bluuebunny/crossref_metadata_2025_split huggingface dataset:
pH and Sodium Chloride Effects on Emulsifying Properties of Egg Yolk Phosvitin
Authors: CHUNG SIEW LIAN , FERRIER LES K. 
Published: August 2006

ABSTRACTThe emulsifying properties of phosvitin dissolved in water and 0.1, 0.5 and 1.0 M NaCl were determined from pH 3 to 10. The change in its emulsifying activity (EA) with pH was slight but significant (p<0.05) and emulsion stability (ES) was relatively high (68‐73%), except at pH 5 (17%) and 10 (48%). The EA of phosvitin was higher than that of bovine serum albumin (BSA) at pH 3 or 8 and ES was higher than BSA at all pH levels except at pH 5 and 10. Added NaCl decreased in the EA of phosvitin at pH 3 and 10 and decreased the ES between pH 3 and 9. Increased instability of emulsions resulted mainly in coalescence of oil droplets at NaCl ≥ 0.5M. Salt increased the viscosity of phosvitin emulsion only at pH 3 but not at pH > 5. The viscosities of BSA emulsions were higher than those of phosvitin at pH 3, 5 or 8.
k‐Casein Heterogeneity and Mild Heating Effects on Susceptibility to Chymosin Action
Authors: HAQUE ZAHUR U. , KHALIFA MAHAMMED Y. 
Published: August 2006

ABSTRACTBovine SH‐k‐casein (k‐C‐pool) was fractionated into five components based on carbohydrate and sialic acid contents (k‐C‐P1 < k‐C‐P2 < k‐C‐P3 < k‐C‐P4 < k‐C‐P5) by ion‐exchange chromatography (DEAE‐cellulose). Chymosin susceptibility observed by monitoring changes in optical density during enzyme action, varied among the components. This was a reflection of the difference in self‐association of the proteins in aqueous dispersion as determined by hydrophobic interaction chromatograph. There was an inverse relationship between surface hydrophobicity of the protein polymers (k‐C‐P2 >k‐C‐P3 >k‐C‐P4 > k‐C‐P5 > k‐C‐P4 > k‐C‐pool) and their susceptibility to chymosin at 37°C, pH 6.8 (k‐C‐pool >k‐C‐P1 >k‐C‐P5 > k‐C‐P4 > k‐C‐P3 > k‐C‐P2). Mild heating decreased susceptibility and affected flocculation of all except the highly glycosilated components k‐C‐P4 and k‐C‐P5 reflecting amphipathicity imparted thermostability.
Mathematical Model for Water Diffusion During Brining of Hard and Semi‐hard Cheese
Authors: LUNA JULIO A. , CHAVEZ MÓNICA S. 
Published: August 2006

ABSTRACTThe integral method, which is an approximate analytic method, was used to obtain the theoretical profile of moisture changes during brining of cheese. A mass layer was defined in the model where all water variations take place. The model was applied at different times to semi‐hard cheese brining and compared with experimental data. A moisture pseudo diffusion coefficient was obtained from experimental data as part of the proposed model. Agreement was good, which demonstrated the applicability of the model.
Quality Changes of Pond‐raised Hybrid Striped Bass during Chillpack and Refrigerated Storage
Authors: BOYD L.C. , GREEN D.P. , LePORS L.A. 
Published: August 2006

ABSTRACTPond‐raised hybrid striped bass were commercially processed into fillets with and without belly flap, packaged in oxygen permeable bags (Cryovac E(tm)), and stored as chillpack samples (‐2°C) and as refrigerated samples (2°C). Quality changes were determined over 21 days storage by microbiological, chemical, and sensory evaluations. Aerobic plate counts and hypoxanthine formation showed evidence of rapid deterioration of refrigerated samples after 8 days storage compared to 21 days for chillpack samples. A trained sensory panel found 21 day stored chillpack samples similar in flavor and aroma but of firmer texture than refrigerated samples stored 8 days. Panelists found no differences between trimmed and whole fillets. Hypoxanthine formation and aerobic plate counts appeared to be good indicators of quality deterioration, whereas thiobarbituric acid measurements were not.
Effect of Frozen Storage on the Gel‐forming Properties of Hoki (Macruronus novaezelandiae)
Authors: MACDONALD GRANT A. , LELIEVRE JOHN , WILSON NEIL D.C. 
Published: August 2006

