bluuebunny/crossref_metadata_2025_split huggingface dataset:
Calcium Chloride and Potassium Sorbate Reduce Sodium Chloride used during Natural Cucumber Fermentation and Storage
Authors: GUILLOU A.A. , FLOROS J.D. , COUSIN M.A. 
Published: August 2006

ABSTRACTCucumber fermentation characteristics and pickle quality were evaluated in brines containing equilibrium concentrations of 0‐0.4% CaCl2, 0‐0.4% potassium sorbate and 0‐10% NaCl. Changes in brine pH and acidity, cucumber texture and color, coliforms, lactic acid and total bacteria, yeasts and molds were followed over time. Results indicated that cucumber spoilage would eventually take place if NaCl or potassium sorbate were not present in the brine. The presence of CaCl2 helped maintain cucumber firmness. A synergistic action between NaCl, CaCl2 and potassium sorbate was seen, which allowed good quality pickles to be produced when moderate amounts of all three components were present in the brine (5% NaCl, 0.2% CaCl2, 0.2% potassium sorbate).
Absorption of Aroma Volatiles of Orange Juice into Laminated Carton Packages Did Not Affect Sensory Quality
Authors: PIEPER GABRIELE , BORGUDD LARS , ACKERMANN PAUL , FELLERS PAUL 
Published: August 2006

ABSTRACTOrange juice was stored in glass bottles and polyethylene/barrier material laminated cartons at 4°C for 24 wk. Studies were carried out on the absorption of 19 orange juice aroma compounds (e.g ethyl butyr‐ate, d‐limonene) into low density polyethylene (LDPE). Sensory evaluations were performed on the same orange juice in different packages over the storage period. A reduction of d‐limonene of up to 50% by absorption into the LDPE inside coating was observed. However, an experienced sensory panel did not distinguish between orange juice stored in glass bottles and polyethylene laminated cartons.
Nutritional Evaluation of Breadfruit‐containing Composite Flour Products
Authors: NOCHERA C. , CALDWELL M. 
Published: August 2006

ABSTRACTComposite flours containing wheat, breadfruit flour and soy protein, whey or peanut meal were formulated and incorporated into western style bread and biscuits. Bread containing 10% breadfruit flour and 5% whey, and biscuits containing 10% breadfruit flour and 5% soy protein were judged most acceptable in flavor, color, and texture. Breadfruit flour contained 4.4% protein and was lower in sulfur containing amino acids and higher in lysine than wheat flour. Breadfruit containing bread and biscuits had low amino acid scores. The protein efficiency ratio (PER) of the biscuit product, however, was similar to that of the casein control while the PER of bread was significantly lower. Results suggest that acceptable products can be made with composite flours containing 10% breadfruit flour.
Fatty Acid Composition of Suspension Cell Cultures of Theobroma cacao are Altered by Culture Conditions
Authors: WEN M. C. , KINSELLA J. E. 
Published: August 2006

ABSTRACTThe triglyceride content of cacao suspension cell cultures increased from 0.6% to 2.3% by addition of coconut water, and by reducing rate of agitation. The palmitic acid content of total lipids decreased from 28% to 17% by culturing cacao cells in media containing 0.50% casein hydrolysate. Oleic acid was increased from 10% to 45% following addition of coconut water. Linoleic acid was reduced by the addition of coconut water, or by omitting sucrose.
Frozen Storage of Unwashed Cod (Gadus morhua) Frame Mince with and without Kidney Tissue
Authors: JAHNCKE M.ICHAEL , BAKER R.OBERT C. , REGENSTEIN J.OE M. 
Published: August 2006

ABSTRACTRemoval of kidney material was essential for a higher quality cod frame mince. The removal of kidney tissue before deboning eliminated typical “chemical” and “petroleum” type flavors and resulted in a white, less red, and higher quality unwashed frame mince. Those samples without kidney tissue had good frozen storage stability, (particularly at ‐40°C) and could be used as an ingredient in apropriate meat products. The length of iced storage of frames or whole cod had little effect on frame mince quality during frozen storage.
Microbial Characteristics of Flaked and Color‐Modified Turkey Thigh Meat
Authors: PRUETT W. P. , GRAHAM P. P. , MARCY J. A. , MARRIOTT N. G. 
Published: August 2006

