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  • Articles  (32,256)
  • Blackwell Publishing Ltd  (32,256)
  • American Institute of Physics (AIP)
  • Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition  (32,056)
  • Political Science  (200)
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  • Articles  (32,256)
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  • 1
    Electronic Resource
    Electronic Resource
    Influence of Low-temperature Blanching Combined with High-pressure Shift Freezing on the Texture of Frozen Carrots (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Freezing causes texture loss of tissue-based systems such as fruits and vegetables. To evaluate the potentials of high-pressure freezing for minimizing freezing damage, the effects of high-pressure shift freezing and regular freezing conditions on the texture of carrot cylinders were investigated. To improve the strength of the plant material by a pectin-based network, carrot cylinders were submitted to different pretreatment conditions before freezing. The reduced freezing time of high-pressure shift freezing compared with conventional freezing results in a limited positive effect on the hardness of non-pretreated carrots. A pronounced hardness improvement was obtained when calcium soaking followed by thermal (30 min at 60°C) or high-pressure (15 min at 60°C and 300 MPa) pretreatment was combined with high-pressure shift freezing. During subsequent frozen storage at -18°C, the increased hardness values of pretreated, high-pressure frozen carrots could not be maintained.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07207.x
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  • 2
    Electronic Resource
    Electronic Resource
    Anthocyanin Pigment Composition of Blackberries (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : The anthocyanin pigments in 51 blackberry samples were isolated and characterized by highperformance liquid chromatography (HPLC) with UV-visible detection, electrospray mass spectroscopy (ESMS), and hydrolysis and saponification reactions. Five pigments were detected: cyanidin-3-glucoside, cyanidin-3-rutinoside, cyanidin-3-xyloside, cyanidin-3-glucoside acylated with malonic acid, and an unidentified acylated derivative of cyanidin-3-glucoside. Four different quantitative patterns were evident among the cultivars and selections. Total anthocyanin content ranged from 70.3 to 201 mg/100 g with a mean of 137 mg/100 g. Ten commercial blackberry juice concentrate samples were analyzed. Total anthocyanin ranged from 12.3 to 107 mg/100 g on a single-strength juice basis, and 1 sample had an atypical profile.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07125.x
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  • 3
    Electronic Resource
    Electronic Resource
    Heat-moisture Treatments of Cowpea Flour and Their Effects on Phytase Inactivation (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Samples of finely ground cowpea flour with moisture content adjusted to 10%, 25%, 35% (dry basis) were heated in sealed retort pouches at 70 to 95°C for periods of 2 to 32 min. Phytase showed a high thermal resistance with residual activity ranging between 50% and 95%. Thermal inactivation of cowpea phytase was adequately described by a fractional conversion model based on a 1st-order rate equation. Overall, increasing temperature and initial moisture content resulted in increased enzyme inactivation. Estimated activation energies between 70 and 95°C were 33.3, 37.9, and 43.4 kJ/mol at 10%, 25%, and 35% moisture, respectively. The kinetic models generated were successfully used to predict phytase activity in cowpea flour.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07097.x
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  • 4
    Electronic Resource
    Electronic Resource
    Nalidixic Acid Resistance Increases Sensitivity of Escherichia coli O157:H7 to Ionizing Radiation in Solution and on Green Leaf Lettuce (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Nalidixic acid resistance has been used as a selective marker for studies of pathogen-inoculated fruits and vegetables. Three nalidixic acid-sensitive outbreak strains of Escherichia coli O157:H7 were used to generate mutants resistant to nalidixic acid (NalR, 50 μg/mL) by successive culturing and selection in nalidixic acid-amended broth. The resistance to ionizing radiation of the parent and NalR strains was determined (a) in a phosphate buffer solution and (b) on green leaf lettuce. The NalR strains of each of the 3 isolates were significantly (P 〈 0.05) more sensitive to ionizing radiation than the nalidixic acid-sensitive (NalS) parent strains in both systems. D10 values (the amount of ionizing radiation required to achieve 1 log10 reduction) determined in buffer for the parent strains ranged from 0.18 to 0.33 kGy, whereas for the NalR strains, D10 were approximately 0.10 kGy, a reduction of up to 69%. When evaluated on green leaf lettuce, the D10 for the NalS strains was approximately 0.18 kGy as opposed to 0.10 to 0.12 kGy for the NalR strains, a reduction of up to 45%. The D10 values obtained on lettuce were significantly different than those obtained in buffer for 4 of the 6 isolates examined. The magnitude of the increase in radiation sensitivity resulting from resistance to nalidixic acid varied among the strains tested and also varied depending on the suspending medium. These results suggest that the use of nalidixic acid resistance as a selective marker may result in significant overestimates of the antimicrobial efficacy of ionizing radiation against E. coli O157:H7.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07101.x
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  • 5
    Electronic Resource
    Electronic Resource
    Effect of Processing Under Ultraviolet Light on the Shelf Life of Fresh-Cut Cantaloupe Melon (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : The effect of processing cantaloupe melon under ultraviolet-C (UV-C) radiation on storage properties of the cut fruit at 10 °C was compared with post-cut UV-C fruit treatment and the untreated control. Cutting fruit under UV-C light induced a hypersensitive defense response that resulted in increased accumulation of ascorbate peroxidase relative to the other 2 treatments. Fruit processed under UV-C radiation had the lowest esterase activity throughout the storage period. Lipase activity was higher in post-cut treated fruit than fruit processed under UV-C light and the control fruit. Lipase activity, however, decreased rapidly in fruit processed under UV-C and was undetectable after 7 d of storage. Human sensory aroma evaluation indicates reduced rancidity, and instrumental texture measurements suggested improved firmness retention in fruit cut under UV-C radiation. The treatment also reduced respiration during cut fruit storage. UV-C was effective in reducing yeast, mold, and Pseudomonas spp populations in both treatments. Fresh-cut pieces from whole melon cut under UV light had lower populations of aerobic mesophilic and lactic acid bacteria relative to the control and post-cut treated pieces. Results indicate that while post-cut application of UV improved shelf life of cut cantaloupe melon, cutting fruit under UV-C radiation further improves product quality.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb08301.x
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  • 6
    Electronic Resource
    Electronic Resource
    Rapid Fruit Extracts Antioxidant Capacity Determination by Fourier Transform Infrared Spectroscopy (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : The antioxidant content of fruits have made them a desirable component of the human diet. Several wet chemistry techniques, including the oxygen radical absorbance capacity (ORACFL) assay, have been reported for measuring the antioxidant activities of fruit. In this study, we investigated the use of Fourier transform infrared spectroscopy (FTIR) to measure fruit antioxidant activity. Flavonoid-rich extracts from 5 blueberry, 5 grape, and 6 blackberry genotypes were obtained by methanol-water-formic acid (60:37:3, v/v/v) solvent. The total antioxidant capacities of the fruit extracts were determined by the ORACFL assay, and the FTIR spectra of the fruit extracts were collected. Partial least squares (PLS) regressions with cross-validation was conducted on 128 spectra of extracts and their corresponding ORACFL values to obtain a calibration model for predicting the antioxidant activity of the extracts. Spectra from an additional 16 extracts were used as an external validation set for the model. A good calibration model (R2= 0.97) for antioxidant activity was obtained with satisfactory predictive ability (root mean standard error [RMSE] = 5.35) using the spectral region 2000/cm to 900/cm. Cross-validation procedures indicated good correlations (R2= 0.94) between ORACFL assay values and FTIR estimates. The ratio of the standard deviation of the data to the standard error of validation (RPD) values were above 5.0 for blueberry, grapes, and the combined extracts in the external validation set indicating that the calibration model was suitable for quantifying fruit extracts antioxidant activities. This study shows that an FTIR technique would be suitable for rapidly measuring fruit extract antioxidant activity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb08303.x
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  • 7
    Electronic Resource
    Electronic Resource
    Development of a Model System to Mimic Beef Bone Discoloration (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Some current practices used in the meat industry (blast chilling, enhancement, modified atmosphere packaging [MAP]) appear to result in darkening of the bone in fresh meat. The objective of this study was to develop a model system that could be used to evaluate intervention strategies to prevent this discoloration. Beef rib bones were removed from carcasses, split along the transverse plane from the proximal to the distal end of the rib, and then frozen (−20 °C) or held at 4 °C for 24 h. Half were exposed to a phosphate/salt enhancement solution while half served as the control. Samples were packaged in air or modified atmosphere packaged (MAP: 80% O2/20% CO2) and displayed in a retail case (4 °C, 24 h). Visual discoloration occurred during the 1st 10 h of display. More darkening (brown, green/black) was observed in previously frozen samples, whereas samples held at refrigeration temperature were redder. CIE L*, a*, and b* values determined after 24 h indicated that samples held in refrigeration before packaging were lighter and redder. After 24 h at 4 °C, previously frozen samples contained more methemoglobin/g protein in the bone marrow than did bone samples that had never been frozen.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb08307.x
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  • 8
    Electronic Resource
    Electronic Resource
    Effect of Existence of Exogenous Protein on Physicochemical Properties of Heat- and Transglutaminase-induced Bovine Collagen-peptide Gel (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : The combined influence of preheat treatment, mixing with various proteins, and the addition of microbial transglutaminase (MTGase) on the physicochemical properties of bovine collagen-peptide (BCP) gel was investigated. The preheat treatment and the mixing with various proteins contributed to the enhancement of the gel strength and polymerization of BCP. The gel made with 0.1% MTGase showed the highest breaking strength. The melting point of the preheated BCP gel was higher than that of the unheated one (P 〈 0.05). The gel made with a combination of preheated BCP-casein or preheated BCP-soybean protein showed a higher melting point than that made with preheated BCP alone (P 〈 0.05). The sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) pattern of the mixture of preheated BCP with casein or soybean protein showed that the protein bands with relatively low molecular weights disappeared and the bands with relatively high molecular weights increased. Observation by a scanning electron microscope revealed that the preheated BCP gel prepared with MTGase had a well-defined cross-linked network and showed some clumps of aggregated proteins. These results show that preheating, mixing with other proteins and MTGase treatment, are effective ways to make BCP a fine biopolymer.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb08310.x
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  • 9
    Electronic Resource
    Electronic Resource
    Effect of Raw Potato Composition on Acrylamide Formation in Potato Chips (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Recent studies have shown that subjecting foods to high temperatures during cooking processes such as frying gives rise to the formation of acrylamide. Several factors including product composition and processing conditions affect the rate of formation of this chemical in starch-rich foods. Low reducing sugar and the amino acid asparagine content is desired when cooking because the formation of acrylamide is attributed to the Maillard reaction that occurs between these food components. The cultivar ‘Atlantic’ was used to determine the effect of potato components (reducing sugars and asparagine) on acrylamide content during frying in a traditional fryer. A model system was developed by infusing leached potato slices with predetermined amounts of glucose and asparagine. Increasing glucose and asparagine content in the slices increased the acrylamide content in the potato chips. Color could not be used as an indication of acrylamide content because potato chips with similar color had very different acrylamide concentrations.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb08313.x
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  • 10
    Electronic Resource
    Electronic Resource
    Limiting Partition Coefficient in Progressive Freeze-concentration (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : In the progressive freeze-concentration, limiting partition coefficient, K0, is a very important process parameter, which corresponds to the partition coefficient of a solute between the ice and liquid phase assuming the infinitesimal ice growth rate and/or the infinite mass-transfer rate at the ice-liquid interface. K0 was determined for glucose and various electrolytes in the single-component and multi-component systems. K0 was dependent both on the concentration and the type of solute. In the single-component system, osmotic pressure was proved to be the major determinant of K0. In the multi-component system, K0 for a solute was affected by the coexisting solute through the osmotic pressure of the total system. K0 was also dependent on viscosity when the change in the osmotic pressure was limited but the change in the viscosity was considerable because of the coexisting solute.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb08317.x
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  • 11
    Electronic Resource
    Electronic Resource
    Ultrastructural Variation in Beef M. longissimus dorsi as an Explanation of the Variation in Beef Tenderness (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : The objective of this experiment was to quantify variation in bovine M. longissimus dorsi tenderness and determine the extent such variation is explained by variation in the ultrastructure of muscles after different postmortem treatments. Eight muscles were hot-boned and aged for 2 d at 2 °C (T1) to achieve very contracted actomyosin crossover and tough beef. Eight carcass sides were tenderstretched for 10 h at 10 °C and a further 38 h at 2 °C (T2) to achieve lengthened actomyosin crossover and tender beef. Both T1 and T2 were compared with conventionally hung carcasses, which underwent similar chilling regimes, C1 (n= 8) and C2 (n= 8), respectively. Measurements of sarcomere length, pH, Warner Bratzler shear force (WBSF), and sensory tenderness were taken, and transmission electron microscopy images analyzed. Variances of attributes were analyzed on Bartlett's test. Variances of the 4 groups were homogenous for all attributes except for pH after 24 h postmortem (with T1 [0.00] having lower variances than C1 = 0.04, T2 = 0.06, and C2 = 0.05) and WBSF after 2 d aging (with T2 [74.33] having lower variances than T1 = 236.76, C1 = 398.82, and C2 = 856.74). The variation in the tenderness of beef was quantified through ultrastructural variation in bovine muscle, with tenderstretched moderately chilled beef having the least variable tenderness as a result of more uniform overlap between actin and myosin filaments. Variation in the eating quality of beef was not reduced by hot-boning with fast chilling or conventional hanging with fast or moderate chilling. The development of the uniformity within filaments of tenderstretched muscle requires further analysis as residual variation remains.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb08322.x
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  • 12
    Electronic Resource
    Electronic Resource
    Activity of ε–Polylysine Against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : ε–polylysine is a homopolymer of L-lysine, an essential amino acid, with a reportedly wide antimicrobial spectrum. This study evaluated the antimicrobial activity of ε–polylysine, as compared with known preservatives and organic acids, against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes, in culture broth. The compounds tested included ε–polylysine (0.0025% to 0.05%), sodium diacetate (0.25%), sodium lactate (3.0%), lactic acid (0.1%), and acetic acid (0.1%), alone, as well as in combination with ε– polylysine (0.0025% to 0.03%); all treatments were evaluated in tryptic soy broth supplemented with 0.6% yeast extract. Treatments were inoculated (approximately 2 log colony-forming units [CFU]/mL) with 5-strain (E. coli O157:H7, S. Typhimurium) or 10-strain (L. monocytogenes) mixtures of the pathogens. Survival/growth of the inoculated bacteria was periodically monitored during incubation at 4 °C (30 d) and 24 °C (48 h). Bactericidal effects of ε–polylysine were obtained against E. coli O157:H7 and S. Typhimurium at 4 °C. At the same temperature (4 °C), ε–polylysine alone or in combination with other compounds tested inhibited growth or was bactericidal against L. monocytogenes. All 3 pathogens were inhibited by ε–polylysine at 24 °C; however, L. monocytogenes was the most sensitive and S. Typhimurium the most resistant. The antimicrobial activity of ε–polylysine against E. coli O157:H7 and S. Typhimurium was enhanced (P 〈 0.05) when tested in combination with sodium diacetate or acetic acid. Combination treatments with sodium lactate resulted in loss of ε–polylysine activity by the end of the incubation period. Overall, under the conditions of this study, ε–polylysine exhibited antimicrobial effects against the 3 pathogens tested.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb08325.x
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  • 13
    Electronic Resource
    Electronic Resource
    Recent Developments in Noninvasive Techniques for Fresh Fruit and Vegetable Internal Quality Analysis (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : This review covers developments in the field of noninvasive techniques for quality analysis of fresh fruit and vegetables over the past decade up to the year 2005. A chapter on the concept of quality is followed by a discussion of various methods and applications including optical, spectroscopic, and mechanical techniques but also the application of X-rays and some noninvasive methods of minor dispersal. An extra section on research needs reflects on possible future developments. It is concluded that during the last year, much progress has been made in developing nondestructive techniques for the assessment or inspection of quality parameters of fruits including internal disorders but also taste, sugar content, and so forth. As sensors often measure only a single constituent or quality property, combined techniques have to be optimized to measure overall quality. Commercial application of these techniques will be beneficial for the consumer as well as the producer and for trades in which merchants will be able to comply with consumer demands for uniform high-quality products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb08328.x
