bluuebunny/crossref_metadata_2025 huggingface dataset:
QUALITY OF PINK TOMATOES (cv. BUFFALO) AFTER STORAGE UNDER CONTROLLED ATMOSPHERE AT CHILLING AND NONCHILLING TEMPERATURES
Authors: NUNES M. C. N. , MORAIS A. M. M. B. , BRECHT J. K. , SARGENT S. A.
Published: May 2007

Greenhouse‐grown pink tomatoes (cv. Buffalo) were stored in air or in a controlled atmosphere (CA) of 4% O2 plus 2% CO2, to study the effect of CA at chilling and nonchilling temperatures on fruit quality characteristics. Tomatoes could be stored in CA at 12C for three weeks with no major changes in fruit appearance. CA was effective in delaying color development and ripening at this temperature. The soluble solids content was lower after CA storage, but no significant differences in firmness, pH or titratable acidity were observed between storage in air or CA. Storage in CA at 12C was also effective in reducing decay. However, at 6C, fruit showed high incidence of decay after both air and CA storage. CA did not alleviate chilling injury symptoms relative to air‐stored samples and may have caused CO2 injury. Water loss was greater under CA at both temperatures.
IDENTIFICATION OF MILK FROM GOAT, EWE AND COW IN THEIR MIXTURES BY POLYACRYLAMIDE GEL ELECTROPHORESIS
Authors: FADILOǦLU SIBEL , AKPINAR KUTBETTIN , SÖYLEMEZ ZERRIN
Published: May 2007

A rapid identification of milk from goat, ewe and cow was done in the raw milk mixtures by polyacrylamide gel electrophoresis method. Two kinds of milk were mixed in the following proportions: 75:25%, 50:50%, 25:75% (V/V). Raw goat milk was adulterated with increasing proportions of cow milk or ewe milk, and ewe milk was adulterated with cow milk. Ewe milk in goat milk was detected by the electrophoretic resolution of the casein fraction whereas cow milk in goat and in ewe milk was identified by the presence of two fast‐moving whey proteins.
CONTAMINATION AND DETERIORATION OF ALFALFA SPROUTS CAUSED BY A SEEDBORNE ISOLATE OF ERWINIA HERBICOLA1
Authors: MOLINE H.E. , KULIK M.M.
Published: May 2007

A Gram negative, rod‐shaped, yellow‐pigmented bacterium was recovered from beneath the seed coats of surface‐sterilized alfalfa seed from three seed lots used for the commercial production of sprouts. This bacterium was responsible for the deterioration of alfalfa sprouts marketed in film‐wrapped plastic containers. Identity of the isolate was confirmed as Erwinia herbicola (Löhnis) Dye (synonym Pantoea agglomerans comb. nov.). The level of contamination by this bacterium in nonsurface‐sterilized seed was 34.7% while in surface‐sterilized seed it was 13.2%. No other microorganisms were consistently recovered from surface‐sterilized seed samples from these lots, or from other alfalfa seed samples assayed as controls. The bacterium was able to survive for more than three years beneath the seed coats of contaminated seed. We recommend that alfalfa sprout companies routinely assay samples for seedborne microorganisms from lots intended for sprouting.
SENSORY, CHEMICAL, AND PHYSICAL CHANGES IN INCREASED WATER ACTIVITY PEANUT BUTTER PRODUCTS
Authors: FELLAND S.L. , KOEHLER P.E.
Published: May 2007

The effects of moisture, temperature, and storage time on the flavor characteristics of increased water activity peanut butter products were determined by sensory analysis. All three factors affected the sensory attributes of the products. At all temperatures and storage times, peanut butter products with 5.0% water added had lower roasted aroma and roasted flavor, with more off‐odors and off‐flavors than the 2.5% or 0.0% water added samples. Water activity and color were monitored throughout the study, and samples were evaluated for oxidation.
EVALUATION OF A CARBOHYDRATE‐BASED FAT REPLACER IN A FAT‐REDUCED BAKING POWDER BISCUIT
Authors: CONFORTI FRANK D. , CHARLES STACEY A. , DUNCAN SUSAN E.
Published: May 2007

Three selected carbohydrate‐based fat replacers which were derived from pectin, gums, and oat bran (Slendid, Kel‐Lite BK and TrimChoice‐5, respectively) were used at a fixed rate in biscuits while shortening was reduced at 33, 66 and 100%. The principal effects of each fat substitute on biscuit quality varied with the fat substitute type and level of fat. Generally, fat substitute usage produced a significant (p < 0.05) increase in moisture content, as well as a light crust color. Variations in volume and crumb firmness were associated with the type of fat substitute and level of fat. Sensory data were found to be in agreement with the analytical data for moistness, crust color and crumb firmness. Crumb size decreased and bitterness was detected in biscuits as fat levels decreased regardless of the type of fat substitute.
OBJECTIVE COLOR MEASUREMENT OF FRESH DATE FRUITS AND PROCESSED DATE PRODUCTS
Authors: AL‐HOOTI SUAD , SIDHU J.S. , QABAZARD H.
Published: May 2007

