bluuebunny/crossref_metadata_2025_split huggingface dataset:
Predictive Models for Microbial Inactivation and Texture Degradation in Surimi Seafood During Thermal Processing
Authors: Jaczynski J. , Park J.W. 
Published: July 2006

ABSTRACT:Models for Staphylococcus aureus inactivation and texture degradation during thermal processing of surimi seafood were developed based on the modified thermal‐death‐time (TDT) concept. Validation studies showed good fit between experimental and predicted values. The models allow input of processing parameters, resulting in a surface response that determines microbial inactivation and texture degradation. D‐values for microbial inactivation were determined between 55 and 95 °C. The z‐value, however, was not linear. Therefore, a polynomial equation was used to calculate D‐values at intermediate temperatures. Texture degradation between 55 and 95 °C followed a power function. Therefore, power “n” was used as the degradation rate for modeling purposes. Polynomial equation was used to calculate “n” at intermediate temperatures.
Reduction of Moniliformin in Corn by Heat Processing
Authors: Pineda‐Valdes G. , Ryu D. , Hanna M.A. , Bullerman L.B. 
Published: July 2006

ABSTRACT:The effects of autoclaving, baking, extrusion, frying, and roasting on the stability of moniliformin (MON) in spiked (5 μg/g of MON) corn‐based food products were investigated. Roasting corn meal at 218 °C for 15 min had the most significant effect (p ≤ 0.05) on the reduction of MON (44.6%). Autoclaving creamed corn at 121 °C for 65 min resulted in only 10% reduction of MON. Reductions of MON ranging from 5.4 to 28.9% were observed when corn chips were prepared from spiked masa. MON was reduced by 42.2% when corn muffins were baked and by 26.7% when corn grits were extruded. Overall, MON showed heat stability similar to or greater than other Fusarium mycotoxins such as deoxynivalenol and fumonisin B1
Influence of Packaging Films on the Sensory and Microbiological Evolution of Minimally Processed Borage (Borrago officinalis)
Authors: Giménez M. , Olarte C. , Sanz S. , Lomas C. , Echávarri J.F. , Ayala F. 
Published: July 2006

ABSTRACT:The atmospheres prevalent in borage packaged in 5 different films, together with different water‐vapor permeabilities of the films, determined the evolution of the visual and microbiological quality of borage. PVC films proved inadequate to extend the sensory quality since the samples packaged with the films were spoiled on day 9, whereas among the P‐Plus films, the least permeable film was the most adequate to extend the sensory quality of borage until day 15. For most of the treatments, no correlation between the microbial growth and changes in appearance was found. Thus, some treatments with a fair sensory evaluation had microbial counts higher than those allowed by the European legislation.
Aroma of Canned Peach Halves Acidified with Clarified Lemon Juice
Authors: Saura D. , Laencina J. , Pérez‐López A.J. , Lizama V. , Carbonell‐Barrachina A.A. 
Published: July 2006

ABSTRACT:The aroma composition of canned peaches was studied during the 1st year of storage. Citric acid was substituted with 2 types of lemon juice: turbid and clarified. The volatiles were extracted using a distillation technique and quantified by gas chromatography‐mass spectrometry. A total of 35 aroma compounds were identified and quantified, with the major volatile components being lactones. The removal of monoterpenes, during the tangential flow filtration of the lemon juice, provided an acidifier with high scores in the sensory evaluation. In this study, a product perceived by the consumers as more “natural” was elaborated, and new industrial perspectives were opened for the lemon industry and agriculture.
Consumer Attitudes and Acceptability of Soy‐fortified Yogurts
Authors: Drake M.A. , Gerard P.D. 
Published: July 2006

ABSTRACT:The objective of this study was to determine consumer knowledge of soy and dairy foods and consumer acceptance of yogurts fortified with 2.5% soy protein concentrate (SPC). Consumers were polled from a university campus location (n= 388) and from a local grocery store (n= 159). Consumers filled out a questionnaire requesting demographics information as well as knowledge and attitudes on dairy and soy foods. Consumption of dairy foods was more frequent than consumption of soy foods. Yogurts without SPC received higher acceptance scores than yogurts containing SPC (p< 0.05). Acceptability scores for yogurts increased with frequency of dairy yogurt consumption (p< 0.05). Knowledge of the health claim increased acceptability scores for yogurts (P< 0.05).
Commercial‐Scale Pulsed Electric Field Processing of Orange Juice
Authors: Min S. , Jin Z.T. , Min S.K. , Yeom H. , Zhang Q.H. 
Published: July 2006

