bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effects of Chilling Method on the Sensory, Chemical and Cooking Characteristics of Ground Beef Patties
Authors: ABU‐BAKAR A. , REAGAN J.O. , VAUGHTERS H.M. , CAMPION D.R. , MILLER M.F. 
Published: August 2006

ABSTRACTHot‐boned beef (excised 90 min postmortem) was chilled either by mixing coarse ground beef with CO2 snow or by immersing ground beef chub packs in a brine chiller (‐2°C). Hamburger patties were prepared from both hot and cold‐boned chub packed, coarse ground beef after 0, 7, 14, and 21 days of storage (0°C). Microbiological quality of the hot‐boned ground beef was either superior or equal to that of the control. Purge present in all the chub packs after 21 days of storage was 1.0%. Patties prepared from CO2 chilled ground beef were more tender than control patties. Patties prepared from brine‐chilled ground beef had greater cooking losses than patties prepared from cold‐boned ground beef.
Palatability of Beef Skirt Steaks as Influenced by Grade/Maturity Group, Anatomical Location and Mechanical Tenderization
Authors: RECIO H.A. , FRADELLA L.C. , CROSS H.R. , SMITH G.C. , SAVELL J.W. 
Published: August 2006

ABSTRACTBeef inside and outside skirts (n = 120) obtained from 30 U.S. Choice carcasses and from 30 U.S. Utility cow carcasses were used in a study to evaluate anatomical location, grade/maturity group and method of mechanical tenderization on the palatability of cooked “fajita” beef. Ratings for juiciness, muscle fiber tenderness, overall tenderness, and overall palatability were higher (P < 0.05) for outside skirts than for inside skirts. Skirt steaks—inside and outside—from U.S. Choice carcasses were juicier, more tender overall, and more palatable overall than skirt steaks from U.S. Utility carcasses. Cubing, as a method of tenderization, was more useful for skirts from U.S. Utility carcasses than for skirt steaks from U.S. Choice carcasses.
Liquid Loss in Shucked Oyster (Crassostrea virghica) Meats During Ice Storage
Authors: COOK D.W. , CHAI T. , HACKNEY C.R. , MARTIN R.E. , OTWELL W.S. , WARD D.R. 
Published: August 2006

ABSTRACTEast and Gulf coast oysters were processed under Code of Federal Regulation (CFR) requirements, packed in retail size containers and stored on ice for 18 days. At 3‐day intervals, containers of oyster meats were tested for free liquid content. Gulf coast oyster meats lost more liquid and in a different pattern during storage than East coast oysters. Seasonal differences in liquid loss were noted in Gulf coast oysters only. Washing oyster meats by blowing in accordance with CFR requirements did not increase liquid loss during the first 9 to 12 days of storage. Liquid loss in Gulf coast oysters was inversely correlated with salt content. Except for oysters with low salt content, most containers of oyster meats did not exceed 15% free liquid during storage.
Chemical Properties of Cryocasein
Authors: MOON T.W. , PENG I.C. , LONERGAN D.A. 
Published: August 2006

ABSTRACTSome chemical properties of cryocasein were examined and compared to those of commercial casein and caseinates. Cryocasein contained more ash and lactose than commercial casein and caseinates. Compared to acid casein, cryocasein had slightly less β‐casein due to the preparation procedures involving low temperature and ultrafiltration. Retainment of micellar structure was verified by electron microscopy and permeation chromatography on CPG‐10. An increase in aggregation of casein miscelles was observed during frozen storage (−8°C) of diluted ultrafiltration retentate. Similar to the casein in skim milk, this intact micellar structure may be responsible for properties such as solvation and stability towards addition of ethanol and Ca2+.
Apple Quality as Influenced by Fumigation with Methyl Bromide
Authors: DRAKE S.R. , MOFFITT H.R. , FELLMAN J.K. , SELL C.R. 
Published: August 2006

