bluuebunny/crossref_metadata_2025_split huggingface dataset:
Shelf Life of Minimally Processed Honeydew, Kiwifruit, Papaya, Pineapple and Cantaloupe
Authors: O'CONNOR‐SHAW R. E. , ROBERTS R. , FORD A. L , NOTTINGHAM S. M. 
Published: August 2006

ABSTRACTThis study was to determine the shelf life of minimally processed honeydew melon, kiwifruit, papaya, pineapple, and cantaloupe stored at 4°C. Sensory assessments were carried out at 3‐day intervals by highly trained panels until the end of shelf life. Microbiological counts were made immediately after dicing fruit and at the end of shelf life. Results indicated that both the length of shelf life and type of spoilage were related to fruit species. Minimally processed fruit had longer shelf life at 4°than at temperatures recommended for whole fruit when these were greater than 4°C. Spoilage of 4°C‐stored kiwifruit, papaya and pineapple pieces was not a consequence of microbial growth.
Sunflower Head Residue Pectin Extraction as Affected by Physical Conditions
Authors: CHANG K. C. , DHURANDHAR N. , YOU X. , MIYAMOTO A. 
Published: August 2006

ABSTRACTEffects of extraction pH, temperature, and time on yield and quality of pectin from sunflower heads (Interstate cultivar) were investigated. The low‐methoxyl pectin was extracted, using 0.75% sodium hexametaphosphate at pH 3, 4, and 5 and at 75, 85, and 95°for 20, 40, and 60 min, respectively. Yield, molecular mass, and firmness of jellies of the pectins were determined. Three‐way statistical analysis on yield, molecular mass and gel firmness showed strong interactions among pH, temperature and time. Highest yields were obtained at pH 5, 95°for 20 min and pH 4, 85°for 40 min. Pectin extracted for 40 min at pH 3 and 4 and at 85°and 75°C, respectively, had the highest molecular mass. Gel firmness of sunflower pectin prepared at pH 5.4 was higher than that of a commercial citrus pectin.
Oxidative Stability in Raw and Roasted Pecans: Chemical, Physical and Sensory Measurements
Authors: ERICKSON M. C. , SANTERRE C.R. , MALINGRE M. E. 
Published: August 2006

ABSTRACTTo develop predictive relationships for sensory responses of crunchiness and rancid aroma and flavor, raw and roasted pecans were stored under two different relative humidities (55 and 65%) up to 8 mo. In response to relative humidity, rancid scores did not differ with either raw or roasted pecans. Rancid scores in raw and roasted pecans during storage most closely paralleled peroxide value and thiobarbituric acid reactive substances, respectively. Multiple regression models employing two or three oxidative and chemical measurements led to better prediction of sensory scores. In general, primary oxidative products of triacylglycerols factored into the models for raw pecans while secondary oxidative products of total lipids factored into the models for roasted pecans.
Perception of Taste and Viscosity of Oil‐in‐Water and Water‐in‐Oil Emulsions
Authors: MARTIN N. BARYLKO‐PIKIELNA A. , MELA D. J. 
Published: August 2006

ABSTRACTA trained panel performed sensory assessments of intensity of taste and viscosity of 50% oil‐in‐water and water‐in‐oil emulsions prepared with varied concentrations of sucrose, NaCl, or citric acid. No main effects of emulsion type occurred for taste intensity or slope of the tastant concentration – intensity relationships. NaCl and citric acid increased perceived viscosity of both emulsion types, and these effects were most pronounced in oil‐in‐water emulsions. The results are hypothesized as related to functions of saliva and breakdown of emulsion structure in the mouth.
Food Packaging Polymer Films as Aroma Vapor Barriers at Different Relative Humidities
Authors: JOHANSSON F. , LEUFVEN A. 
Published: August 2006

