bluuebunny/crossref_metadata_2025_split huggingface dataset:
Precipitation pulses and soil CO2 flux in a Sonoran Desert ecosystem
Authors: SPONSELLER RYAN A. 
Published: January 2007

AbstractPrecipitation is a major driver of biological processes in arid and semiarid ecosystems. Soil biogeochemical processes in these water‐limited systems are closely linked to episodic rainfall events, and the relationship between microbial activity and the amount and timing of rainfall has implications for the whole‐system carbon (C) balance. Here, the influences of storm size and time between events on pulses of soil respiration were explored in an upper Sonoran Desert ecosystem. Immediately following experimental rewetting in the field, CO2 efflux increased up to 30‐fold, but generally returned to background levels within 48 h. CO2 production integrated over 48 h ranged from 2.5 to 19.3 g C m−2 and was greater beneath shrubs than in interplant spaces. When water was applied on sequential days, postwetting losses of CO2 were only half a large as initial fluxes, and the size of the second pulse increased with time between consecutive events. Soil respiration was more closely linked to the organic matter content of surface soils than to rainfall amount. Beneath shrubs, rates increased nonlinearly with storm size, reaching an asymptote at approximately 0.5 cm simulated storms. This nonlinear relationship stems from (1) resource limitation of microbial activity that is manifest at small time scales, and (2) greatly reduced process rates in deeper soil strata. Thus, beyond some threshold in storm size, increasing the duration or depth of soil moisture has little consequence for short‐term losses of CO2. In addition, laboratory rewetting across a broad range in soil water content suggest that microbial activity and CO2 efflux following rainfall may be further modified by the routing and redistribution of water along hillslopes. Finally, analysis of long‐term precipitation data suggests that half the monsoon storms in this system are sufficient to induce soil heterotrophic activity and C losses, but are not large enough to elicit autotrophic activity and C accrual by desert shrubs.
Applicability of Time‐Temperature Indicators as Shelf Life Monitors of Food Products
Authors: TAOUKIS P.S. , LABUZA T.P. 
Published: January 2007

ABSTRACTA systematic approach that allows the correlation of the response of a Time‐Temperature Indicator (TTI) to the consumed and remaining shelf life of a food product exposed to the same variable temperature conditions was developed. The approach was based on kinetic principles and is applicable to a TTI‐food system without necessitating side by side testing. The applicability of three major TTI types to the developed scheme was studied. Experiments under several isothermal conditions were conducted and kinetic parameters for the three TTI were determined. All TTI showed an Arrhenius temperature dependence and their calculated activation energies ranged from 10 to 40 kcal/mol.
Reliability of Time‐Temperature Indicators as Food Quality Monitors Under Nonisothermal Conditions
Authors: TAOUKIS P.S. , LABUZA T.P. 
Published: January 2007

ABSTRACTApplication of time temperature indicators (TTI) is based on response information or kinetic models from isothermal testing. The reliability of such models under variable temperature conditions was systematically studied. Nonisothermal experiments of two types were conducted involving prolonged exposures to high temperatures followed by storage at low temperatures to study the “history effect,” and storage at controlled, sinusoidaly varying temperatures. Three major types of commercial TTI were studied. Results showed that, although some types of TTI exhibit a significant “history effect,” the prediction models can be applied satisfactorily for the variable temperature storage.
Total Sterols in Seafoods: Iatroscan TLC/FID Versus the Kovacs GLC/FID Method
Authors: WALTON C. G. , RATNAYAKE W. M. N. , ACKMAN R. G. 
Published: January 2007

