bluuebunny/crossref_metadata_2025_split huggingface dataset:
Analysis of Volatile Flavor Components in Steamed Rangia Clam by Dynamic Headspace Sampling and Simultaneous Distillation and Extraction
Authors: TANCHOTIKUL URAIWAN , HSIEH THOMAS C.‐Y. 
Published: August 2006

ABSTRACTThe volatile flavor components of steamed rangia clam (Rangia cuneata) were extracted by dynamic headspace sampling (DHS) and simultaneous distillation/extraction (SDE) techniques, and analyzed by gas chromatography/mass spectrometry (GC/MS) and GC‐coupled aroma perception. Twenty‐two heterocyclic aroma compounds were identified. Volatile flavor compounds in other chemical classes, such as aldehydes, alcohols, ketones, and terpenes, also were identified. The unique clam aromas were contributed by a combination of S‐, and N‐ containing compounds and ketones. In general, sampling methods (DHS and SDE) complemented each other in compounds detected in the sample. However, SDE gave more information on characteristic steamed clam flavors.
Effects of Meat and Selected Food Components on the Valence of Nonheme Iron during In Vitro Digestion
Authors: KAPSOKEFALOU MARIA , MILLER DENNIS D. 
Published: August 2006

ABSTRACTOur objective was to determine whether meat and other dietary factors have the capacity to reduce nonheme ferric iron to the ferrous form during digestion. Beef, selected organic acids, selected purified proteins, red blood cells, whole blood, or blood plasma was mixed with FeCl3 and subjected to simulated gastrointestinal digestion. Ferrozine was used to monitor the formation of dialyzable Fe(II). Ascorbic acid, glutathione and cysteine produced large increases in Fe(II) while meat (raw and cooked), hemoglobin and red blood cells yielded smaller increases. Casein, plasma, bovine serum albumin and egg albumin did not affect Fe(II) formation. Our Results suggest dietary factors which enhance iron absorption in vivo promote Fe(III) reduction in the intestinal lumen.
Factors Affecting Catalysis of Lipid Oxidation by a Ferritin containing Extract of Beef Muscle
Authors: SEMAN DENNIS L. , DECKER ERIC A. , CRUM ANDREA D. 
Published: August 2006

ABSTRACTFerritin was extracted from bovine diaphragm muscle to determine whether in situ ferritin concentrations could catalyze oxidation of phosphatidylcholine liposomes. Production of thiobarbituric acid‐reactive substances by the ferritin‐containing fraction increased with increasing ascorbate and cysteine (10–500 μ.M). Ascorbate stimulated more lipid oxidation than cysteine. Catalysis of lipid oxidation by ascorbate and the ferritin‐containing fraction increased slightly with increasing pH from 5.0 to 7.0. Ferritin/ascorbate was inhibited by superoxide dismutase, EDTA and ceruloplasmin and stimulated by hydrogen peroxide. Data suggest ferritin may be partially responsible for catalysis of lipid oxidation in muscle foods.
Effect of Packaging on Color and Physical Characteristics of Ground Pork in Long‐term Frozen Storage
Authors: BREWER M.S. , HARBERS C.A.Z. 
Published: August 2006

ABSTRACTGround pork, 30% fat, was packaged in 454g units in Cryovac bags heat scaled under vacuum (V), Saran Wrap™ (S), aluminum foil (A), Saran™ overwrapped with aluminum foil (SA), and polyvinyl chloride (PVC) and frozen 13, 26, or 39 wk at − 17°C. TBA values increased over time regardless of packaging. Those materials that excluded oxygen delayed lipid oxidation longest. Red color (CIE a* value and % reflectance difference at 630 and 580 nm) decreased over time; this was greater on exterior than interior of the meat block. Materials that excluded oxygen prevented loss of red color during the first 26 wk storage. Changes in redness and TBA appeared unrelated to pH. Changes in L* and b* values did not appear related to packaging treatment or storage time.
Behavior of Nonproteolytic Clostridium botulinum Type B and E Spores in Cooked Turkey and Modeling Lag Phase and Probability of Toxigenesis
Authors: GENIGEORGIS CONSTANTIN A. , MENG JIANGHONG , BAKER DAVID A. 
Published: August 2006

