bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effect of Aging and Mustard Flour on Rheological Properties of Model O/W Emulsion
Authors: FISCHBACH R. , KOKINI J. L. 
Published: August 2006

ABSTRACTSteady shear and creep measurements over a two month period conducted on xanthan and propylene glycol alginate stabilized model salad dressing emulsions to which 0.25%, 0.35%, 0.5%, 0.75%, and up to 1.0% mustard flour was added showing that mustard flour aided emulsion stabilization. This stabilization was optimal at 0.35–0.5% mustard flour. The stabilization was attributed to interactions of proteins and carbohydrates which have surface active properties.
Influence of Polyphosphate on Storage Stability of Restructured Beef and Pork Nuggets
Authors: HUFFMAN D. L. , ANDE C. F. , CORDRAY J. C. , STANLEY M. H. , EGBERT W. R. 
Published: August 2006

ABSTRACTInfluence of polyphosphate on sensory and chemical characteristics of battered and breaded, cooked, restructured beef and pork nuggets was evaluated over 20 wk storage. Beef and pork nuggets manufactured with polyphosphate had lower (P<0.05) initial thiobarbituric acid (TBA) values than those manufactured without polyphosphate (controls); and values remained lower (P<0.05) than control treatments over 20 wk of storage. Sensory panelists detected less (P<0.05) off‐flavor in pork nuggets manufactured with polyphosphate than nuggets in control treatments. Detection of off‐flavor in pork nugget control treatments may be attributed to higher TBA values (increased lipid oxidation) in the pork product. Addition of polyphosphate protected nuggets from lipid oxidation and subsequent off‐flavor development.
Effect of Fragmentation Method and Formulation on the Quality of Patties Made from Restructured Spent Layer Meat
Authors: HOLLENDER R. , MacNEIL J. H. , MAST M. G. 
Published: August 2006

ABSTRACTPoultry patties were prepared from spent layer meat fragmented by flake cutting or grinding (0.64 cm and 2.54 cm openings). The formulation consisted of either 100% breast meat, 50–50 breast and leg meat combination or 100% leg meat. Acceptability scores for both flavor and texture were highest for breast meat patties and lowest for leg meat patties. TBA (2‐thiobarbituric acid) values showed increases for all treatments at all storage periods. Water‐holding capacity (WHC) was highest for breast meat patties. Shear and resistance‐to‐tear (RTT) values showed that flaked‐cut breast meat patties had the lowest shear values but the highest level of cohesiveness. The coarsely ground patties had higher shear values and lower RTT values.
Prediction of Shelf‐Life of Frozen Minced Fish in Terms of Oxidative Rancidity as Measured by TBARS Number
Authors: KURADE SANGAM A. , BARANOWSKI JOHN D. 
Published: August 2006

ABSTRACTThe lipid, iron, myoglobin, and hemoglobin contents and the time for extracted lipids to gain 1% weight (a measure of autoxidation potential) were measured in 12 samples of six fish species. These were taken singly and in combination to prepare models to predict the shelf life of frozen minced fish, based on thiobarbituric acid reactive substance levels. By using only the potential for the extracted lipids to autoxidize, a reasonably accurate model was obtained (R2= 0.83). Incorporating some of the compositional factors into the models improved the simple model. These models could be useful in providing fairly rapid estimation of the TBA number based shelf‐life of frozen minced fish.
Mass Transfer During Ripening of Cuartirolo Argentino Cheese
Authors: LUNA JULIO A. , BRESSAN JUAN A. 
Published: August 2006

ABSTRACTThe mass transfer occurring during ripening of Cuartirolo Argentino cheese was mathematically modelled as an effective diffusion process. The model contained the final NaCl concentration profile resulting from the brining step as starting point and used the same effective diffusivity of NaCl as for brining. The equation developed allowed the calculation of the equilibrium salt concentration resulting from different brining times. Theoretical results were compared against experimental data showing very good agreement.
Comparing Flame and Mechanical Deaeration of High Vacuum Canned Green Beans and Apple Slices
Authors: HAMBLIN C. L. , HEIL J. R. , MERSON R. L. , BERNHARD R. A. , PATINO H. 
Published: August 2006

