bluuebunny/crossref_metadata_2025_split huggingface dataset:
Microstructural Comparisons of Meat Emulsions Prepared with Corn Protein Emulsified and Unemulsified Fat
Authors: LIN C. S. , ZAYAS JOSEPH F. 
Published: August 2006

ABSTRACTThe microstructures of comminuted meat products containing 0, 1 and 2% of corn germ protein as a powder additive and as a stabilizer for pre‐emulsified fat (PEF) were studied. A modified fixation technique and protein contrasting ingredient were used to improve the resolution of the microstructure. Meat products containing 2% protein additive exhibited a uniform distribution of fat globules and increased water and fat binding capacity. Corn germ protein used as a stabilizer in PEF preparation formed a more uniform distribution of fat globules than of additive product. These protein micellar structures may stabilize the larger size fat globules, resulting in less coalescence of the fat component during heat treatment.
Assessment of Cheddar Cheese Quality by Chromatographic Analysis of Free Amino Acids and Biogenic Amines
Authors: LALEYE L. C. , SIMARD R. E. , GOSSELIN C. , LEE B. H. , GIROUX R. N. 
Published: August 2006

ABSTRACTThe free amino acids and biogenic amines extracted from normal and late‐gassing Cheddar cheeses were derivatized with heptafluorobutyric anhydride and trifluoroacetic anhydride, respectively, before quantification by gas‐liquid chromatography. On a microgram scale, twenty amino acids were positively identified in both types of cheese, but only high levels of γ‐amino acid butyrate (0.3 to 19.4 mg/g) and small quantities of arginate were found to be associated with “poorly aged” Cheddar cheeses. Histamine (1.54 and 1.22 mg/g) and tyramine (0.32 and 0.43 mg/g) were the bioamines present in highest concentrations in both cheeses.
Volatile Flavor Components in the Headspace of the Australian or “Bowen” Mango
Authors: BARTLEY J. P. , SCHWEDE A. 
Published: August 2006

ABSTRACTThe volatile constituents of the “Bowen” mango (Mangifera indica, Kensington Pride) have been isolated by concentration of the head‐space vapors on Tenax‐GC. The major components in the ripe fruit are ethyl butanoate and terpinolene, although a number of other esters and terpenes are present in smaller amounts. The concentration of esters was markedly decreased when the volatile constituents were isolated by simultaneous distillation‐extraction and the method is, therefore, considered to be less useful than headspace concentration. As the fruit is allowed to ripen on storage the concentration of ethyl butanoate decreases accompanied by an increase in the concentration of higher esters.
Measurement of Papaya Maturity by Delayed Light Emission
Authors: FORBUS W. R. , SENTER S. D. , CHAN H. T. 
Published: August 2006

ABSTRACTPapaya at five stages of maturity were evaluated for differences in intensity of delayed light emission (DLE), chlorophyll, β‐carotene and Hunter color values. Results showed there were high correlations between DLE intensity and chemical and physical properties that relate to papaya maturity. DLE has a high potential as a rapid screening technique for identifying papayas which are one‐half ripe and riper.
Fouling and Flux Restoration of Ultrafiltration of Passion Fruit Juice
Authors: CHIANG BEEN HUANG , YU ZER RAN 
Published: August 2006

ABSTRACTFouling phenomena of passion fruit juice in tubular ultrafiltration (UF) system were studied. The membrane deposit was found to be composed of pectin, sugars, citric acid, hemicellulose, and cellulose. Rinsing behaviour of the fouled membrane indicated that the deposit might be in the form of gel. Scanning electron microscopic examinations showed slime‐like deposit on the fouled membrane. Intermittent on‐off operation was able to restore the flux effectively. Rebounding of the gel layer at sudden release of pressure may explain the effect of on‐off operation on flux restoration.
Ethanol Stability of Casein Solutions as Related to Storage Stability of Dairy‐based Alcoholic Beverages
Authors: DONNELLY WILLIAM J. 
Published: August 2006

ABSTRACTEthanol stability characteristics of casein in a simulated cream liqeur environment were examined. Stability decreased with increasing concentration of Ca ions and decreasing pH in line with expectations from previous studies with milk. Monovalent cations also had a destabilizing effect while increase in casein concentration improved stability through enhanced Ca chelation. Homogenization with milk fat reduced ethanol stability. Rapid acid production occurred during storage of the simulated system at 55°C when the system contained reducing sugar, leading to a drop in pH and a destabilization of the protein to added ethanol. These characteristics have implications for storage stability of dairy‐based alcoholic beverages.
Millet Processing for Improved Stability and Nutritional Quality Without Functionality Changes
Authors: BOOKWALTER G. N. , LYLE S. A. , WARNER K. 
Published: August 2006

