bluuebunny/crossref_metadata_2025_split huggingface dataset:
Prevention of Transient Discoloration of Beef
Authors: Tewari G. , Jayas D. S. , Jeremiah L. E. , Holley R. A. 
Published: July 2006

ABSTRACTOxygen absorbent technology in conjunction with controlled atmosphere packaging(CAP) was used to prevent transient discoloration in master‐packaged beef steaks. Two types of commercial O2 scavengers were used in the study. The master packs were stored at 1± 0.5 °C. The steaks from master packs were presented in a display‐case for visual evaluation. Reflectance spectra from each steak‐surface were obtained to estimate metmyoglobin content. Steaks packaged without O2 scavengers showed more discoloration, and had significantly higher proportions of metmyoglobin when compared to steaks with O2 scavengers, after most storage intervals (p < 0.05). Prevention of metmyoglobin formation was influenced by the number but not the type of O2 scavenger employed (p > 0.05). Keywords: oxygen scavengers, centralized meat operations, transient discoloration
Antioxidant Properties of Cereal Products
Authors: Yu L. , Perret J. , Davy B. , Wilson J. , Melby C.L. 
Published: July 2006

ABSTRACT:Four commercial cereal products were examined and compared for their free radical scavenging properties, chelating capacity, and total phenolic contents. The Quaker Oat Bran™ ready‐to‐eat cold cereal showed the greatest activity to quench DPPH radicals, while the Quaker oatmeal had the highest capacity against ABTS+. Significant Fe2+ chelating activity was also detected in these cereal products with EDTA equivalents of 0.08 to 0.48 mg/g cereals. The total phenolic contents were 203 to 524 mg per gram of cereal products. These results indicate that readily available cereal products contain significant levels of antioxidants and may be an important source of dietary antioxidants.
A Rapid and Small‐Scale Method for Estimating Antioxidative Potency of Peanut Sprouts
Authors: Hsu W.‐C. , Cho P.‐J. , Wu M.‐J. , Chiou R.Y.‐Y. 
Published: July 2006

ABSTRACT:A method for estimating antioxidative potency (AOP) was achieved by incubating emulsified linoleic acid in a 1 mL iron/ascorbate system at 37 °C for 30 min followed by absorbance measurement at 234 nm to determine the conjugated diene hydroperoxide (CDHP) content. By that method, 100% AOP was obtained when 10 ppm butylated hydroxytoluene or 50 ppm α‐tocopherol was introduced. When freeze‐dried peanut sprouts were cooked with ground pork‐fat patties and the separated oils were stored at 60 °C for CDHP determination, the highest AOP was observed in the 144 h germinated sprout roots. After extracting the sprout roots with methanol and AOP evaluation by the iron/ascorbate and pork‐oil storage methods, both showed similar AOP trends as affected by extract concentration.
Effect of Cabbage Phospholipase D Treatment on the Oxidative Stability of Beef Homogenate and Egg Yolk Phosphatidylcholine Liposomes
Authors: Dacaranhe C.D. , Terao J. 
Published: July 2006

ABSTRACT:The possibility that enzymatic hydrolysis of phospholipids increases the oxidative stability of muscle food was examined using cabbage phospholipase D (PLD). As judged by the amounts of thiobarbituric acid‐reactive substances and carbonyl content, treatment of meat homogenate with 500 ppm (840 units) PLD increased its oxidative stability during storage at 4°C for 7 d, as compared to the nontreated ones. The thin‐layer chromatographic analysis confirmed the formation of phosphatidic acid (PA) in the 500 ppm (840 units) cabbage PLD‐treated samples. In a nonheme and heme iron‐induced lipid oxidation of egg yolk phosphatidylcholine liposomes, cabbage PLD treatment also improved their oxidative stability. Cabbage PLD treatment is, therefore, likely to improve the oxidative stability of meat homogenate via PA generation.
Genetic Identification of Lophius budegassa and L. piscatorius by PCR‐RFLP Analysis of a Mitochondrial tRNAGlu/Cytochrome bSegment
Authors: Sanjuan A. , Raposo‐Guillán J. , Comesañta A.S. 
Published: July 2006

