bluuebunny/crossref_metadata_2025_split huggingface dataset:
Clostridium sporogenes and Listeria monocytogenes: Survival and Inhibition in Microwave‐ready Beef Roasts Containing Selected Antimicrobials
Authors: UNDA J. R. , MOLINS R. A. , WALKER H. W. 
Published: August 2006

ABSTRACTBeef roasts were pumped with brines containing phosphates and acetic acid, sodium lactate, potassium sorbate, or glycerol monolaurin, and cooked in‐the‐bag once or twice to 62.8°C. Samples were examined during storage at 2, 5, and 10°C and after mishandling at 25°C for survival of inoculated Clostridium sporogenes spores and Listeria monocytogenes. Clostridia and listeriae survived one cooking when surface inoculated and two cookings in roasts inoculated internally. Lactate in brine afforded protection against clostridial survival and growth in temperature‐abused roasts. Clostridia grew after 24 hr at 25°C in untreated roasts cooked once, and after 48 hr of abuse in most others except those with lactate or monolaurin. Listeria survival was reduced by lactate and monolaurin in recooked surface‐inoculated roasts.
Rheological and Structural Properties of Wiener‐Type Products Substituted with Vital Wheat Gluten
Authors: MA C. ‐Y. , YIU S. H. , KHANZADA G. 
Published: August 2006

ABSTRACTMechanical properties of wiener batters substituted with vital wheat gluten (VWG) or acid‐solubilized (deamidated) VWG were studied. Substitution led to decreased storage (G') and loss (G”) moduli. Cooking profiles showed initial modulus decreases due to fat melting, with G’ reaching minimum around 50‐55°C, followed by rapid increases. Sharp G” and tan 5 transitions appeared near 48°C. Substitution caused upward shift in transition temperatures, and at 20%, decreased moduli. Substitution caused no significant (p &lt 0.05) decreases in cook yield or texture. Microscopical examination revealed random binding of gluten to meat protein, forming continuous networks. Batters containing deamidated gluten had structure similar to all‐meat or VWG‐substituted batters.
Aggregation and Dissociation of Milk Protein Complexes in Heated Reconstituted Concentrated Skim Milks
Authors: SINGH HARJINDER , CREAMER LAWRENCE K. 
Published: August 2006

ABSTRACTHeating milk at 120°C at pH 6.55 or pH 6.85 caused the denaturation of whey proteins and increased their association with the casein micelles. The dissociation of K‐, β‐, and αs‐caseins (in that order by extent) from the casein micelles increased with severity of heat treatment. The effect was greater at higher pH. Gel filtration chromatography followed by gel electrophoresis of fractions showed the dissociated protein was composed of disulfide‐linked k‐casein/β‐lactoglobulin complexes of varying composition, casein aggregates of varying sizes and some monomeric protein. When reconstituted concentrate was prepared from NFDM made from heated milk the non‐sedimentable (88,000 ± g for 90 min) caseins or whey proteins/heating time profiles were altered and the rate of aggregation, as measured by turbidity of heated milks, was significantly reduced.
Measurement of Residence Time Distribution of Fluid and Particles in Turbulent Flow
Authors: HONG C. W. , PAN B. SUN , TOLEDO R. T. , CHIOU K. M. 
Published: August 2006

ABSTRACTResidence time distribution (RTD) of fluid and particles was measured in the holding tube of an aseptic processing system. A unique injector device instantaneously injected a large number of particles at one time without interruption of flow. A fraction collector device sampled exiting fluid at 1‐sec intervals. Exiting particles at specific lapsed times from injection, were counted from those collected. RTD of fluid was determined by dye injection. RTD of fluid and particles under turbulent flow fitted a normal distribution function. Mean residence time of fluid was 0.975 times that calculated from volumetric flow rate with standard deviation ± 4.16%. Mean residence time of particles was 1.032 times that of the fluid, standard deviation was ± 4.62%.
Textural Determination of ‘Montmorency’ Cherries Using Shear/Compression and Stone Removal Forces
Authors: SANTERRE CHARLES R. , CASH JERRY N. , IEZZONI AMY F. 
Published: August 2006