ABSTRACTThe use of methyl bromide (MeBr) did not detract from the firmness or skin color of‘Delicious’, ‘Golden Delicious’ or ‘Granny Smith’ apples. Fruit fumigation with MeBr resulted in a darkening of the objective and subjective internal flesh color of ‘Delicious apples, particularly unwaxed apples treated with 48g MeBr/m3 at 20°C for 2 hr. Internal flesh color of ‘Golden Delicious’ apples was not influenced at 48g MeBr/m3 at 6°C for 2 hr. Fumigation with 32g MeBr/ m3 at 20°C or 56g MeBr/m3 at 6°C for 2 hr did not detract from the firmness or internal color quality of ‘Delicious’, ‘Golden Delicious’ or ‘Granny Smith’ apples after 60 days in storage. MeBr‐treated apples displayed greater acidity and less ethylene production than control fruit. Higher MeBr treatment temperature and the use of wax on fruit directly influenced the reaction of apples to MeBr fumigation.
Ascorbic Acid/Citric Acid Combinations in the Processing of Frozen Apple Slices
Authors: SANTERRE CHARLES R. , CASH J.N. , VANNORMAN D.J. 
Published: August 2006

ABSTRACTSulfite replacement was investigated in a commercial apple freezing operation: Jonathan and Spy apple slices were vacuum‐impregnated in 0.5% or 1% ascorbic acid (LAA) or D‐araboascorbic acid (DAA). 0.25% or 0.5% citric acid (CA), 2h NaCl, and 0.25% CaCl2 Treatments with DAA gave color and sensory properties equal to LAA treatments. Slice color was not significantly different between 0.5% and 1.0% ascorbic acid isomers and 0.25% or 0.5% CA. Shear measurements of Jonathan slices were significantly influenced by DAA and citric acid concentrations. Texture of Spy slices was not affected by treatment or storage. This study indicates that DAA may be substituted for more expensive LAA for treating Spy and Jonathan slices prior to freezing.
Indigenous Yeast Microflora on Arkansas White Riesling (Vitis vinifera) Grapes and in Model Must Systems
Authors: MOORE K.J. , JOHNSON M.G. , MORRIS J.R. 
Published: August 2006

ABSTRACTThe indigenous yeast microflora on Arkansas‐grown White Riesling (Vitis vinifera) grapes and in model musts were examined during fermentation of sulfite‐treated (0, 25, 50, or 100 mg/L total SO2) musts held at two temperatures 113°C and 21°CL The yeast microflora were examined with time −13°C musts were sampled it 5, 10, and 20 days; 21°C musts were sampled at 2, 4, and 8 days. A two log cycle increase in yeast counts occurred during fermentation, with little difference in counts due to sulfite treatments. Of 70 isolates, the main genera were Cryptococcus, Hanseniaspora, Pichia, Saccharomycopsis, Trichosporon, Zygosaccharomyces, Rhodotorula, Candida, Metschnikowia, and Succharomyces. All isolates recovered showed lipolytic activity on Spirit Blue Agar.
Effect of Pre‐decortication Drying Treatment on the Textural Quality of Cowpea Products: Seeds and Akara
Authors: HUNG Y.‐C. , CHINNAN M. S. , McWATTERS K. H. 
Published: August 2006

ABSTRACTThis study describes the influence of a pre‐decortication drying treatment on the textural quality of cowpea seeds and akara (fried cowpea paste). Heat‐treated seeds were more brittle than the unheated control, but there were no significant differences in seed brittleness among drying temperatures. Akara from the 110°C treatment was less cohesive and required more energy per unit mass to shear and compress than the other samples. Overall, the 50°. 70° and 90°C treatments produced akara that compared favorably in textural quality to the control. Objective textural parameters obtained from either TPA or the Kramer cell method correlated well with sensory measures of texture.
Functionality of Commercially Produced Wheat Flour Solubles in Cakes, Cookies, and Wieners
Authors: OOMAH B.D. , MATHIEU J.J. 
Published: August 2006

