bluuebunny/crossref_metadata_2025_split huggingface dataset:
Functional Protein Components in Lean Finely Textured Tissue from Beef and Pork
Authors: HE Y. , SEBRANEK J. G. 
Published: August 2006

ABSTRACTHigh ionic strength soluble (HIS) proteins, low ionic strength soluble (LIS) proteins, and insoluble (IN) proteins from lean finely textured tissue (LFTT) which was derived from beef and pork trimmings, were evaluated. The IN protein fraction was the major component in LFTT, followed by the LIS protein fraction. The HIS protein fraction from LFTT was present in the smallest quantity. Gels from LFTT had a soft texture and low water retention due to the low level of HIS proteins. SDS‐PAGE showed that the major proteins in the LFTT HIS fraction were myosin and actin, but they were present in much smaller quantities than in muscle meats.
Functional Improvement of Alginic Acid by Conjugating with β‐Lactoglobulin
Authors: HATTORI MAKOTO , AIBA YOICHI , NAGASAWA KOICH , TAKAHASHI KOJI 
Published: August 2006

ABSTRACTTwo bovine β‐lactoglobulin‐alginic acid (β‐LG‐ALG) conjugates were prepared to improve the function of ALG by using water‐soluble carbodiimide and the Maillard reaction. Fluorescence studies suggested that the conformation around Trp had been changed in each conjugate and that the surface of each conjugate was covered with polysaccharide chain. Structural analyses with monoclonal antibodies indicated that the conformation around 15Val‐29IIe (β ‐sheet) in each conjugate had changed, while the native structure was maintained around 125Thr‐135Lys (α‐helix). After conjugating with β ‐LG, ALG showed retinol‐binding and high emulsifying ability. The aggregating property of ALG in acid and in the presence of Ca2+ was improved in each conjugate.
Water Blanching Effects on Headspace Volatiles and Sensory Attributes of Carrots
Authors: SHAMAILA MAWELE , DURANCE TIMOTHY , GIRARD BENOIT 
Published: August 2006

ABSTRACTCarrots blanched in water for 0 to 300 sec were analyzed for flavor volatiles by dynamic headspace analysis, the volatiles identified by gas chromatography/mass spectrometry, and the sensory attributes evaluated by a trained panel to determine quality changes as related to blanching times. Most volatiles, in particular terpenoids (sabinene, β‐pinene, β‐myrcene, limonene, trans‐caryophyllene, α‐humulene, β‐bisabolene and α‐farnesene) decreased by at least 50% within 60 sec of blanching. Ratings on quality attributes of color, texture, raw carrot aroma, sweetness, flavor and overall impression decreased with blanching time, while cooked carrot aroma increased. There were correlations (p < 0.05) between blanching times, flavor volatiles and sensory attributes.
Whey Protein Coating Effect on The Oxygen Uptake of Dry Roasted Peanuts
Authors: MATÉ JUAN I. , KROCHTA JOHN M. 
Published: August 2006

ABSTRACTA procedure was developed to coat peanuts with aqueous whey protein isolate (WPI) solutions based on increasing coating‐solution viscosity. Oxygen uptake of WPI‐coated nuts and uncoated nuts were compared. WPI coatings delayed oxygen uptake of dry roasted peanuts at intermediate (53%) and low (21%) storage relative humidity. They had similar results at 29°C and 37°C. The effects of coating thickness and storage relative humidity indicate that the mechanism of protection of the coatings was through their oxygen barrier properties.
Kinetics of Heat Coagulation of Concentrated Milk Proteins at High Sucrose Contents
Authors: PAULETTI M.S. , CASTELAO E.L. , SEGURO E. 
Published: August 2006