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  • 14
    Electronic Resource
    Electronic Resource
    Non-destructive Visible/NIR Spectroscopy for Differentiation of Fresh and Frozen-thawed Fish (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Nondestructive visible/near-infrared (NIR) spectroscopy was evaluated to investigate whether fish has been frozen-thawed. Fresh or frozen-thawed red sea bream Pagrus major (n= 108) were scanned using a NIRSystems 6500 spectrophotometer equipped with a surface interactance fiber-optic accessory then discriminated by soft independent modeling of class analogy (SIMCA) and linear discriminant analysis (LDA) based on principal component analysis (PCA) scores. The major effect of freeze-thawing treatment involves a gross change in total reflectance after freezing and thawing; this arises from changes in light scatter presumably arising from alterations in the physical structure of at least the surface layer of fish. Untreated original absorbance spectra achieved much better (100%) classification accuracy for the prediction samples while the same figures for multiplicative scatter correction (MSC) treated spectra are considerably worse, indicating that scattering is the major information that makes classification work. No incorrect type of classification at all and also there are no samples classified to both groups either. This faster technique has the potential to differentiate fresh and frozen-thawed fish and could be applied for online or at-line processing control.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11509.x
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  • 15
    Electronic Resource
    Electronic Resource
    Pulsed Ohmic Heating–A Novel Technique for Minimization of Electrochemical Reactions During Processing (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Minimization of electrochemical reactions during ohmic heating would be desirable. This study examines a pulsed ohmic heating technique to determine its effect on electrochemical reactions. Effects of pulse parameters, such as frequency, pulse width, and delay time were studied, in comparison with conventional (60 Hz, sine wave) ohmic heating using various electrode materials. Analyses of electrode corrosion, hydrogen gas generation, and pH change of the heating media were performed. The results suggest that pulsed ohmic heating is capable of significantly (P 〈 0.05) reducing the electrochemical reactions of stainless steel, titanium, and platinized-titanium electrodes, compared with conventional 60 Hz ohmic heating. The importance of allowing enough delay time for discharge of the electrical double layers after each pulse input is emphasized.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11515.x
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  • 16
    Electronic Resource
    Electronic Resource
    Detection of Fecal Contamination on Cantaloupes Using Hyperspectral Fluorescence Imagery (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: To determine whether detection of fecal contamination on cantaloupes is possible using fluorescence imaging, hyperspectral images of cantaloupes artificially contaminated with a range of diluted bovine feces were acquired from 425 to 774 nm in responses to ultraviolet-A (320 to 400 nm) excitation. Evaluation of images at emission peak wavelengths indicated that 675 nm exhibited the greatest contrast between feces contaminated and untreated surface areas. Two-band ratios compared with the single-band images enhanced the contrast between the feces contaminated spots and untreated cantaloupe surfaces. The 595/655-nm, 655/520-nm, and 555/655-nm ratio images provided relatively high detection rates ranging from 79% to 96% across all feces dilutions. However, both single band and ratio methods showed a number of false positives caused by such features as scarred tissues on cantaloupes. Principal component analysis (PCA) was performed using the entire hyperspectral images data; 2nd and 5th principal component (PC) image exhibited differential responses between feces spots and false positives. The combined use of the 2 PC images demonstrated the detection of feces spots (for example, minimum level of 16-μg/mL dry fecal matter) with minimal false positives. Based on the PC weighing coefficients, the dominant wavelengths were 465, 487, 531, 607, 643, and 688 nm. This research demonstrated the potential of multispectral-based fluorescence imaging for online applications for detection of fecal contamination on cantaloupes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11517.x
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  • 17
    Electronic Resource
    Electronic Resource
    Production of Cocoa Butter Microcapsules Using an Electrospray Process (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: An experimental approach to the production of cocoa butter microcapsules containing an aqueous solution or an oil-in-water emulsion via electrified coaxial jets is presented here. Recently, a new method to generate nano-micrometric coaxial jets has been reported. These coaxial jets are generated by electrohydrodynamic forces with diameters that range from hundreds of nanometers to tens of microns. The controlled break-up of the jets gives rise to an aerosol of compound droplets in which an outer liquid coats an inner one. This technique has turned out to be an effective method to encapsulate aqueous-based food ingredients such as flavors, aromas, enzymes, salts, minerals, and vitamins in the micrometric range with relatively high monodispersity and controllable geometrical parameters of the capsules such as thickness of the shell or number of inner cores in the capsules.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11520.x
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  • 18
    Electronic Resource
    Electronic Resource
    Retail Shelf-Life of Pork Dipped in Organic Acid before Modified Atmosphere or Vacuum Packaging (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Modified atmosphere packaging (MAP) is increasingly popular for meat, but raw, chilled pork in vacuum or anoxic environments has a purple color. The retail shelf-life of pork chops dipped in 500 ppm ascorbic acid, 250 ppm citric acid, or no acid dip and stored at 1 °C before simulated retail display in MAP with gas exchange or air-permeable packaging after vacuum pouch storage was determined. The 80% N2:20% CO2 in MAP was exchanged with 80% O2:20% CO2, and chops were removed from vacuum packages and overwrapped with permeable film (VP-PVC) on the 7th day before simulated retail display at 4 °C. Shelf-life traits were determined at 1, 7, 8, 10, 12, and 14 d postpackaging. The pH values changed with time, but returned to post-dipped, prepackaged levels at the end of simulated retail storage. Weight loss of chops increased (P 〈 0.05) in VP-PVC compared with MAP. The a* values increased (P 〈 0.05) and L* and b* values decreased during simulated retail display, with higher L*, a*, and b* color values for chops in MAP than VP-PVC. Log numbers of psychrotrophic microorganisms were higher (P 〈 0.05) on VP-PVC samples than for chops in MAP on days 12 and 14. Psychrotrophic counts on ascorbic acid-treated samples were decreased compared with citric acid or no dipping on pork during simulated retail display. Pork chops in MAP with gas exchange had lighter and redder color, increased weight retention, decreased psychrotrophic counts, and increased lipid oxidation compared with conventional vacuum and overwrap packaging systems.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11523.x
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  • 19
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    Electronic Resource
    Silicon Content of Italian Mineral Waters and Its Contribution to Daily Intake (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Dietary intake is the main source of silicon for humans. The essentiality of silicon for man has not been clearly established, and no suitable data are available for the establishment of a tolerable upper intake level. Recently, a few cases of silica stones in subjects not ingesting trisilicate antacid have been reported, as well as 1 case of renal silica calculi in a 10-mo-old boy, ascribed to the silicate-rich mineral water used to dilute milk. The purpose of this study was to collect extensive data on the silicon content of mineral water that could be combined with data on different foods to study the overall intake of silicon in the diet and to evaluate the potential risk associated with a high intake of this element. Results relating to 207 brands of mineral water show a low silicon concentration (〈10 mg/L) in 77% of samples, with the highest levels (〉25 mg/L) occurring primarily in water from volcanic areas. The contribution of mineral water to the total consumption of silicon was calculated, considering both the average intake of water by the Italian population and the recommended intake. When the estimated daily intake with solid foods and other beverages was added, the intake was in the range of 45 to 69 mg/d for a consumption of 700 mL of water and 48 to 99 mg/d for a consumption of 1500 mL of water. These values are near or above the upper limit of the typical dietary intake of 20 to 50 mg silicon/d, which is regarded as unlikely to cause adverse effects. The assumption of silicon by newborns deserves particular attention, in view of their special sensitivity and of a reported case of urinary silica calculi in an infant. The levels of silicon we found never reached the value found in the case described.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11526.x
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  • 20
    Electronic Resource
    Electronic Resource
    Protein Oxidation in Frankfurters with Increasing Levels of Added Rosemary Essential Oil: Effect on Color and Texture Deterioration (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The development of protein oxidation as assessed by the total carbonyl content and its influence on color and texture deterioration during the refrigerated storage (+4 °C/60 d) of frankfurters, were studied. The effect of the addition of a rosemary essential oil at different levels (150, 300, and 600 ppm) on the protein oxidative stability of the frankfurters was also evaluated. Frankfurters with no added essential oil were used as controls. The amount of carbonyls from protein oxidation significantly increased during refrigerated storage, and this increase was significantly higher in control frankfurters than in those treated with 300 and 600 ppm. Rosemary essential oil at levels of 300 and 600 ppm successfully protected the heme molecule from degradation and significantly inhibited the increase of nonheme iron (NHI) in refrigerated stored frankfurters. Color changes were directly related to oxidation processes because frankfurters with added antioxidants (300 and 600 ppm) suffered less color modifications than the controls. The addition of rosemary essential oil enhanced texture characteristics of frankfurters by reducing hardness, adhesiveness, gumminess, chewiness, and controlling the lost of elasticity during refrigeration. Statistically significant correlations were calculated between protein oxidation and instrumentally measured parameters, suggesting that the alteration of protein functionality caused by oxidation likely affected color and texture characteristics of frankfurters.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11464.x
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  • 21
    Electronic Resource
    Electronic Resource
    Determination of Sensory Thresholds of Selected Calcium Salts and Formulation of Calcium-fortified Pocket-type Flat Bread (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Pita bread loaves were prepared from flours fortified with calcium carbonate, calcium sulfate, and tricalcium dicitrate at 8 ascending levels to provide ranges of 800 to 2500, 700 to 1500, and 400 to 2000 mg of added Ca/100 g flour, respectively. The detection thresholds of calcium salts in pita bread were determined by the 3-alter-native forced choice (3-AFC) test and construction of dose-response curves. Detection thresholds determined by calculating geometric mean of individual best estimate thresholds, using criterion of 50%-above-chance and probit analysis of 3-AFC data, were in the middle region of calcium concentrations. Analysis of dose-response curves yielded values for thresholds outside the range of surveyed calcium concentrations. The detection threshold of CaSO4 (2724 mg/100 g) in pita bread was significantly higher (P 〈 0.01) than those of calcium carbonate (1984 mg/100 g) and tricalcium dicitrate (2132 mg/100 g). Calcium-fortified pita bread was similar (P 〈 0.01) to its regular counterpart when formulated to contain 1254.6, 1772.5, or 1155 mg/100 g of CaCO3, CaSO4, or tricalcium dicitrate, respectively. At the indicated levels of fortification, calcium-fortified pita bread is expected to provide between 61% and 126.5% of the recommended daily intake for calcium for Middle Eastern populations.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11532.x
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  • 22
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    Electronic Resource
    Effects of Brining Conditions on Weight Gain in Herring (Clupea harengus) Fillets (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Salted herring is an important product category in many European countries. Reduced need for salt as a preserving agent and the increased emphasis on less salt in the human diet has changed the basis for the traditional processing of these products. This has led to significant changes in the processing conditions and in the characteristics of the salted products. In this perspective, the effects of different brine concentrations (10.0%, 16.5%, and 25.5%), brining temperatures (3.5 °C and 17.5 °C), the presence of skin or not on the fillets, and brining time (1, 2, 3, 4, and 7 d) were investigated on the weight gain (%) and final salt content (%) of herring (Clupea harengus). A significant (P 〈 0.001) higher weight gain of the fillets were observed at the lowest brining temperature (3.5 °C) compared with at the higher temperature (17.5 °C), independently of brine concentration and brining time. Increased brine concentration and skinning of the fillets caused the weight gain to significantly decrease (P 〈 0.001) and increase (P 〈 0.001), respectively. After 1 d of brining, the weight gain was in the range of 10% to 12% for both brining temperatures, and at the lowest temperature, the weight gain increased significantly (P 〈 0.001) as a function of brining time. At the higher temperature, no further significant increase in weight was observed from 1 to 7 d of brining. It is concluded that the weight gain in herring fillets brined according to the present commercial practice is significantly affected by temperature, brine concentration, brining time, and the presence or not of skin on the fillets and that the weight gain may be of high magnitude.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11470.x
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  • 23
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    Electronic Resource
    Impact of Ionizing Radiation and Thermal Treatments on Furan Levels in Fruit Juice (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The formation of furan in freshly prepared apple and orange juices as affected by ionizing radiation and thermal treatments was studied using a newly developed solid-phase microextraction method coupled with gas chromatography-mass spectrometry (GC-MS). Results show that furan levels increased linearly as radiation dose increased from 0 to 5 kGy. Irradiation induced more furan in apple juice than in orange juice. During post-irradiation storage at 4 °C, furan levels increased in both apple and orange juices, particularly in the 1st 3 d. On the other hand, irradiation degraded deuterated furan (d4-furan) spiked in water and fruit juices. The rate of degradation as a function of radiation dose was the highest in water and the lowest in orange juice. Submerging the juice samples in boiling water for 5 min induced higher amounts of furan in orange juice than in apple juice, but autoclaving (121 °C, 25 min) resulted in more furan formation in apple juice than in orange juice. Results reported here suggest that both ionizing radiation and thermal treatments induce furan formation in fruit juices.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11468.x
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  • 24
    Electronic Resource
    Electronic Resource
    Image Segmentation and Bruise Identification on Potatoes Using a Kohonen's Self-Organizing Map (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Potato quality includes a low incidence of colored bruises resulting from bad storage or manipulation practices. We developed a procedure to process and segment potato images by using Kohonen's self-organizing map. Anomalous regions could be distinguished on 3 potato varieties. Bruises that were very dissimilar in appearance were correctly identified, and some particular defects such as green spots could be located as well.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11469.x
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  • 25
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    A Novel Technique for Ice Crystal Visualization in Frozen Solids Using X-Ray Micro-Computed Tomography (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A novel technique, using an X-ray micro-computed tomography system (X-ray micro-CT system) has been developed for visualization of the two- (2-D) and three-dimensional (3-D) ice crystal structures formed during freezing. The system reconstructs all 3-D images based on a set of 2-D images obtained by multiple slicing of an X-ray shadow image. This study demonstrates the capability of the technique to characterize the ice crystal microstructure of mycoprotein products after freezing. Results are presented for the 2-D ice crystals formed within mycoprotein frozen at different rates. The method requires freeze-drying of the sample to remove frozen water before scanning to indicate ice crystal and internal structure of the material at a depth of 1 cm. The dendrite spacing of ice crystals has been related to the freezing conditions of the material.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11473.x
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  • 26
