bluuebunny/crossref_metadata_2025_split huggingface dataset:
Shelf Life and Clostridium botulinum Toxin Development during Storage of Modified Atmosphere‐packaged Fresh Catfish Fillets
Authors: REDDY N.R. , ROMAN M.G. , VILLANUEVA M. , SOLOMON H.M. , KAUTTER D.A. , RHODEHAMEL E.J. 
Published: July 2006

ABSTRACTShelf life (onset of sensory spoilage) and potential for toxin production by Clostridium botulinum type E in retail type packages of fresh catfish fillets in high barrier film were investigated under selected atmospheres when stored under refrigeration and temperature‐abuse conditions. Shelf life of fillets in all atmospheres decreased with increase of storage temperature from 4°C to 16°C. Trimethylamine content associated with onset of spoilage was different for each storage temperature and atmosphere. Surface pH and K‐values were not good indicators of onset of sensory spoilage. Toxin development coincided with sensory spoilage at 16°C storage for fillets packaged in either atmosphere. At 4°C, none of the MA‐packaged fillets became toxic, even after 37 days of sensory spoilage.
Modeling the Growth Inhibition Kinetics of Baker's Yeast by Potassium Sorbate Using Statistical Approaches
Authors: HAN JUNG HOON , FLOROS JOHN D. 
Published: July 2006

ABSTRACTPotassium sorbate is widely used as a preservative in food products. The inhibition kinetics of yeast growth by potassium sorbate was determined in order to predict the inhibition mechanism and develop an antimicrobial activity model. Linear regression resulted in uncompetitive growth inhibition using different concentrations of nutrients in liquid media containing yeast extract, malt extract (YM broth) and potassium sorbate. At 30°C, constant Ks of YM broth to yeast was 0.254%, maximum growth rate (μmax) of yeast was 0.008 min‐1, and inhibition constant (Ki) of potassium sorbate to yeast growth was 0.324%. This statistical method could reliably determine the growth inhibition mechanism and kinetics.
Packaging and Irradiation Effects on Lipid Oxidation and Volatiles in Pork Patties
Authors: AHN D.U. , OLSON D.G. , LEE J.I. , JO C. , WU C. , CHEN X. 
Published: July 2006

ABSTRACTRaw‐meat patties were prepared from three pork muscles, irradiated in different packaging environments, and stored for 0 or 3 days before cooking. Lipid oxidation by‐products were formed in the raw meat during storage and the baseline lipid oxidation data of raw meat was used to measure the progression of lipid oxidation after cooking. Thiobarbituric acid‐reactive substances (TBARS) and volatiles data indicated that preventing oxygen exposure after cooking was more important for cooked meat quality than packaging, irradiation, or storage conditions of raw meat. Propanal, pentanal, hexanal, 1 ‐pentanol, and total volatiles correlated highly (P < 0.01) with TBARS values of cooked meat. Hexanal and total volatiles represented the lipid oxidation status better than any other individual volatile components.
Physicochemical Properties of Salted Pickled Yolks from Duck and Chicken Eggs
Authors: CHI SUEY‐PING , TSENG KUO‐HSUEN 
Published: July 2006

ABSTRACTDuck egg yolk pickled by salt attained more desirable characteristics, such as orange color, oil exudate, and grittiness, than salted chicken egg yolk. Salted duck egg yolk reached a hardening ratio of 90% in 28‐days; 35 days were required for the salted chicken egg yolk to achieve the same hardening. Moisture content of egg yolk affected the quantity of extracted lipid, an index of oil exudation. The moisture content of duck egg yolk was 19%, and the extracted lipid was 30%. But less than 4% lipid was extracted when moisture content was >27.5%. Under scanning electron microscopy, yolk spheres dominated the yolk structure probably responsible for the gritty texture.
Riboflavin Photosensitized Singlet Oxygen Oxidation of Vitamin D
Authors: KING JOAN M. , MIN DAVID B. 
Published: July 2006

