bluuebunny/crossref_metadata_2025_split huggingface dataset:
Chlorophyll Degradation in a Spinach System at Low and Intermediate Water Activities
Authors: LAJOLO F. M. , MARQUEZ U. M. LANFER 
Published: August 2006

ABSTRACTChlorophyll degradation in blanched freeze‐dried spinach puree was studied in model systems as a function of water activity (aw), pH, temperature and also in the presence of glycerol, a water‐binding agent. For aw > 0.32 the most important mechanism of chlorophyll degradation is the transformation into pheophytin. The reaction can occur at very limited water concentration and has a first order dependence on pH, water activity and pigment concentration. The addition of glycerol increases the rate of degradation of chlorophyll. At temperatures higher than 56.7°C and aw= 0.11, the energy of activation increased, indicating different mechanisms. For temperatures below 38°C the rate tended to increase instead of decreasing with decreasing temperatures because of changes in the sorption isotherm (increase of water content) caused by the shift in the temperature.
Effect of Hydrogenation on Some Physical Properties of Canola Oil
Authors: BANSAL J. , MAN J.M. DE 
Published: August 2006

ABSTRACTCanola oil from mixed seeds of cultivars Regent, Tower and Candle and oil from cultivar Regent were hydrogenated under selective (200°C and 48 kPa hydrogen pressure) and nonselective conditions (160°C and 303 kPa) using two different commercial catalysts. The physical properties of the hydrogenated oils determined were dropping point (Mettler), solid fat content by wide‐line NMR, solid fat index by dilatometry and melting behavior by differential scanning calorimetry. Hydrogenation conditions had an important effect on physical properties. Differences were also observed between the oils and the catalysts.
Accumulation of Sucrose in Gamma‐Irradiated Sweet Potato Roots
Authors: HAYASHI TORU , KAWASHIMA KOJI 
Published: August 2006

ABSTRACTThe effect of storage conditions on the sucrose content of gamma‐irradiated sweet potato roots was studied. The sucrose content was influenced mainly by the temperature and oxygen content of the atmosphere. The degree of sucrose accumulation decreased, as the oxygen content of the atmosphere was reduced, while it increased with increase of temperature. The best conditions for the accumulation of sucrose were an irradiation dose of 1 kGy and a storage temperature of 30°C. The sucrose content of the roots which were irradiated and stored under the above conditions exceeded 12% on a fresh weight basis.
Chemical Composition and Protein Quality of Wheat‐Triticale Chapatis
Authors: CHAWLA V. K. , KAPOOR A. C. 
Published: August 2006

ABSTRACTFlours of wheat (WH‐157) and triticales (TL‐183, THS‐9, JNK6T‐229 and URT‐217), and chapatis prepared after substituting different proportions of wheat flour with triticale flours were evaluated for nutritional quality. Flours of triticale varieties contained higher amounts of protein, crude fibre, total and available lysine, and lower contents of gluten than wheat. Losses of amino acids due to chapati making were negligible. As the proportion of triticale flours in chapatis increased the protein quality of chapatis improved.
Sulfite‐Induced Oxidation and Browning of Linolenic Acid
Authors: LAMIKANRA OLUSOLA 
Published: August 2006

ABSTRACTThe oxidation and browning of linolenic acid during sulfite oxidation in 80% ethanol were measured by both oxygen uptake and spectrophotometric methods. The addition of a combination of Mn++ and glycine accelerated sulfite oxidation, the fatty acid oxidation and its consequent browning. Butylated hydroxytoluene effectively inhibited the reactions, suggesting free radical involvement.
Simplified Equations for Transient Temperatures in Conductive Foods with Convective Heat Transfer at the Surface
Authors: RAMASWAMY H. S. , LO K. V. , TUNG M. A. 
Published: August 2006

ABSTRACTSimple equations were developed to predict the values of some characteristic transcendental and Bessel functions, and hence the temperature history in regular solid foods of finite and infinite dimensions under unsteady state conduction with convective heat transfer at the surface. For various combinations of Biot (0.02‐ 200) and Fourier (>0.2) numbers, the mean error involved in predicting the unsteady temperature ratio using the developed equations was less than 0.1% as compared to the original models. Equations were presented for temperature at any location as well as the mass average temperature. The characteristic functions were related to the f and j parameters from heating and cooling curves.
Chemical Characterization of Prickly Pear Seed Oil, Opuntia ficus‐indica
Authors: SAWAYA W. N. , KHAN P. 
Published: August 2006

