bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effects of Collagen and Alkaline Phosphate on Time of Chopping, Emulsion Stability and Protein Solubility of Fine‐Cut Meat Systems
Authors: LADWIG K. M. , KNIPE C. L. , SEBRANEK J. G. 
Published: August 2006

ABSTRACTFour meat emulsions were prepared with two levels of collagen and alkaline phosphate. Samples were taken at five different chopping temperatures and evaluated for total chopping time, emulsion stability and protein solubility. Adding additional collagen to meat emulsions shortened total chopping time, and decreased emulsion stability but had no effect on protein solubility. The addition of 0.25% sodium tripolyphosphate (STPP) improved emulsion stability but resulted in no significant (p>0.05) change in chopping time or protein solubility. The high‐collagen‐phosphate (HCP) treatment resulted in less fat, gelliquid, solid and total cookout when compared with high‐collagen no‐phosphate (HC) and low‐collagen no‐ phosphate (LC) treatments. Maximum emulsion stability was obtained at 13°C.
Oxidative Effects of Meat Grinder Wear on Lipids and Myoglobin in Commercial Fresh Pork Sausage
Authors: WANOUS MICHAEL P. , OLSON DENNIS G. , KRAFT ALLEN A. 
Published: August 2006

ABSTRACTPork ground before and after the replacement of worn meat grinder plates and knives was formulated as commercial fresh pork sausage containing antioxidants and processed into 454‐g chubs. The sausage was frozen at −15°C for 4, 8, 12, and 16 wk and monitored for oxidation after 1 day, 2 wk and 3 wk of postfrozen refrigeration at 1°C. Estimated average grinder metal in sausage was 136 ppb. Meat temperature rise during grinding was higher (P<0.05) with the worn hardware (2.3°C vs 1.6°C). Hunter “a” values were greater (P<0.05) with the sharp than with the worn equipment. 2‐Thiobarbituric acid (TBA) numbers did not differ with equipment state of wear. Significant correlations (P<0.05) indicated in inverse relationship between the oxidation of lipids and myoglobin.
Effect of Processing on Proximate Composition and Mineral Content of Sea Cucumbers (Parastichopus spp.)
Authors: CHANG‐LEE MARIA V. , PRICE ROBERT J. , LAMPILA LUCINA E. 
Published: August 2006

ABSTRACTThe nutrient content, texture and holothurin content of two sea cucumber species were determined for fresh, dried and canned products. Fresh sea cucumber contained 89–91% moisture, 5–6% protein, 0.3% fat, 3% ash and 0.3% carbohydrate; dried sea cucumber contained 2–6% moisture, 61–70% protein, 2–3% fat, 16–24% ash, and 2–3% carbohydrate. Fresh sea cucumber contained 90 mg of holothurin per 100g of tissue. Canned sea cucumber contained moisture and protein levels similar to those generally found in marine finfish. Processing methods for canned sea cucumber resulted in a significant (P<0.01) decrease in potassium and increase in sodium. No significant differences (P<0.01) were found in the texture of canned products made from fresh‐cooked, salted‐cooked and cooked‐dried raw material.
Effect of Soybean Maturity on Storage Stability and Process Quality
Authors: TANTEERATARM K. , WEI L. S. , STEINBERG M. P. 
Published: August 2006

ABSTRACTHack and Williams 82 soybeans from four maturation stages were studied for storage stability and process quality. As compared to mature beans, trypsin inhibitor, urease and lipoxygenase (LA) activities were lower in immature seeds, but free fatty acid (FFA) was higher and oil was greener. During storage for six months, LA decreased and FFA increased at a faster rate in immature than in mature soybeans. Crude oil and protein contents were similar, regardless of maturation or storage time. Both 7S and US proteins increased with maturation but the 7S/11S ratio decreased. There was no change in protein during storage.
Objectionable Flavor of Soy Milk Developed during the Soaking of Soybeans and its Control
Authors: MATSUURA M. , OBATA A. , FUKUSHIMA D. 
Published: August 2006

