bluuebunny/crossref_metadata_2025_split huggingface dataset:
Total Polyphenols in Apples and Ciders; Correlation with Chlorogenic Acid
Authors: CILLIERS J.J.L. , SINGLETON V.L. , LAMUELA‐RAVENTOS R.M. 
Published: August 2006

ABSTRACTThe chlorogenic and caffeic acid combined in apple juice cultivars and ciders correlated very well with total phenol content (P 0.001; r = 0.989; n = 22). The same correlation was found when analyzed strictly by cultivar (P 0.001; r = 0.986; n = 10). Analysis used automated Folin Ciocalteu (FC) colorimetry values for total phenols and reversed‐phase HPLC (280 nm detection) for chlorogenic and caffeic acid before and after fermentation. Concentrations were between 8 and 1012 mg/L (as chlorogenic acid) in different cultivars. The total chlorogenic acid by HPLC represented only 6.2 to 10.7% of the total polyphenol (calculated as chlorogenic acid) by FC in the apple cultivars for all samples. Total peak areas correlated very well with total phenol content by FC (P 0.001; r = 0.994; n = 22).
Identification and Quantification of the “Popcorn”‐like Aroma in Louisiana Aromatic Delia Rice (Oryza sativa, L.)
Authors: LIN CHARLES F. , HSIEH THOMAS C.‐Y. , HOFF BERT J. 
Published: August 2006

ABSTRACTThe “popcorn” like aroma was identified as 2‐acetyl‐l‐pyrroline. Cooked Delia white rice contained almost 300 ng 2‐acetyl‐1‐pyrroline per g (dry weight) rice, while cooked Lemont white rice (nonaromatic cultivar) contained 4 ng per g (dry weight). Delia white rice contained almost four times more 2‐acetyl‐l‐pyrroline as the average (73 ppb) in two batches of Jasmine white rice imported from Thailand and comparably analyzed.
Two Methods for Determining Extract Release Volume (ERV) of Fresh and Spoiled Beef and Poultry Meats
Authors: JAY JAMES M. , HOLLINGSHED ANDREA M. 
Published: August 2006

ABSTRACTWhen the ERV of ground and diced beef that underwent microbial spoilage at 5°C was determined in the conventional way by use of Waring Blendor and by use of Stomacher 400 (Tekmar Co., Cincinnati, OH), comparable values were obtained. However, for ground or diced chicken meat, Stomacher values were consistently higher than those when using the Blendor. The basis for differences between the two methods for chicken meat is unclear.
Sensory and Chemical Characteristics of Fresh Pork Roasts Cooked to Different Endpoint Temperatures
Authors: HEYMANN H. , HEDRICK H.B. , KARRASCH M.A. , EGGEMAN M.K. , ELLERSIECK M.R. 
Published: August 2006

ABSTRACTPork roasts cooked to various endpoint temperatures were evaluated by sensory and chemical analyses. Increased endpoint temperatures were associated with increased cooking losses; decreased juiciness, pink color, and metallic flavor; increased graininess, brown color, and pork flavor. Increased endpoint temperatures also led to a concentration of lipid, protein and certain fatty acids. Cholesterol levels were not significantly influenced by endpoint temperature. Lipid content was decreased by removal of external fat before cooking. To minimize pink color in some muscles and maximize other sensory characteristics and yield of cooked meat, at least 71.1°C and no more than 76.6°C is recommended as the endpoint temperature for fresh pork roasts.
Acceptability of Bacon as influenced by the Feeding of Elevated Levels of Monounsaturated Fats to Growing‐finishing Swine
Authors: SHACKELFORD S.D. , MILLER M.F. , HAYDON K.D. , LOVEGREN N.V. , LYON C.E. , REAGAN J.O. 
Published: August 2006

