bluuebunny/crossref_metadata_2025_split huggingface dataset:
Emulsion Stability Studies of Myosin and Exhaustively Washed Muscle from Adult Chicken Breast Muscle
Authors: HUBER DONNA GERWIG , REGENSTEIN JOE M. 
Published: August 2006

ABSTRACTAn exhaustively washed chicken breast muscle fraction formed a stable emulsion despite the absence of any soluble material. Measurements of the oil droplet size suggested that about 1 mg of myosin was available per square meter of oil droplet surface. This was less than the amount required to fully cover the surface of the oil droplets and suggested that the classical emulsification theory did not hold for meat “emulsion” products. The formation of a matrix (gel) in the aqueous phase might be a significant contributor towards stabilizing meat sausage‐type products.
Selenium Content of Chicken Meat as Affected by Cooking
Authors: TANTICHAROENKIAT O. , CHASTAIN M.F. , LANE H.W. 
Published: August 2006

ABSTRACTTwelve dressed chickens of the same flock were quartered and prepared by four cooking treatments: microwaving, conventional oven cooking, broiling, and panfrying. The mean value of selenium (fluorometic method) in raw chicken was 0.38 μg/g dry weight, with no significant differences between white and dark meat. There was insignificant loss of selenium due to cooking. Cooked chicken breast had a significantly higher level of dialysable selenium compounds (MW < 2000 daltons) than raw chicken.
Shelf‐life of Sterile Snapper (Chrysophrys auratus)
Authors: FLETCHER G.C. , HODGSON J.A. 
Published: August 2006

ABSTRACTThe deterioration of snapper (Chrysophrys aurutus) held at 0°C in the presence or absence of bacteria was studied using frozen fillets held at ‐30°C as a reference. Chilled snapper with or without bacteria lost the characteristics of fresh snapper by 9 days and developed unpleasant odors and flavors by 15 days storage. Over this period the sterile portions were never of a better quality than those undergoing normal microbial spoilage. Regression equations for predicting fish quality from the levels of nucleotide catabolites were considered.
Deterioration of Sterile Chill‐Stored and Frozen Trumpeter Fish (Lafridopsis forsteri)
Authors: FLETCHER G. C. , STATHAM J. A. 
Published: August 2006

ABSTRACTThe rate of nonmicrobial deterioration in the flesh of bastard trumpeter (Latridopsis forsteri) was studied. Sterile flesh became unacceptable within 7 days at 4°C due to nonmicrobial deterioration. The rate of nucleotide catabolism was sufficiently rapid to contribute significantly toward the decrease in acceptability of this species during chill‐storage. Deterioration was slow at ‐7°C and little change occurred at ‐18°C. It was demonstrated that the biochemical characteristics of the flesh were as important to spoilage as the microbiology of the product. Temperature abuse must be avoided to ensure maximum possible shelf‐life.
Behavior of Aflatoxin during the Manufacture, Ripening and Storage of Manchego‐type Cheese
Authors: BLANCO JOSE L. , DOMÍNGUEZ LUCAS , GÓMEZLUCÍA ESPERANZA , GARAYZABAL JOSE F.F. , GOYACHE JOAQUÍN , SUÁREZ GUILLERMO 
Published: August 2006

ABSTRACTThe behavior of aflatoxins B1, B2, G1, G2, and M1 was investigated during manufacture, ripening, refrigeration, and frozen storage of Manchego‐type cheese. More aflatoxins (per weight or volume) occurred in curd than in whey, although total quantity was greater in whey. Aflatoxins B1 B2, and M1 remained stable during ripening, but G1 and G2 levels increased. Concentration of B1, B2, and M1 decreased after 15 and 30 days refrigeration storage, but after 60 days 100% recovery occurred in the inner portion and only 60% in the outer. Concentrations of G1 and G2 also decreased during the first 30 days, but on day 60 an increase was observed, 200% in the inner and 120% in the outer portions. Aflatoxins were stable after 90 days in frozen storage.
Protein Concentrate from Chickpea: Nutritive Value of a Protein Concentrate from Chickpea (Cicer arietinum) Obtained by Ultrafiltration and Its Potential Use in an Infant Formula
Authors: ULLOA J.A. , VALENCIA M.E. , GARCIA Z.H. 
Published: August 2006

