bluuebunny/crossref_metadata_2025_split huggingface dataset:
Impact of Sodium Ascorbate and Sodium Erythorbate Used in Meat Processing on the Vitamin B12 Contents of Cured Ham
Authors: DOUGLASS J. S. , MORROW F. D. , ONO K. , KEETON J. T. , VANDERSLICE J. T. , POST R. C. , WILLIS B. W. 
Published: August 2006

ABSTRACTEffects of sodium ascorbate (Na ascorbate) and sodium erythorbate (Na erythorbate) on vitamin B]2 content of cured, cooked ham were investigated. Paired hams were injected with cure solution containing no curing accelerators or with cure solution containing Na ascorbate or Na erythorbate (3.28, 6.56, 9.84 g/L). There were no differences between vitamin B12 contents of hams containing added curing accelerators and paired controls, indicating that B12 was not destroyed by either Na ascorbate or Na erythorbate. Analysis of ascorbate, dehy‐droascorbate, isoascorbate and dehydroisoascorbate showed ascorbate to be the only substance present in Na ascorbate‐treated hams and isoascorbic acid to be the only substance present in Na erythorbate‐treated hams.
Measurement of Safrole and Isosafrole in Ham
Authors: ZUBILLAGA M.P. , MAERKER G. 
Published: August 2006

ABSTRACTSafrole, isosafrole, and mixtures of the two compounds were added to boiled or cooked ham at the 100 ppm level to simulate products that might be obtained in a smoking process in which sassafras wood is used. Samples of the ham were extracted with mixtures of hex‐anetethyl acetate by a modified “dry column” procedure and were freed from the bulk of the accompanying neutral lipids by HPLC or by preparative TLC. Quantitation was by capillary GC with FID detection. Recoveries ranged from 85‐95% depending on the procedure used.
Ingredient Effects on the Thermal Inactivation of Foot‐and‐Mouth Disease Virus in Formulated, Comminuted Meat Products
Authors: BLACKWELL J. H. , RICKANSRUD D. A. 
Published: August 2006

ABSTRACTThe stability of foot‐and‐mouth disease (FMD) virus after thermal processing of formulated comminuted beef products, such as, Salisbury steak, beef loaf and cured beef prepared from FMD‐infected cattle, was examined. Virus survival after product processing in flexible plastic tubes varied with the ingredient present in the product formulation. The virus was completely inactivated in those products containing inorganic salts (sodium chloride, tripolyphosphate or nitrite), farinaceous material or spices after thermal processing to a core temperature of 79.4°C. In those formulated products that contained either FMDV virus‐positive milk or heart tissue from infected cattle, the virus survived the above processing conditions. However, the virus was inactivated in these same products after processing to a core temperature of 93°C.
Chilling Injury in Cucumbers (Cucumis sativa L.) Associated with Lipid Peroxidation as Measured by Ethane Evolution
Authors: KUO SHU‐JUNG , PARKIN KIRK L. 
Published: August 2006

ABSTRACTThe development of chilling injury in cucumbers stored at 4°C and 95% RH was evaluated. Irreversible damage due to chilling required 7 to 10 days as indicated by increases in tissue electrolyte leakage (from 30 to 70%), stress ethylene production (to 30‐60 pMol g_1 hr−1) and visual manifestations of injury. Low levels of ethane evolution (<1 pMol g−1 hr−1) were observed for unchilled and continuously chilled fruits. Upon rewarming, ethane evolution was stimulated by an order of magnitude following a prior chilling exposure of at least 7 days. These results indicate that the potentiation of lipid peroxidation in chilled cucumbers is associated with the onset of irreversible injury.
Improvement of the Half‐embryo Test for Detection of Gamma‐irradiated Grapefruit and Its Application to Irradiated Oranges and Lemons
Authors: KAWAMURA YOKO , UCHIYAMA SADAO , SAITO YUKIO 
Published: August 2006