ABSTRACTOil extracted from Opuntia ficus‐indica seeds constituted 13.6% of the whole seed. Results of the physical and chemical analyses of the oil for refractive index, iodine number, saponification number, Reichert‐Meissl number, Hehner value, acid value and unsaponifiable matter compared well with the characteristics of other commonly consumed vegetable oils. Thin‐layer chromatography in conjunction with gas‐liquid chromatography‐mass spectrometry revealed a relatively high degree of unsaturation, 82%, with a linoleic acid content of 73.4% followed by palmitic, 12%, oleic 8.8% and stearic acid, 5.8%. Based on these results, Opuntia ficus‐indica seed oil appears to be a good potential source of edible oil for human and/or animal consumption.
Effect of Added Oil on Soy Beverage Quality
Authors: HITZMAN J. W. , NELSON A. I. , WEI L. S. 
Published: August 2006

ABSTRACTSoy beverages, differing significantly in chalkiness, were formulated to contain one of three partially hydrogenated oils. Taste panel studies indicate that beverages containing 2% added oil were less chalky than control samples. In all beverages no single oil was overwhelmingly preferred. All products containing oil supplements were judged to be whiter than control samples and this finding was supported by objective color determinations. Addition of corn oil to sterilized soy beverages that were significantly different regarding chalkiness tended to reduce differences, and in some cases the quality difference in the various products became statistically indistinguishable.
Taster Response to Salt in Minced Fish
Authors: BREMNER H. ALLAN 
Published: August 2006

ABSTRACTCooked fish minces, alone and with four added levels of salt, were tasted at the same sessions as five solutions of similar salt concentration. Saltiness was measured by the tasters using the method of magnitude estimation. The magnitude estimation exponent for salt in cooked fish mince was 1.05 whereas that for the solution was significantly higher at 1.51.
Effect of Liquid Smoke on the Growth of Lactic Acid Starter Cultures used to Manufacture Fermented Sausage
Authors: DONNELLY L. S. , ZIEGLER G. R. , ACTON J. C. 
Published: August 2006

ABSTRACTFermented sausage was manufactured using a commercial lactic acid starter culture and varying levels of liquid smoke. Samples were taken during the 24 hr fermentation period and the lactic bacterial count, pH and titratable acidity determined. Final pH values, titratable acidity and lactic bacterial counts were not affected by recommended use levels of liquid smoke, although exponential growth was delayed. Growth studies in a broth medium containing liquid smoke suggest that liquid smoke has the potential for inhibiting the lactic starter cultures used to make fermented sausage.
Purification of Commercial Pectinase by Hydrophobic Chromatography
Authors: KELLER SUSANNE E. , JEN JOSEPH J. , BRUNNER J. ROBERT 
Published: August 2006

ABSTRACTA 70‐fold purification of a commercial pectinase from Aspergillus niger was achieved by gel filtration, ion exchange and hydrophobic chromatographic columns employed in sequence. An apparent Km of 4.5 ± 10‐5M and a VM of 1.9 mM/minmg were obtained. The purified preparation reached a higher degree of purification than those reported in the literature but was not electrophoretically homogeneous. The preparation was an endo‐polygalacturonase in nature and preferred high molecular weight pectates as substrates. The pH optimum of 4.4 was not affected by the size of substrates. Hydrophobic chromatography is a useful tool for the preparation of pectic enzymes.
Change in Rind, Flesh, and Juice Color of Blood Oranges Stored in Air Supplemented with Ethylene or in Oxygen‐Enriched Atmospheres
Authors: AHARONI YAIR , HOUCK LAURIE G. 
Published: August 2006

ABSTRACTRuby, Tarocco, and Sanguinello blood oranges were stored 4 wk at 15°C in flowing air, 20 ppm ethylene in air, 40% O2+ 60% N2, or 80% O2+ 20% N2, followed by storage in air. Ethylene caused rind color of Ruby and Tarocco oranges to become deeper orange while 80% O2 caused rind of Ruby and Sanguinello oranges to be paler orange than when stored in other atmospheres. Ethylene deepened red color of the flesh and juice of Ruby and Tarocco oranges, but high O2 more intensely deepened the red color of flesh and juice of all three cultivars. Total soluble solids content, total acidity, or pH of the juice was not affected. Fruit stored in the ethylene atmosphere developed off‐flavor.
A Simple Atmosphere Generating System for Experimental Storage of Fruits and Vegetables
Authors: KANE O. , BOULET M. , CASTAIGNE F. , MARCELLIN P. 
Published: August 2006

