bluuebunny/crossref_metadata_2025_split huggingface dataset:
Preparation of Starch Phosphates by Extrusion
Authors: CHANG YUNG‐HO , LII CHENG‐YI 
Published: August 2006

ABSTRACTPhysicochemical properties were compared on starch phosphates of cassava and corn, prepared by an extrusion process and by the conventional method, as well as their native starches. Results indicated that for preparing starch phosphates with similar degrees of substitution, the extrusion process required less reagent than the conventional method. The starch phosphates showed similar responses to heat treatment and pH changes. However, the starch phosphates made by extrusion had lower gelatinization temperatures, lower enthalpies and lower paste viscosities than those prepared by the conventional method. This result could be attributed to the high degree of damaged starch in the extruded products.
Isolation of α‐Terpineol Dehydratase from Pseudomonas gladioli
Authors: CADWALLADER K.R. , BRADDOCK R.J. , PARISH M.E. 
Published: August 2006

ABSTRACTAn enzyme which converts the citrus by‐product limonene to α‐terpineol was purified 13‐fold. After cell disruption of P. gladioli, α‐terpineol dehydratase (α‐TD) remained associated with a heterogeneous group of particulate material. α‐TD was partially solubilized by extraction with 10 mM HEPES buffer, pH 7.0 containing 2.0% (w/v) Triton X‐100 and 0.5M sodium trichloroacetate. Two soluble forms existed in 1.0% (w/v) Triton X‐100 with apparent molecular weights of 94,500 and 206,500 daltons.
Restructured Reindeer Steaks: Effects of Flake Size, Phosphate, and Salt on Sensory Properties
Authors: PENFIELD M.P. , SWANSON R.B. , MITCHELL D.S. , RIEMANN M.J. , DORKO C.L. 
Published: August 2006

ABSTRACTSteaks, fabricated from forequarters from field‐slaughtered Alaskan reindeer, were prepared from meat flaked to two sizes (1.295 and 1.905 cm), with (0.5%) and without phosphate, and with (0.5%) and without salt. Phosphate did not appreciably affect sensory properties. Larger flakes and salt improved quality and acceptability, therefore, additional steaks were fabricated from meat flaked with a larger cutting head (4.064‐cm) and with three levels of salt (0.0, 0.5 and 0.75%). Steaks containing 0.75% salt were less chewy, softer, juicier, and more acceptable than those made with 0.5% salt but did not differ from those containing no salt. Feasibility of producing restructured steaks from reindeer forequarters was demonstrated.
Inhibition of Listeria monocytogenes on Beef Tissue by Application of Organic Acids Immobilized in a Calcium Alginate Gel
Authors: SIRAGUSA GREGORY R. , DICKSON JAMES S. 
Published: August 2006

ABSTRACTOrganic acids added to calcium alginate gels and immobilized on lean beef tissue inoculated with Listeria monocytogenes (Lm) reduced the population significantly more than did acid treatment alone. Lactic acid (1.7% v/v) immobilized in alginate reduced counts by 1.3 log10 units vs 0.03 log unit decrease from the acid treatment alone. Acetic acid (2% v/v) reduced counts 1.5 and 0.25 log units, respectively. Over 7 days, Lm proliferated in samples without acid and/or alginate treatment. Differential counts on selective and non‐selective agars indicated sublethal cellular injury occurred. Alginate coatings did not enhance acid inhibition on fat tissue. Immobilized agents may have potential for raw meat decontamination.
Acetic Acid Action on Beef Tissue Surfaces Contaminated with Salmonella typhimurium
Authors: DICKSON JAMES S. 
Published: August 2006

ABSTRACTBeef tissue surfaces (lean and fat) were artificially contaminated with Salmonella typhimurium and then sanitized with 2% acetic acid. The reduction in bacterial population by the acid treatment was consistently proportional to the initial inoculum level for both tissue types. Increasing the amount of organic material in the inoculating menstra reduced the bactericidal effects of acetic acid on Salmonella typhimurium on fat tissue, although there was no change in effectiveness on lean tissue. Acid treatment sublethally injured about 65% of the population on both lean and fat tissue, and the residual effects of the acid resulted in a 1 log cycle reduction in bacterial population on fat tissue over 4 hr.
Porcine Somatotropin (PST) Administration to Growing Pigs: Effects on Adipose Tissue Composition and Processed Product Characteristics
Authors: LONERGAN S. M. , SEBRANEK J. G. , PRUSA K. J. , MILLER L. F. 
Published: August 2006

