bluuebunny/crossref_metadata_2025_split huggingface dataset:
EFFECT OF POLYDIMETHYL SILOXANE ON RAPESEED OIL TRANSFORMATION DURING DEEP FRYING
Authors: DROZDOWSKI BRONISLAW , HAZUKA ZDZISLAWA , PAWLOWICZ ROMAN , TYNEK MARIA 
Published: May 2007

ABSTRACTDuring deep fat frying a series of undesirable transformations occur. These include oxidation, polymerization, and hydrolysis. Use of additives to reduce the access of air to the frying oil may be one of the preventive methods. Such additives reduce the amount of foam formed. In this work, polydimethyl siloxane (PDMS) at 3 ppm was added to the frying rapeseed oil for frying potato fritters. It was found that oxidation was significantly limited as it reduced peroxide, anisidine, E1%lcm values and oxidized triacylglycerol (TAG) contents. Polymerization was also limited as a reduction in the contents of TAG polymer and dimer occurred. Addition of PDMS also reduced degradation of polyenoic acids of the frying oil. Oil without PDMS was less resistant to these transformations.
RAPID DETERMINATION OF PEROXIDE VALUE IN CRUDE PALM OIL PRODUCTS USING FOURIER TRANSFORM INFRARED SPECTROSCOPY
Authors: MOH M.H. , TANG T.S. , MAN Y.B. CHE , LAI O.M. 
Published: May 2007

ABSTRACTA rapid Fourier transform infrared (FTIR) spectroscopic technique coupled with fixed NaCl cell (1 mm pathlength) was developed to measure peroxide value (PV) in crude palm oil (CPO) and crude palm kernel oil (CPKO). Calibration standards were prepared by oxidizing CPO in a fermentor at 60C over a period of 24 h. A partial least squares (PLS) calibration model for predicting PV was developed based on the 3710–3210 cm‐1spectral region with reference to a single‐point baseline at 3710 cm‐1. The optimization of calibration factors was guided by the predicted residual error sum of squares (PRESS) test. The standard deviation (SD) of the calibration obtained was 0.46 PV over the range of 0.51–17.82 PV and the correlation coefficient (R2) was 0.998. The model was validated with an independent set of samples consisting of both laboratory and field samples. The overall SD for the validation set was sligthly higher (SD = 1.46 PV) with R2 of 0.989. Thus, it was demonstrated that PV measured by FTIR techniques was comparable to that obtained by the chemical method. The FTIR method has the
RAPID OXIDATION OF COMMERCIAL EXTRA VIRGIN OLIVE OIL STORED UNDER FLUORESCENT LIGHT
Authors: KHAN MUHAMMAD AHMAD , SHAHIDI FEREIDOON 
Published: May 2007

ABSTRACTExtra virgin olive oil is considered to be a high quality oil for health and nutrition and is widely consumed by the Mediterranean population. Presence of natural photosensitizers in olive oil may compromise its nutritional quality if stored in clear plastic or glass container under fluorescent light. In this study, the oxidative stability of commercial extra virgin olive oil (EVOO) and its chlorophyll and tocopherol stripped counterpart (SEVOO) stored at 60C in the dark and under fluorescent light (2650 lux) was evaluated. A column chromatographic procedure using silicic acid, Celite 545, activated charcoal and powdered sugar (sucrose), and eluted with hexane, provide an effective means for stripping extra virgin olive oil from its minor components. Minor components, mainly tocopherol and other phenolic compounds as well as carotenoids in SEVOO, influenced their oxidative stability in the dark. Meanwhile, natural pigments such as chlorophyll played a major role in the photooxidation of EVOO. Therefore, commercial extra virgin oil should be protected from direct light exposure in order to protect it from the oil from photooxidative deterioration.
DROMEDARY MILK FAT: BIOCHEMICAL, MICROSCOPIC AND RHEOLOGICAL CHARACTERISTICS
Authors: ATTIA HAMADI , KHEROUATOU NAOUEL , FAKHFAKH NIZAR , KHORCHANI TOUHAMI , TRIGUI NEJIB 
Published: May 2007

