bluuebunny/crossref_metadata_2025_split huggingface dataset:
Yield and Quality of Tofu as Affected by Soybean and Soymilk Characteristics: Glucono‐delta‐lactone Coagulant
Authors: SHEN C. F. , DE MAN L. , BUZZELL R. I. , MAN J. M. DE 
Published: August 2006

ABSTRACTNine light hilum soybean [Glycine max (L.) Merr] cultivars were used to study characteristics that affect yield and quality of tofu (soybean curd) coagulated with glucono‐delta‐lactone (GDL). Pressed and packed (nonpressed) curds were examined. Yield of tofu was not affected by size of beans. Protein and total solids in soymilk increased when protein and moisture increased in soybeans. Yield of pressed GDL tofu increased with protein content of soybeans (or soymilk) plus decreased calcium content. Fracturability of pressed GDL tofu increased with levels of phosphorus. Hardness of packed tofu increased with protein content in soymilk. Yield of pressed GDL tofu was 20% higher than CaSO4 tofu.
Effect of Zn Concentration, Ca Source, Percent Milkfat and Homogenization on Ca, Fe and Zn Solubility in Wheat Cereal Systems under Simulated Gastrointestinal pH
Authors: NADEAU D. B. , CLYDESDALE F. M. 
Published: August 2006

ABSTRACTAn in vitro sequential pH treatment, simulating the gastrointestinal tract, was used to evaluate effects of Zn fortification, source of Ca and milk type (skim, 1 and 2% fat, homogenized and unhomogenized whole) on Ca, Fe and Zn solubility in moderately (MF) and highly fortified (HF) whole wheat cereals. In both cereals, soluble Zn significantly increased in response to fortification level. While CaCO3‐supplemented skim milk promoted mineral solubility in all MF systems, whole milk was most effective in the HF systems. This effect was apparently related to % milkfat and the homogenization process.
Simultaneous Analysis of Biogenic Amines in Canned Fish by HPLC
Authors: YEN GOW‐CHIN , HSIEH CHIU‐LUAN 
Published: August 2006

ABSTRACTA simple HPLC method was developed for simultaneous determination of putrescine, cadaverine, tryptamine, 2‐phenylethylamine, spermidine, spermine, histamine, tyramine, and agmatine. Amines were derivatized with benzoyl chloride and separated well on Lichrosphere are 100 RP‐18 column using a gradient elution system with a mixture of methanol and water in 10 min. Amine content of canned fish was detected by this method, and except for anchovie products most samples contained the nine amines at low levels. This method would be useful for detection of amines in fish.
Characterization of Common Squid Using Several Freshness Indicators
Authors: OHASHI EIJI , OKAMOTO MIYUKI , OZAWA AKIO , FUJITA TAKAO 
Published: August 2006

ABSTRACTChanges in several components and properties were examined to find appropriate indicators of freshness of common squid during storage at 0°C, 5°C and 10°C. Total viable counts of bacteria, pH and volatile basic nitrogen did not change significantly during 2 wk storage at 0°C. Unlike usual fish meat, K value in squid muscle changed very quickly, but Hx/AMP ratio was a better indicator. Agmatine increased before initial decomposition started but was not suitable as an early freshness indicator. Free basic amino acids, arginine and ornithine also changed rapidly. Basic amino acids such as arginine and ornithine appeared to be appropriate indicators of freshness of common squid.
Control of Salmonella typhimurium, Listeria monocytogenes, and Escherichia coli 0157:H7 on Beef in a Model Spray Chilling System
Authors: DICKSON JAMES S. 
Published: August 2006

ABSTRACTSimulated water spray chilling cycles were modified to include acetic acid as a sanitizer. The modified cycles were tested for effectiveness in reducing levels of S. typhimurium, L. monocytogenes, and E. coli 0157:H7 on beef lean and fat tissue. Reductions of up to 3 log cycles were obtained for all three bacterial species on fat tissue. Reduction was less on lean tissue with the same treatments, although the modified cycles reduced populations when compared to the control cycle.
Vitamins E and C Improve Pigment and Lipid Stability in Ground Beef
Authors: MITSUMOTO M. , FAUSTMAN C. , CASSENS R.G. , ARNOLD R.N. , SCHAEFER D.M. , SCHELLER K.K. 
Published: August 2006