ABSTRACTFatty acid profiles and proximate composition were determined at seven carcass locations from 64 pigs. Fatty acid composition was not altered by PST treatment (P > 0.05). The more unsaturated outer layer of subcutaneous fat was present in a greater proportion in the PST‐treated pigs. Adipose tissue fat content was decreased (P < 0.01), whereas percentage moisture and protein was increased (P < 0.01), by PST. Boneless ham characteristics did not differ among treatment groups (P < 0.05). Pepperoni from PST pigs dried more efficiently and was harder than control pepperoni. Bacon from PST pigs contained less fat and was softer than control bacon. Difference in texture of products, particularly bellies for bacon from PST‐treated pigs, seemed to be a result of an altered proximate composition.
Selected Washing Processes Affect Thermal Gelation Properties and Microstructure of Mechanically Deboned Chicken Meat
Authors: YANG T. S. , FRONING G.W. 
Published: August 2006

ABSTRACTCooked mechanically deboned chicken meat (MDCM), washed with tap water, 0.5% sodium bicarbonate, sodium phosphate buffer (pH 7.2; ionic strength, 0.1), or 0.1M sodium chloride had increased (P lt;0.05) gel strength compared to unwashed MDCM. The selected washing solutions affected (P lt;0.05) lightness (HunterLab L values) of washed meat, and also had a slight (Plt;0.05) influence on water‐holding capacity and textural properties. These differences were attributed to pH and washing solvent residue in the washed MDCM. Scanning electron microscopy revealed distinct differences between the washed and unwashed MDCM. The washed meat showed a fibrous protein network structure resulting from protein gelation.
Bacteriological Quality of Freshly Processed Broiler Chickens as Affected by Carcass Pretreatment and Gamma Irradiation
Authors: LAMUKA P.O. , SUNKI G.R. , CHAWAN C.B. , RAO D.R. , SHACKELFORD L.A. 
Published: August 2006

ABSTRACTChicken carcasses dipped in whey fermented by Streptococcus thermophilus, lactic acid solution or water and irradiated at 2.5 kGy by 60Co were evaluated for bacteriological quality on day‐1, day‐3 and at 3‐day intervals for an 18‐day storage (4°C) period. Unirradiated carcasses treated similarly were used as control. Gram negative bacteria, Yersinia and Campylobacter counts were significantly (p<0.01) lower in irradiated samples, but no significant (p>0.05) differences were observed among the dipping solutions. Salmonellae were completely eliminated in irradiated samples. Whey fermented by 5. thermophilus reduced the proportion of Salmonella contaminated carcasses from 67% to 20%. As evidenced by the bacterial counts the shelf‐life was found to be 15 days for irradiated carcasses compared to about 6 days for the unirradiated samples.
Yield, Lipid, Cholesterol and Fatty Acid Composition of Spent Hens Fed Full‐Fat Oil Seeds and Fish Meal Diets
Authors: AJUYAH A. O. , HARDIN R. T. , CHEUNG K. , SIM J.S. 
Published: August 2006

ABSTRACTYield, proximate and fatty acids composition of white and dark meats and whole carcasses were determined in spent hens fed flax or canola seeds, fish meal and a control diet. Live weights and percent carcass cut‐up yield were not affected by the diets fed. However, hens fed flax seed diets contained significantly (P< 0.05) lower levels of cholesterol in the dark meat than the control group. The inclusion of oil seeds, in particular flax seeds in the hens diet, enriched the meats with omega‐3 fatty acids (C18:3ω>3; C20:5ω3; C22:5ω3). Omega‐3 fatty acids enriched poultry meats from spent hens could be useful in the development of “health oriented” further processed poultry products.
Influence of Dairy Proteins on Aspartame Stability in the pH 6–7 Range
Authors: TSOUBELI MENEXIA N. , LABUZA THEODORE P. 
Published: August 2006

