bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effects of Filtering through Bleaching Media on Decrease of Peroxide Value of Autoxidized Soybean Oil
Authors: BOKI K. , SHINODA S. , OHNO S. 
Published: August 2006

ABSTRACTThe effects of filtering through bleaching media on decrease of peroxide value (PV) of autoxidized soybean oil were investigated to improve its quality. Sixteen kinds of filtering and bleaching media were employed. The standard activated clay was the most effective in decreasing the peroxides in autoxidized soybean oil. The relations between the decrease of PV and the physical or the chemical properties of the media were examined. It was found that peroxides are reduced in proportion to the amount of acid at the highest acid strength range + 1.5–5.6 rather than amount of acid at the lower acid strength range, total amount of acid or specific surface area of medium.
n‐Hexanol Formation from n‐Hexanal by Enzyme Action in Soybean Extracts
Authors: MATOBA TERUYOSHI , SAKURAI ATSUKO , TANINOKI NARIKO , SAITOH TOMOKO , KARIYA FUYU , KUWAHATA MARI , YUKAWA NATSUKO , FUJINO SACHIYO , HASEGAWA KIYOZO 
Published: August 2006

ABSTRACTn‐Hexanal in soybean homogenates decreased during incubation at alkaline pH. When soybean extracts were dialyzed and then incubated with n‐hexanal and cofactors [nicotinamide adenine dinucleotide (NAD+), the reduced form (NADH), nicotinamide adenine dinucleotide phosphate (NADP+), and the reduced form (NADPH)], NADH and NADPH stimulated the enzymatic reduction of n‐hexanal with NADH being more effective than NADPH. When undialyzed preparations were incubated, all the cofactors stimulated enzymatic activity, with NADH being the most effective. The reaction product in all the incubation mixtures was n‐hexanol; n‐hexanal was reduced to n‐hexanol stoichiometrically. It was suggested that alcohol dehydrogenase was responsible for the decrease of n‐hexanal in soybean homogenate at alkaline pH.
Kinetics of Pyrazine Formation in Amino Acid‐Glucose Systems
Authors: HUANG TZOU‐CHI , BRUECHERT LINDA J. , HO CHI‐TANG 
Published: August 2006

ABSTRACTThe chemistry and kinetics of pyrazine formation were studied in four amino acid‐glucose model systems. Different amounts of the same alkylpyrazines were produced in the four systems. The most abundant alkylpyrazine generated in a gylcine‐glucose system was 2,3,5‐tri‐methylpyrazine, while 2‐methylpyrazine was most abundant in an arginine‐glucose system and 2,5‐dimethyIpyrazine predominated in a histidine‐glucose system. 2‐MethyIpyrazine and 2,5‐dimefhylpyrazine were the two most abundant alkypyrazines in a lysine‐glucose system. Kinetic data from the arginine‐glucose system indicated that each of four selected pyrazines was formed by a pseudo‐zero‐order reaction. Activation energies in the same system were determined to be 19.5 ± 4.1 Kcal mole−1 for pyrazine, 24.8 ± 8.7 Kcal Mole″1 for 2‐methylpyrazine, 20.8 ± 4.7 Kcal mole−1 for 2,6‐dimethylpyrazine and 29.0 ± 3.8 Kcal mole−1 for 2‐methyl‐6, 7‐dihydro‐5H‐cyclopen‐, tapyrazine.
Thermal Stability of Cathepsin D
Authors: DRAPER ANNE M. , ZEECE MICHAEL G. 
Published: August 2006

ABSTRACTThe effect of pH and temperature on Cathepsin D stability was examined using a hemoglobin assay following preincubation of the enzyme at various pH and temperature combinations. The results of the study showed that the enzyme retained 87% of its activity at 45°C (pH 3.5) when compared to a control at 37°C (pH 3.5). Further increases in temperature and pH resulted in decreased enzyme activity and approximately 43% remained at 55°C (pH 5.5). The amount of activity remaining at higher temperatures decreased but suggests that the enzyme could contribute to textural changes in meat at temperatures up to 60°C.
Histamine and Tyramine in Preserved and Semi‐preserved Fish Products
Authors: VECIANA‐NOGUES M.T. , VIDAL‐CAROU M.C. , MARINE‐FONT A. 
Published: August 2006

