bluuebunny/crossref_metadata_2025_split huggingface dataset:
Sensory Characteristics, Shear Values and Cooking Properties of Ground Beef Patties Extended with Iron‐ and Zinc‐Fortified Soy Isolate, Concentrate or Flour
Authors: BERRY B. W. , LEDDY K.F. , BODWELL C. E. 
Published: August 2006

ABSTRACTGround beef patties made from 100% beef or beef extended with 20% rehydrated soy isolate, concentrate, or flour, with or without iron and zinc fortification, were evaluated for sensory, shear and cooking properties. With the exception of patties formulated with soy isolate, soy‐added patties were rated as more tender (P <0.05) than all‐beef patties. Soy isolate imparted textural characteristics to patties that were more similar to those of all‐beef patties than to those of soy concentrate or soy flour extended patties. Patties made with soy flour had the highest cooking yields. Also, patties extended with soy flour had lower incidences of rancid flavor, but higher incidences of soy flavor compared with all other beef‐soy formulations. Iron and zinc fortification produced a higher frequency of rancid flavor when used with soy isolate and concentrate.
Improved Cooking Yields of Meat Batters Formulated with Potassium Sorbate and Reduced Levels of NaCl
Authors: SOFOS JOHN N. 
Published: August 2006

ABSTRACTThe influence of varying NaCl levels (0.8, 1.2, 1.6, 2.0, and 2.4%) on the cooking yield and composition of comminuted meat (beef‐pork) products (frankfurters and cans) was tested in the absence and presence of 0.26% potassium sorbate. Parameters measured included frankfurter smokehouse yields and consumer cook losses; product losses in cans; and, moisture and fat contents of the cooked products. Reducing the NaCl level resulted in increased product losses during cooking. Potassium sorbate decreased these losses. Cooking yields at most NaCl levels (≦ 1.6%) tested were improved (P<0.01) with the addition of potassium sorbate. The positive influence of sorbate on product binding could not be attributed to pH or ionic strength changes, but potential mechanisms of sorbate action are discussed.
Immobilized Condensed Tannins and Their Interaction with Proteins
Authors: OH HOON IL , HOFF JOHAN E. , HAFF LAWRENCE A. 
Published: August 2006

ABSTRACTCondensed tannins from grapes immobilized on Sepharose 4B were found to have protein binding properties similar to tannins in free solution. Proteins bound to the gel at pH values below their individual isoelectric points and were eluted when the pH was increased. A good correlation was obtained between the isoelectric point and the elution pH for the following enzymes and proteins: alkaline phosphatase, ovalbumin, β‐lactoglobulin, bovine serum albumin, α‐amylase,γ‐globulin, and cytochrome c. Trypsin represented an exception to the rule, α‐Amylase retained enzymatic activity after elution from the gel.
Baking Studies with Winged Bean (Psophocarpus tetragonolobus L.DC) Flour‐Wheat Flour Blends
Authors: KAILASAPATHY K. , MACNEIL J.H. 
Published: August 2006

ABSTRACTPhysical, rheological and baking properties of winged bean‐wheat composite flours were studied and the acceptability of the bread was evaluated by sensory tests. The sponge‐dough method (SPD) gave bread with significantly greater specific loaf volume (P<0.05) than the straight‐dough method (STD). Incorporation of 1% sodium stearoyl 2‐lactylate (SSL) significantly improved (P<0.05) the specific loaf volume at all concentrations of winged bean full‐fat flour (WBFF) tested, except for 15 and 20% substitution, for both STD and SPD methods. Using the STD method, 5% to 8% substitution of WBFF without SSL and 10% substitution with SSL gave acceptable breads. Using the SPD method, WBFF substitution at 10% without SSL and 12% with SSL gave acceptable breads.
Binding of 14C‐Labeled Food Mutagens (IQ, MeIQ, MeIQx) by Dietary Fiber In Vitro
Authors: SJÖDIN PER B. , NYMAN MARGARETA E. , NILSSON LENA , ASP NILS‐GEORG L. , JÄGERSTAD MARGARETHA I. 
Published: August 2006

