bluuebunny/crossref_metadata_2025_split huggingface dataset:
Diacetyl Measurement in Orange Juice Using Differential Pulse Polarography
Authors: SADLER G. , PARISH M. , DAVIS J. 
Published: August 2006

ABSTRACTReconstituted single strength orange juice was distilled to recover diacetyl. 0.5 mL of 1N LiOH was added to 4.5 mL of distillate. Using a static mercury drop electrode, a current vs potential scan was performed between −0.7 and −1.10 vs an Ag/AgCl reference electrode. The reduction potential for diacetyl was −0.83 V. Peak heights were proportional to concentration throughout the test range (8.3 ppb to 1 ppm). Diacetyl recoveries were approximately 85%.
Effect of Heating and Elevated Temperature Storage on Cheese Whey
Authors: MORR C.V. 
Published: August 2006

ABSTRACTThe effect of heating and storage of sweet (pH 6.1–6.3) and acid (pH 4.75) cheese whey for up to 10 hr at 62.8°C (145°F) on pH, titratable acidity, total bacteria count and protein denaturation was investigated. Heating and elevated temperature storage reduced the total bacteria counts of both types of whey to ≤ 100 mL−1 and stabilized their titratable acidity at 1.60–1.65%. These treatments resulted in up to 13.4% and 6.7% protein denaturation in sweet and acid whey, respectively, as measured by the pH 4.6 solubility method. SE‐ HPLC data confirmed that these elevated temperature treatments resulted in slight losses of major proteins.
Determination of Safrole and Isosafrole in Ham by HPLC with UV Detection
Authors: ZUBILLAGA M.P. , MAERKER G. 
Published: August 2006

ABSTRACTAn improved method has been developed for the determination of safrole and isosafrole in meat. To ham were added known amounts (5–100 ppm) of either compound or mixtures of both. The samples were extracted with hexane/ethyl acetate (95/5, v/v) by a dry column procedure, and the eluate was analyzed by HPLC with UV detection. Recoveries ranged from 91–102% for the individual components and from 93–100% for mixtures. The improved method requires less analysis time and instrumentation and is more sensitive than a previous method.
Temperature Effects on Food Contact Surface Properties
Authors: McGUIRE JOSEPH , SPROULL ROBERT D. 
Published: August 2006

ABSTRACTMeasurable contact surface properties related to surface energy have been suggested to provide direction for prediction and control of fluid food behavior at interfaces. With respect to fouling of heat exchangers, such properties may be useful for development of mathematical models which incorporate surface‐related terms. Surface energy parameters for a variety of contact surfaces were recorded at temperatures from 7 to 80°C. A linear dependence was observed between surface energy properties and temperature. This suggests a need to account for temperature influences on surface energy in further development of models which describe surface interactions undergone by food components at temperatures outside of the ambient range.
Effects of Feeding Elevated Levels of Monounsaturated Fats to Growing‐finishing Swine on Acceptability of Boneless Hams
Authors: SHACKELFORD S. D. , REAGAN J. O. , HAYDON K. D. , MILLER M. F. 
Published: August 2006

ABSTRACTThe processing and sensory characteristics were investigated on boneless, fully‐cooked hams produced from swine fed diets high in mon‐unsaturated fat. First impression and overall tenderness scores were higher for hams from the animal fat, safflower oil and sunflower oil treatments than from the control and canola oil treatments (P < 0.05). No differences were noted across treatments for juiciness, saltiness, flavor intensity or overall palatability; however, off‐flavors were (P < 0.05) most frequently in samples from the canola oil treatment. Hams from swine fed 10% safflower oil or sunflower oil were acceptable in sensory, physical and chemical characteristics.
Effect of Moisture Content on Density, Heat Capacity and Conductivity of Restructured Pork/Soy Hull Mixtures
Authors: MUZILLA M. , UNKLESBAY N. , UNKLESBAY K. , HELSEL Z. 
Published: August 2006

ABSTRACTSixteen restructured pork/soy hull mixtures were studied. Incorporation of unprocessed and processed and two particle sizes of hydrated soy hulls in the mixture resulted in moisture contents ranging from 74% to 85%. Standard laboratory procedures were used to measure density, heat capacity and thermal conductivity. Thermal diffusivity was calculated as a mathematical function of these three properties. Thermal diffusivity values were affected the most (1.14–2.01 × 10‐7 m2/sec) by moisture, followed by heat capacity (2.75–4.18 J/g°C), and thermal conductivity (4.80–5.72 x 10‐3W/cm°C). No significant changes in density occurred (1.02–1.06 g/cm3).
Characteristics of Beef Batters as Influenced by Electrical Stimulation and Postmortem Salting Time
Authors: SEMAN D. L. , MOODY W. G. 
Published: August 2006

