bluuebunny/crossref_metadata_2025_split huggingface dataset:
Stability of Bovine Muscle Connective Tissues
Authors: BERNAL V.M. , STANLEY D.W. 
Published: August 2006

ABSTRACTEndomysium, perimysium and epimysium were isolated from beef stemomandibularis muscle. The susceptibilities of these fractions to degradation by a C. histolyticum collagenase preparation were tested; highest proteolysis was found in the perimysium, followed by epimysium and endomysium. The thermal stability of samples obtained from animals of two different age groups was studied by differential scanning calorimetry; although age had no effect on stability, in both age groups the stability of endomysium was significantly lower than those of the other two fractions. These differences may be related to the type of structural arrangement, collagen composition and the non‐collagenous components present in the connective tissue fractions.
ffect of Initial Fat Level and Cooking Method Cholesterol Content and Caloric Value of Ground Beef Patties
Authors: HOELSCHER LISA M. , SAVELL J.W. , HARRIS JENI M. , CROSS H.R. , RHEE K.S. 
Published: August 2006

ABSTRACTGround beef patties were formulated to contain 0, 5, 10, 15, 20, 25 or 30% fat. The patties were either broiled or pan‐fried for a predetermined time, then frozen. A sample from each treatment was thawed and reheated by a microwave oven and then refrozen. Fat, moisture, protein, ash, and cholesterol content, were determined for patties from each treatment. Cholesterol content of cooked patties was not related (P>0.05) to initial fat content. Caloric content of cooked patties was curvilinearly related to fat content of original (raw) patties due to the increased loss of fat during cooking as initial fat level increased.
Computer Simulation of the Attrition Patterns of Particulated and Agglomerated Foods
Authors: PELEG M. , NORMAND M.D. 
Published: August 2006

ABSTRACTAttrition processes were simulated using a set of mathematical expressions that describe the bimodal size distribution of the attrited particles and their temporal relationships. It is demonstrated that the dominance of a particle shattering mechanism or surface erosion as well as any of their combinations can be described in terms of the magnitude and ratios of only three empirical parameters, provided the initial conditions and other physical characteristics of the system are known.
Sugar Composition of Cucumber Cell Walls During Fruit Development
Authors: McFEETERS R. F. , LOVDAL L. A. 
Published: August 2006

ABSTRACTThe sugar composition of pickling cucumber cell walls was analyzed in seven cucumber sizes. Relative to total cell wall sugars, glucose did not change, while the other major neutral sugars, galactose, xylose and mannose, underwent relatively small declines during fruit development. The ratios of galacturonic acid/rhamnose and galacturonic acid/arabinose showed large increases during fruit growth, which indicated that pectin structure may change. Pectin methylation in the mesocarp tissue increased from 35 to 64% as cucumber fruit matured. A positive correlation was observed between the firmness of cucumber mesocarp tissue and the total amount of cell wall sugars in the fresh tissue. Cucumber peel tissue contained 4 to 5‐fold higher sugar concentrations than either the mesocarp or endocarp tissues.
Lipoxygenase lsoenzymes in Soybeans: Effects on Crude Oil Quality
Authors: ENGESETH N. J. , KLEIN B. P. , WARNER K. 
Published: August 2006

ABSTRACTCrude oils prepared from tempered or untempered Amsoy, Calland, and lipoxygenase‐1 null soybeans were stored under accelerated conditions and examined for peroxide value and sensory characteristics. Activity of three lipoxygenase isoenzymes was reduced by two of three tempering methods; steaming under pressure was most effective. However, with the exception of pressure steam‐tempered Calland beans, lipoxygenase was not completely inactivated. Peroxide values of stored oils were significantly higher than those of oils that were not stored. Cultivar differences were observed. Flavor scores for crude oils from tempered beans were not markedly different. Grassy/hay and roasted flavors were more predominant in oils from tempered than untempered beans. Tempering procedures had more effect on quality of crude soybean oils than cultivar.
Formation of a Gel from a Heated Emulsion of Alfalfa Leaf Protein and Peanut Oil
Authors: BARBEAU WILLIAM E. , KINSELLA JOHN E. 
Published: August 2006