ABSTRACTA simple system was developed for generating atmospheres of controlled relative humidities applicable to the experimental storage of fruits or vegetables. It is based on the mixing of two air streams in adequate proportions, one consisting of dry air and the other being air saturated with water vapors. Stable air flows and relative humidities were obtained in a storage experiment of 21 days duration.
Control of Enzymatic Browning in Processed Mushrooms (Agaricus bisporus)
Authors: McCORD JEFFERY DODD , KILARA ARUN 
Published: August 2006

ABSTRACTControl of polyphenol oxidase (E.C. 1.14.18) activity by the use of citric acid was investigated. The enzyme was inactivated at pH 4.0 and was stable to 10 min exposures at 25°C in the pH range 4.0–8.0. At pH 6.5 the enzyme was active at 45°C but not at 70°C and thermal inactivation followed pseudo first‐order kientics. At pH 6.5 the activation energy (Ea) for enzyme inactivation was 41.1 Kcal/mole while at pH 3.5 two rate constants and hence two values for Ea were observed. Between 0–5 min Ea for inactivation of polyphenol oxidase was 8.7 Kcal/mole and >5 min Ea was 21.8 Kcal/mole.
Chemical and Sensory Assessment of Nonspawning Capelin (Mallotus villosus) Subjected to Long Term Frozen Storage
Authors: BOTTA J. R. , LAUDER J. T. , DOWNEY A. P. , SAINT W. 
Published: August 2006

ABSTRACTNonspawning capelin (Mallotus villosus) were processed immediately after being caught, after 5 days of iced storage or after being frozen at sea and later thawed. Fish from all variables were stored at −23°C for up to 21 months. Both pre‐processing treatment and frozen storage time significantly (P ≤ 0.05) affected all sensory variables except appearance. Regardless of treatment, the sensory quality was very stable during early and intermediate stages of frozen storage; capelin processed at sea was superior to that of the other two treatments. Appearance, dimethylamine, timethylamine, moisture and thiobarbituric acid values were dependent upon an interaction between pre‐processing treatment and frozen storage time. Hypoxanthine concentration had the greatest potential as an index of sensory quality.
Quality Comparison of Thermoprocessed Fishery Products in Cans and Retortable Pouches
Authors: CHIA S. S. , BAKER R. C. , HOTCHKISS J. H. 
Published: August 2006

ABSTRACTThe physical, chemical and sensory properties of rainbow trout, pollock and shrimp processed at equal lethalities in cans and retortable pouches were compared at certain storage periods. Pouched rainbow trout, pollock and shrimp required respectively 34%, 32% and 37% less thermal processing time than the canned product. The pouched products had lower amounts of ammonia, trimethylamine and total carbonyl compounds than the canned products. The pouched products retained 17%, 9% and 15% more Vitamin B1 than the canned products for rainbow trout, pollock and shrimp, respectively. Pouched products had a firmer texture and lighter color than the canned products. In sensory evaluations, the pouched products were scored higher, in most cases, for color, flavor and overall acceptability.
Development of a Time‐Temperature Integrator Indicator for Frozen Beef
Authors: RODRIGUEZ N. , ZARITZKY N. E. 
Published: August 2006

ABSTRACTA time‐temperature integrator‐indicator for frozen beef, based on the diffusion of a dye in gel, was developed, considering as an essential condition that the energy of activation for this device shall coincide with the energy of activation of frozen food deterioration. Different experiments have been performed in order to measure the effective diffusion coefficient of the dye in the supporting medium at different temperatures and to establish the dependance on dye concentration; these results have been related to the rate of food deterioration.
A Plating Technique for the Selective Isolation of Yeast Utilizing Water Immiscible Carbon
Authors: CIRIGLIANO MICHAEL C. , CARMAN GEORGE M. 
Published: August 2006

ABSTRACTAn emulsion overlay plating technique was developed for the rapid and selective isolation of yeast that assimilate water immiscible substrates. The plating medium contains a defined enrichment broth and an Aniline blue agar base. Growth is easily detected by colony dye concentration, decolorization zones around colonies and fluorescence of colonies under long wave UV light.
Effect of Combining Mechanically Harvested Green and Ripe Puree and Sliced Fruit, Processing Methodology and Frozen Storage on Quality of Strawberries
Authors: SISTRUNK W. A. , WANG R. C. , MORRIS J. R. 
Published: August 2006

