bluuebunny/crossref_metadata_2025_split huggingface dataset:
Preparation of Colorless Globin from Bovine Hemoglobin using Sodium Alginate
Authors: LEE YOUNG‐ZOON , WANG RONG MIN , NAKAI SHURYO 
Published: August 2006

ABSTRACTColorless globin was obtained from bovine blood hemoglobin using alginate. The optimum conditions for the globin separation were found to be pH 2.25; 0.348% NaCl and 0.107% alginate by the random centroid optimization. The response used for minimization was heme color divided by protein contents in the supernatant after heme precipitation. The protein recovery was 65% with 97.6% heme eliminated.
Characterization of Strains of Staphylococcus aureus by Their Lipolytic Activity on Various Agar Media
Authors: HALPIN‐DOHNALEK MARGARET I. , MARTH ELMER H. 
Published: August 2006

ABSTRACT Staphylococcus aureus strains 100‐A, 196‐E, 254, 473, 505 and 521 were plated on Spirit Blue Agar, Spirit Blue Milk Fat Agar, Nutrient Milk Fat Agar, and Double‐Layer Agar plates containing milk fat to determine lipolytic activity. All strains produced dark blue colonies surrounded by blue zones and clearing on Spirit Blue Milk Fat Agar. Results varied for Spirit Blue Agar, Nutrient Milk Fat Agar, and double‐layer agar plates, although all strains were at least weakly lipolytic on all agars. S. aureus strains 100‐A, 196‐E, 505 and 521 demonstrated greater lipolytic acitivity on milk fat than did strains 254 and 473. Degree of lipolytic activity on agars containing milk fat is a means for characterizing different strains of S. aureus.
Tenderizing, Ageing, and Thawing Effects on Sensory, Chemical, and Physical Properties of Beef Steaks
Authors: MITCHELL GREGORY E. , GILES JANET E. , ROGERS SHERYLE A. , TAN LIAN T. , NAIDOO ROSS J. , FERGUSON DREW M. 
Published: August 2006

ABSTRACTThe effects of electrical stimulation, tender stretching, ageing, freezing and thawing on beef palatability were assessed by a trained sensory panel and by several objective methods. The overall palatability of both longissimus dorsi (strip loin) and semimembranosus (topside) steaks improved with ageing, irrespective of tenderizing method, but there appeared to be little advantage in extending ageing beyond 10 days. Tender stretched longissimus dorsi steaks were marginally preferred by the taste panel to electrically stimulated steaks subjected to the same ageing. Unfrozen steaks were preferable to frozen and thawed steaks with respect to juiciness, flavor and tenderness. Thawing method had little effect on steak palatability.
Predictors of Beef Tenderness: Development and Verification
Authors: SHACKELFORD S.D. , KOOHMARAIE M. , WHIPPLE G. , WHEELER T.L. , MILLER M.F. , CROUSE J.D. , REAGAN J.O. 
Published: August 2006

ABSTRACTEquations were developed to predict beef longissimus dorsi (LD) tenderness after postmortem refrigerated aging. Warner‐Bratzler shear force (WBSF) and myofibril fragmentation indices (MFI) were determined at 1, 3, 7 and 14 days postmortem on LD of Angus‐Hereford (AH, n = 8) and 5/8 Brahman crossbred (n = 8) heifer carcasses. Correlation coefficients between WBSF and MFI were −0.91, −0.74, −0.63, and −0.40 at 1, 3, 7 and 14 days postmortem, respectively. None of the traits measured correlated significantly with 14‐day WBSF (P > 0.05). A three‐variable prediction equation that included 24‐hr calcium‐dependent protease (CDP) inhibitor activity, 0‐hr CDP‐I activity and 24‐hr cystatin activity accounted for 63% of the variation in 14‐day WBSF.
Consumer and Trained Sensory Comparisons of Cooked Beef Top Rounds Treated with Sodium Lactate
Authors: PAPADOPOULOS L.S. , MILLER R.K. , ACUFF G.R. , LUCIA L.M. , VANDERZANT C. , CROSS H.R. 
Published: August 2006