ABSTRACTTHE TOTAL STEROLS of selected seafood samples were determined, after saponification, by latroscan TLC/FID and the results were compared with those obtained by the more common technique of gas‐liquid chromatography which gives individual sterols. No significant difference was found between the techniques in terms of quantitative accuracy for total sterols. In many products the sterol compositions were known or specific compositional details were not important. Thus, in most finfish and Crustacea species, cholesterol constituted over 90% of the sterols and, therefore, the Chromarodlatroscan TLC/FID with or without inclusion of an internal standard would give an accurate estimation of the cholesterol in fish products.
Paramyosin‐Myosin‐Actin Interactions in Gel Formation of Invertebrate Muscle
Authors: SANO TAKESHI , NOGUCHI SATOSHI F. , TSUCHIYA TAKAHIDE , MATSUMOTO JUICHIRO J. 
Published: January 2007

ABSTRACTEven when actomyosin dissociated into myosin and actin in the paramyosin‐natural actomyosin system, the indices of gel properties increased on increasing the paramyosin content; however, their increases were smaller. Also, in the paramyosin‐myosin system gels, the indices of gel properties increased on increasing the paramyosin content; however, the increases were smaller than those for the paramyosin‐natural actomyosin system gels. In both systems, a high linearity was observed between each index of gel properties and paramyosin. It was likely that the paramyosin‐myosin interaction did not bring about the characteristic texture of invertebrate muscle gel directly, but the binding of myosin and actin might be indispensable if the contribution of paramyosin was to occur.
Role of F‐actin in Thermal Gelation of Fish Actomyosin
Authors: SANO TAKESHI , NOGUCHI SATOSHI F. , MATSUMOTO JUICHIRO J. , TSUCHIYA TAKAHIDE 
Published: January 2007

ABSTRACTThe thermal gelation processes of the myosin‐natural actomyosin system were investigated to determine the role of F‐actin in thermal gelation of actomyosin. The dynamic viscoelastic behavior during thermal gelation changed considerably depending on the (F‐actin)/ (myosin) ratio. F‐actin gave the viscosity to an actomyosin sol but did not affect the elasticity development occurring in the 30 ‐ 46°C range. The decrease in storage modulus in the 46 ‐ 53°C range was directly induced by the presence of F‐actin. The gel of myosin alone showed the highest elasticity, while that of myosin containing a small amount of F‐actin had the highest elastic modulus.
Heat‐induced Gelation of Minced Rainbow Trout (Salmo gairdneri:) Effect of pH, Sodium Chloride and Setting
Authors: AUTIO K. , KIESVAARA M. , POLVINEN K. 
Published: January 2007

ABSTRACTThe structure formation of minced rainbow trout was monitored during heating from 30°C to 85°C by a dynamic rheological method. The maxima of storage modulus (G') were found at 37°C and in the range of 45°C to 60°C. The largest differences in rigidity resulted from seasonal variations. Firmest protein matrix was obtained by using well‐fed fish as raw material, by setting the gels at 35°C and using a pH value around 6.1. Sodium chloride in the range 1–2% had little effect on the final rigidity of the minced rainbow trout gels.
Lipid Peroxidation Protection Factors in Rainbow Trout (Salmo gairdnerii) Muscle Cytosol
Authors: HAN T.J. , LISTON J. 
Published: January 2007

ABSTRACTTwo types of lipid peroxidation protection factors were found in rainbow trout white muscle cytosol. One type of protection factor is heat‐labile and nondialyzable. This type of protection factor could be superoxide dismutase, catalase, or a yet uncharacterized proteinaceous factor. The other type is heat‐resistant but dialyzable. Iron chelating reagent, such as inorganic phosphate could belong to this type of protection factor. Both types are glutathione (GSH)‐independent and preserve polyunsaturated fatty acid in fish muscle microsomes. This indicates that these protection factor are able to prevent the initiation of lipid peroxidation of polyunsaturated lipids.
Denaturation of Cod Myosin during Freezing after Modification with Formaldehyde
Authors: ANG JIT F. , HULTIN HERBERT O. 
Published: January 2007

