bluuebunny/crossref_metadata_2025 huggingface dataset:
COLOR, POLYPHENOLOXIDASE, AND SENSORY CHANGES IN BANANA JUICE AS AFFECTED BY HEAT AND ULTRAFILTRATION
Authors: SIMS CHARLES A. , BATES ROBERT P. , ARREOLA ANA G.
Published: May 2007

A study was conducted to determine the effects of banana maturity (less mature; maturity stage 3, more mature; maturity stage 7), heat treatment of banana puree, heat pasteurization of juice, and ultrafiltration (UF) of juice on color, polyphenoloxidase (PPO) activity, and flavor of puree and juice. Heating puree to 90C inactivated PPO and reduced browning in puree and juice, especially in puree from more mature bananas which had greater PPO activity. PPO activity decreased considerably during cold‐setting and filtration of juice, and was not detectable in unheated, pad‐filtered juice from less mature bananas. UF of juice through a 10,000 mwco membrance, but not a 30,000, removed all PPO activity and reduced juice browning. Pasteurization of juice (hot fill at 90C) increased browning, but not as much as PPO activity in the puree. Pasteurization had no effect on juice flavor if the puree had been heated to 90C previously as puree, but altered the flavor (i. e., more cooked banana flavor) of juice that had not been previously heated to 90C. Pasteurized juice that had not been heated to 90C as puree had similar flavor (no significant difference) as pasteurized juice that had been heated to 90C as puree.
NONPARAMETRIC DISCRIMINANT ANALYSIS OF STATIC HEADSPACE VOLATILES FOR GRADING FRESH PACIFIC SALMON1
Authors: GIRARD BENOIT , NAKAI SHURYO
Published: May 2007

Whole pink salmon were iced and stored under refrigerated conditions to allow decomposition to occur. After sensory grading, static headspace volatiles were analyzed and 22 of them were retained for multivariate analysis. Principal component analysis indicated that most of the variation. (86. 5%) was carried in the first four dimensions. Six compounds received high loadings for the second principal component that was associated with quality grade variation. When used in the computation of nonparametric Epanachnikov kernel functions, ethanol and 3‐methyl‐1‐butanol played an effective role at segregating grades A, B, and reject with a high rate of correct classification (95.6%).
STUDIES ON FLAVOR CHANGES DURING DRYING OF DILL (Anethum sowa Roxb.) LEAVES
Authors: RAGHAVAN B. , ABRAHAM K. O. , SHANKARANARAYANA M. L. , KOLLER W. D.
Published: May 2007

Indian dill (Anethum sowa Roxb.) is a popular herb widely used in culinary preparations and is characterized by a persistent cineolic flavor. To study the flavor quality of the fresh and dried herb, it was subjected to through‐flow, cross‐flow, vacuum and freeze drying procedures. The volatile oils obtained from the fresh and dried samples were examined by gas chromatography and gas chromatography‐mass spectrometry and the changes in their flavor compositions determined. Seventeen compounds have been identified in Indian dill leaf oil, of which β‐cubebene is being reported for the first time. The proximate composition of the dried herb is also reported.
PLANT FE, AL AND CR CONCENTRATIONS IN VEGETABLES AS INFLUENCED BY SOIL INCLUSION
Authors: CARY E. E. , GRUNES D. L. , DALLYN S. L. , PEARSON G. A. , PECK N. H. , HULME R. S.
Published: May 2007

Soil entrapment by plant tissue is often ignored when the tissue is analyzed. This leads to errors in interpretation of results. Plant tissue samples were taken from vegetables grown in experimental field plots in Norfolk, VA, Riverhead, NY, and Geneva, NY. At harvest, plant tissues were washed with deionized water, cut into small pieces, oven dried (VA) or freeze dried (NY), ground to pass a 0.0841‐cm stainless steel screen and stored in glass bottles. The surface 15 cm of each soil was sampled. Subportions of tissue and soil were analyzed for a number of elements by inductively coupled argon plamsa emission spectrometry (ICP‐ES) and electrothermal atomic absorption (ETAA). Titanium (Ti) concentrations in the soil and plant tissue were used as a measure of soil inclusion. As much as 76% of the Al, 100% of the Cr, and 70% of the Fe in the vegetable samples could be accounted for by soil particulate inclusion by the plant tissue during its growth.
HUE ANGLE DETERMINATIONS AND STATISTICAL ANALYSIS FOR MULTIQUADRANT HUNTER L,a,b DATA
Authors: MCLELLAN M. R. , LIND L. R. , KIME R. W.
Published: May 2007

For purposes of data analysis and data interpretation, it is important to have uniform representation of hue derived from the Hunter L, a, b color space. Using the standard calculation for hue [Arc tan (b/a)], positive signed results are generated for the first quadrant [+a, +b] only. The other quadrants should be handled so that a 360° representation is accommodated and results are expressed as positive signed numbers. Second quadrant [‐a, +b] and third quadrant [−a, −b] calculations should be: hue = 180+Arc tan(b/a). Fourth quadrant [+a, −b] calculations should be: hue = 360+ Arc tan(b/a). Furthermore when planning statistical analysis of data which transverse the IV and I quadrant, tranformations of the data will continue increasing in hue angle from 361° on up as high as appropriate. A spreadsheet macro for achieving these results can be easily derived.
MICROFLORA CHANGES IN MISTED AND NONMISTED BROCCOLI AT REFRIGERATED STORAGE TEMPERATURES
Authors: MOHD‐SOM FARIDAH , SPOMER L. ART , MARTIN SCOTT E. , SCHMIDT SHELLY J.
Published: May 2007

Plate counts of three groups of microorganisms [aerobic plate count (APC), coliforms (C), and yeast and mold (Y/M)] were determined in misted (M), nonmisted in the same cold room (SNM), and nonmisted in a different cold room (DNM) broccoli stored at 4 ± 1C for five days. Relative humidity of the cold rooms, moisture content of the broccoli, and microbial quality of the misting water were also determined. Two‐way ANOVA indicated significant differences (p ≤ 0.05) between M, SNM and DNM treatments. Misting was found to minimize the increase in plate counts of the three microorganism groups monitored. Higher relative humidity in the misted samples compared with the nonmisted samples, the washing effect of the misting water and possible residual chlorine effects due to the use of chlorinated tap water may explain the reduced viable counts observed in the misted samples.
POSTHARVEST RETARDATION OF SENESCENCE IN SHADO BENNI (ERYNGIUM FOETIDUM, L.) PLANTS
Authors: MOHAMMED MAJEED , WICKHAM LYNDA D.
Published: May 2007

