bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effect of Various Agents Upon the Attachment of Pseudomonas fragi to Stainless Steel
Authors: HERALD PAULA J. , ZOTTOLA EDMUND A. 
Published: August 2006

ABSTRACTEpifluorescent microscopy was used to assay for the effect of selected chemicals and enzymes upon physical attachment of Pseudomonas fragi to stainless steel. The assays were conducted after the pretreatment of cells with the agents, in the presence of agents, and in the removal of attached cells with test agents. Compared to the controls, sodium periodate, cetyltrimethylammonium bromide (Cetavlon), NaOH, and Concanavalin A inhibited the attachment process in the pretreatment and presence assays. Trypsin, sodium dodecyl sulfate (SDS), NaOH and sodium periodate were effective in removing attached cells, while Cetavlon and Triton X‐100 stabilized the attachment of cells to the stainless steel surface and prevented their removal. Neither EDTA nor mechanical removal of flagella had a significant effect upon attachment. These results suggested that attachment of P. fragi to stainless steel involved a polysaccharide and protein matrix surrounding the cells.
Effect of Bisulfite on Lobster Shell Phenoloxidase
Authors: FERRER OBDULIO J. , OTWELL W. STEVEN , MARSHALL M.R. 
Published: August 2006

ABSTRACTThe role of bisulfite inhibition on the phenoloxidase (PO) catalyzed melanosis reaction in lobster was investigated. Bisulfite appears to inhibit melanosis by two mechanisms: (1) by reacting with intermediate quinones in the melanosis reaction, forming sulfoquinones, and (2) by irreversibly reacting with PO causing complete inactivation. The first mechanism is important because intermediate quinones (do‐pachrome) are the chroma for spectrophotometric analysis of PO activity.
Effects of Pre‐chilling, Freezing Rate, and Storage Time on Beef Patty Quality
Authors: HANENIAN R. , MITTAL G.S. , USBORNE W.R. 
Published: August 2006

ABSTRACTThe effects of pre‐chilling (air at −10°C or CO2 snow), freezing method or rate (liquid N2 immersion, CO2 snow and air blast at − 25°C or − 14°C) and frozen storage at − 17°C for 6–9, 24–30, 56–63 or 88–98 days on ground beef patty quality were studied. The patty quality was determined by evaluating color, water‐holding capacity (WHC), pH, shrinkage, 2‐thiobarbituric acid and textural properties. The liquid N2 immersion freezing resulted in significantly higher cooking and total shrink losses, a paler appearance and lower WHC. A significant reduction was noted in patty quality during frozen storage as indicated by significant increases in storage loss, shear values, hardness, gumminess, chewiness, surface reflectance, and TBA. The CO2 snow pre‐chilling provided lower total losses and more intense surface redness.
Survival of Listeria monocytogenes on Processed Poultry
Authors: CARPENTER SANDRA L. , HARRISON MARK A. 
Published: August 2006

ABSTRACTThe potential for Listeria monocytogenes to survive and proliferate on processed poultry was investigated. Chicken breasts were inoculated with L. monocytogenes, cooked to one of five different internal temperatures, then either vacuum‐packaged or wrapped in an oxygen permeable film and stored for up to four wk at 4oC and 10oC. Survivors were encountered at each cooking temperature employed. The magnitude of lethality was directly related to the cooking temperature. No significant increase in microbial populations occurred through 2 wk of storage. Bacterial populations in samples that were overwrapped increased significantly by week 4, except for the 160oF (71.1oC) treatment. For samples which were vacuum‐packaged, only the bacterial population in the 150oF (65.6oC) treatment significantly increased. Differences due to packaging were observed at 4oC storage but not at 10oC storage.
Yields, Color and Compositions of Washed, Kneaded and Heated Mechanically Deboned Poultry Meat
Authors: LIN S. W. , CHEN T. C. 
Published: August 2006

