bluuebunny/crossref_metadata_2025_split huggingface dataset:
Dietary Effects of Frankfurters with Added Beef Fat and Peanut Oil
Authors: MARQUEZ E. , AHMED E. M. , SHIREMAN R. B. , CORNELL J. A. , WEST R. L. 
Published: August 2006

ABSTRACTBeef frankfurters containing 12% or 29% fat, either all beef fat or 40% beef fat plus 60% peanut oil, were fed to rabbits, resulting in a significant increase in serum cholesterol and triglyceride levels compared to rabbits fed rabbit chow. The absolute increase and rate of increase in triglyceride levels were affected by the amount of fat but not by the presence or absence of peanut oil. Cholesterol levels were not significantly different in animals fed frankfurters containing 12% or 29% beef fat except at 4 wk; the inclusion of peanut oil in the frankfurters significantly lowered serum cholesterol levels .at 5 and 6 wk. Overall, frankfurters containing 12% final fat with 60% peanut oil substitution had the least hyperlipidemic effect.
Properties of Low‐Fat Frankfurters Containing Monounsaturated and Omega‐3 Polyunsaturated Oils
Authors: PARK J. , RHEE K.S. , KEETON J.T. , RHEE K.C. 
Published: August 2006

ABSTRACTProperties of low‐fat (<18%) frankfurters containing high‐oleic acid sunflower oil (HOSO) and fish oil were studied. Replacement of animal fats by the oils had little effect on emulsion stability. Frankfurters with 5% fish oil had very low sensory scores due to undesirable fish flavor. Incorporation of maximum amounts of HOSO into low‐fat beef/pork and all‐beef frankfurters increased oleic acid by 34% and 62%, respectively, and the monounsaturated/saturated fatty acid ratio by 178% and 468%, respectively, compared to a regular (30% fat) product containing only animal fats. Sensory evaluation and instrumental texture profile analysis showed that the reduction in total fat caused texture problems, especially increased firmness and springiness and decreased juiciness.
Influence of Phospholipid Content and Fatty Acid Composition of Individual Phospholipids in Muscle from Bison, Hereford and Brahman Steers on Flavor
Authors: LARICK D. K. , TURNER B. E. , KOCH R. M. , CROUSE J. D. 
Published: August 2006

ABSTRACTNeutral lipid (NL) and phospholipid (PL) fractions and their corresponding fatty acid profiles from the L. dorsi of Bison, Hereford, and Brahman steers of similar age finished on identical diets were determined. Compositional differences were related to sensory characteristics of the samples. Phosphatidylcholine + lysophosphatidylethanolamine (PC + LPE) existed in the highest concentration in all samples evaluated followed by lysophosphatidylcholine (LPC), phosphatidylethanolamine (PE), sphingomyelin (SPH), fraction one and phosphatidylserine (PS). Bison contained more total PL, particularly PC + LPE and LPC, than the other two bovine species. Polyunsaturated fatty acid (PUFA) composition of these PL was greater for Bison. Off‐flavor and aftertaste increased with increasing levels of PC + LPE and LPC due to their greater composition of PUFA.
Effects of Meat Temperature, Particle Size, and Grinding Systems on Removal of Bone Chips from Ground Meat
Authors: HUEBNER P.H. , SEBRANEK J.G. , OLSON D.G. 
Published: August 2006

ABSTRACTBONE CHIPS (9.5 mm or 13 mm) were added to ground meat batches (45.3 kg) at 0.5%. Meat batches were tempered to ‐2.2°C and 3.3°C to evaluate effect of temperature during grinding. Three commercial bone elimination systems were used for comparison. Grinding at − 2.2°C was not significantly (P<0.05) different from 3.3°C for bone in the final product but more bone remained in the grinder barrel after grinding at 3.3°C. The large chips were more readily fractured and passed to the final product. The channelled central system passed significantly (P<0.05) more bone into the final product than the others. With all bone removal systems, the small chips were more readily removed from the grinder through the removal system.
Variation in Myoglobin Denaturation and Color of Cooked Beef, Pork, and Turkey Meat as Influenced by pH, Sodium Chloride, Sodium Tripolyphosphate, and Cooking Temperature
Authors: TROUT GRAHAM R. 
Published: August 2006

