bluuebunny/crossref_metadata_2025_split huggingface dataset:
Semi‐continuous Hydrolysis of Sweet Potato Raw Starch by Chalara paradoxa Glucoamylase
Authors: NODA TAKAHIRO , OHTANI TOSHIO , SHIINA TAKEO , NAWA YOSHIHIKO 
Published: August 2006

ABSTRACTEffect of preservatives was investigated on semi‐continuous digestion of sweet potato raw starch by Chalara paradoxa glucoamylase which digests both raw and gelatinized starch. Potassium metabisulfite strongly inhibited raw starch digesting activity (RDA) although gelatinized starch digesting activity was only slightly inhibited. Potassium sorbate, among the preservatives examined, showed the weakest inhibition (below 10%) on RDA. In the presence of potassium sorbate, semi‐continuous digestion of sweet potato raw starch in a 20L scale hollow fiber UF membrane pilot reactor proceeded efficiently at 30% (w/v) initial concentration of raw starch at pH 5.0 and 40°C. Glucose production was 5.7 to 6.0 g/hr/L.
Stipe Trimming at Harvest Increases Shelf Life of Fresh Mushrooms (Agaricus bisporus)
Authors: AJLOUNI SAID O. , BEELMAN ROBERT B. , THOMPSON DONALD B. , MAU JENG‐LEUN 
Published: August 2006

ABSTRACTTrimming the stipe of cultivated mushrooms, Agaricus bisporus, from 35 mm to 5 mm from the cap immediately after harvest resulted in improved shelf life as indicated by reduced browning and slower cap opening. This effect was evident after 3 days storage at 12°C, and became more pronounced after 6 days. Trimming the stipes had no significant effect on postharvest respiration rate or bacterial growth; thus, the shelf life improvement was due to other factors. Stipe trimming reduced the weight (yield) of saleable mushrooms by about 10%; thus, shelf life improvement would need to offset any economic loss to growers to make this practice commercially feasible.
Relationship of Quality Characteristics of Peaches (cv. Loring) to Maturity
Authors: ROBERTSON J.A. , MEREDITH F.I. , FORBUS W.R. , LYON B.G. 
Published: August 2006

ABSTRACTThe effect of maturity and ripening on the quality characteristics of Loring peaches was determined. Size, weight, Minolta a values, sucrose, total sugar, soluble solids (SS) and SS/TA ratio of cv. Loring peaches increased significantly with increased degree of maturity of fruit. Firmness, titratable acidity (TA) and delayed light emission (DLE) decreased significantly with increased maturity grade. The fruit of grades 1 and 2 did not attain sensory characteristics similar to tree ripe fruit (grades 6 and 7). The fruit of those grades were less sweet and more sour than grades 3‐7. The optimum maturity for harvesting Loring peaches for optimum quality was maturity grade 5.
Raw‐Starch Degrading Amylase(s) Affect Enzyme‐resistant Starch
Authors: GRUCHALA L. , POMERANZ Y. 
Published: August 2006

ABSTRACTEnzyme‐resistant starch (RS) was degraded, in part, by amylase(s) that act on raw starch. The degradation (solubilization) was accompanied by changes in several characteristics (peak temperature and enthalpy) and, probably, by the presence of a lipid‐amylose complex. The degradation resulted in a significant reduction in one of the two main contiguous peaks of RS around 155°C.
Determination of Low Level Trans Unsaturation in Fats by Fourier Transform Infrared Spectroscopy
Authors: ULBERTH FRANZ , HAIDER HANS‐JÖRG 
Published: August 2006

ABSTRACTFourier Transform infrared spectroscopy (FTIR) was an excellent tool for rapid determination of trans unsaturation in edible fats. Methyl esters were determined as a neat solution, thereby avoiding cumbersome weighing operations and handling of CS2. The method was calibrated by gravimetrically prepared mixtures of methyl elaidat in methyl esters of a trans fatty acid (TFA) free soy oil. In contrast to TFA concentrations > 10%, which could be determined easily by the classic baseline technique, low TFA values were only quantifiable (with high accuracy) after a computer‐assisted spectral subtraction procedure.
Raw and Preheated Epimysium and Gelatin Affect Properties of Low‐salt, Low‐fat, Restructured Beef
Authors: KENNEY P.B. , KASTNER C.L. , KROPF D.H. 
Published: August 2006