ABSTRACTAddition of 3% sodium lactate to beef top rounds increased cooking yields. Raw and cooked lactate‐treated roasts were lower in moisture, but fat content was not affected. Aerobic plate counts at 42 and 84 days storage were lower in treated roasts than in controls, with hetero‐and homofermentative Lactobacillus spp. constituting a dominant (>50%) part of the microflora at 84 days storage. Trained panel evaluations revealed that positive fresh flavor notes were enhanced, while warmed‐over flavor notes and microbial spoilage were minimized by sodium lactate. Flavor profiles did not change during storage. Consumer panelists described treated roasts as flavorful with stronger beefy, meaty flavor, than control samples which were bland with weak beefy flavor.
Bacteria and Volatile Compounds Associated with Ground Beef Spoilage
Authors: STUTZ H.K. , SILVERMAN G.J. , ANGELINI P. , LEVIN R.E. 
Published: August 2006

ABSTRACTGround beef (GB) samples were maintained in atmospheres of 2 or 18% oxygen. Similar putrid spoilage occurred at both concentrations, although the microflora differed. Two of 10 isolates from fresh and spoiled GB, nonfluorescent pseudomonads, produced putrid aromas but only 4 volatile compounds in common when inoculated into sterile GB. A Moraxella isolate produced a pronounced estery, decayed vegetable odor while others produced a decayed straw, ammoniacal or sour aroma. Differences in spoilage aromas apparently were not characterized by individual compounds but rather by the concentration of sulfur compounds and their ratio to other compound classes. Acetone, methyl ethyl ketone, dimethyl sulfide and dimethyl disulfide were indexes of microbial spoilage.
Determination of Metmyoglobin Reductase Activity in Bovine Skeletal Muscles
Authors: REDDY L. MOHAN , CARPENTER CHARLES E. 
Published: August 2006

ABSTRACTA novel technique was used to obtain an isolate of skeletal muscle containing MetMb reductase. The isolate was then used as the enzyme source in an assay procedure to measure specific MetMb reductase activity. Enzyme activity was highest at pH 6.4 as compared to 5.8 or 7.0 and at 30°C compared to 4°C. Significant differences in enzyme activity were found among beef muscles from the same animal. The order of muscles, when enzyme activity was expressed on the basis of muscle myoglobin content, was: tensor faciae latae > longissimus dorsi > gluteus medius > diaphragma medialis > semimembranosus = psoas major (p = 0.01).
Grinding Time and Pressure Developed in Beef and Pork: Effects of Temperature and Fat
Authors: WILD J. L. , SEBRANEK J. G. , OLSON D. G. 
Published: August 2006

ABSTRACTPressure on the inside face of grinder plates was measured during meat grinder operation using four transducers mounted at various distances from the center to the periphery of the plate face. Pressure during grinding of 11.4 kg batches of beef or pork was increased significantly (P<0.05) with low temperature and high fat content. The pressure increase was about 25% (409.5 kPa to 512.3 kPa) when temperature was decreased from 4°C to ‐ 2°C and about 500% (from 177.2 kPa to 875.6 kPa) when fat content was increased from 10.1% to 44.6%. Pressure also increased (P<0.05) by about 30% from the center (344.7 kPa) to the periphery (448.5 kPa) of the plate. Overall, beef resulted in 61% greater pressure than pork.
Inhibition of Oxidative Rancidity in Salted Ground Pork by Carnosine
Authors: DECKER E. A. , CRUM A. D. 
Published: August 2006