ABSTRACT:Identification of Lophius budegassa(black‐bellied angler) and L. piscatorius(angler) (Lophiiformes) was carried out on the amplification of a 486 bp tRNAGlu/cytochrome b segment using the polymerase chain reaction (PCR). Direct DNA sequencing of 6 PCR products was carried out. Six restriction endonucleases (AluI, CfoI, HaeIII, HinfI, Mae, and ScrFI) with different species‐specific restriction fragment length polymorphism (RFLP) were selected. Digestions of PCR products from 30 individuals showed no intraspecific polymorphism. Double digestions (CfoI and HinfI, and HaeIII and ScrFI) were simpler and more rapid than single digestions. This technique is suitable for distinguishing tails of both Lophius species.
Gelation of Shark Meat under Mild Acidic Conditions: Physicochemical and Rheological Characterization of the Gel
Authors: Venugopal V. , Kakatkar A. , Bongirwar D.R. , Karthikeyan M. , Mathew S. , Shamasundar B.A. 
Published: July 2006

ABSTRACT:Homogenate of washed shark meat in water was converted into a gel by lowering its pH to 3.5 by acetic acid. Unlike unacidified homogenate, water was strongly bound to the gel. The strength of the gel increased with increasing moisture content, while expressible water content was not affected. Gelation was associated with reduction in myosin heavy chain and sulfhydryl groups. Dynamic rheological measurements indicated viscoelastic nature of the gel. The storage modulus increased with increased temperature. The shear stress sweep of the gel dispersions as a function of temperature suggested pseudoplastic behavior.
Thermal Degradation Kinetics of Carotenoids and Visual Color of Papaya Puree
Authors: Ahmed J. , Shivhare U.S. , Sandhu K.S. 
Published: July 2006

ABSTRACT:The degradation kinetics of carotenoids and visual color of papaya puree were investigated at selected temperatures (70 to 105°C). The concept of fractional conversion was applied to determine the kinetic parameters. The degradation of papaya color was based on change of Hunter a and b values and it was found that combination of Hunter (a × b) value adequately represented thermal color change. Degradation of carotenoids and visual color followed first order reaction kinetics. Dependence of the rate constant followed the Arrhenius relationship. The process activation energies for carotenoids and visual color were 20.56 and 32.59 kJ/mol respectively. Higher activation energy value indicated greater temperature sensitivity of visual color as compared to carotenoids. The degradation of pigment and visual color varied linearly. Visual color could therefore be used for on‐line quality control of papaya puree.
Protein Degradation by Lactobacillus plantarum and Lactobacillus casei in a Sausage Model System
Authors: Fadda S. , Oliver G. , Vignolo G. 
Published: July 2006

ABSTRACT: :The proteolytic activity of a starter culture involving Lactobacillus plantarum and Lactobacillus casei towards meat sarcoplasmic and myofibrillar proteins during the fermentation of a sausage‐like system was studied. After 96 h of incubation the proteolytic system of L. plantarum CRL681 caused a degradation of both sarcoplasmic and myofibrillar proteins, whereas L. casei CRL705 showed a different affinity to meat proteins. The inoculation of both strains showed a higher activity toward sarcoplasmic fraction. These results correlated with a high rate of sarcoplasmic protein degradation observed in SDS‐PAGE analysis. The generation of free amino acids as well as the pH drop at the end of the incubation period was maximal in presence of the mixed starter culture, thereby demonstrating the suitability of these strains to be used in the fermentation of meat products.
Response Surface Modeling for the Inactivation of Escherichia coli O157:H7 on Green Peppers (Capsicum annuum) by Ozone Gas Treatment
Authors: Han Y. , Floros J. D. , Linton R. H. , Nielsen S. S. , Nelson P. E. 
Published: July 2006

