bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effect of Antioxidants on Lipid Stability in Restructured Beef Steaks
Authors: CRACKEL R.HONDA L. , GRAY J.I. , BOOREN A.M. , PEARSON A.M. , BUCKLEY D.J. 
Published: August 2006

ABSTRACTTwo natural antioxidant formulations–containing mixed tocopherols, ascorbyl palmitate and citric acid–and TBHQ were evaluated in restructured beef steaks formulated to contain 18% fat and 0.75% NaCl. Lipid oxidation was monitored over 12 months of frozen storage. TBHQ significantly (p < 0.05) lowered TBA numbers in raw and freshly cooked samples and in samples that were cooked and held 4 hr at 4°C. Natural antioxidants provided significant (p <0.05) protection in freshly cooked meat and were as effective as TBHQ in retarding lipid oxidation. Sensory evaluation and GC quantitation of hexanal were also used to monitor oxidation but the correlation between the three methods was not significant.
Identification of 2‐Methyl‐3‐Furanthiol in the Steam Distillate from Canned Tuna Fish
Authors: WITHYCOMBE D.ONALD A. , MUSSINAN C.YNTHIA J. 
Published: August 2006

ABSTRACTThe volatile components of canned tuna fish were isolated by steam distillation followed by solvent extraction. Analysis of the extract using a sulfur‐specific detector and coupled gas chromatography ‐mass spectrometry permitted the identification of 2‐methyl‐3‐furanthiol, a compound with an intense beef extract aroma. Mass spectral data are presented.
Destruction and Detoxification of Aflatoxins with Ozone
Authors: MAEBA H.IDEO , TAKAMOTO Y.UJI , KAMIMURA M.INORU , MIURA T.OSHIYUKI 
Published: August 2006

ABSTRACTThe destruction and detoxification of aflatoxins B1, G1, B2 and G2 (50 μg/mL in 4% dimethyl sulfoxide) with ozone were confirmed by thin‐layer chromatography and chicken embryo assay. Aflatoxins B) and G, were sensitive to ozone and easily degraded with 1.1 mg/L of ozone within 5 min at room temperature. The result of Ames test showed the inactivation of the mutagenic activities of the toxins by ozone. Also, the deleterious acute effect of ozone‐treated aflatoxin B2 was not detected in the rat. On the other hand, aflatoxins B2 and G2 were rather resistant to ozone, requiring 50–60 min to degrade them completely with 34.3 mg/L of ozone.
Comparisons of Carboxymethyl Cellulose with Differing Molecular Features in Low‐Fat Frankfurters
Authors: LIN K.C. , KEETON J.T. , GILCHRIST C.L. , CROSS H.R. 
Published: August 2006

ABSTRACTFour types of carboxymethyl cellulose (CMC) with varying degrees of substitution (DS) and molecular weights were incorporated into low‐fat, high moisture and high protein frankfurters. Emulsion stability (ES), chemical composition, processing yield and texture profile analysis were evaluated for frankfurters with 0.25% CMC and compared to an all‐meat control. Generally, as the molecular weight of the CMC decreased the ES decreased; however, the processing yield and proximate composition of the products were not affected (P > 0.05) by the treatments. With the exception of springiness and cohesiveness, addition of the CMC significantly decreased the textural parameters, but there were no textural differences in frankfurters due to molecular weights or DS of the CMC.
Effect of Trim Level, Cooking Method, and Chop Type on Lipid Retention, Caloric Content, and Cholesterol Level in Cooked Pork
Authors: MORGAN J.B. , CALKINS C.R. , MANDIGO R.W. 
Published: August 2006

ABSTRACTThe effect of external fat trim on fat, caloric, and cholesterol content of pork lean was investigated. Paired top‐loin chops (TL), rib chops (RC) and blade steaks (BS) were obtained and trimmed free of all subcutaneous fat before (NF) or after (SF) cooking. Cuts were cooked to 71°C by roasting, pan‐frying, braising or microwaving. Lean from TL chops having SF contained more fat and calories and similar amounts of cholesterol compared with NF chops, regardless of cooking method. Few differences were observed in fat and caloric content of RC and BS cooked with SF versus NF, perhaps due to seam fat. Eliminating external fat prior to cooking reduced fat and caloric content of pork lean.
Extraction of Lipid and Pigment Components from Mechanically Deboned Chicken Meat
Authors: DAWSON P.L. , SHELDON B.W. , BALL H.R. 
Published: August 2006