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    Influence of Surface Topography on the Effectiveness of Pulsed Light Treatment for the Inactivation of Listeria innocua on Stainless-steel Surfaces (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Pulsed light (PL) treatment has been proven effective for killing a wide variety of microorganisms on foods and food contact materials. However, there is concern regarding how shading may impact the effectiveness of PL when applied to imperfect surfaces. The main objective of this work was to examine how surface properties, particularly topography, influence the microbicidal effect of PL. Four types of stainless-steel surfaces were inoculated with Listeria innocua and treated with up to 12 pulses of light. The highest level of inactivation achieved was about a 4-log reduction. Initially, an increase in inactivation with increasing treatment intensity was observed, but the inactivation curves tailed off above 3 light pulses. The differences in inactivation levels among the 4 finishes at specific treatment levels were rather insignificant, but some interesting trends were observed. At low treatment levels, inactivation on the smoothest finish was slightly lower than for the other surfaces, due to clustering of the cells on the highly hydrophobic smooth surface and to its reflective nature. For the roughest surface, scanning electron microscopy (SEM) imaging confirmed the preferential location of the cells inside surface features, which also promoted a relatively uniform distribution of the cells across the surface. This counter balanced to some extent of the shading effects, and as a result inactivation on the roughest surface was comparable to inactivation on the smoother surfaces. These results demonstrate that PL can be effective on both smooth and rough surfaces, but also indicate a complex effect of various surface properties on inactivation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11478.x
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  • 27
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    Electronic Resource
    Effect of Water Activity on Thermal Inactivation of Salmonella in Ground Turkey (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Many factors, such as fat content and pH, are known to affect thermal inactivation of pathogens in meat products, and a few studies have suggested that the humidity of the cooking environment also affects thermal inactivation. However, the effect of process humidity has not been previously isolated from the effect of water activity on Salmonella inactivation. Therefore, the objective of this study was to directly test the effect of meat water activity on thermal inactivation of Salmonella. Ground turkey was dried to achieve water activities of 0.95 to 0.99, inoculated with an 8-strain Salmonella cocktail, and heated isothermally (60 °C) in a water bath. The rate of thermal inactivation of Salmonella decreased 64% (P 〈 0.01) when decreasing meat water activity from 0.99 to 0.95. Inclusion of water activity improved the accuracy of a 1st-order/Arrhenius-type inactivation model from 1.94 log10 to 0.8 log10 (colony-forming units [CFU]/g).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11481.x
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  • 28
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    Electronic Resource
    Sporulation and Heat Resistance of Spores from a Clostridium sp. RKD (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A Clostridium sp. RKD isolated from the intestine of decaying fish, showing 99% sequence identity with Clostridium tetani at a 16S rRNA level, produced a neurotoxin that was neutralized by botulinum antitoxin (A+B+E). It also showed an amplification of near-expected size when polymerase chain reaction (PCR) was performed using group- and type-specific primers for botulinum neurotoxin type B. The isolate exhibited differences with both C. tetani and Clostridium botulinum with respect to phenotypic characteristics and chemotaxo-nomic markers. Spore production was optimized with respect to media composition and stage of growth. Time-dependant examination of sporulation revealed 2.6% to 49.0% spores in the late stationary phase culture when grown in different broth media. A simpler method for spore production and isolation from culture grown in tryptose sulfite cycloserine (TSC)/anaerobic agar sandwich resulted in 〉95% sporulation, which could be purified to near homogeneity by a simple 2-step procedure. Thermal resistance of spores revealed a biphasic inactivation at lower temperatures with D values for linear inactivation varying from 26.6, 8.0, and 4.3 min at 70 °C, 80 °C, and 90 °C, respectively. The z values of 7.86 °C and 10.47 °C were obtained in the linear and tail regions, respectively. The Weibull parameter b values at 70 °C, 80 °C, and 90 °C were 27.38, 3.55, and 0.99, respectively, with a z’ value of 13.869 °C. The shape parameter n at 70 °C, 80 °C, and 90 °C were 0.63, 0.55, 0.45, respectively. Spores produced on 2 different media (cooked meat medium [CMM] and trypticase peptone yeast-extract glucose [TPYG] agar) exhibited differences in heat resistance. The addition of lysozyme (50 jj.g/mL) before heat treatment resulted in increased thermal resistance of spores.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11482.x
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  • 29
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    Chemical Markers for Tracking the Sensory Contribution of Production Stages in Muscat Wine Distillates (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The main sensory contribution of each post-fermentation production stage of muscat wine distillates can be tracked by following the concentration of just 1 corresponding chemical marker. Matching sample clusters of sensory and chemical data by using principal components analysis (PCA) revealed potential chemical markers. The data used in this study correspond to 12 sensory attributes that showed significant differences among products (P 〈 0.05) and concentrations of 23 volatile compounds of 14 distillate fractions and 15 finished Piscos. Artificial fruit attribute, characteristic of the head fraction (FR1) can be tracked with esters. Linalool, main odor attribute of the 1st part of the heart (FR2) can be tracked with linalool molecule. The 2nd part of the heart (FR3) can be tracked with octanoic acid, decanoic acid, furfural and ethyl lactate, accounting for tails attribute. In blended and aged finished products, chemical markers accounting for the effects of distillate fractions were similar but not identical to the markers from samples obtained from the purely distilled samples. Chemical markers for FR1 are ethyl hexanoate, ethyl octanoate, ethyl decanoate. Differentiation between FR1 and FR2 is less evident than in the purely distilled samples due to the linalool and artificial fruit attribute correlation. Chemical markers for FR2, therefore, include linalool and esters ethyl hexanoate, ethyl octanoate, and ethyl decanoate. The blending of the 2nd part of the heart (FR3) can be tracked with 2-phenylethanol, ethyl lactate, and decanoic acid. Oak aging was tracked with eugenol and whisky lactones, while 5-hydroxy-methyl-2-furfural accounted for added caramel.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11488.x
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  • 30
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    Influence of Flavor Variability in Skim Milk Powder on Consumer Acceptability of Ingredient Applications (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Flavor variability in skim milk powder (SMP) has been documented by descriptive sensory analysis and instrumental analysis. However, research has not addressed how or if SMP flavor variability impacts consumer acceptance of ingredient applications. Twenty reconstituted low-heat SMPs were screened using a previously established defined sensory language. Two SMPs free of off-flavors (flavor similar to fresh fluid skim milk) and 2 SMPs exhibiting off-flavors (exhibiting flavors not found in fluid skim milk) were selected for further study. Volatile compounds were determined using solid phase microextraction (SPME) with gas chromatography-mass spectrometry (GC-MS). Each SMP was subsequently directly reconstituted or incorporated into standard formulas for vanilla ice cream, strawberry yogurt, hot cocoa mix, and white chocolate bars. Consumer acceptance testing was conducted. Descriptive panelists documented sweet aromatic and cooked flavors in the fresh-flavored SMP and these flavors as well as fatty/fryer oil and animal-like flavors in the off-flavored SMP. Concurrently, instrumental volatile analysis revealed higher relative abundances of lipid oxidation compounds in the off-flavored SMP. Consumer acceptance scores were lower for the off-flavored SMP than for the fresh-flavored SMP when evaluated directly reconstituted (P 〈 0.05) and for ingredient applications made using off-flavored SMP (P 〈 0.05). Off-flavors in SMP documented by descriptive analysis and trained panelists can carry through into ingredient applications with SMP and negatively affect consumer acceptability.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11487.x
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  • 31
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    Survival Analysis Applied to Sensory Shelf Life of Yogurts–II: Spanish Formulations (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Sensory shelf lives of commercial Spanish yogurts stored at 10 °C were studied. Yogurts were strawberry flavored and differed in fat content (free and whole-fat) and consistency (stirred and set-style). Yogurts were tested between 0 and 90 d of storage by consumers who expressed acceptance or rejection of each sample and measured overall and attribute acceptability on a 9-point hedonic scale. Survival analysis statistics were used to estimate sensory shelf lives. Considering 25% of consumers rejecting the product, shelf lives varied from 38 to 69 d, depending on the composition, so if useful life were to be established using sensory criteria, a single shelf life for yogurt would not appear to be very appropriate. A log-linear model and a direct quantile comparison formula were introduced to analyze the effect of formulation on rejection time distributions and shelf life values, respectively. Fat-free yogurts had shorter shelf lives than whole-fat yogurts. Acceptability of yogurts measured on a 9-point hedonic scale varied less than percentage rejection over the storage times.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11490.x
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  • 32
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    Cutting Shape and Storage Temperature Affect Overall Quality of Fresh-cut Papaya cv. ‘Maradol’ (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : The effect of cutting shape (cubes or slices) and storage temperature (5 °C, 10 °C, and 20 °C) on overall quality of fresh-cut papaya were investigated. CO2 production, color, firmness, total soluble solids (TSS), weight loss, overall quality, ascorbic acid, β-carotene, and antioxidant capacity were evaluated as a function of shelf life. CO2 production was high on day 0 for cubes and slices with an average of 150 and 100 mL/ kg/h, respectively. Storage temperature did not affect color changes; however, lower temperatures prevented loss of firmness. Fresh-cut papaya stored at 20 °C showed the lowest TSS value and the highest weight losses. Shelf life based on visual quality ended before significant losses of total ascorbic acid, b-carotene, and antioxidant capacity occurred. In general, quality parameters were not affected by shape. However, slices stored at 10 °C and 5 °C had a shelf life of 1 d and 2 d longer than cubes, respectively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11496.x
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  • 33
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    Antioxidant Capacity of Fruit Extracts of Blackberry (Rubus sp.) Produced in Different Climatic Regions (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A range of blackberry genotypes harvested in different seasons and regions in Mexico (Michoacan) and in the United States (Pacific Northwest) were collected to determine their antioxidant capacity using oxygen radical absorbance capacity (ORAC) and ferric reducing antioxidant power (FRAP) assays. Total acidity, ascorbic acid, soluble solids, total phenols, and total anthocyanins, as well as the correlation between all these parameters, were determined for all treatments. Total acidity ranged from 4.22% in wild blackberry from Patzcuaro, Mexico, to 1.02% in ‘Evergreen’ from Woodburn, Oreg. These treatments were also the outliers in terms of ascorbic acid content. Cultivar ‘Brazos’ did not exhibit any significant differences in acidity or ascorbic acid as a consequence of the geographic origin or harvest season. The highest concentration of soluble solids was recorded for ‘Evergreen’ from Woodburn and relatively low soluble solids levels were recorded for all the Mexican treatments. Wild blackberry from Patzcuaro exhibited the highest values for ORAC, FRAP, total phenolic and anthocyanin content. Other relatively high antioxidant capacity values were detected for ‘Marion’ and ‘Evergreen’, both produced in Oregon. Different cultivars grown in the same region/season consistently showed differences in antioxidant capacity. There was little effect of harvest season on phenolic levels. We conclude that levels of total acidity, ascorbic acid, soluble solids, antioxidant capacity, and polyphenols mainly depended on the genotype and not on the climate or the season. ORAC and FRAP values were both highly correlated with each other, and with total phenols and anthocyanin content.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11498.x
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  • 34
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    Electronic Resource
    Purification of Amylase from Honey (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The major amylase in honey was concentrated by ultrafiltration, isolated by ultracentrifugation and gel filtration, and purified by ion-exchange chromatography. The amylase activity was in the flow-through fraction of the anion-exchange column, suggesting a high isoelectric point (〉7.4) for the enzyme. The enzyme fraction from the anion-exchange chromatography was loaded onto a cation-exchange column, and the amylase activity was eluted as a single band at 50 mM NaCl. The purification factor after this step was 531-fold. The purified enzyme was an a-amylase, as determined by thin-layer chromatography, with a molecular weight of 57000 Da according to sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). The results supported the concept that amylase in honey had a high degree of similarity with bee amylase.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11439.x
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  • 35
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    Electronic Resource
    Thermoultrasonication Eliminates Salmonellae from Intact Eggshells without Changing the Functional Properties of their Components (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: We have previously reported that the simultaneous application of heat and ultrasound (thermoultrasonication) to intact eggs allows a reduction in the number of Salmonella enterica serovar Enteritidis present on the shell to a safe hygienic level in less severe conditions (temperature and time) than those usually recommended for common pasteurization. In the present work, the effect of thermoultrasonication on selected functional properties of egg compounds (shelf-life, emulsifying and foaming capacities, emulsion and foam stabilities, texture properties of egg white gel, breakage resistance of shell, and sensory properties of cooked egg) has been studied under the conditions previously defined (54 °C for 5 min) for the developed treatment. No significant differences were obtained in any of properties assayed between thermoultrasonicated and untreated (fresh) eggs. We concluded that it is possible to pasteurize the surface of intact eggs by applying a thermoultrasonic treatment yielding a product with a safe level of S. Enteritidis and cause negligible damage to the thermolabile egg components.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11449.x
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  • 36
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    Electronic Resource
    Electronic Nose Technology in Quality Assessment: Predicting Volatile Composition of Danish Blue Cheese During Ripening (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This work describes for the 1st time the use of an electronic nose (e-nose) for the determination of changes of blue cheeses flavor during maturation. Headspace analysis of Danish blue cheeses was made for 2 dairy units of the same producer. An e-nose registered changes in cheeses flavor 5, 8, 12, and 20 wk after brining. Volatiles were collected from the headspace and analyzed by gas chromatography-mass spectrometry (GC-MS). Features from the chemical sensors of the e-nose were used to model the volatile changes by multivariate methods. Differences registered during ripening of the cheeses as well as between producing units are described and discussed for both methods. Cheeses from different units showed significant differences in their e-nose flavor profiles at early ripening stages but with ripening became more and more alike. Prediction of the concentration of 25 identified aroma compounds by e-nose features was possible by partial least square regression (PLS-R). It was not possible to create a reliable predictive model for both units because cheeses from 1 unit were contaminated by Geotrichum candidum, leading to unstable ripening patterns. Correction of the e-nose features by multiple scatter correction (MSC) and mean normalization (MN) of the integrated GC areas made correlation of the volatile concentration to the e-nose signal features possible. Prediction models were created, evaluated, and used to reconstruct the headspace of unknown cheese samples by e-nose measurements. Classification of predicted volatile compositions of unknown samples by their ripening stage was successful at a 78% and 54% overall correct classification for dairy units 1 and 2, respectively. Compared with GC-MS, the application of the rapid and less demanding e-nose seems an attractive alternative for this type of investigation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11444.x
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  • 37
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    Hydrogen Peroxide and Calcium Chloride Added to Irrigation Water as a Strategy to Reduce Bacterial Populations and Improve Quality of Fresh Mushrooms (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The quality and value of fresh mushrooms are often diminished by the presence of high bacterial populations that cause a brown, blotchy appearance. The objective of the present research was to evaluate the addition of hydrogen peroxide and/or calcium chloride to irrigation water as a means to reduce total bacterial populations on fresh mushrooms. Crops were grown using commercial mushroom growing practices except for the addition of 0.75% hydrogen peroxide and/or 0.3% calcium chloride irrigation water added to the crop starting 11 d after the casing layer was applied on top of mushroom compost. Irrigation water without the added treatments acted as the control. Mushrooms were aseptically sampled from the production beds for enumerating bacterial counts. Total aerobic bacterial populations were determined by standard microbiological plating procedures. Mushroom whiteness (L-value) and color (delta E) after harvest and postharvest storage were measured using a Minolta chromameter. Harvested mushrooms were separated by treatment and weighed to record yield. Mushrooms irrigated with water (control) had 7.3 log colony-forming units (CFU) of aerobic bacterial populations per gram of fresh mushroom tissue. Compared with the control, irrigation with 0.75% hydrogen peroxide and 0.3% calcium chloride reduced the bacterial populations on fresh mushrooms by 87% (6.4 log CFU/g). Irrigation with hydrogen peroxide and calcium chloride significantly enhanced mushroom whiteness after harvest as well as after 6 d of postharvest storage at 12 °C. The irrigation treatments did not have a significant effect on crop yields; hence, the addition of hydrogen peroxide and calcium chloride to irrigation water was demonstrated to have good potential as a practical strategy to reduce bacterial populations and to improve the quality of fresh mushrooms.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11446.x
