bluuebunny/crossref_metadata_2025_split huggingface dataset:
Physical, Chemical and Sensory Characteristics of Four Types of Beef Steaks
Authors: JOHNSON R.C. , ROMANS J.R. , MULLER T.S. , COSTELLO W. J. , JONES K.W. 
Published: August 2006

ABSTRACTFour types of beef forequarter steaks, rib eye roll steaks (RER), ser‐ratus ventralis solid‐muscle structured steaks (SRV), salt/phosphate comminuted structured steaks (NaCl/PO4) and algin/calcium comminuted structured steaks (Alg/Ca) were evaluated. Meat purchasers preferred the color, lack of surface discoloration and overall appearance of intact muscle steaks (RER and SRV) over the comminuted structured steaks (NaCl/PO4 and Alg/Ca). Purchasers perceived the fat content in SRV steaks to be less than in RER steaks. Sensory evaluations of juiciness and overall desirability were similar for all four types. Intact muscle steaks were lower in sensory tenderness ratings and higher in flavor desirability than comminuted structured steaks. Consumer acceptability was evident for all four types offering merchandising options to beef fabricators.
Physical‐Chemical Properties and Cooking Yield of Hamburgers Prepared from Accelerated Processed Beef
Authors: VAN LAACK RIËTTE L.J.M. , SMULDERS FRANS J.M. 
Published: August 2006

ABSTRACTThe effect of time of processing, pre‐ vs post‐rigor, on quality of hamburgers prepared from electrically stimulated beef was investigated. Within 2 hr postmortem flanks of right sides of 8 electrically stimulated (85 V, 14 Hz, 30 s) and 8 nonstimulated cow carcasses were hot‐processed into hamburgers. Flanks of left sides were cold‐processed after 20 hr at 1 ± 1°C. Electrical stimulation resulted in significantly higher cooking losses than no stimulation. Hot processed hamburgers from nonstimulated beef had lowest cooking losses whilst hot‐processing virtually nullified adverse effects of stimulation on cooking yield. Irrespective of electrical stimulation, shear forces for hot‐processed hamburgers were lower than shear forces for cold processed hamburgers. Increased brightness (higher L*‐values) observed in hot‐processed hamburgers was a result of fat‐smearing.
Effect of Chloride Salts and Antioxidants on Sensory and Storage Traits of Restructured Beef Steaks
Authors: WHEELER T.L. , SEIDEMAN S.C. , DAVIS G.W. , ROLAN T.L. 
Published: August 2006

ABSTRACTThe effects of antioxidants (0.01 or 0.02% of total fat), salt level (0.375 or 0.750%) and salt type (NaCl, KCl or a 65% NaCl + 35% KCl combination) in a 2 × 2 × 3 factorial arrangement on the quality of restructured beef steaks were determined. Meat blends with 0.02% antioxidant had lower thiobarbituric acid (TBA) values than those with 0.01% after 85 to 155 days of frozen storage. Steaks with no salt (pooled across antioxidant levels) had lower TBA values than steaks with any salt type after 85 days storage or either level of salt after 155 days storage. Steaks with either level of added salt resulted in higher ratings for juiciness, saltiness and overall palatability than steaks with no added salt. Juiciness, flavor desirability, saltiness and overall palatability ratings generally were higher for restructured steaks made with NaCl or NaCl + KCl compared to those made with KCl. KCl at 35% of total salt could serve as a NaCl substitute in restructured beef steaks.
Influence of Aerobic Metmyoglobin Reducing Capacity on Color Stability of Beef
Authors: FAUSTMAN C. , CASSENS R.G. 
Published: August 2006