ABSTRACTA spore pool inoculum (I) of 4 each type B and E nonproteolytic C. botulinum was applied at levels of log10‐2 to 4 spores per 2–3g sample of cooked turkey (0, 1.47, and 2.2% brine (B), respectively), stored under vacuum at 4, 8, 12, 16, 20, and 30°C up to 180 days. Earliest toxin production at the above temperatures (T) was detected in 0% brine meat after > 180, 8, 4, 1.5, 1.5, and 0.5 days, in the 1.47% brine after 70, 8, 7, 2, 1.5 and 1 days, and in the 2.2% brine after 130, 10, 9, 2.5, 1.5 and 1 days, respectively. Lag phase (LP) was affected significantly by T, I, and Txl (p<0.001) but not B (0.05<p<0.1). The derived model predictive of LP was: Log10 LP = 0.625 + 6.710 (1/T) + 0.0005 (I) X (T) − 0.033 (T) + 0.102 (B) − 0.102 (I) with R2= 0.970. More precise sampling plans and augmentation of our dataset will increase confidence in the model.
Selection Criteria of Meat Emulsion Fillers Based on Properties and Cooking Kinetics
Authors: CORREIA L.R. , MITTAL G.S. , USBORNE W.R. 
Published: August 2006

ABSTRACTTextural and functional properties of meat emulsions with or without fillers were determined in the raw state, at product‐temperatures of 30, 40, 50, 60, 65, and 70°C, and after showering. Reaction kinetics modelled the cooking process, and based on property changes, during cooking, kinetics parameters were calculated. Regression models of enthalpy changes of activation for product properties were developed as a function of filler properties. Regression models of fully cooked meat emulsion properties with respect to filler properties were also developed. Filler selection was based on regression models.
Rancid Flavor of Milk: Relationship of Acid Degree Value, Free Fatty Acids, and Sensory Perception
Authors: DUNCAN S.E. , CHRISTEN G.L. , PENFIELD M.P. 
Published: August 2006

ABSTRACTAcid degree value (ADV) as determined by the standard method, free fatty acid profile, and sensory analyses by a trained panel (n = 5) using magnitude estimation were used as measures of intensity of rancid flavor in milk. The correlation between ADV and rancidity scores was 0.13 (p = 0.16). Laboratory‐prepared rancid samples were assigned higher rancidity scores than farm‐collected milk samples with similar ADV. Rancidity scores and ADV increased with storage time. Major free fatty acid concentrations increased as ADV increased (r = 0.93, p = 0.0001) for farm milk samples but correlation was low (r = 0.27, p = 0.40) for laboratory‐prepared rancid samples.
Diffuse Reflectance Profiles of Eight Milk‐Clotting Enzyme Preparations
Authors: USTUNOL Z. , HICKS C. L , PAYNE F. A. 
Published: August 2006

ABSTRACTEight milk‐clotting enzyme prepartations were standardized to equal clot time and used to coagulate pasteurized whole milk. Diffuse reflectance profiles were monitored for 60‐min using a fiber optic sensor sensitive to infrared light at 950 nm. Modified M. miehei and M. pusillus protease, recombinant chymosin and calf rennet produced similar profiles. Rates of increase in diffuse reflectance were E. parasitica recombinant chymosin > calf rennet > modified M. miehei, M. pusillus var. Lindt > 50:50 blend of calf rennet and bovine pepsin > unmodified M. miehei > pepsin. Monitoring milk coagulation as described may be useful during cheese making and allow setting optimal conditions for milk‐clotting enzyme preparations.
Sulfhydryl and Ascorbic Acid Relationships in Selected Vegetables and Fruits
Authors: ALBRECHT J.A. , SCHAFER H.W. , ZOTTOLA E.A. 
Published: August 2006

