bluuebunny/crossref_metadata_2025_split huggingface dataset:
ɛ‐(γ‐Glutamyl)lysine Crosslink Formation in Sardine Myofibril Sol during Setting at 25°C
Authors: TSUKAMASA YASUYUKI , SATO KENJI , SHIMIZU YUTAKA , IMAI CHIHARU , SUGIYAMA MASAAKI , MINEGISHI YUTAKA , KAWABATA MAKOTO 
Published: August 2006

ABSTRACTThe quantitative change of ɛ‐(y‐glutamyl)lysine (EGL) crosslink and relationship between crosslink content and gel‐strength were examined on salt‐ground myofibril sol from sardine (Sardinops melanostictus) during incubation at 25°C. In the presence of EGTA, no EGL crosslinks were detected in myofibril sol and gelation did not occur. The EGL crosslink content and breaking strength of gels increased in proportion to incubation time. High correlation was observed between the logarithm of breaking strength and logarithm of EGL crosslink content (r=0.987). The EGL crosslinks formed by transglutaminase are important in the setting of sardine meat sol at < 30°C.
Formation of Anthocyanins from Cells Cultured from Different Parts of Strawberry Plants
Authors: MORI TSUKASA , SAKURAI MIEI , SHIGETA JUN‐ICHI , YOSHIDA KUMI , KONDO TADAO 
Published: August 2006

ABSTRACTAnthocyanin formation and structural identification were investigated in the cultured strawberry, Fragaria unannssa cv Shikinari. Friable callus tissues were obtained from apical meristems, leafs, and petioles grown on LS agar medium with 2,4‐dichlorophenoxyacetic acid and benzyladenine. Using these calli, effects of auxins and cell inoculum size on pigment production were studied in suspension culture. Anthocyanin was produced under 8000 lux after preculture for 3 wk under 800 Iux in suspension culture. The main extracted pigment was identified as a peonidin‐3‐glucoside and the second major pigment was a cyanidin‐3‐glucoside by FABMS and NMR. Anthocyanin production was stimulated by 2,4‐dichlorophenoxyacetic acid and its yield was about three times that of indole‐3‐acetic acid. An inoculum rate of 2g (fresh weight)/100 mL LS medium resulted in highest pigment production. The callus derived from the leaf was much higher in anthocyanin production than the others tissues of strawberry.
Sorption of Ethyl Butyrate and Octanal Constituents of Orange Essence by Polymeric Adsorbents
Authors: TSENG D.J. , MATTHEWS R.F. , GREGORY J.F. , WEI C.I. , LITTELL R.C. 
Published: August 2006

ABSTRACTSorption characteristics, rates and capacities of polymeric adsorbents (XAD‐4, XAD‐7, XAD‐16, Duolite ES‐865, Duolite S‐761, Porapak‐Q and XUS‐43436) for ethyl butyrate and octanal were determined using model solutions. Sorption of these two principal components of aqueous orange essence, was evaluated utilizing the Freundlich isotherm model. Breakthrough curves were determined using XAD‐16 as adsorbent. The capacity of XAD‐16 for ethyl butyrate in the column system was 426±212 mg/g. There was no column breakthrough for octanal even after 130 bed volumes. Most (91.4%) of the adsorbed ethyl butyrate was eluted from XAD‐16 resin by 95% ethanol elution. Recovery of adsorbed octanal from the resin was 66.4%.
Mineral Loss in Cowpeas [Vigna unguiculata (L.) Walp] by Pressure Heating in Water
Authors: RINCÓN F. , ROS G. , COLLINS J. L. 
Published: August 2006

ABSTRACTWhite Acre cowpeas of four maturity levels were heated in water at 35 kPa for 0–40 min. As the cowpeas increased in maturity, Zn, Cu, Mn, Mg, and K increased, Fe decreased and Ca did not change. All minerals analyzed decreased with heating: Cu, Ca and Mg (p < 0.001), Zn, Fe and K (p <0.01) and Mn (P<0.05). Minerals leached from the cowpeas at different magnitudes and rates. For example, K lowered 70–80% within 10 min; others lowered 20% or less. Loss of minerals across maturity stages was not uniform. This method reduced loss of certain minerals when compared to published values for the boiling water method.
Dynamic Rheological Measurement of Structure Development in High‐methoxyl Pectin/Fructose Gels
Authors: RAO M.A. , COOLEY H.J. 
Published: August 2006