ABSTRACTSamples containing various levels of vitamin D and riboflavin, with and without ascorbic acid or a‐tocopherol were prepared in a model system. Samples were stored in the light or in the dark at 45®C for up to 8 h. Headspace oxygen was determined by gas chromatography with thermal conductivity detection. Oxidation of vitamin D was not observed in samples without riboflavin stored in the light nor in samples with riboflavin stored in the dark. Vitamin D with riboflavin was oxidized under light. α‐Tocopherol quenched singlet oxygen at a rate of 2.52 × 108 M‐1 sec‐1, whereas ascorbic acid quenched singlet oxygen at a rate of 2.23 × 107 M‐1 sec‐1.
Lactoperoxidase Effects on Rheological Properties of Yogurt
Authors: HIRANO R. , HIRANO M. , OOOKA M. , DOSAKO S. , NAKAJIMA I. , IGOSHI K. 
Published: July 2006

ABSTRACTA mixed culture (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus) was inoculated into reconstituted skim milk and incubated. When 0.45 Unit/g or more of lactoperoxidase (LPO) was added, the yogurts had softer and smoother texture than untreated yogurt. The apparent viscosity of yogurt was also reduced by addition of LPO. The storage modulus (G') of the gel of LPO‐treated yogurt decreased but the frequency‐dependency remained unchanged. The amount of exopolysaccharide or degree of proteolysis in yogurt was not changed by addition of LPO.
Texture and Storage Stability of Processed Beefsticks as Affected by Glycerol and Moisture Levels
Authors: BARRETT ANN H. , BRIGGS JACK , RICHARDSON MICHELLE , REED TIMOTHY 
Published: July 2006

ABSTRACTGround beef‐based beefsticks were produced with glycerol levels of 0, 2, and 4%, and dried to water activity levels of 0.90 and 0.85. Samples were analyzed by uniaxial compression and colorimetry after production and after 52°C storage for 1, 2, 3 or 4 wk. Deformability modulus, percent recoverable work, relaxation properties, and relative lightness were calculated. Glycerol, as well as water, acted as an effective textural plasticizer. Reductions in modulus and relaxation parameters due to glycerol addition were in the range of 30–40%. Glycerol can thus effectively be used to adjust physical properties without compromising stability. Higher moisture samples were relatively more elastic, as determined by recoverable work. High temperature storage reduced modulus, solidity and percent recoverable work (20–70%) in all samples.
Kinetic Parameters for Thermal Degradation of Green Asparagus Texture by Unsteady‐state Method
Authors: RODRIGO CARMEN , MATEU AMPARO , ALVARRUIZ ANDRÉS , CHINESTA FRANCISCO , RODRIGO MIGUEL 
Published: July 2006

ABSTRACTAn unsteady‐state method was developed for estimating texture degradation during heating‐cooling of green asparagus spears. The method used a mathematical model of heat transmission for time‐temperature history estimation, and a nonlinear regression of texture measurements of asparagus spears to estimate kinetic parameters. The specific heat, conductivity and convective coefficient of green asparagus were determined experimentally and used in the mathematical model for temperature estimation. Values obtained were Ea = 76.19±0.13 kJ/mol and k1158°C= 0.00528±0.00005 s‐1. Good agreement was found between predicted and observed texture values. The method was compared with the classical steady‐state method. The mathematical model and kinetic parameters estimated could be used to design and evaluate thermal processes for green asparagus.
Carnosine Increases Irradiation Resistance of Aeromonas hydrophila in Minced Turkey Meat
Authors: STECCHINI M.L. , DEL TORRE M. , SARAIS I. , FUOCHI P.G. , TUBARO F. , URSINI F. 
Published: July 2006