ABSTRACTFormaldehyde at concentrations occurring in frozen fish increased the extent of denaturation as measured by loss in solubility, decrease in ATPase activity and increase in surface hydrophobicity, of partially purified cod myosin stored at ‐25°C or ‐80°C. Most denaturation occurred during the freezing/thawing process. Formaldehyde caused some crosslinking of myosin, but crosslinking and insolubilization appeared to be relatively independent. The presence of diamines led to some increase in crosslinking but had little effect on protein solubility.
Changes in Electrophoretic Patterns of Gadoid and Non‐gadoid Fish Muscle during Frozen Storage
Authors: RAGNARSSON KARL , REGENSTEIN JOE M. 
Published: January 2007

ABSTRACTSodium dodecyl sulfate polyacrylamidc gel electrophoresis of fish muscle during frozen storage showed that a crosslinked protein of 280,000 daltons formed with gadoids, whereas this band did not occur with non‐gadoid fish species. For cod, 20 days at ‐7°C are needed for the crosslink to appear, whereas for whiting only 3 days arc needed. Formaldehyde (FA) may be responsible for the crosslinking. Adding ascorbic acid to cod mince prior to freezing accelerated dimcthylamine and FA formation during frozen storage and accelerated the formation of the crosslinked protein, while leaving cod fillets on ice for 10 days prior to freezing, reduced the Instron hardness and the crosslinked protein did not appear with 50 days of frozen storage at ‐7°C.
Texture Changes of Frozen Stored Cod and Ocean Perch Minces
Authors: HSIEH YIN LIANG , REGENSTEIN JOE M. 
Published: January 2007

ABSTRACTDuring frozen storage, minced cod and ocean perch were examined by expressible moisture (EM), water binding potential (WBP) and computerized texture profile analysis (TPA). The results suggested that a microcomputer interfaced with the Instron efficiently performed TPA. The texture and water loss of all fish minces changed more rapidly at ‐7°C storage than at ‐20°C and ‐40°C. Furthermore, cod, a gadoid with the ability to degrade trimethylamine oxide to dimethylamine and formaldehyde, deteriorated faster than ocean perch, which did not have this ability. EM was useful for examining the water loss of frozen fish at ‐ 7°C only during the first two weeks of storage. The WBP at ‐7°C storage showed a good correlation with storage time for cod and ocean perch. This suggests that WBP might be a good indicator for examining water holding ability of fish proteins.
Separation of Cod (Gadus morhua) Fillet Proteins by Electrophoresis and HPLC after Various Frozen Storage Treatments
Authors: LeBLANC EILEEN L. , LeBLANC RAYNALD J. 
Published: January 2007

ABSTRACTMyofibrillar, sarcoplasmic (SAR) and total extractable proteins (TEP) were isolated from the same lot of frozen cod (Gadus morhua) fillets stored at ‐30°C, ‐22°C, ‐15°C, and ‐12°C and a simulated industrial fluctuating temperature (SIFT) program. HPLC and SDS‐PAGE showed that myofibrillar and SAR of the fillets stored at ‐12°C and ‐15°C exhibited low and high molecular weight changes similar to the SIFT. A new indicator of myofibrillar frozen storage quality was developed using SDS‐PAGE. TEP profiles by HPLC were time and temperature dependent. These observations by SDS‐PAGE and HPLC were further evidence that changes in frozen stored cod muscle were partially due to covalent S‐S crosslinking.
Microbiological Studies of the Cause of Discoloration of Common Dolphin (Coryphaena hippurus) Fillets
Authors: CHEN H.C. , HU C.C. 
Published: January 2007

ABSTRACTThe effect of killing method of common dolphins aboard vessels on green pigment formation, and the microbiological survey of the green meat were studied. Eight bacterial strains which produced H2S in peptone iron agar at both 4 and 25°C were isolated from green meat samples. They constituted one strain of Alteromonas putrefaciens and seven strains of Proteus vulgaris. Discoloration occurred when each of the eight isolates was reinoculated in normal fillets at 4°C. The bleeding operation has little effect on reducing green discoloration of the dolphen meat. Discoloration of the meat could be prevented by icing the fish and keeping them cold until they could be filleted and frozen.
Selection of Mixed Cultures for Meat Fermentation
Authors: HOULE J.‐F. , LAFRANCE M. , JULIEN J.‐P. , BROCHU E. , CHAMPAGNE C.P. 
Published: January 2007

