bluuebunny/crossref_metadata_2025_split huggingface dataset:
Novel Products from Underutilized Fish Using Combined Processing Technology
Authors: KARMAS ENDEL , LAUBER ELLEN 
Published: August 2006

ABSTRACTMincing or surimi‐processing, followed by fermentation, extrusion and intermediate moisture food (IMF) processing were combined to investigate new ways to create fish protein based snack foods. A dough of fermented fish (minced or surimi), wheat flour, corn starch, and water was extruded and subsequently dried resulting in an IMF product at pH 5.2, water activity 0.90 and moisture about 30%. The products had a chewy texture, were shelf‐stable and could be processed into flavored, high‐protein snack foods.
Some Characteristics of the Enzymic Lipid Peroxidation System in the Microsomal Fraction of Flounder Skeletal Muscle
Authors: MCDONALD RICHARD E. , HULTIN HERBERT O. 
Published: August 2006

ABSTRACTThe microsomal lipid peroxidation system of flounder muscle was characterized as to response to temperature, cofactor requirements, inhibitors, and activators. The enzyme‐catalyzed reaction had a ratelimiting step prior to the formation of lipid hydroperoxides. The KM for NADH of the enzymic system in the presence of 0.1 mM ADP was approximately 1 μM. In the presence of Fe+3 both cysteine and ascorbate also catalyzed lipid peroxidation. While neither NADH nor ADP had an effect in the presence of ascorbate‐Fe+3, NADH stimulated the cysteine‐Fe+3 oxidation and ADP completely inhibited it. Inhibitor studies indicated that it was a free radical reaction, an ‐SH group was involved and O2 reduction products and singlet oxygen participated.
Heat‐Stability of Milk‐Clotting Enzymes in Conditions Encountered in Swiss Cheese Making
Authors: GARNOT PASCALINE , MOLLE DANIEL 
Published: August 2006

ABSTRACTChymosin is inactivated in gelled milk at pH 6.50 at 53°C according to a biphasic kinetic. Both phases appear to follow first‐order kinetics. The D‐value for the first phase is 30 min. In the same medium, the Mucor miehei and Mucor pusillus proteases are much more stable (D53°C > 100 min) while bovine pepsin, a heat‐labile Mucor miehei protease and the Endothia parasitica protease are rapidly inactivated (D53°C < 10 min). pH appears to be the most important parameter for heat stability. Protein and calcium concentrations affect the resistance to heat treatment. A residual activity of chymosin in Swiss‐type curd will be very weak at the most unless the curd is cooked at pH < 6.50.
Determination of the beta‐Lactoglobulin, alpha‐Lactqdbumin and Bovine Serum Albumin of Whey Protein Concentrates and Their Relationship To Protein Functionality
Authors: KIM Y.A. , CHISM G.W. , MANGINO M.E. 
Published: August 2006

ABSTRACTThe β‐lactoglobulin, α‐lactalbumin and bovine serum albumin of eight whey protein concentrates (WPC) were determined by reversed‐phase HPLC and by sodium dodecyl sulfate polyacrylamide gel‐electrophoresis (SDS‐PAGE). The total protein as determined by HPLC was in good agreement with the soluble protein of the WPC. Total protein determined by SDS‐PAGE agreed with the total protein of the WPC. The β‐lactoglobulin determined by HPLC was significantly correlated with emulsion capacity, protein solubility, whipped topping overrun, gel strength, and free sulfhydryl of the WPC.
High Performance Liquid Chromatography of 2,5‐Dimethyl‐4‐Hydroxy‐3 (2H)‐Furanone in Pineapple and Grapefruit Juices
Authors: LEE HYOUNG S. , NAGY STEVEN 
Published: August 2006

