bluuebunny/crossref_metadata_2025_split huggingface dataset:
Protein Hydrolysates for Reducing Water Activity in Meat Products
Authors: VALLEJO‐CORDOBA BELINDA , NAKAI SHURYO , POWRIE WILLIAM D. , BEVERIDGE THOMAS 
Published: August 2006

ABSTRACTSoy protein hydrolysates were assessed for their effectiveness as water activity (aw) lowering agents. Four protein hydrolysates were prepared by the following treatments of soybean flour: 1N H2SO4 (7hr), 2.5% Alcalase (15hr), 2.5% bromelain (15hr), and combined acid‐enzymatic (0.5N H2SO4, 7 hr ‐ 1.25% Alcalase, 6 hr). Of all the soy protein hydrolysates in solution at a 20% solids level, the acid‐enzyme (A‐E) hydrolysate solution had the lowest aw When 3.3 ‐ 4.6% of this A‐E hydrolysate was incorporated into raw and steamed beef sausages and broiled beef patties, aw was reduced to a level equivalent to that for beef with 1% added NaCl. Sensory analysis of broiled ground beef supplemented with 2.5, 5.0 and 10.0% of A‐E hydrolysate did not significantly alter the flavor. The A‐E hydrolysate may be used as a substitute for sodium chloride in enhancing the shelf life of meat products.
Cholesterol Content and Sensory Analysis of Ground Beef as Influenced by Fat Level, Heating, and Storage
Authors: KREGEL KALEEN K. , PRUSA KENNETH J. , HUGHES KARLA V. 
Published: August 2006

ABSTRACTTwelve treatment combinations including three fat levels, two internal endpoint temperatures, and two storage periods for ground beef patties were studied. Quality and sensory attributes as well as cholesterol content were evaluated. As fat level increased in raw patties, cholesterol content, drip and total cook loss, fat and cholesterol content of cook drip increased whereas red color intensity and evaporative losses decreased. Cholesterol content, evaporative and total losses, and beef‐flavor intensity increased with higher internal endpoint temperature. Red color intensity of raw patties and cholesterol content of raw and cooked patties decreased with storage. No differences in cholesterol content could be attributed to fat content of raw product; therefore, choosing low fat ground beef to lower cholesterol may not be justified.
Rapid Characterization of Orange Juice by Pyrolysis Mass Spectrometry
Authors: ARIES R. E. , GUTTERIDGE C. S. , EVANS R. 
Published: August 2006

ABSTRACTPyrolysis‐mass spectrometry (Py‐MS) is an analytical fingerprinting technique which, coupled with suitable multivariate data analysis procedures, offers a rapid method for characterizing juice. The technique was demonstrated to be capable of differentiating/discriminating between the majority of orange juices from two different sources (Israel and Brazil) and between processors within a single country illustrating the potential of Py‐MS to the problem of orange juice authentication.
Oxidation of Grape Juice 2‐S‐Glutathionyl Caffeoyl Tartaric Acid by Botrytis cinerea Laccase and Characterization of a New Substance: 2,5‐di‐S‐Glutathionyl Caffeoyl Tartaric Acid
Authors: SALGUES M. , CHEYNIER V. , GUNATA Z. , WYLDE R. 
Published: August 2006

ABSTRACTThe evolution of caftaric acid derivatives in grape juice samples exposed to air was monitored by high performance liquid chromatography. 2‐S‐glutathionyl caftaric acid was shown to be oxidized by laccase from Botrytis cinerea but it was not a substrate for grape polyphenoloxidase. In the presence of glutathione, 2,‐5‐di‐S‐glutationyl caftaric acid was formed; this was identified by proton NMR. Its production involved laccase oxidation of 2‐S‐glutathionyl caftaric acid into the corresponding orthoquinone and substitution of the latter by glutathione. When no glutathione was available, polymerization of the quinones led to browning of the juice.
Preparation of Low Free Gossypol and High Available Lysine Cottonseed/Soybean Blends
Authors: VALLE F. R. DEL , ESCOBEDO M. , RAMOS P. , DE SANTIAGO S. , BECKER R. , BOURGES H. , RHEE K. C. , CHOI Y. R. , VEGA M. , PONCE J. 
Published: August 2006