ABSTRACTStructural and physicochemical characteristics of dromedary milk fat were investigated and compared with those of cow's milk fat. The fatty acid composition of dromedary milk fat showed the presence of very small amounts of short‐chain fatty acids (C4–C12) and a higher content of 16:1 and 18:0. The microscopic study showed a discontinuous phase of globules with a smaller size but presenting a relatively thicker membrane layer. The rheological and the melting studies showed that dromedary milk fat on the one hand had a relatively higher fusion point, a higher fusion enthalpy and a higher apparent viscosity and on the other hand a relatively lower value of storage modulus (G'). These various characteristics correlated with the results obtained by microscopy and chromatography.
MELTING CHARACTERISTIC AND SOLID FAT CONTENT OF MILK FAT AND PALM STEARIN BLENDS BEFORE AND AFTER ENZYMATIC INTERESTERIFICATION
Authors: HAYATI I. NOR , AMINAH A. , MAMOT S. , AINI I. NOR , LIDA H.M. NOOR , SABARIAH S. 
Published: May 2007

ABSTRACTMelting characteristics and solid fat content of anhydrous milk fat (AMF), soft palm oil stearin (SPOs), hard palm oil stearin (HPOs) and their blends were studied by differential scanning calorimetry (DSC) and nuclear magnetic resonance (NMR) spectroscopy, respectively. Solid fat contents (SFC) determined by NMR were used to construct isosolid diagrams; these indicated the presence of an eutectic effect along the binary blends of AMF:SPOs which only could be observed at 5 and 10C. The effect was reduced after interesterification by sn‐1,3‐specific lipase. The modification also reduced the number of the distinct DSC melting peaks, demonstrating a better miscibility among the blended fats. A substantial decrease in DSC melting enthalpy of interesterified blends was found to be parallel to a decrease in SFC that was observed at 25–40C. Fatty acid composition showed that improved functionality of AMF may be due to an enrichment in long‐chain saturated fatty acids contributed both by SPOs and HPOs.
VOLATILES IN A FAT‐BASED FAT SUBSTITUTE MODEL COMPOUND, ESTERIFIED PROPOXYLATED GLYCEROL SOYATE
Authors: ARTZ WILLIAM E. , REILING JULIE A. , BERNASKI‐ABRASSART CARRIE 
Published: May 2007

ABSTRACTStatic headspace and GC/IR‐MS (capillary gas‐liquid chromatography, with an infrared detector and a mass spectrometer), were used to collect, separate, identify, and quantitate the volatile products in the EPG‐08 soyate sample, (esterified propoxylated glycerol, which is a model fat substitute compound with 8 moles of propylene oxide per mole of glycerol), EPG‐00 soyate (essentially trans‐esterified soybean oil with no added propylene oxide), and a 50:50 (v:v) mixture of the two oil samples. Each sample was heated at £192C for 12 h/day until the oil contained £20% triacylglycerol polymer. The EPG‐08 soyate samples were heated for 36 h, whereas the EPG‐00 soyate and the 50:50 mix samples were heated for 48 h. The major volatile decomposition products found included hexanal
RANCIDITY DEVELOPMENT IN A FISH MODEL SYSTEM AS AFFECTED BY PHOSPHOLIPIDS
Authors: RICHARDS MARK P. , HULTIN HERBERT O. 
Published: May 2007

ABSTRACTBlood components demonstrated the ability to oxidize their own lipids. Blood plasma developed strong oxidation odor during storage apparently due to oxidation of its lipid components. Rancid odor and substantial thiobarbituric acid reactive substances (TBARS) development occurred in shaken solutions of trout blood containing approximately 0.01% lipid. When whole blood was added to washed cod muscle that was taken through a lipid reduction process, rancid odor still occurred during storage. Having at least six times more membrane phospho‐lipids present did not enhance the rate or extent of rancidity development during storage of washed cod containing added blood. Contrary to sensory data, TBARS formed more rapidly in the reduced lipid washed cod compared to the washed cod containing approximately 0.6% lipid. The TBARS formation was greater in the reduced lipid washed cod than in the washed cod when expressed on a lipid basis but not when expressed on a wet weight basis. The lack of rancidity and TBARS development when hemolysate was added to a myosin preparation suggested that at least trace amounts of lipid were required for rancidity to occur. Results from these experiments indicate that rancid odor and extensive lipid oxidation can occur at remarkably low levels of fish lipid.
EFFECT OF BROAD BEAN AND PEA PHENOLICS ON THE ACTIVITY OF LIPASE AND LIPOXYGENASE
Authors: ZADERNOWSKI R. , BOROWSKA J. , NACZK M. , NOWAKPOLAKOWSKA H. 
Published: May 2007