ABSTRACTEffects of flaking and color modifying (treatment with pH 5.8, 7.4 and 8.0 phosphate buffers) boneless, skinless turkey thighs on microbial numbers were determined. Aerobic, psychotrophic, and coliform analyses were conducted on intact thigh (IT) before processing and on flaked turkey (FT) and color‐modified turkey (CMT) held up to 5 days at 3°C and for 30 days at ‐20°C. Aerobic and psychrotrophic counts were not different (p > 0.05) between IT and 1‐day FT or between FT and CMT at any sampling interval. Mean coliform levels in FT did not differ (p < 0.05) from those in CMT after 1 day at 3°C. Properly performed flaking and color modification do not compromise the microbial quality of turkey.
Emulsifying Property of Whey Peptide Fractions as a Function of pH and ionic Strength
Authors: TURGEON S.L. , GAUTHIER S.F. , PAQUIN P. 
Published: August 2006

ABSTRACTSolubility and emulsifying properties of whey protein concentrate (WPC), heat‐treated WPC (90°C, pH 2.5, 10 min), and their tryptic or chymotryptic peptide fractions obtained by ultrafiltration were measured from pH 3 to 9 at two ionic strengths (uμ=0 and 0.6). There was no correlation between solubility and emulsifying capacity (EC). Heat treatment induced some conformational changes in WPC, resulting in better EC. Some peptide fractions had better EC than proteins at pH 7 and 9. Treatments resulting in more hydrophobic peptides or a higheT content of larger peptides produced fractions with better emulsifying properties. pH and ionic strength affected conformation and emulsifying properties of proteins and peptides.
Microcoagulation of a Whey Protein Isolate by Extrusion Cooking at Acid pH
Authors: QUEGUINER C. , DUMAY E. , SALOU‐CAVALIER C. , CHEFTEL J.C. 
Published: August 2006

ABSTRACTA whey protein isolate (WPI) was coagulated by thermomechanical processing in a twin screw extruder. Nonaggregated semi‐solid spreads were obtained only in the pH range 3.5–3.9, at ca 20% protein (77% water), a barrel temperature of 90–100°C and a screw speed of 100–200 rpm. WPI extrusion‐coagulated at pH 3.9 displayed a high nitrogen solubility (NSI) (43–47%). Electrophoresis indicated that the β‐lactoglobulin constituent was entirely soluble in 1% SDS, while scanning calorimetry revealed about 82% protein unfolding. WPI extrusion‐coagulated at pH 4.5–6.8 displayed lower NSI (25%), were less soluble in 1% SDS, were 88% unfolded and had grainy texture. Light microscopy, centrifugation in glycerol solutions, and laser diffractometry indicated the acid spread (pH 3.9) was composed of small coagulated particles, mean diameter 11.5 μm (volume basis).
Milk Plasmin Activity Influence on Cheddar Cheese Quality during Ripening
Authors: FARKYE N.ANA Y. , LANDKAMMER C.HRISTINA F. 
Published: August 2006

ABSTRACTUp to six‐fold increase in plasmin activity in milk did not significantly (p<0.05) affect the composition (moisture, protein, NaCl) of cheese, although a slight increase in moisture and decrease in protein content of the cheese was noted. Proteolysis in cheese increased with plasmin activity, resulting in improved flavor and overall quality of the cheese after 3 and 6 months ripening. Consistently, increasing the plasmin activity in milk about three‐fold resulted in cheese of superior sensory quality.
Evaluation of Frying Oil Filtration Systems
Authors: ZHANG W.B. , ADDIS P.B. 
Published: August 2006

