bluuebunny/crossref_metadata_2025_split huggingface dataset:
Acidic Characteristics of Fermented and Dried Cocoa Beans from Different Countries of Origin
Authors: JINAP SELAMAT , DIMICK PAUL S. 
Published: August 2006

ABSTRACTThirty‐nine fermented and dried cocoa bean samples from 13 countries were evaluated for pH, titratable acidity and concentrations of volatile and nonvolatile acids. The correlation coefficient between pH and log10 titratable acidity was ‐0.94. Cocoa beans from Brazil and Far Eastern countries were highly acidic while those from Central American and South American countries were low in acidity. Samples from West African countries were intermediate with titratable acidity values from 0.12 to 0.15 meq NaOH/g sample and pH values from 5.20 to 5.49. Highly acidic beans were characterized by high concentrations of acetic and lactic acids. The high correlation between acetic acid and both pH (r=0.86) and titratable acidity (r = 0.91) indicated that this acid could be primarily responsible for high acidity in cocoa beans.
Heat Inactivation of Catalase from Cod Muscle and from Some Psychrophilic Bacteria
Authors: BOISMENU D. , LÉPINE F. , GAGNON M. , DUGAS H. 
Published: August 2006

ABSTRACTCatalase from Pseudomonas sp. and Micrococcus sp. bacteria is inactivated at 93°C and 73°C, respectively, while cod muscle catalase is inactivated at 41°C. This implies that a suitable thermal treatment of a mixture of cod muscle and bacterial catalases will destroy only the cod catalase and leave the bacterial catalase unaltered. The activity of the remaining bacterial catalase is then measured using the disc flotation method.
Effects of Fermentation and Storage on the Concentration of Orotic Acid and Uric Acid in Skim Milk
Authors: NAVDER KHURSHEED P. , HUANG RWEI‐FEN SYU , FRYER E. BETH , FRYER HOLLY C. 
Published: August 2006

ABSTRACTSkim milk (SM) and skim milk yogurt (SMY) were produced and analyzed using high performance liquid chromatography (HPLC) for the presence of two organic acids–orotic acid (OA) and uric acid (UA). The concentration of OA in SM and SMY at 0 days was 106.2 and 46.1 ppm, respectively. After fermentation OA concentration was 56% lower (P <0.05) in SMY than in nonfermented SM. UA content of SM and SMY at 0 days was 23.3 and 20.1 ppm, respectively. Unlike OA, the UA contents were not significantly altered after fermentation. No significant differences were detected in the concentrations of OA and UA when values of SM and SMY of 0 days were compared with those after 3 days storage.
Properties of Heat‐Induced Gels from Beef Skeletal, Heart, Lung and Spleen Protein Fractions
Authors: NUCKLES R.O. , SMITH D.M. , MERKEL R.A. 
Published: August 2006

ABSTRACTGelation properties were evaluated on high ionic strength soluble (HIS) proteins alone and in combination with low ionic strength soluble (LIS) or insoluble (IN) proteins from beef skeletal, heart, lung and spleen tissues. Apparent stress and strain at failure were greatest in skeletal HIS 6% (w/w) protein gels, followed by heart, lung and spleen. Expressible moisture was greatest in lung HIS protein gels. Microstructures of 6% (w/w) HIS protein gels from skeletal, cardiac and lung tissues were fibrous, while lung HIS protein gels had a globular matrix. Substitution of LIS or IN proteins into HIS protein gels altered expressible moisture, gel microstructure and apparent stress and strain at failure.
Sodium Lactate Effects on Shelf‐Life, Sensory, and Physical Characteristics of Fresh Pork Sausage
Authors: BREWER M. SUSAN , MCKEITH FLOYD , MARTIN SCOTT E. , DALLMIER ANTHONY W. , MEYER JACI 
Published: August 2006