Because of significant international trade in date fruits, the need for objective color measurement for maintaining strict quality standards has become obvious. The results on color measurement of specimens of fresh date fruits at four stages of maturity and some processed date products in terms of CIE L*a*b* color coordinate values and hue angle (η) are presented. The L*, a*, b* and η values were found to indicate the color of date fruits and processed date products objectively. Measurements utilizing a Macbeth Color Checker spectrophotometer may, therefore, be extremely useful in quantifying the color of date fruits for objective color comparison between different date cultivars and for quality control of processed date products in the international trade.
PHYSICOCHEMICAL PROPERTIES OF THREE RICE VARIETIES
Authors: HETTIARACHCHY N.S. , GRIFFIN V.K. , GNANASAMBANDAM R. , MOLDENHAUER K. , SIEBENMORGEN T.
Published: May 2007

Physicochemical properties of three rice varieties were studied. Textural properties of gels from La Grue, Bengal, and S201, were investigated using the Universal Texture Analyzer, and pasting characteristics by Brabender Visco/amylography. Gels from La Grue (long grain) had higher fracturability, hardness, amylographic consistency, and setback viscosity (P<0.05). Gels from S201, a short grain variety, were harder and had higher fracturability values than those from Bengal, a medium grain variety. Analysis of texture profiles of rice gels could be an alternative to Brabender viscoamylographs for differentiating among rice varieties. Tests on in‐vitro starch digestibility showed that La Grue had lower maltose released than S201 or Bengal during the first 15 and 45 min of hydrolysis with human salivary α‐amylase.
FIRMNESS AND COLOR RETENTION IN BLANCHED GREEN BEANS AND GREEN BELL PEPPER
Authors: SEOW C.C. , LEE S. K.
Published: May 2007

A comparative study of the effects of single‐stage conventional high temperature – short time (HTST) blanching, two‐stage low temperature – long time followed by high temperature – short time (LTLT/HTST) blanching, and vacuum infiltration of calcium followed by HTST‐blanching on the firmness and color of green beans and green bell pepper was carried out. The two‐stage blanching procedure significantly improved the firmness of the blanched vegetables, but resulted in the development of an olive green/brown color in sharp contrast to the dark green color of vegetables subjected to HTST‐blanching alone. On the other hand, vacuum infiltration of calcium into the vegetable tissues resulted in blanched materials which were nearly or equally as firm as those subjected to LTLT/HTST‐blanching and which were equally as green as, if not greener than, the corresponding single‐stage HTST‐ blanched samples.
MICROWAVE BLANCHING EFFECTS ON COLOR, CHEMICAL AND SENSORY CHARACTERISTICS OF FROZEN ASPARAGUS
Authors: BEGUM S. , BREWER M.S.
Published: May 2007

Asparagus was blanched for 4 min using: conventional boiling water (BW), steam (ST), microwave (MW), or microwave heated in boilable bags (MWB). Samples were ice‐cooled, bagged, heat‐sealed and stored at −18C for 4 weeks. Peroxidase activity was reduced from 98–114 units in fresh, unblanched to 1–7 units in blanched asparagus. Reduced ascorbic acid (RAA) content in fresh, unblanched asparagus was ∼49 mg/100 g; RAA content in fresh, BW‐blanched asparagus was ∼44 mg/100 g. Frozen, unblanched asparagus retained about 40% of original RAA content; BW‐blanched asparagus retained 61%, and MWB‐blanched asparagus retained 87%. After frozen storage all samples were darker than freshly blanched samples. Blanching increased and freezing decreased greenness of all samples. Blanching increased yellowness of fresh samples; after frozen storage, blanching treatment differences were lost. Unblanched samples had the highest appearance scores; unblanched and MW‐blanched samples had the highest color scores. Overall quality of the microwave blanched asparagus was as good as or superior to conventionally blanched asparagus.
THERMO‐RHEOLOGICAL PROPERTIES AND COOKING YIELD OF SAUSAGE‐TYPE PRODUCTS AS AFFECTED BY LEVELS OF FAT AND ADDED‐WATER1
Authors: ATUGHONU A.G. , ZAYAS J.F. , HERALD T.J. , HARBERS L.H.
Published: May 2007