ABSTRACTMechanical deaeration in a vacuum closing machine and flame deaeration achieved comparable results in removing noncondensible gases from low‐liquid packs of canned green beans and apple slices. Residual headspace oxygen was calculated from experimental measurements of pressure, void volume, and percent oxygen. Prolonged (> 5 set) exposure of hot filled samples to mechanical vacuum prior to seaming did not result in lower residual oxygen. Sample changes through 9 mo storage were not influenced by deaeration method; consequently, residual oxygen or vacuum in cooled samples immediately after sampling may be used to assess adequacy of air removal.
Odor Barrier Properties of Multi‐Layer Packaging Films at Different Relative Humidities
Authors: HATZIDIMITRIU E. , GILBERT S. G. , LOUKAKIS G. 
Published: August 2006

ABSTRACTA permeation cell method was developed for the determination of transmission rates of organic vapors through flexible packaging materials. The permeation rates at 23°C of some compounds for several composite films at 0% and 75% relative humidity (RH) indicated that the polyethylene vinyl alcohol and nylon combinations exhibited superior barrier properties even at elevated RH, provided that moisture barrier films were present in the laminate construction.
Effects of Cooking Method upon Flavor of Carrots and Peas
Authors: ISSANCHOU S. , SAUVAGEOT F. 
Published: August 2006

ABSTRACTTwo modalities of pressure (atmospheric pressure and high‐pressure of 5.5.104 Pa) and two modalities of immersion (boiling and cooking in steam) were combined factorially to produce four ways of cooking. These different cooking methods were studied on two vegetables: carrots and peas. Sensory attributes of samples were assessed on an unstructured scale. Steam‐cooked vegetables have higher sensory attributes (odor and flavor intensities, typical odor and flavor notes, sweetness). Larger losses of soluble solids and volatiles are believed to account for these differences between vegetables cooked in water and cooked in steam.
Histamine Production in Soy Extended Tuna Salads
Authors: DRAUGHON F. A. , TAVANGARAN M. , HITCHCOCK J. P. 
Published: August 2006

ABSTRACTHistamine production in tuna salads extended with textured soy protein (TSP) was evaluated. Salads were inoculated with five known histamine‐producing bacteria and held at 8°C, 24°C, and 37°C for up to 48 hr. Addition of 30% TSP to tuna salads resulted in higher initial pH and favorable growth conditions for microorganisms and histidine decarboxylase activity. Addition of 15% TSP provided an initial pH for maximal enzyme and histamine production but somewhat slower microbial growth. Tuna salad extended with either 15% or 30% TSP developed toxic levels of histamine (>50 mg/l00 g) when held at either 24° or 37°C for 6 hr. Nonextended tuna salads did not develop toxic levels of histamine even when inoculated with known histamine‐producing bacteria and held at 24° or 37°C for 48 hr.
Changes in Total Phenolic, Total Glycoalkaloid, and Ascorbic Acid Content of Potatoes as a Result of Bruising
Authors: MONDY N. I. , LEJA M. , GOSSELIN B. 
Published: August 2006

ABSTRACTThe effect of bruising on total phenols, total glycoal/kaloids (TGA), and ascorbic acid content of Katahdin potatoes was studied. Following bruising, tubers were stored at either 5° or 20°C for I, 3, 6, and I2 wk. Unbruised whole tubers served as controls and bruised halves were compared with unbruised halves. Both halves of bruised tubers were higher in phenols, TGA and lower in ascorbic acid than unbruised controls. Bruised halves contained significantly more phenols, TGA and less ascorbic acid than unbruised halves. Storage temperature did not affect ascorbic acid content but the greatest accumulation of phenols occurred at 5°C and the highest TGA at 20°C storage temperature. Cortex tissue was significantly lower in ascorbic acid than pith tissue.
Protein Nutritional Quality of Traditional and Novel Cowpea Products Measured by In Vivo and In Vitro Methods
Authors: PHILLIPS R. DIXON , BAKER ELIZABETH A. 
Published: August 2006