ABSTRACTCottonseed/soybean blends (50/50) were ground in an Alpine pin mill with or without previous cooking in a Brady low‐cost extruder. Free gossypol decreased with increasing amount of water added prior to extrusion and number of passes through the extruder. Available lysine increased with decreasing amount of added water but was unaffected by number of passes through the extruder. Type of soybean raw material utilized had no effect on free gossypol. Blends prepared from defatted cottonseed meal, however, had lower free gossypol than those made from cottonseed kernels. A blend similar to full‐fat soy flour but of lower cost was prepared from unextruded 50% defatted cotton‐seed meal/50% extruded soybean flakes, without added water, and ground in the Alpine mill.
Functional Properties and Phytate Content of Pea Protein Preparations
Authors: NACZK M. , RUBIN L.J. , SHAHIDI F. 
Published: August 2006

ABSTRACTThe functional properties of pea‐protein preparations produced by an acid extraction method were evaluated and compared with those of vital wheat gluten and a soy‐protein isolate and concentrate. The pea‐protein preparations had better solubility in water than the other products studied. Their water absorption was lower than that of the soy‐protein products but much higher than for the gluten‐protein preparation. However, the fat absorption of the pea‐protein product was poor but comparable to that of gluten. The pea‐protein preparation had good emulsifying activity, comparable to that of the soy‐protein isolates. Its phytate content was fairly high, compared to other plant‐protein products.
White Layer Cake Batter Emulsion Characteristics: Effects of Sucrose Ester Emulsifiers
Authors: EBELER S.E. , BREYER L.M. , WALKER C.E. 
Published: August 2006

ABSTRACTAlpha‐mono‐/diglyceride emulsified batters had the highest specific gravity, nonemulsified batters had the lowest specific gravities, and sucrose ester emulsified batters were intermediate, varying with the hydrophil‐lipophil balance of the emulsifier. Sucrose ester emulsified batters generally exhibited pseudoplastic viscosity characteristics with viscosities and flow rates falling between those of the nonemulsified batter and the a‐mono‐/diglyceride emulsified batter. The addition of sucrose esters resulted in cakes with volumes greater than when no emulsifier was used. However, the sucrose ester emulsified cakes shrank from the edge of the pan and collapsed upon cooling, exhibiting a very flat profile.
Factors Affecting Heat‐Induced Gel Formation of Bovine Serum Albumin
Authors: YASUDA KUMI , NAKAMURA RYO , HAYAKAWA SHIGERU 
Published: August 2006

ABSTRACTFactors affecting heat‐induced gel formation of bovine serum albumin (BSA) were studied. In the presence of NaCl (I>0.05), well‐developed transparent gels formed on both sides of the isoelectric point (Ip). Addition of CaCl2 or MgCl2 greatly suppressed gel formation on the alkaline side of Ip, but increased it a little on the acid side. Intermolecular s‐s bonds contributed to the gel formation on the alkaline side of Ip but not on the acid side. From the results of the infrared spectra measurements intermolecular β‐structure appears to contribute to gel formation on both sides of the Ip.
Staphylococcus aureus Identification Characteristics and Enterotoxigenicity
Authors: BENNETT R.W. , YETERIAN M. , SMITH W. , COLES C.M. , SASSAMAN M. , McCLURE F.D. 
Published: August 2006