Consumer interest in low fat foods has led meat processors to introduce low fat sausages with high added‐water. The purpose of this study was to use dynamic thermo‐rheological techniques to study the influence of fat and added water on sausage batters and cooking yields during heating. Twenty different sausage batters were formulated to 15–30% fat and 18–35% added water. Batters were heated in a thermal scanning rheometer from 20–80C in increments of IC/min. Rheograms of all batters showed a gradual decrease in storage modulus (G') as temperature increased from 20–59C. Significant changes in G' occurred in the range of 60–75C leading to the formation of rigid gel networks. Batters with levels of fat ≤ 24% and added water > 24% or levels of fat and added water ≥ 27% showed increased cooking yields. Rheological measurements suggested that levels of added water influenced the G' of batters during heating and that high levels of added water could be used in sausage formulations without adversely affecting product yield.
EFFECT OF PRESERVATION METHODS ON QUALITIES OF GIANT FRESHWATER PRAWNS (MACROBRACHIUM ROSENBERGII)
Authors: NOOMHORM ATHAPOL , VONGSAWASDI PUNCHIRA
Published: May 2007

The effects of three common commercially‐practiced preservation methods, i.e., individual quick freezing (IQF), freeze drying and canning, on the quality of giant freshwater prawns (Macrobrachium rosenbergii) were studied. Physical and chemical quality parameters of IQF prawns stored at −25 ± 1C changed slightly during 6 months' storage. The freeze‐dried and the canned prawns stored at 24 ± 0.5 C could maintain their physical, chemical and sensory qualities during 6 months of storage very well.
PRESTORAGE MOISTURE CONTENT AFFECTS COLOR LOSS OF GROUND PAPRIKA (Capsicum annuum L.) UNDER STORAGE
Authors: OSUNA‐GARCIA JORGE A. , WALL MARISA M.
Published: May 2007

Ground paprika samples from cultivars ‘B‐18’; and ‘NuMex Sweet’; were adjusted to different prestorage moisture contents and stored under ambient temperature (19C–24C) and humidity (24–42%). Moisture content, water activity, extractable color, and surface color were determined before storage and then monthly for four months. Prestorage moisture contents equilibrated during storage. At the end of the storage period all samples had about 10% moisture content. Samples with 6% or 9% prestorage moisture content had 92% and 90% extractable color loss, respectively, for ‘B‐18’; paprika and 84% and 83% color loss for ‘NuMex Sweet’; paprika, respectively. In contrast, samples stored at higher moisture contents had less color loss. Color loss after four months storage was 53% and 32% for ‘B‐18’; and 51% and 30% for ‘NuMex Sweet’; at 15% and 18% prestorage moisture contents, respectively. Surface color was also affected by moisture content.
BOOK REVIEWS
Authors: POWERS JOHN J.
Published: May 2007

Book Reviewed in this Article:

MULTIVARIATE DATA ANALYSIS IN SENSORY AND CONSUMER SCIENCE. Garmt B. Dijksterhuis.

FOOD INDUSTRY DIRECTORY‐QUALITY & SAFETY TESTING 1996–97. Sara Hackwood, compiling editor.

STATISTICAL PROCESS CONTROL METHODS FOR LONG AND SHORT RUNS, 2nd Ed. Gary K. Griffith.
DIFFERENCES IN THE RATE OF COLORATION IN TOMATO FRUIT
Authors: GÓMEZ R. , VARÓN R. , AMO M. , TARDÁGUILA J. , PARDO J.E.
Published: May 2007

The evolution of fruit color of twelve tomato (Lycopersicon esculentum Mill.) cultivars during ripening was evaluated. Final color of each of the cultivars was determined by calculating its fresh tomato color index (TCIf). Luminosity (L*), red‐green component (a*), a*/b* ratio, hue angle (h*), dominant wavelength (DW) and fresh tomato color index (TCIf) were the parameters that best differentiated the ripening stages of tomato fruit. Dominant wavelength and purity of excitation were correlated with a* and b*. Fresh tomato color index (TCIf) was related to the luminosity (L*) and yellow‐blue component (b*).
PHYSICAL AND CHEMICAL CHANGES IN VACUUM PACKAGED PARMIGIANO REGGIANO CHEESE DURING STORAGE AT 25, 2 AND −25C
Authors: SEVERINI C. , BRESSA F. , ROMANI S. , ROSA M. DALLA
Published: May 2007

Parmigiano Reggiano (PR) cheese, packed in single 20g portions under vacuum, was stored at three different temperatures (25C, 2C and −25C) to evaluate chemical and physical changes in the product during 120 days of storage. There was no increase in lipid oxidation, even though the presence of pentane in the head space showed that the PR samples were already slightly oxidized following the 18 months of ripening process. Color and water activity determinations led to the hypothesis that the lipid fraction migrated to the sample surface when stored at 25C. Other changes observed by the authors influenced the modification of the flavor and a decrease in the overall acceptance of the PR samples packed under vacuum and stored at room temperature. However, they did not seem to be related to lipid oxidation.
QUALITY OF MINIMALLY PROCESSED LETTUCE AS INFLUENCED BY PACKAGING AND CHEMICAL TREATMENT
Authors: PIROVANI M.E. , PIAGENTINI A.M. , GÜEMES D.R. , DI PENTIMA J.H.
Published: May 2007