ABSTRACTA reversed‐phase HPLC method was developed for rapid analysis of 2,5‐dimethyl‐4‐hydroxy‐3(2H)‐furanone (DMHF), the compound responsible for the “burnt‐pineapple” flavor in pineapple juices. A Zorbax ODS column was used with a mobile phase of 0.05M sodium acetate (pH 4.0)/methanol (70:30); detection was by UV at 290 nm. Sample clean up was accomplished by solid‐phase extraction with C‐18 Sep‐Pak cartridges. DMHF contents ranged from 1.6 to 27.3 ppm from 10 fresh pineapple juices. Using this system, the production of DMHF was monitored in canned grapefruit juices during storage at varying temperatures.
Changes in Phytase Activity and Phytate During the Germination of Six Canola Cultivars
Authors: LU SO‐YAN , KIM H. , ESKIN N.A.M. , LATTA M. , JOHNSON S. 
Published: August 2006

ABSTRACTSix canola cultivars were germinated for 8‐days and the levels of phytate and phytase activity monitored. Of these, the cultivar Regent exhibited the lowest level of phytate as well as the highest phytase activity. Germination of Regent for up to 2‐days resulted in the reduction of phytate from 1.26% to 0.85% without any deleterious changes in the quality or quantity of the oil, based on the negligible levels of free fatty acids produced.
Some Essential Elements of Two Species of Boletus Grown in Cordoba (Argentina)
Authors: PÉCORA ROLANDO P. , SACCHETTA ROQUE A. , GUZMÁN CARLOS A. 
Published: August 2006

ABSTRACTEdible mushrooms (Boletus tropicus and Boletus granulatus) were comparatively analyzed for eight essential elements by atomic absorption spectrophotometry. Values obtained for Fe and Mn were three times higher in B. tropicus than in B. granulatus, whereas similar values were obtained with both species for K, Ca, Zn, Mn and Cu. No Co was detected in the samples analyzed.
Amino Acids in the American Groundnut (Apios americana)
Authors: WILSON P. W. , PICHARDO F. J. , LIUZZO J. A. , BLACKMON W. J. , REYNOLDS B. D. 
Published: August 2006

ABSTRACTThe amino acid composition of groundnut (Apios americana Medikus) was analyzed using ion‐exchange column chromatography. Aspartic and glutamic acids were the predominant amino acids in both seeds and tubers. Other amino acids present in significant quantities were leucine, histidine and proline. The most abundant free amino acids, other than aspartic and glutamic acids, were arginine and leucine in the seeds and histidine and serine in the tubers.
Reduction in pH and Fermentation Time of Meat Mixtures Containing Dry Acid Whey
Authors: NUCKLES R. O. , BREKKE C. J. , LUEDECKE L. O. 
Published: August 2006

ABSTRACTThe effect of various concentrations of dry acid whey on the pH of ground beef and pork and on fermentation activity of 11 commercial starter cultures added to a beef summer sausage formulation was determined. For every 1% (w/w) addition of dry acid (pH 4.0) whey, a reduction in meat pH of 0.11–0.13 resulted, independent of meat species, initial pH or fat content. Use of 3.5% (w/w) dry acid whey in conjunction with 1% dextrose resulted in a l–2 hr reduction in the time required for the summer sausage mixture to reach pH 5.0 compared to a mixture without whey. Dry acid whey as a direct acidulant in fermented sausages could result in a savings of time and energy in manufacturing.
Influence of Lipid Composition on the Water and Fat Exudation and Gel Strength of Meat Batters
Authors: Whiting R.C. 
Published: August 2006

ABSTRACTBlends of lard with eight separate fats or oils (70:30 w/w) were prepared and used as the fat component of meat batters. After cooking, the batters were analyzed for water and fat exudation and gel strength. None differed significantly from the control of 100% lard. Positive correlation coefficients, however, were significant between percent monounsaturated triglycerides and water exudation, polyunsaturated triglycerides and fat exudation and saturated triglycerides and gel strength. Addition of lecithin, cholesterol or methyl palmitate to the lard increased fat exudation and decreased gel strength. Sodium laurate had the opposite effect whether added to the lard or to the aqueous phase.
Influence of Various Salts and Water Soluble Compounds on the Water and Fat Exudation and Gel Strength of Meat Batters
Authors: WHITING R.C. 
Published: August 2006

