bluuebunny/crossref_metadata_2025_split huggingface dataset:
Kinetic Parameter Estimation in Conduction Heating Foods Subjected to Dynamic Thermal Treatments
Authors: WELT B. A. , TEIXEIRA A. A. , BALABAN M. O. , SMERAGE G. H. , HINTINLANG D. E. , SMITTLE B. J. 
Published: July 2006

ABSTRACTThe purpose of this work was to develop a means for determining product and process specific thermal kinetic parameters of constituents in foods that do not heat uniformly. The concept of the method of Paired Equivalent Isothermal Exposures (PEIE) was developed for such products. The ability of the PEIE to define Arrhenius parameters from simulated retort experiments was demonstrated. The PEIE was applied to survival data from retort experiments of canned pea puree inoculated with Bacillus stearothermophilus spores (NCA 1518). Mean activation energy and reaction rate constant (at 121.1°C) of the spores in retort processed canned pea puree were Ea= 250 (± 15) kJ/mol and k121.1°C= 0.26 (0.23 < k121.1°C <0.30) min−1, respectively.
Freeze/thaw Stability of Cooked Pork Sausages as Affected by Salt, Phosphate, pH, and Carrageenan
Authors: DeFREITAS Z , SEBRANEK J.G. , OLSON D.G. , CARR J.M. 
Published: July 2006

ABSTRACTThe effects of κ, ι, or λ carrageenan (CGN), sodium tripolyphosphate (STPP), chloride salts, and meat pH on the freeze/thaw stability of cooked pork sausages were investigated. STPP decreased thaw drip (TD) and increased hardness for all treatments regardless of type of salt or CGN. KCI did not affect the texture of control samples in the presence of STPP, but decreased the functionality of κ‐ and ι‐CGN. Increased meat pH increased the hardness and decreased thaw drip for all CGN treatments, except for λ‐CGN, which remained unchanged. k‐ and ι‐ CGN increased moisture retention of sausages prepared from low‐pH meat.
Microbiological, Sensory and Chemical Characteristics of Vacuum‐Packaged Cooked Beef Top Rounds Treated with Sodium Lactate and Sodium Propionate
Authors: MACA J. V. , MILLER R. K. , MACA J. D. , ACUFF G. R. 
Published: July 2006

ABSTRACTCooked, vacuum‐packaged beef top rounds containing 3% sodium lactate (NaL) or 3 or 4% NaL in combination with 0.1 or 0.2% sodium propionate (NaP) were stored for up to 84 days at 4°C. Addition of any of the treatments greatly reduced total Aerobic Plate Counts (APC). Positive flavor notes associated with fresh beef were enhanced by ingredient addition and tended to be highest in roasts with 3% NaL + 0.2% NaP. Cooked roast beef color was enhanced by addition of NaL alone or in combination with 0.1% NaP. Lipid oxidation and water activity were decreased by addition of NaL with NaP and pH and cooked yield were increased with any level or combination of ingredients.
Microbiological, Sensory and Chemical Characteristics of Vacuum‐Packaged Ground Beef Patties Treated with Salts of Organic Acids
Authors: MACA J. V. , MILLER R. K. , ACUFF G. R. 
Published: July 2006

ABSTRACTVacuum‐packaged ground beef patties containing sodium lactate (NaL), sodium propionate (NaP), sodium acetate (NaA) and sodium citrate (NaC) at various levels and combinations were stored up to 28 days at 4°C. Addition of sodium lactate alone or in combination with sodium propionate increased shelf life of the patties by decreasing microbiological growth and decreasing negative flavor notes associated with lipid oxidation. Lean color also was improved by addition of sodium lactate alone or in combination with sodium propionate. Lipid oxidation by TBA was only slightly affected by treatment addition or storage.
Calcium Bioavailability of Vegetarian Diets in Rats: Potential Application in a Bioregenerative Life‐Support System
Authors: NICKEL KWANGOK P. , NIELSEN S. SUZANNE , SMART DEBRA J. , MITCHELL CARY A. , BELURY MARTHA A. 
Published: July 2006