Leaves of shado benni plants (Eryngium foetidum, L.) are used extensively as a seasoning and herbal medicine. However, the very short shelf‐life of 3–4 days of harvested plants is a major drawback to wider use. Plants were harvested with roots intact, dipped in gibberellic acid (GA3) and stored in perforated and nonperforated LDPE bags up to 22 days at 20–22C and 28–30C. Samples were examined for changes in appearance, color, fresh weight and flavor (loss of pungency and off‐flavor development). GA3 effectively retarded plant senescence up to 22 days at both temperatures when stored in nonperforated LDPE bags. Despite the external maintenance of marketable quality, flavor life was 17 days since development of off‐flavors and reduction in pungency occurred after this period. Thus, the combination of polyethylene packaging, GA3 dip treatment and reduced temperature storage extended the shelf‐life of shado benni plants in a fresh, turgid and decay‐free condition for in excess of two weeks.
RELATIONSHIP OF NITROGEN‐SULFUR FERTILIZATION AND HYBRID TO SENSORY CHARACTERISTICS OF shrunken2 SWEET CORN KERNELS
Authors: WONG A. D. , SWIADER J. M. , KLEIN B. P.
Published: May 2007

Sweet corn hybrids significantly affected the primary components of eating quality, i. e. sweetness (P < 0.001), sweet corn aroma (P = 0.004), crisp pericarp (P = 0.002) and tender endosperm (P = 0.020). To some degree, N‐S fertilization had an influence on the sweetness of the kernerl (P = 0.067). Hybrids with high levels of kernel DMS and sucrose had more intense sweet corn aroma and sweetness, respectively, with a corresponding increase in sweet corn flavor. A positive relationship was also observed between sweet corn aroma and kernel DMS concentration. Although overall liking did not display significant differences between hybrids and was not correlated with any of the chemical components of flavor, it was positively related to aroma, sweetness and texture, and negatively related to grassiness and starchiness in the kernels. The results in this study demonstrated the importance of conducting sensory evaluation to understand the complex nature of the sensory quality in food crops.
MICROWAVE AND CONVENTIONAL BLANCHING EFFECTS ON CHEMICAL, SENSORY, AND COLOR CHARACTERISTICS OF FROZEN BROCCOLI
Authors: BREWER M. SUSAN , BEGUM SHAHNAZ , BOZEMAN AVA
Published: May 2007

Broccoli (cv. Empress) obtained from a local supplier was blanched within 15 h of harvest. It was blanched by four methods in covered containers: conventional boiling water (1900 mL, 4 min) (BW), steam (300 mL water, 4 min) (ST), microwave heated in 1 L glass containers (60 ml water, 4 min, 700 W) (MW), and microwave heated in 1 L Seal‐a‐MealTM bags (45 ml water, 4 min) (MWB). Aliquots were frozen at ‐18C for 4 weeks. Fresh unblanched broccoli peroxidase activity ranged from 389 to 829 units/min; activity was essentially zero immediately after all blanching treatments. The highest reduced ascorbic acid (RAA) content occurred in fresh unblanched broccoli. Some peroxidase regeneration occurred during frozen storage. Immediately after blanching, all blanched broccoli had lower RAA content than control broccoli. MW‐blanched broccoli retained the greatest amount of RAA and had appearance, visual color, texture scores, and chroma of florets and stems equivalent to ST‐blanched broccoli. MW‐blanched broccoli had flavor and general acceptability scores similar to BW‐blanched broccoli. After 4 weeks in frozen storage, MW‐blanched broccoli had the highest RAA content.
DETECTION OF SPECIES ADULTERATION IN PORK PRODUCTS USING AGAR‐GEL IMMUNODIFFUSION AND ENZYME‐LINKED IMMUNOSORBENT ASSAY
Authors: HSIEH YUN‐HWA P. , JOHNSON MARTHA A. , WETZSTEIN CARLA J. , GREEN NANCY R.
Published: May 2007

Mixing undeclared species in meat products is illegal under food labeling regulations. This study compared the conventional agar‐gel immunodiffusion (AGID) with the Enzyme‐Linked Immunosorbent Assay (ELISA) for detecting species adulteration and assessed the species adulteration problem in raw ground pork products in Alabama retail markets. Forty‐two ground pork and 87 fresh pork sausage samples collected throughout Alabama were examined by AGID and ELISA for four species: pork, beef, poultry and sheep. Using ELISA, 91 % of the ground pork samples were found to contain other meats while 71 % were found to be contaminated using AGID. Using ELISA, 54% of the sausage samples were found to contain undeclared species while none were found to be contaminated using AGID. The major adulterating species in the pork products was beef followed by poultry and sheep. Reliable analytical methods, such as ELISA, must be used as a regulatory tool to discourage the meat species adulteration problem in retail markets.
EFFECTS OF PHOMOPSIS PEACH ROT ON PULP LOSSES AND PUREE QUALITY
Authors: LI X.Y. , GONZALEZ A.R. , FENN P.
Published: May 2007

The effects of a Phomopsis sp. on four peach (Primus persica) cultivars and three fruit maturities were evaluated for pulp losses and quality changes of peach puree. Fruits were inoculated with 2 mm × 2 mm of agar with Phomopsis mycelium and incubated at room temperature (24 to 26 C) for 3 days. The early‐maturing cultivar Goldilocks had higher susceptibility to Phomopsis than the late maturing Babygold 8. Mature fruit had a slightly higher degree of susceptibility to Phomopsis than less mature fruit, except for Goldilocks, which showed equal susceptibility at all maturity stages. Pulp losses, percentage of decayed tissue, titratable acidity, Howard mold counts, soluble solids (SS), SS/acid ratio, viscosity, pH and changes in color were variable among cultivars and maturities. Puree made with 1% or more Phomopsis‐decayed tissue may be unacceptable because of a high (16–75%) mold count.
MICROBIOLOGICAL AND SENSORY ANALYSES OF REFRIGERATED CATFISH FILLETS TREATED WITH ACETIC AND LACTIC ACIDS
Authors: MARSHALL DOUGLAS L. , KIM CHANG R.
Published: May 2007

