bluuebunny/crossref_metadata_2025_split huggingface dataset:
Sensory Detection and Population Thresholds for Sodium Tripolyphosphate in Cooked Ground Turkey Patties
Authors: CHAMBERS BRIAN , CHAMBERS EDGAR , BOWERS JANE A. R. , CRAIG JEAN A. 
Published: August 2006

ABSTRACTSodium tripolyphosphate (STP) at levels of 0.1, 0.2, 0.3, 0.4, and 0.5% by weight was added to ground turkey meat to determine if a flavor difference could be detected when STP was present. Detection thresholds for STP in ground turkey meat were determined for 30 female respondents. Two population thresholds were determined using information from the detection thresholds. Two‐thirds of the respondents detected a difference between samples with no STP and those with 0.5% STP or less. STP added at less than 0.3% was undetected by more than 50% of the tested population.
Hydrolysis of Milk Fat with Lipase in Reversed Micelles
Authors: CHEN JYH‐PING , PAI HONG 
Published: August 2006

ABSTRACTEnzymatic hydrolysis of milk fat was studied in a reversed‐micelle system consisting of lecithin, water (1% total volume) and butteroil. Candida cylindracea lipase entrapped in the water pools of reversed micelles hydrolyzed surrounding triglycerides. The optimum temperature for enzyme activity was 55°C with an activation energy of 15.4 kcal/mole, while maximum enzyme activity was observed between pH 4 to 6. The molar ratio of water to surfactant (R value) in the system influenced enzyme activity with maximum activity at R = 10. Enzyme activity also increased with increasing surfactant or enzyme concentration.
Assessment of the Textural Quality of Meat Patties: Correlation of Instrumental and Sensory Attributes
Authors: BEILKEN S.L. , EADIE L.M. , GRIFFITHS I. , JONES P.N. , HARRIS P.V. 
Published: August 2006

ABSTRACTCompression, shear, tensile and punch tests were used to assess the mechanical strength of a ground meat product and discriminate between effects of various treatments on this type of product. These measurements, together with chemical and moisture retention measurements, were related to sensory attributes of the cooked products. Most of the sensory textural attributes were satisfactorily (i.e., about 80% of the variance) explained or described by a combination of Warner‐Bratzler shear parameters and certain compression measurements. Principal co‐ordinate analysis showed that tensile measurements related better to sensory greasiness and juiciness than to mechanical strength. Methods for measuring juiciness were not adequate and indicated the need for further investigation.
Antioxidants to Preserve Rockfish Color
Authors: WASSON D.H. , REPPOND K.D. , KANDIANIS T.M. 
Published: August 2006

ABSTRACTThornyhead rockfish, Sebastolobus alascanus, were treated with mixed tocopherols, alone or plus ascorbic acid (TCAA), butylated hydroxytoluene (BHT) and sodium erythorbate to preserve red skin color during frozen storage. While all treatments significantly improved color retention compared to the control, at 4 mo the TCAA treated fish had significantly higher red color scores than any other treatment group, as measured using the CIE L*a*b* scale. The TCAA dip also appeared to enhance the red color compared to pre‐treatment values.
Preservative and Temperature Effect on Growth of Three Varieties of the Heat‐Resistant Mold, Neosartorya fischeri, as Measured by an Impedimetric Method
Authors: NIELSEN P.V. 
Published: August 2006

ABSTRACTThe combined effects of inoculum amount, temperature, pH, and food preservatives on growth of three varieties of heat‐resistant mold Neosartorya fischeri cultured on a fruit juice‐like medium was investigated. JV. fischeri var. glabra growth occurred at 100 mg sodium benzoate/L at pH 3.5, a level that completely inhibited outgrowth of the other varieties. All were similarly affected by sulfur dioxide; completely inhibited by 300 mg/L at pH 3.5. The inhibitory effect of preservatives was strongly affected by pH, inoculum amount, and temperature. Growth was significantly delayed when temperature was decreased from 32 to 25 to 18°C or pH from 4.5 to 3.5. This is the first report on the use of impedance microbiology to study the effects of environmental factors on molds.
In‐Vitro Protein Digestibility of Dehydrated Protein Extract from Poultry Bone Residue
Authors: OPIACHA J.O. , MAST M.G. , MacNEIL J.H. 
Published: August 2006