ABSTRACTKamaboko‐like products, prepared with NaCl and phosphate buffer wash solutions, had higher yields compared to those prepared with Na‐acetate and polyphosphate solutions. Products prepared with polyphosphate wash solution were lightest in color. Higher fat in mechanically deboned poultry meat caused lower yields than lower fat. There were no interactions (P>0.05) between the temperatures and salt concentrations of the wash solutions on yields of products washed with various concentrations of NaCl. Products prepared with NaCl wash solutions at 2–4oC had higher yields than those prepared at 20–22oC. Generally, products prepared with 1.0% or 1.5% NaCl wash solutions had higher Hunter “L” values and lower Hunter “a” values when compared to those prepared with 0 or 0.5% NaCl washing solutions.
Distribution of the Lipid Classes and Eicosapentaenoic (20:5) and Docosahexaenoic (22:6) Acids in Different Sites in Blue Mackerel (Scomber australasicus) Fillets
Authors: BODY D.R. , VLIEG P. 
Published: August 2006

ABSTRACTThe distribution of lipid in various sites of the edible fillets of the blue mackerel (Scomber australasicus) was determined. Specific details of the lipid composition of the dark and white muscles were provided by column and thin layer chromatography. Dark muscle contained 20% lipid whereas white muscle had only 4% lipid. However, white muscle lipid was relatively much higher in phospholipids; 19% vs 10% in dark muscle lipid. The major phospholipids were phosphatidylcholine, phosphatidyl ethanolamine, and sphingomyelin. These were distributed in similar proportions in both muscles, although the white muscle phospholipids included more polyunsaturated [cicosapentaenoic (EPA) and docosahexaenoic (DHA)] acids than those of the dark muscle.
A Novel Approach to Quantify the Amount of Formaldehyde Added to Milk in Grana Padano Cheese Production
Authors: RESTANI P. , CORSINI E. , GALLI C. L. 
Published: August 2006

ABSTRACTLittle information is available on the reaction products of formaldehyde (FA) with milk components. An isoelectric focusing (IEF) method was developed which detected a unique protein band with pi = 6.7 in defatted Grana Padano cheese samples prepared with FA. The quantity of FA (ppm) added to milk may be extrapolated by calculating the amount of protein associated with this band. The IEF method was rapid, simple, highly specifiC., sensitive, reproducible, inexpensive and easy to utilized in routine controls.
Chromatographic Analyses of Xanthophylls in Egg Yolks from Laying Hens Fed Turf Bermudagrass(Cynodon dactylon) Meal
Authors: BAILEY C. A. , CHEN B. H. 
Published: August 2006

ABSTRACTThe characterization of xanthophylls in egg yolks from laying hens fed turf bermudagrass (Cynodon dactylon) meal was studied. Laying hens were fed 2 wk on a milo‐soybean meal diet to deplete the birds' xanthophyll stores from developing ova prior to introduction of 9% turf bermudagrass. After an additional 4 wk the various carotcnoids present in egg yolks were determined by open‐column, thin‐layer, and high‐performance liquid chromatography. Chromatographic analyses suggest that the yolk color was due mainly to the presence of free lutein and zeaxanthin at a ratio of 4:1. Neoxanthin and violaxanthin were present in minor amounts. The presence of p‐carotene was not detected.
Preparation and Functional Properties of Enzymatically Deamidated Soy Proteins
Authors: HAMADA J.S. , MARSHALL W.E. 
Published: August 2006

ABSTRACTHeat‐denatured soy protein was hydrolyzed by Alcalase to 2.0% or 4.0% degree of hydrolysis (DH), heated again at 100°C and deamidated with B. circulans peptidoglutaminase. The extent of deamidation was 6.0% and 8.2% for 2.0 DH hydrolysates and 12.8% and 16.0% for 4.0 DH hydrolysates heated for 15 and 30 min, respectively. Deamidation increased protein solubility and substantially enhanced emulsifying activity under mildly acidic (pH 4–6) as well as alkaline conditions. Deamidation improved emulsion stability and foaming power of heat‐denatured hydrolysed soy proteins. Enzymatically deamidated soy protein hydrolysates had improved functional properties compared to nondeamidated hydrolysates and the native soy protein.
Soybean Protease Inhibitors in Foods
Authors: DIPIETRO C.M. , LIENER I.E. 
Published: August 2006