ABSTRACTSlices of beef longissimus and gluteus medius muscles were stored sealed for 24, 48, 72, and 96 hr in a pigment‐oxidizing atmosphere of 1%O2/99%N2. Greater (P<0.05) metmyoglobin formation occurred with increased storage time and the gluteus medius was less (P<0.05) color‐stable than longissimus. Following storage in the low‐O2 atmosphere, muscle slices were held 24 hr under aerobic conditions to allow pigment reduction. Absolute pigment reduction was greater (P<0.05) in slices stored 72 and 96 hr than in those stored 24 and 48 hr. Relative reduction was maximal at 72 hr. Differences in color stability between longissimus and gluteus medius muscles do not appear to be due to aerobic pigment reduction.
Soluble Hydrocolloids Enable Fat Reduction in Process Cheese Spreads
Authors: BRUMMEL SHARON E. , LEE KEN 
Published: August 2006

ABSTRACTAqueous dispersions of soluble hydrocolloids replaced lipids in process cheese spreads. About 40% and 50% fat reduction was obtained relative to a control cheese spread containing 25% fat by increasing moisture to 62% and 68%, respectively, and eliminating a portion of fat from the formulation. Xanthan, λ‐carrageenan, three types of high‐methoxyl pectin, propylene glycol alginate, low‐viscosity guar and Zooglan 115 gums were added to process cheese spreads at 0.18% to 4.1% wet basis. Spreads with 2.2%λ ‐carrageenan, 1.7% to 2.2% pectin or 1.7% low‐viscosity guar had textures consistent with a high‐fat cheese control. Above these gum levels, cheese spread firmness (by Instron measure) increased while melt decreased. A 15% fat, 62% moisture cheese spread with 1.7% pectin was most like the control. In sensory studies it was less preferred than a control spread (25% fat, 48% moisture) due partially to less flavor.
Comparison of Quality Characteristics of Selected Yellow‐and White‐fleshed Peach Cultivars
Authors: ROBERTSON J.A. , HORVAT R.J. , LYON B.G. , MEREDITH F.I. , SENTER S.D. , OKIE W.R. 
Published: August 2006

ABSTRACTPhysical, chemical and sensory characteristics and volatile constituents of five yellow‐and six white‐fleshed peach cultivars were compared. The soluble solids/titratable acidity ratios were significantly higher and the Minolta “b” values were significantly lower for white‐fleshed than for yellow‐fleshed cultivars. Shelf life of white‐fleshed fruit equalled that of yellow‐fleshed fruit. Amounts of five compounds that contribute significantly to typical peach aroma were significantly higher in white‐fleshed than in yellow‐fleshed peaches. Generally, flesh color showed little influence on hedonic scores, peach impact and sweet/sour balance.
Effects of Salts and pH on Heating‐Related softening of Snap Beans
Authors: VAN BUREN J. P. , KEAN W. P. , GAVITT B. K. , SAJJAANANTAKUL T. 
Published: August 2006

ABSTRACTThe effects of salts and pH on softening during cooking were tested by modifying solutions in which pods were heated. Ca displacement was minimized by soaking heated pods in 0.2M CaCl2 before measuring firmness. Softening was increased independently by the presence of salts and when pH was raised from 5.2 to 6.2. Cations decreased firmness in the order Li > Na = K > NH4 and Ca > Mg. Anions decreased the firmness in the order SO4 > acetate > CI > NO3. Firmness differences persisted at long heating times. The results support the hypothesis that pectin β‐elimination was the principal softening reaction.
Volatile Components of the Fruit of Pistacia Lentiscus
Authors: WYLLIE S. GRANT , BROPHY JOSEPH J. , SARAFIS VASSILIOS , HOBBS MICHAEL 
Published: August 2006

ABSTRACTThe volatile components from the fruit of the Pistacia lentiscus tree were analyzed by capillary gas chromatography (CGC) and CGC‐mass spectrometry. The major components were the monoterpenes α‐pinene, β‐pinene, myrcene and limonene. Several sesquiterpenes, aliphatic esters, ketones, and phenolic compounds such as thymol and carvacrol were also identified.
Characterization of Selected Materials for Lemon Oil Encapsulation by Spray Drying
Authors: BANGS W.E. , REINECCIUS G.A. 
Published: August 2006