ABSTRACTIncipient structure development (SD) in 65% fructose—0.5, 0.75, and 1% high—methoxyl (HM) pectin gels (pH 2.7) being cooled (50–10°C) were measured in terms of dynamic viscosity (η*) at 1Hz. SD rates (poise/min) were higher at lower temperatures, higher pectin concentrations, and when pectin was hydrated for 16 hr. Below the gel temperature, SD rates in 1% gel followed the Flory‐Weaver model. SD in stored 0.5% gels during 22 days was strongly affected by storage temperature (2–38°C) and pH. SD rates in pH 2.7 gels were positive above, but negative below 18°C.
Thermal Conductivities of Starch Gels at High Temperatures Influenced by Moisture
Authors: WANG JIANJUN , HAYAKAWA KAN‐ICHI 
Published: August 2006

ABSTRACTThermal conductivities (k) of gelatinized starch gels and of starch gels with dissolved sucrose were determined at 80 to 120°C and at 39.6 to 75% moisture by a line heat source probe method. A special made sample holder prevented moisture evaporation during determination. Regression equations relating k to temperature and moisture were developed through stepwise regression analysis. Reliability of the developed equations was verified through experiments. The maximum error for regressed k values was 0.0085 W/mK.
Hydrophilic Edible Films: Modified Procedure for Water Vapor Permeability and Explanation of Thickness Effects
Authors: McHUGH T. HABIG , AVENA‐BUSTILLOS R. , KROCHTA J.M. 
Published: August 2006

ABSTRACTThe ASTM E96 Standard Method for determining water vapor permeability (WVP) was modified for hydrophilic edible films. Accurate measurement of relative humidity conditions and maintenance of 152 m/min air speeds were essential outside the test cups. The WVP Correction Method was developed to account for the water vapor partial pressure gradient in stagnant air layer of the test cup. Errors were as high as 35% without this correction. Applying these guidelines explained commonly observed thickness effects on WVP values of hydrophilic films. Relative humidity was the cause of observed thickness effects.
Solid Food Thermal Conductivity Determination at High Temperatures
Authors: GRATZEK J. P. , TOLEDO R. T. 
Published: August 2006

ABSTRACTThermal conductivity of carrots and potatoes was measured using a line heat source probe adapted for measurements to 130°C. Fastest response and rapid attainment of linearity in temperature rise vs In time plots, were obtained with a silicone oil‐filled probe with an uninsulated thermocouple junction. Custom designed electronics to amplify thermocouple output, and computer control of measurements, data acquisition and analysis resulted in 0.4% data repeatability (two standard deviations) for calibration standards. Thermal conductivity of carrot and potato vs temperature agreed well with the published volume fraction model for multi‐component foods.
Assessment of Sensory Quality of Meat Sausages Using Near Infrared Spectroscopy
Authors: ELLEKJAER MARIT RISBERG , ISAKSSON TOMAS , SOLHEIM RAGNHILD 
Published: August 2006

ABSTRACTNear infrared reflectance (NIR) and transmittance (NIT) spectroscopy were studied as potential methods for determination of sensory quality of sausages. Sausage formulations (57) with varying fat (6.3–30.1%), carbohydrate (2.6–9.7%) and NaCl (1.4–2.2%) were produced. Sausages were evaluated by a trained sensory panel using three color, four odor, six flavor, and five texture attributes. Sensory panel performance was evaluated to ensure accuracy and reliability. NIR and NIT analyses were performed both on batter and end‐products. The main variation among sausages was described by differences in color attributes, odors and flavors of meat and smoke, juiciness and greasiness. NIT analysis of sausages gave the best description of sensory variations. However, both NIR and NIT spectra of batter described the main color and texure variations among sausages with a relative prediction (RAP) of 0.87 to 0.93 for color attributes and 0.83 to 0.91 for juiciness and greasiness. These rapid methods should be useful during production and for end‐product control to help ensure consistent quality.
Konjac Flour Gel as Fat Substitute in Low‐fat Prerigor Fresh Pork Sausage
Authors: OSBURN W. N. , KEETON J. T. 
Published: August 2006

