bluuebunny/crossref_metadata_2025_split huggingface dataset:
Dairy Ingredients effects on sausage sensory properties studied by principal component analysis
Authors: BAARDSETH P. , NAES T. , MIELNIK J. , SKREDE G. , HØLLAND S. , EIDE O. 
Published: August 2006

ABSTRACTThe effects of dairy ingredients (1, 3, 5%)–ordinary and high‐viscosity sodium caseinate, skim‐milk powder, whey protein or demineralized whey powder–on sensory properties and instrumental texture and color of sausages, were investigated. Sausages were formulated with 2 or 4% potato starch and cooked to a core temperature of 76 or 82°C. Principal component analysis (PCA) revealed three dominating factors for sensory properties; the first related to dairy ingredients and starch concentrations, the two others to type of dairy ingredients. Results were verified by analysis of variance (ANOVA). Results of sensory analysis were further verified by textural and color analysis using PCA and ANOVA, respectively.
Functionality of Wheat Germ Protein in Comminuted Meat Products as Compared with Corn Germ and Soy Proteins
Authors: GNANASAMBANDAM RAVIN , ZAYAS J.F. 
Published: August 2006

ABSTRACTWheat germ protein flour (WGPF), corn germ protein flour (CGPF), and soy flour (SF) were used as additives at a level of 3.5% in comminuted meat products (CMP). Frankfurters with protein additives showed increased water‐holding capacity and batter stability and decreased cooking loss. Improved viscosity and adhesiveness were observed with protein additives when the level of added water was constant. Protein additives also influenced textural and sensory properties of frankfurters. WGPF at a level of 3.5% was found similar to effects of SF and CGPF. WGPF is a potential nonmeat protein additive that can be utilized as an extender in CMP such as frankfurters and bologna.
Gamma Ray Processing to Destroy Staphylococcus aureus in Mechanically Deboned Chicken Meat
Authors: THAYER D.W. , BOYD G. 
Published: August 2006

ABSTRACTGamma radiation doses of 0.26 kGy and 0.36 kGy, administered in vacuo at 0°C, destroyed 90% of log‐phase and stationary‐phase colony forming units (CFU) of Staphylococcus aureus ATCC 13565 (FDA 196E), respectively, in mechanically deboned chicken meat (MDCM). Samples inoculated with 103.9 CFU/g of S. aureus were treated with gamma radiation in vacuo at 0°C and then held for 20 hr at 35°C (abusive storage). Viable CFU were found in samples irradiated to 0.75 kGy but not in those irradiated to 1.50 kGy either before or after storage. Enterotoxin was not detected in irradiated MDCM. A predictive equation was developed for the response of S. aureus in MDCM to radiation dose and irradiation temperature.
Insolubilized Whey Protein Concentrate and/or Chicken Salt‐Soluble Protein Gel Properties
Authors: BEUSCHEL B.C. , PARTRIDGE J.A. , SMITH D.M. 
Published: August 2006

ABSTRACTProperties of gels prepared from five whey protein concentrates (WPC) with protein solubilities ranging from 27.5% to 98.1% in 0.1M NaCl, pH 7.0, chicken breast salt‐soluble protein (SSP), or a combination of SSP and WPC at pH 6.0, 7.0 or 8.0 were compared. WPC did not form gels when heated to 65°C. SSP gels heated to 65°C were harder than those heated to 90°C at all pHs and hardness decreased as pH was increased. Hardness of combination gels heated to 65°C increased as WPC solubility decreased at all pHs; however, the opposite trend was observed at 90°C. Combination gels of the same WPC solubility at 65°C were more deformable than those heated to 90°C.
Elastic Attributes of Heated Egg Protein Gels
Authors: HSIEH YIN LIANG , REGENSTEIN JOE M. 
Published: August 2006