ABSTRACTWhole millet adjusted to 15% moisture was gradually heated to 97°C over 12 min by passing through a steam‐jacketed paddle conveyer to inactive lipid enzymes. Both processed and unprocessed millet were milled to 50% and 80% extraction flours. The 80% flour contained germ fractions, which resulted in much higher protein, lipid, thiamine, riboflavin, niacin, iron, zinc, available lysine, and protein efficiency ratios than the 50% flour. After 49°C storage, peroxide and fat acidity values were lower and flavor scores higher for processed than for unprocessed millet flours. No differences between processed and unprocessed flours were found in birefringence, water absorption and solubility, viscoamylograph values, or in their use in several traditional foods.
The Neutral Detergent Fiber, Acid Detergent Fiber, Crude Fiber, and Lignin Contents of Distillers’ Dried Grains with Solubles
Authors: DONG FAYE M. , RASCO BARBARA A. 
Published: August 2006

ABSTRACTDistillers’ dried grains with solubles (DDGS) were prepared from two cultivars of soft white winter wheat, a blend of red wheats and corn. DDGS made from the three whole wheat grains and corn contained, on a dry weight basis, 30–55% neutral detergent fiber (NDF), 10–14% acid detergent fiber, 7–9% crude fiber, and 2–4% lignin, an increase of 3–4 times over that contained in the unconverted whole grains. The significantly higher concentration of DDGS NDF isolated without sodium sulfite (vs with sodium sulfite) in the detergent solution was not due entirely to increased levels of residual protein.
Oral and Nonoral Perception of Solution Viscosity
Authors: CHRISTENSEN C. M. , CASPER L. M. 
Published: August 2006

ABSTRACTSolution viscosity, like many other textural properties of foods, can be perceived by more than one sensory modality or method of sensory exploration. The present study compared judgments of solution viscosity obtained by oral (tactile/kinesthetic) and nonoral (visual and tactile/kinesthetic) modes of sensing. The slopes of the functions describing physical and perceptual viscosity were similar for the different methods but solutions were perceived as more viscous when judged in the mouth.
Mathematical Modeling of Microwave Thawing by the Modified Isotherm Migration Method
Authors: TAOUKIS P. , DAVIS E. A. , DAVIS H.T. , GORDON J. , TALMON Y. 
Published: August 2006

ABSTRACTA mathematical model of microwave thawing of homogeneous food products is developed and solved numerically using the Modified Isotherm Migration Method. The model is used to predict thawing time and temperature profiles for microwave thawed meat cylinders at three frequencies (2450 MHz, 915 MHz, 300 MHz) and different power levels. Model and experimental results for thawing a lean beef cylinder heated at low microwave power using 2450 MHz frequency compare well. The advantage of using 915 or 300 MHz power over 2450 MHz power is shown by calculations. The results show that microwaves significantly accelerate the thawing rate. The mathematical model is explored as a tool for designing optimal microwave/convective heating protocols for rapidly thawing foods in desired temperature ranges.
Mineral Composition of Selected Bovine, Porcine and Avian Muscles, and Meat Products
Authors: ZARKADAS C.G. , MARSHALL W.D. , KHALILI A.D. , NGUYEN Q. , ZARKADAS G.C. , KARATZAS C.N. , KHANIZADEH S. 
Published: August 2006

ABSTRACTTHE MINERAL CONTENT of young and old avian muscles, in mature bovine and porcine tissues destined for processing, and in selected meat products and additives was determined. Inter‐ and intra‐species variations in mineral composition were found among all the muscle tissues investigated. Muscle‐to‐muscle variation was found to be highly significant for all but one of the minerals analyzed in the avian (K) and bovine (P) muscle tissues and all but three (Fe, Ca, P) in the porcine tissues. The mineral content of three major meat products and four meat additives are reported. The least variability in tissue mineral content was found when the data was expressed on a dry weight, fat free basis.
Effects of Flake Size on Textural and Cooking Properties of Restructured Beef and Pork Steaks
Authors: BERRY B. W. , SMITH J. J. , SECRIST J. L. 
Published: August 2006

