bluuebunny/crossref_metadata_2025_split huggingface dataset:
Color and Oxidative Rancidity of Gamma and Electron Beam‐Irradiated Boneless Pork Chops
Authors: LUCHSINGER S.E. , KROPF D.H. , ZEPEDA C.M. GARCÍA , HUNT M.C. , MARSDEN J.L. , CAÑAS E.J. RUBIO , KASTNER C.L. , KUECKER W.G. , MATA T. 
Published: August 2006

ABSTRACTColor and oxidative rancidity were determined for chilled (3 ± 2°C) and frozen (−17 ± 3°C) boneless pork chops packaged in vacuum or air and irradiated to an absorbed dose of 0, 1.5 or 2.5 kGy (chilled) or 0, 2.5 or 3.85 kGy (frozen) of electron beam or cobalt60 irradiation. Irradiation of vacuum‐packaged chops produced redder, more stable (color and rancidity) product. More pronounced oxidative rancidity and less stable display color were noted for samples irradiated in aerobic packaging. Irradiation source had varying but limited effects on color and rancidity. Optimum packaging conditions can control color and rancidity changes in boneless chops, thereby enabling irradiation to be a useful intervention technology.
Red Pigment of Parma Ham and Bacterial Influence on its Formation
Authors: MORITA H. , NIU J. , SAKATA R. , NAGATA Y. 
Published: August 2006

ABSTRACTThe red pigment of Parma ham was compared with the myoglobin derivatives present in meat and meat products. Spectral patterns of 75% acetone extracts and electron spin resonance spectra from Parma ham differed from those of the myoglobin derivatives. Staphylococci isolated from Parma ham generated red myoglobin derivative from metmyoglobin. Model fermented sausage prepared by inoculation with the isolates developed a more desirable red color without nitrite or nitrate treatment. The red pigment of Parma ham and the model sausage appeared to be the same myoglobin derivative. The reddening of Parma ham is probably caused by the action of bacteria.
Determining Lactococcal Agglutination by ELISA
Authors: USTUNOL Z. , SYPIEN C. 
Published: August 2006

ABSTRACTAn enzyme‐linked immunosorbent assay (ELISA) was developed to determine the susceptibility of Lactococcus cultures to bind bovine milk IgM, IgG and IgA. Agglutination susceptible (agg+) cultures bound high (P<0.05) concentrations of IgM, IgG and IgA, whereas agglutination resistant (agg−) strains bound less. The agglutination variable (aggv) cultures differed from the agglutination resistant (agg−) cultures only in their ability to bind IgG. The ELISA was a reliable indicator of agglutination susceptibility for mixed as well as single strain cultures. Laser Scanning Microscopy (LSM) was used to verify results of ELISA. The IgG ELISA described here may provide a rapid, sensitive and a reliable method for identification and selection of agg− cultures.
Cowpea Flour Vitamins and Trypsin Inhibitor Affected by Treatment and Fermentation with Rhizopus microsporus
Authors: PRINYAWIWATKUL W. , EITENMILLER R. R. , BEUCHAT L. R. , McWATTERS K. H. , PHILLIPS R. D. 
Published: August 2006

ABSTRACTSoaking cowpeas (25°C, 24 hr) decreased folacin content but did not affect thiamin, niacin, and riboflavin. Boiling soaked seeds for 45 min sharply decreased thiamin, folacin, niacin, and riboflavin. Losses of folacin, niacin, and riboflavin were recovered during fermentation. Soaking reduced trypsin inhibitor activity (TIA) by ∼20%, whereas boiling of soaked seeds decreased TIA by ∼85%. A slight increase in TIA occurred in soaked, cooked cowpeas after 18 hr fermentation.
Stability of α‐Tocopherol, Thiamin, Riboflavin and Retinol in Pork Muscle and Liver during Heating as Affected by Dietary Supplementation
Authors: LEONHARDT MONIKA , GEBERT STEFAN , WENK CASPAR 
Published: August 2006