ABSTRACTThe objective of our study was to evaluate the effects of various levels (0%, 1%, 2%, 3%) of sodium lactate on selected physical, sensory, and microbiological characteristics of fresh pork sausage stored at 4°C for 28 days. Samples containing 0% and 1% SL reached 108 CFU/g after 10 days refrigerated storage. Addition of 2% or 3% SL to fresh pork sausage delayed microbial deterioration, pH decline, and development of sour‐ and off‐flavors 7 days at 4°C. Samples containing 2% SL did not reach total plate counts of 108 CFU/g until 24 days storage. SL appeared to protect red color, and to “enhance” pork‐and salty‐flavors in sausage. TBA, L‐, a‐, and b‐values were unaffected by SL level.
Quantification of Three Cholesterol Oxidation Products in Raw Meat and Chicken
Authors: ZUBILLAGA M.P. , MAERKER G. 
Published: August 2006

ABSTRACTRaw veal, beef, pork, and chicken muscle tissues were extracted by a modified dry column procedure in which silicic acid was incorporated in the trap of the column. This method separated cholesterol derivatives from the bulk of neutral lipids, phospholipids and cholesterol. Isolation of sterols by preparative thin layer chromatography followed by quantification by direct on‐column capillary gas chromatography permitted measurement of 7‐ketocholesterol, cholesterol 5α, 6α‐epoxide, and cholesterol 5β 6β‐epoxide at concentrations less than 1 ppm. All muscle tissues contained the three cholesterol products in measurable quantities. 7‐Ketocholesterol constituted more than 50% of the oxidation products in all samples.
Compression Strength of Dairy Gels and Microstructural Interpretation
Authors: AGUILERA JOSÉ M. , KINSELLA JOHN E. 
Published: August 2006

ABSTRACTContour plots were developed for the compression stress (at 20% deformation) of single‐component, mixed and filled protein gels. Samples were made by heating and acidification from skim milk powder, SMP (0–20% TS), whey protein isolate, WPI (0–10% TS), and recombined cream, within pH 3.6–3.9, 4.6–4.8 and 5.1–5.3. At higher pH, WPI gels were stronger than SMP gels. WPI had a reinforcing effect on SMP gels, while small additions of SMP to WPI gels resulted in weaker mixed gels. Filled gels containing cream had higher compression strengths than mixed gels. Micrographs showed linking of casein chains by WPI strands in mixed gels and compatibility of fat globules with casein micelles in the protein network of filled gels.
Partial Lipid Extraction of Egg Yolk Powder: Effects on Emulsifying Properties and Soluble Protein Fraction
Authors: CHUNG SIEW LIAN , FERRIER LES K. 
Published: August 2006

ABSTRACTEgg yolk powder was partly defatted using hexane, 95% ethanol, isopropanol, chloroform‐methanol (2:1, v:v) hexane‐isopropanol (77:23, w:w) and hexane‐ethanol (77:23, w:w). Hexane‐isopropanol was most efficient, extracting more than 50% of the lipid. Protein solubility and emulsifying activity of the extracted powder decreased after extraction. Hexane‐isopropanol reduced emulsifying activity about 14% and protein solubility to 13.8% from 15.7%. Extraction with other solvents resulted in up to 41% loss of emulsifying activity; protein solubility decreased to as low as 3%. Ovalbumin in the water‐soluble fraction of extracted egg yolk powder reduced its emulsifying effectiveness.
Conditions Affecting Emulsifying Properties of Egg Yolk Phosvitin
Authors: CHUNG SIEW LIAN , FERRIER LES K. 
Published: August 2006

ABSTRACTThe effects of protein concentration (0.1–2.0%), oil volume fraction (0.17–0.67), mixing speed (10,000–22,000 rpm) and mixing time (0.5–8 min) on the emulsifying properties of phosvitin and bovine serum albumin (BSA) were compared. Emulsifying activity and emulsion stability increased with protein concentration, oil volume fraction and mixing. Effects of these variables were assessed quantitatively using an empirical equation. Mixing speed had the greatest influence and protein concentration had the least influence on emulsifying activity for both phosvitin and BSA. For emulsion stability, mixing speed had the greatest influence for phosvitin; oil volume fraction had the greatest influence for BSA. Phosvitin was a better emulsifier than BSA at pH7.
Water Binding and Ingredient Dispersion Pattern Effects on Surimi Gel Texture
Authors: CHUNG K.H. , LEE CM. 
Published: August 2006