ABSTRACTThe equilibrium stress of egg white (EW) and ovalbumin (OV) gels using the statistical theory of rubber elasticity suggested that 3.9 covalent disulfide cross‐links per OV molecule were formed on gelling. DTNB and PCMB reacted with approximately 4 sulfhydryls of OV in 2% SDS and/or at 82°C. Moreover, the equivalent of 3 secondary bonds, calculated from the initial stress and presumably a composite of numerous weak secondary bonds, contributed significantly to the protein gel stress.
Degradation Kinetics of Protein Digestibility and Available Lysine During Thermal Processing of Tuna
Authors: BANGA J. R. , ALONSO A. A. , GALLARDO J. M. , PEREZ‐MARTIN R. I. 
Published: August 2006

ABSTRACTChanges in available lysine and protein digestibility which take place during thermal processing of canned white tuna with olive oil were evaluated using a steady‐state procedure. Kinetic parameters were then calculated by means of weighted nonlinear regression and the jacknife procedures. Good agreement was found between predicted and observed values. The resulting kinetic equations can be used to evaluate, design and optimize thermal processing of tuna in oil.
Proteolysis Affects Thermal Gelation of Squid Mantle Muscle
Authors: NAGASHIMA YUJI , EBINA HIIZU , NAGAI TAKASHI , TANAKA MUNEHIKO , TAGUCHI TAKESHI 
Published: August 2006

ABSTRACTThermal gelation of squid mantle muscle was studied by means of gel strength measurement and SDS‐polyacrylamide gel electrophoresis. The gel strength of thermally induced squid meat gel decreased when squid meat paste was heated in two steps (35°C for 30 min followed by 90°C for 30 min). This decrease in gel strength was effectively depressed by the addition of protease inhibitors such as ethylenediaminetetraacetic acid (EDTA), phenylmethylsulfonyl fluoride (PMSF), and soybean trypsin inhibitor, indicating that me‐tallo‐ and/or serine‐proteases were mainly involved in the deterioration of squid meat gel prepared by two‐step heating. SDS‐PAGE analysis demonstrated that EDTA or PMSF suppressed the degradation of myosin heavy chain.
Red Beet Pigment Composition. Effects of Fermentation by Different Strains of Saccharomyces cerevisiae
Authors: DRDAK M. , ALTAMIRANO R.C. , RAJNIAKOVA A. , SIMKO P. , KAROVICOVA J. , BENKOVSKA D. 
Published: August 2006

ABSTRACTPasteurized red beet juice was inoculated with seven strains of Saccharomyces cerevisiae after adjusting pH to 5.8. Fermentation was at 26°C. The decay of red beet pigments was spectro‐photometrically determined and expressed as betanine. Average percentages of betanine, isobetanine, betanidine, isobetanidine and the saccharide components were monitored by HPLC. After 40 hr fermentation, the strains Oenoferm, IO90 and Tokaj 76D showed pigment retentions and sucrose concentrations (g.L‐1) of 62% and traces, 58% and 3.4, and 56% and 1.4 respectively, and were considered the most suitable.
Shelf Life of Mature Green Tomatoes Stored in Controlled Atmosphere and High Humidity
Authors: BHOWMIK SANTI R. , PAN JUNG C. 
Published: August 2006

ABSTRACTFreshly harvested mature green tomatoes were washed, sorted and treated with 125 ppm chlorine water. The treated tomatoes were stored at 85% or 98% RH under controlled atmosphere (CA) storage for periods up to 8 wk. The controlled atmosphere was 2.5% O2, 5.0% CO2, and N2 as the balance gas at 12°C. After storing 40 days, the tomatoes were allowed to ripen in air at 23°C. Samples of tomatoes were tested every 3 days to examine changes in quality as determined by visual observation, weight loss, titratable acidity, pH, color and firmness. Weight loss was reduced significantly by CA storage of tomatoes at 98% RH. Tomatoes remained green up to 40 days of storage and changed in color gradually during consecutive storage in atmospheric conditions. Appearance of the tomatoes was acceptable after ripening.
Misting Affects Market Quality and Enzyme Activity of Broccoli During Retail Storage
Authors: BARTH M.M. , PERRY A.K. , SCHMIDT S.J. , KLEIN B.P. 
Published: August 2006