ABSTRACTThree heated oil filtration systems were evaluated: (1) paper filter; (2) paper filter plus diatomaceous earth (DE); and (3) depth filtration with a filter pad under positive pressure. Methods 1 and 2 are traditional methods. Results on tallow‐cottonseed oil (90:10) and hydrogenated soybean shortening indicated that depth filtration was more effective at maintaining lipid oxidation products at low levels than methods 1 and 2. Levels of free fatty acids did not appear to differ markedly between treatments in both comparisons of depth filtration with traditional methods. Mineral analysis of both heated oil filtrate and residue removed from oil by filters revealed that depth filtration was more effective at removal of pro‐oxidant transition metals than were methods 1 and 2.
Evaluation of Ultrafiltration and Adsorption to Debitter Grapefruit Juice and Grapefruit Pulp Wash
Authors: HERNANDEZ E. , COUTURE R. , ROUSEFF R. , CHEN C. S. , BARROS S. 
Published: August 2006

ABSTRACTGrapefruit juice and grapefruit pulp wash were ultrafiltered and debittered with a pilot system. The flow rate through the membrane increased with the transmembrane pressure up to 137.8 kPa. Limonin in grapefruit juice and grapefruit pulp wash was completely removed. The debittering process was tested at 13, 27 and 48°C. Limonin removal efficiency was independent of temperature between 13 and 48°C. However the resin column was exhausted more rapidly for na‐ringin, narirutin, hesperidin, and neohesperidin particularly at 13°C. Taste panel results suggested that debittering of grapefruit pulp wash appreciably increased its flavor acceptability.
Controlled Fermentation of Caperberries
Authors: SÁNCHEZ A.NTONIO H. , DE CASTRO A.NTONIO , REJANO L.UIS 
Published: August 2006

ABSTRACTThe effects of concentration (0, 4, 7 and 10% NaCl) and buffering of brines on the fermentation of caperberries were studied. In all cases, lactic acid bacteria were the main microorganisms responsible for the processes. The evolution of the samples in water and 4% salt was similar, while 7 and 10% levels delayed fermentation depending on concentration. The buffered series fermented more strongly than unbuffered treatments. Color and texture were similar in all treatments. An increase of salt level up to 10% NaCl at equilibrium was found to be suitable for bulk storage.
Changes in Volatile Flavor Components of Guava Puree during Processing and Frozen Storage
Authors: YEN G.OW‐CHIN , LIN H.SIN‐TANG , YANG P.AT 
Published: August 2006

ABSTRACTThe changes in volatile flavor components of guava puree during processing (85–88°C, 24 sec) and storage at 0°C, ‐ 10°C and ‐20°C for up to 4 months was evaluated by Likens‐Nickerson distillation and capillary GC‐MS. Pasteurized guava puree showed increases in aldehydes and hydrocarbons with decrease in esters when compared with unpasteurized puree. There was only a slight decrease in alcohols and hydrocarbons of pasteurized guava puree stored at ‐ 20°C for 4 mo. Remarkable increases in ethyl alcohol, n‐hexanal, decanoic acid, dodecanoic acid and ethyl acetate in pasteurized guava puree were observed when stored at 0°C and ‐ 10°C for 2 and 4 mo, respectively.
Demethylation of Pectic Substances: Relationship to Methylesterase Activity during Brine Storage of Cherries
Authors: TAILLAN E. , AMBID C. , PECH J.C. , RAYNAL J. 
Published: August 2006

ABSTRACTResidual pectin methylesterase activity (60% of initial activity) was present in cherry fruit stored 12 mo in brine. The specific activity of pectin methylesterase increased during the first 4 mo (195% of initial specific activity) but remained relatively stable thereafter. Methanol concentration increased (+144.5%) indicating that pectic substances underwent continuous demethylation during 12 mo storage. Pectin deesterification was probably of enzymatic origin since notable chemical deesterification occurred only at a pH lower than that found in fruit during storage. Residual pectin methylesterase activity introduces the possibility of improving fruit texture by manipulating physico‐chemical conditions prior to blanching and candying.
Staphylococcus aureus Growth and Enterotoxin Production in Mushrooms
Authors: BRUNNER K.EVIN G. , WONG A.MY C. L. 
Published: August 2006