ABSTRACTBinding of three mutagens, known to occur in fried or broiled foods, by thirteen different types of dietary fiber was investigated in vitro. Nonspecific binding by other food polymers was minimized by using protease and amylase treatment. Water‐insoluble fiber components were responsible for most of the binding capacity. Generally, a slightly larger proportion of 2‐amino‐3,4‐dimethylimidazo [4,5‐f]quinoline (MeIQ) than of 2‐amino‐3‐methylimidazo [4,5‐f]quinoline (IQ) and 2‐amino‐3,8‐dimethylimidazo] ‐4,5‐f]quinoxaline (MeIQx) was bound. There was a significant correlation between Klason lignin content and binding of mutagens. Optimum pH for binding was between 4 and 6. Dietary fiber from sorghum had the highest binding capacity, which could be due to the presence of a large Klason lignin fraction.
Effect of Phytic Acid on the In‐Vitro Rate of Digestibility of Rapeseed Protein and Amino Acids
Authors: SERRAINO MARIA R. , THOMPSON LILIAN U. , SAVOIE LAURENT , PARENT GUY 
Published: August 2006

ABSTRACTPhytic acid in rapeseed flour was reduced by pH adjustment to 5.15 with subsequent dialysis or by phytase treatment at pH 5.15 with subsequent dialysis. The effect of phytate reduction on the rate and extent of protein and amino acid digestibilities was then determined using an in vitro pepsin‐pancreatin proteolysis method with simultaneous dialysis of reaction products. A 51% reduction in phytic acid increased the rate of release of many essential amino acids but a further 89% reduction in phytic acid did not enhance that effect. Phytate removal did not improve the protein digestibility.
A Collaborative Study to Develop a Standardized Food Protein Solubility Procedure
Authors: MORR C.V. , GERMAN B. , KINSELLA J.E. , REGENSTEIN J.M. , BUREN J.P. VAN , KILARA A. , LEWIS B.A. , MANGINO M.E. 
Published: August 2006

ABSTRACTA colaborative study was conducted to develop a rapid, simple and reliable procedure for determining the solubility of food protein products, e.g., spray‐dried whey protein concentrate, sodium caseinate, egg white protein and soy protein isolate. The procedure was developed by modifying the nitrogen solubility index (NSI) procedure. Protein content and soluble protein were determined by micro‐Kjeldahl or biuret procedures with standard deviations of 0.83‐4.12 for all proteins except caseinate which had a value of 13.95. Although the biuret and micro‐Kjeldahl procedures generally provided comparable accuracy and precision for protein content and solubility of certain proteins, the biuret procedure exhibited considerable error and variability for other proteins.
Purification and Characterization of α‐Galactosidase from Feijão bean Phaseolus vulgaris
Authors: BALDINI V. L. S. , DRAETTA I. S. , PARK YONG K. 
Published: August 2006

ABSTRACTα‐Galactosidase is an important enzyme which degrades galactooligosaccharide in legumes. α‐Galactosidase from feijão beans was purified and its characteristics established. The purified enzyme exhibits multiple forms –enzymes I and II with molecular weights of 140,000 and 49,000 daltons, respectively. Optimum pH was 5.5 for enzyme I and 6.0 for enzyme II. Optimum temperature for both was 55°C. Kinetically, enzyme I is more reactive. Heavy metal ions completely inhibited both enzymes I and II. Galactose is a potential inhibitor for both enzymes.
Physical and Chemical Properties of Randomly Interesterified Blends of Corn Oil and Tallow
Authors: CHACON OSCAR O. , HANDEL A. PHILIP 
Published: August 2006

