bluuebunny/crossref_metadata_2025 huggingface dataset:
POSTHARVEST SENSORY AND PHYSIOCHEMICAL ATTRIBUTES OF PROCESSING AND NONPROCESSING TOMATO CULTIVARS
Authors: MOHAMMED MAJEED , WILSON LAWRENCE A. , GOMES PATRICK I.
Published: May 2007

Fruits of processing and nonprocessing tomato cultivars harvested at the “breaker” stage of maturity were evaluated for changes in physical, chemical and sensory quality characteristics during storage at 20C and 30C after 7, 14 and 21 days. Percentage marketable fruits after 21 days at 20C and 30C were 61.9% and 56.6% for processing cultivars and 65.9% and 50.9% for nonprocessing cultivars. Fruits of the processing cultivars ripened earlier, remained firmer and were less prone to physical injuries than fruits of nonprocessing cultivars. Nonprocessing fruits had a higher mean fruit weight of 17.0 g, fruit diameter of 1.10 mm and locule number of 13 compared with fruits of the processing cultivars. Nonprocessing fruit cultivars had higher sugar/acid ratios and vitamin C contents as well as lower pH and total titratable acidity than processing fruit cultivars. Accordingly, nonprocessing cultivars on the whole, but specifically Walters, Floradel, Carnival, Calypso, Star Pak, Floradade and Early Set were most suitable as fresh‐market fruits. Excellent processing quality attributes were obtained for Donore, Peto 94C, Rio Grande and Advantage. Among processing cultivars Caraibe, Cascade, Dorado and Neema 1401 gave good dual purpose fruits.
BOOK REVIEWS
Authors: HEAD MARY , FRANCIS F.J. , BOYLSTON TERRI D.
Published: May 2007

Book Reviewed in this Article:

FOOD FUNDAMENTALS, 7th Edition. Margaret McWilliams.

SAFETY EVALUATION OF CERTAIN FOOD ADDITIVES AND CONTAMINANTS.

TOXICOLOGICAL EVALUATION OF CERTAIN VETERINARY DRUG RESIDUES IN FOOD.

FOOD ANALYSIS, 2nd Edition. S. Suzanne Nielsen.
OPTIMIZATION OF THE FERMENTATION PARAMETERS OF HONEYBUSH TEA (CYCLOPIA)
Authors: TOIT J.DU , JOUBERT E.
Published: May 2007

The effects of elevated fermentation temperatures (60, 70, 80 and 90C) on the extract and leaf color, as well as the organoleptic quality of Cyclopia maculata and C. intermedia, and the effect of flowers on the quality of C. intermedia were studied. Color development increased with increasing fermentation temperature while the water soluble solid and pofyphenol contents of the extracts decreased (P < 0.05) over the fermentation period resulting in higher L* values. Fermentation at 70C for 60 h and 90C for 36 h produced the best flavored tea. Fermentation at 90C for 36 h produced optimal development of the desired dark‐brown leaf color and dark red‐brown extract color. Longer fermentation times are necessary for fermentation at 60, 70 and 80C. The color of dried fermented tea containing flowers had higher L*, a* and b* values (P < 0.05) than tea without flowers. Extracts prepared from material containing flowers had higher b* values (P < 0.05) and more soluble solids (P < 0.05), but contained less polyphenols (P < 0.05). Flowers gave the tea a sweeter aroma (P < 0.0001) and flavor (P < 0.0001) and subsequently a better overall quality (P < 0.0013) than when manufactured in midsummer when no flowers were present.
HEADSPACE GAS CHROMATOGRAPHY AND SENSORY ANALYSES OF BUCKWHEAT STORED UNDER CONTROLLED ATMOSPHERE1
Authors: MAZZA G. , COTTRELL T. , MALCOLMSON L. , GIRARD B. , OOMAH B.D. , ESKINS M.A.M.
Published: May 2007

The composition of volatile components in freshly‐milled buckwheat flour produced from seed stored under controlled atmospheres (97% N2 1.5% O2 and 1.5% CO2) for 1 year was studied using capillary gas chromatography, mass spectrometry, sniffing port analysis, and sensory evaluation. Twenty‐five volatiles were identified from over 100 compounds removed from the flour by a novel dynamic headspace technique and separated by capillary gas chromatography. Eighteen odor‐active regions were detected but none were characteristic of the typical buckwheat flour aroma. The concentration of the major buckwheat volatiles decreased with storage of the seed under low O2 and high CO2 levels. The content of two of the odor‐active volatiles, hexyl acetate and 1‐hexanol, however, increased up to 4 fold in samples stored under controlled atmosphere for 60 weeks.
STORAGE OF IMMATURE GREEN MANGO (Mangifera indica, L.) FRUIT FOR PROCESSING
Authors: WICKHAM LYNDA D. , MOHAMMED MAJEED
Published: May 2007

A suitable method of storing, for processing immature green mangoes in a fresh state was sought. Fruits were stored at three temperatures (1OC, 20C and 30C) either in sealed low density polyethylene (LDPE) bags or paper bags or they were waxed before storage. Storage above 20C proved unsuitable for fruits held longer than one week. Sixty percent of fruits stored at 10C in LDPE bags showed no evidence of pathological infection. Development of severe chilling injury limited the use of waxed and control fruits beyond 14 days at 10C. There were no visible symptoms of chilling injury in fruits stored at 10C in LDPE bags. The majority of fruits stored in LDPE bags at 10C maintained good quality characteristics with acceptable flavor and minimal changes in chemical composition up to 21 days.
MOISTURE SORPTION CHARACTERISTICS OF TARHANA, A FERMENTED TURKISH CEREAL FOOD
Authors: KAYA SEVIM , IBANOGLU SENOL , KAYA AHMET
Published: May 2007

The adsorption and desorption isotherms of three types of commercial tarhana, a popular Turkish cereal food used in soup‐making, were determined as 10, 20 and 30C, and water activities (aa) ranging from 0.08 to 0.92 using the gravimetric static method. The results showed that commercial tarhana has a type HI BET classification. Sieve size affected hygroscopicity. Hysteresis effects were not detected among the three formulations examined, but because of the limited number of formulations, that conclusion is only tentative. Moisture up‐take accelerated around aw 0.6.
DEVELOPMENT OF A VOCABULARY FOR PROFILING APPLE JUICES
Authors: CLIFF MARGARET A. , WALL KATHARINE , EDWARDS BARB J. , KING MARJORIE C.
Published: May 2007