ABSTRACTVitamin C, enzyme activities, color and texture changed in misted and nonmisted broccoli at 0, 24, 48 and 72 hr intervals during display cabinet storage (18°C). Reduced ascorbic acid (RAA), ascorbate oxidase and peroxidase activities, total chlorophyll extractions, Hunter‐lab color and Instron texture measurements were followed. Misting significantly enhanced RAA (p=0.0001), and retention of chlorophyll (p=0.0001), and green color as measured by hue angle (p=0.0021) during 72 hr storage. RAA degradation in misted and nonmisted broccoli and total chlorophyll degradation in nonmisted samples followed first order kinetics. Peroxidase activity was significantly greater in both the nonmisted broccoli floret/stem (p = 0.0221) and stalk tissue (p=0.0079). No significant differences were found between misted and nonmisted broccoli for ascorbate oxidase activity (p = 0.9426) or Instron shear values (p = 0.3652).
Phenolic Composition and Browning Susceptibility of Various Apple Cultivars at Maturity
Authors: AMIOT M.J. , TACCHINI M. , AUBERT S. , NICOLAS J. 
Published: August 2006

ABSTRACTPhenolic compounds and polyphenol oxidase (PPO) activity in the fruits of 11 apple cultivars before and after bruising were studied in relation to their susceptibility to browning. The degree of browning has been determined by the simultaneous measurements of soluble (absorbance at 400nm) and insoluble (lightness) brown pigments. The sum of these two expressing the extent of browning, closely correlated with the amount of phenolics (hydroxycinnamic derivatives and flavan‐3‐ols) degraded. Maturity did not appear to greatly influence the development of browning.
Apple Juice Flavor Compound Sorption by Sealant Films
Authors: KONCZAL J.B. , HARTE BRUCE R. , HOOJJAT PARVIN , GIACIN JACK R. 
Published: August 2006

ABSTRACTHeat sealant films investigated were: a commercial low density polyethylene (LDPE) and two developmental films, an ethylene/vinyl alcohol copolymer of high ethylene content and a co‐polyester. Four flavor compounds, (ethyl‐2‐methylbutyrate, hexanal, trans‐2‐hexenal and 1‐hexanol), were selected as representative of apple juice flavor components. Sorption was determined by a dynamic headspace technique, following direct contact between the polymer film samples and juice. Concentration of flavor compounds in the juice following contact with the film samples was determined as a function of time. Sorption of the components from juice was significant for LDPE, but not for the developmental films. Thus, either of the two developmental films would reduce loss of apple juice volatiles due to sorption.
Adaptation of a Spectrophotometric Assay for Pectinmethylesterase to a Kinetic Microplate Reader
Authors: CAMERON RANDALL G. , BUSLIG BÉLA S. , SHAW PHILIP E. 
Published: August 2006

ABSTRACTA continuous spectrophotometric assay for pectinmethylesterase (PME) has been adapted to a kinetic microplate reader. Linear standard curves could be constructed from 0 to 50 nMol galacturonic acid and remained linear for 15 min. Activity estimates from commercial orange peel PME were accurate from 0.009 to 0.015 units. Comparison of microplates with differing protein binding efficiencies indicated that low and medium binding plates showed significantly higher activity levels than high binding plates. The utility of the assay was demonstrated on two commercial mixtures of pectolytic enzymes and two commercial PMEs. The assay is extremely rapid; 24 samples replicated three times each could be performed in less than 1 hr. Additionally, it requires very small volumes of substrate (final volume per well was 200 μL) and sample (less than 10 μL per well).
Changes in Starch Pasting Properties Due to Sugars and Emulsifiers as Determined by Viscosity Measurement
Authors: KIM C. S. , WALKER C. E. 
Published: August 2006

ABSTRACTThe effects of sugars, emulsifiers, and their interactions on starch pasting properties were determined by the Rapid Visco‐Analyser (RVA). Solutions of 50% sugars in water were used. The disaccharides, sucrose and lactose, delayed pasting more than did the monosaccharide, dextrose. Sugars’effects on starch pasting delay and on starch paste consistency varied with the starch. Addition of the same emulsifier (1%) to different starches did not result in the same change in paste consistency in the presence of high amounts of sugar. Both sucrose ester F‐160 (SE) and polysorbate 60 (PS) reduced the hot paste consistency of starch‐sugar mixtures, with SE having a greater effect than PS.
Sensory Characteristics of Sucralose and other High Intensity Sweeteners
Authors: WIET STEPHAN G. , BEYTS PAMELA K. 
Published: August 2006