ABSTRACTDaidzein and genistein, which are responsible for the objectionable flavor of soy milk, increased during the soaking of soybeans, the first step of soy milk manufacturing. The maximum production of these isoflavone compounds occurred at 50°C and at pH 6.0 depending upon the temperature and pH of the soaking water. The production of these substances was strongly inhibited by glucono‐δ‐lactone which was a competitive inhibitor of β‐glucosidascs. It would appear, therefore, that β‐glucosidases were responsible for the production of daidzein and genistein during soaking.
Effect of Packaging Materials on the Chemical Composition of Potatoes
Authors: GOSSELIN BARRY , MONDY NELL I. 
Published: August 2006

ABSTRACTRusset Burbank and Chieftain potatoes were packaged in either mesh, paper or polyethylene bags and compared in chemical composition after 1, 4, and 8 wk of storage at 20oC. Potatoes were analyzed for weight loss, discoloration, phenols, ascorbic acid, glycoalkaloids and nitrate‐nitrogen. Potatoes packaged in polyethylene were lowest in weight loss, ascorbic acid and nitrate‐nitrogen and highest in discoloration, phenols and glycoalkaloids than those packaged in mesh or paper. Potatoes packaged in paper were lowest in discoloration and phenols and highest in ascorbic acid. There were no significant differences in weight loss, glycoalkaloids or nitrate‐nitrogen between potatoes packaged in mesh on paper.
Isolation and Characterization of Pectin Methylesterase from Apple Fruit
Authors: CASTALDO D. , QUAGLIUOLO L. , SERVILLO L. , BALESTRIERI C. , GIOVANE A. 
Published: August 2006

ABSTRACTTwo forms of the enzyme pectin methylesterase are evidenced in the apple (Malus communis). They differ both in their charge and molecular weight. The two enzymes were separated by DEAE‐cellulose chromatography. Their molecular weights, determined by gel‐filtration, were 55000 and 28000 daltons. The heavier form has been purified at homogeneity and subjected to investigations regarding its activity as a function of the pH and temperature, and determination of its kinetic parameters. The enzyme has a Km value of 1.05 mg/mL for citrus pectin and an optimum activity in the pH range between 6.5‐7.5. The enzyme was stable up to 40°C. Incubation for 1 min at 90°C leads to its complete inactivation.
Use of Acidification, Low Temperature, and Sorbates for Storage of Orange Juice
Authors: LI Z. , ALLI I. , KERMASHA S. 
Published: August 2006

ABSTRACTThe effects of acidification, combination of acidification and low temperature and sorbates on the storage of orange juice were investigated. Acidification of orange juice to pH 2.0 and pH 2.5 followed by storage at 5°C resulted in marked reduction in total plate count and yeast and mold population during twelve weeks of storage. Use of 0.03% sorbic acid or potassium sorbate in combination with acidification at pH 2.5 resulted in preservation of orange juice stored at 10°C over 10 wk period; however, vitamin C degradation was enhanced by the presence of the sorbates. The results also indicated that relatively high concentrations of vitamin C were present in orange juice containing high population of microorganisms.
Influence of Atmospheric Oxygen Content on Growth and Fumitremorgin Production by a Heat‐resistant Mold, Neosartorya fischeri
Authors: NIELSEN P.V. , BEUCHAT L.R. , FRISVAD J.C. 
Published: August 2006

ABSTRACTGrowth and fumitremorgin production by a heat‐resistant mold, Neosartorya fischeri, in atmospheres containing 0.0095‐20.9% O2 were studied over a 38‐day period. The mold was cultured on Czapek Yeast Autolysate agar adjusted to pH 3.5 and 7.0 and incubated at 25°C in darkness. Colonies were examined and extracts were analyzed for fumitremorgin content using high performance liquid chromatography. Growth occurred at O2 levels as low as 0.10% but not at 0.0095%. Growth was always associated with production of verruculogen and fumitremorgins A and C. Production of these fumitremorgins was essentially the same in atmospheres containing 3.0 and 20.9% O2, but was greatly reduced in an atmosphere containing 1.0 and 0.10% O2. Fumitremorgin production was not significantly different at pH 3.5 and 7.0
Analysis of Pressure Drop in Extruder Dies
Authors: PADMANABHAN M. , BHATTACHARYA M. 
Published: August 2006

