bluuebunny/crossref_metadata_2025_split huggingface dataset:
Direct Measurement of the Attractive Force Between Individual Cooked Rice Grains of Sticky and Flaky Cultivars
Authors: LEE SEUNG‐JU , PELEG M. 
Published: August 2006

ABSTRACTThe attractive force between juxtapositioned cooked rice grains of five sticky and flaky cultivars was determined using a surface tensiometer. The attractive force between the sticky grains was in the order of 800–1700 dynes and between the flaky ones, 200–1000 dynes. Increase of the water‐to‐rice ratio during cooking, in the range 0.75:1 to 1.9:1, resulted in an increase of the attractive forces. Determination of the amount of solids extracted during cooking in excess water indicated that stickiness was most probably associated with extractability.
Radiation Decontamination of Tea Herbs
Authors: KATUŠIN‐RAŽEM BRANKA , MATIĆ STJEPAN , RAŽEM DUŠAN , MIHOKOVIĆ VLADO 
Published: August 2006

ABSTRACTThe incidence and microbial load of several tea herbs on the retail market are high and decrease approximately in the order: chamomile flowers, mint leaves, linden flowers, and dog‐rose hips. Irradiation is proposed as an adequate decontamination method and the radiosensitivity of contaminating microflora is measured. Combining the knowledge of the initial contamination and the radioresistance of the contaminants, the dose requirement for efficient decontamination can be calculated. The dose satisfying commercial requirements does not exceed 10 kGy. Chemical changes in pharmacologically active components and those essential for the appearance and aroma of tea herbs were investigated. No changes of the yield and composition of ethereal oils, color pigments, polyphenols, and carotenoids were found at doses up to 10 kGy.
Sunflower Protein Concentrates and Isolates’ Low in Polyphenols and Phytate
Authors: SAEED MOHAMMAD , CHERYAN MUNIR 
Published: August 2006

ABSTRACTProtein concentrates and isolates from sunflower (Helianthus annuus L.), essentially free of polyphenols and/or low in phytate, were prepared from dehulled seeds by a sequential extraction procedure using organic solvents, such as hexane for defatting and acidic butanol for removing polyphenols. Phytate was removed by aqueous extraction and separation at acidic and/or alkaline conditions, depending on the relative solubility of the protein and phytate. Reduced‐phytate concentrates and isolates developed off‐colors unless the polyphenol concentration was less than 0.05%. The protein solubility profile of the reduced‐phytate products was much better than that of the defatted meal, especially below the isoelectric point.
Enhancement of Peptidoglutaminase Deamidation of Soy Protein by Heat Treatment and/or Proteolysis
Authors: HAMADA JAMEL S. , MARSHALL WAYNE E. 
Published: August 2006

ABSTRACTThe limited deamidating ability of B. circulans peptidoglutaminase towards soy protein was increased 27‐fold by protein hydrolysis and altering soy protein conformation by moist heat. Adding disulfide bond reducing agents such as cysteine or sodium sulfite or salts such as NaCl or KC1 to the reaction mixture had little or no effect on deamidation. However, heat treatment at 100°C for 15 min, both before and after Alcalase proteolysis, rendered soy protein very susceptible to amide hydrolysis by peptidoglutaminase.
Thermal Degradation of Flavor Enhancers, Inosine 5′‐monophosphate, and Guanosine 5′‐monophosphate in Aqueous Solution
Authors: MATOBA TERUYOSHI , KUCHIBA MARIKO , KIMURA MASARU , HASEGAWA KIYOZO 
Published: August 2006