ABSTRACTThe α‐tocopherol (Vit E) and ascorbic acid (Vit C) supplementation of pig diets increased (P<0.05) liver α‐tocopherol concentrations. After heating, the liver samples of both treated groups and the longissimus dorsi muscle samples of the vitamin C group showed increased riboflavin retention (P<0.05). The supplemented and control groups did not show differences regarding retention of α‐tocopherol, retinol and thiamin in heated liver and longissimus dorsi. Dietary vitamin C resulted in higher liver vitamin E and was most effective in protecting riboflavin against loss during heating of liver or longissimus dorsi.
Low‐fat Margarine Spreads as Affected by Aqueous Phase Hydrocolloids
Authors: CLEGG STUART M. , MOORE ADELE K. , JONES SYLVIA A. 
Published: August 2006

ABSTRACTThe effects of gelatin, maltodextrin, modified starch, sodium alginate and sodium caseinate on the physical, structural and sensory properties of low‐fat spreads were systematically evaluated. Stability at 34°C and stability on centrifugation decreased, while microscopy revealed an increase in aqueous phase droplet size and more open emulsion structures after inclusion of hydrocolloids. These effects were accompanied by changes in sensory (texture and flavor) properties, with the spreads becoming less waxy/greasy but having faster, more intense flavor characteristics after addition of hydrocolloids. Gelatin and maltodextrin had a slight effect, modified starch and sodium alginate were intermediate and sodium caseinate had the greatest destabilizing effect on structural characteristics of the emulsion.
HPLC Method for Cyst(e)ine and Methionine in Infant Formulas
Authors: TORAN A. ALEGRÍA , BARBERÁ R. , FARRÉ R. , LAGARDA M.J. , LÓPEZ J.C. 
Published: August 2006

ABSTRACTCyst(e)ine and methionine were converted into cysteic acid and methionine sulfone by oxidizing with performic acid. The oxidized samples were then subjected to acid hydrolysis (6N HCl, 105–110°C/24 hr). After derivatization with phenylisothiocyanate, reverse phase HPLC separation was carried out at 48°C and with UV detection. Different gradients and pH values in the eluent were assayed to determine the best resolution. Analytical parameters, detection and quantification limits, linearity, precision and accuracy, were determined. The method was reliable and accurate for measuring cyst(e)ine and methionine in infant formulae.
Heat‐Induced Gelation of Myofibrillar Proteins and Myosin from Fast‐ and Slow‐Twitch Rabbit Muscles
Authors: BOYER C. , JOANDEL S. , ROUSSILHES V. , CULIOLI J. , OUALI A. 
Published: August 2006

ABSTRACTHeat‐induced gelation of myofibrillar proteins and myosin (0.6M; pH 6.0) from rabbit fast‐ and slow‐twitch muscles was analyzed by thermal scanning rheometry. Proteins from slow‐twitch muscle exhibited higher thermostability and lower gel strength than those from fast‐twitch muscle. Purifying myosin from myofibrillar proteins changed heat‐gelation profiles and generally increased gel rigidity at 80°C. However, the effect of some proteins on the gelation of myosin was muscle dependent. Complete elimination of actin decreased the heat‐gelling ability of slow myosin and increased that of fast myosin. Also, elimination of C‐protein led to a greater increase in rigidity of gels from slow myosin than from fast myosin. The heat‐behavior of the different protein fractions was related to the degree and type of aggregation in the gel.
Protein Extractability of Turkey Breast and Thigh Muscle with Varying Sodium Chloride Solutions as Affected by Calcium, Magnesium and Zinc Chloride
Authors: NAYAK RAJESH , KENNEY P. BRETT , SLIDER SUSAN 
Published: August 2006