ABSTRACTMeat batters were prepared in which the sodium or chloride from salt was replaced by other ions. Then the functional properties of the batters were determined by measuring water and fat exudation, and gel strength. Generally cations from groups IA and IIA of the periodic table equalled or surpassed the batters made with sodium only, whereas other cations decreased water binding. Of the anions, bromide, orthoand pyrophosphates, and citrate increased water retention. Zinc chloride increased fat exudation greatly. Magnesium chloride and sodium pyrophosphate increased the gel strength. Magnesium and calcium chlorides made good batters although they caused a drop of approximately 0.25 pH units. Sodium thiosulfate, sodium borohydride, starch, sucrose, glycerol, arginine and urea improved the water binding and gel strength, while nonionic detergents, monoglycerides and alcohols were very detrimental.
Gamma‐Irradiation of CIostridium botulinum Inoculated Turkey Frankfurters Formulated with Different Chloride Salts and Polyphosphates
Authors: BARBUT SHAI , MAURER ARTHUR J. , THAYER DONALD W. 
Published: August 2006

ABSTRACTThe effects of gamma‐irradiation doses (0, 0.5, and 1.0 Mrad) on C. botulinum toxin production in turkey frankfurters formulated with three different chloride salts (NaCl, KCl, and MgCl2) at isoionic strength (equal to 2.5% NaCl) and three types of phosphates added to 2.0% NaCl frankfurters were studied. The use of 2.5% NaCl together with 0.5 or 1.0 Mrad was substantially more effective at inhibitinlg botulinal toxin production when frankfurters were incubated at 27°C than the combination of irradiation with KCl or MgC12 (40, 9, and 4 days, respectively, when treated with 1 Mrad). Phosphate addition revealed that 0.4% sodium acid pyrophosphate addition was the most inhibitory for botulinal toxin production followed by hexametaphosphate and tripolyphosphate addition.
Detection of Microsomal Phospholipase Activity in Myotomal Tissue of Atlantic Cod (Gadus morhua)
Authors: CHAWLA PARVEEN , ABLETT RICHARD F. 
Published: August 2006

ABSTRACTIncubation of microsomes prepared from myotomal tissue of Atlantic cod yielded detectable phospholipase activity following incubation with 1,2‐dipalmitoyl‐9,10‐[3H]‐phosphatidylcholine over a period of 24 hr. No significant incidence of nonenzymatic hydrolysis was found to accompany the determined phospholipase activity. Phospholipid hydrolysis increased linearly in the presence of increasing levels of microsomal protein (0–4 mg). Optimal phospholipase enzyme activity was determined following incubation at 20°C and maximal activity was determined in the presence of 0.1 nmole unlabelled lecithin substrate. The myotomal microsome preparation of Atlantic cod proved to be a suitable model for direct evaluation of phospholipase and perhaps might be useful in evaluation of frozen storage impact on the resultant integrity of the enzyme system.
Characteristics of an alkaline proteinase and exopeptidase from shrimp (Penaeus indicus) muscle
Authors: DOKE S. N. , NINJOOR V. 
Published: August 2006

ABSTRACTActivities of an alkaline proteinase and an exopeptidase were detected in the muscle of shrimp. Both enzymes could be extracted with unbuffered 0.5% KCI. The shrimp muscle alkaline proteinase, optimally active at pH 8.0 and 60°C, was partially purified and characterized. The heat stable enzyme had an apparent molecular weight of 250 KDa. Protein substrates such as casein, azocasein, azocoll and hemoglobin were hydrolyzed by the enzyme while it showed no action on bovine serum albumin and the synthetic substrates of proteinases. Active site directed inhibition experiments suggested that the enzyme was a metal‐dependent serine proteinase. The shrimp exopeptidase cleaving amino acid naphthylamides at pH 6.8 and 40°C exhibited the characteristics of an aminopeptidase because of its susceptibility to bestatin, puromycin and a metal chelator.
pH Dependence of Complex Formation Between Condensed Tannins and Proteins
Authors: OH HOON‐IL , HOFF JOHAN E. 
Published: August 2006