ABSTRACTThe mechanism of thermal degradation of inosine 5′‐monophosphate (IMP) and guanosine (GMP) was investigated kinetically in aqueous solution as a function of pH and temperature. The degradation of IMP and GMP followed first order kinetics. The rate constants were considerably affected by pH and temperature. The half‐life times at 100°C were: IMP, 8.7 hr (pH 4.0), 13.1 hr (pH 7.0), 46.2 hr (pH 9.0); GMP, 6.4 hr (pH 4.0), 8.2 hr (pH 7.0), 38.5 hr (pH 9.0). These times were shortened to about one‐third by raising the temperature 10°C. The predominant degradation products were nucleosides and phosphoric acid, indicating that the main reaction of the thermal degradation was the hydrolysis of the phosphoric ester bond in the nucleotides.
Effects of Processing Temperature and Added Antimicrobial Agents on Keeping Quality of Mexican‐Style Sauce
Authors: CHUNG SIEW LIAN , JORGENSEN KAREN V. , PRICE RALPH L. 
Published: August 2006

ABSTRACTMexican‐style hot sauce (salsa) was prepared and heated to 63°C 71°C, and 79°C. Seven combinations of antimicrobial agents, utilizing potassium sorbate, 900 ppm; sodium benzoate, 700 ppm; and EDTA, 50 ppm were incorporated into the salsa. Samples of the salsa with a pH ranging from 3.7–3.95 and stored at 31°C (88°F) were taken initially and monthly for 96 days; microbial growth in each was determined using five culture media. Microbes decreased significantly in all samples during the storage period. Increasing the temperature of processing to 79°C and the low pH were most important in reducing microbial numbers.
Molecular Mobilities of Instant Starch Gels Determined by Oxygen‐17 and Carbon‐13 Nuclear Magnetic Resonance
Authors: RICHARDSON SHELLY J. 
Published: August 2006

ABSTRACTThe molecular mobility of both the water component and the starch component of three instant starches was determined by proton decoupled oxygen‐17 (17O) and proton decoupled carbon‐13 (13C) Nuclear Magnetic Resonance (NMR) spectroscopy. The effect of starch concentration and various storage conditions were studied. The molecular mobility of the water associated with each of the instant starches over all concentrations studied as measured by 17O NMR transverse relaxation rates was not much slower than that of free or bulk water. The effect of storage conditions on the molecular mobility and conformation of the starches, as monitored by proton decoupled 17O and 13C NMR, was in most cases small, despite the observed differences in retrogradation among the starches.
Comparison of Four Methods for the Dimethylacetal‐free Formation of Fatty Acid Methyl Esters from Phospholipids of Animal Origin
Authors: CRACKEL R.L. , BUCKLEY D.J. , ASGHAR A. , GRAY J.I. , BOOREN A.M. 
Published: August 2006

ABSTRACTFatty acid methyl esters (FAMES) were prepared from phospholipid extracts of beef, pork, lamb, chicken and turkey using four methylating procedures: BF3/methanol, KOH/BF3, direct transesterification with KOH, and a commercial preparation, Meth Prep II. Gas chromatographic analysis of the FAMES revealed the presence of dimethyl acetals (DMAs) in samples methylated with BF3/methanol or KOH/ BF3. These DMAs were evident when samples were analyzed on both polar and non‐polar columns. DMAs were not found in samples derivatized by direct alkali transesterification or by Meth Prep II.
Effect of High Altitude on Copper and Zinc Content of Beef
Authors: MEDEIROS L. C. , FIELD R. A. , MEDEIROS D. M. 
Published: August 2006

ABSTRACTCopper and zinc content of longissimus (LD) and semimembranosus (SM) muscle from concentrate‐fed steers raised at 549 or 2145m above sea level were compared. Data on younger range‐grazed steers raised at 2145m were also obtained. Copper and zinc content of muscles did not differ by altitude but copper and zinc in muscles from concentrate‐fed steers was greater than that from younger range‐grazed steers (P<0.05).
Effect of Temperature on Collagen Extractability and Kramer Shear Force of Restructured Beef
Authors: STRANGE ELIZABETH D. , WHITING RICHARD C. 
Published: August 2006

