bluuebunny/crossref_metadata_2025_split huggingface dataset:
Lactobacillus acidophilus Group Lactic Acid Bacteria Applied to Meat Fermentation
Authors: ARIHARA K. , OTA H. , ITOH M. , KONDO Y. , SAMESHIMA T. , YAMANAKA H. , AKIMOTO M. , KANAI S. , MIKI T. 
Published: July 2006

ABSTRACT Lactobacillus acidophilus group bacteria (L. acidophilus, L crispatus, L. amylovorus, L. gallinarum, L. gasseri, L. johnsonii), probiotic lactic acid bacteria, were applied to meat fermentation. Of six strains, L. gasseri (predominant lacto‐bacilli in human intestinal tracts) JCM1131T exhibited greatest fermentation performance in meats. This strain resisted gastric acid and bile, and would thus have no detrimental effects in the intestinal tract. Inoculation of the strain depressed the propagation of S. aureus cells and their enterotoxin production during meat fermentation. Results suggest probiotic lactic acid bacteria could be effectively utilized for meat fermentation to produce healthy meat products.
Black Currant Nectar: Effect of Processing and Storage on Anthocyanin and Ascorbic Acid Content
Authors: Iversen C. K. 
Published: July 2006

ABSTRACTThe degradation of anthocyanins and ascorbic acid in black currant nectar was studied during processing and storage. A continuous production process was used where the nectar was bottled within 4.0h; 20% of both components were lost in the main stream process. The choice of enzyme mainly affected the recovery of ascorbic acid. Pasteurization resulted in a loss of 2‐6 % of the ascorbic acid content. About 50% of the original content of monomeric anthocyanins remained after 6 months storage at 20°C. The stabilities of delphinidins and cyanidins during storage were very similar. Deaeration of the nectar before bottling had no effect on anthocyanin content.
Polyphenoloxidase Activity and Color of Blanched and High Hydrostatic Pressure Treated Banana Puree
Authors: Palou E. , López‐Malo A. , Barbosa‐Cánovas G. V. , Welti‐Chanes J. , Swanson B. G. 
Published: July 2006

ABSTRACTThe effects of blanching and high hydrostatic pressure (HHP) treatments on natural flora evolution, polyphenoloxidase (PPO) activity and color of banana puree adjusted to pH 3.4 and water activity (aw) of 0.97 were evaluated during 15 days storage at 25°C. Standard plate as well as yeast and mold counts of HHP treated purees were <10 CFU/g throughout storage. Blanching time was found to affect (P<0.05) puree color. HHP treatments retained the initial color of the banana purees. Longer browning induction times and slower browning rates were observed when a longer blanching time was combined with a 689 MPa pressure treatment. A residual PPO activity < 5% was observed in the puree when a 7 min blanch was followed by HHP treatment at 689 MPa for 10 min.
Diffusion of Aqueous Sugar Solutions as Affected by Locust Bean Gum Studied by NMR
Authors: Martin D. R. , Ablett S. , Darke A. , Sutton R. L. , Sahagian M. 
Published: July 2006

ABSTRACTTime domain proton NMR was used to study translational diffusion and molecular mobility of sugar and water molecules in simple aqueous solutions to determine how the addition of hydrocolloid stabilizers affect their mobility. Results showed that addition of Locust Bean Gum (LBG) did not affect the diffusion or mobility of either the sugar or water molecules over distances up to 10μm in unfrozen solutions. The diffusion properties of the sugar and water molecules were not affected by either biopolymer cryogelation or the presence of ice. We hypothesized that retardation of the ice crystal growth rates in aqueous sugar solutions caused by the presence of LBG was not a bulk property of the solution. The most likely cause is a modification of the local interfacial region between the ice crystal surface and the surrounding unfrozen solution.
Storage Stability of Ground Pork Containing Meat from an Advanced Meat Recovery System
Authors: Calhoun C.M. , Gaebler D.M. , Mandigo R.W. 
Published: July 2006

