bluuebunny/crossref_metadata_2025_split huggingface dataset:
Dietary Vitamin E Enhances Color and Display Life of Frozen Beef from Holstein Steers
Authors: LANARI M. C. , CASSENS R. G. , SCHAEFER D. M. , SCHELLER K. K. 
Published: August 2006

ABSTRACTWe studied effects of freeze‐thaw treatments, storage time, light and film permeability on color of frozen longissimus lumborum (LL) muscle from control and vitamin E supplemented (2100 IU/head/day) Holstein steers. Color changes with time were modeled using an exponential decay equation. Dietary vitamin E supplementation increased color stability of frozen LL samples kept at −20°C. After 3 mo of dark storage, saturation index and a* for control LL wrapped in polyethylene were 11.4 and 8.8; for supplemented meat, same conditions, they were 19.0 and 17.0, respectively. Illumination and vacuum packaging increased color changes. Predisplay dark storage of 30 days reduced discoloration of supplemented LL. Repeated freeze‐thaw cycles caused fading of semimembranosus muscle (SM) and the effect was more pronounced in meat from control animals.
End‐point Temperature (EPT) Affects N‐Acetyl‐β‐D‐Glucosaminidase Activity in Beef, Pork and Turkey
Authors: TOWNSEND W. E. , SEARCY G. K. , DAVIS C. E. , WILSON R. L. 
Published: August 2006

ABSTRACTEnd‐point tempcraturc (EPT) affected N‐acetyl‐β‐D‐glucosaminidase (NAGasc) activity in nonfrozcn and previously frozen cores and ground sampics of beef, pork, turkey breast and ground turkey leg muscle tissue. There was little loss of NAGase activity when heating the products to 40°C; however, as EPT increased from 40–70°C, them was (Pc0.05) loss of activity. At 70°C 90% of activity was lost in beef, 98% in pork, and 93 to 98% in turkey. Inactivation temperature values, IT50, (50% inactivation) were: beef, 59.8°C; pork, 53.4°C; turkey breast, 55.6°C; and turkey leg, 56.6°C.
Functional Properties of Myofibrillar Proteins from Cold‐Shortened and Thaw‐Rigor Bovine Muscles
Authors: XIONG YOULING L. , BLANCHARD SUZANNE P. 
Published: August 2006

ABSTRACTPrerigor bovine sternomandibularis muscles were stored at 15, 0 and −29°C to examine cold‐shortening and thaw‐rigor effects on myofibrillar protein extractability and gelation properties of myofibrils and salt‐soluble protein (SSP). Frozen muscle that underwent severe contraction at thawing showed greater protein extractability (35%) than muscles stored at 0 and 15°C (27% extractability). Of the three tempered muscles, thaw‐rigor muscle produced the strongest myofibril gel and cold‐shortened muscle formed the most elastic SSP gel as determined by dynamic shear and penetration measurements. However, thermally induced changes in gel viscoelastic moduli for all protein samples followed similar patterns. Results indicated that physicochemical changes accompanying muscle contraction affected protein network formation during gelation.
Carbohydrate or Protein Based Fat Mimicker Effects on Ice Milk Properties
Authors: SCHMIDT K. , LUNDY A. , REYNOLDS J. , YEE L. N. 
Published: August 2006

ABSTRACTBatches of ice milks (2–5% milk fat) made with a carbohydrate‐ or a protein‐based fat mimicker were compared to conventional ice milk (4.8% milk fat). Rheological, freezing, and melting properties were evaluated. The carbohydrate‐based fat mimicker changed rheological properties, resulting in higher viscosities, greater deviations from Newtonian flow, and higher consistency indices. Less air was incorporated in the mix containing the carbohydrate‐based fat mimicker than in the control or the mix with protein‐based fat mimicker, The protein‐based fat mimicker mix had rheological and melting properties similar to those of the control but achieved higher air incorporation than did the control.
Volatile Compounds from Raspberry and Strawberry Fruit Inhibit Postharvest Decay Fungi
Authors: VAUGHN S. F. , SPENCER G. F. , SHASHA B. S. 
Published: August 2006