ABSTRACTThe sodium methylate‐catalyzed random interesterification of corn oil‐tallow blends was explored in order to develop plastic fats of varying physical properties. Lipase hydrolysis of the randomized fats showed that with 0.5% catalyst, interesterification was completed within 30 min at 80°C. Interesterification decreased the melting point and solid fat index of the randomized fats. The trans‐ fatty acid level and fatty acid profile of the rearranged fats did not show any change upon interesterification. The oxidative stability of the fats decreased after random interesterification, but addition of 0.01% citric acid and 0.01% butylated hydroxyanisole produced a fat blend of comparable stability to commercial margarine oils.
Destruction of Pathogenic Bacteria in Turkeys Roasted in Microwave Ovens
Authors: ALEIXO J. A. G. , SWAMINATHAN B. , JAMESEN K. S. , PRATT D. E. 
Published: August 2006

ABSTRACTWhole turkeys inoculated with Salmonella typhimurium, Staphylococcus aureus, or Clostridium perfringens were cooked in a microwave oven (2450 MHz) to an end‐point temperature of 76.6°C. The cooking procedure did not completely eliminate any of the three pathogenic bcteria from the turkeys. The extent of survival of C perfringens on the cooked unstuffed turkeys was proportional to the number of spores in the initial inoculum. Similar results were observed when turkeys stuffed with inoculated stuffing were cooked in microwave ovens. Cooking in brown‐in‐bags increased the destruction of C. perfringens and S. typhimuriun in unstuffed turkeys even though the end‐point temperature was only 68.3°C.
Effects of Beef Carcass Electrical Stimulation and Hot Boning on Display Color of Unfrozen Vacuum Packaged Steaks
Authors: CLAUS J. R. , KROPF D. H. , HUNT M. C. , KASTNER C. L. , DIKEMAN M. E. 
Published: August 2006

ABSTRACTNinety‐six beef sides from 48 carcasses were used to determine effects of control (C, chilled 48 hr at 5°C), electrical stimulation (ES, 45 min postmortem, 400 volts for 2 min, pulsed), and hot boning (HB, 2 hr postmortem), and combination (ESHB) treatments on muscle color of longissimus (LD) and semimembranosus (SM), vacuum packaged steaks. HB muscles frequently were visually brighter purplish‐red than other treatments. Compared to ESHB, ES LD was not different, but ES SM was duller purplish‐red in color. Reflectance indicators of reduced myoglobin and metmyoglobin were essentially the same across treatments in both muscles. Vacuum packaged fresh beef steaks from all treatments were acceptable in color at 0, 3, 7, and 14 days of display. Vacuum packaging appears suitable for steaks from any of these carcass treatments but is especially useful for steaks from hot boned cuts.
Time, Temperature, Microbial and Sensory Quality Assessment of Chicken and Noodles in a Hospital Foodservice System
Authors: CREMER MARION L. , YUM TONG‐KYUNG KWAK , BANWART GEORGE J. 
Published: August 2006

ABSTRACTTime and temperature, sensory and microbial quality of chicken and noodles were assessed in a hospital where food in plastic bags was stored refrigerated for 1 month. Respective end‐point temperatures and times were: cooking, 88.3 ± 6.4°C, 15.0 ± 8.3 min; cooling, 8.7 ± 2.9°C, 2.0 ± 0.6 hr; storage, 0.2 ± 0.6°C, 3 to 31 days; heating, 63.2 ± 13.4°C, 1.8 ± 0.1 hr; holding (convection oven), 83.4 ± 10.8°C, 1.7 ± 0.1 hr; and holding (steam table), 79.8 ± 9.2°C, 27.2 ± 15.2 min. Respective mesophilic, psychrotrophic, coliform, staphylococcal and anaerobic spore counts (colony forming units or most probable number per g) were: 387, 197, <3, <10 and 6. Scores for general acceptability (60‐point scale) were 29.7 for the fresh product and 25.4 after 4 wk storage; this difference was significant.
Individual Packaging of Apples for Shelf Life Extension
Authors: ANZUETO C. R. , RIZVI S. S. H. 
Published: August 2006