ABSTRACTEntrance pressure drop of extruder dies increased with a decrease in the ratio of barrel‐to‐die diameter during the extrusion of corn. For the low Reynolds number flow studied (1.77 x 10−3≤ Re ≤ 9 x 10−5) the viscous component, obtained from Weissberg's analysis, contributed 2% to 40% of the entrance pressure drop and increased as the barrel‐to‐die diameter ratio decreased. The friction factor for laminar fully developed flow through the die followed the expression f = 16/Re'. Fully developed flow within the die was achieved at a die length‐to‐diameter ratio of 9.
Formulation and Sensory Evaluation of a Low Calorie Fiber Bar
Authors: AZLYN K.L. , TOMA R.B. , KOVAL J.E. , CHRISTOPHER S. 
Published: August 2006

ABSTRACTThree levels of fiber were incorporated, and five combinations of wheat and corn bran were evaluated in formulating the fiber bars. A total of 15 fiber‐bar variations were tested for physical characteristics and subjected to sensory evaluation by trained taste panelists. The three fiber‐bar variations which were ranked highest by the sensory panel were also tested by consumer sensory evaluation. Findings indicated that the optimum level of fiber replacement of flour were 20% by weight. At this level of replacement, either all wheat bran or a mixture containing a maximum of half corn and half wheat was found by consumer sensory evaluation to produce acceptable fiber bars.
Postmortem Degradation of Titin and Nebulin of Beef Steaks Varying in Tenderness
Authors: ANDERSON T.J. , PARRISH F.C. 
Published: August 2006

ABSTRACTPurified myofibrils were isolated from “tender” and “less‐tender” bovine longissimus muscle at death and at 1, 3, 7, and 14 days of postmortem storage (4oC). Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS‐PAGE) was used to detect changes in the myofibrillar/cytoskeletal proteins, titin and nebulin. Titin and nebulin bands were observed to be less intense on gels from “tender” than from “less‐tender” steaks. These results suggest that titin and nebulin were more rapidly degraded in “tender” than in “less‐tender” steaks, and that the extent of beef loin steak tenderness may be dependent upon the postmortem degradation of titin and nebulin.
Analysis of Amino Acids in Soy Isolates and Navy Beans Using Precolumn Derivatization with Phenylisothiocyanate and Reversed‐Phase High Performance Liquid Chromatography
Authors: CHANG K.C. , SKAUGE L.H. , SATTERLEE L.D. 
Published: August 2006

ABSTRACTAmino acid analysis of three legume samples using precolumn phenylisothiocyanate (PITC) derivatization and reversed‐phase high performance liquid chromatography (RP‐HPLC) was compared with literature data or that obtained by the conventional ion‐exchange chromatographic (IEC) method. The results indicated that the amino acid profiles obtained by PITC derivatization and RP‐HPLC compared fairly well with literature data for soy isolates, and fairly with that obtained by the IEC method for navy beans. Average coefficient of variability of all amino acids determined by the PITC method was 6%. It was not essential to remove lipids (2.1%) in navy beans prior to acid hydrolysis and PITC derivatization for the analysis of amino acids.
Germination of Amaranth Seeds: Effects on Nutrient Composition and Color
Authors: PAREDES‐LÓPEZ O. , MORA‐ESCOBEDO R. 
Published: August 2006

ABSTRACTAmaranth seeds were germinated at a water activity of about 0.92 for up to 72 hr. Crude protein, true protein and crude fiber were found to increase and fat content to decrease. For 48 hr of germination reactive lysine values did not change. At 72 hr, a slight decrease was observed in lysine and in vitro protein digestibility was similar to the control. During germination Hunter color parameters L were lowered and a and b were enhanced. Germinated seeds showed a pinky color which appeared very attractive for various food uses.
Isolation and Identification of Volatile Compounds from Glassine Packages
Authors: KIM H. , GILBERT S. G. 
Published: August 2006

