bluuebunny/crossref_metadata_2025_split huggingface dataset:
Alaska Pollock (Theragra chalcogramma) Mince and Surimi as Partial Meat Substitutes in Frankfurters: N‐Nitrosodimethylamine Formation
Authors: FIDDLER W. , PENSABENE J.W. , GATES R.A. , HALE M. , JAHNCKE M. , BABBlTT J.K. 
Published: August 2006

ABSTRACTStudies were conducted to determine the feasibility of using 3 forms of Alaska pollock (AP) as a partial substitute for meat in a nitrite‐cured product. The effect of several pre‐ and post‐processing storage conditions on N‐nitrosodimethylamine (NDMA) were studied in frankfurters substituted with 15 and 50% unwashed and washed mince and surimi. In franks made with unwashed mince, frozen stored prior to processing, NDMA increased during frozen storage; little change was observed in franks containing washed mince and surimi. Refrigerated storage of franks generally showed a decrease in NDMA with all 3 forms of fish. Overall, the use of washed mince and surimi at the 15% substitution level gave mean values less than 2 ppb NDMA, even after boiling. The results indicate that 50% unwashed AP mince should not be used as a partial substitute for meat in frankfurters.
Characteristics of Mackerel Mince Lipid Hydrolysis
Authors: HWANG KEUM T. , REGENSTEIN JOE M. 
Published: August 2006

ABSTRACTThe lipid hydrolysis products in minced mackerel stored under vacuum at 2–3°C for 15 days were free fatty acids (FFA) and 1,2‐diglycerides (DG); no 1,3‐DG br monoglycerides were obsrved, Lysophosphati‐dylcholine fLPC and lvsoohosohatidvlethanolamine (LPE) increased and then ddcreased with time: Lysiphosphatidylserie was not observed. More FFA, 1,2‐DG, LPC, and LPE were detected in dark muscle than in light muscle. The initial fatty acid composition, by GC, showed no significant differences (α‐0.05) among whole, light and dark muscles. When the lipid extracts were separated into three fractions (1: mostly triglycerides; 2: mostly FFA, DG, and cholesterol; and 3: mostly phospholipid), the degree of unsaturation of the lipids in fraction 2 was between those in fraction 1 and 3 and increased with time. These findings support the possibility that fish lipid hydrolysis may affect fish wholesomeness.
Lipid Extraction from Channel Catfish Muscle: Comparison of Solvent Systems
Authors: ERICKSON M. C. 
Published: August 2006

ABSTRACTDuring extraction of lipids from catfish minced muscle using 9 solvent systems, phospholipid and triacylglycerol recoveries were similar when tissue was mixed on a vortex (under nitrogen) with about 20 vol of chloroform:methanol (2:1), hexane:isopropanol (3:2), chloroform :isopropanol (7:11), dichloromethane:methanol (2:l) or chloro‐form:methanol:water (2:2:1). Only a few minutes were required to extract a tissue sample by these methods as compared to a few hours for a Soxhlet extraction (petroleum ether) or for extraction by a dry column procedure (dichloromethane:methanol, 9:l). The time available for interaction of the muscle tissue with the dichlorome‐thane:methanol (9:l) system was critical in extraction of lipids, particularly phospholipids.
Glucose Oxidase/Catalase Solution for On‐board Control of Shrimp Microbial Spoilage: Model Studies
Authors: KANTT C.A. , BOUZAS J. , DONDERO M. , TORRES J.A. 
Published: August 2006

ABSTRACTThe potential of an immersion system of glucose oxidase (GOX, 1 unit/ml) and catalase (CAT) added to 4% w/v glucose in artificial seawater was determined for on‐board shrimp preservation. Fresh shrimp were frozen, radiation‐sterilized, thawed by adding artificial seawater and inoculated with Pseudomonas fluorescens (lo4 CFU/g shrimp). Samples were stored at 1°C and treated after 24 hr or left as controls. Changes in shrimp and solution were monitored by total plate counts, ammonia and total volatile nitrogen. Solution discoloration due to shrimp melanosis was followed spectrophotometrically. Microbial lag phase was extended 44 5 d and after 14 d, GOX/CAT had reduced browing by ∼80% and inhibited ammonia and total volatile nitrogen production. Due to increase in nitrogen compounds, the enzyme solution should be replaced after 14 days.
Gel Point of Whey and Egg Proteins Using Dynamic Rheological Data
Authors: HSIEH YIN LIANG , REGENSTEIN JOE M. , RAO M. ANANDHA 
Published: August 2006