ABSTRACTThe interaction between condensed grape tannins and some proteins was studied turbidimetrically. Tannins precipitated protein efficiently at pH values up to the isoelectric point of the individual protein. At slightly higher pH values there was a sharp decrease in complex formation. This “critical pH” was usually observed within approximately 0.5 pH unit of the isoelectric point. A close correlation (r = 0.96) was obtained between the isoelectric point and the critical pH of proteins. The effects of pH and ionic strength on turbidity formation by tannins and bovine serum albumin showed that an increasing salt concentration tended to increase turbidity at pH 3, but it had no significant effect at pH 4. In contrast at pH 5 high salt concentration tended to decrease turbidity. Employing an ultrafiltration technique, the binding behavior of interacting tannin and protein was described by a typical Brunauer type II adsorption curve.
Analysis of Judge Performance in Wine‐Quality Evaluations
Authors: BRIEN C.J. , MAY P. , MAYO O. 
Published: August 2006

ABSTRACTThe use of correlation coefficients, F‐statistics and LSDs was described for measuring judge performance in terms of agreement, reliability, discrimination, stability, and variability. The technique was applied to a number of wine‐quality evaluation experiments. It was shown that a single analysis of variance of all judges' scores in an experiment will often be inappropriate. Further, it was demonstrated that judges' performances varied over time. It was, therefore, recommended that each judge's performance be monitored continually and that when judges were unreliable and nondiscriminating, they would be ignored in drawing conclusions from the experiment. The analysis for wine differences should be based on a separate analysis of each set of homogeneous judges as determined from the measures for agreement, reliability, and variability.
Effect of Feathery Mottle Virus Infection on Sweet Potato Sensory Properties
Authors: WALTER W. M. , MOYER J. W. 
Published: August 2006

ABSTRACTFour sets of sweet potato clones obtained by meristem tip culture were used to investigate the effect of feathery mottle virus (FMV) infection on the appearance, sensory quality and chemical composition of the storage roots. This study, encompassing four generations, indicated that FMV infection had a slight effect on carbohydrate metabolism but no effect on the polyphenoloxidase‐phenol system. Flavor and texture profile analyses indicated that for one clone, FMV‐infected roots were more desirable when baked than healthy roots. Considering the study as a whole, FMV infection did not appear to adversely affect sweet potato sensory properties. Clones produced from the same parent by meristem tip culture might have different compositional and sensory properties.
An Examination of Hedonic Response to Tuber gibbosum and Three Other Native Oregon Truffles
Authors: MARIN A. B. , McDANIEL M. R. 
Published: August 2006

ABSTRACTThe aromas of four relatively unknown, native Oregon truffle species were hedonically rated and compared for preference by a large group of untrained subjects whose only communality was curiosity about fungi. More subjects liked the truffle aromas than disliked them, but generally, most subjects were indifferent or undecided over the novel truffle aromas. Male and female subjects responded differently to the truffle aromas: most males liked the aromas, while most females were indifferent or did not like them. For individuals who liked the truffle aromas, no significant difference in hedonic scoring was found between male and female populations. However, for those subjects that disliked the truffle aromas, females rated three of the four significantly less desireable than did males.
Relationship Between Pectic Compositions and the Softening of the Texture of Japanese Radish Roots During Cooking
Authors: FUCHIGAMI MICHIKO 
Published: August 2006

