bluuebunny/crossref_metadata_2025_split huggingface dataset:
Lactic Bulk Starter Homogenization Affects Culture Agglutination
Authors: HICKS C.L. , IBRAHIM S.A. 
Published: August 2006

ABSTRACTFour commercial lactococcal cultures (three agglutinating, one nonagglutinating) grown in an internal pH‐controlled medium were homogenized at various pressures to determine the effect of homogenization on bulk starter agglutination. Severity of agglutination was determined in skim milk that had been inoculated with these bulk starters. As homogenization pressure increased, bacterial agglutination decreased. Homogenization decreased culture agglutination by breaking chains and clumps of cells apart. A pressure of 176 kg/cm2 was optimal for two of the agglutinating cultures, but 246 kg/cm2 was required for the third culture. Homogenization of the nonagglutinating culture at 246 kg/cm2 decreased rate of acid production in skim milk, suggesting that cellular damage had occurred.
Aquacultured Hybrid Striped Bass Fillet Quality Resulting from Post‐Harvest Cooling or CO2 Treatments
Authors: EIFERT JOSEPH D. , HACKNEY CAMERON R. , LIBEY GEORGE S. , FLICK GEORGE J. 
Published: August 2006

ABSTRACTHybrid striped bass from an indoor recirculating aquaculture system were held in cooled water or water with elevated CO2 levels prior to sacrificing and filleting. Other fish were filleted immediately (control group) or 3 hr after transport and harvest (stressed group). All fillets were stored at 1‐4°C. Fillets were tested for aerobic plate count, pH, compression (Instron), color, and sensory attributes. Fillets of the cool water treatment group were highest in pH, and were significantly the least firm. Log phase growth and spoilage levels of microorganisms were delayed one day more in the CO2 fillets than the other three groups. Cool water treatment fillets were significantly darker than control and stressed fillets.
Conformational Change in Actomyosin from Post‐spawned Hake Stored on Ice
Authors: ROURA SARA I. , SAAVEDRA JORGE PECCI , TRUCO RAUL E. , CRUPKIN MARCOS 
Published: August 2006

ABSTRACTThe changes that lead to a decrease in the viscosity of actomyosin of post‐spawned hake stored on ice were investigated. Surface hydro‐phobicity of actomyosin from hake increased significantly in the first 3 days of storage. Compared with that stored 3 days, the viscosity of actomyosin from day 0 was greater and its changes suggested greater hydrophylic surface area. Electron microscopy showed changes in the filamentous structure of actomyosin during ice storage. Actomyosin from hake stored in ice is hypothesized to undergo conformational changes including exposure of hydrophobic groups resulting in drastic changes in hydrodynamic properties and a loss of the characteristic arrowhead structure of fresh acotmysin.
Oxidative Deterioration in Dried Fish Model Systems Assessed by Solid Sample Fluorescence Spectrophotometry
Authors: HASEGAWA KIYOSHI , ENDO YASUSHI , FUJIMOTO KENSHIRO 
Published: August 2006

ABSTRACTOxidative deterioration of fish model systems stored at 25°C in the dark was investigated. Peroxide and TBA values and fluorescence intensities of organic solvent extracts did not correlate well with the extent of lipid oxidation determined by oxygen absorption. However, two types of organic solvent‐insoluble fluorescences (I: ex. 370 nm, em. 460 nm; II: ex. 450 nm, em. 500 nm) were observed in fish meats by solid sample spectrofluorometry. Fluorescence II showed a high positive correlation with oxygen absorption. Measurement of protein‐bound fluorescence could be useful for assessment of oxidative deterioration in freeze‐dried fish muscle and other lipid foods.
Sensory Evaluations and Changes in Peroxidase Activity During Storage of Frozen Green Beans
Authors: APARICIO‐CUESTA M.P. , MATEOS‐NOTARIO M.P. , RIVAS‐GONZALO J.C. 
Published: August 2006