ABSTRACTThe major types of soybean protease inhibitors are the Kunitz inhibitor (KSTI) and the Bowman‐Birk inhibitor (BBI). Enzymatic analysis and rocket Immunoelectrophoresis were used to specifically quantitate the amounts of KSTI and BBI in various soy foods. Many soy products such as soy flours, soy concentrates and soy isolates contained significant amounts of KSTI and BBI. Some soy foods contained small but still detectable levels of KSTI and BBI.
Direct Use of Apple Pomace in Bakery Products
Authors: WANG H. J. , THOMAS R. L 
Published: August 2006

ABSTRACTDRUM‐DRIED APPLE POMACE (DDAP), an edible by‐product from single pass metallic membrane ultrafiltration of apple puree, was examined for composition and utilization as a source of sugar and dietary fiber in bakery products. Total dietary fiber (TDF) of freezc‐dricd apple pomace (FDAP) and DDAP was 35.29% and 33.24%, respectively. Total sugar of the apple pomace concentrate (APC), FDAP, and DDAP was 54.34, 46.26, and 36.71%, respectively. Sensory evaluation demonstrated that the experimental muffins with 50% (w/w) of the plain wheat bran substituted by powdered apple pomace were significantly (p < 0.01) more desirable than the control bran muffins. In addition, experimental moon cookies with flaked apple pomace substituted for 40% (w/w) of the all‐purpose flour in the crust and 40% (w/w) of the quick‐cooking oats in the filling were significantly (p < 0.01) more desirable than the control moon cookies.
Butyric Acid Spoilage of Fermented Cucumbers
Authors: FLEMING H.P. , DAESCHEL M.A. , McFEETERS R.F. , PIERSON M.D. 
Published: August 2006

ABSTRACTSmall cucumbers brined to equalize at 2.3% NaCl in an anaerobic tank underwent a normal primary lactic acid fermentation that resulted in 1.09% titratable acidity (as lactic) and pH 3.7. Nine months later the product was observed to have spoiled, as evidenced by an unpleasant odor. Products formed during spoilage in order of concentration were acetic acid > butyric acid > n‐propanol > propionic acid. No lactic acid remained. No botulinal toxin was detected. Clostridium tertium was identified as contributing to the spoilage, but did not produce propionic acid or n‐propanol under test conditions. Evidence indicated that unidentified bacteria, possibly propionibacteria sp., degraded lactic acid causing a rise in pH which allowed C. tertium to grow.
Purification and Characterization of Peroxidase Isoenzymes from Green Peas (Pisum sativum)
Authors: HALPIN B. , PRESSEY R. , JEN J. , MONDY N. 
Published: August 2006

ABSTRACTPeroxidase isoenzymes were purified from green peas with ion‐exchange chromatography on DEAE‐ and S‐Sepharose. Three isoenzymes were identified, one neutral (N) and two cationic (C1, C2). N was extremely heat labile, with 50% original activity lost after heating 1.5 min at 25°C. N had Km values (pH 5.0) of 10.2 mM and 2.6 mM for guaiacol and H2O2, respectively. C1 and C2 retained activity on heating at 30–70°C. C1 was able to reactivate after thermal inactivation. Km values for guaiacol/H2O2 were 10.8 mM/7.2 mM (pH 5.0) and 10.8 mM/4.3 mM (pH 6.0) for C1 and C2, respectively. The three isoenzymes exhibited different peroxidase activities with different H‐donors, different sensitivities to cyanide and different abilities to catalyze oxidation of indoleacetic acid.
Postharvest Physiology and Quality Maintenance of Sliced Pear and Strawberry Fruits
Authors: ROSEN JOAN C. , KADER ADEL A. 
Published: August 2006