ABSTRACTEffect of vitamin E (Vit E), vitamin C (Vit C) and their combination (Vit E + C) on pigment and lipid stability in raw ground beef was studied during 7 days illuminated display at 4°C. Oxidations of pigment and lipid were greatest in controls. Vit E treatment showed moderate pigment and lipid oxidation, and Vit C treatment showed low pigment and lipid oxidation. Vit E+C treatment resulted in the lowest pigment and lipid oxidation.
Assessment of Sodium Lactate Addition to Fresh Pork Sausage
Authors: LAMKEY J. W. , LEAK F. W. , TULEY W. B. , JOHNSON D. D. , WEST R. L. 
Published: August 2006

ABSTRACTSodium lactate was added to fresh pork sausage to determine its effect on refrigerated storage of chubs and retail display of patties. An additional treatment evaluated effects of sodium lactate in fresh sausage with added textured soy concentrate. In fresh sausage stored as 454g chubs, surface discoloration was reduced (P<0.01) and off‐odor development abated (P<0.01) with addition of sodium lactate. The lag phase of microbial growth was extended from 10 to 20 days with sodium lactate. Under retail conditions, sodium lactate did not affect lean color (P>0.01) but resulted in more rapid surface discoloration (P<0.01). Presence of textured soy concentrate decreased (P<0.01) effectiveness of sodium lactate against microorganisms.
Microbial Effects of Ultrasonication of Broiler Drumstick Skin
Authors: SAMS A. R. , FERIA R. 
Published: August 2006

ABSTRACTPre‐chill broiler drumsticks were exposed to ultrasonic energy in water at 25 and 40°C for 15 and 30 min to study the effect on skin microbial counts. Aerobic plate counts (APC) after 0, 7, and 14 days at 4°C indicated no significant effects (p>0.05) due to ultrasonication. In another experiment, post‐chill broiler drumsticks were treated with ultrasonic energy in 1% lactic acid at pH 2 and 4 for 0.5, 2, and 3.5 min. After 0 and 10 days at 4°C there was no significant effect (p>0.05) of ultrasonication on APC.
Salt‐Induced, Low‐Temperature Setting of Antarctic Fish Muscle Proteins
Authors: TORLEY P.J. , INGRAM J. , YOUNG O.A. , MEYER‐ROCHOW V.B. 
Published: August 2006

ABSTRACTFreshly prepared salted pastes (2.5%, w/w NaCl) of muscle tissue of the Antarctic fishes Pagothenia borchgrevinki (white muscle) and Dissostichus mawsoni (red and white muscle) rapidly formed cold‐set gels. Set times were minutes rather than the hours required to cold‐set salted pastes of fish from cold‐ temperate waters. Cold‐setting was related to habitat temperature and the stability of fish muscle myosin, the protein responsible for gel formation.
Effect of Natural Fermentation of Yams (Discorea rotundata) on Characteristics of Processed Flour
Authors: ACHI O. K. 
Published: August 2006

ABSTRACTThe effects of natural fermentation on chemical and physical composition of tubers (Dioscorea rotundata) for flour production were studied. A fission yeast isolated from palmwine was evaluated as inoculum for fermenting yam samples. Tubers were blanched (10 and 20 min at 70°C) before fermentation for 96 hr at 30°C. Acid production and pH changes varied with time and were influenced by availability of fermentable sugars. Fermented products, including samples inoculated with yeasts, had higher protein values. Blanching and fermentation improved color and texture, producing flours with acceptable sensory qualities after 48 hr. Fermentation offers potential for preservation and improvement in quality of yam flour.
Color and Its Stability in Restructured Beef Steaks during Frozen Storage: Effects of Various Binders
Authors: CHEN C.M. , TROUT G.R. 
Published: August 2006