ABSTRACTChanges were evaluated in functional and textural properties of beef batters altered by mincing, postmortem salting time and electrical stimulation. Histological examinations showed raw batters from non‐stimulated (NS) meat exhibited uniform fat dispersal throughout the protein matrix regardless of salting time; however, fat channeling, increased fat and gel‐water release, lower hardness and gel strength along with reduced apparent viscosity were observed in electrically stimulated (ES) meat when salting was delayed. Changes in amounts of salt‐soluble protein were not consistent. Effects of pH on water‐holding capacity and myofibrillar swelling accounted for most changes observed in batters from ES muscles. However, increases in apparent viscosity and hardness may have been a consequence of rigor onset.
Influence of Enzymatic Hydrolysis on Structure and Emulsifying Properties of Sardine (Sardina pilchardus) Protein Hydrolysates
Authors: QUAGLIA G.B. , ORBAN E. 
Published: August 2006

ABSTRACTThe influence of enzymatic modification with Alcalase was studied on surface hydrophobicity, molecular weight distribution and emulsifying properties of ten hydrolysates from sardine differing in degree of hydrolysis. Surface hydrophobicity was evaluated fluorometrically using 1 anilino‐8‐naphthalenesulfonate (ANS); molecular weight distribution was determined by gel chromatography on a Superfine Sephadex G50. Emulsifying capacity and stability were evaluated as functions of pH values and product concentration, in comparison with sodium caseinate. Results showed emulsifying properties, surface hydrophobicity and the high molecular weight fraction decreased as degree of hydrolysis increased. Thus production of hydrolysates with desired molecular structures and emulsifying properties is possible.
Lipid Composition and Flavor Changes in Irradiated Mango (var. Alphonso)
Authors: GHOLAP A.S. , BANDYOPADHYAY C. , NAIR P.M. 
Published: August 2006

ABSTRACTChanges were studied in fatty acid composition of the pulp, aroma and flavor of gamma irradiated (0.25kGy) and control mature green Alphonso mangoes during ripening at 25–30°C. Ripening of both control and irradiated mangoes was accompanied by changes in glycerides as well as fatty acids. Oleic acid of pulp oil of irradiated mangoes decreased appreciably during ripening as compared with controls. Lin‐oleic acid of pulp oil of unirradiated fruits decreased markedly on the 6th day of storage. With irradiated fruits linoleic acid remained unaffected up to the 12th day of storage. Linolenic acid content of pulp oil of irradiated fruit increased much more than that of unirradiated fruit during ripening. Gas chromatographic profiles of volatiles of control and irradiated mangoes showed no difference.
Moisture Sorption Isotherms of Dried Apricot, Fig and Raisin at 20 °C and 36°C
Authors: AYRANCI EROL , AYRANCI GÜLER , DOGANTAN ZAFER 
Published: August 2006

ABSTRACTIsotherms were found to be of type I, typical of high sugar foods. Study on temperature dependence of isotherms showed that above water activities of 0.6, moisture content was higher at higher temperature. This was explained by endothermic dissolution of sugar at high water activities. Iglesias and Chirife, Halsey, BET and GAB equations were tested to fit the data. Monolayer moisture contents for the three foods were determined from BET and GAB equations. In both models, monolayer moisture was found to decrease with increasing temperature. Isosteric heat of sorption data from the isotherms at two temperatures, revealed that strength of interactions between water vapor and adsorbent increased with moisture content.
Water Sorption Isotherms of Raisins, Currants, Figs, Prunes and Apricots
Authors: TSAMI E. , MARINOS‐KOURIS D. , MAROULIS Z.B. 
Published: August 2006

ABSTRACTMoisture sorption isotherms of dried fruits [Sultana raisins, Corinthian (black) currants, figs, prunes, and apricots] were determined at 15, 30, 45, and 60°C, using the standard static gravimetric method developed by the European Cooperation Project COST 90. Experimental curves showed an inverse effect of temperature at high moisture content due to high sugar content of dried fruits. The hysteresis between adsorption and desorption was verified experimentally. The GAB equation was used to predict experimental data for water activity range 0–0.95.
Polysaccharide Effects on Cross‐Flow Microfiltration of Two Red Wines with a Microporous Alumina Membrane
Authors: BELLEVILLE M.‐P. , BRILLOUET J.‐M. , DE LA FUENTE B. TARODO , MOUTOUNET M. 
Published: August 2006