ABSTRACTThe performance of wheat flour solubles (WFS) obtained by ultrafiltration and spray drying of a gluten‐wheat starch plant effluent was evaluated in cakes, cookies, and wieners. Batter density, cake volume, and quality of high ratio white layer cake decreased with increase in the level of WFS when it was used either as a wheat flour substitute (0–20%) or an egg white substitute (0–50%). Volume and textural characteristics of a yellow layer cake with and without substitution by WFS of 50% whole egg was not significantly different. Increasing WFS substitution levels (0–25%) of a sugar‐snap cookie formulation reduced the spread factor and increased the crispness of the cookies without significantly affecting other textural characteristics. Firmness and cook stability of wieners with (6% level) and without WFS were not significantly different.
Effective Thermal Conductivity of Granular Starch Materials
Authors: DROUZAS A.E. , SARAVACOS G.D. 
Published: August 2006

ABSTRACTThe effective thermal conductivity (keff of two granular starches was investigated at various bulk densities, temperatures and moistures, using the method of heated probe. Granular powders of high‐amylose and high‐amylopectin starches were used at bulk densities 500‐800 kg/m3, temperatures 25–70°C. and moistures of 0–40%. The keff increased linearly with bulk density, from 0.065 to 0.220 W/mK. Temperature had a positive effect up to 6.5% moisture. At higher moistures keff increased sharply above 50°C, indicating starch‐water interaction. The keff increased linearly with moisture at low (0–15%) and high (> 25%) moistures, remaining nearly constant at intermediate moistures. These changes were related to the porosity of the starches.
Preparation and Functional Properties of Linseed Protein Products Containing Differing Levels of Mucilage
Authors: DEV D.K. , QUENSEL E. 
Published: August 2006

ABSTRACTThe functionality of two high‐mucilage protein concentrates (HMPC) prepared from linseed and linseed expeller cake by extracting and coprecipitating the mucilage with protein was compared with those of a low‐mucilage flour (LMF), a protein concentrate (LMPC), and a protein isolate (LMPI) in simple systems. The HMPC samples had better water absorption and emulsifying properties, higher foaming capacity, but lower nitrogen solubility, oil absorption, and foam stability than LMF and LMPC. They also registered higher values of viscosity and emulsification characteristics than LMPI.
Antioxidant Effects of Protein‐Bound Riboflavin and Free Riboflavin
Authors: TOYOSAKI TOSHIYUKI , MINESHITA TAKESHI 
Published: August 2006

ABSTRACTWe studied the antioxidant effects of protein‐bound riboflavin and free riboflavin using methyl linoleate in a water system in the dark. The protein‐bound riboflavin inhibited the formation of hydroperoxides. After exposure to light, the protein lost its antioxidant effect, which suggested that it was not the protein‐bound riboflavin but the riboflavin itself that had the antioxidant effect. These results showed that riboflavin inhibited the formation of hydroperoxides, which suggested that it did have an antioxidant effect.
Electron Paramagnetic Resonance Studies of the Effectiveness of Myoglobin and Its Derivatives as Photosensitizers in Singlet Oxygen Generation
Authors: WHANG K. , PENG I. C. 
Published: August 2006

ABSTRACTThe effectiveness of myoglobin and its derivatives as photosensitizers in singlet oxygen (1O2) generation was determined by electron paramagnetic resonance (EPR) spectroscopy using a spin trapping technique. A stable nitroxide radical adduct, 2,2,6,6,‐tetramethyl‐4‐piperidone‐N‐oxyl (TAN), was formed and detected by EPR. Native myoglobin and apomyoglobin exhibited no photosensitizing function, whereas hematin appeared to be a weak sensitizer. Protoporphyrin IX ring showed strong photosensitizing activity. A 1O2 quencher, N,N N′N′‐tetramethylethylene diamine (TMEDA) and the combination of TMEDA and a free radical scavenger, butylated hydroxyanisole (BHA) drastically reduced the EPR signal of TAN when protoporphyrin IX solution was illuminated indicating that 1O2 was produced using protoporphyrin IX ring as a sensitizer.
A Kinetic Approach to Food Quality Prediction Using Full‐History Time‐Temperature Indicators
Authors: WELLS JOHN HENRY , SINGH R. PAUL 
Published: August 2006