ABSTRACTThe influence of humidity on the sorption, diffusion and permeation of alcohols and aldehydes in three common food packaging polymers (linear low density polyethylene, LLDPE; high density polyethylene, HDPE; and ethylene vinyl alcohol copolymer, EVOH) was investigated. Higher humidity decreased diffusion of alcohols, and increased diffusion of aldehydes. This might be explained by the combination of the plasticizing effect of water with the interaction between aroma and water vapors. Relative humidity (RH%) had a greater influence on barrier properties of polyethylene film with lower crystallinity (i.e. LLDPE) than on more crystalline film (i.e. HDPE). The effect of water was more pronounced on polar EVOH film.
Vacuum‐Packaged Precooked Pork from Hogs Fed Supplemental Vitamin E: Chemical, Shelf‐Life and Sensory Properties
Authors: CANNON J.E. , MORGAN J.B. , SCHMIDT G.R. , DELMORE R.J. , SOFOS J.N. , SMITH G.C. , WILLIAMS S.N. 
Published: August 2006

ABSTRACTPrecooked longissimus chops and semimembranosus/adductor roasts from pigs (n = 30) given no supplemental vitamin E (CON) or supplemented with 100 mg vitamin E/kg diet (VITE) were evaluated for lipid oxidation, microbial growth, sensory characteristics, cooking/storage losses and reheating losses. Chops and roasts were vacuum packaged, precooked to 60°C and stored at 2°C for 0, 7, 14, 28, or 56 days. Lipid oxidation was lower in VITE chops and roasts than in CON chops and roasts. Off‐flavor intensity scores were more acceptable and storage/ cooking losses were lower for VITE roasts than for CON roasts. Supplementation of vitamin E in a swine diet provided added protection against lipid oxidation and precooking pork under vacuum provided a palatable product with a shelf‐life of 56 days.
Rheological Properties of Cheddar Cheese as Influenced by Fat Reduction and Ripening Time
Authors: USTUNOL Z. , KAWACHI K. , STEFFE J. 
Published: August 2006

ABSTRACTFat reduction in Cheddar cheese resulted in an increase in viscoelasticity as evidenced by increases in G’and G”. Proteolysis during ripening led to softening of all cheeses and thus decreases in G’and G” for cheeses containing 34, 27, and 20% fat. Cheese with 13% fat showed a decrease in G’upon ripening, but no change in G”. This lack of change in viscous behavior may be important to the texture of reduced‐fat Cheddar cheese and overall acceptability. Dynamic rheological testing was helpful in understanding rheological behavior associated with fat reduction in cheese.
Blanch Temperature/Time Effects on Rheological Properties of Applesauce
Authors: USIAK A. M. GODFREY , BOURNE M. C. , RAO M. A. 
Published: August 2006

ABSTRACTPeeled and cored ‘Idared’ and ‘Rome’ apples were blanched in water for 20, 40, and 60 min at 35°. 47°. 59°. 71°. and 83°C minor to making into applesauce by a conventional process each month from Nov. through March. USDA Consist meter values decreased as blanch temperature increased from 35° to 59°C and increased again from 71° to 83°C. There was little variation in flow behavior index (“n” values). Yield stress increased as blanch temperature increased from 35° to 59°C and decreased from 71° to 83°C. The consistency index (K) and serum viscosity were almost unchanged by blanching temperature but both decreased with increasing storage time of fresh fruit. Blanching apples at 59° to 71°C before making into applesauce gave substantially thicker sauces than unbalanced apples.
Dehydrated Precooked Pinto Bean Quality as Affected by Cultivar and Coating Biopolymers
Authors: SU H.L. , CHANG K.C. 
Published: August 2006

ABSTRACTThe relationship of cultivars and coating treatment to quality of precooked dehydrated pinto beans was investigated. The pinto cultivars, studied were Fiesta, Othello, and Topaz, and 12 types of biopolymers, including modified starches, dextrins, maltodextrins, and alginate, were used as coating agents. Beans were blanched, soaked, steam cooked, coated by dipping in biopolymer solutions at 70°C and dried in a convection oven. Eight biopolymers effectively reduced splitting of beans without detrimental effects on rehydration, firmness, or color. Cultivar had a strong effect on wholeness of bean products and Fiesta was best for dehydration. Residual trypsin inhibitor activity of precooked pinto beans was ∼5%.
Nonspecific Enzyme‐Linked lmmunosorbent Assay for Molds in Foods
Authors: YONG R.K. , COUSIN M.A. 
Published: August 2006

