bluuebunny/crossref_metadata_2025_split huggingface dataset:
Changes in Sensory Quality of Sterile Cantaloupe Dice Stored in Controlled Atmospheres
Authors: O'CONNOR‐SHAW R.E. , ROBERTS R. , FORD A.L. , NOTTINGHAM S.M. 
Published: August 2006

ABSTRACTDiced cantaloupe flesh that was microbiologically sterile was prepared to study the physiological deterioration of fruit when stored under a range of controlled atmospheres at 4.5°C. Sterile fruit pieces were prepared by boiling whole melons for 3 min, then dicing aseptically. Storage atmospheres were in continuous flow and contained from 0 to 26% CO2 and 3.5 to 17% O2. Sensory assessments were carried out by a highly trained panel at 14 day intervals. Acceptable product up to 28 days was obtained for three treatments: 6% CO2 and 6% O2, 9.5% CO2 and 3.5% O2, and 15% CO2 and 6% O2. Overall treatment with 0, 19.5 or 26% CO2 (irrespective of O2 concentration) caused significant deterioration in sensory characteristics.
Lipid Oxidation Determination in Butter and Dairy Spreads by HPLC
Authors: CHRISTENSEN T.C. , HØLMER G. 
Published: August 2006

ABSTRACTButter and dairy spread were stored for 14 wk at 20°C. Lipid hydroperoxides were analyzed by HPLC. Two methods were tested with chemiluminescence detection based on a post‐column reaction with cytochrome c and luminol. One was for separation of neutral lipids and one for separation of phospholipids. Lipid oxidation in triacylglycerols and phospholipids in both butter and dairy spread increased during storage. A linear relationship was observed between the chemiluminescence response of oxidized triacylglycerols and the peroxide value. Correlation coefficient was 0.97 for stored butter and 0.99 for stored dairy spread (PV‐range 0.1‐1.4 and 0.2‐5.4 meq/kg, respectively). The method is sensitive, fast and reliable for detection of primary oxidation in dairy products.
Modifications in Disulfide Reactivity of Milk Induced by Different Pasteurization Conditions
Authors: CARBONARO MARINA , BONOMI FRANCESCO , IAMETTI STEFANIA , CARNOVALE EMILIA 
Published: August 2006

ABSTRACTThe effect of pasteurization and repasteurization on disulfide chemical reactivity of milk proteins was tested after proteolytic digestion. Pasteurization at 75°C, but not at 80°C or repasteurization, resulted in a decrease in disulfide reactivity compared with raw milk. No differences among heated milks were observed in in vitro protein digestibility, electrophoretic behavior or surface hydrophobicity. Whey proteins extracted from milk pasteurized at 75 and 80° had lower solubility, protein digestibility, disulfide reactivity and surface hydrophobicity than those extracted from raw milks. SDS‐PAGE and surface hydrophobicity parameters (Kd, Fmax) of whey proteins suggested that differences in disulfide reactivity were a consequence of disulfide‐mediated selective aggregation of the whey proteins.
Myoglobin Oxidative State Affects Internal Cooked Color Development in Ground Beef Patties
Authors: WARREN K.E. , HUNT M.C. , KROPF D.H. 
Published: August 2006

ABSTRACTGround beef patties known to develop a normal (NRM) or premature brown (PMB) color when cooked to 55°C received no treatment or were reduced or oxidized before cooking. Internal raw appearances were red/ purplish‐red for NRM, purplish‐red/red for reduced, and brown for PMB and oxidized groups. Cooked colors of NRM‐no treatment and reduced, and PMB‐reduced were more red (P <0.05) than those of NRM‐oxidized and PMB‐no treatment and oxidized. Cooked colors of PMB‐reduced and NRM‐no treatment were similar (P>0.05), and those of NRM‐oxidized and PMB‐no treatment were similar (P>0.05). Oxidized pigment produced a PMB color, whereas reducing conditions produced NRM cooked color.
Natural Antioxidant Extract from Fenugreek (Trigonella foenumgraecum) for Ground Beef Patties
Authors: HETTIARACHCHY N.S. , GLENN K.C. , GNANASAMBANDAM R. , JOHNSON M.G. 
Published: August 2006

