bluuebunny/crossref_metadata_2025_split huggingface dataset:
Supercritical Carbon Dioxide Effects on Some Quality Attributes of Single Strength Orange Juice
Authors: ARREOLA A.G. , BALABAN M.O. , MARSHALL M.R. , PEPLOW A.J. , WEI C.I. , CORNELL J.A. 
Published: August 2006

ABSTRACTSupercritical carbon dioxide treatment of orange juice (OJ) can inactivate pectinesterase (PE). Effects of such treatment on OJ quality and sensory attributes were investigated. Treatment pressures (7–34 MPa), temperatures (35–60°C), and times (15–180 min) were studied. Treatment did not significantly change pH and °Brix values; however, it stabilized and enhanced cloud, even in presence of active PE; color was improved, and total acidity slightly decreased. Ascorbic acid was lower in controls than in supercritically treated samples. Sensory evaluations showed color and cloudiness of treated juice were better than in untreated juice. Flavor, aroma and overall acceptability were not significantly affected.
Inhibition of Phosphatidylcholine Liposome Oxidation by Porcine Plasma
Authors: FARAJI HABIBOLLAH , DECKER ERIC A. 
Published: August 2006

ABSTRACTPorcine plasma inhibited iron‐catalyzed lipid oxidation at the pH range (5.5–7.0) and temperatures (4–37°C) commonly found in food. Increasing concentrations of frozen‐thawed plasma resulted in increased antioxidant activity until 100% inhibition was reached at 5.36 mg plasma protein/mL assay. In addition to iron, porcine plasma also inhibited hydrogen peroxide‐activated hemoglobin‐ and photoactivated riboflavin‐catalyzed lipid oxidation. The plasma partially lost antioxidant activity during refrigerator storage (4°C) after 8 days but not during frozen storage (−15°C) after 246 days. Dialyzing the plasma increased inhibition of iron‐catalyzed lipid oxidation 1.8‐fold higher than undialyzed plasma (1.5 mg plasma protein/mL).
Alginate and Carrageenan Immobilization Effects on Schizosaccharomyces Pombe Activity and Stability
Authors: BONILLA A.R. , RAND A.G. 
Published: August 2006

ABSTRACTCalcium alginate and kappa‐carrageenan were evaluated as entrapment matrices for whole cells of Schizosaccharomyces pombe. The fermentation activity of immobilized cells was enhanced by preincubation in nutrient medium. Alginate bead activity was significantly better than that with carrageenen beads (p&lt;0.05). In grape must carrageenan beads disintegrated 10 times faster than alginate beads.
Equilibrium Isotherm Equations to Represent Moisture Sorption on Starch
Authors: BOKI K. , OHNO S. 
Published: August 2006

ABSTRACTLangmuir, Freundlich, BET, Harkins and Jura, Halsey, Smith, Henderson, and Chung and Pfost equations were used to fit experimental moisture sorption data at 20°C for kudzu, sweet potato, corn, potato, rice, wheat, and snake gourd starches. Goodness of fit (from calculated average residue), standard deviation, and standard error and range of water activity indicated Henderson and Chung and Pfost equations fitted the data well over a wide aw range to 0.85. The large value of constants in Henderson and Chung and Pfost equations indicated stability of the microporous structure to moisture sorption. For larger constants, the microporous structures were more stable.
N‐Nitrosothiazolidine and its 4‐Carboxylic Acid in Frankfurters Containing Alaska Pollock
Authors: PENSABENE JOHN W. , FIDDLER WALTER , GATES ROBERT A. , HALE MALCOLM , JAHNCKE MICHAEL , GOOCH JAN 
Published: August 2006

ABSTRACTIn marine fish of the gadoid family trimethylamine oxide can decompose to formaldehyde. It can then react with cysteine and cysteamine, that may in turn react with nitrite, if present, to form N‐nitrosothia‐zolidine‐4‐carboxylic acid (NTHZC) and N‐nitrosothiazolidine (NTHZ). The NTHZC and NTHZ content of Alaska pollock surimi‐meat frankfurters were similar to or lower than those found in an all‐meat control, even at 50% substitution. No correlation was found between age of the fish protein prior to processing into surimi meat frankfurters and any measured variables.
Effects of pH and Calcium on Thermal Behavior of Isolated Whey Proteins
Authors: PATOCKA G. , JELEN P. 
Published: August 2006