ABSTRACTA nonspecific enzyme‐linked immunosorbent assay (ELISA) was developed to detect molds in foods by producing an antibody to a mixture of six common molds, Aspergillus versicolor, Cladosporium herbarum, Fusarium poae, Geotrichum candidum, Mucor circinelloides, and Penicillium chrysogenum. This antibody recognized these mold genera plus 10 others but not yeasts. Mold antigens added into Cheddar and cottage cheeses, fruit juices, nonfat dry milk, raisins, and yogurt could be detected. Molds (102 spores/g) inoculated into cottage cheese and yogurt and allowed to grow at 7 or 22°C were detected at 103 CFU/g. A nonspecific ELISA could be developed to detect general mold contamination of foods.
Plaice Skin Collagen Extraction and Functional Properties
Authors: MONTERO P. , ALVAREZ C. , MARTÍ M. A. , BORDERÍAS A. J. 
Published: August 2006

ABSTRACTSolutions and mechanical treatments for decolorizing and washing of collagen from plaice (Pleuronectes plutessa) skin were studied. The best means was high‐speed homogenization with 0.4M NaCl. Four ways of stabilizing this collagen were tried, involving freezing and freeze‐drying, and partial solubilization with 0.05M acetic acid prior to freezing or freeze drying or without partial solubilization. Only freeze‐drying caused reduction in solubility and emulsifying capacity. Viscosity was greatest when samples were pre‐solubilized. Emulsifying capacity was not changed when samples were frozen and decreased when they were either freeze‐dried or presolubilized. Optimum water‐holding capacity occurred in samples which had been previously solubilized.
Formulation and Copping Temperature Effects on Beef Frankfurters
Authors: HENSLEY J.L. , HAND L.W. 
Published: August 2006

ABSTRACTFrankfurters were manufactured using four fat and added water (AW) formulations (10% fat/30% AW; 15%/25%; 20%/20%; 30%/10%) and processed at chopping temperatures 9, 12, or 15°C. The batters were stuffed into cellulose casings, thermally processed, chilled and vacuum‐packaged. Frankfurters were analyzed for proximate composition, textural properties and purge. No differences occurred among treatments for processing yield (89.8%± 1.83). Frankfurters chopped to 12°C had the highest (P < 0.05) Kramer peak force values. As expected, purge increased in all treatments as storage time increased (P < 0.05). As AW increased, hardness and cohesiveness decreased and purge increased. Water level and fat reduction were the most critical factors affecting quality.
Partitioning of Printing Ink Solvents on Chocolate
Authors: AN DUEK‐JUN , HALEK G.W. 
Published: August 2006

ABSTRACTPartitioning (Kp) of printing ink solvents was studied in three types of chocolate with different fat content and degrees of crystallinity. At 25°C, chocolate liquor (48% fat and medium crystallinity) showed a higher Kp than chips (25% fat and higher crystallinity), but cream (29% fat and lowest crystallinity) showed the highest Kp. Order appeared to depend on degree of crystallinity. At 35°C and 45°C as samples became increasingly molten, effect of crystallinity diminished and order of increasing Kp depended on fat content. Kp order of solvents was the same in all chocolates and temperatures: toluene > isopropanol > methyl ethyl ketone > ethyl acetate > hexane in accord with Hildebrand solubility parameter differences.
Frozen Carrots Texture and Pectic Compotients as Affected by Low‐Temperature‐Blanching and Quick Freezing
Authors: FUCHIGAMI MICHIKO , MIYAZAKI KOICHI , HYAKUMOTO NORIKO 
Published: August 2006