ABSTRACTA new method was investigated for extracting the proteins from green leaves (alfalfa). An opaque white gel formed when an emulsion of chloroplast‐free leaf tissue juice and peanut oil was heated for 10 min at 90°C. The proximate composition of this gel was 40% moisture, 2% protein, 57% fat, 0.2% ash, and <1% carbohydrate. SDS‐PAGE analysis of the gel suggested that fraction 1 or ribulose bisphosphate carboxylase is the major protein component present. The apparent viscosity of the gel, 5,257 m Pa.sec, was less than one‐tenth of mayonnaise.
Nonenzymatic Browning in Liquid Model Systems of High Water Activity: Kinetics of Color Changes due to Caramelization of Various Single Sugars
Authors: BUERA M. del PILAR , CHIRIFE JORGE , RESNIK SILVIA L. , LOZANO ROBERTO D. 
Published: August 2006

ABSTRACTThe kinetics of color changes due to caramelization of various single sugar solutions (fructose, xylose, glucose, maltose, lactose, and sucrose) of water activity adjusted to 0.90 (by adding NaCl) and heated at various temperatures (45–65°C) was studied. A zero‐order and a “mixed”‐order kinetic model were satisfactorily used to describe the rate of color formation. Fructose and xylose solutions browned much more rapidly than those of maltose, glucose, lactose or sucrose. Activation energies for color development of fructose and xylose were in the range 25–30 kcal/mole, while for lactose and maltose they were 35–48 kcal/mole. Lowering of pH inhibited caramelization browning of sugar solutions. The role of hydrolysis in the browning of heated sucrose solutions was studied.
Nonenzymatic Browning in Liquid Model Systems of High Water Activity: Kinetics of Color Changes due to Maillard's Reaction Between Different Single Sugars and Glycine and Comparison with Caramelization Browning
Authors: BUERA M. Del PILAR , CHIRIFE JORGE , RESNIK SILVIA L. , WETZLER GRACIELA 
Published: August 2006

ABSTRACTSugar‐ (fructose, xylose, glucose, lactose, maltose, sucrose) glycine solutions of water activity adjusted to 0.90 (by adding NaCI) were heated at 45–65°C. The behavior of fructose‐glycine solutions was well described by a zero‐order reaction model, but for the other sugars a fractional‐order (∼ 0.5) kinetic model was necessary. Activation energies for glucose, fructose and sucrose systems were 25.7, 29.3 and 36.6 kcah/mole, respectively. At pH 6 the descending order for color development was xylose > glucose > fructose > lactose > maltose > sucrose; at pH lower than 6 fructose browned faster than glucose. The role of hydrolysis of sucrose as related to Maillard's browning of heated sucrose‐glycine solutions was studied. Caramelization browning seemed to contribute noticeably to total color development only in fructose‐glycine solutions.
A Method for the Measurement of Foam Formation and Stability
Authors: PHILLIPS L. G. , HAQUE Z. , KINSELLA J. E. 
Published: August 2006

ABSTRACTA whipping method for the measurement of overrun and foam stability was developed. Using this method the characteristic foams formed by the following proteins were studied: sodium caseinate, milk protein isolate and whey protein. The method was able to detect differences between foams produced by different proteins. The effects of copper sulfate and proteose‐peptone on egg white foams were studied to show the reliability of the method. It was demonstrated that the addition of ImM copper sulfate stabilized (p < 0.05) foams made from both fresh and powdered egg white. Addition of proteose‐peptone (0.05% and 0.1%) reduced the overrun and destabilized egg white foams.
CIostridium botulinurn Spore Gerrnination, Outgrowth, and Toxin Production Below pH 4.6; Interactions Between pH, Total Acidity, and Buffering Capacity
Authors: YOUNG‐PERKINS KATHLEEN E. , MERSON R. LARRY 
Published: August 2006