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  • 38
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    Electronic Resource
    Microbiological Characteristics of Enhancement Solutions (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The objective of this study was to assess the survival of Escherichia coli K-12 in solutions of ingredients used for enhancing meat products and to evaluate the effect of potentially lethal temperatures. Enhancement solutions were prepared to contain water only (W); water + salt + phosphate (control, C); water + salt + phosphate + sodium lactate (SL); water + salt + phosphate + sodium acetate (SA); or water + salt + phosphate + lactate + diacetate (SLDA). The SLDA solution resulted in the highest log reduction of E. coli K-12 followed by SL. Heating solutions to 70 °C resulted in about a 4 log reduction, whereas heating to 60 °C produced about a 2 log reduction. For samples with an initial microbial load of 106 colony-forming units (CFU)/mL, addition of SL and heating to 50 °C resulted in about a 2 log reduction, addition of SA gave 〈0.5 log reduction, whereas addition of the SLDA combination produced a 〉 4.0 log reduction. The SLDA combination could allow for lower heating temperatures to achieve similar microbial reductions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11450.x
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  • 39
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    Electronic Resource
    Allyl Alcohol Is the Sole Antiyeast Compound in Heated Garlic Extract (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The principal antiyeast compound of heated garlic was isolated and identified by high-performance liquid chromatography (HPLC) and gas chromatography-mass spectrometry (GC-MS) as allyl alcohol (2-pro-pene-1-ol). The generation of allyl alcohol was observed in heated garlic as well as in heated pure alliin solution. The pattern of growth inhibition of Candida utilis ATCC42416 by allyl alcohol was essentially the same as that seen with heated garlic and heated alliin solution. The minimum inhibitory concentrations of heated garlic, with an alliin content of 1.5% (w/v), and allyl alcohol were 0.6% (v/v) and 0.002% (v/v), respectively, against C. utilis ATCC42416. Yeasts were extremely sensitive to allyl alcohol, with minimum inhibitory concentration (MIC) ranging from 0.002% (v/v) to 0.014% (v/v), while bacteria were not very sensitive to allyl alcohol, with MIC ranging from 4% to 7%. Among yeasts, xerotolerant strains, including Zygosaccharomyces rouxii, were significantly less sensitive to allyl alcohol and heated garlic extract than others. Allyl alcohol is different from all other known antimicrobial compounds found in garlic in that it does not contain sulfur in its molecule.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11452.x
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  • 40
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    Electronic Resource
    The Flavonoid Eriodictyol as Substrate of Peach Polyphenol Oxidase (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Spectral changes produced in the oxidation of eriodictyol by peach polyphenol oxidase were followed over time. A product with λmax= 390 nm was seen to appear before another with λmax= 475. The product absorbing at 390 nm must correspond to the o-quinone derived from eriodictyol. The compound absorbing at 475 nm must be derived from this eriodictyol-o-quinone. Progress curves at this wavelength revealed a lag, the length of which varied with enzyme and substrate concentrations. This lag must have been caused by chemical reactions taking place after the enzymatic reaction. When eriodictyol oxidation was studied in the presence of 3-methyl-2-benzothiazolinone hydrazone hydrochloride (MBTH), a potent nucleophilic reagent that reacts with the eriodictyol-o-quinone to form a dark pink product absorbing at 508 nm, the lag disappeared. When the kinetic parameter was evaluated in the presence of MBTH (Km= 0.6 mM), the results was similar to those obtained without MBTH. Eriodictyol oxidation was inhibited by tropolone, which behaved as a classic competitive inhibitor (KI= 15 μM). The inhibition results reported show that eriodictyol oxidation was strictly dependent on the presence of polyphenol oxidase. In addition, other oxidase activities, such as laccase and H2O2 independent phenol oxidase, were not detected in the enzyme extract.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb08302.x
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  • 41
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    Distribution of Catechins, Theaflavins, Caffeine, and Theobromine in 77 Teas Consumed in the United States (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : To help define the composition of commercial teas consumed in the United States, we have developed and validated an high-performance liquid chromatography (HPLC) method to analyze levels of catechins, theaflavins, and alkaloids in 77 commercial black, green, specialty (brown rice, white, oolong), and herbal teas extracted with hot water to simulate home use. The following 13 compounds were separated in a single analysis on an Inertsil ODS-3v column with acetonitrile/potassium dihydrogen phosphate as the mobile phase: (−)-epigallocatechin, (+)-catechin, (−)-epicatechin, (−)-epigallocatechin-3-gallate, (−)-gallocatechin-3-gallate, (−)-epicatechin-3-gallate, (−)-catechin-3-gallate, theaflavin, theaflavin-3-gallate, theaflavin-3′-gallate, theaflavin-3, 3′-digallate, caffeine, and theobromine. The data show that (1) extraction time from 3 min to 20 min did not significantly affect measured levels of tea compounds and (2) there was a wide variation in the composition of the tea compounds both within each tea category and among categories: black teas contained both theaflavins and catechins, green and white teas contained catechins and trace amounts of theaflavins, herbal teas contained very low amounts of all tea compounds. A statistical profile of the distribution of catechins, theaflavins, caffeine, and theobromine in the evaluated teas offers consumers a choice of teas containing high levels of health-promoting compounds.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb08304.x
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  • 42
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    Extension of Postharvest Life of Oyster Mushroom by Modified Atmosphere Packaging Technique (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Mushrooms were packaged in polypropylene, low-density polyethylene, linear low-density polyethylene (LLDPE) packages after washing with 0.5% calcium chloride and 0.5% citric acid (CA), and based on off-color and off-odor development, suitable packaging material and washing solution were selected. Effectiveness of magnesium oxide in modifying the in-package gaseous atmosphere and thereby extending the postharvest life was tested by monitoring the physicochemical properties. Oxygen concentration was 5.5% and 9.9% and carbon dioxide concentration was 8.1% and 4.5%, in the control and packages containing 3 g of magnesium oxide, respectively, on day 12 in storage. Packaging mushroom in 0.015 mm LLDPE packages with 3g of magnesium oxide after washing with 0.5% calcium chloride and 0.5% CA was successful in extending the postharvest life at 8°C and 70% RH from 6 d in commercial samples to 12 d.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb08321.x
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  • 43
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    Incorporation of the Antilisterial Bacteriocin-like Inhibitory Substance from Pediococcus parvulus VKMX133 into Film-forming Protein Matrices with Different Hydrophobicity (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : The antilisterial bacteriocin-like inhibitory substance (BLIS) produced by Pediococcus parvulus VKMX133 was incorporated into protein film matrices of ethanol-soluble corn zein (CZ), and water-soluble whey protein isolate (WPI). Various BLIS concentrations were added to film-forming solutions (FFS), cast, dried, and cut in circular sections (28.27 mm2). Antimicrobial activity of films was evaluated by measuring inhibition zones against Listeria innocua ATCC 33090 on tryptic soy broth (TSB) agar. BLIS released from films into water at 10 °C was determined. Film effectiveness was evaluated by measuring the reduction of L. innocua population (108 colony-forming units [CFU]/mL) in peptone water where film sections were immersed. Film topography was analyzed by scanning electron microscopy (SEM). The minimum BLIS concentration in FFS to generate films with antimicrobial activity was 833 and 3333 arbitrary units per milliliter (AU/mL) for CZ and WPI, respectively. BLIS released into water was detected only for CZ films. Antimicrobial CZ films were more effective in reducing L. innocua population than WPI films at the same BLIS concentrations. SEM showed that surface topography was porous for CZ and more closed and compact for WPI films. BLIS can be entrapped into film protein matrices to produce edible antimicrobial packaging. However, BLIS inhibitory action against L. innocua and release were dependent on film nature and topography, and probably on hydrophobic and electrostatic interactions arising between the protein matrices and BLIS. High concentration of bacteriocin in films does not necessarily improve their effectiveness against L. innocua.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb08324.x
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  • 44
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    A 4-Hexylresorcinol-based Formulation to Prevent Melanosis and Microbial Growth in Chilled Tiger Prawns (Marsupenaeus japonicus) from Aquaculture (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : A study was made of the effect on melanosis, biochemical indexes, and microbial growth in tiger prawns (Marsupenaeus japonicus) from aquaculture, using a formulation containing 4-hexylresorcinol (0.1% and 0.05%) in combination with organic acids (citric, ascorbic, and acetic) and chelating agents (ethylenediaminetetraacetic acid [EDTA] and disodium dihydrogen pyrophosphate [PPi]). In vivo and postmortem application of treatment was evaluated. Prawns with no additives or treated with 4% of a commercial formula based on sulfites were used to compare with 4-hexylresorcinol. The formulations based on 4-hexylresorcinol or sulfites inhibited the polyphenoloxidase (PPO) activity under 0.2 (Δoptical density [OD]/min/mL), instead of 1 (ΔOD/min/mL) achieved by prawns without additives, with the consequent delay in the appearance of melanosis during the 1st wk of storage. Prawns treated with sulfites showed initially better protection; however 4-hexylresorcinol proved to be more effective at the end of storage. The formulation based on 4-hexylresorcinol at 0.1% concentration, provided in vivo, inhibited the microbial growth (total bacteria count, H2S-producer microorganisms, lactic acid bacteria, enterobacteria, and pseudomonads), whereas the commercial sulfites inhibited the luminescent bacteria growth.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb08327.x
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  • 45
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    Electronic Resource
    Prediction of Microbial and Sensory Quality of Cold Smoked Atlantic Salmon (Salmo salar) by Electronic Nose (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Quality changes of cold smoked salmon from 4 different smokehouses in Europe were monitored by a prototype gas-sensor array system, the FishNose. Samples were stored in different packaging (vacuum and Modified Atmosphere Packaging [MAP]) for up to 4 wk under controlled storage conditions at 5 °C and 10 °C. Quality criteria based on sensory attributes (sweet/sour, off, and rancid odor), and total viable counts and lactic acid bacteria counts were established and used for classification of samples based on the responses of the FishNose. The responses of the gas-sensors correlated well with sensory analysis of spoilage odor and microbial counts suggesting that they can detect volatile microbially produced compounds causing spoilage odors in cold-smoked salmon during storage. The system is therefore ideal for fast quality control related to freshness evaluation of smoked salmon products. Partial least squares (PLS) regression models based on samples from single producer showed better performance than a global model based on products from different producers to classify samples of different quality.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb08330.x
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  • 46
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    Nutritional, Sensory, and Physicochemical Properties of Vitamin E- and Mineral-fortified Fresh-cut Apples by Use of Vacuum Impregnation (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : This study evaluated fresh-cut apples (Fuji) fortified with vitamin E and minerals by use of the vacuum impregnation (VI) technique. A 20% diluted high fructose corn syrup (HFCS) or 1% calcium caseinate (CC) aqueous solution were used as VI solutions, and 0.4% a-tocopherol acetate, 7.5% Gluconal Cal° (GC), and 0.04% zinc lactate (ZL) were incorporated into the VI solutions for the purpose of nutritional fortification. For VI treatment, fresh-cut apples were immersed in VI solutions subjected to vacuum at 100 mm Hg for 15 min following atmospheric restoration for 30 min. Apples were packed in the polyvinyl chloride (PVC) hinged clear containers and stored at 2 °C and 88% RH up to 3 wk. Nutritional contents, consumer sensory acceptability, microbial population, color, and firmness of the apples were evaluated during cold storage. In 100 g of fresh-cut apples, vitamin E content increased more than 100 times, and calcium and zinc contents increased about 20 times compared with unfortified apples. Consumer sensory study demonstrated that HFCS-treated apples were highly accepted by consumers in respect to overall liking, color, and texture quality. Bacterial growth was concurrently detected in all apples, but the total plate accounts were under 2.6 log colony-forming units (CFU)/ g apple at the end of 7 d of storage, significantly lower than the industrial standard. Instrumental analysis indicated that VI treatment in both HFCS and CC solutions significantly decreased color change and retained the firmness of fresh-cut apples during 3 wk of cold storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb08334.x
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  • 47
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    Heat Intensity and Warmed-over Flavor in Precooked Chicken Patties Formulated at 3 Fat Levels and 3 Pepper Levels (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Heat intensity and warmed-over flavor (WOF) were evaluated to determine the effects the composition of precooked, chopped, and formed chicken patties would impart on the perception of red pepper heat and the development of oxidation. Patties were formulated at 5%, 7%, and 9% fat with marinade formulated at 0%, 0.2%, and 0.4% pepper. A trained sensory panel assessed the heat intensity over 3 min using time intensity evaluation. Heat and WOF intensities of the patties were measured 5 times over a 9-wk storage period. As fat level increased, total time intensity and time to maximum heat intensity increased. Patties formulated at 7% and 9% fat were perceived to be more intense in heat than the 5% fat patties. Patties formulated at 0.2% and 0.4% pepper had less intense WOF than patties with 0% pepper level. Chemical measurement of oxidation (thiobarbituric acid numbers) indicated that increasing pepper content decreased malonaldehyde content. Incorporation of pepper into a chopped and formed meat product requires a higher pepper content at lower fat levels to impart the same level of heat intensity as in patties of higher fat level. Increasing the pepper content also will aid in decreasing production of malonaldehyde in a precooked meat product, thereby reducing the intensity of warmed-over flavor as perceived by the consumer.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb08335.x
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  • 48
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    Cause and Prevention of Cane Molasses Gelling (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Molasses is a dark, viscous by-product of the sugar-refining process. However, molasses from sugar cane experience a sporadic problem with gelling during storage. Gelled molasses is impossible to pump, resulting in financial loss when it cannot be pumped out of the holding tank. The objective of this project was to discover what causes molasses gelling and how to prevent gelling in the future. Analysis of industrial samples determined that dextran, pH, and calcium content are correlated with gelling. Molasses gelling occurs when dextran chains are bound together by calcium at a slightly acidic pH. The exact values needed for gelling vary because of interaction effects. The addition of dextran, Ca, or Mn increases the speed of gelling. A pH below 3.5 or above 8.1 prevents gelling. Ethylene diamine tetraacetic acid (EDTA), aluminum lactate, and sodium citrate prevent gelling by chelating calcium so that it cannot bind the dextran chains. Addition of Mg, Cu, Zn, Sn, or Al prevents gelling through competitive inhibition with the calcium.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11501.x
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  • 49
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    Lipid Oxidation in Microsomal Fraction of Squid Muscle (Loligo peali) (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Frozen squid is susceptible to both lipid oxidation and yellow/brown discoloration during frozen storage. The involvement of lipid oxidation in the microsomal fraction of squid muscle on oxidative rancidity and discoloration was investigated using iron and either enzymatic or non-enzymatic redox cycling pathways. Lipid oxidation was measured by thiobarbituric acid-reactive substances (TBARS), and color changes were measured spectrophotometrically using an integrating sphere. The lipid oxidation was not observed in the squid microsomes in the presence of Fe3+ and β-nicotinamide adenine dinucleotide disodium salt (NADH) or β-nicotinamide adenine dinucleotide phosphate, reduced (NADPH), suggesting that the enzymatic redox cycling pathway was not active. Iron-promoted TBARS formation was observed in the non-enzymatic pathway when ascorbic acid was used as a reducing compound. Non-enzymatic lipid oxidation increased with increasing temperature (4 °C to 37 °C), iron (0 to 100 μM), and ascorbic acid (0 to 200 μM) concentrations. As lipid oxidation in the microsomes or isolated microsomal lipids increased, color changes were observed as could be seen by an increase in b* values (yellowness) and a decrease in a* (redness) values. The ability of iron and ascorbate to promote both lipid oxidation and pigment formation in the microsomal fraction suggests that this pathway could be responsible for quality deterioration of squid muscle during storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11504.x
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  • 50