ABSTRACTStatistical gelation theories applied to the process of heat coagulation of milk proteins plus sucrose were evaluated and characteristic kinetic parameters were found. Experimental gel times (heat coagulation) at temperatures ranging from 112 to 130 °C and different casein concentrations were determined in model systems. Gel time decreased when both temperature and casein concentration increased. The overall reaction rate was strongly dependent on temperature; the apparent activation energy was 454 KJ M−1, and the pseudo‐order of the reaction was temperature dependent. The functionality on average of monomers calculated from experimental data, was about f = 2.45. Statistical gelation theories adequately interpret the heat coagulation process of milk proteins in concentrated sucrose solutions.
Concentration of Vinegar by Electrodialysis
Authors: CHUKWU UCHENNA , CHERYAN MUNIR 
Published: August 2006

ABSTRACTVinegar (9–12% w/v acetic acid) was concentrated by electrodialysis (ED) to produce triple‐strength vinegar (30–33% acetate). At a current density of 174 Amps/m2, acetate flux was 520 g/m2/hr (GMH) for 9.1% acetate and increased to 920 GMH at 31% acetate. Increasing feed concentration decreased water flux from 2.6 to 1.3 L/m2/hr and energy consumption from 1.2 to 0.7 kWh/kg acetate transported. Increasing current increased acetate flux, energy consumption and water flux. A multi‐stage ED system could produce triple‐strength vinegar at much lower costs per unit of single‐strength vinegar.
Selective Extraction of Phospholipid Mixtures by Supercritical Carbon Dioxide and Cosolvents
Authors: MONTANARI LUIGI , KING JERRY W. , LIST GARY R. , RENNICK KATHY A. 
Published: August 2006

ABSTRACTTo optimize and enhance the value of a previously developed supercritical fluids (SF) process for removing oil from soybean flakes, we devised a two‐step, sequential scheme for extraction of oil and phospholipid‐containing fractions using SC‐CO2 alone or with ethanol. PLs were selectively removed from the flakes using the SC‐CO2/ethanol mixture. Phosphatidylcholine (PC) and phosphatidylethanolamine (PE) were more readily solubilized in the SC‐CO2/cosolvent mixtures than were phosphatidylinositol and phosphatidic acid. The extent of recovery of PC and PE was a function of the molar fraction of cosolvent. Some fractionation of constituent phospholipids could be achieved by varying the molar fraction of ethanol. The extracts from the SF process were characterized by inductively coupled plasma spectroscopy (ICP) and HPLC with evaporative light scattering detection.
Aroma Compounds in Wine as Influenced by Apiculate Yeasts
Authors: GIL J.V. , MATEO J.J. , JIMÉNEZ M. , PASTOR A. , HUERTA T. 
Published: August 2006

ABSTRACTAroma compounds of wines resulting from fermentation of sterile grape musts from Monastrell variety inoculated with pure and mixed cultures of apiculate and Saccharomyces yeasts, were isolated and analyzed by gas chromatography with flame ionization and mass spectrometry. Samples fermented with mixed cultures produced a higher concentration of selected compounds and higher total amounts of alcohols and acids, in contrast with wines produced with pure cultures of Saccharomyces spp. Apiculate yeasts are important in the chemical composition and quality of wine.
Fat Mimetics in Low‐Fat Cheddar Cheese
Authors: DRAKE M.A. , BOYLSTON T.D. , SWANSON B.G. 
Published: August 2006

ABSTRACTCheeses with 60% reduced fat content were prepared with three commercial fat mimetics. Low‐fat cheeses without added fat mimetics and full‐fat cheeses were prepared as controls. Cheeses were aged 3 months prior to sensory and instrumental evaluation. A low‐fat cheese containing one of the fat mimetics received the highest texture scores from dairy judges and consumer panelists (P≤0.05). The low‐fat control and another cheese with a fat mimetic received higher flavor scores from the trained dairy judges and consumer panelists than the other cheeses containing fat mimetics (P≤0.05). Low‐fat cheeses containing fat mimetics were less rubbery than the low‐fat control cheese (P≤0.05).
Frankfurters with Lean Finely Textured Tissue as Affected by Ingredients
Authors: HE Y. , SEBRANEK J. G. 
Published: August 2006