ABSTRACTThe gel point temperatures of coagulation type proteins and gelation type proteins were determined by extrapolating the rapidly rising phase of the storage modulus G’back to the temperature axis. The gelation onset. temperatures of the concentration‐independent proteins oval‐bumin, ovotransferrin, and BSA were 81°C, 62°C, and 75°, respectively, Gelation of whey protein isolate and egg white gels, both concentration‐dependent, was presumably due to disulfide bonds formed by the interactions of the concentration‐independent proteins: α‐lac‐talbumin and β‐lactoglobulin, and ovalbumin and ovotransferrin, respectively. Moreover, the incipient gel temperature of whey proteins decreased when the concentration of whey proteins increased.
Fixation Staining Methods for Examining Microstructure in Whipped Cream by Electron Microscopy
Authors: LEE S.‐Y. , MORR C.V. 
Published: August 2006

ABSTRACTWhipped dairy cream (WDC) specimens were prepared for examination by transmission electron mircoscopy (TEM) and scanning electron microscopy (SEM) by one of three alternative post‐mordant procedures, i.e., imidazole‐buffered osmium tetroxide (IBO), ferri‐cyanide osmium tetroxide and tricomplex osmium tetroxide. These procedures utilized a tannic acid‐guanidine‐HCI mordant, thiocarboh‐ydrazide as a bridging Iigand, and a p‐phenylenediamine en bloc stain treatment to improve specimen fixation and staining. TEM and SEM specjmens prepared by all three procedures provided good contrast and resolution of the microstructure of WDC. The IBO method provided more uniform staining and more complete fixation and retention of lipids in milkfat globules than either of the other two methods.
Moist and Dry Heat Reduce Isopropyl N‐(3‐Chlorophenyl) Carbamate (CIPC) Residue in Potatoes
Authors: MONDY NELL I. , WURM COLLEEN M. , MUNSHI CYRUS B. 
Published: August 2006

ABSTRACTMoist (boiling and pressure‐cooking) and dry heat (baking with and without foil, and microwaving) were compared as to their effect on CIPC retention in potatoes. Tubers were dipped in a 1% emulsion of CIPC for 5 min. prior to processing and stored at 5°C for 0, 1 and 2 mo. All processing methods significantly (p<0.01) reduced CIPC residue in potatoes. Moist heat methods reduced CIPC more than dry heat. Boiling resulted in significantly (p<0.01) greater reduction of CIPC than pressure‐cooking while baking without foil resulted in greatest reduction of CIPC followed by microwaving and baking with foil. The peel localized 20 times more CIPC residue than the cortex.
Sensory Evaluation of Hearts of Palm
Authors: LAWLESS HARRY , TORRES VLADIMIR , FIGUEROA ENRIQUE 
Published: August 2006

ABSTRACTHearts of palm were evaluated for their sensory properties using descriptive analysis and consumer appeal using consumer acceptance tests. Four varieties of canned product, two from wild species and 2 from cultivated species and 1 fresh cultivated variety were evaluated. Important sensory terms for texture, aroma and flavor were determined. Differences were observed between fresh and canned samples, with fresh samples firmer, sweeter, and less briny tasting. In spite of this difference, consumer reaction to the fresh samples was mixed, with a marked bimodal trend for acceptability of the firmer texture. Acceptability of the product in general (probed after the sensory test) was related to consumers previous exposure. A majority of those previously familiar with the vegetable expressed liking, while about half those who never tried the product before expressed liking.
Panelist Texture Preferences Affect Sensory Evaluation of Green Bean Cultivars (Phaseohs vulgaris L.)
Authors: BARON RF. , PENFIELD M.P. 
Published: August 2006