ABSTRACTCalcium bioavailability of vegetarian diets containing various proportions of candidate crops for a controlled ecological life‐support system (CELSS) was determined by femur 45Ca uptake. Three vegetarian diets and a control diet were labeled extrinsically with 45Ca and fed to 5‐wk old male rats. A fifth group of rats fed an unlabeled control diet received an intraperitoneal (IP) injection of 45Ca. There was no significant difference in mean calcium absorption of vegetarian diets (90.80 ± 5.23%) and control diet (87.85 ± 5.25%) when calculated as the percent of an IP dose. The amounts of phytate, oxalate, and dietary fiber in the diets did not affect calcium absorption.
Microfiltration and Reverse Osmosis Affect Recovery of Mango Puree Flavor Compounds
Authors: OLLE D. , BARON A. , LOZANO Y.F. , SZNAPER C. , BAUMES R. , BAYONOVE C. , BRILLOUET J.M. 
Published: July 2006

ABSTRACTFlavor compounds from ripe mango puree were studied upon cross‐flow microfiltration on microporous alumina membrane and subsequent concentration of the permeate by reverse osmosis. Terpene hydrocarbons, the major (−98%) volatiles of the puree, were qualitatively and quantitatively recovered in the pulpy microfiltration retentate. The more polar volatiles (−2%) were diversely affected. Most of the oxygenated terpene derivatives were also retained in the microfiltration retentate. C13 norisoprenoids and phenols increased, likely by chemical degradation of carotenoids and phenolic acids, respectively.
Bacterial and Autolytic Changes in Water Retention and Adenosine Nucleotides of Cod Mince
Authors: MUYONGA J.H. , REGENSTEIN J.M. 
Published: July 2006

ABSTRACTWater uptake ability (WUA), expressible moisture (EM), hypoxanthine (Hx), and inosine (HxR) were monitored in cod mince stored at 0, −2, −3°C, with or without bacterial inactivation using NaOCl. Hx and HxR increased (p < 0.05) in all samples during the first 9‐10 days. Bacterial inactivation reduced Hx and HxR build up. Beyond day 10, Hx and HxR decreased in all samples. The decrease was slower in samples in which bacterial had been inactivated. Bacterial inactivation deterred WUA increases and EM decrease.
Defined Starter Cultures used for Fermentation of Salmon Fillets
Authors: MORZEL MARTINE , FRANSEN NICOLINE G. , ARENDT ELKE K. 
Published: July 2006

ABSTRACTThe integration of defined starter cultures into a fish fermentation process was studied. Six lactobacilli and 5 staphylococci strains were tested in a salmon model system. Dependence of bacterial growth and pH reduction on sucrose, NaCl and sodium nitrite concentrations, and fermentation temperature was evaluated. A combination of Lactobacillus sake and Staphylococcus carnosus was then applied to whole salmon fillets to which NaCl and sucrose had been added. The influence of sucrose and NaCl concentrations, temperature and the addition of sodium nitrite on pH, color and microbiological stability was evaluated. Optimal conditions were 25g‐kg−1 NaCl, 15gkg−1 sucrose, fermentation at 12°C for 3 days, subsequent storage at 4°C.
Endogenous Mycoflora of Gable‐top Carton Paperboard Used for Packaging Fruit Juice
Authors: NARCISO J.A. , PARISH M.E. 
Published: July 2006

ABSTRACTStudies were undertaken to isolate and identify filamentous fungi from gable‐top cartons used for fruit juice packaging. All containers studied were food‐grade, gable‐top cartons composed of paperboard with various laminants and coextruded layers. Paperboard fibers from surface sterilized pieces of blank (unfilled) cartons harbored 40 species of 14 genera and 6 Mycelia Sterilia isolates. A parallel study of juice‐filled cartons revealed 10 filamentous species and 3 Mycelia Sterilia isolates from deteriorated areas of the paperboard cartons. Three of 9 juice‐filled cartons contained mycelial mats ofPenicillium biformeandPenicillium spinulosumwithin the juice. These two species were also isolated from the paperboard.
Bioavailability of Calcium Citrate Malate Added to Microbial Phytase‐Treated, Hydrothermally Cooked Soymilk
Authors: LIHONO MAKUBA A. , SERFASS ROBERT E. , SELL JERRY L. , PALO PIERRE E. 
Published: July 2006