ABSTRACTFifteen volatiles released by red raspberries and strawberries during ripening were analyzed for the inhibition of postharvest decay fungi. Five compounds completely inhibited all fungi directly on fruit at 0.4 μL/mL., Of these, benzaldehyde at 0.04 μL/mL completely inhibited isolated cultures of Alternaria altemata, Botrytis cinerea, and Col‐Ietotrichum gloeosporioides, while 1‐hexanol, E‐2‐hexenal and 2‐non‐anone inhibited all three fungal species at 0.1 μL/mL. When added directly to media, 0.1% (v/v) benzaldehyde or E‐2‐hexenal inhibited all three species. Starch encapsulated 2‐nonanone reduced fungal decay of raspberries and strawberries in enclosed containers after 7 days at 10°C.
Malic Acid Analysis in Cucumber Juice and Fermentation Brines in the Presence of Interfering Fructose
Authors: McFEETERS R.F. , THOMPSON R.L. , FLEMING H.P. 
Published: August 2006

ABSTRACTA procedure was developed for HPLC analysis of malic acid in the presence of an interfering fructose peak with an Aminex HPX‐87H column. Fructose in cucumber juice or fermented cucumber brine was reduced to mannitol and sorbitol with sodium borohydride. The sugar alcohols eluted after malic acid and did not absorb light at 210 nm so that malic acid could be quantitatively determined either by refractive index or ultraviolet detectors. Lactic acid, acetic acid, and ethanol could also be determined in the sample after reduction of fructose.
Ca2+‐Induced Gelation of Pre‐heated Whey Protein Isolate
Authors: BARBUT S. , FOEGEDING E. A. 
Published: August 2006

ABSTRACTAddition of CaCl2 to pre‐heated whey protein isolate (WPI) suspensions caused an increase in turbidity when pre‐heating temperatures were ≥ 64°C. Pre‐heating to ≥ 70°C was required for gelation. WPI suspensions which contained CaCl2 became turbid at 45°C and formed thermally induced gels at 66°C. Thermally and Ca2+‐induced gels showed significant time/temperature effects but the penetration force values in the Ca2+‐induced gels were always lower. However, Ca2+‐induced gels were higher in shear stress at fracture. The Ca2+‐induced gels had a fine‐stranded protein matrix that was more transparent than the thermally induced gels, which showed a particulate microstructure.
Rheological Relationships Between Surimi Sol and Gel as Affected by Ingredients
Authors: YOO B. , LEE C. M. 
Published: August 2006

ABSTRACTRheological properties of surimi sol showed that consistency index (K) was surimi concentration‐dependent, as it decreased with increased level of ingredients except for carrageenan which increased K value. The flow behavior index and textural properties appeared to be a function of type and level of ingredients. Unlike starch and synergistic carrageenan, egg albumin, oil and i‐carrageenan did not show a composite reinforcing effect. K values measured by rotational cylindrical spindle viscometry more closely correlated with textural properties (r = 0.87 for compressive force; r = 0.87 for shear force) than did other viscometries studied.
Numerical and Statistical Methodology to Analyze Microbial Spoilage of Refrigerated Solid Foods Exposed to Temperature Abuse
Authors: ALMONACID‐MERINO SERGIO F. , THOMAS DAVID R. , TORRES J. ANTONIO 
Published: August 2006

ABSTRACTNumerical and statistical procedures based on pseudo‐zero for the lag and first order reaction kinetics for the exponential growth phase were developed to analyze non‐isothermal microbial spoilage. Arrhenius model parameters and their accuracy were estimated for a mixture of Pseudomonas fluorescens, Staphylococcus aureus andAchromobacter lwoffi growing in a seafood model. Linear regressions used with isothermal experiments generated initial values for nonlinear estimations of the frequency (K0) and activiation energy (Ea) constants. An optimization technique was used to minimize the square difference between experimental and estimated values while parameter accuracy was assessed using a bootstrap method. Ea and In(K0) were 109±3.4 and 48.3±1.5 kJ/mole for the exponential, and 152±4.0 and 64.4±1.7 kJ/mole for the lag phase, respectively. The Mann‐Whitney‐Wilcoxon rank sum test showed no significant differences between parameters generated by two different temperature profiles (5% significance level).
Solid‐Phase Acid Extraction Improves Thiobarbituric Acid Method to Determine Lipid Oxidation
Authors: RAHARJO S. , SOFOS J.N. , SCHMIDT G.R. 
Published: August 2006