ABSTRACT: :The effects of ozone gas concentration (2 to 8 mg/l), relative humidity (RH) (60 to 90%), and treatment time (10 to 40 min) on inactivation of E. coli O157:H7 on green peppers were studied using response surface methodology. A 3‐factor Box‐Behnken experimental plan was designed and microbial log reduction was measured as a response. The statistical analysis of developed predictive model suggested that ozone gas concentration, RH, and treatment time all significantly (P < 0.01) increased the rate of log reduction of E. coli O157:H7. Among the 3 factors, the effect of ozone gas concentration on bacterial inactivation was the greatest, while the effect of RH was the least. The interaction between ozone gas concentration and RH exhibited a significant and synergistic effect (P < 0.05).
Influence of Chemical Characteristics of Beef Inside and Outside Semimembranosus on Color Traits
Authors: Sammel L.M. , Hunt M.C. , Kropf D.H. , Hachmeister K.A. , Kastner C.L. , Johnson D.E. 
Published: July 2006

ABSTRACTThe influence of prerigor temperature and pH on muscle chemistry of the inside semimembranosus (ISM) and outside semimembranosus (OSM) in relation to initial color and color uniformity and stability was investigated. Cold‐boned ISM had a slower (p < 0.05) chill rate; faster (p < 0.05) pH decline; higher (p < 0.05) transmission values; and less (p < 0.05) metmyoglobin reducing ability, oxygen consumption, water holding capacity and color stability than the OSM. Cold‐boned steaks were 2‐toned in color and visually unacceptable at d 3 of display. Hot‐boned ISM and OSM chilled at the same rate and had similar pH declines, similar chemical characteristics and uniform stable color for 5 d of display. Chilling beef ISM faster should produce uniform stable color.
A Reliable Method of Extracting the Rheological Properties of Fruit Purees from Flow Loop Data
Authors: Yeow Y.L. , Perona P. , Leong Y.K. 
Published: July 2006

ABSTRACTA method based on Tikhonov regularization is used to process the volumetric flow rate against pressure drop data of different fruit purees generated by large‐scale flow loops. These data are converted into shear‐rate‐against‐shear‐stress curves. Curves from flow loops with different dia are compared to verify that they are independent of dia. They are also compared against that obtained by a conventional method. Tikhonov regularization will simultaneously extract the yield stress of the purees from the flow loop data. The results obtained by Tikhonov regularization show it to be a very efficient way of processing the flow loop data of rheologically complex foods.
Energy Balance of Low Hydrated Starches Transition Under Shear
Authors: Barron C. , Valle G. Della , Colonna P. , Vergnes B. 
Published: July 2006

ABSTRACTMoistened (25% to 30% total basis) starches were processed on a pre‐shearing rheometer under controlled conditions of temperature, residence time, and shear rate. The specific mechanical energy (30 to 1000 J.g‐1) was measured and starch transformations assessed. The conversion of compacted native starch into a suspension of granule fragments in a melt was modeled by a simplified energy balance of the shearing zone. A theoretical fragmentation mechanism was proposed with a critical fracture energy of 125 J.m‐2. The computed mechanical energy and time necessary for achieving this transition varied in agreement with experimental results, for different operating conditions and starch botanical origins. Interparticle friction influenced granule fragmentation, whereas crystal melting was associated with viscous dissipation.
Edible Films Prepared from Water Extract of Soybeans
Authors: Cao Y.M. , Chang K.C. 
Published: July 2006

ABSTRACTSoy films were prepared from water extract of whole soybean. The films' mechanical characteristics as affected by various solid concentrations of water‐to‐bean ratios, various plasticizer types and concentrations, and various pH values were investigated. Higher tensile strength along with lower elongation was obtained when films were prepared at 8:1 water‐to‐bean ratio. Stronger films in terms of the tensile strength and puncture strength and lower elongation were obtained when 60% of the amount of plasticizer (relative to protein content in the film) and only triethylene glycol were used. Films with lower strength and higher elongation were produced when 80% of the amount of plasticizer (relative to protein content in the film) and only glycerol were used. In the range of pH 8 to 12, pH 10 produced films with the highest tensile strength.
Ultrasonic Monitoring of Powder Dissolution
Authors: Saggin R. , Coupland J.N. 
Published: July 2006

