bluuebunny/crossref_metadata_2025_split huggingface dataset:
Temperature Dependency of Compression Properties of Fish‐meat Gel as Affected by Added Starch
Authors: Kong C.S. , Ogawa H. , Iso N. 
Published: July 2006

ABSTRACTThe influence of starch addition on the elastic properties of fish‐meat gel was studied by measuring compression and stress relaxation properties and dynamic viscoelasticity. Samples with pregelatinized starch, with and without raw starch, and processed starch were used. Fish‐meat gels with starch showed a higher modulus value at 80°C than at 90°C. The gelatinization of starch appeared to be prevented by surimi protein in the fish‐meat gel, and so the sample that gelled at 90°C had a lower “packing effect” than the sample that gelled at 80°C. The optimum heating temperature indicated a higher “packing effect” on the surimi protein.
Starch Conversion During Extrusion as Affected by Added Gelatin
Authors: Wulansari R. , Mitchell J.R. , Blanshard J.M.V. 
Published: July 2006

ABSTRACTWaxy maize starch was modified by twin‐screw extrusion cooking in the presence and absence of gelatin. X‐ray diffraction, microscopy, rheology, and differential scanning calorimetry studies showed that, at constant specific mechanical energy and extruder heater temperatures, the degree of starch conversion decreased with increasing levels of gelatin. It was hypothesized that during extrusion cooking, the gelatin acts as a lubricant, protecting the starch from being converted since more mechanical energy would be dissipated in the gelatin phase than the starch phase.
Chlorine Dioxide Treatment of Seafoods to Reduce Bacterial Loads
Authors: Kim J. M. , Huang T.‐S. , Marshall M. R. , Wei C.‐I. 
Published: July 2006

ABSTRACTVarious seafoods were treated with fresh chlorine dioxide (ClO2) solutions (20, 40, 100, and 200 ppm total available ClO2) in 3.5% brine for 5 min, and bacterial loads and sensory quality were evaluated after 0, 3, and 7 d storage on ice. The ClO2 treated groups at each time period had lower bacterial counts than nontreated and brine‐treated groups. The differences in bacterial counts were significant, especially for groups treated with 100 and 200 ppm ClO2. Treated ClO2 solutions contained very low or no bacterial loads. Treated red grouper and salmon with 100 or 200 ppm ClO2 developed skin discoloration (lighter color) and a chocolate color in the gills.
Reduction of Warmed‐Over Flavor Volatiles from Freeze‐Dried Lean by Supercritical CO2 Extraction
Authors: Thongwong A. , Fernando L.N. , Grün I.U. , Clarke A.D. 
Published: July 2006

ABSTRACTSupercritical carbon dioxide (SC‐CO2) was used to extract warmed‐over flavor (WOF) volatiles from cooked, freeze‐dried beef at 40°C and pressures of 10.3 MPa or 30 MPa after 2 days storage. WOF markers, hexanal, heptanal, octanal, nonanal, and 2,3‐octanedione, were identified in the volatiles profile of precooked beef by dynamic headspace extraction and gas chromatography‐mass spectrometry before and after CO2 extraction. TBARS and levels of WOF markers increased over 2 days storage. There was a reduction in WOF markers at both extraction pressures. The higher pressure led to greater reduction of WOF markers (e.g., hexanal: 73.5%) than the lower pressure (e.g., hexanal: 60.3%), notably for heptanal and nonanal. SC‐CO2 may be applicable for reducing WOF volatiles from precooked meats.
Interactive Effects of Pressure, Temperature and Time on the Molecular Structure of β‐Lactoglobulin
Authors: Tedford L‐A. , Kelly S.M. , Price N.C. , Schaschke C.J. 
Published: July 2006