ABSTRACTHeat stability of 0.2%α‐lactalbumin (α‐la) was studied up to pH 5.0 in normal and pH 7.0 in decalcified permeates. Heating 0.4%β‐lactoglobulin (β‐lg) resulted in rapid flocculation before reaching 93 °C at all pH levels, except 6.5–7.0, for permeates with varying Ca content. When both isolated whey protein fractions were heated together (0.2%α‐la and 0.4%β‐lg) in regular or decalcified permeates, precipitation characteristics of β‐lg did not change. However, some α‐la appeared to co‐precipitate with β‐lg at pH 6.0 and below regardless of Ca.
Evaluation of the Tenderness of Beef Top Sirloin Steaks
Authors: HARRIS J.J. , MILLER R.K. , SAVELL J.W. , CROSS H.R. , RINGER L.J. 
Published: August 2006

ABSTRACTTop sirloin butts and strip loins were obtained from both sides of 20 U.S. Choice beef carcasses and cut into six steaks (2.54 cm thick). These steaks were assigned randomly to one of six aging treatments (0, 7, 14, 21, 28 or 35 days). Top sirloin steaks were less tender and more variable in tenderness than top loin steaks. This difference in tenderness appeared to be due to higher amounts of collagen in top sirloin steaks and a tendency toward lower collagen solubility, shorter sarcomere length and higher (less tender) fragmentation index.
Chemical, Physical, and Sensory Characterization of Ground Beef Containing 5 to 30 Percent Fat
Authors: TROUTT E. S. , HUNT M. C. , JOHNSON D. E. , CLAUS J. R. , KASTNER C. L. , KROPF D. H. , STRODA S. 
Published: August 2006

ABSTRACTGround beef patties containing 5, 10, 15, 20, 25, and 30% fat were evaluated raw and after cooking to either 71 or 77°C. Cooking losses were lowest for 5–20% fat patties (24.7‐26.0%), intermediate for 25% fat patties (28.9%), and highest for 30% fat patties (32.1%). Low‐fat patties (5 and 10%) were firmer in texture, more crumbly at end‐of‐chewing, less juicy and flavorful, and caused less oily coating of the mouth than 20–30% fat patties. Warner‐Bratzler and Lee‐Kramer shear forces decreased as fat increased. Instron texture profile analysis also indicated greater peak forces, springiness, and cohesiveness for low‐fat patties. Cooking to 77 vs 71°C accentuated differences in palatability between low‐ and high‐fat patties.
Firmness of Cowpea Gels as a Function of Moisture and Oil Content, and Storage
Authors: OKECHUKWU P.E. , RAO M.A. , NGODDY P.O. , McWATTERS K.H. 
Published: August 2006

ABSTRACTCowpea gels produced using cold‐mixed cowpea flour slurry showed large firmness gradients; the gradients were small when the slurries were hot‐mixed at 70°C and held for 30–60 min. Firmness of the gels decreased exponentially with fat and moisture contents, and linearly with salt content. Firmness increase during storage could be described by an apparent first‐order rate equation; the apparent rate constants followed an Arrhenius‐type relationship with an apparent activation energy of about 5 kcal/mol over the range 20–41°C.
Cassava Starch or Amylose Effects on Characteristics of Cassava (Manihot esculenta Crantz) Extrudate
Authors: BADRIE N. , MELLOWES W.A. 
Published: August 2006

ABSTRACTBlends of cassava flour with cassava starch or amylose were processed on a Wenger X‐5 laboratory extruder. Cassava starch added to cassava flour increased total carbohydrate in feed, reducing yellow color, water absorption and extrudate bulk density but increased expansion, product moisture, water solubility and total reducing sugars. Amylose addition increased extrudate surface regularity with reduced water solubility, total reducing sugars, and bulk density. Expansion was highest in mixtures containing 60% amylose. Textural properties of extrudate increased on addition of amylose or cassava starch. Differences in microstructures existed between cassava flour and cassava starch extrudate.
Dry Yeast Strain For Use in Fermentation of Alicante Wines: Selection and DNA Patterns
Authors: QUEROL A. , HUERTA T. , BARRIO E. , RAMON D. 
Published: August 2006