ABSTRACT:Sucrose (20 wt%) and lactose (10 wt%) powders were mixed with water (at 2, 20, and 40 °C) and allowed to dissolve. The proportion of an ultrasonic pulse reflecting at the interface between a polymer delay line and the dissolving sugars decreased during the dissolution process, and the magnitude of this signal, normalized to the echo from pure water, was proportional to only the dissolved portion. Ultrasonic reflectance is thus an appropriate sensor to monitor powder dissolution since it can distinguish dissolved and undissolved fractions without prior separation. The kinetics of sucrose dissolution were modeled using a cube‐root equation and the rate constant of the process increased with temperature.
Active Treatment of Frying Oil for Enhanced Fry‐life
Authors: Bheemreddy R.M. , Chinnan M.S. , Pannu K.S. , Reynolds A.E. 
Published: July 2006

ABSTRACTFrying experiments were conducted simulating food service operation for 10 d, with and without active treatment of frying medium. Oil samples were analyzed for free fatty acids (FFA), color, food oil sensor (FOS) readings, chemiluminescence, and total polar compounds (TPC). Daily treatment of frying oil with adsorbent was found to extend the frying life of oil by reducing the accumulation of FFA, TPC, and AOCS ‘R’ color value by 72%, 30%, and 52%, respectively.
Histamine Production by Morganella morganii in Mackerel, Albacore, Mahi‐mahi, and Salmon at Various Storage Temperatures
Authors: Kim S.H. , Price R.J. , Morrissey M.T. , Field K.G. , Wei C.I. , An H. 
Published: July 2006

ABSTRACT Morganella morganii was studied for its growth and histamine formation in mackerel, albacore, mahi‐mahi, and salmon stored at various temperatures from ‐30 °C to 37 °C. The optimal temperature for histamine formation was 25 °C. Mackerel, albacore, and mahi‐mahi were shown as good substrates for histidine decarboxylation by M. morganii at elevated temperatures (> 15 °C). M. morganii inoculated in all fish species including salmon formed histamine above the FDA guideline. Their growth was controlled by cold storage of the fish at 4 °C or below, but histamine formation was controlled only by frozen storage. Although histamine was not detected in any frozen samples, it accumulated rapidly in the previously frozen fish stored at 25 °C.
Evolution of Moisture Distribution During Storage in a Composite Food Modelling and Simulation
Authors: Guillard V. , Broyart B. , Bonazzi C. , Guilbert S. , Gontard N. 
Published: July 2006

ABSTRACT:In order to predict moisture transfer in a composite food, a mathematical model was developed and tested on a 2‐components system constituted of a sponge‐cake in contact with a fresh wet filling. Using independent sorption kinetic experiment, a power law was found as representative of the effect of moisture content on water effective diffusivity of sponge‐cake. The parameters of power law was then adjusted using the model optimization procedure on moisture profiles measurements of sponge‐cake in contact with a 0.99 water activity agar gel at 20°C. The model was validated with 0.95 and 0.90 water activity agar gels and successfully used to predict moisture transfer in a real food (processed cheese/sponge‐cake system).
Evaluation of a Polymerase Chain Reaction–Based System for Detecting Salmonella Species from Pork Carcass Sponge Samples
Authors: Wu Chih‐Chuan , Liu Cheng‐I , Tsai Chin‐En , Yeh Kuang‐Sheng 
Published: July 2006