ABSTRACTEffects of commercial‐scale pulsed electric field (PEF) processing on the microbial stability, ascorbic acid, flavor compounds, color, Brix, pH, and sensory properties of orange juice were studied and compared with those of thermal processing. Freshly squeezed orange juice was thermally processed at 90 °C for 90 s or processed by PEF at 40 kV/cm for 97 ms. Both thermally processed and PEF‐processed juices showed microbial shelf life at 4 °C for 196 d. PEF‐processed juice retained more ascorbic acid, flavor, and color than thermally processed juice (P<0.05). Sensory evaluation of texture, flavor, and overall acceptability were ranked highest for control juice, followed by PEF‐processed juice and then by thermally processed juice (P<0.01).
Bigelow's General Method Revisited: Development of a New Calculation Technique
Authors: Simpson R. , Almonacid S. , Teixeira A. 
Published: July 2006

ABSTRACTThis article describes the development of a comprehensive procedure for broader application of the General Method in calculating thermal processes. In addition to the capability of calculating lethality (or process time to achieve a specified lethality) for a given set of heat‐penetration data, the procedure can also calculate process time or lethality for process conditions different from those of the original heat‐penetration tests. The new procedure was experimentally tested against the Ball Formula Method and numerical finite difference methods. It often safely predicted shorter process times than the Ball Formula Method by accurately accounting for slow come‐up and cool‐down phases of the retort process.
Critical Factors Affecting the Destruction of Escherichia coli O157:H7 in Apple Cider Treated with Fumaric Acid and Sodium Benzoate
Authors: Chikthimmah N. , Laborde L.F. , Beelman R.B. 
Published: July 2006

ABSRACTDestruction of Escherichia coli O157:H7 in apple cider treated with fumaric acid and sodium benzoate (0.15% and 0.05% w/v, respectively) was determined under pH and storage temperatures that commonly occur in apple cider. At 5°C storage, while destruction of E. coli O157:H7 in the presence of preservatives increased with time, there was little decline in E. coli O157:H7 populations in the absence of the preservatives. Increasing storage temperatures to 15°C and 25°C significantly increased the rate of destruction of E. coli O157:H7 in cider with the preservatives (P < 0.05). Increasing the pH of cider (from 3.2 to 4.7) decreased the rate of destruction of E. coli O157:H7.
1‐MCP Treatment Prolongs Postharvest Life of 'Santa Rosa’Plums
Authors: Salvador A. , Cuquerella J. , Martínez‐Jávega J.M. 
Published: July 2006

ABSTRACT:'Santa Rosa’plums were treated with concentrations of 0‐ (control), 0.5‐, or 0.75‐μL/L 1‐methylcyclopropene (1‐MCP) for 24 h at 1°C and stored at 1 °C for up to 40 d. Ethylene and CO2 production, firmness, weight loss, Brix, acidity, color evolution, and ethanol and acetaldehyde concentrations were determined periodically after cold storage and after subsequent shelf life of 5 and 8 d at 20 °C. 1‐MCP strongly inhibited ethylene and CO2 production. Higher values of firmness were observed in 1‐MCP‐treated plums compared with control. 1‐MCP treatment delayed color evolution, reduced acidity loss, and inhibited ethanol and acetaldehyde production. 1‐MCP did not affect weight loss or sugar content.
The Use of Controlled Postharvest Abiotic Stresses as a Tool for Enhancing the Nutraceutical Content and Adding‐Value of Fresh Fruits and Vegetables
Authors: Cisneros‐Zevallos L. 
Published: July 2006

ABSTRACTThis paper proposes a concept based on applying postharvest abiotic stresses to enhance the nutraceutical content of fresh fruits and vegetables. We hypothesize that selected abiotic stress treatments, such as wounding, phytohormones, temperature, ultraviolet light, altered gas composition, heat shock, and water stress, among others, will affect the secondary metabolism of fresh produce and increase the synthesis of phytochemicals with nutraceutical activity or reduce the synthesis of undesirable compounds. Controlled stresses may be used as tools by the fresh produce industry to enhance the health benefit properties of fresh‐cut or whole fresh produce and by the food processing and dietary supplement industries to obtain healthier processed products or enhance extractable nutraceutical yields.
Factors Influencing the Occurrence of Methanethiol in Aqueous Slurries of Soy Protein Concentrates
Authors: Lei Q. , Boatright W.L. 
Published: July 2006