ABSTRACTA protein concentrate from chickpea (Cicer arietinum) obtained by ultrafiltration for special infant formulas was evaluated for nutritive value with and without methionine supplementation. An infant formula prepared with the concentrate was also evaluated. The Adjusted Protein Efficiency Ratio (A‐PER) (official method) values, were 1.86 and 2.14 for the concentrate and concentrate plus methionine, respectively (p < 0.05). Relative Net Protein Ratio (R‐NPR) values were 77.4% for the concentrate, and 81.3% of ANRC‐casein for the supplemented concentrate. Apparent protein digestibility values were significantly higher concentrates with respect to raw chickpea (p < 0.05). An infant formula based on the concentrate had a R‐NPR value of 83.6% that of ANRC‐casein, compared to 81.3% in the concentrate, indicating no apparent change in protein quality during processing. The infant formula met Codex Alimentarius Commission Standards (FAO/WHO).
Changes in Peroxidase Activity, Hexanal, Ascorbic Acid and Free Sulfhydryl in Blanched Asparagus During Frozen Storage
Authors: GANTHAVORN C. , POWERS J.R. 
Published: August 2006

ABSTRACTAsparagus spears were water blanched at 88°C for 1 to 4.5 min and stored at ‐ 18°C. Hexanal, ascorbic acid, free sulfhydryl and peroxidase activity were monitored during storage. Blanching for 2 min resulted in a 98% reduction in peroxidase activity. No hexanal was detectable in product blanched for 2 min or longer. Ascorbate stability during storage increased with increase in blanching time although not in direct relation to peroxidase activity loss. Free sulfhydryl was sensitive to heating and also decreased during storage of unblanched asparagus. However, there appeared to be a stable fraction of free sulfhydryls.
Purification and Characterization of a Lectin from the Seeds of Amaranth (Amaranthus cruentus)
Authors: KOEPPE S. J. , RUPNOW J. H. 
Published: August 2006

ABSTRACTA lectin (ACL) was purified from the seeds of Amaranthus cruentus using affinity chromatography on fetuin‐agarose. Apparent homogeneity of the lectin was demonstrated by SDS‐PAGE, chromatography on Sephadex G100 and immunoprecipitation. The lectin was a dimer with an estimated molecular weight of 66,000 and a subunit molecular weight of 35,000. ACL‐mediated agglutination was inhibited by D‐GalNAc and fetuin. Thirty other carbohydrates were non‐hibitory. ACL contained 2.2% neutral carbohydrate and relatively high levels of aspartic acid, glutamic acid, serine and glycine. The purified lectin was relatively heat labile retaining approximately 10% of its original activity (titer) after 5 min at 70°C and after just 1 min at 100°C.
Isolation and Characterization of Adzuki Bean (Vigna angularis cv Takara) Proteins
Authors: TJAHJADI CARMEN , LIN SHAOWEN , BREENE WILLIAM M. 
Published: August 2006