ABSTRACTData were obtained on histamine and tyramine contents in 48 samples of preserved and semi‐preserved Spanish fish products. Ranges of concentration for both amines were wide: from 1.35 to 219.20 mg/ kg for histamine, and from 0.5 to 66.40 mg/kg for tyramine. Higher concentrations were found in semi‐preserved anchovies than in the rest of the samples studied: canned tuna, herring, mackerel and sardines. In semi‐preserved anchovies stored at room temperature (18‐22°C), histamine production was observed after 6 months. The increase in histamine was not observed in the samples stored under refrigeration (4‐6°C). Tyramine did not increase at either temperature of storage.
Water Activity and Chemical Composition of Mayonnaises
Authors: CHIRIFE JORGE , VIGO MARÍA S. , GÓMEZ ROSA G. , FAVETTO GUILLERMO J. 
Published: August 2006

ABSTRACTThe chemical composition (pH, moisture, oil, NaCl, sugars) and water activity (aw) of commercial samples of regular and diet mayonnaises was determined. The aw of regular mayonnaises was around 0.93 and that of diet ones was close to 0.95. The aw of mayonnaises was largely determined by the nature and concentration of soluble compounds in the water phase (e.g., NaCl, sugars, acetic acid). Experiments performed with mayonnaise and related oil/water emulsions demonstrated that emulsification did not contribute significantly to lowering of aw.
Influence of Reconstituted Dark and Light Chicken Muscle Myosin Filaments on the Morphology and Strength of Heat‐Induced Gels
Authors: SAMEJIMA KUNIHIKO , KUWAYAMA KAZUMOTO , YAMAMOTO KUTSUHIRO , ASGHAR ALI , YASUI TSUTOMU 
Published: August 2006

ABSTRACTThe morphological characteristics and heat‐induced gel properties of filaments reconstituted from dark and light chicken muscle myosin by dialysis (slow filamentogenesis) and dilution (fast filamentogenesis) methods were studied. The solubility/turbidity properties of myosin isolated from dark and light muscles were quite similar at different pH values and temperatures, but the morphological characteristics of reconstituted filaments of dark and light myosin varied markedly, depending upon whether they were formed by dialysis or dilution.
Fatty Acid Composition and Caloric Value of Ground Beef Containing Low Levels of Fat
Authors: CANNELL LAURA E. , SAVELL J.W. , SMITH S.B. , CROSS H.R. , ST. JOHN L.C. 
Published: August 2006

ABSTRACTGround beef patties containing five different levels of fat – 5, 10, 15, 20, and 25%– were cooked by boiling, browning, pan‐frying, microwaving, roasting or broiling. Proximate composition, fat retention, energy content (kcal/100g), and fatty acid composition of raw and cooked patties were examined. Percentage fat retention decreased as fat content of the raw patty increased. Microwaving to “well done” and boiling resulted in ground beef with less fat than other methods of cooking at the higher fat levels. The proportion of fatty acids changed very little with increasing fat percentage and because of cooking method.
Organic Acids as Tenderizers of Collagen in Restructured Beef
Authors: ARGANOSA GENARO C. , MARRIOTT NORMAN G. 
Published: August 2006