ABSTRACTPrerigor trimmings from four lean cuts of pork carcasses (n = 3) were used to manufacture three replications of low‐fat (10%) fresh pork sausage containing konjac flour gel, at 0, 10 or 20% levels and compared to a 40% fat control. Treatment sausages showed equal or improved cooked yields, slightly higher shear force (kg/g) and sensory textural attributes, but rated slightly lower in juiciness. As konjac flour gel levels increased, shear force and sensory textural attributes became more like the control. Storage time had minimal effect on quality and shelf life. Acceptable low‐fat, prerigor pork sausage can be produced with 10–20% incorporation of konjac flour gel.
Time‐Temperature Indicator using Phospholipid‐Phospholipase System and Application to Storage of Frozen Pork
Authors: YOON S.H. , LEE C.H. , KIM D.Y. , KIM J.W. , PARK K.H. 
Published: August 2006

ABSTRACTA novel time‐temperature indicator (TTI) using phospholipid‐phospholipase was developed to monitor quality change of frozen foods during storage. The ITI was more reliable than the lipase system and monitored quality changes of frozen pork during storage. The TTI was designed for reactions at sub‐zero temperatures because the substrate emulsion would be stable at such temperatures. The TTI contained glycerol and sorbitol as anti‐freeze reagents and was designed to show distinctive color changes according to pH by mixing bromothymol blue, neutral red, and methyl red. The TTI had an activation energy of 32.12 kcal/mol, suitable for many food reactions.
Listeria monocytogenes Inhibition in Refrigerated Vacuum Packaged Turkey Bologna by Chemical Additives
Authors: WEDERQUIST HEIDI J. , SOFOS JOHN N. , SCHMIDT GLENN R. 
Published: August 2006

ABSTRACTSliced cooked turkey bologna with various additive formulations was surface‐inoculated with Listeria monocytogenes (2.06–2.75 log CFU/g), vacuum packaged, and stored at 4°C. Sodium acetate was most inhibitory against growth of L. monocytogenes, followed by sodium lactate and potassium sorbate, while sodium bicarbonate allowed a maximum net growth of 6.78 log CFU/g, not significantly different (p>0.05) from the control (6.43 log CFU/g). Addition of 0.5% sodium acetate, 2.0% sodium lactate, or 0.26% potassium sorbate may significantly (p<0.05) decrease growth of L. monocytogenes in refrigerated turkey bologna surface‐inoculated after thermal processing and slicing.
Oxygen‐Sensor‐Based Simple Assay of Histamine in Fish Using Purified Amine Oxidase
Authors: OHASHI MINORU , NOMURA FUMIKO , SUZUKI MIEKO , OTSUKA MEGUMI , ADACHI OSAO , ARAKAWA NOBUHIKO 
Published: August 2006

ABSTRACTOxygen consumption was measured by an oxygen sensor after addition of purified fungal amine oxidase to fish extracts. The oxidation of histamine to imidazoleacetaldehyde proceeded stoichiometrically. Based on the equimolar relationship between histamine and oxygen consumption, histamine was determined selectively by the oxygen sensor. Neither sample pretreatment removing interfering materials nor daily calibration by histamine standard was required. Histamine contents in scombroid fish were determined rapidly with good accuracy. AOAC and oxygen sensor methods showed a very high correlation (r=0.999, n=6).
Analysis of Textural Changes in Hard Cheese during Mastication by Progressive Profiling
Authors: JACK FRANCES R. , PIGGOTT JOHN R. , PATERSON ALISTAIR 
Published: August 2006