ABSTRACTCollagen extractability and Kramer shear force were measured for raw and heated restructured beef products made with trimmed (epimysium removed) and untrimmed clods (triceps brachii, infraspinatus, and supraspinatus). Collagen extractability was significantly (p < 0.001) higher for untrimmed samples heated at 50°C than for trimmed samples. Kramer shear forces were significantly higher (p < 0.01) for untrimmed than trimmed when raw or heated at 35°C, 45°C, WC, and 55°C. Collagen extractabilities showed no distinct changes with temperature for trimmed samples. Collagen extractability of untrimmed samples increased then decreased as heating temperature increased. Kramer shear forces decreased between 55°C and 60°C for both trimmed and untrimmed samples.
Cholesterol and Fatty Acids in Several Species of Shrimp
Authors: KRZYNOWEK JUDITH , PANUNZIO LAURIE J. 
Published: August 2006

ABSTRACTThe cholesterol value for several species of shrimp from several different geographical locations was determined. The overall average for all the samples was 152 ± 15 mg/100g of edible portion of shrimp. Two samples of Pandalus borealis, Gloucester prawns and Canadian prawns, accounted for the low (136 mg/100g) and the high (186 mg/ 100g) limits, respectively, of the range of cholesterol. All shrimp were low in fat at about 1%. Eicosapentaenoic and docosahexaenoic acids were present at about 30% of the total fatty acids, providing about 0.20g/100g in the edible portion.
Application of Ultrasonic Waves to Detect Sealworms in Fish Tissue
Authors: HAFSTEINSSON HANNES , PARKER KEVIN , CHIVERS ROBERT , RIZVI SYED S.H. 
Published: August 2006

ABSTRACTThe potential of employing ultrasonic waves to detect sealworms embedded deep in the fish musculature was demonstrated. Images were made of sealworm‐infested cod by using both the scanning laser acoustic microscopic technique, as well as the pulse‐echo technique at 10 MHz. Also, attenuation of ultrasound in the frequency range from 1.0 to 12.25 MHz was studied in Atlantic cod (Gadus morhua), haddock (Melanogrammus aeglefinus), ocean catfish (Anarhichas lupus), and the parasitic sealworm (Phocanema decipiens). The difference in the attenuation of ultrasound in sealworms and in fish tissue increased as a function of frequency. The differences between ultrasonic properties (attenuation and backscatter) of fish tissue and seal‐worms was attributable to the high collagen content of the sealworms. The differences were sufficiently large at 10 MHz that sealworms could be detected in over 4 cm thickness of fish tissue.
Chemical Characterization of Sardine Meat Powder Produced by Dehydration with High Osmotic Pressure Resin and Defatting with High Pressure Carbon Dioxide
Authors: FUJIMOTO KENSHIRO , ENDO YASUSHI , CHO SOON‐YEONG , WATABE RITSUKO , SUZUKI YASUO , KONNO MASANORI , SHOJI KAZUO , ARAI KUNIO , SAITO SHOZABURO 
Published: August 2006

ABSTRACTOils and fishy odor were extracted from the minced sardine meat with liquid carbon dioxide after dehydration with high osmotic pressure resin. This treatment resulted in higher quality minced sardine meat usable as “Surimi.” The lipids of the minced sardine meat defatted with liquid carbon dioxide was half that of undefatted meats; residual lipids were mainly composed of polar lipids such as phospholipids. Although soluble nitrogen and ATPase activity in sardine meat were decreased by dehydration and defatting, the Kamaboko‐forming ability was present, and its flavor was improved after defatting. Moreover, sardine meat defatted with liquid carbon dioxide had good stability against protein deterioration and lipid peroxidation.
Oxidative Stability and Textural Quality of Restructured Beef Roasts as Affected by End‐point Cooking Temperatures, Storage and the Incorporation of Surimi
Authors: TANCHOTIKUL U. , GODBER J. S. , ARGANOSA G. A. , McMILLIN K. W. , SHAO K. P. 
Published: August 2006