ABSTRACTWe previously reported a study on the microbial flora of Alicante wines at different stages of vinification. On the basis of those data, we selected a Saccharomyces cerevisiae strain which is capable of producing high quality wine in pilot fermentation experiments with musts. The strain was characterized using several DNA fingerprinting techniques. These results open the way to use the strain as a dry yeast in order to perform controlled fermentations.
Sensory Quality and Performance of Spray‐dried Coffee Whitener from Peanuts1
Authors: MALUNDO T.M.M. , RESURRECCION A.V.A. , KOEHLER P.E. 
Published: August 2006

ABSTRACTThe feasibility of producing coffee whitener by spray drying peanut extracts was studied. The whiteners were spray‐dried at 200°C using atomizer speeds of 15000, 25000, 35000 rpm and volumetric flow rates of 0.6, 1.2, 1.8 L/hr. Performance of the whiteners in coffee was evaluated vs commercial coffee creamers by a consumer panel. Objective tests for color, solubility, and moisture were performed. The liquid whitener had lower performance and sensory scores than commercial samples (p < 0.01). Recommended processing conditions for spray drying liquid whitener from peanuts at 200°C include atomizer speeds in the 15000‐29000 rpm range and volumetric flow rates > 1.80 L/hr.
Characterization of the Jagged Stress‐strain Relationships of Puffed Extrudates using the Fast Fourier Transform and Fractal Analysis
Authors: BARRETT A. M. , NORMAND M.D. , PELEG M. , ROSS E. 
Published: August 2006

ABSTRACTThe jaggedness of the stress‐strain relationship of two kinds of puffed extrudates stored under different humidity conditions was assessed by the power spectrum of the Fast Fourier Transform and the Natural Fractal dimension of normalized compression curves. Both analyses, performed with a micro‐computer, provided a consistent measure of jaggedness. The apparent Fractal dimension, obtained using the Blanket algorithm, was the most convenient measure of overall ruggedness since it was expressed by a single number. The power spectrum that resulted from the Fourier transform, however, could be used to identify the length scale of structural features where fracture takes place, and its shape could be more directly related to structural features and textural properties.
Modification of Cellulomonas flavigena NTOU 1 Characteristics for the Production of Shrimp Hydrolysates
Authors: CHEN HSING‐CHEN , HO WEI‐LI , MOODY MICHAEL W. , JIANG SHANN‐TZONG 
Published: August 2006

ABSTRACTTwo mutants (Type A and B) induced from Cellulomonas flavigena NTOU 1 demonstrated higher casein‐hydrolyzing activity than mother culture. The optimum pH for hydrolyzing casein (pH 8–10) of the mutants and wild type mother culture strain was higher than that for growth (pH 6–7.5). When three strains were employed to hydrolyze whole shrimp, mutant A showed the highest yield (63.5%) of shrimp hydrolysate (SH), followed by mutant B (58.6%) and wild type culture (50.0%). Mutant B produced the best quality of SH and was considered safe, according to animal test, as a starter culture for shrimp sauce processing.
Tauropine and D‐Lactate as Metabolic Stress Indicators during Transport and Storage of Live Paua, (New Zealand Abalone) (Haliotis iris)
Authors: BALDWIN J. , WELLS R.M.G. , LOW M. , RYDER J.M. 
Published: August 2006

ABSTRACTPyruvate reductase end products were evaluated as specific indicators of anaerobic stress in the New Zealand paua (Haliotis iris). The foot and shell adductor muscles contained D‐lactate and tauropine dehydrogenases: the latter was isolated for the enzymatic determination of tauropine in muscle extracts. Enforced exercise and prolonged exposure to air led to accumulation of tauropine, and to a lesser extent D‐lactate, in the foot and adductor. Exercise decreased the glycogen content of both muscles and adenylate energy change in the adductor. Monitoring tauropine and D‐lactate should prove useful for quality control of live abalone during culture, transport and storage.
Storage Quality Characteristics of Beef Rib Eye Steaks Packaged in Modified Atmospheres
Authors: FU A.‐H. , MOLINS R.A. , SEBRANEK J.G. 
Published: August 2006