ABSTRACTProtein extract (P‐I), isolate (P‐II), albumin (PA), and globulin (PC) were isolated from Minnesota‐grown adzuki beans. Total extractable protein and water‐ and salt‐soluble fractions accounted for 21.6, 15.8, and 2.3% (d.b.), respectively. Fractions were compared with a commercial soy protein (PS) for chemical and functional properties. Proteins in P‐I, PA, PG, P‐II, and PS were 78.8, 69.4, 89.2, 91.3, and 89.9% (d.b.), respectively. P‐I, PA, and PG were superior to PS in essential amino acid contents; P‐II was comparable to it. Adzuki bean proteins, except for PA, showed high solubility at acidic and alkaline pH. Compared to PS, the adzuki bean protein fractions (except P‐II) showed greater fat absorption and water adsorption, greater foaming (except PG), and lower emulsifying capacities (except P‐II) and stabilities. P‐I and PA showed lower, and P‐II higher, least gelation concentrations than PS.
Carotenoid Content and Vitamin A Activity of Some Common Cultivars of Mexican Peppers (Caps&m annuum) as Determined by HPLC
Authors: MEJIA L.A. , HUDSON E. , DE MEJIA E. GONZALEZ , VAZQUEZ F. 
Published: August 2006

ABSTRACTAlpha‐, beta, and gamma‐carotenes, β‐cryptoxanthin and total vitamin A activity in five different immature cultivars of peppers (Cupsicum annuum), commonly consumed in the Northwest region of Mexico, were determinated by high performance liquid chromatography (HPLC). Among the cultivars studied, “Poblano” pepper had the highest provitamin A (111.4±28.2 μg Retinol Equivalents (RE)/100g) followed by “Serrano” (86.7 ±13.0), “Jalapeño” (67.0±8.7), “Verde” (30.2±3.0), and “Caribe” (2.2 ± 0.9). In general, these values were higher than the vitamin A of peppers reported by the Mexican food composition tables and lower than the data presented in the INCAP/ICNND food composition tables for USC in Latin America.
Identification and Comparison of Differences in Antigens in Two Commercially Available Soybean Protein Isolates
Authors: BURKS A. WESLEY , BUTLER HELEN L. , BROOKS JAMES R. , HARDIN JAMES , CONNAUGHTON CATHIE 
Published: August 2006

ABSTRACTTwo commercially available soybean protein isolates were compared with regard to their allergenicity and their subcomponent differences. Isolate (A) is used in commercially prepared liquid infant formulas and isolate (B) in powdered infant formulas. Sera from four children with soy protein hypersensitivity and from five infants with soy protein‐induced enterocolitis were used for in vitro testing. ELISA results show that specific IgE and IgG antibodies to isolate (A) were significantly higher than to isolate (B) in all groups. In SDS polyacrylamide gel electrophoresis, isolate (A) has bands representing the subunits of 7S (B‐conglycinin) and the acidic and basic subunits of 11S; isolate (B) had only much smaller molecular weight compounds. Thus, there may be a difference in the allergenicity of liquid and powdered infant formulas.
Effects of Feed Composition, Feed Moisture, and Barrel Temperature on the Physical and Rheological Properties of Snack‐like Products Prepared from Cowpea and Sorghum Flours by Extrusion
Authors: FALCONE RICHARD G. , PHILLIPS R. DIXON 
Published: August 2006

ABSTRACTDecorticated meals made from grain sorghum and cowpeas and 33‐67% blends of the two were hydrated to 20.5, 23.0, and 25% moisture and extruded at 175°, 190°, and 205°C. Effects of composition, feed moisture, and barrel temperature on product temperature, residence time, expansion ratio, unit bulk density, product moisture, Warner‐Bratzler shear force, stress and energy and sensory hardness and brittleness were determined. Most properties could be described by a generalized second order model. Individual models differed widely; however, composition (or its interaction terms) was significant in most cases in which it was a variable. Considering all compositions, temperature was most often significant. Effect of moisture was more significant as the proportion of cowpea in the mixtures increased. Textural properties were compared to those of three commercial snack foods. Experimental extrudates were somewhat tougher than commercial snacks although not drastically different from them.
Characterization of Polyphenol Oxidase from Airen Grapes
Authors: VALERO EDELMIRA , VARÓN RAMÓN , GARCÍA‐CARMONA FRANCISCO 
Published: August 2006