ABSTRACTSelection of firm tart cherry cultivars has traditionally been limited by instrumental limitations when measuring cherry texture. Current methods estimate cherry texture by evaluating skin strength and/or turgor pressure rather than pericarp firmness. An attachment to a Kramer Shear Press was designed and built to determine the force required for stone removal. Pericarp strength was measured by placing pitted cherries in a shear/compression cell and measuring shear, compression, and extrusion forces. Preliminary testing indicated stone removal force with shear/compression force may be useful for determining texture of tart cherries in cultivar screening studies.
Phase Transitions of Amorphous Sucrose and Frozen Sucrose Solutions
Authors: ROOS YRJÖ , KAREL MARCUS 
Published: August 2006

ABSTRACTAmorphous sucrose showed typical thermal transitions of amorphous materials. The temperatures of those transitions, glass transition, crystallization and melting, decreased with increasing moisture content. The glass transition temperature of dry amorphous sucrose at 57°C was decreased to ‐46°C as the sucrose was plasticized with excess water. That value remained constant due to maximal freeze‐concentration with 72‐73% sucrose in the unfrozen matrix which showed ice melting at ‐34°C. Concentrated solutions may become supercooled resulting in partial freeze‐concentration with resultant lowering of glass transition temperature.
Isolation and Structure of a New Vitamin B6 Conjugate in Rice Bran
Authors: TADERA KENJIRO , ORITE KATSUAKI 
Published: August 2006

ABSTRACTA major form of vitamin B6 in rice bran was isolated by various chromatographic techniques as colorless powder. It was identified as 5′‐O‐[6‐O‐((+)‐5‐hydroxy‐dioxindole‐β‐acetyl)‐β‐cellobiosyl] pyridoxine by spectroscopy, and enzymatic and chemical hydrolyses.
Vitamin E constituents of Weaning Foods from Germinated Cereals and Legumes
Authors: MARERO L.M. , PAYUMO E.M. , AGUINALDO A.R. , HOMMA S. , IGARASHI O. 
Published: August 2006

ABSTRACTFour weaning food formulations prepared from 70% 72‐hr germinated rice/corn and 30% 48‐hr germinated mungbean/cowpea were studied for tocopherol constituents and compared to ungerminated controls. γ‐TocopheroIs were the major constituents of the mungbean‐supplemented samples. The cowpea‐supplemented foods contained a predominance of δ‐tocopherols followed closely by γ‐tocopherols, α‐Tocopherols were comparatively higher in corn‐ than in rice‐formulations. Tocopherols in the weaning foods decreased due to germination especially the γ‐tocopherols of germinated corn‐mungbean.
Hot‐Fat Trimming and Electrical Stimulation Effects on Beef Quality
Authors: AHMED P.O. , MILLER M.F. , YOUNG LL , REAGAN J.O. 
Published: August 2006

ABSTRACTWe evaluated the effects of hot‐fat trimming, low‐voltage electrical stimulation (ES) and storage time (3, 7 or 14 days) on quality of beef longissimus dorsi, psoas major, biceps femoris and supraspinatus muscles. Prior to chilling, beef carcasses (n = 32) were either subjected to ES or not stimulated before alternating sides were hot‐fat trimmed. Temperature decline, pH, sarcomere length and USDA yield and quality grades were obtained on each carcass side. Muscles were removed from each side and evaluated for quality factors related to storage life and sensory analysis. Generally, no adverse effects of hot‐fat trimming, with or without ES, or increased storage time, were observed. Results indicate that hot‐fat trimming may be practiced at the industry level without affecting overall quality.
Encapsulation of the Pre‐Formed Cooked Cured‐Meat Pigment
Authors: SHAHIDI F. , PEGG R.B. 
Published: August 2006