ABSTRACTMethods were developed for characterizing various polymers for their capacity to retain high amounts of encapsulated lemon oil. The testing protocol included evaluation of polymer isothermal drying curves, fluid flow characteristics, lemon oil encapsulation efficiency, emulsion stability, maximum loading values, vapor phase diffusive flux and extractable oil. Of the encapsulation matrices examined, the commerical product, Capsul, was best overall, with excellent retention of volatile oil, emulsion stability and load capacity. An oxidized, phenylalanine‐reacted starch rated best of the experimental materials.
A Comparison of Mineral Extraction Techniques of Citrus Juices as Analyzed by Inductively Coupled Plasma Atomic Emission Spectrometry
Authors: REZAAIYAN R. , NIKDEL S. 
Published: August 2006

ABSTRACTTwo methods of mineral extraction for citrus juices were investigated: dry ashing in a muffle furnace and wet ashing in a microwave oven. Elemental concentrations were determined by Inductively Coupled Plasma Atomic Emission Spectrometry (ICP‐AES). For reference, a synthetic multielement mixture was prepared and analyzed. Results for the multielement solution using wet ashing in a microwave oven or dry ashing in a muffle furnace differed by less than 10% from those for an undigested, but diluted solution. An exception was boron, of which 96% was lost in the muffle furnace. Grapefruit juice analysis showed differences in concentration of less than 10% for all elements. Orange juice samples, however, showed greater losses for Na (16%), Si (13%), and Sn (11%) with the dry ashing method.
Density and Porosity in Drying Starch Materials
Authors: MAROUSIS S.N. , SARAVACOS G.D. 
Published: August 2006

ABSTRACTThe particle density of granular and gelatinized corn starches was determined in the moisture range 0 to 1 kg water/kg dry solids, using a gas stereopycnometer. The bulk porosity (void fraction) of spherical starch samples at various moisture contents was estimated from the bulk and particle densities during air drying at 60°C. The particle density data fitted a polynomial function of moisture content (X), passing through a maximum value of 1500 kg/m3 at X = 0.15. The bulk porosity of the starch samples increased linearly during drying, reaching a value of 0.45 near dryness. Differences in structure between granular and gelatinized starches during drying were observed by stereomicroscopy. The changes in porosity could be related to variations of the effective moisture and thermal diffusivities of starch materials.
Water Mobility and Crystallization Action of Lactose‐water Systems by Oxygen‐17 and Carbon‐13 NMR
Authors: LAI HSI‐MEI , SCHMIDT SHELLY J. 
Published: August 2006

ABSTRACTSystems ranging in concentration from 10‐60g lactose/100g water were investigated by fully proton decoupled 17O and fully proton decoupled 13C Nuclear Magnetic Resonance (NMR). The relation between 17O NMR transverse relaxation rate measurements and lactose concentration showed water mobility decreased linearly with increasing lactose concentration up to 25g lactose/100g water and decreased rapidly and nonlinearly above that level. Water mobility was used to monitor lactose crystallization in supersaturated solutions with time. The 13C NMR showed no significant differences in chemical shifts of carbon atom peaks in lactose molecules during crystallization. However, depending on the method of sample preparation, mutarotation could be observed.
Rapid Extraction of Lycopene and β‐Carotene from Reconstituted Tomato Paste and Pink Grapefruit Homogenates
Authors: SADLER G. , DAVIS J. , DEZMAN D. 
Published: August 2006

ABSTRACTSamples were extracted in Erlenmeyer flasks with hexane‐ethanol‐acetone (50:25:25). After extraction, 15 mL of water were added to separate the solution into polar and nonpolar layers. Lycopene was concentrated in the upper nonpolar phase while other components and polar pigments were contained in the lower polar phase. The lycopene phase was analyzed using isocratic HPLC with a C‐18 column and methanol‐THF‐water (67:27:6) mobile phase. Lycopene and (β‐caro‐tene eluted as chromatographically pure peaks.
Effects of α‐, γ‐, and δ‐Tocopherols on Oxidative Stability of Soybean Oil
Authors: JUNG MUN Y. , MIN DAVID B. 
Published: August 2006