ABSTRACTThe effects of textural preferences on sensory intensity and hedonic scores assigned by consumer panelists (50 preferred “soft” and 38 “crisp” beans) to green beans (Phaseolus vulgaris L.) of two cultivars cooked by 2 methods were studied. Boiled and 'Strike’beans were rated lighter than steamed and‘Mustang’beans.‘Mustang’beans were scored more acceptable for color, flavor, and overall likability. Soft textural preference panelists liked steamed beans less than boiled beans for texture, flavor, and overall likability. Hedonic scores assigned by panelists of crisp textural preference did not differ by preparation method. Selecting panelists without considering textural preferences may influence hedonic but not intensity scores.
Modified Atmosphere Packaging Affects Ascorbic Acid, Enzyme Activity and Market Quality of Broccoli
Authors: BARTH M. M. , KERBEL E. L. , PERRY A. K. , SCHMIDT S. J. 
Published: August 2006

ABSTRACTReduced ascorbic acid (RAA) content, total chlorophyll and green color retention, enzyme activities and texture changes were followed in broccoli spears packaged in polymeric film and nonpackaged during 96 hr storage (10°C). Concentrations within packages monitored by gas chromatography were (CO2,) 8% and (02) 10%. RAA retention, moisture content, total chlorophyll and color retention were greater in packaged broccoli. No differences were found between packaged and nonpackaged broccoli for ascorbate oxidase and peroxidase activities, or texture.
Rheological Changes During Gelation of High‐Methoxyl Pectin/Fructose Dispersions: Effect of Temperature and Aging
Authors: RAO M.A. , VAN BUREN J. P. , COOLEY H. J. 
Published: August 2006

ABSTRACTGels made with 0.5% and 1% pectin in 60% fructose, and a commercial sample exhibited macromolecular solution/weak gel behavior. Cooling the gels from 50–10°C increased storage (G') and loss moduli (G') of the gels. As the rate of cooling (10, 5.7, and 2.5°C/hr) a 1% pectin, 60% fructose, dispersion increased, the elasticity of the formed gel decreased; however, G' was not affected much by rate of cooling. During the first 24 hr, the changes in G'and G' were small. After 14 days storage at ambient temperature, G’values of gels increased substantially, while G' values increased slightly.
Sensory Descriptive Analysis of cv. Cresthaven Peaches‐Maturity, Ripening and Storage Effects
Authors: LYON B. G. , ROBERTSON J. A. , MEREDITH F. I. 
Published: August 2006

ABSTRACTPeaches (cv. Cresthaven), at three maturity grades (IM‐immature, TM‐threshold mature, and MA‐mature), were evaluated by a trained descriptive analysis panel before and after ripening at 20°C and 85% relative humidity (RH) and after storage at 0°C, followed by ripening. Variable Cluster Analysis indicated 4 clusters (CL) of attributes that explained > 70% of the variation in the data. CL‐I (green, hardness, fracturability) distinguished IM and TM fruit at harvest. CL‐II (peachy, sweet, fruity, juiciness) showed that IM ripened fruit did not attain a comparable intensity of these notes as did ripened TM or MA fruit. Intensity of flavor changes due to ripening and storage depended on maturity of fruit when it was harvested.
Gamma‐Radiation Affects Cell Wall Composition of Strawberries
Authors: D'AMOUR J. , GOSSELIN C. , ARUL J. , CASTAIGNE F. , WILLEMOT C. 
Published: August 2006

ABSTRACTTissue softening limits the use of gamma irradiation for controlling postharvest microbial development on some produce. The carbohydrate composition of the cell wall of the strawberry (Fragaria ananassa Duch. cv. Chandler) fruit and of cell wall fractions was compared in untreated controls and in fruit irradiated at 4 kGy, a dose causing tissue softening. Cell wall polysaccharides were partially degraded, particularly cellulose and pectic substances. However, neutral sugars from the pectic and hemicellulose fractions were not affected by irradiation, in contrast with cell wall degradation during ripening.
Environmental Scanning Electron Microscopy Evaluation of Tortilla Chip Microstructure During Deep‐Fat Frying
Authors: McDONOUGH C. , GOMEZ M.H. , LEE J. K. , WANISKA RD. , ROONEY L.W. 
Published: August 2006