ABSTRACTCarnosine (0.5 and 1.5%) effectively inhibited formation of lipid peroxides and thiobarbituric acid reactive substances (TBARS) in frozen (− 15°C) salted ground pork during up to 6 mo storage. Inhibition of TBARS formation by carnosine (1.5%) was better than sodium tri‐polyphosphate (0.5%), ot‐tocopherol and butylated hydroxytoluene (0.02% of fat content). Carnosine was the most effective at preventing oxidative rancidity and color changes as determined by sensory panel, in salted ground pork after 1 mo frozen storage (−15°C). These data suggested that carnosine could be used as a “natural” antioxidant in muscle foods.
Mechanically Deboned Pork Use in Fermented Meat Spreads
Authors: DEFREITAS Z. , MOLINS R.A. 
Published: August 2006

ABSTRACTProportions (25, 50 and 100%, w/w) of mechanically deboned pork (MDP) were evaluated for use in spreads fermented with Pediococcus pentosauceus or chemically acidified. Microbiological stability was examined at 2–4, 5, 8–10, and 24° C, with or without inoculated Staphylococcus aureus. Microbiological, color, texture, pH, TBA, and proximate composition were studied in relation to product formulation and processing. Fat retention and product spreadability were attained by combining up to 50% MDP, preemulsified with soy protein isolate (SPI) or sodium caseinate (SC), with pork and beef trimming preblended with NaCl and phosphate. These were fermented with Pendiococcus pentosauceus (40° C and 85% RH, 18 h). Potato starch (2%) was added and product was comminuted postfermentation. Unlike formulations with SPI, those containing SC exhibited good microbiological stability, with no Enterobacteriaceae, and S. aureus decreased.
Predictive Microbiology for Monitoring Spoilage of Dairy Products with Time‐Temperature Integrators
Authors: FU BIN , TAOUKIS PETROS S. , LABUZA THEODORE P. 
Published: August 2006

ABSTRACTTime/temperature integrators (TTI) have a potential for monitoring time‐temperature history of perishable foods, including dairy products. To correlate the end of shelf life of dairy products with different TTI's, kinetic data for growth of a dairy spoilage microorganism was obtained. Both Arrhenius and square root equations were used to model the growth of Pseudomonas fragi. A significant negative history effect was observed for P. fragi growth rate whereas history effect was positive on the lag phase, under certain nonisothermal conditions. A correlation scheme of P. fragi growth was developed with the TTI response. The application of TTI's for dairy products is feasible despite the history effects.
Physicochemical Properties of Milk Fat Emulsions Stabilized with Bovine Milk Fat Globule Membrane
Authors: KANNO CHOEMON , SHIMOMURA YUTAKA , TAKANO ETSUKO 
Published: August 2006

ABSTRACTMilk fat globules (MFG) were reconstituted with milk fat globule membrane (MFGM) and milk fat (MF). Viscosity of the reconstituted MFG was highest at pH 5.0 and 4 min emulsifying, and rose with an increase of MFGM between 40–80 mg/g fat. Adsorbed protein/unit fat increased at acid pH with increase of MFGM. The composition of proteins adsorbed on the surface of MFG was not influenced by factors of reconstitution. The size and specific surface area of globules were influenced by emulsifying time, MFGM and MF concentrations, and pH. The size range of MFG prepared by standard method was 0.9–17 μm in diameter. Median diameter was 5 μm and specific surface area was 15,600 cm2/cm3 of emulsion.
Antioxidant Activity of an Ultrafiltration Permeate from Acid Whey
Authors: COLBERT LANCE B. , DECKER ERIC A. 
Published: August 2006

ABSTRACTAcid whey inhibited up to 90% of iron‐catalyzed oxidation of phosphatidylcholine liposomes. Ultrafiltration, dialysis, heat treatment and chloroform extraction indicated that the primary antioxidant(s) in acid whey were polar, heat‐stable compound(s) with molecular weights between 500 and 5,000. Lipid oxidation catalysts, including iron, lipoxidase, photoactivated riboflavin and hydrogen peroxide‐activated metMb, were inhibited by acid whey and its ultrafiltration permeate. The antioxidant activity of the UF permeate increased with increasing pH (5.4–7.0). These data suggest that acid whey and its UF permeate could be used as a “natural” antioxidant.
Thermal Processing of Cowpea Slurries
Authors: OKECHUKWU P.E. , RAO M.A. , NGODDY P.O. , McWATTERS K.H. 
Published: August 2006