ABSTRACT:Pork carcass sponge samples (n = 230) collected from 10 Taiwanese slaughter plants were screened for Salmonella using 2 methods: BAX® for Screening/Salmonella, a polymerase chain reaction‐based detection system and a culture method using SM‐ID agar as the selective plating medium. The BAX method identified 14 samples as positive for Salmonella. The 8 samples identified as Salmonella‐positive by the SM‐ID method were also BAX‐positive. Inoculation studies showed BAX detected Salmonella in samples having initial 1.4 × 101 cfu/mL Salmonella inoculum prior to the enrichment process in the presence of 3.0 × 106 cfu/mL of non‐Salmonella florae. BAX provides a rapid screening alternative to the culture method for Salmonella detection.
A Descriptive Model for the Kinetics of Gas Release in Different Types of Pizzas
Authors: Cabo M.L. , Pastoriza L. , Rodríguez J.J. 
Published: July 2006

ABSTRACT:A model based on typical equations of microbial kinetics is proposed to describe gas release (GR) in ham, tuna, and meat pizzas packaged under different CO2‐enriched atmospheres: 20% CO2, 70% CO2, and 70% CO2 plus 500 mg/kg Nisaplin. CO2‐enriched atmospheres hardly influenced LAB growth but reduced GR, which points to the importance of yeasts for GR. Nonetheless, LAB also contributed significantly to GR, so Nisaplin also delayed GR. Gas release followed a diauxic pattern, the 2nd stage being presumably related to yeasts shifting from respiratory to fermentative metabolism once oxygen was depleted. However, storing pizzas for longer than 25 to 30 d does not seem appropriate in terms of shelf life, so the model proposed appears adequate for practical purposes.
Vapor‐phase Decontamination of Apples Inoculated with Escherichia coli
Authors: Sapers G.M. , Walker P.N. , Sites J.E. , Annous B.A. , Eblen D.R. 
Published: July 2006

ABSTRACT:Improved methods of decontaminating apples containing human pathogens are required. In this study, application of gaseous antimicrobial agents was investigated. An apparatus, which transfers vapor from hot antimicrobial solutions to a treatment vessel, was evaluated with Golden Delicious apples inoculated with E. coli. Vapor from glacial acetic acid at 60°C provided population reductions exceeding 3.5 log10 CFU/g but induced discoloration. Vapor from heated hydrogen peroxide and chlorine dioxide solutions gave reductions ≤ 2 logs. However, chlorine dioxide gas, applied at 20°C in an airtight container, achieved a 4.5 log reduction, with minimal quality loss. Reductions achieved with this treatment greatly exceed those obtained by other decontamination methods for raw commodities.
The Effect of pH on Inactivation of Pathogenic Bacteria on Fresh‐cut Lettuce by Dipping Treatment with Electrolyzed Water
Authors: Yang H. , Swem B.L. , Li Y. 
Published: July 2006

ABSTRACT:Fresh‐cut lettuce samples inoculated with S. Typhimurium, E. coli O157:H7 or L. monocytogenes were dipped into 300 ppm electrolyzed water (EW) at pH 4 to 9 and 30 °C for 5 min. The effects of treatment pH on bacterial reduction and visual quality of the lettuce were determined. The treatments at pH 4 and 8 resulted in the most effective inactivation of E. coli O157:H7, but the effect of pH was not significant (P > 0.05) for S. Typhimurium and L. monocytogenes. The treatment at pH 7 retained the best visual quality of lettuce, and achieved a reduction of approximately 2 log CFU/g for above 3 bacteria.
The Effect of Ethoxyquin and Vitamin E Supplementation on the Display Life of Beef Steaks
Authors: Maddock R.J. , Wulf D.M. , Mckenna D.R. 
Published: July 2006