ABSTRACTThe pre‐formed cooked cured‐meat pigment (CCMP) was stabilized by storage under a nitric oxide atmosphere or microencapsulation in food‐grade carbohydrates. Amongst the wall materials tested, β‐cyclodextrin, N‐LOK, and Maltrin M‐250 served as the best encapsulating agents. Presence of gum acacia or a mixture of sodium tripolyphosphate, sodium acid pyrophosphate and ascorbyl palmitate at a 5% level in the wall material(s) improved the color of meats treated with the powdered cooked cured‐meat pigment (PCCMP). Some encapsulated pigments remained stable during an 18 month testing period under refrigeration. Spectral characteristics of PCCMP were similar to those of the freshly‐prepared pigment and color stability of PCCMP‐treated meats was similar to that of nitrite‐cured and CCMP‐treated products.
Temperature, pH and Bacterial Populations of Meat as Influenced by Home Freezer Failure
Authors: BEDINGHAUS A.J. , OCKERMAN H.W. 
Published: August 2006

ABSTRACTConsumers are concerned about the fate of frozen meat products in home freezers when electrical power is interrupted. We investigated this concern by using an upright home freezer. Fourteen trials were conducted with packages of either beef or pork with varying trial load weights (Range = 43–128 kg). Meat samples were frozen, power was disconnected, and packages within each lot were analyzed daily for 9 days for temperature, microbial count, and pH. After about 36 hr without electrical power, bacterial populations reached log 6 and the meat product's wholesomeness for consumption or possible refreeze became questionable.
Preblending Hot‐ and Cold‐Boned Pork at Different Particle Sizes
Authors: LAMKEY J.W. , MANDIGO R.W. , CALKINS C.R. 
Published: August 2006

ABSTRACTHot‐ (HB) and cold‐boned (CB) pork were ground through a 0.6,1.3, or 1.9 cm plate, preblended (2% NaCl), and stored for 24 hr to evaluate resulting textural properties. Expressible moisture significantly decreased after storage, with HB preblends having less (P < 0.05) expressible moisture than CB preblends. Peak extrusion force decreased (P < 0.01) after storage for the largest particle size with no changes for other particle sizes. Kramer shear values decreased (P < 0.05) as particle size increased, while a decrease in particle size effectuated an increase (P < 0.05) in bind value. An increased quantity of salt during the preblending of HB meat may be advantageous to help achieve maximum protein extraction.
Salmonella Detection in Meat and Fish by Membrane Hybridization with Chromogenic/Phosphatase/Biotin DNA Probe
Authors: TSEN HAU‐YANG , WANG SHU‐JEN , GREEN STANLEY S. 
Published: August 2006

ABSTRACTThe hybridization specificity of a biotin labeled 1.8 kb HindIII DNA fragment was confirmed by colony hybridization with Salmonella and non‐Salmonella isolates. Culture conditions were then tested for the enrichment of salmonellae in foods with large populations of competitive flora. Different conditions of preenrichment and selective enrichment could be used for detecting low populations of salmonellae in foods. Enrichment using lactose combined tetrathionate (CTET) broth and Salmonella‐Shigella (SS) agar followed by spotting the suspected isolates on a nitrocellulose membrane [CETE → SS (S)] was better. As low as 1.6 × 100 salmonellae/g food could be detected.
Sodium Tripolyphosphate and Sodium Ascorbate Monophosphate as Inhibitors of Off‐flavor Development in Cooked, Vacuum‐packaged, Frozen Turkey
Authors: CRAIG JEAN , BOWERS JANE A. , SEIB PAUL 
Published: August 2006

ABSTRACTSodium tripolyphosphate (STP) or sodium ascorbate monophosphate (SAsMP) in water solutions (0.3 and 0.5% levels) or water only were added to ground turkey which was cooked, vacuum packaged, and stored frozen. Soapy flavor was higher, but rancid flavor and hexanal and bathophenathroline‐chelateable (nonheme) iron contents were lower in samples with phosphate salts. Samples without phosphates contained the greatest amount of bathophenathroline‐chelateable iron; samples with 0.5% STP contained the least. The addition of phosphate salts decreased cooking losses and increased moisture but did not affect the fat content. Generally, intensity scores for stale and rancid aroma and flavor attributes were low, < 1 for all samples.
Fractionation of Water‐Soluble and ‐Insoluble Components from Egg Yolk with Minimum Use of Organic Solvents
Authors: KWAN L. , LI‐CHAN E. , HELBIG N. , NAKAI S. 
Published: August 2006