ABSTRACTWe studied the combined effects of several variables, using temperatures up to 79°C and pressures up to 105 MPa, on β‐lactoglobulin at pH 7.0 and pH 5.6 by examination of circular dichroism spectra and application of experimental design methodology. The higher pressures were not sufficient to impart the energy necessary to disrupt the protein structure. When used in combination with temperature and holding time, the applied energy was sufficient to disrupt the tertiary structure of the protein. Processing conditions applied at specific pH therefore could act in combination to cause structural changes.
Porosity of Microcapsules with Wall Systems Consisting of Whey Proteins and Lactose Measured by Gas Displacement Pycnometry
Authors: Moreau D. L. , Rosenberg M. 
Published: July 2006

ABSTRACTPorosity characteristics of anhydrous milkfat‐containing, spray‐dried microcapsules with wall systems consisting of mixtures of whey proteins and lactose were investigated by gas displacement technique, using helium and nitrogen as displacing gases. Microcapsules exhibited molecular‐sieve type porosity. Results indicated that 8–12% of microcapsule volume was inaccessible to helium. Permeation of nitrogen to wall matrices was inversely proportional to lactose content. Pore volume that was inaccessible to nitrogen penetration ranged from 0.128 to 0.263 cm3/g for core‐free and from 0.121 to 0.214 cm3/g for core‐containing capsules. It was affected by wall composition and core load. Results suggested that adjusting microcapsule composition could modulate gas penetration into microcapsules.
Gel Forming Additive Effects on Properties of Thermally Induced Minced Fish Gel
Authors: Gao J. C. , Pigott G. M. , Reine B. 
Published: July 2006

ABSTRACTWater‐binding capacity (WBC) and hardness of minced chum salmon flesh decreased after 3 mo frozen storage. Additives with phosphate, carrageenan, soy protein isolate increased the WBC of fresh and frozen minced chum salmon flesh, and the texture profile analysis (TPA) hardness of the thermally‐induced myofibrillar protein gels of salmon flesh. TPA hardness was a useful index for characterizing sensory hardness of the cooked minced products. The observation of gel structure by scanning electron microscope showed additives modified the microstructure of fish myofibrillar protein gel and the ability of the gel network to bind water, thus resulting in minced flesh with different WBC and gelling ability.
Highly Concentrated Branched Oligosaccharides as Cryoprotectant for Surimi
Authors: Auh J. H. , Lee H. G. , Kim J. W. , Kim J. C. , Yoon H. S. , Park K. H. 
Published: July 2006

ABSTRACTFreeze‐thawing studies at different concentrations, using an actomyosin solution (extracted from Alaska pollock), revealed that an 8% (w/v) solution of oligosaccharides mixture (HBOS) was most effective in cryoprotection. During frozen storage (‐18°C), HBOS showed cryoprotective effects similar to sucrose and a sucrose+sorbitol mixture (1:1). Surimi gel prepared with HBOS showed higher hardness and more dense microstructure than others, although water holding capacity was slightly lower than the gel with sucrose+sorbitol. HBOS containing gel showed lower whiteness than sucrose but no difference with sucrose+sorbitol. HBOS appeared to have good potential as a non‐sweet cryoprotectant of fish protein.
Post‐Mortem Softening of Fish Muscle During Chilled Storage as Affected by Bleeding
Authors: Ando M. , Nishiyabu A. , Tsukamasa Y. , Makinodan Y. 
Published: July 2006

ABSTRACTBleeding caused the delay of muscle softening in yellowtail, horse mackerel, and striped jack, which are pelagic fish. Conversely, bleeding had no influence on the muscle firmness of red sea bream, flatfish, and rudder‐fish, which are demersal fish. Transmission electron microscopy showed delay of degradation of pericellular collagen fibrils in bled yellowtail and horse mackerel. Striped jack showed slower weakening of the pericellular connective tissue in a compression test. However, the demersal fish had no structural difference due to bleeding. These results indicate that removal of blood could delay collagen fibril degradation and muscle softening of pelagic fish.
Extracellular Ice Nucleators from Pantoea Ananas: Effects on Freezing of Model Foods
Authors: Zasypkin D.V. , Lee Tung‐Ching 
Published: July 2006