ABSTRACTAn enterotoxin A (SEA) producing strain of Staphylococcus aureus was inoculated onto mushrooms and incubated under simulated pre‐and post‐canning conditions. S. aureus grew and produced SEA in mushrooms incubated at 25°C in 10% to 20% NaCl. Growth and SEA production occurred when mushrooms were stored in plastic bags at 37°C, but not at 25°C. Mushrooms heat‐processed at 121.1°C supported S. aureus growth and SEA production. No SEA was recovered from mushrooms inoculated with 1 or 10 ng SEA/g and heated at 121.1°C for 4.5 min. At higher inoculated SEA levels (100 and 1,000 ng/g), SEA was detectable after 10 min of heating. Staphylococcal enterotoxin could be present in canned mushrooms as a result of pre‐, but more likely post‐processing contamination.
Optimal Sterilization Temperatures for Conduction Heating Foods Considering Finite Surface Heat Transfer Coefficients
Authors: SILVA C. , HENDRICKX M. , OLIVEIRA F. , TOBBACK P. 
Published: August 2006

ABSTRACTOptimal sterilization temperatures are defined as the processing temperatures which result in a minimum surface cook‐value after achieving the desired degree of sterility. They were calculated as a function of product heating rate, surface heat transfer coefficient, initial food temperature, heating medium come‐up‐time, z‐value for the quality factor and target Fo‐value. Different one‐dimensional heat transfer shapes were considered. Compared to the other variables, initial temperature and heating medium come‐up‐time had little influence on optimal processing temperature. Regression equations were developed relating optimal temperatures with all relevant variables.
Anthocyanin Pigments of Sweet Potatoes–Ipomoea batatas
Authors: SHI Z.ULIN , BASSA I.A. , GABRIEL S.L. , FRANCIS F.J. 
Published: August 2006

ABSTRACTThe anthocyanin pigments of red sweet potato roots (Impomoea batatas) were isolated, purified and identified by HPLC and conventional paper chromatographic, spectral and chemical methods. Two major pigments and two minor pigments were present in fresh tissue slices extracted with boiling 1% HAc methanol. Tissues extracted cold yielded 11 or more pigments probably from degradation of the two major pigments. One major pigment was identified as peonidin‐3‐diglucoside‐5‐glucoside with three molecules of ferulic acid and one molecule of caffeic acid. The other major pigment was peonidin‐3‐diglucoside‐5‐glucoside with two molecules of ferulic acid and one caffeic acid.
Reduction of Flatulence‐Causing Sugars by High Temperature Extrusion of Pinto Bean High Starch Fractions
Authors: BOREJSZO Z.BIGNIEW , KHAN K.HALIL 
Published: August 2006

ABSTRACTPinto bean high starch fractions were extruded using a Wenger TX‐52 twin screw extruder. The effect of process temperature and moisture in the barrel on flatulence‐causing sugars was investigated. Levels of flatulence causing sugar were lower in extruded compared to non‐extruded samples with higher reduction at higher process temperature. Sugar content decreased from 5.29% in nonextruded samples to 3.69% in samples extruded at 163°C. Moisture content in the extruder barrel did not significantly affect sugars in the samples. Raffinose and stachyose contents were reduced 47 to 60% by extrusion.
Subcellular Membrane Integrity of Atlantic Cod (Gadus morhua) Myotomal Tissue: Effects of Frozen Storage
Authors: ABLETT R.ICHARD F. , GOULD S.TEPHEN P. 
Published: August 2006

ABSTRACTThe influence of frozen storage on the ultrastructural integrity of Atlantic cod muscle tissue membranes was investigated following three methods of freezing and retention for 12 wk at ‐ 12°C and ‐ 35°C. In comparison to controls (0 wk), extensive membrane condensation associated with sarcoplasmic reticulum was apparent in samples stored for 12 wk at ‐ 12°C. The effects were observed to a much lesser extent in samples retained for 12 wk at – 35°C. It was apparent that cryogenic, plate or blast freezing techniques showed no measurable influence on the observed membrane condensation and that such ultrastructural changes resulted as a consequence of relatively high (–12°C) subfreezing temperatures.
Properties of Low‐Fat Ground Beef Containing Potassium Lactate During Aerobic Refrigerated Storage
Authors: EGBERT W.R. , HUFFMAN D.L. , BRADFORD D.D. , JONES W.R. 
Published: August 2006