ABSTRACTThe duration of the half‐embryo test used for identification of gamma‐irradiated grapefruit was shortened by increasing germination temperature to 35°C. Maximum shooting percentages were reached within 3 days. Gibberellin application reduced the required incubation time to 2 days. Half‐embryos extracted from irradiated orange and lemon gave similar results to those of grapefruit. This half‐embryo test is proposed as an identification method for irradiated citrus. Assessment can be made after 3 to 4 days when shooting percentage is greater than 50%.
Emulsifying Properties of Bovine Milk Fat Globule Membrane in Milk Fat Emulsion: Conditions for the Reconstitution of Milk Fat Globules
Authors: KANNO CHOEMON 
Published: August 2006

ABSTRACTA procedure for the reconstitution of milk fat globules (MFG) stabilized with milk fat globule membrane (MFGM) was developed. MFG was reconstituted by homogenizing a mixture of 1% MFGM and 25% milk fat at 45°C and at pH 7.0 for 1 min. The emulsifying properties of MFGM were evaluated by emulsifying activity (EA), emulsion stability (ES), whippability and foam stability. Of the variables affecting the reconstitution of MFG, prolonged homogenization decreased EA and ES. About 25% milk fat gave maximal EA and ES, increasing the MFGM concentration increased both EA and ES, which were also influenced by the pH level. Foam disappeared at >30°C.
Nutritional, Microbiological, and Sensory Qualities of a Peanut Beverage Prepared Using Various Processes
Authors: RUBICO S. M. , PHILLIPS R.D. , RESURRECCION A.V.A. , BEUCHAT L.R. 
Published: August 2006

ABSTRACTNutritional, microbiological and sensory qualities of peanut beverages processed at 85°C, 100°C and 121°C for 15 min and 121°C for 3 sec were determined. Heating improved the digestibility of peanut beverages, particularly those processed at 121°C for 3 sec and 85°C for 15 min. Methionine was particularly sensitive to the treatment at 121°C. The limiting amino acids were threonine, cystine, valine, lysine and tyrosine. No microbial growth was observed in products processed at 100°C and 121°C followed by storage at 4°C and 30°C for 20 days. Beverage processed at 85°C and stored at 30°C for 3 days contained an aerobic microbial population of 2.4 × 104 CFU/mL. The beany flavor was least pronounced in beverages processed at 100°C for 15 min and strongest at 121°C for 3 sec.
Effects of High Hydrostatic Pressure on Heat‐Resistant and Heat‐Sensitive Strains of Salmonella
Authors: METRICK CAROLYN , HOOVER DALLAS G. , FARKAS DANIEL F. 
Published: August 2006

ABSTRACT Salmonella senftenberg 775W, a heat‐resistant strain (D57.5°C= 15.0 min) and Salmonella typhimurium ATCC 7136, a heat‐sensitive strain (D57.5°C=3.0 min), were subjected to hydrostatic pressures of 2,380 to 3,400 atmospheres (atm) at 23°C in phosphate buffer (63 mM, pH 7.0) and chicken medium (strained baby food). Survivor curves showed that cell death occurred in this pressure range and increased as pressure increased. Death was greater in buffer than in the chicken medium. S. senftenberg 775W was more sensitive to pressure than S. typhimurium 7136. Injury occurred over the range of pressures for both species. Recovery at 37°C was possible following pressurization for salmonellae in chicken but not in buffer.
Effects of Microwave Energy on the Tocopherols of Soybean Seeds
Authors: YOSHIDA HIROMI , KAJIMOTO GORO 
Published: August 2006

ABSTRACTThe effects of microwave heating on the tocopherols of soybeans were studied in relation to chemical changes in the lipids. The amounts of α‐, β‐, γ‐, and δ‐tocopherols in the soybeans before microwave treatment ranged from 6.2 to 13.0, 2.7 to 4.5, 60.0 to 76.8, and 45.7 to 57.9 mg/100 g lipid, respectively, γ‐ and δ‐Tocopherol concentrations gradually decreased, and as much as 40% of the tocopherols originally present in the soybeans was lost after 12 min heating. However, microwave treatment of soybeans for 6 min, which would be optimal to prepare full‐fat soyflour without a burnt odor, retained ca. 90% of the individual tocopherols with a few exceptions and caused no significant difference in the chemical changes of the lipids.
Binding of Alcohols by Soy Protein in Aqueous Solutions
Authors: CHUNG S. , VILLOTA R. 
Published: August 2006