ABSTRACTA mathematical model based on the theory of chemical kinetics was derived to predict food quality change from the response of a full‐history time‐temperature indicator. A first‐order kinetic reaction (n = 1) was used to describe both indicator response and changes in food quality. A storage investigation of mature green tomatoes showed that the quality prediction model satisfactorily predicted changes in tomato firmness induced by variable temperature storage. Tomato firmness as predicted from the response of a LifeLines model 57 time‐temperature indicator was not significantly different from the observed changes (F = 1.99, p = 0.18) for 28 days of storage. The mathematical derivation was extended to develop a quality‐based interpretation of the shelf life of perishable foods.
Thermal Processing Retortable Plastic Containers with Metal Lids in Steam and Water with Comparisons to Metal Cans
Authors: BERRY MAURICE R. , BUSH RALPH C. 
Published: August 2006

ABSTRACTComparative heating studies were conducted for three products in 211 × 214 retortable plastic containers with double‐seamed metal lids and in similar sized 211 × 300 metal cans. Plastic cans heated slower than metal cans in both steam and water. Orientation of the metal lid (up or down) influenced heating and the location of the slowest‐heating zone. For corn in brine heated in steam, Fo values for the heating portion of the process were 6.5, 4.2, and 5.0 using the metal can, and the plastic cans oriented with lid up and lid down, respectively. Similar differences were obtained for cans of water and a conduction‐heating product. The heating medium and headspace in the container only slightly influenced the Fo value delivered by the thermal process.
Effect of Rapid Chilling and Accelerated Processing on the Physical and Sensory Characteristics of Cured Pork Bellies
Authors: NEEL S. W. , REAGAN J. O. , MABRY J. W. , MILLER M. F. 
Published: August 2006

ABSTRACTThe effects of accelerated and conventional processing systems on the physical and sensory characteristics of cured pork bellies were investigated using three accelerated processing systems. Accelerated processing, with or without electrical stimulation, was effective in producing bellies and bacon strips equal to or superior to those which were conventionally processed. Non stimulated accelerated processing samples were evaluated as being less crispy than other treatments. Rapid chilling in conjunction with accelerated processing, with or without the aid of electrical stimulation, can produce cured bellies as well as bacon slices that are comparable in all traits with bellies from conventionally processed carcasses.
Mutagenic Activity of Heat‐Induced Cholesterol‐Degradation Products
Authors: WATANABE K. , NAKAMURA R. , HOSONO A. 
Published: August 2006

ABSTRACTMutagenic activities of degradation products from pure crystalline cholesterol by heat‐treatment in air were examined with a streptomycin‐dependent strain from the Salmonella typhimurium TA98. Heatings at 225°C for periods of over 5 hr or at temperatures above 150°C for 7 hr were required for mutagens to be detected.
Comparison of Methods for Quantitation of Free Fatty Acids in Cheese
Authors: IKINS W.G. , KWAK H.S. , ZINK G.S. , JEON I.J. 
Published: August 2006

ABSTRACTA comparison of three relatively rapid methods of determining free fatty acids concentrations in cheese was performed by correlating the results with a more laborious but accurate gas chromatographic (GC) technique. Acid Degree Values were found to correlate poorly with the GC data, particularly for short chain fatty acids. Values obtained using a Copper Soap Method correlated closely with the GC data for total and long chain fatty acids, but did not correlate as well with short chain fatty acids levels. The Extraction‐Titration Method was found to be a simple and reliable technique that yielded values which correlate closely with short chain fatty acid concentrations.
Detection of Singlet Oxygen Generation by Chlorophyll using Electron Paramagnetic Resonance Spectroscopy
Authors: WHANG K. , PENG I. C. 
Published: August 2006