ABSTRACTCarrots preheated for 2 hr at 60°C and then cooked became firmer than raw or cooked carrots. After preheating, the amount of high methoxyl pectin decreased, and low methoxyl pectin increased. Firmness of carrots decreased through freezing then thawing, but preheated carrots retained firmer texture than those blanched in boiling water. Quick‐freezing resulted in better texture than slow‐freezing. Loss in texture was accompanied by release of pectin. Slow‐freezing accelerated release of pectin as compared to quick‐freezing. Preheated carrots were slower in release of pectin. The degree of esterification of pectin substances in raw carrots decreased during preheating, freezing and thawing. Cell damage in quick frozen carrots was slight. Optimum preheating occurred with 30 min at 60°C or 5 min at 70°C. Preheating and then quick freezing were effective in improving texture of frozen carrots.
Chemical Pretreatment and Microfiltration for Making Delipidized Whey Protein Concentrate
Authors: KARLESKIND D. , LAYE I. , MEI F‐I , MORR C.V. 
Published: August 2006

ABSTRACTChemical pretreatment, microfiltration (MF) and ultrafiltration (UF) were applied to produce delipidized whey protein concentrates (WPC). Processes including both chemical pretreatment and MF resulted in WPC with <0.5% lipids. Low‐pH UF and isoelectric point (PI) precipitation were more effective for lipid removal than chemical pretreatment by thermocalcic aggregation. Protein permeation ratios in MF processes were improved by UF preconcentration of whey. Protein permeation and flux were different between the two MF membranes used. Isoelectric point precipitation increased β‐Lg contents, but not α‐La, in the resulting WPC (B). Minor proteins exhibited lower concentrations in WPC B and MF WPC products.
Antioxidative Activity of Maillard Reaction Products in Cooked Ground Beef, Sensory and TBA Values
Authors: SMITH J. SCOTT , ALFAWAZ MOHAMMED 
Published: August 2006

ABSTRACTMaillard reaction products (MRPs) obtained by autoclaving egg albumin acid hydrolysate and glucose for 1 hr were added to ground beef which was cooked and stored at 4°C for 8 days. The antioxidative activity of MRPs was investigated by a trained sensory panel and the TBA test. The panel evaluated samples for loss of desirable cooked beef notes and generation of off‐flavors, such as cardboard and painty. With added 1% MRPs, painty aroma and flavor scores were low and did not (p > 0.05) change over time. The coefficients of determination were high (r2= 0.92 to 0.77, p < 0.0001) between aroma and flavor scores for any two similar attributes. The TBA values decreased by 17% with the addition of 0.5% MRP and by 39% with 1% MRP over time.
Lactate Dehydrogenase Monoclonal Antibody Immunoassay for Detection of Turkey Meat in Beef and Pork
Authors: WANG CHENG‐HSIN , SMITH DENISE M. 
Published: August 2006

ABSTRACTRelative epitope binding positions on turkey muscle LDH of four monoclonal antibodies (MAbs) was determined by comparing the absorbance by sandwich ELISA from different combinations of capture and biotinlabeled detector MAbs. Epitopes for MAbs E6B and B3C were close to each other. Binding of MAb B3C and G4D did not inhibit binding of D5E to LDH, thus a sandwich ELISA using D5E as capture MAb, and biotin‐labeled B3C as detector MAb was developed. The LDH MAb sandwich ELISA detected 1% adulteration of turkey breast or thigh muscle in raw beef and pork.
Pressure‐Induced Dimerization of Metmyoglobin
Authors: DEFAYE A.B. , LEDWARD D.A. 
Published: August 2006

ABSTRACTPressure treatment at 7.5 kbar of solutions of metmyoglobin led, as shown by electrophoresis and chromatographic analysis, to the formation of spectrally similar monomeric and dimeric forms. The dimer was formed in the pH range 6–10, though maximum formation was around the isoelectric point (pH 6.9). At acid pH no dimer or higher oligomers formed. In sodium chloride (0.5 to 2M), at neutral pH lower concentrations of dimer formed than in its absence. The dimer was stabilized by SDS‐labile linkages and had a slightly lower thermal denaturation temperature than the monomer. If similar changes occur with other proteins, then food quality may be modified by pressure treatments.
Surimi‐Based Imitation Crab Characteristics Affected by Heating Method and End Point Temperature
Authors: BERTAK JULIA ALBERTINE , KARAHADIAN CAROL 
Published: August 2006