Shredded lettuce was packaged in sealed bags of monooriented polypropylene (OPP) film and also in polyethylene (PE) trays overwrapped with a multilayer polyolefin (RD106) or plasticized polyvinyl chloride (PVC) film; and stored at 4C in a refrigerated case during 8 days. Chemical treatment by dipping in a 0.3% ascorbic acid /0.3% citric acid solution did not significantly affect changes in microbial populations or visual sensory attributes. Type of package was not a significant factor for microorganism populations, but was significant (p<0.001) for changes in gas composition and visual sensory attributes. The modified atmosphere within the packages changed from normal air composition to about 1.5% O2/12% CO2 for OPP bags and to about 17–18% O2/1–2% CO2 for PVC‐PE trays and RD106‐PE trays after 8 days of storage. The visual sensory quality of the product was retained better in OPP bags than in the other ones.
IDENTIFICATION OF HEAT SENSITIVE PROTEINS DURING ROASTING OF PEANUT SEED
Authors: BASHA S.M. , YING M. , YOUNG C.T.
Published: May 2007

Peanut (Arachis hypogaea L) seed were heated at 125C and 150C between 0 to 24 min and the seed proteins were extracted with 0.1 M sodium phosphate buffer, pH 2.5. The soluble and insoluble proteins were analyzed to determine changes in protein and polypeptide composition during heating. Acid soluble proteins were more susceptible to thermal breakdown than acid insoluble proteins. Within the acid soluble fraction, some proteins and polypeptides were more readily degraded than the others. In the acid insoluble fraction, except for the loss of a 70,000 Dalton polypeptide no other major changes were observed. Changes in protein composition were more rapid at 150C heating than at 125C heating. These data suggest that the proteins of the acid soluble fraction are highly sensitive to heating and thus may have a role in flavor volatile production during roasting of the peanut.
QUALITY OF WHOLE GUTTED SALMON IN VARIOUS BULK PACKAGES
Authors: SIVERTSVIK MORTEN , ROSNES JAN THOMAS , VORRE AASE , RANDELL KATI , AHVENAINEN RAIJA , BERGSLIEN HELGE
Published: May 2007

Quality attributes of whole, gutted salmon (Salmo salar) were observed during chilled storage and transportation (<1C) in various bulk packages. The bulk packages used were plastic pouches with whole salmon and modified atmospheres (MA) (50% and 100% CO2, large tubs with whole salmon in MA (60% CO2 and air), and traditional EPS‐packages with whole salmon. In all bulk packages, except traditional packages, half or less the normal amount of ice were used. The microbial growth was evidently higher in traditionally packed salmon compared with salmon stored in atmosphere with high C02‐content. High C02‐content in the package inhibits bacterial growth more than low C02‐content. Salmon in MA were evaluated as equal or better sensory quality than traditionally packaged salmon after 13 days of storage. MA had, however undesirable effects on the appearance of whole salmon: faster graying of gills and loss of clearness in eyes.
CHEMICAL COMPOSITION OF TOMATOES AS AFFECTED BY MATURITY AND FERTIGATION PRACTICES
Authors: SHI JOHN X. , LE MAGUER MARC , LIPTAY ALBERT , WANG SAMUEL L.
Published: May 2007

The objective of this study was to determine the effect of various fertigation practices and maturity stages on tomato fruit composition. Soluble solids, reducing sugar content, and sugar/acid ratio of tomatoes increased with maturity. Fertigation treatments had less of an effect on the chemical composition of the fruit than the stage of maturity. Mineral (P, K, Ca, Mg) levels of tomato fruits in fertigated treatments were higher than in the control plot treatments receiving no supplemental water during the production season. Ascorbic acid content in whole mature‐red fresh tomatoes was 13.24% and 25.71% higher than that in mature‐pink and mature‐light pink tomatoes, respectively. The locule section contained more ascorbic acid than other parts of the fruit at maturity. Intensive mineral fertigation and harvesting at the ripe stage contributes toward higher nutritional quality in fresh tomatoes.
EFFECT OF SMOKE SOURCES ON QUALITY AND STORAGE STABILITY OF CATFISH FILLET (Clarias macrocephatus Gunther)
Authors: BENJAKUL SOOTTAWAT , AROONRUENG NUTTHAWUT
Published: May 2007

The effect of smoke sources, bagasse and coconut husk, on the chemical composition, acceptability and quality changes of catfish fillets was investigated. Catfish smoked with either of the sources had similar compositions. Catfish fillets smoked with coconut husk attained significantly higher preference scores for color but odor scores were lower compared with those smoked with bagasse (p < 0.05). However, no significant differences in other attributes were observed for fillets smoked by the two different kinds of starting material. Smoked fillets showed lower TBA values, ammonia content, aerobic plant count (APC), yeast and mold than the control throughout 10 weeks of storage at 4C. For the smoked fillets, nonenzymatic browning was prevalent.
SENSORY AND PHYSICAL CHARACTERISTICS AND STORAGE STABILITY OF HONEY‐FLAVORED LOW‐FAT EXTRUDED CHIPS
Authors: FALLER JAMES F. , FALLER JIN Y.
Published: May 2007