ABSTRACTIn‐vitro protein digestibility of freeze‐ or spray‐dried protein obtained from poultry bone residue by alkali extraction was evaluated by a multienzyme procedure. Digestibility of the dehydrated extracts was significantly lower than chicken breast muscle or mechanically de‐boned poultry. Digestibility of the spray‐dried extracts was about 3% higher than freeze‐dried extracts.
Lactose Crystallization from Whey Permeate in an Ethanol‐Water Mixture
Authors: SINGH RAKESH K. , NIELSEN S. SUZANNE , CHAMBERS JAMES V. 
Published: August 2006

ABSTRACTA 30% concentrated permeate of a whey ultrafiltration process was used for producing crystalline a‐lactose monohydrate. Effect of pH (2.75–5.5 pH units) at solvent to solute ratio 10:1 v/w, agitation and seeding (0.004–0.02%) on rate of lactose crystallization were examined. Conditions which were favorable in terms of crystallized lactose yield, and time of crystallization were: pH 5.5, agitation with or without seeding and 22°C. The first‐order reaction‐rate constant for crystallization ranged from 0.0178 to 0.200 hr−1 depending on conditions.
Thermal Transitions of Myosins/Subfragments from Black Marlin (Makaira mazara) Ordinary and Dark Muscles
Authors: LO JENG‐REN , MOCHIZUKI YOSHINORI , NAGASHIMA YUJI , TANAKA MUNEHIKO , ISO NAOMICHI , TAGUCHI TAKESHI 
Published: August 2006

ABSTRACTThermal transitions were studied by means of differential scanning calorimetry (DSC) and a spectrophotometric method. Three endothermic peaks (40, 43, 50°C: ordinary muscle; 46, 54, 62°C: dark muscle) were observed in DSC thermograms of both myosins. Thermograms of S‐l fragments showed one peak (41°C: ordinary muscle, 43°C: dark muscle). But ordinary and dark muscle rod fragments gave two peaks (41, 62°C) and one peak (58°C), respectively. The spectrophotometric results also showed two thermal transitions for both myosins and one transition for their S‐1 fragments. However, the rod from ordinary muscle myosin had two transitions, whereas that from dark muscle myosin had one transition.
Crystal Control In Processed Liquid Honey
Authors: ASSIL HANAA I. , STERLING ROY , SPORNS PETER 
Published: August 2006

ABSTRACTLiquid processed honeys produced in the province of Alberta, Canada, were studied to identify controllable factors to delay glucose crystallization. Individual producer honeys were analyzed for glucose and fructose using a new HPLC procedure. Selective use of producer honeys for liquid processed honey was of no advantage since the samples were all supersaturated in glucose (>30% glucose) and contained unexpectedly consistent fructose/glucose ratios of about 1.12. Crystallization could be delayed by filling retail containers at 45 °C or above. Moisture losses noted at well over 1% a year in plastic containers could also contribute to an increase in crystallization for stored honey.
Aroma Sorption Evaluation of Aseptic Packaging
Authors: BANER A.L. , KALYANKAR V. , SHOUN L.H. 
Published: August 2006