ABSTRACTParameters of freezing of sucrose solutions and emulsions were evaluated using differential scanning calorimetry (DSC) at cooling rates of 1 to 20°C/min. The differential and cumulative nucleation spectra of extracellular ice nucleators (ECINs) were established using a w/o emulsion technique. Freezing curves were obtained in a cabinet at −7 and −12°C. The ECINs increased the ice nucleation temperature and reduced the time of the supercooling stage. Although the time of phase transition increased in the presence of ECINs, the total time of freezing decreased. The ECINs caused lower onset temperatures of freezing as compared to the original cells.
Electrolyzed Water as a Disinfectant for Fresh‐cut Vegetables
Authors: Izumi H. 
Published: July 2006

ABSTRACTThe effect of electrolyzed water on total microbial count was evaluated on several fresh‐cut vegetables. When fresh‐cut carrots, bell peppers, spinach, Japanese radish, and potatoes were treated with electrolyzed water (pH 6.8, 20 ppm available chlorine) by dipping, rinsing, or dipping/blowing, microbes on all cuts were reduced by 0.6 to 2.6 logs CFU/g. Rinsing or dipping/blowing were more effective than dipping. Electrolyzed water containing 50 ppm available chlorine had a stronger bactericidal effect than that containing 15 or 30 ppm chlorine for fresh‐cut carrots, spinach, or cucumber. Electrolyzed water did not affect tissue pH, surface color, or general appearance of fresh‐cut vegetables.
Moisture Distribution and Microbial Quality of Part Baked Breads as Related to Storage and Rebaking Conditions
Authors: Leuschner R. G. K. , O'Callaghan M. J. A. , Arendt E. K. 
Published: July 2006

ABSTRACTStorage conditions of part‐baked brown soda bread were studied as related to changes of crust and crumb moisture during rebaking at in‐oven temperatures of 180 and 200°C for 10–40 min. Baking loss during rebaking originated solely from the crust area, whereas the moisture content of the crumb remained constant. Packaging in an atmosphere of 40% CO2 and 60% N2 and storage at 4°C inhibited microbial contamination for 13 wk. The relationship of moisture content and water activity of part‐baked breads followed the characteristic of a sorption isotherm and was mathematically described by either a quadratic or exponential function.
New Line Intersection Procedure for the Equivalent Point Method of Thermal Evaluation
Authors: Kyereme M. , Swartzel K.R. , Farkas B.E. 
Published: July 2006

ABSTRACTA new Line Intersection (LI) procedure for determining sterilization value (Fo) and quality or nutrient retention (cook value: Co) was developed using the original Equivalent Point Method (O‐EPM). Analysis of 30 conventional and 5 simulated thermal curves showed excellent agreement between Fo values determined by the new LI method and the traditional General Method (GM). The new LI method performed better than the O‐EPM in yielding more accurate estimates of Fo and Co values as shown by the relatively low errors. The difference between Fo (GM) and Fo (LI) expressed as percent of Fo (GM) for conventional curves ranged from ‐0.01% to 0.78% while that between Fo (GM) and Fo (O‐EPM) ranged from ‐0.18% to 38.78%. Similar results were obtained for Co values.
Breadmaking Properties of Triticale Flour with Wheat Flour and Relationship to Amylase Activity
Authors: Seguchi M. , Ishihara C. , Yoshino Y. , Nakatsuka K. , Yoshihira T. 
Published: July 2006

ABSTRACTWheat flour was blended with triticale flour and baking tests were performed. When 18.3% of triticale flour was blended with wheat flour, the greatest bread height (mm) and specific volume (cm3/g) were obtained. Triticale flour was fractionated into water solubles, gluten, prime starch, and tailings by acetic acid (pH 3.5) fractionation. Baking results indicated that only the water solubles fraction produced the same baking performance as the original triticale flour. Several types of triticale flour were blended with wheat flours, and the breadmaking tests and measurement of amylase activities were compared. Baking results appeared to be related to a‐amylase activity of triticale flour.
Starch Gelation Process Observed by FT‐IR/ATR Spectrometry with Multivariate Data Analysis
Authors: Iizuka K. , Aishima T. 
Published: July 2006