ABSTRACTThe total content of phenolics in broad beans ranged from 276 to 794 mg/kg of sample on a dry weight basis (dwb), while in peas varied from 144 to 691 mg/kg of sample (dwb). Broad beans contained a higher level of proanthocyanidins than peas. Proanthocyanidins were the predominant phenolics in beans and peas. Phenolics were mostly located in seed coats. The methanolic extracts of phenolics from both broad beans and peas showed great inhibitory effects towards both lipase and lipoxygenase activities.
8‐HYDROXY‐2′DEOXYGUANOSINE LEVELS AND ANTIOXIDANT STATUS IN RAT LIVER FED WITH OLIVE AND CORN OIL DIETS: EFFECT OF ASCORBIC ACID SUPPLEMENATION
Authors: DREHMER E. , VALLS V. , MUñIZ P. , CABO J. , SAEZ G.T. 
Published: May 2007

ABSTRACTDNA damage and antioxidants status were determined in liver of rat fed with olive and corn oil diets with and without ascorbic acid supplementation. In order to elucidate the role of fat intake, the study included a control and hyperlipidic diet. Liver antioxidant activities were significantly influenced by dietary fat and intake levels. In general, control groups fed with corn oil diets exhibited reduced liver antioxidant (SOD, catalase, and GSH‐PX) and GSH levels compared with rats fed on olive oil diets. These activities were lower in rats consuming hyperlipidic diets relative to the control groups. Ascorbic acid supplementation resulted in a slight decrease of antioxidant activities both in the control and hyperlipidic diets with the exception of GSH that showed high levels in rats fed on an olive oil diet supplemented with ascorbic acid. The results of oxidative DNA damage as measured by the induction of 8‐hydroxy deoxyguanosine (8‐OHdG) clearly confirmed that corn diet (rich in polyunsaturated fatty acids) induced DNA damage in a dose‐ dependent manner. No induction of 8‐OHdG was detected for the diet containing olive oil (monounsaturated diet). Ascorbic acid had no effect on rat fed on an olive oil diet. In contrast, for corn diets the ascorbic acid showed
ISOPROPYL ALCOHOL EXTRACTION OF COTTONSEED COLLETS: EFFICIENCY AND PERFORMANCE
Authors: ZHANG F. , RHEE K. C. , KOSEOGLU S. S. 
Published: May 2007

ABSTRACTIsopropyl alcohol (IPA) is one of the most favorable alternatives to hexane for oil extraction. Compared to hexane and other solvents such as ethanol, IPA is less flammable and less toxic and is free of restrictive governmental regulations. Thus, the effects of collets versus flake with hexane and IPA as extraction solvents at various alcohol concentrations (88, 93, 95 and 97% IPA levels) were examined. Cottonseed meats were flaked and cooked before they were processed using a Hivex expander. The solvent extractions were carried out using a seven‐stage countercurrent laboratory extraction unit. Extractability of collets with 95% IPA was better than that of flakes. The residual oil content and solvent hold‐up of the collets were 1.6 and 33.0% compared 4.5; and 53.2% for the flakes, respectively. The aqueous IPA extraction proceeded more slowly and showed a lower oil carrying capacity than that of hexane. The residual oil content of the cottonseed collets extracted with hexane was 1.2% while the solvents containing 97, 93, and 88% IPA resulted in 1.5, 1.9, and 2.4%, respectively. Reduction in water content improved the extraction efficiency of IPA.
LIPASE‐CATALYZED SYNTHESIS OF STRUCTURED LIPIDS IN POLAR SOLVENTS
Authors: SELLAPPAN SUBRAMANI , AKOH CASIMIR C. 
Published: May 2007