ABSTRACTEffect of processing on nutritional quality of cowpea meal protein was determined by in vivo and in vitro methods. Uncooked meal and meal which had been extruded at various temperatures and moistures; slurried, steamed, and drum‐dried (SDP); and hydrated to a paste and deep‐fat fried (akara) were studied. PER values of extrudates (1.81–1.97), and akara (1.89) were higher than those of raw meal (1.44) or steamed, drum‐dried paste (1.63). The saturation kinetics model showed similar trends but differences were not significant. In vitro digestibility was highest for extrudates (83–85%), intermediate for akara and SDP (82.8%, 81.2%), and lowest (77.8%) for raw meal. C‐PER/DC‐PER gave differing and contradictory results.
Respiratory Hydrogen Following Consumption of Winged Bean Seed Milk Prepared from Blanched and Soaked Seeds and Germinated Seeds
Authors: KING R. D. , PUWASTIEN P. 
Published: August 2006

ABSTRACTWinged bean milks prepared from blanched and soaked ungerminated seeds and from germinated seeds were found to contain 206 mg/100 mL, and 24 mg/l00 mL, respectively, of raffinose family oligosac‐charides. These milks were consumed by eight volunteers who after drinking the milk prepared from the ungerminated seeds reported various symptoms of flatulence. Peak breath hydrogen concentration (28 ± 3 ppm; mean ± SEM) was observed between 4.5 hr to 6.5 hr after consumption. The peak breath hydrogen concentration after consumption of the milk prepared from germinated seeds was lower (0.05 > P > 0.01) at 16 ± 2 ppm and no symptoms of flatulence were reported.
Gas Chromatographic Determination of Sorption Isotherms of Vinylidene Chloride on Vinylidene Chloride Copolymers
Authors: DEMERTZIS P.G. , KONTOMINAS M.G. , GILBERT S.G. 
Published: August 2006

ABSTRACTA simple procedure for obtaining sorption isotherms from chromatographic peak shapes was applied to poly(vinylidene chloride‐vinylch‐loride 80:20) and poly (vinylidene chloride‐actylonitrile 80:20) surfaces using vinylidene chloride as sorbate. Absolute values of the isosteric heat of adsorption (at constant uptake) increased with decrease in the amount of vinylidene chloride adsorbed, indicating a stronger monomer‐polymer interaction at lower monomer concentrations. Absolute values of Gibb's free energy of adsorption increased with decrease in monomer concentration and temperature, indicating a more favorable monomer‐polymer interaction at low temperatures and monomer concentrations. Data under present experimental conditions correspond to a strong thermodynamic polymer/monomer interaction leading to a substantially limited migration of monomer from a polymeric package into a food contacting medium.
Rapid Detection of Excessive CFU Counts of Enterobacteriaceae, S. aureus and Yeasts by Nitrate Reduction/Glucose Dissimilation (NGD) Monitoring in Selective Media
Authors: VAN NETTEN P. , MOSSEL D. A. A. , VAN DE MOOSDIJK A. 
Published: August 2006

ABSTRACTA technique was developed for the approximate selective estimation of CFU loads of thermotrophic Enterobacteriaceae and S. aureus in foods and meals, relying on rate of nitrate reduction and glucose dissimilation (NGD test) in lauryl sulfate nitrate glucose broth and modified liquid Baird Parker medium with nitrate and glucose added, respectively, both incubated at 42.5°C. Yeast CFU could be assessed similarly in oxytetracyclin gentamicin glucose broth at 30°C. The fate of nitrate and glucose was monitored by urinanalysis dip sticks. Response times were 7 and 2 hr for CFU levels of 105 and 108 g−1, respectively, allowing feedback to production lines within one working day. The procedure requiring no other instrumentation than a centrifuge, also has been applied successfully as a field test procedure.
High Temperature Storage Effect on Longevity of Rice Seeds
Authors: RAMARATHNAM NARASIMHAN , OSAWA TOSHIHIKO , NAMIKI MITSUO , KAWAKISHI SHUNRO 
Published: August 2006