ABSTRACTFor directly observing changes related to the gelation process of starch, IR spectra of starch in water while heating were obtained using FT‐IR/ATR spectrometry. Relationships between gelation and spectral changes were examined using factor analysis, evolving factor analysis (EFA) and three‐way principal component analysis (PCA). Absorption at 3300 and 1610 cm‐1 decreased with temperature but absorption at 1000 cm‐1 increased. The factor score plot patterns of amylose, amylopectin and rice starches were similar but those of potato and corn starches were unique. EFA indicated variances relating to changes caused in starch and water as different factors. Loadings of the starch component 2 in three‐way PCA correlated with starch granule sizes.
Muscle Firmness and Structure of Raw and Cooked Arrow Squid Mantle as Affected by Freshness
Authors: Ando M. , Ando M. , Tsukamasa Y. , Makinodan Y. , Miyoshi M. 
Published: July 2006

ABSTRACTChanges in firmness and structure of arrow squid (Loligo bleekert) mantle muscle during refrigeration (5°C) were studied. Shear force of raw mantle decreased sharply between 3 and 9 h refrigeration after killing. Light microscopic observations showed many pores between muscle cells in the softened raw samples. Transmission electron microscopic observations suggested that the spaces appeared as a result of detachment of muscle cells from connective tissues. After cooking the stored raw muscle, the shear force and muscle structure were almost the same for samples with different storage times. Freshness had an influence on raw squid muscle firmness and structure but not on cooked muscle.
Compounds Contributing to the “Beany” Odor of Aqueous Solutions of Soy Protein Isolates
Authors: Boatright W. L. , Lei Q. 
Published: July 2006

ABSTRACTUsing gas chromatography/olfactometry (GCO), major odors from the headspace of aqueous solutions of soy protein isolates were evaluated. Many corresponding odorants were identified by correlating GCO with GC/mass spectrometry (MS) on two separate stationary phases followed by comparing retention times, mass spectra, odor descriptions and odor intensities with authentic standards. Based on aroma extract dilution analyses, the most powerful odorants (strongest and most volatile first) were (1) dimethyl trisulfide, (2) trans,trans‐2,4‐ decadienal, (3) an unidentified burnt soy sauce‐like odor, (4) 2‐pentyl pyridine, (5) trans,trans‐2,4‐nonadienal, (6) hexanal, (7) an unidentified charred sweaty feet‐like odor, (8) acetophenone, and (9) 1‐octen‐3‐one. This is the first reported occurrence of dimethyl trisulfide in soy protein isolates.
Inactivation Kinetics of Lactobacillus plantarum by High Pressure Carbon Dioxide
Authors: Hong S.‐I. , Pyun Y.‐R. 
Published: July 2006

ABSTRACTInactivation kinetics of Lactobacillus plantarum by high pressure CO2 was investigated to understand the mechanism of microbial inactivation. The inactivation rates increased with pressure, temperature and exposure time, and with decreasing pH of media. Microbial inactivation was governed essentially by penetration of CO2 into cells and its effectiveness could be improved by the enhanced transfer rate. Microbial reduction of 8 log cycles was observed within 120 min under CO2 pressure of 70 kg/cm2 at 30°C. We hypothesized that the cell death resulted from the lowered intracellular pH and damage to the cell membrane due to penetration of CO2. Pressurized CO2 treatment is a potential nonthermal technology for food preservation.
Treatments for Prevention of Persistent Pinking in Dark‐Cutting Beef Patties
Authors: Moiseev I. V. , Cornforth D. P. 
Published: July 2006