ABSTRACT:Aqueous slurries of 6 commercial soy protein concentrate (SPC) contained from 9.8 to 21.7 ppb methanethiol, which corresponds to odor values (in water) of 49 to 108. Effects of temperature (5.5, 24, and 65°C), pH (4.8,6.6, and 9.0), transition metals (FeCl3, FeCl2, and CuCl2), lipoxygenase, and EDTA on methanethiol levels in SPC slurries were investigated. Higher temperature (65°C), basic pH (9.0), transition metals, lipoxygenase, and EDTA caused significant increases in methanethiol compared with the control. CuCl2 caused greater increases in methanethiol than FeCl3 and FeCl2. In contrast, treatments with lower temperature (5.5°C) or acidic pH (4.8) resulted in lower levels of methanethiol in all commercial SPC samples examined.
Pectinesterase and Polygalacturonase Activities and Textural Properties of Rubbery Papaya (Carica papaya Linn.)
Authors: Jiang C.‐M. , Wu M.‐C. , Wu C.‐L. , Chang H.‐M. 
Published: July 2006

ABSTRACT:Comparisons in color of flesh, pectin composition, pectinesterase (PE), polygalacturonase, cellulase activities, and textural properties of normal green papaya (NGP), rubbery papaya (RP), and normal yellow and ripe papaya (NYRP) were conducted. RP contained about 9.7% pectin with a degree of esterification of 53.1%, while NYRP contained about only 1.2% pectin with a degree of esterification of about 23.4%. PE activity (13.6 unit/g fresh weight) than in RP was significantly lower (18.0 unit/g fresh weight) in NYRP (P < 0.05), whereas polygalacturonase activity (46.9 unit/g fresh weight) in RP was higher (27.0 unit/g FW) than in NYRP. Therefore, in combination with the fact that water extract from RP displayed an inhibitory ratio of 36.0% on papaya PE activity, we suggest the presence of certain substances with strong PE inhibitory activity in RP.
Effects of Boiling on Dietary Fiber Components in Fresh and Stored White Cabbage (Brassica oleracea var. capitata)
Authors: Wennberg M.S. , Engqvist G.M. , Nyman E.M.G.‐L. 
Published: July 2006

ABSTRACTThe effects of boiling (10 min) and how differences in cultivars (n= 6), maturity (n= 2), and storage (n= 3) may affect dietary fiber in white cabbage were studied. A great variation in total dietary fiber content between boiled cabbage samples was seen (17.7 to 31.7 g/100 g dry weight basis). Total and insoluble dietary fiber following boiling could be predicted from the initial amount. Average losses for early and late cultivars were similar (about 10%) and were mainly due to insoluble polymers consisting of glucose and partly of uronic acids. The early cultivar ‘Balbro’ was least affected by heat treatment: only 2% total dietary fiber was lost. Harvesting before physiological maturity and short‐term storage increased the loss of soluble polymers (pectic substances), whereas long‐term storage decreased the loss.
Effects of Ascorbic Acid and α‐Tocopherol on Antioxidant Activity of Polyphenolic Compounds
Authors: Murakami M. , Yamaguchi T. , Takamura H. , Matoba T. 
Published: July 2006

ABSTRACTThe effects of ascorbic acid and α‐tocopherol on the antioxidant activity of 15 phenolic compounds were compared with 2 in vitro assays. Combination of ascorbic acid or α‐tocopherol plus polyphenolic compounds resulted in an additive effect as shown with DPPH–HPLC method. With the liposome oxidation method, combination of quercetin or catechins plus α‐tocopherol showed synergistic effects.
Effect of Antioxidants on Consumer Acceptance of Irradiated Turkey Meat
Authors: Lee E.J. , Love J. , Ahn D.U. 
Published: July 2006