ABSTRACTThe effectts of 0, 100, 250, 500 and 1000 ppm of α‐, γ‐, or δ‐tocopherol on oxidative stability of purified soybean oil in the dark at 55°C were studied. We measured peroxide value and headspace oxygen consumption in the samples. Purified soybean oil was prepared by liquid column chromatography. Tocopherols acted as antioxidants or prooxidants depending on their concentration. Optimum concentrations of α ‐, γ ‐, and δ– tocopherols to increase oxidative stability was 100, 250 and 500 ppm, respectively. The tocopherols had significant prooxidant effect (P < 0.05) at higher concentrations above this.
Edible Methylcellulose‐Based Films as Moisture‐Impermeable Barriers in Sundae Ice Cream Cones
Authors: RICO‐PEÑA DELMY C. , TORRES J. ANTONIO 
Published: August 2006

ABSTRACTAn edible bilayer film of methylcellulose and palmitic acid, 3:1 w/ w, and a pure methylcellulose film were tested as moisture‐impermeable barriers in a simulated sundae ice cream cone. Circular pieces of film were arranged between the sugar cone and the chocolate layer of samples. Sugar cones of samples containing methylcellulose‐palmitic acid films showed no detectable moisture increase for 10 weeks at ‐23°C and for 4 weeks at ‐12°C and only negligible increments after that. Moisture increase was greater in samples with pure methylcellulose films. Films retarded moisture transfer from ice cream to the sugar cone keeping its crispness longer than 3 months which is the commercial storage‐life of the uncoated product.
Effect of Infrared Heat Processing on Rehydration Rate and Cooking of Phaseolus vulgaris (Var. Pinto)
Authors: ABDUL‐KADIR ROHANI , BARGMAN TRACY J. , RUPNOW JOHN H. 
Published: August 2006

ABSTRACTImbibition studies and cooking tests were conducted to evaluate the effect of infrared (IR)‐heating on pinto beans (Phaseolus vulgaris) heated to 99°C and 107°C. IR‐heating improved rehydration rate and increased degree of swelling of Pinto beans. Water absorption capacities and imbibition rates were higher for the 99°C than 107°C samples. However, tests showed IR‐heating significantly increased cooking time of pinto beans.
Effect of Surimi Addition to Fresh Pasta on Ultra‐structure and Cooked Firmness
Authors: KIM S‐H. , HUANG Y‐W. , CARPENTER J. A. 
Published: August 2006

ABSTRACTTransversal ultra‐structure and firmness were examined on cooked spaghetti‐shaped pasta prepared from durum semolina with 0% (control), 10%, 20%, and 30% Alaskan pollock surimi. The ultra‐structure of the pasta exhibited two differences between inner and outer gross structures of the extruded product. In the inner portion, control and surimi‐added pasta were not different. In the outer portion, surimi gel was observed as a network with small cavities uniformly distributed throughout the matrix formed by the gluten and/or gelatinized starch of durum semolina. Cooked firmness of the pasta decreased with addition of surimi.
Carboxymethyl Kefiran: Preparation and Viscometric Properties
Authors: MUKAI TAKAO , TOBA TAKAHIRO , ITOH TAKATOSHI , NIMURA TATSUTO , ADACHI SUSUMU 
Published: August 2006

ABSTRACTCarboxymethyl (CM‐) kefiran was prepared with monochloroacetic acid in isopropyl alcohol at 30, 40 and 50°C for 4 and 24 hr. Resulting CM‐kefiran varied in degree of substitution (0.73‐0.89), molecular weight (5.0‐7.0 × 105) and viscosity (4.5‐14.5 cP in 0.5% aqueous solution) depending on the conditions. Carboxymethylation resulted in a maximum fourteenfold increase in viscosity. 13C‐NMR spectra of CM‐kefiran indicated C‐6 of native kefiran was preferentially substituted with CM‐groups.
Kinetic Analysis of the Effect of Some Processing Factors on Changes in Color of Comminuted Meats during Processing
Authors: PALOMBO RACHAMIM , WIJNGAARDS GERRIT 
Published: August 2006