ABSTRACTColor and its stability were evaluated in restructured steaks made with various binders (calcium alginate, crude myosin extract, whey protein concentrate, wheat gluten, soy isolate or surimi) vs controls (intact ribeye muscle, restructured steaks with no additives or with NaCl and sodium tripolyphosphate). Steaks made with various binders showed similar effects on initial surface metmyoglobin concentration and sensory color attributes, except steaks made with calcium alginate or soy isolate protein. During 12‐wk frozen storage, steaks made with various binders (except soy protein isolate) had similar color stabilities.
Processing Ingredients Affecting Oxidative and Textural Stability of Restructured Beef Roasts
Authors: ARGANOSA G.C. , GODBER J.S. , TANCHOTIKUL U. , McMILLIN K.W. , SHAO K.P. 
Published: August 2006

ABSTRACTRestructured beef roasts containing 0.3% sodium tripolyphosphate (STP) and 1% soy protein isolate (SPI); or STP only; or SPI only; or no STP or SPI were cooked at 70 or 100°C to an internal temperature of 65°C, then stored at 4°C for 0 and 3 days. In control roasts, the higher cooking temperature resulted in higher (p ≤ 0.05) TBA values. STP and SPI inhibited oxidation but the effect was not detected sensorially. Significant interactions (p ≤ 0.05) indicated that STP was more effective at higher cooking temperatures and SPI at lower temperatures. Total moisture of the cooked product was significantly greater with STP but no differences in juiciness and tenderness were detected sensorially.
Efficacy of Pork Loin as a Source of Zinc and Effect of Added Cysteine on Zinc Bioavailability
Authors: HORTIN AUDRA E. , BECHTEL PETER J. , BAKER DAVID H. 
Published: August 2006

ABSTRACTBased upon Zn uptake in chick tibia, Zn in raw and cooked pork loin was about 40% more bioavailable than that in ZnSO4‐H2O. Neither roasting nor braising affected Zn bioavailability in the loin preparations. Adding 0.40% cysteine to diets containing ZnSO4 improved Zn bioavailability by 73%. Pork loin is an excellent source of bioavailable Zn, and SH‐containing compounds such as cysteine and glutathione that are present in meat may contribute to enhanced gut absorption of meat‐source Zn.
Emulsifying Salts Influence on Characteristics of Cheese Analogs from Calcium Caseinate
Authors: CAVALIER‐SALOU C. , CHEFTEL J.C. 
Published: August 2006

ABSTRACTCheese analogs were prepared from calcium caseinate, butter oil and emulsifying sodium salts (ES). Increasing ES levels gave cheese analogs with higher pH, degree of casein dissociation and degree of fat emulsification than the control without ES. Firmness of cheese analogs first increased, then decreased when the ES level was increased from 1 to 3%. Effects depended on the degree of polymerization of phosphate salts. Sodium citrate (>1%) or Na2HPO4 (>2%) made cheese analogs more able to melt upon reheating. Melting ability correlated with high pH, soft texture, high degree of casein dissociation and low degree of fat emulsification.
Average NaCl Concentration in Cheese for Different Volume Ratios of Brine and Solid during Salting
Authors: ZORRILLA SUSANA E. , RUBIOLO AMELIA C. 
Published: August 2006

ABSTRACTFick's second law for unsteady‐state, one‐dimensional diffusion in solid media from a well stirred solution of limited volume was used to develop mathematical equations for modeling the mass transfer of NaCl in cheeses during salting. A computational method was employed to solve the equations and analyze the suitable conditions for salt penetration in finite cylindrical cheeses. Various volume ratios of solution and solid were considered to determine the variation of NaCl concentration in cheeses. Experimental results were predicted by the proposed mathematical model with less than 10% error.
Breadfruit Chips: Preparation, Stability and Acceptability
Authors: BATES R. P. , GRAHAM H. D. , MATTHEWS R. F. , CLOS L. R. 
Published: August 2006