ABSTRACTA process was developed to fractionate both water‐soluble and water‐insoluble components from egg yolk with maximum retention of biological and functional properties. About 60–90% of the immunological activity of yolk was recovered in a supernatant after centrifugation of yolk diluted six‐ to tenfold with water. The remaining yolk pellet had excellent emulsifying properties for mayonnaise preparation. It was further fractionated by deoxycholate treatment to separate triglycerides (80% recovery). Ultrafiltration of the deoxycholate supernatant yielded protein (74% recovery) in the retentate, and phospholipids and cholesterol in the permeate. Phospholipids were then purified by dich‐loromethane:ethanol (3:1) extraction, zinc chloride precipitation and acetone washing.
Sodium Caseinate from Skim Milk Powder by Extrusion Processing: Physicochemical and Functional Properties
Authors: BARRAQUIO V.L. , VAN DE VOORT F.R. 
Published: August 2006

ABSTRACTSodium caseinate produced on a pilot‐plant‐scale directly from skim milk powder (SMP) with two‐step extrusion process was compared to a commercial product and a sodium caseinate prepared from commercial acid casein by extrusion‐processing. The products were compared in terms of physicochemical properties and functional properties, as well as microbiological quality. Although differences existed between the caseinates, overall, those produced from SMP by extrusion appeared comparable to commercial caseinate. Results indicate that a good‐quality sodium caseinate with the requisite properties normally associated with commercial sodium caseinate could be produced directly from SMP by extrusion‐processing.
Factors Affecting Separation of Low Fat Flesh from Fatty Fish by Cryo‐shattering
Authors: HAGURA YOSHIO , WATANABE HISAHIKO 
Published: August 2006

ABSTRACTOur previous report on separating low fat flesh from fatty fish by cryo‐shattering indicated that at appropriate temperatures, fat content in particles increased with particle size. The effect was temperature dependent; that effect of low temperature on fracture stress and elastic modulus of model fish flesh was further examined at ‐ 60°C to ‐ 196°C. The fish flesh showed abrupt changes in compression and tensile fracture stress at about ‐ 90°C and ‐ 150°C; such changes strongly affected fat content‐particle size relations (FCPSR). Using measured fracture stress and elastic modulus values, FCPSR was successfully simulated when Bond's equation was linked with an empirical equation to estimate work index values.
Influence of Maturity on the Volatile Aroma Compounds from Fresh Pacific and Great Lakes Salmon
Authors: JOSEPHSON D.B. , LINDSAY R.C. , STUIBER D.A. 
Published: August 2006

ABSTRACTVolatile aroma compounds from freshly harvested prime and spawning‐condition salmon (Oncorhynchus sp.) from the Pacific Ocean (chi‐nook, sockeye, chum, coho and pink) and the Great Lakes (chinook, coho and pink) were quantitatively measured. Both prime and spawning‐condition salmon had 1‐octen‐3‐one, 1,5‐octadien‐3‐one, 1‐octen‐3‐ol, 1,5‐octadien‐3‐ol, 2‐octen‐1‐ol, and 2,5‐octadien‐1‐ol which contributed distinct and characteristic plant‐like aromas to the fish. More pronounced aromas of spawning‐conditions almon were attributed to greater concentrations of the 8‐carbon compounds in combination with occurrence of (E)‐2‐nonenal, (E)‐2,(Z)‐6‐nonadienal, 6‐nonen‐1‐ol, and 3,6‐nonadien‐1‐ol which added sweet, cucumber‐ or melon‐like aroma notes. The 9‐carbon compounds may have resulted from biochemical regulation of physiologically active lipid‐derived substances which activate mucus secretion in salmon approaching sexual maturity.
Model for Fresh Produce Respiration in Modified Atmospheres Based on Principles of Enzyme Kinetics
Authors: LEE D.S. , HAGGAR P.E. , LEE J. , YAM K.L. 
Published: August 2006