ABSTRACTRestructured beef roasts containing either 0 or 3.5% surimi were cooked to end‐point internal temperatures of 50, 60, and 70°C to assess treatment effects on textural and oxidative quality after 2 and 5 days of refrigerated (4°C) storage. Surimi did not improve binding, cook yield or sensory tenderness and juiciness. The sensory panel was able to distinguish a slightly more pronounced fishy flavor when surimi was added. End‐point internal temperature had no effect on tensile strength, however, tenderness increased and juiciness decreased with increased endpoint temperatures. Higher end‐point internal temperature enhanced lipid oxidation, which proceeded more rapidly during refrigerated (4°C) storage. Nonheme iron increased with increasing end‐point temperature. During storage, phospholipid content decreased while total lipid remained constant.
Functional Properties of Pre‐rigor Pork: Hot vs Cold Processing of Cooked Shoulders and Hams
Authors: VAN LAACK RIËTTE L. J. M. , SMULDERS FRANS J. M. , VAN ROON PIET S. 
Published: August 2006

ABSTRACTIn two experiments, the effects of processing shoulders and hams, pre‐rigor and post‐rigor, with and without polyphosphates, were compared. Pre‐rigor processing included hot boning of shoulder or ham muscles at approximately 30 min post mortem followed by injection of a deep‐chilled brine (−6°C) within the next 60 min. Except for the brine temperature, the processing procedures were similar for hot and cold processing. Both in shoulder and ham muscles hot and cold processing resulted in a product similar in cooking yield and sensory quality. The present study failed to substantiate that the superior water binding potential of pre‐rigor meat could compensate for the higher cooking loss when using phosphate‐free brines.
Thermal Aggregation of Soybean (Glycine max L.) Sulfur‐rich Protein
Authors: SATHE S. K. , MASON A. C. , WEAVER C. M. 
Published: August 2006

ABSTRACTThe sulfur‐rich protein (SRP) in soybeans aggregated at ≥ 70°C due to thermal denaturation of the protein and subsequent formation of soluble and insoluble aggregates. Aggregation was dependent on heating temperature, time, buffer composition, and the presence or absence of protein modifying agents in the heating buffer. Hydrophobic interactions and disulfide bonds helped stabilize the protein against thermal aggregation while hydrogen bonds and sulfhydryl exchange promoted it. At pH 7.6, 4.5 mg protein/mL, 70°C and 1.0M salt concentration, the rate of thermal aggregation was dependent on the anion type and followed lyotropic series SCN‐> I‐> Br‐> Cl−
Sensory Evaluation of Binding of Vanillin by Fababean Proteins
Authors: NG P. K. W. , HOEHN E. , BUSHUK W. 
Published: August 2006

ABSTRACTSensory studies were conducted to estimate the perceived vanillin flavor of protein‐vanillin systems that contained free vanillin and vanillin bound to fababean protein micellar mass (PMM). Nine panelists used the magnitude estimation technique to evaluate vanillin flavor by tasting. A power function was established from a series of different concentrations of vanillin solutions versus their respective sensory estimates of vanillin flavor and used to convert sensory estimates to perceived vanillin concentrations of the vanillin‐PMM slurries. The perceived vanillin in vanillin‐PMM systems was directly related to the free vanillin in the corresponding system as determined by HPLC, indicating that only the free vanillin contributed to the flavor. Thus, instruments can be used to predict human perception of a particular flavorant in a food system of flavor‐protein interactions.
Factors Influencing the Stability of Frozen Kiwifruit Pulp
Authors: VENNING J. A. , BURNS D. J. W. , HOSKIN K. M. , NGUYEN T. , STEC M. G. H. 
Published: August 2006

ABSTRACTThe biochemical, sensory, and quality changes that occur during processing and prolonged frozen storage of kiwifruit pulp were studied. The temperature and processing time during pulp manufacture and freezing are critical factors in determining the % total chlorophyll and color of the frozen pulp. Storage of pulp at acceptable commercial frozen storage temperatures (−18°C or below) for 12 months resulted in a stable color, and a slight decrease in the % total chlorophylls and ascorbic acid. The type of packaging material used and deaeration of pulp did not influence the above findings. The sensory qualities of the pulp were not affected by the storage conditions.
Stability of Anthocyanins in the Skin of Starkrimson Apples Stored Unpackaged, Under Heat Shrinkable Wrap and In‐Package Modified Atmosphere
Authors: LIN T. Y. , KOEHLER P. E. , SHEWFELT R. L. 
Published: August 2006