ABSTRACTThis study investigated the effects of pH (5.50–7.00), sodium chloride concentration (0.0–3.0%), and sodium tripolyphosphate concentration (0.0 and 0.5%) on the percent myoglobin denatured (PMD) in beef, pork and turkey muscle when heated to temperatures between 55 and 83°C. At most temperatures studied, the presence of sodium chloride and sodium tripolyphosphate increased the PMD. In contrast, high pH markedly decreased the PMD (P<0.05). The effect of pH on PMD was similar for all three species studied and, in all cases, was sufficient to produce obvious color differences in the cooked muscles.
Pallet Location and Freezing Rate Effects on the Oxidation of Lipids and Myoglobin in Commercial Fresh Pork Sausage
Authors: WANOUS MICHAEL P. , OLSON DENNIS G. , KRAFT ALLEN A. 
Published: August 2006

ABSTRACTEffects of freezing rates on oxidation of commercial fresh pork sausage chubs were evaluated in association with location extremes on a production pallet. Three treatments requiring 9 hr, 2.4 days and 6.8 days for temperature declines from 7°C to − 15°C were tested. Sausage chubs were analyzed after 4, 8, 12, 16, and 20 wk of frozen (‐ 15°C) plus 3 wk of postfrozen refrigerated (1°C) storage. 2‐Thiob‐arbituric acid (TBA) numbers did not increase with slower freezing (P>0.05). Hunter “a” values were greater (P<0.05) for the two slower rates. Overall, pallet location of boxed chubs minimally affected oxidative stability. Significant correlations (P<0.05) suggested a positive relationship between lipid and myoglobin oxidation.
Replacement of Sodium Chloride by Modified Potassium Chloride (Cocrystalized Disodium‐5′‐Inosinate and Disodium‐5’‐Guanylate with Potassium Chloride) in Fresh Pork Sausages: Acceptability Testing using Signal Detection Measures
Authors: PASIN G. , O'MAHONY M. , YORK G. , WEITZEL B. , GABRIEL L. , ZEIDLER G. 
Published: August 2006

ABSTRACTExperiments were developed to evaluate the effect of replacement of NaCl with modified KCl on the hedonic ratings for fresh pork sausage patties. Results clearly indicated that the replacement of up to 75% (w/w) of the salt by modified KCl were significantly well accepted. The incorporation of any level of MSG decreased the overall acceptance level of modified KG to 50% (w/w). With the incorporation of two additional spice levels, the acceptance level of modified KC1 did not improve much beyond 75% (w/w).
Quality Characteristics of Restructured Turkey Meat with Variable Alginate/Calcium‐Lactate Ratios
Authors: ENSOR S.A. , ERNST E.A. , SOFOS J.N. , SCHMIDT G.R. 
Published: August 2006

ABSTRACTRestructured ground turkey and turkey breast meat patties, formulated with combinations of 0–1.0% sodium alginate, 0–0.1875% calcium carbonate and 0–0.6% lactate, were compared to a no additive control. The ratio of sodium alginate to calcium carbonate was held constant at 5.3 to 1. Optimal sensory and instrumental raw and cooked product bind was achieved with combinations of 0.4–1.0% sodium alginate, 0.0750–0.1875% calcium carbonate and 0.6% lactate. All restructured products with the algin/calcium binder had higher (p<0.05) cook yields than the no additive control. Sensory aroma, flavor and juiciness of cooked products were not different (p>0.05) between treatments.
Textural Attributes of Mechanically and Cryogenically Frozen Whole Crayfish (Procambarus clarkii)
Authors: GODBER J.S. , WANG J. , COLE M.T. , MARSHALL G.A. 
Published: August 2006