ABSTRACTThe effect of soy protein concentration on Clostridium botulinurn spore germination, outgrowth, and toxin production in the presence of varying levels of inorganic (HCI) and organic (citric) acids was investigated. Media were blended using deoxygenated soy concentrate (1–7% protein), acidified with deaerated acids to effect post‐autoclaving pH values of 4.1, 4.3 and 4.5, and inoculated with C. botulinum Type A spores. All manipulations were conducted under conditions of strict anaerobiosis (0–2 ppm atmospheric oxygen, media Eh7 values of < — 345 mV). Germination, proliferation, active motility, and elaboration of neurotoxin occurred as low as pH 4.07. Titratable acidity, which accounted for the soy protein buffering capacity, appeared to define toxicity endpoints as pH alone could not.
Identification of Additional Volatile Compounds from Cbntaloupe
Authors: HOW/AT R. J. , SENTER S. D. 
Published: August 2006

ABSTRACTThe volatile components of cantaloupe pericarp were analyzed during ripening by gas‐liquid chromatography‐mass spectrometry. Thirty‐two compounds were identified from concentrates prepared by steam distillation‐solvent extraction of the volatiles. Eight of the constituents including ethyl (methylthio) acetate, (Z)‐6‐nonenyl acetate, (Z, Z)‐3,6‐nonadienyl acetate, benzyl propionate, benzyl alcohol, a sesquiterpene hydrocarbon, cinnamyl acetate and an isomer of 3,4‐dimethoxyacetophenone have not been identified previously. Headspace analysis of cantaloupe samples at six stages of maturity showed increases in total ethyl and acetate esters, acetaldehyde, ethyl acetate, and ethanol with maturation. Levels of these compounds remained low and relatively constant until the breaker stage and thereafter increased rapidly until the fruit was fully mature.
Determining the Degree of Freshness of Rainbow Trout (Salmo gairdneri) Cultured in Brackish Water
Authors: TESKEREDZIĆ ZLATICA , PFEIFER KLARA 
Published: August 2006

ABSTRACTRainbow trout were kept in cages in brackish water for 40 and 90 days, respectively, to establish how brackish water affected sensory characteristics and the concentration of TMA. The trout from both groups were transferred to the sea at the same time. During the first 3 days of the experiment no differences in sensory characteristics and TMA were noted in the fish, but after that period TMA increased and the sensory characteristics of the fish from all three groups changed so much that they were no longer suitable for human consumption. The results suggested an upper acceptable limit of TMA in trout for human consumption of around 10 mg%.
Electrophoretic Identification of Raw and Cooked Shrimp using Various Protein Extraction Systems
Authors: AN H. , MARSHALL M.R. , OTWELL W.S. , WEI C.I. 
Published: August 2006

ABSTRACTProteins were extracted from raw or cooked pink (Penaeus duorarum), white (Penaeus setiferus) or rock shrimp (Sicyonia brevirostris) with five different solutions: water, water homogenate adjusted to pH 8.0, 0.1M NaCl, 1% SDS, or 8M urea. Each extract from each species was analyzed using sodium dodecyl sulfate‐polyacrylamide gel electrophoresis (SDS‐PAGE). Water extraction showed highly species‐specific banding patterns for raw shrimp, while patterns for SDS extracts were not as species‐specific. However, SDS extracts provided the greatest information on species variation of cooked shrimp. SDS‐PAGE was useful in distinguishing shrimp of different genus. This technique was tested and proven in a blind study to be useful for species identification and detection (within 10% of actual amount) of fabricated products.
Packaging of Scallops with Sorbate: An Assessment of the Hazard from Clostridium botulinum
Authors: FLETCHER G.C. , MURRELL W.G. , STATHAM J.A. , STEWART B.J. , BREMNER H.A. 
Published: August 2006