ABSTRACTThe concentration of cyanidin‐3‐galactoside, cyanidin‐3‐arabinoside, and an unidentified cyanidin arabinoside in the skin of Starkrimson apples stored unpackaged, under in‐package modified atmosphere and in heat shrinkable wrap were determined at 7, 23, and 30 weeks storage. Carbon dioxide levels of higher than 73% in in‐packaged modified atmosphere severely destablized the three anthocyanins. The unidentified cyanidin arabinoside was the most stable anthocyanin in the skin of Starkrimson apples. Cyanidin‐3‐galactoside was more stable in the skin of unpackaged apples than shrink‐wrapped apples.
Production of Microbiologically Stable Apple Juice by Metallic Membrane Ultrafiltration
Authors: BAREFOOT S.F. , TAI H.Y. , BRANDON S. C. , THOMAS R. L. 
Published: August 2006

ABSTRACTThe potential for production of microbiologically stable apple juice by metallic membrane ultrafiltration was assessed. Thermal sterilization treatments caused no detectable changes in membrane performance. Sterile membranes were challenged with approximately 3 × 106 colony forming units per gram of each of three organisms, Pseudomonas diminuta, Bacillus coagulans, and Saccharomyces cerevisiae, suspended in apple puree or peptone. Reductions achieved by ultrafiltration of peptone at operating pressure were 5.1, 7.6, and >9.0 logs for the three organisms, respectively. Reductions of organisms in apple puree were at least 1.5 logs greater. Metallic membranes eliminated yeasts and molds from juice. Apple juice produced from uninoculated apple puree was stable at 20–25°C for 1 yr.
Determination of Potential Migrants from Rubber Gaskets of Commercial Aerosol Valves used in Food Packaging
Authors: KIM HEASOOK , GILBERT SEYMOUR G. , JOHNSON JAMES B. 
Published: August 2006

ABSTRACTPotential migrants were isolated from gaskets of commercial aerosol valves with methylene chloride using Soxhlet apparatus. A large number of compounds appeared to be curing or processing aids including activators and antioxidants. Several sulfur‐containing reaction products and polynuclear aromatic compounds such as phenanthrene, fluoranthene, and pyrene were also identified. The same type of gaskets were stored in the Freon propellant at room temperature for a prolonged period of time and the amount of identified migrants in the extract was investigated.
Microbial, Compositional, and Other Quality Characteristics of Pecan Kernels Stored at −20°C for Twenty‐five Years
Authors: HAO D. Y. Y. , HEATON E. K. , BEUCHAT L. R. 
Published: August 2006

ABSTRACTSensory, microbial, and compositional characteristics of pecans hermetically sealed in cans and stored at −20°C for 25 yr were compared to those of pecans harvested in 1986 and stored at −20°C for 10 mo. Total aerobic and yeast/mold populations were 102−103 CFU/g in stored and 1986 crop nuts. Peroxides were not detected, and no difference in iodine values and free fatty acid contents were observed between 25‐yr‐old and 1986 crop nuts. Although subjective analyses revealed that texture changed during storage, other sensory quality characteristics (color, flavor, appearance) were not different from pecans harvested in 1986. It is concluded that low temperature (−20°C) storage will maintain quality of pecans packaged in hermetically sealed under ambient air in containers for up to 25 yr.
Vitamin E Supplementation of Holstein Steer Diets Improves Sirloin Steak Color
Authors: FAUSTMAN C. , CASSENS R.G. , SCHAEFER D.M. , BUEGE D.R. , SCHELLER K.K. 
Published: August 2006

ABSTRACTColorimetric measurements were recorded for sirloin steaks from control and vitamin E‐supplemented (370 I.U./animal/day) Holstein steers. Chroma and Hunter ‘a’ values of steaks from the supplemented group were significantly greater (P&0.01) on days 2, 4, 6, and 8 of 4°C storage. Color difference (ΔE) between the two treatment groups increased from days 0 to 6 and decreased between days 6 and 8.
Assessment of Microbiological Quality of Some Gamma Irradiated Indian Spices
Authors: SHARMA ARUN , PADWAL‐DESAI S.R. , NAIR P.M. 
Published: August 2006