ABSTRACTAntioxidants had no effect on the production of sulfur compounds, color change, and off‐odor intensity of irradiated turkey breast meat, but addition of sesamol + tocopherol or gallate + tocopherol was effective in reducing thiobarbituric acid‐reactive substance values and aldehydes, especially under aerobic conditions. Consumers preferred the color of irradiated raw and cooked meat to nonirradiated meat because the pink color of irradiated meat looked fresher. The packaging method was more important than the antioxidant treatment in reducing irradiation off‐odor because S‐compounds produced by irradiation easily volatilized under aerobic packaging conditions. Therefore, the combined use of aerobic packaging and antioxidants is recommended to improve consumer acceptance of irradiated poultry meat.
Effects of Ascorbic Acid and Antioxidants on the Color of Irradiated Ground Beef
Authors: Nam K.C. , Ahn D.U. 
Published: July 2006

ABSTRACTIrradiation significantly decreased the redness of ground beef (P < 0.05), and the visible color of beef changed from a bright red to a green/brown, depending on the age of meat. Addition of ascorbic acid (0.1%, wt/ wt) in ground beef prior to irradiation prevented color changes in irradiated beef, and the effect of ascorbic acid became greater as the age of meat or storage time after irradiation increased. Ground beef with added ascorbic acid had significantly lower oxidation‐reduction potential than the control (P < 0.05), and the low oxidation‐reduction potential of meat helped maintain the heme pigments in reduced form. Sesamol +α‐tocopherol had no effect in stabilizing color of irradiated beef.
Active Modified Atmosphere Packaging of Fresh Fruits and Vegetables: Modeling with Tomatoes and Oxygen Absorber
Authors: Charles F. , Sanchez J. , Gontard N. 
Published: July 2006

ABSTRACTDesign of active modified atmosphere packaging for vegetables was studied by developing a mathematical model predicting gas changes and based on the following independently evaluated parameters: vegetable respiration rate, film permeability, and oxygen absorption kinetic of the absorber. A step‐by‐step model validation was performed on a tomatoes/low‐density polyethylene pouch/commercial iron‐based scavenger system at 20 °C. Without optimization, the model fit experimental data with root mean square error (RMSE) value lower than 1.5. Oxygen absorbers had a strong influence on transient period characteristics by reducing their duration (50 and 100 h with and without absorber, respectively) and suppression of the CO2 peak owing to a rapid oxygen depletion.
High‐Pressure Destruction Kinetics of E. coli(29055) in Apple Juice
Authors: Ramaswamy H.S. , Riahi E. , Idziak E. 
Published: July 2006

ABSTRACTHigh‐pressure (HP) destruction of Escherichia coli (29055) in apple juice was evaluated (150 to 400 MPa; 0 to 80 min at 25 °C) based on a dual destruction behavior consisting of pressure pulse and pressure hold (first order rate) effects. Enumeration was carried out in brain‐heart infusion agar (BHIA) and violet‐red bile agar (VRBA) to differentiate between surviving cells with and without injury. A pressure pulse at 400 MPa destroyed the entire population (108 CFU/mL) of E. coli. During pressure‐hold, D values (decimal reduction time) of E. coli decreased with an increase in pressure, and D values from BHIA (survivors including injured cells) were higher than from VRBA (survivors excluding injured cells). Thus, an increasing number of cells were initially injured than killed with HP treatment until finally killed. Pressure dependency of D was described by z‐value model with associated zp values (pressure range to result in a decimal change in D values) of 126 and 140 MPa on BHIA and VRBA.
Growth of Botrytis cinerea and Strawberry Quality in Ozone‐enriched Atmospheres
Authors: Nadas A. , Olmo M. , García J.M. 
Published: July 2006

ABSTRACT Botrytis cinerea cultures were stored on potato dextrose agar in air with or without 1.5 μL/L ozone at 2 °C. Cultures stored in the presence of ozone grew slower. Strawberry fruits (Fragaria×ananassa cv. Camarosa) were stored for 3 d at 2 °C in air with or without 1.5 μL/L ozone and then transferred to room temperature. Each group was inoculated with B. cinerea grown in air with or without ozone. Visible mycelial growth developed more rapidly on fruit previously stored in air. Ozone‐enriched cold storage of naturally infected ‘Camarosa’ fruit reduced decay incidence, weight loss, and fruit softening, but resulted in a reversible loss of fruit aroma.
The Inhibitory Effects of Brans and Their Aqueous Extracts on the Lipolysis of Tributyrin Catalyzed by Calf Pregastric Lipase
Authors: O'Connor C.J. , Sun D. , Smith B.G. , Melton L.d. 
Published: July 2006