ABSTRACTSamples (110g) of raw (17.2–22.6% fat) and cooked 12.6–16.4% fat) ground beef in plastic cups were stored aerobically at 4±1°C. Lipid oxidation was measured by four versions of the thiobarbituric acid (TBA) test, including aqueous acid extraction‐C18 (TBA‐C18), direct heating, distillation, and unmodified aqueous acid extraction; and by sensory evaluation of rancid odor after 0, 2, 4, 6, and 8 days storage. The TBA‐C18 method was more specific (P <0.05) and its limit of determination was 20 times lower than the other methods in detecting malonaldehyde. Results correlated (r = 0.856 to 0.883 in raw, and r = 0.936 to 0.981 in cooked meat) with sensory evaluation scores.
Simplified Enzymatic‐gravimetric Method for Total Dietary Fiber In Legumes Compared with a Modified AOAC Method
Authors: LI BETTY W. , CARDOZO MARIA S. 
Published: August 2006

ABSTRACTTwo methods (an AOAC and a simplified enzymatic‐gravimetric method) were used to analyze seven types of canned legumes and eight cooked legumes. Total dietary fiber (TDF) of the canned products ranged between 17% and 23% (dry basis) for chick peas, Great Northern beans, kidney beans, pinto beans, pork & beans, vegetarian beans in tomato sauce, and 27–31% for wax beans. These values were comparable for both methods. However, results on cooked legumes were very different between methods. TDF values for several types of beans and peas were higher and ranged between 31% and 5.5% by the AOAC/Tris‐Mes buffer method as compared to 17% and 29% using the simplified method. Chemical analysis of dietary fiber residues showed the major difference between the methods was in the extent of starch removal as affected by starch gelatinization.
Manitoba Whitefish (Coregonus clupeaformis) Potentials for Fabrication of Texturized Seafood Analogs
Authors: ISMOND M.A.H. , TONOGAI J.R. 
Published: August 2006

ABSTRACTStrong resilient fibers were formed from a protein extract isolated from Manitoba whitefish (Coregonus clupeuformis) upon pH adjustment to 8.0. Despite pH requirements, protein denaturation was not a prerequisite for fiber formation. However, rheological measurements appeared to indicate an increased requirement for viscous components of the extracts and the possibility of protein orientation in the direction of flow. By linearly aligning protein fibers in a 1:1 ratio into a whitefish surimi base containing 3% sucrose, 1.5% NaCl, 3.5% potato starch, and 25% crab flavoring, an analog with fibrous consistency was produced.
Reversible Molecular Rearrangement of Slightly Acid‐treated Starches
Authors: TAKAHASHI KOJI , HATTORI MAKOTO , WADA KEIZO 
Published: August 2006

ABSTRACTThe reersible association and dissociation of starch chain populations obtained from acid‐treated starches (ATSs) was investigated. Potato starch, both nonglutinous and glutinous rice starches and sago starch were suspended in 15% sulfuric acid until 1% hydroysis occured. These ATSs had relative molecular weight ranges of 25,00–29,000 daltons. In water, about half the molecules were reconstituted into large aggregates of a few million daltons. This change in molecular size depended on presence of potassium chloride. It was not observed in debranched samples. The aggregates showed a clear endothermic peak on a DSC curve. Thus, the reversibly rearranging starch chain populations were not linear, but were branched and had some type of ordered structure.
Bioproduction of Perillyl Alcohol and Related Monoterpenes by Isolates of Bacillus stearothermophilus
Authors: CHANG HAE C. , ORIEL PATRICK 
Published: August 2006