ABSTRACTIrradiated (10 kGy) and unirradiated pre‐packed whole and ground spices including black pepper, red chilli, and turmeric were examined by six different laboratories for microbiological quality. No colony forming units (CFU) were reported in the largest quantity of irradiated spices used in the study by three out of six laboratories. The other three laboratories reported counts ranging between 0–90 CFU/g in irradiated samples. None of the six laboratories reported the presence of E. coli or B. cereus in the spices exposed to gamma irradiation. These data suggest that a standard plate count of 0–100 CFU/g and a count of zero CFU/g for E. coli and B. cereus be fixed for spices exposed to a 10 kGy dose of gamma rays.
Effects of Chitosan Treatments on the Clarity and Color of Apple Juice
Authors: SOTO‐PERALTA NELLA V. , MÜLLER HORST , KNORR DIETRICH 
Published: August 2006

ABSTRACTAcid‐soluble and water‐soluble chitosans as fining agents for apple juice were compared to conventional silica sol/gelatin/bentonite treatment. Both chitosans proved equally effective in reducing juice turbidity as compared to control treatments and slightly lighter juices resulted from chitosan treatments. Use of the one step chitosan treatment appeares an attractive alternative to conventional fining processes.
Effects of Sodium Tripolyphosphate on the Physical, Chemical and Textural Properties of High‐Collagen Frankfurters
Authors: LADWIG K.M. , KNIPE C.L. , SEBRANEK J.G. 
Published: August 2006

ABSTRACTTwo high‐collagen meat emulsions were prepared by using two levels of sodium tripolyphosphate (STPP) with samples taken after one to four emulsification passes (EP) through an emulsion mill. Raw emulsions were evaluated for emulsion stability and comminuting temperature increase, whereas yield, color and texture tests were performed on cooked frankfurters. The addition of 0.25% STPP signficantly (p<0.05) improved emulsion stability and consumer cook yield over the control. The number of EP signficantly (p<0.05) increased emulsion temperature. As the number of EP increased, frankfurter color became lighter and less red. Frankfurters with STPP were signficantly (p<0.05) lighter upon reheating. Skin texture scores decreased after three EP.
Thermal Conductivity of Fresh Lamb Meat, Offals and Fat in the Range ‐40 to +30oC: Measurements and Correlations
Authors: PHAM Q. T. , WILLIX J. 
Published: August 2006

ABSTRACTThe thermal conductivity of fresh lamb meat, offals and fat was measured over the temperature range ‐40°C to +30°C using a guarded hot plate apparatus. Simple empirical equations were presented for the conductivity of high‐moisture (65 to 80%) meat and offals. With independently obtained values of physical parameters, several theoretical models were tested to sec if thermal conductivity could be calculated from composition and temperature. Over a wide range of compositions and temperatures, best predictions (in terms of mean, standard deviation and range of errors) were obtained with Levy's modification to the Maxwell‐Eucken equation. Its accuracy was not unduly sensitive to the uncertainties in the values of the physical parameters, the prediction errors remaining in the range ± 10% for all reasonable values of the latter.
Effect of Electrical Charge on Attachment of Salmonella typhimurium to Meat Surfaces
Authors: DICKSON JAMES S. , CROUSE JOHN D. 
Published: August 2006

ABSTRACTTreating tissue with electrical current was found to affect both the initial attachment and total numbers of attachedSalmonella typhimuriumto meat tissues. When lean tissue was attached to the positive terminal of the power supply operating at 50 volts/125 mA DC, the total number of attached cells increased. There was no effect when the samples were attached to the negative terminal. There was a significant (P<0.05) effect on the percentage of strongly attached bacteria with an increase in treating time. Electrical current was found to increase the percentage of strongly attached cells immediately after the current was applied.