ABSTRACTFlaked and formed beef and pork steaks were manufactured using eleven different Comitrol cutting heads selected to give a wide range in flake size. Data from texture profile panel, Instron and cooking studies were collected. As flake size increased, visually detected fi‐brousness, first bite hardness, cohesiveness of the chewed mass, number of chews required for swallowing, amount of connective tissue detected by sensory panel and shear force all increased, while uniformity of the chewed mass decreased. Textural properties in beef and pork steaks were affected in a similar manner by flake size. Thickness of the flake particle was as important as width of the flake particle in affecting texture.
Effect of pH and Food Ingredients on the Stability of Egg Yolk Phospholipids and the Metal‐Chelator Antioxidant Activity of Phosvitin
Authors: LU CHOING‐LIANG , BAKER ROBERT C. 
Published: August 2006

ABSTRACTEgg yolk phosvitin has been previously shown to inhibit metal‐catalyzed phospholipid oxidation. In this study, a phospholipid emulsion system was used to study the effect of pH and food ingredients on the antioxidant activity of phosvitin and the oxidative stability of yolk phospholipid. Oxidation of phospholipids was carried out at five different pH levels (3.0, 5.0, 5.7, 6.1, and 7.8). NaCl and freeze‐dried egg albumen were incorporated into the pH 6.1 emulsion. Lipid oxidation was measured by the thiobarbituric acid (TBA) assay. Phospholipids were stable at pH 6.1 and 7.8. However, phosvitin was unable to inhibit Cu2+ catalysis at pH 7.8. Neither NaCl nor albumen affected the stability of phospholipids or the activity of phosvitin in inhibiting Fe2+ catalysis at pH 6.1.
Determination of Sugar and Ethanol Content in Aqueous Products of Molasses Distilleries by Near Infrared Spectrophotometry
Authors: DUMOULIN ELISABETH D. , AZAIS BERNARD P. , GUERAIN JACQUELINE T. 
Published: August 2006

ABSTRACTNear Infrared transflectance spectrophotometry is used to predict the total sugar content in aqueous beet molasses and the ethyl alcohol content in fermented molasses. Regression mathematics are used to transform the absorption data into a quantitative result. Chemical analyses are polarimetry for sugars and distillation combined with areometry for alcohol. In the range 99–167 g/L for sugar and 5.9–9.5% v/v for ethanol, the error in predicting the composition was less than 3.5 g/L and 0.12% v/v, respectively. Established correlations were tested with variable nonsugar materials contents.
Effect of Low Temperature Storage on Sugar Concentrations and Chip Color of Certain Processing Potato Cultivars and Selections
Authors: COFFIN R.H. , YADA R.Y. , PARKIN K.L. , GRODZINSKI B. , STANLEY D.W. 
Published: August 2006

ABSTRACTTwo potato cultivars (Kennebec and Simcoe) and one selection (ND 860–2) were stored for 3 months at 4°, 9° and 11°C. ND 860–2 had the lowest sugar content at all storage temperatures, produced the lightest colored chips and was the only sample which gave acceptable colored chips directly from 4°C storage. In another study, three potato cultivars (Norchip, Simcoe and Onaway) and one selection (ND 860–2) were evaluated for sugar content and chip color during growth and harvest, two weeks prior and two weeks after foliar senescence, and stored under various time —‐ temperature regimes and upon reconditioning. ND 860–2 generally had the lowest levels of fructose, glucose and sucrose and Onaway had the highest. Storage at 5°C resulted in increases in the three sugars for all tubers, sucrose showing the most notable increase. ND 860–2 was the only sample to consistently produce acceptable colored chips directly from 5°C.
Effects of Sodium Chloride Concentration on Firmness Retention of Cucumbers Fermented and Stored with Calcium Chloride
Authors: FLEMING H.P. , McFEETERS R.F. , THOMPSON R.L. 
Published: August 2006

ABSTRACTThe firmness of cucumbers brined at 0.2% CaCl2 was retained during fermentation (1 month) and storage (12 months) when 2.6, 4.2 or 5.8% NaCl also was present. Firmness retention was not improved (P≥0.05) during storage by increase in NaCl concentration to 11.9% after fermentation. In the absence of added NaCI, cucumbers were firm after fermentation, but firmness was reduced during storage to 69% of initial for whole cucumbers, 64% for mesocarp tissue, and 32% for endocarp tissue. Addition of uncharacterized softening enzymes. extracted from debris collected at a cucumber grading operation, resulted in softening of cucumbers brined at 1.8% NaCl in the absence of added CaC12. Addition of CaCl2 reduced but did not eliminate softening by ths extract. Results indicated that the firmness of brined cucumbers could be retained at appreciably lower NaCl concentrations than those traditionally used but that the lower limit of NaCl required to prevent softening by possible contaminating enzymes is yet to be established.
Effect of Phthalides on Celery Flavor
Authors: UHLIG JOHN W. , CHANG ALAN , JEN JOSEPH J. 
Published: August 2006