ABSTRACTThe possibility of using frozen hoki to make surimi was investigated. At intervals, fish were thawed under controlled conditions and gels were then made from minces of the flesh. Both puncture and torsion tests showed the quality of gels declined with duration of storage of frozen hoki. This decline was matched by a decrease in pH and an increase in formaldehyde concentration in the frozen flesh. The data suggest a land‐based surimi plant could not be operated outside the harvesting season to any appreciable extent using frozen hoki stored at ‐29°C.
Influence of Shear Treatments on Consistency and Gelling Properties of Whey Protein Isolate Suspensions
Authors: KER Y.C. , TOLEDO R.T. 
Published: August 2006

ABSTRACTSuspensions of whey protein isolate (WPI) subjected to controlled shearing by capillary extrusion, and Theologically tested after shearing, showed increasing consistency index as applied shear rate increased. Sheared suspensions gelled more rapidly than unsheared ones and produced stronger gels. SEM micrographs showed the development of a fine fibrous‐like structure in the sheared suspensions, indicating numerous sites of protein‐protein interaction. Sheared WPI suspensions, added as a replacement for fat in frankfurter formulations, showed excellent water‐holding capacity, producing low‐fat frankfurters with elastic moduli in the same order of magnitude as commercial frankfurters.
Soybean Flour/Oil and Wheat Bran Effects on Characteristics of Cassava (Manihot esculenta Crantz) Flour Extrudate
Authors: BADRIE N. , MELLOWES W.A. 
Published: August 2006

ABSTRACTAdding soybean flour, soybean oil and wheat bran to cassava flour increased the percentage of crude protein/fat and crude fiber respectively in the blends. Crude protein or extrudate correlated negatively (P<0.01) with expansion, water solubility or total reducing sugars and positively (P<0.01) with bulk density, and water absorption. Crude fiber of extrudate correlated negatively (P<0.01) with expansion, bulk density and total reducing sugars. At 4% soybean oil addition, extrudate expansion and WSI were highest, while bulk density and WAI were lowest. Extrudates became more yellow in color on addition of soybean flour.
Cell Size Distributions of Puffed Corn Extrudates
Authors: BARRETT A.M. , PELEG M. 
Published: August 2006

ABSTRACTThe cell size distributions of various experimental puffed corn extrudates were determined by image analysis, applied to longitudinal and transversal cross sections. Individual cell cross‐sectional area was used as the size measure. All the cell size distributions, regardless of specimen orientation, composition and extrusion conditions, were described mathematically by both the log‐normal and Rosin‐Rammler distribution functions. The distributions mean size, degree of skew‐ness or the corresponding distribution functions constants, were characteristic of the extrudate type and its particular cellular structure.
Detection of Color Changes in Green Vegetables
Authors: GNANASEKHARAN V. , SHEWFELT R.L. , CHINNAN M.S. 
Published: August 2006

ABSTRACTThe sensitivity of colorimetry and sensory evaluation for determination of postharvest color changes in broccoli (B), cucumber (C), spinach (S) and tomato (T) was studied at normal (10°C for C and T, 4°C for B and S) and abuse (37°C for C and T, 21°C for B and S) temperatures. Both techniques resolved major color changes but failed to detect changes under normal storage temperatures. With significant color changes, both methods exhibited similar patterns. The sensitivity of detection of color changes in green vegetables should be determined before measuring such changes during storage.
Pilot Study of Cucumber Fermentation: Diffusing Gases and Bloater Damage
Authors: RODRIGO M. , LAZARO M.J. , GARCIA G. , CONESA F. , SAFON J. 
Published: August 2006