ABSTRACTThe effect of three commercial milk protein products on aspartame degradation was studied as a function of temperature (4, 30, 70, 80°C), pH (6 and 7), phosphate buffer concentration (0.01 M/L, 0.1 M/L) and protein (0–3%). Caseinates significantly decreased the pseudo‐first order loss rate at low buffer concentration and higher temperature (70–80°C), whereas the rate was faster in the presence of a casein/ whey mixture. At high buffer concentration, the loss rate was not affected by protein. The protective effect may have been due to either a buffering capacity decrease caused by a protein/aspartame interaction that lowered pH or some unknown protein interaction. At 4 and 30°C, the loss rate was not affected by calcium caseinate.
Formation and Coalescence Stability of Emulsions Stabilized by Different Milk Proteins
Authors: KLEMASZEWSKI J.L. , DAS K.P. , KINSELLA J.E. 
Published: August 2006

ABSTRACTThe volume fraction of oil emulsified, surface area, droplet diameter, and coalescence rates of emulsions stabilized by different milk proteins were studied at protein concentrations of 0.25, 0.5, 1.0, and 2.0% (w/w); pH 4, 5, and 7; and ionic strengths 0.1 and 0.2. The emulsion activity index (EAI) and coalescence stability generally increased with increasing protein solubility and hydrophobicity. The volume fraction of oil emulsified decreased with increasing ionic strength. Coalescence stability correlated with droplet diameter for emulsions stabilized by α‐lactalbumin, β‐lactoglobulin, and sodium caseinate (r2=0.96). With the exception of β‐lactoglobulin‐stabilized emulsions, coalescence stability was largely unaffected by pH.
Isoflavone Aglucones and Volatile Organic Compounds in Soybeans; Effects of Soaking Treatments
Authors: HA EWAN Y. W. , MORR CHARLES V. , SEO AIKO 
Published: August 2006

ABSTRACTThe effect of three different soaking treatments (6 hr in 50°C water; 6 hr in 50°C 0.25% NaHCO3 solution; or 30 min in boiling 0.25% NaHCO3 solution) was studied on the production of the major isoflavone aglucones, daidzein and genistein, and headspace volatile organic compounds including aldehydes, alcohols and furans in soybeans. Both 50° treatments resulted in production of substantial amounts of isoflavone aglucones and headspace volatile organic compounds. The boiling NAHCO3 treatment inhibited production of isoflavone aglucones and lowered total headspace volatile organic compounds.
Molecular Forces in Thermal Association‐Dissociation and Gelation of Legumin from Broad Beans
Authors: ZHENG BAI‐AN , MATSUMURA YASUKI , MORI TOMOHIKO 
Published: August 2006

ABSTRACTA 0.5% legumin solution when heated showed neither dissociation into constituent subunits of the legumin nor gel formation, but association of the legumin molecules to form soluble aggregates and network‐like structures occurred. Sulfhydryl content of the protein were shown to possibly be responsible for the depression of dissociation. In the 12.5% legumin solution, gelling process and gel properties were affected by reagents such as NaSCN, N‐ethylmaleimide and 2‐mercaptoethanol. Results indicated that hydrophobic interactions and disulfide bonding helped to enhance the gelling process, where contributions of those forces to the rate of soluble aggregate formation and their junctures were notable.
Stability of Ethanol‐Extracted Brown Rice to Hydrolytic and Oxidative Deterioration
Authors: CHAMPAGNE E.T. , HRON R.J. 
Published: August 2006