ABSTRACTPolyphenol oxidase (PPO) was isolated from grapes grown in Spain and its characteristics were studied. The partially purified enzyme had both cresolase and catecholase activities. Catecholase activity had a pH optimum in a range 3.5–4.5 and was characterized by a relatively high stability to heat. The apparent KM for 4‐methylcatechol was 9.5 mM. Cresolase activity presents a lag period which is modulated by different factors: enzyme concentration, substrate concentration, temperature or pH. The presence of o‐diphenols in the reaction medium abolishes the lag period, these acting as co‐substrates. The apparent KM towards p‐cresol and the activation constant for o‐diphenol for cresolase activity were 0.35 mM and 1.75 μM, respectively.
A Bioindicator for Verification of Thermal Processes for Particulate Foods
Authors: SASTRY S.K. , LI S.F. , PATEL P. , KONANAYAKAM M. , BAFNA P. , DOORES S. , BEELMAN R.B. 
Published: August 2006

ABSTRACTA bioindicator was developed for verification of heat‐hold‐cool thermal processes for particulate foods. Spores of B. stearothermophilus were infused and immobilized within individual mushrooms using alginate gels. The particles were then made shelf‐stable by freeze‐drying. Results showed that thermal responses of bioindicator particles were similar to those for real particles; spores were successfully infused into the particle cold‐zones; and that spores were retained within particles through reconstitution and blanching. Results on thermal processing showed that these particles might be potentially useful indicators of sterility in continuous aseptic systems.
Supercritical CO2 Extraction of Carotene and Lutein from Leaf Protein Concentrates
Authors: FAVATI FABIO , KING JERRY W. , FRIEDRICH JOHN P. , ESKINS KENNETH 
Published: August 2006

ABSTRACTSupercritical fluid carbon dioxide was used to extract carotene and lutein from leaf protein concentrate (LPC). Extractions were performed using pressures of 10‐70 MPa at 40°C and CO2 flow rates of 5‐6 L/min. Over 90% of the carotene contained in LPC was removed at extraction pressures in excess of 30 MPa. Removal of lutein from LPC required higher extraction pressures (70 MPa) and gas volumes to attain a 70% recovery level. Experimental results were rationalized with the aid of solubility parameter theory. The described process offers the possibility of obtaining a selective extraction of natural colorants, free of solvent residuals, which can be used as food dyes.
Effect of Karnal Bunt Disease on the Milling, Rheological and Nutritional Properties of Wheat: Effect on the Quality & Rheological Properties of Wheat
Authors: GOPAL SHYAMA , SEKHON K. S. 
Published: August 2006

ABSTRACTThe effect of Karnal bunt disease at 1, 3, 5, and 10% infection of wheat on milling and rheological properties was studied. Both the yield and quality of flour were adversely affected by the disease. The quality and quantity of gluten as well as farinographic quality of flour were found to deteriorate with progressive degree of infection.
Effect of Flour Milling Conditions on the Quality of Indian Unleavened Flat Bread (Chapati)
Authors: Sidhu J.S. , Seibel W. , Brümmer J.‐M. , Zwingelberg H. 
Published: August 2006

ABSTRACTThe effect of whole wheat flour granulation, bran size, damaged starch and protein contents on the quality of chapati is reported. The cutting, puncture and stretching force values (taken on Zwick universal testing machine) on chapaties produced from finer whole wheat flour with higher damaged starch as well as higher water absorption, were lower, thus indicating their soft texture. The inclusion of coarse bran (15%) into 85% extraction flour, adversely affected the chapati texture; however a similar addition of fine bran showed no deterimental effect.
A Research Note Effect of Natural Fermentation on the Extractability of Minerals from Pearl Millet Flour
Authors: MAHAJAN SUNITA , CHAUHAN B.M. 
Published: August 2006

ABSTRACTNatural fermentation of pearl millet flour was carried out at 20°, 30°, 40°, and 50°C for 24, 48, 72, and 96 hr. The fermentation improved the HCI‐extractability of minerals including calcium, zinc, iron, manganese and copper in pearl millet flour. The highest extractability of minerals was observed at 96 hr at all the temperatures.
Consumer Evaluation of the Sensory Properties of Fish
Authors: SAWYER F.M. , CARDELLO A.V. , PRELL P.A. 
Published: August 2006