ABSTRACTStrains of Pediococcus cerevisiae, Pediococcus acidilactici, Lactobacillus plantarum, Lactobacillus casei and Micrococcus varians were studied with the aim of preparing mixed cultures of compatible strains for meat fermentations. Addition of 0.18% nitrite was slightly inhibitory while addition of 7% of a spice mix proved stimulatory. Antibiosis was observed between lactobacilli and pediococci. Micrococcus varians did not produce inhibitory substances toward other cultures and was insensitive to bacteriocins produced by the lactobacilli or the pediococci. Antibioses observed using disk assays were confirmed in mixed acidification trials, and mixes of some fast‐acidifying strains were unsuccessful.
Effects of Blade Tenderization, Vacuum Massage Time and Salt Level on Chemical, Textural and Sensory Characteristics of Precooked Chuck Roasts
Authors: SHACKELFORD S. D. , REAGAN J. O. , MANN T. F. , LYON C.E. , MILLER M. F. 
Published: January 2007

ABSTRACTThe influence of blade tenderization (T), vacuum massage time (2, 3 hr) and salt level (SL) (1.0, 1.25%) on the chemical, textural, and sensory characteristics of precooked chuck roasts prepared from Triceps brachii (TRI) and Supraspinatus (SUP) muscles was investigated. Cooking losses decreased and total yields increased with higher SL, while T increased product fat content. T decreased Warner‐Bratzler shear values for the bind site (junction between the two muscles) and the edge of the roast. Instron values for hardness and chewiness of the muscle tissue were decreased by blade tenderization. Sensory panel evaluation showed that TRI had a more intense beef flavor and was more tender than SUP, while T improved first impression tenderness.
Lipid Oxidation and Sensory Analysis of Cooked Pork and Turkey Stored under Modified Atmospheres
Authors: NOLAN NANCY L. , BOWERS JANE A. , KROPF D. H. 
Published: January 2007

ABSTRACTPrecooked pork and turkey were stored at 4°C for 18 hr and at ‐ 20°C for 3 months in vacuum and in atmospheres of air, carbon dioxide, and nitrogen. For both short‐term refrigerated storage and long‐term frozen storage, vacuum‐packaging of precooked turkey and pork resulted in more meaty and less warmed‐over flavor and aroma than the other packaging treatments. Samples stored in carbon dioxide and nitrogen atmospheres were less “oxidized” as indicated by sensory scores and TBA values than those stored in air but were more “oxidized” than vacuum‐packaged meat. Warmed‐over and rancid flavor and aroma scores correlated highly and consistently with TBA values, but inconsistently with the less sensitive fluorescence method. Vacuum‐packaged turkey was darker and redder than other samples after frozen storage.
Effect of Heating Rate and Protein Concentration on Gel Strength and Water Loss of Muscle Protein Gels
Authors: CAMOU J.P. , SEBRANEK J.G. , OLSON D.G. 
Published: January 2007

ABSTRACTThe effects of heating rates (17, 38 and 85°C/hr) and protein concentration (10, 20, 30, 40, and 50 mg/mL) on gels made of extracted salt‐soluble proteins were evaluated. Gel strength decreased when heating rate was increased. A greater water loss from compressed gels occurred at protein concentrations of 10 and 20 mg/mL than at 30 to 50 mg/mL Protein loss in the expelled water, after compression, was less for the slower heating rates while the total amount of protein in the expelled water increased with increasing protein concentration in the system. SDS gel electrophoresis demonstrated a change in some of the expelled proteins at different heating rates.
Improved Tenderness of Restructured Beef Steaks by a Microbial Collagenase Derived from Vibrio B‐30
Authors: MILLER A.J. , STRANGE E.D. , WHITING R.C. 
Published: January 2007