The influence of acetic acid (AA) and/or lactic acid (LA) dips on microbial numbers, pH, and sensory scores of catfish fillets was assessed during storage at 4C. Fillets were treated by dipping in 4C AA and/or LA solutions for 0–60s. Fillets treated with either 3–4% AA or 2% AA and 2% LA for 30–60s suppressed growth of aerobic microorganisms for 4 days and extended shelf‐life to 16 days. Treatment with either 3–4% LA or 1% AA and 1% LA for 5–60s prolonged microbiological shelf life to 12 days. AA had greater antimicrobial activity than LA. Fillets treated with AA alone or combinations of AA and LA were liked less by sensory panels than controls due to acidic odor and flesh discoloration. Thus, concentrations of AA or LA greater than 2% or exposure times greater than 30s are not recommended for catfish fillets.
MEASURING SENSORIAL QUALITY OF IBERIAN HAM BY RASCH MODEL
Authors: GARCIA C. , VENTANAS J. , ANTEQUERA T. , RUIZ J. , CAVA R. , ALVAREZ P.
Published: May 2007

This paper focuses on a fresh way to determine quality of ham according to sensorial analysis. It is an application of latent traits theory to biometry. “Quality of Iberian Ham” can be considered a latent variable defined by a set of sensorial analysis factors (items). The theoretical background is Item Response Theory (IRT), which suggests that if we can understand how each item in a set of items operates with an object, then we can estimate a measure for the object. The Rasch model is the most common model for that theory. This technique has been applied to data from 8 different hams assessed by 15 expert judges tasting ham in order to obtain Rasch measurements for hams and calibrations for the items.
QUALITY ATTRIBUTES, PECTOLYTIC ENZYME ACTIVITIES AND PHYSIOLOGICAL CHANGES DURING POSTHARVEST RIPENING OF NECTARINE
Authors: ARTÉS FRANCISCO , SALMERÓN MARIA CRUZ
Published: May 2007

The postharvest ripening at 20C and 90–95% RH for 10 days of ‘Armking’ nectarine grown in a greenhouse was investigated over two seasons. Firmness, titratable acidity, ascorbic acid, pH and maturity index were all adequate to stablish the rate of ripening. However, soluble solids content and reducing and non‐reducing sugars showed no significant changes. It took about 10 days for very early ripening fruit (100 g weight and 82 N firmness) and 6 days for normal early ripening fruits (115 g weight and 46 N firmness), both harvested at preclimacteric stage, to become eating ripe (near 20 N). Total weight loss and decay after 10 days was approximately 11%. During ripening there was a temporal coincidence among higher rates of ethyleneproduction, higher pectinmethylesterase (PME) and polygalacturonase (PG) activities, lower firmness and acidity and higher maturity index. PME and PG activities increased during ripening, with a highly negative linear correlation between activities of the two enzymes and firmness. In very early ripening fruit, PME activity was more closely related to softening than PG, whereas in normal early ripeningfruit, PG activity was slightly more closely linked to the loss offirmness than PME.
FLAVOR AND CHEMICAL COMPARISON OF PASTEURIZED AND FRESH VALENCIA ORANGE JUICES1
Authors: MOSHONAS MANUEL G. , SHAW PHILIP E.
Published: May 2007

Freshly extracted Florida Valencia orange juice was heated at 98C for 11 s to produce lightly heated juice, and for 37 s to produce heavily heated juice. Sensory panels detected a flavor difference between the fresh, unheated juice and the heavily heated juice. Analyses of these two juice samples by headspace gas chromatography (GC) showed no significant qualitative or quantitative differences. GC analyses of methylene chloride extracts of juices and of residues from distillation of the juices showed only one detectable difference in each case. Extracts of the whole juices showed one GC peak, which was significantly larger in the heavily heated juice, identified as the potential off flavor compound, octanoic acid. Extracts of the high‐boiling distillation residue showed one unidentifed late‐eluting GC peak which appeared only in the heavily heated juice. These findings supplement previous reports that more severe pasteurization conditions than required for juice processing cause detectable flavor changes in heated juice.
QUALITY OF ‘GALA’ APPLES AS INFLUENCED BY HARVEST MATURITY, STORAGE ATMOSPHERE AND CONCOMITANT STORAGE WITH ‘BARTLETT’ PEARS1
Authors: DRAKE S.R. , EISELE T.A.
Published: May 2007

Controlled atmosphere (CA) storage for 45 or 90 days following harvest reduced quality losses for both ‘Gala’apples and ‘Bartlett’pears compared with fruit from regular atmosphere (RA) storage. Fruit stored in CA were firmer, had higher acidity and less color change than fruit from RA storage. Apples and pears stored together in CA maintained good quality and compared favorably with apples or pears stored separately. There was no difference in fruit quality between fruit stored at 1% O2 and 1% CO2 compared with fruit stored in 2% O2 and 3% CO2. Fruit harvested at a more advanced stage of maturity deteriorated more quickly in storage than earlier harvested fruit. A combination of 45 days in CA followed by 30 days RA resulted in apples that were superior in quality to apples stored for 75 days in RA alone.
PEACH TEXTURE DURING RIPENING AFTER EXTENDED STORAGE1
Authors: MURILLO J.A. , BRUSEWITZ G.H. , MANESS N.O.
Published: May 2007