ABSTRACTThe effect of carnosine on irradiation inactivation kinetics of Aeromonas hydrophilawas studied. In phosphate buffer, carnosine had no effect on survival of the pathogen, whereas in turkey meat supplemented with carnosine the adverse effect of irradiation on A. hydrophila was reduced. Peroxy radicals were toxic to A. hydrophila, and this effect was counteracted by carnosine. Accordingly, in a kinetic test carnosine was capable of scavenging peroxy radicals. These results indicate that a free radical scavenger antioxidant such as carnosine can increase the radiation resistance of A. hydrophila in meat due to the inhibition of lipid peroxidation caused by radiolysis.
Distribution of Total Aerobic and Coliform Bacterial Counts Among Rice Kernel Components
Authors: SKYRME D.S. , MARKS B.P. , JOHNSON M.G. , SIEBENMORGEN T.J. 
Published: July 2006

ABSTRACTNine lots of long‐grain rice were milled, and the basic rice components (hulls, bran, brokens, and head rice) were segregated. Serial dilutions of ground samples were conducted to determine aerobic plate counts (APC) and coliform counts. Significant differences (p<0.05) in bacterial counts were found between the components for both APCs and coliform counts. The mean APCs in the basic rice components were ranked in the following order from the highest counts to lowest: hulls, bran, brokens, and head rice. Additionally, the mean coliform counts in the rice components were ranked in the following order from the highest counts to lowest: bran, hulls, brokens, and head rice.
Color Stability and Lipid Oxidation of Rockfish as Affected by Antioxidant from Shrimp Shell Waste
Authors: LI S.J. , SEYMOUR T.A. , KING A.J. , MORRISSEY M.T. 
Published: July 2006

ABSTRACTCrude and partially purified antioxidants from shrimp shell waste were obtained by ethanol extraction and silica gel column chromatography. Whole rockfish (Sebastolobus alascanus, Sebastes ruberriumus) samples were treated with crude antioxidant solution dips while another species of rockfish fillets (Sebastes alutus) was treated with various concentrations of partially purified antioxidant solution dips from column chromatography. Higher a* values were found in all rockfish samples treated with antioxidants compared to the control. The partially purified antioxidant from shrimp shell waste significantly lowered TBA values compared to the untreated water‐dipped control rockfish fillets (Sebastesalutus).
Buttermilk Properties in Emulsions with Soybean Oil as Affected by Fat Globule Membrane‐Derived Proteins
Authors: CORREDIG MILENA , DALGLEISH DOUGLAS G. 
Published: July 2006

ABSTRACTThe potential utilization of buttermilk from an industrial source was studied in this research, focusing primarily on its composition and use as ingredient in oil‐in‐water emulsions. Buttermilk contained not only large amounts of caseins and whey proteins, but also material derived from the natural milk fat globule membrane (MFGM). Emulsions made with soybean oil (10% w/w) and buttermilk were stable with a low concentration (about 1% w/w) of buttermilk solids. MFGM‐proteins and skim milk proteins did not seem to compete for adsorption at the emulsion interface. The protein adsorbed at the interface was present in an aggregated form and gave a maximum surface coverage of about 8 mg/m2.
Physicochemical Characteristics of Dehydrated Apple Cubes Reconstituted in Sugar Solutions
Authors: MASTROCOLA D. , BARBANTI D. , ROSA M. DALLA , PITTIA P. 
Published: July 2006

ABSTRACTWater solutions with different sugar compositions and concentrations were used to reconstitute air‐dried and freeze‐dried apple pieces. The mass transfer was determined between dehydrated fruit pieces and solutions during rehydration as well as some physicochemical properties of the reconstituted apple pieces. Varying the concentration of sugar solutions used for reconstitution medium, made it possible to achieve different levels of water absorption and solids loss or uptake. In addition, water activity (aw), freezing point, amount of freezable water and firmness correlated linearly with soluble solids content.
Irradiated Ground Beef: Sensory And Quality Changes During Storage Under Various Packaging Conditions
Authors: MURANO PETER S. , MURANO ELSA A. , OLSON DENNIS G. 
Published: July 2006