ABSTRACTGround beef patties (75% lean) containing synthetic antioxidants, or Fenugreek (Trigonella foenumgraecum) extracts were cooked to internal temperature 70°C, and evaluated for storage stability at 4°C. Thiobarbituric acid values of raw or cooked samples containing fenugreek extracts were lower than controls (P<0.05). Fenugreek extracts delayed the induction period of oxidative rancidity. No differences were observed in psychrotrophic bacterial counts, and samples containing fenugreek extracts had lower Hunterlab “a” and higher “b” values. Samples with Fenugreek extracts had better oxidative stability and Fenugreek may be a promising natural antioxidant source.
Pasteurization Effect on Fatty Acid Stability in a Sous Vide Product Containing Seal Meat (Phoca groenlandica)
Authors: GHAZALA S. , AUCOIN J. , ALKANANI T. 
Published: August 2006

ABSTRACTThe stability of selected fatty acids in a sous vide product containing seal meat (Phoca groenlandica) plus vegetables was examined. The product was processed at five time/temperature combinations. In addition to pasteurized and nonpasteurized products, a conventionally heated (about 100°C) product was prepared for comparison. Unsaturated fatty acids constituted 81.3% of the total fatty acids in the nonpasteurized product. Eicosapentaenoic acid (EPA, 20:5n‐3) was 0.9 mg/g and docosahexaenoic acid (DHA, 22:6n‐3) was 1.2 mg/g in the nonpasteurized product. EPA was 19% higher and DHA 68% higher in the sample pasteurized at 65°C vs the conventional. Furthermore, pasteurization at lower temperatures retained 22% more EPA and 57% more DHA than pasteurization at higher temperatures.
Tensile Properties of White Muscle in Rested and Exhausted Chinook Salmon (Oncorhynchus tshawytscha)
Authors: JERRETT A.R. , STEVENS J. , HOLLAND A.J. 
Published: August 2006

ABSTRACTAfter 40 hr storage at 2 °C, the tensile strength of “rested” king salmon (Oncorhynchus tshawytscha) “white” muscle was 2.7 times that of the “exhausted” muscle with the “rested” muscle retaining its immediate post‐capture strength. A combination of behavioral conditioning, conservative handling practices and chemical anaesthesia (AQUI‐STM) was used to minimize the extent of pre‐mortem exercise and thereby provide “rested” fish. Postmortem electrical stimulation of the “rested” animals was used to produce “exhausted” muscle. This study highlights the importance of reducing pre‐harvest exercise in the production of high quality fish muscle.
β‐glucosidase Activity in Juice‐Processing Enzymes Based on Anthocyanin Analysis
Authors: WIGHTMAN JOLYNNE D. , WROLSTAD RONALD E. 
Published: August 2006

ABSTRACTA screening procedure utilizing boysenberry juice as a substrate, which combined HPLC and spectrophotometric analyses, was used to measure β‐glucosidase activity of enzyme preparations used for juice processing. Enzyme preparations (n = 26) were evaluated at two dosage rates. At the mean recommended dosage, one preparation produced a decrease in total monomeric anthocyanin and cyanidin‐3‐glucoside, relative to a control, indicating β‐glucosidase activity. At 0.1% dosage, 4 enzymes produced a significant decrease in cyanidin‐3‐sophoroside and 2 enzymes caused an increase in cyanidin‐3‐rutinoside, indicating β‐1,2‐glucosidase activity. Such activity in juice processing enzymes was much lower and less prevalent than found previously for β‐galactosidase. Botrytis cinerea also degraded anthocyanins in boysenberry juice.
Limonoid glucosides in Orange Molasses
Authors: HASEGAWA SHIN , FONG CHI H. , MIYAKE MASAKI , KEITHLY JAMES H. 
Published: August 2006

ABSTRACTThe concentrations of limonoid glucosides in orange molasses, a byproduct of citrus juice processing, were measured. The 17‐β‐D‐gluco‐pyranoside derivatives (glucosides) of limonin, nomilin, nomilinic acid and obacunone were present and quantified. Orange molasses contained an average of 568 ppm of total limonoid glucosides at 11.8°Brix. Orange molasses (3.8L) contained up to 12.5g of total limonoid glucosides. The molasses could be used as a source for commercial isolation of citrus limonoid glucosides.
Edible Coatings from Candelilla Wax Microemulsions
Authors: HAGENMAIER ROBERT D. , BAKER ROBERT A. 
Published: August 2006