ABSTRACTLow‐fat patties containing water, carrageenan, encapsulated salt and hydrolyzed vegetable protein (carrageenan‐based patties) with 0, 1, 2 or 3% potassium lactate were compared to low‐fat all‐beef patties with no additives. Carrageenan‐based patties had enhanced (P<0.05) sensory properties (juiciness, tenderness, mealiness and beef flavor intensity) compared to all‐beef patties. The bacterial populations of low‐fat, carrageenan‐based patties did not differ (P<0.05) from low‐fat all‐beef patties. Bacterial growth in low‐fat, carrageenan‐based patties was reduced through the use of 2 or 3% potassium lactate with no deleterious effects on the sensory properties of the low‐fat, ground beef. However, low‐fat, carrageenan‐based patties underwent greater (P<0.5) discoloration and lipid oxidation during aerobic refrigerated storage than all‐beef patties.
Fat, Soy and Carrageenan Effects on Sensory and Physical Characteristics of Ground Beef Patties
Authors: BREWER M. SUSAN , McKEITH FLOYD K. , BRITT KRISTI 
Published: August 2006

ABSTRACTSensory and physical characteristics of beef patties containing 20% fat, 8% fat, or 8% fat plus 20% soy protein isolate (SI), soy flour (SF), soy concentrate (SC), or a mixture (MIX) of carrageenan (0.5%), starch (0.5%), and phosphate (0.2%) were compared after 0, 4, 8, and 12 wks storage at ‐ 18°C. MIX had higher Hunter a* values than other treatments. Cook loss was lowest for MIX and highest for all beef patties. Soy extenders decreased beefy flavor and increased off‐flavor scores. Time in frozen storage increased off‐flavor, rubbery texture, and TBA value, and decreased red color and Hunter b* value of ground beef patties. Quality may be lowered in frozen‐stored high fat, or low‐fat‐soy extended beef patties.
Analysis and Thermal Stability of Porcine Thyroglobulin‐Binding Lectins in the Major Phaseolus vugaris L. G2/Albumin Groups
Authors: BONORDEN WILLIAM R. , SWANSON BARRY G. 
Published: August 2006

ABSTRACTPorcine thyroglobulin (PTG)‐binding lectins from cultivars representing the five major G2/albumin groups of Phaseolus vulgaris L. were quantified and assayed for thermal stability with PTG‐Sepharose affinity chromatography and the Folin‐Ciocalteau protein assay. Lectin concentrations of the five cultivars were 30, 25, 21, 21 and 15 mg g−1 dry flour, for Jamapa (MG2), ICA‐Pijao (BG2), California Light Red Kidney (TG2), Black Turtle Soup (VG2) and Sanilac (SG2), respectively. Heat stabilities of the five major lectin‐containing G2/ albumin groups were MG2= BG2<VG2<SG3<TG2. Thermally processing whole beans at 89°C for 60‐130 min inactivated the lectins in all G2/albumin groups.
Fatty Acid Profiles of Lipid Depots and Cholesterol Concentration in Muscle Tissue of Finishing Pigs Fed Ractopamine
Authors: ENGESETH N.J. , LEE K.‐O. , BERGEN W.G. , HELFERICH W.G. , KNUDSON B.K. , MERKEL R.A. 
Published: August 2006