ABSTRACTElectron paramagnetic resonance (EPR) spectroscopy was used to detect the photosensitized generation of singlet oxygen (1O2) by chlorophyll b. Illumination of a chlorophyll b solution containing a spin trap (2,2,6,6‐tetramethyl‐4‐piperidone, TMPD) yielded pronounced EPR signals for TAN (2,2,6,6‐tetramethyl‐4‐piperidone‐N‐oxyl) suggesting the presence of 1O2. N,N,N′,N′‐tetramethylethylene diamine (TMEDA, a 1O2quencher) and a combination of TMEDA with a free radical scavenger (butylated hydroxyanisole, BHA) completely eliminated the TAN signal. BHA alone did not exert this inhibitory effect.
Heat‐Induced Textural and Histological Changes of Ordinary and Dark Muscles of Yellowfin Tuna
Authors: KANOH SATOSHI , POLO JOSE MIGUEL ALEMAN , KARIYA YUTAKA , KANEKO TOYOJI , WATABE SHUGO , HASHIMOTO KANEHISA 
Published: August 2006

ABSTRACTWhen a fresh specimen of yellowfin tuna Neothunnus albacora was analyzed, the cross‐sectional area of ordinary (white) muscle fiber was 3.5 times larger than that of dark muscle. As heating temperature was raised, the shear force of dark muscle became progressively larger than that of ordinary muscle. Simultaneously, the A band in the ultrastructure of both muscles was stained more densely. While the Z line in I band of dark muscle still remained, that of ordinary muscle disappeared completely by heat treatment at 60°C for 30 min. Therefore, the differences in toughness change during heat treatment correlated well with that fiber sizes and ultrastructures of the two types of muscle.
Preparation of Transparent Egg White Gel with Salt by Two‐step Heating Method
Authors: KITABATAKE NAOFUMI , SHIMIZU ATSUSHI , DOI ETSUSHIRO 
Published: August 2006

ABSTRACTA heat‐induced transparent gel from egg white was prepared at low pH and low ionic strength by a one‐step heating method. The addition of NaCl to the egg white formed a turbid gel on heating. Egg white, first diluted with water, gave a transparent solution upon heating of this mixture. The solution formed a transparent gel when heated with NaCl up to a concentration of 0.3M for a second time. The transparent gel obtained at 150 mM NaCl was more firm and less adhesive than the turbid gel prepared by the one‐step heating method at the same pH, protein concentration, and NaCl concentration.
Methionine Enrichment of Milk Protein by Enzymatic Peptide Modification
Authors: HAJÓS GY. , ÉLIÁS I. , HALÁSZ A. 
Published: August 2006

ABSTRACTMethionine‐enriched protein was produced from an enzymatically pre‐hydrolyzed milk protein using an enzymatic peptide modification (EPM) method with α‐chymotrypsin as catalyst. Methionine of the product was twice as high as that of the substrate protein. The incorporated methionine formed a covalent bond with the peptide chain in the product protein. The change in the number of peptide bonds was monitored by the degree of hydrolysis (DH). The slight change of the DH values revealed that a portion of the free amino acids was bound to the peptide chains during the reaction and that transpeptidation was the main process during the EPM treatment. The location of the newly incorporated amino acids was determined by identification of the terminal amino acids. The covalently bound methionine was located in C‐ and N‐terminal positions in a ratio of 3:1.
Inhibition of Mushroom Polyphenoloxidase by Ascorbic Acid Derivatives
Authors: HSU A.F. , SHIEH J.J. , BILLS D.D. , WHITE K. 
Published: August 2006

ABSTRACTAscorbic acid (AA), dehydroascorbic acid (dehydroAA), isoascorbic acid (isoAA), ascorbic acid‐2‐phosphate (AA‐2‐ PO4), and ascorbic acid‐2‐sulfate (AA‐2‐SO4) were tested as inhibitors of mushroom polyphenoloxidase (PPO). Kinetic analysis indicated that AA and isoAA were more effective than dehydroAA. The half times (t1/2) that decreased 50% of PPO activity for AA, isoAA and dehydroAA were 2.5, 3.1, and 1.9 hr, respectively, and the concentrations that inhibited half of PPO activity were as follows: ascorbic acid, 0.04 mM, isoAA, 0.25 mM; and dehydroAA, 7.5 mM. Electron spin resonance studies demonstrated that the Cu2+ of PPO was reduced to Cu+ by AA. AA‐2‐PO4 and AA‐2‐SO4 were not inhibitors for PPO. However, the digestion of AA‐2‐PO4 with acid phosphatase yielded AA to inhibit PPO activity. AA‐2‐SO4 was found to be a poor substrate for sulfatase.
Effects of Enzyme Modified Soy Protein on Rennet‐Induced Reconstituted Nonfat Dry Milk Coagulum Properties
Authors: MOHAMED M.O. , MORRIS H.A. 
Published: August 2006

