bluuebunny/crossref_metadata_2025_split huggingface dataset:
Antibacterial Efficacy of Electrochemically Activated Solution for Poultry Spraying and Chilling
Authors: Yang Z. , Li Y. , Slavik M. F. 
Published: July 2006

ABSTRACTAn electrochemically activated solution (EAS) was evaluated for its antibacterial efficacy againstSalmonella typhimuriumon chicken carcasses during inside/outside (I/O) birdwasher spraying at 20°C and 413 kPa for 17s and chilling at 4°C for 45 min in a pilot plant. The EAS with 50 ppm of oxidants in terms of free chlorine(CI)in the I/O spray reducedSalmonellaon carcasses by 1.39 log10CFU/carcass, whereas tap water and a 50 ppm(CI)hypochlorite solution reducedSalmonellaby 0.86 and 0.87 log10CFU/carcass, respectively. Further chilling using iced EAS (50 ppm ofCI)did not reduceSalmonellaon carcasses but eliminatedSalmonellain the chiller water.
Production and Evaluation of Yogurt with Concentrated Grape Juice
Authors: Öztürk B. A. , Öner M. D. 
Published: July 2006

ABSTRACTFruit yogurt was prepared by adding concentrated grape juice (pekmez) CGJ, to milk. Optimum CGJ concentration and its influence on quality and fermentation process of yogurt were evaluated. The pH, titratable acidity, protein content, viscosity, whey syneresis, starter bacteria, mold and yeast counts were determined weekly at 4°C for 1 month. Addition of 10% CGJ provided desired sweetness. After 4h incubation of 5–10–15% CGJ‐added yogurts the pH was 4.44, 4.98 and 5.90, respectively, and the control was pH 4.26. CGJ addition increased fermentation time and decreased viscosity. During storage, acidity of 10% CGJ‐added yogurt remained lower (P<0.05) than controls. CGJ did not affect (P>0.05) protein content and molds or yeasts were not detected.
Protease Activities in Raw Milk Determined Using a Synthetic Heptapeptide Substrate
Authors: O'Driscoll B. M. , Rattray F. P. , McSweeney P. L. H. , Kelly A. L. 
Published: July 2006

ABSTRACTA synthetic heptapeptide (H‐Pro‐Thr‐Glu‐Phe‐[p‐nitro‐Phe]‐Arg‐Leu‐OH) was used as substrate for detection and assay of cathepsin D in raw bovine milk. Cathepsin D produced a specific peptide, as detected by HPLC analysis of peaks for product and substrate. On incubation of acid wheys from milk samples with the substrate, three hydrolysis products were detected and bonds cleaved were identified by mass spectrometry. Inhibition studies were performed to identify enzymes responsible for the hydrolysis. One activity was cathepsin D and production of another peptide was inhibited by cysteine protease inhibitors, suggesting cysteine protease activity in milk.
Thermal Gel Degradation (Modori) in Sardine Surimi Gels
Authors: Alvarez C. , Couso I. , Tejada M. 
Published: July 2006

ABSTRACTSardine (Sardina pilchardus) surimi gels set (50°C or 60°C), or set and cooked (50°C or 60°C + 90°C) for different times were studied in order to evaluate modori (thermal gel degradation). The texture data of the set gels were similar to data obtained previously in gels set at lower temperature that produced good kamaboko gels. However, in gels set at 50°C and 60°C modori occurred upon cooking. Microscopically the set gels exhibited globular aggregated structures that became more compact when modori occurred. Results suggested that at modori temperature protein‐protein bonding caused massive protein coagulation preventing the formation of a fibrillar matrix upon cooking.
Heat Transfer Coefficients on Cakes Baked in a Tunnel Type Industrial Oven
Authors: Baik O.D. , Grabowski S. , Trigui M. , Marcotte M. , Castaigne F. 
Published: July 2006

ABSTRACTUsing an h‐monitor, surface heat flux and effective surface heat transfer coefficients were evaluated during baking of two cakes in a tunnel‐type multi‐zone industrial oven. An average 75–80% of total heat flux was counted as radiation heat. Air‐mass temperature outside the boundary layer was determined from the experimental temperature profiles over the h‐monitor top plate. In the range of baking temperatures (186–22 5°C), relative air velocities (0.02‐0.437 m/s) and absolute humidities (0.0267–0.0428 kg H2O/kg dry air) heat transfer coefficients were 20 to 48.0 W/m2K. A simple regression model was developed based on experimental data.
High Pressure Effects on Gelation of Surimi and Turkey Breast Muscle Enhanced by Microbial Transglutaminase
Authors: Ashie I. N. A. , Lanier T.C. 
Published: July 2006