ABSTRACTEffects of microbial phytase on bioavailability of calcium added to corn/soy diets were investigated in chickens. No effect (P > 0.17) of phytase was found for weight gain, feed intake, tibia/body weight, ash%, and ash Ca% when calcium citrate malate (CCM) was added to corn/soybean meal and corn/hydrothermally cooked (HTC) soymilk diets. Using calcium carbonate in corn/HTC soymilk diets, means for weight gain, feed intake, tibia/body weight, and ash% were less (P < 0.05) without phytase. We hypothesize that CCM is less amenable to the formation of calcium phytate complexes than are other calcium salts and, therefore, should be more effective for fortification of soymilk products.
Prerigor Carcass Muscle Stretching Effects on Tenderness of Grain‐fed Beef Under Commercial Conditions
Authors: CLAUS JAMES R. , WANG HENGJIAN , MARRIOTT NORMAN G. 
Published: July 2006

ABSTRACTA prerigor cut was made through the 12th thoracic vertebrae and another skeletal cut through the ischium on the pelvic bone of one side of 16 USDA Choice and 9 USDA Select beef carcasses (TC), while the companion sides served as controls (C) under industry conditions. TC lowered CIE a* values and resulted in longer sarcomeres in the longissimus muscle (LM). Compared to the C samples, the LM from TC USDA Choice carcasses were rated 28% higher (more tender) in overall tenderness and treated USDA Select carcasses were 18% higher. Also, variation in tenderness of the LM among animals was reduced by the TC Process. For Gluteus medius and Rectus femoris (RF), the TC samples were also more tender.
Sensory and Physical Characteristics of Reduced‐Fat Turkey Frankfurters with Modified Corn Starch and Water
Authors: BEGGS KAREN L.H. , BOWERS JANE A. , BROWN DUANE 
Published: July 2006

ABSTRACTTwenty formulations for turkey frankfurters were evaluated using 2.379 to 6.621% modified corn starch and 20.93 to 35.07% water. Cooked frankfurters were evaluated by a descriptive panel. Internal color, compression, percentages fat and moisture, purge loss, and pH were measured. Levels of starch and water affected percentages of fat and moisture of the batter. Frankfurters with low levels of starch were more yellow, firmer, and not as cohesive as those with high levels. Frankfurters with high levels of water were softer, lighter in color, and juicier than those with less water. Increased levels of starch and water maximized organ meat/metallic flavor. For optimal sensory and physical attributes, the predicted levels should be starch 2.3% and added water 33.6%.
Mechanisms of Syneresis in Rennet Curd without Mechanical Treatment
Authors: RENAULT C. , GASTALDI E. , LAGAUDE A. , CUQ J.L. , DE LA FUENTE B. TARODO 
Published: July 2006

ABSTRACTAn original method for syneresis evaluation was developed, based on image analysis which enabled direct monitoring of curd shrinkage. Image analysis was employed in combination with the customary tracer method to follow the effects of cutting on curd syneresis. The two methods were then utilized to study curd syneresis in the presence of ethanol, a solvent less polar than water. Curd syneresis was reduced in the presence of diluted ethanol which led to the hypothesis that the mechanism which causes rennet curd to synerese probably relates to changes in protein conformation, essentially due to hydrophobic bonding.
Dystrophin Cleavage and Sarcolemma Detachment are Early Post Mortem Changes on Bass (Dicentrarchus labrax) White Muscle
Authors: PAPA I. , TAYLOR R.G. , ASTIER C. , VENTRE F. , LEBART M.C. , ROUSTAN C. , OUALI A. , BENYAMIN Y. 
Published: July 2006

ABSTRACTUsing specific dystrophin antibodies directed against a conserved C‐terminal sequence, we demonstrated that dystrophin of fish white muscle was quickly degraded by 50% within 24h and by 100% within 2 days, in parallel with titin cleavage and alpha‐actinin release from Z‐disks. These changes were accompanied by sarcolemma detachment from the myofibers in costameres (the structures containing dystrophin) and Z‐disks weakening. For muscle stored during 2 to 6 mo before thawing, total dystrophin disappearance was observed at 4°C in <8h. Dystrophin may serve as a marker for stored fish to evaluate post mortem changes or detect a thawing‐freezing process.
Dietary Vitamin E Affects Lipid Oxidation and Total Volatiles of Irradiated Raw Turkey Meat
Authors: AHN D.U. , SELL J.L. , JEFFERY M. , JO C. , CHEN X. , WU C. , LEE J.I. 
Published: July 2006