ABSTRACTToxin production in shucked scallops by a mixture of 10 strains of Clostridium botulinum (types A, B, E, F) was studied using mouse bioassay. Scallops, with or without 0.1% potassium sorbate, were packaged in air‐permeable film or vacuum packaged in impermeable film. Two trials were done in which packages were inoculated with different spore levels and held at 4°, 10° and 27°C. Bacterial counts were made on various selective media. Only type A toxin was observed and this only in evacuated packages held at 27°C. Toxin developed more rapidly in the presence of sorbate. All packages in which toxin was recorded had offensive odors and were visibly spoiled. The potential hazard from botulism is discussed.
Effect of Freezing and Frozen Storage of Alaska Pollock on the Chemical and Gel‐Forming Properties of Surimi
Authors: SCOTT D.N. , PORTER R.W. , KUDO G. , MILLER R. , KOURY B. 
Published: August 2006

ABSTRACTAlaska pollock was headed, gutted, and frozen at sea in pre‐ and postrigor condition. Surimi made from this fish held at ‐ 29°C showed a gradual loss in gel‐forming ability with time of storage. This loss in gel‐forming ability was accompanied by a loss in viscosity and Ca++‐ATPase activity of the surimi over the 9‐month storage period. The gel strength of kamaboko gels showed an inverse linear relationship with gel moisture over a limited moisture range. Simply freezing and thawing pollock resulted in surimi with significantly lower gel strength than that from fresh pollock.
A Generalized Model for Predicting Heat‐Induced Chicken Myofibrillar Protein Gel Strength
Authors: SMITH D.M. , ALVAREZ V.B. , MORGAN R.G. 
Published: August 2006

ABSTRACTA generalized mathematical model was developed for predicting effects of temperature‐time history (TTH), protein concentration, and pH on the strength of heat‐induced chicken myofibrillar protein gels. A pseudo first‐order kinetic model was used to describe integral TTH effects of protein denaturation on an apparent viscosity index. A reaction threshold temperature of 30°C and a denaturation activation energy of 20 kcal/mole were calculated. No significant increase in viscosity index was observed at TTH values above 1.0 × 1010oK‐sec. Maximum viscosity index was observed at pH 6.0. The effect of protein concentration on viscosity index was modeled as a logarithmic function. An a priori modeling approach based on fundamental theories can be used to predict the strength of gels under various processing conditions.
Influence of Smokehouse Air Flow Patterns, Air Changes and Cook Cycles on Texture and Shrinkage of Wieners
Authors: STECH I. , USBORNE W.R. , MITTAL G.S. 
Published: August 2006

ABSTRACTThe effects of two air flow systems, four air changes, and three cook cycles on shrinkage and texture of wieners were investigated. The interaction between air flow patterns and cook cycles was significant for shrinkage revealing the highest weight losses for a low relative humidity cook cycle when combined with the vertical air flow. The interaction of air flow pattern and number of air changes for the texture profile analysis showed significantly higher results for hardness, gumminess, and chewiness when processed at 56 air changes per minute using vertical air flow than for any other combination of treatments. Air changes significantly affected shrinkage and Warner‐Bratzler shear values producing higher values with an increase in the number of air changes.
Microbiological Quality of Cowpea Paste Used to Prepare Nigerian Akara
Authors: BULGARELLI M.A. , BEUCHAT L.R. , McWATTERS K.H. 
Published: August 2006