ABSTRACTTotal, soluble and bound peroxidase activities were studied on frozen green beans stored under proper conditions (–18°C, ‐22°C, and in display freezer) and under adverse conditions (with temperature fluctuations). Blanching inactivated the enzyme; there was no regeneration for 12 mo at ‐22°C, but a slight regeneration at ‐ 18°C. Sensory quality of the properly stored product was acceptable 1 yr or longer. Storage in a display freezer over 60 days did not affect peroxidase activity. Temperature fluctuations were deleterious for sensory quality and total peroxidase activity was only slightly regenerated.
Vitamin C Stability during Preparation and Storage of Potato Flakes and Reconstituted Mashed Potatoes
Authors: WANG X.Y. , KOZEMPEL M.G. , HICKS K.B. , SEIB P.A. 
Published: August 2006

ABSTRACTHigh performance liquid chromatography with electrochemical detection was used to follow losses of L‐ascorbic acid (AsA) in the processing and serving of fortified mashed potatoes. Cumulative losses of AsA were: 56% for adding AsA to freshly mashed potatoes at 251 ppm (wet basis); 82% drum‐drying the potatoes; 82% storing the flakes 4.3 months at 25°C., and 96% reconstituting mashed potatoes and holding them 30 min on a steam table. The mashed potatoes at the point of ingestion would contain 10 ppm AsA (wet basis), and one serving size (100g) would provide 2% of the adult RDA. Fortification with equivalent levels of magnesium L‐ascorbate 2‐mono‐phosphate (AsMP) or sodium L‐ascorbate 2‐polyphosphate (AsPP) gave overall cumulative losses of 20 or 32%, respectively. Such reconstituted mashed potatoes contained 201 ppm and 171 ppm AsA respectively, and one serving would provide about 33% of the RDA of vitamin C.
Optimization of a Diced Tomato Calcification Process
Authors: FLOROS JOHN D. , EKANAYAKE ATHULA , ABIDE GEORGE P. , NELSON PHILLIP E. 
Published: August 2006

ABSTRACTThe effect of calcium concentration (0.05‐1.45% CaCl2), temperature of dipping solution (35‐65°C), and contact time (0.5‐3.5 min) on calcium uptake, firmness and pH of diced tomatoes was evaluated during a calcification process using response surface methods. Temperature had no significant effect on the process. Application of graphical optimization techniques revealed that processing in a solution of relatively low calcium concentration (≃0.43% CaCl2) at ambient temperature (≃ 35°C) for about 3.5 min would yield a product with Ca++content below the legal limit (<800 μ‐g/g), improved firmness (shear force value > 20 N/g), and with pH low enough (<3.95) to eliminate any requirement for acidification treatment.
Dietary Fiber in Processed Lentils
Authors: VIDAL‐VALVERDE C. , FRÍAS J. , ESTEBAN R. 
Published: August 2006

ABSTRACTEffect of soaking (distilled water, 0.1% citric acid (CA) and 0.07% sodium bicarbonate (SB) solutions), and cooking (distilled water) was studied on dietary fiber components of lentils. A high increase of protopectin, total pectic substances (PS), and dietary fiber (DF) was observed in soaked lentils (dry matter basis). Soaking in CA and in SB solutions led to an appreciable increase of hemicellulose (HMC) and neutral detergent fiber, but not in lentils soaked in water. Cooking the previously soaked lentils, reduced the amount of DF, due to a drastic loss of HMC, although cellulose and lignin increased. PS content of cooked lentils, previously soaked in CA and SB was still higher than in raw lentil.
Sensory Evaluation of Strawberry Fruit Stored under Modified Atmosphere Packaging (MAP) by Quantitative Descriptive Analysis
Authors: SHAMAILA MAWELE , POWRIE W.D. , SKURA B.J. 
Published: August 2006