ABSTRACTEnterotoxigenicity and conventional tests for identification of Staphylococcus aureus were correlated for strains of staphylococci isolated from foods. These strains were examined for enterotoxin production, colonial morphology on Baird‐Parker agar, coagulase activity with rabbit and pig plasma, thermostable nuclease (TNase) production, lysostaphin sensitivity and anaerobic utilization of glucose and mannitol. Enterotoxins A,B,C,D, and E were produced singly or in combination by 100 of the S. aureus strains; 51 strains produced no enterotoxin. False‐negative rates in identifying the enterotoxigenic group as typical S. aureus were as follows: 11% for colonial morphology on Baird‐Parker agar, 8% for coagulase activity with Difco rabbit plasma, 7% for TNase production, 4% for lysostaphin sensitivity and 2% and 4%, respectively, for the anaerobic utilization of glucose and mannitol. Consequently, none of these tests was reliable for differentiating toxigenic from nontoxigenic S. aureus..
Nutrient Composition of Some Fresh and Cooked Retail Cuts of Veal
Authors: ONO K. , BERRY B.W. , DOUGLASS L.W. 
Published: August 2006

ABSTRACTIn order to account for changes in veal production technology and to provide more details than presently available, nutrient composition of the lean from milk‐fed calves (Bob) and special fed veal (SFV) were determined. Values for proximate composition, cholesterol, 8 fatty acids, 8 vitamins, and 8 inorganic nutrients were obtained. Bob veal tended to have lower fat content and significantly (P<0.05) higher levels of cholesterol and Fe than SFV. Percent true retentions were above 100% for fat, cholesterol and energy content. Bob and SFV are good sources for niacin, vitamin B12, P and Zn, but contain slightly higher amounts of cholesterol than literature values for beef, pork or lamb.
Biogenic Amine Content of New York State Wines
Authors: BAUCOM T.L. , TABACCHI M.H. , COTTRELL T.H.E. , RICHMOND B.S. 
Published: August 2006

ABSTRACTBiogenic amines in New York State wines were determined using high pressure liquid chromatography. Histamine, putrescine, and cadaverine were present in detectable amounts in all samples. Tyramine was present in low concentrations compared to other studies. Red wines, in general, had a higher histamine content than white wines. White wines had higher putrescine, cadaverine, and tyramine levels than the red wines. Histamine and cadaverine were lower in sparkling wines compared to still wines. Fermentation temperature had little influence on amine formation. Amine levels in various locations within New York State showed considerable variations. There were differences due to variety and vinification processes.
Further Investigation of Oxidized Cholesterol Derivatives in Heated Fats
Authors: PARK S. WON , ADDIS P. B. 
Published: August 2006

ABSTRACTThe oxidation of cholesterol in tallow heated at various frying temperatures, 135°, 150°, 165°, and 180°C was studied by capillary gas chromatography. The linearity of formation of 7‐ketocholesterol with heating time was confirmed. However, no significant differences in rate of formation of 7‐ketocholesterol were noted among temperatures of 135°, 150°, and 165°C. Therefore, it was not possible to construct a kinetic equation. The possible efficacy of antioxidants at frying temperatures was demonstrated by incorporating ascorbyl palmitate plus dl‐α‐tocopherol into tallow at 135°C.
Nutritional, Fatty Acid, and Oil Characteristics of Pumpkin and Melon Seeds
Authors: LAZOS EVANGELOS S. 
Published: August 2006

ABSTRACTNutritional and oil characteristics of pumpkin and melon seeds were investigated. On a dry basis, the data obtained for the two seeds, respectively, were: crude oil 45.4 and 37.8%; crude protein, 32.3 and 25.2%; crude fiber, 12.1 and 15.4%; and ash, 4.65 and 3.85%. Food energy values were 2.83 and 2.59 MJ/100g, respectively. The seeds were found to have considerable amounts of essential minerals (K, Ca, Mg, Fe, Cu, Zn, and P). The defatted flour of the pumpkin and melon seeds contained, respectively: crude protein, 55.4 and 39.4%; crude fiber, 28.1 and 24.7%; and ash, 7.23 and 6.18%. The major fatty acid of the oils was linoleic (18:2) at concentrations of 43.1 and 64.6%, followed by oleic (18:1), 37.8 and 20.1%, respectively.
Ultrastructure of Fresh, Airblast and Sodium Chloride Brine Frozen Uncooked Blue Crab Muscle
Authors: COLEMAN C. K. , AL‐BAGDADI F. K. , BIEDE S. L. , HACKNEY C. R. 
Published: August 2006