ABSTRACTSelected vegetables and fruits were analyzed for ascorbic acid, total sulfur, and sulfhydryl‐containing (‐SH) fractions, shortly after harvest and after 3 wk storage at 2°C and 95–100% relative humidity. More than 95% of the original ascorbic acid content was retained in broccoli and brussels sprouts. Ascorbic acid stability in fruits appeared to be due to low pH but that did not explain high retention in broccoli and brussels sprouts. Initial ascorbic acid correlated with total sulfur (r = 0.909). Weaker correlations were found between total −SH and protein −SH fractions and ascorbic acid content (r = 0.626 and 0.672). The quantity of sulfhydryl containing compounds did not explain ascorbic acid retention mechanisms of the vegetables.
Functional Properties of Extrudates from High Starch Fractions of Navy and Pinto Beans and Corn Meal Blended with Legume High Protein Fractions
Authors: GUJSKA ELZBIETA , KHAN KHALIL 
Published: August 2006

ABSTRACTHigh protein fractions (HPF) of navy and pinto beans were mixed with high starch fraction (HSF) or corn meal and extrusion‐cooked. HSF of pintos blended with hull fractions was extruded at 132°C. Expansion index (EI), density, color, water absorption (WAI), water (WSI) and nitrogen solubility (NSI), oil absorption (OAC) and emulsification (OEC) were evaluated. Extruded blends had lower EI and OAC, higher protein density and OEC than extruded corn or HSF. WAI and WSI were variable. EI decreased with increased protein. Scanning electronic microscopy showed protein level had pronounced influence on microstructure, size of air cells and smoothness of cell walls. Hull fraction added to HSF, caused decreases in EI, WAI, WSI while NSI, OAC and OEC were unaffected.
Changes of Selected Physical and Chemical Components in the Development of the Hard‐to‐Cook Bean Defect
Authors: HENTGES D. L , WEAVER C. M. , NIELSEN S. S. 
Published: August 2006

ABSTRACTThe effects of storage temperature and humidity were monitored on several physical and chemical components of cowpeas and beans. Seeds stored at 29°C, 65% RH required prolonged cooking times; however, seeds stored in other conditions (5°C, 30% RH; 29°C 30% RH; and 5°C, 65% RH) maintained short, stable cooking times throughout storage. As cooking time increased, phytate, phytase activity, amylose solubility, high methoxyl pectin and protein solubility decreased. Solids leached during soaking and low methoxyl pectin increased as cooking time increased. These results were consistent with the proposed theory that the hard‐to‐cook defect involves interactions between phytate, minerals, and pectin. However, they did not eliminate possible roles of starch and protein solubility.
Water Retention and Solubility of Soy Proteins and Corn Germ Proteins in a Model System
Authors: WANG C.R. , ZAYAS J.F. 
Published: August 2006

ABSTRACTResponse surface methodology was used to study water retention and protein solubility of soy flour (SF), concentrate (SC), and isolate (SI), and corn germ protein flour (CGPF). Water retention increased with pH (6 to 8) and incubation temperature (10–70°C), but not with increasing incubation time (10–30 min). SC had highest water retention per gTam, followed by CGPF, SF, and SI. Water retention in relation to protein content was higher in CGPF than in the three soy products. Protein solubility was significantly affected by pH and temperature of incubation. Protein solubility increased when pH (6 to 8) and incubation temperature increased (30–70°C) in all samples. SI had highest protein solubility, and CGPF had the lowest.
Anthocyanin Pigments in the Skin of Lychee Fruit
Authors: LEE H.S. , WICKER L. 
Published: August 2006

ABSTRACTThe anthocyanins in the skin of lychee fruit were isolated and purified by Sephadex G‐25 and LH‐20 gel column chromatography, and Sep‐Pak C‐18 cartridge. Further separation by HPLC on a C‐18 column, on‐line spectra by photodiode array detection, and acid and alkali hydrolyses were used for identification. Cyanidin‐3‐rutinoside was the major anthocyanin found. Cyanidin‐3‐gIucoside and malvidin‐3‐ace‐tylglucoside were also identified. Polymerized anthocyanin pigment was also present, appearing to contribute to the brownish‐red color.
Sorbic Acid and Potassium Sorbate Permeability of an Edible Methylcellulose‐Palmitic Acid Film: Water Activity and pH Effects
Authors: RICO‐PEÑA DELMY C. , TORRES J. ANTONIO 
Published: August 2006