ABSTRACTThe acceptibility of bacon produced from swine fed diets containing elevated levels of oleic acid was evaluated. Slicing yields and sensory scores for overall palatability and flavor quality were lower for bacon produced from swine fed canola oil (P < 0.05). A higher percentage of panelists detected off‐flavors in canola oil bacon than in bacon produced from swine fed safflower oil, sunflower oil, animal fat or a typical corn‐soybean meal diet (P < 0.05).
Antibiotic Residues and Drug Resistant Bacteria in Beef, and Chicken Tissues
Authors: VÁZQUEZ‐MORENO L , BERMÚDEZ A. M.C. , LANGURÉ A. , HIGUERA‐CIAPARA I. , DE AGUAYO M. DÍAZ , FLORES E. 
Published: August 2006

ABSTRACTChicken and bovine tissues from Hermosillo, Mexico, were analyzed for penicillin, tetracycline, streptomycin, chloramphenicol and gentamycin presence and concentration using a biological radio‐assay (Charm Test II). The samples were also analyzed for antiobiotic resistant bacteria. The concentrations found varied widely for each antibiotic family and were above FDA tolerance limits. Penicillin was not detected in the samples. Almost 50% of beef tissues presented two different antiobiotics, while three were commonly found in chicken. E. coli, S. epidermidis, H. alvei, E. agglomerans, P. mirabilis, Salmonella sp., Citrobacter, E. aerogenes; and S. aureus were among the most commonly found microorganisms. They mainly presented antibiotic resistance to penicillin, tetracycline and streptomycin.
Meat By‐product Protein Composition and Functional Properties in Model Systems
Authors: NUCKLES R.O. , SMITH D.M. , MERKEL R.A. 
Published: August 2006

ABSTRACTComposition and functional properties of selected meat by‐products were studied. Mechanically deboned chicken meat (MDCM) and meat by‐products (pork lung lobes, pork liver, beef lung lobes, beef spleen, beef heart) varied in their proximate composition, amount of the three major protein fractions [low ionic strength soluble (LIS), high ionic strength soluble (HIS), insoluble] and collagen content. Cooked batter model system reheat yield was positively correlated with the quantity of HIS proteins and the percentage myosin and actin in the HIS protein fraction. Stress and strain at failure of the cooked batters were inversely correlated to the amount of LIS proteins and positively correlated with the percentage of myosin and actin in the by‐products.
Evaluations of Warmed‐over Flavor during Chill Storage of Cooked Broiler Breast, Thigh and Skin by Chemical, Instrumental and Sensory Methods
Authors: ANG C. Y. W. , LYON B. G. 
Published: August 2006

ABSTRACTBroiler breast, thigh and skin were cooked to 80°C, stored at 2°C for up to 5 days, and evaluated by chemical, gas chromatographic (GC) and sensory methods. Water and fat content of cooked meat did not change during storage. Thiobarbituric acid (TBA) values and levels of major headspace volatiles increased throughout storage time. Intensities of cardboard, warmed‐over, rancid/painty, and overall off‐flavor characteristics increased. Skin showed the least changes. Breast and thigh meat differed in GC profiles but were similar in sensory scores after 1 day and in TBA values after 2 days of storage. Both TBA and headspace GC measurements are associated with the off‐flavor development.
Headspace Volatiles and Sensory Characteristics of Ground Beef from Forage‐ and Grain‐Fed Heifers
Authors: LARICK D.K. , TURNER B.E. 
Published: August 2006

ABSTRACTTwenty‐seven yearling Hereford‐Angus heifers were allotted to one of three intense managed pasture systems: Tifleaf pearl millet, sorghum sudangrass and fescue‐clover. After grazing, heifers were finished in drylot and then serially slaughtered at 0, 52, and 82 days in the feedlot (DIF). A total of 51 volatiles were identified in ground beef from Longissimus dorsi (L. dorsi) muscle and subcutaneous fat. Major classes of volatile compounds identified included hydrocarbons and aldehydes plus fewer numbers of ketones, alcohols, aromatic compounds and sulfur‐containing compounds. The majority of compounds which varied due to DIF were alkanals and alk‐2‐enals. The concentration of each of the volatiles which varied due to DIF was found to increase. None of the volatiles quantitated were positively correlated with sweetness or gamey aftertaste, the two characteristics which were highest for the O DIF cattle.
Inhibition of Modori (Gel Weakening) in Surimi by Plasma Hydrolysate and Egg White
Authors: HAMANN D.D. , AMATO P.M. , WU M.C. , FOEGEDING E.A. 
Published: August 2006