A protocol for selecting an apple juice lexicon and for training a company panel was developed, using a series of 21 ‘taste’ sessions. Individual assessment, round‐table discussion and consensus were used to identify reference standards for six aroma and 11 flavor attributes and 13 ‘off ‘notes. Duo‐trio tests were used to test the ability of the panelists to recognize the references and confirm their appropriateness in describing the attribute. When panelists' mean scores for the references were placed as anchors on the line scales, panel performance was improved. The development process not only served to train the panel, but was a ‘team’ building experience which benefited the company at large.
POSTHARVEST CHANGES IN FRESH SWISS CHARD (Beta vulgaris, type cycla) UNDER DIFFERENT STORAGE CONDITIONS
Authors: ROURA SARA INÉS , DAVIDOVICH L.A. , del VALLE C.E.
Published: May 2007

The effects of storage temperature and relative humidity on the quality of Swiss chard (Beta vulgaris, type cycla) were investigated. Quality was assessed through determinations of water content, weight loss, chlorophyll content, pH, titratable acidity, soluble solids content and sensory evaluations. Storage conditions were 4 and 18C and 43, 86 and 98% relative humidities (RH). The quality of chard leaves was unacceptable after three days of storage at 18C, independent of the RH. Chard leaves kept at 4C and 86 and 98% RH remained acceptable for 9 days. The dehydration suffered by samples kept at 4C and 43% RH turned them unacceptable after 4 days of storage.
EFFECT OF VARIOUS ANTIBIOTIC APPLICATIONS ON SOME CHEMICAL, MICROBIAL AND PHYSICAL PROPERTIES OF LAMB
Authors: GÖǦÜŞ U. , BAŞOL M.S. , ŞAHIN E.
Published: May 2007

This study was carried out to investigate the effect of various application methods for a chlortetracycline (CTC) and oxytetracycline (OTC) combination (0.9 mg of each per kg of meat) on the shelf‐life of lamb during storage. Twelve‐fat, tail type Akkaraman male lambs were divided into four groups by a “block assignment method”. The first group was kept as the control (C), while the others were subjected to applications as “injection antemortem (A)”, “immersion (I)” and “spraying (S)”. Meat samples were stored at 4C for 12 days. The specimens from loin and leg were tested for microbial, chemical and physical criteria. The results indicated that a CTC and OTC combination extended the shelf‐life of lamb at 4C in an increasing order from A to S to 1. The last one may be used to extend the shelf‐life of lamb during refrigerated storage.
FOOD SOURCES OF VITAMIN B‐6 OF A GROUP OF INDONESIAN CHILDREN1
Authors: SETIAWAN BUDI , GIRAUD DAVID W. , DRISKELL JUDY A.
Published: May 2007

Food sources of vitamin B‐6, commonly consumed by 77 children (age =8–9 years) in Bogor, West Java, Indonesia, were analyzed for total vitamin B‐6 content using Saccharomyces uvarum, and compared with the vitamin B‐6 values of the USDA Nutrient Database for Standard Reference. The total vitamin B‐6 analyzed values for these foods (mg/100 g) were significantly lower than the USDA database values. The mean vitamin B‐6 intakes of the subjects calculated using analyzed values (0.57 pm 0.26 mg/day) were significantly lower (p<0.0001) than the mean vitamin B‐6 intakes calculated using USDA database values (0.97 pm 0.31 mg/day). Mean differences between intakes calculated by the two methods were about 70%. The contribution of vitamin B‐6 from plant foods (52%) was similar to that of animal sources (48%). Estimation of vitamin B‐6 intakes using analyzed values of the local foods more accurately represented actual intakes than database values.
PERFORMANCE AND MICROBIOLOGICAL GROWTH IN GROUND MEAT ASSOCIATED WITH THE USE OF THAWING TRAYS
Authors: MEDEIROS LYDIA C. , SANIK MARGARET M. , MILLER ELIZABETH H. , McCOMBS KELLY , MILLER CAROL
Published: May 2007

The study goal was to determine whether trays marketed to hasten thawing of food would perform safely. Three brands of trays (Miracle Thaw, Super Defrost, and Defrost Master 2000) and aluminum skillets were purchased for experiments. Four frozen burgers with thermocouples inserted were placed onto a thawing device to thaw to 2.78C internal temperature. Experiments were replicated. Time and temperature (ambient, surface, internal) were recorded. Prethawing and thawed samples were analyzed for aerobic plate counts. Regression models were developed to identify sources of variation in time to thaw burgers, total bacterial count, and change in count pre/post thawing. All trays and aluminum skillets thawed burgers equally well (P>.05). Meat thawed within two hours (mean 83.6 min, maximum 119 min). Aerobic plate counts did not indicate spoilage of meat (mean 2372 cfu/g, maximum 17600 cfu/g). Emphasis on teaching home food preparers to refrigerate thawed foods within a two‐hour period is an educational priority.
PROTECTION OF CUCUMBER PICKLE QUALITY BY CaNa2EDTA1
Authors: BUESCHER RON , HAMILTON CATHY
Published: May 2007

The effects of calcium disodium ethylenediaminetetraacetic acid (CaNa2EDTA) on color, texture and lipid oxidation of fermented and nonfermented cucumber pickles stored in light or dark conditions were investigated. Color (L and hue angle values) of pickles exposed to light was protected against bleaching by CaNa2EDTA. Also, CaNa2EDTA suppressed production of TBA‐reactive substances and ethylene indicating protection against lipid oxidation. Force (N) required to penetrate exocarp (peel) tissues of fermented pickles was reduced by CaNa2EDTA. Measurements of residual CaNa2EDTA indicated that it was stable in fermented and nonfermented pickles. Treatments with at least 100ppm CaNa2EDTA were necessary to achieve maximum protection against loss of color and oxidation.
FRESH LINGONBERRY QUALITY AS AFFECTED BY STORAGE CONDITIONS AND PACKAGING
Authors: SAARIO MEERI
Published: May 2007