ABSTRACTFive or 10% raw (5CT, 10CT) and preheated (5PHCT, 10PHCT) connective tissue and 0.5 or 1.0% food‐grade gelatin (0.5G and 1.0G) were evaluated in low‐salt (0.2% NaCl), low‐fat (<5.0%), restructured beef. Analyses of Instron texture, sensory texture and flavor, proximate composition, surface hydrophobicity (So), and collagen were performed. Differences (P<0.05) in Instron tensile strength were greatest between the control (515.53 g/cm2) and both 10CT (806.53 g/cm2) and 10PHCT (810.56 g/cm2). When compared to the control, 10CT resulted in higher cook yields, whereas 1.0G lowered cook yields. Additionally, 10CT and 10PHCT reduced (P<0.05) product initial cohesiveness and juiciness and tended (P<0.09) to reduce beefiness.
Transaminase (AST/GOT and ALT/GPT) Activity in Ground Beef as a Means of Determining End‐point Temperature
Authors: TOWNSEND W. E. , DAVIS C. E. 
Published: August 2006

ABSTRACTThermal processing conditions [rate of temperature increase, 0.35°C or 3.5°C/min; end‐point temperature (EPT), 57.2, 71.1, and 79.4°C; dwell time, 0 and 30 min; and enzyme extraction medium (deionized water, 0.9% saline, and pH 7 buffer)] affected glutamic oxalacetic transaminase (GOT; aspartate aminotransferase, E.C. 2.6.1.1) and glutamic pyruvic transaminase (GPT; alanine aminotransferase; E.C. 2.6.1.2) activity in thermal treated ground beef samples. There was greater loss of GOT activity in samples heat processed at 0.35°C/min than samples heat processed at 3.5°C/min with depletion nearly to zero between 71.1 and 79.4°C. More GOT activity was noted when samples were extracted with 0.9% saline solution. GPT activity was low in all samples and was present after heating to 79.4°C.
N‐Nitrosodimethylamine Formation in Cooked Frankfurters Containing Alaska Pollock (Theragra chalcogramma) Mince and Surimi
Authors: FIDDLER W. , PENSABENE J.W. , GATES R.A. , HALE M. , JAHNCKE M. 
Published: August 2006

ABSTRACTStudies were conducted to determine the feasibility of using Alaska pollock mince as a partial substitute for red meats in the formulation of frankfurters. Studies included the effects of fish form (unwashed and washed mince and surimi), percentage substitution (15 and 50) and five different methods of cooking the fish‐meat franks on their N‐nitrosodimethylamine (NDMA) content. The amount of formed NDMA depended on the method of cooking. Broiling and frying generated the highest levels. Microwave and boiling generated the lowest levels of NDMA, which were equivalent to the level in uncooked franks. Broiling was observed to increase the amount of dimethyl‐and trimethylamine formed.
Consumer Acceptance of Brown Trout (Salmo trutta) as an Alternative Species to Rainbow Trout (Salmo gairdneri)
Authors: ROUNDS R.ICHARD C. , GLENN C.L. , BUSH A.O. 
Published: August 2006

ABSTRACTRainbow trout and brown trout were prepared and distributed to consumers for comparative taste tests to determine consumer reaction to brown trout. In‐home tests were standardized with paired samples of fish. Color of flesh, odor, flavor, texture and overall acceptability were recorded on a 9‐point Hedonic scale. Sensory results indicated that brown trout raised in farm stock ponds were more acceptable than rainbow trout from similar environments, and rainbow trout from natural winter‐kill lakes were more acceptable than brown trout from the same or similar lakes. Overall, we conclude that brown trout would be acceptable to consumers. Variations in acceptability related to water body of origin rather than to species of fish. Significant differences occurred in some characteristics but were inconsistent as to species.
Microbiological Method to Identify Irradiated Meat
Authors: ALUR M. D. , CHAWLA S. P. , Nair P. M. 
Published: August 2006