ABSTRACTThe apparent permeability constants for potassium sorbate and sorbic acid through an edible film composed of methylcellulose and palmitic acid (weight ratio 3:1) were evaluated as a function of water activity (aw) and pH. For films with thickness 55–66 μm, potassium sorbate permeability increased from 2.3 × 10−10 to 2.0 × 10−8 (mg/sec cm2)(cm)/(mg/mL) as aw increased from 0.65 to 0.80. Films were not stable at aw levels above 0.80. Permeability of the film to sorbic acid at aw 0.8 decreased from 3.3 × 10−8 to 9.1 × 10−10 (mg/sec cm2)(cm)/ (mg/mL) as pH increased from 3 to 7. At pH 3 the undissociated acid was 97.5% and at pH 7 it was 0.4%.
Effect of Propylene Glycol Alginate and Xanthan Gum on Stability of O/W Emulsions
Authors: YILMAZER GULCIN , CARRILLO ANA R. , KOKINI JOZEF L. 
Published: August 2006

ABSTRACTThe role of xanthan gum and propylene glycol alginate in stabilizing model oil‐in‐water salad dressing emulsions has been studied using rheological measurements, particle size analysis and surface tension. Increasing xanthan gum concentration within the gum ratio gave higher viscosity due to formation of aggregates with larger sizes. Propylene glycol alginate (PGA) was surface‐active leading to reduction in surface tension of air/water surfaces. Reduction in viscosity was seen in the presence of PGA.
Isopropyl N‐(3‐chlorophenyl) Carbarmate (CIPC) Effect on Nitrogenous Constituents of Potatoes
Authors: SEETHARAMAN K. , MONDY N.I. 
Published: August 2006

ABSTRACTPotatoes treated with 1% or 3% CIPC and stored 16 weeks at 5°C and 20°C were analyzed for nitrogenous constituents. Treatment with 1% CIPC significantly (p < 0.025) increased total nitrogen and protein content in tubers of two cultivars compared to untreated control tubers following storage at 5°C and 20°C. Treatment with 3% CIPC increased total nitrogen and decreased protein in tubers stored at 20°C (p < 0.025), but decreased total nitrogen and protein in tubers stored at 5°C. Treating potatoes with CIPC prevented sprouting in both varieties and apparently caused the tuber to retain nitrogen.
Perceived Taste Intensity and Duration of Nutritive and Non‐nutritive Sweeteners in Water using Time‐intensity (T‐I) Evaluations
Authors: OTT D. B. , EDWARDS C. L , PALMER S. J. 
Published: August 2006

ABSTRACTThis investigation compared the sweet and bitter taste characteristics of aspartame, acesulfame K, and alitame at equisweetness levels with 10% sucrose/water solutions at 22°C using the time‐intensity (T‐I) sensory technique. Alitame was comparable to sucrose in all taste characteristics. Aspartame had similar taste characteristics to sucrose with the exception of having greater sweet intensities with longer duration (P<0.001) following sample expectoration. Acesulfame K differed remarkably from sucrose. The sweet attribute of acesulfame K appeared quickly (P<0.05) before sample expectoration. This was followed by a moderately intense and lingering bitter character (P< 0.001) which reached maximum intensity after sample expectoration.
Parametric Analysis for the Freezing of Spheroidal or Finitely Cylindrical Objects with Volumetric Changes
Authors: SHEEN SHIOWSHUH , HAYAKAWA KAN‐ICHI 
Published: August 2006

ABSTRACTParametric analyses were performed to examine heat transfer in freezing of spheroidal (including prolates and oblates) and finitely cylindrical foods through computerized simulation which considered volumetric changes. The boundary conditions included convective surface heat and moisture transfer and radiative surface heat transfer. Regression equations for freezing time estimation were developed through screening and central composite analyses and verified experimentally using a food simulator with physical properties similar to lean beef. Sensitivity analysis showed the convective surface heat transfer coefficient was the most significant factor affecting accuracy of calculated freezing time followed by operational temperatures, ther‐mophysical properties and food dimensions. Effect of volumetric expansion on freezing time estimation was not significant.
Heat Stability of Sunflower‐Hull Anthocyanin Pigment
Authors: MOK CHULKYOON , HETTIARACHCHY N.S. 
Published: August 2006