ABSTRACTGround turkey breast and thigh muscle were extracted with various NaCl solutions with or without added CaCl2, MgCl2, or ZnCl2 (0.05%). Protein solubility was increased by CaCl2 and decreased by ZnCl2 in each muscle type. At 4% NaCl, MgCl2 increased thigh myosin solubility by 30%, compared to the control, whereas CaCl2 had no effect. At 2% and 4% NaCl, breast myosin was not affected by MgCl2 or CaCl2. Myosin was not detected for either muscle type when ZnCl2 was used. All three salts increased breast actin solubility but only MgCl2 increased thigh actin solubility. The CaCl2 resulted in the highest overall protein solubility and MgCl2 resulted in the highest thigh myosin and actin solubility at 4% NaCl.
Continuous Spectrophotometric Method for Determining Monophenolase and Diphenolase Activities of Pear Polyphenoloxidase
Authors: ESPÍN JUAN CARLOS , MORALES MERCEDES , VARÓN RAMÓN , TUDELA JOSÉ , GARCÍA‐CÁNOVAS FRANCISCO 
Published: August 2006

ABSTRACTA continuous spectrophotometric method was based on the coupling reaction between 3‐methyl‐2‐benzothiazolinone hydrazone (MBTH) and the quinone product of the oxidation of p‐hydroxyphenyl propionic acid (PHPPA) or 3,4‐dihydroxyphenyl propionic acid (DHPPA) in the presence of polyphenol oxidase. The monophenolase activity of pear PPO was characterized for the first time. Solubility and stability of the adduct formed at the optimum pH (4.3) enabled the system to reach steady‐state, making it possible to determine monophenolase activity with short lag periods. This, together with the value of ε for the MBTH‐quinone adduct, makes this method more sensitive than other continuous methods for assaying monophenolase and diphenolase activities.
ACC Oxidase in Papaya Sections After Heat Treatment
Authors: CHAN HARVEY T. , MAINDONALD JOHN M. , LAIDLAW W.G. , SELTENRICH M. 
Published: August 2006

ABSTRACTThe effect of heat treatment on 1‐aminocyclopropane‐1‐carboxylate (ACC) oxidase in excised sections of papaya (Carica papaya L). ‘Kapoho’ fruit immersed in hot water baths was analyzed as kinetics of a set of consecutive reactions. Treatments were at 23, 28, 33, and 38°C which would be encountered during initial treatments of whole fruits during heating to fruit‐center temperatures of 47°C and above. The response of ACC oxidase was considered as two consecutive reactions, one for production and one for degradation. Activation energies were compared to those reported at 43°C to 51°C. The implications of the analyses were confirmed by results for a whole‐fruit hot‐water dip.
Optimizing Low Fat Peanut Spread Containing Sucrose Polyester
Authors: SHIEH CHWEN‐JEN , AKOH CASIMIR C. , KOEHLER PHILIP E. 
Published: August 2006

ABSTRACTMixture experimental design was used to model the formulation of a low fat peanut spread based on textural profile analysis. Emulsifier was the important factor affecting physical properties of the low fat peanut spread. Sucrose polyester (SPE) contributed only the oily attribute to the product and did not significantly affect physical properties. The optimum combination was 1% salt, 6% corn syrup solids, 2.6% emulsifier, 23.9% SPE, and 66.5% ground defatted peanuts adjusted to 40% peanut oil. The fat content of the optimum sample was 26.6%.
Transglutaminase from Streptoverticillium ladakanum and application to minced fish product
Authors: TSAI GUO‐JANE , LIN SHANG‐MAY , JIANG SHANN‐TZONG 
Published: August 2006

ABSTRACTThe transglutaminase (TGase) from Streptoverticillium ladakanum was purified to electrophoretic homogeneity after ammonium sulfate fractionation and Blue Sepharose Fast Flow chromatography. The molecular weight of the purified TGase was 30.5 kDa estimated by Superdex 75HR gel filtration, and 37.5 kDa by SDS‐PAGE. This enzyme, with optima at pH at 6.0 and 50°C was very stable at pH 5.0–7.0. It was strongly inhibited by PCMB, PMSF, Pb2+, Zn2+ and Cu2+, but not affected by EDTA and Ca2+. This suggested that the purified TGase was calcium‐independent and its active center contained cysteine. It catalyzed the crosslinking of fish myosin heavy chain and substantially increased the gel strength of mackerel surimi.
Biogenic Amines in Dry Sausages as Affected by Starter Culture and Contaminant Amine‐Positive Lactobacillus
Authors: EEROLA SUSANNA , MAIJALA RIITTA , SAGUÉS ARTUR‐XAVIER ROIG , SALMINEN MAIJA , HIRVI TIMO 
Published: August 2006