ABSTRACTRed Delicious apples after 2 wk and 4 months of cold storage and after 4 months of CA storage were individually packaged in two heat‐shrinkable copolymers. Packaged and control apples were stored at 3°C and 90% RH, 21°C and 30°C and 50% RH, and at 30°C and 50% and 70% RH and the effect of packaging on modification of the microatmosphere inside the fruit and on various chemical and physiological changes were monitored with time. Temperature was the dominant storage factor. At 3°C, packaged and control apples had good eating quality and did not show significant differences (P > 0.05) after 3 months of storage. At 21°C, packaged apples reached a minimum acceptable condition at week 6 of storage which represented a shelf life extension of 3‐4 wk over nonpackaged controls. At 30°C, internal quality of packaged apples deteriorated faster than controls. The respiration rate of packaged apples was lower than that of controls.
Physicochemical Differences Between Milled Whole Kernel Rice and Milled Broken Rice
Authors: PROCTOR A. , GOODMAN D. E. 
Published: August 2006

ABSTRACTThe purpose of this study was to demonstrate the existence of distinct differences between selected physicochemical properties of head and broken milled rice. Polyuronic acids were found to affect hardness of the rice kernels. The broken kernels were measurably softer than intact kernels for all cultivars. Values for alkali spreading and amylographic pasting properties indicated that broken kernels were more porous, and exhibited lower peak and setback viscosities than intact kernels. This suggests differences in the relative amounts of amylose and amylopectin in head rice and brokens. A protein‐phytin complex may be more prominent in broken kernels than head rice.
Storage Stability of a Processed Ginger Paste
Authors: BARANOWSKI J. D. 
Published: August 2006

ABSTRACTA processed paste was prepared from fresh ginger so that a convenient, shelf‐stable product with the odor characteristics of fresh ginger could be manufactured from ginger produced in excess of fresh market demand. The paste was sampled periodically for color by Hunter YI index, odor by trained panel and (6)‐gingerol (the major pungent component) by HPLC. This product was found to have a fair shelf‐life under refrigeration, but degradation of color, odor and (6)‐gingerol made the paste unacceptable after 8 wk storage at 25°C or 37°C.
Rapid Determination of Total and Solid Fat Contents in Chocolate Products by Pulsed Nuclear Magnetic Resonance
Authors: LEUNG H. K. , ANDERSON G. R. , NORR P. J. 
Published: August 2006

ABSTRACTA rapid pulsed NMR method of fat analysis in chocolate without prior solvent extraction was developed. Total fat content of 43 chocolate products was determined at 60°C using sucrose‐oil mixtures as standards. Solid fat content (SFC) was calculated from the liquid oil content at different temperatures. Total fat content agreed to 0.90% standard error of prediction as compared with the Soxhlet method. SFC as determined by NMR correlated well with the dilatometry (r = 0.98) and the DSC (r = 0.96) results. This technique is suitable for quality control of chocolate and other lowmoisture, high‐fat products.
Heat‐Induced Tendering of Turban Shell (Batillus cornutus) Muscle
Authors: OCHIAI YOSHIHIRO , KARIYA YUTAKA , WATABE SHUGO , HASHIMOTO KANEHISA 
Published: August 2006

ABSTRACTThe foot, opercular and visceral muscles were excised from the turban shell Batillus cornutus, and their heat‐induced changes in toughness and ultrastructure were compared. When heated up to 30°C, the toughness of foot muscle decreased in the upper and middle regions, but increased in the lower region. The toughness of these three regions decreased at temperatures between 50‐70°C, where collagen might be denatured. Some changes in toughness were also observed in the opercular muscle by heating up to 30°C, whereas the toughness of visceral muscle remained unchanged over a wide range of temperature. Transmission electron microscopy showed that the intrinsic structure of collagen fibrils in each muscle was lost at 60°C, with partial swelling.
Walleye Pollock (Theragra chalcogramma): Changes in Quality When Held in Ice, Slush‐ice, Refrigerated Seawater, and CO2‐Modified Refrigerated Seawater Then Stored as Blocks of Fillets at ‐ 18°C
Authors: REPPOND K. D. , COLLINS J. , MARKEY D. 
Published: August 2006