ABSTRACTAcetic, citric and lactic acid were incorporated into restructured beef steaks to determine their effect on collagen. These steaks were analyzed for collagen solubility, total collagen content, shear force behavior, sarcoplasmic and myofibrillar protein extractability, thermal stability and color. These results were compared to those obtained from control samples containing high collagen and low collagen. Results indicate that these acids increased collagen solubility, total collagen content and shear force values when compared with the control samples. No differences (P > 0.05) were found in sarcoplasmic protein extractability although myofibrillar protein extractability declined. Acid treatment decreased the thermal stability of collagen. The Hunter Color values of the uncooked and cooked acid‐treated steaks differed (P 0.05) from the controls.
Effect of Dietary Fiber on the Texture and Cooking Characteristics of Restructured Pork
Authors: TODD S. L. , CUNNINGHAM F. E. , CLAUS J. R. , SCHWENKE J. R. 
Published: August 2006

ABSTRACTPure cellulose (Solka‐Floc), microcrystalline cellulose (Avicel), and a soluble gum (Nutriloid Fiberplus) were added to ground pork at 3.5% and 7.0% based on total dietary fiber content of each ingredient. Texture and cooking characteristics were determined on the patties from all treatments and compared to a control. The two cellulose products at 3.5% most closely resembled the control. The two cellulose products at 7.0% exhibited more hardness, whereas the gum products at 3.5% and 7.0% showed less springiness (elasticity). Cooking losses declined as fiber concentration increased from 3.5% to 7.0% for the cellulose products, but increased for the gum products. The Avicel products at 3.5% and 7.0% and Solka‐Floc product at 7.0% exhibited significantly less change in diameter (patty shrinkage).
Effects of Dietary Antioxidants and Oxidized Oil on Membranal Lipid Stability and Pork Product Quality
Authors: BUCKLEY D.J. , GRAY J.I. , ASGHAR A. , PRICE J.F. , CRACKEL R.L. , BOOREN A.M. , PEARSON A.M. , MILLER E.R. 
Published: August 2006

ABSTRACTThe effects of dietary tocopherol and oxidized oil on the oxidative stability of membranal lipids in pig muscles and on the oxidative stability of pork products during refrigerated and frozen storage were evaluated. Membrane‐bound α‐tocopherol stabilized the membranal lipids and reduced the extent of lipid oxidation occurring in pork patties and pork chops during storage. Oxidized dietary oil had an adverse effect on the stability of both the membranal lipids and pork products. The addition of salt to the pork patties accelerated the oxidative process when the patties were stored under fluorescent light and in the dark.
Chemical, Textural and Sensory Characteristics of Precooked, Restructured Lamb Shoulder Roasts as Influenced by Grinding Method, Salt Level and Vacuum Massage Time
Authors: AHMED P. O. , MILLER M. F. , LYON C. E. , REAGAN J. O. 
Published: August 2006

ABSTRACTThe influence of level of grind (kidney plate only vs kidney plate plus coarse grinding 25% of raw meat weight), salt level (0.5 vs 1.0%) and vacuum massage time (1.0 vs 1.5 hr) on the chemical, textural and sensory characteristics of precooked, restructured lamb shoulder roasts were studied. Grinding method of kidney plate only decreased the fat content of the cooked product, while the higher salt level (SL) resulted in roasts with higher moisture and lower protein. Calories were reduced by 5% when 1.0% SL roasts were vacuum‐massaged for 1.5 vs 1.0 hr. Increasing level of grind and SL decreased cooking losses and increased objective chewiness. Flavor differences were detected by sensory analysis due to the addition of coarse ground trimmings to lean ground through a kidney plate only.
Study of the Molecular Forces Involved in the Gelation of Plasma Proteins at Alkaline pH
Authors: O'RIORDAN DOLORES , MULVIHILL D. M. , MORRISSEY P.A. , KINSELLA J. E. 
Published: August 2006