Peach texture during storage is affected by temperature, humidity, and oxygen level. Four cultivars, ‘Sentinel’, ‘Topaz’, ‘Parade’, and ‘Fairtime’, were stored at 0C for 28 days after which time texture tests were done for the next four days during the peach's ripening at 25C. A cylindrical peach specimen was penetrated with a wire probe installed in an Instron universal testing machine. From the force‐displacement response, firmness parameters were determined and a fast Fourier transform frequency analysis was performed to determine the jaggedness of the curves. Effegi firmness, Instron peak force, and spectrum area changed the most during ripening. The lowest frequency ratio (0 to 0.19 Hz) changed more than any other frequency ratio during ripening. Significant decreases in Effegi firmness and in Instron peak force, steady state force, and frequency ratios were observed between the first and the second day of ripening but the changes were not significant thereafter. After one day of ripening, late season cultivars ‘Fairtime’ and ‘Parade’ were significantly less firm than ‘Topaz’. Most parameters indicated that ‘Sentinel’ an early season cultivar, was firm like ‘Topaz’, a mid‐season cultivar. After two days, differences in firmness parameters among the four cultivars were not significant.
OCCURRENCE OF CHILLING INJURY IN GOLDEN APPLE (Spondias dulcis, Sonn.) FRUITS
Authors: MOHAMMED MAJEED , WICKHAM LYNDA D.
Published: May 2007

The effects of modified atmosphere packaging, waxing, storage temperature (5C) and duration (3, 7, 11, 15, 19 and 23 days) on the keeping quality and chilling‐tolerance of golden apple fruits were evaluated. The extreme susceptibility of golden apple fruits to chilling injury (CI) at 5C was evidenced by extensive pitting and fungal decay. Symptoms appeared after 11 days storage at 5C or after holding at 30C for 1 day after storage for 3 days at 5C. Waxing delayed the appearance of pitting in the above situations to 23 days and 15 days, respectively. Skin pitting developed in low density polyethylene (LDPE) packaged fruits after 19 days at 5C and became more pronounced after holding at 30C for one day.

Despite the symptoms observed, measurements of bioelectrical resistance and electrolyte leakage indicated that severe membrane damage had occurred by 7 days storage at 5C for all treatments. Therefore, bioelectrical resistance and electrolyte leakage provided a measure of the onset of chilling injury prior to the appearance of CI symptoms. Changes in fresh weight losses, a reliable indicator of CI in some commodities, did not prove to be so in this case.
EVALUATION OF THE SENSORY QUALITY OF AKARA (FRIED COWPEA PASTE) BY TEENAGE CONSUMERS
Authors: MCWATTERS K.H. , FLETCHER S.M. , RESURRECCION A.V.A. , ANDRESS E.L. , PEISHER A.V.
Published: May 2007

Cowpeas (Vigna unguiculata) are a nutritious legume, but their consumption in the U.S. is limited by the lack of convenience and innovative forms of use. Akara is a popular West African food made from deep‐fat fried cowpea paste and has potential for extending the use of dry cowpeas in U.S. markets. Acceptance tests involving 122 Georgia teenagers were conducted to assess their response to akara. Akara made from decorticated seeds was more acceptable than akara made from nondecorticated seeds. Akara was most acceptable to males, blacks, and to those who had completed nine or more grades in school. The product was more likely to be consumed at a restaurant or cafeteria than at home or at a fast food establishment. These findings indicate that akara has potential for success in the fried food market and could be targeted toward certain segments of the teenage population.
STORAGE OF ‘SWEETHEART’ CHERRIES IN SEALED PLASTIC FILM1
Authors: MEHERIUK M. , MCKENZIE D.‐L. , GIRARD B. , MOYLS A.L. , WEINTRAUB S. , HOCKING R. , KOPP T.
Published: May 2007

‘Sweetheart’ cherries were sealed in perforated or nonperforated polyethylene bags and stored for 6 weeks in air at 0C. Samples were removed after 1, 2, 4 and 6 weeks of storage and evaluated for fruit and sensory quality. Volatile analyses were done on samples kept in storage for 2, 4, 6, 8 and 9 weeks. Atmospheres after 6 weeks of storage were approximately 4.6% O2 and 10% CO2 for the perforated bags (1993) and 6.6% O2 and 3.5% CO2 for the non‐perforated bags (1994). Fruit brightness (L* value), firmness and titratable acidity declined during storage. Skin color (hue angle) decreased slightly in redness over the 6‐week storage period. Sensory evaluation in 1993 showed a decline in fruit appearance and flavor with storage duration. Texture and juiciness did not change. Acceptability remained high for the first 4 weeks of storage. Twenty‐seven volatiles were identified by head‐space analysis (1993). Little change occurred in volatile production except for acetaldehyde which increased sharply from week 2 to 4 and ethanol which increased sharply between week 8 and week 9. Butyl acetate behaved much like acetaldehyde. Modified atmosphere packaging maintained high fruit luster and green stems. No differences in fruit quality were observed with bag type, but storage appears to be limited to 4 weeks for ‘Sweetheart’ cherries because of flavor loss.
CONTRIBUTION TO THE QUALITY EVALUATION AND THE WATER ACTIVITY PREDICTION OF LA PALMA ISLAND HONEY
Authors: SANJUAN E. , ESTUPIÑAN S. , MILLÁN R. , CASTELO M. , PENEDO J.C. , CARDONA A.
Published: May 2007

The quality of 13 home‐produced samples of honey from La Palma Island (Canary Islands, Spain) was evaluated. The samples exhibited adequate maturity as shown by the moisture mean content (17.4%). The mean pH was 3.89. The mean total ash content was 0.17% (0.06–0.46%) and the mean electrical conductivity was 4.88 10−4s/cm, ranging from 2.86 10−4s/cm to 7.32 10−4s/cm. Both are typical values for floral honeys. Since the hydroxymethylfurfural content was low and the diastase activity value was high, a good freshness grade was evident. All samples displayed a water activity (aw) within a narrow range of values (0.570–0.622). Finally, we have obtained an equation for predicting the water activity, which takes the form

image

with a R2 coefficient of 0.6541. This model allows the prediction of the water activity for La Palma Island honey in a reasonable, direct and simple way.
EFFECT OF INGREDIENTS UPON RESIDUAL ACID PHOSPHATASE ACTIVITY OF “PARIZSI” SAUSAGE
Authors: LI R. , CARPENTER J.A. , FÁRKAS J. , KÖRMENDY L.
Published: May 2007