ABSTRACTBreast and leg meat patties, prepared from turkeys fed diets containing 25, 200, 400 or 600 IU of dl‐α‐tocopheryl acetate (TA) per kg diet, were irradiated at 0 or 2.5 kGy with vacuum or loose packaging. The effects of dietary TA on storage stability and production of volatiles in irradiated raw turkey meat were determined. Dietary TA at > 200 IU/kg decreased lipid oxidation and reduced total volatiles of raw turkey patties after 7‐days of storage. However, the antioxidant effects of dietary TA were more notable when the patties were loosely packaged than when vacuum‐packaged. Irradiation increased lipid oxidation of raw turkey meats only when loosely packaged but had limited effects on formation of total volatiles after storage at 4°C for 7 days or longer.
Agar‐Gel Immunodiffusion Test for Rapid Identification of Pollock Surimi in Raw Meat Products
Authors: DREYFUSS MOSHE S. , CUTRUFELLI MARK E. , MAGEAU RICHARD P. , McNAMARA ANN MARIE 
Published: July 2006

ABSTRACTA test for the rapid identification of raw pollock surimi (TRIPS) was developed. This was an adaptation of previously developed field screening agar‐gel immunodiffusion tests for speciation of meat products. It was specific for Alaska pollock surimi at 2% concentration and other surimis at higher concentrations, showed detectable sensitivity to surimi in meat at 2–4%, and was 100% accurate in detection in laboratory trials.
Catalytic Activities of Crude Enzyme Fractions from Monterey Sardine
Authors: LUGO‐SÂNCHEZ M.E. , PACHECO‐AGUILAR R. , YÉPIZ‐PLASCENCIA G. 
Published: July 2006

ABSTRACTCatalytic activities in sarcoplasmic fluid of Monterey sardine (Sardinops sagax caerulea) were identified. Hydrolysis at pH 7.6 on hippuryl‐L‐phenylalanine and hippuryl‐L‐arginine suggested the presence of carboxypeptidase A and B. Proteolysis on glutaryl‐L‐phenylalanine‐p‐nitroanilide, and inhibition by CuSO4, phenylmethylsulfonyl fluoride and N‐p‐tosyl‐L‐lysil chloromethyl ketone, confirmed presence of a chymotrypsin‐like proteinase and other serine enzymes. No hydrolysis on α‐N‐benzoyl‐D,L‐arginine‐p‐nitroanilide occurred. Leucine aminopeptidase was detected by hydrolysis on L‐leucyl‐β‐naplithylamide‐HCl. Activity at pH 3 proved the presence of an acid proteinase but a slight inhibition by EDTA suggested the involvement of a cathepsin D‐like enzyme. Cathepsins A and B and collagenase were not detected.
Solubilization of Fish Muscle Myosin by Sorbitol
Authors: KONNO KUNIHIKO , YAMANODERA KEN‐ICHI , KIUCHI HIDEKAZU 
Published: July 2006

ABSTRACTSugars and their reduced forms decreased the turbidity of myofibril suspension in a concentration dependent relation. The extent of turbidity decrease was compound specific; glucose sorbitol lactitol = lactose=maltitol. Turbidity decreasing effect of sugars correlated well with the number of hydroxyl groups. Sorbitol reduced the NaCl concentration required for solubilization of myofibrils. Moreover, filament formation by myosin was strongly inhibited by sorbitol.
Color and Gel‐forming Properties of Horse Mackerel (Trachurus japonicus) as Related to Washing Conditions
Authors: CHEN HUI‐HUANG , CHIU E‐MEAN , HUANG JIN‐RU 
Published: July 2006

ABSTRACTA beneficial decoloration effect resulted for horse mackerel mince washed with ozonized water within 10–20 min, but a longer washing time was required to improve the color properties when cold water or alkaline solution was used. Increase in pH as well as improvements in gel‐forming ability occurred for mince washed with alkaline solution. The maximal gel strength of surimi was found when washed for 90 min. A marked decrease in pH and an undesirable gel strength of mince, as well as oxidation of the fish oil occurred during ozone treatment. Since the salt‐soluble protein concentration increased for all minces washed with the three methods, improvement in gel‐forming ability of washed mince was attributed to the increase in pH rather than to oil removal.
Physicochemical Changes in Dietary Fiber of Green Beans after Repeated Microwave Treatments
Authors: SVANBERG S.J. MARIA , SUORTTI TAPANI , NYMAN E. MARGARETA G‐L. 
Published: July 2006