ABSTRACTA respiration model, based on enzyme kinetics, was proposed for predicting respiration rates of fresh produce as a function of O2 and CO2 concentrations. In this model, the dependence of respiration on O2 was assumed to follow a Michaelis‐Menten type equation (r = Vm[O2]/{Km+ [O2]}), and the effect of CO2 on respiration to follow an uncompetitive inhibition model (r = Vm[O2]/{Km + (1 + [CO2]/ Ki) [O2]}). The model predictions agreed well with published data for a variety of commodities and with experimental data for cut broccoli. Fresh produce respiration rates (O2 consumption or CO2 evolution) at various O2 and CO2 concentrations, as well as transient and equilibrium gas concentrations within permeable packages, could be accurately predicted with the model equations.
Microbial Changes in Shredded Iceberg Lettuce Stored under Controlled Atmospheres
Authors: BARRIGA M.I. , TRACHY G. , WILLEMOT C. , SIMARD R.E. 
Published: August 2006

ABSTRACTOur purpose was to determine initial microbial populations in shredded Iceberg lettuce (Lactuca sativa L.) cv ‘Great Lakes’, and to study their changes under different controlled atmospheres. Lettuce was shredded, washed, disinfected, water rinsed and centrifuged before being stored for 12 days under air, 3% O2, 3% O2+ 5% CO2 or 3% O2+ 10% CO2. Microbiological analysis and assessment of visual quality were carried out every 3 days. No human pathogens were found. Controlled atmospheres had little or no effect on the microbiological populations studied. A 3% O2+ 10% CO2 atmosphere maintained acceptable visual quality of lettuce, without appreciably affecting microbial development.
Nonstarch Polysaccharide Fractions of Raw, Processed and Cooked Carrots
Authors: PENNER MICHAEL H. , KIM SOOYOUN 
Published: August 2006

ABSTRACTThe total and soluble nonstarch polysaccharide (NSP) components of raw, processed (canned and frozen) and home‐cooked (boiled) Royal Chantenay carrots have been analyzed. NSP fractions were characterized by separation and summation of the monosaccharides resulting from acid hydrolysis of the parent polysaccharides. Total NSP was primarily composed of glucose, −37%, and uronic acid, −35%, containing polysaccharides. Soluble NSP was composed of >50% uronic acids. Processing and simulated home‐cooking of raw carrots resulted in an increase in the amount of NSP/unit dry weight. Relative to raw carrots, cooking of canned product resulted in the largest (∼twofold) increase in total and soluble NSP/unit dry weight. Relative differences in NSP were not as great when compared on a wet weight basis.
Inhibition of Undesirable Gas Production in Tofu
Authors: CHAMPAGNE CLAUDE P. , AUROUZE BERNARD , GOULET GILLES 
Published: August 2006

ABSTRACTOf 100 gas‐producing bacterial isolates, 65% were Gram‐negative. Bacterial growth and gas production in commercial tofu was accompanied by acidification, and pH decreases as low as 5.2. Coliform bacteria constituted 15% of the total bacterial flora. Sporeformers and yeast counts remained < 103 CFU/mL. Pasteurization was effective in lowering the bacterial counts, and retarded gas production. The addition of lactic acid (reducing pH to 5.5) or lactic acid bacteria (2 × 107 CFU/g) to tofu helped reduce gas production by about 50%. Addition of both lactic acid and Lactobacillus plantarum stopped gas production in contaminated tofu.
Interactions Among Oil Components During Adsorption: Effects on Carotenoids and Peroxides
Authors: TORO‐VAZQUEZ JORGE F. 
Published: August 2006