ABSTRACTThree washing solutions were tested to reduce color and remove fat from mechanically deboned chicken meat (MDCM). MDCM was mixed with either 0.5% sodium bicarbonate, 0.1% acetate buffer, or tap water and passed through a 3.9 mm mesh screen. The meat retained by the screen (captured meat, CM) and the solution passing through the screen (not‐captured, NC) were centrifuged separately. All extraction treatments resulted in significant reductions in fat with the NC meat being significantly lower in fat than the captured meat regardless of the wash media. Bicarbonate washed CM was significantly lighter in color (L*= 64.1) than all other extraction treatments and lighter and less red (a*=4.5) than the MDCM (L*= 49.2, a*= 9.0).
Virucidal Effectiveness of Flexible Pouch Processing of Meat Products Prepared from Foot‐and‐Mouth Disease‐Affected Cattle
Authors: GARCIA‐VIDAL W. , BLACKWELL J.H. , CORREA C.A. , HUERTAS S. , URRESTARAZU V. 
Published: August 2006

ABSTRACTThermal processing of ground beef, beef cubes or beef slices in commercially popular flexible pouches, effectively inactivated foot‐and‐mouth disease (FMD) virus that had resulted from infection of cattle. Cooking the meat products at 75°C for 20 min or 80°C for 15 min was virucidal; however, FMD virus survived in ground beef products processed for shorter time periods and/or at lower temperatures. The processing schema described were limited to 200g samples of these meat products. Postmortem decrease of pH due to electrical stimulation of carcasses inactivated the virus in skeletal muscle but not in lymph mode tissue.
Quantitative Analyses of Major Carotenoid Fatty Acid Esters in Fruits by Liquid Chromatography: Persimmon and Papaya
Authors: PHILIP THOMAS , CHEN TUNG‐SHAN 
Published: August 2006

ABSTRACTA procedure for the quantitative analyses of major carotenoids and carotenoid esters in persimmons and papayas using column and liquid chromatography is described. The carotenoids and carotenoid esters were first separated by column chromatography on alumina into three fractions by elution with petroleum ether‐benzene (80:20), benzene and methanol. The column fractions were further separated by reversed phase liquid chromatography and characterized. The total carotenoid contents in persimmon and papaya calculated as beta‐carotene equivalents were 43 and 25 μg/g, respectively. The major carotenoids in persimmon were beta‐cryptoxanthin, zeaxanthin, beta‐carotene, lycopene and antheraxanthin and the major carotenoids in papaya were beta‐cryptoxanthin, cryptoxanthin 5,6‐epoxidc, beta‐carotene and antherxanthin. The xanthophylls were acylated with C8 to C16 saturated fatty acids.
Alcohol Production from Raisin Extracts: Volatile By products
Authors: KANA K. , KANELLAKI M. , KOUINIS J. , KOUTINAS A.A. 
Published: August 2006

ABSTRACTThe formation of methanol, acetaldehyde, 2‐methyl‐butanol‐I and 3‐methyl‐butanol‐1 in Zytnomonas mobilis alcoholic fermentation of raisin extracts, in comparison with Sacharomyces cerevisiae, was studied. Z. mobilis fermentations gave lower acidities and about 30% less of the volatile compounds than S. cerevisiae. Thus, acidity and volatiles should not be a problem in industrial fermentations with Z. mobilis. The effect of pH, initial cell concentration (ICC) and initial sugar content (ISC) were also investigated. Z. mobilis produced the lowest concentration of volatiles at DH 3.5, ISC 150 d/L and ICC 40 g/L. An increase of ISC leads to a reduction of volatiles per g EtOH. Bacteria form 2‐methyl‐bulanol‐1 and 3‐methyl‐butanol‐1 in the raisin extract fermentation medium, as do S. cerevisiae.
Regeneration of Spanish Style Green Table Olive Brines by Ultrafiltration
Authors: BALBUENA M. BRENES , GARCIA P. GARCIA , FERNANDEZ A. GARRIDO 
Published: August 2006

