increases in surface active properties of the reduced proteins. The surface yield stress and elasticity of surface films were increased. The stability of foams as reflected in drainage time was improved especially at pH 6 and 7.0.
Sensory, Acoustical, and Force‐Deformation Measurements of Potato Chip Crispness
Authors: VICKERS ZATA M. 
Published: August 2006

ABSTRACTThe auditory (sound only) and oral (normal biting and chewing) crispness of five different potato chip products, each adjusted to two moisture contents, were measured. Instrumental acoustical and force‐deformation measurements were made on these same samples and compared with the sensory crispness measurements. Oral crispness judgments appeared to be made on the basis of both auditory and oral tactile sensations, since auditory crispness was not highly correlated to oral crispness. A combination of acoustical and force‐deformation measurements provided an excellent measure of oral chip crispness.
Is Chlorogenic Acid Bitter?
Authors: NAGEL CHARLES W. , HERRICK IVAN W. , GRABER WANDA R. 
Published: August 2006

ABSTRACTChlorogenic acid at 5° published threshold concentration (100 mg/ L) in aqueous 0.2% potassium acid tartrate was not significantly more bitter than aqueous 0.2% potassium tartrate alone when evaluated by taste panel.
Prediction of Residual Peroxidase Activity in the Blanching‐Cooling of Corn‐on‐the‐Cob and Its Relation to Off‐Flavor Development in Frozen Storage
Authors: GARROTE RAUL L. , LUNA JULIO A. , SILVA ENRIQUE R. , BERTONE RICARDO A. 
Published: August 2006

ABSTRACTThrough the use of a previously described thermo‐kinetic model the average peroxidase activity retention in the kernel and outer cob during blanching‐cooling of corn‐on‐the‐cob is predicted. The residual peroxidase activity is correlated with sensory evaluation data, making it possible to predict the conditions under which there will be no off‐flavor development after a 9 month storage at ‐ 18°C. The plots obtained allow for prediction of frozen storage life when processing variables are known. In addition, prediction of storage life can be made whether the product is water cooled at temperatures between 2 and 20°C or is air cooled at ambient air temperature.
Effects of Chlorophyll and β‐Carotene on the Oxidation Stability of Olive Oil
Authors: FAKOURELIS N. , LEE E. C. , MIN D. B. 
Published: August 2006

ABSTRACTVirgin olive oil was purified by silicic acid column chromatography to remove non‐triglyceride components. The effects of chlorophyll and β‐carotene on the oxidation stability of purified olive oil were studied by a combination of measuring peroxide value and oxygen disappearance in the headspace of sample bottles by gas chromatography. Chlorophyll in the purified oil acted as a photosensitizer for singlet oxygen formation under light. β‐carotene minimized lipid oxidation of purified oil under light storage by its light‐filtering effect. Experiments clearly suggested that singlet oxygen was mainly responsible for the photooxidation of the oil containing chlorophyll.
An Investigation into Glucose as a Potential Precursor of N‐Nitrosothiazolidine in Bacon
Authors: MANDAGERE A.K. , GRAY J.I. , IKINS W.G. , BOOREN A.M. , PEARSON A.M. 
Published: August 2006

ABSTRACTThe possible involvement of glucose in the formation of N‐nitrosothiazolidine (NTHZ) in bacon was investigated by pumping pork bellies with brines containing added glucose (2 and 4%). Raw bacon samples processed with glucose had significantly lower levels of N‐nitrosothiazolidine‐4‐carboxylic acid than the smoked control bacons. When the bacon samples with glucose were fried for 6 and 12 min, no NTHZ was detected in the fried products. N‐Nitrosopyrrolidine (NPYR) levels in these samples were much lower than those in the fried control samples. Results of this study demonstrate that the contribution of glucose to NTHZ formation in bacon is minimal relative to that of formaldehyde in the wood smoke.
Comparative Evaluation of Whey Protein Concentrate, Soy Protein Isolate and Calcium‐Reduced Nonfat Dry Milk as Binders in an Emulsion‐Type Sausage
Authors: ENSOR S. A. , MANDIGO R. W. , CALKINS C. R. , QUINT L. N. 
Published: August 2006

ABSTRACTThe effects of various nonmeat binders on the yield and textural properties of knockwurst, an emulsion‐type sausage product, were investigated. Three whey protein concentrate levels, calcium‐reduced nonfat dry milk and soy protein isolate and an all‐meat control were evaluated. Whey protein concentrate proved to be a viable binder alternative for specific emulsion‐type meat products by providing similar stability, textural and sensory attributes in comparison to equal levels of soy protein isolate and calcium‐reduced nonfat dry milk.
Effect of Mixture and Storage on the Palatability of Beef‐Turkey Patties
Authors: PARK S. , NOVAKOFSKI J. , McKEITH F. K. , BECHTEL P. J. 
Published: August 2006

ABSTRACTBeef and turkey mixtures were formulated to contain 100/0, 80/20, 60/40, 40/60, 20/80 or 0/100% lean beef/lean turkey with a constant fat content. Sensory parameters and physical characteristics were measured to evaluate the product during storage. There were no differences (p>0.05) in beef flavor between 80% and 100% beef products or between 0%, 20%, 40% and 60% beef patties. Juiciness scores were increased by adding turkey while texture scores were decreased. Similarly, 80% and 100% beef patties had greater (p<0.05) hardness than other mixtures. Off‐flavor scores were not affected by mixture although malonaldehyde content of cooked patties increased markedly as the percentage of turkey increased. In general, ground beef products containing between 20% to 80% turkey had similar sensory, storage and physical characteristics.
Chemical and Instrumental Analyses of Warmed‐Over Flavor in Beef
Authors: ANGELO A. J. St. , VERCELLOTTI J. R. , LEGENDRE M. G. , VINNElT C. H. , KUAN J. W. , JAMES C. , DUPUY H. P. 
Published: August 2006

ABSTRACTRaw, freshly cooked, stored and recooked beef muscle samples were assessed by chemical, instrumental and sensory methods of analyses for flavor quality, with particular emphasis on warmed‐over flavor (WOF). The character notes used by a trained sensory panel to describe WOF were cardboardy, rancid, stale, and metallic. Samples analyzed by direct gas chromatography utilizing either packed or fused silica capillary columns showed that compounds usually associated with lipid oxidation reactions could be used as marker compounds to follow the development of WOF. Of the many compounds that appeared to be markers, hexanal and 2,3‐octanedione as well as total volatiles showed a highly significant degree of correlation when compared to sensory scores and 2‐thiobar bituric acid (TBA) numbers. Many of the volatile compounds that were identified in WOF meat samples were also found in the distillates prepared for the TBA reaction.