ABSTRACTThe effect of an amine‐negative starter culture, containing Pediococcus pentosaceus and Staphylococcus carnosus, on the growth and amine formation of an amine‐positive contaminant lactic acid bacterium (G 106) was studied in dry sausages. Levels of biogenic amines, precursor amino acids, pH, water activity and microbial counts were measured. Levels of phenylethylamine and tyramine increased in the sausages inoculated with the amine‐positive strain. The starter culture did not prevent growth of G 106 or its amine formation capability. However, levels of histamine remained low although G 106 could produce histamine in vitro.
Tuna Protein Nutritional Quality Changes after Canning
Authors: CASTRILLÓ N ANA M. , NAVARRO M. PILAR , GARCÍA‐ARIAS M. TRINIDAD 
Published: August 2006

ABSTRACTAlbacore tuna (Thunnus alalunga) was steamed and canned in soy bean oil and sterilized at 115°C for 55 or 90 min. Proximate composition, total amino acid and available lysine content were determined during different phases of the process. Water and protein were lost in all phases and fat content increased. There was a decrease in available lysine during cooking but no loss in total amino acids. Nutritional evaluation of the protein showed differences in biological value and net protein utilization when the canned tuna was mixed with bread flour.
Odorants Contributing to Warmed‐Over Flavor (WOF) of Refrigerated Cooked Beef
Authors: KERLER JOSEF , GROSCH WERNER 
Published: August 2006

ABSTRACTA systematic study was performed to determine the odorants contributing to the warmed‐over flavor (WOF) of cooked beef patties. The most potent odorants of the freshly cooked patties and of the cooked, refrigerated and reheated patties showing WOF were screened by dilution experiments. Eleven odorants were selected for quantification by stable isotope dilution assays. Three aroma models were prepared on the basis of the results. A sensory comparison of the models indicated that WOF was the result of a combination of a loss of desirable odorants, e.g. 4‐hy‐droxy‐2,5‐dimethyl‐3(2H)‐furanone and 3‐hydroxy‐4,5‐dimethyl‐2(5H)‐furanone, along with an increase in lipid peroxidation products, in particular n‐hexanal and trans‐4,5‐epoxy‐(E)‐2‐decenal.
Low‐Fat Ground Beef from Desinewed Shanks With Reincorporation of Processed Sinew
Authors: CAMPBELL R.E. , HUNT M.C. , KROPF D.H. , KASTNER C.L. 
Published: August 2006

ABSTRACTSix shank treatments (one at 7% and five at 10% fat) and two ground round controls (10 and 20% fat) were used to compare sensory properties of low‐fat ground beef from shanks with and without sinew reincorporated. Five shank treatments were desinewed with a commercial de‐sinewer; the other was whole ground shank. Four desinewed shank treatments had 7% flaked sinew reincorporated; the fifth had none. Patties with flaked sinew had more (P < 0.05) collagen than controls or those with desinewed shank only. Control patties had lower pH (P < 0.05) than shank patties (5.80 vs 6.07). Desinewed‐shank patties had fewer (P < 0.05) connective tissue particles and were more (P < 0.05) juicy than whole‐ground‐shank patties. Shank patties were lighter red but less stable in color than the controls.
Characteristic Anthocyanin Pattern from Onions and other Allium spp
Authors: FOSSEN TORGILS , ANDERSEN ØYVIND M. , ØVSTEDAL DAG OLAV , PEDERSEN ATLE T. , RAKNES ÅSE 
Published: August 2006