ABSTRACTWhen the baked chip was immersed in the fryer, oil immediately coated and clung to the surface and began to move into the chip. As heat built up within the chip, the moisture turned to steam and exited the chip leaving behind a sponge‐like network of tunnels which became filled with oil. The transformations occurred within 20 sec. As frying time increased, (1) starch granules with strong birefringence remained on the surface of the chip, (2) starch granules lost birefringence within the chip, and (3) the interior of the chip became smooth and plastic in appearance as protein, starch and lipids interacted to form a continuous phase that hardened upon dehydration.
Criterion for Oil Uptake during Deep‐fat Frying
Authors: PINTHUS ELI J. , WEINBERG PNINA , SAGUY ISRAEL SAM 
Published: August 2006

ABSTRACTThe effect of added powdered cellulose and methyl cellulose on oil uptake during deep‐fat frying of donuts and falafel balls was determined. A new criterion, UR, expressing the oil uptake ratio between the weight of oil uptake and the weight of water removed was introduced. This criterion was valuable in assessing effectiveness of reducing oil uptake during deep‐fat frying. Methocel was significantly more effective than powdered cellulose in reducing oil uptake.
Water and Glycerol as Plasticizers Affect Mechanical and Water Vapor Barrier Properties of an Edible Wheat Gluten Film
Authors: GONTARD NATHALIE , GUILBERT STÉPHANE , CUQ JEAN‐LOUIS 
Published: August 2006

ABSTRACTGlycerol improved film extensibility but reduced film puncture strength, elasticity, and water vapor barrier properties. The plasticizing effect of water was highly temperature dependent. During hydration of gluten film, a sharp decrease in puncture strength, elasticity, and an increase of extensibility and water vapor transmission rate were observed at 5, 30 and 50°C for respective water contents of 30 (0,8 aw,), 15 (0,7 aw) and 5% (0,4 aw). This was related to disruptive water‐polymer hydrogen bonding and glass‐to‐rubber transition.
Comparison of Predictive Models for Bacterial Spore Population Resources to Sterilization Temperatures
Authors: SAPRU V. , SMERAGE G.H. , TEIXEIRA A. A. , LINDSAY J. A. 
Published: August 2006

ABSTRACTComparisons of characteristics of recent models and the conventional model of bacterial spore populations during thermal sterilization showed the conventional model was inadequate for general representation because it lacks activation of dormant spores. New models accounting for activation differed in other assumptions but obviated heat shock of indicator spores required when using the conventional model in validations of thermal sterilization. Comparisons of rate constants and simulated and experimental responses of models of B. stearother‐mophilus spores in constant and dynamic temperatures showed one new model was more general, more accurate and preferred. Arrhenius equations accurately described temperature dependencies of all rate constants of that model.
Toxic Compounds Formed on Prolonged Heating of Citrinin under Watery Conditions
Authors: TRIVEDI ALKA B. , DOI ETSUSHIRO , KITABATAKE NAOFUMI 
Published: August 2006

ABSTRACTCitrinin was partially decomposed by heating under aqueous conditions at 90°C for > 10 min and a group of degraded compounds (Group I) was detected by TLC. At 100°C and 110°C, citrinin disappeared rapidly, and the cytotoxicity of the samples increased with prolonged heating. At 120°C, citrinin disappeared more rapidly while TLC spots of Group I compounds also diminished upon >20 min heating and a new group of compounds (Group II) appeared. Cytotoxicity decreased rapidly at > 120°C and was eliminated after 10 min at 130°C. Group I appeared to contain toxic compound(s) but Group II did not. Heating citrinin under conditions similar to cooking may cause formation of additional cytotoxic compounds.
Catalysis of Lipid Oxidation by Iron from an Insoluble Fraction of Beef Diaphragm Muscle
Authors: DECKER ERIC A. , CRUM ANDREA D. , SHANTHA N.C. , MORRISSEY PATRICK A 
Published: August 2006