ABSTRACTThe pectins of Japanese radish roots were fractionated by successive extraction with three reagents: diluted HCI, sodium acetate buffer, and sodium hexametaphosphate solutions. The tissue, softened by thermal maceration, contained more HCl‐soluble pectin (pA) than the sodium acetate buffer soluble pectin (pB). The degree of esterification (DE) of pA was higher than that of pB. With CaCI2, pB formed some precipitates, but pA did not. The elution patterns of pA and pB by DEAE‐cellulose column chromatography were different. A clear relationship between other dietary fiber (hemicellulose, cellulose and lignin) and softening of roots was not observed. The composition of pectins, especially DE, appeared to have an effect upon the texture of the Japanese radish softened during cooking.
Optimization of Extrusion Rice Bran Stabilization Process
Authors: KIM C. J. , BYUN S. M. , CHEIGH H. S. , KWON T. W. 
Published: August 2006

ABSTRACTEffects of processing variables, production rate, number of die openings and initial moisture content on the discharge temperature and power input during rice bran extrusion with an autogenous single‐screw extruder were analyzed. At extrusion temperatures above 128°C, all lipase activity in the bran was lost regardless of moisture content of the bran fed. Net specific energy input (NSE) varied with changes in die opening and moisture contents and total power efficiency was increased with increasing production rate without change in NSE value. Percolation rate through the extruded bran bed was increased to nine times over that of raw bran; the extraction time to reach 1% residual oil in extruded bran was reduced to 10 min from 100 min for the raw bran.
Flow Properties of Solutions of Oat β‐Glucans
Authors: AUTIO K. , MYLLYMÄKI O. , MÄLKKI Y. 
Published: August 2006

ABSTRACTThe flow properties of aqueous solutions of oat β‐glucans were studied using a Bohlin rheometer (concentric cylinder geometry) over the shear rate range 0.734–1500 1/sec at temperatures between 15 and 75 °C. The β‐glucan powder concentrations employed were 0.20–1.56% (w/w). The power law model was satisfactory for describing the flow behavior of β‐glucans over the shear rate range 18.6–232 1/sec. The magnitudes of activation energy were in the range 2.41–4.61 (kcal/ mol). Sucrose decreased the flow behavior index and increased the consistency index of β‐glucans and decreased the activation energy at lower β‐glucan concentrations, these effects being most pronounced at a sucrose concentration of 25%. The D‐value for solutions of β‐glucans (0.65%) at 100 °C was 145 hr.
Water‐Oil Absorption Index (WOAI): A Simple Method for Predicting the Emulsifying Capacity of Food Proteins
Authors: De KANTEREWICZ R.J. , ELIZALDE B.E. , PILOSOF A.M.R. , BARTHOLOMAI G.B. 
Published: August 2006

ABSTRACTAn index for describing the relative hydrophilic‐lipophilic character of proteins was proposed based on the measurement of the “spontanoeous water and oil uptake”. The water‐oil absorption index (WOAI) showed a defined correlation with emulsifying capacity (EC) for most proteins making it possible to predict EC in a simple way. Maximum emulsion capacity was achieved when the WOAI was nearly two, that is when the protein absorbed twofold more water than oil. Proteins with WAOI greater than two had increasingly hydrophilic characteristics and concomitantly increasingly low EC. Proteins with WOAI lower than two showed increasingly lipophilic characteristics and concomitantly increasing low emulsifying capacity. The finding of this study supports the concept that emulsifying capacity of proteins depends on the suitable balance between the hydrophilic and lipophilic characteristics, rather than merely high values for each one.
Depolymerization of Starch by High Pressure Extrusion
Authors: KIM K. , HAMDY M.K. 
Published: August 2006

ABSTRACTHigh pressure extrusion (13,00–40,000 psi), using a French Pressure Cell and hydraulic press, was evaluated for the degradation of potato starch. Rapid decreases in both relative and intrinsic viscosities of starch colloidal solutions (0.5–2.5%, w/v) were evident, particularly following the first extrusion. However, maximum reducing powers formed (1.15 dextrose equivalents) were negligible even after 5 consecutive extrusions of a 0.5% starch solution. The significant decreases in viscosities of starch solutions were due to depolymerization of the starch molecules into smaller fractions with little reducing power. However, the use of high pressure extrusion combined with heat (97°C) and 3N HCI significantly enhanced degradation of a 2.5% starch solution to yield 52.1 dextrose equivalents.
Defining a Taste by a Single Standard: Aspects of Salty and Umami Tastes
Authors: ISHII R. , O'MAHONY M. 
Published: August 2006