ABSTRACTTo reduce connective tissue toughness Vibrio B‐30 collagenase was evaluated for its ability to degrade muscle collagen in a restructured beef (RSB) product. Dissected muscles pooled from clods of 4 USDA choice chucks were made into three RSB products: untrimmed control (C), hand trimmed of epimysium (T) and untrimmed and treated with 0.01% collagenase (E). RSB products were held for 24 hr at either 2°C or 11°C and were analyzed cither raw or after heating (40°C for 1 hr). Aerobic microbial load remained low (1–2X102 cfu/g) during the 24 hr 11°C incubation. Heated samples of enzyme treated RSB had lower Lee‐Kramer shear values than controls. In both raw and heated samples enzyme treatment increased hydroxyproline solubility. An enzyme treatment of 24 hr at 11°C followed by heating produced maximum tenderization. Although optimum treatment conditions need to be defined by further research, Vibrio B‐30 collagenase appeared to be efficacious for the tenderization of RSB products.
Improvement of Pigment and Lipid Stability in Holstein Steer Beef by Dietary Supplementation with Vitamin E
Authors: FAUSTMAN C. , CASSENS R.G. , SCHAEFER D.M. , BUEGE D.R. , WILLIAMS S.N. , SCHELLER K.K. 
Published: January 2007

ABSTRACTPigment and lipid oxidation was investigated in fresh ground sirloin from control and vitamin E‐supplemented (370 I.U./head/day) Holstein steers. Alpha‐tocopherol levels were higher (P<0.05) in muscle from supplemented animals than from controls. During 6 days storage at 4°C, metmyoglobin accumulation and lipid oxidation (TBA) were greater (P<0.05) in beef from control versus supplemented animals. TBA value and % metmyoglobin were highly correlated in the control (r = 0.91) and supplemented (r = 0.72) groups. TBA values of cooked sirloin slices subsequently stored for 2 days at 4°C, and for frozen ground sirloin patties stored at ‐18°C for 1.5 and 3 months, were lower (P<0.05) in beef from supplemented animals than from controls. Meat which contained in excess of ca. 0.3 mg α‐tocopherol/100 g tissue displayed the least oxidation of both pigments and lipids.
Film Sealant and Vacuum Effects on Two Measures of Adhesion at the Sealant‐Meat Interface in a Cook‐in Packaging System for Processed Meat
Authors: ROSINSKI M.J. , BARMORE C.R. , DICK R.L. , ACTON J.C. 
Published: January 2007

ABSTRACTThe adhesion of meat to five chemically different plastic sealant materials was determined for a vacuum‐packaged, cook‐in‐the‐film, processed meat product. Measures of adhesion strength at the sealant‐meat interface and quantity of film residue deposits resulting from adhesion were evaluated for product initially vacuum‐packaged at 63.5, 69.8 or 75.9 cm Hg. Films with nylon, nylon‐Surlyn blend or Surlyn sealants had higher adhesion strengths at each vacuum level compared to films with sealants of linear low density polyethylene or polypropylene. Adhesion strengths and quantities of residue generally decreased with increases in vacuum although individual sealant responses differed due to vacuum when adhesion was measured by meat residue deposits left on the film.
Emulsion Stability and Sensory Quality of Beef Frankfurters Produced at Different Fat or Peanut Oil Levels
Authors: MARQUEZ E.J. , AHMED E.M. , WEST R.L. , JOHNSON D.D. 
Published: January 2007

ABSTRACTFrankfurters were produced at 12, 20 and 29% fat levels using beef fat or 60% substitution with peanut oil. Less emulsion stability, lower smokehouse yield and lower sensory juiciness scores were found as final fat content of beef frankfurters was lowered to 12%. Firmness, darkening of external color, and flavor intensity were enhanced in the low fat product. Frankfurters with 60% fat as peanut oil exhibited comparable emulsion stability and sensory quality parameters with no rancid flavor development over a period of 6 weeks at 4°C. They were as acceptable to sensory panels as the 29% beef fat frankfurters. Substitution of 60% of the beef fat with peanut oil resulted in a product with significantly (P < 0.05) less cholesterol content.
Effect of Storage Temperature, Time, and Method of Slicing on Microbial Population and White Film Development in Vacuum Packaged, Dry‐Cured Ham Slices
Authors: KEMP J.D. , LANGLOIS B.E. , AKERS K. , AARON D.K. 
Published: January 2007