ABSTRACTMicrobiological, chemical, physical and sensory attributes of beef rib eye steaks packaged in air, vacuum or combinations of %O2‐%CO2 (10–20, 20–20, 10–40, 20–40), were examined during storage at 2°–4° C. Modified atmosphere (MAs) changes over time were measured. Oxygen concentration decreased while CO2 increased during storage, for all MAs. Vacuum was superior to MAs in delaying bacterial growth other than that of Enterobacteriaceae, in protecting beef color and lipids against oxidation and in maintaining sensory attributes in steaks. MAs were superior to packaging in air for all parameters tested, and to vacuum only in that Enterobacteriaceae were strongly inhibited, purge losses decreased by 50% and cooking yields increased. High‐CO2 MAs (40%) did not impair beef color, but CO2 promoted lipid oxidation. Volatile basic nitrogen (VBN) did not indicate beef freshness.
Denaturation of Bovine Serum Albumin (BSA) and Ovalbumin by High Pressure, Heat and Chemicals
Authors: HAYAKAWA ISAO , KAJIHARA JUNKO , MORIKAWA KEISUKE , ODA MITSUHIKO , FUJIO YUSAKU 
Published: August 2006

ABSTRACTBoth native and denatured protein samples were examined by determining fluorescence and specific rotation, and by polyacrylamide gel electrophoresis (PAGE) and differential scanning calorimetry (DSC). Denaturation of ovalbumin by pressure was much less than by heat or by the chemical denaturants. Ovalbumin was denatured under high pressure, as confirmed by the decrease in its a‐helical content to 72% and DSC endothermic enthalpy to 61%, but it showed no change in the PAGE pattern. With bovine serum albumin decrease in fluorescence was observed after denaturation by chemicals, but it did not change under high pressure.
Bind, Sensory and Chemical Properties of Restructured Dry‐cured Hams
Authors: HARMON C.J. , MEANS W.J. , KEMP J.D. 
Published: August 2006

ABSTRACTRestructured, boneless, dry‐cured ham product was processed from intact, bone‐in, dry‐cured hams (DC). Processing variables included tumbling and addition of ground, dry‐cured ham meat. Restructured treatments were more tender (P<0.05), less salty (P<0.01), and had less off‐flavors (P<0.05) with similar country ham flavor compared to the DC control. Addition of ground meat decreased tenderness (P<0.05) and increased Instron binding values. Tumbling decreased off flavors (P<0.05). Sensory bind scores of restructured hams were greater (P<0.05) than fresh, restructured controls (FR); however, Instron binding values were higher (P<0.001) for FR. An acceptable restructured product could be made from traditionally processed dry‐cured hams.
Debittering and Deacidifying Sour Orange (Citrus aurantium) Juice Using Neutral and Anion Exchange Resins
Authors: COUTURE R. , ROUSEFF R. 
Published: August 2006

ABSTRACTJuices from four cultivars of sour orange (Citrus aurantium), Seville, Bigaradier, Sour and Bittersweet, were treated with neutral (XAD‐16) and weak base anionic exchange (IRA‐93) resins. Unidentified fluorescent compounds were removed along with bitter compounds by both resin treatments. Average acidity was reduced from 57–87% using IRA‐93 before depletion. Average naringin concentrations were reduced 50–66% in high acid juice and 89% in low acid juice using IRA‐93. Under similar conditions 24–30% of the limonin was eliminated using IRA‐93 and essentially 100% removed using XAD‐16. Sensory acceptance (9‐point hedonic scale) improved from 1.6 to 3.0 after IRA‐93 resin treatment of a high acid juice. Average acceptance increased from 3.8 to 6.4 after XAD‐16 treatment of a low acid juice.
Blackberry Juice and Wine: Processing and Storage Effects on Anthocyanin Composition, Color and Appearance
Authors: ROMMEL A. , WROLSTAD R.E. , HEATHERBELL D.A. 
Published: August 2006