ABSTRACTTextural quality of quick frozen and conventionally frozen whole crayfish was evaluated. Toughness, as measured by Kramer shear press, increased significantly (p≤ 0.05) as a result of freezing. Between 6 and 16 wk of frozen storage, toughness increased (p≤ 0.05) in seasoned (SCF) samples but remained the same in all other treatments. In all treatments, toughness declined after 16 wk of frozen storage. Individually quick frozen (IQF) samples were more tender (p≤ 0.05) than conventionally frozen (CF) samples. Seasoned crayfish had the greatest degree of toughness (p≤ 0.05). Extractable protein decreased (p≤ 0.05) during frozen storage, with IQF samples showing the smallest changes. SCF samples had significantly (p≤ 0.05) lower moisture retention and more (p≤ 0.05) lipid oxidation.
Effect of Modified Manufacturing Parameters on the Quality of Cheddar Cheese made from Ultrafiltered (UF) Milk
Authors: SHARMA S.K. , FERRIER L.K. , HILL A.R. 
Published: August 2006

ABSTRACTCheddar cheese was made from milk concentrated twofold by ultrafiltration (UF). Lowering the cooking and cheddaring temperature from 39°C to 35°C resulted in faster acid development, promoted more proteolysis, caused faster degradation of lactose, and contributed smoother body and texture to the cheese. Starter culture at 2% by weight of unconcentrated milk in combination with low cooking and cheddaring temperature reduced pH at faster rate and shortened the cheese making time by approximately 45 min, compared to cheese made using the traditional temperature (39°C). For the traditional temperature (39°C) of cooking and cheddaring, the addition of 0.2 mL/ kg rennet of unconcentrated milk produced the same rate of proteolysis in both control and cheese made from UF retentate. Composition (fat, protein, salt and moisture) and yield of the UF cheeses with modified temperature treatments were not significantly different from control.
Effects of pH on Calcium, Zinc, and Phytate Solubilities and Complexes Following In Vitro Digestions of Soy Protein Isolate
Authors: CHAMPAGNE ELAINE T. , PHILLIPPY BRIAN Q. 
Published: August 2006

ABSTRACTHigh intraluminal gastric pH values in young infants could affect the bioavailability of zinc in soy protein isolate formula. This investigation examined the effects of pH on the solubilities and complexes of calcium, zinc and phytate following in vitro pepsin and pepsin‐pan‐creatin digestions of soy protein isolate. The results of these in vitro studies suggested that (1) high intraluminal gastric pH values could lead to the formation of insoluble calcium‐zinc‐phytate complexes in the stomach following ingestion of soy protein isolate and (2) high intraluminal gastric pH values would only affect resultant soy zinc solubility in the small intestine in the absence of exogenous calcium or zinc but not in the presence of same.
Factors Affecting Wheat Flour Amylographic Maximum Viscosity
Authors: ŠEBEČIČ BLAŽENKA 
Published: August 2006

ABSTRACTTo explain differences in amylolytic activity of flour determined by amylograph and by reliable chemical methods, the influence of starch concentration, the physicochemical properties of starch and the effect of α‐amylase on the viscosity maximum of flours and isolated starches was studied. Differences in viscosity of flours were partly due to the differences in starch concentration in suspensions. The viscosity maximum of inactivated flour and isolated starch depended on starch physicochemical properties (r = 0.957 and r = 0.992, respectively) and concentration. The decrease in viscosity maximum due to activity of α‐amylase was associated with the amount of hydrolyzed starch (r = 0.986) and depended on both physicochemical properties of starch and concentration of α‐amylase. Neither the viscosity maximum nor the decrease in viscosity maximum was a reliable indicator of amylolytic activity.
An Evaluation of Marinated Southern Peas (Vigna unguiculata)
Authors: CHAPMAN T.L. , COLLINS J.L. 
Published: August 2006