ABSTRACTMature breadfruit, sliced to 1.25 mm, fried in soy oil at 165°C and salted to 1.5% produced a stable, crisp chip with lipid stability comparable to potato chips. Partial air drying prior to frying reduced oil absorption from 42% to 26%. Sensory evaluations showed the product to be as acceptable as commercial plantain or potato chips. In view of the extreme perishability and high postharvest losses of breadfruit, chip production represents a useful value‐adding preservation method meriting consideration in breadfruit producing regions.
Juice Extraction Process and Apple Cultivar Influences on Juice Properties
Authors: CLIFF M. , DEVER M. C. , GAYTON R. 
Published: August 2006

ABSTRACTEffects of several processing methods (oxidative, nonoxidative, diffusion extraction, enzyme liquefaction) on varietal apple juice character was examined. Analytical evaluations included titratable acidity, soluble solids, pH, phenol, suspended solids, turbidity, Hunterlab color, organic acids and sugars and showed definite extraction process and cultivar differences. Sensory evaluation identified eight attributes, color, clarity, fruity aroma, oxidized, fruity flavor, sweet, sour, astringent, as significant factors in characterizing differences among the juices. Canonical discriminant analyses (CDA) of analytical data showed correct allocation of all juices to both process type and variety. CDA of sensory data, revealed a significant separation of processes but not all cultivars.
Pectin Concentration, Molecular Weight and Degree of Esterification: Influence on Volatile Composition and Sensory Characteristics of Strawberry Jam
Authors: GUICHARD E. , ISSANCHOU S. , DESCOURVIERES A. , ETIEVANT P. 
Published: August 2006

ABSTRACTComposition of headspace, consistency, taste and flavor characteristics were determined in jams made with different pectins. At usual concentrations, high methoxylated pectin induced an undesirable modification of typical flavor and intensity of flavor and taste, whereas low methoxylated pectin induced few alterations. At fixed concentration and molecular weight, a decrease in degree of esterification produced a significant decrease in consistency and noticeable modifications of the flavor perception and headspace composition, but no taste alteration. Mechanical reduction of pectin molecular weight significantly modified only the consistency.
Water and Molecular Weight Effects on Glass Transitions in Amorphous Carbohydrates and Carbohydrate Solutions
Authors: ROOS YRJÖ , KAREL MARCUS 
Published: August 2006

ABSTRACTThe effects of water, freeze‐concentration and effective molecular weight (Me) on glass transition (Tg) of maltose and maltodextrins were studied, and methods to predict Tgwere used to establish state diagrams. Tgof maximally freeze‐concentrated solutes (T′g) and onset of ice melting (T′m) increased with Me, and for high molecular weight polysaccharides T′gand T′mwere predicted to have the same temperature value. Ice formation at T′g<T < T′mwas time dependent. Unfrozen water in maximally freeze‐concentrated matrices was about 20% independently of Me. The state diagrams can be used to evaluate physical state of frozen and dehydrated foods.
Color Development in a Model System During Frying: Role of Individual Amino Acids and Sugars
Authors: ROE M.A. , FAULKS R.M. 
Published: August 2006

ABSTRACTThe color of fried potato products is limited by reducing sugars, but can be affected by free amino acids. Filter paper discs saturated with solutions of amino acids in combination with glucose, fructose and sucrose were fried in oil to investigate color formation. Four phases of color development were identified; equilibrium, lag, rapid and slow phase, corresponding to the water content of the system. Lysine, 7‐aminobutyric acid and glycine produced most color and glutamic acid least. Fry color of glucose and fructose systems was very similar, but sucrose systems produced less color. Glucose and fructose systems were not affected by pH changes, but there was a slight effect on sucrose systems.
Heat Resistance of Salmonella typhimurium and Listeria monocytogenes in Sucrose Solutions of Various Water Activities
Authors: SUMNER S.S. , SANDROS T.M. , HARMON M.C. , SCOTT V.N. , BERNARD D.T. 
Published: August 2006