ABSTRACTThe volatile flavor compounds in glassine packages were characterized using headspace concentration technique and GC/MS. The major compounds identified were 2,2‐dimethyl‐1,3‐propanediol, 3,3‐di‐methyl‐4‐hydroxybutanal, and 2,2‐dimethyl‐1,3‐propanediol diacetate. Compounds representing hydrocarbons, alcohols, and phthalates were also identified. The majority of these compounds could be attributed to residues from the lacquer applied to the glassine paper as a curable coating.
Explosion Puffing of Fruits and Vegetables
Authors: KOZEMPEL M.F. , SULLIVAN J.F. , CRAIG J.C. , KONSTANCE R.P. 
Published: August 2006

ABSTRACTExplosion puffing is a processing system which facilitates hot air drying of fruits and vegetables. Explosion puffed foods are easily rehydrated and have excellent sensory properties. The process costs are similar to the cost of conventional hot air drying. Previous publications have reported the results relevant to carrots, potatoes, apples, and blueberries. Sufficient research has been done on other fruits and vegetables to establish that they, too, can be satisfactorily explosion puffed and dried to yield a good product. The processing conditions for explosion puffing of mushrooms, celery, onions, peppers, rutabagas, beets, yams, pears, pineapples, strawberries, and cranberries are presented.
Determination of Carotenoids in Fruits of Rosa sp. (Rosa Canina and Rosa Rugosa) and of Chokeberry (Aronia Melanocarpa)
Authors: RAZUNGLES ALAIN , OSZMIANSKI JAN , SAPIS JEAN‐C. 
Published: August 2006

ABSTRACTCarotenoid composition of fruits of two Rosa species (Rosa canina and Rosa rugosa) and of chokeberry (Aronia melanocarpa) was studied by high performance liquid chromatography. Nine carotenoids were determined: three carotenes (lycopene, ζ‐carotene, β‐carotene) and six xanthophylls (neoxanthin, trans‐violaxanthin, cis‐violaxan‐thin, 5,6‐epoxylutein, lutein, β‐cryptoxanthin). This high number of compounds classified these fruits among those with the greatest variety of carotenoid pigments. Quantitatively large differences occurred in the carotenoid composition of the three fruits. Rosa hips contained the highest concentrations of total carotenoids, which were mainly comprised of lycopene and βcarotene. Conversely, total xanthophylls were low. In contrast to Rosa, fruits of Aronia were lower in total carotenoids while xanthophylls composed a higher proportion.
A Rapid Method for Determining Allylisothiocyanate in Horseradish‐Containing Products
Authors: KORB KIMBERLY A. , CHISM GRADY W. 
Published: August 2006

ABSTRACTA rapid method for determining allylisothiocyanate (AITC) in horseradish‐containing products was developed. Headspace samples were analyzed by gas chromatography and the AITC peak identity was confirmed by mass spectrometry. The coefficient of variation was less than 4%. Recovery of added AITC from commercial ground horseradish products averaged 91% for six different samples. Recovery of added AITC from a tomato‐based sauce containing horseradish oil averaged 94% for seven samples. The slopes of the standard curves for AITC were dependent upon the sample matrix with the slope for AITC in oil less than 5% of that for AITC in water.
Design of Modified Atmosphere Packaging Systems: Modeling Oxygen Concentrations Within Sealed Packages of Tomato Fruits
Authors: CAMERON ARTHUR C. , BOYLAN‐PETT WALTER , LEE JULIAN 
Published: August 2006