ABSTRACTCooked southern peas (Vigna unguiculata) of two levels of maturities were soaked in sweet‐ or hot‐flavored marinades. Marinade treatments and maturity level of the peas affected most attributes tested. Treated peas had less moisture, protein and nitrogen‐free extract and more fat, crude fiber, ash and caloric content than unmarinated peas. Luminosity was reduced, redness was varied and yellowness was increased by marinating. Firmness of marinated peas was increased. PER was not affected and averaged 1.83. pH was lowered from 6.6 to 3.9; acidity was raised from 0.1% to 1.9%. Neither treatment nor maturity affected the microbiological counts. Samples were scored as “like slightly.”
Effects of Fruit Storage and Processing on Clarity, Proteins, and Stability of Granny Smith Apple Juice
Authors: HSU J. C. , HEATHERBELL D. A. , YORGEY B. M. 
Published: August 2006

ABSTRACTGranny Smith apples were processed into juices and concentrates from fruits which had been stored at 1°C for three months (short‐term, ST) and nine months (long‐term, LT). Total soluble proteins decreased with storage time of fruits. Juices processed from ST fruits were more resistant to haze formation (heat stability test) than those processed from LT fruits. For juices processed from ST apples, haze formation was related to proteins in the MW range of 21,000 to 31,000 daltons. For juices processed from LT apples, haze formation was not only related to proteins but also to other components in the juices. Fining was recommended to prevent haze and sediment formation.
Thermophysical Properties of Clarified Apple Juice as a Function of Concentration and Temperature
Authors: CONSTENLA D.T. , LOZANO J.E. , CRAPISTE G.H. 
Published: August 2006

ABSTRACTEffect of concentration and temperature on thermophysical properties of clarified apple juice was studied. Density, viscosity, specific heat, and thermal conductivity were measured at different conditions, ranging from 20 to 90oC and 12 to 70oBrix. Experimental data were related to the corresponding properties of water and compared with the behavior of sugar solutions. The results obtained were used to derive mathematical models and correlations for predicting these properties as a function of both concentration and temperature.
Pulse NMR of Casein Dispersions
Authors: ROEFS S.P.F.M. , AS H. VAN , VLIET T. VAN 
Published: August 2006

ABSTRACTThe spin‐spin relaxation time, T2, of skimmilk, sodium caseinate dispersions and milk ultrafiltrate was measured as a function of pH and temperature using pulse proton NMR. The T2 shows a maximum around pH = 5.2 for skimmilk, decreases with decreasing pH for sodium caseinate dispersions and is independent of pH for milk ultrafiltrate. For all systems studied T2 increases with temperature, but, the extent of increase depends on the system. It is concluded that the T2 of casein dispersions is mainly determined by factors determining the state of aggregation of the caseins. Apart from affecting the extent of aggregation of the casein particles, micellar calcium phosphate probably contributes also directly to the measured T2.
Optimization of Carrot Dehydration Process using Response Surface Methodology
Authors: MUDAHAR G.S. , TOLEDO R.T. , FLOROS J.D. , JEN J.J. 
Published: August 2006

ABSTRACTThe effect of temperature and time in a fluidized bed dryer, the concentration of biopolymcr treatment and blanching time on quality attributes of dehydrated carrots was evaluated by response surface methodology. Optimization maximized rehydration ratio and minimized bulk density and carotene loss. Based on surface responses and contour plots, optimum conditions were: drying temperature of 150oC, exposure time of 12.5 minutes, biopolymer concentration of 1.40%, and blanching time of 12 minutes. Experimentally determined values for rehydration ratio, bulk density, and carotene loss in product processed under the optimum conditions were very close to the predicted values of 9.5, 0.05, and 15.7%, respectively.
An Integral Method Analysis of Steam Infusion Heating of a Free Falling Film
Authors: MCCARTHY K.L. , WIERSON R.L 
Published: August 2006

