bluuebunny/crossref_metadata_2025_split huggingface dataset:
Microbiological, Chemical, and Sensory Changes in Irradiated Pica De Gallo
Authors: HOWARD L.R. , MILLER G.H. , WAGNER A.B. 
Published: August 2006

ABSTRACTThe effects of gamma processing (1 kGy) and refrigerated storage (2°C) on microbiological, sensory, and chemical quality of pico de gullo was studied. Color, flavor, texture, odor, and heat sensory attributes were not affected by radiation treatment. The treatment decreased populations of aerobic mesophilic, heterofermentative, and total lactic microflora during storage. L‐ascorbic acid content declined 50% in response to gamma processing, but levels were similar in irradiated and nonirradiated samples after 6 wk. Pectin solubility was affected by radiation treatment. Gamma processing caused a reduction in pectin degree of esterification, and conversion of chelator soluble to dilute alkali soluble and nonextractable pectins.
Chemical, Physical and Sensory Attributes of Formed and Frozen, Baked Sweetpotato
Authors: COLLINS J.L. , LIAO J.‐Y. , PENFIELD M.P. 
Published: August 2006

ABSTRACTJumbo‐size, baked sweetpotato roots of Southern Delight and Carolina Bunch (CB) cultivars were prepared as a formed, frozen product. Cultivar differences affected composition slightly. A baking regime of 204°C for 70–80 min resulted in β‐carotene of 48.5 mg/100g, 2.3% greater than that at 190°C for 75–90 min. Between cultivars Hunter color values were different (p < 0.05). Color was an intense orange. Minor color changes occurred during 6 mo storage at −17°C, but no trend developed. CB produced the more acceptable product with greater purchase potential. Baking and storage exhibited minimum sensory effects.
Flavor and Oxidative Stability of Roasted High Oleic Acid Peanuts
Authors: BRADDOCK J.C. , SIMS C.A. , O'KEEFE S.F. 
Published: August 2006

ABSTRACTA new peanut line has been developed at the University of Florida with about 80% oleic and 3% linoleic acid. Volatiles and sensory characteristics of roasted normal and high oleic acid peanuts stored at 25°C were compared. Volatiles were analyzed using adsorbent trapping and GCMS, a 20‐member trained panel was used for sensory evaluation, and a GC sniffer port was used to evaluate odor characteristics of volatile isolates. Peroxide values were lower for high oleic (HO) peanuts than normal peanuts during storage at 25°C and 40°C. The hexanal content of the peanuts was higher for normal than HO. Peanutty flavor was more stable for HO than normal after 6 wk storage. Painty and cardboard flavors were higher in normal peanuts than HO during storage. Differences for both painty and cardboard flavors were significant after 6 wk storage. Pyrazines were more stable in HO peanuts. Shelf life was estimated from sensory data to be two times longer in HO peanuts.
Polyphenoloxidase from Amasya Apple
Authors: OKTAY M. , KÜFREVIOLU I. , KOCAÇALIŞKAN I. , ŞAKlROLU H. 
Published: August 2006

ABSTRACTPolyphenoloxidase (PPO) of Amasya apple was partially purified by (NH4)2SO4 precipitation and dialysis. The sample was used for characterization of the PPO. Optimum pH were 7.0, 9.0, 8.6 and 6.6 on substrates catechol, 4‐methyl catechol, pyrogallol and L‐dopa respectively. Catechol was the most suitable for Amasya apple PPO. The optimum temperature for maximum PPO activity was 18°C with catechol. Of seven inhibitors tested, the strongest was L‐cysteine. Effectiveness of inhibitors increased in the order: thiourea, glutathione, β‐mercaptoethanol, sodium cyanide, ascorbic acid, sodium metabisulfide, and L‐cysteine. The KM was 34 mM of catechol. The activation energy with catechol was 107 cal/mol. In electrophoretic separation, three isoenzymes were detected with both catechol and L‐dopa substrates.
Enzymatic Browning of Model Solutions and Apple Phenolic Extracts by Apple Polyphenoloxidase
Authors: GOUPY P. , AMIOT M.J. , RICHARD‐FORGET F. , DUPRAT F. , AUBERT S. , NICOLAS J. 
Published: August 2006