The residual acid phosphatase activities (APA) in “Párizsi” sausages (pork meat) with different amounts of tetrasodium pyrophosphate, back fat, protein additives (milk, soy, rind and blood protein) and lean pork were determined by the acid phosphatase assay developed in the Hungarian Meat Research Institute. Tetrasodium pyrophosphate did not affect APA. Acid phosphatase heat resistance increased dramatically with back fat when the fat content was less than 30%. Soy protein decreased residual APA while milk protein had a slightly positive effect. Rind powder, rind emulsion and blood emulsion increased the activities. The most influential factor affecting residual APA was the lean pork content. The relationship between the two factors was linear.
MICROBIOLOGICAL AND SENSORY EVALUATION OF SIX OHMICALLY HEATED STEW TYPE FOODS
Authors: YANG T.C.S. , COHEN J.S. , KLUTER R.A. , TEMPEST P. , MANVELL C. , BLACKMORE S.J. , ADAMS S.
Published: May 2007

Presented are the results of a Natick RD&E Center study of microbiological and sensory evaluation of six commercially produced ohmically heated stew type products before and after three years' storage at 27C. All six products were commercially sterile and had no post processing contamination and, in general, had excellent retention of sensory quality, as determined by sensory measurement of color, appearance, flavor, texture and integrity attributes and overall quality ratings. These studies indicated that ohmic heating technology has the potential to provide shelf‐stable foods closely equivalent to those prepared from scratch. It was also evident that reformulation of the entree items presented and development of new items is needed to take full advantage of this technology.
NUTRIENT COMPOSITION OF STUFFED VINE LEAVES: A MEDITERRANEAN DIETARY
Authors: EL SEDEF NEHIR , KAVAS A. , KARAKAYA S.
Published: May 2007

Stuffed grape vine leaves, dolma is a well‐liked Turkish dish, common to Mediterranean diets. Moisture, ash, energy, protein, fat, carbohydrate, calcium, sodium, iron, β‐carotene (vitamin A), vitamin C analyses were conducted to determine the nutritional value of dolma. β‐carotene level per 100 g serving of dolma (1041 IU) supplies 20.82% of the USRDA (5000 IU) and an INQ (Index of Nutritional Quality) for vitamin A of 2.54. Although the fat content and INQ for fat were found to be high in dolma, it can still be considered a healthy choice due to the type of oil used, namely olive oil, which has been shown to have beneficial effects on health.
COMPOSITION OF CARBOHYDRATES AND CONCENTRATION OF β‐GALACTOSIDASE OF COMMERCIAL FROZEN YOGURT
Authors: SCHMIDT KAREN A. , KIM JUNGHEE , JEON IKE J.
Published: May 2007

Commercial frozen yogurt samples were analyzed for composition, β‐galactosidase activity, and microbial quality. The composition of protein, fat, sugars, other carbohydrates, and total solids varied considerably among the 11 brands tested. All samples contained high levels of lactic acid bacteria (> 6. 0 log cfu/mL), as well as active β‐galactosidase but the enzymatic activity varied greatly (1.04 – 43.12 ONP units) among samples. A significant correlation (r = 0.785) existed between β‐galactosidase and lactic acid bacteria concentrations. The major sugars in samples were sucrose (0–12.7%) followed by lactose (2.31–4.25%) and glucose (0.74–2.49%). The sugar extraction method developed for the HPLC analysis gave reliable and reproducible data, despite the fact that frozen yogurt samples contained a wide variation in fat, protein, and total solids contents.
AROMA, COLOR, AND TEXTURE OF GROUND BEEF PATTIES TREATED WITH FUMARIC AND LACTIC ACIDS1
Authors: PODOLAK R.K. , SETSER C.S. , KASTNER C.L. , ZAYAS J.F.
Published: May 2007

Ground beef patties without acid or with added fumaric (FA) or lactic acids (LA) at 1, 3, and 5% concentrations were vacuum‐packaged and stored for 1, 3, 5, 7, 10 and 14 days at 4C or tested without storage (0 days). The FA or LA treatments caused small sour aroma increases. Spoiled aroma was lowest for samples with 1% FA at 10 or 14 days or 1% LA at 10 days of storage. Initially, 3 or 5% FA and LA samples had fading. Lightness scores of 1% FA or LA did not differ from the control initially or for up to 14 days of storage. Shear force values for 1 and 3% FA treatments were not significantly different (P>0.05) from the control. The 5% FA patties required significantly less shear force when compared with controls at 0, 1, 5, 7, and 10 days of storage.
CONTROLLED ATMOSPHERE STORAGE AFFECTS QUALITY AND CHILLING SUSCEPTIBILITY OF CUCUMBERS
Authors: YI WANG CHIEN , QI LING
Published: May 2007

Controlled atmospheres (CA) maintained the quality of cucumbers better than conventional refrigerated storage at 5C. Elevated levels of CO2 (3%) and decreased concentrations of O2 (1 and 15%) also increased the tolerance of cucumbers to chilling exposure. The content of sugars, including fructose and glucose; and organic acids, particularly malic acid, were maintained at higher levels in CA‐stored cucumbers than in air‐stored samples. The respiration rates (measured as CO2 production) of cucumber fruit during storage at 5C were markedly suppressed under CA conditions. Contrary to reports in the literature, CA storage was found to be beneficial in reducing chilling injury and maintaining cucumber quality.
SPECIES SUBSTITUTION OF RESTAURANT FISH ENTREES
Authors: HSIEH YUN‐HWA P.
Published: May 2007