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    The Effective Methods in Refolding and Activation of Cathepsin L-like Soybean Protease D3 (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A novel cysteine protease D3, which was purified from germinating soybean cotyledons, showed high homology with cathepsin L and cathepsin K. In our previous study, because of the specificity of the enzyme, hydroly-sates treated with D3 treatment showed a prominent property of less bitterness than other hydrolysates treated with commercially available proteases. However, active recombinant D3 prepared from Escherichia coli inclusion bodies was so intricate and less productive that it made further studies on this protease and hydrolysates difficult. In the concrete, the refolding process of the immature proD3 from inclusion bodies takes more than a day, and autocatalytic activation of refolded immature proD3 at low pH was difficult to control. In this study, we aimed to establish an efficient refolding and activating method of protease D3. In the refolding step, the procedures could be simplified by using a size-exclusive column-based method. In the activation step from immature proD3, we utilized another protease, subtilisin, rather than autocatalytic activation by D3 itself. After subtilisin treatment, the peptide having 12 amino acids-length of N-terminal pro sequence was initially cleaved, and residual proD3 showed only a half proteolytic activity of active D3. However, when the pH was shifted lower (pH4.5), D3 automatically changed to have the same proteolytic activity as active one, and this activated recombinant had the same N-terminal sequence as purified D3 from germinating soybean cotyledons. By using this method, all preparation processes of D3 from inclusion bodies to active D3 could be completed within a few hours, and it became possible to carry out the investigation on hydrolysates on a large scale.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11507.x
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    Aroma Active Compounds of Bulgogi (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Volatile components in bulgogi were extracted by high vacuum sublimation (HVS) and solid phase microextraction (SPME). The extracts were then analyzed by gas chromatography-olfactometry (GCO) conducted on 2 columns with different polarities. Aroma dilution methods were used with a serial dilution of the extract in HVS-GCO and varying the GC injector split ratios in SPME-GCO to determine aroma active compounds of bulgogi. In HVS-GCO, methional (described as cooked potato/soy sauce) exhibited the highest flavor dilution (FD) factor, followed by 2-acetyl-2-thiazoline (described as nutty/popcorn/peanut), furaneol (described as caramel/sweet), and 2-ethyl-3,5-dimethylpyrazine (described as nutty/coffee/chocolate). In SPME-GCO, allyl mercaptan (described as garlic/bulgogi) showed the highest FD factor, followed by methional (described as cooked potato/soy sauce), 2-ethyl-3,5-dimethylpyrazine (described as nutty/coffee/chocolate), and 2-acetylpyrazine (described as nutty/peanut/cooked rice). These sulfur-containing compounds and heterocyclic compounds, which had high FD factors and characteristic odor notes, could be important to bulgogi flavor.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11511.x
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  • 52
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    Chitosan and Protein Coatings Affect Yield, Moisture Loss, and Lipid Oxidation of Pink Salmon (Oncorhynchus gorbuscha) Fillets During Frozen Storage (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of chitosan (CH1 = 1% and CH2 = 2% solution), egg albumin (EA), soy protein concentrate (SPC), pink salmon protein powder (PSP), and arrowtooth flounder protein powder (AFP) as edible coatings on quality of skinless pink salmon fillets were evaluated during 3 mo frozen storage. Coating with 2% chitosan (CH2) resulted in significantly higher yield than coating with PSP and AFP. The thaw yield of salmon fillets coated with CH2 was higher than those of the control and fillets coated with AFP. The noncoated, CH1-, and CH2-coated fillets had similar drip loss (0.4% to 1.2%), which was lower than those observed for PSP- and AFP-coated fillets. All fillet samples had similar cook yield (84.2% to 88.8%). The fillet coated with CH1, CH2, SPC, and EA had significantly higher (P 〈 0.05) moisture content after thawing than the control noncoated fillets. Coating with CH1 and CH2 was effective in reducing about 50% relative moisture loss compared with the control noncoated fillets. Chitosan (CH1 and CH2) and SPC delayed lipid oxidation. There were no significant (P 〉 0.05) effects of coating on a*, b*, and whiteness values for cooked fillets after 3 mo frozen storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11514.x
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  • 53
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    Effects of High Pressure on Texture and Microstructure of Sea Bass (Dicentrarchus labrax L.) Fillets (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: High pressure is an innovative non-thermal food-preservation technology. We studied the effect of high-pressure treatment up to 500 MPa for 5 min on physical characteristics of sea bass fillets after 0, 7, and 14 d of refrigerated storage. Color results exhibited an increase of lightness and a slight change of hue, which might be imperceptible in cooked fish. High-pressure treatment induced a decrease of exudation and water-holding capacity. Pressure treatment above 300 MPa provoked higher fish hardness after storage than in untreated sample, proving the ability of high pressure to improve textural quality of chilled, stored fish fillet. These assessments were corroborated with microstructure observations. We showed that high-pressure treatment at 500 MPa allowed, after 7 d of storage, a total aerobic count equivalent to that of untreated fresh fish fillet to be obtained. Thus, high pressure might be considered to be a technology able to improve safety and textural quality of fresh fish fillets.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11518.x
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  • 54
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    Electronic Resource
    Components of Vane Yield Stress of Structured Food Dispersions (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The vane technique was used to determine the static (σos) and dynamic (σ0d) yield stresses of 6 commercial foods: mayonnaise, mustard, ketchup, applesauce, and 2 brands of tomato puree (samples TD and TR). The samples, other than TR, exhibited shear-thinning behavior. For those samples, based on a model proposed earlier, the contributions of bonding (σ-b), network (σ-n), and viscous (σv to yield stress of the products were determined. For the homogenized products, σb 〉 σn, whereas for those processed in a finisher, σn 〉 σb. Because sample TR exhibited shear-thickening behavior, the model to estimate yield stress components was not applicable. The structural conditions necessary for the validity of the proposed model are established. Equilibrium stress (σ∞) values obtained by extrapolation of vane torque data to infinite time were comparable to σ0d values.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11521.x
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  • 55
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    Production of an Isoflavone Concentrate from Red Clover Flowers (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Red clover flowers are a rich source of isoflavones in the forms of biochanin A, formononetin, genistein, and genistin. A simple process was developed to recover isoflavones from red clover flowers as a nutraceutical product. Isoflavones were 1st extracted in alkaline water and insoluble polyvinylpolypyrrolidone (PVP) was then added to the extract for adsorbing isoflavones. The adsorbed isoflavones were subsequently eluted with ethanol and dried. The main steps of this process were optimized for the product yield and quality. The final product was an isoflavone concentrate, containing more than 20 wt% isoflavones, which represented a recovery of greater than 50% of the total isoflavone amount in red clover flowers.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11534.x
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  • 56
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    Oxidatively Derived Volatile Compounds in Microencapsulated Fish Oil Monitored by Solid-phase Microextraction (SPME) (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The stability of microencapsulated fish oil was studied during storage at 4 °C for up to 20 wk. Different coating mixtures consisting of gelatin or caseinate in blends with carbohydrates (sucrose, lactose, maltodextrin) were investigated. Oxidative stability of the microencapsulated fish oil was monitored by analysis of volatile compounds using gas chromatography olfactometry (GC-O) or GC flame ionization (GC-FID) (SPME-HS-GC/O or GC/ FID and HS-GC/MS), Oxipres test, thiobarbituric acid-reactive substances (TBARS), and sensory analysis. Coating mixture of caseinate and lactose showed slightly better stability than the sucrose and maltodextrin caseinate mixtures. Combination of fish gelatin and maltodextrin did not show as good oxidative stability as the coating blend of caseinate, lactose, and lecithin. Hexanal, 2-nonenal and 2,4-decadienals were selected as quality indicators to monitor the lipid oxidation during storage of the samples. SPME-GC-O analysis of these indicators showed that they were representative for the oxidation occurring in the microencapsulated fish oil. SPME-GC-FID analysis was sensitive enough to detect oxidative changes during storage. Oxidative stability test, TBARS results, and sensory analysis were in agreement with the SPME, indicating that SPME (polydimethylsiloxane/divinylbenzene [PDMS/ DVB] fiber) can be a useful tool for rapid analysis of lipid oxidation in microencapsulated fish oil.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11465.x
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  • 57
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    Fracture Analysis of Alginate Gels (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The fracture properties of alginate gels were investigated using torsion and compression. The gel fracture stress correlated with Ca2+ and alginate concentration, whereas the fracture strain was insensitive to composition. Considering the relationship of fracture stress with gel network crosslink density and the energy to break covalent and noncovalent bonds, the fracture of alginate gels is hypothesized to result from the disruption of junction zones. Consequently, the fracture stress was the stress required to overcome electrostatic forces that formed junction zones. The fracture stress-strain relationship for alginate gels can be described by the Blatz, Sharda, adn Tschoegl (BST) equation, suggesting that for a given gel, the fracture strain can be predicted based on fracture stress, small-strain shear modulus, and a fitted parameter describing nonlinearity of the gel. In addition, the fracture properties were affected by deformation rate. The influence of deformation rate on fracture was ascribed to structural changes among the alginate junction zones.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11471.x
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  • 58
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    Listeria monocytogenes Inhibition by Whey Protein Films and Coatings Incorporating the Lactoperoxidase System (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Antimicrobial effects of whey protein isolate (WPI) films and coatings incorporating the lactoperoxidase system (LPOS) against Listeria monocytogenes were studied by turbidity, plate counting, disc-covering, and disc-surface-spreading tests using various growth media. Survival of L. monocytogenes applied to smoked salmon before or after the coating was monitored immediately after application and during storage at 4 °C and 10 °C for up to 35 d. Tensile properties (elastic modulus [EM], tensile strength [TS], elongation [E]), oxygen permeability (OP), and color (Hunter L, a, b) of WPI films, with and without LPOS, were also compared. LPOS inhibited L. monocytogenes in broth and on agar media. WPI films incorporating 29 mg of LPOS per gram of film (dry basis) inhibited 4.2 log colony-forming units (CFU)/cm2 of L. monocytogenes inoculated on agar media. WPI coatings prepared with LPOS at 0.7% (w/w) in a coating solution (40 mg LPOS/g coating [dry basis]) initially reduced 〉3 and 1 log CFU/g of L. monocytogenes and total aerobic microorganisms in smoked salmon, respectively. The WPI coatings incorporating LPOS prevented the growth of L. monocytogenes in smoked salmon at 4 °C and 10 °C for 35 d and 14 d, respectively. The tensile properties, oxygen permeability, and color of WPI films were not significantly changed by incorporation of LPOS (P 〉0.05).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11474.x
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  • 59
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    Development of Shelf-stable Intermediate-moisture Meat Products Using Active Edible ChitosanCoating and Irradiation (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Shelf-stable intermediate-moisture (IM) meat products were developed using a combination of hurdles such as reduced aw, active edible coating of chitosan, and irradiation. Chitosan prepared from chitin had a viscosity of 16 c P, molecular weight of 17.54 kDa, and a degree of deacetylation (DD) of 74%. The nitrogen content of the chitosan was estimated to be 7.56%. The antioxidant activity of chitosan increased upon irradiation without significantly affecting its antimicrobial property. The effect of irradiated chitosan coating in terms of its antimicrobial and antioxidant properties in IM meat products immediately after irradiation and during storage was assessed. The aw of meat products such as mutton sheek kababs and streaky bacon was first reduced to 0.85 ± 0.02. The products were then coated with chitosan and irradiated (4 kGy). No viable bacteria or fungi were detected in chitosan-coated, irradiated products. In contrast, IM meat products that were not subjected to gamma radiation showed visible fungal growth within 2 wk. The chitosan-coated products showed lower thiobarbituric acid-reactive substances (TBARS) than the noncoated samples for up to 4 wk of storage at ambient temperature. The studies thus clearly indicated the potential use of chitosan coating for the preparation of safe and stable meat products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11475.x
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  • 60
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    Effects of Calcium Ascorbate and Ionizing Radiation on the Survival of Listeria monocytogenes and Product Quality of Fresh-cut ‘Gala’ Apples (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The interactive effects of calcium ascorbate (CaA) and ionizing radiation on viability of Listeria monocytogenes inoculated in solutions and on ‘Gala’ apple slices were investigated. The D10 values (radiation doses that inactivate 90% of bacterial population) for L. monocytogenes inoculated in water, 3.5%, and 7.0% CaA solutions were 0.32, 0.61, and 0.58 kGy, respectively. The D10 values of the pathogen on the surface of apple slices treated with water, 3.5%, and 7.0% CaA were 0.24, 0.32, and 0.32 kGy, respectively. To determine the impact of CaA and irradiation on quality of apple slices, apple slices treated with 0%, 3.5%, and 7.0% CaA were exposed to 1.6 kGy gamma radiation (a dose that produced a 5-log reduction of L. monocytogenes) and stored under modified atmosphere at 4 °C for 14 d. CaA at levels of both 3.5% and 7.0% prevented the browning of the apple slices. The apple aroma intensity, however, decreased as the concentration of CaA increased. Irradiation at 1.6 kGy did not significantly affect color, soluble solid content, titratable acidity, or apple aroma intensity. The only negative effect of irradiation on apple slices appeared to be a loss of firmness. Our results suggest that CaA, used as an antibrowning agent, protected L. monocytogenes from radiation both in solution and on apple slices, but radiation at doses sufficient to inactivate 5-log of the bacterium did not significantly influence product quality attributes except for the loss in firmness.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11479.x
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  • 61
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    Headspace Gas Chromatography-Mass Spectrometry and Electronic Nose Analysis of Volatile Compounds in Canned Alaska Pink Salmon Having Various Grades of Watermarking (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Volatiles in canned pink salmon, produced from different degrees of skin watermarked raw material and stored for 2 and 9 mo, were characterized and compared using static headspace gas chromatography analysis coupled to a mass spectrometer (SHGCMS). Sulfur-containing compounds comprised 30% to 50% of the total volatiles and tended to decrease with increasing degrees of skin watermarking, and dimethyl sulfide was the most abundant compound of this class of molecules. A few alcohols, aldehydes, ketones, and furans were also identified. Forward stepwise general discriminant analysis (FSGDA) was used to investigate prediction models based on degree of skin watermarking. The 2- and 9-mo models using SHGCMS showed 92.5% and 93.75% correct classifications, respectively. The ability of the Cyranose 320, a hand-held electronic nose (EN), to differentiate these grades of watermarking in the canned samples was also tested. EN analysis using FSGDA resulted in models with 90% and 92.5% correct classifications for the 2- and 9-mo samples, respectively. Overall, results indicate that the watermarking grades studied are not readily distinguishable from each other by either method of analysis.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11486.x
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  • 62
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    Sensory Evaluation of Butterfat-Vegetable Oil Blend Spread Prepared with Structured Lipid Containing Canola Oil and Caprylic Acid (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Structured lipid (SL) was synthesized from canola oil and caprylic acid with sn-1,3 specific lipase from Rhizomucor miehei. Cold-spreadable butter was made by blending butterfat with the SL at a weight ratio of 80:20. Its sensory attributes were compared with pure butter and butterfat-canola oil 80:20 blend spread by headspace solid-phase microextraction (SPME) procedure and sensory analyses (descriptive analysis and triangle test) to determine the effect of the SL on the sensory profiles of the spread. Butterfat-SL blend had significantly (P 〈 0.05) lower contents of hypercholesterolemic fatty acids (FAs) and the lowest atherogenic index (AI) compared with the others. In the volatile compounds analysis, free caprylic acid was detected in the butterfat-SL blend spread only. Descriptive analysis results indicated that butterfat-SL blend spread was significantly (P 〈 0.05) more cold-spreadable than pure butter, whereas its overall textural profile was very similar to that of butterfat-canola oil blend spread. However, no significant (P 〈 0.05) differences were found between all the spread samples in the flavor attributes including caprylic acid flavor. Triangle test results also showed that significant (P 〈 0.001) difference was found in cold-spreadability between pure butter and butterfat-SL blend spread, but there was no significant (P 〈 0.05) difference between butterfat-canola oil blend spread and butterfat-SL blend spread. Our results indicate that SL can counterbalance the hypercholester-olemic attributes of butterfat as well as improve the cold-spreadability of the experimental spread without any adverse effect on the flavor attributes of the spread.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11484.x
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  • 63