ABSTRACT The effect of acetone on structured lipid synthesis by Lipozyme IM60 in n‐hexane was studied. Transesterification of tristearin with capric, lauric, myristic, palmitic and oleic acids was performed individually and in combinations at equal mole ratios. Higher incorporation of oleic acid was observed with the addition of acetone when compared to other fatty acids. Incorporation of capric acid decreased with increase in acetone concentration. The overall activity of enzyme decreased in acetone compared to n‐hexane.
EFFECT OF SEA BUCKTHORN (HIPPOPHAE RHAMNOIDES L.) BERRY EXTRACTS ON THE ACTIVITY OF LIPASE AND LIPOXYGENASE
Authors: ZADERNOWSKI R. , NACZK M. , NOWAK‐POLAKOWSKA H. , NESTEROWICZ J. 
Published: May 2007

ABSTRACT The inhibitory effect of various extracts (lipophilic, hydrophilic‐EtOH and hydrophilic‐MeOH) from berries of six sea buckthorn cultivars, grown in North‐Eastern Poland and Byelorussia, on lipase and lipoxygenase activities was investigated. The total content of carotenoids in lipophilic and hydrophilic‐MeOH extracts ranged from 293 to 816 mg/100 g and from 5.35 to 6.89 mg/100 g, respectively. β‐Carotene comprised between 84.3 and 95.6% of total carotenoids. The hydrophilic‐MeOH extracts were rich sources of phenolics, but lower quantities of phenolics were also detected in both lipophilic and hydrophilic‐EtOH extracts. The content of vitamin C in hydrophilic‐EtOH extracts was 93–406 mg/100 g. Lipase activity was reduced by 40–70% and 13–50% by lipophilic and hydrophilic‐EtOH extracts, respectively. The effect of hydrophilic‐MeOH extract on lipase activity was negligible. The inhibitory effect of sea buckthorn extracts on lipoxygenase activity was even greater than those exerted on lipase activity.
MODELING OF SELECTIVE EXTRACTION OF PHOSPHATIDYLCHOLINE FROM A COMPLEX LECITHIN MIXTURE USING SUPERCRITICAL CO2/ETHANOL
Authors: TEBERIKLER LEYLA , KOSEOGLU SEFA S. , AKGERMAN AYDIN 
Published: May 2007

ABSTRACT Phospholipids are not soluble in pure carbon dioxide used in supercritical flucid extraction due to their nonpolar nature. However, addition of ethanol as an entrainer makes it possible to selectively extract phoshatidylcholine (PC) from a phospholipid mixture. Phosphatidylcholine has a potential value in the pharmaceutical industry. In this study, two different models to predict the extraction behavior of phospholipids (a multicomponent system) with an entrained supercritical fluid (carbon dioxide/ethanol) were evaluated. The models developed for selective extraction of PC from a complex lecithin mixture were a mixed‐flow model with an overall mass transfer coefficient as well as a shrinking‐core model. Both models gave similar results in predicting the experimental data due to two main reasons: (1) shrinking‐core model was developed with the perfect mixing assumption of the fluid phase, and (2) extraction of phospholipids from the lecithin mixture with SC‐CO2/ethanol was a slow process.
EFFECTS OF SUBSTITUTING ADDED WATER FOR FAT ON THE TEXTURAL, SENSORY, AND PROCESSING CHARACTERISTICS OF BOLOGNA1
Authors: CLAUS J. R. , HUNT M. C. , KASTNER C. L. 
Published: May 2007

ABSTRACTEffects of substituting added water (AW) for fat on textural and sensory properties of bologna ranging from 30%fat‐10%AW to 5%fat‐35%AW. Sensory springiness, firmness, and cohesiveness increased with higher protein content (P < 0.05). Instron fracturability and hardness were affected more by AW than fat and were lower (P < 0.05) for the high AW, low protein bolognas. Color was affected more by fat than AW; low‐fat bolognas were darkest (P < 0.05). Uncooked batters within a fat level were less viscous (P < 0.05) and had lower shear values as AW increased. Cooking and purge losses increased (P < 0.05) as fat was decreased and AW increased. Substituting AW for fat was effective in preventing undesirable changes associated with low‐fat, 10% AW products. Regression analyses indicated that bologna with 10% fat would require 24.3% AW to approximate the sensory firmness of bologna with 30% fat and 10% AW.
USE OF MECHANICALLY SEPARATED PORK IN FERMENTED SNACK SAUSAGE1
Authors: KRAMER DAN G. , SEBRANEK JOSEPH G. 
Published: May 2007