ABSTRACTThe influence of microwave cooking/reheating on dietary fiber in green beans was investigated. The beans were analyzed after blanching and following repeated microwave treatment. Content and composition of dietary fiber as well as molecular weight distribution and viscosity of indigestible water‐soluble polysaccharides (WSP) (Mw >1000) were determined. Total fiber content decreased only after the most severe microwave treatment, primarily due to losses of soluble dietary fiber (pectic polymers). Molecular weight and viscosity decreased considerably after the first microwave treatment. Repeated microwave treatments reduced the molecular weight further, but not the viscosity.
Temperature Measurement of Foods Using Chemical Shift Magnetic Resonance Imaging as Compared with T1‐weighted Temperature Mapping
Authors: KANTT CARLOS A. , WEBB ANDREW G. , LITCHFIELD J. BRUCE 
Published: July 2006

ABSTRACTA method based on change in proton precession frequency with temperature was compared with temperature measurement by T1‐weighted imaging. Temperature maps of a gel, and of cooked and raw red potatoes were developed during heating from 20 to 60°C. To measure change in proton precession frequency, a steady state free precession sequence allowed 2‐dimensional acquisitions in 8 sec with spatial resolution of 0.88 mm2. Temperature resolution with chemical shift imaging, ranged from 0.3 to 3°C, decreasing with increasing temperature due to a decrease in signal to noise ratio. The difference by this method and thermocouples was < 5°C. T1‐weighted spin‐echo images showed artifacts due to an inhomogeneous T1 distribution within the potatoes, indicating chemical shift was more reliable for inhomogeneous foods.
Hot‐Boning, Elevated Temperature Conditioning, and Vacuum Packaged Aging Influences on Lamb Cooking Losses and Palatability
Authors: JEREMIAH L.E. , TONG A.K.W. , GIBSON L.L. 
Published: July 2006

ABSTRACTWether lambs (64) were utilized to examine the effects of hot‐boning (HB), elevated temperature conditioning (ETC) and vacuum packaged aging (VPS) on the cooking properties and palatability attributes of racks. Samples were HB at approximately 45 min post‐mortem and ETC for 0, 2, 4, or 6 hr at 32°C. Following ETC, samples were VPS for 6, 13, 27, or 41 days at 1–2°C. Wholesale racks could be HB at 45 min without influencing cooking losses or palatability attributes (P>0.05). VPS, however, improved initial and overall tenderness and reduced the amount of perceptible connective tissue, but increased total cooking losses, reduced juiciness, and intensified flavor (P<0.05).
Optimum Measure of Cap Color in Agaricus bisporus Wild and Cultivated Strains
Authors: MOQUET F. , GUEDES‐LAFARGUE M. RAMOS , VEDIE R. , MAMOUN M. , OLIVIER J.M. 
Published: July 2006

ABSTRACTCap color was characterized on a wide range of Agaricus bisporus strains. L, a and b tristimulus coordinates were tested by linear model analysis to determine color information related to each parameter. One model was retained: log(L/(100‐L)) =α* H +β. Visual cap color variation was continuous and well described by log(L/(100‐L)) or H parameters. In the wild, the range of color varied from white to dark brown which would enable mushroom breeding for cap color adapted to the market.
Vapor Pressure of Allyl Isothiocyanate and Its Transport in PVDC/PVC Copolymer Packaging Film
Authors: LIM LOONG‐TAK , TUNG MARVIN A. 
Published: July 2006