ABSTRACTWalleye pollock were held in ice, slush‐ice, refrigerated seawater (RSW) and CO2‐modified RSW (MRSW) for up to 8 days, filleted and stored as blocks of fillets at ‐18°C. Good quality fillets were obtained from pollock held for 4 days in all systems. Uptake of salt presented a problem for pollock held more than 4 days in RSW at 1°C. Flavor scores remained essentially unchanged during frozen storage but nearly all samples became slightly tougher and slightly drier at 6 months. Freshness at time of freezing did not affect frozen storage characteristics. Protein functionality was generally adversely affected when fish were held in RSW or MRSW.
Development of Botulinal Toxin and Sensory Deterioration During Storage of Vacuum and Modified Atmosphere Packaged Fish Fillets
Authors: POST LAURIE S. , LEE DEBORAH A. , SOLBERG MYRON , FURGANG DAVID , SPECCHIO JOHN , GRAHAM CHARLES 
Published: August 2006

ABSTRACTToxin production by C. botulinum type E was studied in cod, whiting, and flounder filets packaged in air‐permeable film, vacuum packages and packages flushed with N2 or CO2 during storage at 8°, 12° or 26°C. Cod and whiting filets were flushed with CO2 and stored continuously at 4°C or cycled between 4° or 8° and 26°C. Cod and whiting fillets were flushed with gas mixtures and stored at 8°C or 26°C. Flounder deteriorated rapidly and was rejected by sensory evaluation prior to toxin detection during vacuum or modified atmosphere storage at 12°C and 8°C but after toxin detection at 26°C. Toxin was present either prior to or simultaneously with sensory rejection of cod and whiting fillets for all vacuum or modified atmosphere treatments and temperature regimens.
Modeling of Microbial Growth in Refrigerated Packaged Beef
Authors: Zamora M. C. , Zaritzky N. E. 
Published: August 2006

ABSTRACTThe effects of gaseous permeability of the film and storage temperature (0° and 4°C) on the microflora of refrigerated beef were analyzed; total aerobic counts, anaerobic counts, Pseudomonas sp., Brochothrix thermosphacta, Lactobacillus sp., Enterobacteriaceae and yeasts were determined as functions of time. Storage periods to reach a total count of 107 CFU/cm2 were established for different conditions. Microbial growth was modeled by mathematical equations in terms of initial contamination, growth rate and length of the lag phase for each component of the mixed flora.
Relationship Between Functional (Fat Binding, Emulsifying) and Physicochemical Properties of Muscle Proteins. Effects of Heating, Freezing, pH and Species
Authors: LI‐Chan EUNICE , Nakai S. , Wood D. F. 
Published: August 2006

ABSTRACTProperties of proteins in salt extracts from beef top round and rockfish fillet changed upon heating and were dependent on pH, freezing, species and sample variability. Generally, heating to >45°C, freezing or lower pH (5.5) decreased dispersibility, increased surface hydrophobicity and slightly decreased sulfhydryl content. Emulsifying and fat binding properties followed parallel trends, being improved under conditions favoring combinations of high dispersibility, hydrophobicity and sulfhydryl content (i.e., heating at <45°C, higher pH, unfrozen). However, high temperature‐low pH heating improved fat binding and favored gelation, which might be explained by hydrophobic interactions. Significant (P<0.001) multiple regression models were obtained describing relationships between physicochemical and functional properties of beef and fish proteins.
Effects of Baking and Boiling on the Ability of Selected Organic Acids to Solubilize Iron from a Corn‐Soy‐Milk Food Blend Fortified with Exogenous Iron Sources
Authors: RIZK S. W. , CLYDESDALE F. M. 
Published: August 2006