ABSTRACTHigh pressure effects on the strength (stress) and elasticity/deformability (strain) of surimi and turkey breast meat gels containing microbial transglutaminase (TGase) were evaluated. Pressurization of muscle proteins at 4°C prior to incubation at 25°C or 40°C (setting) increased gel strength 2–3 fold in uncooked surimi gels, but not in uncooked turkey gels. However, pressurization at 40°C or 50°C prior to setting increased the strength of turkey gels. Similar effects of prior pressurization, but of lesser magnitude, occurred in gels formed by directly or subsequently (following setting) cooking at 90°C. SDS‐PAGE confirmed that myosin crosslinking occurred due to TGase activity during the setting treatment, which had survived prior pressure treatment. High pressure rendered protein substrates more accessible to TGase thereby enhancing intermolecular cross‐link formation and gel strength.
Authentication of Seafood Products by DNA Patterns
Authors: Bossier P. 
Published: July 2006

ABSTRACTDue to the increase in international trade in seafood and seafood products, authentication has become a necessity. Authentication can either be done by generating species‐specific protein profiles or DNA profiles. Use of PCR‐based techniques has been studied since they are reliable, reproducible and low cost and they enable construction of worldwide databanks. Techniques like FINS (forensically informative nucleotide sequencing), RFLP (restriction fragment length polymorphism), SSCP (single‐stranded conformational polymorphism), RAPD and LP‐RAPD (long‐primer random amplified polymorphic DNA) and AFLP (amplified fragment length polymorphism) all can contribute to establishment of methods for authentication.
Water/Oil Emulsions Prepared by the Membrane Emulsification Method and Their Stability
Authors: Sotoyama K. , Asano Y. , Ihara K. , Takahashi K. , Doi K. 
Published: July 2006

ABSTRACTWe developed and tested a simple method to measure dispersed droplet size of W/O emulsions. Then, using a microporous glass membrane treated with oil phase, we produced a W/O emulsion with high water content (40% w/w) at a high emulsification rate by the membrane emulsification method, and assessed its stability. In comparison with emulsions by the stirring methods, variations in dispersed droplet size and viscosity of emulsions by membrane method were small and the emulsions were more stable. Droplet size was not related to the stability of the W/O emulsion prepared by membrane emulsification.
Volatile Profiles of Raw and Cooked Turkey Thigh as Affected by Purge Temperature and Holding Time Before Purge
Authors: Ahn D. U. , Jo C. , Olson D. G. 
Published: July 2006

ABSTRACTEffects of purge temperature and sample holding time on volatile profiles were determined using a purge‐and‐trap/gas chromatography unit with autosampler. Purge temperature and sample holding time before purge influenced the profile of volatiles in raw and cooked meat. The most notable changes were observed when the purge temperature was increased from 60°C to 80°C. Many of the changes in volatiles were related to oxidation of lipids. We recommend that meat should be purged at 40°C or 50°C (temperature at sensory analysis) to minimize heat‐induced production of volatiles and sample purge should be done within 3h after sampling to reduce oxidative changes during sample holding time.
Color Stability of Strawberry Jam as Affected by Cultivar and Storage Temperature
Authors: García‐Viguera C. , Zafrilla P. , Romero F. , Abellán P. , Artés F. , Tomás‐Barberán F.A. 
Published: July 2006

ABSTRACTThe stability of three strawberry cultivars was evaluated for changes in jam color quality during processing and storage at 20°, 30° and 37°C for 200 days. Anthocyanin content was determined by HPLC. The effect of cultivar, processing and storage on jam pigments, instrumental color (L*, a*, b*) and consumer preference were also determined. ‘Oso grande’ jam had the lowest anthocyanin concentration (110 mg/g f.w), higher monomeric pigment degradation during processing and storage, highest pH, least desirable color score from the sensory panel and shortest shelf‐life. Similarities were found between jams prepared with ‘Chandler'and Tudla’ cultivars, as well as initial differences in total anthocyanin concentrations (195 and 130 mg/g f.w.).
Butter Microencapsulation as Affected by Composition of Wall Material and Fat
Authors: Pauletti M. S. , Amestoy P. 
Published: July 2006

ABSTRACTA second‐order central composite design was used to evaluate the influence of capsule wall materials on yield (MEY) and efficiency (MEE) of the spray‐drying butter microencapsulation process. Variables were: maltodextrin concentration of wall material, emulsion solids content, and butter fat concentration related to emulsion solids. All powders showed no stickiness. MEY was always >85% and wall material composition had little influence. MEE was strongly affected by butter concentration. MEE increased as emulsion solids increased, reaching 95% at 22% of emulsion solids. Best results, MEY = 97.22% and MEE = 91.72% were obtained spray‐drying an emulsion of 30 % total solids (3.6% maltodextrin and 40% butter).
Moisture Sorption Characteristics of Composite Foods Filled with Chocolate
Authors: Kim S. S. , Kim S. Y. , Kim D. W. , Shin S. G. , Chang K. S. 
Published: July 2006