ABSTRACTBeef, chicken, mutton and pork exposed to ‐γ‐radiation doses of 0–5 kGy were inoculated with Aeromonas hydrophila initially, after 7 days and 15 days of storage at 3°C and ‐11°C. After 18 hr incubation at 30°C TVBN values of nonirradiated samples were found to be 210 mg% and TVA value were 205 while the corresponding irradiated samples showed 30–80 mg% and 40–80. A similar pattern was observed in stored samples. A rapid method was developed by incubating chicken meat at 37°C for 6–7 hr with bacteria followed by estimation of volatile acids (TVA) and bases (TVBN). A 40–50% reduction in TVA and TVBN in irradiated samples was observed suggesting its possible application for detecting irradiated meat samples.
Comparison of Descriptive Terminology Systems for Sensory Evaluation of Fluid Milk
Authors: CLAASSEN M.ICHELLE , LAWLESS H.ARRY T. 
Published: August 2006

ABSTRACTA defect‐oriented sensory terminology system traditionally used in the dairy industry was compared with a panel‐generated consumer‐oriented terminology system for the quantitative sensory description of fluid milk characteristics. Samples were treated to produce light‐oxidized, metallic‐oxidized and rancid flavors. The discriminative sensitivity of two panels, one using each terminology system, was compared using sets of six treated milk samples. Given the same amount of training, the panel generating their own terminology system was more sensitive than the panel using the traditional terms, showing better differentiation of treated samples from controls, between levels of sample treatments, and among types of defects. These results suggest that a descriptive analysis procedure is a feasible alternative to a traditional defect‐oriented system for sensory analysis of milk.
Gelation and Emulsification Properties of Partially Insolubilized Whey Protein Concentrates
Authors: BEUSCHEL B.C. , CULBERTSON J.D. , PARTRIDGE J.A. , SMITH D.M. 
Published: August 2006

ABSTRACTUltrafiltered retentate of whey was heat‐processed to prepare whey protein concentrates (WPC) with protein solubilities ranging from 27.5% to 98.1% in 0.1M NaCl, pH 7.0. Proximate and protein compositions of each WPC were determined. Properties of 20% (w/w) protein WPC gels in 0.1M and 0.6 M NaCl, pH 7.0, on heating to 60, 70, 80, and 90°C and emulsification properties of WPC (0.5% (w/w) protein) in 0.1M NaCl at pH 6.0, 7.0 and 8.0 were analyzed. Gel apparent stress and strain at failure decreased and expressible moisture increased as solubility decreased from 98.1% to 41.0% at all heating temperatures. Emulsification Activity Index was highest at pH 7.0, emulsions were most stable at pH 8.0.
Heating Rate Affects Thermal Properties and Network Formation for Vicilin and Ovalbumin at Various pH Values
Authors: ARNTFIELD S.D. , MURRAY E.D. 
Published: August 2006

ABSTRACTThe impact of heating rate on the strength and type of networks formed with ovalbumin and vicilin were investigated at three pH levels. Changes in protein conformation and structure development were monitored with differential scanning calorimetry (DSC) and dynamic rheology. Networks were characterized by rheological properties and microstructure. Under conditions which promoted the formation of well crosslinked networks, slower heating rates resulted in stronger networks but had little impact on the type of network. As conditions were shifted to promote aggregation rather than network formation, the impact of heating rate was reduced so that for both ovalbumin and vicilin at pH 5, network characteristics were essentially independent of heating rate.
Difference Thresholds in Texture Evaluation of Edible Fats: Firmness and Spreadability
Authors: ROHM H.ARALD , RAABER S.USANNE 
Published: August 2006