ABSTRACTThe effects of vaious reagents on the rheological properties of heat‐induced (90°C) gels formed from plasma protein solutions (pH 9.0) were studied. Both propylene glycol (5–20%, w/v) and ethanol (5–20,%, w/v), which enhance hydrogen and electrostatic interactions, increased gel compressive strength, whereas mercaptoethanol (25–100 mM) which reduces disulfides, and the sulfhydryl‐blocking agent, p‐hydroxymcrcuribenzoate (25–100 mM), reduced gel strength. High levels of guanidine hydrochloride (> 1M) or urea (> 2M), which weaken both hydrogen and hydrophobic interactions, decreased gel strength. On the basis of the results, we conclude that hydrophobic interactions and hydrogen and disulfide bonding are involved in the gelation of plasma proteins.
Texture Changes on Heating Spray‐Dried Egg White
Authors: HSIEH YIN LIANG , REGENSTEIN JOE M. 
Published: August 2006

ABSTRACTComputerized texture profile analysis and a computer‐simulated model of protein monomer complexation were used to study egg white gelation. The results showed that the parameter Kn, an association equilibrium constant, was large so that the monomer to monomer complex reaction essentially went to completion. Approximately 8 to 10 protein monomer units combined to form the egg white gel. The monomer complex primarily contributed to the hardness of egg white.
Bioconversion of (+)‐Limonene by Pseudomonas gladioli
Authors: CADWALLADER K. R. , BRADDOCK R. J. , PARISH M. E. , HIGGINS D. P. 
Published: August 2006

ABSTRACT Pseudomonas gladioli was isolated by an enrichment culture technique using limonene as the sole source of carbon. Fermentations were conducted for 4–10 days in shake flasks at 25°C using a pH 6.5 mineral salts medium and 1.0% (+)‐limonene. Major conversion products were identified as (+)‐α‐terpineol and (+)‐perillic acid. Quantitative analysis of α‐terpineol and perillic acid during the fermentation revealed that α‐terpineol was resistant to further degradation by the bacterium, while perillic acid was readily degraded.
Molecular Weight Cut‐off of Ultrafiltration Membranes and the Quality and Stability of Apple Juice
Authors: PADILLA O. I. , McLELLAN M. R. 
Published: August 2006

ABSTRACTThe quality and stability of apple juice clarified using 10,000 (10K), 50K, 100K, and 500K daltons molecular weight cut‐off (MWCO) hollow fiber membranes were examined . Ultrafiltered juice was tested for initial stability, starch presence, pH, total acidity, total solids, soluble solids, turbidity, browning, Hunter color, total phenols, and sensory attributes. Turbidity, browning, total phenols, and sensory color were different depending upon the MWCO used. Samples were stored at 18°C and 43°C for 6 months and evaluated monthly. At 18°C, there were no significant changes but initial differences due to membranes remained. At 43°C, the increase in turbidity, browning, and chroma, as well as the decrease in lightness and hue with time, were significant. Reaction rates were all the same independent of the MWCO except for chroma.
Flavor, Aroma, and Compositional Changes in Strawberry Juice Concentrate Stored at 20° C
Authors: LUNDAHL D. S. , McDANIEL M. R. , WROLSTAD R. E. 
Published: August 2006

ABSTRACTStrawberry juice concentrate (68°Brix) was stored at 20°C for 0–6 days. Samples were analyzed for changes in taste, aroma and color degradation, and these changes were related to composition change. Astringent taste, musty/moldy and pungent aromas and brown color developed rapidly over 6 days. This decrease in quality was accompanied by CO2 production and a decrease in free amino acids, while reducing sugar and titratable acidity concentrations remained stable.
Predicting Soluble Solids Extraction from Fruits in a Reversing, Single Screw Counter Current Diffusion Extractor
Authors: GUNASEKARAN S. , FISHER R. J. , CASIMIR D. J. 
Published: August 2006

ABSTRACTA single‐screw, intermittent‐reversing counter current diffusion‐extractor (CCDE) was used. Two mathematical models were developed to predict soluble solids concentration profile along the length of the CCDE. Both models predicted an exponential concentration profile and good intra‐flight mixing. Experimentally obtained soluble solids concentration profiles in the CCDE using applies and pears validated the model predictions.
Comparison of Four Sensory Evaluation Methods for Assessing Cooked Dry Bean Flavor
Authors: McTIGUE M. C. , KOEHLER H. H. , SILBERNAGEL M. J. 
Published: August 2006