ABSTRACTSliced strawberries (cvs.‘Pajaro’ and 'G‐3′) and partially ripe pears (cv.‘Bartlett’) were dipped in various solutions (citric acid, ascorbic acid, and/or calcium chloride) and stored in air or in controlled atmospheres (CA) for 7 days at 2.5°C followed by one day at 20°C. Fruit slices respired at a higher rate than whole fruits at both temperatures. CA storage suppressed respiration and ethylene production rates of sliced fruits. Firmness of strawberry and pear slices was maintained by storage in air + 12% CO2 and in a 0.5% O2 atmosphere, respectively, or by dipping in 1% calcium chloride. These treatments also resulted in lighter colored pear slices than the air control treatment.
Nonenzymic Browning in Kiwifruit Juice Concentrate Systems during Storage
Authors: WONG M. , STANTON D.W. 
Published: August 2006

ABSTRACTThe contributions of different nonenzymic browning reactions to color changes in stored kiwifruit juice concentrate were investigated using five synthetic model concentrates. The model systems were stored at 20oC for 10 weeks and analyzed for browning, haze, ascorbic and dehydroascorbic acids, titratable acidity, formol value. In addition the profiles of sugars, nonvolatile acids, and amino acids were determined. Two different classes of nonenzymic browning mechanisms were found to be of significance: the Maillard browning reactions and ascorbic acid browning reactions. Reactions involving ascorbic acid were found to contribute more to overall browning than Maillard browning.
Heat Resistance of Eurotium herbariorum, a Xerophilic Mold
Authors: SPLITTSTOESSER D.F. , LAMMERS J.M. , DOWNING D.L. , CHUREY J.J. 
Published: August 2006

ABSTRACT Eurotium haerbariorum, isolated from a spoilage outbreak involving grape preserves, was a true osmophile in that optimal growth was obtained in media containing 40‐60% sucrose. Survival curves showed logarithmic death of heated spores followed by a tailing. In 5° Brix grape juice D‐values at 70°C and z‐values were 2.5 min and 9.1°C compared to 5.2 min and 7.1°C in 65°C Brix juice. Low concentrations of sorbic acid and fumaric acid in the heating menstruum had little effect on heat resistance.
Growth Conditions Affecting Proteolytic Enzyme and Extracellular Vesicle Production by Pseudomonas fragi ATCC 4973
Authors: MYHARA ROBERT M. , SKURA BRENT J. 
Published: August 2006

ABSTRACT Pseudomonas fragi ATCC 4973 was grown in liquid culture (trypticase soy broth) and on a solid surface (tryticase soy broth + 1.5% agar). Pseudomonas fragi grown in liquid culture started extracellular proteolytic enzyme production at 24 hr, during the late exponential early stationary growth phase. Pseudomonas fragi, grown on solid surfaces, initiated proteinase production at 4 hr, 20 hr earlier than in liquid medium. Proteinase production was greatest during periods when the cells were not actively growing. Electron micrographs of P. fragi grown on solid surfaces revealed extracellular vesicles ca. 20 nm in diameter “blebbing” off the surface of the cells. The greatest number of vesicles coincided with maximum proteinase production. These vesicles were absent from the surface of P. fragi cells grown in liquid culture.
Correlation of Proton T1 with Polymer and Solute Waters in Starch‐Sucrose Mixtures
Authors: CHINACHOTI PAVINEE , STEINBERG M. P. 
Published: August 2006

ABSTRACTProton pulsed NMR methodology was applied to correlate the observed spin‐lattice (T1) and spin‐spin (T2) relaxation times with the amount of water associated to sucrose (SOL) and that to starch (POL) in a sucrose‐starch model system containing both. Sucrose, starch and four mixtures were equilibrated to four water activities (aw, 0.86‐0.97). Calculations for T2 were invalid due to an undeterminable amount of molecular diffusion caused by field inhomogeneity in the magnet. Model equations were developed for calculating SOL and POL from T1 and aw; These values showed high correlations (R2>0.97) with SOL and POL as determined from sorption data for sucrose and starch. This validated the use of this instrument with the mathematical models developed.
Effect of Phytate on Solubility, Activity and Conformation of Trypsin and Chymotrypsin
Authors: DESHPANDE S.S. , DAMODARAN SRINIVASAN 
Published: August 2006