ABSTRACTGround beef patties (irradiated with 2 kGy and nonirradiated) were packaged using oxygen permeable (polyolefin) or oxygen impermeable material (polyethylene). Samples were irradiated in air and stored in air; irradiated under vacuum and stored under vacuum; or irradiated under vacuum and stored in air. Changes in flavor, texture, juiciness or aftertaste were evaluated after either 1 or 7 days storage at 25°C prior to cooking. Irradiated “Vac/Air” samples were more tender, irradiated “Vac” samples were more moist, and irradiated “Air” samples had the least aftertaste. A 3 log10 reduction in total aerobic counts was detected immediately after irradiation. No difference in lipid oxidation was found within the first week of storage, regardless of packaging atmosphere. Shelf life of ground beef patties was extended 55 days at 4°C.
Garbanzo Bean Flour Usage in Cantonese Noodles
Authors: LEE LING , BAIK BYUNG‐KEE , CZUCHAJOWSKA ZUZANNA 
Published: July 2006

ABSTRACTCantonese noodles were fortified with several levels of garbanzo bean flours with different particle sizes. The mixogram water absorption of dough fortified with garbanzo bean flour fractions decreased by 2% to 9%. The replacement of wheat flour by garbanzo bean flour resulted in a decrease in texture profile analysis (TPA) parameters of cooked noodles. Noodles fortified with flour containing small particles of garbanzo bean fractions had higher TPA parameters and lower cooking loss than those fortified with large particles. The L* values of Cantonese noodle doughs slightly decreased with garbanzo bean substitution and b* values increased significantly. Essential amino acid contents of noodles were increased by garbanzo bean fortification.
Internal Hollows in Cooked Rice Grains (Oryza sativa cv. Koshihikari) Observed by NMR Micro Imaging
Authors: Horigane A. K. , Toyoshima H. , Hemmi H. , Engelaar W. M. H. G. , Okubo A. , Nagata T. 
Published: July 2006

ABSTRACTNondestructive analysis of water distribution and structural changes in cooked rice grains, Oryza sativa cv Koshihikari, was performed with Nuclear Magnetic Resonance (NMR) Micro imaging of protons (1H). Using a specially designed holder, high quality images of cooked rice grains were obtained, even when up to 10 grains were studied simultaneously. Internal hollows were observed in all examined cooked rice grains, and we propose a mechanism to explain their formation. The origin of these hollows was hypothesized to be cracks or fissures, and hollows resulted from sealing of such lacerations by gelatinized starch in the peripheral layer in combination with expansion of the grain during cooking.
Lipid Oxidation, Volatiles and Color Changes of Irradiated Pork Patties Affected by Antioxidants
Authors: Chen X. , Jo C. , Lee J. I. , Ahn D. U. 
Published: July 2006

ABSTRACTChanges were measured in TBARS, color, and volatiles of irradiated (4.5 kGy) pork patties with antioxidants (sesamol, quercetin, rutin, BHT, and rosemary oleoresin) during 7 days storage at 4°C. Irradiation accelerated lipid oxidation of raw pork during storage. However, irradiation before cooking did not influence lipid oxidation of cooked pork during storage. Sesamol, quercetin, and BHT were effective in both irradiated raw and cooked pork during 7‐days storage. Rosemary oleoresin and rutin were effective only in irradiated raw pork for 3 days. Hexanal, propanal and higher boiling components were well correlated (P < 0.01) with TBARS in cooked pork. Generation of volatiles was reduced by sesamol and quercetin, but the effects of antioxidants on color changes of raw pork patties were minor and inconsistent.
Soybean Protein Dispersions at Acid pH. Thermal and Rheological Properties
Authors: Puppo M. C. , Afñón M. C. 
Published: July 2006