ABSTRACTThree red onion (Allium cepa) cultivars, top onion (A. cepa var. vivi‐parum), A. altaicum and chive (A. schoenoprasum) contained several or all of the following anthocyanins: 3‐(6′‐malonyl‐3′‐glucosylglucoside), 3‐(3′,6′‐dimalonylglucoside), 3‐(6′‐malonylglucoside), 3‐(3′‐malonyl‐glucoside), 3‐(3′‐glucosylglucoside) and 3‐glucoside of cyanidin. Trace amounts of two pelargonidin derivatives and the 3,5‐diglucosides of cyanidin and peonidin were for the first time reported in red onion. Carbon NMR data showed that the sugars of the 3‐(6′‐malonyl‐3′‐glu‐cosylglucoside), 3‐(6′‐malonylglucoside) and 3‐glucoside of cyanidin were pyranoses. Substitution either by sugar or acid in the sugar 3‐position of an anthocyanin has never been reported outside the genus Allium.
Gelation of Beef Heart Surimi as Affected by Antioxidants
Authors: SRINIVASAN SUBRAMANIAN , XIONG YOULING L. 
Published: August 2006

ABSTRACTOxidation of proteins (carbonyls) and lipids (TBARS) in beef heart surimi‐like materials during preparation and storage (2°C) was inhibited by propyl gallate (0.02%) or α‐tocopherol (0.2%). Inhibition of oxidation did not affect surimi gel property (storage modulus, G'). Storage promoted oxidation of proteins in 0.2% ascorbate‐washed mince, leading to increases in peak (∼ 55°C) and final (70°C) G' of thermally induced surimi gel. Protein carbonyls in stored surimi and its sol (salted), as well as TBARS of the sol, strongly correlated with both peak and final G of gels. Incorporation of tripolyphosphate into washed mince promoted gelation whether the surimi‐like material was oxidized or not.
Composition of Surimi‐like Material from Beef or Pork
Authors: PARK S. , BREWER M.S. , McKEITH F.K. , BECHTEL P.J. , NOVAKOFSKI J. 
Published: August 2006

ABSTRACTA surimi‐like material was made from finely minced beef or pork by water washing followed by screening to remove connective tissue. Changes in component proteins, amino acid composition and vitamin, mineral and cholesterol content occurring during preparation were investigated. Total amino acid nitrogen contents of water‐washed beef and pork were higher than those of the respective muscle by 7% and 6.5%. Among 16 amino acids measured, histidine and glycine decreased in both water‐washed beef and pork, while others increased compared to original muscle. Thiamin content decreased after washing. Surimi‐like beef and pork had less cytoplasmic minerals (K, Na, Mg) but more minerals associated with proteins or subcellular organelles (Ca, Cu, Zn, Fe). Fat content decreased, although cholesterol concentration was not changed by washing.
Chemical Changes After Irradiation and Post‐Irradiation Storage in Tilapia and Spanish Mackerel
Authors: AL‐KAHTANI HASSAN A. , ABU‐TARBOUSH HAMZA M. , BAJABER ADNAN S. , ATIA MOHAMED , ABOU‐ARAB ATIF A. , EL‐MOJADDIDI MOHAMED A. 
Published: August 2006

ABSTRACTInfluence of gamma irradiation (1.5–10 kGy) and post‐irradiation storage up to 20 days at 2 ± 2°C on some chemical criteria of tilapia and Spanish mackerel were studied. Total volatile basic nitrogen formation was lower in irradiated fish than in the unirradiated. Irradiation also caused a larger increase in thiobarbituric acid values which continued gradually during storage. Some fatty acids decreased by irradiation treatments at all doses. Thiamin loss was more severe at higher doses (≥4.5 kGy), whereas riboflavin was not affected. Alpha and gamma tocopherols of tilapia and alpha, beta, gamma, and delta tocopherols, in Spanish mackerel, decreased with increased dose and continued to decrease during 20‐day post‐irradiation storage.
Glutathione Peroxidase Activity During Storage of Fish Muscle
Authors: WATANABE F. , GOTO M. , ABE K. , NAKANO Y. 
Published: August 2006

ABSTRACTActivity of fish muscle glutathione peroxidase, which presumably protects muscle from oxidative deterioration during storage and processing, was found in both Japanese jack mackerel and skipjack tuna. Activity of the peroxidase and level of reduced glutathione (enzyme substrate) decreased during 5 days storage at 4°C. Lipid hydroperoxides were substantially formed in the fish muscles during the storage.
Supercritical Carbon Dioxide Extraction Efficiency for Carotenes from Carrots by RSM
Authors: VEGA P.J. , BALABAN M.O. , SIMS C.A. , O'KEEFE S.F. , CORNELL J.A. 
Published: August 2006