ABSTRACTModel solutions containing chlorogenic acid (CG) and (‐)‐epicatechin (EP), and phenolics from nine apple cv., were oxidized with apple polyphenoloxidase (PPO). Browning was determined by absorbance at 380–700 nm, and transformed into CIE L*, a* and b*. Multilinear correlations were established between initial and degraded amounts of each phenolic. In model solutions of CG and EP, color values and A400 correlated strongly with initial and oxidized CG and EP. Both phenolics contributed to decrease in L* and increase in A400. Increase ii CG increased a*, but EP had little effect. The imnact of increased EP on b* was two to three times higher than for CG: In each phenol class (hydroxycinnamic (HD), flavan‐3‐ol (FA), flavonol (FO) and dihydrochalcone (DC) derivatives), degraded amounts were increased or decreased by increasing amounts of other classes. Besides major phenolics, HD (mainly CG) and FA (mainly EP and procyanidin B2), FO and DC, appeared to affect color development.
Enhanced Sweetness in Sweetener‐NaCI‐Gum Systems
Authors: BARISAS L. , ROSElT T.R. , GAO Y. , SCHMIDT S.J. , KLEIN B.P. 
Published: August 2006

ABSTRACTEnhancement of sweetness in aqueous gum (0.03%, w/v) sweetener systems by added NaCl (0.05%, w/v) was evaluated by a sensory panel. 23Na NMR spectroscopy was used to determine Na+ binding and its relationship to sweetness elicited by glucose, lactose, maltose, sucrose and aspartame. Sweetness intensity differed due to gum (p = 0.0001) and sweetener (p = 0.0001), but was not affected by NaCl (p = 0.0774). Sweetness increased with added NaCl in xanthan, guar and locust bean gum solutions. However, sweetness decreased in k‐carrageenan systems possibly due to endogenous cation (Ca2+, K+ and Na+) content, which influences Na+ mobility. The sweetest systems containing lactose and/ or xanthan, showed the greatest enhancement by NaCl.
Ascorbic Acid and 5‐Methyltetrahyclrofolate Losses in Vegetables with Cook/Chill or Cook/Hot‐Hold Foodservice Systems
Authors: WILLIAMS PETER G. , ROSS HELENA , MILLER JENNIE C. BRAND 
Published: August 2006

ABSTRACTThe percent retention of vitamin C and 5‐methyltetrahydrofolate in seven cooked vegetables was analyzed using HPLC and compared in simulated cook/chill vs cook/hot‐hold hospital foodservices. Retention of vitamins after conduction and infra‐red reheating was investigated. Vegetables reheated after one day of chilled storage had greater losses of both vitamins compared to those held at 72°C for 30 min, but better vitamin retention than vegetables held hot 2 hr. There was no significant difference in nutrient retention due to method of reheating. If warm‐holding is restricted to < 90 min, vitamin retention in vegetables is likely to be higher in a cook/hot‐hold foodservice than with a cook/chill system.
Postmortem Delay Time and Heating Rate Affect Tenderness and Ultrastructure of Prerigor Cooked Bovine Muscle
Authors: WU J.Y. , MILLS E.W. , HENNING W.R. 
Published: August 2006

ABSTRACTThe response of prerigor bovine muscle to different heating conditions was determined. Samples were fast‐heated at six postmortem times or at five heating rates at four early postmortem times. All samples were heated to 70°C internally. Prerigor muscle cooked at progressively shorter postmortem times and faster heating rates had correspondingly lower shear values. In prerigor fast‐heated samples, phase contrast microscopy revealed transverse bright stripes along the myofiber while scanning electron microscopy showed transverse surface wrinkles, bulges, interior contraction bands, and stretched areas. Postmortem time and heating should be controlled to improve beef tenderness.
Dynamic Changes of Headspace Gases in CO2 and N2 Packaged Fresh Beef
Authors: ZHAO YANYUN , WELLS JOHN HENRY , McMlLLlN KENNETH W. 
Published: August 2006