ABSTRACTStorage of Indica (Oryza sativa L. cv. Katakutara) and Japonica (Oryza sativa L. cv. Kusabue) rice seeds at 30° and 40°C for 2 months in the dark did not result in the loss of viability in both cultivars. Storage at 60°C, however, resulted in a complete loss of germination after 45 days in the case of Kusabue while the Katakutara rice seeds retained the germination potential well above 95%. Corresponding increases in the linoleic acid content of the free fatty acid fraction and TBA values of the extracted lipid fraction were also observed in Kusabue rice seeds. The investigation indicated that the Indica rice seeds were better protected than the Japonica rice seeds by the enclosing rice hull during the storage period.
Functional and Biochemical Changes in Deboned Turkey due to Frozen Storage and Lipid Oxidation
Authors: SMITH D. M. 
Published: August 2006

ABSTRACTThe effect of frozen storage and lipid oxidation on protein functional and biochemical properties of mechanically deboned and hand deboned turkey meat was investigated. Turkey meat was evaluated by the 2‐thiobarbituric acid test and cook yield. Isolated turkey myofibrils were analyzed for solubility, ATPase activity, gel strength, and gel microstructure. Frozen storage caused protein insolubilization and changes in the biochemical and functional properties in all treatments. Antioxidants prevented some of the biochemical and functional changes in the meat. Myofibril gel microstructure changed from a continuous filamentous matrix to a globular matrix with decreased waterholding capacity during frozen storage of the turkey meat.
Effects of Rapid Processing on the Chemical and Sensory Properties of Restructured Steak Made From Bull and Steer Meat
Authors: PATERSON B. C. , JONES K. W. , GEE D. H. , COSTELLO W. J. , ROMANS J. R. 
Published: August 2006

ABSTRACTSouth Devon cattle (10 bulls, 10 steers) were slaughtered to determine effects of sex condition and postmortem temperature conditioning on the chemical and sensory properties of restructured beefsteak. Chucks from each left side were boned following a 4 hr delayed chill (DC, 13°C) period, while chucks from right sides were boned following a 48 hr conventional chill (CC. 2°C). Chucks were mechanically tenderized and formulated into restructured steaks. Bulls produced restructured steaks less prone to oxidative rancidity. Restructured steaks from bulls exhibited higher (P<0.01) cooking losses and Kramer Shear values. There were no differences between treatments in tenderness, juiciness, flavor, and connective tissue residue ratings; however, DC restructured steaks had lower (P<0.05) bind values than CC restructured steaks.
Cholesterol Oxides in Swedish Foods and Food Ingredients: Fresh Eggs and Dehydrated Egg Products
Authors: NOUROOZ‐ZADEH JAFFAR , APPELQVIST LARS‐ÅKE 
Published: August 2006

ABSTRACTCholesterol oxides were enriched from lipid extracts of fresh and dehydrated egg yolk products by chromatography on Lipidex and TEAP‐Lipidex. Appropriate fractions from TEAP‐Lipidex were analyzed by capillary GLC as their TMS derivatives. At the detection limit level, ca 0.2 ppm in total lipids, no cholesterol oxides could be detected in fresh egg yolk. Similarly, spray dried egg yolk powder contained only traces of cholesterol oxides when fresh or stored for 2 months at 4°C. Prolonged storage gave lipid extracts which contained variable levels (0.2–12 ppm) of known oxidation products, viz., cholest‐5‐ene‐3β, 7α‐diol, cholest‐5‐ene‐3β, 7β‐diol, 5,6α‐epoxy‐5α‐cholestan‐3β‐ol, 5,6 β‐epoxy‐5 β‐cholestan‐3β‐01, cholest‐5‐ene‐3β, 20α‐diol, 3 β‐hydroxycholest‐5‐en‐7‐one. Traces or small quantifiable amounts of cholest −5‐ene‐3β, 25‐diol and 5α‐cholestane‐3β, 5, 6β‐triol were observed in some samples at longer storage periods.
A Rapid Direct Extraction‐Derivatization Method for Determining Sugars in Fruit Tissue
Authors: LONG A.R. , CHISM G.W. 
Published: August 2006