ABSTRACTCandelilla wax coatings with good gloss were made. The gloss of coatings from ammonia‐based microemulsions was improved by addition of gelatin or hydroxypropyl methylcellulose, which also decreased oxygen permeability and decreased water vapor permeability. As coatings on grapefruit, candelilla wax with up to 25% gelatin was usable; much higher gelatin content resulted in anaerobic fermentation. Candelilla coatings with good gloss were also made from morpholine‐based wax microemulsions with minimal oleic acid content.
Dynamic Rheological Properties of Mozzarella Cheese During Refrigerated Storage
Authors: AK M. MEHMET , GUNASEKARAN SUNDARAM 
Published: August 2006

ABSTRACTStorage (G′) and loss (G″) moduli of low‐moisture, part‐skim Mozzarella cheese were determined at 10 and 20°C during 1 mo of refrigerated aging. At both temperatures, G′ was always greater than G″. Averaged over aging, G′ increased from 90 to 630 and G″ from 44 to 52 kPa at 10°C, and at 20°C G′ increased from 28 to 190 and G″ from 14 to 53 kPa for the frequency range 0.005‐20 Hz. Averaged over frequency, both G′ and G″ decreased about 20% at 10°C and 25% at 20°C during aging. Relaxation spectrum, computed from shear relaxation data, was used to calculate the G. The calculated values of G′ were in good agreement with those determined experimentally. These data help predict and compare melting behaviors of such cheeses.
Nutrient Composition of Muscles in Deer and Boar
Authors: ZOMBORSZKY Z. , SZENTMIHÁLYI G. , SARUDI I. , HORN P. , SZABÓ CS. 
Published: August 2006

ABSTRACTIn trimmed muscle types of four game species the dry matter, crude protein, crude fat, ash, Ca, P, Mg, Na, K, Cu, Zn, Fe, and Mn contents were determined. Samples of the m. semimembranosus and m. longissimus dorsi of each of 10 red deer, fallow deer, roe‐deer and wild boars from the Southwestern region of Hungary in the end‐winter period were analyzed, and mean values, related to dry matter, were compared. The game muscle samples had much lower crude fat, more Ca, P and microelements, especially Cu and Fe, when compared with published data for the respective muscles of domestic animals.
Lactic Acid Fermentation of Saccharified Solution from Rice Flour
Authors: TOMINAGA MIHOKO , SATO KAZUYOSHI 
Published: August 2006

ABSTRACTFor the preparation of a tasty fermented beverage from rice flour, suitable amylases and lactic acid bacteria were explored and selected. A glucoa‐mylase from Rhizopus commercially named as gluczyme formed less reducing sugars from gelatinized rice flour than glucoamylase from As‐pergillus. However, saccharified solution prepared by gluczyme was well utilized by a lactic acid bacterium isolated from a kefir, which is considered to be a bacterium closely related to Leuconostoc mesenteroides. The substances such as amino acids formed by some contaminating enzymes like protease in gluczyme are presumed to stimulate the growth of the kefir‐bacterium and contribute to the formation of a favorable fermented beverage.
Minimal Processing and Edible Coating Effects on Composition and Sensory Quality of Mini‐peeled Carrots
Authors: HOWARD L.R. , DEWI T. 
Published: August 2006

ABSTRACTCoating treatment did not affect fresh carrot flavor or aroma, sweetness, bitterness, harshness or taste preference. Total terpenoids declined 72% after 17 days storage, with the major loss occurring within 3 days after minimal processing. α‐ and β‐carotene declined 18% and 14% within 3 days after minimal processing with no further loss. Peel tissue contained less β‐carotene than phloem tissue, and its removal was not responsible for loss of β‐carotene. The edible coating did not affect terpenoid or carotene content.
Heat Inactivation Kinetics of Trypsin Inhibitors During High Temperature‐Short Time Processing of Soymilk
Authors: ROUHANA AMAL , ADLER‐NISSEN JENS , COGAN URI , FRØKIÆR HANNE 
Published: August 2006