ABSTRACTPork trim‐finely textured (PTFT), generated by advanced meat recovery which mechanically removes meat from bones under pressure, has properties that may cause shelf‐life instability. Lipid oxidation, microbial growth and pH of retail displayed fresh ground pork patties were not affected (P>0.05) by addition of up to 15% PTFT. Ground pork with 15% PTFT and 3.3% sodium lactate (NaL) stored in chubs at–2.2°C for 14 days was ground and modified atmosphere packaged (MAP) or overwrapped (OW) and retail displayed for 4 days. Lipid oxidation increased (P<0.05) due to PTFT incorporation but was reduced by NaL. MAP and/or NaL reduced microbial counts and lipid oxidation. MAP maintained redness (a*) and prevented metmyoglobin formation.
Sensory Characteristics of Cottage Cheese Whey and Grapefruit Juice Blends and Changes During Processing
Authors: Branger E.B. , Sims C.A. , Schmidt R.H. , O'Keefe S.F. , Cornell J.A. 
Published: July 2006

ABSTRACTStudies were conducted to determine the sensory characteristics of pasteurized blends of cottage cheese whey and grapefruit juice (0%, 25%, 50%, 75% and 100% whey), and the effects of processing alternatives and storage at 3°C. A trained sensory panel rated six attributes (grapefruit, sweetness, sourness, astringency, cheesiness, saltiness). Cheesiness and saltiness increased, while sourness, astringency, sweetness, and grapefruit flavor decreased as the percentage of whey increased. Protein removal did not affect the sensory characteristics, but vacuum stripping reduced cheesiness and increased grapefruit flavor and sweetness. Lactose hydrolysis increased sweetness and decreased cheesiness in blends with more than 50% whey. The flavor of most blends was stable for 14 wk at 3°C.
Secondary Flow and Residence Time Distribution in Food Processing Holding Tubes with Bends
Authors: Sandeep K.P. , Zuritz C.A. 
Published: July 2006

ABSTRACTResidence times of nearly neutrally buoyant polystyrene particles flowing with an aqueous solution of carboxymethylcellulose were measured in each of 4 straight sections of holding tubes that were connected by 180° bends. Equations were developed to predict mean, minimum, and standard deviations of residence times in individual tubes and in the entire assembly as a function of viscosity, particle size, particle concentration, and flow rate. The residence time distribution in the 4th tube was always narrower than that in the 1st tube, and the ratio of the mean to minimum residence time was always between 1.07 and 1.20. These results can help in the design of appropriate holding tubes for food processing.
Color Improvement and Metallo‐chlorophyll Complexes in Continuous Flow Aseptically Processed Peas
Authors: Canjura F.L. , Watkins R.H. , Schwartz S.J. 
Published: July 2006

ABSTRACTFresh and frozen green peas were blanched in zinc solution (50 to 500 mg/L) and thermally processed in a particle cell reactor, which simulates a continuous flow aseptic processing system. The thermal process temperatures ranged from 121 to 145 °C at holding times from 0 to 20 min. The degradation of chlorophyll and the resulting formation of Zn‐pheophytin a and Zn‐pyropheophytin a were monitored. Quantitative analysis of the metallo‐chlorophyll complexes was performed by high‐performance liquid chromatography. Complex formation increased during heat processing and was dependent on the zinc concentration absorbed within the peas during blanching. At 130 to 145 °C, the formation of Zn‐pyropheophytin a increased and processing between 121 to 125 °C promoted the formation of Zn‐pheophytin a. Improvements in color relative to control samples suggested that the process might be applicable to two‐phase continuous aseptic processing of vegetables.
Thermally Induced Changes in Protein Extractability of Postrigor Turkey Breast Meat Measured by Two Methods
Authors: Rathgeber B.M. , Boles J.A. , Xavier I.J. , McCurdy A.R. , Shand P.J. 
Published: July 2006