ABSTRACTMechanically separated pork (MSP) was substituted for hand‐deboned pork in a fermented (lactic acid bacteria) snack sausage product. Four levels of MSP (0%, 10%, 20% and 30%) and three dextrose levels resulted in three final product pH endpoints. Shear measurements indicated that a lower final pH compensated for the soft texture associated with increased MSP levels. Sensory panelists rated the low pH sausage highest for sensory characteristics. When comparing levels of MSP, sensory panels gave the highest overall (acceptability) rating to products with 20% MSP. An increase in the level of MSP significantly increased (P < 0.05) TBA values (a measurement of oxidative rancidity).
THE STRUCTURE AND PROPERTIES OF MYOFIBRILLAR PROTEINS IN BEEF, POULTRY, AND FISH
Authors: SKAARA T. , REGENSTEIN J. M. 
Published: May 2007

ABSTRACTThe myofibrillar proteins myosin, actin, tropomyosin, and troponin are involved in the contraction of muscle. They are also an integral part of the unique, highly organized structure of muscle tissue. The chemistry and biochemistry of these proteins has been studied both in vivo and in vitro by scientists from many different fields. The same proteins are of great importance to food scientists because of their role in meat and meat products. This review summarizes some of the important physicochemical and biochemical properties of these proteins that may be important for food scientists.
SELECTED SENSORY AND CHEMICAL ATTRIBUTES OF CHICKEN BREAKFAST SAUSAGES FROM DIFFERENT ANIMAL FAT SOURCES
Authors: GOMEZ‐GONZALEZ F. , RHEE K.S. , DENTON J.H. , GARDNER F.A. 
Published: May 2007

ABSTRACTFour breakfast sausage formulations were prepared to contain: (1) chicken lean + chicken fat (CF), (2) chicken lean + beef fat (BF), (3) chicken lean + pork fat (PF), or (4) chicken lean + high‐oleic pork fat (PO). Formulations were targeted to contain 15% fat. Acceptability, tenderness, juiciness and flavor scores for each of the formulations as measured by a consumer taste panel (n = 71), were not different (P> 0.05). Sausages prepared with CF had a higher (P < 0.05) cooking loss and lower fat content than those prepared with BF. Thibarbituric acid (TBA) values for PO were significantly lower than those containing BF, PF, or CF. Sausage products containing chicken fat exhibited the highest TBA values during 9 days of storage at 4°C. These results suggested that chicken, beef, pork or high‐oleic fats can be used as the fat source in low‐fat chicken breakfast sausages without affecting the product acceptability.
EFFECT OF NONMEAT PROTEINS ON GELATION PROPERTIES OF PORCINE MUSCLE PROTEINS1
Authors: CAMOU J.P. , SEBRANEK J.G. 
Published: May 2007

ABSTRACTThe effects of 2% (w/w) soy protein isolate (ISP) or sodium caseinate (SC) on thermally induced protein gels made of extracted salt‐soluble porcine muscle proteins were studied. Effects of heating rates (17, 39 and 93°C/h) at various myofibrillar protein concentrations (32, 43 and 54 mg/mL) were compared with gels containing ∼ 19 mg/mL additional nonmeat protein and evaluated for interactions between meat and nonmeat proteins. Gel strength of protein extracts with 2% ISP added was increased about 24%. When 2% SC was added, gel strength increased about 70%, both because of greater total protein content. ISP and SC decreased gel strength when compared with controls at the same total protein content which means that they will contribute to softening of product texture when used in meat mixtures. Water holding capacity of protein extracts was improved by 4% and 37% when 2% ISP and 2% SC were added, respectively.
COMBINED EFFECTS OF ELECTRICAL STIMULATION, CARCASS POSTURE AND INSULATED BAGS ON RAM LAMB TENDERNESS
Authors: SOLOMON MORSE B. , LYNCH G. PAUL 
Published: May 2007