Consumer demand for low‐fat “healthy” snacks challenges manufacturers to improve the health profile of their products while maintaining their appetizing taste. The objectives of this study were to: (1) investigate the effect of addition levels of honey on texture and consumer acceptability of extruded, baked low‐fat/honey‐flavored chips; (2) determine the degree of liking for the product; (3) and evaluate the influence of honey on storage stability. The product, consisting of grade A light amber honey (0, 6, 12, and 18%) in a corn masa/flour blend, was extrusion formed into a ribbon through a slit die. The product was baked, dried, packaged, and stored in an ambient environment. Increased honey level significantly increased flavor liking, sweetness and honey flavor intensity for the fresh and 10 week storage samples, and positively influenced consumer overall acceptability.
QUALITY INSPECTION OF BAKERY PRODUCTS USING A COLOR‐BASED MACHINE VISION SYSTEM
Authors: ABDULLAH MOHD ZAID , AZIZ SABINA ABDUL , DOS MOHAMED ABDUL MANAN
Published: May 2007

Muffins were evaluated for color by visual examination and by development of a machine‐reading system coupled with discriminant analysis of the data acquired. A classification algorithm separated light from dark‐colored muffins. The system's precision was assessed by evaluating the color of 4 cm diameter muffins pregraded prior to the evaluation of color and without pregrading. Applied to 200 samples, the automated system was able to correctly classify 96% of the pregraded and 79% of the ungraded muffins. The algorithm procedure was able to classify muffins at an accuracy level better than 88% in most cases whereas quality decisions among inspectors varied by 20 to 30%. Critical to precision by the machine‐read procedure was control of the illumination.
PHYSICAL AND SENSORY CHARACTERISTICS OF EXTRUDED CORN/SOY BREAKFAST CEREALS
Authors: FALLER J.F. , FALLER J.Y. , KLEIN B.P.
Published: May 2007

The food industry is currently interested in developing palatable mainstream products containing soy to capitalize on the growing interest in the potential health benefits of soy in the diet. Breakfast cereal is a prime candidate. Extruded corn‐based breakfast cereals containing soy protein isolate with wheat bran were made. Products were twin‐screw extruded with varying feed moisture contents (21, 23, and 25%) and added sugar levels (0, 5, and 10%) in a 3x3 factorial experimental design. Extruder system responses (motor torque, die pressure and die temperature), extrudate physical properties (color, diameter and specific volume), and 19 descriptive sensory attributes were measured. Substantial differences occurred with 5% added sugar at 25% feed moisture and 10% added sugar at all feed moistures. Increased sugar and feed moisture contents decreased sensory product expansion, but increased texture properties. Ten percent added sugar and 25% feed moisture increased sensory corn flavor while decreasing soybean flavor.
UTILITY OF CIE TRISTIMULUS SYSTEM IN MEASURING THE OBJECTIVE CRUMB COLOR OF HIGH‐FIBER TOAST BREAD FORMULATIONS
Authors: AL‐HOOTI SUAD N. , SIDHU JIWAN S. , AL‐SAQER JAMEELA M.
Published: May 2007

The major objectives of this study were to develop high‐fiber toast bread formulations with lighter crumb color and to evaluate the CIE tristimulus system to measure the color of crumb as affected by the addition of various flour mill fractions. The optimized straight‐dough bread making method (AACC method 10‐10B) was used for conducting the baking trials. CIE L* a* b* values of the crumb were measured. Additional color attributes, (whiteness value, redness index (RI), saturation index (SI) and total color difference (ΔE), were calculated from these L* a* b* values. Compared with flour samples, the germ and bran fractions had significantly lower CIE L* a* b* and whiteness values, but higher redness and saturation indices, indicating darker color and hue for the latter. Test bread samples having up to 30% bran and 10% germ, were lighter in crumb color than the control whole wheat flour bread. It was concluded that high‐fiber toast bread, with lighter crumb color than whole wheat flour bread, can be produced by using white flour, and equal proportions of coarse and fine bran at 20%, germ at 5%, and sodium stearoyl‐2‐lactylate at 0.5% levels. The CIE L*a* b* tristimulus system can effectively be utilized for distinguishing crumb color variations in toast bread samples.
SURFACTANT APPLICATION SYSTEM TO PREVENT ANTHOCYANIN LEAKAGE OF IQF BLUEBERRIES1
Authors: BENOIT PATRICK W. , DONAHUE DARRELL W. , BUSHWAY ALFRED A. , STOREY JENNIFER A. , PLAYER TYLER M.
Published: May 2007