ABSTRACTWeber ratios for firmness and spreadability of edible fats were determined at six stimulus intensities with the appropriate instrumental methods being sectility testing and cone penetration, respectively. The results provided good support for Weber's law except, in the case of firmness, for deviations at low stimulus intensities. The derived just noticeable difference scales approximated Fechner's law. In the linear range the mean Weber ratios were 0.196 for firmness and 0.272 for spreadability. Individual differences among the subjects up to 50% were observed. The results of previous magnitude estimation experiments and the present study suggest that firmness and spreadability are prothetic continua and that the just noticeable differences increase with increasing stimulus intensity.
Structure of Inclusion Complexes of Cyclodextrins with Triglyceride at Vegetable Oil/Water Interface
Authors: SHIMADA K.AZUKO , KAWANO K.IMIKO , ISHII J.UNKO , NAKAMURA T.AKASHI 
Published: August 2006

ABSTRACTThe interfacial tension of vegetable oil (soybean oil or coconut oil)/ water interface decreased with the increase of cyclodextrin (CD) concentration. The interfacial excess and interfacial area were calculated from the Gibbs’ adsorption equation. The average number of CD molecules including a fatty acid residue of soybean oil at the interface was estimated at 2.4 for each of α‐CD and β‐CD. The average number of CD molecules complexed with a fatty acid residue of coconut oil was 1.8 for α‐CD and 1.7 for β‐CD. These results suggested that the CD molecules formed the inclusion complex with the triglyceride according to the chain length of fatty acid residue at the interface.
Ammonia Affects Maillard Chemistry of an Extruded Autolyzed Yeast Extract: Pyrazine Aroma Generation and Brown Color Formation
Authors: IZZO H.ENRY V. , HO C.HI‐TANG 
Published: August 2006

ABSTRACTThe effect of ammonia was studied by extruding mixtures of autolyzed yeast extract, glucose, and ammonium bicarbonate. The resulting extrudates were compared for degree of roast aroma generation by analysis of the pyrazine volatiles formed. In addition, the overall extent of the browning reaction was measured by monitoring brown color formation. Samples which contained ammonia exhibited a greater degree of brown color formation; however, ammonia adversely affected the total amount of pyrazines generated. The reactive nature of the free ammonia molecule was suspected to be the governing causative factor.
Quality Characteristics of Oriental Persimmons (Diospyros kaki L. cv. Fuyu) Grown in the Southeastern United States
Authors: LYON B. G. , SENTER S.D. , PAYNE J.A. 
Published: August 2006

ABSTRACTSensory, physical and chemical characteristics of Fuyu persimmons (Diospyros kaki L.) were determined before and during storage at 18°C and 1°C. The predominant taste note by sensory descriptive profiling was ‘sweet’, which did not change appreciably during storage. Low intensities of ‘earthy‘, ‘fall‐vegetable complex‘, and ‘fresh‐cut corn’ accounted for the delicate persimmon flavor. Fruit stored at 18°C were soft and overripe after 2 wk. Fruit stored at 1°C changed little before 6 wks. Major changes were increased softness and weight loss with decreased L and hue angle values.
Quality Attributes of Strawberry Cultivars Grown in British Columbia
Authors: SHAMAILA M. , BAUMANN T.E. , EATON G.W. , POWRIE W.D. , SKURA B.J. 
Published: August 2006

ABSTRACTStrawberries from six cultivars, ‘Mrak’, ‘Ranier’, ‘Redcrest’, ‘Selva’, ‘Sumas’ and ‘Totem’, were compared for sensory attributes, chemical properties and 25 selected volatile compounds.‘Redcrest’ strawberries had the most intense sourness, lowest pH, high titratable acidity and least overall fruit quality rating. Two‐dimensional partitioning (TOP) revealed that overall quality ratings of the strawberries from all cultivars were dependent primarily on odor and sweetness. Cultivars differed in all orthogonal variates except odor. While judges could not detect odor differences, volatiles were greatest in ‘Mrak’ and ‘Selva’ and least in ‘Ranier’ and ‘Redcrest’. Canonical variate analysis (CVA) based on 25 selected volatile compounds was used to classify cultivars according to the region in which they were bred.
Stability of Anthocyanins from Tradescania pallida
Authors: SHI Z.ULIN , LIN M.IN , FRANCIS F. J. 
Published: August 2006