ABSTRACTIncreasing demand for β‐carotene has resulted in a growing interest in its extraction from natural sources. Carotenes were extracted from carrot pulp (press cake) using SC‐CO2. Three levels of pressure (20.7, 27.6, and 34.5 MPa), temperature (40, 55, and 70°C), and ethanol co‐solvent (0, 5, 10% wt) were studied. Percentages α‐, β‐ and total carotenes extracted were determined by HPLC and spectrophotometric methods. A maximum of 99.5% of β‐carotene was extracted using 10% ethanol. Concentration of ethanol and temperature were the most important factors in increasing extraction yield. A response surface model was developed from the results: %β‐carotene extraction = 8.4558 + 0.8816 T– 10.7650 E + 0.1843 T*E + 1.9019 E2– 0.0261 E2*T, where T = temperature (°C), E = ethanol (%). R2= 0.973.
Dynamics of Solidification in 2% Corn Starch‐Water Mixtures: Effect of Variations in Freezing Rate on Product Homogeneity
Authors: MASHL STEPHEN J. , FLORES ROLANDO A. , TRIVEDI ROHIT 
Published: August 2006

ABSTRACTDirectional solidification studies of gelatinized corn starch‐water mixtures were undertaken in order to examine, in situ, the freezing behavior of this food model. The solidification rate was controlled by varying sample cell velocity as it moved from a 25°C hot stage to a ‐25°C cold stage. While freezing at cell velocities ≤7.5 μm/sec, starch granules were alternately pushed or entrapped by the advancing solid‐liquid interface producing a segregated structure consisting of alternating high‐starch and low‐starch bands. At a cell velocity of 10 μm/sec, the frozen product was homogeneous. The relationship between the solid‐liquid interface velocity and segregation behavior was quantified and compared to an existing model of particle‐interface interactions.
Glass Transition Temperatures Determined using a Temperature‐Cycling Differential Scanning Calorimeter
Authors: BELL LEONARD N. , TOUMA DERGHAM E. 
Published: August 2006

ABSTRACTGlass transition temperatures, Tg, of polystyrene, polyvinylpyrrolidone, polydextrose, gelatin, corn flakes, pasta, and aqueous glucose/glycine solutions were determined using a differential scanning calorimeter which cycled the temperature while the net temperature increased at a constant rate. Operating conditions of the modulated differential scanning calorimeter(tm) (MDSC(tm)) for optimizing the endothermic baseline shift associated with the glass transition were a scan rate of 5°C/min with an amplitude of ± 1°C over a modulation period of 60 or 100 sec. The MDSC successfully separated the glass transition from other irreversible thermal changes in simple food ingredients. While the MDSC did not distinctly determine Tg of complex food systems at low moisture contents, glass transitions were observed for solutions and food systems at higher moisture contents. Tg values from MDSC were reproducible and similar to those from standard DSC.
Disulfide‐mediated Polymerization Reactions and Physical Properties of Heated WPI‐stabilized Emulsions
Authors: MONAHAN F.J. , McCLEMENTS D.J. , GERMAN J.B. 
Published: August 2006

ABSTRACTHeating a 19 wt% corn oil‐in‐water emulsion stabilized by 1 wt% whey protein isolate from 30 to 70°C and then cooling to 25°C for at least 15 hr, brought about minimal changes in droplet aggregation, apparent viscosity and susceptibility to creaming. At 75°C, droplet aggregation occurred but this decreased on heating to 90°C. The apparent viscosity and susceptibility of droplets to creaming increased as the degree of droplet aggregation increased. Inclusion of the sulfhydryl blocking agent N‐ethylmaleimide to inhibit thiol/disulfide interchange reactions did not affect droplet aggregation but resulted in higher apparent viscosity values and susceptibility to creaming at 85 and 90°C and not at lower temperatures. The results suggest that droplet aggregation results from noncovalent interactions between unfolded protein molecules adsorbed on different droplets and that the interactions are strengthened by disulfide bonds.