ABSTRACTThe effects of beef plasma hydrolysate and egg white solids were evaluated in surimi gels using measurements of torsional shear stress and strain, bound water, cook loss and SDS‐PAGE. Treatments included level of protein addition, surimi type (by species and grade) and cooking schedule. Addition of proteins, regardless of type or level of addition, significantly increased torsional shear stress and strain for all gels precooked at 60°C (90°C final cook). For gels made from low quality surimi, all levels of treatment proteins improved stress and strain for all cooking schedules and improved water holding for gels precooked at 60°C. Electrophoretic results showed a decrease in the density of the myosin heavy chain only in those gels without added proteins precooked at 60°C.
Acceleration of Physicochemical Change in Carp Muscle by Washing in Either Chilled or Heated Water
Authors: WATABE SHUGO , HWANG GYU‐CHUL , USHIO HIDEKI , HATAE KEIKO , YAMANAKA HIDEAKI , HASHIMOTO KANEHISA 
Published: August 2006

ABSTRACT“Arai” (washing) is a traditional cooking method of fish preparation in Japan. Carp muscle slices were washed in water (49°C for 15 sec, or 0°C for 10 min), and examined for physical and biochemical changes. At 49°C, rigor‐mortis was accelerated, resulting in a marked decrease of muscle slice thickness. ATP degradation proceeded faster at 49°C than at 0°C. Arai treatment at 49°C increased myofibrillar Mg2+ ‐ AT‐Pase activity 8‐9 times in the absence of Ca2+, but did not affect activity in the presence of Ca2+ as much, giving only a 1.2 times increase.
Effect of Water Activity of Milk upon Growth and Acid Production by Mixed Cultures of Streptococcus thermophilus and Lactobacillus bulgaricus
Authors: LARSEN RAÜL F. , AÑÓN MARIA CRISTINA 
Published: August 2006

ABSTRACTAcid production and growth rates were determined in pure cultures of Streptococcus thermophilus and Lactobacillus bulgaricus and cocci/ bacilli ratios in mixed cultures of both species, using milk with modified aw as culture medium. Maximal growth rates were always at aw lower than 0.992 for all strains whcn aw of milk was adjusted with glycerol, while maximal acid production rates were at aw 0.992‐0.983. Glucose had an inhibitory effect additional to that caused by lowering aw. The cocci/bacilli ratio in mixed cultures increased as aw decreased in most cases, because of the higher susceptibility of L. bulgaricus to aw decrease. The behavior of a mixed culture could not always be predicted from data of the component strains in a pure culture, showing some kind of symbiotic compatibility between species.
Lipophilization of β‐lactoglobulin: Effect on Hydrophobicity, Conformation and Surface Functional Properties
Authors: AKITA E. M. , NAKAI S. 
Published: August 2006

ABSTRACTβ‐Lactoglobulin was chemically modified by attaching different levels of stearic acid, and the effect on hydrophobicity, emulsifying and foaming properties was investigated. Incorporation of the hydrophobic ligands led to increased hydrophobic interactions, resulting in a decreasing solubility with extent of incorporation. Surface hydrophobicity measurements showed that the two fluorescence probes 8‐anilinonaphthalene‐1‐sulfonate (ANS) and cis‐parinaric acid (CPA) used were not equivalent. Some improvement of emulsifying and foaming properties was observed at low and medium levels of incorporation which decreased as the extent of fatty acid attachment further increased. High solubility and ANS surface hydrophobicity were both needed for the best emulsifying properties.
Composition of Apricot Aroma: Correlations between Sensory and Instrumental Data
Authors: GUICHARD ELISABETH , SCHLICH PASCAL , ISSANCHOU SYLVIE 
Published: August 2006