ABSTRACT Bacillus stearothermophilus BR388 was isolated from orange peel by an enrichment culture using (+)‐limonene. The thermophilic isolate exhibited growth between 45 and 68°C., with optimum growth near 55°C. BR388 could grow on limonene as a sole carbon source, but grew and degraded limonene more effectively when supplemented with small amounts of yeast extract. Perillyl alcohol was the major conversion product, with α‐terpineol and perillyl aldehyde as minor products. Strains of B. stearothermophilus previously isolated from aromatic enrichments also grew on limonene, but had higher sensitivity to limonene toxicity than did BR388.
Steam Surface Pasteurization of Beef Frankfurters
Authors: CYGNAROWICZ‐PROVOST M. , WHITING R. C. , CRAIG J. C. 
Published: August 2006

ABSTRACTMeat and poultry products are sources of foodborne bacterial contamination. We used flash steam heating followed by evaporative cooling to quickly reduce bacterial contamination on the surface of beef frankfurters without degrading appearance. The rate of heat transfer was studied by measuring surface temperature in a pressure chamber during steam heating. Quality changes were determined by measuring color and weight as functions of steam temperature and treatment time. Efficacy of the process was verified by microbiological experiments using L. innocua. Treatment times of 30–40 set at 115–136°C gave a 4 log reduction in bacterial counts on the surface without severely affecting color or weight. After long‐term storage at 6°C and at 19°C, levels of bacteria on inoculated frankfurters remained reduced and there was no difference between treated and untreated products in color or weight.
Butteroil Emulsification with Milk‐Derived Membrane and Protein Fractions
Authors: OEHLMANN SHELLEY M. , DUNCAN SUSAN E. , KEENAN THOMAS W. 
Published: August 2006

ABSTRACTButteroil was emulsified by homogenization or ultrasound dispersal into aqueous phases containing milk lipid globule membrane, or combinations of membrane with lipid globule‐derived and milk serum proteins. Stable emulsions containing about 50 mg protein/g butteroil were produced with all combinations. Protein composition of emulsions closely reflected protein composition of starting materials. Emulsions of equal stability, and with churn times equivalent to that of cream, were obtained with unprocessed butteroil and with a cholesterol‐reduced butteroil produced by steam‐stripping. Electron microscopic examination of fixed material showed that emulsions produced with all formulations predominantly were of the water‐in‐oil type, and not the oil‐in‐water type typical of milk lipid globules.
Structure Studies on the Nitrosyl Derivative of Heme
Authors: JANKIEWICZ LEONARD , KWANY MIROSLAW , WASYLIK KATARNNA , GRACZYK ALFREDA 
Published: August 2006

ABSTRACTThe electronic spectra were obtained on the nitrosyl derivative of heme prepared by synthesis from hemin and sodium nitrite within the UV‐vis region. They were compared with spectra of nitrosyl derivative of heme dimethyl ester within the IR region. The degree of hemin reacting with nitric oxide (NO) ligand as well as the stability constant of the heme:NO complex were calculated. Results showed that in the nitrosyl derivative of heme one NO ligand was bound with one heme iron of the pigment. Therefore, it seems that the cooked cured‐meat pigment is a mononitrosyl derivative of heme.
Non‐Thermal Inactivation Models for Listeria monocytogenes
Authors: BUCHANAN ROBERT L. , GOLDEN MARSHA H. , WHITING RICHARD C. , PHILLIPS J.G. , SMITH JAMES L. 
Published: August 2006