ABSTRACTA headspace method was developed for evaluating aroma sorption by polymeric packaging materials. Partition coefficients for ethyl acetate, n‐hexanal, d‐limonene and α‐terpineol at vapor activities of 0.2 were measured between air and the materials at 25°C and 40°C. Four different flexible aseptic packaging materials with barrier layers of aluminum foil, polyvinylidene chloride (SARAN), metallized polyester (MPET) and ethylene vinyl alcohol (EVOH) were evaluated. Temperature and aroma type had significant effects on partition coefficients. No significant interactions between aromas were observed in partition coefficients. The inner polyolefin sealing layer determined the aroma sorption behavior.
Inhibition of Warmed‐over Flavor Development by Polyvalent Cations
Authors: GRAF ERNST , PANTER S. SCOTT 
Published: August 2006

ABSTRACTDuring cooking and storage of chicken significant quantities of free iron were released. Apparently iron bound to negatively charged phospholipids and caused site‐specific oxidation that generated warmed‐over flavor (WOF) within 24 hr of refrigerated storage. Iron sequestration by chelation with phytic acid greatly reduced formation of WOF. Similarly, competitive displacement of iron from phospholipids with polyvalent cations substantially lowered the rate of WOF formation. In a phospholipid model system, 25 mM Ca2+ caused 50% inhibition of malondialdehyde generation. Much lower levels were required to effectively reduce WOF development in precooked poultry. Nitrite completely blocked iron release from heme‐proteins, which explained its inhibitory effect on WOF development.
Estimating Cooling Process Lethality for Different Cooling j Values
Authors: LARKIN JOHN W. , BERRY MAURICE R. 
Published: August 2006

ABSTRACTCooling lethalities were determined using Ball's formula method and other lethality evaluation equations for fc from 10–120 min, jc of 0.25–2.21, L/D geometry values of 0.25–2.0, and the difference between final heating and cooling temperatures of 72.2–111.1°C. For jc &lt 1.35 the Ball method overestimated the cooling lethality (>42% for jc=1). For fc of 35–130 min and jc > 0.7, all but one of the models that account for variable jc were conservative in estimating cooling lethality and underestimated lethality as jc increased above 1.41. The proposed modified hyperbolic function estimated conservative cooling lethalities over the entire range of fc and jc values studied and was 60% more accurate in estimating actual lethality than the next best conservative method at jc= 2.0.
Photo‐sensor Methodology for Determining Residence Time Distributions of Particles in Continuous Flow Thermal Processing Systems
Authors: YANG B. BARRY , SWARTZEL KENNETH R. 
Published: August 2006

ABSTRACTA method applying photo‐sensors was developed to determine particle residence time distributions in the holding tube of aseptic processing systems. Multiple sensor pairs installed around a transparent glass tube (50.8 mm, i.d.) created a two‐dimensional “optical‐grid” for detecting particle movement. Detection of spherical particles (polystyrene, 19.1 mm diameter) could be achieved at particle velocities below 2.67 m/s to comply with sensor response time. A normal distribution of particle residence times was obtained from 75 replicated runs. The laminar flow assumption for the fastest fluid element was found to be conservative for public safety concerns in solid‐liquid two‐phase systems using the single particle basis for sizing holding sections.
Sugar Content Measurement in Fruit Tissue Using Water Peak Suppression in High Resolution 1H Magnetic Resonance
Authors: CHO SEONG I. , BELLON VERONIQUE , EADS THOMAS M. , STROSHINE RICHARD L. , KRUTZ GARY W. 
Published: August 2006

ABSTRACTSugar content of muskmelon tissue was measured using 200 MHz 1H magnetic resonance (MR). Single pulse resolved water and sugar resonances, but both were broadened. The sugar peak from low sugar (≦8.0%) samples was not detectable with the single pulse. Selective saturation to suppress the water peak was inefficient. The T1 of water was almost twice that of sugar. Therefore, inversion‐recovery (IR) pulse sequences could be applied for water suppression. Separation of the sugar peak was remarkably improved allowing its detection in low sugar (1.8%) samples. Measured sugar correlated linearly with peak intensity (r≧0.94). Results suggest that 1H MR could be used to measure sugar in intact fruits and vegetables.
Correlation of Sensory, Instrumental and Chemical Attributes of Beef as Influenced by Meat Structure and Oxygen Exclusion
Authors: SPANIER A.M. , VERCELLOTTI J.R. , JAMES C. 
Published: August 2006