ABSTRACTThe heat resistance of Salmonella typhimurium was determined in sucrose solutions with aw ranging from 0.98–0.83. The D65.6oc ranged from 0.29–40.2 min (> 100‐fold increase), with z value 6.5–7.7°C. S. typhimurium was also heated in four chocolate syrups purchased at retail. The D65.6oC ranged from 1.2–3.2 min while the aw of the syrups ranged from 0.75–0.84. The heat resistance of Listeria monocytogenes was determined in sucrose solutions with aw ranging from 0.98–0.90. The D65.6oC value shifted from 0.36–3.8 min (10‐fold increase); the z value ranged from 7.6–12.9°C.
Freezing Effects on Quality, Bacteriology and Retail‐Case Life of Pork
Authors: GREER G. GORDON , MURRAY AUSTIN C. 
Published: August 2006

ABSTRACTFreezing effects (−30°C, 90 days) on objective measures of muscle quality, bacterial growth and retail case life of thawed pale, soft, exudative, normal and dark, firm, dry pork were determined. Small but significant interactions (P lt; 0.05) did not interfere with interpretation of quality group and storage treatment effects. Frozen/thawed loin chops had slightly but significantly (P < 0.05) higher pH, less expressible juice, more soluble protein and darker color than fresh pork. The lag phase of bacterial growth was shorter in frozen/thawed pork, while the generation time was unaffected (P > 0.05). Freezing/ thawing significantly (P < 0.05) reduced case life due to appearance of chops but did not affect time for spoilage odors to develop.
Soy Protein and Oil Effects on Chemical, Physical and Microbial Stability of Lean Ground Beef Patties
Authors: LIU M.N. , HUFFMAN D.L , EGBERT W.R. , McCASKEY T.A. , LIU C.W. 
Published: August 2006

ABSTRACTEffects of isolated soy protein (ISP), frozen, textured isolated soy protein (FTISP), soybean oil (SO), and hydrogenated soybean oil (HSO) addition on chemical, color, sensory, and microbial stability of lean (>90%) ground beef patties (LGBP) were evaluated. Soy oil was incorporated as an emulsion (SE). Nine treatments, including two all beef controls (20 and 10% fat), were formulated to contain combinations of SE, HSO and FTISP. Sensory panelists found LGBP with 25% FTISP (10% fat from beef) to have as intense beef flavor (P>0.05) as all beef controls. Lipid oxidation and pigment discoloration rates were slowed by fat adjustment to 10% with SO and/or HSO. Soy had no effect (P>0.05) on microbial stability.
Effects of Ultrasound Treatment on the Properties of Chymosin
Authors: KIM S. M. , ZAYAS J. F. 
Published: August 2006

ABSTRACTWhen chymosin was extracted by ultrasound curd tension and syneresis were significantly lower for Berridge substrate coagulated by the ultrasound‐treated chymosin than by the control. Experimental chymosin had a shorter induction period and was more heat‐sensitive than the control. Activation energy of chymosin obtained by ultrasound treatment was significantly lower than that of the control. Ultrasound treatment did not significantly change the chromatographic patterns of chymosin. Only two distinct enzymatically active proteins were observed with DEAE‐cellulose chromatography. Electrophoretic properties were similar for chymosins obtained by ultrasound and control methods.
“Degree of Elasticity” Determination in Solid Foods
Authors: KALETUNC G. , NORMAND M.D. , JOHNSON E.A. , PELEG M. 
Published: August 2006

ABSTRACTSpecimens of a variety of foods (banana, cheese, frankfurter, jelly candy, marshmallow, and potato) were subjected to four compression‐decompression cycles at two prefailure deformation levels (12.5–15 and 20–25%). Total and percent recoverable work in each cycle were determined using a universal testing machine interfaced with a computer. The magnitude of recoverable work, its strain dependency and response to successive cycles were characteristic of each material. Percent recoverable work was unrelated, however, to strength (stress at failure), deformability, and stiffness. The general level of recoverable work was about 60–80% of total work in the materials commonly considered “elastic” and 20–50% in those known as “plastic.”
Instrument for Nondestructive Texture Measurement of Raw Atlantic Cod (Gadus Morhua) Fillets
Authors: BOTTA J.R. 
Published: August 2006