ABSTRACTWater binding, thermotransitional properties and the dispersion pattern of ingredients were studied in relation to their texture‐modifying effects in surimi gels. The DSC‐measured bound water (unfreezable at −30°C) of surimi gels prepared with potato starch with and without pregelatinization highly correlated with compressive force (r=0.94) and inversely correlated with expressible moisture (R=−0.99) of the gels. For nonfish proteins, however, physically bound water contributed more than the DSC‐measured bound water to gel strength. The ability to undergo thermal transition (size expansion and water absorption) and dispersion pattern of ingredients were responsible for the differences in texture‐modifying effects.
Effect of Heat Processing on Quality of Pasteurized Oysters
Authors: CHAI T. , LIANG K.T. , PACE J. , SCHLIMME D.V. 
Published: August 2006

ABSTRACTConstant heating time at different temperatures and constant temperature with different heating times combinations were studied to determine optimum heat process for oyster pasteurization in plastic pouches. Heating 8 min at 75–76°C gave optimum product physical and sensory quality. Crude amylase and peroxidase extracts from oysters were inactivated by optimum treatment, but lipase retained about 15% of activity.
Phenolic Acid Contributions to Taste Characteristics of Corn Germ Protein Flour Products
Authors: HUANG C.J. , ZAYAS J.F. 
Published: August 2006

ABSTRACTPhenolic acids have been proposed to be responsible for sour, bitter, and astringent flavors found in vegetable proteins. Corn germ protein flour (CGPF) was subjected to three treatments, i.e., ethanol‐washing, heat‐treatment, and acid‐washing, to remove phenolic compounds. Sensory descriptive analysis was used to evaluate differences in taste among CGPF products. Eight phenolic acids in the extracts of CGPF samples were identified and quantified by gas chromatography, o‐Coumaric, p‐coumaric, and ferulic acids were the principal phenolic acids in the free and soluble esters fractions of CGPF products. Taste thresholds for the acids were 20, 48, and 90 ppm, respectively. Models were established to predict taste characteristics of CGPF products from phenolic acid content.
Flow Behavior and Gelatinization of Cowpea Flour and Starch Dispersions
Authors: OKECHUKWU P. E. , RAO M. A. , NGODDY P. O. , MCWATTERS K. H. 
Published: August 2006

ABSTRACTThe flow behavior of a 25% cowpea slurry with 8% oil held at 70°C showed shear‐thinning behavior and an Arrhenius temperature relationship. Cowpea flour (8%) and starch (2.5%) slurries heated for less than 1 min at 70–87°C exhibited shear‐thickening while those heated longer times exhibited shear‐thinning behavior. Maximum viscosities attained due to heat‐induced gelatinization showed a power relationship with temperature of heating. Starch gelatinization kinetics followed a first‐order equation and the temperature dependence of the rate constant followed the Arrhenius relationship with an activation energy of about 47.4 kcal/mol. Heating the slurries for >200 min above 80°C resulted in loss of viscosity.
Characterization of Gamma Irradiated Peanut Kernels Stored One Year Under Ambient and Frozen Conditions
Authors: CHIOU R.Y.‐Y. , SHYU S.‐L. , TSAI C.‐L. 
Published: August 2006