ABSTRACTBrown rice kernels extracted with EtOH at 7°C for 60 min were the most stable to lipolytic hydrolysis; free fatty acids (FFA) level in these kernels increased from 1.0–1.4% during 6 mo storage at 36°C. At lower extraction temperatures and times, kernels were less stable to lipolytic hydrolysis. The higher the temperature of extraction, the more susceptible kernels were to oxidative deterioration during storage; extraction time was not a factor. Kernels extracted with recycled EtOH were no more susceptible to oxidation than those extracted with fresh EtOH.
Stabilization of Vitamin A in a Synthetic Rice Premix
Authors: MURPHY PATRICIA A. , SMITH BRENT , HAUCK CATHERINE , O'CONNOR KATE 
Published: August 2006

ABSTRACTVitamin A (VA) fortification of rice for developing countries has been attempted by formulating a synthetic rice grain containing VA (called UltrariceR) to be used as a premix with ordinary rice. VA was stabilized with a combination of tocopherol, ascorbic acid and saturated lipids in the formulation. Washing stability of VA was 100%. Cooking stability was greater than 80% retention of VA. ΔH‡ of VA degradation ranged from 4 to 34 kcal/mole depending on Aw and formulation. Entropies ranged from 11 to −79 cal/mol‐deg. ΔH‡ was unchanged averaging 29 kcal/mol. The best t1/2 s for VA were >1 year. Successful stabilization of VA has enabled this premix to be used in clinical and pilot field fortification studies in the Philippines.
Rheological Properties of High‐Methoxyl Pectin and Locust Bean Gum Solutions in Steady Shear
Authors: DA SILVA J.A. LOPES , GONÇALVES M.P. , RAO M.A. 
Published: August 2006

ABSTRACTThe Cross and Carreau flow models described well the shear rate‐apparent viscosity data. The coil overlap parameter, c[η], correlated well with the zero‐shear rate specific viscosities of these mixtures. Experimental values of intrinsic viscosities of the mixtures were in good agreement with the prediction based on an additive model of the individual contributions of the gums. From the results obtained for the mixtures of both polysaccharide solutions at similar viscosity, pH and ionic strength, no significant interactions were detected. Hypotheses for this lack of polymer interaction were developed. Results with such model systems are useful in understanding the relation of composition to the properties of complex food systems.
Validation of Predicted Baking Performance of Muffins Containing Mixtures of Wheat, Cowpea, Peanut, Sorghum, and Cassava Flours
Authors: HOLT SHONA D. , MCWATTERS KAY H. , RESURRECCION ANNA V. A. 
Published: August 2006

ABSTRACTThe performance of seven muffin formulations predicted by computer models to perform similarly to a 100% wheat flour control was studied. An additional formula close to but not within the predicted optimum ranges was included. The nonwheat flours tested were cowpea, peanut, sorghum, and cassava. No significant differences were observed between the formulations for 22 of 31 sensory, physical and compositional characteristics. Two formulations, one containing 25% each of wheat, peanut, sorghum and cassava flours, and the other containing 66.7% wheat and 16.6% each of cowpea and peanut flours differed most from the control. Significant correlations between some sensory attributes and physical and compositional measurements were observed.
Comparative Absorption of Low Molecular Aroma Compounds into Commonly Used Food Packaging Polymer Films
Authors: NIELSEN TIM. J. , JÄGERSTAD I. MARGARETHA , ÖSTE RICKARD E. , WESSLÉN BENGT O. 
Published: August 2006

ABSTRACTFive polymer films commonly used in food packages were stored in an aqueous solution of 10 apple aroma compounds. Substances absorbed by the polymers were determined by a supercritical fluid extraction/gas chromatography method. Polypropylene absorbed most aromas, more than 2× amounts absorbed by low density polyethylene. Polyamide and polyester absorbed very small amounts of the aromas. Esters and aldehydes were absorbed much more than alcohols. Molecular size also affected absorption, larger molecules being absorbed to a greater extent than smaller ones. For most materials the absorption equilibrium was reached within a week.
Sorption Behavior of Mechanically Mixed and Freeze‐Dried NaCl/Casein Mixtures
Authors: BAKHIT R. M. , SCHMIDT S. J. 
Published: August 2006