ABSTRACTIncreasing salt concentration from 1.5 to 2.5% increased the emulsion stability of frankfurters made with lean finely textured tissue (LFTT). Sodium tripolyphosphate (STPP) at 0.25% improved stability and texture as well as processing and consumer cooking yields. Kappa (K)‐carra‐geenan (0.5%) reduced cooking losses and increased firmness. Isolated soy protein (ISP) at 2% also improved product stability and firmness but lowered sensory scores. The effect of ISP on sensory scores was greater for those frankfurters produced from lean finely textured beef than for those with lean finely textured pork. Increasing NaCl concentration or including STPP and K‐carrageenan may improve comminuted meat products which contain 50% LFTT substituted for lean meat.
Physicochemical and Sensory Qualities of Fresh Pork Chops as Affected by Phosphate, Ascorbate or Sorbate Dipping Prior to Irradiation
Authors: ZHAO Y. , SEBRANEK J. G. 
Published: August 2006

ABSTRACTFresh pork chops were dipped for a target absorption of 0.5% sodium tripolyphosphate (STPP), 550 ppm sodium ascorbate (SA), or 0.1% potassium sorbate (PS) prior to irradiation (1.0 kGy). Untreated pork chops, both irradiated and unirradiated, were used as controls. Dipping with STPP decreased drip loss and improved color and lipid stability of irradiated chops and resulted in better tenderness and juiciness scores than undipped, irradiated samples. Also, STPP treated chops had similar or better physicochemical and sensory properties than untreated (no irradiation, no dipping) controls. Dipping with SA or PS had little effect compared with STPP, but improved some sensory qualities.
Thawing, Refreezing and Frozen Storage Effects on Muscle Functionality and Sensory Attributes of Frozen Cod (Gadus morhua)
Authors: HURLING R. , MCARTHUR H. 
Published: August 2006

ABSTRACTThawing and re‐freezing of cod fillet blocks did not necessarily result in greater deterioration (relative to a ‘once frozen’ control) of cooked fish sensory attributes after 9 months frozen storage at –22°C. Thawed and refrozen fish muscle displayed a faster decline in myofibril protein solubility than once frozen controls and had reduced water‐holding capacity but analysis of proton spin‐spin relaxation times indicated no change in water location. The decline in protein solubility was not caused by complete protein unfolding. Long thawing times (30 hr) before re‐freezing and storage resulted in cooked fish with more gray appearance and more stale flavor. Changes in fish muscle functionality did not enable direct inference of sensory attributes.
Shelf Life Evaluation of Bartlett Pears in Retort Pouches
Authors: KLUTER R.A. , NATTRESS D.T. , DUNNE C.P. , POPPER R.D. 
Published: August 2006

ABSTRACTRetort pouch pears in syrup were developed for a military ration. Processing variables were: syrup pH (4.0 and 3.5) and processing temperature (88°C and 96°C). Periodic sensory and biochemical/instrumental analyses were conducted during storage at 4, 21 and 38°C. pH had the most effect on quality measures. Bivariate correlations from Partial Least Squares (PLS) analysis indicated high positive relationships between the first PLS factor and sensory and analytical determinations: color quality, overall quality, pear flavor intensity, Hunter L, ascorbic acid and sucrose. Pears at pH 4.0, processed at either temperature, met minimum military shelf life requirements at 21° or 38°C.
Laboratory and Field Consumer Evaluation Relationships for Menu Items Processed in Retortable Trays for Quantity Foodservice
Authors: de KOCK H.L. , MINNAAR A. , BESTER B.H. , McGILL A.E.J. 
Published: August 2006

ABSTRACTProblems associated with provision of food in quantity foodservices prompted the development and use of prepared food items processed in retortable trays. Consumer acceptance of such foods was required so that the items could be screened for foodservice application. Consumer tests, using small portion samples and sensory testing under laboratory conditions, gave a relatively reliable prediction of acceptability of most of the items under extended‐use consumer testing during a field trial. Final field acceptance of some items was influenced by external factors not accounted for in laboratory testing.
Radish Anthocyanin Extract as a Natural Red Colorant for Maraschino Cherries
Authors: GIUSTI M. MÓNICA , WROLSTAD RONALD E. 
Published: August 2006