Fish species substitution has been a common problem in the retail markets. However, this problem has not been documented in restaurant‐cooked fish entrees. This study investigated fish substitution in restaurant‐cooked snapper and swordfish entrees from four major cities in the U.S. The species of 16 snappers including 13 red snapper and 21 swordfish samples were verified as presented on the menu using isoelectric focusing (IEF). Fish samples were cleaned and desalted by rinsing with distilled water before protein extraction. Protein separation was carried out in a polyacrylamide gel with a wide pH gradient range of 3.5–9.5. Distinctive IEF protein band patterns of unknown samples were compared with the authentic standards. Six out of 13 (46%) red snapper samples and two out of 21 (10%) swordfish samples were misrepresented. The method used in this study adequately and efficiently verified the species of restaurant‐cooked snapper and swordfish samples.
EFFECT OF INTERMITTENT WARMING AND MODIFIED ATMOSPHERE PACKAGING ON COLOR DEVELOPMENT OF PEACHES
Authors: FERNÁNDEZ‐TRUJILLO J. PABLO , ARTÉS FRANCISCO
Published: May 2007

Peaches (Prunus persica L. Batsch cv. ‘Paraguayo’) at firm‐breaker stage of maturity were stored at 0.5 C for 3 weeks. Intermittent warming (IW) for 1 day at 20C every 6 days of cold storage at 0.5C, modified atmosphere packaging (MAP) generated by 42 μm oriented polypropylene bags, and a combination of MAP and IW were applied. Changes in skin and flesh color (measured by CIELAB parameters and Chroma and Hue angle color indices) during normal postharvest ripening at 20C, during cold storage and after 3 days of post‐storage ripening were studied. For commercial purposes, IW led to the same color level being reached as was found in normal postharvest ripened fruits. In contrast, the high carbon dioxide and low oxygen generated by MAP alone or combined with IW delayed color development even during post‐storage ripening. Ground color measured by hue angle was the best index for monitoring color evolution during ripening and storage.
QUALITY EVALUATION OF DEEP‐FAT FRIED ONION RINGS1
Authors: LING DU , GENNADIOS ARISTIPPOS , HANNA MILFORD A. , CUPPETT SUSAN L.
Published: May 2007

Battered and breaded onion rings were deep‐fat fried at 170 or 190C for 30, 45, or 60s and subjected to several physical tests and to an overall desirability sensory evaluation. Hunter a color values (redness), specific shear force, and toughness increased (p < 0.01) with both frying temperature and frying time. Onion rings deep‐fat fried at 190C for 60s had the highest mean overall desirability sensory score. Onion moisture content and coating redness were positively (p < 0.05) correlated with overall desirability. Coating moisture content and coating fat content were negatively (p < 0.05) correlated with overall desirability.
SENSORY ANALYSIS OF AROMA ATTRIBUTES OF YOUNG AIRÉN WHITE WINES DURING STORAGE IN THE BOTTLE
Authors: GONZALEZ‐VIÑAS M.A. , PEREZ‐COELLO M.S. , CABEZUDO M.D. , MARTIN‐ALVAREZ P.J.
Published: May 2007

Airén white wines stored in the bottle under usual commercial conditions for 6, 18, 30, and 42 months were studied to determine the effect of in‐bottle storage time on the organoleptic characteristics of the wine and to evaluate shelf‐ life in the absence of careful storage conditions. Sensory descriptive analysis was applied by a panel of 12 trained assessors, and multivariate analysis was applied to follow the changes taking place in the different attributes and determine shelf‐ life in the bottle. Stored in the bottle, young Airén white wines were judged to have a moderately strong fresh‐citric, floral, and apple aroma for up to 18 months, while wines stored longer in the bottle had a sweet‐raisin and a spicy‐green pepper aroma. Significant differences existed between wines stored in the bottle 18, 30 and 42 months based on disappearance of the fresh‐citric aroma and the gradual appearance of a spicy‐green pepper flavor. Commercial storage conditions should be revised for young Airén white wines to retain their favorable sensory characteristics for longer periods.
CELL WALL β‐GALACTOSIDASE IN RIPENING ‘D'ANJOU’ PEARS
Authors: PERDUE D. , NEVEN L. , DRAKE S.
Published: May 2007

β‐galactosidase (EC 3.2.1.23) activity was measured in cell wall proteins extracted from fruits of ‘d'Anjou’ pear (Pyrus communis L.) at various stages of ripening at 20C. The β‐galactosidase activity in cell wall protein extracts peaked at 4 days of ripening and then decreased to initial activity levels at 8 days. Native isoelectric focusing of cell wall proteins resolved three distinct regions of cell wall β‐galactosidase activity: between pH 8.6 to 8.7; pH 7.1–7.7; and pH 5.6 to 5.7. During ripening, the activity of the Basic and Neutral pl Groups both peaked at 4 days. The activity of the Basic pI Group declines slowly, while the Neutral pI Group declines sharply after peaking at 4 days. The activity of the Acidic pI Group is initially low and steadily increases by 5‐fold over 11 days. There are great differences in magnitude as well as timecourse of activity between these groups. These results suggest that the 3 isoform groups have distinct regulatory mechanisms during ripening. The presence of such distinct isoforms of β‐galactosidase demonstrates that assaying of β‐galactosidase activity in total cell wall protein extracts is not an accurate method for studying the possible role of β‐galactosidase in cell wall softening and fruit ripening.
FACTORS AFFECTING SENSORY ATTRIBUTES OF OYSTER MUSHROOMS1
Authors: CUPPETT S.L. , PARKHURST A.M. , CHUNG W. , WEYER M. , BULLERMAN L.B.
Published: May 2007

Oyster mushrooms, Pleurotus sajor‐caju, were grown on chopped corn stover substrate with increasing amounts of cracked corn supplementation and were harvested at immature and mature stages of growth. Descriptive terms for mushroom color, texture, and flavor were generated and used to determine the impact of cracked corn supplementation on the sensory attributes of fresh and stored (5C for 48h) immature mushrooms and of fresh mature oyster mushrooms. Results indicated that supplementation with cracked corn significantly (P < 0.05) affected the texture attributes, i.e., tough, rubbery, and fibrous of the oyster mushroom. When factor analysis (FA) was applied to the descriptor data, three factors were identified in the immature fresh and immature stored oyster mushrooms data which explained 86 and 82%, respectively, of the variation. FA of data from the mature oyster mushrooms identified 3 factors which explained 89% of the data variation.
TEXTURAL PROPERTIES OF RESTRUCTURED BEEF PRODUCTS WITH FIVE BINDERS AT FOUR ISOTHERMAL TEMPERATURES1
Authors: TSAI S.‐J. , UNKLESBAY N. , UNKLESBAY K. , CLARKE A.
Published: May 2007