ABSTRACTAn analytical and experimental study of direct contact condensation to a free falling film of liquid was modeled. The thermal energy equation governing the steady state heat transfer was solved by an integral technique. The predictive model for velocity and temperature profiles was verified experimentally. Water was used as the test fluid in a steam infusion unit at flow rates of 1.6‐2.3 L/min. The water fell in intact sheets 7.6 x 10−2 m wide and at an initial thickness of 8.9 x 10−4 m. Fluid velocity and average fluid temperatures compared well with model predictions within the experimental range.
Stability of Residual Acid Phosphatase Activity in Cured/ Canned Picnic Samples Stored at ‐34°C for 15 and 36 Months
Authors: TOWNSEND W. E. 
Published: August 2006

ABSTRACTCalculated internal temperatures (based on residual acid phosphatase activity values) were determined for samples obtained from domestically prepared cured/canned picnics which previously had been heat‐processed to 61°, 62.7°, 65.5°, 68.3°, and 70.9°C, respectively, and stored at ‐34°C for up to 36 months. There was a greater loss in residual acid phosphatase activity (based on an increase in calculated internal temperature) during the first 15 months of storage, with the least loss occurring during the next 21 months of storage. The greatest loss of activity occurred in those samples heat‐processed to 61°C and 62.7°C which also contained the greatest amount of residual acid phosphatase activity.
Changes in the Total Oxalate Content in the Fermentation of Fish Paste Hentak
Authors: VISHWANATH W. , SAROJNALINI CH. 
Published: August 2006

ABSTRACTTotal oxalate of the sliced petioles of Alocasia macrorhiza was reduced by 41.3% on incubation for 7 days at room temperature (18–23oC). When incubated after mixing with an equal weight of powered sundried fish Esomus danricus for the preparation of a fermented fish paste hentak, oxalate was decreased by 84.4%. This loss was inhibited to a great extent by treatment with antibiotics. Some specific microorganisms grown in this particular medium might play an important role in the destruction of oxalate in the paste.
Peroxidase of Kiwifruit
Authors: PRÉSTAMO GUADALUPE 
Published: August 2006

ABSTRACTPeroxidase from kiwifruit (Actinidia chinensis) was extracted, precipitated with ammonium sulfate, and purified by DEAE‐cellulose chromatography. Only one band with peroxidase activity with an estimated molecular weight of 40,00–42,000 daltons was found by sodium do‐decyl sulfate‐polyacrylamide gel electrophoresis.
Odor Components of Human Breath After the Ingestion of Grated Raw Garlic
Authors: MINAMI TAKESHI , BOKU TAKASHI , INADA KATSUHIRO , MORITA MASANORI , OKAZAKI YUKO 
Published: August 2006

ABSTRACTThe major odor components of finely grated, raw garlic in the air of the human mouth have been studied. Immediately after garlic ingestion, tests of the mouth air of six subjects revealed two major peaks that were positively identified as being allyl mercaptan and diallyl disulfide; these findings are based on an evaluation of the fragment patterns of a GC‐MS analysis and from the actual retention times of these authentic compounds. The allyl mercaptan level was higher than the level of diallyl disulfide, although both compounds smell like garlic. Our results suggest that after garlic ingestion, allyl mercaptan is the major garlic‐smelling compound in human mouth air, and diallyl disulfide is secondary.
Kinetics of Color Change of Grape Juice Generated using Linearly Increasing Temperature
Authors: RHIM J. W. , NUNES R. V. , JONES V. A. , SWARTZEL K. R. 
Published: August 2006

ABSTRACTKinetics of the color change of grape juice was studied using linearly increasing temperature for heating Noble grape juice in a stainless steel reactor. The juice was heated from 60o to 95oC in 9 hr. Kinetic parameters for the color change were determined using Hunter L, a, b‐values, chroma values, and Total Color Difference (TCD) values. The reaction of the color change of grape juice measured by L‐ and a‐values, and Chroma value followed first order kinetics with activation energies of 114.75, 131.80, and 121.21 kJ/mol and frequency factors of 1.30 × 1012, 8.95 × 1014 and 1.93 × 1013 sec−1, respectively. However, the reaction measured by TCD followed zero order kinetics with the activation energy and the frequency factor of 92.81 kJ/mol and 4.80 × 1010 mol/l/sec, respectively.
Determination of Retortable Pouch Heat Transfer Coefficients by Optimization Method
Authors: LEBOWITZ SAMUEL F. , BHOWMIK SANTI R. 
Published: August 2006