ABSTRACTCorrelation of elements contributing to meat flavor quality (MFQ) were examined. Muscle structure influences generation of micro temperature environments that lead to formation of flavor‐zones. Generation of such zones was also attributed to a structurally‐dependent barrier to oxygen. MFQ was examined in the presence and absence of oxygen. Vacuum storage completely retarded flavor deterioration as marked by chemical markers such as thiobarbituric acid reactive substances and lipid volatiles. Vacuum storage incompletely affected changes in sensory attributes; it partially retarded development of painty, cardboard, bitter and sour flavors and limited loss of desirable flavors such as cooked beef/brothy and browned/caramel. Bivariate plots of factor solutions resulting from multivariate principal components analysis proved a suitable method to graphically present statistical correlations between experimental treatments and sensory, chemical, and instrumental attributes.
Recovery of Grapefruit Oil Constituents from Processing Waste Water using Styrene‐divinylbenzene Resins
Authors: ERICSON A. P. , MATTHEWS R. F. , TEIXEIRA A. A. , MOYE H. A 
Published: August 2006

ABSTRACTStyrene‐divinylbenzene (SDVB) resins were utilized for the recovery of coldpressed grapefruit oil constituents from model solutions and waste waters. Sorption rates and sorption capacities were determined for a series of resins with model solutions. Citrus oil processing waste water was passed through an upflow column extraction system. Adsorbed oil was desorbed using 95% ethanol and gas chromatographic analysis was performed to determine the quality of the extracted oil. The waste water samples contained suspended solids which reduced the extraction ability of the resins. Major compounds recovered from waste waters were d‐limonene and alpha‐terpineol. Nootkatone and linalool recovery levels varied, while octanal and decanal were present in extremely low levels in the recovered products.
Flavor Encapsulation by Spray Drying: Application to Citral and Linalyl Acetate
Authors: BHANDARI B.R. , DUMOULIN E.D. , RICHARD H.M.J. , NOLEAU I. , LEBERT A.M. 
Published: August 2006

ABSTRACTLeaflash spray drying technique was used to encapsulate a mixture of two volatile products, citral and linalyl acetate in the proportion of 80:20 (w/w). The support materials were gum arabic and maltodextrin in different proportions. Very short air product contact time during the drying process allowed encapsulation of these compounds using high inlet air temperature (300‐400°C) without any adverse effect on chemical properties. Emulsions were atomized up to 60% total solids concentration. In this range of concentration, substitution of gum arabic by a less costly maltodextrin was possible achieving 84% volatiles retention. The technique could be efficiently used to encapsulate sensitive flavors.
Growth of Aeromonas hydrophila K144 as Affected by Organic Acids
Authors: PALUMBO S.A. , WILLIAMS A.C. 
Published: August 2006

ABSTRACTThe influence of different acids on the aerobic growth kinetics of Aeromonas hydrophila was studied in BHI broth with 0.5 and 2.0% NaCl incubated at 5 and 19°C. Growth curve data were analyzed by the Gompertz equation and a nonlinear regression program; generation and lag times were calculated from the Gompertz parameters. Type of acid, pH, NaCl level and temperature influenced lag and generation times. The organic acids (acetic, lactic, citric and tartaric) inhibited growth at higher pH values than inorganic acids (HCl and H2SO4). The high NaCl level interacted with type of acid and pH to restrict growth of the organism at the lower temperature of incubation. Acetic and lactic acids were effective in controlling the growth of A. hydrophila and could readily be combined with low holding temperature to render foods free of the organism.
Characterization of Minced Meat Extracted from Blue Crab Picking Plant By‐Products
Authors: GATES KEITH W. , PARKER AMANDA H. 
Published: August 2006