ABSTRACTPeanut kernels were gamma irradiated at 0, 2.5,5.0,10, and 20 KGy, and stored 1 yr at ambient and frozen (− 14°C) conditions. Irradiated peanuts lost germination capabilities during storage. Molds were detected only on peanuts irradiated with 2.5 KGy and stored at ambient temperature. Peanut oil in kernels stored at − 14°C was comparatively more stable than that in peanuts stored at ambient temperature. Oxidation of oil was not significantly changed by irradiation. Changes in fatty acid content varied slightly with exception of linoleic and linolenic acids which decreased with increased radiation depending on storage temperature. The SDS‐PAGE protein patterns of peanuts revealed no noticeable variation of protein subunits resulting from irradiation and storage.
Thermal Process Lethality Variability In Conduction‐Heated Foods
Authors: WANG JIANJUN , WOLFE ROBERT R. , HAYAKAWA KAN‐ICHI 
Published: August 2006

ABSTRACTNo single method is available to estimate the variability of thermal process lethality (WFp) as a function of all thermal process parameters which significantly influence WFp. Therefore, our work was conducted to develop such a method. This was accomplished through screening and regression simulations/analyses. From 19 independent parameters, 12 significant ones were selected through the analysis. The selected parameters included means of slope index of heating curve (fh), heating medium temperature, and slope index of thermal death time curve (z), and the coefficient variations of fh and z. A polynomial regression equation was developed for estimating WFp as a function of all parameters found significant through the regression simulation/ analysis. The equation was validated experimentally.
Kinetic Parameter Evaluation with Linearly Increasing Temperature Profiles: Integral Methods
Authors: NUNES R.V. , RHIM J.W. , SWARTZEL K.R. 
Published: August 2006

ABSTRACTTwo integral methods for kinetic parameter estimation with linear temperature profiles were tested using simulated and experimental data sets. They were the second rational approximation method (SRAM) and the equivalent point method (EPM) using least squares nonlinear regression (LSNR) and weighted least squares nonlinear regression (WLSNR). For three simulated data sets, the SRAM with WLSNR yielded accurate parameter estimation. For the experimental data set, both SRAM and EPM using WLSNR yielded accurate parameter estimation. The standard error in activation energy were 37.3% (for SRAM) and 46.7% (for EPM) lower than that of the differential method. The SRAM with WLSNR was the best parameter estimation procedure.
Computerized Model for Strain‐Stress Analysis of Food Undergoing Simultaneous Heat and Mass Transfer
Authors: TSUKADA TAKAO , SAKAI NOBORU , HAYAKAWA KAN‐ICHI 
Published: August 2006

ABSTRACTA computerized method was developed for simulating transient state heat and moisture transfer and stress distribution in axisymmetric food undergoing drying process. For this development, a simultaneous heat and moisture transfer model was coupled with the virtual work principle applicable to a body undergoing volumetric changes. The developed method was verified by comparing experimental results with those predicted. Experimental results were obtained by drying cylindrically formed samples of hydrated starch granules. They included central temperature, average concentration histories and photographically observed internal crack formations.
Thermal Denaturation in Fish Muscle Proteins During Gelling: Effect of Spawning Condition
Authors: BEAS VIVIANA E. , WAGNER JORGE R. , AÑON MARÍA C. , CRUPKIN MARCOS 
Published: August 2006

ABSTRACTWe studied thermal denaturation of myofibrillar proteins from pre‐and post‐spawning hake by differential scanning calorimetry (DSC), and evaluated denaturation kinetics under both conditions. The denaturation enthalpies of all pre‐spawning fish muscle extracts were less than those from post‐spawning. The area under the DSC thermogram corresponding to myosin denaturation was smaller in myofibrillar extracts from pre‐spawning than from post‐spawning hake, while the areas corresponding to denaturation of actin were similar. Between 40 and 55°C the myosin denaturation rates were greater for post‐spawning than for pre‐spawning hake. Both entalphies and kinetic data indicated proteins of fish in a better biological condition (post‐spawned) denature more rapidly and completely.
Purification and Characterization of Proteases from Digestive Tract of Grass Shrimp (Penaeus monodon)
Authors: JIANG SHANN‐TZONG , MOODY MICHAEL W. , CHEN HSING‐CHEN 
Published: August 2006