ABSTRACTExtractability of sarcoplasmic and myofibrillar proteins was reduced in postrigor turkey breast meat held at 40 °C for as short as 30 min. These reductions in protein extractability were successfully detected, using either a filtration‐based methodology or one based on centrifugation. However, the coefficient of variation for the filtration method was as much as 4 times greater than for centrifugation. Additionally, the filtration method overestimated sarcoplasmic protein extractability due to the inability to exclude myofibrillar proteins. Centrifugation results indicated the extractability of proteins in 0.55 M KCl was reduced to 52% of controls for samples held at 40 °C for 120 min. Additionally, holding postrigor turkey breast muscle at 40 °C resulted in increased myosin degradation.
Accelerated Mass Transfer During Osmotic Dehydration of High Intensity Electrical Field Pulse Pretreated Carrots
Authors: Rastogi N.K. , Eshtiaghi M.N. , Knorr D. 
Published: July 2006

ABSTRACTHigh intensity electrical field pulse (0.22 to 1.60 kV/cm) pretreatment was tested to accelerate the osmotic dehydration of carrot. Applied energy in the range of 0.04 to 2.25 kJ/kg, increased cell disintegration index in the range of 0.09 to 0.84 with < 1 °C rise in the product temperature. The effective diffusion coefficients of water and solute, determined using a Fickian diffusion model, increased exponentially with electric field strength according to D = A exp(‐B/E). The rise in effective diffusion coefficient may be attributed to an increase in cell wall permeability, facilitating transport of water and solute. Such increase was evidenced by cell disintegration index and softening of product.
Detection of Internal Hollows in Cooked Rice Using a Light Transmittance Method
Authors: Suzuki M. , Horigane A.K. , Toyoshima H. , Yan X. , Okadome H. , Nagata T. 
Published: July 2006

ABSTRACTWe previously reported that nuclear magnetic resonance (NMR) micro imaging detected the hollows in cooked rice but required a specialist to operate equipment. Convenient detection of hollows is useful in the characterization of cooked rice. X‐ray imaging and light transmittance photography were studied as alternatives to NMR micro imaging. X‐ray imaging detected about 50% of all hollows. Light transmittance photography detected almost all hollows in cooked rice (Oryza sativa cv. Koshihikari) effectively and rapidly, relatively quantifying hollow sizes and numbers.
Water Vapor Permeability, Solubility, and Tensile Properties of Heat‐denatured versus Native Whey Protein Films
Authors: Pérez‐Gago M.B. , Nadaud P. , Krochta J.M. 
Published: July 2006

ABSTRACTWhereas native whey protein films were totally water soluble, heat denatured films were insoluble. Heat‐denatured whey protein films had higher tensile properties than native whey protein films. However, native and heat‐denatured films had similar water vapor permeability (WVP). The pH of the film‐forming solution did not have any notable effect on film solubility, mechanical properties, or WVP. Results suggest that covalent cross‐linking due to heat denaturation of the whey protein is accountable for film water insolubility and higher tensile properties but does not affect WVP of the films.
Transaminase Affects Accumulation of Free Amino Acids in Electrically Stimulated Beef
Authors: Sekikawa M. , Seno K. , Shimada K. , Fukushima M. , Mikami M. 
Published: July 2006

ABSTRACTElectrical stimulation (ES) of a beef carcass increases the content of free amino acids, which affects meat flavor. Levels of glutamic acid (Glu)‐aminopeptidase activity were similar in both control and ES meat but decreased during storage to about 65% at 14 days. When 2‐ketoglutaric acid (a substrate of transaminase) was added to the sarcoplasm, the level of Glu increased. Transaminase activity was unaffected by storage and was about 20% greater in ES than in the control. Transaminase activity in beef was confirmed when radioactive 2‐ketoglutaric acid was added to the sarcoplasm. Results suggest that transaminase contributes to accumulation of some amino acids such as Glu in beef during conditioning.
Selected Vitamin Contents and Retentions in Bison Patties as Related to Cooking Method
Authors: YUAN X. , MARCHELLO M. J. , DRISKELL J. A. 
Published: July 2006