Design of an in‐line system to apply carboxymethylcellulose (CMC) surfactant to individually quick frozen blueberries to prevent anthocyanin leakage is presented. Based on design specifications a prototype system was tested. Results of anthocyanin leakage tests performed on blueberries coated using a surfactant distribution unit indicate that a small percentage by weight (such as 1%) of surfactant is effective in reducing anthocyanin leakage. Economic evaluation of the system design revealed a cost range for blueberries from $0.04 to $0.09 per kg. Price of the CMC surfactant had the greatest effect on total operational cost of the system. The designed system represents the best overall system for applying surfactant to blueberries without slowing existing processing operations. Overall, the surfactant application system is not a great economic burden for processors, if customers are willing to absorb the slightly higher cost per kg of coated blueberries.
EFFECT OF VACUUM PACKAGING ON THE COLOR OF FROZEN SUGAR APPLE (ANNONA SQUAMOSA L.)
Authors: WU MING‐CHANG
Published: May 2007

Sugar apples at 70–80 % of ripeness were individually quick frozen, with or without vacuum packaging, and stored for 12 months. Insignificant discoloration was observed in the vacuum‐packed samples, while serious change was observed in the control (nonvacuum‐packed samples). The main phenolic compounds in the sugar apples at 4 degree maturity were determined to be (+) catechin (272.9 ppm), chlorogenic acid (84.7 ppm), eugenol (21.3 ppm) and gallic acid (15.9 ppm). Fruits with higher maturity exhibited higher polyphenoloxidase (PPO) activity. However, PPO activity decreased the longer the storage period, especially in the nonvacuum‐packed fruits. Residual contents of those four phenolic components and of chlorophyll in the vacuum‐packed sugar apples were higher than those in the nonvacuum‐packed fruits during frozen storage.
QUALITY EVALUATION OF REFRIGERATED CHICKEN WINGS TREATED WITH ORGANIC ACIDS
Authors: KIM CHANG R. , MARSHALL DOUGLAS L.
Published: May 2007

The effects of acetic acid (AA), lactic acid (LA), or citric acid (CA) dip treatments on aerobic plate counts (APC), Hunter color values, and sensory evaluation scores of chicken wings stored at 4C were assessed. Chicken wings were immersed in solutions containing 1% individual acids for 10 min. Exposure for 10 min significantly reduced (P < 0.05) APC on the surface of chicken wings for 12 days. AA had greater antimicrobial activity than LA or CA. AA treatment yielded lighter, less red, and less yellow colored wings than untreated controls. Odor scores of chicken wings treated with acids were lower than untreated controls, with AA giving better scores than the other acids during 12 days of storage. Appearance scores of acid‐treated wings were similar to controls throughout storage. Untrained panelists did not observe color differences suggested by Hunter color data. Treatment of chicken wings with 1% AA would be recommended over the other acids due to greater antimicrobial effect and more favorable sensory results.
QUALITY CHANGES IN APPLE JUICE AS RELATED TO NONTHERMAL PROCESSING
Authors: ZÁRATE‐RODRÍGUEZ E. , ORTEGA‐RIVAS E. , BARBOSA‐CÁNOVAS G.V.
Published: May 2007

Fresh apple juice was preserved using ultrafiltration and high voltage pulsed electric fields as nonthermal preservation techniques. Changes in quality attributes such as soluble solids, pH, acidity and color were verified for both processes. Changes were tested in terms of membrane pore, transmembrane pressure and recovery percentage for the ultrafiltration treatments, as well as in terms of electric field strength and number of pulses for the pulsed electric fields experiments. Among the quality attributes investigated, soluble solids, pH and acid content did not show significant differences, while color was significantly different for both nonthermal techniques. For the ultrafilteredjuice, a browning trend was observed, whereas for the pulsed electric treated juice an opposite, lightening, tendency was present.
RATITE MEAT SENSORY SCORES COMPARED WITH BEEF
Authors: ANDREWS LINDA , GILLESPIE JEFFREY , SCHUPP ALVIN , TAYLOR GARY
Published: May 2007

Ostrich and emu meats offer consumers a low fat red meat alternative to beef. A descriptive scoring method was used to compare edibility characteristics of beef, emu and ostrich meats. The flavor and textures of grilled ostrich and emu meat were compared with top sirloin beef as fresh and over 6 months of frozen storage (0, 2, 4, 6 months) using the “Difference from Control Test”. Liver‐like/giblet flavors for ostrich were slightly less and emu slightly more than beef. Ostrich and emu filet juiciness were slightly higher than beef. Ground emu liver‐like giblet flavor was enhanced by frozen storage. Grilled freshly ground ostrich was slightly less mealy, beefy, lardy, and liver‐like, while scoring slightly more juicy than beef. Ground ostrich, from a processor, was much less like beef than laboratory prepared ground ostrich. Freshly ground emu was slightly less mealy and beefy, more juicy, and less lardy than beef. Frozen whole cuts maintained similar attributes throughout the 6 months of frozen storage.
KERNEL MORPHOLOGY VARIATION IN A POPULATION DERIVED FROM A SOFT BY HARD WHEAT CROSS AND ASSOCIATIONS WITH END‐USE QUALITY TRAITS1
Authors: BERGMAN CHRISTINE J. , GUALBERTO DAISY G. , CAMPBELL KIMBERLY G. , SORRELLS MARK E. , FINNEY PATRICK L.
Published: May 2007