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    Composition and Structure of Fat Bloom in Untempered Chocolate (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: It is generally accepted that visual fat bloom is caused by the separation of cocoa butter toward the surface. However, this is not always true for all types of bloom. One type of fat bloom, which can occur due to lack of tempering, has still not been completely elucidated. We performed a compositional and structural study of this type of fat bloom in plain chocolate. More specifically, we performed (1) an investigation of its crystallographic properties, (2) investigation of fat content, (3) analysis of the composition of triacylglycerol (TAG), (4) stereomicroscopic observations, and (5) observation and elemental analysis using a scanning electron microscope with an energy-dispersive X-ray spectrometer (SEM-EDS). In the bloomed chocolate, the fat content in the light brown phase was lower than that in the black phase. Concerning fat composition, the content of sn-1,3-saturated acyl, sn-2-oleoyl glycerols (Sat-O-Sat type TAGs) in the light brown phase was lower. The lower fat content is thought to result in its lighter color. The results of our composition analysis and morphological observations suggest that the mechanism of the bloom generation due to nontempering involves not the separation of fat toward the surface but the crystallization of fat which leads to withdrawal of fat from the vicinity of the growing crystal, leading to differences in fat content.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11491.x
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  • 64
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    The Protease-Resistant Fraction of Smoked, Dried Bonito Lowers Serum Cholesterol in Ovariectomized Rats Fed Cholesterol-Free Diets (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The hypocholesterolemic effects of smoke-dried bonito undigested fractions remaining after microbial proteases treatment (SDBR), SDBR undigested fractions remaining after pepsin treatment (P-SDBR), SDBR undigested fractions remaining after alcalase treatment (A-SDBR), and defatted A-SDBR (A-SDBR/DF) were studied in 6-month-old, ovariectomized rats. Casein was used as the control. Smoke-dried bonito, Katsuobushi, is a traditional Japanese food. SDBR, P-SDBR, and A-SDBR contain mainly 2 components: bonito oil and protease-undigested proteins. In comparison with casein, SDBR, P-SDBR, and A-SDBR decreased plasma cholesterol concentration and increased fecal bile acid excretion and fecal output, whereas A-SDBR/DF increased fecal bile acid excretion and fecal output, but did not decrease plasma cholesterol concentration. In addition, SDBR, P-SDBR, and A-SDBR, when compared with casein, decreased plasma triglyceride (TG) concentration and increased hepatic total lipid concentration, free cholesterol, and TG concentrations and CYP7A1 mRNA levels. Yet, these effects were not observed in rats fed A-SDBR/DF. These results suggest that the hypocholesterolemic effect of SDBR, P-SDBR, and A-SDBR is mediated by an increase in bile acid excretion through a combination of promoted secretion of bile acids by bonito oil and binding of bile acids to resistant proteins. The hypotriglyceridemic effect may be mediated by reduced hepatic TG synthesis and secretion due to the intake of bonito oil.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11494.x
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  • 65
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    Quality Changes of Shrimp (Pandalus borealis) Stored under Different Cooling Conditions (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The influence of different cooling techniques and storage temperatures (-1.5 °C or 1.5 °C) to prolong the shelf life of shrimp was evaluated by sensory analysis, physical methods, chemical analysis, and microbial analysis. Storage in liquid ice was more effective than flake ice or brine mixed with flake ice in delaying spoilage of the shrimp by slowing down microbial growth and formation of total volatile basic nitrogen (TVB-N) and trimethylamine (TMA). Total viable counts (TVC) showed that bacteria grew most quickly in shrimp stored in flake ice and in brine mixed with flake ice, followed by those in liquid ice at 1.5 °C and -1.5 °C, respectively. Lowest counts were observed in shrimp stored in liquid ice at -1.5 °C where the lag phase of growth was apparently extended at the beginning of storage. Principal component analysis (PCA) showed a good correlation between quality indicators related to microbial growth, TVC, pH, TVB-N, TMA, responses of an electronic nose and sensory evaluation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11493.x
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  • 66
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    Functional and Thermal Properties of Wheat, Barley, and Soy Flours and Their Blends Treated with a Microbial Transglutaminase (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of transglutaminase (TG) on the functional and thermal properties of wheat, barley, and soy flours and their blends were investigated. Free amino and thiol groups and aromatic hydrophobicity in samples were decreased with TG treatment (P 〈 0.05), confirming the polymerization of proteins in flours by TG treatment. TG-treated samples had increased water-holding capacity, fat adsorption, and emulsion stability, and slightly decreased emulsion activity. The addition of barley or soy to wheat flours decreased fat adsorption and emulsion stability, but these values increased, upon TG treatment of the same blended samples, to levels as high as for untreated wheat alone. TG treatment did not significantly affect the transition peak temperature of the flour samples. However, TG treatment lowered the transition enthalpy of wheat blended with barley or soy flour, and, conversely, increased that of wheat flour samples alone. Results suggest that protein cross-linking by TG can produce unique and improved functionality even in wheat blended with barley or soy flour, and could provide opportunities for exploitation of this enzyme for product development.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11433.x
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    The Effects of Damaged Kernel Caused by Combine Harvester Settings on Milled Rice Free Fatty Acid Levels (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Milled rice surface oil and free fatty acid (FFA) contents determine rice acceptability to the brewing industry. Both could subsequently contribute to beer off-flavors and thus compromise milled rice brewing quality. Controlling milled rice FFA by harvesting practices could be important in maintaining brewing quality as some rough rice is damaged by hull removal and/or bran disruption during harvesting. To determine the effect of harvester speed on kernel damage, the long-grain rice variety Cocodrie was harvested at 3 different combine harvester settings and the percent of damaged kernel (w/w) was measured. Combine harvester cylinder speed had a significant effect on rough rice kernel damage. The percentages of damaged kernels for 550, 850, and 1000 rpm cylinder speeds were 1.2%, 4.0%, and 9.0%, respectively. The FFA level of milled rice with varying amount of damaged kernels was investigated over 6 mo of storage. The faster harvester cylinder speeds resulted with time in significantly greater FFA levels in “as-harvested” rice. The FFA content of 1000 rpm as-harvested rice almost reached the 0.1% (w/w) level. The greater the amount of damaged kernel, the greater was the milled rice FFA level, and it was significantly greater than milled rice with no damaged kernels during accelerated storage. The as-harvested rice with 1000 rpm had the highest FFA level, followed by 850 and 500 rpm.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11432.x
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  • 68
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    Effects of Alkaline and Acid Pretreatments on Alaska Pollock Skin Gelatin Extraction (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Pretreatments with different alkalis and acids at different concentrations were used to determine their effects on gelatin extraction from Alaska pollock skin. The alkaline pretreatments with the OH concentrations lower than 0.5 mol/L removed noncollagenous proteins without significant loss of skin collagen. The acid pretreatments caused loss of collagen, even using a weak acid with a low H concentration at a low temperature. The presence of proteases might cause degradation of gelatin extract, but the pretreatments with NaOH or Ca(OH)2 at 0.1 mol/L OH concentration, or acetic acid at 0.05 mol/L H concentration could significantly decrease the degradation by proteases. The combination of an alkaline pretreatment followed by an acid pretreatment not only removed the noncollagenous proteins, but also provided the proper pH condition for extraction, during which some cross-linkages could be further destroyed but with less breakage of polypeptide chains.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11435.x
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  • 69
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    Water Vapor Permeability and Mechanical Properties of Soy Protein Isolate Edible Films Composed of Different Plasticizer Combinations (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Water barrier and mechanical properties were measured for soy protein isolate (SPI) films plasticized with glycerol (GLY) and 1 of the plasticizers (propylene glycol [PG], polyethylene glycol [PEG], sorbitol [SOR], or sucrose [SUC]) at a ratio of 25:75, 50:50, 75:25, and 0:100. Plasticizer type as well as the plasticizer ratio in the GLY: plasticizer mixtures affected the film water barrier and mechanical properties. An addition of as little as 25% of a less hygroscopic plasticizer in the mixture induced significant reduction in water vapor permeability (WVP) of SPI films. However, at least 50% of the mixture needs to be GLY to show significant improvement in tensile strength (TS). From our experimental design, 50:50 GLY:SOR was the recommended combination because of its comparatively low WVP value and relatively high flexibility and strength. Incompatibility of GLY:PEG plasticizer mixture in SPI film was observed by surface migration of PEG from the film matrix.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11443.x
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  • 70
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    Fermentation Capabilities of Bifidobacteria Using Nondigestible Oligosaccharides, and Their Viability as Probiotics in Commercial Powder Infant Formula (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The species Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium longum biotype infantis (Spanish type culture collection), and Bifidobacterium longum (Morinaga nutritional foods) were evaluated in vitro in the presence of 4 commercial nondigestible oligosaccharides (NDO) (short-chain fructooligosaccharides [SCFOS] [degree of polymerization, DP: 2–3], inulin [DP: 10–0], oligofructose [DP: 2–0] and 4′-galactosyllactose [4′-GOS] [DP: 3–]). Each species was incubated anaerobically in tryptone phytone yeast (TPY) broth for 7 d with NDO. Every 24 h, bifidobacteria growth was evaluated by means of broth turbidity as optical density at 600 nm. Moreover, another sample was collected for pH culture measurement. Results showed that inulin was the substrate with the least effect on the stimulation of bifidobacteria growth and pH decrease. On the last day of incubation, the substrate 4′-GOS stimulated bacterial growth more strongly and produced a larger decrease in culture broth pH than the other substrates. On the other hand, B. bifidum and B. longum showed a greater growth with 4′-GOS. In a 2nd study, these 2 bifidobacteria species were added to a powder follow-on probiotic infant formula. The viability of the bifidobacteria during the formula's period of consumption was evaluated in 2 studies of 6 and 14 d. Both corresponded to the minimum and maximum time of consumption of the formula according to the manufacturer's directions. It was found that, although in both studies bifidobacteria counts decreased significantly (P 〈 0.05) with time, they were always above the recommended addition level (106 colony-forming units [CFU]/g) at the time of sale for dairy products by the Intl. Standard of Fédération Internationale de Laiterie/International Dairy Federation (FIL/IDF). Moreover, because the pH of the reconstituted formula was always close to neutrality (from 6.74 to 7.06), the number of bacteria did not drop below the recommended level.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11447.x
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    Physiology and Microbiological Quality of Fresh-cut Mango Cubes as Affected by High-O2 Controlled Atmospheres (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Preliminary study showed that among 40- to 100-kPa O2 atmospheres, 60-kPa O2 reduced the respiration of fresh-cut ‘Carabao’ mango cubes the most when held at 5 °C or 13 °C for 42 h. Therefore, the effects of 60-kPa O2 on the physiology and microbial quality of fresh-cut ‘Carabao’ and ‘Nam Dokmai’ mango cubes were determined and compared with those held in air. The high-O2 atmosphere reduced the respiration rate of ‘Carabao’ mango cubes stored at 5 °C but stimulated the rate after 2 d of storage at 13 °C. Browning of ‘Carabao’ cubes was accelerated by 60-kPa O2 at 13 °C. With ‘Nam Dokmai’ cubes, the high O2 had no effect on respiration rate, browning, and incidence of water-soaked appearance at 5 °C and 13 °C. The high O2 did not affect texture or ascorbic acid content of ‘Carabao’ and ‘Nam Dokmai’ mango cubes at either temperature. Counts of lactic acid bacteria and molds were below the detection level (2.4 log colony-forming units [CFU]/g) during storage at both temperatures. However, 60-kPa O2 stimulated the growth of mesophilic aerobic bacteria on ‘Carabao’ cubes and yeasts of ‘Nam Dokmai’ cubes at 13 °C. The increased microbial count may have been due to the higher pH of cubes stored in 60-kPa O2 at 13 °C than at 5 °C or in air. Within ‘Nam Dokmai’ mango cubes, the predominant genera in mesophilic aerobic bacteria were Enterobacter, Klebsiella, and Pantoea and in the yeasts were Candida, Cryptococcus, and Rhodotorula. These results indicate that 60-kPa O2 is not desirable for mango cubes when held at 13 °C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11448.x
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  • 72
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    Use of Electrolyzed Oxidizing Water for Quality Improvement of Frozen Shrimp (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The bactericidal effect of electrolyzed oxidizing (EO) water was evaluated on Escherichia coli O157:H7-inoculated and Salmonella-inoculated shrimp. The shrimp were inoculated on day 0 and stored frozen at -20°C. Bacterial enumeration was done on days 0, 24, 49, and 119 of frozen storage. Acidic EO water at 40 ppm free available chlorine was as effective as aqueous chlorine of the same concentration and was significantly more effective (P 〈 0.05) than tap water in reducing pathogen load on the inoculated shrimp. Further reduction of pathogen numbers was observed after each frozen storage period. Prewashing with alkaline EO water did not enhance the bactericidal activity of the acidic EO water on the shrimp. The washed acidic EO water of the inoculated shrimp had a nondetectable bacterial population compared with treated aqueous chlorine, alkaline EO water, and tap water. Non-inoculated shrimp subjected to similar treatments were served cooked or uncooked to a minimum of 10 experienced panelists for sensory evaluation on days 0, 24, 49, and 119 of frozen storage. The cooked shrimp were evaluated for the presence of off-odor, juiciness, tenderness, shrimpy flavor, aftertaste, and overall acceptability; whereas the raw shrimp were evaluated for color, firmness, presence of off-odors, melanosis, and overall acceptability. Raw shrimp thawed from each frozen storage period were stored at refrigeration temperature (4 °C) for 3 d to observe for melanosis. No difference of sensory attributes was detected among the various treatment groups. Therefore, acidic EO water can be used as an effective disinfectant to replace aqueous chlorine for thawing shrimp blocks.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11453.x
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  • 73
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    Oxidative Degradation of Bisphenol A by Fruit Homogenates (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : The oxidative degradation of bisphenol A (BPA) by several fruit homogenates was investigated. Their homogenates were incubated with BPA at 25 °C for 0 to 120 min, and the acetone extracts were analyzed by high-performance liquid chromatography (HPLC) with a photodiode array detector (200 to 650 nm). The 2 degradation products (UK-1 and UK-2) from BPA were detected on HPLC chromatograms (280 nm). UK-1 and UK-2 were identified to be 2-(3,4-dihydroxyphenyl)-2-(4-ydroxyphenyl) propane, (3-OH-BPA) and 4-[1-(3,4-dihydroxyphenyl)-isopropyl]benzene-1,2-diol, (3,3′-diOH-BPA), respectively, by HPLC-MassPectrometry (LC-MS). In the process of incubation, the peak of 3-OH-BPA attained the maximum value in the 1st 20 min, and that of 3,3′-diOH-BPA increased more slowly, attaining the maximum in 50 min. On the other hand, incubation of 3-OH-BPA (instead of BPA) with grape homogenates gave the maximum peak of 3,3′-diOH-BPA in only 10 min. 3, 3′-diOH-BPA was a polyphenol compound that contained 4 hydroxyl groups. These results suggested that BPA would be degraded (converted) to brown pigments through the compounds of 3-OH-BPA and 3, 3′-diOH-BPA in some fruit homogenates.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb08300.x
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  • 74
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    Retaining Green Pigments on Thermally Processed Peels-on Green Pears (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : The interest in developing peels-on thermally processed (canned) green pears has prompted the investigation of retaining green pigments during thermal processes. Use of zinc ions as a processing aid for the retention of green pigment and surface pretreatment to remove waxy layer and a part of the top cuticle layer of the peels for enhancing reactions of zinc ions with chlorophylls in peel tissues were studied. Whole pears or pear chunks were subjected to zinc treatment during presoaking in 5200 ppm Zn2+ solutions for 60 min or blanching at 94 °C for 6, 12, and 18 min in a 1300, 2600, or 5200 ppm Zn2+ solution for identifying the most appropriate procedures for retaining green peel pigments. Pears were then thermally processed in glass jars at 94 °C for 20 min after commercial canning. Canned pears were subjected to an accelerated shelf life test in rooms set at 10 °C, 21 °C, and 38 °C under fluorescent light. CIELAB L*, a*, and b* color values of pear samples were monitored during storage up to 35 wk. Results showed that surface pretreatment is essential for ensuring the reactions of zinc ions with green pigments, thus retaining green pigment during thermal treatment. Blanching pears in zinc solution containing about 1300 ppm Zn2+ was effective in obtaining attractive green-colored canned pears. Hue angle and -a* (greenness) values of canned pears were significantly (P 〈 0.05) associated with blanching time and zinc concentration in blanching solutions, and remained stable over 19 wk of storage under intensive illumination at all 3 temperatures. The technology used zinc ions as a processing aid, thus significantly minimizing the zinc content in the final processed pears.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb08306.x