ABSTRACTFood‐grade oxidants and browning agents were compared for prevention of undesirable raw appearance of cooked dark‐cutting (DC) beef patties. DC beef had higher pH (6.6 vs 5.7) and lower 24h oxidation‐reduction potential (–190 vs –108 mV) than controls, with higher cooked yield and cohesiveness, but lower beef flavor intensity scores. DC patties with lactic acid (LA) had acceptable cooked appearance and increased myoglobin (Mb) denaturation during cooking (77%‐LA; 63%‐normal control; 41%‐DC control), but a tangy off‐flavor. Calcium peroxide increased Mb denaturation to 69%, but caused excessive oxidation. Caramel color eliminated undercooked appearance without increasing Mb denaturation, but raw and cooked patties were dark.
Rheological and Sensory Properties of Reduced‐Fat Processed Cheeses Containing Lecithin
Authors: Drake M. A. , Truong V. D. , Daubert C. R. 
Published: July 2006

ABSTRACTReduced fat processed cheeses were prepared with granular or hydrogenated soy lecithin. Trained sensory panelists (n = 11) determined that reduced‐fat cheeses containing lecithin were more similar in texture attributes to full‐fat control cheeses than reduced fat cheeses without lecithin (P<0.05). Consumer flavor and acceptance scores (n =60) for cheeses with lecithin were not different from control cheeses, but texture acceptance scores for cheeses with lecithin were higher than scores for reduced fat control cheeses (P.0.05). Cheeses containing lecithin were less elastic than reduced fat control cheeses as determined by sensory panels and instrumental percent creep recovery. Lecithin improved processed cheese texture without negatively affecting acceptance.
Quality of Strawberries Packed with Perforated Polypropylene
Authors: Sanz C. , Pérez A.G. , Olías R. , Olías J.M. 
Published: July 2006

ABSTRACTPerforated polypropylene packages were used to study the effects of perforation on gas concentration and strawberry quality. Strawberry packages with perforations, and treated by simulating transport and shelf‐life conditions, developed an internal atmosphere with composition close to that recommended for this fruit. This controlled decay and reduced deterioration, thus extending strawberry postharvest life. Moreover, fruit ripeness degree and nutritional value were better preserved, although this modified atmosphere packaging seemed to reduce fruit color and lead to off‐flavor development.
Protein Denaturation and Emulsifying Properties of Plasma and Granules of Egg Yolk as Related to Heat Treatment
Authors: Le Denmat M. , Anton M. , Gandemer G. 
Published: July 2006

ABSTRACTSolubility, electrophoresis, viscosity and emulsifying properties of heated solutions of yolk, plasma and granules were determined. Plasma and yolk were not affected when heated under 69°C. Above 69°C, protein solubility dropped sharply and apparent viscosity rose sharply because of aggregation of proteins. For granules, protein solubility and apparent viscosity were not modified up to 76°C. The constituents of granules were not denatured. Emulsifying activity of yolk and plasma decreased after heating at 72°C but remained steady for granules. Emulsion stabilization properties of yolk, plasma and granules were not influenced up to 76°C. Results suggested that intact granules withstood more severe heat treatments than egg yolk without lessening their emulsifying properties.
Development of Color Indicators for Kimchi Packaging
Authors: Hong Seok‐In , Park Wan‐Soo 
Published: July 2006

ABSTRACTColor indicators for kimchi(fermented vegetable product) packaging were developed to monitor the quality of such commercial products during storage and distribution. Kimchiwas packed in a polypropylene (PP) tray with nylon/cast polypropylene (Ny/CPP) lid. A color indicator film consisting of PP resin, Ca(OH)2 as a CO2 absorbent and bromocresol purple or methyl red was attached to the lid. During fermentation at 0,10, and 20°C, kimchi quality was evaluated for pH and titratable acidity (TA), which had been correlated with Hunter color values of the indicators. Regardless of fermentation temperature, the color values correlated well with pH and TA values.
Kinetic Studies of Oxygen Dependence During Initial Lipid Oxidation in Rapeseed Oil
Authors: Andersson K. , Lingnert H. 
Published: July 2006