ABSTRACTStrawberries unpackaged or packaged in high barrier film pouches flushed with carbon dioxide, mixed gas, or air were stored at 1°C for 10 days. Sensory data evaluated by quantitative descriptive analysis showed significant differences among the different treatments and storage time. Principal component analysis indicated that the changes in sensory quality of samples under modified atmosphere packaging (MAP) were mainly a contrast of desirable attributes (strawberry odor, sweetness and texture) vs undesirable attributes (off‐odor, fermented and musty odors, and bitterness). Packaged strawberries treated with air retained desirable attributes longer than those treated with mixed gas or carbon dioxide, while unpackaged strawberries developed fungal growth after 6 days.
Conductivity Detection of Pectin: A Rapid HPLC Method to Analyze Degree of Esterification
Authors: PLÖGER ANNETTE 
Published: August 2006

ABSTRACTGel permeation chromatography was used for sample preparation of pectin. Refractive index and conductivity in series were applied for detection of the pectin. The ratio between the areas of the two chromatograms was used as an estimate of the degree (%) of esterification of the pectin sample in the range 10% ‐ 75%. Compared to an established method this HPLC analysis was accurate, precise, and rapid.
Tocopherol Quantification by HPLC in Pecans and Relationship to Kernel Quality during Storage
Authors: YAO F. , DULL G. , EITENMILLER R. 
Published: August 2006

ABSTRACTChanges in tocopherols were followed in Stuart, Desirable and Schley cultivars during storage at 23.9°C and 60‐70% RH and 0.6°C and 75% RH for 12 mo. Quality changes in the pecans were monitored using Hunter color measurements and conjugated diene measurement. α‐, β‐,γ‐ and 8‐tocopherols were found in the three cultivars and γ‐tocopherol was the primary form in each. Decreases of γ‐ and total tocopherols and L, hue angle and saturation index values were observed for pecans stored at 23.9°C (P < 0.05). Positive correlations (P < 0.05) were found between γ‐ and total tocopherols and Hunter color values for samples stored at 23.9°C. Conjugated diene levels did not correlate with tocopherol levels and Hunter values (P < 0.05). Pecans could be stored at 0.6°C and 75% RH for 12 mo without changes in kernel color, oil quality, tocopherols or conjugated diene levels.
Lethality Distribution within Particles in the Holding Section of an Aseptic Processing System
Authors: YANG B. BARRY , NUNES RAUL V. , SWARTZEL KENNETH R. 
Published: August 2006

ABSTRACTResidence time distribution (RTD) affected lethal effects of heat on 1.27 cm diameter particles in the holding section of an aseptic processing system. The variations in particle center and particle surface F0 were determined as a function of particle density, flow rate, and particle to fluid heat transfer coefficient, hfp. Particles with density ratios of 1.00‐1.04 relative to the carrier fluid showed diverse RTD characteristics in the hold tube. Particles with density ratio of 1.01 had the least residence time. The distribution of the particle center F0 value increased with increase in the hfp.
Encapsulated Cured‐Meat Pigment and its Application in Nitrite‐Free Ham
Authors: O'BOYLE ADAM R. , ALADIN‐KASSAM NAZNIN , RUBIN LEON J. , DIOSADY LEVENTE L. 
Published: August 2006

ABSTRACTThe preformed cured‐meat pigment dinitrosyl ferrohemochrome (DNFH) is an essential element of our nitrite‐free meat‐curing system. It undergoes rapid oxidation in the presence of air and light and must therefore be stabilized. DNFH was microencapsulated by a spray‐drying technique. Suitable encapsulating materials were combinations of β‐cy‐clodextrin and the modified starches N‐Lok or maltodextrin. β‐cyclodextrin was an essential constituent of the coating. The encapsulated pigment remained stable for more than 1 yr. It was applied to ham muscle to produce a nitrite‐free ham indistinguishable from its nitrite‐cured counterpart. The pigment was sparingly soluble. The problem of DNFH dispersion was, for the most part, overcome with a judicious selection of processing steps.
Carbonated Milk: Proteins
Authors: CHANG M.‐K. , ZHANG H. 
Published: August 2006