ABSTRACTA pilot study was made of the effect of temperature (17 and 26°C) and purging, with nitrogen (5‐20 L/hr applied continuously and intermittently) or air (20 L/hr for 7 hr/day), o n the development of fermentation and on the incidence of bloater damage in cucumbers. Temperature affected the rate of fermentation and both temperature and purging strongly affected the incidence of bloater damage. At 17°C purging was not necessary, and at 26°C 10 L/hr was sufficient, applied for 7 hr/day for 7 days.
Computer‐aided Optimization of Wine Blending
Authors: DATTA S. , NAKAI S. 
Published: August 2006

ABSTRACTAn objective method was developed to blend wines for standardizing flavor quality. Aroma volatiles of varietal and white stock wines, and the target wine were analyzed by equilibrium gas headspace chromatography. Similarity of the aroma profiles of the varietal and stock wines to the target wine was calculated from GC peak areas. The simplex optimization program carried out computational bleeding to determine the ratios of the varietal and white stock wines that would be required to simulate the aroma of the target wine. For two blending experiments, the computer optimized blend could not be differentiated from target wine by a sensory taste panel.
Edible Wheat Gluten Films: Influence of the Main Process Variables on Film Properties using Response Surface Methodology
Authors: GONTARD NATHALIE , GUILBERT STÉPHANE , CUQ JEAN‐LOUIS 
Published: August 2006

ABSTRACTAn edible wheat gluten film was developed and effects of gluten concentration, ethanol concentration (ET) and pH of the film‐forming solution on various film properties were evaluated using Response Surface Methodology. pH and ethanol concentration had strong interactive effects on film opacity, water solubility and water vapor permeability. A simultaneous variation of ethanol concentration and pH between 32.5% ET, pH 4 and 45% ET, pH 2 resulted in homogeneous and transparent film with relatively low water solubility. The lowest water vapor permeability would be expected with 20% ethanol concentration and pH 6. Mechanical properties were mainly affected by gluten concentration and pH. The most resistant film was obtained at high gluten concentration (12.5%) and pH 5.
Parametric Analysis for Thawing Frozen Spheroidal (Prolate and Oblate) or Finitely Cylindrical Food
Authors: SHEEN SHIOWSHUH , HAYAKAWA KAN‐ICHI 
Published: August 2006

ABSTRACTA screening analysis was performed to determine the influence of independent parameters (18) on thawing times of frozen spherical (prolate and oblate) and finitely cylindrical foods using a computerized simulation procedure assuming food volume shrinkage from density changes and temperature dependent physical properties. Of 18 independent parameters, 6 were significant for both foods: thawing medium temperature, initial freezing point, Biot number, radiative heat exchange, a parameter for effective specific heat and shape factor (nonsignificant influence of volumetric changes). Predictive regression equations were developed for estimating thawing time as function of significant parameters. Predictive equations were validated experimentally. A sensitivity analysis showed errors in thawing time were influenced most strongly by food dimensions, followed by operational temperatures, thermophysical properties and convective surface heat‐transfer coefficient.
Sorption Isotherms and Light Stabilities of Aluminum Laked Riboflavin 5′‐Phosphate
Authors: HUANG A. S. , BYERLY D. S. 
Published: August 2006

ABSTRACTAluminum oxide was used to insolubilize (i.e. to lake) riboflavin 5′‐phosphate (FMN) to improve the light stability of vitamin B2. HPLC was used to determine adsorption percentage and light stabilities of laked FMN. The adsorption of FMN on aluminum oxide was very effective. An FMN content of 55% in lake was achievable, with adsorption of 91%. The adsorption isotherm was of the Langmuir class, and differed from the desorption isotherm. The stabilities of laked FMN at different light intensities and aw values were significantly (p=0.05) higher than those of free FMN.
Identification of Staphylococci and Micrococci Isolated from an Intermediate Moisture Meat Product
Authors: KOTZEKIDOU P. 
Published: August 2006