ABSTRACTVolatile compounds of six apricot cultivars were isolated by vacuum distillation and separated by gas‐chromatography. Eleven aromatic compounds were selected by sniffing and quantified after addition of known amounts of pure compounds. Sensory analyses were performed to rate the typicality of apricot aroma in these cultivars. Since the chemical extracts were not assessed significantly different from the raw product, statistical analyses were performed to correlate the typical sensory notes with the instrumental data. A correspondence analysis showed that cultivars could be separated into three clusters, according to their typical aroma. Hexyl acetate, γ‐octalactone and γ‐decalactone were shown to be key compounds for the apricot flavor whereas benzaldehyde could have a negative impact on the aroma of the less aromatic cultivars but would favorably complete the typical aroma of “Rouge du Roussillon.”
Survival and Growth of Listeria monocytogenes on Lettuce as Influenced by Shredding, Chlorine Treatment, Modified Atmosphere Packaging and Temperature
Authors: BEUCHAT LARRY R. , BRACKETT ROBERT E. 
Published: August 2006

ABSTRACTThe effects of shredding, chlorine treatment and modified atmosphere packaging on survival and growth of Listeria monocytogenes, mesophilic aerobes, psychrotrophs and yeasts and molds on lettuce stored at 5°C and 10°C were determined. With the exception of shredded lettuce which had not been chlorine treated, no significant changes in populations of L. monocytogenes were detected during the first 8 days of incubation at 5°C; significant increases occurred between 8 and 15 days. Significant increases occurred within 3 days when lettuce was stored at 10°C; after 10 days, populations reached 108‐109 CFU/g. Chlorine treatment, modified atmosphere (3% O2, 97% N2) and shredding did not influence growth of L. monocytogenes. It was concluded that L. monocytogenes is capable of growing on lettuce subjected to commonly used packaging and distribution procedures used in the food industry.
Influence of Denaturation, Hydrophobicity and Sulfhydryl Content on Solubility and Water Absorbing Capacity of Soy Protein Isolates
Authors: WAGNER J.R. , AÑON M.C. 
Published: August 2006

ABSTRACTSolubility and water absorbing capacity of commercial soy protein isolates were correlated with structural parameters. The physico‐chemical properties studied were degree of protein denaturation, surface hydrophobicity and sulfhydryl groups. The results indicated that solubility and water absorption were affected differently as the parameters were varied. These functional properties depended on more than one structural parameter. Solubility in 0.2M NaCl solution provided information about the degree of denaturation of soybean protein isolates. Isolates with highly denatured proteins, high surface hydrophobicity, low solubility in 0.2M NaCl solution and low SH exhibited the highest water absorbing capacity.
Alteration of Talaromyces flavus Heat Resistance by Growth Conditions and Heating Medium Composition
Authors: KING A. DOUGLAS , WHITEHAND LINDA C. 
Published: August 2006

ABSTRACTA strain of Talaromyces flavus var. macrosporus (NRRL 13641) was isolated from spoiled fruit drink and identified. It had a heat resistance (l/k) (death rate constant or decimal reduction time) of 191 min at 80°C and 6 min at 90°C with a calculated z of 6.7°C. Several strains of T. flavus were tested to determine the effects on heat resistance of environmental conditions such as pH, organic acids, brix, and type of medium. Heat resistance increased with increased brix in the heating medium. Growth on solid medium compared with liquid medium resulted in greater heat resistance. Growth at 20°C and 35°C produced ascospores with higher heat resistance than growth at 25°C while those produced at 30°C had intermediate heat resistance. Five cultures differed significantly in heat resistance.
A Multi‐parameter Approach to Control the Growth of Saccharomyces cerevisiae in Laboratory Media
Authors: CERRUTTI PATRICIA , ALZAMORA STELLA M. , CHIRIFE JORGE 
Published: August 2006

ABSTRACTThe effects of combinations of reduced water activity (aw from 0.97 to 0.93), pH (3, 4, 5, and 6) and addition of potassium sorbate (0, 100, 500, and 1,000 ppm) on the growth of one strain of Saccharomyces cerevisiae in laboratory medium were studied. The minimal aw for growth inhibition in the absence of sorbate and in the range of optimal pH was 0.89. Various combinations of aw, pH and sorbate concentration prevented growth of the yeast at aw values above 0.89. For example, at v = 0.93, addition of 100 ppm sorbate at pH = 4.0 resulted in inhibition; at aw= 0.97 and same pH (4.0), 500 ppm of sorbate were necessary. The combined effects of the above parameters on generation time, maximum population, and lag time of the cells were also determined.
Generating Kinetic Data for Use in Design and Evaluation of High Temperature Food Processing Systems
Authors: SADEGHI F. , SWARTZEL K. R. 
Published: August 2006