ABSTRACTA HPLC procedure was developed to separate the phthalides extracted from celery, celeriac and lovage. This method provided the complete separation of sedanenolide and sedanolide. Concentrations of the phthalides found in various cultivars of celery varied over a ten‐fold range. The relative ratios of butyl phthalide, sedanenolide and sedanolide were generally consistent within a species. Celeriac exhibited relatively high levels of phthalides while lovage contained predominantly butyl phthalide. Sensory evaluation of the samples showed significant correlation with the individual and total phthalides.
HPLC Separation of Cis‐Trans Carotene Isomers in Fresh and Processed Fruits and Vegetables
Authors: CHANDLER L.A. , SCHWARTZ S.J. 
Published: August 2006

ABSTRACTResolution of cis‐trans alpha‐ and beta‐carotene isomers was achieved using a rapid (30 min) high‐performance liquid chromatography method employing a slurry‐packed calcium hydroxide column. The isomers found in fruit and vegetable products were identical to those formed through iodine catalyzed isomerization of carotene solutions. A survey of fresh and commercially processed fruit and vegetable products indicated that the greatest percentage of isomers was found in processed foods (20.1–54.0%). Of the fresh products surveyed, cis‐isomers were found in plums, nectarines and peaches, and no cis‐isomers were detected in sweet potatoes, carrots and tomatoes; however, all fresh green vegetables contained from 19.6–28.3% monocis‐isomers.
Relation Between Denaturation and Some Functional Properties of Soybean Protein
Authors: SHIGA KATSUJI , NAKAMURA YOSHIE 
Published: August 2006

ABSTRACTSelected functional properties of soybean protein heat denatured to different degrees were studied. Rheological properties (total breaking energy, Young's modulus) and water‐holding capacity of soybean protein gel were improved by the preheat treatment applied during preparation of soybean protein. When soybean proteins were preheated in the presence of N‐ethylmaleimide (NEM) or 2‐mercaptoethanol (ME), the improvement in rheological properties was largely inhibited. But in the presence of potassium bromate (KBrO3), improvement in rheological properties occurred. The rheological properties and water‐holding capacity of gel formed from ground meat containing NEM‐treated soybean protein were similar to that of ground meat containing soybean protein preheated without NEM.
Changes in Microbiological and Lipid Characteristics of Cowpea Flours and Protein Concentrates During Storage
Authors: SOSULSKI F.W. , KASIRYE‐ALEMU E.N. , SUMNER A.K. 
Published: August 2006

ABSTRACTIn dry‐ and wet‐processed cowpea products, the yeast, mold and bacteria counts decreased during storage at 64% RH but, by the sixth month at 79% RH, microbial growth rendered the products unsuitable for food use. The high lipoxygenase activity in the dry‐processed flours and protein concentrate were associated with the progressive loss of polyenoic fatty acids and increased free fatty acids, fat acidity and TBA values during storage. The wet‐processed protein concentrate exhibited higher microbial counts than dry‐processed cowpea products but showed improved storage stability due to the destruction of lipoxygenase by drum‐drying.
Influence of Limonin on Consumer Preference of Processed Grapefruit Juice
Authors: FELLERS P.J. , CARTER R.D. , de JAGER G. 
Published: August 2006

ABSTRACTA batch of Florida frozen concentrated grapefruit juice (GJ) was reconstituted with limonin addition to produce 5 juices containing from 2.3 (control) to 11.0 ppm limonin, 10° Brix, and 8.5 Brix: percent acid. Consumers from 4 large U.S. cities evaluated the juices for flavor and 5 additional quality attributes, and juice preference. Flavor means varied within an acceptable range and were affected negatively by limonin concentration. GJ users rated products significantly higher than did nonusers. Preference by users and nonusers was least for the highest limonin content juice. Bitterness and tartness perception increased with increasing limonin content whereas sweetness perception decreased. All samples were judged somewhat too bitter and tart, and not quite sweet enough.
Comparative Sorption of Aroma Compounds by Polyethylene and lonomer Food‐Contact Plastics
Authors: KWAPONG O. Y. , HOTCHKISS J. H. 
Published: August 2006

ABSTRACTSorption of aroma by three common food packaging plastics in an aqueous system was investigated. All plastics, (LDPE and 2 ionom‐ers), exhibited similar sorption behavior. Equilibrium partition coefficients (Ke), ranged between 2 and 38 for benzaldehyde, citral and ethyl butyrate. A Ke of 3.4 × 103 for limonene indicated a strong affinity for the plastic phases. An equation was derived using Ke to predict the extent of sorption from a given aroma‐plastic system. Sorption isotherms were measured at three temperatures for limonene in a model system. A comparison of limonene sorption alone and from orange oil, showed similar patterns, with a lower Ke for orange oil. Triangle test results indicated that the sorption was detectable to the human senses.
Electron Microscopic Study of the Adherence Properties of Lactobacillus acidophilus
Authors: HOOD S. K. , ZOTTOLA E. A. 
Published: August 2006