ABSTRACTThe identification of staphylococci and micrococci isolated from an intermediate moisture meat product, basturma, was studied. From the 120 isolates 92.5% were classified as staphylococci and 7.5% as micrococci. The differentiation of the species revealed: 42%Staphylococcus epidermidis, 32%Staphylococcus saprophyticus, 12%Staphylococcus simulans, 4%Staphylococcus carnosus, 2% Staphylococcus hyicus subsp. hyicus and 7.5%Micrococcus varians.
Suppression of Thermal Denaturation of Myosin Subfragment‐1 of Alaska Pollack (Theragra chalcogramma) by Sorbitol and Accelerated Inactivation by Pyrophosphate
Authors: KONNO KUNIHIKO 
Published: August 2006

ABSTRACTThermal denaturation of myosin subfragment‐1 (S‐1), prepared from myofibrils (Mf) of Alaska pollack dorsal muscle by chymotryptic digestion, was well suppressed by sorbitol addition in a concentration dependent relationship. ATP and ADP also suppressed the ATPase inactivation significantly at different degrees. On the contrary, pyrophosphate (PPi) accelerated the inactivation by several‐fold; half the maximal acceleration occurred at about 30 μn, M PPi concentration. The accelerated inactivation by PPi addition was remarkable at high‐salt medium such as 0.5M KC1.
Lysosomal Enzyme Effects on the Postmortem Changes in Tilapia (Tilapia nilotica X T. aurea) Muscle Myofibrils
Authors: JIANG SHANN‐TZONG , WANG YUH‐TAI , CHEN CHING‐SAN 
Published: August 2006

ABSTRACTTo investigate the effects of lysosomal proteases on myofibril fragmentation, tilapia (Tilapia nilotica X T. aurea) muscle myofibrils were incubated with isolated lysosomal fraction containing 12 units of cathepsin D/mL (G‐II) and pure cathepsin D (12 units/mL G‐III) at pH 5.5, 6.0, and 6.5 for 3 days at 4°C. Among samples incubated at pH 5.5, the degree of myofibril fragmentation (DMF) of G‐III was highest, while, at pH 6.0 and 6.5, that of G‐II was highest. At pH 6.5, the higher DMF of G‐III than that of G‐I suggested that cathepsin D still had proteolytic activity on myofibrils. Difference in the decrease of protein content between G‐III and G‐I, and between G‐II and G‐I indicated that proteolysis caused by cathepsin D was highest at pH 5.5, while that caused by lysosomal enzymes was highest at pH 6.5. This suggested the participation of lysosomal enzymes in the fragmentation of myofibrils.
Microbial and Chemical Analysis of Chihuahua Cheese and Relationship to Histamine and Tyramine
Authors: DIAZ‐CINCO M.E. , FRAIJO O. , GRAJEDA P. , LOZANO‐TAYLOR J. , DE MEJÍA E. GONZALEZ 
Published: August 2006

ABSTRACTFreshly made Mexican white cheese, “Queso Chihuahua,” obtained in Chihuahua and Hermosillo, Mexico, was analyzed. An initial representative sample was taken to determine microbial quality, chemical composition and amine content. The remainder was cut into portions and randomized for storage at 5 or 25°C. Representative samples were taken at 4, 8 and 12 days for analysis. Chihuahua cheese contained 43.7% fat, 49.2% protein, 2.7% salt, and 45% moisture. Water activity was 0.95 and pH 5.25. No pathogens were isolated. However, aerophilic plate count and coliforms exceeded permissible levels. Initially, amines were low, but increased during storage as proteolysis occurred. PH, salt and protein had the greatest influence on amine production.
Chemical, Physical and Sensory Characteristics of Peanut Milk as Affected by Processing Conditions
Authors: LEE CHAN , BEUCHAT LARRY R. 
Published: August 2006