ABSTRACTInteractions of alcohols with soy protein isolate were investigated using an equilibrium dialysis method. It was found that interactions may involve hydrophobic association and, to some degree, hydrogen bonding. Studies with soy protein with various levels of denaturation indicated that denaturation of the protein by heating may limit its ability for the formation of hydrogen bonds with alcohols. The proteins under investigation exhibited practically unlimited binding capacity for alcohols.
Role of the Thermal Denaturation‐Aggregation Relationship in Determining the Rheological Properties of Heat Induced Networks for Ovalbumin and Vicilin
Authors: ARNTFIELD S.D. , MURRAY E.D. , ISMOND M.A.H. , BERNATSKY A.M. 
Published: August 2006

ABSTRACTHeat‐induced denaturation (determined by differential scanning calorimetry plus ANS fluorescence) and structure development (assessed by dynamic testing) were monitored for ovalbumin and vicilin to evaluate the importance of these processes on the rheological characteristics of resulting protein networks. Protein denaturation preceded structure development, based on an increase in the storage modulus (G′). Reduction of the temperature between denaturation and aggregation through pH manipulation or inclusion of stabilizing salts lowered G′ values in the resulting network. In contrast, in the presence of SDS, G′ values increased with (ovalbumin) or were unrelated to (vicilin) reduced temperature differences. This demonstrated the importance of a balance of attractive and repulsive forces when examining network characteristics.
Influence of Irrigation on Keeping Quality of Almond Kernels
Authors: SCHIRRA M. , AGABBIO M. 
Published: August 2006

ABSTRACTQuality and chemical changes were determined in almond kernels (Primus amygdalus) stored for 12 months under simulated warehouse conditions after being harvested from irrigated and nonirrigated trees. The chemical and physical characteristics of the extracted oil differed greatly among the 6 cultivars tested. Irrigation and storage significantly influenced quality of the kernels and stability of the oil. Autooxidation during storage was closely correlated with the degree of unsaturation in the oil extracted at harvest time. Free fatty acid content, saponification values and spectrophotometric indices of the oil after 12 months' storage revealed greater oxidative alterations in the kernels from irrigated plots than in nonirrigated ones.
Physicochemical Properties of the Sweetener Sucralose
Authors: JENNER M.R. , SMITHSON A. 
Published: August 2006

ABSTRACTThe physicochemical properties of the high intensity sweetener, sucralose, (1,6‐dichloro‐1,6‐dideoxy‐β‐D‐fructofuranosyl 4‐chloro‐4‐deoxy‐α‐D‐galactopyranoside) were determined. A high solubility in water (28.3g/100 mL at 20°C) in combination with Newtonian viscosity characteristics, a negligible lowering of surface tension, and no pH effects demonstrated that sucralose was particularly suitable for use in liquid products. The refractive index of aqueous solutions was linear with respect to concentration confirming the usefulness of this technique for determining solution concentrations. A low octanol‐water partition coefficient confirmed that sucralose was poorly soluble in lipids and was, therefore, likely to behave in a similar fashion to sugar in multiphase systems.
Effect of Extraction Conditions on the Extractability of Winged Bean (Psophocarpus tetragonolobus (L) DC) Proteins
Authors: BELLO A.B. , OKEZIE B.O. 
Published: August 2006

ABSTRACTProtein extractability from defatted winged bean flour was studied under various conditions of pH (2, 4, 6, 8, 10, 12), temperature (15°, 30°, 45°C) and time (10, 20, 30 min). Results indicated that protein extractability was strongly pH dependent. Maximum protein extract‐ability was attained at pH 12 while the minimum extractability occurred at pH 4. Protein extractability was not significantly affected at the various temperature and time combinations; however, when extraction time was extended (at 15 min increments) from 30 min to 120 min, significantly higher (15%) protein was extracted at 30°C after an additional 60 min. Increased solvent‐to‐flour ratios resulted in increased protein extractability, but increased salt (NaCl and CaCl2) concentrations (1M) decreased extractability.
Proteolytic Activity of Surimi from Pacific Whiting (Merluccius productus) and Heat‐Set Gel Texture
Authors: CHANG‐LEE M. V. , PACHECO‐AGUILAR R. , CRAWFORD D. L. , LAMPILA L. E. 
Published: August 2006