ABSTRACTThe influence of pH, protein concentration, and ionic strength, on rheological properties of thermally treated acidic soy protein dispersions, was studied. Structural changes due to pH effect and thermal treatment were analized. DSC‐thermograms at pH 3.5 showed a shoulder at 74.11±0.16°C that could be attributed to both β‐conglycinin and the hexameric form of glycinin; and a peak at 81.88±0.29°C corresponding to 11S dodecameric form. At pH 2.75 one endotherm corresponded to denaturation of β‐conglycinin. The acidic dispersions presented pseudoplastic behavior withapp values higher than those at pH 8.0. At pH 3.50 the ±app was higher than at pH 2.75.The maximum viscoelasticiy was obtained with addition of 0.1 and 0.25M NaCl in the dispersions of pH 3.50 and 2.75, respectively. The increase in viscoelasticity was enhanced by the formation of 11S native fraction dimers.
Gelation Mechanism of Curdlan by Dynamic Viscoelasticity Measurements
Authors: FUNAMI T. , UNAMI M. , YADA H. , NAKAO Y. 
Published: July 2006

ABSTRACTGelation of curdlan was classified into two forms: thermo‐reversible and thermo‐irreversible gelation. The temperature dependence of the rheological properties indicated that the temperature at which the transition to thermo‐irreversible gel system occurred was concentration‐dependent, while thermo‐reversible gel formation temperature was independent of concentration. An increase in concentration lowered the irreversible gel formation temperature from the generally reported 80°C and decreased the amount of thermo‐reversible component in the final gel. This indicates that an increase in the curdlan concentration promoted hydrophobic interactions between micelles at junction zones at a lower temperature than 80°C.
Rheological Studies on Gelling Behavior of Soy Protein Isolates
Authors: Hsu S. 
Published: July 2006

ABSTRACTThe gelling behavior of soy protein isolate (SPI) dispersions with solid contents 0.8‐8.8% was studied by a dynamic fluid rheometer. Strain sweep and frequency sweep measurements showed the dispersions were stable and predominantly elastic at room temperature. Elasticity increased sharply when dispersions were heated. Cooling set was found for dispersions of higher solid contents. For solids contents < 3%, cooling set was not as pronounced; and cooling could result in reduced elasticity when the prior heating was milder. Results suggest SPI changed from an aqueous dispersion to a dispersion consisting of particles embedded in heat‐soluble protein sol matrix upon heat treatment, and further underwent a transition into a gel consisting of particles embedded in heat‐formed protein gel matrix. Thermoreversibility of elasticity was determined by solids content.
Glucose Loss and Maillard Browning in Solids as Affected by Porosity and Collapse
Authors: White K.L. , Bell L.N. 
Published: July 2006

ABSTRACTThe effects of porosity and collapse on the kinetics of glucose loss and brown pigment formation via the Maillard reaction were analyzed in solid low‐moisture model food systems. Equimolar glucose and glycine were incorporated into amorphous polyvinylpyrrolidones having different porosities, ranging from high porosity to totally collapsed. Samples were equilibrated and stored in desiccators at water activity 0.33 or 0.44 and 25 °C. Glucose loss and brown pigment development were monitored for 3 months. Glucose loss rate constants were lower in collapsed systems compared to non‐collapsed systems. The extent of porosity did not affect glucose loss rate constants. Collapse and porosity had minimal effects on the browning rate constants. Porosity and collapse affect chemical reactivity in low‐moisture solids and should be considered during product development and shelf‐life testing.
Yield Stress and Time‐dependent Rheological Properties of Mango Pulp
Authors: Bhattacharya Suvendu 
Published: July 2006

ABSTRACTMango pulp was tested for time‐independent and time‐dependent flow properties using a coaxial cylinder rheometer. Mango pulp is a pseudoplastic liquid with yield stress, and exhibits thixotropic properties. The yield stress calculated using the Casson or Bingham plastic models, had markedly higher values than those determined by stress relaxation, controlled stress experiments, or from stress‐strain plots. The yield stress of mango pulp tested in this experiment was sensitive to temperature and decreased rapidly as temperature increased. The time‐dependent model of Weltman was found to be most applicable (|r| 0.991, p 0.01) for mango pulp.
Atmospheric Composition and Quality of Fresh Mushrooms in Modified Atmosphere Packages As Affected by Storage Temperature Abuse
Authors: Tano K. , Arul J. , Doyon G. , Castaigne F. 
Published: July 2006