Physical attributes, including kernel morphology, are used to grade wheat, and indicate wheat milling and baking quality (MBQ). Using a recombinant inbred population derived from a soft by hard wheat cross, this study quantified kernel traits’ sources of variation, studied their heritability, and relationships between morphological and MBQ traits. Transgressive segregation occurred for all traits. Thousand‐kernel weight (TKW) and kernel texture (NIR‐T) were primarily
INVESTIGATIONS ON THE SYNTHETIC AUXIN RESIDUES OF GREENHOUSE TOMATOES (LYCOPERSICON ESCULENTUM) GROWN IN TURKEY
Authors: GÖKMEN VURAL , ACAR JALE
Published: May 2007

Normal and misshapen greenhouse‐grown tomatoes (n= 100 for each group) were analyzed separately in order to compare their synthetic auxin residue contents. Sharply elongated blossom‐ends, “hook‐like” and “slice‐like” deformations were the auxin‐induced shape abnormalities most often observed. The greenhouse tomatoes were found to contain only 4‐chlorophenoxyacetic acid (4‐CPA), but no 2,4‐dichlorophenoxyacetic acid (2,4‐D) or β‐naphtoxyacetic acid (BNOA) residues. Seasonal variations in the mean 4‐CPA residues of greenhouse tomatoes were significant (p<0.05) through 1994‐97. Mean 4‐CPA residues of normal and misshapen greenhouse tomatoes were 0.323/pm0.187 mg kg−1 and 0.363/pm0.150 mg kg−1, respectively. The difference was not statistically significant (p>0.05). The average 4‐CPA residue in abnormally shaped fruit is greater than 0.3 mg kg−1. While misshapen fruit always contained residues of at least 0.1 mg kg−1, 95% of normal‐shaped fruit also contained residues exceeding 0.1 mg/kg−1.
A RESEARCH NOTE: SENSORY QUALITY CHANGES OF HIGH MOISTURE PINEAPPLE BITS DURING STORAGE
Authors: PARDIO VIOLETA T. , WALISZEWSKI KRZYSZTOF N. , GARCIA MIGUEL A.
Published: May 2007

Minimally processed high moisture pineapple bits prepared in sucrose syrups, in order to decrease water activity to 0.92, 0.95 and 0.97, were stored at 30, 35 and 40C and evaluated by selected and trained sensory panelists using the Karlsrühe Quality Test. Color, flavor and texture changes were significantly lower for the 0.92 aw product stored at 30C. It can be predicted by shelf‐life estimation that this product will maintain a satisfactory sensorial and microbiological quality for up to 50 days.
QUALITY OF ‘ANJOU’ PEARS AFTER DIFFERENT TYPES OF CONTROLLED ATMOSPHERE STORAGE
Authors: DRAKE S.R. , GIX R.D. , COUREAU C.
Published: May 2007

‘Anjou’ pears (Pyrus communis, L) were subjected to seven different controlled atmosphere (CA) storage practices and stored at 1C, for 90, 150 or 210 days plus 30 days at regular air atmosphere (RA). CA storage treatment conserved pear qualities to a certain extent regardless of storage treatment. Establishment of CA conditions (2% O2 and < 1 % CO2 on warm pears (20C), prior to cooling, resulted in reduced firmness, finish and color and increased amount of scald, shrivel and physiological disorders. Pears held in CA storage (2% O2 and < 1 % CO2) for 90 days and an additional 30 days in RA storage maintained good quality. When held for longer storage periods, firmness, finish and color decreased, and scald, shrivel and physiological disorders increased.
AKARA‐MAKING CHARACTERISTICS OF FIVE U.S. VARIETIES OF COWPEAS (VIGNA UNGUICULATA)
Authors: McWATTERS K.H. , HUNG C.‐Y. T. , HUNG Y.‐C. , CHINNAN M.S. , PHILLIPS R.D.
Published: May 2007