Freshly harvested lingonberries (Vaccinium vitis‐idaea L.) cvs Sanna and Sussi and a wild lingonberry originating from Kainuu, Finland, were stored in 0.5 L perforated/unperforated LD‐polyethylene bags at temperatures of 1/pm0.5C and 3.5/pm0.5C for 18 weeks and at 1.5/pm0.5C and 5.5/pm0.5C for 8 weeks. The total soluble solids, pH, organic acids (titratable acidity) and total anthocyanin content of the juice were determined. The mean values of soluble solids varied from 12.96 to 14.57 (°Brix), pH from 2.95 to 3.18, organic acids (as citric acid) from 1.13 to 1.73 g 100−1 g and anthocyanins from 49.39 to 68.74 mg 100−1 g. Soluble solids and anthocyanin contents decreased towards the end of storage. The content of organic acids decreased throughout the storage period. The effect of package perforation was not consistent. Cv. Sanna differed most from the other genotypes. The storage time for lingonberries without any noticeable deterioration was 4 weeks at 1.5/pm0.5C and 2 weeks at 5.5/pm0.5C.
CHEMICAL CHARACTERIZATION OF DIFFERENT LINES OF DAUCUS CAROTA L. ROOTS
Authors: HOLLEY S.L. , EDWARDS C.G. , THORNGATE J.H. , FELLMAN J.K. , MATIINSON D.S. , SORENSEN E.J. , DOUGHERTY R.H.
Published: May 2007

Carrot lines grown under commercial conditions in central Washington State in 1995 and in 1996 were analyzed for quality parameters. Significant differences (p<0.05) of refractive index, color, and volatile terpenes between carrot lines were observed. High correlations between a*/b* (r2= 0.79) or hue angle (r2= ‐0.78) and the sum of concentrations of α‐ and β‐carotenes in carrot juice were observed. The concentrations of α‐ and β‐pinene, myrcene, α‐ and γ‐terpinene, limonene, p‐cymene, terpinolene, caryophyllene, bornyl acetate, and 2‐nonenal varied depending on the carrot line. Lines with the highest oBrix to terpinolene ratios indicating a higher degrees of sweetness (and lower bitterness) were Coral II, HMX 8287, and (2566 × 6274) × 9304. Identification of the differences that exist among carrot lines would allow for selection of carrot lines that possess desirable quality attributes.
SENSORY QUALITY OF READY‐TO‐EAT LETTUCE WASHED IN WARM, CHLORINATED WATER1
Authors: DELAQUIS P.J. , STEWART S. , CLIFF M. , TOIVONEN P.M. , MOYLS A.L.
Published: May 2007

Three prepackaging treatments were evaluated for ready‐to‐eat (RTE) lettuce. Fresh iceberg lettuce pieces were dipped for 3 min in cold water (4C) with 100 ppm total chlorine, warm (47C) water with 100 ppm chlorine and tap water at room temperature. The lettuce was dewatered by centrifugation, packed in breathable film bags (OTR: 1600‐2000 cc/m2/24 h) and stored for 11 days at 1C. Sensory evaluation revealed that the texture and visual appearance of stored RTE lettuce were improved by the warm water treatment. However, heat processing induced changes in the flavor of the lettuce, and a chlorinaceous off‐odor was detected by some panelists.
SENSORY QUALITY CRITERIA FOR FIVE FISH SPECIES
Authors: WARM KARIN , NELSEN JETTE , HYLDIG GRETHE , MARTENS MAGNI
Published: May 2007

Sensory profiling has been used to develop one sensory vocabulary for five fish species: cod (Gadus morhua), saithe (Pollachius virens), rainbow trout (Salmo gardineri), herring (Clupea harengus) and flounder (Platichthys flessus). A nine‐member trained panel assessed 18 samples with variation in species and storage time (1‐9 days) in ice at OC. An initial list containing 46 descriptive words derived from panel, panel leaders and literature was reduced in two steps to 15 words. The vocabulary development was split up in five “qualitative” and seven “quantitative” sessions with relevant references for odor and taste during the qualitative part. The descriptive words should fulfil these criteria: be relevant to the product, discriminate clearly between samples, be nonredundant and have cognitive clarity to the assessors. Criteria fulfilment was reached by evaluating samples spanning a representative variation and by presenting references, panel discussions and interpreting plots from multivariate data analysis. The developed profile can be used as a sensory wheel for these species, and with minor changes it may be adapted to similar species.
OXIDATIVE STABILITY AND VITAMIN ELEVELS INCREASED IN RESTRUCTURED BEEF ROASTS WITH ADDED RICE BRAN OIL1
Authors: KIM JOO‐SHIN , GODBER J.S.
Published: May 2007

Crude rice bran oil 0, 1%, and 2% (w/w), was added to restructured beef roasts that were stored at 4C and analyzed at 0, 7, and 14 days to determine nutritional properties and oxidative stability. The saturated fatty acid to unsaturatedfatty acid (SFA/UFA) ratio and the content of 7‐ketocholesterol decreased (p < 0.05) whereas vitamin E vitamers increased (p < 0.05) in the product with 2% rice bran oil. TBARs numbers were lower (p < 0.05) in roasts with rice bran oil after 7 days of storage. The addition of 2% rice bran oil (w/w) was effective in improving both oxidative stability and vitamin E levels.
QUALITY AND STABILITY OF BLUEBERRY JUICE BLENDED WITH APPLE, GRAPE AND CRANBERRY JUICE1
Authors: MAIN GARY , FAUPEL MIKE , MORRIS JUSTIN , MCNEW RONALD
Published: May 2007