ABSTRACTThe acylated, B‐ring substituted anthocyanins of Tradescantia pallida (TPA) were extracted from the leaves with acidic water, purified on a Duolite‐861 resin and incorporated into a model beverage. The beverage was composed of a citrate‐phosphate buffer at pH values 3.5, 4.5 or 5.5, and 15% sucrose. Comparison samples contained cyanidin‐3‐glucoside from blackberries and a commercial sample of enocyanin from grapes. The TPA samples were much more stable than the other two, particularly at the higher pH values as judged by pigment retention and tristimulus color readings. The extra absorption band of the TPA samples at pH 5.5 indicated the samples were well colored. Addition of tannin and/or ascorbic acid resulted in marked pigment and color loss.
Identification of Flavonoids in Sunflower Honey
Authors: SABATIER S. , AMIOT M.J. , TACCHINI M. , AUBERT S. 
Published: August 2006

ABSTRACTThe flavonoids of sunflower honey were isolated and analyzed by different methods: RP‐TLC, RP‐HPLC/UV‐Vis (diode array detection) using post‐column derivatization, GC/SM. Five main compounds were identified as pinocembrin (5,7‐dihydroxyflavanone), pinobank‐sin (3,5,7‐trihydroxyflavanone), chrysin (5,7‐dihydroxyflavone), gal‐angin (3,5,7‐trihydroxyflavone) and quercetin (3,5,7,3′,4′‐pentahydroxy flavone). Two minor flavonoids were also detected: tectochrysin (5‐hydroxy‐7‐methoxyflavone) and kaempferol (3,5,7,4′‐tetrahydroxy flavone). All these compounds had been previously reported in propolis, another hive product. Honey is a source of flavonoids in the human diet. Flavonoid structures may provide an index of floral origin with further study.
Listeria monocytogenes Inactivation in Turkey Rolls and Battered Chicken Nuggets Subjected to Simulated Commercial Cooking
Authors: LINE J. ERIC. , HARRISON A. 
Published: August 2006

ABSTRACTCured and uncured turkey rolls inoculted with 107Listeria monocytogenes CFU/g were vacuum packaged and cooked to internal temperatures of 68°C and 74°C, respectively, in a steam‐injected chamber. Samples were stored up to 15 wk at 4°C. Battered chicken nuggets were also inoculated internally with about 107L. monocytogenes CFU/ g. Nuggets enclosed in bags were cooked under moist heating conditions in a convection oven to an internal temperature of 71°C. Nuggets were flushed with 30% CO2, 70% N2 atmosphere and sealed. Chicken nuggets were stored at 4°C up to 30 days. No Listeria monocytogenes were recovered from the cooked products suggesting that similar commercial processes are adequate to reduce populations of L. monocytogenes below detection limits.
Enhancement of Frying Oil Stability by a Natural Antioxidative Ingredient in the Coating System of Fried Meat Nuggets
Authors: RHEE K.S. , HOUSSON S.E. , ZIPRIN Y.A. 
Published: August 2006

ABSTRACTCottonseed oil containing commercial antioxidants was used for continuous (a 2‐day time period; < 24 hr) frying of beef nuggets that were batter‐breaded with either 100% commercial coating mix or a coating system containing defatted glandless cottonseed flour (GCF). Analyses of oil samples revealed that oil used for frying the nuggets with the GCF‐containing coating was less susceptible to lipid hydrolysis and oxidation and color‐darkening. GCF in the coating also minimized lipid oxidation in beef nuggets fried in the oil at various stages of heating time during the 2‐day frying operation. Results indicated that GCF in the coating not only could enhance the oxidative stability of fried nuggets but also could decrease the breakdown of the frying oil.
Inhibition of Lipid Oxidation during Processing of Washed, Minced Atlantic Mackerel
Authors: KELLEHER STEPHEN D. , SILVA LAURIE A. , HULTIN HERBERT O. , WILHELM KURT A. 
Published: August 2006