ABSTRACTUltrafiltration was applied to regenerate brines from green table olive fermentations. Experiments were conducted to select optimum membrane pore size and working conditions, as well as effects on characteristics of brines and olives packed with these regenerated brines. According to the results, good decoloration of such solutions was achieved with polysulfonate membranes of 1,000 daltons pore size. Best working conditions were : 18 bars, room temperature, room temperature (25°C), and without any previous filtration. Very low reduction of NaCl and slight decrease of lactic acid were noted. No effect on the quality of packed olives with the treated brines was detected.
Partitioning Behavior and Off‐Flavor Thresholds in Cookies from Plastic Packaging Film Printing Ink Compounds
Authors: HALEK G.W. , LEVINSON J.J. 
Published: August 2006

ABSTRACTAbsolute off‐flavor thresholds were determined for six solvents in a high fat cookie by a combination of sensory evaluation and gas chromatographic analysis for solvents. Thresholds at 25°C were toluene (1.2 ppm), butanone‐2 (5 ppm), ethyl acetate (7 ppm), hexane (24 ppm), propanol‐2 (37 ppm), 2‐methoxy ethanol (63 ppm). Partition coefficients were also determined for these solvents in the cookies and in polypropylene packaging film to estimate the concentration in the film that could produce off‐flavor in the cookies.
High Performance Liquid Chromatographic Separation and Spectral Characterization of the Pigments in Turmeric and Annatto
Authors: ROUSEFF RUSSELL L. 
Published: August 2006

ABSTRACTHigh performance liquid chromatographic separations for the determination of the pigments in the food colorants, annatto and turmeric, were developed. Chromatographic analysis time for the isocratic system was 10 min and 22 min for the gradient system. The isocratic separation employed a 25 cm × 4.6 mm i.d. Zorbax ODS column with a 58/42 (v/v) mixture of water/tetrahydrofuran, THF, at 1 mL/min. A gradient water/THF system using the same components was also developed to improve the resolution between the curcuminoids. Sample preparation consists of dilution and filtration of the extracts. The three major pigments in turmeric, identified from visible and fluorescence stop flow spectra, were curcumin, demethoxycurcumin, and bisdemethoxycurcumin. Absorbance, excitation and emission maxima for the three curcuminoids plus the carotenoids, bixin and norbixin, were determined.
Determination of Heat Transfer Coefficients for Continuous Belt Freezers
Authors: FLORES E.S. , MASCHERONI R.H. 
Published: August 2006

ABSTRACTAir‐product heat‐transfer coefficients for belt freezers were determined experimentally. Measurements were performed for foods (beef hamburgers) and a model substance (copper disk) using a prototype tunnel. Air flow parallel, as well as perpendicular, to the belt, was employed; in the latter case moving upwards or downwards through the belt. From the measured temperatures, heat‐transfer coefficients were calculated using appropriate mathematical methods. Values obtained for both types of materials were compared, and the usefulness of the test substance was discussed. From these data, simple and precise regressions were obtained, useful to predict the coefficient for the above mentioned types of air flow and valid over a wide range of operating conditions in belt freezers.
Chiral Liquid Chromatography for Resolving Malic Acid Enantiomers in Adulterated Apple Juice
Authors: DONER L. W. , CAVENDER P. J. 
Published: August 2006