Sensory quality and storage stability of blueberry juice blends were investigated with the goal of maintaining dominant blueberry flavor, aroma and color. Apple juice, Concord and Venus grape juices and cranberry juice cocktail were blended at 75, 50 and 25% with blueberry juice. As the percent of blueberry juice decreased, the intensity of blueberry‐related sensory attributes decreased. The 25% Concord and Venus blends were the only blends that resulted in blueberry flavor similar to the reference. Apple and cranberry juice cocktail blended with blueberry juice produced several blends with good flavor and aroma, but they were not readily characterized as blueberry juice. All blends at the 25% level produced blueberry color equal to or greater than the reference. The juice samples were evaluated initially and after three months of storage at 37C. After storage, all blends had decreased red color.
EFFECT OF STORAGE CONDITIONS, PACKAGING MATERIAL AND METABISULPHITE TREATMENT ON THE COLOR OF DEHYDRATED GREEN BELL PEPPERS (CAPSICUM ANNUUML.)
Authors: SIGGE G.O. , HANSMANN C.F. , JOUBERT E.
Published: May 2007

Green bell pepper dices were dipped in two metabisulphite solutions, 2400 and 3600 mg. kg‐1, respectively, and dehydrated. The dehydrated peppers were sealed in laminated pouches of different oxygen and moisture transmission rates, and stored in the dark at 0, 10 and 20C for 12 weeks. Color was evaluated by objective color measurement and a sensory panel during storage. The different packaging materials did not significantly influence color retention, while the SO2treatments showed only limited differences in their effect, but storage temperatures significantly affected visual and objective color. The best correlation between visual color evaluation and the objective color measurements, was obtained for the a* (greenness) measurements. Panelists could discriminate between samples stored at 0 and 10C in contrast to a* measurements which did not differ significantly. Calculated hue angles exhibited the highest discriminatory ability of any of the objective color parameters.
IDENTIFICATION OF NONMEAT INGREDIENTS FOR INCREASING FAT HOLDING CAPACITY DURING HEATING OF GROUND BEEF
Authors: ANDERSON E.T. , BERRY B.W.
Published: May 2007

Eleven starch‐, fiber‐, and protein‐based ingredients were evaluated for their fat holding capacity (FHC) in ground beef during heating. A test for FHC was developed where 20 g samples of 20% fat ground beef containing a 10% (wt/wt) addition of the selected ingredient were heated using low power microwave energy until internal temperatures were ∼90C. Volumes of cooked‐out water and fat were measured. FHC was determined based on the amount of fat released during cooking. High fiber ingredients retained more water and also had the highest FHC. Ground beef mixed with inner pea fiber retained the most fat, while the all‐beef controls retained the least fat. Inner pea fiber appears to be a useful ingredient in the development of food products required to retain maximum amounts of fat during heating.
SENSORY DESCRIPTIVE ANALYSIS AND CORRESPONDENCE ANALYSIS AIDS IN THE CHOOSING OF APPLE GENOTYPES FOR PROCESSED PRODUCTS1
Authors: SANFORD K.A. , MCRAE K.B. , DESLAURIERS M.L.C. , SARSFIELD P.
Published: May 2007

A trained sensory panel developed a descriptive vocabulary and procedures to evaluate the fruit of 30 apple genotypes processed as apple pies. The sensory attributes included seven terms to quantify color and appearance, seven for flavor, and eight for texture. A generalized lattice design was used to select subsets of the genotypes for evaluation in the panel sessions. Genotype means were estimated for each descriptive term using Residual Maximum Likelihood (REML), from which sensory profiles were generated. Correspondence analysis was used to define distinct components of the sensory profiles, and then to select genotypes that were similar in sensory properties to the standard industry genotype for pie processing, Northern Spy. Correspondence analysis portrayed the principal associations among the 22 sensory terms and 30 apple genotypes in four dimensions. The combined sensory and statistical techniques revealed that one‐fifth of the apple selections have potential for processed products.
EFFECT OF SLICING ON THE RATE OF RESPIRATION, ETHYLENE PRODUCTION AND RIPENING OF MANGO FRUIT
Authors: ALLONG RENEE , WICKHAM LYNDA D. , MOHAMMED MAJEED
Published: May 2007

The effects of slicing on the rate of respiration and ethylene production and on total soluble solids (TSS) content, texture and microbiological contamination in Julie and Graham mangoes were examined. Effects varied with cultivar, the stage of ripeness and storage temperature. For mature‐green fruit of both cultivars, the respiration rates were highest in cut fruit immediately after slicing, decreasing significantly within the first 12 h of storage at both 5C and 10C and remaining sustained at levels above that of intact fruit throughout the storage period. The effect of slicing on half‐ripe and firm‐ripe fruit was an initial increase in respiration rate followed by a decline to levels equal to that of intact fruit. Slicing had no measurable effect on ethylene production. TSS content was greatest in sliced tissue at the higher temperatures while there was no effect of slicing on tissue firmness. Generally, storage at lower temperatures reduced the negative effects of wounding, including the level of microbial contamination.
POSTHARVEST DIPS TO CONTROL BLACK SPECK AND SCAR DISCOLORATION IN STORED BROCCOLI
Authors: DeELL J.R. , TOIVONEN P.M.A. , VIGNEAULT C.
Published: May 2007

The overall objective of this study was to evaluate the effects of postharvest dips on black speck development and scar discoloration in broccoli. Postharvest chlorine dips of 100, 200 or 300ppm for 5 or 10 min consistently reduced black speck development and scar discoloration in broccoli stored 4 weeks in air at 1C. Concentrations of 200 and 300ppm chlorine were also effective at reducing black speck and scar discoloration, respectively, in broccoli stored 4 weeks in controlled atmosphere (CA, 1% O2 and 12% CO2) at 1C. Citric (1%) and ascorbic (1%) acids, on the other hand, increased both black speck and scar discoloration, while L‐cysteine (0.01%) and combinations of citric (1 or 2%) and ascorbic (1 %) acids had no effect.
EVALUATION OF ISOMALT AND HYDROGENATED STARCH HYDROLYSATE IN SUGARLESS CARAMEL POPCORN1
Authors: BECK L.G. , ARAMOUNP F.M. , SETSER C.
Published: May 2007