ABSTRACTAged ham slices, bone‐in or boneless, were vacuum‐packaged and stored at 2°C or 24°C for 8 wks. White film was more abundant on bone‐in slices. Color was not affected by treatment. Aroma remained normal at 2°C for all slices but abnormal aromas developed in some 24°C packages by 2 wk and in all packages by 8 wk. Aerobic and staphylococci counts on bone‐in and boneless slices at 24°C were high at 2 wk and remained high, while lactobacilli counts were highest at 2 wk, decreased to initial levels by 4 wk and increased again to 8 wk. Yeast and mold counts at both temperatures decreased with storage but at a faster rate in bone‐in hams.
Effects of Prolonged and Adverse Storage Conditions on Levels of Cholesterol Oxidation Products in Dairy Products
Authors: SANDER B.D. , SMITH D.E. , ADDIS P.B. , PARK S.W. 
Published: January 2007

ABSTRACTThe effects of normal and adverse environmental holding conditions on the formation of cholesterol oxidation products (COPS) in powdered cheeses and salted and unsalted butteroil were investigated. Little or no change in COPS levels was noted in a variety of powdered dairy products stored at 4, 21, or 38°C for up to 6 months. Storage for 18 mo at 4°C resulted in a three‐fold increase in the levels of COPS. Cheddar cheese powder continuously exposed to light (1611 lx) displayed increases in α‐epoxide and 7‐ketocholesterol through week 3, thereafter declining to a level at week 9 of about one‐half of that seen at week 3. Continuous heating of butteroil (110°C) caused large increases in COPS' levels, with unsalted butteroil exceeding levels found in salted butteroil by 2‐ to 3‐fold.
Development of Hydrolyzed and Hydrolyzed‐lsomerized Syrups from Cheese Whey Ultrafiltration Permeate and Their Utilization in Ice Cream
Authors: ARNDT E. A. , WEHLING R. L. 
Published: January 2007

ABSTRACTHydrolyzed lactose syrup (HLS) was produced from cheese whey ultrafiltration permeate by treatment with immobilized β‐galactosidase, deionization, and evaporation. The degree of hydrolysis was 97.2%. Hydrolyzed‐isomerized lactose syrup (HILS) was produced from hydrolyzed, deionized ultrafiltration permeate by treatment with immobilized glucose isomerase, deionization and evaporation. The degree of isomerization was 34.8%. HLS and HILS were substituted for 25% or 50% of the sucrose (on a solids basis) in vanilla ice cream. The mix freezing time increased when HLS or HILS was substituted for sucrose at a level of 50%. There were no significant differences in melting rates (P < 0.05) and few differences in sensory quality.
Evolution of Free Amino Acids during the Ripening of Cheddar Cheese Containing Added Lactobacilli Strains
Authors: PUCHADES R. , LEMIEUX L. , SIMARD R.E. 
Published: January 2007

ABSTRACTCheddar cheese was produced with different lactobacilli strains added to accelerate ripening. The concentration of proteolytic products was determined as free amino acids in the water‐soluble fraction at two, four, seven and nine months of aging and at two different maturation temperatures (6°C, 15°C). All amino acids increased during ripening and were higher in the Lactobacillus‐ added cheeses than in the control cheese, and higher in cheeses ripened at 15°C than at 6°C. Glutamic acid, leucine, phenylalanine, valine and lysine were generally in higher proportion in all cheeses. The cheeses with added L. casei‐casei L2A were classified as having a “strong Cheddar cheese” flavor after only seven months of ripening at 6°C.