ABSTRACTProteases in grass shrimp (Penaeus monodon) digestive tract were extracted. Four fractions, A, B, C and D, demonstrated caseinolytic activity and were purified to electrophoretic homogeneity. A, C and D were trypsin‐like, while B was a chymotrypsin‐like protease. Optimal temperature for proteases A, B and C were 65°C, and that for D was 55°C for hydrolysis of casein. Optimal pH of proteases A and C was 8.0, and that of D was 7.0 for hydrolysis of p‐toluenesulfonyl‐L‐arginine methyl ester. Optimal pH of protease B for hydrolysis of N‐benzoyl‐L‐tyrosine ethyl ester was 8.0. Inactivation of 50 % enzyme activity in 5 min occurred at 67°C for protease B and 50°C for proteases A, C and D.
Effect of Sodium Lactate on Microbial and Chemical Composition of Cooked Beef during Storage
Authors: PAPADOPOULOS L. S. , MILLER R. K. , ACUFF G. R. , VANDERZANT C. , CROSS H. R. 
Published: August 2006

ABSTRACTCooked, vacuum packaged beef top rounds injected with 0, 1, 2, 3 or 4% sodium lactate were stored up to 84 days at 0°C. Aerobic plate counts (APC), water activity, pH and lactic acid content were determined at 14‐day intervals. Microbial distributions were characterized following 0.56 and 84 days storage. Increasing sodium lactate resulted in reduction in APC. Water activity was not affected by sodium lactate level. Decreases in pH were minimized at sodium lactate >3%. Initially, the microflora of roasts consisted primarily of Micrococcus and coagulase‐negative Staphylococcus spp. After 84 days the microflora consisted primarily of hetero‐ and homofermentative Lactobacillus spp. No differences in APC, lactic acid content, pH or water activity occurred between top rounds with 3 and 4% sodium lactate. Cooked, refrigerated roast beef injected with up to 3 or 4% sodium lactate had microbial shelf‐life up to 84 days.
Comparison of Rapid Methods for isolation and Enumeration of Clostridium perfringens in Meat
Authors: ALI MOHAMMED S. , FUNG DANIEL Y. C. , KASTNER CURTIS L. 
Published: August 2006

ABSTRACTThree strains of Clostridium pefringens, ATCC 12924, ATCC 12917, and ATCC 14809, were inoculated separately into thioglycollate broth and ground beef samples and enumerated by Fung's Double Tube (FDT), Oxyrase Enzyme (OE), Gas Pak Anaerobic System (GPAS), and Anaerobic Petri Dish (APD) methods. Recovery of the three strains by FDT was significantly higher (P < 0.05) than that by the other three methods from both thioglycollate broth and ground beef, with OE second highest. FDT gave better recovery (84%) in less time (8–10 hr) at 42°C compared with the OE method (61%). FDT was also least costly.
Effect of Gamma Irradiation of Whole Chicken Carcasses on Bacterial Loads and Fatty Acids
Authors: KATTA SEKHAR R. , RAO D.R. , SUNKI G.R. , CHAWAN C.B. 
Published: August 2006

ABSTRACTBroiler chickens were irradiated by Cobalt‐60 at a commercial irradiation facility at dose levels of 0.0, 0.5, 1.0, 1.5, 2.0, 2.5 and 3.0 kGy at 3.0°C. Regression analyses indicated more than 99% of the microbial load on the whole carcass was eliminated at doses ranging from 1.5 to 2.0 kGy. Fatty acids were not affected except for palmitic which showed a decrease and oleic acid which showed an increase. Both of those changes were significant. Results indicate gamma irradiation of chicken at 2.0 kGy or more using commercial irradiation substantially reduced bacterial loads.
Thermal Resistance of Egg‐Associated Epidemic Strains of Salmonella enteritidis
Authors: SHAH D. B. , BRADSHAW J. G. , PEELER J. T. 
Published: August 2006