ABSTRACTEquilibrium vapor pressures of allyl isothiocyanate (AIT) above pure AIT and AIT/canola oil mixtures from 15 to 45°C were estimated from AIT vapor densities using gas chromatography. Canola oil was an effective diluent for depressing AIT vapor pressure. Permeation of AIT in a PVDC/PVC copolymer film was measured using the dynamic quasi‐isostatic method, and kinetics of AIT vapor sorption in the polymer were studied gravimetrically. Experiments were carried out at 25, 35 and 45°C with vapor pressures from 50 to 800 Pa. At fixed vapor activity, diffusion and permeability coefficients increased with temperature, but a decrease was observed for solubility coefficient. An empirical equation was used to describe the sorption kinetics.
Piezoelectric Biosensor for Detection of Salmonella typhimurium
Authors: YE JIANMING , LETCHER STEPHEN V. , RAND ARTHUR G. 
Published: July 2006

ABSTRACTA flow injection analysis (FIA) system was developed based on a piezoelectric biosensor for detection of Salmonella typhimurium. The anti‐Salmonella spp antibody was immobilized onto the gold electrode coated quartz crystal surface through a polyethylenimine‐glutaraldehyde (PEG) technique and dithiobis‐succinimidyl propionate (DSP) coupling. The PEG technique proved more successful for FIA applications than the DSP coupling. The biosensor had responses of 23–7 Hz in 25 min when the PEG immobilization technique was employed, with R20.94 for Salmonella typhimurium concentrations of 5.3.105 to 1.2.109 CFU/mL.
Lactic Fermentation of Media Containing High Concentrations of Yeast Extracts
Authors: GAUDREAU H. , CHAMPAGNE C.P. , GOULET J. , CONWAY J. 
Published: July 2006

ABSTRACTYeasts extracts (YE) were supplemented with whey permeate and citrate (YPC) as substrates for lactic acid and diacetyl production. Lactococcus lactis ssp. lactis AD was selected for high production of lactic acid and diacetyl. High correlation (r2= 0.88) occurred between acidification and population increases in YPC containing 70 g/L YE. Media with 100 g/L YE were inhibitory to growth. YPC supplementation with M17 or MRS had little effect on growth but reduced diacetyl. Increasing incubation temperature to 25°C stimulated fermentation but a temperature rise to 30°C only increased lactic acid. With 2L fermenters (20°C/110 rpm) on YPC (70 g/L YE) maximal diacetyl was obtained between 12–16h, and maximal population was obtained after 22h. Fermenter‐production of diacetyl in YPC was comparable to that in milk (1 to 10 ppm) but less than that in shake flasks (32 ppm).
Dietary Influences on Bovine Milk cis‐9,trans‐11‐Conjugated Linoleic Acid Content
Authors: STANTON C. , LAWLESS F. , KJELLMER G. , HARRINGTON D. , DEVERY R. , CONNOLLY J.F. , MURPHY J. 
Published: July 2006

ABSTRACTThe effects of grass dry matter (DM) allowance and dietary supplements of full fat rapeseeds on levels of cis‐9,trans‐11 octadecadienoic (CLA) acid in bovine milk were investigated. Grass allowance of 16 kg/(cow*day) resulted in reduced (p<0.05) milk fat CLA levels (3.91 mg CLA/g fat) compared to 20 kg/(cow*day) after 19 wk treatment. CLA levels increased in milk fat from cows on a high‐rapeseed‐supplemented diet (p<0.001) (1650 g/(cow*day) full fat rapeseed) compared to the control (pasture) and low rapeseed (p<0.01) (825 g/(cow*day) full fat rapeseed) supplemented diets. The variation in milk fat CLA levels among individual cows over both trials was 1.5–16 mg/g.
Physical and Sensory Properties of Model Foods Supplemented with Cauliflower Fiber
Authors: FEMENIA A. , LEFEBVRE A.‐C. , THEBAUDIN J.‐Y. , ROBERTSON J.A. , BOURGEOIS C.‐M. 
Published: July 2006

ABSTRACTCauliflower floret/curd and stem, as by‐products of processing, are a source of pectic‐polysaccharide‐rich fiber concentrates for use as water and oil binding agents and textural agents to improve the properties of model foods. Dehydration resulted in a 10% decrease in methyl esterification at above 40°C. Water retention capacity of florets (40°C) was reduced from 12.8 g/g to 5.7 g/g in 75°C dried samples, demonstrating the importance of matrix structure rather than polysaccharide composition for functional properties. Incorporation gave a 10% increase in the yield of beefburgers and a partial substitution for purified gums in sauces. Cauliflower fibers can be incorporated into food systems at concentrations found in vegetables but sensory characteristics depend on processing history.