ABSTRACTThe protease activity in mechanically deboned Pacific whiting flesh was reduced to 56.3% by two watenminced 3:1 (wt:wt) flesh wash exchanges and refining. Surimi (91.7% refined flesh, 4.0% sorbitol, 4.0% sucrose, and 0.3% condensed phosphate) produced very poor gels but the strength was markedly improved by the addition of egg white. Hardness increased 1.5‐fold and elasticity 4.5‐fold over the control with the addition of 3.0% egg white. Further improvement in gel strength was observed with the addition of 5.0% potato starch in combination with egg white. Sodium dodecyl sulfate polyacrilamide gel electrophoresis (SDS‐PAGE) of heat‐set gels verified the action of inhibitors in egg white on residual proteases contained in whiting surimi.
Muscle Ultrastructural Changes in Freshwater Prawns, Macrobrachium rosenbergii during Iced Storage
Authors: PAPADOPOULOS L. S. , SMITH S. B. , WHEELER T. L. , FINNE G. 
Published: August 2006

ABSTRACTDeheaded and whole prawns (Macrobrachium rosenbergii) were stored up to 10 days on ice. Myofibrils, extracted from the first abdominal segment, were prepared for incubations at different ionic strengths (0.1 to 0.3 M) and subsequent SDS‐gel electrophoresis, while other samples were prepared intact for transmission election microscopy. Elevated ionic strengths in vitro increased the solubilization of specific myofibrillar proteins (such as myosin heavy chain); this effect was especially pronounced in prawns stored whole. Proteolysis was indicated in samples from whole prawns by the appearance of a family of proteins ranging in molecular weight from 65 kD to 180 kD. Loss of myofibrillar integrity was apparent by day 10, with losses more pronounced in whole prawns than in deheaded prawns.
Influence of Poultry Species, Muscle Groups, and NaCl Level on Strength, Deformability, and Water Retention in Heat‐Set Muscle Gels
Authors: AMATO PENNY M. , HAMANN DONALD DO , BALL HERSHELL R. , FOEGEDING E. ALLEN 
Published: August 2006

ABSTRACTThe effects of poultry species (chicken and turkey), muscle groups (breast, thigh, and drum) and NaCl concentration (1% and 2%) on a low fat gel system were compared using measurements of shear stress (strength), shear strain (deformability), and two water retention measurements. Results showed doubling NaCl tended to double stress for all species and muscle groups and increased strain by 30–50%. Cross species differences showed higher stress in turkey gels than in chicken gels with 2% NaCl. For both species, stress, strain and water retention were lowest in breast gels with both NaCl concentrations, and strain was greater in thigh gels than in drum gels with 2% NaCl.
Effect of Muscle pH and Calcium Content on Quality of Pre‐and Postrigor Chicken Breast Muscle
Authors: YOUNG LOUIS L. , LYON C. E. 
Published: August 2006

ABSTRACTEffects of calcium chloride and [ethylene‐bis (oxymethylene‐nitrile)] tetraacetic acid (EGTA) marination at pH 5.0 and 7.5 on quality of pre‐ and postrigor chicken muscles were determined. Marinade absorption was lower and shear resistance was higher for prerigor compared with postrigor muscles at both pH levels. Shear resistance of EGTA‐pH 5.0 treated prerigor muscles was greater than those of all other prerigor muscles but that of EGTA‐pH 7.5 treated prerigor muscles was similar to that of the controls. Calcium content and pH were related factors affecting muscle quality.
Analysis of ATP and Its Breakdown Products in Beef by Reversed‐Phase HPLC
Authors: WATANABE AKIRA , TSUNEISHI EISAKU , TAKIMOTO YUJI 
Published: August 2006