ABSTRACTThe sensory characteristics of the high potency sweetener sucralose were studied relative to sucrose, aspartame, saccharin, and acesulfame‐K in a simple aqueous system. Trained panelists provided sweetness intensity estimates for each sweetener at six concentration steps using magnitude estimation. Taste profiles were obtained using category scaling procedures. Results indicated that (a) sucralose, aspartame, and sucrose had similar taste properties, (b) the psychophysical sweetness function of sucralose was similar to the other sweeteners studied, and (c) sweetness potencies of all sweeteners were concentration dependent with sucralose having the highest potency values ranging from 400–700 times the sweetness of sucrose on a weight basis.
Retarding Vegetable Softening by Cold Alkaline Pectin Deesterification Before Cooking
Authors: Van BUREN J. P. , PITIFER LA. 
Published: August 2006

ABSTRACTSnap beans and carrot tissues, deesterified at 1°C and pH 12.5, soften much more slowly than control tissues when cooked at neutral or slightly alkaline pH. High pH or NaCl during cooking had little effect on the degree of softening. Soaking in 0.05 M EDTA led to an 86% loss in firmness. The results were consistent with a reduction in the β‐elimination depolymerization of pectin during heating as a result of deesterification in the alkali. Deesterified tissues remained susceptible to pronounced softening during cooking at pH 3.5. Potatoes, cauliflower and apples showed similar effects. Peas gave a reduced response. Beets and dry beans did not show a retardation of softening after an alkali soak.
Physiochemical and Rheological Characterization of Sorghum Starch
Authors: CARCEA M. , CUBADDA R. , ACQUISTUCCI R. 
Published: August 2006

ABSTRACTStarch was isolated from the seeds of 3 sorghum cultivars and compared with commercial wheat starch. The amylose content of sorghum starches was in the range of 22.0–27.8%. Sorghum starches had less total lipids than wheat starch (1.66%) but there was no difference between sorghum Milo and Sorghum “100”. The water binding capacity of sorghum Dabar did not differ from that of wheat (100%) whereas differences in swelling power were observed, over a range of temperatures, between wheat and sorghum starches except for Sorghum “100” at 70°C. Sorghum starches showed single‐step viscoamylographic curves with pronounced pasting peaks, good pasting stability and good set‐back on cooling.
Fat Level and Freezing Temperature Affect Sensory, Shear, Cooking and Compositional Properties of Ground Beef Patties
Authors: BERRY B.W. 
Published: August 2006

ABSTRACTExperiments were conducted to determine effects of two targeted fat levels (6, 20%) and two freezing temperatures (−43, −20°C) on sensory, shear, cooking and compositional properties of beef patties. Select grade beef rounds (IMPS 161) were used as the lean source for patties with U.S. Choice plates as the fat source. The 20% fat formulation had increased beef flavor and initial tenderness (−20°C frozen patties only) scores, but had higher instrumental shear values compared to the 6% fat patties. Freezing patties (especially those of 6% fat) at −43°C greatly improved sensory and instrumental tenderness. Faster freezing reduced fat retention of 20% fat patties during cooking. Use of Select grade beef rounds coupled with rapid freezing is suggested for producing acceptable low‐fat ground beef patties.
Conversion of Metmyoglobin to Bright Red Myoglobin Derivatives by Chromobacterium violaceum, Kurthia sp., and Lactobacillus fermenturn JCM1173
Authors: ARIHARA K. , KUSHIDA H. , KONDO Y. , ITOH M. , LUCHANSKY J.B. , CASSENS R.G. 
Published: August 2006