ABSTRACTMushrooms (Agaricus bisporus) were packaged in 4‐liter modified atmosphere (MA) containers, and a steady‐state atmosphere of 5% and 10% was maintained at 4 °C. Temperature was fluctuated from 4 °C to 20 °C during 12‐d storage period in cycles: 2 d at 4 °C followed by 2 d at 20 °C. Temperature increase during fluctuations caused anoxic atmospheres both in O2 (1.5%) and CO2 (22% to 10%). The quality of mushrooms stored under temperature fluctuating regime was severely affected as indicated by extensive browning, loss of firmness, and the level of ethanol in the tissue compared to mushrooms stored at constant temperature. It was clear that temperature fluctuation, even if it should occur once, can seriously compromise the benefits of MA packaging and safety of the packaged produce.
Reduction of Pathogens Using Hot Water and Lactic Acid on Beef Trimmings
Authors: Ellebracht E.A. , Castillo A. , Lucia L.M. , Miller R.K. , Acuff G.R. 
Published: July 2006

ABSTRACTBeef trimmings from young or mature beef cattle were obtained commercially. Trimmings within age type then were inoculated with about 6.0 log10 CFU/mL of rifampicin‐resistant. Escherichia coli O157:H7 and Salmonella typhimurium (ATCC 13311) were randomly assigned to 1 of 3 treatments (control; 95 °C hot water alone, or with 2% L‐lactic acid). After treatment, trimmings were ground, held for 0, 14, 28, or 42 d in chub packages at 4 °C, and total aerobic plat counts, E. coli O157:H7, and S. typhimurium counts were determined. Non‐inoculated trimmings were also treated and samples were evaluated for pH, fat, moisture, TBA, meat color by colorimeter, and meat color, and odor by trained sensory panels. Trimmings treated with water or hot water plus lactic acid reduced levels of E. coli O157:H7 and S. typhimurium and tended to be darker after treatment. Meat odor in the final product was not affected by treatment.
Control of Escherichia coli O157:H7 in Large (115 mm) and Intermediate (90 mm) Diameter Lebanon‐style Bologna
Authors: Getty K.J.K. , Phebus R.K. , Marsden J.L. , Schwenke J.R. , Kastner C.L. 
Published: July 2006

ABSTRACTLebanon bologna raw batter was inoculated with Escherichia coli O157:H7 to achieve a level of 7.5 to 7.9 log cfu/g on MacConkey sorbitol agar, 202 agar, and phenol red agar with 1% sorbitol. Batter was stuffed into 115‐ or 90‐mm dia casings and processed individually in a commercial smokehouse. For both diameter products, a 5‐log reduction occurred, regardless of come‐up times to reach specific internal temperatures (I.T.) or media used when the fermentation process consisted of 8 h at an I.T. of 26.7 °C, then 24 h at 37.8 °C I.T., followed by 24 h at 43.3 °C I.T.
Quality Changes in Fresh‐cut Peach and Nectarine Slices as Affected by Cultivar, Storage Atmosphere and Chemical Treatments
Authors: Gorny J. R. , Hess‐Pierce B. , Kader A.A. 
Published: July 2006

ABSTRACTThe shelf‐life of slices from 13 cultivars of peaches and 8 cultivars of nectarines, varied (between 2 and 12 days at 0°C). Controlled atmospheres of 0.25 kPa O2and/or 10 kPa or 20 kPa CO2extended the shelf‐life at 10°C of ‘O'Henry’ or ‘Elegant Lady’ peach slices by 1–2 days beyond the air control. Low (0.25 kPa) O2acted synergistically with CO2levels of 10 and 20 kPa to induce fermentative metabolism as indicated by ethanol and acetaldehyde production. A 2% (w/v) ascorbic acid + 1% (w/v) calcium lactate postcutting dip resulted in limited reduction of cut surface browning and tissue softening in ‘Carnival’ peach slices.