ABSTRACTSmall green and ripe mechanically harvested strawberries were processed into puree and combined with 60 and 80% sliced ripe fruit to determine the effects of holding after harvest, percent green fruit in puree, processing procedure and storage on quality of frozen sliced strawberries. Green and ripe fruit puree added to the sliced strawberries resulted in higher viscosity and lower ascorbic acid, total anthocyanins and red color as compared to packs with 100% sliced ripe fruit. The mixtures of sliced ripe fruit and up to 40% puree were rated acceptable by a sensory panel. Heating the puree may be beneficial to color during long‐term storage. Holding of fresh strawberries for 24 hr at 24°C after cleaning decreased the ascorbic acid, viscosity of syrup and color of the frozen pack. Storage of the frozen product decreased ascorbic acid and color.
Textural Properties of Sorghum Dough
Authors: SUBRAMANIAN V. , JAMBUNATHAN R. , RAO N. SAMBASIVA 
Published: August 2006

ABSTRACTTextural properties of dough prepared from the flours of eight sorghum cultivars were evaluated subjectively and also measured using a back‐extrusion cell in an Instron Food Testing Instrument. The force and energy required for the extrusion of good quality cohesive dough were high. A poor quality dough was compressed into the cell without extrusion. The influence of flour‐water‐soluble components on dough conhesiveness are discussed.
Functional Properties of Wheat‐Bean Composite Flours
Authors: DESHPANDE S. S. , RANGNEKAR P. D. , SATHE S. K. , SALUNKHE D. K. 
Published: August 2006

ABSTRACTFunctional properties of wheat flour and its blends with six bean flours at three levels of replacement (10, 20, and 30%) were investigated. Water and oil absorption, foaming capacity and stability, and emulsifying activity and stability increased with increasing levels of bean flours in the blends. Composite flours had higher pasting properties compared to those of wheat flour as measured in the Brabender Viscoamylograph. As the level of bean flour in the composite was increased, farinograph absorption and mixing tolerance index increased, whereas mixing time and dough stability decreased.
Clarification of Pear Juice by Hollow Fiber Ultrafiltration
Authors: KIRK D. E. , MONTGOMERY M. W. , KORTEKAAS M. G. 
Published: August 2006

ABSTRACTHollow fiber ultrafiltration was successfully applied to obtain a clear, amber‐colored pear juice. For the three hollow fiber membrane cartridges tested (50,000, 30,000, and 10,000 dalton molecular weight cut‐off), the process parameters were optimized and found to be similar. The permeate flux increased with increased transmembrane pressure and then declined. Flux reached a maximum at an average transmembrane pressure of 157 kPa with an average feed stream velocity of 0.15 meters/set at 50°C. Higher flux was obtained at higher temperatures within the temperature limitations of the membrane. Flux decreased linearly with the logarithm of the concentration.
Evaluation of Volume and Pressure Changes During Heating as Indices of Protein Gelation in Fish Pastes
Authors: LANIER T. C. , HAMANN D. D. 
Published: August 2006

ABSTRACTA water jacketed piston device was used to monitor pressure and volume changes during heating of lean fish batters. Contrary to published results of a similar study with pork sausage batters, no correlation could be established between thermal gelation phenomena and pressure changes at constant volume. Pressure change at constant volume was nearly linear with respect to temperature change and therefore attributed solely to thermal expansion of the material.
Growth of Escherichia coli and Salmonella typhimurium on Beef Tissue at 25°C
Authors: GRAU F. H. 
Published: August 2006

ABSTRACTAt 25°C, growth of Escherichia coli and Salmonella typhimurium on beef was influenced by type of tissue, pH, gaseous atmosphere, and physiological state of the cells used to inoculate the tissue. These organisms grew after only a short lag period, both aerobically and anaerobically, on beef fatty‐tissue, and on high pH muscle (pH ≥ 6). The lag period was considerably extended on low pH muscle (pH ≤ 5.7) incubated aerobically. On low pH lean tissue stored anaerobically at 25°C for 24 hr, cells from aerobically grown broth cultures did not grow whereas cells from anaerobically grown cultures grew after an extended lag. These results suggest that during the cooling of hot‐boned meat growth of E. coli and salmonellae is more likely on fatty tissue or muscle of high pH than on lean tissue of low pH.
Assessing Palatability Characteristics of Beef Destined for Retail Distribution
Authors: GOSSETT G. W. , SAVELL J. W. , SMITH G. C. , CARPENTER Z. L. 
Published: August 2006

ABSTRACTBeef strip loins (n=723) were obtained from nine different suppliers and were evaluated for certain quality‐indicating characteristics and fat thickness. After detailed sensory evaluation, several differences in palatability were found when comparing all suppliers. When stratified according to marbling and fat thickness, those steaks with marbling scores of “Slight‐minus” regardless of fat thickness received the lowest ratings.
Sausage Color Measured by Integrating Sphere Reflectance Spectrophotometry When Whole Blood or Blood Cured by Nitrite is Added to Sausages
Authors: MIELNIK JAN , SLINDE ERIK 
Published: August 2006