ABSTRACTSeventeen strains of Salmonella enteritidis isolated from patients and various implicated products from 5 egg‐associated outbreaks of salmonellosis were investigated for plasmid content, phage type and thermal resistance. D values obtained at 57.2 and 60°C in liquid whole egg for all strains were within ranges reported by previous investigators. Sublethal heat shock at 40°C for 2 hr or 48°C for 30 min increased thermotolerance 2‐ to 3‐fold. The induced thermotolerance decayed to control levels after 2–3 cycles of cell duplication at a lower temperature. Most strains contained a 39‐Mda plasmid and were phage type 8. No correlation was observed between thermotolerance and presence or absence of plasmid or phage type.
Monitoring Chemical and Microbial Changes of Cottage Cheese using a Full‐history Time‐temperature Indicator
Authors: SHELLHAMMER T.H. , SINGH R.P. 
Published: August 2006

ABSTRACTCottage cheese (4% milkfat) was stored under three isothermal conditions (3, 9, and 15°C) and one varied temperature condition for the length of its useful shelf life–up to 32 days. Attached to each one‐half pint carton were two full history, enzymatic based, time‐temperature indicators (I‐POINT models #4014 and #4021). Throughout the study quality attributes of the cottage cheese, as determined by chemical and microbial means, and the indicator progress were periodically monitored. The cheese spoiled due to growth of acid‐forming bacteria under the warmer conditions and due to psychrotrophic bacteria under the coldest condition. Response of the I‐POINT model 4014 was significantly related to changes in three of the quality attributes of the cottage cheese, specifically: pH, standard plate count when the cheese was stored at 8.8° C, and titratable acidity when the cheese was stored at 15.1° C.
Control of Minimally Processed Carrot (Daucus carota) Surface Discoloration Caused by Abrasion Peeling
Authors: BOUN H.R. , HUXSOLL C.C. 
Published: August 2006

ABSTRACTAbrasion peeling of carrots results in formation of a white lignin type material on the surface during storage. The degree of its formation was directly related to severity of abrasion during peeling. Dipping the peeled product for 30 seconds in a 70°C. Acidic or basic solution (citric acid or sodium hydroxide), retarded formation of the material. The low pH dip did not cause flavor changes.
Changes During Storage of Oranges Pretreated with Nitrogen, Carbon Dioxide and Acetaldehyde in Air
Authors: SHAW PHILIP E. , MOSHONAS MANUEL G. , PESIS EDNA 
Published: August 2006

ABSTRACTHamlin, Pineapple and Valencia oranges were stored in controlled atmospheres (CA) of nitrogen, carbon dioxide or 0.1–0.7% acetaldehyde in air 8–24 hours and changes in seven volatiles during 0–8 days determined by gas chromatography. Increases in acetaldehyde, ehtyl acetate, ethyl butyrate and ethanol were noted in samples after nitrogen or carbon dioxide CA storage with maximum increase 1–2 days after treatment. Methanol, methyl butyrate and hexanal were unchanged. Flavor evaluations of control versus treated juice showed no consistent changes from any treatment. Acetaldehyde vapors had little effect on flavor or compositon, except for Hamlins, where acetaldehyde and ethyl butyrate levels increased.
Chemical Changes during Storage of an Alcoholic Orange Juice Beverage
Authors: RODRIGUEZ M. , SADLER G.D. , SIMS C.A. , BRADDOCK R.J. 
Published: August 2006

ABSTRACTChemical stability of a pasteurized, noncarbonated, alcoholic orange juice beverage, (8% ethanol and 30% reconstituted Valencia frozen concentrated orange juice), was investigated. It was hot‐filled into clear glass bottles under nitrogen and subjected to 14‐wk storage at 4, 25, and 40°C. pH, °Brix, titratable acidity, and % alcohol remained constant throughout storage. Accumulation of furfural and darkening paralleled ascorbic acid degradation. The beverage exhibited 25 times more browning at 40°C and 9 times more at 25°C than at 4°C after 14‐wk. d‐Limonene decreased at all temperatures. Nitrogen headspace slightly improved stability at 40°C. Time and temperature were most significant in storage and long‐tem shelf‐life could only be achieved with refrigeration.