Five formulations of sugarless caramel popcorn sweetened with different proportions of hydrogenated starch hydrolysate and isomalt were developed. Control and test products were evaluated for changes in physical, chemical and sensory properties over a 3‐month storage period at 33C and 50% humidity. Moisture content and water activity values increased for all products, but color values did not change with time. Texture compressibility measurements were highly correlated with liking of texture values gathered from a consumer study. The fonnula with 100percnt; isomalt was liked significantly more by consumers than the other formulas.
EFFECT OF PARTICLE SIZE ON THE WATER SORPTION PROPERTIES OF CEREAL FIBERS1
Authors: STRANGE ELIZABETH D. , ONWULATA CHARLES I.
Published: May 2007

Six particle size fractions were prepared by grinding and sieving stabilized hard red wheat bran, oat fiber, and corn bran. Water adsorption indices (WAI's) and effective diffusion coefficients (Deff) were measured for all size fractions. WAI's of wheat bran decreased with particle size. WAI's of oat bran increased as particle size decreased and the WAI's of corn bran fractions did not vary as much as the other fibers. The Deff's of wheat increased, of oat decreased, and of corn were about the same as the particle size decreased. The wheat Deff was less than that of corn which was less than that of oats. Monolayer moisture content and bulk moisture content at high Aw were determined from moisture sorption isotherms measured on the smallest particles. There was no difference in the monolayer moistures but both corn and wheat brans adsorbed much more water at high Aw than did the oat bran. Effect of particle size on water sorption and, by inference, some types of functionality cannot be generalized and must be determined for each type of fiber.
GENOTYPE BY ENVIRONMENT INTERACTION FOR SOYMILK AND TOFU QUALITY CHARACTERISTICS1
Authors: AZIADEKEY M. , JR. SCHAPAUGH W.T. , HERALD T.J.
Published: May 2007

Understanding the genetic and environmental influences responsible for variation in end‐use quality of soymilk and tofu will help soybean [Glycine max(L.) Merr.] breeders develop cultivars for use in high‐quality products. This study was conducted to examine the relative contribution of genotype, environment, and their interaction to soymilk and tofu quality. Twelve genotypes were evaluated at two locations for 2 years, and a second group of 60 genotypes was tested at three locations for a single year. Genotype was the primary source of variation for most quality characteristics measured in soymilk and tofu. The relatively important genotype by environment interactions for tofu firmness and gumminess suggested the need for extensive testing to evaluate for these traits. A large genotype by environment interaction for chewiness prevented selection for this trait. These results indicate that breeders should consider genotype by environment interaction when developing soybean cultivars for soymilk and tofu.
RHEOLOGICAL PROPERTIES OF SET YOGURT AS INFLUENCED BY INCUBATION TEMPERATURE AND HOMOGENIZATION
Authors: SHAKER R.R. , ABU‐JDAYIL B. , JUMAH R.Y. , IBRAHIM S.A.
Published: May 2007

The effect of incubation temperature and homogenization on the rheological nature of yogurt curd during gelation was investigated in this study. Our results indicated that the optimum incubation temperature for acid development was 45C. The minimum viscosity was observed at 40C while the maximum viscosity was at 48C. Our results also indicated that incubation temperature affected yogurt viscosity during the gelation process while homogenization had no significant effect. Increasing the incubation temperature decreased the flow behavior index and increased the consistency coefficient; homogenization increased the flow behavior index and decreased the consistency coefficient as described by a power law model.
EFFECTS OF PEEL ADDITION AND STORAGE ON QUALITY OF GOLDEN APPLE (SPONDIAS CYTHEREA SONN) HOT SAUCES
Authors: LOUIS CAMILLE ST. , BADRIE NEELA
Published: May 2007

Fresh, frozen or brined golden apple puree (Spondias cytherea) was utilized in hot sauces. The effects of puree, fruit peel addition, and storage on quality of sauces was investigated. Base formulation, (%) consisted of golden apple puree (50), water (25), vinegar (10), peppers (6), sucrose (4) aromatic spices (2), citric acid (1.1) sodium chloride (1.0), xanthan gum (0.8) and sodium benzoate (0.1). Processing of hot sauces was at85–90C for15–20 min followed by hot‐filling into glass bottles. Fruits were acceptable in 20% brine up to 6 weeks at28–31C. Physico‐chemical quality of sauces varied due (>P<0.05) to fruit puree. Sensory quality did not vary (0.05) in sauces with 0% or 5% peel, however, sauces of 100% peel were more yellow (P<0.05), had lower total soluble solids (P<0.05) and were less acceptable (P<0.05). The shelf‐life of sauces was at least 90 days at28–31C or 5C.
PHOSPHATE MARINATION OF PORK LOINS AT HIGH AND LOW INJECTION PRESSURES
Authors: DETIENNE NOEL A. , REYNOLDS A. ESTES , WICKER LOUISE
Published: May 2007

Whole, boneless pork loins, divided into anterior and posterior sections, were injected with deionized water or sodium tripolyphosphate/NaCl solution at an injection pressure of 200 or 345 kPa with a constant injection level of 13%. A vacuum tumbling process subsequent to injection at 345 kPa was also evaluated. Increasing injection pressure of STPP/NaCl marinades improved cook loss, overall yield, but increased Warner‐Bratzler shear values of water‐only injected controls. Overall yield ranged between 84.6–98.1% for phosphate treated loins compared with yields of that ranged between 61.0–67.7% for no treatment and water injected controls. Posterior loin sections exhibited greater weight loss after 4 days storage than anterior sections. A significant marinade/position interaction was observed for total moisture. Tumbling of pork loins after needle injection increased overall yield.
CONSUMER ACCEPTABILITY, SENSORY AND INSTRUMENTAL ANALYSIS OF PEANUT SOY SPREADS
Authors: DUBOST N.J. , SHEWFELT R.L. , EITENMILLER R.R.
Published: May 2007