ABSTRACTChanges in the psychometric color attributes lightness (L*), hue angle (H*) and chroma (C*) of porcine lean meat batters during processing were kinetically analyzed using the empirical approach of mathematical modeling. The changes during 24 hr storage at 15°C and during heating at 40°C, 50°C, and 60°C were fitted into a model and analyzed for the effects of air pressure during chopping, cutter type and enzyme inhibitors. For changes in L* and C* at 40°C, 50°C and 60°C such kinetic analysis was not possible. Among the factors studied, “air pressure” had the greatest overall effect on color. The effect of “cutter type” was intermediate and that of “enzyme inhibitors” least. The effects found could be ascribed to changes in absorption and scatter properties of the meat batters.
Evaluation of Natural Antioxidants in Frankfurters Containing Chicken and Pork
Authors: RESURRECCION ANNA V. A. , REYNOLDS A. E. 
Published: August 2006

ABSTRACTThree natural antioxidant systems, tocopherol, extract of rosemary, a tocopherol and rosemary combination, and BHA/BHT were evaluated in frankfurters prepared from chicken and pork. Thiobarbituric acid numbers of refrigerated bulk and vacuum packaged samples stored in darkness for up to 18 days indicated that natural tocopherols provided significantly more protection than controls containing no antioxidant and were as effective as BHA/BHT in retarding oxidation. All bulk‐packaged frankfurters except those containing BHA/BHT and tocopherols were inedible after 18 days. Color values indicated no evidence that any treatment provided better color stability.
Extraction of Mutagens from Chlorinated Poultry Chiller Water
Authors: SCHADE JOHN E. , TSAI LEE‐SHIN , TONG LILIANA , WILSON ROBERT , MacGREGOR JAMES T. 
Published: August 2006

ABSTRACTPoultry chiller water (PCW) was used as a model to study the formation of mutagens that can result from chlorinating waters of high organic content. The Ames Salmonella mutagenicity test was used to evaluate solvent extracts of PCW. Pentane gave satisfactory extraction of mutagens without the emulsion problem encountered with dichloromethane, permitting the use of pentane in continuous extractors. Use of thiosulfate to remove residual chlorine in samples resulted in low mutagenicity. Mutagens were formed within minutes of chlorination and continued to change in amount during the next 1‐2 hr. Mutagen formation was affected by pH and was proportional to chlorine dosage.
Effect of Institutional Heating Methods of Cold and Hot Boned Restructured Beef Roasts
Authors: NOBLE JANET M. , McMAHON PAMELA S. , SEMAN D. L. , MOODY W. G. , DOUGLASS LARRY W. 
Published: August 2006

ABSTRACTHot‐ and cold‐boned (HB and CB, respectively) restructured beef roasts were cooked in either: a conduction oven, convection steamer, low temperature cook/hold over or low temperature controlled humidity cook/hold oven. CB roast cooked in the conduction oven had higher cooking yields and lower shear values than CB roasts prepared by convection and low temperature controlled humidity cook/hold oven. HB roasts, cooked in the conduction oven, also had slightly higher cooking yields than other methods. No differences for shear values were apparent for HB roasts cooked in the various ovens. A sensory panel indicated CB and HB roasts had a browned beefy flavor, were juicy and moderately blended with little aftertaste. Restructured roasts are satisfactory for food service/institutional use but differences in yield and tenderness due to cooking method should be recognized.
Thermal Denaturation of Hake (Merluccius hubbsi) Myofibrillar Proteins. A Differential Scanning Calorimetric and Electrophoretic Study
Authors: BEAS VIVIANA E. , WAGNER JORGE R. , CRUPKIN MARCOS , AŃON MARÍA C. 
Published: August 2006