ABSTRACTA set of 13 sensory attributes for describing cooked fish were identified using data from written surveys and consumer tests. These attributes were applied to the evaluation of 18 common Atlantic species by consumers. The data showed high positive correlations with data previously reported for trained profile panels. The best correlations occurred for the most salient attributes, and cluster analysis for the two sets of data showed the greatest similarity for species possessing these salient attributes. However, regression analysis snowed that trained profile panelists used a wider range of the intensity scale than did consumers. Corresponding data from a written survey of “experts” correlated poorly with both trained and consumer panel data.
Contribution of Intramuscular Connective Tissue to the Viscoelastic Properties of Post‐Rigor Bovine Muscle
Authors: SACKS MICHAEL S. , KRONICK PAUL L. , BUECHLER PETER R. 
Published: August 2006

ABSTRACTAn indepth biomechanical study was performed to characterize more fully the viscoelastic behavior of post‐rigor bovine muscle, using samples oriented parallel and perpendicular to the muscle fiber direction. Two enzymes were used to degrade the intramuscular connective tissue (IMCT) to evaluate its mechanical contribution. An unusual stress‐strain curve was found in the parallel oriented samples, with enzymolysis affecting the curve at strains larger than 8%. Reductions in stresses in both orientations due to enzymolysis were 50% with extensibility unchanged. Stress relaxation tests indicated that regardless of orientation or treatment the relative stress‐relaxation was unchanged. IMCT contributed substantially to the mechanical response only at large deformations.
Sensory and Cooking Properties of Beef Steaks and Roasts Cooked with and without External Fat
Authors: COLEMAN M.E. , RHEE K.S. , CROSS H.R. 
Published: August 2006

ABSTRACTThe effects of removal of external fat prior to cooking on fat and moisture content and sensory properties of cooked beef lean were investigated. Twelve pairs of beef strip loin steaks, eye of round roasts, top round roasts, briskets and arm pot roasts fabricated from USDA Choice carcasses were used. True fat retention was also determined for 36 strip loin steaks trimmed to either 0, 0.6 or 1.3 cm external fat. Cooking yield and sensory traits were adversely affected, by the fat removal, only in those cuts (briskets and arm pot roasts) which were cooked by braising. Fat content of the cooked lean was numerically higher in all cuts cooked with an external fat layer. Retention of intramuscular fat was also higher in strip steaks cooked with an external fat layer.
Heat Degradation of Heme in Methemoglobin and Metmyoglobin Model Systems Measured by Reversed‐Phase Ion‐Pair High Performance Liquid Chromatography
Authors: OELLINGRATH INGER M. 
Published: August 2006

ABSTRACTThe effect of heat treatment on heme degradation in methemoglobin and metmyoglobin model systems was investigated. The extent of heme degradation was found to be different above and below the denaturation temperature of the proteins. Heme degradation as a function of time followed hyperbolic curves at 78°C, 100°C and 120°C. After 1 hr heating the degradation of heme at 78°C and 100°C was similar, being approximately 22% in metmyoglobin solutions and 26% in methemoglobin solutions. Autoclave heating for 2 hr degraded 87.5% and > 95% of the heme in methemoglobin and metmyoglobin solutions, respectively.
Influence of Phospholipids on the Development of Oxidized Off Flavors in Cooked Turkey Rolls
Authors: WU T. C. , SHELDON B. W. 
Published: August 2006