ABSTRACTRed radish anthocyanin extract (RAE) was investigated to color brined cherries as an alternative to FD&C Red No. 40. Primary and secondary bleached cherries were colored using two concentrations of RAE (600 and 1200 mg/L syrup, C1 and C2) and FD&C Red No. 40 (200 ppm). Color and pigment stability of secondary bleached cherries and syrup colored with RAE were evaluated during storage (25°C). CIELAB, chroma and hue angle, showed that RAE imparted color extremely close to that of FD&C Red No. 40, for > 6 mo storage. Monomeric anthocyanin degradation followed first‐order kinetics, with half‐lives of 29 and 33 wk for syrups colored with RAE C1 and RAE C2, respectively. Higher anthocyanin concentration exerted a protective effect on color stability. Exposure to light slightly accelerated L*, a*, and monomeric anthocyanin degradation.
Cholesterol Oxidation in Egg Yolk Powder During Storage and Heating as Affected by Dietary Oils and Tocopherol
Authors: LI S. X. , CHERIAN G. , SIM J. S. 
Published: August 2006

ABSTRACTThe effects of feeding flax, sunflower, palm and fish oils, with and without tocopherols, to laying hens was investigated on oxidative stability of cholesterol in egg yolk powders. Storage of spray‐dried egg yolk powders at room temperature resulted in loss (p <0.05) of tocopherols. The initial levels of spray‐dried yolk cholesterol oxides were 7–10 ppm and increased (p <0.05) with storage. The cholesterol oxide contents in the egg yolk powders were: fish > flax > sunflower > palm. Heating egg yolk powder increased (p <0.05) the amounts of total cholesterol oxides. Diets with tocopherol supplementation resulted in a decrease (p <0.05) of cholesterol oxides during storage and heating.
Lipid Oxidation in Cooked Turkey as Affected by Added Antioxidant Enzymes
Authors: LEE S.K. , MEI L. , DECKER E.A. 
Published: August 2006

ABSTRACTCatalase (CAT) and glutathione peroxidase (GSH‐Px) were added to turkey which had been cooked (80°C) to provide minimal activity of both enzymes, to determine their effects in development of lipid oxidation. CAT (100–500 U/g muscle) decreased the formation of thiobarbituric acid reactive substances (TBARS) 4–28% during 2 days of storage. GSH‐Px (4.0 U/g muscle) decreased TBARS 8–11%. CAT (170 U/g muscle) and GSH‐Px (1.3 U/g muscle) in combination decreased TBARS formation 7–14%. Reduced glutathione concentrations in the turkey were unaffected by cooking. These data suggest that heat inactivation of CAT and GSH‐Px was not the only factor involved in heat‐induced lipid oxidation reactions in turkey thigh muscle.
Recrystallization in Aqueous Fructose Solutions as Affected by Locust Bean Gum
Authors: SUTTON ROBIN L. , LIPS ALEX , PICCIRILLO GUISEPPE 
Published: August 2006

ABSTRACTRates of ice recrystallization were measured in aqueous fructose solutions containing locust bean gum (LBG). The effects of temperature, ice phase volume and LBG concentration were determined. Decreasing temperature reduced the recrystallization rate: the dependency followed Williams Landell Ferry kinetics. An increase in ice phase volume resulted in an increase in the recrystallization rate. Addition of LBG reduced the recrystallization rate up to a concentration of 0.3% (w/w); further addition resulted in no further decrease. The hypothesized mechanism of action of LBG is via weak adsorption of the polysaccharide to the ice crystal. Freeze concentrated solution viscosity did not correlate with observed recrystallization rates.
Application of Laminated Edible Films to Potato Chip Packaging
Authors: PARK J. W. , TESTIN R.F. , VERGANO P. J. , PARK H.J. , WELLER C.L. 
Published: August 2006