ABSTRACTSoy protein was hydrolyzed by trypsin, pepsin and α‐chymotrypsin. Effects of adding hydrolyzed soy protein on rennet‐induced nonfat milk coagulum texture and syneresis were studied. Pepsin‐modified soy protein increased coagulum firmness and syneresis greater than untreated soy protein. Soy protein hydrolyzed with trypsin for 150 min and added to nonfat milk increased coagulum firmness greater than nonfat milk with no soy protein added. Chymotrypsin‐modified soy protein acted similarly to the trypsin modified soy protein except the coagulum firmness was less than nonfat milk alone. Soy protein hydrolyzed by trypsin followed by pepsin increased coagulum firmness more than hydrolysis by a single enzyme and was close to nonfat milk without soy protein.
Isolation and Characterization of Pectin in Sugar‐Beet Pulp
Authors: PHATAK L. , CHANG K.C. , BROWN G. 
Published: August 2006

ABSTRACTPectin was extracted from sugar‐beet pulp by various solvent fractionation procedures. An optimal HCI‐extraction method yielded 19.53% pectin from the raw material. The HCl‐isolated pectin contained 81.8% galacturonic acid. The sugar‐beet pulp pectin obtained from different extraction procedures had a high methoxy content ( 60% degree of methylation). The pectin also contained 10 to 17.5% neutral sugars which were mainly arabinose and galactose as analyzed by gas chromatography. The peak molecular weights (relative to dextrans) of the pectins as determined by gel permeation ranged from 35,500 to 44,700 daltons. The pectin possessed high water‐holding capacity and low viscosity.
Influence of the Enzymatic Modification of the Nonstarchy Polysaccharide Fractions on the Baking Properties of Reconstituted Rye Flour
Authors: KÜHN M. C. , GROSCH W. 
Published: August 2006

ABSTRACTThe effect of the nonstarchy polysaccharide (NSP)‐hydrolases on the properties of rye bread was established by enzymatic modification of the enriched soluble and insoluble NSP fractions, followed by flour recombination and bread baking (20g flour per minibread). Two microbial enzyme preparations were used for the modification (incubation 2 hr at 28°C, 15 min at 75°C, and 10 min at 95°C; pH 4.6). Modification of the insoluble NSP decreased crumb firmness and increased specific volume. Hydrolysis of the soluble NSP decreased the specific volume. Treatment of both fractions improved crumb structure, decreased crumb firmness and increased the width/height ratio of the minibreads.
Barley Flour Level and Salt Level Selection for a Whole‐grain Bread Formula
Authors: SWANSON RUTHANN B. , PENFIELD MARJORIE P. 
Published: August 2006

ABSTRACTThual hull‐less barley from Alaska and Tennessee was ground into whole‐grain flours (10.5 and 14.4% protein, respectively). A potentially feasible bread formula was identified from response surfaces depicting effects of barley and salt levels within barley source on dough development parameters. Breads containing 20% barley, 30% whole‐wheat and 50% bread flours and 2.0% salt were prepared from each flour; a control contained 50:50 whole‐wheat:bread flour with 2% salt. Barley decreased specific loaf volume 5–6%. Instron hardness, cohesiveness, springiness, and chewiness were similar; lower protein barley bread was more gummy than the control. Overall flavor, appearance, and texture acceptability did not differ. Barley bread as prepared was feasible, suggesting the usefulness of response surfaces in formula development.