ABSTRACTFlavor profile analysis (FPA), category scaling (CS), magnitude estimation (ME), and quantitative descriptive analysis (QDA) were compared in evaluating seven cultivars of cooked dry beans. Statistical analyses indicated that FPA, CS and QDA evaluated the beans similarly, but at different levels of flavor intensity. The methods revealed differences between beans in some characteristics but not in others. ME data (not analyzed statistically) supported results from FPA, CS and QDA except for one cultivar. There were slight differences in acceptability ratings following flavor evaluation by FPA, CS, QDA and ME. Variation between subjects was highly significant in all three methods, but subjects used the methods similarly and consistently. Choice of method thus depends on type, amount and depth of sensory information required.
Physicochemical Characteristics of Pigeonpea and Mung Bean Starches and Their Noodle Quality
Authors: SINGH U. , VORAPUTHAPORN W. , RAO P. V. , JAMBUNATHAN R. 
Published: August 2006

ABSTRACTThis study compared the properties of pigeonpea and mung bean starches and noodles made from each. No large differences in size and shape of respective starch granules were observed. The degree of syneresis of pigeonpea starch was nearly three times that of mung bean starch. Swelling power of pigeonpea starch was considerably lower at 60°C and 70°C but it did not differ markedly at 80° and 90°C. The Brabender . viscosity patterns of 6% starch pastes of pigeonpea and mung bean indicated no pasting peak during heating to 95°C; neither showed breakdown of the hot paste. Sensory tests indicated that pigeonpea starch of dhal (decorticated dry split cotyledons) was as good for noodle preparation as mung bean dhal starch.
Classification of Whiskies by Principal Component Analysis
Authors: HEADLEY LISA M. , HARDY JAMES K. 
Published: August 2006

ABSTRACTTrace components in forty‐eight samples in five whiskey categories were extracted into methylene chloride, concentrated and separated by capillary column gas chromatography. The technique of principal component analysis was applied to the peaks in the resulting gas chromatograms and the samples formed clusters according to category. Further studies showed that variation in sample composition due to dilution, blending, or contamination using a model contaminant could be detected with good sensitivity.
Comparison of Canonical Variate and Principal Component Analyses of Wine Descriptive Analysis Data
Authors: HEYMANN H. , NOBLE A. C. 
Published: August 2006

ABSTRACTCabernet Sauvignon wines from four regions and Chardonnay wines from three vintages were evaluated by descriptive analysis. The sensory ratings were evaluated by principal component analysis (PCA) and by canonical variate analysis (CVA) using wines (CVA‐Wine) and using regions or vintages (CVA‐Group) as classification variables. PCA and CVA‐Wine analyses provides similar results for both data sets. Whereas, the CVA‐Group analyses demonstrated significant differences among regions or vintages, the variable configuration differed from the other two methods, reflecting the differences among groups rather than among the wines overall. To understand the structure of the data, CVA‐Wine and PCA tests were superior to CVA‐Group.
Effect of Ethylene, Free Fatty Acid, and Some Enzyme Systems on Chlorophyll Degradation
Authors: BAARDSETH P. , VON ELBE J. H. 
Published: August 2006

ABSTRACTChlorophyll degradation was studied in two varieties of spinach in the presence or absence of ethylene. In both varieties chlorophyll degraded during storage. Acceleration of degradation due to the presence of ethylene could not be demonstrated. Gradual disappearance did not coincide with activation of chlorophyllase, nor did it produce any new colored compounds. Catalase activity decreased during storage, while peroxidase activity increased. Addition of linoleic acid and various enzymes to model systems containing chlorophyll a accelerated degradation of chlorophyll. Rate of degradation was reduced by addition of antioxidants, catalase or superoxide dismutase suggesting involvement of both singlet oxygen and molecular oxygen in the bleaching process.
Ether‐Extractable Fat in Longissimus Muscles From Beef Carcasses with the Same Marbling Scores but Different Yield Grades
Authors: LUNT D. K. , SMITH G. C. , SAVELL J. W. , CROSS H. R. , SMITH S. B. 
Published: August 2006