ABSTRACTIsochronal temperature profiles of 20% cowpea flour slurries showed conduction heating while the estimated Rayleigh numbers predicted natural convection heating; apparently, the flour particles suppressed convection. Magnitudes of fhof cowpea gels increased linearly with fat content, decreased with moisture content, and were independent of the cowpea flour particle size. The heating curve of a 10% cowpea flour slurry at 121°C showed one break due to gelation of protein and starch at about 66°C and another due to loss of rigidity at about 87°C.
Texture and Microstructure of Cassava (Manihot esculenta Crantz) Flour Extrudate
Authors: BADRIE N. , MELLOWES W.A. 
Published: August 2006

ABSTRACTCassava flour (Manihot esculenta Crantz) was texturized by single‐screw extrusion processing. Relationships between texture and micro‐structure as a function of extrusion variables were examined. The effect of feed moisture or screw speed was significant (P < 0.01) on all textural parameters except springiness and energy first bite. Hardness, gumminess (P < 0.05) fracturability and cohesiveness (P < 0.01) decreased with increasing temperature. Hardness, fracturability and firmness were lowest at screw speed 520 rpm with feed rate 300g/min, 120–125°C and 11% feed moisture. Scanning electron micrographs showed structural change from a coarse cell mass at high feed moisture to a porous, thin‐walled structure with decreased feed moisture.
Dried Distillers’Grains with Solubles: Particle Size Effects on Volume and Acceptability of Baked Products
Authors: ABBOTT J. , O'PALKA J. , McGUIRE C.F. 
Published: August 2006

ABSTRACTComposition and particle size of dried grains with solubles (DDGS) from different sources were tested for acceptability in baked foods. Effects of grinding DDGS on baked foods and physical dough properties of flour‐DDGS blends were determined. Volume of neither muffins nor rolls was affected by sieve fractions, particle size distribution, grinding effects, or DDGS source. Sieving DDGS gave a whiter color, increased protein content farinograph absorption and crude ash, but reduced levels of ether extract and neutral detergent fiber as particle size was reduced from coarse to fine. Consumer acceptability of muffins or rolls was not altered by DDGS additions (P ≥ 0.05).
Phytate Hydrolysis by Phytase in Cereals; Effects on In Vitro Estimation of Iron Availability
Authors: SANDBERG A.‐S. , SVANBERG U. 
Published: August 2006

ABSTRACTPhytate (inositol hexaphosphate) hydrolysis by endogenous and exogenous phytases was studied for their effect on increasing iron availability in cereals. Wheat bran and whole meal flours of rye and oats were soaked at optimal conditions for phytase activity (55°C, pH 5) for different time intervals. Phytate and its degradation products were determined by HPLC and related to iron solubility under simulated physiological conditions. Small amounts of phytate (< lμmol/g) had a strong negative effect on iron solubility. When inositol hexa‐ and pentaphosphates of wheat bran and rye flour were completely hydrolyzed by activating endogenous phytase, iron solubility under simulated physiological conditions increased from 3 to 53% (wheat) and 5 to 21% (rye). Addition of wheat phytase to uncooked oatmeal increased iron solubility from 4 to 11 and in precooked to 18%, while endogenous phytase of uncooked oatmeal had less effect on phytate digestion and iron solubility.
Effect of Extrusion Variables on Cassava Extrudates
Authors: BADRIE N. , MELLOWES W. A. 
Published: August 2006