ABSTRACTAnalytical conditions for the quantitative determination of adenosine 5′‐triphosphate(ATP), adenosine 5′‐diphosphate(ADP), inosine 5′‐monophosphate(IMP), adenosine 5′‐monophosphate(AMP), hypoxanthine(Hyp), xanthine(Xan), inosine(Ino) and adenosine(Ado) in meat extracts by reversed‐phase high‐performance liquid chromatography (HPLC) were examined. A commercial ODS column with a 5‐μm particle diameter was used, and expeimental parameters affecting the separation were discussed. Peaks in chromatograms of meat extracts were identified by retention time, co‐injection with standards, absorbance ratios and the enzymatic peak shift method. The procedure proposed was adaptable as an indication of freshness of meat.
Properties of Mixed and Filled‐type Dairy Gels
Authors: AGUILERA JOSE MIGUEL , KESSLER HEINZ‐GERHARD 
Published: August 2006

ABSTRACTSkim milk powder (SMP), a whey protein concentrate (WPC) and fat globules with modified membranes were used for the fabrication of mixed and filled dairy gels. Firmness and syneresis of pure gels varied broadly with pH and total solids (TS). Mixing SMP and WPC at 10% TS showed synergistic effects on gel firmness, particularly for 50:50 blends, and addition of fat provided further reinforcement. Syneresis of gels and their appearance changed from high and clear to low and turbid, respectively, as the WPC content was increased. Microstructural studies revealed the porous structure of the parent gels, compatability between both protein sources and between fat globules and the protein matrix.
Effect of Processing Temperature and Storage Time on Nonfat Dry Milk Proteins
Authors: PARRIS N. , BARFORD R.A. , WHITE A.E. , MOZERSKY S.M. 
Published: August 2006

ABSTRACTChanges in physicochemical properties of pooled nonfat milk preheated to 63°C (I), 74°C (II), and 85°C (III), before spray‐drying were examined. Insoluble material from III contained more protein (particularly at reduced pH) and more coagulated protein‐lactose aggregates than either I or II. Soluble material from III was practically depleted of whey proteins which were utilized to form complexes stabilized through disulfide bonds. Milk protein micelles from III were heavier (ca 1 × 1011 g/mole) than either I or II. An unsweetened milk‐orange juice blend, which was pasteurized at 63°C for 30 min and stored at 4°C, developed a precipitate which contained more protein and pectin, but less sucrose than the supernatant.
Effects of Packaging Conditions on the Flavor Stability of Dry Whole Milk
Authors: MIN D.B. , LEE S.H. , LINDAMOOD J.B. , CHANG K.S. , REINECCIUS G.A. 
Published: August 2006

ABSTRACTThe flavor stability of dry whole milk packed with air, nitrogen, or a mixture of 92% nitrogen and 8% hydrogen (NH) in gas‐impermeable pouches containing palladium as a catalyst was evaluated by measuring headspace volatile, oxygen, carbon dioxide contents using gas chromatography, brown color formation by reflective spectroscopy, and sensory scores. The headspace volatile and carbon dioxide contents of the dry whole milks packed with air or nitrogen were significantly higher (P <0.05) than the samples packed with NH. Brown color formation and sensory scores of products packed with air were significantly different (P <0.05) from the samples packed with 92% nitrogen and 8% hydrogen. The flavor stability of dry whole milk could be increased by packaging the products with NH in pouches containing palladium.
Debittering Mechanism in Bitter Peptides of Enzymatic Hydrolysates from Milk Casein by Aminopeptidase T
Authors: MINAGAWA ETSUO , KAMINOGAWA SHUICHI , TSUKASAKI FUJI , YAMAUCHI KUNIO 
Published: August 2006