ABSTRACTPhysicochemical properties of carbonated milk have been examined. Carbonated milk had higher viscosity and longer shelf‐life than non‐carbonated milk. The size of casein micelle particles in milk was reduced upon carbonation. Consequently, the amount of total casein in the smallest casein micellar fraction was greatly increased. This change in casein micelle distribution was not reversed after carbon dioxide was removed. These changes in micellar distribution were not simply due to pH decrease in the carbonated milk.
Fixation and Staining Milkfat Globules in Cream for Transmission and Scanning Electron Microscopy
Authors: LEE S.‐Y. , MORR C.V. 
Published: August 2006

ABSTRACTThree methods were evaluated for fixing and staining milkfat globule (MFG) specimens from dairy cream (CREAM) for examination by transmission electron microscopy (TEM) and scanning electron microscopy (SEM). CREAM‐agarose gel mixtures were fixed in glutaraldehyde and OsO4 vapors; treated with a mordant; fixed and stained with imidazole‐buffered OsO4, ferricyanide OsO4, or tricomplex OsO4; partially dehydrated; en bloc stained; and embedded and thin‐sectioned for TEM, or critical point‐dried and mounted on stubs for SEM without metal coating. The three methods exhibited varing degrees of presenting MFG and MFG membranes for visualization by thin‐section TEM and SEM.
Microstructure of Whey Protein Isolate Gels Containing Emulsified Butterfat Droplets
Authors: YOST RUTH A. , KINSELLA J.E. 
Published: August 2006

ABSTRACTThe effects of concentration and droplet size of anhydrous butterfat globules on the microstructure of heat‐induced whey protein isolate gels (pH 4.60) were studied by scanning and transmission electron microscopy (TEM). All fat globules were emulsified with whey protein isolate and incorporated into the system prior to gelation. Protein aggregates became more closely packed as whey protein concentration was increased from 8 to 15% by weight in gels without added fat. There was no notable change in overall gel microstructure upon addition of fat globules, up to 25% by weight, when viewed by scanning electron microscopy. However, it appeared fat globules were intimately associated with the gel protein matrix. A twofold difference in fat globule size was obvious by TEM. Clusters of droplets became more predominant as butterfat content increased.
Prediction of pH Change in Processed Acidified Turnips
Authors: MOREIRA LÍLIA A. , OLIVEIRA FERNANDA A. R. , SILVA TERESA R. 
Published: August 2006

ABSTRACTThe acetic acid uptake by turnips was studied during an acidification process in containers. The process was successfully described by a Fickian diffusion, using a correlation for the buffer effect. Diffusion coefficients (0.629 to 3.99 × 10‐9 m2/sec) and partition coefficients (0.8 to 1.1) were obtained by optimization of the fit between experimental and theoretical values, using the simplex method. The partition coefficient did not show an evident dependence on temperature, while diffusivity followed an Arrhenius type behavior. The relationship between acid concentration and pH was described using a cubic model with parameters independent of temperature. Results showed that the combination of these models describing the acid diffusion into the food and the buffering effects of the food allowed accurate prediction of pH evolution in the acidification process.
Cell Wall Monosaccharide Changes During Softening of Brined Cucumber Mesocarp Tissue
Authors: McFEETERS R.F. 
Published: August 2006

ABSTRACTBlanched, unheated and fermented cucumber mesocarp tissues stored at pH 3.5 had losses in galacturonic acid, galactose, arabinose, and rhamnose from cell walls isolated by sequential extraction with aqueous sodium dodecyl sulfate (SDS) and phenohacetic acid:water (2:1:1; SDS/PAW). Much smaller amounts of the sugars were solubilized when the cell walls were isolated by extraction with 80% ethanol. The differential solubilization of sugars suggested that a limited degradation of pectic and hemicellulosic substances occurred during cucumber tissue softening. This degradation was readily observed when softened tissue was extracted by SDS/PAW, but not when isolated by the more common ethanol extraction. Similarity in pattern of sugar losses, following low pH storage after three processing treatments, suggested that reactions which resulted in tissue softening and solubilization of cell wall sugars were similar in the three treatments.
Oxygen Requirements of Bacillus licheniformis and Bacillus subtilis in Tomato Juice; Ability to Grow in Aseptic Packages
Authors: RODRIGUEZ J.H. , COUSIN M.A. , NELSON P.E. 
Published: August 2006