ABSTRACTAn insoluble fraction of beef diaphragm muscle was found to catalyze lipid oxidation in the presence of reducing compounds. Ascorbate (100 μM) catalyzed the formation of thiobarbituric acid reactive substances 3.3, 8.3 and 7.3‐fold more effectively than cysteine, superoxide and NADPH, respectively. Ascorbate/insoluble fraction‐catalyzed lipid oxidation was inhibited bv EDTA, ceruloolasmin, catalase and superoxide dismutase indicating the iivolvemknt of iron, hydrogen peroxide and superoxide anion. Both lipid oxidation and the release of iron from the insoluble fraction increased with increasing pH (5.0–7.0) in the presence of ascorbate. Iron bound to the insoluble components of beef muscle could be involved in catalysis of lipid oxidation.
Sex Determination on Samples of Bovine Meat by Polymerase Chain Reaction
Authors: TAGLIAVINI JAMES , BOLCHI ANGELO , BRACCHI PIER GIOVANNI , OTTONELLO SIMONE 
Published: August 2006

ABSTRACTA simple method for determining sex on samples of bovine meat is based on the polymerase chain reaction (PCR) amplification of bovine Y chromosome‐specific sequences using total DNA from meat as template. Under optimized PCR conditions, an amplified DNA fragment, with size between 298 bp and 344 bp markers, was detected only in the presence of male meat DNA as template. The procedure, including DNA extraction, PCR amplification and electrophoretic analysis, required about 5 hr and could be carried out starting from fresh or frozen beef. Unambiguous results were obtained in the presence of amounts of template DNA ranging from 0.01 to 100 ng. This procedure has potential application in regulatory analysis to specifically differentiate sex origination of meat samples.
Marbling, Fat Trim and Doneness Effects on Sensory Attributes, Cooking Loss and Composition of Cooked Beef Steaks
Authors: AKINWUNMI I. , THOMPSON L.D. , RAMSEY C.B. 
Published: August 2006

ABSTRACTMarbling and fat trim level did not significantly affect sensory attributes of steaks. However, steaks became increasingly tougher and less juicy with increased internal end‐point temperature. Cooking losses were greater for steaks with regular trim than those with total trim and increased with degree of doneness. Except for potassium, fat trim levels did not affect mineral content in cooked muscle. Intramuscular fat levels had variable effects on retention of minerals during cooking. Muscle from steaks with slight marbling had higher cholesterol levels than from those with modest marbling, but neither fat trim level nor doneness affected cholesterol content.
Fatty Acid Composition of Goat Organ and Muscle Meat of Alpine and Nubian Breeds
Authors: PARK YOUNG W. , WASHINGTON ANTHONY C. 
Published: August 2006

ABSTRACTFatty acid compositions of liver, heart, kidney, Longissimus dorsi (LD) and Biceps femoris (BF) of two goat breeds were evaluated using capillary gas chromatography (GC). Lauric (C12:0) acid was absent from the liver and kidney. All organ samples had significantly (P < 0.01) greater polyunsaturated fatty acids (PUFA) than the LD and BF muscles. The organs also contained significantly (P < 0.01) higher saturated fatty acids (SFA) than the skeletal muscles, whereas the opposite trend occurred for the C18:1 contents. Levels of 14:0, 16:0, and 18:2 acids were related to breed, while those of 14:0, 18:0, 18:1, 18:2, and 20:4 acids were related to tissues. Goat muscle had higher PUFA:SFA ratio than those reported for beef, which may be important in human nutrition.
Drying Temperature and Time Affect Quality of Chinese‐style Sausage Inoculated with Lactic Acid Bacteria
Authors: HUANG CHIA‐CHERNG , LIN CHIN‐WEN 
Published: August 2006