ABSTRACTPhytate:proteinase interactions and their effects on the solubility, activity, and conformation of trypsin and chymotrypsin were investigated in model systems. At pH 3.0, phytate at 0.167‐0.250 (w/w) ratios formed insoluble complexes with both the enzymes, while at pH 7.8, Ca++ was required for the complex formation. At pH 7.8, phytate increased trypsin and chymotrypsin activity by 5‐7%. The mean chymotrypsin activity was increased by about 18% when interactions were carried out at pH 3.0, whereas under similar conditions, trypsin activity was strongly inhibited. Circular dichroism spectroscopic studies revealed conformational changes in the enzyme secondary structure that seemed to have influenced their activity. The role of phytate in protein metabolism and the possible ramifications of present findings in human nutrition were addressed.
An Experimental Design for Determination of D‐values Describing Inactivation Kinetics of Bacterial Spores; Design Parameters Selected Using Computer Simulation
Authors: HACHIGIAN JACK 
Published: August 2006

ABSTRACTAn improved experimental design is proposed for studies of bacterial extinction. The new design may be used for either inoculated pack or model system studies. The design uses variable spore loads, and judiciously spaced time points (or doses) with a variable number of replicates over a selected range. A computer simulation of the process simplifies parameter selection in an economic way. The improved design results in more useable data points over an increased range leading to more accurate estimates of the D‐value with the same level of experimental effort used in current experiments.
Effects of Lysozyme, Clupeine, and Sucrose on the Foaming Properties of Whey Protein Isolate and β‐Lactoglobulin
Authors: PHILLIPS L.G. , YANG S.T. , SCHULMAN W. , KINSELLA J.E. 
Published: August 2006

ABSTRACTLysozyme and clupeine interacted with β‐lactoglobulin to form aggregates. Sucrose reduced the aggregation. The addition of lysozyme (0.5%) to β‐lactoglobulin (2.5%) reduced the time required to reach an overrun maximum and increased foam stability and heat stability by 124% and 377%, respectively. Lysozyme (0.5%) also improved overrun (98%), foam stability (114%) and heat stability of the foams (12%) made with whey protein isolate (WPI, 5%). Lysozyme and sucrose further improved the foaming properties of β‐lactoglobulin and WPI. The addition of clupeine and sucrose gave similar results. The foaming properties of β‐lactoglobulin and WPI with the inclusion of sucrose and lysozyme were superior to those of egg white.
Effect of Pretreatment on the Cooking Time of the African Yam Bean (Sphenostylis sternocarpa)
Authors: NJOKU H. O. , ELI I. , OFUYA C. O. 
Published: August 2006

ABSTRACTThe effect of soaking in tap water, 1% potash, and 4% sodium chloride for different periods on the cooking time of African Yam Bean was studied. The results showed that 12 hr soaking was adequate for the beans to reach maximum hydration, and that pretreatment of the beans before cooking appreciably influenced the overall cooking time. Cooking after pretreatment for 12 hr in 1% potash or in 4% sodium chloride reduced the normal cooking time by 50%.
Characterization of Water Soluble Egg Yolk Proteins with Isoelectric Focusing
Authors: TERNES WALDEMAR 
Published: August 2006

ABSTRACTSeparation and characterization of some water‐soluble egg yolk proteins such as livetins and phosvitins were carried out by isoelectric focusing (IEF). The isoelectric points (IP) of phosvitins were in the pH‐range of around 4, those of the livetins were in the range of 4.3 − 7.6. There are occurring differences between the bands of α, β‐ and γ‐livetins. While the first mentioned had an amount of bands in the pH range 4.3‐4.7, the γ‐livetins indicated only a few. Above that, a large number of bands can be noted in the range 5.3 to 5.5 referring to the α, β‐livetins whereas none can be found when regarding the γ‐livetins.
Effect of Fermentation by Pure Cultures of Yeasts and Lactobacilli on Phytic Acid and Polyphenol Content of Pearl Millet
Authors: KHETARPAUL NEELAM , CHAUHAN B.M. 
Published: August 2006