ABSTRACTAn antioxidative system that was designed to maintain heme iron reduced, nonheme iron as an inactive chelate, and provide free radical scavenging in the aqueous and lipid phases, was most effective when added early in the processing of washed, minced mackerel muscle. Mince prepared from mackerel dark muscle showed greater propensity to oxidize than did the mince from light muscle. Washed mince from light muscle in the presence of the antioxidative system showed no loss of odor quality during 24 wk at ‐20°C. Postmortem age of the mackerel muscle had little effect on initial odor quality of the washed mince.
Oxygen Effect on Volatile Acids Formation During Fermentation in Manufacture of Fish Sauce
Authors: SANCEDA NORLITA G. , KURATA TADAO , SUZUKI YOSHIKATSU , ARAKAWA NOBUHIKO 
Published: August 2006

ABSTRACTVolatile acids of aerobically and anaerobically fermented fish sauces were investigated using GC and GC‐MS. There was no significant difference in pH values of the two types of sauces. Volatile acids found in the aerobically fermented sauce had concentrations significantly higher than the anaerobically fermented one. Sensory evaluation revealed that the aroma of the anaerobically fermented sauce was a little sweet, less acidic and less rancid than the aerobically made sauce which was sharp, and cheesy. Thus, fermentation under anaerobic condition altered the aroma quality of the sauce during manufacturing, yielding an acceptable product.
Enzymatic Browning Control in Potato with Ascorbic Acid‐2‐Phosphates
Authors: SAPERS G.M. , MILLER R.L. 
Published: August 2006

ABSTRACTTreated potato samples were evaluated for browning by tristimulus colorimetry and for browning inhibitor uptake by HPLC. Treatment effectiveness was greatly improved by reducing pH to 2.0 with phosphoric acid to inhibit endogenous acid phosphatase and by using combinations of ascorbic acid (AA), AA‐2‐phosphate and AA‐2‐triphosphate to provide for gradual release of AA at treated surfaces. Treatment with dips containing the AA‐2‐phosphates extended storage life of potato dice and pre‐peeled potatoes by 5‐7 days over that obtained with conventional browning inhibitor formulations but induced some leakage at cut surfaces.
Reversibility of Salt Effects on the Thermal Stability of Potato Starch Granules
Authors: TAKAHASHI KOJI , WADA KEIZO 
Published: August 2006

ABSTRACTThe reversibility of salt effects on the gelatinization of potato starch was investigated. Following the immersion of starch into sodium sulfate or sodium bromide solution, increase or decrease respectively in the structural stability of starch was noted. By washing salt‐treated starch with water, the most retained salt was eliminated, and the gelatinization temperature and enthalpy resumed the values of the original control starch. Treating alternately with sodium sulfate and sodium bromide solution, the retained salt and gelatinization characteristics of starch changed reversibly depending on the kind of salt. The type of gelatinization behavior of starch in solutions containing different salts could be used to assess the magnitude of salt effects.
Composition of Capers (Capparis spinosa): Influence of Cultivar, Size and Harvest Date
Authors: RODRIGO M. , LAZARO M.J. , ALVARRUIZ A. , GINER V. 
Published: August 2006

ABSTRACTAverage composition values of capers found were as follows: moisture 79%, ash 1.6%, protein 5.8%, fat 1.6%, Ca 871 ppm, Mg 636 ppm, K 542 mg/100mL, Na 226 ppm, Fe 13 ppm, P 21 mg/100g, and raw fibre 5.4%. These values were affected by cultivar, size and harvest date. Of the flavonoids present, rutin, kaempferol‐3‐glucoside, kaempferol‐3‐rutinoside and kaempferol‐3‐rhamnorutinoside were identified and rutin was most abundant. A flavonoid derived from kaempferol and two from quercetin were detected but not identified. More than 50% of the fatty acids in both cultivars were polyunsaturates.