ABSTRACTHeat treatment of soymilk was studied in the conventional batch boiling process and under High Temperature‐Short Time (HTST) conditions. Reduction in total trypsin inhibitor was assayed enzymatically, and individual inhibitors, the Kunitz and the Bowman‐Birk inhibitor, were assayed by ELISA technique. Standard first‐order reaction kinetics and thermodynamics were applicable for inactivation, and results indicated that the mechanism was not protein unfolding, because entropy changes were zero or negative. The two inhibitors were inactivated at the same rate around 137°C. Therefore, a simple first‐order kinetic model which gave a good, slightly conservative estimate of residual anti‐trypsin activity under HTST conditions could be established.
Mobile Phases in Reverse‐Phase HPLC for the Determination of Bitter Peptides in Cheese
Authors: LEE K. D. , WARTHESEN J. J. 
Published: August 2006

ABSTRACTA cheese extract and a standard solution with a mixture of peptides and amino acids were used to evaluate the separations of reverse‐phase HPLC with alternative mobile phases to be used in conjunction with sensory evaluation. Acceptable resolution of components was observed when acetonitrile was replaced with absolute ethanol and trifluoroacetic acid was replaced with food‐grade hydrochloric acid. The average hydrophobicity and molecular weight of the peptides and amino acids were used to construct a linear regression equation with corrected retention times. Suspected bitter compounds were not confined to any one section of the chromatogram based on the established regression model.
Monitoring Proteolysis During Ripening of Full‐fat and Low‐fat Cheddar Cheeses by Reverse‐Phase HPLC
Authors: ALTEMUELLER A.G. , ROSENBERG M. 
Published: August 2006

ABSTRACTProteolysis during ripening of full‐fat and low‐fat Cheddar cheese was investigated by applying reverse‐phase HPLC to the pH 4.6 water‐soluble N fraction of cheese. The separated N compounds were divided into four MW ranges. The number of separated peaks and the amount of N compounds separated in each of the MW ranges increased with ripening time. Significant within‐cheese, within‐variety, and between‐varieties differences in the amounts and proportions of N compounds with different MW were observed as related to ripening time. Reverse‐phase HPLC of the pH 4.6 water‐soluble N fraction of cheese can provide detailed quantitative information on proteolytic activities during ripening.
Characterization of Red Radish Anthocyanins
Authors: GIUSTI M. MÓNICA , WROLSTAD RONALD E. 
Published: August 2006

ABSTRACTRed radish (Raphanus sativus L.) anthocyanins were extracted from liquid nitrogen powdered epidermal tissue using acetone, partitioned with chloroform and isolated using C‐18 resin. The monomeric anthocyanin content, determined by pH‐differential, was 154 ± 13 mg/100g epidermal tissue (pelargonidin‐glucoside basis). Thermal processing of radishes showed that the pigments were stable to heat. Four major pigments were identified by Mass Spectroscopy, HPLC, and spectral analyses as pelargonidin‐3‐sophoroside‐5‐glucoside derivatives. The two major pigments were acylated with malonic acid and either ferulic or p‐coumaric acid. The two other pigments were acylated with only ferulic or p‐coumaric acid. Acylation increased pigment resistance to acid hydrolysis.
Calcium Alginate Films: Thermal Properties and Permeability to Sorbate and Ascorbate
Authors: WONG DOMINIC W. S. , GREGORSKI KAY S. , HUDSON JOYCE S. , PAVLATH ATTILA E. 
Published: August 2006

ABSTRACTCalcium alginate films were prepared by the pH‐controlled release of calcium ions into alginate solution or by the cooling of hot calcium alginate gels. Thermogravimetry and calorimetry showed that the controlled Ca release films contained a greater amount of high‐temperature component, and required extra energy to dissociate the tightly crosslinked calcium alginate. Structural differences were reflected by the permeability of the two films to potassium sorbate: 1.06 × 10–7 (controlled Ca release) and 1.58 × 10–7 cm2sec–1 (cooled). Apparent activation energy was estimated to be for the diffusion of potassium sorbate 24.1 KJ·mol–1, sodium ascorbate 23.7, and ascorbic acid 36.2. Results suggested that the pH of the diffusant solution had an interactive effect on the alginate film.
α;2‐Macroglobulin Inhibition of Endogenous Proteases in Fish Muscle
Authors: ASHIE I.N.A. , SIMPSON B.K. 
Published: August 2006