ABSTRACTThe ultrastructural changes of 0°C blast‐frozen and brine‐immersed (23% NaCl at 0°C) blue crab (Callinectes sapidus) levator muscle were studied by transmission electron microscopy in comparison to unfrozen, prerigor muscle. Characteristic, striated skeletal muscle features were seen in fresh muscle, including double M‐lines and Z‐tubules seen in some Crustacea. Changes in structural organization caused by blast freezing (slow method) included decreased density and change in shape of myofibrils and Z‐Lines, and disappearance of the sacroplasmic matrix. Disintegration of Z‐lines, myofibrils, and sarcoplasm was less severe due to brine‐immersion freezing (rapid method). Distances between myofibrils were compacted in brine‐immersed blue crab muscle samples, related to firmer objective texture measurements.
Effect of Phosphates on the Functional Properties of Restructured Beef Rolls: The Role of pH, Ionic Strength, and Phosphate Type
Authors: TROUT GRAHAM R. , SCHMIDT GLENN R. 
Published: August 2006

ABSTRACTCombinations of sodium chloride and five different phosphates were used to study the effect of phosphate type (chain lengths: 1.0–12.8), ionic strength (0.15–0.43), and pH (5.50–6.35) on the binding ability (cook yield and tensile strength) of restructured beef rolls. The results showed that binding ability increased linearly with increasing ionic strength and pH until a maximum value was reached and then plateaued; approximately 80% of the increase in binding ability was due to the increase in ionic strength and pH. Above an ionic strength of 0.15, the polyphosphates (chain length > 1.0) produced synergistic increases in binding ability with increasing ionic strength. The extent of the synergistic effect decreased linearly as the chain length of the phosphate increased.
Effects of Chloride Salts on Appearance, Palatability, and Storage Traits of Flaked and Formed Beef Bullock Restructured Steaks
Authors: MILLER M. F. , DAVIS G. W. , SEIDEMAN S. C. , RAMSEY C. B. 
Published: August 2006

ABSTRACTRestructured steaks made with 0.5 or 1.0% KCl, 0.5% MgCl2 and 0.5% CaCl2 were more desirable and darker red in raw color than blends formulated with 0.5 or 1.0% NaCl. Visual properties of raw steaks containing 0.5 or 1.0% chloride salt were scored higher than the control (no salt added) in 14 of 16 orthogonal contrast mean comparisons. Steaks made with 1.0% CaCl2 or MgCl2 were rated lower than the control in flavor desirability and overall satisfaction ratings. Control, 0.5 or 1.0% NaCl or 0.5 and 1.0% KCl steaks were not different in juiciness, tenderness, flavor desirability or overall satisfaction ratings. Steaks made with chloride salts were rancid after 70 days frozen storage. Results showed steaks made with KCl were superior to steaks formulated with CaCl2 or MgCl2.
Capillary Gas Chromatography‐Mass Spectrometric Analysis of Cooked Ground Beef Aroma
Authors: LEOD GLESNI MAC , AMES JENNIFER M. 
Published: August 2006

ABSTRACTRepresentative samples of cooked ground beef aroma were isolated onto Tenax TA. Fractionation using capillary GC showed that a cooked meaty odor was associated with only four aroma fractions. These contained relatively high boiling components, and 31 locations on the gas chromatogram were anchored by meaty descriptions using GC odor port assessment. Several of the components identified by GC‐MS have not been reported previously from heated beef. They comprise some compounds contributing meaty character e.g. 2‐methyl‐3‐(methylthio)furan and 3‐methylcyclopentanone. Several unsaturated alicyclic ketones present resemble the cyclohexenones previously shown to be significant in meaty aroma.
Effect of Salt Reduction on the Yield, Breaking Force, and Sensory Characteristics of Emulsion‐Coated Chunked and Formed Ham
Authors: THIEL LESLIE F. , BECHTEL PETER J. , McKEITH FLOYD K. , NOVAKOFSKI JAN , CARR TOM R. 
Published: August 2006