ABSTRACTThe effects of temperature, lactic acid (or pH), sodium chloride, and sodium nitrite on the non‐thermal inactivation of a three strain mixture of Listeria monocytogenes were examined in brain heart infusion broth. A total of 249 survivor curves representing 157 combinations of the four variables were generated. The survivor curves were described mathematically by fitting data using linear and nonlinear primary models. Supplemental studies demonstrated that (1) preculturing the microorganism in an acidic environment or in media containing glucose increased acid tolerance, (2) survivor curve tailing was not due to the presence of a more resistant subpopulation, and (3) the rate of non‐thermal inactivation was independent of initial population density. Response surface models were developed for predicting the effects and interactions of the four independent variables on the inactivation of Listeria monocytogenes under adverse environmental conditions.
Gel Strength Increased in Low‐Grade Heat‐Set Surimi with Blended Phosphates
Authors: NIELSEN R.G. , PlGOTT G.M. 
Published: August 2006

ABSTRACTThe gel strength of commercial surimi was increased by addition of phosphate blends. Further increases were obtained by complete replacement of sodium tripolyphosphate with blended phosphates. This increase in gel strength may allow a reduction in NaCl used to solubilize the surimi and partial replacement of sugars, used as cryoprotectants, by protein or cellulose gels. Phosphate blends also permit nonisothermal flow of surimi, allowing the application of extrusion machinery and processing techniques to produce final products at the site of surimi production.
Shelf Life of Fresh Tilapia Fillets Packaged in High Barrier Film with Modified Atmospheres
Authors: REDDY N.R. , SCHREIBER C.L. , BUZARD K.S. , SKINNER G.E. , ARMSTRONG D.J. 
Published: August 2006

ABSTRACTThe effect of modified atmospheres (MAs) (75% CO2:25% N2; 50% CO2: 50% N2; and 25% CO2: 75% N2) and 100% air on shelf life of fresh tilapia fillets packaged in high barrier film bags was evaluated at refrigeration temperature (4.0°). Fillets packaged in 100% air spoiled after 9 days, as indicated by sensory characteristics, and had increased surface pH, TMA content, K‐value and high microbial counts. When levels of CO2 were increased from 25 to 75% in the package atmosphere, the shelf life of MA‐packaged tilapia fillets was extended 4–21 days more than that of fillets packaged under 100% air. Although fillets packaged under 75% CO2:25% N2 were judged by sensory characteristics to be acceptable for more than 25 days, their K‐value was high (93.1%). K‐values were independent of spoilage and correlated only with length of storage of the MA‐packaged fillets.
Sugar Composition and lnvertase Activity in Prickly Pear Fruit
Authors: KUTI J. O. , GALLOWAY C. M. 
Published: August 2006

ABSTRACTSucrose was the predominant sugar in peel samples and present in lesser amounts in pulp and juice samples of prickly pear fruit. The relative total content of glucose and fructose differed among species and within fruit tissues. Acid invertase activity was found in all fruits examined while neutral invertase activity was found in two of the three species. Red‐skinned fruits had no neutral invertase activity and yellow‐skinned fruits had relatively high neutral invertase activity. When both invertase activities were added, a pattern of distribution of invertase activity that corresponded with sucrose levels within fruits was observed. The overall total invertase activity levels in red‐skinned fruits were about twofold that of the yellow‐skinned fruits and fourfold that of purple‐skinned fruits.
Heat‐induced Gelation of Chicken Gizzard Myosin
Authors: MORITA JUN‐ICHIRO , SUGIYAMA HIROYUKI , KONDO KEIJI 
Published: August 2006

ABSTRACTChicken gizzard myosin solution formed a gel when heated above 40°C. The rigidity of the gel was constant above 65°C. Maximum pH for gel formation was 5.9 at 0.6M and 5.7 at 0.15M KCl. Higher rigidity of the myosin gel was observed at low ionic strength than at high ionic strength. Rigidities of myosin at 0.6M KCl increased by (mg/mL)2.5 and at 0.15M (mg/mL)1, 4 myosin concentration. The strength of gizzard myosin gels was comparable to that of myosin gels from chicken breast muscle under similar conditions.
Rheological Behavior and Potential Cross‐Linking of Pacific Whiting (Merluccius productus) Surimi Gel
Authors: PARK JAE W. , YONGSAWATDIGUL J. , LIN TEIN M. 
Published: August 2006