ABSTRACTKinetic parameters for α;2‐macroglobulin inhibition of selected proteases (collagenase, cathepsin D, trypsin and chymotrypsin) were determined along with the extent of inhibition of the corresponding fish muscle proteases. Protease inhibition by α;2‐macroglobulin occurred in the presence of large macromolecular substrates but not in the presence of synthetic substrates. The inhibitor remained active at refrigerated temperatures (4–7°C). The α;2‐macroglobulin did not have any inhibitory effects on proteases in intact fish muscle tissue possibly due to lack of penetration of the tissues, but showed various levels of inhibition of proteases in tissue homogenates. Inhibitor concentration of 0.1% per weight of tissue homogenate resulted in about 17% loss of proteolytic activity while 0.4% inhibitor concentration caused complete loss of protease activity.
Whey Protein Concentrate as a Proteinase Inhibitor in Pacific Whiting Surimi
Authors: WEERASINGHE VASANA C. , MORRISSEY MICHAEL T. , CHUNG YUN‐CHIN , AN HAEJUNG 
Published: August 2006

ABSTRACTThe most effective inhibition of autolytic proteinase activity was found at 3% whey protein concentrate (WPC) with residual proteinase activity at 14.2%. WPC reduced papain and trypsin activities linearly with lowest residual activities of 8.7% and 41.4%, respectively. An unidentified high‐molecular‐weight protein was inhibitory for papain and trypsin with no inhibitory components detected at the region <Mr 100,000. The highest shear strain of surimi was obtained with WPC at 4%. The values were 1.89 when rapidly cooked at 90°C for 15 min and 1.62 when pre‐heated at 60°C for 30 min prior to cooking at 90°C.
Physical Properties of 20% Milk Fat Reformulated Creams Manufactured from Cholesterol‐reduced Butteroil
Authors: ELLING J. L. , DUNCAN S. E. 
Published: August 2006

ABSTRACTA cholesterol‐reduced butteroil was emulsified with various milk‐derived components into three different cream formulations having 20% milk fat. Viscosity, creaming stability, and feathering stability of the cream formulations and a control homogenized at two pressures (10.2/3.4 MPa; 13.6/3.4 MPa) were measured over 2 wk. All creams demonstrated non‐Newtonian fluid behavior at 7 °C. Apparent viscosity varied with formulation (p ≦ 0.05). Creaming stability was affected by formulation, homogenization pressure, and storage time (p ≦ 0.05). Feathering was unaffected by any treatments. The formulation using buttermilk and butter‐derived aqueous phase best simulated viscosity and creaming stability of the control cream.
Attachment of Salmonella on Modified Poultry Skin Surface
Authors: KIM K.Y. , FRANK J.F. , CRAVEN S.E. 
Published: August 2006

ABSTRACTPoultry skin was treated with formalin, trisodium phosphate, lipase, and papain before attachment. No treatment affected ultimate attachment level. Attachment using different cell suspension concentrations showed that there was a limitation in attachment level for each cell suspension concentration. Total numbers of Salmonella cells on poultry skin including cells in the surface water film were compared with numbers of irreversibly attached cells that remained after washing. At 107 CFU/mL inoculation, irreversibly attached cells accounted for 93% of the total surface cell population after 60 min exposure and at 108 level, it was 38%.
Causes of Decay of Fresh‐cut Celery
Authors: ROBBS P. G. , BARTZ J.A. , McFIE G. , HODGE N. C. 
Published: August 2006