ABSTRACTA portable instrument was developed to rapidly and objectively determine texture (firmness and resilience) of raw Atlantic cod (Gadus morhua) fillets. A controlled study determined the texture of raw fillets from 774 cod, caught at three different times of year. Compared to texture grades of fillets assessed by trained and experienced Fish Inspection Officers, this instrument was a dependable method of rapidly determined texture of raw fillets.
Color Stability of Rainbow Trout Fillets during Frozen Storage
Authors: NO HONG K. , STOREBAKKEN TROND 
Published: August 2006

ABSTRACTThe effects of frozen storage (3 and 6 months at −20 and −80°C) on stability of carotenoids and color [CIE, (1976) L*a*b* and H(°)ab] in vacuum‐packed fillets of rainbow trout were studied in a paired‐sample experiment. The trout were fed diets containing astaxanthin or canthaxanthin at different water salinities and temperatures. Carotenoids in the flesh were stable (up to 5% loss) for 6 months at −20 or −80°C, regardless of carotenoid sources and rearing conditions. Frozen storage resulted in increased L* (lightness), a* (redness) and b* (yellowness), and decreased H(°)ab (hue) values. Color characteristics from different parts of the fillet differed significantly.
Native and Succinylated Sunflower Proteins Use in Bread Baking
Authors: YUE P. , HETTIARACHCHY N. , D'APPOLONIA B. L. 
Published: August 2006

ABSTRACTMixing and baking properties were investigated on blends of Hard Red Spring wheat flour/chlorogenic acid‐free native and succinylated sunflower protein concentrate and isolate. Dough properties were studied using a Brabender Farinograph and Extensigraph. Loaves were prepared from the various blends using the straight dough procedure and evaluated for volume, external score, crumb color, grain and texture. Loaves prepared from the 5% blends of native proteins were acceptable. However, 10 and 15% blends had a detrimental effect and potassium bromate did not improve bread quality. Loaves with 5 and 10% blends of succinylated proteins had over‐fermented characteristics. Reduced fermentation times did not improve bread quality at the 5% level but improved volume at the 10% level.
Twin‐Screw Extrusion Texturization of Acid and Alkali Denatured Soy Proteins
Authors: DAHL S.R. , VILLOTA R. 
Published: August 2006

ABSTRACTEffect of pH on functional characteristics of soy protein was investigated by modifying soy flour through acid (HCl) or alkali (NaOH) addition. Acid‐ and alkali‐treated proteins were evaluated and texturized by twin‐screw extrusion. Products were analyzed by rheological, functional, and ultrastructural methods. Acid‐modified texturized protein had little expansion, increased peak force, increased work of shearing, and a nonoriented fiber arrangement. Slightly alkaline extrudates had increased rehydration but poorer texture. Stronger alkaline treatment resulted in denser products with high peak force measurements, which disintegrated when extrudates were rehydrated. The physicochemical state of soy protein, particularly conformation and protein‐water interactions as affected by pH, may influence expansion of textured products and development of plexilamellar structure.
Osmotic Concentration of Green Beans Prior to Freezing
Authors: BISWAL R. N. , BOZORGMEHR K. , TOMPKINS F. D. , LIU X. 
Published: August 2006

ABSTRACTOsmotic dehydration as an intermediate step in freezing of vegetable tissue was studied. Green beans c.v. Bush Blue Lake‐47 were osmotically concentrated in NaCl‐water solutions at three concentrations (5, 10, and 17% NaCl by weight) and three temperatures (8, 20, and 40°C). Movement of salt and water was modeled for water loss from and salt uptake by the product. Green beans contacted with 10% NaCl‐water solution at 20°C for 30 min were processed further by freezing in an air blast freezer. Evaluation of color, hardness, texture, taste and overall acceptability indicated the product was organoleptically acceptable.