ABSTRACTThe kinetics of sucrose (pH 2.5), Blue#2 (pH 11.3) and Blue#2 (pH 9.5) were determined for high food processing temperatures. A traditional batch kinetic data generation and a novel continuous flow method were examined. The novel method consisted of a tubular flow reactor designed to establish the time‐temperature equivalent points for any process. Activation energy values determined for the continuous method were 46.0, 27.2 and 52.3 kJ/mol for sucrose, Blue#2 (pH 11.3) and Blue#2 (pH 9.5), respectively. Values utilizing the traditional batch (capillary tube) generation method yielded 94.6, 58.2 and 74.5 kJ/mol, respectively. Based on these results, a new thermal evaluation technique is proposed for describing difficult to define continuous flow systems.
Shelf‐Life Enhancement of Lamb Meat under Refrigeration by Gamma Irradiation
Authors: PAUL PUSHPA , VENUGOPAL V. , NAIR P.M. 
Published: August 2006

ABSTRACTInfluence of low dose gamma irradiation on the storage stability of fresh lamb meat (prepacked chunks and mince) at 0‐3°C was examined by sensory, microbiological and chemical criteria. The meat chunks irradiated at 1.0 kGy and 2.5 kGy remained in acceptable condition for 3 and 5 weeks respectively, whereas the corresponding shelf life for irradiated (1.0 kGy and 2.5 kGy) mince were 2 and 4 weeks respectively. In contrast, unirradiated meat chunks and mince spoiled within one week of storage at 0‐3°C.
Detection of Chemiluminescence Produced during Beer Oxidation
Authors: KANEDA HIROTAKA , KANO YUKINOBU , KAMIMURA MINORU , OSAWA TOSHIHIKO , KAWAKISHI SHUNRO 
Published: August 2006

ABSTRACTChemiluminescence (CL) produced in beer was detected using the single photoelectron counting system. CL production did not occur in a nitrogen atmosphere but did occur in air and was dependent on incubation temperatures. It was inhibited by the addition of ascorbic acid. CL analysis should provide useful information in the study of oxidative deterioration of beer.
Effect of Germination and Fermentation on in vitro Starch and Protein Digestibility of Pearl Millet
Authors: KHETARPAUL NEELAM , CHAUHAN B.M. 
Published: August 2006

ABSTRACTGermination of pearl millet grain for 24 hr significantly improved itsin vitrostarch and protein digestibility. Fermentation of pearl millet sprouts by mixed culture combinations of yeasts and bacteria (Saccharomyces diastaticusandLactobacillus brevis; Saccharomyces diastaticusandLactobacillus fermentum; Saccharomyces cerevisiaeandLactobacillus brevis; andSaccharomyces cerevisiaeandLactobacillus fermentum)resulted in a significant increase in protein and starch digestibility. The pearl millet sprouts fermented with mixed culture containingS. diastaticusandL. brevishad the highestin vitrostarch digestibility, while the sprouts fermented with the culture containing 5.cerevisiaeandL. fermentumhad the highestin vitroprotein digestibility.
Physical and Compositional Characteristics of Beef Carcasses Selected for Leanness
Authors: BROWNING M. A. , HUFFMAN D. L. , EGBERT W. R. , JUNGST S. B. 
Published: August 2006