ABSTRACTReversed‐phase HPLC with an aqueous mobile phase containing the chiral ligand‐exchanger Cu11/ (N,N‐dimethyl‐L‐valine)2 resolved the enantiomeric a‐hydroxy acids, D‐ and L‐malate. Post‐column detection with acidic Fe111 resulted in specific detection of α‐hydroxy acids, so filtered apple juice gave a simple profile. D‐Malic acid in apple juices suspected of being adulterated with synthetic DL‐malic acid is presently determined from the difference between DL‐malic acid (HPLC assay) and L‐malic acid (L‐malate dehydrogenase assay). The potential of the chiral HPLC method relative to the indirect method was evaluated and additional possibilities for direct and more sensitive determination of D‐malate were suggested.
Computerized Laser Diffractometer for Routine Measurements of Sarcomere Lengths in Meat
Authors: WEBER A. , WASSILEV K. , MØLLER A.J. , SCHMIDT‐NIELSEN B. , GLAD F. 
Published: August 2006

ABSTRACTA computerized laser diffractometer was constructed to measure lengths of sarcomeres in muscle tissue. Calibration and fault‐finding procedures were incorporated to ensure reliable performance. The computer provided outputs of sarcomere length, first‐order width and printed statistics from a series of measurements. Sarcomere lengths obtained by the diffractometer method were compared with microscopically determined sarcomere lengths on freeze‐sectioned raw or fixed porcine M. Longissimus dorsi muscles. The diffractometer yielded somewhat lower mean values than the microscope but both types of measurements were found to be significantly (P < 0.001) correlated with the corresponding Warner‐Bratzler shear values. The primary advantage of using the computerized diffractometer as compared to manual measurements of diffraction patterns was the possibility of using freeze‐sectioned raw samples.
Preparation of β‐Lactoglobulin and p‐Lactoglobulin‐Free Proteins from Whey Retentate by NaCI Salting Out at Low pH
Authors: MAILLIART P. , RIBADEAU‐DUMAS B. 
Published: August 2006

ABSTRACTSolubility of the main proteins in 10 x acid and rennet whey retentates was studied in the pH range 2.0 to 4.0 in the presence of NaCI from 2 to 15% (w/v) final concentration, at 20°C to find fractionation conditions suitable for preparing pure β‐lactoglobulin and β‐lactoglobu‐lin‐free whey proteins and scaling up. At pH 2.0, 7% NaCI, 20 min holding time, nearly all (3‐lactoglobulin remained soluble while a precipitate (PI) containing all other proteins was formed. Pure p‐lacto‐globulin was quantitatively recovered by salting‐out the centrifugation supernatant at 30% NaCI (w/v) final concentration. PI, insoluble at pHs lower than 4.0, was made soluble at any pH by dissolving at pH 9.0, dialyzing against 50 mM formic acid (pH 3.0) and freeze‐drying.
Changes in Selected Biochemical Components, In Vitro Protein Digestibility and Amino Acids in Two Bean Cultivars During Germination
Authors: CHANG K.C. , HARROLD R.L. 
Published: August 2006

ABSTRACTThis study investigates changes in lectin and trypsin inhibitor activity, SDS‐PAGE peptide pattern, in vitro protein digestibility and amino acid composition during germination of two dry bean cultivars. Lectin activity in navy beans was reduced. Significant amounts of trypsin inhibitor activity in both navy and pinto beans remained after germination for 6 days. Glycopeptides, with molecular mass ranging from 25,000 to 27,000 daltons, from partial proteolysis of the major storage proteins were resistant to a multienzyme system. In vitro protein digestibility and amino acid composition were only slightly altered. Germination did not improve protein nutritional quality of dry beans.
Rheology and Microstructure of Succinylated Canola Protein Isolate
Authors: PAULSON ALLAN T. , TUNG MARVIN A. 
Published: August 2006

ABSTRACTSteady shear rheological properties of aqueous dispersions of unmodified and succinylated canola (rapeseed) protein (54 and 84% modification of free amino groups) were examined over a wide range of pH (3.5–11.0) and NaCl concentration (0.0–0.70M). All dispersions were pseudoplastic and followed power‐law or power‐law plastic flow behavior. Apparent viscosity at shear rates of 10 and 1000 s‐1 was affected by extent of succinylation, pH, NaCl concentration, and interactions among these factors. At both shear rates, protein solubility and hydrophobicity were reliable predictors of apparent viscosity. Dispersion microstructure, as revealed by light microscopy, appeared to play an important role in flow behavior.
Characterization of Starch from Sagittaria trifolia L. var. sinensis Makino
Authors: CHANG SHUH‐MING 
Published: August 2006