ABSTRACTBlackberry wine was made from thawed fruit (Evergreen variety) by fermentation of pulp, depectinized juice, and high‐temperature short‐time (HTST)‐treated and depectinized juice. The effects of fining and storage on pigment composition, color and appearance were investigated. Seven anthocyanin pigments (cyanidin‐3‐glucoside, cyanidin‐3‐rutinoside, a xylose‐cyanidin derivative, two acylated cyanidin derivatives, cyanidin and a polymeric derivative) were detected in the juices and wines by HPLC. Cyanidin‐3‐glucoside was highly unstable during fermentation. Haze development and sediment formation occurred, and 85 to 100% of total anthocyanins degraded. Blackberry juice that had been HTST‐pasteurized, depectinized and fined produced wine with the most stable color and best appearance after storage.
Interactions of Citrus Flavor Compounds with Polypropylene Films of Varying Crystallinities
Authors: LETINSKI JANICE , HALEK GEORGE W. 
Published: August 2006

ABSTRACTEquilibrium sorption levels at 23°C were determined individually for two citrus flavor components (d‐limonene and 1‐carvone) into ground and unground polypropylene films of different crystallinities. Sorption levels at equilibrium were also determined for a mixture of the two flavor compounds. Aqueous solutions of the flavor compounds (200 ppm carvone and 1000 ppm limonene) were employed. Concentrations of flavors remaining in solution before and after exposure were measured by high performance liquid chromatography (HPLC). Results indicated flavor compound polarity, polymer crystallinity and the presence of other flavor compounds in a mixture influenced sorption behavior.
Heating Rate, Lethality and Cold Spot Location in Air‐entrapped Retort Pouches during Over‐pressure Processing
Authors: CAMPBELL S. , RAMASWAMY H.S. 
Published: August 2006

ABSTRACTThe effects of entrapped air on the heating rate, lethality and cold spot in bricks packaged in retort pouches were determined using silicone rubber bricks (10 × 14.5 × 2cm), with 5 thermocouples positioned from the geometric center‐point to near the top surface. The packaged bricks were processed in steam/air media at two temperatures (121.1°C and 115.6°C) and two levels of superimposed air overpressure (corresponding to 65% and 75% steam). With the exception of the highest level of over‐pressure, (121.1°C, 65% steam content), entrapped air volumes >20 mL reduced heating rates and lethality, and shifted the cold spot from the geometric center. At 60 mL of entrapped air the point of least lethality was near the brick surface.
Thermophysical Properties of Extruded Beef/Corn Flour Blends
Authors: UNKLESBAY N. , UNKLESBAY K. , HSIEH F. , SANDIK K. 
Published: August 2006

ABSTRACTThermal properties, specific heat, and thermal conductivity of three beef/corn meal blends extruded to reach end product temperatures of = 91°C and 109°C were analyzed. Density was also measured and used to calculate thermal diffusivity. The extruded products had densities of 1,054 to 1,091 kg/m3; specific heat was 2.944 to 3.055 kJ/ kgK; and thermal conductivity, 0.26 to 0.39 W/mK. Calculated values of thermal diffusivity were 0.831 to 1.200 (xl0‐7m7sec). With the exception of specific heat, extrusion conditions and formulation affected some of the products physical characteristics and thermal properties.
Flavor Compounds of Beef Broth as Affected by Cooking Temperature
Authors: CAMBERO M.I. , SEUSS I. , HONIKEL K.O. 
Published: August 2006

ABSTRACTOf various cooking temperatures studied, broth from beef obtained on heating at 85°C for 60 min had the most intense brothy flavor. The components of the fractions with brothy flavor were isolated by gel filtration chromatography and characterized. A significant correlation between cooking temperature of the broth and the concentration of certain compounds such as free amino acids (FAA) (r = 0.88, p<0.005), camosine (r = 0.83, p <0.005) and inosine 5′‐monophosphate (IMP) (r = 0.94, p<0.005) was detected. Because these results correspond to those of sensory evaluation, it was concluded that a wide mixture of FAA, peptides of low molecular weight (< 300 daltons) and IMP played an important role in the flavor intensity of beef broth.
Phosphates and Muscle Fiber Type Influence Thermal Transitions in Porcine Salt‐Soluble Protein Aggregation
Authors: ROBE GERALD H. , XIONG YOULING L. 
Published: August 2006