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    Quantitative Detection of Poultry in Cooked Meat Products (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : There is a growing awareness of perceived harm from meat species adulteration, both intentional and accidental. The present study developed a monoclonal antibody (Mab)-based enzyme-linked immunosorbent assay (ELISA) for the quantitative detection of chicken and turkey meat adulterated in cooked (100 °C, 15 min) mammalian meat. The specificity of Mab 5D2 to different species (pork, beef, lamb, deer, horse, duck, chicken, and turkey) and tissues (serum, gizzard, heart, and liver) was studied by noncompetitive ELISA. The detection of cooked chicken in beef, and turkey in pork was accomplished by competitive and noncompetitive ELISAs. Both ELISAs were optimized to quantify cooked poultry in red meats. The new Mab-based ELISAs enabled the detection of cooked poultry in red meats at levels as low as 1% (v/v) or better. The correlation (r 〉 0.994) between chicken or turkey concentrations and ELISA signals permitted the quantification of poultry adulterants in cooked non-poultry meats.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb08309.x
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  • 76
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    Impact of Excitation and Material Parameters on the Efficiency of Ultrasonic Cutting of Bakery Products (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Cutting with tools excited by ultrasound is increasingly applied in the food industry, especially for cheese, confectionary, and bakery products. Due to the lack of a thorough understanding of the separation process, most of the ultrasonic cutting systems are designed and applied on the basis of empirical knowledge. The aim of the study was to elaborate the impact of ultrasonic parameters, that is, amplitude and frequency, on the cutting process, and special emphasis was placed on resulting effects in the close vicinity of the cutting edge, which are reflected by the separation forces. To allow a direct investigation of the mechanical separation without artifacts due to secondary effects such as melting and cavitation, the crumb of different bakery products (for example, dark and white bread, yeast dumplings, and cake) were analyzed. The results show that the influence of ultrasonic amplitude and frequency can be expressed by the maximum vibration speed on the cutting edge. For each product, an increasing maximum vibration speed results in a particular reduction of the cutting force and an increased quality of the cut. The magnitude of the cutting force reduction is inversely related to a material-specific parameter cx, which was calculated from the mechanical properties according to the speed-of-sound concept. Therefore, the determination of cx allows a specific adjustment of ultrasonic amplitude and frequency to achieve optimum cutting quality.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb08311.x
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  • 77
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    Effect of Ice Storage on the Physicochemical and Dynamic Viscoelastic Properties of Ribbonfish (Trichiurus spp) Meat (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Changes in physicochemical and dynamic viscoelastic properties of ribbonfish (Trichiurus spp) meat during different periods of ice storage were investigated. The differential scanning calorimetry profile of fresh ribbonfish meat revealed transitions at 33.17 °C, 48.85 °C, and 60.96 °C, indicating denaturation temperature of different protein fractions. The effect of cornstarch or tapioca starch at 9% level on the viscoelastic properties of ribbonfish meat stored in ice for different periods was also evaluated. Total volatile basic nitrogen (TVBN) increased significantly (P 〈 0.05) during ice storage for 24 d. However, the myosin heavy chain concentration was unaltered during the ice storage period, as revealed by sodium dodecyl sulphate-polyacrylamide gel electrophore-sis (SDS-PAGE) pattern. A significant (P 〈 0.05) decrease in protein solubility (in phosphate buffer 50 mM, pH 7.5, containing 1 M NaCl), calcium-activated adenosine triphosphatase (ATPase) activity, and an increase in reduced viscosity at a protein concentration of 5 mg/mL was observed after 10 d of ice storage indicating protein denaturation and aggregation. The addition of tapioca and cornstarch enhanced storage modulus values of fresh ribbonfish meat. The gelatinization temperature of tapioca starch solution was found to be in the range of 60 °C to 65 °C and for cornstarch 67 °C to 70 °C, as revealed by the differential scanning calorimetry (DSC) profile and dynamic rheological testing. The viscoelastic properties of ribbonfish meat was altered significantly (P 〈 0.05), both due to the addition of starch and ice storage period as revealed by frequency sweep of prepared gels.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb08316.x
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  • 78
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    Freezing and Ice Recrystallization Properties of Sucrose Solutions Containing Ice Structuring Proteins from Cold-Acclimated Winter Wheat Grass Extract (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : The freezing properties of sucrose solutions containing ice structuring proteins (ISPs) from cold-acclimated winter wheat grass extract (AWWE) were evaluated. Neither significant ice nucleation nor thermal hysteresis activity in unpurified AWWE were detected (P 〉 0.05). Ice recrystallization in sucrose solutions was assessed by bright field microscopy. Ice crystal growth was significantly reduced with the addition of more than 0.05% total protein from AWWE in 23% sucrose solutions frozen under static conditions and temperature cycled under long periods of time (60 min). Ice recrystallization inhibition was not evident when the samples were temperature cycled for shorter periods of time (10 min), indicating that an adsorption time may be required for the ISPs to be significantly active. The ice recrystallization was reduced with the increased on ISP concentration until reaching a plateau after adding 0.13% total protein from AWWE, representing a surface coverage of 9 mg protein/m2 ice (assuming 100% adsorption). The reduction of ice crystal growth was as high as 74% compared with the control. This ice recrystallization inhibition offers significant opportunity for the use of ISPs from AWWE in frozen foods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb08318.x
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  • 79
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    Effects of Oolong Tea Supplementation on Lipid Peroxidation of Athletes at Rest and Post-exhaustive Exercise (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Oolong tea contains polyphenolic catechins that can act as antioxidants and improve blood lipid status. The purpose of this study was to investigate the effect of a daily intake of Oolong tea for 30 d on the cholesterol profiles, lipid peroxidation level, and superoxide dismutase activity in athletes before and after exhaustive exercise. Twenty-two male rugby players served as the experiment subjects. They were divided into 2 groups: the tea-supplement group and control group. The results showed that there was a significant increase in total plasma cholesterol for both groups after training. There were no significant differences in the high-density lipoprotein (HDL) cholesterol level and low-density lipoprotein (LDL) cholesterol level after tea supplementation. However, ingestion of Oolong tea resulted in significantly lower resting and post-exhaustive exercise level of plasma malondialdehyde, and significantly lower resting level of superoxide dismutase activity. The results suggest that supplementation with Oolong tea for rugby players can decrease oxidative stress, and this can be explained by the decrease of lipid peroxidation level in cooperation with Oolong tea supplementation against the free radicals.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb08332.x
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  • 80
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    Sensory and Chemical Analyses of Oyster Mushrooms (Pleurotus sajor-caju) Harvested from Different Substrates (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : The sensory characteristics of dehydrated oyster mushrooms harvested from 8 different substrates and chemical compounds related to sensory attributes were analyzed and compared. The sensory attributes rubbery, sweet pea, and bitter as well as the chemical content of total lipids, palmitic acid, benzaldehyde, mannitol, 14 free amino acids, and 5′-adenosine monophosphate were found to be significantly affected by the substrates used for cultivating oyster mushrooms. This study demonstrated that the substrate composition for oyster mushroom production had minor effects on sensory and quality characteristics. Chemical analysis indicated that benzaldehyde, some free amino acids, 5′-cytosine monophosphate (CMP), 5′-guanosine monophosphate (GMP), and 5′-inosine monophosphate (IMP) showed correlations with the sensory attributes perceived by the sensory panel; however, some of these compounds were not detected in all samples.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb08333.x
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  • 81
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    Flowers and Leaves of Tropaeolum majus L. as Rich Sources of Lutein (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : As increasing evidence supports the role of lutein and zeaxanthin in reducing the risk of cataract and macular degeneration, food sources of these carotenoids are being sought. In the present study, the lutein content of the edible flowers and leaves of Tropaeolum majus L. was determined by high-performance liquid chromatography-photodiode array detector (HPLC-PDAD), complemented by HPLC-mass spectrometry (MS) for identification. Chemical reactions were also used as identifying parameters. The yellow and brownish orange flowers had 450 ± 60 μg/g and 350 ± 50 μg/g lutein, respectively. Violaxanthin, antheraxanthin, zeaxanthin, zeinoxanthin, β-cryptoxanthin, α-carotene, and β-carotene were also detected at very low levels. The leaves had 136 ± 18 μg/g lutein, 69 ± 7 μg/g β-carotene, 74 ± 23 μg/g violaxanthin, and 48 ± 13 μg/g neoxanthin. Lutein was partly esterified in the flowers and unesterified in the leaves. The flowers of T. majus are therefore excellent food sources of lutein and the leaves good sources of both lutein and the provitamin A β-carotene.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb08336.x
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    Consumer and Descriptive Sensory Analysis of Black Walnut Syrup (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Black walnut (Juglans nigra) trees are used primarily for their wood and nuts, but foresters are increasingly looking for other ways to add value to this crop. Consumer and descriptive sensory analysis was conducted for syrup made from black walnut sap collected from a research plantation during the winters of 2003 and 2004. In the 1st year, 3 samples of walnut syrup: 50WS (50% walnut syrup [WS] + 50% cane sugar [CS]), 85WS (85% WS + 15% CS), and pure walnut syrup (PWS) were presented to consumers to measure degree of liking. No significant differences between consumers’ liking of the syrups were observed (P 〈 0.05). The PWS was presented with commercial brands of table syrup and pure maple syrup in a 2nd consumer test. There were no significant differences in liking scores between pure maple syrup and PWS. Overall, table syrup was liked the most. Walnut syrups (50WS and PWS) produced in 2004 were presented in a consumer test along with table syrup and pure maple syrup. Similar to the 2003 consumer test, no significant differences in liking between maple syrup and either of the varieties of walnut syrup were observed. Table syrup again was liked the most. Descriptive sensory analysis showed that the table syrup's profile was clearly different from that of either walnut or maple syrup, whose profiles were relatively similar to each other. The pure walnut syrup samples from both years were characterized by nutty, musty/earthy, and woody attributes. Consumers who choose pure maple syrup may be different from those who seem to prefer the sweeter, less complex profile of table syrup. This study suggests that PWS could have commercial potential as a replacement for pure maple syrup and add value for walnut tree foresters.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb08337.x
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    Development of Muscle Thermal Rigorometer and Characterization of Heat-induced Muscle Shortening of Tilapia (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A muscle thermal rigorometer was constructed, allowing muscle shortenings induced by dynamic heating or isothermal aging to be monitored. Operating isothermally like a traditional rigorometer at 10 °C, postmortem dorsal muscle shortening (S10°C) developing from 0% to 10% of its initial length in corresponding to RIfiber along fiber-direction developing from 0% to 100% within 16 h was monitored for freshwater tilapia. Monitoring meat cooking in the dynamic heating mode, heat-induced shortenings could be observed for all muscle samples possessing different degrees of rigor induced by 10°C aging. The heat-induced shortening (Sdynamic) plus its 10°C aging shortening (S10°C) for each sample was the same, Soverall= S10°C+ Sdynamic= 10%. Their heat-induced shortening peak temperatures (Ts) from 30°C to 48°C were inversely correlated with the sample RIfiber from 0% to near 100%. These findings together with an additional calcium/adenosine triphosphate (ATP) model studies showed that the ATPase related myofibrillar contractile system was responsible for these low-temperature cooking shortenings, which along with Ts values could thus be adopted as new rigor indices.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11502.x
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  • 84
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    Recovery and Purification of 10-oxo-trans-8-decenoic Acid Enzymatically Produced Using a Crude Homogenate of Agaricus bisporus (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A two-step method was developed to recover 10-oxo-trans-8-decenoic acid (ODA) at 85% purity using GRAS solvents that may be used either at laboratory or industrial scale. ODA was recovered from an aqueous reaction broth via extraction with ethyl acetate followed by evaporation. The residue was dissolved in hot hexane and subsequently crystallized at 5 °C. Optimal recovery of ODA from the reaction broth was optimized by determining the partition coefficient between phosphate buffer (range pH 2.0 to 7.5) and ethyl acetate. The intrinsic partition coefficients were 75.38 and 1.43 for the undissociated and dissociated forms, respectively. To obtain a good recovery, the optimal pH was determined to be 3.0. Purification was optimized by determining the solubility curve of ODA in hexane as a function of temperature. The solubility of ODA in hexane decreased from 0.7 mg/mL at 50 °C to 0.05 mg/ mL at 10 °C. The solubility at intermediate temperatures followed a linear van't Hoff model, indicating an approximately constant enthalpy of solution. Even when the solubility of ODA in hexane is relatively low, the temperature-solubility profile was adequate to recrystallize ODA.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11506.x
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  • 85
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    Contribution of Response Surface Design to the Synthesis of Monoacylglycerols Catalyzed by Rhizopus sp. lipase (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The partially purified lipase from Rhizopus sp was tested as a biocatalyst for the synthesis of monolaurin from lauric acid and glycerol. A central composite rotatable design was applied to optimize the substrate molar ratio and the percentage of molecular sieve for achieving maximum monolaurin yield. The best results were obtained when the molar ratio of substrates was 1:1, the medium contained 100% (w/w) molecular sieve, and the reaction was conducted at 50 °C and 200 rpm applying 2 mg of the partially purified lipase. The maximum yield in monolaurin (17.52%) was achieved after a 72-h reaction.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11508.x
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  • 86
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    Effect of Near-infrared Radiation and Jet Impingement Heat Transfer on Crust Formation of Bread (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Rapid heat transfer methods can be used to speed up the baking process and create new product properties. This study investigates the effect of air jet impingement and infrared radiation (alone or in combination) on crust formation of par-baked baguettes during post-baking. The parameters investigated are crust color, crust thickness, total water loss, and heating time. The results show that infrared radiation and jet impingement, as compared with heating in a conventional household oven, increased the rate of color development of the crust and shortened the heating time. The fastest color development was obtained by combining infrared and impingement heating. The water loss rate was increased due to the high heat transfer rate, but the total water loss was reduced because of the shorter heating time. Crust thickness was most dependent on heating time and crust temperature. In general, the crust was thinner for infrared-heated baguettes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11519.x
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  • 87
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    Probiotic Strains as Starter Cultures Improve Angiotensin-converting Enzyme Inhibitory Activity in Soy Yogurt (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Suitability of soy yogurt as a system for delivering probiotics and other bioactive compounds was assessed by fermenting soy milk using starter culture containing Lactobacillus delbrueckii ssp. bulgaricus Lb1466, Streptococcus thermophilus St1342, and probiotic organisms (Lactobacillus acidophilus LAFTI® L10, Bifidobacterium lactis LAFTI® B94, and Lactobacillus paracasei LAFTI® L26). Fermentations were terminated at different pH of 4.50, 4.55, and 4.60 and metabolic patterns of cultures (viability, proteolytic activity, organic acids production, angiotensin-converting enzyme (ACE) inhibitory activity) were investigated during 28 d of storage at 4 °C. The presence of probiotics enhanced the growth of L. delbrueckii ssp. bulgaricus Lb1466 and S. thermophilus St134 in soy yogurt in comparison to the control produced by sole yogurt culture. In general, different termination pH had no effect (P 〉 0.05) on the viability of probiotic organisms that maintained good viability in soy yogurt during cold storage. Higher levels of essential growth factors in the form of peptides and amino acids in soy yogurts may have promoted the growth of L. acidophilus LAFTI® L10, B. lactis LAFTI® B94, and L. paracasei LAFTI® L26. The use of probiotic strains as a part of starter culture in soy yogurt resulted in a substantial increase in in vitro ACE inhibitory activity compared with the control produced by yogurt culture only. This improvement of ACE inhibition in soy yogurt is partly due to higher proteolytic activity of probiotics.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11522.x
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  • 88