Textural properties of commercial peanut butter, commercial soy nut spread and three formulated peanut soy spreads with 8, 14, and 20% isolated soy protein were characterized using the Texture Analyser TA.TX2® Significant differences were found between the textural parameters of the treatments (α=0.05). Testing of color, aroma and textural attributes by a descriptive analysis panel indicated significant differences existed between the treatments. Based on consumer acceptability testing using a three‐point acceptability scale, the three peanut soy spreads were acceptable products. A mathematical relationship (R2= 0.5) existed between the sensory descriptor aroma and consumer acceptability, and between superior quality (tastes great) and aroma and mouthcoating. No significant relationships were observed between instrumental and consumer acceptability testing.
INFLUENCE OF OPERATING CONDITIONS ON SENSORY QUALITY OF MINIMALLY PROCESSED OSMOTICALLY DEHYDRATED GUAVA
Authors: PANADÉS GLORIA , CHIRALT AMPARO , FITO PEDRO , RODRÍGUEZ IVANIA , NUÑEZ MARAGARITA , ALBORS ANA , JIMÉNEZ RAMIRO
Published: May 2007

Abstract The influence of solution temperature (T), process time (t) and pressure regimen (P) on the sensory quality of minimally processed, osmotically dehydrated guava was analyzed. The study encompassed these values of each independent variable: T‐30, 40 and 50C; t‐60, 120 and 180 min, and P‐atmospheric pressure, pulsed vacuum (5 min under vacuum, then atmospheric pressure) and continuous vacuum. The product was sensorially evaluated for color, flavor and firmness. Results were processed by means of the Design Expert version 5 software. Temperature, time and pressure regimen were shown to significantly influence the product's flavor. No effect of the factors on the fruit's color and firmness could be demonstrated. At the cellular level the tissues of guava treated at 40C for 60 min under pulsed vacuum are not significantly altered.
QUANTIFYING ADULTERATION IN ROAST COFFEE POWDERS BY DIGITAL IMAGE PROCESSING
Authors: SANO EDSON E. , ASSAD EDUARDO D. , CUNHA SILVIA A.R. , CORREA TANIA B.S. , RODRIGUES HILDA R.
Published: May 2007

Abstract A new method based on digital image processing used to quantify adulteration in roast and ground coffee beans is presented in this study. Pure arabica coffee and mixtures of coffee husks and straw, maize, brown sugar and soybean were produced in our laboratory as investigation materials. Red/Green/Blue (RGB) color composites, magnified twelve times, were generated using a Charge Coupled Device (CCD) camera connected to a stereo microscope and a personal computer with an image processing software package. The percent areas of the contaminants in each image were calculated by the Maximum Likelihood supervised classification technique. Best‐fit equations relating weight percentage (g.kg‐1) and the percent areas were obtained for each coffee contaminant. To test the method, 247 coffee samples of different amounts and types of adulterants were analyzed in the laboratory. The results showed that the new method developed can analyze precisely and quickly a large number of ground coffee powders.
SHORT‐TERM CONTROLLED ATMOSPHERE STORAGE FOR STORAGE‐LIFE EXTENSION OF WHITE‐FLESHED PEACHES AND NECTARINES1
Authors: DRAKE S.R. , ELFVING D.C.
Published: May 2007

Abstract Response of white‐fleshed peaches (‘Sugar Lady’, ‘Snow Giant’, ‘White Lady’and ‘Snow King’) and nectarines (‘Arctic Queen’and ‘Arctic Rose’) to controlled‐atmosphere (CA) storage is cultivar dependent. Samples of fruit of these six cultivars were collected just prior to commercial harvest and held in either regular‐atmosphere (RA) storage at 1C or controlled‐atmosphere (CA) storage at 2% O2 and 6, 12 or 18% CO2, all at 1C. Four of the six cultivars (‘Snow Giant’, ‘White Lady’, ‘Snow King’and ‘Arctic Queen’) displayed excessive internal browning and poor flesh color after only 30 days of storage and should not be considered for long storage (+30 days). While ‘Sugar Lady’and ‘Arctic Rose’performed better and are possible candidates for CA storage, they should not be stored more than 45 days after harvest. The value of CA storage to extend the marketing of white‐fleshed peaches and nectarines is questionable at best. If CA storage is to be used for storage‐life extension of white‐fleshed peaches and nectarines, O2 level should be maintained at 2% or less and CO2 level maintained at 12% or higher.
ANALYTICAL QUALITY AND GENUINENESS OF ENZYME‐EXTRACTED VIRGIN OLIVE OIL
Authors: RANALLI A. , MALFATTI A. , POLLASTRI L. , CONTENTO S. , LUCERA L.
Published: May 2007

Abstract The effects of three new enzyme processing aids, Cytolase o, Maxoliva and Bioliva, were investigated during mechanical olive oil extraction experiments. Three major olive varieties, Dritta, Caroleo and Coratina were processed with a pressing system. Reference extractions, without using the enzyme preparations, were also carried out. All three enzyme formulations increased both yields and quality level of oil (because of higher contents of natural antioxidants, volatiles, tocopherols and other key unsaponifiable components). Flavor, aroma and shelf‐life were affected positively. The effects of Cytolase O and Maxoliva enzyme preparations were statistically (P 0.05) but in general not substantially much more significant than those of Bioliva preparation. The qualitative and quantitative results achieved lead us to propose that the use of these enzyme formulations be officially recognized in olive‐producing countries throughout the world. This will allow the yields and the qualitative standard of the product to be significantly improved.
EFFECT OF DIFFERENT METHODS FOR APPLICATION OF AN ANTIFOG SHRINK FILM TO MAINTAIN CAULIFLOWER QUALITY DURING STORAGE
Authors: DeELL J. R. , TOIVONEN P. M. A. , DOUSSINEAU J. , ROGER C. , VIGNEAULT C.
Published: May 2007

Abstract The objective of this study was to evaluate the use of an antifog shrinkfilm, as an overwrap, sealed bag, vacuum–sealed bag, or vacuum– and heat–sealed bag, to maintain the postharvest quality of cauliflower during storage. The antifog shrink film improved quality retention and cauliflower packaged using any of the four methods exhibited less weight loss than controls (unwrapped) after 23 days in storage at 0–1C or 10C. The overwrap and sealed bag treatments resulted in higher appearance ratings and less curd browning and butt discoloration after storage at 0–1C. Shrinking the film with heat and/or vacuum may have damaged the tissue, providing a more favorable environment for microorganism growth, since more decay was found on these curds.
OPTIMIZING PROTEIN‐ AND VITAMIN‐FORTIFIED PEANUT SPREADS CONTAINING SOYBEAN OR MILK POWDER
Authors: YEH JUI‐YUEH , PHILLIPS R. DIXON , HUNG YEN‐CON
Published: May 2007