ABSTRACTTwo red wines, from the same cultivar, differing by polysaccharide content were filtered using cross‐flow microfiltration with an alumina membrane, pore size 0.2 μm. Filtration flow rates were different. The wine richest in polysaccharides (A) showed a typical external fouling profile with progressive stabilization, while wine B showed a permanent decrease in flux (external and internal fouling). Retention of polysaccharides negatively correlated with their hydrodynamic volume, overall losses being higher for wine B. Polysaccharides had a possible role in fouling related to their structures and molecular weight distribution in the two wines.
Microbiological and Enological Parameters during Fermentation of Musts from Poor and Normal Grape‐Harvests in the Region of Alicante (Spain)
Authors: QUEROL A. , JIMÉNEZ M. , HUERTA T. 
Published: August 2006

ABSTRACTMust and wine from grapes harvested in two vintages (1986 and 1987) were anlyzed during vinification for physicochemical and microbiological characteristics. The 1986 vintage would be considered abnormal or poor vintage because of higher rainfall at harvest, and the 1987 one a normal vintage. Low reducing sugars and high volatile acidity at the beginning of the poor fermentation was observed as compared to normal vinification. The yeast population showed atypical evolution through the process since oxidative yeasts were isolated in the first stages of the poor vinification.
A Test for Evaluation of the Serum Separation Potential of Tomato Ketchup
Authors: STOFOROS NIKOLAOS G. , REID DAVID S. 
Published: August 2006

ABSTRACTThe tendency of tomato ketchup to separate into a structural solids phase and a serum phase was measured by placing a small amount of ketchup on a wire screen mounted at the bottom of a plexiglass tube. The screen retained structural solids along with “bound” serum while “unbound” serum drained through and collected in a holder tube below the screen. Rate and degree of separation were particularly applicable to study separation potential of single serving ketchup pouches. Although reducing storage temperature decreased initial rate of serum separation, final amount of serum loss was independent of temperature.
Effect of Heat Treatments on Chemical Analysis of Dietary Fiber
Authors: CHANG M.‐C. , MORRIS W. C. 
Published: August 2006

ABSTRACTApple fiber, corn fiber, oat bran and soy fiber were analyzed to study the effect of heat processing (autoclaving at 121°C/15 min, 100°C/30 min and microwave heating for 5/10 rain) on dietary fiber fractions. Samples were analyzed for insoluble (IDF), soluble (SDF), and total dietary fiber (TDF) by an enzymatic‐gravimetric method. Autoclaving reduced IDF of apple fiber and TDF of apple fiber and oat bran. Microwave heating reduced TDF in apple fiber and oat bran and IDF in oat bran but increased the SDF of apple fiber. All treatments decreased the SDF in corn fiber. Effects on dietary fiber fractions depended on fiber type and processing method.
High Temperature‐Short Time Pasta, Processing: Effect of Formulation on Extrudate Properties
Authors: COLE M.E. , JOHNSON D. E. , COLE R. W. , STONE M. B. 
Published: August 2006

ABSTRACTEffects of wheat type and functional ingredients on selected characteristics of pregelatinized pasta manufactured by high temperature‐short time twin‐screw extrusion were evaluated by physicochemical methods. Although wheat type exerted minor influence on maximum force, total organic matter, and water absorption index, both durum and hard wheats were suitable as raw materials for production of pregelatinized pasta. Most differences in quality characteristics of pasta supplemented with additives were attributable to effects glyceryl monostearate. Neither disodium phosphate (1.0% nor wheat gluten (5.0%) substantially affected physicochemical properties related to textural quality.
Prediction of Flavor Retention during Spray Drying: An Empirical Approach
Authors: BANGS W.E. , REINECCIUS G.A. 
Published: August 2006

ABSTRACTA rapid, semi‐quantitative prediction model was developed for retention of volatile organic flavoring compounds during spray drying. Nonequilibrium vapor phase flux and effective (liquid phase) diffusion coefficients of lemon oil and/or butanol isomers (n‐, sec‐, tert‐) correlated with spray dryer retention. Prediction of retention of these compounds was dependent on the specific sample matrix and dryer.
Time‐Temperature Equivalence of Discrete Particles during Thermal Processing
Authors: SADEGHI F. , SWARTZEL K. R. 
Published: August 2006

ABSTRACTA method is developed to determine time‐temperature equivalencies within discrete particles during thermal processing. Encapsulated calibration materials were examined for establishing the equivalent point for a canning process where results were in good agreement with thermal evaluations using Ecklund thermocouple data. Process characteristics for continuous flow, as Reynolds number, Nusselt number, residence time distribution within heat exchangers and holding tubes, and size and shape of particles are considered for expanding the use of the methodology.
Velocity Distributions of Food Particle Suspensions In Holding Tube Flow: Distribution Characteristics and Fastest‐Particle Velocities
Authors: DUTTA BHASKAR , SASTRY SUDHIR K. 
Published: August 2006