ABSTRACTRactopamine (RAC) enhances lipolysis and depresses lipogenesis in pigs. We hypothesized that depression of fatty acid (FA) formation from six carbon precursors may enhance enrichment of depot lipids from long chain FA in corn‐soybean meal finishing diets. We tested that hypothesis as well as the effect of RAC on muscle cholesterol concentration. Finishing pigs were fed 16% protein corn‐soybean diets containing 0 or 20 ppm RAC. RAC feeding had only a minor effect on fatty acid profiles (FAP) of lipid depots of finishing pigs. Adipose tissue lipids of pigs fed RAC had lower 18:0 (wk 4) and higher 18:3 (wk 4) and 18:2 (wk 6) compared to controls. Muscle lipid effects were quite variable. Total cholesterol concentration of muscle was not significantly affected by RAC feeding.
Intermittent Tumbling Affects Quality and Yield in Prerigor Sectioned and Formed Ham
Authors: BEDINGHAUS A.J. , OCKERMAN H.W. , PARRETT N.A. , PLIMPTON R.F. 
Published: August 2006

ABSTRACTIntermittent tumbling of prerigor porcine muscle maximized quality and yield in sectioned and formed ham when compared to a postrigor tumbled control. Intermittent tumbling affected precook salt‐soluble protein, precook water‐binding potential, tumbling yield, Instron bind, and sensory panel cohesion and tenderness scores. Tumbling did not affect sensory color distribution scores or cooked yield. A 3 hr intermittent tumbling cycle was adequate for producing prerigor and postrigor cured hams. Intermittent tumbling of prerigor or postrigor cured muscle tissue beyond 3 hr had no additional beneficial effect.
Ovalbumin thermal Gelation Prediction by Application of Temperature‐Time History
Authors: HARTE J.B. , ZABIK M.E. , OFOLI R.Y. , MORGAN R.G. 
Published: August 2006

ABSTRACTA model for characterizing changes in viscosity of soy protein during extrusion was adapted to predict apparent viscosity ratio of gelling ovalbumin. For ovalbumin (87% purity) the temperature time histories of 3,5, and 7% gel formation were determined at 85, 90 and 95°C. A back‐extrusion method was used to determine apparent viscosity ratios during gelation. Activation energy for denaturation/gelation was estimated at 159 kJ/mol. The model parameter a (degree of molecular entanglement) was 0.75, 0.75, and 1.0 for 3, 5, and 7% gels, respectively. Reaction rate constants were similar for samples with different protein concentrations. Maximum apparent viscosity ratio increased as protein concentrations increased. The mathematical model was verified by determining apparent viscosity ratios at 86 and 93°C and water holding at 90°C, resulting in R2‐0.93. This model may be useful in predicting ovalbumin thermal gelation apparent viscosity ratios.
Near Infrared Spectroscopic Measurement of Protein Content in Oil/Water Emulsions
Authors: KAMISHIKIRYO HIROMI , HASEGAWA KIYOZO , TAKAMURA HITOSHI , MATOBA TERUYOSKI 
Published: August 2006

ABSTRACTThe regression coefficient (slope) of the calibration for determination of the protein content decreased as oil content increased. A corrected equation for the effect of oil was derived using optical intensities at 2170 nm (protein) and 2306 nm (oil). The accuracy of the corrected calibration was tested against separate data sets with each oil content. Standard errors of the corrected calibration were comparable to the standared regression equation over a wide range of oil content, suggesting that this corrected calibration is useful for determination of the protein content in oil/water emulsions.
Dietary Fiber Binding of Bile Acid through Mineral Supplementation
Authors: PANDOLF T. , CLYDESDALE F. M. 
Published: August 2006

ABSTRACTIron and/or calcium were added to psyllium, guar gum, locust bean gum, citrus rag, high methoxy pectin, and low methoxy pectin. This mixture was then incubated with either cholic acid, deoxycholic acid, glycocholic acid, or taurocholic acid to evaluate the effect of minerals on fiber‐bile acid binding. The addition of iron with or without calcium increased the binding of deoxycholic acid to all fibers (p≤0.01 and p≤0.025) except low methoxy pectin. Iron and calcium caused increased binding of high methoxy pectin to all bile acids (p≤0.01 and p≤0.025). Dietary fiber's ability to bind certain bile acids may be maximized through mineral supplementation.