ABSTRACTTrimethylsilyl (TMS) derivatives of sucrose and TMS oxime derivatives of fructose and glucose were made directly from samples of freeze‐dried fruit tissues without a preliminary extraction of sugars and quantified using gas chromtography. The sugars were identified by a combination of gas chromatography‐mass spectrometry (GC‐MS) and gas chromatographic retention times of authentic compounds. Results were quantitative and reproducible for all samples except tomatoes which had values for sucrose which were significantly more variable than those obtained for fructose and glucose. Hydrolysis of sucrose was minimized and extraction of free sugars was consistent when a 50: 1 ratio of oxime reagent (μL) per mg of dry tissue was used.
Detection of Phenylalanine Ammonia‐Lyase in the Skin of Blueberry and Cranberry Fruits
Authors: SAPERS GERALD M. , MATULAITIS REGINA M. , BECK JEFFERY A. 
Published: August 2006

ABSTRACTPhenylalanine ammonia‐lyase (PAL) was extracted from the skin of individual berries and assayed spectrophotometrically under conditions minimizing interference from co‐extracted constituents. Analyses for total anthocyanin (TAcy), soluble solids (SS), and titratable acidity (A) were performed on the same berries. In blueberry fruits, PAL activity was present at all maturity levels examined. Cultivar differences in anthocyanin accumulation were unrelated to PAL activity. PAL activity in cranberry fruit was unrelated to harvest date, cultivar differences in anthocyanin accumulation, or values of TAcy and SS/A in individual berries. Activity was retained in cranberries during 4 wk of refrigerated storage.
Characterization of the Oxygen‐17 Nuclear Magnetic Resonance Water Mobility Response Surface
Authors: RICHARDSON S. J. , STEINBERG M. P. , DE VOR R. E. , SUTHERLAND J. W. 
Published: August 2006

ABSTRACTThis study uses Factorial design techniques to investigate the Oxygen‐17 (17O) Nuclear Magnetic Resonance (NMR) relaxation rate response surface of a corn starch‐water system as affected by three experimental conditions: concentration, time between sample preparation (hydration) and measurement and storage temperature. It was found that neither time (between 0.1 and 20 hours) nor the storage temperature (room temperature and low temperature) had a significant effect on the 17O NMR relaxation rate response. The only variable which affected the 17O NMR relaxation rate was the concentration of corn starch in water (10–70%, w/w). Mathematical modeling of the dependence of the 17O NMR response on concentration is discussed in detail.
Effect of Flavonoids and Related Compounds on Soybean Lipoxygenase‐1 Activity
Authors: KING DENISE L. , KLEIN BARBARA P. 
Published: August 2006

ABSTRACTSoybean lipoxygenase‐1 activity was determined in the presence of the flavonoid compounds quercetin, rutin and kaempferol, and with caffeic acid and chlorogenic acid, which are cinnamic acids. All flavonoids and related compounds resulted in at least 10% inhibition of lipoxygenase activity on an equal weight basis. Inhibition of lipoxygenase‐1 activity by flavonoids and cinnamic acids was compared to inhibition by butylated hydroxyanisole (BHA) and butylated hydrox‐ytoluene (BHT). Kaempferol, caffeic acid and chlorogenic acid showed inhibition comparable to that of BHT. On an equimolar basis, rutin was the most effective inhibitor of lipoxygenase activity.
Formation of Cholesterol‐5,6‐Epoxides during Spray‐drying of Egg Yolk
Authors: MORGAN JEFFREY N. , ARMSTRONG DAVID J. 
Published: August 2006