ABSTRACTVelocity distributions of model food particles were investigated by videotaping particles suspended in sodium carboxymethylcellulose (CMC) solutions during passage through a transparent holding tube similar in dimension to that of commercial aseptic processing systems. The distributions could be well described by log‐normal models. Fastest particle velocities were below theoretical centerline velocities for Newtonian fluids but were above theoretical values for the fluids used. Results indicated that for particle concentration levels used in these studies, channeling and particle‐fluid interaction effects may be significant.
Six Northwest Atlantic Finfish Species as a Potential Fish Oil Source
Authors: KRZYNOWEK JUDITH , MURPHY JENNY , PARISER E. RAY , CLIFTON ARTHUR B. 
Published: August 2006

ABSTRACTLipid, cholesterol, and fatty acid data were determined for six species of fish caught off the coast of Massachusetts on several sampling dates. The fattier fish (>5% fat) had low calculated levels of cholesterol per gram of fat (2–14 mg/g). However, low levels of cholesterol in edible flesh (50 mg/100g) amounted to large amounts of cholesterol per gram fat (17–70 mg/g) for lean fish (&lt;5% fat). Wide fluctuations in fat content of the fatty species were paralleled by changes in fatty acid composition. All species would yield about 35% 20‐carbon polyunsaturated fatty acids (PUFA) if the 20‐carbon monoenes were removed.
Initial Fish State and Mixing Time Effects on Textural Characteristics of a Restructured Catfish Product
Authors: ABIDE G.P. , HEARNSBERGER J.O. , SILVA J.L. 
Published: August 2006

ABSTRACTA restructured catfish product similar to a corn dog was developed using tumbled catfish from low cost fillets. The product when made from fresh fillets, was more tender but had tougher skin than when made from frozen fillets. Mixing more than 5 min resulted in a more rubbery and tougher product as demonstrated by higher Instron peak load and longer relaxation time.
Application of Ellipsometry to Evaluate Surface Cleaning Effectiveness
Authors: MCGUIRE JOSEPH , AL‐MALAH KAMAL , BODYFELT FLOYD W. , GAMROTH MICHAEL J. 
Published: August 2006

ABSTRACTMechanisms associated with the cleaning of food contact surfaces are not completely understood, and attempts to evaluate or improve cleaning processes are consequently hindered. The usefulness of ellipsometry as a technique to rate efficiency of different cleaning methods with respect to ability to remove milk soils from various materials is described. Film properties obtainable with ellipsometry, including a measure of the apparent mass remaining on a given surface after cleaning, can be used to provide an indication of the relative effectiveness of a cleaning method. This information contributes to establishment of criteria by which the effectiveness of a cleaning operation can be judged.
Effects of Temperature and Oxygen on the Growth of Listeria monocytogenes at pH 4.5
Authors: BUCHANAN ROBERT L. , KLAWITTER LORI A. 
Published: August 2006

ABSTRACTGrowth effects were studied using tryptose phosphate broth adjusted with hydrochloric acid. The microorganism survived for extended periods at low incubation temperatures (5 and 10°C), and grew at intermediate temperatures (19 and 28°C). Aerobic incubation at 37°C resulted in relatively rapid inactivation of the organism; however, when oxygen was restricted the organism recovered and survived for extended periods. Oxygen restriction enhanced the growth rate at 19°C. Results demonstrated temperature and oxygen availability interacted to influence survival of L. monocytogenes in low pH environment.
Physical‐Chemical Characteristics of Partially Clarified Guava Juice and Concentrate
Authors: HODGSON AURORA S. , CHAN HARVEY T. , CAVALETTO CATHERINE G. , PERERA CONRAD O. 
Published: August 2006

ABSTRACTPartially clarified guava juice concentrate was prepared from single strength guava puree (5.5°Brix) by treatment with pectinase (2 hr at 50°C), extraction of juice with a rack‐and‐cloth press, and vacuum concentration to 23°Brix. The concentrate had the following characteristics: density, 1.10; pH, 3.16; total acids, 4.67%; ash, 1.51%; moisture, 72.4%; ascorbic acid, 867 mg%; viscosity, 4.4 cp; and CIE L* 39.2, CIE a* 10.33, CIE b* 27.11.
Shelf Life of Shrimp (Penaeus merguiensis) Stored at Different Temperatures
Authors: SHAMSHAD S.I. , KHER‐UN‐NISA  , RIAZ M. , ZUBERI R. , QADRI R.B. 
Published: August 2006