ABSTRACTWe compared the moisture sorption isotherms (MSI's) and their temperature dependence of composite foods with those of crust and filling. The MSI were determined on cracker, cookie, chocolate, and two types of composite foods such as CFI (cracker/chocolate/cracker) and CF2 (cookie/chocolate/cookie) at 20,30, and 40°C and 11–85% relative humidity, and fitted into the Guggenheim‐Anderson‐de Boer (GAB) equation. Chocolate had the lowest monolayer (mo) value, equilibrium moisture content (EMC), and sorption energy levels, followed by cookie and cracker. The CFI had higher EMC values and sorption energy than CF2. The GAB mo values and C1 values decreased with temperature, while C2 values increased with temperature.
Protein Structure and Network Orientation in Edible Films Prepared by Spinning Process
Authors: Rampon V. , Robert P. , Nicolas N. , Dufour E. 
Published: July 2006

ABSTRACTBiodegradable film was prepared by spinning soy protein isolate in a coagulating buffer. Tensile properties and molecular structure of the film were investigated. FTIR results showed that no secondary structure differences appeared between protein film and isolate. The protein aggregation observed in the isolate was increased by the immersion and dispersion of the isolate in the isoelectrical pH buffer. Fluorescence spectroscopy did not demonstrate tertiary structural differences between isolate and film. Stretching the film in two orthogonal directions did not result in significant differences of tensile properties (p≤0.05), indicating no network orientation. Therefore, the film structure could be the result of a random aggregation of proteins displaying a globular shape.
Heat and Mass Transfer Coefficients in Drying of Starch Based Food Systems
Authors: Irudayaraj J. , Wu Y. 
Published: July 2006

ABSTRACTExperiments were conducted to measure the temperature and moisture content of starch and starch‐fructose samples during drying. A two‐dimensional finite element model was developed. An exhaustive parameter estimation technique was applied in conjunction with the model and drying data to estimate the moisture filtration coefficient kp and the surface heat and mass transfer coefficients, hq and hm. Minimization of the deviation between experimental and simulation data resulted in a kp value of 0.51*10−7 kg.m/N.h and 0.52*10−7 kg.m/N.h for the starch and starch‐fructose samples. Corresponding values of hq were 15.8 W/m2K and 21.2 W/m2K and that of hm were 1.12*10−6 m/s and 0.94*10−6 m/s respectively.
Degradation Kinetics of (−)‐Epigallocatechin Gallate as a Function of pH and Dissolved Oxygen in a Liquid Model System
Authors: Zimeri J. , Tong C.H. 
Published: July 2006

ABSTRACT:The degradation kinetics of (−)‐epigallocatechin gallate (EGCG) as a function of pH (4 to 7) and dissolved oxygen concentration (0 to 7.59 mg/L) in citrate buffer solutions were determined. EGCG degradation followed a pseudofirst order kinetic model, regardless of the conditions when the fractional conversion technique was applied for data reductions. The rate constant increased log‐linearly with respect to both pH and dissolved oxygen concentration. The temperature dependence of the rate constant was adequately modeled by the Arrhenius equation with an average activation energy of 18.7 ± 1 kcal/mol. A mathematical model that relates the rate constant to temperature, pH, and dissolved oxygen concentration was developed and validated. These results can help predict losses of EGCG during processing and/or storage.
Functional Properties of Milk‐Egg Mixtures
Authors: Matringe E. , Tan Luu R. Phan , Lorient D. 
Published: July 2006

ABSTRACT:We used an experimental design (Scheffe simplex‐centroid design) to examine ingredient interactions in food protein mixtures and their effects on functional properties. A defined and limited number of milk, albumen, and egg yolk blends were made and evaluated for heat gelation properties and for emulsifying and foaming capacity and stability. The method accounted for nonlinear interactions between the ingredients. Synergistic effects were revealed on heat gelation and emulsifying properties but antagonistic effects for foaming properties were noted.
Selective Increase in Conjugated Linoleic Acid in Milk Fat by Crystallization
Authors: Kim Y.‐J. , Liu R.H. 
Published: July 2006