ABSTRACTAnthocyanin pigment was extracted from hulls of a sunflower genotype, Neagra de Cluj, using aqueous SO2 solutions of varying concentrations. Thermal stability of the pigment was studied between 65–95°C, and pH 1.0–5.0. Thermal degradation of the pigment followed first order kinetics. Calculated activation energy was 23.1 ± 2.2 kcal/ mole. Extraction of hulls with 1000 ppm SO2 solution gave highest anthocyanin content and best thermal stability. The pigment was most stable at pH 3.0.
Phytic Acid as a Food Antioxidant
Authors: EMPSON KATHERINE L. , LABUZA THEODORE P. , GRAF ERNST 
Published: August 2006

ABSTRACTPhytic acid has been shown previously to form an iron chelate that inhibits iron‐catalyzed hydroxyl radical formation and lipid peroxidation. To further characterize its antioxidant properties in model food systems, we investigated the effects of phytic acid on ascorbic acid degradation in aqueous solution and on stability of oil‐in‐water emulsions. In both systems 1 mM phytic acid provided significant protection against oxidative damage and increased emulsion shelf‐life fourfold. To test antioxidant efficacy of phytic acid in a whole food system, its effect on development of warmed‐over flavor was determined. Phytic acid substantially inhibited oxygen uptake, malondialdehyde formation and warmed‐over flavor development in refrigerated chicken.
Peanut Moisture/Size, Relation to Freeze Damage and Effect of Drying Temperature on Volatiles
Authors: SINGLETON J.A. , PATTEE H.E. 
Published: August 2006

ABSTRACTMoisture level and seed size at time of exposure to freezing temperatures affected the chemical composition of peanuts. Potassium and total organic carbon in the leachate from freeze damaged peanuts decreased as moisture level of peanuts exposed to freezing temperatures was decreased from 40 to 6%. Acetaldehyde and ethanol, excellent indicators of cold stress, also decreased in concentration as moisture level of peanuts exposed to freezing was decreased from 40 to 6%. Small seeds were more severely damaged than larger seeds, and higher drying temperatures increased concentrations of acetaldehyde, ethanol, and ethyl acetate.
Thermal Conductivity of Potato between 50 and 100°C
Authors: CALIFANO ALICIA N. , CALVELO ALFREDO 
Published: August 2006

ABSTRACTThermal conductivity (TC) of potato was calculated from heat penetration into cylindrical samples between 50 and 100°C. TC ranged from 0.545 to 0.957 W/m°C for potatoes (cv Kennebec) specific gravity 1070 kg/m3 and moisture 80%. Experimental values agreed with reported values. TC, k, varied with temperature in a quadratic polynomial form, and an empirical relationship was estimated. A model based on the concept of thermal resistances in parallel was compared with experimental results. These were used in a heat transfer model that simulated potato frying. Measured and simulated time‐temperature curves showed good agreement.
Effects of Oleoresin Rosemary, Tertiary butylhydroquinone, and Sodium tripolyphosphate on the Development of Oxidative Rancidity in Restructured Chicken Nuggets
Authors: LAI SHU‐MEI , GRAY J.I. , SMITH D.M. , BOOREN A.M. , CRACKEL R.L , BUCKLEY D.J. 
Published: August 2006

ABSTRACTEffects of antioxidants on stability of lipids in restructured chicken nuggets were investigated. Lipid oxidation during refrigerated and frozen storage was monitored by a modified thiobarbituric acid (TBA) test, sensory evaluation and chromatographic analysis. TBA‐reactive substances (TBARS) values and sensory scores demonstrated that STPP/ OR was comparable to STPP/TBHQ in protecting refrigerated and frozen chicken nuggets. STPP or OR alone was less effective than OR/STPP combinations in both studies. STPP/OR and STPP/TBHQ also effectively retarded oxidative degradation of polyunsaturated fatty acids in chicken nuggets during frozen storage. No apparent beneficial effects on oxidative stability of the chicken nuggets were observed by adding OR to the frying oil.
Sodium Lactate Effect on Sensory Characteristics, Cooked Meat Color and Chemical Composition
Authors: PAPADOPOULOS L.S. , MILLER R.K. , RINGER L.J. , CROSS H.R. 
Published: August 2006