ABSTRACTTen muscles and muscle groups were excised from each of eight typical (average yield grade 2.99) and eight lean (average yield grade 1.73) steer carcasses and analyzed to determine differences between carcass types. Lean carcasses (raw basis) were higher (P&lt;0.05) in moisture and protein and lower (P&lt;0.05) in fat, cholesterol and calories in comparison to typical carcasses. Typical carcasses (cooked basis) were higher (P&lt;0.05) in fat and caloric content than lean carcasses. No differences (P>0.05) were found between carcass types (cooked basis) for moisture, protein, cholesterol, dry matter cholesterol, cooking loss or shear force value. Semitendinosus muscles from typical carcasses were rated higher (P&lt;0.05) for juiciness and tenderness than from lean carcasses. Differences (P&lt;0.05) were found among muscles for all traits measured.
Effect of Calcium Carbonate and Sodium Alginate on the Textural Characteristics, Color and Color Stability of Restructured Pork Chops
Authors: TROUT GRAHAM R. , CHEN C. M. , DALE SUSAN 
Published: August 2006

ABSTRACTThe effects of factorial combinations of calcium carbonate (0.00 and 0.26%) and sodium alginate (0.0 and 0.7%) on the initial cooked tensile strength and texture profile analysis and the amount of discoloration during three months frozen storage of restructured pork chops were investigated. Calcium carbonate increased (p < 0.05) and alginate had no effect (p>0.05) on the tensile strength of the chops. Alginate decreased the hardness, cohesiveness, springiness, chewiness and gumminess of the restructured chops (p < 0.05). Chops that contained alginate and/or calcium carbonate had more initial discoloration than those that contained (1) no additives, (2) 0.75% NaCl plus 0.5% sodium tripolyphosphate, and (3) 0.75% NaCl plus 0.26% calcium carbonate but they did not discolor further during frozen storage.
Effect of Ionic Strength on Dynamic Viscoelastic Behavior of Myosin during Thermal Gelation
Authors: SANO TAKESHI , NOGUCHI SATOSHI F. , MATSUMOTO JUICHIRO J. , TSUCHIYA TAKAHIDE 
Published: August 2006

ABSTRACTThe effect of ionic strength on the thermal gelation process of myosin was investigated by dynamic viscoelasticity measurements. The dynamic viscoelastic behavior of myosin was divided into three ionic strength groups. Each ionic strength group was closely related to the state of myosin molecules before the rise in temperature. Both the head and the tail portions of the molecule participated in the gel formation of myosin, but the temperature ranges differed. It was proposed that the first development of gel elasticity of myosin (30–45 °C) was attributed many to the tail portions of the molecules and that the second development (above 50 °C) was mainly to the head portions.
An Enzymatic Method Designed to Differentiate between Fresh and Frozen‐thawed Fish
Authors: KITAMIKADO NIANABU , YUAN CHONG‐SHENG , UENO RYUJI 
Published: August 2006

ABSTRACTA fluorometric method and a rapid paper test method were developed for differentiating fresh from frozen‐thawed fish. The methods were based on measurement of the activity of neutral β‐N‐acetylglucosa‐minidase. This enzyme, found in fish red blood cells, was inactive in intact cells but was activated when cells were disrupted by freezing and thawing. Both methods were applicable for testing most common edible fish prior to filleting and required about 20 min using a UV‐lamp.
Extraction of Cholesterol and Other Lipids from Dried Egg Yolk Using Supercritical Carbon Dioxide
Authors: FRONING G.W. , WEHLING R.L. , CUPPETT S.L. , PIERCE M.M. , NIEMANN L. , SIEKMAN D.K. 
Published: August 2006

ABSTRACTSupercritical carbon dioxide extraction was investigated for removal of cholesterol and lipid components from dried egg yolk. Four different combinations of pressure and temperature were used including 163 atm/40°C, 238 atm/45°C, 306 atm/45°C and 374 atm/55°C. As temperature and pressure were increased, more lipids and cholesterol were removed. Extraction at 306 atm/45°C or 374 atm/55°C removed approximately two‐thirds of the cholesterol. Phospholipids and protein were concentrated under the supercritical extraction conditions used. Sponge cake volume was significantly (P < 0.05) improved at extraction conditions of 163 atm/40°C, 238 atm/45°C and 306 atm/45°C, which may have been due to higher phospholipid and protein concentrations. Only extraction at 374 atm/55°C significantly (P < 0.05) impaired emulsion stability of egg yolk.