ABSTRACT:The objective of this work was to obtain concentrated natural conjugated linoleic acid (CLA) from milk fat by urea complexation. Milk fat was hydrolyzed to provide free fatty acids, followed by crystallization with different ratios of urea. The profiles of fatty acids achieved by urea complexation showed different fatty acid compositions. Long‐chain unsaturated fatty acids, including CLA, were concentrated after crystallization. The highest amount of CLA was achieved by the first crystallization with a 2:1 urea/fatty acid ratio. CLA was elevated 2.5‐fold. The C18:1/C18:0 fatty acid ratio was increased from 2 to 51, and stearic acid (C18:0) was decreased 17‐fold.
Formation of α‐terpineol in Citrus Juices, Model and Buffer Solutions
Authors: Haleva‐Toledo E. , Naim M. , Zehavi U. , Rouseff R.L. 
Published: July 2006

ABSTRACT:The formation of α‐terpineol from its putative precursors in citrus juice (d‐limonene and linalool) was investigated in juice, buffers and model solutions. α‐Terpineol content was higher in commercial lemon juice than in orange or grapefruit juices. Its content exceeded its taste threshold of 2.5 mg/L in orange juice stored for 1 month at 35 °C. During storage of homogenized model solutions fortified with d‐limonene or linalool, α‐terpineol was simultaneously formed and degraded, especially at 45 °C and its formation was strongly dependent on pH. Linalool was a more reactive substrate than limonene for α‐terpineol formation; the protonation in linalool was faster than in limonene. However, since there was more limonene than linalool in citrus juices, a‐terpineol appeared to have been formed to about the same extent from both precursors.
HMF Formation during Heat‐treatment of Milk‐type Products as Related to Milkfat Content
Authors: Morales F.J. , Jiménez‐Pérez S. 
Published: July 2006

ABSTRACT:Homogenized lactose/caseinate model systems and milk with different fat content were heated at 110 to 150 °C for up to 30 min. Free and total hydroxymethylfurfural (HMF) were measured by reverse‐phase high‐performance liquid chromatography. Multifactor analysis of variance was applied to determine whether milkfat content contributed to free and total HMF formation. There was a negative effect of milkfat on the formation of total HMF in both systems. However, free HMF formation was promoted by higher milkfat content in milk, but not in the lactose‐caseinate model. Milkfat affected also the free and total HMF formation in commercial pasteurized milk, ultra heat‐treated milk, and bottle‐sterilized milk.
Physical and Molecular Properties of Egg‐white Lipid Films
Authors: Handa A. , Gennadios A. , Hanna M.A. , Weller C.L. , Kuroda N. 
Published: July 2006

ABSTRACT:Polyethylene glycol‐plasticized films were cast from alkaline (pH 11.25), heated (45 °C for 20 min), aqueous egg white (EW) solutions, with or without (10% or 20% w/w of EW) milkfat (two fractions), oleic acid, or egg yolk lysophospho‐lipid (LPL). The lipids did not reduce (P > 0.05) film water vapor permeability. Oleic acid increased (P < 0.05) tensile strength and elongation, and surface sulfhydryl group (SH) concentrations in EW solutions. Oleic acid probably increased negative charges on EW proteins, unfolding protein chains, and exposing SH groups. LPL also slightly increased (P < 0.05) surface SH concentrations in non‐heated mixtures. Electrophoretic patterns suggested oleic acid interactions with ovalbumin, ovotransferrin, and lysozyme. No lysinoalanine was in film‐forming mixtures based on lysine measurements.
Effects of Eubacterium coprostanoligenes and Lactobacillus on pH, Lipid Content, and Cholesterol of Fermented Pork and Mutton Sausage‐Type Mixes
Authors: Madden U.A. , Osweiler G.D. , Knipe L. , Beran G.W. , Beitz D.C. 
Published: July 2006

ABSTRACT:Pork and mutton sausage‐type mixes produced using Eubacterium coprostanoligenes with or without Lactobacillus as starter culture showed changes in pH, cholesterol and lipid content. Viability of E. coprostanoligenes was assessed by culturing samples from each treatment and analyzing for coprostanol, a cholesterol metabolite. The pH and/or cholesterol decreased (P < 0.05) in the sausage‐type mixes inoculated with E. coprostanoligenes or Lactobacillus or their combinations. Variability in lipid content was observed among and within treatments. Very low (6.2 μg/g dry matter) concentrations of coprostanol were produced in sausage‐mixes and cultures except when inoculated with 2.0 g of E. coprostanoligenes (from 8.2 to 130.6 μg/g dry matter).
Salt‐free Miso Fermentation Using Ethanol, Sugars, and Polyols
Authors: Chiou R.Y.‐Y. 
Published: July 2006