ABSTRACTSensory panel scores and Instron compression tests indicated baked and microwaved imitation crab legs were softer (P < 0.05) than unheated controls. Sensory scores further indicated that baked samples were softer (P < 0.05) and less chewy than microwaved samples. End point temperature to which samples were heated (71°C and 93°C) had no effect on results. No differences in moisture content were found among samples, but heated samples were lower (P < 0.05) in expressible moisture than unheated controls. Heating may have caused free water to rebind with starches in the product, thus decreasing expressible moisture, which contributed to decreases in firmness and chewiness.
Microbial Transglutaminase and ε‐(γ‐Glutamyl)lysine Crosslink Effects on Elastic Properties of Kamaboko Gels
Authors: SEGURO KATSUYA , KUMAZAWA YOSHIYUKI , OHTSUKA TOMOKO , TOIGUCHI SEIICHIRO , MOTOKI MASAO 
Published: August 2006

ABSTRACTKamaboko gels from Alaska pollock surimi (SA™ and 2nd™ grades) were prepared by setting at 10 or 45°C with Microbial transglutaminase (MTGase) and its effect on gel properties was investigated. At 10 and 45°C, gels from 2nd™ grade surimi paste showed increases in breaking strength, without decline in deformation. Gel from SA™ graded surimi paste showed an increase in breaking strength with no changes in deformation in 45°C setting, up to 0.03% MTGase. Crosslinking of myosin heavy chains through ε‐(γ‐glutamyl)lysine bonds was observed and a possible correlation was shown between ε‐(γ‐glutamyl)lysine content and gel strength (breaking strength X strain). ε‐(γ‐Glutamyl)lysine content up to 3 μmol/100g or MTGase 0.03% or higher improved gel properties.
Fresh Mushroom Quality as Affected by Modified Atmosphere Packaging
Authors: ROY S. , ANANTHESWARAN R.C. , BEELMAN R.B. 
Published: August 2006

ABSTRACTThe effect of O2 concentration, at 2–6% CO2 on shelf‐life of fresh mushrooms in modified atmosphere packages (MAP) was studied. For conventional mushrooms optimum in‐package O2 was 6% to reduce cap development. Mushrooms irrigated with 0.3% calcium chloride during cropping had a higher rate of maturation and optimum O2 was 2% during storage. At this low O2 concentration, however, storage may be potentially hazardous and is not recommended. Surface moisture of mushrooms significantly increased during storage and may have obscured any beneficial effect of MAP on mushroom color. Precise control of relative humidity in the package is recommended.
Antioxidant Activity and Total Phenolics in Different Genotypes of Potato (Solanum tuberosum, L.)
Authors: AL‐SAIKHAN M.S. , HOWARD L.R. , MILLER J.C. 
Published: August 2006

ABSTRACTAntioxidant activity of potato compared with that of broccoli, onion, carrot and bell peppers was higher than all except broccoli. Patatin appeared to be the major water‐soluble compound that showed antioxidant activity. The activity varied among potato cultivars, but was not related to flesh color or total phenolics. Antioxidant activity was evenly distributed within tuber parts and/or sections, except for skin tissue which had the greatest antioxidant activity and total phenolic content. Total phenolics varied among cultivars, with some containing twofold higher concentrations than other cultivars. Phenolic content differences were genotype dependent and not related to flesh color.
Some Antinutritional Factors in Moringa peregrina (Al‐Yassar or Al‐Ban) and Soybean Products
Authors: AL‐KAHTANI HASSAN A. 
Published: August 2006