ABSTRACT:Steaks from cattle supplemented with 150 ppm ethoxyquin, an antioxidant, plus 150 or 250 IU of vitamin E per day, or 500 IU of vitamin E per day were evaluated for display life versus control steaks. Readings of a* indicated supplementation with vitamin E with or without ethoxyquin increased the display life of steaks compared with the controls. Thiobarbituric acid reactive substances (TBARS) were measured following 0, 3, and 7 d of retail display. All treatments had similar TBARS values on Day 0. On Days 3 and 7 control steaks had more lipid oxidation than the other treatments, with 500 IU of vitamin E having the least amount of oxidation. These data indicate supplementation with vitamin E improved the display life of steaks with no apparent interaction between vitamin E and ethoxyquin.
Effect of Oxygen Transmission Rate of the Packages, Light, and Storage Temperature on the Oxidative Stability of Extruded Oat Packaged in Nitrogen Atmosphere
Authors: Larsen H. , Magnus E.M. , Wicklund T. 
Published: July 2006

ABSTRACT:The effect of oxygen transmission rate of the packages (including the use of an oxygen absorber), light, and temperature on the sensory stability of extruded oat pellets packaged in nitrogen atmosphere was studied over a period of 3 mo. A realistic approach for determining the maximum limit for the headspace O2‐concentration in packages for products susceptible to oxidation was proposed. By predicting the O2‐concentration in alternative packages by the Ambient Oxygen Ingress Rate method, the packages can easily be compared to select those not exceeding the experimentally determined maximum oxygen limit in the headspace during a certain time.
In Search of the “Ideal” Pear (pyrus spp.): Results of a Multidisciplinary Exploration
Authors: Jaeger S.R. , Lund C.M. , Lau K. , Harker F.R. 
Published: July 2006

ABSTRACT:Preference mapping with 10 pears identified 3 segments among New Zealand consumers. While 1 segment preferred ripe European cultivars, another rejected only the seedling with strong off‐flavors. A 3rd segment combined the 2 former segments, but also rejected 2 hybrid samples. Survey responses to the question “To me, the ideal pear is ⃛” from a 2nd consumer sample confirmed the general preference for juicy and sweet pears, the key characteristics of ripeness. A separate appearance evaluation revealed 4 segments based on color and shape. Combining information from several sources resulted in suggestions for new breeding directions for pears, while highlighting the importance of appearance and the need for more extensive measurements.
A PCR Assay for Specific Detection of the Pandemic Vibrio parahaemolyticus O3:K6 Clone from Shellfish
Authors: Marie Yeung P.S. , DePaola A. , Kaysner C.A. , Boor K.J. 
Published: July 2006

Abstract:The current standard method for identifying Vibrio parahaemolyticus serotype O3:K6, an emerging pathogen with apparent enhanced virulence characteristics, typically takes 4 to 6 d to complete and requires serotyping. To provide a more rapid strategy, we optimized a polymerase chain reaction (PCR)‐based assay for specific detection of V. parahaemolyticus O3:K6. Of 78 V. parahaemolyticus isolates and other related species; only strains classified into the V. parahaemolyticus O3:K6 clonal group (n= 39) showed positive results in the PCR assay. The assay detected 2.3 cells/PCR reaction and 310 cells/g using bacterial cultures and inoculated oyster samples, respectively. Sensitive and specific detection of V. parahaemolyticus O3:K6 was possible following a 6‐h enrichment.
Mixed Model Analysis of Sensory Characteristics of Irradiated Apple Cider
Authors: Wang H. , Reitmeier C.A. , Glatz B.A. , Carriquiry A.L. 
Published: July 2006

ABSTRACT:Trained panelists evaluated the sensory characteristics of 4 kinds of apple ciders: untreated, pasteurized, and irradiated at 2 or 4 kGy. A mixed model analysis was implemented. From among several realistic models, a mixed model without an interaction term was selected for fitting most of the sensory attributes studied. Irradiated ciders were lighter in color and had less apple flavor than untreated cider. Cider irradiated at both 2‐ and 4‐kGy doses contained more “cardboard‐like” flavor compared to untreated and pasteurized ciders. Consequently, “cardboard‐like” was a suitable term for the description of the specific off‐flavor in irradiated cider with preservative.