ABSTRACTThe sensory, microbiological and biochemical changes were determined in shrimp (Penaeus merguiensis) stored at 0° to 35°C. Mean aerobic plate count of fresh shrimp, initially 5.0 × 105 CFU/g, increased with time and temperature to 6.4 × 109 CFU/g at 35°C after 24 hr. A total of 560 different bacteria were isolated and identified. In addition, the dominant organisms were tested for ability to reduce TMAO, produce indole and hydrolyze protein. The initial bacteria were 30% Gram + organisms but changed to predominantly Grampsychrotrophs at lower temperatures and to mesophiles at higher temperatures. Odor, texture and color qualities decreased; TMA, TVB, pH and Indole increased with time and temperature. Shelf life of shrimp ranged from 7 hr at 35°C to 13 days at 0°C.
Thermal Conductivity of Surimi–Measurement and Modeling
Authors: WANG DE‐QIAN , KOLBE EDWARD 
Published: August 2006

ABSTRACTTo measure temperature‐dependent thermal conductivity of surimi, a line‐source probe system was developed. Effects of test conditions and sample history were investigated. Thermal conductivity of Alaska pollock surimi having 0, 4, 6, 8, and 12% cryoprotectant levels was measured in the range ‐40 to 30°C. Thermal conductivity of surimi has a relatively weak dependence upon cryoprotectant level when water content of the sample is controlled at 80.3%. From measured data, the Schwartzberg model and its modification were selected for future prediction. Three parameters in the model, Ti, B, and K′f had a linear variation with cryoprotectant concentration.
Cryoprotective Effects of Some Materials on Cod‐Surimi Proteins during Frozen Storage
Authors: SYCH J. , LACROIX C. , ADAMBOUNOU L T. , CASTAIGNE F. 
Published: August 2006

ABSTRACTFreeze‐induced protein denaturation of cod surimi was studied as affected by carbohydrates (sucrose and glucose syrup at 8% w/w), polyols, (sorbitol and glycerol at 8% w/w), protein hydrolysates (fish protein and casein hydrolysates at 4% w/w), hydrocolloids (pectin‐1% w/w, sodium alginate, lambda‐ and iota‐carrageenan‐0.5% w/w) and combinations of the above, (sucrose/sorbitol 1:1 mixture at 8% w/w, or combined with protein hydrolysates at 4% w/w). Salt extract‐able protein (SEP) and heat induced denaturation by differential by differential scanning calorimetry (DSC) were used to monitor protein changes in surimi stored 16 wk at ‐20°C. The best cryoprotection effect was achieved from sorbitol, glucose syrup (DE = 60), sucrose and sucrose/sorbitol 1:1 w/w mixture at 8% w/w in surimi. Correlations between certain DSC parameters and SEP were high.
Hot‐boning, Tumbling, Salt and Chopping Temperature Effects on Cooking Yield and Acceptability of Emulsion‐type Pork Sausage
Authors: OCKERMAN H.W. , WU Y.C. 
Published: August 2006

ABSTRACTHot‐boned or chilled pork with addition of 2% or 3% salt was used to prepare emulsion‐type pork sausage. Different tumbling periods and a variety of chopping temperatures were evaluated. Emulsifying capacity (EC), water‐holding capacity (WHC), pH, total plate count (TPC) and organoleptic properties were determined. Hot boned pork with 3% added salt had higher EC, pH, WHC, cooking yield and lower TPC than chilled meat samples with 2% added salt. As chopping temperature increased, WHC decreased and TPC increased. However, an intermediate chopping temperature of 12.8°C produced superior yield.
Effects of Trimming and Added Connective Tissue on Compositional, Physical and Sensory Properties of Restructured, Pre‐cooked Beef Roasts
Authors: LIU C. W. , HUFFMAN D. L. , EGBERT W. R. , LIU M. N. 
Published: August 2006

ABSTRACTRestructured beef roasts were prepared using trimmed (intermediate or extensive) and chunked (kidney plate or hand knife) beef shoulder clods with varying levels (0, 10, 20 or 30%) of added connective tissue (flaked with ComitrolR). Intact beef top rounds (control) and all restructured roasts were water cooked to 62.8°C internal temperature. Increasing connective tissue increased (P<0.05) tenderness and fat of restructured products with no deleterious effect (P>0.05) on product bind. Addition of 30% connective tissue decreased (P<0.05) juiciness and overall acceptability of the products; however, products with addition of 10% or 20% connective tissue were acceptable. Sensory data indicated restructured roasts were as acceptable as intact top rounds.