ABSTRACTCowpea (Vigna unguiculata) paste used to prepare akara was collected from three Nigerian marketplaces and analyzed to determine populations and predominant types of bacteria, yeasts, and molds. Total aerobic microbial populations were initially high (106‐108/g) and increased after 12 hr incubation at 30–32°C to ca. 109/g. Initial coliform populations were 102‐104/g and decreased slightly between 6 hr and 12 hr; yeast/mold populations remained constant at 104‐105/g. The average initial pH of 6.0 declined to 5.1 and 4.5 after 6 hr and 12 hr incubation, respectively. Predominant bacteria consisted of Enterobacter, Klebsiella, and Lactobacillus species; Candida species and Aspergillus mger were the predominant fungi isolated from the pastes.
Effects of Heat Treatments on the Head Yields of High Moisture Rough Rice
Authors: REYES V.G. , JINDAL V.K. 
Published: August 2006

ABSTRACTThe influence of high temperature heat treatments on the head yields of rough rice having moisture in the range 18–30% wet basis was investigated using an experimental rotary conduction heating unit with constant agitation. Based on the time‐temperature history of bulk grain, reaction kinetic parameters (Fc and zc values) were determined for specified changes in head rice yields for general application. The estimated isothermal heating times (Fc values) were related to the reference bulk grain temperatures (Tref) and initial moisture of rice samples (IMC). The plots of Fc value and Tref led to the determination of zc value and its dependence on the IMC of rough rice.
Quality of Frozen Cauliflower during Storage
Authors: APARICIO‐CUESTA M.P. , GARCIA‐MORENO C. 
Published: August 2006

ABSTRACTA study was conducted on the changes occurring in vitamin C content in frozen cauliflower stored under different conditions. During storage at ‐22°C, 25% vitamin C was lost after 13 months and 62.2% after 30 months. An acceptable sensory quality was conserved for 10 months; after this time, a decrease began in the characteristic flavor. Storage in a display freezer did not affect vitamin C; however, storage with temperature fluctuations was very harmful, especially regarding sensory characteristics.
Potentiall of Ferulic Acid as a Precursor to Off‐Flavors in Stored Orange Juice
Authors: NAIM M.ICHAEL , STRIEM B.ENJAMIN J. , KANNER J.OSEPH , PELEG H.ANNA 
Published: August 2006

ABSTRACTThe hypothesis that free ferulic acid in stored orange juice contributes to the objectional aroma of p‐vinyl guaiacol (PVG) was tested. Single‐strength orange juice (SSOJ) contained 185 μg/L free ferulic acid which increased to 316 μg/L after pasteurization. Commercial samples of SSOJ contained 3.7mg/L free ferulic when incubated at 35°C for 28 days; incubation at 50°C, resulted in 9.5 mg/L, while samples kept at 4°C contained 2.9 mg/L. Simultaneously, PVG content in SSOJ increased by 2‐(35°C) to 3‐(50°C) fold, while addition of ferulic acid accelerated formation of PVG. Inclusion of orange juice with added ferulic acid, produced a less acceptable aroma (laboratory taste panel) than juice incubated without added ferulic acid.
Reduction of Grapefruit Bitter Components in a Fluidized β‐Cyclodextrin Polymer Bed
Authors: WAGNER C. J. , WILSON C. W. , SHAW P. E. 
Published: August 2006

ABSTRACTThe bitter components limonin and naringin in grapefruit juices were reduced by β‐cyclodextrin polymer with pilot plant equipment using a fluidized bed process. This polymer has been regenerated 21 times without apparent loss in capacity. Reduction of limonin and naringin concentrations ranged from 30–59% and from 33–48%, respectively. Both limonin and naringin levels were reduced sufficiently in all juices to make them significantly preferred in flavor tests over their controls.
Short‐Time Breadmaking Systems. Effect on Oxidation
Authors: MANINGAT J. I. , WU J.Y. , HOSENEY R.C. , PONTE J.G. 
Published: August 2006