ABSTRACTContents and retentions of selected vitamins in broiled and grilled bison patties from four producers were determined. Mean vitamin contents of uncooked bison patties were (per 100 g wet weight): 0.038 mg thiamin, 0.220 mg vitamin B‐6, 1.457μg vitamin B‐12, and 0.286 mg vitamin E; no differences were observed among producers. Differences were found (P<0.05) among producers for vitamins B‐6, B‐12, and E (broiled only), but not for thiamin contents of cooked bison patties. The mean retention values in cooked patties were: 68.9% thiamin; 67.5% vitamin B‐6; 67.0% vitamin B‐12; and 76.1% vitamin E. Bison patties are rich sources of vitamin B‐12 and good sources of vitamin B‐6.
Empirical and Dynamic Rheological Data Correlation to Characterize Melt Characteristics of Imitation Cheese
Authors: Mounsey J.S. , O'Riordan E.D. 
Published: July 2006

ABSTRACTImitation cheese was manufactured with various levels of pre‐gelatinized maize starch. Melt characteristics were assessed by an empirical melt test, based on the Olson and Price method. Using dynamic rheology, the storage modulus (G′), the loss modulus (G”) and the loss angle (tan δ) were measured as a function of temperature (22‐100°C). Melt‐ability decreased with increasing levels of starch. Maximum tan δ values and the temperature at which they occurred decreased with increasing starch levels. A high correlation (r2=+0.96) was found between the maximum tan δ values and melt‐ability as assessed by the empirical method. Tan δ may be a useful indicator of imitation cheese melt‐ability.
Gelation of Barley ß‐Glucan Concentrate
Authors: Burkus Z. , Temelli F. 
Published: July 2006

ABSTRACTThe gel behavior of barley β‐glucan (BBG) gum extracted in our laboratory was compared to low‐ and high‐viscosity commercial BBG gum and cornstarch using compression between parallel plates. Effects of β‐glucan concentration and hydration temperature on gel behavior were examined. BBG gum gelled at ≥5% concentration and gel strength increased (p≤0.05), but not proportionally, with concentration. Hydration temperature did not influence gel strength. Commercial β‐glucan had higher (p≤0.05) gel strength than our BBG gum at 5% concentration. Cornstarch produced ∼78% softer gel than BBG gum at 6% concentration. BBG may have potential as a gelling agent.
Proteolysis and Functional Properties of Mozzarella Cheese as Affected by Refrigerated Storage
Authors: Chaves W.H. Viotto , Grosso C.R.F. 
Published: July 2006

ABSTRACTEach of three cheese batches was randomly divided into two parts, one was subjected to slow freezing for 15 days and the other maintained under refrigeration. Thereafter the cheeses were tempered under refrigeration for 1 mo and evaluated weekly. In general, cheeses presented low melting capacity as a result of low levels of proteolysis. This low intensity of proteolysis was probably a function of the destruction of the lactic starter and partial inactivation of the coagulant during stretching of the cheese. Free oil content increased during storage for both treatments, but more in the tempered samples.
Volatiles Production and Lipid Oxidation in Irradiated Cooked Sausage as Related to Packaging and Storage
Authors: Ahn D. U. , Olson D. G. , Jo C. , Love J. , Jin S. K. 
Published: July 2006

ABSTRACTIrradiation dose affected production of volatiles in vacuum‐and aerobic‐packaged cooked pork sausage, but its effect on TBARS was minor. Storage increased production of volatiles and changed their composition only in aerobic‐packaged sausage. Among volatile components, 1‐heptene and 1‐nonene were influenced most by irradiation dose, and aldehydes by packaging type. TBARS and volatiles of vacuum‐packaged irradiated cooked sausage did not correlate well. However, TBARS had very high correlation with amount of aldehydes, total volatiles, ketones and alcohols with long retention times in aerobic‐packaged pork sausage. Heptene and 1‐nonene could be indicators for irradiation; and propanal, pentanal, and hexanal for oxygen‐dependent changes of cooked meat.
Desmin Degradation in Postmortem Fish Muscle
Authors: Verrez‐Bagnis V. , Noel J. , Sautereau C. , Fleurence J. 
Published: July 2006