ABSTRACTLactobacillus plantarum, Streptococcus thermophilusand a commercial culture (DS‐66) were used as starter culture for manufacturing Chinese‐style sausage. The influence of drying temperature and time on the growth of lactic acid bacteria (LAB) and on changes in quality were determined. After drying the sausage at 370 and 45°C for 12 hr, the population of LAB had increased from an initial 106CFU/g to 108and 107CFU/g, respectively. The pH value was the lowest for the sausage dried at 37°C. Nitrite residuals decreased rapidly with increased drying time. Starter cultures increased the amino nitrogen level and suppressed ammonia nitrogen production.
Low‐fat, High Added Water Bologna from Massaged, Minced Batter
Authors: GREGG L.L. , CLAUS J.R. , HACKNEY C.R. , MARRIOTT N.G. 
Published: August 2006

ABSTRACTBolognas were manufactured to produce a high‐fat (30% fat), 10% added water (AW) formulation and three low‐fat treatments which contained 10% fat/30% AW. Lean and fat trim for the low‐fat treatments were blended and minced before massaging intermittently (10 min on/20 min off) for 0, 2.5 and 5.0 hr. Massaging did not affect pH or cook/chill losses but increased batter viscosity. Massaging generally increased purge accumulation, regardless of degree of vacuumization. Sensory and instrumental determinations indicated massaging up to 2.5 hr increased (P<0.05) cohesiveness. In addition, particle definition was decreased. There were no differences (P>0.05) in hardness among low‐fat treatments. Massaging resulted in low‐fat products that were less cohesive, softer, and more juicy than high‐fat bologna.
Internal Temperature and Packaging System Affect Stability of Cooked Chicken Leg Patties during Refrigerated Storage
Authors: ANG C.Y.W. , HUANG Y.W. 
Published: August 2006

ABSTRACTInternal end‐point temperature (EPT), packaging system and storage time affected chemical stability and microbiological quality of chicken meat. Patties of broiler leg muscle were heated to EPT of 60, 65, 70, 75, 80 or 85°C, packaged in polyethylene bags or vacuum skin packs and stored at 4°C up to 14 days. Microbial total plate counts were less than 10 colony forming units/g at EPT 70°C; with negligible growth during 7 days storage. EPT and packaging method did not affect initial thiobarbituric acid reactive substances (TBARS) but higher EPT accelerated the increases in TBARS values upon storage. Several volatiles including hexanal and pentanal increased with EPT and storage time.
Measuring Lipid Oxidation Volatiles in Meats
Authors: AJUYAH A.O. , FENTON T.W. , HARDIN R.T. , SIM J.S. 
Published: August 2006

ABSTRACTA relatively simple, low cost vacuum distillation method for trapping and concentrating meat volatiles for identification and quantification by gas chromatography (GC) was developed. The method was used to measure the oxidative stability of cooked chicken meats from birds fed different diets. Volatiles were distilled under vacuum (< 4 mm Hg) and absorbed onto a Sep‐Pak cartridge prior to GC. The method allowed the specific analysis of individual volatile products and total volatiles from lipid oxidation. The analytical data provided similar information to TBA numbers and sensory data relative to effectiveness of antioxidants in the diet for controlling oxidative deterioration of meat.
Egg White Lysozyme Purification by Ultrafiltration and Affinity Chromatography
Authors: CHIANG B. H. , SU C. K. , TSAI G. J. , TSAO G. T. 
Published: August 2006

ABSTRACTIsolation and purification of lysozyme from hen egg white was studied using a two‐step procedure. The egg white was diluted 5‐ to 9‐fold with sodium phosphate buffer, and then processed by sequential dilution diafiltration using a UF membrane (molecular weight cut‐off 300,000 dalton). The membrane process increased the specific activity of lysozyme 6‐fold, and recovered 96% of lysozyme activity. The permeate from diafiltration was further purified by affinity chromatography using chitin as adsorbent. The second step of the process yielded a product of specific activity of 70,400 units/mg protein. The overall lysozyme recovery was 79%.