ABSTRACTCooked, vacuum packaged beef top rounds injected with 0, 1, 2, 3 or 4% sodium lactate were stored up to 84 days at 0°C. Cooking yields and chemical composition were determined initially, while changes in sensory attributes, Warner‐Bratzler shear force and color were evaluated after 0, 14, 28, 42, 56, 70 and 84 days storage. Increasing sodium lactate resulted in higher cooking yields and darker, redder color with less gray surface area. Flavor notes associated with fresh beef were enhanced by addition of sodium lactate, and flavor deterioration during storage was minimized. Palatability was improved by adding 1% sodium lactate, but beyond 1 to 2% it did not further improve. Changes in cooked meat tenderness were verified by Warner‐Bratzler shear force measurements.
Variability of Salt Absorption by Brine Dipped Fillets of Cod (Gadus morhua), Blackback Flounder (Pseudopleuronectes americanus), and Ocean Perch (Sebastes marinus)
Authors: RAVESI ELINOR M. , KRZYNOWEK JUDITH 
Published: August 2006

ABSTRACTMajor changes in sodium content of fillets of cod, blackback flounder, and ocean perch resulted from varying concentration of brine solution (5, 10, or 15%), duration of dip (30, 60 or 90 sec), fillet thickness, season of catch, and rinsing or skinning fillets before cooking. Postmortem age (1‐5 days) of fish, temperature of brine solution (6, 12, or 20°C), and cooking had minor effects on final sodium concentration.
Effect of Added Lactobacilli on Composition and Texture of Cheddar Cheese During Accelerated Maturation
Authors: TRÉPANIER G. , SIMARD R.E. , LEE B.H. 
Published: August 2006

ABSTRACTThe evolution of cheese composition and texture was studied in maturing Cheddar cheese supplemented with live cells and cell homogenates of Lactobacillus casei‐casei L2A in order to accelerate maturation. The pH was significantly modified by the lactic acid of the bacterial additives. The Theological properties showed the same general pattern of evolution in experimental as in control cheeses. The process we developed has led to a good‐quality matured cheese with 40% increase in flavor intensity compared to control cheeses.
Chemical Physical and Sensory Stabilities of Prebaked Frozen Sweet Potatoes
Authors: WU J.Q. , SCHWARTZ S.J. , CARROLL D.E. 
Published: August 2006

ABSTRACTCured, uncured and stored (1 and 3 months) sweet potato roots were baked, frozen and stored at −23°C. Sensory scores, color (CIE L,a,b values), instrumental texture profile (Instron), sugars, beta‐carotene, vitamin C, alcohol insoluble solids (AIS) and moisture contents were determined after 0,1, 3, 6 and 9 months frozen storage. Baked frozen sweet potatoes from all treatments were stable during 6 months frozen storage, with exception of vitamin C, which decreased by about 50% during the first month. Surface response analysis showed sensory scores for the prebaked sweet potatoes were very acceptable, particularly in the region with 1–2 months fresh storage of roots prior to freezing and followed by 1–6 months frozen storage.
Measurement of Lipoxygenase Activity in Homogenized Green Bean Tissue
Authors: ZHANG QINGHUA , CAVALIERI RALPH P. , POWERS JOSEPH R. , WU JINRUI 
Published: August 2006

ABSTRACTA polarographic assay was adapted to measure lipoxygenase activity in homogenized vegetable tissue. The method was verified using ground green beans. Km value, pH optimum, and rate of thermal inactivation of lipoxygenase were measured in macerated green bean seed samples and compared with published values. In general our results using homogenized samples were similar to published reports for purified green bean lipoxygenase. We observed that ionic strength, pH, and dibasic phosphate concentration must be properly controlled in the assay of lipoxygenase.