ABSTRACTSoybean, cottonseed, com and squash seed oils were treated for 3 h with activated carbon (1%, 2.5%, and 5%) in a batch adsorption system at 50 and 90°C. Peroxides (Pa) and carotenoids (Ca) were determined after adsorption. Equations that described the Pa and Ca variability were developed through discriminatory multiple regression analysis using as independent variables chemical characteristics of the oils (iodine and saponification index, peroxides, carotenoids and free fatty acids, saturated/unsaturated fatty acids ratio), process temperature and adsorbent concentration. Variables in the models explained ∼85% and ∼93% of the total variability observed in the Pa and Ca concentrations respectively, independent of oil source.
Optimization of Extraction of Peanut Proteins with Water by Response Surface Methodology
Authors: RUSTOM ISMAIL Y.S. , L.ÓPEZ‐LEIVA M.H. , NAIR BABOO M. 
Published: August 2006

ABSTRACTWater extraction of peanut proteins was optimized to maximize protein extraction, Y1 and protein concentration in the extract, Y2. A central composite design involving solids‐to‐water ratio (X1), pH (X2), temperature (X3) and time (X4) was used, and second‐order models for Y1 and Y2 were employed to generate response surfaces. The optimum conditions to obtain Y1≥ 85% and Y2≥ 2.5% were X1= 1:8; X2= 8.0; X3= 50 °C; X4= 30 min. Estimates of Y1 and Y2 at the optimum were 85.29% and 2.7%, respectively. Experimental verification gave values of Y1= 84.39%± 0.78 and Y2= 2.80%± 0.02. Y1 and Y2 were further maximized, as measured by absorbance of solution following centrifugation of the extract, when papain (0.05% g/g peanuts) was added and extraction was carried out at the optimum conditions.
Modification of Fruit Flavors by Aspartame and Sucrose
Authors: WISEMAN J.J. , McDANIEL M.R. 
Published: August 2006

ABSTRACTPower functions for fruitiness intensity of fruit flavored (orange and strawberry) solutions unsweetened and sweetened with equisweet concentrations of aspartame and sucrose were developed using nine experienced panel members to assess any modification of fruit flavor by sweeteners. Enhancement (at low flavor levels) of fruitiness was observed in the aspartame sweetened systems even though the power functions of both flavorants were lowered by the addition of aspartame. The enhancement was more pronounced in the orange flavored system, suggesting a flavorant effect.
Accelerated Kinetic Study of Aspartame Degradation in the Neutral pH Range
Authors: TSOUBELI MENEXIA N. , LABUZA THEODORE P. 
Published: August 2006

ABSTRACTThe degradation of aspartame in solution as a function of temperature (70–100°C), buffer concentration (0.01–0.1M phosphate), and pH (6–7) was studied in order to estimate losses during thermal processing and storage of aseptic milk‐based drinks. Prior data have been mostly on acid carbonated beverages. First order rate constants were obtained in all the conditions with activation energies in the range 14–20 kcal/ mole. An increase in both pH and buffer concentration caused an increase in rate of loss. These data were used to predict losses that would occur during pasteurization and sterilization conditions. Experiments at 4 and 30°C showed significant losses would occur during 4 and 30°C temperature storage and extrapolation from high temperatures predicted faster degradation rates than those found.
Optimization of Extrusion Cooking Process for Chickpea (Cicer arietinum, L.) Defatted Flour by Response Surface Methodology
Authors: BATISTUTI JOSÉ PASCHOAL , BARROS ROSA MARIA CERDEIRA , ARÊAS JOSÉ ALFREDO GOMES 
Published: August 2006

ABSTRACTResponse surface methodology was employed to optimize the production of a snack food from chickpea. The independent variables, process temperature (123–137°C) and feed moisture (13–27% d.s.b.) were selected at five levels (rotatable five level composite design: −√2, −1, 0, 1, +√2) in the extrusion of defatted chickpea flour. Response variables were expansion ratio, shear strength of the extra‐date and sensory preference assessed by an untrained panel. Expansion ratio increased steadily with decrease in feed moisture similar to cereal extrusion. Regions of maxima were observed for sensory preference and shear strength, and these two product attributes were linearly related. The most acceptable chickpea snack was rated higher than a commercial corn snack.