ABSTRACTThe degradation of desmin was studied in postmortem white dorsal muscle from sea bass, brown trout, turbot and sardine, stored at 0–4°C. Based on desmin specific antibody tests, results showed that the extent and rate of desmin degradation in postmortem fish muscle varied considerably among species. There was no degradation of desmin during the first 4 days postmortem storage of sea bass and brown trout, whereas 10 to 20% of muscle desmin was degraded during the first 4 days of postmortem storage of turbot. Sardine muscle presented a very complex pattern of desmin degradation products and aggregated desmin fragments detected within the first 24h. Most polypeptides were larger than the nondenatured desmin. Desmin degradation would not be a suitable marker for evaluation of postmortem changes of stored fish.
Color and Texture of Acidified Ripe Olives in Pouches
Authors: García P. , Brenes M. , Romero C. , Garrido A. 
Published: July 2006

ABSTRACTThe effects of pouch material (aluminum, plastic), packing pH (3.8,4.3), acidifying compound (lactic, gluconic), and storage temperature were tested on polyphenol content and color of holding brines, surface color, and firmness of ripe olives. Using pouches of plastic films, pH 4.3–4.0 holding solution, and lactic or gluconic acid products with color and texture similar to traditional canned ripe olives were produced. They could be properly stored at room temperature (25°C). As storage temperature rose, color improved but texture was seriously degraded at 50°C.
Production of Polysaccharide by Rahnella aquatilis with Whey Feedstock
Authors: Pintado M. E. , Pintado A. I. E. , Malcata F. X. 
Published: July 2006

ABSTRACTThe rates were monitored on biomass increase, polysaccharide production and viscosity development of whey broth and a control synthetic broth during fermentation by Rahnella aquatilis and organic acids, lactose, peptides and free amino acids were measured. Growth curves were similar and characterized by maximum specific growth rates of 0.61 h−1 for whey and 0.63 h−1 for synthetic medium. The yields of polysaccharide were 0.59 g/glactose for the synthetic medium and 0.56 for whey. Small peptides (<4,000 Da) and most free amino acids in both fermentation media were consumed within 24h.
Factors Influencing Recovery of Heat‐injured Bacillus thuringiensis Spores. Statistical Approach
Authors: Faille Christine , Fontaine Françoise , Membré Jeanne‐Marie 
Published: July 2006

ABSTRACTThe influence of several factors on recovery of heat‐treated Bacillus thuringiensis spores was examined including treatment conditions (time/temperature), dilution buffer (phosphate buffer, peptone water at 15 mg/L), recovery temperature and enumeration medium constituents (lysozyme, catalase, lactic acid hemicalcium salt, glucose, MgSO4, sodium chloride). A fractional factorial design was used to determine the incidence and interactions of these factors. Specific significant factors (treatment conditions, dilution buffer, recovery temperature, glucose and NaCl addition) were derived from this analysis and then tested in a general linear regression model which assessed their influences. The maximal count was obtained when spores diluted in peptone buffer were incubated at 25°C in nutrient agar containing NaCl and glucose.
Texture Changes Associated with Insolubilization of Sarcoplasmic Proteins During Salt‐vinegar Curing of Fish
Authors: Toyohara M. , Murata M. , Ando M. , Kubota S. , Sakaguchi M. , Toyohara H. 
Published: July 2006