ABSTRACTSingle and mixed pure culture fermentations of pearl millet flour with yeasts and lactobacilli, namely, Saccharomyces diastaticus, Saccharomyces cerevisiae, Lactobacillus brevis and Lactobacillus fermentum, at 30oC for 72 hr brought about a significant reduction in phytic acid and polyphenols which were present in considerable amounts in pearl millet flour. Reduction in phytic acid was more pronounced than that in the polyphenols.
Barrier Properties and Surface Characteristics of Edible, Bilayer Films
Authors: GREENER I.K. , FENNEMA O. 
Published: August 2006

ABSTRACTVarious formulations and methods of fabricating a film consisting of edible hydrocolloids and lipids were investigated. Two formulations consisting of a methylcellulose base layer and a beeswax layer, deposited either from a molten state (Wax‐M film) or from an ethanolic solution (Wax‐S film), were examined for water vapor permeability (WVP), oxygen permeability and other physical properties. WVP values (g‐mil‐m−2‐day−1‐mm Hg−1) for the Wax‐M and Wax‐S films were 0.5 ± 0.05 and 1.6 ± 0.4, respectively. WVP of the two films did not change significantly after storage for 1 wk at ‐40°C. Oxygen permeability values (g‐cm‐cm−2‐sec−1‐mm Hg−1× 10−12) for the Wax‐M and Wax‐S films were 0.021 ± 0.002 and 0.007 ± 0.002, respectively. The Wax‐M film had a more uniform surface topography than the Wax‐S film.
Evaluation of Edible, Bilayer Films for Use as Moisture Barriers for Food
Authors: GREENER I.K. , FENNEMA O. 
Published: August 2006

ABSTRACTTwo edible, bilayer films, consisting of methylcellulose (MC) and polyethylene glycol 400 in the hydrocolloid layer, and beeswax, either applied molten (Wax‐M film) or from an ethanol solution (Wax‐S film), in the lipid layer, were evaluated as barriers to water vapor (WV) after abusive tests. The Wax‐M film maintained its WV barrier properties better than the Wax‐S film after mechanical abuse. The Wax‐M film was also evaluated as a moisture barrier when formed‐in‐place on the surface of brownies. When brownies were stored at 100% relative humidity and 25°C, the Wax‐M film significantly (P < 0.05) decreased moisture absorption as compared to that of control samples.
Heating Rates in Flexible Packages Containing Entrapped Air During Overpressure Processing
Authors: WEINTRAUB SARA E. , RAMASWAMY HOSAHALLI S. , TUNG MARVIN A. 
Published: August 2006

ABSTRACTExperiments were performed in two steam/air retorts and one water immersion retort to test the influence of included air on heating rate index (fh) values at the center of thin plastic bricks packaged in retort pouches and processed under various temperature and overpressure conditions. In general, high air overpressures (>80 kPa) allowed up to 30 mL air to be included with no detrimental effect on heating rates; however, even small amounts of entrapped air (<5 mL) degraded heat transfer when processed at low air overpressures (<40 kPa). Processing medium and retort type were important factors in the sensitivity of heating rate to increases of air volumes beyond a threshold value.
Studies of Desmin and α‐Actinin Degradation in Bovine Semitendinosus Muscle
Authors: HWAN SUH‐FON , BANDMAN EVERETT 
Published: August 2006

ABSTRACTThe degradation of desmin and α‐actinin was studied in post‐mortem bovine semitendinosus muscle. Using a desmin‐specific monoclonal antibody, SDS‐PAGE, and immunoblotting we show that desmin is easily degraded at 4°C during the aging process. Within 96 hr, fragments of degraded desmin are detected with our antibody probe. Further storage at 4°C results in an increase of proteolytic fragments and concomitant loss of intact desmin. By 3 wk post‐mortem, little un‐degraded desmin remains in the muscle. In contrast, α‐actinin was degraded slowly at 4°C. Proteolytic fragments of α‐actinin were not detectable with anti‐α‐actinin polyclonal antisera until the second week of incubation at 4°C. However, the degradation of α‐actinin was accelerated when meat was incubated at 25°C or at 37°C.