ABSTRACTTomato juice was inoculated with spores of Bacillus subtilis and Bacillus licheniformis, placed in jars sealed with four polymers: oriented polypropylene (OPP), low density polypropylene with 4.5% ethyl vinyl acetate (LDPE + EVA), polyvinylidene chloride (PVDC), and polyethylene teraphthalate (PET); used in aseptic packages, serving as lids, heated in a boiling water bath for 10 min, and incubated at 35°C for up to 100 days. B. subtilis and‐B. licheniformis grew at the surface of the food when OPP and LDPE + EVA were used, which caused the pH to rise above 4.6 in 60 days and above 5.0 within 100 days. The oxygen partial pressures were 0.20 and 0.18 atm per day, and the oxygen permeation ratios were 5.64 and 0.76 cc/day for LDPE + EVA and OPP, respectively.
Snap Bean Quality Changed Minimally When Stored in Low Density Polyolefin Film Package
Authors: TRAIL MARK A. , WAHEM IBRAHIM A. , BIZRI JAMAL N. 
Published: August 2006

ABSTRACTSnap beans packed in low density polyolefin film and stored at 5°C and 10°C were removed at days 0, 4, 8, 12, and 16 for quality evaluation. Chlorophyll content of beans stored at 5°C was not influenced by storage period. Pods stored at 10°C showed significant increase in chlorophyll after 4 days storage followed by a decline as time of storage increased. Hue angle and tristimulus a* corresponded more closely to chlorophyll content and were better indicators of snap bean color than chroma and tristimulus L* and b*. Weight loss, seed percentage and ascorbic acid were higher in pods stored at 10°C than in those stored at 5°C. Storage temperature and period had no influence on texture or soluble solids content.
Adulterants in Whiskey: Detection and Identification by Principal Component Analysis
Authors: HEADLEY LISA M. , HARDY JAMES K. 
Published: August 2006

ABSTRACTModel adulterants such as gasoline, phenol, rubber hose, and hair were added to whiskies to prepare adulterated samples. Methylene chloride extracts of these and of the unadulterated whiskies were separated by capillary column GC. Principal Component Analysis was applied to the gas chromatograms, and the resulting scores were used to decide upon product acceptability. Using a series of standards, scores were also the basis for identification of adulterants in rejected samples. In the largest of three data sets, decisions were correct for over 95% of samples, and all adulterated samples were correctly identified.
Odor Analysis of Pinot Noir Wines from Grapes of Different Maturities by a Gas Chromatography‐Olfactometry Technique (Osme)
Authors: MIRANDA‐LOPEZ RITA , LIBBEY LEONARD M. , WATSON BARNEY T. , McDANIEL MINA R. 
Published: August 2006

ABSTRACTPinot noir character varies significantly with vintage and with maturity within a given vintage. Our objective was to use a gas chromatography‐olfactometry technique (Osme) to compare odor profiles of Pinot noir wines from grapes harvested at different maturities, during 1987 and 1988. Odor profiles of Pinot noir wines from those years were very different from each other with only 4 odor‐active peaks common to both vintages. Wines made with grapes harvested at the end of the ripening period had more odor‐active peaks than wines from earlier harvested fruit. The 1988 wines had more odor‐active peaks than the 1987 wines.
Phytate Reduction in Oats during Malting
Authors: LARSSON M. , SANDBERG A.‐S. 
Published: August 2006