Texture profile analysis (TPA) and shear force of restructured beef products with one of five binders (isolated soy protein, sodium caseinate, waxy modified corn starch, carrageenan, and oat flour) were analyzed at 35, 45, 55 and 65 C. Hardness, cohesiveness, springiness, gumminess, and chewiness were significantly affected (p<0.05) by binders, temperatures and their interactions. Hardness and gumminess showed no significant (p<0.05) differences among binders and temperatures below 45C, but each increased between 45 – 65C. Isolated soy protein gave the highest hardness and gumminess values; oat flour, the lowest at 55 and 65C. Except for oat flour, cohesiveness, springiness and chewiness decreased from the raw state until 45C, and then increased. Oat flour gave the highest values for cohesiveness, springiness and chewiness < 45C; the lowest at 55 and 65C. Oat flour gave the lowest shear force (N) values at 55 and 65C. Conclusions were reached that the influence of these binders on the textural parameters of restructured beef products was temperature‐dependent.
COLOR LOSS IN PAPRIKA FROM VARIETY NUMEX CONQUISTADOR PEPPERS GROWN IN FIELD AND GREENHOUSE
Authors: GÓMEZ R. , VARÓN R. , PARDO J.E.
Published: May 2007

We studied the color and its loss kinetic in paprikas made from the pepper variety NuMex Conquistador, grown in the field and in a greenhouse, during storage in darkness in different humidity and temperature conditions. The experimental data are fitted to a first order kinetic. For each of the storage conditions the velocity constants of color loss (γ) and the half lives (t1/2 and t1/2, exp) were obtained. As expected, color loss was more rapid as storage temperatures rose although it slowed down as the relative ambiental humidity of storage increased. It was also observed that greenhouse cultivated plants produced a more deeply colored paprika although the loss in color was also greater.
ALKALI‐NEUTRALIZATION PROCESS MAINTAINS THE FIRMNESS AND SENSORY QUALITY OF CANNED SWEETPOTATO PIECES1
Authors: WALTER W.M. , SYLVIA K.E. , TRUONG VAN‐DEN
Published: May 2007

Jewel cultivar SP stored 1, 5, and 10 months after harvest were peeled, cut into pieces, treated, and canned in 15 and 30 deg Brix syrups. Samples were evaluated for degree of disintegration (wholeness), firmness (shear force), chemical composition, and sensory acceptance. Untreated samples (controls) disintegrated as storage time prior to processing increased, while treated samples remained intact; firmness and sensory texture scores declined with increasing storage time. Treated samples were significantly firmer than controls throughout the study, and, although shear force declined over time, sensory panelists did not detect any texture change. Overall sensory acceptance at 10 months was greatest for phosphate‐treated samples in 30 deg Brix syrup. Thus, the alkali‐neutralization process retains firmness, wholeness, and sensory quality of SP canned after long‐term storage. This process will permit commercial processing of SP roots stored for up to 10 months.
STORAGE STABILITY OF DRIED ONION
Authors: LEWICKI P.P. , POMARAŃSKA‐ŁAZUKA W. , WITROWA‐RAJCHERT D. , NOWAK D.
Published: May 2007

The effect of predrying treatment and conditions of storage on color stability of dried onion was investigated. The variety of onion had little effect on color stability, but storage time prior to drying affected the color of the dried onion. Steeping of sliced onion in water or dipping in starch solution lessened browning and allowed for longer storage. Ascorbic acid in the steeping solution yielded dried onion with a pink unacceptable color. Osmotic dewatering imparted a yellow color to the onion, but improved the color stability of the dried product. Light was an important variable in the storage stability of dried onion.
EFFECT OF SALTING AND SMOKING METHOD ON THE STABILITY OF LIPID AND MICROBIOLOGICAL QUALITY OF NILE PERCH (Lates niloticus)
Authors: MARC C. , KAAKEH R. , MBOFUNG C.M.F.
Published: May 2007

Nile perch fillets treated with two brine concentrations (250g/L and 80g/L) and smoked by two different methods (hot and cold smoking) were stored at 2C for a period of three weeks. The rate of lipid oxidation during storage was observed to be a function of brine concentration and method of smoking. Lipids were more stable in cold than hot smoked fillet. Total phenolic compounds were inversely correlated with the degree of lipid oxidation. The strength of brine affected the bacterial profile of the stored fish; temperature affected both bacterial growth and lipid oxidation during storage.
BOOK REVIEWS
Authors: POWERS JOHN J. , DAVIDSON P. MICHAEL , LEITING VICTORIA
Published: May 2007

Book Reviewed in this Article:

DESCRIPTIVE SENSORY ANALYSIS IN PRACTICE. M.C. Gacula, Jr., Editor.

ENCYCLOPEDIA OF COMMON NATURAL INGREDIENTS, 2nd Ed. Albert Y. Leung and Steven Foster. 1996.

MODERN FOOD MICROBIOLOGY, 5th Ed. James M. Jay.

FOOD SAFETY AND TOXICITY. John de Vries.

MODIFYING BITTERNESS—MECHANISM, INGREDIENTS, AND APPLICATIONS. Glenn Roy, editor.
EFFECTS OF INJECTION OF A DILUTE PHOSPHATE‐SALT SOLUTION ON PORK CHARACTERISTICS FROM PSE, NORMAL AND DFD CARCASSES
Authors: BREWER M.S. , GUSSE M. , MCKEITH F.K.
Published: May 2007