ABSTRACTAdsorption isotherms of mechanically mixed and freeze‐dried mixtures of NaCl/casein at solute percentages of 1, 5, 10, 15, and 20 (wet basis) were obtained over the aw range 0.23–0.927 at 20°C. Experimental isotherm values were compared to those calculated by a mass balance equation. The mechanically mixed samples sorbed additively as predicted by the mass balance equation below 0.755 aw, whereas the freeze‐dried mixtures sorbed more water than predicted (positive interaction) below 0.755 aw, Both types of mixtures sorbed less water than predicted by the mass balance equation (negative interaction) above the saturation aw of the NaCl, 0.755.
Flavor of Cooked, Ground Turkey Patties with Added Sodium Tripolyphosphate as Perceived by Sensory Panels with Differing Phosphate Sensitivity
Authors: CHAMBERS EDGAR , BOWERS JANE R. , SMITH ELIZABETH A. 
Published: August 2006

ABSTRACTThe flavor of cooked, ground turkey patties, with and without sodium tripolyphosphate, was profiled by two panels. One panel had a lower threshold for STP in ground turkey. Flavor profiles indicated that turkey patties without phosphate had more intense protein, serumy, brothy, and metallic character and less intense turkey and soapy character than the samples with phosphate. Both panels found similar characteristics for turkey with added phosphate, although the characteristics had a slightly different order of appearance. The panel with a lower threshold for STP found a more intense soapy character that tended to linger in the phosphate‐treated samples.
Time‐Intensity Study of Prolonged Sweet Stimuli
Authors: LEE WILLIAM E. , BARRICK DENISE M. , WELLING EDWARD S. 
Published: August 2006

ABSTRACTProlonged intensity and hedonic (like/dislike) temporal responses and any associated adaptive behavior toward various sweet solutions (sucrose in water) were investigated with specific focus on factors that influenced the transition from “like” to “dislike”. Subjects evaluated the samples using computerized time‐intensity (T‐I) methods to produce sweetness intensity‐time and like/dislike‐time response curves. The higher concentration solutions resulted in adaptive behavior. Also, like‐to‐dislike transition times correlated with sucrose concentration, as did other defined parameters which characterized aspects of the responses, several of which displayed significant cross correlations.
Temperature and NaCl Affect Growth and Survival of Escherichia coli 0157:H7 in Poultry‐Based and Laboratory Media
Authors: CONNER D. E. 
Published: August 2006

ABSTRACTIn tryptic soy broth (TSB) and a poultry extract broth (PB) with 0 to 10% (w/v) NaCl incubated at 37°C, growth of E. coli 0157:H7 was inhibited at 28% NaCl whereas at 10°C, growth was inhibited at 24% NaCl in TSB and at 26% NaCl in PB. The bacterium did not grow at 4°C. Increased NaCl‐sensitivity observed at 10°C was a bacteriostatic effect that was ineffective with increasing incubation temperature. At 10°C, E. coli 0157:H7 was more salt‐tolerant in PB than in TSB, although PB growth rates were lower. Findings suggest that PB may be a more suitable medium for testing E. coli 0157:H7 in poultry products. Cells of E. coli 0157:H7 that were exposed to refrigeration (4°C) and/or NaCl for 24 days did not grow on MacConkey agar with 1% sorbitol.
Moisture Retention and Textural Properties of Ground Chicken Meat as Affected by Sodium Tripolyphosphate, Ionic Strength and pH
Authors: L LOUIS , PAPA C. M. , LYON C. E. , WILSON R. L. 
Published: August 2006

ABSTRACTBatches of ground chicken meat were mixed with 10% solutions containing 0.0–5.0% sodium tripolyphosphate and sufficient NaCl to adjust the ionic strength (IS) of the solutions from <0.7 to 6.0 at pH 6.5 to 9.5 in a 6 × 4 × 7 factorial experimental design. Patties prepared from the mixtures were evaluated for pH, cooking loss, and objective texture characteristics. Most effects of STPP were attributable to the direct effect of STPP on IS. However the ability of the phosphate to alter textural properties was greater at a pH value near the pKa of the phosphate.
Physical and Sensory Characteristics of Fresh Pork Leg Roasts Cooked at Low Temperatures
Authors: LARSON E.M. , HOLM E.T. , MARCHELLO M.J. , SLANGER W.D. 
Published: August 2006