ABSTRACTTwo independent experiments were conducted to examine the effects of initial packaging/product conditions and storage conditions on in‐package headspace pressure changes for modified atmosphere packaged beef during 12 hr storage. Headspace‐to‐meat volume ratio 1.8 to 5.9, surface area 200‐‐800 cm2, sample volume 0.22–0.75L, storage at 3–13°C and initial gas composition 20–100% CO2 balanced with N2 were studied. Headspace‐to‐meat volume ratio was the most important packaging parameter, but surface area and meat volume also affected headspace CO2 changes. Decreased storage temperature reduced CO2 concentration remaining in headspace. Higher initial CO2 concentration resulted in greater concentration changes.
Composition and Chemistry of Mechanically Recovered Beef Neck‐Bone Lean
Authors: DEMOS B.P. , MANDIGO R.W. 
Published: August 2006

ABSTRACTThe objective was to characterize basic chemical and functional differences among mechanically recovered neck‐bone lean beef (MRNL), hand‐trimmed neck‐bone lean beef, a control of 85% beef lean trim and bone marrow. MRNL had higher (P < 0.05) metmyoglobin reducing ability and more total iron than the control and more fat (P < 0.05) than hand trim. Values for pH were higher (P < 0.05) for MRNL than for hand trim or the control (6.68, 6.33 and 5.80, respectively). MRNL also had higher (P < 0.05) nonheme iron, total pigment and water‐holding capacity. Bone marrow had higher (P < 0.05) ash, cholesterol, total iron, total pigment and pH than any lean types.
Quality Evaluation of Chile‐flavored, Jerky‐type Extruded Products from Meat and Potato Flour
Authors: MCKEE L.H. , RAY E.E. , REMMENGA M. , CHRISTOPHER J. 
Published: August 2006

ABSTRACTExtruded, jerky‐type products prepared from potato flour combined with either partially defatted chopped beef (PDCB), mechanically separated chicken (MSC) or chicken thigh meat (C) and flavored with three levels of Chile powder were evaluated by instruments and sensory methods. Meaty aroma was more intense than potato or Chile aromas in all samples. MSC product tended to have the darkest color. Shear strength, tensile strength and sensory analyses indicated Chile powder may be a binding agent, resulting in harder texture, particularly in C products. Meaty and black pepper were dominant flavor characteristics detected by sensory panelists. Overall, PDCB product containing 0.5% Chile was rated most desirable.
Consumer Evaluation of Raw and Fried Chicken After Washing in Trisodium Phosphate or Lactic Acid/Sodium Benzoate Solutions
Authors: HATHCOX A.K. , HWANG C.A. , RESURRECCION A.V.A. , BEUCHAT L.R. 
Published: August 2006

ABSTRACTWhole raw, chickens (180) were washed in tapwater (control), 12% trisodium phosphate (TSP), or 0.5% lactic acid/0.05% sodium benzoate (LB). Consumer panelists evaluated raw, treated, whole chickens as well as fried breast and thigh pieces. TSP and LB solutions did not affect (P < 0.05) external color, texture, flavor, moistness, or overall acceptability of fried chicken or consumer purchase intent. Evaluation of raw chickens 90 min after treatment with LB or after 7 days storage at 1°C revealed that overall acceptability, color and purchase intent were lower compared to controls. Sensory quality of raw chickens was not adversely affected by TSP. We concluded that 12% TSP or 0.5% lactic acid/0.05% sodium benzoate solutions have good potential for dips to sanitize chickens intended for frying before presentation to consumers.
Heat‐Resistance of Escherichia Coli O157:H7 in Meat and Poultry as Affected by Product Composition
Authors: AHMED NAHED M. , CONNER DONALD E. , HUFFMAN DALE L. 
Published: August 2006

ABSTRACTThe effects of fat level and low fat formulation on survival of Escherichia coli O157:H7 isolate 204P heated in ground beef [7%, 10% and 20% fat], pork sausage [7%, 10%, and 30% fat], chicken (3% and 11% fat), and turkey (3% and 11% fat) were determined by D‐ and z‐values. D‐values for E. coli 0157:H7 in lowest fat products were lower than in traditional beef and pork products (P < 0.05). Overall, higher fat levels in all products resulted in higher D‐values. D60 values (min) ranged from 0.45–0.47 in beef, 0.37–0.55 in pork sausage, 0.38–0.55 in chicken and 0.55–0.58 in turkey. D55 and D50 values were respectively longer. Z‐values ranged from 4.4–4.8°C. Product composition affected lethality of heat to E. coli O157:H7.
Volatile Compounds in Processed Duck Fillet
Authors: LESIMPLE S. , TORRES L. , MITJAVILA S. , FERNANDEZ Y. , DURAND L. 
Published: August 2006