ABSTRACTThe physicochemical properties of starch from the corm of Sagittaria trifolia L. var. sinensis Makino (arrowhead) were investigated. The starch contained 31.65% of amylose and 0.0897 mg/g of phosphorus. It had a gelatinization temperature range of 56.1–61.7–64.9°C, a mixed type of Brabender viscosity pattern, a one‐stage swelling pattern, 99.6% water binding capacity, low solubility in dimethyl sulfoxide, and high a‐amylase susceptibility. The amylose was found to be a branched molecule of DP 2202 and was hydrolyzed 86.6% with β‐amylase. Its amylopectin had an average chain length of 24.5 and was hydrolyzed 65.5% with β‐amylase. The characteristics of this starch were different from those of typical corm, bulb and tuber starches.
Physicochemical Properties of Food Proteins Related to Their Ability to Stabilize Oil‐in‐Water Emulsions
Authors: ELIZALDE B.E. , DE KANTEREWICZ R.J. , PILOSOF A.M.R. , BARTHOLOMAI G.B. 
Published: August 2006

ABSTRACTThe emulsion stabilizing properties of a variety of food protein products in relation to their water (WAC) and oil (OAC) uptakes and the viscosity of the external phase were investigated. Protein products were treated as two entities for regression analysis. Emulsion instability of protein products with a lipophilic water‐oil absorption index could be explained and accurately predicted on the basis of the WAC, OAC, and viscosity. Emulsion instability of protein products with a hydrophilic water‐oil absorption index could be predicted using WAC and viscosity. High WAC, OAC, and viscosity of protein products were associated with optimum stabilizing properties.
Some Volatile and Nonvolatile Flavor Components of the Dwarf Quince (Chaenomeles japanica)
Authors: LESINSKA ELZBIETA , PRZYBYLSKI ROMAN , ESKIN N.A. MICHAEL 
Published: August 2006

ABSTRACTVolatiles obtained from distillation of Dwarf quince (Chaenomeles japanica) were analyzed by gas chromatography‐mass spectrometry. Twenty‐one compounds including 7 esters, 7 alcohols, 4 terpenes and 3 miscellaneous were identified. In addition, 2 nonvolatile sugar alcohols, mannitol (16.4% of the total) and sorbitol (30% of the total), were also identified. Aromagrams indicated that esters and alcohols contributed to the fruity flavor of Dwarf quince.
Quantitative Characterization of the Particle Size Distributions of Instant Coffee During Mechanical Attrition
Authors: POPPLEWELL L.M. , CAMPANELLA O.H. , PELEG M. 
Published: August 2006

ABSTRACTThe bimodal particle size distribution of agglomerated and freeze‐dried coffees during mechanical attrition by tapping is presented by a mathematical model based on a normalized size and a modified beta distribution function. Its five dimensionless parameters are the modes of the fine and coarse fractions, their two corresponding variances and the fines weight fraction. The magnitude of these parameters and their progressive change enabled quantitative assessment of the role of shattering and surface erosion in this size reduction process and comparison between the attrition patterns of different kinds of particulates.
Effect of Heat Treatment and Modification on Conformation and Flavor Binding by β‐Lactoglobulin
Authors: O'NEILL T. , KINSELLA J.E. 
Published: August 2006

ABSTRACTThe flavor binding behavior of native β‐lactoglobuIin (β‐Lg) was significantly altered by thermal or chemical modification. Upon heat‐treatment at 75°C for 10 and 20 minutes the binding affinity for 2‐nonanone was reduced and the number of sites for binding was increased. This was related to conformational changes and aggregation of β‐Lg. Reduction of the disulfide bonds and ethylation of carboxylic acid groups also induced conformational changes which reduced the binding affinity of β‐Lg for 2‐nonanone.
Thermal Inactivation Kinetics of Horseradish Peroxidase
Authors: CHANG B.S. , PARK K.H. , LUND D.B. 
Published: August 2006