ABSTRACTThe effect of a modified processing procedure (emulsion coating) on the characteristics of ham with reduced sodium chloride (salt) content was investigated. Emulsion coated (EC) and conventionally processed (CP) chunked and formed hams were prepared with 0.5, 1 and 2% added salt. When compared to CP hams, EC hams had increased cooking yield, breaking force, moisture retention, juiciness, texture, tenderness, and taste panel acceptability. The EC 1.0% salt treatment closely resembled the CP 2.0% salt treatment. The EC 0.5% salt product had many similarities to the CP 1.0% salt treatment but was significantly different in many attributes from the CP 2% salt product. Reducing salt in chunked and formed ham from 2.0% added salt addition to levels as low as 1.0% appears possible when combined with emulsion coating to minimize the effects of salt reduction.
Effects of Microwave Heating on the Molecular Species of Soybean Triacylglycerols
Authors: YOSHIDA HIROMI , KAJIMOTO GORO 
Published: August 2006

ABSTRACTMicrowave heating of whole soybeans resulted in an apparent increase of the total lipids. Molecular species of triacylglycerols were isolated from total lipids by a combination of silicic acid column chromatography and AgNO3‐thin layer chromatography (TLC). Fifteen molecular species of triacylglycerols were still found in whole soybeans following heat treatment. Microwave heating for about 5 min did not change all molecular species of soybean triacylglycerols nor cause a loss of unsaturated heat fatty acids. However, heat treatment for 8 min significant decrease not only in molecular species containing more than four double bonds, but also in the amount of diene and triene present in a triacylglycerol.
Passion Fruit Juice Concentration by Ultrafiltration and Evaporation
Authors: YU ZER RAN , CHIANG BEEN HUANG 
Published: August 2006

ABSTRACTPassion fruit juice was pretreated with pectinase, centrifugation, and pasteurization. The resulting juice was processed by Ultrafiltration (UF) to 20°Brix. The UF permeate was concentrated by evaporation to 70°Brix and combined with the UF retentate to form the final concentrated product at 40°Brix. The pretreatments caused approximately 20% flavor losses, but accomplished more than 50% flux increases. The UF recovered many important flavor constituents, and improved the rate of evaporation. The final concentrated product contained more than 30% of juice flavor. Results of sensory evaluation indicated that flavor of the reconstituted juice was inferior to fresh juice, but the two juices were not significantly different in overall acceptance.
Production of Riboflavin and Vitamin B12 by Bacillus megaterium ATCC 13639 and Enterobacter aerogenes in Corn Meal
Authors: CHUNG H. J. , FIELDS M. L. 
Published: August 2006

ABSTRACTThe % RNV values and available lysine of corn meal were decreased (P<0.05) by fermentation with B. megaterium ATCC 13639 and E. aerogenes but available methionine and tryptophan were significantly increased. Vitamin B12 production by B. megaterium in corn meal was maximal after 5 days of fermentation at pH 6.0 and 30°C whereas the yield of riboflavin by E. aerogenes was the highest after 5 days of fermentation at pH 8.0 at 30°C. There were no differences (P>0.05) among the yields of riboflavin by B. megaterium in fermented corn meal at different pH and temperatures. Vitamin B12 and riboflavin increased most rapidly during the first day of fermentation and continued to increase until the 5th day.
Functional Properties of Drum‐Dried Chickpea (Cicer arietinum L.) Flours
Authors: BENCINI MARINA CARCEA 
Published: August 2006

ABSTRACTThe chemical and functional properties of three precooked flours pre‐pared from citric acid‐ and sodium bicarbonate‐treated chickpeas were compared with those of raw chickpea and soybean flours. The nitrogen solubility and foaming capacity of the precooked flours were markedly reduced by processing. The acid‐treated flours showed higher values of oil absorption and viscosity than the sodium bicarbonate‐treated flour, but the latter had a higher bulk density. Even at 10% concentration, the acid‐treated flour slurries manifested very low viscosities (about 11 centipoises). No significant difference was detected in the water absorption and gelation capacity of the precooked flours.
Effective Molecular Weight of Aqueous Solutions and Liquid Foods Calculated From the Freezing Point Depression
Authors: CHEN C. S. 
Published: August 2006