ABSTRACTThe effects of various stearic‐palmitic acid blend concentrations in films, storage temperatures and storage times on potato chip quality were evaluated using Response Surface Methodology. Storage temperature and time affected the quality of potato chips. The maximum storage times for acceptable potato chip quality were: 30 to 43 days, 23 to 25 days, and 11 to 12 days for storage temperatures of 15, 25 and 35°C, respectively. Results were independent of stearic‐palmitic acid blend concentrations.
Relationships Between Edible Coatings and Garlic Skin
Authors: HERSHKO V. , KLEIN E. , NUSSINOVITCH A. 
Published: August 2006

ABSTRACTPorous garlic skin was coated with cross‐linked sodium alginate. Penetration of the hydrocolloid and cross‐linking agents into the skin were detected by Fourier‐Transform Infra‐red, X‐ray analysis, Inductively Coupled Plasma Atomic Emission Spectrometry and chemical micro‐analysis. The skin structure, its wax coating and pores were studied to elucidate the means by which coating agents penetrate the skin. Pathways of skin penetration by gum were hypothesized. Gum penetrates by three pathways: through skin discontinuities, from beneath where the roots are found and directly through the skin. The coating adhered to the outer garlic skin and conformed to its shape.
Glass Transition State Diagram of a Baked Cracker and Its Relationship to Gluten
Authors: NIKOLAIDIS ATHANASIOS , LABUZA THEODORE P. 
Published: August 2006

ABSTRACTThe polymer science approach can be applied to the understanding of physical changes in foods such as loss of texture upon moisture gain. The glass transition temperature (Tg) of a commercial cracker was measured by Dynamic Mechanical Thermal Analysis (DMTA) as a function of water content. The final state diagram showed that the cracker was plasticized by water with a glass transition temperature that decreased as water content increased. When compared with published glass transition data on cereal ingredients, gluten may be the main component responsible for the mechanical changes and loss of crispness of such products when moisture content is increased.
Viscoelastic Properties of Heat‐Set Whey Protein‐Stabilized Emulsion Gels with Added Lecithin
Authors: DICKINSON ERIC , YAMAMOTO YUKIKO 
Published: August 2006

ABSTRACTOur objective was to determine how lecithin affects the small‐deformation shear rheology of heat‐set emulsion gels made from whey protein concentrate (WPC). Fine oil‐in‐water emulsions were prepared with WPC, lecithin or WPC + lecithin present during homogenization. Storage and loss moduli were measured in situ during thermal processing at temperatures up to 90°C and afterwards at 30°C. The positive influence of pure egg lecithin added after emulsification on the elastic modulus of the WPC emulsion gel was attributed to lecithin‐protein complexation. Crude egg lecithin gave a broadly similar increase in gel strength, but pure soybean lecithin was not so effective in reinforcing the network, and crude soybean lecithin was ineffective. Using lecithin as sole emulsifier, with WPC added after homogenization, gave a lower modulus for the heat‐set WPC emulsion gel. With protein + lecithin present during emulsification, the considerable loss of gel strength was attributable to some WPC displacement from the emulsion droplet surface.
Adsorption and Desorption of Cholesterol in Continuous Supercritical Fluid Processing of Anhydrous Milk Fat
Authors: LIM S. , RIZVI S.S.H. 
Published: August 2006

ABSTRACTThe adsorption breakthrough volume of adsorbent for cholesterol reduction of anhydrous milk fat (AMF) was determined by passing supercritical carbon dioxide (SC‐CO2) phase through an adsorption column with magnesium silicate at 40°C/241 bar. The breakthrough quantity for 76% cholesterol reduction was 2.0g fat/g adsorbent. With in‐line adsorption on magnesium silicate, the cholesterol reduction in the extracts was 80 to 86%. Magnesium silicates saturated with cholesterol were regenerated with 10% ethanol in CO2 at 40°C and 64°C/241 bar. The adsorption capacity of the magnesium silicate regenerated with 10% ethanol in SC‐CO2 at 40°C/241 bar was close to its original value. Its behavior was described by the Langmuir isotherm.
Viscoelastic Properties of Reduced‐fat and Full‐fat Cheddar Cheeses
Authors: MA L. , DRAKE M.A. , BARBOSA‐CÁNOVAS G.V. , SWANSON B.G. 
Published: August 2006