ABSTRACTScanning electron microscopy (SEM) and transmission electron microscopy (TEM) were used to observe the means by which three strains of Lactobacillus acidophilus adhere to surfaces. When observed with SEM, all strains adhered to glass coverslips; however, no attachment fibrils were seen. When viewed with TEM, strain BG2F04 showed a polysaccharide (PS) material outside the cell wall. This strain had previously been shown to adhere strongly to human intestinal tissue cells, while strain Lac 12 had shown weak adherence, and strain NCFM did not adhere. The PS layer on strain Lac 12 was variable, and a PS layer on NCFM could not be seen. These observations suggested that this PS material may be involved in the adherence of strain BG2F04 to surfaces.
A Converging‐Front Model for the Asymmetric Freezing of Slab‐Shaped Food
Authors: PHAM Q. T. 
Published: August 2006

ABSTRACTIn food freezing situations where heat flows at different rates from the two surfaces of a slab, a Plank‐type converging‐front model enabled the position of the thermal center and hence the freezing time, to be calculated. The thermal center was defined as the point where the freezing fronts meet, i.e. the last point to cross the “mean freezing temperature”. Finite‐difference calculations showed that this model successfully accounted for the effect of asymmetry in heat transfer coefficient or coolant temperature and enabled previously developed simplified prediction methods to be applied to asymmetric situations.
Effect of Inorganic Polyphosphates on Ground Beef Characteristics: Microbiological Effects on Frozen Beef Patties
Authors: MOLINS R. A. , KRAFT A. A. , WALKER H. W. , RUST R. E. , OLSON D. G. , MERKENICH K. 
Published: August 2006

ABSTRACTMicrobiological effects of 0.4% sodium tripolyphosphate (STPP), tetrasodium pyrophosphate (TSPP), and three commercial phosphate blends were studied in frozen (90 days, −20°C) and subsequently temperature‐abused (24–25°C, 24 hr) beef patties. Phosphates did not significantly (p>0.05) reduce mesophilic, psychrotrophic, presumptive 5. aureus and lactic acid bacterial numbers during frozen storage of the patties, but one of the commercial blends and TSPP inhibited bacterial growth upon subsequent elevated‐temperature abuse. However, bacterial inhibition by phosphates during temperature abuse was not sufficient to prevent spoilage of the patties.
Determination of Ascorbic Acid, Erythorbic Acid, and Uric Acid in Cured Meats by High Performance Liquid Chromatography
Authors: KUTNINK MARK A. , OMAYE STANLEY T. 
Published: August 2006

ABSTRACTA paired‐ion reversed‐phase high‐performance liquid chromatographic procedure with amperometric detection was applied to the determination of ascorbic acid (AA), erythorbic acid (EA), and uric acid (UA) in 5% meta‐phosphoric acid extracts of beef bologna, beef frankfurters, bacon, and ham cured with AA or EA. AA concentrations (mg/ g meat) ranged from 0.008 in EA‐cured beef frankfurters to 0.584 in AA‐cured bacon. EA concentrations ranged from 0.149 in EA‐cured beef frankfurters to 0.545 in EA‐cured bacon. UA was quantified only in EA‐cured bologna and frankfurters with 0.013 and 0.010 mg/g, respectively. Correlations of total ascorbate (AA + EA) by HPLC with fluorometric and calorimetric procedures were 0.992 and 0.988, respectively.
Milk Curdling by Rennet under High Pressure
Authors: OHMIYA KUNIO , FUKAMI KEIKO , SHIMIZU SHOICHI , GEKKO KUNIHIKO 
Published: August 2006

ABSTRACTThe effect of pressure on milk curd formation initiated by rennet was studied under high pressures. The milk used was a 20% solution of skim milk powder in 0.02M CaCl2. After holding the milk with rennet at 35°C for given periods under high pressure, up to 1300 kglcm2, the extent of proteolytic digestion and the curd tension were measured under atmospheric pressure. Rennet and milk protein were not denatured by pressure under the experimental conditions used. The primary phase reaction of milk curdling by rennet (hydrolysis of casein) was not affected by compression. The secondary phase reaction (core formation of casein micelle aggregates) was delayed under high pressure and the tertiary phase reaction (milk curd formation) was accelerated.