ABSTRACTThermal inactivation of horse radish peroxidase (HRP) in buffer and sucrose solution was studied with Differential Scanning Calorimetry (DSC) and by determining residual activity. For both experimental systems, the apparent reaction order for thermal inactivation was 1.5. Since the four isozymes varied in heat‐resistance, the 1.5 order was probably due to heterogeneity of HRP. An increase in the maximum denaturation temperature by DSC as sucrose concentration increased suggested that the addition of sucrose stabilized the enzyme against thermal denaturation. However, based on the determination of residual activity, sucrose reduce thermal stability of HRP at 10–20% (w/w) and increased thermal stability when the concentration was 40% or greater. At equimolar concentrations of fructose, glucose or lactose at 90°C, HRP was more rapidly inactivated than in the presence of sucrose.
Factors Affecting the Gel Properties of Surimi
Authors: BABBITT J. K. , REPPOND K. D. 
Published: August 2006

ABSTRACTSurimi batter was prepared by various mixing machines with or without vacuum. Rheological properties of the cooked gels were then tested by punch and torsion methods. If a vacuum were used during the evaluation of surimi, the cooked gels had similar properties regardless of what type of mixer was used. The diameter of the stuffing horn affected the punch and torsion tests. The density of the cooked gels was correlated with some test results.
Relationships of Ether‐Extractable Fat vs Folch Fat and Fat Content vs Cholesterol Content for Beef Longissimus Muscles
Authors: RHEE K.S. , SMITH G.C. , DUTSON T.R. 
Published: August 2006

ABSTRACTThe relation between ether‐extractable fat and chloroform‐methanol (2:1)‐extractable fat (or Folch fat) and that between fat and cholesterol were evaluated for raw and cooked beef longissimus muscles. Folch fat values were, on average, 6.2% higher than ether‐extractable fat values for raw samples and 13.4% higher for cooked samples. Cholesterol was correlated (P<0.05) with fat for both raw and cooked samples, but correlation coefficients were very low (0.37 or lower). The relation between moisture and fat values also was determined.
Influence of Varying pH and Algin/Calcium Binders on Selected Physical and Sensory Characteristics of Structured Beef
Authors: CLARKE A. D. , SOFOS J. N. , SCHMIDT G. R. 
Published: August 2006

ABSTRACTStructured beef was prepared with eight combinations of the ingredients (sodium alginate, calcium carbonate, lactic acid/calcium lactate) used to bind meat with the algin/calcium gelation mechanism at nine pH values (4.1–6.4) in order to evaluate their influence on its physical and sensory characteristics. Products with alginate alone were similar to samples from the treatment without binders. The combination of alginate/calcium/lactate gave products of higher values (P>0.05) for parameters such as hardness in the raw state, bind and penetration than all other treatments. Decreasing pH values increased raw and cooked product hardness and penetration force. Products of pH values 5.7–5.8 were superior to other treatments in bind scores evaluated by a sensory panel.
Effect of Heat Treatment and Selected Antimicrobials on the Shelf‐life and Safety of Cooked, Vacuum‐Packaged, Refrigerated Pork Chops
Authors: PRABHU G. A. , MOLINS R. A. , KRAFT A. A. , SEBRANEK J. G. , WALKER H. W. 
Published: August 2006

ABSTRACTThe shelf‐life of refrigerated (2–4°C) pork chops inoculated with Clostridium sporogenes PA3679 and Staphylococcus aureus Z88 was examined in products sliced from loins cooked to 66°C (150°F), dipped in 5% polyphosphate blend, 2.5% potassium sorbate or 2% acetic acid solutions, vacuum‐packaged and stored at 2–4°C. The effect of a second in‐the‐bag cooking step to 66°C (150°F) after vacuum packaging was also studied. Pork chops not reheated after packaging showed incipient spoilage after 15 days at 2–4°C, depending on surface treatment. The second cooking increased the shelf‐life of refrigerated product to more than 60 days and reduced counts of inoculated cultures to undetectable levels. However, on exposure of the chops to simulated mishandling (24–25°C), clostridial growth was detected in all samples except those dipped in polyphosphate or acetic acid solutions.