AbstractResponse surface methodology was used to optimize total fat content and percentage of stabilizer in total fat (PSTF) to produce stable peanut spreads. Peanut spreads fortified with 5 vitamins, 2 minerals and 19% roasted soybean (PSS) or 14% nonfat dry milk (PSM) were formulated to match the amino acid profile requirement for 9–13 year old children. Contour plots using response surface regression models were generated at a restricted range of total fat content of 39% to 47% and PSTF of 1.2 to 3.2 for optimization. For PSM, fat content did not affect the texture if PSTF remained constant. When PSTF increased, the hardness and the stability of peanut spreads increased. However, both fat content and the percentage of stabilizer in total fat influenced the texture and stability of PSS.
QUALITY CHANGES IN AUSTRALIAN RED CLAW CRAYFISH (CHERAX QUADRICARINATUS) SUBJECTED TO MULTIPLE FREEZING‐THAWING CYCLES1
Authors: TSENG YEN‐CHANG , XIONG YOULING L. , FENG JIANLIN , RAMIREZ‐SUAREZ JUAN C. , WEBSTER CARL D. , THOMPSON KENNETH R. , MUZINIC LAURA A.
Published: May 2007

Abstract The influence of repeated freezing‐thawing (F/T, six cycles) treatment on Australian red claw crayfish (Cherax quadricarinatus) muscle quality was investigated. For each F/T cycle, five raw tails were analyzed for lipid oxidation, proteolysis, and thermal stability, and another five tails were cooked to determine cooking yield and tenderness (shear). Lipid oxidation occurred during repeated F/T treatment, as evidenced by a marked TBARS increase, i.e., from 0.070 mg/kg (fresh) to 1.201 mg/kg (cycle 6). While F/T induced small proteolytic and thermal stability changes, it caused a major loss in cooking yield as well as in tenderness of meat. The results showed an overall susceptibility of the main quality traits of red claw muscle to F/T abuses. Thus, to retain good eating qualities, red claw tails should not be subjected to more than three F/T cycles.
EFFECT OF STORAGE ON SENSORY PROPERTIES OF FRESH‐CUT CANTALOUPE VARIETIES
Authors: BETT‐GARBER K.L. , BEAULIEU J.C. , INGRAM D.A.
Published: May 2007

AbstractThe sensory properties of fresh‐cut fruit deteriorate before visual sensory properties. An appealing look that has lost its appealing flavor will not result in repeat purchases. The sensory attributes were characterized for 4 varieties of cantaloupes and monitored for change during storage using descriptive sensory analysis. The 4 varieties, Athena, Sol Real, Primo and Pacstart, were produced in 1999 and 2000. The melons were prepared and stored in rigid packaging. Variety significantly affected sweet aromatic, chemical, sweet, astringent, hardness, moisture release and surface wetness. Pacstart was lower in ‘Fruity’ and ‘Sweet’ intensity. At the ideal condition 4C, little change occurred during storage. Cucurbits, cohesiveness and surface wetness significantly changes during 7 days of storage. Sol Real and Pacstart were significantly harder than Athena and Primo. Sol Real decreased in hardness. Off‐flavor development was minimal.
MINIMIZING COLOR DEGRADATION IN BLUSH WINES1
Authors: HATFIELD J. , MORRIS J. , THRELFALL R.
Published: May 2007

AbstractMinimization of color degradation in blush wines was investigated. Cabernet Sauvignon wines produced with sulfur dioxide (SO2) at different levels (0, 30, 60, and 120 mg/L) added at crush and bottling were evaluated during 12 months of storage at 16C. Addition of SO2at crush did not affect browning (absorbance at 420 nm) but increased red color (absorbance at 520 nm). As SO2levels at bottling increased, browning and red color decreased. Prefermentation treatments (hyperoxidation, nitrogen sparging, and SO2addition) and tannic acid addition at bottling in Cabernet Sauvignon, Delaware, and Noble blush wines stored at 16 and 37C were evaluated. Prefermentation treatments did not affect red color. Browning differences were observed in Cabernet Sauvignon but not in Delaware and Noble wines. In blush wines from all cultivars, as tannic acid levels increased, browning and red color increased. The prefermentation treatments can be used to minimize color degradation in the cultivars evaluated.
DIETARY FATTY ACIDS AND AMINO ACIDS OF CAMELINA SATIVA SEED
Authors: ZUBR J.
Published: May 2007

Abstract Camelina sativa (L.) Crantz is an ancient oilseed crop. Camelina seed can be used as a food ingredient and raw material for the production of oil. The by‐product from the production of oil by pressing (oil cakes) was traditionally used as fodder ingredient.

Camelina seed samples for analyses were collected from geographically remote localities in Europe and in Scandinavia (6° W ‐ 25° E, 48 ‐ 61° N). The seed was analyzed for the content of oil, fatty acids, total nitrogen and amino acids.

The mean content of oil in the seed was 43.3 ± 0.22%/DM. The predominating acid, α‐linolenic (18:3 n‐3), was 37.8 ± 0.17%; and others were oleic acid (18:1 n‐6) 13.4 ± 0.13%; linoleic acid (18:2 n‐6) 14.8 ± 0.12%; gondoic acid (20: 1 n‐9) 15.4 ± 0.16% and erucic acid (22: 1 n‐9) was 2.76 ± 0.07%/total FA.