ABSTRACT Moringa peregrina and soybean defatted flours, protein concentrates, and isolates were assayed for trypsin (TIA) and α‐amylase (AIA) inhibitor activities, phytic acid, tannin and chlorogenic acid contents, and in vitro protein digestibility (IVPD). TIA in M. peregrina defatted flour (MDF) was lower (P < 0.05) but more heat resistant than in soybean. AIA in MDF was lower than in soybean and inhibited pancreatic amylase more than bacterial amylase. Some M.peregrina products were higher in phytic acid but lower in chlorogenic acid than soybean. Tannin was low in all samples. IVPD was slightly lower for M.peregrina than for soybean.
Direct ELlSAs for Sulfathiazole in Milk and Honey with Special Emphasis on Enzyme Conjugate Preparation
Authors: THOMSON CARRIE A. , SPORNS PETER 
Published: August 2006

ABSTRACTDirect competitive enzyme‐linked immunosorbent assays (ELISAs) were developed for sulfathiazole (ST) analysis. Polyclonal antibody rabbit serum adsorption to polystyrene microtiter plates was enhanced using a 1 μg/mL Protein A precoating solution. Detection limits (20% reduction in maximum enzyme signal) for ST in milk and honey were 12.0 and 34.7 ppb (ng/L), respectively. ST‐horseradish peroxidase (HRP) conjugates prepared by linking the N4‐amino group of ST to periodate‐treated HRP were more efficient than those prepared using a more conventional two‐step glutaraldehyde method. This represents a new method of preparing sulfonamide conjugates for use in ELlSAs.
Predicting Milk Shelf‐life Based on Artificial Neural Networks and Headspace Gas Chromatographic Data
Authors: VALLEJO‐CORDOBA B. , ARTEAGA G.E. , NAKAI S. 
Published: August 2006

ABSTRACTThe usefulness of artificial neural networks (ANN) for milk shelf‐life prediction by multivariate interpretation of gas chromatographic profiles and flavor‐related shelf‐life was evaluated and compared to principal components regression (PCR). The training set consisted of dynamic headspace gas chromatographic data collected during storage of pasteurized milk (input information for the neural network used to make a decision) and its corresponding shelflife (prediction or response). ANN had better predictability than PCR. A standard error of the estimate of 2 days in shelf‐life resulting from regression analysis of experimental vs predicted values indicated a high predictability of ANN.
Sensory Evaluation of Reduced Fat Cheeses
Authors: DRAKE M.A. , HERFETT W. , BOYLSTON T.D. , SWANSON B.G. 
Published: August 2006

ABSTRACTThe objectives of this research were to compare the effects of seven make‐procedures on the sensory quality of reduced fat Monterey Jacktype cheeses. Modifications (decreased cook temperature, decreased ripe time, decreased starter, homogenization, added milk‐solids‐not‐fat, added flavor cultures, and washed curd) were incorporated into standard make‐procedures for 33% reduced fat (RF) Monterey Jack‐type cheeses. Two controls, a standard full fat cheese, and a standard RF cheese, were also prepared. Cheeses were aged 3 and 7 mo prior to sensory evaluation. The full fat control cheese and the washed curd RF cheese received the highest flavor scores from trained dairy judges (n = 9) and the highest flavor and acceptance scores from a consumer panel (n = 125). Washed curd was an effective modification for optimum sensory quality of RF cheeses.
Viscoelastic Properties of Butter
Authors: SHUKLA A. , RIZVI S.S.H. 
Published: August 2006

ABSTRACTViscoelastic properties were studied on butters prepared from fractionated high‐melting triglyceride (HMT) and anhydrous milk fat (AMF). The elastic moduli (G′), the viscous moduli (G″) and the complex viscosities (η*) were determined as functions of angular frequency (ω). With increasing frequency, η* and G″ decreased while G′ increased. Higher G′, G″ and η* values were obtained for HMT butter, indicative of its firmer characteristics. Shift factors, determined using method of reduced variables, followed the Arrhenius model, from which the energies of activation were calculated. Power law intercepts, determined by relating G* to ω, exhibited a semi‐logarithmic inverse relationship with temperature. Slight increase in power law intercepts was observed on storage due to thixotropic rearrangements of fat crystals.