ABSTRACTA method was developed for determination of O2 consumption as a function of O2 concentration by mathematical characterization of O2 depletion by a tomato fruit in a closed system with time. Mathematical equations were developed describing O2 consumption as a function of O2 concentration for breaker, pink and red tomato fruit and were used to model film permeability characteristics (O2 permeability coefficient, surface area, thickness) as a function of fruit weight to achieve desired sealed package concentrations of O2 in modified atmosphere packages. Equations were also developed to describe the time for initial O2 establishment as affected by void volume. Calculations are presented for optimizing package parameters for tomato fruit.
Sensory Characteristics, Texture, Color, and Selected Nutrient Content of Veal Muscle
Authors: BOWERS JANE A. , CRAIG JEAN , WILLIAMS JANET C. 
Published: August 2006

ABSTRACTEffects of cooking methods, internal end‐point temperatures, cut and type of veal on yield, sensory characteristics, color and texture were determined. Fatty acid profiles and fat, cholesterol and iron content were also determined for selected cuts of veal. In general, veal cooked at higher temperatures and to a higher end‐point temperature had greater cooking losses and less moisture and was less tender. HunterLab color and Instron compression values also were affected by end‐point temperature. Muscle from the bottom round was redder and darker in color, contained less moisture and more fat and had a more metallic flavor than muscle from the sirloin. Bob veal was more red and contained more moisture, cholesterol and iron but less fat than special‐fed veal (SFV). More meaty and sour flavor was detected in SFV than in Bob veal.
Analysis of Aldehydes and Ketones in the Headspace of Heated Pork Fat
Authors: YASUHARA A. , SHIBAMOTO T. 
Published: August 2006

ABSTRACTVolatile chemicals in the headspace above heated pork fat were purged into aqueous solutions of cysteamine, sodium bisulfite, or methylhydrazine to trap aldehydes and ketones. Nine aldehydes and four ketones were determined as thiazolidine derivatives in traps containing aqueous cysteamine or aqueous sodium bisulfite. The major compounds produced were hexanal, heptanal, and pentanal. In general, aqueous cysteamine was more efficient at trapping carbonyl compounds than was aqueous sodium bisulfite. However, formalydehyde and acetaldehyde were trapped better by sodium bisulfite solution than by cysteamine solution. Acrolein and malonaldehyde were determined as l‐methyl‐2‐pyrazoline and 1‐methylpyrazole, respectively, from the trap containing methylhydrazine. This represents the first time that malonaldehyde has been determined in the vapor phase.
Effect of Sugars on the Water Diffusivity in Hydrated Granular Starches
Authors: MAROUSIS S.N. , KARATHANOS V.T. , SARAVACOS G.D. 
Published: August 2006

ABSTRACTThe effective diffusivity of water (D) in hydrated mixtures of two granular starches and three sugars (glucose, sucrose and dextrin) was investigated in the temperature range 40‐100°C. Spherical samples (2‐cm diameter) of the hydrated mixtures were air‐dried at controlled conditions and the D values at various moistures were estimated from the slopes of the drying curves. The sugars reduced significantly the D values in proportion to their molecular size. The changes in water diffusivity were related to the porosity of the samples. Temperature had an Arrhenius‐type effect, and the estimated energies of activation for diffusion of water increased significantly by the addition of sugars.
Use of Sodium Bicarbonate and Increased Liquid Levels in Baked Products Containing Sour Mash Corn Dried Distillers' Grains
Authors: O'PALKA J. , EIDET IRENE , ABBOTT JILL 
Published: August 2006

ABSTRACTThe effect of using sodium bicarbonate (NaHCO3) as an alkalizing agent and additional liquid in oatmeal muffins containing 17%, 33%, and 40% flour replacement levels of sour mash corn DDGS was investigated. Addition of NaHCO3 improved volume while increased liquid levels improved mouth‐feel and product appearance. Consumer testing of yeast leavened dinner rolls, nut rolls, oatmeal muffin and carrot coconut breads containing NaHCO3 and additional liquid indicated that products were acceptable and that increased sodium levels due to NaHCO3 could be reduced by eliminating salt either partially or totally from the formulations.
Thermal Activation of Actomyosin Mg‐ATPases from Ordinary and Dark Muscles of Tuna and Sardine
Authors: TAGUCHI TAKESHI , LO JENG‐REN , TANAKA MUNEHIKO , NAGASHIMA YUJI , AMANO KEISHI 
Published: August 2006