ABSTRACTFreezing point depression (FPD) methods were applied to estimate the effective molecular weights of pure solutions and liquid foods. Explicit expressions among FPD, molecular weight and concentration were developed. The estimated molecular weights were about 333–356 for skim milk, 347–350 for coffee beverage, 164–167 for grape juice and 196–203 for tomato juice. The FPD methods were considered accurate for nonacidic foods but they could underestimate the values for acidic foods.
Differences in the ω3 Fatty Acid Contents in Pond‐Reared and Wild Fish and Shellfish
Authors: CHANMUGAM P. , BOUDREAU M. , HWANG D.H. 
Published: August 2006

ABSTRACTThe fatty acid composition of total lipids from edible portions of pond‐reared prawn, catfish, and crayfish were compared with those of their wild counterparts. It was found that the lipids of the cultured animals had higher levels of ω6 fatty acids and lower ω3 fatty acid levels and ω3/ω6 ratios compared with their wild counterparts. The pelleted catfish diet was rich in ω6 fatty acids. It was concluded that the lipids of pond‐reared fish and shellfish may not have the high levels of ω3 fatty acids found in wild seafood, and that the feasibility of increasing the ω3 fatty acid content by dietary manipulation, needs to be investigated.
Thiamin, Riboflavin, and Nicotinic Acid Contents of Tropical Root Crops from the South Pacific
Authors: BRADBURY J. H. , SINGH U. 
Published: August 2006

ABSTRACTThe thiamin, riboflavin, and nicotinic acid contents of sweet potato (Ipomea batatas, taro (Colocasia esculenta), giant taro (Alocasia macrorrhiza), giant swamp taro (Cyrtosperma chamissonis), taro (Xan‐thosoma spp), yam (Dioscorea alata and D. esculenta) were determined for fresh and 40°C dried material obtained from six South Pacific countries. Losses on drying at 40°C for 2‐3 days were 10‐15% for the three vitamins. Sweet potato contained the largest amount of thiamin (40‐120 μg/100g fresh weight) and along with Colocasia esculenta and Xanthosoma spp. the largest amounts of nicotinic acid. The root crops provided inadequate amounts of thiamin, riboflavin, and nicotinic acid with values ranging from 12‐123, 12‐59 and 220‐1310 Hg/100g fresh weight, respectively. Losses on cooking were about the same for all vitamins and root crops, with about a 20% loss on boiling (water retained) or baking and about a 40% loss on boiling (water discarded).
Temperature Dependence of Water Sorption Isotherms of Some Foods
Authors: IGLESIAS HÉCTOR A. , CHIRIFE JORGE , FONTÁN CONSTANTINO FERRO 
Published: August 2006

ABSTRACTThe effect of temperature on sorption isotherms of some foods may be taken into account by considering only the effect of temperature on the monolayer moisture content. Thus, knowing the variation with temperature of the monolayer (data are available in the literature) it is possible to predict the temperature dependence along the isotherm. The physicochemical foundation of this behavior is discussed on the basis of the Hailwood‐Horrobin model for water sorption. It is suggested that temperature‐induced structural modification in the substrate plays an important role in the observed phenomena.
Finite Element Modeling of Moisture Transfer During Storage of Mixed Multicomponent Dried Foods
Authors: HONG Y. C. , BAKSHI A. S. , LABUZA T. P. 
Published: August 2006

ABSTRACTA finite element model is described that can be used for predicting moisture transfer in mixed food products during storage. Two of three components (raisins, roasted peanuts, banana chips, and roasted almonds) were packed in a well sealed cup. The rate of moisture transfer between the components was assumed to be limited by the component with the Lowest effective diffusion coefficient divided by the square of half of smallest dimension (i.e., DeffLo2) value. The surface moisture content of the rate determining component was assumed to be in equilibrium with the other component(s) at all times. The mean error between the experimental and predicted moisture values with time ranged from 0.28% to 0.84% as a percentage of moisture content.