ABSTRACTA computer‐based optimization technique was developed for determining the apparent heat transfer coefficient (h) for retortable pouches heated by circulated hot water under overriding air pressure. The technique incorporated actual process data, a finite difference model and an optimization criteria to converge on h values. A water flow channel was constructed to fit inside a vertical retort which allowed direct water exposure on the pouch surface at a quantifiable velocity. Because the optimization technique was not dependent on analytical equations, it could be applied to such areas as future heat transfer studies of new retortable pouch materials, designing new pouch‐holding cassettes and improving water flow patterns in retorts.
Effect of Pre‐chill Removal of Kidney Fat on Young Angus Bull Carcass Quality and Longissimus Muscle Tenderness
Authors: SMITH S.H. , PLIMPTON R.F. , VANSTAVERN B.D. , PARRETT N.A. , OCKERMAN H.W. 
Published: August 2006

ABSTRACTThe effect of pre‐chill removal of kidney fat from bull carcasses on Longissimus palatability, histological and enzyme characteristics was studied. To better represent the time flow of product from packer to consumer, steaks were removed from one side of each carcass for evaluation after a 7‐day chill. Carcasses having intact kidney fat exhibited firmer and more marbled Longissimus muscle, and this was reflected in slightly higher quality grades: low choice versus high select in carcasses having fat removed. No differences were observed in panel tenderness, shear force value, or histological and lysosomal enzyme characteristics. A slower pH decline was observed in muscle of carcasses with kidney fat removed.
Effect of Ultraviolet Irradiation on Thermal Gelation of Muscle Pastes
Authors: TAGUCHI TAKESHI , ISHIZAKI SHOICHIRO , TANAKA MUNEHIKO , NAGASHIMA YUJI , AMANO KEISHI 
Published: August 2006

ABSTRACTThe role of the actomyosin denaturation in the thermal gelation of muscle pastes by ultraviolet (UV) irradiation was studied. The pastes and actomyosins were obtained from sardine, beef, and pork. When UV irradiation (2,700 μW/cm2) from a photochemical mercury‐arc lamp was applied to the pastes, the surface gel strength of thermal gels markedly increased with prolonged irradiating time. The effect of UV at 360 nm on the sardine gels was superior to that at 250 nm. UV denaturation of actomyosin ATPases revealed that activation of Mg‐ATPase and decrease of EDTA‐ATPase occurred simultaneously. The possible role of UV irradiation in the thermal gelation was discussed from the point of actomyosin ATPases.
Effects of Dietary Oils and α‐Tocopherol Supplementation on Lipid Composition and Stability of Broiler Meat
Authors: LIN C. F. , GRAY J. I. , ASGHAR A. , BUCKLEY D. J. , BOOREN A. M. , FLEGAL C. J. 
Published: August 2006

ABSTRACTBroilers were fed diets containing oils of varying degrees of unsaturation, namely coconut oil, olive oil, linseed oil and partially hydrogenated soybean oil (HSBO), with and without α‐tocopherol supplementation. The different oils significantly (P<0.01) affected the fatty acid composition of the neutral lipids and, to a lesser extent, the fatty acid composition of the phopholipids. Fatty acid composition, in turn, influenced the oxidative stability of the meat during refrigerated and frozen storage. Meat from broilers fed olive oil or coconut oil was consistently more stable than meat from the linseed oil group. Dietary supplementation with α‐tocopherol significantly (P<0.01) improved the oxidative stability of the dark and white broiler meat during refrigerated and frozen storage compared to meat from the broilers fed HSBO.