ABSTRACTA spread test was used to study the effects of fermentation time and various agents on dough. Short fermentation times (15–30 min) greatly improved spread ratio. Yeast also improved spread ratio, particularly in combination with time. A combination of 60 ppm KBrO3 and 100 ppm ascorbic acid was the most effective oxidant system. There was an obvious interaction between yeast and oxidants. Loaf volume was not affected by the timing of addition of yeast or ascorbic acid to dough. Potassium bromate was more effective when added at the premix. A 60 min rest between premix and remix consistently gave higher loaf volume when yeast was added, but not when both yeast and oxidants were present.
Hierarchy in Food Colorants Absorbtion on Selected Crystalline Powders
Authors: SAPRU V. , PELEG M. 
Published: August 2006

ABSTRACTThree food colorants, namely FD&C Blue No. 1, Red No. 40, and Yellow No. 5, were absorbed on glass beads and reabsorbed on powdered citric acid, malic acid, sucrose, and sodium chloride. At water activities below 0.58, the migration pattern of the pigment from the original host to a fresh carrier, of the same or different chemical species, served as a measure of the relative surface affinity between the pigment and the host powder. The pigments showed maximum affinity to citric acid and to a somewhat lesser extent to malic acid and sucrose. Their affinity to sodium chloride was the least intensive. Small particle size increased the interparticle affinity of dry powders. At water activities higher than a critical water‐activity region (between 0.33–0.58), all pigment migration practically came to a halt, probably as a result of stabilization of the pigment‐carrier agglomerates by liquid bridges.
Theoretical Computation of the Isothermal Flow Through the Reverse Screw Element of a Twin Screw Extrusion Cooker
Authors: TAYEB J. , VERGNES B. , VALLE G. DELLA. 
Published: August 2006

ABSTRACTA mathematical model of the flow of molten starch through the reverse screw element of a twin screw extrusion‐cooker was proposed. The assumptions included isothermicity, Newtonian flow in each part of the reverse screw element and quasi‐steady geometry. The theoretical approach is based on solving Stokes equations in the direct screw element and then on writing flow rate conservation in each part of the reverse screw element. The various flow rates, the pressure drop and the residence time distribution through the reverse screw element were computed for a CLEXTAL BC 45 twin screw extruder under different operating and geometrical conditions; good agreement was found when comparing these results with previous experimental work. The pressure drop through the reverse screw element was low (0.5–1.0 MPa); the flow rates in the different channels of the reverse screw element were important compared to the total feed rate of the extruder (two to three times larger) which might explain the broadening of the residence time distribution in the reverse screw element.
Differentiation between Helix and Achatina Snail Meat by Gel Electrophoresis
Authors: BRACCHI P.IER GIOVANNI. 
Published: August 2006

ABSTRACTSodium dodecyl sulfate‐polyacrylamide gel electrophoresis and photodensitometry of foot muscle proteins in Helix (Helix pomatia) and Achatina (Achatina fulica) demonstrate a distinctive pattern in the low molecular weight region between the two species examined. Muscle proteins from Helix showed two distinguishing bands of 18,000 and 16,000 daltons, while Achatina showed only a single band (18,000 daltons). This distinguishing feature was also evident when the foot muscles were heated at 120°C for 30 min. It is proposed that the difference in this simple pattern of low molecular weight proteins might be used as a tool to differentiate Helix meat from Achatina meat in raw, frozen, and cooked samples.
Effect of Postmortem Storage on Titin and Nebulin in Pork and Poultry Light and Dark Muscles
Authors: PAXHIA J.M. , PARRISH F.C. 
Published: August 2006

ABSTRACTPurified myofibrils were prepared from samples of chicken breast and thigh muscles and from light and dark portions of pork semitendinosus muscle at death and after storage at 4° and 22°C for 1, 3, and 7 days postmortem. Sodium dodecyl sulfate‐polyacrylamide gel electrophoresis (SDS‐PAGE) was used to examine the effect of postmortem storage of muscle on titin and nebulin. Results indicated that titin and nebulin were more rapidly degraded in light than in dark chicken muscle. In contrast, titin and nebulin were more rapidly degraded in dark than in light pork muscle.