ABSTRACTThe influence of processing conditions on chemical, physical and sensory characteristics of aqueous extracts of peanuts (peanut milk) prepared for lactic bacterial fermentation was investigated. Soaking peanuts in 1.0% NaHCO3 before extraction resulted in a lighter colored milk, and homogenization enhanced lightness. Cooking peanuts before grinding reduced total solids and protein contents of milk. Hexanal concentration was greatly reduced by cooking peanuts for 10 min. The most satisfactory conditions for preparing peanut milk consisted of soaking peanuts in 0.5% NaHCO3, cooking for 10 min and homogenizing the extract at 4000 psi.
Characteristics and Functional Properties of Protein Isolates from Various Peanut (Arachis hypogaea L.) Cultivars
Authors: KIM NAMSOO , KIM YOUNG JIN , NAM YOUNG JUNG 
Published: August 2006

ABSTRACTProtein isolates from 9 cultivars of peanut (Arachis hypogaea L.) were compared. Sephadex G‐200 gel filtration and nondenaturing polyacrylamide gel electrophoresis (NPAGE) of the protein isolates showed very similar patterns of arachin and nonarachin fractions. The content of individual fractions was somewhat different among cultivars, possibly indicating genetic variability. Sodium dodecyl sulfate‐PAGE (SDS‐PAGE) showed that the protein isolates had extremely complex sub‐unit compositions. The content of acidic amino acids of the protein isolates was 34–38%, basic was 15–17%. Differences in some functionalities such as solubility and emulsification activity were conspicuous among cultivars.
Fractionation of Soy Protein Hydrolysates using Ultrafiltration Membranes
Authors: DEESLIE W. DAVID , CHERYAN MUNIR 
Published: August 2006

ABSTRACTThe effect of membrane pore size on the molecular weight distribution and selected functional properties of a protein hydrolysate produced from soy isolate and Pronase was examined. Molecular weight distributions were similar for permeates from 5000, 10,000 and 50,000 molecular weight cut‐off (MWCO) membranes: two large fractions at 2300 and 1000 daltons. The 100,000 MWCO membrane resulted in three fractions of 25,000, 13,000 and 2300 daltons. Solubility of the hydrolysate increased with decrease in MWCO, while foam stability decreased.
Extraction of Triglycerides and Phospholipids from Canola with Supercritical Carbon Dioxide and Ethanol
Authors: TEMELLI FERAL 
Published: August 2006

ABSTRACTPhospholipids used as emulsifiers were sparingly soluble in supercritical CO2 (SC‐CO2), but could be recovered with the addition of ethanol as an entrainer. Triglycerides and lipids containing phospholipids were extracted with SC‐CO2 in two subsequent steps from both canola flakes and press cake containing 0 and 5% ethanol, respectively. 70°C, 62.0 MPa and addition of ethanol at an initial level of 5% gave maximum yield of lipids. TLC showed the presence of phospholipids in SC‐CO2‐ethanol extracts. SC‐CO2 extracts of flakes did not contain long chain fatty acids (C20:0, C22:0, C22:1), but they were extracted when ethanol was added to flakes and when press cake was the raw material.
Sugar and Soluble Solids Changes in Refrigerated Sweet Corn (Zea mays L)
Authors: ZHU S. , MOUNT J. R. , COLLINS J. L. 
Published: August 2006

ABSTRACTThree sweet corn (Zea mays L) genotypes, one cultivar each, were tested for sugar and soluble solids changes at 6°C for 5 days. Genotypes and cultivars were sugary (su), ‘Silver Queen’; sugary enhanced (se), ‘Incredible’ and super sweet (sh 2), ‘How Sweet It Is.’ Fructose, glucose, sucrose, maltose, total sugars and °Brix were measured. Sucrose predominated. Generally, °Brix, fructose, glucose and sucrose decreased and maltose increased, sh 2 had lowest °Brix and highest sucrose and total sugars, and su had highest °Brix and lowest sucrose and total sugars, su consisted of 3.8% total sugars (DWB); se, 7.2% and sh 2, 10.9%. Overall correlation coefficient between °Brix and total sugars was −0.99.
Mushroom (Agaricus bisporus), Its Polyphenoloxidase, and Polyphenolics Affect In Vitro Iron Availability
Authors: Da DAMIO PAUL A. , THOMPSON DONALD B. 
Published: August 2006