ABSTRACTCombinations of selected organic acids (ligands) and iron sources were evaluated for their ability to improve iron solubility in a comsoy‐,milk (CSM) food blend. Iron solubility of baked CSM was primarily affected by exogenous iron source at endogenous pH (5.2 ‐ 6.3), and by organic acid at pH 2.0. Boiled CSM samples were directly influenced by pH (range 5.2 ‐ 6.4), and by both organic acid and exogenous iron source at pH 2. Supplementation of baked CSM with hydrogen reduced elemental Iron and either ascorbic or citric acid; or supplementation of boiled CSM with ferric orthophosphate and either cysteine, ascorbic, citric, or malic acid, was shown to provide greatest potential for promoting iron availability in man as measured by chemical means.
Bioavailability of Calcium in Heat‐Processed Milk
Authors: WEEKS C. E. , KING R. L. 
Published: August 2006

ABSTRACTBioavailability to rats of calcium in milk subjected to the DASI Free Falling Film system (UHT) of pasteurization was compared with the bioavailability of the mineral in raw, high temperature‐short time pasteurized, and stored UHT milks. In two other studies, the calcium in the milks was equilibrated with 47Ca. Intestinal absorption (both uncorrected and corrected for endogenous fecal excretion) and femoral deposition of calcium were measured. In another study, femur calcium was determined in rats deriving calcium and phosphorus exclusively from the milks. No significant effects were attributable to heat treatment.
Thermal Degradation of Texture in Apples
Authors: ANANTHESWARAN R. C. , McLELLAN M. R. , BOURNE M. C. 
Published: August 2006

ABSTRACTThermal degradation of texture in Cortland and Spigold varieties of apples was studied using instrumental Texture Profile Analysis. The loss of hardness was modeled as a first order reaction and the activation energy was found to be 26.5 kcal/mole and 15.6 kcal/mole for Cortland and Spigold, respectively. The z value for the loss of hardness was found to be 24.8°C and 42.2°C, respectively, for Cortland and Spigold. The temperature of processing was found to significantly change hardness, cohesiveness, and chewiness in both the varieties. In the case of Spigold, time of processing was found to significantly affect hardness and cohesiveness. And in the case of Cortland, time of processing was found to significantly change hardness, springiness and chewiness.
Solubility and Foaming Properties of Phytate‐Reduced Soy Protein Isolate
Authors: CHEN B. H‐Y. , MORR C. V. 
Published: August 2006

ABSTRACTA pilot scale ion exchange process was developed to produce a 75 ‐ 77% phytate‐reduced soy protein isolate. The solubility and foaming properties of this isolate were compared to those of control and commercial soy protein isolates as a function of protein concentration (5 and 10%, w/v), pH (3, 6 and 9) and preheat temperature (25, 60 and 80°C). Phytate‐reduced soy protein extract exhibited minimum solubility at pH 4.8 ‐ 5.0, compared to 4.2 ‐ 4.5 for control soy extract. Phytate‐reduced soy protein isolate was most soluble and functional at pH values below its isoelectric point (pH 3), whereas control and commercial soy isolates were generally most soluble and functional at pH values above their isoelectric point (pH 6 and 9).
Thermodynamic Analysis of the Freezing and Thawing of Foods: Enthalpy and Apparent Specific Heat
Authors: CHEN C. S. 
Published: August 2006

ABSTRACTOn the basis of the principles of freezing point depression, equations for the temperature rate of ice formation, apparent specific heat, and enthalpy were derived and expressed in terms of solids content and temperature. A unique characteristic constant for each food system can be determined experimentally from the calorimetric measurements. The new equations differ only slightly with similar equationspreviously developed by Bartlett in 1944 and by Schwartzberg in 1976. Reliability and accuracy of the methods are demonstrated with literature data for meat, fish and fruit juices. Enthalpy and apparent specific heat values for a range of temperature between 20° and 40°C and solids content between 10 and 50% are presented.