ABSTRACTViscoelastic properties of cheeses with and without 0.2% or 0.5% (w/w) lecithin were studied using oscillatory dynamic experiments and creep tests. Elastic and loss moduli of reduced‐fat cheese with lecithin were greater (p < 0.01) than reduced‐fat cheese without lecithin, but less (p < 0.01) than these values for full‐fat cheese. In creep/recovery tests, the residual strain of full‐fat cheese, reduced‐fat cheese with 0.5% or 0.2% lecithin, and reduced‐fat cheese without lecithin were 7.8, 7.9, 8.1, and 15.4%, respectively. There was good agreement in terms of compliance behavior of the four types of cheese between experimental data and prediction by the generalized Kelvin model with six elements.
Milk Protein‐based Edible Film Mechanical Strength Changes due to Ultrasound Process
Authors: BANERJEE R. , CHEN H. , WU J. 
Published: August 2006

ABSTRACTThe effects of ultrasound frequency, acoustic power, and exposure time on the functional properties of whey protein concentrate and sodium caseinate films were examined. Average tensile strength of the ultrasound treated caseinate films was 224% higher than that of the control. The ultrasonic process was more effective on sodium caseinate than whey protein concentrate film. Resistance to puncture was improved for both types of films treated at an acoustic power of 5.22W. Increased exposure time resulted in stronger films. Elongation at break, water vapor permeability, and moisture content of films were not affected by the treatment. Ultrasound showed potential for improving mechanical strengths of milk protein films.
Inactivation of Escherichia coli by Carbon Dioxide under Pressure
Authors: BALLESTRA P. , DA SILVA A. ABREU , CUQ J.L. 
Published: August 2006

ABSTRACTThermal inactivation of Escherichia coli was studied under CO2 pressures of 1.2, 2.5, and 5 MPa at 25, 35, and 45°C. Two phases were observed in the destruction curves. The earlier stage was characterized by a slow rate of inactivation, which increased sharply at the later stage. An increase of pressure and/or temperature enhanced the antimicrobial effects of CO2 under pressure. The effects on cell structure were studied by scanning electron microscopy and the specific mechanism of action appeared to be related to enzyme inactivation.
Taste Properties and Synergisms of Beefy Meaty Peptide
Authors: WANG K. , MAGA J. A. , BECHTEL P. J. 
Published: August 2006

ABSTRACTThe purpose of this study was to examine the sensory properties of beefy meaty peptide (BMP), an octapeptide first isolated from beef extract. BMP was synthesized and its recognition thresholds under different pH conditions and its synergisms with salt and monosodium glutamate (MSG) were determined by sensory evaluation. Recognition thresholds of BMP were not different (F>0.05) at different pHs. However, the descriptors of BMP changed with pH; and at pH 6.5 BMP had the strongest umami taste. There were synergistic effects (p<0.05) of salt and MSG on BMP recognition threshold at pH 6.5. Diluted beef extract samples with BMP were different (p<0.05) from samples without BMP.
Strawberry Texture and Pectin Content as Affected by Electron Beam Irradiation
Authors: YU L. , REITMEIER C.A. , LOVE M.H. 
Published: August 2006

ABSTRACTFresh Tristar' strawberries were irradiated with electron beam irradiation at 0, 1, and 2 kGy. Fruit firmness decreased as irradiation dose increased. Water‐soluble pectin increased and oxalate‐soluble pectin decreased at 0 and 1 day after 1 and 2 kGy irradiation. Fruit firmness correlated with oxalate‐soluble pectin content. Total pectin and nonextractable pectin were not affected by irradiation. The oxalate‐soluble pectin content and firmness of irradiated strawberries increased slightly at the beginning of 2°C storage and then decreased as storage time increased. No changes occurred in water‐soluble pectin, nonextractable pectin, or total pectin during storage.