ABSTRACTLactic: acid bacteria (LAB) and various bacteria isolated from the environment were screened on microbiological media for the ability to convert brown metmyoglobin to more desirable bright red derivatives. Of 1,550 environmental isolates tested, two isolates (Kurthia sp. K‐22 and Chromobacterium violaceum K‐28) were recovered which consistently converted metmyoglobin to more desirable color derivatives as characterized spectrophotometrically. Strains K‐22 and K‐28 produced oxymyoglobin and nitric oxide myoglobin, respectively. Of 347 LAB tested, one strain (Lactobacillus fermentum JCM1173) was identified that generated nitric oxide myoglobin. These data indicate certain bacteria can effectively convert metmyoglobin to more red forms, and establish the potential of bacterial systems for preserving or improving rhe color of meat products.
N‐Nitrosodibutylamine and other Volatile Nitrosamines in Cured Meat Packaged in Rubber Nettings
Authors: PETERSEN ANNElTE 
Published: August 2006

ABSTRACTResults from investigations of N‐nitroso‐n‐dibutylamine (NDBA) in cured meat are compared from investigations in Denmark, the USA and Canada. NDBA was detected in very few samples and in quantities that were very low. Cured meats packaged in plastic wrappings or cotton nettings did not contain any NDBA. All cured meat packaged in elastic rubber nettings on the Danish market cannot contain more than 0.5 ppb NDBA.
Spectra of Pigments Responsible for Pink Color in Pork Roasts Cooked to 65 or 82°C
Authors: GHORPADE V.M. , CORNFORTH D.P. 
Published: August 2006

ABSTRACTUndenatured oxymyoglobin and deoxymyoglobin were the pigments responsible for pink color in pork roasts cooked to 65°C. Roasts cooked to 82°C had gray internal color after cooking, but panelists noted development of pink internal color after refrigerated storage. Reflectance spectra of pink slices from roasts cooked to 82°C, then stored for 12 days at 2°C, were characteristic of denatured globin hemo‐chromes or related nonnitrosyl hemochromes.
Antioxidants, Activators, and Inhibitors Affect the Enzymic Lipid Peroxidation System of Catfish Muscle Microsomes
Authors: EUN JONG‐BANG , HEARNSBERGER JAMES O. , KIM JIN M. 
Published: August 2006

ABSTRACTVarious promoters and inhibitors of enzymic lipid peroxidation in catfish were investigated. At 100 ppm BHA, BHT, NDGA, TBHQ, PG, EDTA, STPP, TDPA, THBP, and ethoxyquin completely inhibited lipid peroxidation activity. Natural antioxidants, a‐tocopherol, P‐carotene, and rosemary powder, had moderate inhibitory effects. Sodium ascorbate and erythorbate at a concentration of 100 ppm activated lipid peroxidation; however, higher concenlrations of these antioxidants had inhibitory effects. Unlike ferric and ferrous ions, Cu++ ions at 0.015 mM did not catalyze lipid peroxidation. Inorganic pyrophosphate and phosphate at 0.1 mM chelated ferric ion and inhibited lipid peroxidation.
Minced Meat Crabcake from Blue Crab Processing Byproducts—Development and Sensory Evaluation
Authors: LEE E. , MEYERS S.P. , GODBER J.S. 
Published: August 2006

ABSTRACTQuantitative and qualitative characteristics of minced meat, mechanically separated from blue crab processing by‐product, were determined. Sensory evaluation was performed on crabcakes with various combinations of claw mince/meat (CMM), surimi, and functional soy protein concentrate (SPC). Separation produced 50–58% food‐grade mince from picking table by‐products and 49% from undersized claws. Claw mince had lower microbial concentrations than the composite picking table by‐products. Crabby and beany flavors were influenced (p<0.05) by the CMM ratio but not by SPC. No significant differences were observed for textural characteristics using various levels of CMM. Sensory firmness and cohesiveness scores marginally correlated (p<0.1) with Instron compressive force measurements. Food‐grade undersized crab claw mince can be used in value‐added products.
Descriptive Sensory Profiling for Optimizing the Formula of a Peanut Milk‐Based Liquid Coffee Whitener
Authors: ABDULLAH A. , MALUNDO T.M.M. , RESURRECCION A.V.A , BEUCHAT L.R. 
Published: August 2006