ABSTRACT In vitro iron availability (IA) from egg white meals was 14–17% of total meal iron. When mushroom (Agaricus bisporus) was added to egg white meals, IA decreased. The initially low IA from whey protein concentrate meals (<1% of meal iron) was enhanced by mushroom. Sodium benzoate or sodium bisulfite added to egg white/ mushroom meals increased IA. Addition of polyphenoloxidase (PPO) and gallic acid to egg white meals decreased IA; however, gallic acid alone increased IA. Blanching mushrooms eliminated PPO activity and increased IA of egg white/mushroom meals, but it was still less than for egg white meals. Sodium bisulfite added to blanched mushroom/egg white meals increased IA above that for egg white meals. Results are consistent with the interpretation that enzymatic browning can decrease IA.
Two Dimensional Simultaneous Heat and Moisture Transfer in Composite Food
Authors: SAKAI NOBORU , HAYAKAWA KAN‐ICHI 
Published: August 2006

ABSTRACTA computerized method was developed to predict two dimensional, simultaneous heat and moisture transfer in a composite food with chemical reactions, based on the use of the chemical potential as the mass transfer potential. Thermodynamically interactive heat and mass fluxes were included in the mathematical model. Composite cylindrical samples in three layers prepared from a high amylose starch granule hydrate and a mixture of the same dhydrate and sucrose were dried in a forced air dryer to experimentally verify values predicted by the computerized method. The central temperatures and average moisture contents of the samples determined experimentally, agreed well with those predicted theoretically.
Available Lysine in Protein, Assay Using o‐Phthalaldehyde/ N‐Acetyl‐L‐cysteine Spectrophotometric Method
Authors: HERNANDEZ M.J. MEDINA , ALVAREZ‐COQUE M.C. GARCIA 
Published: August 2006

ABSTRACTAn assay was based on reaction of free ε‐amino groups in proteins with the o‐phthalaldehyde/N‐acetyl‐L‐cysteine reagent to form isoindoles, which absorb at 335 nm. The procedure was suitable for proteins or mixtures of proteins with available lysine contents of more than 5 moles lysine/mole protein and required absence of free amino acids and peptides. This method was simpler and more convenient than other methods, since it did not require hydrolysis, amino acid analysis, long heating periods or solvent extraction.
Visual and Spectrophotometric Evaluations of Beef Color Stability
Authors: ARNOLD R.N. , SCHELLER K.K. , ARP S.C. , WILLIAMS S.N. , SCHAEFER D.M. 
Published: August 2006

ABSTRACTSlices of longissimus and gluteus medius muscles from 96 beef steers were displayed under simulated retail display conditions. Meat color display life was calculated by methods termed (1) change between days and (2) days to threshold. The days to threshold approach yielded estimates of color display life which were more consistent among slaughter groups of steers and within muscles. Longissimus had a longer color display life than gluteus medius. Reflectance measurements of beef color provided similar relative estimates of color display life as visual assessment. The accumulation of metmyoglobin at the onset of discoloration was associated with variances which were more homogeneous than those for percentage discoloration determined by visual assessment.
Infiltrated Biopolymers Effect on Quality of Dehydrated Carrots
Authors: MUDAHAR GURMAIL S. , BUHR R. JEFFREY , JEN JOSEPH J. 
Published: August 2006

ABSTRACTThe penetration pattern of biopolymers in plant tissue during processing was studied. Carrot dices were infused with dye‐dextran standards of different molecular weights (T10, T40, T70 and T500). Polymers of smaller size were found within the intercellular spaces and the cell walls. Larger polymers were found only in broken cells near the surface of the tissue. Biopolymers of small size were theorized to provide strength to the cell wall of plant tissue and assist in maintaining cellular integrity during dehydration. This was further verified in that the dextrans of molecular weight of 10,000 produced best quality dehydrated carrots with high rehydration ratio, more retention of carotenoids and high water‐holding capacity.