ABSTRACTDenaturation of hake (Merluccius hubbsi) proteins was studied with DSC by monitoring Tmax of transitions and denaturation enthalpies. Whole muscle free of connective tissue showed two transitions (Tmax 46.5°C and 75.3°C), and ΔH of 4.27 cal/g. The exudative sarcoplasmic fraction showed three transitions (Tmax 45.2°C, 59.0°C and 75.5°C) and ΔH of 3.92 cal/g. The sarcoplasmic proteins from whole hake muscle contributed to both denaturation peaks. Muscle depleted of sarcoplasmic proteins by chloride extraction showed a higher thermal sensitivity and a diminished denaturation enthalpy on the second transition. This suggested an additional effect of chloride upon actin in addition to sarcoplasmic protein extraction. pH had an effect upon the native conformation of thick filament proteins, specifically myosin.
Role of Muscle Fibers in Contributing Firmness of Cooked Fish
Authors: HATAE KEIKO , YOSHIMATSU FUJIKO , MATSUMOTO JUICHIRO J. 
Published: August 2006

ABSTRACTCooked muscle tissue of five fish species were observed by optical and scanning electron micrography. Species with firm texture had thin muscle fibers with considerable heat‐coagulating material between them; species having soft texture had thick muscle fibers with little heat‐coagulating material. When the cooked muscles were compressed by a Texturometer, muscle fibers of the species having firm texture slid or shifted over one another to a lesser extent than those of species with soft texture. The heat‐coagulating material seemed to obstruct the displacement of the fibers. The diameter and mobility of muscle fibers are determinative of firmness of fish muscle tissue.
Nonenzymatic Nonoxidative Browning in Hydrolyzed Shelf‐stable Concentrated Cheese Whey
Authors: del PILAR BUERA MARÍA , CHIRIFE JORGE , RESNIK SILVIA L. 
Published: August 2006

ABSTRACTThe rate of brown color development in hydrolyzed concentrated cheese whey (HCCW), and in model systems of related composition, was studied. Degree of lactose hydrolysis was a relevant parameter controlling rate of color changes, both in modified whey or in related model systems. Added CaCl2 had a strong inhibitory effect on caramelization browning in model systems in which no amino compounds were added. This inhibitory effect was less important in model systems containing whey proteins and in HCCW in which Maillard's browning is the main mechanism of darkening. Effects of pH and temperature were similar to that previously reported for nonhydrolyzed concentrated cheese whey, as well as for many model systems containing sugars and amino acids.
Acceptability and Nutrient Content of Milk Substitutes from Four Cultivars of Cowpeas (Vigna unguiculata)
Authors: AKINYELE I.O. , ABUDU I.A. 
Published: August 2006

ABSTRACTMilk was extracted from four cultivars of cowpeas and analysed for their nutrient content. The protein content of the milk substitutes varied from 1.2‐3.0g, energy, 17.9‐42.4 Kcal; total solids 4.2‐10.7g and sugars from 0.2‐0.6g per 100 mL. The protein digestibility was from 56.0‐78.5% and trypsin inhibitor activity was 5.8‐7.1 TIU/mL. The cultivars had an effect on the yields, the total solids, the energy, protein total sugars, trypsin inhibitor activity, and digestibility of the milk substitutes.
Effect of Some Stabilizers on Textural and Sensory Characteristics of Yogurt Ice Cream from Sheep's Milk
Authors: MARTINOU‐VOULASIKI IOANNA S. , ZERFIRIDIS GREGORY K. 
Published: August 2006

ABSTRACTYogurt ice cream made of 6.5% sheep's milk fat and 11.5% of nonfat milk solids (MSNF) derived by 83% from sheeps milk contained decreased lactose and increased protein by approximately 20% and 25%, respectively, compared to the conventional product from cow's milk. Acidity of the final product was from pH 4.4 to 4.9. Stabilizers that were tried were xanthan gum, guar gum and a commercial stabilizer at concentrations 0.0, 0.1, 0.2, 0.3, 0.4, and 0.5%. Based on determinations of physical qualities as well as on the sensory evaluation of the yogurt ice cream, xanthan gum gave optimum results at 0.2% concentration, guar gum at 0.3% while the commercial stabilizer was partially satisfactory up to 0.5% concentration.