ABSTRACTBlue crab meat was mechanically extracted from picking‐room byproducts to produce the following minced meat yields: 3.18%, white; 10.71%, mixed; 6.39%, claw, and 2.62%, leg. Each meat had distinct visual, textural, and flavor attributes. Aerobic plate counts of unpasteurized minced meat ranged from 105 to 107 CFU/g. Extraction within 1.5 hours of picking or icing of by‐products prior to mechanical extraction stabilized microbial levels. Meat pasteurized at 80.6°C darkened or blued significantly less than meat processed at 83.3°C. Addition of citric acid‐phosphate buffer to meat pasteurized at 80.6°C further reduced darkening of meats.
Color Stability, Lipid Stability, and Nutrient Composition of Red and White Veal
Authors: FAUSTMAN C. , YIN M.C. , NADEAU D.B. 
Published: August 2006

ABSTRACTSurface spectra of the two veal types revealed that red veal was more discolored than white veal by day 6 of 4° C storage (P<0.05). Measurements of MetMb accumulation in minced muscle revealed a greater concentration of oxidized pigment for red veal on days 2 and 4 of 4° C storage (P<0.05). Data support a tendency of red veal to undergo more rapid lipid oxidation than white veal during storage. There were no differences between the two veal types for pH, proximate analysis or fatty acid composition (P < 0.05). However, red veal contained higher levels of iron and zinc, and lower levels of cholesterol than white veal (P<0.05). The results indicate that while red veal has a more limited shelf‐life than white veal, it also has potential nutritional advantages.
Rheological and Water‐Holding Properties of Comminuted Turkey Breast and Thigh: Effects of Initial pH
Authors: DAUM‐THUNBERG D.L. , FOEGEDING E.A. , BALL H.R. 
Published: August 2006

ABSTRACTThe effect of pH on properties of comminuted turkey breast and thigh was investigated by adding acid or base during chopping or dialyzing meat batters against buffers. Cooking yield was a function of meat pH and independent of pH‐adjustment method. Thigh meat gels (pH 6.4) had higher cooking yield, held‐water, and shear stress and shear strain at failure than breast meat gels (pH 5.9). Functional properties of breast meat adjusted to pH 6.4 during chopping were similar to those of thigh, whereas thigh adjusted to pH 5.9 remained different from breast. Rheological properties of breast meat gels did not increase when pH was adjusted by dialysis, suggesting that pH during chopping is important to rheological properties.
Silica‐based and Polymeric Columns for Reversed‐phase HPLC Analysis of Cheddar Cheese
Authors: LI‐CHAN E. , KWAN L. , NAKAI S. , AMANTEA G.F. 
Published: August 2006

ABSTRACTOctadecyl polymeric (ODP) vs octadecyl silica (ODS) reversed‐phase high‐performance liquid chromatography (RP‐HPLC) columns were compared for analytical separation of water‐soluble fractions extracted from Cheddar cheese. A polystyrene divinylbenzene copolymer‐based column did not resolve cheese water‐soluble components. Good resolution was achieved on a vinyl alcohol copolymer ODP column as well as two ODS columns under optimized conditions of gradient elution, using increasing concentrations of aqueous acetonitrile containing ion‐pair reagent. However, the ODP column had longer useful life characteristics. Use of phosphoric instead of trifluoroacetic acid as ion‐pair reagent produced a more stable chromatogram baseline and may prolong column useful life. ODP‐RP‐HPLC could be useful to monitor ripening of Cheddar cheese samples.
Milling and Processing of Wheat and other Cereals Affect Their Capacity to Inhibit Pancreatic Lipase in Vitro
Authors: CARA L. , BOREL P. , ARMAND M. , LAFONT H. , LESGARDS G. , LAIRON D. 
Published: August 2006