ABSTRACTProgressive profiling allowed study of changes in textural attributes of hard cheese during mastication, each chew stroke having an effect. Perceptions of attributes were scored individually at each chew stroke from the start of chewing to swallowing, producing a changing profile of texture. Differences among cheeses in terms of coarseness/crumbliness vs smoothness/creaminess and in rubberiness vs graininess were determined. The profile characteristics changed in different ways and at different rates, depending on the sample. Limited correlations were found between progressive profiling, descriptive analysis and instrumental force‐deformation data.
Non‐Invasive Determination of Freezing Effects in Blueberry Fruit Tissue by Magnetic Resonance Imaging
Authors: GAMBLE GARY R. 
Published: August 2006

ABSTRACTWater and sugar distribution in a single blueberry were mapped both before and after freeze/thaw using magnetic resonance imaging. Images were obtained using a slice selective spin echo pulse sequence which included a T1 inversion recovery time period, allowing selection of either the water signal or the sugar signal. Freeze/thaw results in the rupture of water retaining membranes within discrete locations of the fruit tissue. This causes a change in the ratio of motion modified water (i.e., hydrogen bonded or chemically exchanged) to unmodified (i.e. mobile and not chemically exchanged) in those regions, as well as a concomitant change in sugar concentration, due to diffusion to other tissues.
Activity of Softening Enzymes during Cherry Maturation
Authors: BARRElT DIANE M. , GONZALEZ CARLOS 
Published: August 2006

ABSTRACTRoyal Anne and Bada cherries soften continuously throughout maturation and cold storage. However, major textural changes occurred during a 2‐wk period which coincided with sharp increases in weight, volume, soluble solids, polygalacturonase and pectin methyl esterase activity. No difference occurred between cultivars in the activities of softening‐associated enzymes at any sampling period. PME activity was detected during the first week of sampling, and PG and β‐gal activity were detected following the second and fifth week, respectively. The integrated action of PG, PME and β‐gal appear to be required for cherry softening.
Superoxide Dismutase Activities in Senescing Apple Fruit (Malus domestica Borkh.)
Authors: DU ZHANYUAN , BRAMLAGE WILLIAM J. 
Published: August 2006

ABSTRACTTotal superoxide dismutase (SOD:superoxide: superoxide oxidoreductase; EC 1.15.1.1) activity and individual activities of its three different metalloenzymes, CuZn‐SOD, Fe‐SOD, and Mn‐SOD, were investigated during senescence of apples (Malus domestica Borkh.). Total SOD activity and relative activities of its three forms varied greatly among cultivars. Activities underwent considerable change during senescence of fruit, but changes were different among cultivars. Whether fruit senesced at 0°C or 20°C had little effect on SOD activities, and application of the antioxidant diphenylamine (DPA) did not alter activities. SOD activities increased with occurrence of the physiological disorder “senescent breakdown,” but did not increase with occurrence of the disorder “superficial scald.” In a given apple cultivar, changes in total SOD activity generally paralleled activities of the different SOD forms. Such activity may reflect changes affecting food and nutritive quality of the fruit.
Heat Induced Gelation of Pea (Pisum sativum) Mixed Globulins, Vicilin and Legumin
Authors: BORA PUSHKAR S. , BREKKE CLARK J. , POWERS JOSEPH R. 
Published: August 2006

ABSTRACTMixed globulins (MG) were extracted from ground dry peas (Pisum sativum, B‐160) with 0.5M NaCl, 50 mM potassium phosphate, pH 7.2, and isolated by precipitation at pH 4.5. Crude vicilin and legumin were fractionated from the MG by dialysis against 0.2M NaCl, pH 4.8, and centrifugation, then further purified using DEAE‐cellulose chromatography. Conditions for maximum gel hardness of heat induced MG gel, as determined with an Instron Universal Testing Machine, were heating for 20 min at pH 7.1 at 87°C. Purified vicilin, but not legumin, formed heat induced gels. The relationship was linear between protein (globulin) concentration and log gel hardness. At all protein concentrations studied, as proportion of legumin decreased, gel hardness increased.
Membrane Lipid Metabolism, Cell Permeability, and Ultrastructural Changes in Lightly Processed Carrots
Authors: PICCHIONI G.A. , WATADA A.E. , ROY S. , WHITAKER B.D. , WERGIN W.P. 
Published: August 2006