ABSTRACTTo reduce phytate in oat products and thereby increase mineral bioavailability, optimal conditions for phytate degradation in oats were investigated. The effects of malting and incubation on phytate reduction in oats were determined and compared with phytate degradation in wheat, rye and barley. Studies of incubation temperatures showed an optimum for phytate reduction in oats between 37–40°C which differed from that in wheat (55°C). Malting of oats for 5 days at 11°C and subsequent incubation for 17 hr at 37–40°C reduced phytate by 98%. Addition of malted rye also reduced the phytate content of oats to low levels.
Comparison of Sound and Shriveled Peanut Kernels from Sized Commercial Lots
Authors: CHIOU ROBIN Y.‐Y. , FERNG SOPHIA , LIU YI‐FANG 
Published: August 2006

ABSTRACTSound and shriveled peanut kernels obtained from sized commercial lots were subjected to compositional analyses, and roasted at 150°C for 25 min before subjecting to analysis of sugars, total and free amino acids, protein patterns and oven test. Shriveled raw peanuts contained higher moisture, free amino acid, sucrose, and glucose, and lower lipid contents than sound peanuts. Shriveled kernels underwent greater decreases in total and free amino acids, less increase in sucrose, and more protein denaturation after roasting. Shriveled kernels were more susceptible to oxidative deterioration.
Single‐Screw Extrusion of Defatted Soy Flour, Corn Starch and Raw Beef Blends
Authors: PARK J. , RHEE K.S. , KIM B.K. , RHEE K.C. 
Published: August 2006

ABSTRACTEffects of feed moisture, fat and corn starch levels and process temperature on physical properties of extrudates of defatted soy flour‐amylose corn starch‐raw beef blends were investigated using response surface methodology. Contour plots showed a convex curve of expansion ratio (ER) with moisture, concave curves of bulk density (BD) and shear‐force (SF) with moisture, and concave cmves of SF with each of the four extrusion variables. Fat decreased ER and increased BD, whereas corn starch increased ER. Products with high ER and low BD and SF tended to have prominent air cells, continuous protein matrices, and smooth cell wall surfaces in scanning electron micrographs. The optimum extrusion conditions for minimal SF values, with 20% non‐dehydrated beef muscle and varied amounts of defatted soy flour, were: 29.1% feed moisture; 2.96% feed fat; 22% feed corn starch; and 162°C process temperature.
Utilization of Surimi‐like Products from Pork with Sex‐odor in Restructured, Precooked Pork Roast
Authors: ZEPEDA C. M. GARCIA , KASTNER C. L. , KROPF D. H. , HUNT M. C. , KENNEY P. B. , SCHWENKE J. R. , SCHLEUSENER D. S. 
Published: August 2006

ABSTRACTSurimi‐like materials from boar and sow muscle and Alaskan pollack fish surimi were evaluated as binders for sow muscle chunks in restructured roasts. Boar surimi‐like material tended to have lower mi‐crobial counts and less lipid oxidation than unwashed counterparts. Increasing salt content increased lipid oxidation (P<0.05), degraded color and improved (P<0.05) textural integrity. The surimi‐like boar material had equal or better binding properties than fish surimi at a 5% level and did not consistently result in detectable boar odor. Roasts without binder were comparable or better in textural and microbial characteristics than those with binders. Restructured, precooked, pork roasts were successfully produced with 0.2% NaCI.
Cure Levels, Processing Methods and Meat Source Effects on Low‐fat Frankfurters
Authors: MARTIN J.W. , ROGERS R.W. 
Published: August 2006

ABSTRACTFrankfurters were manufactured from lean meats (100% beef and 50:50 beef‐pork) to contain reduced levels of fat (about 1.3%). A curing solutibn was added to yield 160% of fresh meat weight. Three processing methods, coarse ground tumbled, fine ground tumbled and fine ground emulsified were used. All products were cooked in live steam to 71°C internal temperature. Product yields, penetrometer values, color, chemical composition, caloric content and added water were evaluated. Emulsified frankfurters from 50:50 beef‐pork mixtures at 160% cure had texture similar to conventional product as well as increased (P<0.05) yields, acceptable color and 74% fewer calories.