ABSTRACTCassava flour was extruded by varying parameters of feed moisture; temperature; screw speed and feed rate. We investigated significance of each variable and interactions between variables on each extrudate characteristic. Optimum expansion (2.82) was at 11% feed moisture 120–125 °C; screw speed, 520rpm; feed rate, 250g/min. Effect of feed moisture was most significant on expansion, bulk density and extrudate moisture. Increasing temperature, increased expansion and water solubility, but decreased bulk density, extrudate moisture and water absorption. Screw speed most influenced water absorption and solubility. Extrudate moisture correlated negatively (P<0.01) with extrudate expansion. Water solubility index of extrudate negatively correlated (P<0.05) with extrudate moisture and water absorption index but correlated positively (p<0.05) with expansion.
Amino Acid Composition and Some Antinutritional Factors of Cooked Faba Beans (Medammis): Effects of Cooking Temperature and Time
Authors: ZIENA H.M. , YOUSSEF M.M. , EL‐MAHDY A.R. 
Published: August 2006

ABSTRACTEasy‐and hard‐to‐cook bean seeds were cooked by different heat treatments (100–125°C for 1–12 hr). Amino acid composition, tannins, phytic acid and trypsin inhibitor activity were determined. Almost all essential amino acids declined after cooking. Less than 10% of total tannins were decomposed during cooking, while up to 50% were leached to the cooking liquor. Retention of phytic acid in cooked beans was significantly lower than in cooked bean‐liquor mixtures. Loss of phytic acid due to leaching was much higher for easy‐to‐cook beans than for hard‐to‐cook ones. Apparent retention of trypsin inhibitor activity amounted to about 50%. Optimum heat treatments were 125°C at 1 hr for easy and 120°C at 2 hr for hard‐to‐cook beans.
Legume Processing Effects on Dietary Fiber Components
Authors: VIDAL‐VALVERDE CONCEPCIÓN , FRIAS JUANA 
Published: August 2006

ABSTRACTEffects of different processes were studied on neutral detergent fiber (NDF), acid detergent fiber (ADF), cellulose, and lignin content of legumes. Chick peas, kidney beans, and lentils were soaked and cooked, simulating home processing. Values were recorded on a wet basis as a guide to calculating their contribution to the diet. Decrease in values was more pronounced in pressure‐cooked chick peas and kidney beans with cooking liquid removed. In lentils, cooking liquid embedded, no difference between processes was observed. Amounts of dietary fiber components on a dry basis, of interest when legume meal is used as food supplement, increased for chick peas and beans, except for the hemicellulose of beans and lentils, which decreased.
Calcium Supplementation and Processing Variable Effects on Orange Juice Quality
Authors: BAKER R.A. , CRANDALL P.G. , DAVIS K.C. , WICKER L. 
Published: August 2006

ABSTRACTUntreated, pectinesterase treated, low pulp, and pectinase treated orange juices were fortified to 20% RDA of calcium with calcium carbonate or calcium phosphate/lactate (75/25). Neither calcium supplement adversely affected flavor, cloud density, settling pulp, or viscosity in untreated, low pulp, or pectinase treated juices. PME exposed orange juice held 4 hr before pasteurization and calcium supplementation had less cloudy density, increased viscosity and more settling pulp. Calcium carbonate fortified PME exposed and pectinase treated juices had lower flavor scores, while calcium phosphate suspensions caused slightly lower color scores of all juices.
Volatile Compounds in Strawberry Jam: Influence of Cooking on Volatiles
Authors: LESSCHAEVE I. , LANGLOIS D. , ETIÉVANT P. 
Published: August 2006

ABSTRACTVolatile constituents of strawberry jam were identified and their olfactive impact estimated by HRGC effluent sniffing. Amounts of volatiles in jam were only slightly affected by addition of sugar, but were closely related to design of the cooker and to the pressure used. Losses by evaporation during cooking were studied. Different types of behaviour were observed for the specific aromatic components. Cooker design largely influenced flavor losses at low pressures. Condensation of vapors during cooking and incorporation of the condensate in pectin solutions could result in a more flavorfull product.
Qualitative and Quantitative Determination of Caseins with Reverse‐Phase and Anion‐Exchange HPLC
Authors: STRANGE E.D. , VAN HEKKEN D. , THOMPSON M.P. 
Published: August 2006