ABSTRACTThe inhibition of pancreatic lipase activity by extracts of raw, milled or processed cereals was measured in vitro. The inhibitory activity was high in durum wheat, soft wheat and millet, moderate in barley and white sorghum and very low in red sorghum. Milling whole‐grain into flours markedly decreased the lipase inhibitory activity in all species. In durum wheat, the germ and the aleurone‐layer fraction exhibited the highest inhibitory activity. Processing of soft wheat by bread making, popping, flaking, drum‐drying and extrusion‐cooking, or durum wheat by making pasta markedly decreased the lipase inhibitory capacity. Extractible proteins were implicated in the inhibition process. These effects also had some nutritional implications.
Selective Extraction of Thermostable Pectinesterase
Authors: WICKER L 
Published: August 2006

ABSTRACTThermostable pectinesterase was estimated to represent 98% of total activity extracted from Marsh grapefruit pulp by 1M NaCl without pH adjustment or 17% when extracted with 1M NaCl, 0.25M Tris‐Cl‐ pH 8.0. Total units of pectinesterase solubilized were less in 1M NaCl at endogenous pH values than at pH 8.0, but total thermostable pectinesterase units remained constant. No conversion of thermostable to heat sensitive isozymes was observed. Preparative isoelectric focusing indicated that most activity focused at alkaline pH values. The constant specific activity suggested co‐migration of basic proteins.
Physicochemical and Sensory Characteristics of Peanut Paste Stored at Different Temperatures
Authors: MUEGO‐GNANASEKHARAN K. F. , RESURRECCION A. V. A. 
Published: August 2006

ABSTRACTWhen peanut paste was stored at 30, 40 and 50°C for up to 1 yr, that held at 30°C for 161 days had minimal deteriorative changes. At 50°C, the primary deterioration was increased browning, oxidized and cardboard flavors, and oil separation. Regression analysis indicated that ratings for chroma, cooked peanut, cardboard, and oxidized flavors were responsible for > 50% of the variation in response. When a detectable oxidized flavor was used as the indicator of storage deterioration, peanut paste had a predicted shelf life of 152 days at 30°C; 98 days at 40°C; and 96 days at 50°C.
Interaction of Flavor Compounds with Microparticulated Proteins
Authors: SCHIRLE‐KELLER J.‐P. , CHANG H. H. , REINECCIUS G. A. 
Published: August 2006

ABSTRACTThe vapor pressures of acetaldehyde, diacetyl, ethyl benzene, ethyl caproate, ethyl heptanoate, ethyl sulfide, hexanal, trans‐2‐hexenal, D‐limonene, octanone, 1‐pentanol, 2‐pentanone, and styrene (50 ppm each) over a vegetable oil emulsion, water or selected fat replacer (aqueous solutions, 37°C) was monitored. The five fat replacers were a whey‐based and an egg based microparticulated protein, a pregelatinized tapioca maltodextrin, microcrystalline cellulose (MCC) and a MCC/carboxymethyl cellulose blend. The flavor compounds interacted with oil in a predictable manner following Raoult's Law. The fat replacers generally had little influence on vapor pressure of the flavor compounds behaving as in a water system except for the Simplesse products which had substantial interaction with aldehydes.
Electrical Stimulation and 48 Hours Aging of Bull and Steer Carcasses
Authors: GARIÉPY C. , AMIOT J. , POMMIER S.A. , FLIPOT P.M. , GIRARD V. 
Published: August 2006

ABSTRACTBull (n = 30) and steer (n = 30) carcasses were measured for meat quality in the longissimus muscle after 48 hr on electrically stimulated (ES) sides or after 6 days on their unstimulated counterparts. Electrical stimulation and 48 hr aging had the same tenderizing effect as a 6 day aging period on both bulls and steers. Compared to meat from steers, that from bulls was tougher and had higher ultimate pH values and collagen contents. On an overall quality basis however, ES meat aged for 48 hrs was equivalent to nonstimulated meat aged for 6 days.