ABSTRACTVolatile components of smoked and dry‐cured, smoked, brined or raw duck fillets were fractionated by simultaneous distillation‐extraction before GUMS. Volatile compounds (62) identified were phenols, alcohols, ethers, aldehydes, ketones, hydrocarbons, acids, esters, terpenes and N‐and S‐compounds. Some compounds (34) were related to the smoke process. Most of these flavor compounds had been identified in smoked meat products and 7 are reported for the first time. The formation of aldehydes and alcohols mainly results from oxidative decomposition of membrane polyunsaturated fatty acids.
Sodium Lactate Affects Shelf Life And Consumer Acceptance Of Fresh Catfish (Icfalurus nebulosus, marmoratus) Fillets Under Simulated Retail Conditions
Authors: WILLIAMS S.K. , RODRICK G.E. , WEST R.L. 
Published: August 2006

ABSTRACTFresh Ictulurus nebulosus, marmoratus (Speckled Bullhead catfish) fillets were tumbled under vacuum (172.32 kPa for 15 min) with either 0.1, or 2% sodium lactate solutions %(w/w) adjusted to pH 5.50, and stored at 1.11 1°C for 8 days. Shelf life of fillets treated with 2% sodium lactate was extended from 4 to 7 days. Aerobic plate counts and TBA values were lower (P < 0.05) for fillets treated with 2% sodium lactate, compared to controls. Total and fecal coliforms, psychrotrophs, pH, water activity, proximate composition and fatty acid profiles were not affected by sodium lactate. Cooking yields and sodium content were higher for fillets treated with sodium lactate compared to controls.
Storage Stability of Antioxidant‐Washed Myofibrils From Chicken White and Red Muscle
Authors: LIU GANG , XIONG YOULING L. 
Published: August 2006

ABSTRACTOxidation and gel‐forming ability of chicken white (breast) and red (leg) muscle myofibrillar proteins during storage at 0°C were examined. Breast myofibril gels exhibited greater shear moduli than leg myofibril gels throughout 8 days storage. Shear moduli of both breast and leg gels in the intermediate temperature zone (45–55°C) decreased during storage, but at >55°C, they either increased or remained unchanged. Lipid oxidation was inhibited by washing myofibrils with antioxidants propyl gal‐late, ascorbate, and tripolyphosphate. However, these antioxidants did not affect the content of protein carbonyls, and only slightly decreased the amine content during storage. Storage affected the kinetic process of myofibril gelation independently of antioxidant treatments.
Headspace Diacetyl as Affected by Stabilizers and Emulsifiers in a Model Dairy System
Authors: RANKIN SCOTT A. , BODYFELT FLOYD W. 
Published: August 2006

ABSTRACTCommercial stabilizers and emulsifiers were examined for effects on headspace diacetyl at 0.05, 0.10, and 0.20% (wt/wt) in a 5% milkfat model system. Headspace diacetyl was determined by recovery with dynamic headspace sampling. Headspace diacetyl decreased with increasing system viscosity. Guar gum and carrageenan resulted in similar decreases in headspace diacetyl when corrected for viscosity. Xanthan gum resulted in the greatest decrease in headspace diacetyl after correction for viscosity at increasing gum levels. Lecithin had no effect on viscosity; however, it decreased headspace diacetyl in direct relation to lecithin level. Carboxymethyl cellulose increased viscosity and decreased headspace diacetyl.
Thermal Transitions in Gelatinized Wheat Starch at Different Moisture Contents by Dynamic Mechanical Analysis
Authors: VODOVOTZ Y. , CHINACHOTI P. 
Published: August 2006