Crude protein was 42.5 ± 0.46%/fat free DM. Considerable amounts of essential amino acids were present, such as arginine 8.15 ± 0.06%; glycine 5.44 ± 0.04%; isoleucine 3.96 ± 0.02%; leucine 6.63 ± 0.04%; lysine 4.95 ± 0.04%; phenylalanine 4.19 ± 0.04%; proline 5.09 ± 0.03%; threonine 4.25 ± 0.03% and valine 5.42 ± 0.04%. The methionine content was 1.72 ± 0.04% and cystine, 2.12 ± 0.05% (A.A. g/16 g N).
EVALUATION OF MICROBIOLOGICAL, PHYSICOCHEMICAL AND SENSORY QUALITIES OF CHITOSAN TOFU DURING STORAGE
Authors: KIM MEERA , SON IN‐SOOK , HAN JIN‐SOOK
Published: May 2007

Tofu containing both low and high viscosity chitosan was prepared and changes in the microbiological, physicochemical and sensory properties of the tofu during storage were investigated. The colony forming units of mesophilic and psychrotrophic microorganisms in tofu containing high viscosity chitosan were markedly lower during storage than those in the control tofu as well as the tofu containing low viscosity chitosan. The pH of the tofu samples increased during storage. The L and a values of the tofu, especially the control tofu, increased during storage. In the sensory test, the roasted nutty and beany aromas of the tofu decreased during storage. Instrumental analysis of hardness and chewiness of the tofu decreased during storage. Overall preference for the tofu gradually decreased during storage, but overall preference for the tofu containing high viscosity chitosan scored higher than the other tofu samples.
PHYSICAL AND PHYSICOCHEMICAL CHARACTERISTICS OF THREE U.S. STRAWBERRY CULTIVARS GROWN IN THE PACIFIC NORTHWEST
Authors: XIE JING , ZHAO YANYUN
Published: May 2007

Totem, Shuksan, and Puget Reliance are the three predominant strawberry cultivars in the U.S. Northwest. Fruit shape and size, volume, density, porosity, specific gravity, moisture content, water activity, color, firmness, pH value, titratable acid, and mineral content were determined. The three cultivars had significantly different physical and physicochemical properties (P < 0.05). Shuksan had the largest volume, and lowest density and specific gravity. The soluble solids and texture of Puget Reliance were the highest among the three cultivars. Totem had the highest ratio of soluble solids to total acids (SS/TA). Despite these differences, all three strawberry cultivars had attractive color, a high SS/TA ratio, and thus, good commercial qualities. These strawberry cultivars were also excellent sources of manganese, ranging from about 19% to 21% DRI (Dietary Reference Intake) manganese in 100 g fresh strawberries.
Gall bladder torsion and rupture in a dog
Authors: Corfield GS , Read RA , Nicholls PK , Lester N
Published: May 2007

A 6‐year‐old desexed female German Shepherd dog was referred to the Murdoch University Veterinary Hospital for assessment and management of acute onset vomiting, diarrhoea, polydipsia and lethargy of 2 days duration. Surgical, microbiological and histological findings were consistent with necrotising cholecystitis secondary to gall bladder torsion, resulting in gall bladder rupture and secondary non‐septic bile peritonitis. A chronic peritoneopleural perforation resulting from an abdominal cavity foreign body and congenital peritoneopericardial hernia were also present. The dog made a full recovery following cholecystectomy, foreign body removal, repair of the peritoneopleural perforation and peritoneopericardial herniorrhaphy. This is the first recorded case of gall bladder torsion in the dog.
A serological and virological survey for evidence of infection with Newcastle disease virus in Australian chicken farms
Authors: Kite VG , Boyle DB , Heine HG , Pritchard I , Garner MG , East IJ
Published: May 2007

Objective  To determine the prevalence and distribution of antibodies to Newcastle disease virus on Australian chicken farms and to determine the pathotype and relationships of the Newcastle disease viruses present on those farms.

Design  A cross‐sectional survey of 753 commercial chicken farms.

Procedure  The survey comprised a detailed questionnaire and collection of venous blood samples. The titre of antibodies to Newcastle disease virus was determined by haemagglutination inhibition. Virus isolation was conducted from cloacal and tracheal swabs taken from chickens in serologically positive flocks. Virus isolates were pathotyped on the basis of the deduced Fusion protein cleavage site determined by nucleotide sequencing of a 265 bp region of the genome in the region of the cleavage site.

Results  Antibody evidence of Newcastle disease virus infection was found on 300 of the 753 surveyed farms throughout all 11 geographic regions of the survey. The highest prevalence occurred in the Sydney basin, New South Wales and Victoria east regions. Antibody titres were also highest in the regions where serologically positive flocks were most prevalent. The 259 virus isolates revealed nine different RNA sequences. Of the nine virus groups isolated, the most common group W was identical in sequence to the V4 vaccine strain. Five of the other groups had novel RNA sequences in the region of the F protein cleavage site.

Conclusions  Antibodies to Newcastle disease virus are highly prevalent in the Australian chicken flock but all identified strains were avirulent in nature.
Neutron Activation Determination of Twenty‐One Trace Clements, Including Rare ‐ Earths, in Two ANRT Geochemical Reference Samples: Diorite DR‐N And Granite GS‐N
Authors: ROELANDTS IWAN
Published: May 2007

Results for twenty‐one trace elements obtained by neutron activation analysis and high resolution Ge (Li) γ‐ray spectrometry in two standard reference rocks ‐ Diorite DR‐N and Granite GS‐N ‐ distributed by the Association Rationale de la Recherche Technique (ANRT) are presented.
CCRMP Ores and Related Materials (1976)
Authors: FAYE G. H. , SUTARNO R.
Published: May 2007

A brief outline is given of the approach used in the Canadian Certified Reference Materials Project (CCRMP) to prepare and certify reference ores and related materials. Recommended values and 95 % confidence intervale are tabulated for selected constituents in 18 reference materials. Future plans of the CCRMP are outlined also.
Geostandards‐A New Approach to their Production and Use
Authors: ENGELS J. C. , INGAMELLS C. O.
Published: May 2007

Selection, preparation, analysis for composition and for degree of homogeneity, certification and distribution of a useful geochemical reference sample is a long and complicated endeavour. Certain basic principles must be observed if this endeavour ‐is to be successful. The material must be adequately uniform, its degree of homogeneity must be reported, certificate values must be reliable, and there must be enough left after certification to be useful. These principles have been followed in preparing and distributing a K‐Ar dating standard, LP‐6 Bio 40‐60#, which may serve to illustrate them. Sources of error in preparation and utilization of geochemical reference samples have been investigated.