ABSTRACTDescriptive analysis of foods involves the communication of sensory concepts which are defined using standard stimuli. The concept created by a single NaCl standard stimulus was measured as a set of probabilities. It was found not to be the same for each judge. Disagreement between judges can thus be caused by variations in conceptualization, as well as sensation. This has important implications for the definition of terms in descriptive analysis. The concept was found not to generalize to strong monosodium glutamate (MSG) stimuli which raises questions about reports that MSG tastes salty at high concentrations. Effects on the concept of context, time and variation of standards were also noted.
Effect of the Source of Fiber in Bread‐Based Diets on Blood and Liver Lipids in Rats
Authors: RANHOTRA GUR , GELROTH JANETTE , BRIGHT PAUL 
Published: August 2006

ABSTRACTFiber in 12 types of breads was tested for effect on blood and liver lipid levels in normolipidemic young rats. Breads provided the same, 4.I%, level of total, but variable levels of soluble, fiber in the diets. Over one‐fifth of the total dietary fiber in corn tortillas, oatmeal bread, white bread and two multigrain breads containing vegetable powder was soluble fiber. Diet based on white bread was the only 100% bread diet; sucrose was added to the other 11 diets to equalize the content of available carbohydrates. Results showed that soluble fiber was negatively correlated with seturn cholesterol (r, −0.38) and serum triglycerides (r, —0.36) but positively correlated with:liver cholesterol (r, 0.53); the reverse was true for three other experimental variables, namely sucrose and casein added to the diets and weight gains of the animals. This latter observation apparently negated, to some extent, the hypolipidemic effect of certain bread types tested.
Sensory Evaluation and Acceptability of Cookies Enriched with Sweet Lupine Flour (Lupinus albus cv Multolupa)
Authors: DE PENNA E. WITTIG , CARREñO P. , URRUTIA X. , LOPEZ L. , BALLESTER D. 
Published: August 2006

ABSTRACTCookies enriched with 0, 5, 10, 15, 20, and 25% full‐fat sweet lupine flour (FFSL) were evaluated by a sensory panel using the rank of preference and paired comparison tests. Cookies with 0, 5, and 10% FFSL were preferred while those containing 20 and 25% FFSL were rejected (p≤0.01). Studies conducted with school children showed similar acceptability for 0 and 10% FFSL‐containing cookies which was different (p = 0.05) from those containing 20% FFSL. Fortification of the basic formula with 10% FFSL was recommended on the basis of acceptability.
Microbiological Quality of Restructured and Conventional Steaks Manufactured from Electrically Stimulated Hot‐ and Cold‐Boned Carcasses
Authors: NEWSOME R.L. , SEMAN D.L. , LANGLOIS B.E. , MOODY W.G. , FOX J.D. , GAY N. 
Published: August 2006

ABSTRACTThe microbiological quality of restructured beef steaks was compared with that of conventional loin steaks. Restructured and conventional steaks were sampled before and after assignment to either a fresh meat overwrap (oxygen permeable) storage treatment for 1 wk or to vacuum packaged storage treatments for 1, 3 or 6 wk. Microbial counts were higher (P < 0.01) in restructured steaks than in conventional steaks. Except for Enterobacteriaceae and staphylococci counts, higher counts were observed for steaks from hot‐boned sides than for steaks from cold‐boned sides. Counts tended to be lower (P <0.01) for vacuum packaged steaks after 1 wk than for steaks packaged in oxygen permeable film. Aerobic, anaerobic, psychrotrophic, and lactobacilli counts increased (P < 0.01) for vacuum packaged steaks throughout the storage period.