ABSTRACTLipid oxidation was studied in rapeseed oil, stored at 35 or 50°C in 0.03, 0.3, 1.0 or 1.8% oxygen for 42 days. Peroxide value (PV), oxygen consumption, tocopherol consumption and production of volatile compounds were analyzed to follow the oxidation. At 50°C, lipid oxidation measured as oxygen consumption or PV was only slightly influenced by oxygen concentration ≥1%. Below 0.5% the influence was strongly enhanced. The production of volatiles showed different relationships to oxygen concentration and some compounds were produced in larger amounts at lower O2, than at higher O2, concentrations.
Physical Characteristics of Surimi Seafood as Affected By Thermal Processing Conditions
Authors: Shie J. S. , Park J.W. 
Published: July 2006

ABSTRACTTexture, color and microbiological characteristics of surimi seafood were measured at three processing temperatures (93°, 85°, and 75°C) and various times (0–120 min). The time required to provide a zero aerobic plate count at 93°, 85°, and 75°C was 5,15, and 15 min, respectively. Both thermal processing temperature and time affected whiteness and shear strain of surimi seafood. As the thermal processing temperature and time increased, the shear strain and whiteness decreased. The higher the thermal processing temperature and longer time, the lower were the shear strain and whiteness. Results indicated 15 min at 75° or 85°C were the optimum thermal processing conditions.
Rheological Characteristics of Fibrinogen‐Thrombin Solution and Its Effects on Surimi Gels
Authors: Yoon W.B. , Kim B.Y. , Park J.W. 
Published: July 2006

ABSTRACTGel enhancing effects of fibrinogen‐thrombin on surimi were investigated using failure stress and analyzed by mixture design. Gelation time of fibrinogen‐thrombin mixture (20:1) gradually decreased as temperature increased from 5 to 40°C, whereas the G′ and G″ values continued to decrease up to 30°C and then increased at >30°C. Low quality surimi produced higher textural values (stress and strain) when fibrinogen and thrombin mixture (3–5%) had been added. Nonlinear stepwise regression model showed no significant interaction effects between surimi and fibrinogen‐thrombin mixture. However, the response trace plot showed that failure stress value of surimi gel was increased by the concentration of fibrinogen‐thrombin, but decreased by water content.
Reproducible Texture Analysis of Potato Chips
Authors: Segnini S. , Dejmek P. , Öste R. 
Published: July 2006

ABSTRACTAn Instron punch test with three point support of a potato chip was developed, and factors affecting the results were evaluated. Individual potato chips were fried in palm oil in a forced circulation glass container, and their moisture content and texture were determined. Sample handling parameters contributing most to variability of moisture and texture were the cutting device, and position of the sample within the tuber. For oil temperatures 140 and 180°C, and two potato specific gravities, moisture and texture changes were studied during frying. Maximum force of break was in the 2–4% moisture region. Individual chips showed highly variable room temperature adsorption/desorption.
Shelf‐Life Extension of American Fresh Ginseng by Controlled Atmosphere Storage and Modified Atmosphere Packaging
Authors: Jeon B. S. , Lee C. Y. 
Published: July 2006

ABSTRACTAmerican ginseng roots were treated with an antimicrobial agent, and stored under various CA (2,5, and 8% CO2) or MA conditions to extend the shelf‐life. Changes in respiration rates during CA storage, gas composition in packages, saponin and free sugar content, and other quality factors were monitored during storage. The respiration rate of ginseng increased rapidly during the first month of high CO2 CA storage and then slowly decreased to stable levels after 3 mo storage. In MA studies, the equilibrium CO2 concentration was attained after 20 days. There were no noticeable changes in appearance, saponin content and free sugars after 3 mo CA (5% CO2) storage and MA packages.