ABSTRACTThirty‐six ram lambs fed a high roughage diet from weaning to 6 months of age and 48 kg body weight at slaughter were assigned randomly to six postmortem (PM) treatments: (1) control; (2) carcasses placed in insulated bags (B) for 24h PM; (3) carcasses suspended via the coccygeal vertebrae (P); (4) electrical stimulation (ES); (5) ES combined with B for 24 h PM; and (6) ES combined with P for 1.5 h poststimulation then suspended via the achilles tendon. Stimulation improved shear values for the longissimus and rectus femoris muscles. Method B without ES reduced shear values for the Longissimus, Semimembranosus, biceps femoris and rectus femoris. Use of method P without ES reduced shear values for the longissimus and semimembranosus. Combining ES with method B reduced shear values for all the muscles evaluated. Similar results were found when combining ES with method P.
TRANSGLUTAMINASE MEDIATED POLYMERIZATION OF CRUDE ACTOMYOSIN REFINED FROM MECHANICALLY DEBONED POULTRY MEAT12
Authors: AKAMITTATH JOSEPH G. , BALL HERSHELL R. 
Published: May 2007

ABSTRACT Transglutaminase catalyzed crosslinking was initiated in crude actomyosin (refined from surimi processed, mechanically deboned turkey meat – MDTM) at 37°C and 4°C and pH 6.0 and 7.0. Crosslinked reaction products which were analyzed by SDS‐PAGE, indicated a 60% decrease in myosin monomers and a 25% increase in myosin polymers. Polymerization was favored at 37°C. At 37°C, pH did not appear to affect the crosslinking process. However, at 4°C, crosslinking appeared to be enhanced at pH 6.0 over that at pH 7.0. A positive correlation (r = 0.99 and 0.95) was exhibited between the percentage decrease in free amino groups and the decrease in myosin monomer content. Results indicate that guinea pig liver transglutaminase can be utilized to introduce covalent crosslinks in crude actomyosin refined from MDPM.
LIPID COMPOSITION OF BOB AND SPECIAL‐FED VEAL
Authors: FAUSTMAN C. , SPECHT S.M. , CLARK R.M. , MALKUS L.A. , BENDEL R.B. , KINSMAN D.M. 
Published: May 2007

ABSTRACTFour muscles were studied to determine the lipid composition of Bob (BV) and Special‐fed (SFV) veal. No differences existed for proximate analysis values of muscles from carcasses of different weight classes (P> 0.05). Muscles from SFV were higher in fat (P < 0.05) and generally displayed more protein and less moisture than the BV. BV contained more cholesterol than SFV (P< 0.001); however, there was no difference among the 4 muscles for cholesterol content (P > 0.05). SFV contained more 14:0 and 18:2, and less 16:1, 18:0 and 18:1 fatty acids than BV (P< 0.05). Fatty acid composition on a g per 100 g tissue weight basis was higher in 14:0, 16:0, 17:0, 18:2 and 20:4 (P< 0.05) for SFV. The longissimus contained more 14:0, 16:0, 18:0 and 18:1 than the other muscles studied (P< 0.05). The results indicate that veal is an appropriate low‐fat muscle food which meets modern dietary guidelines concerning fat consumption.
FATE OF LISTERIA MONOCYTOGENES AND SALMONELLA SPP. IN THERMALLY PROCESSED COLOR‐MODIFIED TURKEY MEAT
Authors: PRUETT W. P. , GRAHAM P.P. , MARCY J.A. , MARRIOTT N.G. 
Published: May 2007

ABSTRACT The growth/survival of Listeria monocytogenes and Salmonella spp. was evaluated in two thermally‐processed turkey raw materials. Flaked turkey (FT) was prepared from boneless, skinless thighs. Portions were washed with sodium phosphate buffers to lighten tissue color and produce color‐modified turkey (CMT). Raw materials were cooked, inoculated with pathogens, and held at 4 and 20C. Salmonella numbers declined in cooked samples stored at 4C for 21 days, but increased by approximately 6 logs in 2 days for the FT and CMT held at 20C. L. monocytogenes increased by approximately 5 logs in samples held for 14 days at 4C. By 2 days at 20C, L. monocytogenes increased more than 5 logs in both materials. Growth/survival of these pathogens did not differ (p > 0.05) between FT and CMT. The data suggest that CMT does not present any more health hazards than conventional turkey raw materials.