ABSTRACTGelation behavior and potential cross‐linking of Pacific whiting (Merluccius productus) surimi were affected by setting temperatures and an enzyme inhibitor. Gels of Pacific whiting surimi with salt and beef plasma protein were compared with those containing guanidine hydrochloride, sodium dodecyl sulfate, and β‐mercaptoethanol. The strongest gels were formed at 25°C setting followed by 90°C heating. Hydrogen and hydrophobic bonds appeared to strongly influence gel formation, while the influence of disulfide bonds was moderate. Viscosity scanning during setting at different temperatures was also useful to estimate effects of enzymes and inhibitors.
Solids Extraction of Cod Frame and Effects on Ultrafiltration of the Aqueous Extract
Authors: RODRIGUEZ‐ESTRADA M.T. , CHUNG S. , CHINACHOTI P. 
Published: August 2006

ABSTRACTGrinding, pH adjustment, heat treatment and centrifugation were studied to recover solids from ground cod frames and to apply ultrafiltration (UF) to the resulting aqueous phase. Early heat treatment (90°C/20 min) dissolved collagen into aqueous phase resulting in a very low UF flux. A pH adjustment to 4.5 after grinding (∼0.32 cm die), with no heat resulted in efficient separation after centrifuging. UF of the aqueous phase showed an increase in initial flux (23 L/hr m2). However, when the same aqueous material was heated and then centrifuged (1–2% solids removed), UF flux was further increased to 46 L/hr m2and this process gave highest solids recovery (90%).
Blanching, Freezing and Frozen Storage Influence Texture of White Asparagus
Authors: SANCHEZ‐PINEDA‐INFANTAS M.T. , CANO‐MUÑOZ G. , HERMIDA‐BUN J.R. 
Published: August 2006

ABSTRACTWe studied effects of three methods of blanching in conjunction with freezing, on texture of white asparagus as defined by three measures: maximum shear force, cutting energy, and total fiber content. We also assessed shelf life of asparagus kept in frozen storage at ‐22°C. Methods of blanching were total immersion in hot water, progressive immersion in hot water and steam. An increase in total fiber content was found throughout frozen storage. This increase correlated with lignification of vascular bundles in the basal segment of spears, even during frozen storage. This was reflected in an increase in maximum shear force and cutting energy required. The shelf life of frozen asparagus was 12 mo using total fiber content as a criterion.
Shelf Life Evaluation of Cling Peaches in Retort Pouches
Authors: KLUTER R.A. , NATTRESS D.T. , DUNNE C.P. , POPPER R.D. 
Published: August 2006

ABSTRACTRetort pouch sliced peaches in syrup were developed to replace freeze‐dried peaches in a military field ration. Two processing variables were investigated: fruit source (fresh and frozen) and syrup pH (3.85 and 3.25). Peaches were stored at 4°, 21° and 38° C and evaluated periodically by sensory panels and biochemical and instrumental analyses. pH had most effect on sensory color, texture and acceptability and instrumental color and sugar composition. High positive correlations existed between a factor (consisting of five sensory quality attributes) and sensory color and texture, Hunter L and a values and sucrose level. Frozen and fresh source peaches at pH 3.85 met shelflife requirements at 21 and 38°.
Intermittent Warming Reduces Chilling Injury and Decay of Tomato Fruit
Authors: ARTES FRANCISCO , ESCRICHE ANGEL J. 
Published: August 2006

ABSTRACTMature‐green and early breaker tomato fruit (Lycopersicon esculentum Mill) cv‘Dario F‐150’treated with 0.5g liter‐1 iprodione were stored at 6, 9 and 12°C for 28 days. Intermittent warmings for 1 day at 20°C were applied every week on all fruits. They were subjected to post‐storage ripening for 4 days at 20°C. On tomatoes from both maturity stages, intermittent warming during four cycles of 6 days at 9°C and 1 day at 20°C prevented development of chilling injury and decay, enhanced surface color and loss of firmness (compared with continuous 9°C storage), (delayed shriveling, and resulted in the lowest total losses at the end of storage and at the end of post‐storage ripening.