ABSTRACTA liquid coffee whitener was formulated using peanut milk as a substitute for sodium caseinate and water. Sensory quality of the formulation was evaluated using a descriptive panel. Six sensory attributes were significantly (p < 0.05) affected by the amounts of peanut milk, oil and corn syrup solids in the formulations. The maximum amount of peanut milk for an optimum formulation was 40%. The maximum fat content increased from 6% to 9% as peanut milk was decreased from 40% to 20%. A concentration of 2–9% corn syrup solids could be used with 20–40% peanut milk. Acceptable formulations within the optimum region contained 6% oil in combination with 40% peanut milk and 2% corn syrup solids or 20% peanut milk and 8% corn syrup solids.
Decrease of Pungency in “Radish Kimchi” during Fermentation
Authors: KIM MEE REE , RHEE HEI SOO 
Published: August 2006

ABSTRACTAcidity in radish kimchi increased with fermentation time, resulting in a gradual decrease in pH. Decrease of pungency was accompanied by a decrease in 4‐methylthio‐3‐butenyl isothiocyanate (MTB‐NCS) in the homogenate. Optimum flavor occurred on the third day of fermentation when MTB‐NCS concentration was 6.6 × 2 μmoles/100g. The decrease in MTB‐NCS concentration was accompanied by the gradual loss of 4‐methylthio‐3‐butenyl glucosinolate (MTB‐glu‐cosinolate), which occurred more rapidly than the decline in total glucosinolates. Ascorbic acid‐dependent myrosinase activity declined gradually until the third day of fermentation, although ascorbic acid content remained above that required for maximal enzyme activity.
β‐Glucosidases from Soybeans Hydrolyze Daidzin and Genistin
Authors: MATSUURA MASARU , OBATA AKIO 
Published: August 2006

ABSTRACTβ‐Glucosidases which hydrolyze isoflavone glucosides, daidzin and genistin, were partially purified from soybean cotyledon. Three iso‐forms of β‐glucosidases (A,B,C) were separated on a CM‐Sephadex C‐50 ion exchange column. β‐Glucosidase‐B and C brought about nearly all of the hydrolyzing action on daidzin and genistin. β‐Glu‐cosidase‐B and C were further purified with gel‐filtration chromatog‐raphy, and the partially purified enzymes were characterized at pH 5.0 and 45°C, (optimum conditions). Adding the β‐glucosidase‐B and C to soymilk at 45°C, both enzymes hydrolyzed daidzin and genistin and caused an increase in aglycones daidzein and genistein.
Temperature Mapping in a Model Food Gel using Magnetic Resonance Imaging
Authors: SUN XIUZHI , LITCHFIELD J. BRUCE , SCHMIDT SHELLY J. 
Published: August 2006

ABSTRACTTwo dimensional temperature maps of a model food gel (agar, mi‐crocrystalline cellulose, and water, 1.95:6.55:200), were obtained by MRI during heating and cooling. The molecular pseudo self‐diffusion coefficient of water was used as a temperature indicator. A two dimensional Fourier transform spin‐echo imaging sequence was used for data acquisition. The self‐diffusion coefficient at room temperature was 1.26 7times; 1O−3 mm2/sec. Two dimensional self‐diffusion images were obtained, and temperature images were calculated. The error in MRI measurements, due to noise and temperature variation, was less than 1°C with 1.5 mm2 resolution. The average variation between MRI and thermocouple measurements was < 1.26°C. This new non‐invasive technique can be used to study heat transfer and to measure thermal properties of foods.
Aflatoxin Contamination in Nutmeg: Analysis of Interfering TLC Spots
Authors: TAKAHASHI TAKANORI 
Published: August 2006

ABSTRACTWhen a mixture of ground nutmeg and ground cinnamon leaves was subjected to thin layer chromatography (TLC), spots that hampered detection of aflatoxins appeared on the TLC plate. These spots represented oxidation or heat‐induced degeneration products of the cinnamon leaves. Between 1986 and 1991, 67 samples of nutmeg, that were commercially available in Japan, were examined for aflatoxin contamination. Aflatoxins were detected in 29 (43%) of the 67 samples.