ABSTRACTTotal lipid and phospholipid (PL) fractions and their fatty acid profiles were analyzed from the interior and exterior portions of cooked turkey breast rolls. Compositional changes during refrigeration were related to oxidative degradation as measured by the TBA test. Breast tissues contained 2% lipid which remained constant over storage. The PLs constituted 0.7% of the meat and only those PLs in the exterior portion degraded during storage. TBA values increased in both roll portions with a concomitant reduction in polyunsaturated fatty acids (PUFAs) having four or more double bonds. These findings suggested that PUFAs were associated with oxidized off‐flavors in cooked turkey rolls. Phosphatidylcholine was present in the highest concentration and underwent the greatest oxidative deterioration.
Effects of Reduced Sodium Chloride and Added Phosphates on Physical and Sensory Properties of Turkey Frankfurters
Authors: BARBUT SHAI , MAURER ARTHUR J. , LINDSAY ROBERT C. 
Published: August 2006

ABSTRACTTurkey frankfurters containing 20 and 40% salt (NaCl) reductions were manufactured and evaluated in comparison to a standard formulation containing 2.5% sodium chloride. Additionally, either 0.4% sodium tripolyphosphate (TPP), sodium hexametaphosphate (HMP), or sodium acid pyrophosphate (SAPP) were incorporated into frankfurters containing similar salt reductions. Phosphates improved emulsion stability and yields, especially in formulas with 40% salt reductions. TPP increased frankfurter firmness compared to that provided by SAPP or HMP regardless of salt level, but TPP had a deleterious effect on freshness at the 2.0% salt level. SAPP was more effective than HMP in improving plumpness and enhancing salt flavor intensity. Overall, SAPP appeared to provide greater benefits than either HMP or TPP as a single polyphosphate for reduced salt turkey frankfurters.
Rheological Behavior of Comminuted Meat Batters
Authors: PAYNE N. N. , RIZVI S. S. H. 
Published: August 2006

ABSTRACTGood agreement was observed between the shear stress‐shear rate results obtained with a capillary extrusion viscometer and the yield stress as determined with a rotational viscometer. The frankfurter batter used in this study was pseudoplastic with a flow behavior index of 0.2–0.4, and a yield stress of approximately 840 Pa at 10°C. To compare the effects of batter composition, an apparent viscosity term was defined. Dilution of the batter resulted in reduced apparent viscosities, while increased fat led to increased apparent viscosities. Although chopping time significantly altered the stability of the batter and the visco‐elastic properties of the cooked product, no significant difference in the apparent viscosity was detected. This observation was discussed in light of the apparent insensitivity of viscosity measurements to the degree of fat comminution.
Biochemical and Nutritional Changes in Corn (Zea mays) during Storage at Three Temperatures
Authors: ONIGBINDE A.O. , AKINYELE I.O. 
Published: August 2006

ABSTRACTTwo cultivars of corn (Zea mays), yellow and white were stored at 0°, 20° and 55°C for 7 months as whole grains and flours at 13‐14% moisture. The changes in the soluble sugars and titratable acidity of the grains at 55°C and the titratable acidity of yellow corn grains stored at 0° and 20°C were significant (P < 0.05). Changes also occurred in the moisture content of all the samples and browning in the grains at 55°C (P < 0.05). The decrease in the Hunter L‐values was greater in the grains than in the flour (P < 0.05). There were no significant differences in the pH, free amino nitrogen and protein digestibility (P > 0.05).
Desalination of the Spent Brine from Pickled Prunes Processing by Electrodialysis
Authors: PAN WAN DER , CHIANG BEEN HUANG , CHIANG PEN CHI 
Published: August 2006

ABSTRACTThe feasibility of desalting the spent brine from pickled prune processing by electrodialysis was studied. Three membrane pairs were tested and one was selected for the process. The limiting current density increased with increasing fluid velocity as well as increasing salt concentration. Increasing current density increased the ion removal rate, the rate of water transport, the power consumption per unit mass of salt removal, and decreased current efficiency. However, the losses of citric acid and benzaldehyde did not increase significantly until the current density was up to 10 mA/cm2. The electrodialysis process removed 88% salt from the brine while retaining 80% organic acids and 55% benzaldehyde.