ABSTRACTThe bitter peptide fraction present in casein hydrolysates obtained by using three proteases (subtilisin, papain and trypsin) was treated with aminopeptidase T from Thermus aquaticus YT‐1. The bitterness of the bitter peptide fraction could be decreased, and it sometimes disappeared completely, with an increase in free amino acids. The percentages of total free amino acids released from each bitter peptide fraction (subtilisin, papain and trypsin) by aminopeptidase digestion for 20 hr were approximately 11%, 8.7%, and 6.5%, respectively. Bitter peptide (αs1‐CN f91‐100) was isolated from a tryptic hydrolysate of casein by HPLC, its threshold value of bitterness being 2.9 ppm (w/v). The peptide (αs1‐CN f96‐100) obtained from the amino peptidase digestion of this bitter peptide showed no bitterness.
Size‐Exclusion HPLC Separation of Bitter and Astringent Fractions from Cheddar Cheese Made with Added Lactobacillus Strains to Accelerate Ripening
Authors: LEMIEUX L. , PUCHADES R. , SIMARD R. E. 
Published: August 2006

ABSTRACT Lactobacillus strains were added as an adjunct to the regular lactic starter in Cheddar cheese manufacture in order to accelerate ripening. Microbial cheese proteolysis resulted in the release of free amino acids which were extracted with the astringent and bitter fractions and separated by size‐exclusion and reversed‐phase HPLC chromatography. Lactobacillus strains generally increased the degree of proteolysis. L. plantarum and L. brevis produced off‐flavors possibly due to an accumulation of medium‐size peptides. The control cheese (without lactobacilli) had the most peptides with a mean molecular‐ weight of < 1000 daltons and had a flavor described as slightly bitter. Addition of L. casei‐casei L2A accelerated ripening and yielded a well‐aged Cheddar cheese without any bitterness even after 7 months at 6°C.
Phenolic Compounds of the Mesocarp of Cresthaven Peaches during Storage and Ripening
Authors: SENTER S. D. , ROBERTSON J. A. , MEREDITH F. I. 
Published: August 2006

ABSTRACTProminent phenolic compounds in the mesocarp of Cresthaven peaches are chlorogenic acid, a caffeoyl derivative, epicatechin, catechin, and cyanidin. Trace amounts of p‐hydroxyphenylacetic, gallic, gentisic, and protocatechuic acids, quercetin, myricetin, and delphinidin are also present. Little change occurs in the quantities of these compounds in immature, threshhold mature and mature fruit during storage at 0°C with subsequent ripening at 20°C. HPLC analysis determined that small but significant changes occur in the quantities of epicatechin in the threshold mature and mature fruit during storage and in the quantities of cyanidin in the immature fruit. Changes in the degree of polymerization of these compounds did not vary as determined by vanillin‐leucoanthocyanidin ratios.
Tomato Peroxidase: Rapid Isolation and Partial Characterization
Authors: MARANGONI ALEJANDRO G. , BROWN ERIC D. , STANLEY DAVID W. , YADA RICKEY Y. 
Published: August 2006

ABSTRACTA rapid method for the isolation of tomato anionic peroxidase (TAPR) was developed using Fast Protein Liquid Chromatography. TAPR was purified 295 times to an RZ value of 0.7. The rate constant for the formation of compound I was 1.53 × 107 M−1 sec−1 and for compound II was 6.93 × 105 M−1 sec−1. TAPR had maximum activity at pH 5.0–5.2 and an isoelectric point at pH 3.5. SDS gel electrophoresis showed three major bands at 16.6, 40.0, and 42.0 kD. TAPR demonstrated a calcium dependancy for activity, exhibiting a maximum at a concentration of 1.0 × 10−5M.
Functional Properties of Flax Seed Mucilage
Authors: MAZZA G. , BILIADERIS C. G. 
Published: August 2006

ABSTRACTFlax seed (Linwn usitatissimum L.) mucilage was prepared by extraction of seeds with water followed by evaporation, precipitation with ethanol and freeze drying of extract. Proximate composition, solubility, foamability and moisture sorption characteristics were determined. The mucilage contained less carbohydrates, more minerals and more protein than commercial locust bean and guar gums. Its solubility, however, was higher than locust bean and guar gums, and lower than gum arabic. Flax seed mucilage exhibited good foam stability properties in aqueous solutions at 1.0% (w/v). Very diluted solutions exhibited Newtonian‐like behavior while shear thinning was shown at concentrations above 0.2% (w/v). The viscosity was maximum at a pH range 6.0–8.0 and it was reduced in solutions containing NaCl.