ABSTRACTWe monitored changes in phospholipid (PL), steryl lipid, and glycolipid classes, cell permeability, and ultrastructure in wound‐stressed tissues (shreds and disks) of carrots (Daucus carota L. ‘Apache’), stored UD to 10 days at 10°C and 95% RH. Total PL rose 47% ten days after shredding, with phosphatidylcholine decreasing and phosphatidic acid increasing in relative abundance. Acylated sterol glycoside doubled after 2 days. Leakage of UV‐absorbing metabolites from disks increased by 45% between 1 and 3 days storage. Extensive, storage‐dependent accumulation of endoplasmic reticulum and attached ribosomes within vascular parenchyma cells occurred 10 days after wounding. Thus net synthesis of membrane lipid components occurred together with increases in permeability and the accumulation of phosphatidic acid. Membrane degradation and repair processes likely coexist during prolonged storage of lightly processed carrots.
Cultivar/Location and Processing Methods Affect Yield and Quality of Sunflower Pectin
Authors: CHANG K.C. , DHURANDHAR N. , YOU X. , MIYAMOTO A. 
Published: August 2006

ABSTRACTThe influence of cultivar/location of sunflower and grinding, blanching, water washing, and re‐extraction of sunflower head residues were studied for yield and quality of pectin. Sunflower head residues from seven varieties/locations were used. The Interstate cultivar from Ardock (North Dakota) and Agri‐Pro from Canington (North Dakota) had highest yields (9.14–9.47%). Galacturonic acid content of the pectin did not differ significantly among cultivars. Grinding sunflower heads to particle size <60 mesh did not increase yield or quality of pectin. Peroxidase in head residues was completely inactivated after heat treatment at 75°C for 15 min. Higher shear blending did not increase yield, but decreased molecular mass and firmness of pectin gels. Extracting pectin twice yielded a total 13–14% pectin without lowering pectin quality.
Fracture Intensity Distributions during Compression of Puffed Corn Meal Extrudates: Method for Quantifying Fracturability
Authors: BARRETT A.H. , ROSENBERG S. , ROSS E.W. 
Published: August 2006

ABSTRACTThe distribution of fracture intensities occurring during compression of puffed corn meal extrudates was described using an exponential function, and parameters from that analysis were used as fracturability indices. Since “jagged” or oscillating stress‐strain functions are typical for porous and brittle materials, fracture intensities were determined by measuring the abrupt, sequential reductions in stress produced during compression. Both distribution exponent and cumulative fracture stress correlated strongly with fracturability measured by other techniques, including fractal and Fourier analysis of stress‐strain functions. Distribution parameters also indicated textural differences due to process parameters (structural modification through addition of different levels of sucrose) and storage conditions (equilibration at various relative humidities).
Microbial Sour Doughs Influence Acidification Properties and Breadmaking Potential of Wheat Dough
Authors: ESTEVE CONCEPCIÓN COLLAR , DE BARBER CARMEN BENEDITO , MARTÍNEZ‐ANAYA MARÍA ANTONIA 
Published: August 2006

ABSTRACTBreads from sour doughs were started with Lactobacillis plantarum (L‐73, or B‐39) or Lactobacillus brevis (L‐62)‐, and incorporated at 10, 17.5, or 25%. Lactic and acetic acid production depended on bacterial starter and yeast. Started doughs had longer mixing time, stability, more softening with time; lower resistance to extension; shorter fermentation, less stability, and greater oven rise. Breads had greater volume, lower density, softer crumb and higher slice height. Interactive effects between inoculum and microbial composition of starter were reflected in sensory scores. Adequate sour dough inoculum was lower for heterofermentative strains (10%, L‐62) than for homofermentative strains (17.5%, B‐39; 25%, L‐73), due to deleterious effects on rheological properties.
Phenolics in Aqueous Potato Peel Extract: Extraction, Identification and Degradation
Authors: DE SOTILLO D. RODRIGUEZ , HADLEY M. , HOLM E.T. 
Published: August 2006