ABSTRACTThe ability of red and white wheat brans and oat bran to inhibit calf pregastric lipase (CPGL)‐catalyzed hydrolysis of tributyrin has been studied in vitro at pH 6.5, 37 °C. Brans that had been presoaked in Bis‐Tris buffer at pH 6.5, 4 °C reduced CPGL activity by 13% to 20% after being soaked for 0.25 h and by 17% to 30% after being soaked for 24 h. Maximum reduction of CPGL activity was seen within 2 to 5 min incubation between coarse red wheat bran and CPGL. The results are discussed in terms of likely inhibitory components within the brans and their water‐soluble components and their roles in inhibiting pregastric and other lipase‐catalyzed hydrolysis of dietary lipids.
Comparison of Two Sensory and Two Instrumental Methods to Evaluate Cookie Color
Authors: Kane A.M. , Lyon B.G. , Swanson R.b. , Savage E.M. 
Published: July 2006

ABSTRACTRelationships between 2 instrumental and 2 sensory methods for cookie color assessment were determined. For sensory tests, panelists (n = 8 to 10) compared color of cookies (3 formulations × 2 cookie types) to equidistant physical color references in a light booth and to digital color references in a sensory workstation using unstructured line scales. For instrumental methods, the CIELAB color model and hue angle were determined with a spectrophotometer and with graphics software using digital camera images. Analysis of variance (ANOVA) and post‐hoc comparisons verified differences (P < 0.05) among formulations within type by all methods. Except for b* values of chocolate chip cookies, the potential of all color assessment methods were validated by strong linear relationships (r > 0.94; P < 0.001).
Tenderness and Chemical Composition of Elk (Cervus elaphus) Meat: Effects of Muscle Type, Marinade Composition, and Cooking Method
Authors: Dhanda J.S. , Pegg R.B. , Shand P.J. 
Published: July 2006

ABSTRACTEffects of sodium tripolyphosphate (STPP; 0.1, 0.2, or 0.3%) and 0.5%NaCl on the color, cooking yield, and tenderness of moisture‐enhanced elk longissimus lumborum (LL) and semimembranosus (SM) muscles were assessed. Injected samples had significantly (P < 0.05) lower L, a, and b values and significantly (P < 0.05) higher cooking yields and lower shear force values compared to controls; shear force values did not differ among marination treatments. The amino acid composition of elk meat was typical for those of red meat species. Elk meat was very lean and had a relatively high ratio of polyunsaturated to saturated fatty acids. The present study found that addition of 0.5% NaCl with 0.2% or 0.3% STPP to the marinade was best at improving the cooking yield and tenderness of the resultant products.
Application of a TTI‐based Distribution Management System for Quality Optimization of Frozen Vegetables at the Consumer End
Authors: Giannakourou M.C. , Taoukis P.S. 
Published: July 2006

ABSTRACTThe applicability of Time Temperature Integrators (TTI) for frozen chain management was assessed. Shelf life kinetics indices of frozen green peas and white mushrooms and response kinetics of suitable enzymatic TTI were used to confirm the monitoring effectiveness of TTI, in a controlled field test with 200 products. Comparison to actual measurements of quality indices showed that TTI response provides a reliable indication of the relative quality status of the products. The potential of Least Shelf‐Life First Out (LSFO) system, a TTI based management system for frozen product distribution and stock rotation, was demonstrated by Monte Carlo technique that showed consistent, acceptable quality and minimization of rejected products at the consumer end.
Oxygen Barrier Properties of Whey Protein Isolate Coatings on Polypropylene Films
Authors: Hong S.‐I. , Krochta J.M. 
Published: July 2006

ABSTRACTOxygen permeation characteristics of whey protein isolate (WPI) coatings on polypropylene (PP) films were investigated to examine the feasibility of WPI coating as a novel biopolymer oxygen barrier for food packaging applications. Heat‐denatured aqueous solutions of WPI with several plasticizers including glycerol, sorbitol, sucrose, propylene glycol, and polyethylene glycol were applied on the surfaces of PP films previously treated with corona discharge. Among plasticizers used, sucrose conferred the best oxygen barrier property to the WPI‐coated films. Oxygen permeability (OP) of the resulting WPI‐coated films increased significantly with temperature, showing very good agreement with the Arrhenius model. OP of the coated films also increased exponentially with relative humidity.