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    Methods for Detecting Botulinum Toxin with Applicability to Screening Foods Against Biological Terrorist Attacks (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Seven serologically related, but antigenically different, botulinum toxins (BoNTs) have been identified including types A, B, C, D, E, F, and G. The bacterium Clostridium botulinum along with some strains of Clostridium baratti and Clostridium butyricum are known to produce botulinum toxins responsible for 4 forms of botulism poisoning including food-borne botulism, inhalation botulism, wound botulism, and infant botulism. Botulism toxins consist of a heavy chain (100 kDa), responsible for binding to target cells, and a light chain (50 kDa) responsible for catalytic protein cleaving activity. Light chain has been identified as a zinc endopeptidase that cleaves proteins forming the synaptic vesicle docking and fusion complex (Simpson 1996; Lacy and Stevens 1997). The standard for detection of BoNT toxins is the mouse bioassay, which is able to detect as little as 0.02 ng of toxin. Strengths of the mouse bioassay include conceptual simplicity and sensitivity. While the non-selectivity of the mouse bioassay enables it to detect any BoNT serotype, additional neutralization assays are necessary to determine serotype. Other limitations of the mouse bioassay include expense, expertise related to maintaining mouse-rearing facilities, and time, because as much as 4 d may be required to obtain results (Hallis and others 1996; Witcome and others 1999). Several attempts to replace the mouse bioassay have been made. Methods that have been developed and hold promise for future replacement of the mouse bioassay include mass spectroscopy, immunoassays, polymerase chain reaction (PCR) assays, and assays based upon protease activities of BoNTs. Currently, no single assay appears to be capable of replacing the broadly applicable mouse bioassay.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11525.x
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  • 89
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    Simultaneous Optimization of a Multi-response System by Desirability Function Analysis of Boondi-making: A Case Study (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Response surface methodology (RSM) was used to investigate the influence of 3 important independent processing variables–batter concentration (36% to 44%), frying temperature (160 °C to 200 °C), frying time (180 to 300 s)–on the various quality characteristics of the fried chickpea batter balls called boondi. Instrumental color parameters L, a b, and tan-1(b/a), oil content, and sensory attributes like color, oily appearance, uniformity of boondi, crumbliness, and overall quality (OQ) were measured and used as response variables. The effects of the processing variables of frying were studied by adopting a standard Central Composite Rotatable (CCR) experimental design. The response variables were fitted to predictive quadratic polynomial models using multiple regression. Applying the desirability function analysis (DFA), optimal-quality boondi was obtained with a maximum overall quality score of 12.7 on a 15-cm quantitative descriptive analysis (QDA) scale, when the batter concentration, frying temperature, and frying time were 40.4%, 182 °C, and 240 s, respectively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11531.x
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  • 90
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    Labeling of Vanilla Type Affects Consumer Perception of Vanilla Ice Cream (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of labeling vanilla type on consumer liking of vanilla ice cream were evaluated. Three experiments with 144 to 150 panelists using 4 commercial ice creams were done where the samples were initially not labeled with the type of vanilla flavoring, then labeled, and finally labeled either correctly or incorrectly. Three experiments (116 to 150 panelists) then were conducted similarly for 3 laboratory-made ice creams. When the 4 commercial samples were not labeled, a natural vanilla-flavored sample was liked less (P 〈 0.05) than mixed-flavored samples overall; when labeled, the naturally flavored and 1 of the mixed-flavor ice creams were liked equally overall (P 〉 0.05). Products labeled “natural” (correctly or incorrectly) were liked more (P 〈 0.05) overall than products with other labels. When laboratory-made ice creams (natural, artificial, mixed flavored) were evaluated, the labeled, naturally flavored sample was liked more than the unlabeled sample overall; when labeled, the artificially flavored ice cream was liked less than the unlabeled sample. Labeling was shown to affect consumer liking.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11533.x
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  • 91
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    Hypocholesterolemic Action of Fermented Brown Rice Supplement in Cholesterol-Fed Rats: Cholesterol-lowering Action of Fermented Brown Rice (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Fermented rice products have been implicated in vascular injury and atherosclerosis in recent animal and human studies. In the current study, whether consumption of differently processed brown rice diets may change the cholesterol metabolism was evaluated in male Spraque Dawley (SD) rats after 28 d of treatment with diets containing 1% cholesterol. The experimental diets include corn starch alone as control diet (CO) or a diet containing a 50% substitute of CO; uncooked brown rice (UB), cooked brown rice (CB), lactic acid bacteria (LAB), brown rice mixed with LAB (BLAB), and fermented-brown rice by LAB (FB), respectively. Among them, FB group elicited significantly lower levels of plasma and hepatic triglycerides, plasma total cholesterol, low-density lipoprotein cholesterol (LDL-C), and very low-density lipoprotein cholesterol (VLDL-C) by 33% to 50%, whereas higher levels of HDL-C were elicited by 227% compared with the CO group (P 〈 0.05). These amelioration action on lipid profile in FB group appeared to correspondent to the higher excretions of fecal weight, triglyceride (TG), total cholesterol (TC), and bile acid (P 〈 0.05). Furthermore, sensory properties such as flavor liking, taste liking, and overall acceptability of the diet were significantly improved by the addition of fermented brown rice. Conclusively, fermented-brown rice may have a potent cholesterol-lowering benefits with sensory quality improvement of the diet.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11529.x
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  • 92
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    Protein Structural Changes During Preparation and Storage of Surimi (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The changes in protein structure associated with the preparation and frozen storage of surimi were investigated. Raw surimi was prepared by repeatedly washing Alaska pollock flesh with chilled water. The product was either slowly frozen or underwent rapid freezing using liquid air; in either case it was then subjected to frozen storage at -20 °C for 24 mo. Fourier transform infrared/attenuated total reflectance (FTIR/ATR) spectroscopy showed that during preparation of surimi, the a-helix content increased with increased number of washing cycles. Differential scanning calorimetry (DSC) revealed a shift in the thermal transition of actin to a higher temperature during surimi preparation. Electrophoresis, FTIR/ATR spectroscopy, and DSC results revealed a loss of myofibrillar proteins from surimi after 3 washing cycles, suggesting that 3 washing cycles were adequate to prepare surimi. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) showed relatively minor changes in protein subunit structure with some loss of the myosin light chains (MLC); myosin heavy chain (MHC), actin, and tropomyosin were found to be relatively stable. Native-PAGE showed no major changes in surimi after 24 mo storage at -20 °C. FTIR/ ATR spectroscopy indicated a significant decrease in a-helix relative to p-sheet structure in surimi after 2 y of storage at -20 °C. The loss of α-helical content was more significant in slowly frozen surimi compared with rapid-frozen surimi samples. DSC results revealed a shift in the thermal transition of actin to lower temperatures during frozen storage of surimi.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11467.x
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  • 93
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    Evaluation of High Pressure Processing as an Additional Hurdle to Control Listeria monocytogenes and Salmonella enterica in Low-Acid Fermented Sausages (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Low-acid fermented sausages (fuet and chorizo) were manufactured to evaluate the combined effect of high pressure processing (HPP) and ripening on foodborne pathogens. Raw sausages inoculated with a three-strain cocktail of Salmonella ser. Derby, London, and Schwarzengrund, and a three-strain cocktail of L. monocytogenes ser. 1/2 c and 4b were pressurized at 300 MPa for 10 min at 17 °C. Afterwards, sausages were ripened at 12 °C and 80% RH for 27 d. Salmonella counts decreased in all studied sausages during ripening. However, the application of HPP as an additional hurdle to the ripening process produced a greater decrease in the Salmonella population, showing lower counts (3 MPN/g) in ripened sausages. By contrast, lower values of L. monocytogenes counts were obtained in non-treated (NT) than in pressurized sausages due to the delay of pH drop caused by HPP inactivation of endogenous lactic acid bacteria. After pressurization of raw sausages at 300 MPa, a discoloration of sausages was observed, coinciding with an increase in L* values.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11477.x
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  • 94
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    Enhanced Thermal Resistance of Salmonella in Whole Muscle Compared to Ground Beef (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Irradiated beef (whole -muscle and ground product with identical fat, protein, and moisture composition) was exposed to a Salmonella- inoculated marinade and heated in brass tubes in a water bath at 55 °C, 60 °C, and 62.5 °C. The bacterial load and thermal lag time were similar (α= 0.05) for both whole and ground muscle; therefore, all samples had equivalent composition, inoculation levels, and thermal histories. Assuming 1st-order kinetics, the inactivation rate constants (k values) in whole muscle were 50% lower than those in ground product at each temperature (P = 0.0001), and Arrhenius-type models described the temperature dependency of k (R2 〉 0.95). Because thermal processing regulations are generally based on ground product studies, thermal process validations for meat and poultry products may need to consider the physical state (whole -muscle versus ground) of the product being manufactured.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11480.x
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  • 95
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    Umami Taste Enhancement of MSG/NaCl Mixtures by Subthreshold L-α-Aromatic Amino Acids (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: l-Phenylalanine (l-Phe) and l-tyrosine (l-Tyr) are L-α-aromatic amino acids that have recently been discovered to be important components of the savory fractions of soy sauce in addition to l-glutamate. Their effects are evaluated on the umami or savory taste of monosodium L-glutamate (MSG), with or without sodium chloride (NaCl). Because l-Phe at subthreshold concentration (1.0 mM) significantly enhances an umami taste of a MSG/NaCl mixture (P= 0.000), combinations of 4 subthreshold concentrations (0, 0.5, 1.5, and 5.0 mM) of l-Phe with a weakly suprathreshold MSG (4.0 mM) and NaCl (80 mM) mixture were then rated for salty and umami intensities relative to those of standard solutions. L-Phe was found to significantly enhance the umami tastes of the MSG/NaCl mixtures when it was added in a concentration range of 0.5 to 5.0 mM (P= 0.000). However, neither the umami taste of MSG alone nor the salty taste of NaCl alone was intensified. In a further experiment, l-Tyr at the 3 subthreshold concentrations (0, 0.5, and 1.5 mM) studied was shown to have the same activity as L-Phe. The phenomenon of umami or savory enhancement by subthreshold aromatic amino acids in the soy sauce system has been established.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11483.x
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  • 96
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    Serving Temperature Effects on Milk Flavor, Milk Aftertaste, and Volatile Compound Quantification in Nonfat and Whole Milk (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Many people seem to prefer to drink cold milk. Research describing the flavor and aftertaste of milk and their correlation with chemical composition has not been reported previously. The study objectives were to describe milk flavor and aftertaste with a descriptive sensory panel and to quantify the headspace compounds of nonfat and whole milks as a function of serving temperature, and then to determine if correlations exist between the data sets. Headspace compounds of milk samples served at 4 °C and 15 °C were quantified by using solid-phase microextraction (SPME) gas chromatography, flame ion detection (GC-FID). Descriptive panel results indicated that serving temperature did not affect milk flavor. Nonfat milk was rated as having more sour aromatics, bitter, cooked, and fat character and as being slightly more chalky and flat, but less sweet than whole milk. Characterization of milk aftertaste at 15 s after swallowing indicated that nonfat milk had very slight sour and cooked attributes. Characterization of milk aftertaste at 90 s after swallowing indicated that nonfat milk had very slight cooked attributes and was less sweet than whole milk. Nonfat milk had a greater concentration of hexanal and lesser concentrations of benzaldehyde, ethyl caproate, heptanal, 2-heptanone, and nonanal than whole milk did. Significant correlations were found between fat derived compounds and fat influenced descriptors. These data provide evidence that fat content/composition contributes to the “flavor” and aftertaste attributes of milk more than serving temperature does.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11485.x
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  • 97
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    Survival Analysis Applied to Sensory Shelf Life of Yogurts–I: Argentine Formulations (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: :Sensory shelf lives of Argentine commercial stirred yogurts of different compositions stored at 10 °C were studied. Variations were as follows: fat-free and whole-fat, and vanilla and strawberry flavors. Yogurts were tested between 0 and 84 d of storage by consumers who expressed their acceptance or rejection of each sample; yogurts also were measured overall, as well as their attribute acceptability, with a hedonic scale. Survival analysis statistics were used to estimate shelf lives. Considering 25% of consumers rejecting the product, shelf lives were between 28 and 41 d; thus, a unique shelf life for this product does not seem reasonable. A log-linear model and a direct quantile comparison formula were introduced to analyze the effect of formulation on rejection time distributions and shelf life values, respectively. Overall, fat-free yogurts had lower shelf lives than whole-fat yogurts.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11489.x
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    Effects of Long-term Storage on Sensory and Nutritional Quality of Rolled Oats (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Sixteen samples of regular and quick-cooking rolled oats stored up to 28 y in a reduced oxygen atmosphere in nr 10 cans at ambient temperatures were analyzed for sensory and nutritional quality. A consumer panel evaluated aroma, texture, flavor, aftertaste, and overall acceptability using a 9-point hedonic scale. Hedonic scores varied from 4.8 to 6.7. Although there was a loss of sensory quality in samples over time, all samples were considered acceptable by at least 3/4 of panelists for use in an emergency. Vitamin B1 amounts ranged from 2.7 to 6.6 μg/g and were highest in some older samples. Vitamin E amounts ranged from 1.3 to 37.8 μg/g and were negatively correlated with headspace hexanal levels. Rolled oats can be included in long-term food storage regimens because of their sensory and nutritional stability when properly packaged and stored.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11492.x
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  • 99
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    Formulation of Corn Zein Chewing Gum and Evaluation of Sensory Properties by the Time-Intensity Method (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This study was conducted to determine the feasibility of using corn zein as a natural gum base to be an alternative to the currently used synthetic gum base. The objectives were to (1) develop a corn zein chewing gum and (2) evaluate the taste, texture, and aroma qualities compared with synthetic gum base using a time-intensity (T-I) method. Four corn zein gum samples, each made with a different plasticizer (oleic acid, glycerin, propylene glycol, and 1 without any plasticizer), were included in the study along with 2 synthetic gum-base samples. Nine panelists participated in the T-I study. Thirteen attributes were evaluated. Maximum intensity, time to maximum intensity, and duration were parameters extracted from the T-I curve. The synthetic gum-base samples were rated higher for the maximum intensity of sweet taste and cinnamon aroma-by-mouth and lower for the maximum intensity of bitter taste. The propylene glycol corn zein sample was rated the highest for cinnamon aroma and the lowest for stale, rancid, and cheesy aromas. Out of the corn zein gums, the oleic acid sample was rated the lowest for the maximum intensity of hardness. It was also rated highest for the maximum intensity of bitter taste and the lowest for sweet taste. This study showed that it is feasible to use corn zein as a gum base, but future work is needed to develop an acceptable product for consumers.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11495.x
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    Electronic Resource
    Electronic Resource
    Consumer Acceptability of Muffins with Flaxseed (Linum usitatissimum) (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Flaxseed has recently gained attention as a functional food. The effect of adding flaxseed (7.3%, 11.6%, and 15.5%) to muffins on consumer acceptability was evaluated by a focus group, hedonic scoring, and food action rating scale (FACT). The majority of consumers (82.6%, P 〈 0.001) rated the control muffin (0 % flaxseed) higher than the flax muffin for appearance, color, flavor, texture, overall acceptability, and food acceptance. Flaxseed muffin (11.6%) was “neither liked nor disliked” to “liked slightly” in overall acceptability. This may have been accounted for by the observation that many persons aged 18 to 25 y did not think they needed to consume “health foods”. This “indifferent” and in some cases “negative” attitude toward the flax muffins, which they considered a “health food”, may have influenced the ratings the flax muffins received. Texture and flavor were strongly and positively correlated (P 〈 0.01) to overall acceptability. A flaxseed muffin provided at least 16% fiber of the daily recommended value.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11499.x
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