ABSTRACT:Steam‐cooked soybeans mixed with rice koji (2:1, w/w) were ground into a fine paste, combined with NaCl or sucrose, and supplemented with ethanol for miso fermentation at 28 °C for 8 wk. In products containing the same concentrations of NaCl and sucrose, proteolytic activities decreased with an increase in ethanol concentration. At the same level of ethanol (7.5% or 15%), protein hydrolysis was highest in products containing 12.5% sucrose and 0% NaCl and lowest in products containing 0% sucrose and 12.5% NaCl. NaCl enhanced and sucrose reduced the effects of ethanol on inhibition of koji proteases. A salt‐free fermentation was achieved using 15% ethanol and 12.5% sucrose. When sucrose (12.5%) was substituted by glucose, fructose, sorbitol, or glycerol and supplemented with 15% ethanol, prevention of protease inactivation by ethanol was similar to that with sucrose.
Partial Purification and Characterization of Chinook Salmon (Oncorhynchus tshawytscha) Calpains and an Evaluation of Their Role in Postmortem Proteolysis
Authors: Geesink G.H. , Morton J.D. , Kent M.P. , Bickerstaffe R. 
Published: July 2006

ABSTRACT:The involvement of calpains in the proteolysis of salmon muscle during refrigerated storage was investigated. Salmon m‐calpain and μ‐calpain were purified and partially purified, respectively. Salmon μ‐calpain had similar calcium requirements and specific activity against casein as ovine m‐calpain. Salmon μ‐calpain had similar calcium requirements as ovine μ‐calpain but a lower specific activity against casein than ovine μ‐calpain. Autolysis patterns of both calpains differed from those of ovine calpains, and their activities were less than those of mammalian muscles. Calpastatin activity was relatively high and comparable to that of bovine muscles. Little proteolysis and fiber fragmentation resulted during refrigerated storage. However, proteolysis could be reproduced by incubation of myofibrils with m‐calpain.
Apple Cultivar and Maturity Affect Haze‐Active Protein and Haze‐Active Polyphenol Concentrations in Juice
Authors: Siebert K.J. , Lynn P.Y. 
Published: July 2006

ABSTRACT:Juices were prepared from single apple cultivars in 3 crop years. The levels of haze‐active (HA) protein and HA polyphenol were much more similar in 1997 and 1998 than in 1996. Fuji had by far the highest HA protein while Spartan, Jonagold, and Monroe were intermediate. HA polyphenol levels were less consistent, but Empire, Liberty, and Monroe were low, and Jonamac, Jonagold, Golden Delicious, Cortland, and Ida Red were intermediate. The highest HA polyphenol was found in Rome. During fruit maturation, HA protein tended to increase while HA polyphenol declined. This led to a distinct tendency toward a lower HA polyphenol/HA protein ratio with time.
Quality Improvement of Mackerel Surimi with NADPH‐Sulfite Reductase from Escherichia coli
Authors: Wu J. , Li C.‐Y. , Ho M.‐L. , Jiang S.‐T. 
Published: July 2006

ABSTRACT:The application of NADPH‐sulfite reductase, produced from Escherichia coli, on mackerel surimi was investigated. The activity of this reductase was very stable. There was about 70%, 80%, and 90% activity left even after 8–wk storage at 25 °C and 12–wk storage at 4 or ‐30 °C, respectively. Increase in mackerel‐surimi gel properties containing reductase was consistent with the amounts of reactive sulfhydryl groups detected. SDS‐PAGE indicated that NADPH‐sulfite reductase could reconstitute myosin heavy‐chain and increase soluble actomyosin. From the data obtained, E. coli NADPH‐sulfite reductase effectively improved the gel properties of mackerel surimi.
Functionality Changes in Oxidatively/Antioxidatively Washed Beef‐Heart Surimi During Frozen Storage
Authors: Parkington J.K. , Xiong Y.L. , Blanchard S.P. , Xiong S. 
Published: July 2006

ABSTRACT Beef‐heart surimi prepared using 4 washing solutions (sodium phosphate buffer alone, buffer+NaCl, buffer+propyl gallate, and buffer+sodium tripolyphosphate) and mixed with cryoprotectants was stored at 29°C and analyzed periodically up to 12 mo. All samples showed increases in gelling capacity during storage, corresponding to oxidative changes in proteins (carbonyls, hydrophobicity). Emulsifying activity of surimi, however, did not change during storage. No major differences were found between washing conditions, but propyl gallate‐washed surimi tended to have the least oxidation and least increase in gel elasticity. Overall, frozen storage not only preserved the shelf life but also enhanced gelation of beef‐heart surimi washed with these solutions.