ABSTRACTEther‐extractable fat in beef longissimus muscles–completely trimmed of all subcutaneous fat, epimysium and peripheral muscles–from 383 heifer and steer carcasses of A and B maturity was compared to determine whether the fat content of muscle was the same when marbling was held constant but yield grade of carcasses differed. Yield grade was a significant source of variation in intramuscular fat content of trimmed steaks within marbling scores (P < 0.001); as yield grade increased, total fat content of the ribeye muscle increased very slightly, even though marbling score was held constant. These data indicated that marbling score alone did not account for all of the variation in the fat content of totally‐trimmed beef longissimus steaks.
Hard‐to‐Cook Phenomenon in Beans: Changes in Protein Electrophoretic Patterns During Storage
Authors: HUSSAIN A. , WATTS B. M. , BUSHUK W. 
Published: August 2006

ABSTRACTEffect of storage at elevated temperature and relative humidity on black bean cotyledon proteins was examined by polyacrylamide gel electrophoresis (PAGE) at pH 3.1. Electrophoregrams of acetic acid extracts of dehulled ground cotyledons of beans with storage‐induced hardness showed concomitant changes with storage time. The changes were accelerated by higher temperature and humidity.
Effects of Germination, Dehulling and Cooking on the Nutritive Value of Cowpea (Vigna unguiculata) Flour
Authors: OBIZOBA IKEMEFUNA C. 
Published: August 2006

ABSTRACTThe effects of germination, dehulling and cooking on the nutritive value of cowpea flours supplemented with rice were studied in 20 adult rats. The 70:30 (protein basis) combinations of cowpea flours and rice provided 1.6g N/100g diet for the 12‐day balance study. Mixtures of whole, ungerminated, and uncooked beans (WUUB) and rice and whole, germinated and cooked beans (WGGB) and rice increased in seven of the parameters tested more than those of dehulled, ungerminated and uncooked beans and rice or dehulled, germinated, uncooked beans (DGUB) and rice. The DGUB and rice mixture produced higher positive calcium and magnesium balances than the WUUB and rice or the WGGB and rice mixtures. Germination and cooking appeared to be the best processing methods to provide nutritious foods based on cowpea in rats.
Prediction of the Effect of Storage Conditions on Water Content and Water Activity of Common Beans
Authors: PAREDES‐LÓPEZ O. , BARRADAS I. , REYES‐MORENO C. 
Published: August 2006

ABSTRACTCommon bean (Phaseolus vulgaris) seeds from two cultivars were grown in four different locations. After harvest, these seeds were stored at 32°C, 75% relative humidity, for 120 days. It is well known that unwanted effects in seeds (e.g., hard‐to‐cook) may be generated under these conditions. Water content and water activity (aw) were determined throughout this storage period. In general, increases of these parameters followed similar patterns for all samples. Experimental observations in all seeds were well described by a single equation. Prediction of water content and awby this equation may be useful for quality optimization of stored beans.
Palatability and Storage Characteristics of Precooked Beef Roasts
Authors: STITES CHARLES R. , MCKEITH FLOYD K. , BECHTEL PETER J. , CARR TOM R. 
Published: August 2006

ABSTRACTThe palatability and storage characteristics of fresh, frozen and precooked beef chuck roasts prepared using added phosphate‐salt and vacuum cooking bags were evaluated. Palatability attributes (tenderness, juiciness, beef flavor intensity, and off‐flavor intensity) of precooked roasts prepared in vacuum cooking bags with phosphate‐salt were as good or better than freshly cooked roasts. Precooked roasts in vacuum cooking bags had the lowest total bacterial counts after storage for 14 and 28 days. A palatable precooked roast beef product was developed that can be stored for 28 days at 4°C.