ABSTRACTGelatinized starch was analyzed by DMA and the resulting overlapped tan 5 curve was characterized. At high moisture contents (>30% w/w), transitions around ice melting region of tan 5 peak (>50°C wide) showed skewness at the low temperature side. After deconvolution, a symmetrical, sharp, main peak was correlated with the ice melting endotherm but the cause of the lower temperature asymmetrical peak was not identified. At <30% moisture, two deconvoluted Gaussian peaks indicated at least two separate, broadly distributed domains (slightly frequency dependent). Transitions (other than ice melting), if caused by glassy rubbery transitions, were small in tan 5 and broad (50–100°C wide).
Electronic Sensing of Aromatic Volatiles for Quality Sorting of Blueberries
Authors: SIMON JAMES E. , HETZRONI AMOTS , BORDELON BRUCE , MILES GAINES E. , CHARLES DENYS J. 
Published: August 2006

ABSTRACTAn electronic sniffer using semi‐conductor gas sensors that nondestructively measured aromatic volatile gas emissions from fruit was developed to assess blueberry quality. The sniffer detected soft and damaged fruit in packaged containers at a 5% level of damage and distinguished four of five fruit ripeness classes: (1) mature‐green and green‐pink; (2) blue‐pink; (3) blue; and (4) ripe fruit. Sniffer response increased as fruit ripened, as did total concentration of aromatic volatiles. Sniffer response correlated with berry firmness, pH, titratable acidity, and color, and detected differences among 10 cultivars, as did impact response analysis. The electronic sniffer is rapid, nondestructive and may be used to sort and quality check for presence of unripe or damaged fruit in closed packs of fresh berries.
Crystallization and Drying in Thin Sucrose Films During Panning
Authors: SHASTRY ARUN V. , HARTEL RICHARD W. 
Published: August 2006

ABSTRACTSucrose crystallization in thin films (50–55 μm) was studied, using a videomicroscopy technique, at conditions encountered during hard panning processes. No nucleation occurred in unseeded films, while a linear increase in seeded crystals occurred during drying. Crystal growth rate increased with temperature (25–30°C) and with air velocity (2.4–12.5 m/sec), but did not change with varying sucrose concentrations (70–76% w/w) and relative humidities (0–66% at 30°C). FD & C Yellow No. 5 food coloring in the dye form (0.05–0.5 g/100 mL) showed no effects while similar concentrations in the lake form inhibited crystal growth rate.
Phosphate and Modified Beef Connective Tissue Effects on Reduced Fat, High Water‐added Frankfurters
Authors: EILERT S.J. , MANDIGO R.W. , SUMNER S.S. 
Published: August 2006

ABSTRACTThe effects of acidic, neutral and alkaline phosphates and amounts of modified beef connective tissue (0, 10 or 20%) were determined on the characteristics of 20% fat/20% water‐added frankfurters or 10% fat/30% water‐added frankfurters. Processing yields were lowest in both formulations with acidic phosphate. Cured meat color intensity was higher with the acidic phosphate than with alkaline or neutral phosphates. Alkaline or neutral phosphate samples partially recovered losses in emulsion stability that had occurred due to connective tissue level. The addition of 20% connective tissue improved processing yields and decreased cohe‐siveness of 10% fat/30% water added frankfurters. Connective tissue addition had no effect on microbial stability. Acidic phosphates might be more effective in direct treatment of high collagen materials in a preblend rather than in direct addition into a frankfurter formulation.
Bacterial Proteinase Reduces Maturation Time of Dry Fermented Sausages
Authors: HAGEN BEATE F. , BERDAGUÉ JEAN‐LOUIS , HOLCK ASKILD L. , NÆS HELGA , BLOM HANS 
Published: August 2006

ABSTRACTThe effect of proteinases, from Lactobacillus paracasei subsp. paracasei NCDO151 and from Bacillus licheniformis (Alcalase, NOVO Nordisk), on the ripening of dry sausages was compared. Increased levels of starter bacteria, d‐lactic acid, a sharper pH‐drop and changes in chromato‐graphic profiles (by gas chromatography/mass spectrometry) indicated that the enzyme from Lactobacillus paracasei accelerated the dry sausage ripening. This effect was not detected in sausages with the Alcalase enzyme. Higher sensory scores on maturity flavor, color, hardness and others, confirmed that sausages containing proteinase from L. paracasei showed the same maturity after 14 days as those without enzymes or with the Alcalase enzyme after 28 days.
Muscle Microstructure and Sensory Attributes of Organic Acid‐Treated Beef Strip Loins
Authors: MIKEL W.B. , GODDARD B.L. , BRADFORD D.D. 
Published: August 2006