ABSTRACTThe effects of oven temperatures of 82, 93, 121 and 163°C were studied using 31 fresh pork leg roasts cooked to 74°C in oven bags. Warmed‐over‐flavor (WOF) was measured by sensory analysis after holding 3 hr at 68°C and after holding 24 hr at 2°C and then reheating to 68°C prior to serving. Roasts cooked at 82 and 93°C tended to have less WOF after refrigeration and reheating than roasts cooked at 121 and 163°C. Roasts cooked at 93°C had fewer aerobic mesophilic bacteria than those cooked at 121 and 163°C. In general, objective and sensory perception measurements indicated that roasts cooked at 82 and 93°C were of higher quality.
Detection of Proteolytic Activity in Microorganisms Isolated from Dry‐Cured Ham
Authors: MOLINA IRENE , TOLDRA FIDEL 
Published: August 2006

ABSTRACTDifferent assays were tested for the detection of proteolytic activity in both Pediococcus pentosaceus and Staphylococcus xylosus, two major microorganisms isolated from dry‐cured ham. Absence of endopeptidase activity was found even when using raw sarcoplasmic and myofibrillar proteins. However, P. pentosaceus showed strong leucine and valine arylamidase activities while St. xylosus showed a very weak leucine arylamidase activity.
Post‐exsanguination Infusion of Ovine Carcasses: Effect on Tenderness Indicators and Muscle Microstructure
Authors: FAROUK M. M. , PRICE J. F. , SALIH A. M. 
Published: August 2006

ABSTRACTLambs were assigned to 3 treatment groups: control (Ctr), infused with 10% volume (by wt) of a tenderizing blend (NCa), and NCa plus 0.015M CaCl2 (WCa). Compared to Ctr and WCa, NCa‐treated samples had lower shear force values (P < 0.05) and higher percent change in myofibrillar fragmentation index (P < 0.05). SDS‐PAGE of infused samples revealed the appearance at 24 hr postmortem of 22‐30 kd protein components. Scanning electron micrographs of NCa myofibrils showed they were more fragmented, fractured, or split and had wider interfibrillar spaces compared to Ctr and WCa. The fracture plane of muscles immediately postmortem was along the endomysial‐sarcolemmal sheath, while at 24 hr postmortem the sheath was weakened enough for the fracture to occur along the surface of the myofibrils.
Mineral Cations Affect Microstructure of Egg Yolk Granules
Authors: CAUSERET D. , MATRINGE E. , LORIENT D. 
Published: August 2006

ABSTRACTGranule dialysis caused partial release of calcium and breakage of the granular structure. In the presence of sodium chloride, sodium replaced calcium bound to the proteins and destabilized the structure of granules. By contrast, iron binding was not modified by the presence of sodium. EDTA bound all the cations, broke the phosphocalcic bridges and destabilized the structure. On the other hand, the addition of bivalent or trivalent cations at low concentration strengthened the structure which resisted changes in pH or ionic strength. All data showed the importance of ionic bridges (especially phosphocalcic bridges) in the association of LDL, lipovitellin and phosvitin in the form of spherical structures.
Sodium Asocorbate Affects Surimi Gel‐forming Properties
Authors: LEE H.G. , LEE C.M. , CHUNG K.H. , LAVERY S.A. 
Published: August 2006

ABSTRACTEffect of sodium‐L‐ascorbate (SA) on the gel‐forming properties of Alaska pollock surimi was studied with respect to optimum level, surimi quality, gel setting, vacuum chopping, freeze‐thaw and thermal stabilities, and salt and moisture levels. SA significantly improved gel cohesiveness and sensory firmness of fiberized products with maximum strengthening effect at a 0.2% level. Its effectiveness was directly related to surimi quality regardless of vacuum treatment indicating the unimportance of airborne oxygen. Freeze‐syneresis promoted by ascorbatc during frozen storage was moderated by the use of hydrox‐ypropylatcd‐modified starch.