ABSTRACTAn indirect heated spray dryer with an evaporative capacity of up to 7 kg H2O/hr was used to identify factors responsible for formation of cholesterol‐5,6‐epoxides (CEs) in spray‐dried egg yolk. CEs were not formed under various operating conditions without addition of H202 to liquid yolk. At 10% H2O2, 90° and 150°C outlet temperatures, concentrations of CEs were 27 and 37 ppm, respectively. At 5% H2O2, 90° and 150°C outlet temperatures, concentrations of CEs were undetected and 16 ppm, respectively. Antioxidants appeared to lower CEs. Small amounts of CEs were formed in products dried in the presence of low concentrations of nitrogen oxide gases (NOx). CEs increased greatly during storage of products dried from liquid yolk containing H2O2.
Quality of Fungicide Treated and Individually Shrink‐Wrapped Tomatoes
Authors: HULBERT GREG J. , BHOWMIK SANTI R. 
Published: August 2006

ABSTRACTFungicide‐treated mature green and pink tomatoes were individually shrink‐wrapped with plastic films and stored at 13°C and 18°C. Shrink‐wrapped pink tomatoes lost less water than unwrapped tomatoes, but there were no significant shelf‐life or quality differences. The shelf‐life of mature green tomatoes at 18°C, however, was increased 10 days by shrink‐wrapping. Color development of wrapped mature green tomatoes at 18°C was delayed. Wrapped fruit at both temperatures were firmer than the controls. Titratable acidities and soluble solids of wrapped fruit were lower than those of the unwrapped fruit at 13°C, while no significant changes were observed in citric acid or monosaccharide concentrations. The differences in titratable acidities and soluble solids in the wrapped and unwrapped fruit stored at 18°C were not significant.
Recovery of Glutamic Acid from Fermentation Broth by Membrane Processing
Authors: KUO WEN SHIUH , CHIANG BEEN HUANG 
Published: August 2006

ABSTRACTRecovery of glutamic acid from the fermentation broth by membrane processing was investigated. The broth was ultrafiltered (UF), and the retentate was diafiltered (DF) to wash out the remaining product. The dilute DF permeate was concentrated by reverse osmosis (RO). Recovery of glutamic acid by UF (Ruf) was a function of the volume concentration ratio (VCR); Ruf= 1.052 – 1.048/VCR. High VCR, however, decreased UF flux (J) (J = 14.2 – 5.4 In VCR). The rate of recovery by DF was a function of the turnover ratio. A linear relationship between flux and pressure was found during RO. Separation of glutamic acid from bacterial cells by membrane processing could improve the efficiencies of subsequent evaporation and crystallization processes.
Enumeration of Fluorescent Pseudomonads on Poultry by using the Hydrophobic‐Grid Membrane Filter Method
Authors: KNABEL STEPHEN J. , WALKER HOMER W. , KRAFT ALLEN A. 
Published: August 2006

ABSTRACTAccurate enumeration of fluorescent pseudomonads on poultry was possible by using hydrophobic‐grid membrane filters and S‐I agar. In methionine‐cysteine broth, fluorescent isolates produced more volatile sulfides and yielded higher odor scores than nonfluorescent isolates. Fluorescent pigment had an inhibitory effect on the growth of nonfluorescent isolates. Resuscitation on Trypticase Soy Agar resulted in a significant increase in the recovery of fluorescent pseudomonads. Shelf life was negatively correlated (r = ‐0.86) with initial numbers of fluorescent pseudomonads.
Heat Treatment Effects on Warmed‐Over Flavor in Chicken Breast Meat
Authors: SMITH D.M. , SALIH A.M. , MORGAN R.G. 
Published: August 2006

ABSTRACTThe effects of various heat treatments on warmed‐over flavor (WOF) in ground chicken breast meat were examined. WOF was measured by thiobarbituric acid test and taste panel. Integral temperature‐time history functions (TTH) were used to quantify constant and variable temperature‐time heat treatments. The effect of processing on WOF was modeled as a modified first‐order kinetic absolute reaction. A reaction threshold temperature of 74°C and an activation energy of 15,000–20,000 Cal/g‐mole were calculated. The accumulated TTH value above 74°C was found to have a major effect on WOF development. WOF in precooked chicken breast meat can be controlled by choice of processing conditions.