ABSTRACTBeef strip loins were cut into halves and one‐half sprayed with a 2% lactic and acetic acid mixture (v/v) and corresponding halves used as controls. Strip loins were stored at – 1°C for 0, 7, 14, 28, 56, 84, or 112 days and evaluated for sensory and microstructural properties. Cooking loss and Hunter color ‘L’ values decreased (P<0.01) and thiobarbituric acid reactive substances (TBARS) increased (P<0.01) over 112 days. No differences (P>0.05) were detected for cooking loss, shear force, TBARS, or Hunter color values between treatments. Flavor intensity increased (P<0.05) over time; however, no other sensory differences (P>0.05) were noted for storage time or acid treatment. Organic acids appeared to denature muscle microstructure without having any effects on physical and sensory attributes.
Partial Replacement of Egg White Proteins with Whey Proteins in Angel Food Cakes
Authors: ARUNEPANLOP B. , MORR C.V. , KARLESKIND D. , LAYE I. 
Published: August 2006

ABSTRACTThis study was conducted to investigate the effects of partial replacement of egg white proteins (EWP) with whey protein isolate (WPI) on the appearance, structure, texture, and sensory properties of angel food cakes baked in conventional and microwave/conventional ovens. Factors studied were: 1) replacement of 25% or 50% of EWP with WPI; 2) added xanthan gum (XG), methyl cellulose (MC), cupric sulfate (Cu+2) or sodium phosphate (PHOS); and 3) conventional vs microwave/conventional oven baking. EWP replacement cakes without additives were generally inferior to 100% EWP control cakes, whereas EWP replacement cakes with added XG were most similar to 100% EWP control cakes with respect to appearance, texture, and sensory properties and those with added MC exhibited air cell size distributions that most closely resembled control cakes. The other additives and microwave/ conventional vs conventional baking had minor effects on the quality of EWP replacement cakes.
Modeling and Prediction of Visual Shelf Life of Minimally Processed Endive
Authors: VANKERSCHAVER K. , WILLOCX F. , SMOUT C. , HENDRICKX M. , TOBBACK P. 
Published: August 2006

ABSTRACTA shelf life plot of cut endive stored under different temperature (1 to 16°C) and gas conditions (air, 11% and 19% CO2) was established by modeling the binary response of a consumer panel against storage time through a (linearized) log function. At the highest and lowest storage temperatures, the effect of the gas mixture on shelf life was negligible (Fisher's Exact test). The models of Thorne and Meffert, Arrhenius and Ratkowsky were evaluated to describe the effects of temperature on shelf life. The model of Thorne and Meffert was validated under dynamic conditions. Differences in predicted and observed shelf life were attributed to unreliability of judgment of visual shelf life.
Thickening Agents Effects on Sodium Binding and Other Taste Qualities of Soup Systems
Authors: ROSETT TERRI R. , KENDREGAN SHERRY L. , GAO YING , SCHMIDT SHELLY J. , KLEIN BARBARA P. 
Published: August 2006

ABSTRACTLow sodium chicken broth with NaCl added to provide Na+ concentrations in typical reduced Na+ soups (144 and 288 mg Na+/240 mL serving) was thickened with commonly used gum, starch, or flour food additives. Xanthan gum suppressed saltiness as the result of ionic binding of Na+, as determined by sensory evaluation and 23Na NMR spectroscopy. Saltiness was affected by added NaCl (p = 0.0001), thickener (p < 0.01), and added NaCl* thickener (p < 0.01), and positively correlated with chicken and overall flavors (p = 0.0001). Cornstarch provided body, no suppression of salt taste, and the greatest salt enhancement of chicken and overall flavors. In complex food systems, temperature and other factors affected Na+ binding as measured by NMR pointing to the need for a new model.