ABSTRACTWhole native caseinate (WNC) and casein (CN) fractions from preparative DE‐52 cellulose urea columns were chromatographed using C‐8 reverse‐phase (RP) and DEAE‐type anion‐exchange (AEx) HPLC systems. With RP, αS2‐CN and κ‐CN eluted first as several small peaks; αS1‐CN eluted later as two peaks, followed by β‐CN peaks. With AEx, κ‐CN eluted early as a group of peaks, β‐CN eluted next, and αS1‐CN and αS2‐CN coeluted last. Standard curves were prepared for αS1‐CN and β‐CN using RP‐PHLC and showed correlation coefficients of 0.99 and 0.98, respectively. The caseins in WNC, nonfat dry milk casein, commercial casein(ates) and caseins from milks of individual cows were determined.
Relationship of Solubility of Whey Protein Concentrates to Thermal Properties Determined by Differential Scanning Calorimetry
Authors: KILARA ARUN , MANGINO MICHAEL E. 
Published: August 2006

ABSTRACTTwelve samples of whey protein concentrates manufactured under defined conditions were analyzed for their composition. Samples were subjected to differential scanning calorimetry to determine the onset temperature and enthalpy of denaturation. Solubility of the samples at pH 7.0 was determined using three procedures. In each instance, solubility significantly correlated with both onset temperature and enthalpy of denaturation. Enthalpy of denaturation may serve as a predictor for solubility of proteins.
Effect of Washing on the Texture and Microstructure of Frozen Fish Mince
Authors: YOON K.S. , LEE CM. , HUFNAGEL LA. 
Published: August 2006

ABSTRACTTextural hardening of fish mince during storage was investigated by examining texture and structure of unwashed and washed fish mince. Washing reduced TMAO and increased water‐binding ability, but did not prevent development of hard, rubbery texture in fish mince during frozen storage. Transmission electron microscopy showed more shrinkage of myofibrillar units (sarcomeres) occurred in washed than unwashed mince. Textural hardening of washed mince was thus related to increased freeze‐induced contraction of myofibrils. Removal of water‐soluble sarcoplasmic proteins facilitated freeze‐induced contraction of myofibrils, leading to textural hardening. This suggested that water soluble proteins retard sarcomere shrinkage resulting from freeze‐induced contraction/protein cross‐linking.
Microorganisms Isolated from Surimi Processing Operations
Authors: HIMELBLOOM BRIAN H. , BROWN EILEEN K. , LEE JONG S. 
Published: August 2006

ABSTRACTHeterotrophic bacteria isolated from two shore‐based surimi processing plants in Alaska were identified to the genus level. In one plant, the major bacterial constituents were Flavobacterium and Pseudomonas, followed by Moraxella, Aeromonas, Lactobacillus, Serratia, and Acinetobacter. In the other plant, major bacterial groups were Flavobacterium and Arthrobacter/Corynebacterium, followed by Pseudomonas and Acinetobacter. Pseudomonas, Aeromonas, and Serratia were capable of rapid growth as low as 8°C, with respective generation times 3.0, 3.1, and 3.6 hours. Freezing and thawing of surimi reduced microbial counts to 45–67% of the pre‐frozen load; however, the composition of the microbial flora was maintained. The plant environment was a potential source of microbial contamination.
Thermal Properties of Surimi Analyzed using DSC
Authors: WANG DE QIAN , KOLBE EDWARD 
Published: August 2006

ABSTRACTThermal properties of surimi made from Alaska pollock (Theragra chalcogramma) were analyzed using differential scanning calorimetry (DSC) in the freezing range. Each dynamically corrected thermogram was used to determine initial freezing point, unfreezable water (bound water), apparent specific heat, enthalpy and unfrozen water weight fraction. When water content was controlled at 80.3% (wet basis), the cryoprotectant concentration had little effect on thermal properties in the unfrozen and fully frozen (‐40°C) ranges. However, the initial freezing point and thermal properties just below this point were significantly affected. The study also demonstrated the great potential of DSC for measuring and modeling frozen food thermal properties.