ABSTRACTPhenolics were extracted from potato peel waste using water or methanol. Phenolic acids in the extracts were quantified by HPLC. The greatest amounts of phenolic acids resulted when potato homogenate was refluxed with water for 30 min. yielding a total concentration of 48 mg/100g. Four phenolic acids (chlorogenic. gallic, protocatechuic, and caffeic) were characterized as major components. Aqueous extracts were stored 20 days and after 7 days at 25°C exposed to light, chlorogenic acid had degraded to caffeic acid.
Antimicrobial Effect of Pressurized Carbon Dioxide on Listeria monocytogenes
Authors: LIN HO‐MU , CAO NINGJUN , CHEN LI‐FU 
Published: August 2006

ABSTRACT Listeria monocytogenes was inactivated by carbon dioxide at 35 and 45°C under pressures of 70.3 and 210.9 μg/cm2. Inactivation rates were sensitive to temperature and pressure. Other factors such as pH, moisture content, and environmental conditions of cell growth also influenced the effectiveness of CO2 treatment. Bacteria were more difficult to inactivate when they were suspended in the medium with fat or oil, which may have protected the cells from penetration by CO2. Fat in growth medium where Listeria monocytogenes cells were inoculated apparantly increased their resistance. Several methods may be useful for increasing inactivation rates.
Sodium Lactate Affects Pathogens in Cooked Beef
Authors: MILLER R.K. , ACUFF G.R. 
Published: August 2006

ABSTRACTCooked, quartered beef top rounds containing either 1, 2, 3 or 4% sodium lactate were aseptically sampled and slice sections were inoculated with Listeria monocytogenes (ATCC 43256), Staphylococcus aureus (ATCC 27154), Salmonella typhimurium (ATCC 13311), Clostridium perfringens (ATCC 12924), or Escherichia coli O157:H7 (ATCC 43895). Inoculated slices were stored at 10°C for 0. 7. 14. 21 or 28 days.‘Three and 4% sodium lactate generally displayed lim‐ited proliferation of S. typhimurium, L. monocytogenes and E. coli O157:H7 when compared with control roasts (0% sodium lactate) and roasts containing 2% sodium lactate.
Trisodium Phosptiate (TSP) Treatment of Beef Surfaces to Reduce Escherichia coli O157:H7 and Salmonella typhimurium
Authors: KIM JEONG‐WEON , SLAVIK MIKE F. 
Published: August 2006

ABSTRACTTrisodium phosphate (TSP) was evaluated for removing attached E. coli O157:H7 and S. typhimurium from beef surfaces using microbiological plating and scanning electron microscopy (SEM). Both fat and fascia surfaces were exposed to 109 CFU/mL of each inoculum for 15 min and rinsed with 10% TSP solution (10°C) for 15 sec. Compared to controls, the level of E. coli O157:H7 was 1.35 and 0.92‐logs lower on TSP‐treated fat and fascia surfaces, respectively by plating. .S. typhimurium was 0.91‐ and 0.51‐logs lower, respectively. By SEM, TSP‐treated fabcia surfaces showed 1.39‐log and 0.86‐log reductions in E. coli O157:H7 and S. typhimurium, respectively. Overall, TSP was more effective on removing E. coli O157:H7 than S. typhimutium and more efficient in removing both bacteria from fat surfaces than from fascia.
Muscle Characteristics and Meat Tenderness of Cimaterol‐fed Lambs
Authors: LEE Y. B. , KIM Y. S. 
Published: August 2006

ABSTRACTShear values of loineye muscle from (cimaterol) CIM‐fed lambs were 32 and 28% greater than those of controls at 1 and 8 days postmortem. The CIM‐fed animals showed lower (p<0.01) cytochrome oxidase activity, lower (p<0.01) initial glycogen, and higher (p<0.05) 24 hr pH in the longissimus and semimembranosus muscles. Intramuscular fat of treated lambs (2%) was lower (p<0.01) than that of controls (5.1%), whereas muscle protein concentration was greater (p<0.05). The decreased aerobic capacity, lower intramuscular fat, lower initial glycogen, higher ultimate muscle pH (5.8–6.2) with subsequently reduced postmortem proteolysis and higher protein concentration all appeared to contribute to greater meat toughness of CIM‐fed lambs.