ABSTRACTChanges in activities of actomyosin, acto‐heavy meromyosin (acto‐HMM), and acto‐subfragment‐I (acto‐S‐I) ATPases from tuna and sardine due to heat treatment (20°, 25°, 30°, 35°, 40°C) were compared for ordinary muscle and dark muscle. Activation of ordinary muscle actomyosin Mg‐ATPases was more than doubled for tuna and tripled for sardine by heating at 35°C, while activation of dark muscle actomyosin was not observed at any temperature. The occurrence of thermal activation corresponded to a rapid loss of the EDTA‐ATPase activity. Activation of hybrid actomyosins from dark and ordinary muscles was dependent upon myosin. For acto‐HMM and acto‐S‐I thermal activation was not observed. The role of myosin tail fragments in thermal activation is discussed.
Pathogenicity of Foodborne, Environmental and Clinical Isolates of Listeria Monocytogenes in Mice
Authors: CONNER DONALD E. , SCOTT VIRGINIA N. , SUMNER SUSAN S. , BERNARD DANE T. 
Published: August 2006

ABSTRACTFoodborne, environmental and clinical isolates of Listeria monocytogenes and other Listeria species were screened for pathogenicity in immunocompromised mice. Of 218 isolates of L. monocytogenes, 203 were pathogenic and 15 were nonpathogenic. All non‐monocytogenes species were nonpathogenic. Pathogenic isolates were hemolytic for sheep blood. In contrast, many nonpathogenic isolates were weakly hemolytic, but were CAMP positive. Lethal doses (LD50) of pathogenic isolates were 5‐480 cells for immunocompromised mice and 7.2 × 105 to 8.4 × 107 for nonimmunocompromised mice; whereas LD50s for nonpathogenic isolates were > 108 cells in both immunocompromised and nonimmunocompromised mice. Selected test isolates of L. monocytogenes were serotyped; the most common serotypes were 1/2b, 1/2a, 3a and 4b. The initial source and serotype of the isolate appeared not to be related to pathogenicity in immunocompromised mice. However, hemolytic activity was related to pathogenicity.
Controlled Low‐Temperature Vacuum Dehydration–A New Approach for Low‐Temperature and Low‐Pressure Food Drying
Authors: KING V. AN‐ERL , ZALL ROBERT R. , LUDINGTON DAVID C. 
Published: August 2006

ABSTRACTThe processes of freeze‐drying, vacuum drying and controlled low‐temperature vacuum dehydration (CLTV) were used to dry clam paste and a gelatin‐microcrystalline cellulose model food system. CLTV was carried out as cold as possible without freezing the product. Much less drying time was required for CLTV and vacuum drying than for freeze‐drying. The mass transfer resistance for both freeze‐drying and CLTV was less than that of vacuum drying. Functional properties were closer to those of freeze‐drying than to vacuum drying. CLTV versus freeze‐drying showed a 30% reduction in enthalpy change and 40% reduction in running cost. Microbiological analysis, used to monitor the safety of processing clam paste, showed that the process was satisfactory relative to common parameters.
Effect of Extrusion on Lipid Oxidation
Authors: RAO S.K. , ARTZ W.E. 
Published: August 2006

ABSTRACTTo examine extrusion temperature effects on oil stability, corn meal/ starch with soybean oil was extruded, frozen immediately in liquid nitrogen, freeze‐dried and ground. The conjugable oxidation products (COP), oxodiene values (OV), peroxide values (PV) and conjugated dienes were determined during storage. There was an increase in COP, OV, PV, and conjugated dienes with an increase in extrusion temperature. An increase in transition metal content, particularly iron, occurred with an increase in extrusion temperature. Starch and soybean oil were extruded with 50 ppm ferrous acetate (dry weight) and 50 ppm butylated hydroxyanisole (BHA) (oil weight). Ferrous acetate reduced the oxidation relative to the control, which contained neither antioxidant nor iron, and relative to the sample containing BHA.