ABSTRACTSalt‐soluble proteins (SSP) were extracted from porcine Serratus ventralis (red), Vastus intermedius (red) and Longissimus dorsi (white) muscles and heated to examine dynamic changes and transitions in protein aggregation. At pH 6.0, red muscle SSP typically showed 1 or 2 transitions and white muscle SSP exhibited 3 transitions. Addition of ortho‐, pyro‐, tripoly‐ and hexametaphosphate up to 1% increased SSP transition temperatures and altered transition patterns; NaCl at comparable ionic strengths did not show this effect. SSP transitions were most affected by 0.15‐0.25% tripolyphosphate and low pH (<6.0). Red and white SSP exhibited different thermal properties and responses to phosphate treatments. These findings indicate red and white muscle types should undergo different processing treatments for optimum quality meat products.
Rapid p‐Nitroaniline Test for Assessing Microbial Quality of Refrigerated Meat
Authors: ALVARADO R. , RODRIGUEZ‐YUNTA M.A. , HOZ L. , GARCIA DE FERNANDO G.D. , ORDONEZ J.A. 
Published: August 2006

ABSTRACTThe p‐nitroaniline test, a rapid method to estimate microbial quality of refrigerated meat, was applied to many retail meat samples from several animal species to confirm its applicability. This method allows determination of psychotroph levels between 104 and 108 CFU/cm2 in about 2.5 hr. A good correlation was found (r = 0.88, p < 0.001) between this method and the standard plate count technique. Because of the yellow color of the p‐nitroaniline released during reaction, bacterial loads higher than 10s CFU/cm2 develop a color intense enough to be detected visually.
Textural Changes of Canned Chum Salmon Related to Sexual Maturity
Authors: REID R.A. , DURANCE T.D. 
Published: August 2006

ABSTRACTEating quality of chum salmon decreases as the fish migrate towards natal streams to spawn. Fish were assigned to maturity grades according to outward appearance and processed according to normal commercial practice. Texture of the canned product was assessed by nine trained sensory judges and by instrumental texture profile analysis (TPA). Both methods revealed significant differences between grades but the sensory method was more sensitive. Standardization of scores of each judge reduced error due to tendency of judges to use different portions of continuous scoring lines. Major textural changes in canned salmon were not evident before the transition from grade 3, dark to grade 4, spawning fish.
Cultivar, Specific Gravity and Location in Tuber Affect Puncture Force of Raw Potatoes
Authors: ANZALDÚA‐MORALES A. , BOURNE M.C. , SHOMER I. 
Published: August 2006

ABSTRACTThree potato cultivars were sorted into specific gravity groups. Slices of raw potato were subjected to a puncture test at six sites in the cortex tissue and eight sites in the pith tissue. The cortex tissue generally showed 25‐65% higher puncture force than the pith tissue. With exception of pith tissue in Monona cultivar, puncture force increased with increasing specific gravity in cortex and pith for raw potato. Dry matter content increased with increasing specific gravity. The cortex tissue had 3‐6% higher dry matter than pith tissue.
Gel‐strength in Restructured Potato Products Affects Oil Uptake during Deep‐fat frying
Authors: PINTHUS ELI J. , WEINBERG PNINA , SAGUY ISRAEL SAM 
Published: August 2006

ABSTRACTA controllable food system consisting of a restructured potato product was employed to study the effect of gel‐strength on oil uptake. Water loss and oil uptake were affected markedly by gel‐strength. Oil uptake decreased as gel‐strength increased. The oil uptake ratio, UR′ (weight ratio of the oil uptake to the water evaporated during frying) was utilized to assess the effectiveness of reducing oil absorption during frying. This criterion was useful for comparison of restructured potato products with different initial or final moisture contents.