ABSTRACTA decay of fresh‐cut celery (Apium graveolens) segments stored at < 5°C in sealed film bags began with a water soaking of the cut surfaces. Slimy moisture accumulated inside the bags. The segments water soaked completely, softened, discolored and sometimes disintegrated. Total aerobic bacterial populations isolated from decayed segments ranged from log10 7.0–7.7 CFU/g tissue weight. The predominant bacteria, identified by fatty acid analysis as Pseudomonas fluorescens and P. marginalis, caused water soaking, soft rot, and discoloration in freshly inoculated celery tissues stored at 5 or 25°C. Leuconostoc mesenteroides was also isolated and may have been responsible for slime production.
Peanut and Walnut Rancidity: Effects of Oxygen Concentration and Relative Humidity
Authors: MATÉ JUAN I. , SALTVEIT MIKAL E. , KROCHTA JOHN M. 
Published: August 2006

ABSTRACTAccelerated tests for oxidative rancidity of blanched peanuts, blanched dry‐roasted peanuts, blanched oil‐roasted peanuts and shelled Persian walnuts were performed at high and low oxygen content at controlled intermediate and low relative humidities. The results confirmed and quantified the importance of oxygen content, relative humidity and roasting process in the oxidative rancidity of peanuts and walnuts. There is a potential to extend shelf‐life of roasted peanuts and walnuts by edible coatings with low oxygen permeability or nitrogen‐flushing with oxygen barrier packaging. Static headspace chromatography was useful to monitor oxidative rancidity in walnuts and roasted peanuts.
PCR‐RFLP Analysis of Mitochondrial DNA for Identification of Snail Meat Species
Authors: BORGO R. , SOUTY‐GROSSET C. , BOUCHON D. , GOMOT L. 
Published: August 2006

ABSTRACTSeveral species of land snails, including Helix pomatia and Helix lucorum are consumed as food products. The main source of commercial competition is an imported African snail, Achatina fulica. The only way to distinguish between these species has been morphologically. We hypothesized a reliable method for identifying canned snails could be based on using PCR‐RFLP analysis of mito‐chondrial DNA. The molecular weights of the amplified fragments were perfectly identical, regardless of low extraction (fresh snails or cooked and canned samples). The whole amplified products (16S rRNA and 12S rRNA) made it possible to check any fraudulent label and identify the three species using four restriction enzymes (RFLP).
Feeding Dietary Oils with Tocopherols: Effects on Internal Qualities of Eggs During Storage
Authors: CHERIAN G. , WOLFE F.H. , SIM J.S. 
Published: August 2006

ABSTRACTThe effects of feeding menhaden, flax, palm, or sunflower oils with to‐copherols to laying hens on the internal quality of eggs during 40‐days storage were examined. Dietary tocopherols increased (P < 0.05) the tocopherol content of eggs. Addition of tocopherols increased (P < 0.05) the Haugh unit at 40‐days storage in menhaden, flax, and palm oil eggs. Dietary tocopherols increased (P < 0.05) the content of 20:5 n‐3 and 22:6 n‐3 in menhaden oil eggs. At 40‐days storage, the TBA values in menhaden oil eggs were reduced (P < 0.05) by dietary tocopherols. Storage decreased (P < 0.05) 8‐tocopherol in the flax and sunflower oil eggs. Yolk pH increased during storage (P < 0.05).
Modification of Fatty Acids in Milk by Feeding Calcium‐Protected High Oleic Sunflower Oil
Authors: LIN M‐P. , STAPLES C.R. , SIMS C.A. , O'KEEFE S.F. 
Published: August 2006

ABSTRACTCalcium soaps of high oleic sunflower oil (HOS‐Ca) were prepared, using alkaline hydrolysis and calcium precipitation, and freeze‐dried. Cows’ diets were prepared to provide 0, 0.85 kg or 1.7 kg HOS‐Ca/day. Fatty acids and cholesterol were determined by gas chromatography. Sensory evaluations of milk from cows fed 0 and 1.7 kg HOS‐Ca/day were conducted using triangle tests. The 18:lco9 concentration in milk from cows fed the 1.7 kg HOS‐Ca diet increased from 22.9 to 35.2% compared to the control (p<0.05). Concentration of total medium‐chain saturates (C12‐C16) decreased from 40.7 to 31.4% (p<0.05). Feeding HOS‐Ca resulted in increases of monoene fatty acids and lower medium‐chain saturated fatty acids but no change in milk flavor.