ABSTRACT:The effect of salt‐vinegar curing on mackerel meat was investigated. In salt curing, the firmness of the meat increased concomitantly with the decrease in water content and the increase in insolubilization of sarcoplasmic protein of phosphorylase. In subsequent vinegar curing, the firmness and cohesiveness of the meat increased concomitantly with the increase in insolubilization of the sarcoplasmic proteins of enolase, creatine kinase, aldolase, and glyceraldehydephosphate dehydrogenase. No apparent proteolytic breakdown was detected in the salt‐vinegar curing. The findings suggested that the precipitation of substantial amounts of sarcoplasmic proteins might contribute to the texture change caused by salt‐vinegar curing.
Starch Retrogradation and Texture of Cooked Milled Rice During Storage
Authors: Perdon A.A. , Siebenmorgen T.J. , Buescher R.W. , Gbur E.E. 
Published: July 2006

ABSTRACT:The effect of storing cooked Bengal and Cypress milled rice at ‐13, 3, 20, and 36 °C on texture and degree of starch retrogradation was investigated. Cooked rice firmness increased, while stickiness decreased, during storage at ‐13 and 3 °C. Starch retrogradation, measured with a differential scanning calorimeter, was observed for both cultivars during storage at ‐13 and 3 °C, but not at 36 °C. At 20 °C, retrogradation occurred in Cypress, but not in Bengal. Starch retrogradation showed positive linear trends with firmness for both cultivars at all storage temperatures (R2= 0.80) and with stickiness for Bengal stored at ‐13 and 3 °C and for Cypress stored at 3 and 20 °C (R2 = 0.88).
Rapid PCR‐RFLP Method for the Identification of Marine Fish Fillets (Seabass, Seabream, Umbrine, and Dentex)
Authors: Cocolin L. , D'Agaro E. , Manzano M. , Lanari D. , Comi G. 
Published: July 2006

ABSTRACT:A rapid and reliable PCR‐RFLP method was optimized to identify marine fish fillets. Seabass, seabream, umbrine, and dentex were considered in the study. After DNA extraction and PCR, the 359 bp amplification products, obtained from gene encoding the cytochrome b, were subjected to restriction enzyme analysis. All the enzymes tested were not able to distinguish all the 5 species at the same time, but the combination of the results obtained from the digestion HaeIII and NlaIII can be used to differentiate the fish fillets considered. The method described is sensitive, rapid, and reliable, and it could be used to expose fraudulent substitutions with less valuable fish.
Effect of Hydration Time and Salt Addition on Gelation Properties of Major Protein Additives
Authors: Choi Y.J. , Cho M.S. , Park J.W. 
Published: July 2006

ABSTRACT:Gelation properties of 4 major protein additives were measured with and without salt during various hydration times. As hydration time increased, stress and strain of beef plasma and egg white gradually decreased regardless of salt. Unsalted whey proteins did not form a gel until the hydration time reached 48 h. Stress values of salted beef plasma with no hydration were significantly high. Soy protein isolate did not form a measurable gel at 9% concentration regardless of the presence of salt under rheological instruments, however its denaturation temperature was detected under DSC. Effect of salt on gel color was more pronounced with whey protein concentrate.
Effects of Pulsed Electric Fields on the Activities of Microorganisms and Pectin Methyl Esterase in Orange Juice
Authors: Yeom H.W. , Streaker C.B. , Zhang Q.H. , Min D.B. 
Published: July 2006

ABSTRACT:Orange juice was treated with pulsed electric fields (PEF) in a pilot‐plant system to optimize PEF‐processing conditions for maximum microbial inactivation and to investigate the effects of PEF on pectin methyl esterase (PME) activity. Electric‐field strengths of 20,25,30, and 35 kV/cm and total treatment times of 39, 49, and 59 μs were used. Higher electric‐field strengths and longer total treatment times were more effective to inactivate microorganisms and PME (p < 0.05). PEF treatment of orange juice at 35 kV/cm for 59 μs caused 7–log reductions in total aerobic plate count and yeast and mold counts. About 90% of PME activity was inactivated by PEF treatment at 35 kV/cm for 59 μs. PEF‐treated orange juice at 35 kV/cm for 59 ms did not allow growth of microorganisms and recovery of PME at 4, 22, and 37 °C for 112 d.