ABSTRACTColor changes of the cut surface were evaluated in sausages where small amounts of blood have been added. Whole blood or blood cured with nitrite and ascorbic acid was added in the range 0–7 kg/100 kg basic recipe. Changes were measured by reflectance spectrophotometry, using an integrating sphere. The results were evaluated using the CIE 1932 and CIE 1976 L*, a*, b* systems. Best evaluation of surfaces was gained by judging the spectra (380‐760 nm), i.e. looking for the amount of nitrosoheme formed, and by calculating lightness as well as color, i.e. CIE 1932 AC or better CIE 1976 a* and b*.
Weight Loss and Quality Characteristics of Frozen Versus Chilled Beef Livers and Hearts
Authors: SMITH G.C. , SAVELL J.W. , STIFFLER D.M. , JOHNSON D.D. , VANDERZANT C. 
Published: August 2006

ABSTRACTFor beef livers or hearts that will be displayed at retail following a 15–16 day transport‐distribution‐storage period, the best method for assuring acceptable appearance is to vacuum package these variety meats immediately following their removal from the animal. If protection from weight loss, off‐odor incidence and excessive microbial growth during storage is the goal of the protection system and if product will not be displayed at termination of storage, freezing of hearts or livers at 0 hr postmortem is slightly more effective than vacuum packaging for hearts and decidedly more effective than vacuum packaging or polyvinyl chloride film wrapping for livers.
Physical, Sensory and Microbiological Characteristics of Lamb Retail Cuts Vacuum Packaged in High Oxygen‐Barrier Film
Authors: HENRY KRISTEN G. , SAVELL J.W. , SMITH G.C. , EHLERS J.G. , VANDERZANT C. 
Published: August 2006

ABSTRACTLamb chops and steaks from fresh (F) or vacuum packaged (VP) racks, loins and legs were packaged in polyvinyl chloride (PVC) film or vacuum packaged in high oxygen‐barrier (HOB) film. Use of previously vacuum packaged (PVP) cuts did not affect overall appearance of rib or loin chops during subsequent retail display but HOB film‐packaged leg steaks from PVP cuts had lower overall appearance scores than did leg steaks from F cuts. Prior VP storage negatively affected flavor desirability and odor at the conclusion of retail display (4 days in PVC or 10 or 15 days in HOB film). Pseudomonas spp. were a dominant part of the microflora of PVC‐wrapped chops while L. cellobiosus was a dominant part of the microflora of HOB‐wrapped chops.
Visual Color Deterioration in Blackcurrant Syrup Predicted by Different Instrumental Variables
Authors: SKREDE GRETE , NAES TORMOD , MARTENS MAGNI 
Published: August 2006

ABSTRACTThe ability of several instrumental methods to predict visual color deterioration in blackcurrant syrup was studied using a linear calibration method. Commercial syrup was used in a storage experiment to generate samples of a wide color quality range. Packaging material greatly influenced color stability, storage time varied from 2 months with high‐density polyethylene bottles, to 8 months with polyvinylchloride, 12 months with polyester and more than 18 months with glass bottles. Combinations of Hunter L', a' and b' values and of absorbances at three selected wavelengths, the absorbance ratio A520/A420hue and Hunter a’all revealed acceptable predicting abilities for visual color. Multivariate treatment of the data gave best predictions. The absorbance ratio A520/A420has the advantage of being independent of initial pigment content.
Statistical Correlation of Quantitative Flavor Intensity Assessments and Individual Free Fatty Acid Measurements for Routine Detection and Prediction of Hydrolytic Rancidity Off‐Flavors in Butter
Authors: WOO A. H. , LINDSAY R. C. 
Published: August 2006

ABSTRACTA method for detecting and predicting hydrolytic rancidity off‐flavors in butter has been developed by correlating quantitative sensory data with individual free fatty acid (FFA) concentrations (ppm) in butters using stepwise regression and discriminant analyses. An equation for indexing rancid flavor intensities in butter (Rancidity Score = 1.93163 + 0.01754 butyric acid + 0.00054 C18 FFA congeners) gives Rancidity Scores for nonrancid, slightly rancid, and distinctly rancid butters between 1.00–2.80, 2.81–3.80, and 3.81–7.00, respectively. Hydrolytic rancidity off‐flavors in butter are expressions of combinations of flavors in which rancid and goat‐like flavors are principally caused by C4 and C6, and soapy and bitter flavors by C10, and C12 FFA.