Phosphate‐salt pump effects were evaluated on sensory characteristics of pale, soft, exudative (PSE) pork, normal and dark, firm and dry (DFD) pork. Water‐holding capacity, instrumental color (L*, a*, b*), pH, and muscle color scores were determined at 24 h postmortem on pork loin pairs (n=21 pairs). Based on color score, paired loins were assigned to PSE, normal or dark, firm, dry groups. PSE muscles were lighter, redder and more yellow than normal or DFD muscles; hue angle indicated that DFD muscles were actually closer to the true red axis of the CIE Lab Color Space. Drip and purge losses were higher (p<0.05) in PSE muscles. Paired loins were pumped with water (controls) or 0.3% tripolyphosphate solution (0.25% salt) to 110% of original weight, vacuum packaged, frozen, cut into chops, and cooked to 70 or 80C. Phosphate‐salt pumped loins were juicier and more tender (p<0.05) than water‐pumped loins regardless of muscle condition. Loins cooked to 70C were juicier, were more tender (sensory) but required more force to shear than those cooked to 80C.
PHYSICAL, CHEMICAL, FLAVOR AND SENSORY CHARACTERISTICS OF TWO SWEET CHERRY VARIETIES GROWN IN ‘VALLE DEL JERTE’ (SPAIN)
Authors: BERNALTE M. JOSEFA , HERNÁNDEZ M. TERESA , VIDAL‐ARAGÓN M. CARMEN , SABIO EDUARDO
Published: May 2007

Volatile compounds and physical, chemical and sensory characteristics of two sweet cherry varieties autochthonous from ‘Valle del Jerte’, in the Southwest of Spain, during 1995 and 1996 seasons were investigated. ‘Pico Colorado’ had higher values of lightness, chroma, hue, firmness and Brix/acid ratio than
A RESEARCH NOTE: STUDY ON THE QUALITY OF PACHARÁN BY SENSORY EVALUATION
Authors: GARCIA TERESA FERNÁNDEZ , CASP ANA
Published: May 2007

Pachardn is a traditional drink of Navarra, Spain. This spirit is an alcoholic drink which ranges from intense pink to red in color and whose base is sloe (Primus spinosa, L.) flavored with, the essential oils of aniseed and sugar. Sensory analysis was performed using samples from twenty‐one different brands of commercial pachardn. Statistical techniques employed were formations of a linear correlation matrix, followed by factor analysis and multiple linear regression. Factor analysis permitted reduction of the sensory variables examined (color, aroma quality, flavor quality, sweetness, acidity and overall impression) to two factor variables (“flavor and aroma” and “color”). The position of the brands with respect to these two factors indicate the necessary changes to improve pachardn quality. The factors “flavor and aroma” had the chief direct effect on Overall Impression.
EFFECT OF STEAMED WHEAT FLOUR ON THE SENSORY QUALITY OF BATTER COATED PRODUCTS
Authors: PRAKASH MAYA , RAJALAKSHMI D.
Published: May 2007

Steaming of the wheat flour was done to improve the rheological as well as textural characteristics of batters used in coated products. The gluten forming protein completely denatured with increase in the steaming period. The apparent viscosity of the wheat flour batters increased with increasing solid concentration and steaming. A batter concentration of 33% of blend of native and steamed wheat flour used in the preparation of chiklunde (a traditional Indian batter coated snack made up of sweet filling and a wheat flour batter casing) scored 10.12 cm (on a scale of 15 cm) for sensory overall quality. The correlation between sensory attributes, composition of the casing and texture (peak force during shearing) showed that moisture was significantly positively related to adhesion (r = 0.70, p <0.05) and negatively related to crispness of the product (r=‐0.74, p<0.05). The correlation obtained between fat content and crispness (r=0.89, p<0.01) indicated that increasing lat content increased the crispness of the product.
INSTRUMENTAL TEXTURE PROFILE ANALYSIS OF PECANS OF VARIOUS OIL AND MOISTURE CONTENTS AFTER FREEZING TREATMENTS
Authors: ANZALDÚA‐MORALES A. , BRUSEWITZ G.H. , JUNUS S.
Published: May 2007

Freezing of pecans is done to maintain flavor but has a lesser‐known effect on other quality factors such as texture. Pecans were frozen by various methods, thawed and tested for texture by 50% compression of 3‐mm dia. × 5‐mm long cylinders. The Texture Profile Analysis (TPA) parameters, which were, affected most were fracturability, hardness and Area 1. The most extreme, slowest and fastest, freezing rates produced similar TPA values and were different from intermediate freezing rates that simulate commercial cold storage practices. The effect of the various freezing treatments on texture was similar for full‐oil and reduced‐oil pecans and for those sprayed or not sprayed with water.
TELEME PRODUCTION BY PURIFIED FICIN
Authors: AKAR BIRGÜL , FADILOGLU SIBEL
Published: May 2007

Fig tree latex (ficin) was stepwise purified by ion exchange chromatography on carboxymethyl (CM)‐cellulose and gel filtration chromatography on Sephadex G‐100, and then utilized in the production of teleme. Following ion exchange chromatography, the milk clotting to proteolytic activity ratio (MCA/PA) increased from 1.97 to 3.1 and following gel filtration, to 7.4. The purified fraction gave better chemical and sensory properties than teleme made by fig tree latex. The protein content of teleme made by fig tree latex and the purified fraction were 3.90 and 6.50%, respectively. Syneresis in teleme decreased from 95% to 85% upon purification of the proteolytic enzymes. Exclusion of proteolytic activity appears to be essential to improve the quality of teleme.
STABILIZATION OF GROUND GARLIC COLOR BY CYSTEINE, ASCORBIC ACID, TRISODIUM PHOSPHATE AND SODIUM METABISULFITE
Authors: KIM W.J. , CHO J.S. , KIM K.H.
Published: May 2007

Various organic and inorganic compounds at different concentrations were added to ground garlic as a means of controlling changes in color. Among the compounds tested, cysteine (C), ascorbic acid (A), sodium metabisulfite (S) and trisodium phosphate (P) were found effective in preventing a change in color towards greening. When these compounds were mixed at 0.1 M level, their binary mixtures (CS, AS, SP, AC) and ternary/quaternary mixtures (CAP, CAS, CSP, CASP) turned out to be even more effective for sustaining the original color values (L = 45, a = ‐2, b = 10) of ground garlic. Although the controlling effect was somewhat decreased with a reduction in mixture concentration from 0.1 to 0.03 M, the majority of mixtures (CS, SP, CAP, CAS, CSP and CASP) still maintained their effectiveness in color control.