Akara‐making characteristics of five U.S. varieties of cowpea were determined, using a small‐scale method developed based on 50 g dry seed starting material. Blackeye, crowder, pinkeye, white acre and a new breeding line (white‐eye) cowpeas were evaluated at three paste moisture contents (63, 65, 67%). Blackeye cowpeas at 65% paste moisture served as the control. Ranges for color characteristics were: lightness (L*), 59.8 to 68.3 (control = 61.9); chroma (intensity), 34.6 to 41.4 (control=38.3); hue angle (light brown), 72.7 to 78.6 (control = 74.9); total color difference, 12.8 to 14.9 (control= 14.0). Akara ball hardness ranged from 9.7 to 18.9 N (control= 14.2). Ranges for other texture characteristics were: elasticity, 1.79 to 3.18 mm (control=2.35); cohesiveness (ratio), 0.20 to 0.34 (control=0.23); gumminess, 2.45 to 4.61 N (control=3.23); and chewiness, 4.39 to 14.2 Jx103‐ (control=7.59). Each variety produced four to five balls per batch with weights ranging from 17.54 to 21.24 g (control=21.06 g). Paste with overall handling characteristics (ease of dispensing, ease of ball formation) and akara‐making quality (shape of ball, appearance of ball surface) the most like the control was the white‐eye, while crowder was the least like the control.
THE EFFECT OF PRESSURE COOKING ON THE MICROSTRUCTURE AND EXPANSION OF FISH CRACKER (‘KEROPOK’)
Authors: KYAW Z.Y. , CHEOW C.S. , YU S.Y. , DZULKIFLY M.H.
Published: May 2007

The effect of pressure cooking on microstructure of wheat and tapioca starch in keropok gel and expansion of fried keropok slices were studied. The morphology of the starch granules in the keropok gel at different steaming temperature was examined using scanning electron microscopy (SEM). Linear expansion of keropok made with wheat starch increased with increasing steaming temperature, but that of keropok made with tapioca starch decreased with increasing steaming temperature. The linear expansion results correlate with the sensory evaluation of the products.
STUDIES ON THE DEVELOPMENT OF PAN BREAD USING RAW WHEAT GERM
Authors: SIDHU JIWAN S. , AL‐HOOTI SUAD N. , AL‐SAQER JAMEELA M. , AL‐OTHMAN AMANI
Published: May 2007

Raw wheat germ, known to be high in vitamin E and other phytochemicals, was used to develop pan bread formulations. The raw wheat germ used had protein, fat and ash contents of 27.88, 9.86 and 4.33%, respectively, compared with 11.35, 1.26 and 0.61% for white flour. Reduction in specific loaf volume, due to the inclusion of wheat germ, was significantly restored by using a combination of 30 ppm potassium bromate and 50 ppm ascorbic acid. At levels of 10 and 20% germ incorporation, the use of 3.0% enzyme‐active soy flour significantly improved the specific loaf volume of the test breads. In comparison with white‐flour control bread, panelists did not find any significant differences in any of the sensory attributes of the test bread samples containing up to 10% wheat germ and 0.5% sodium stearoyl‐2‐lactylate (SSL). The minerals, protein and fat content of wheat‐germ‐enriched breads, was superior to the white‐flour control bread. It can be concluded that phytochemical‐enriched pan bread with superior nutritional and sensory qualities can be produced using white flour, 20% wheat germ, 0.5% SSL, 30 ppm potassium bromate and 50 ppm ascorbic acid.
MICROBIOLOGICAL QUALITY OF BROILER CHICKEN CARCASSES PROCESSED HYGIENICALLY IN A SMALL SCALE POULTRY PROCESSING UNIT
Authors: YASHODA K.P. , SACHINDRA N.M. , SAKHARE P.Z. , RAO D. NARASIMHA
Published: May 2007

Though large‐scale enterprises in highly‐developed countries often produce millions of items in a single day, world‐wide the volume of food produced in small‐scale enterprises or at home in countries still developing is of great economic importance and hygienic concern. Trials were conducted to determine the degree to which the sanitary state of broilers processed on a small scale could be improved through the application of simple hygienic practices. Dressed broiler chickens were examined for microbiological quality. Live birds carried high microbial load (log cfu/cm2): TPC 5.34; S. aureus 3.08 and fecal streptococci 3.02. The evisceration process resulted in a significant (P > 0.05) increase in microbial fecal contamination. Statistically significant lower microbial counts were observed in hygienically processed carcasses as compared with market carcasses. E. coli and fecal streptococci were completely absent in hygienically processed carcasses. Modest changes inprocessing methods resulted in broilers more hygienic with a gain in shelf‐life compared with those regularly available on the market.
PICKLING CAPER FLOWER BUDS
Authors: ÖZCAN MUSA
Published: May 2007

Caper flower buds of Capparis ovata var canesces and Capparis spinosa var spinosa were fermented in 5% and 10% brines, then subsequently stored in brines of 2% or 6% but with acetic acid, citric acid, sugar, or tarragon extract added. Most of the treatments were pasteurized at 80C, but some were not. Sensory evaluation was applied at intervals up to 360 days. C. ovata buds fermented in 5% brine and stored in 2% brine + 1% acetic acid, 6% brine + 1% acetic acid, or 6% brine + citric acid were judged the best. Buds of C. ovata kept their bright yellowish color during storage. For all samples, firmness gradually decreased during storage. C. spinosa samples decreased in firmness more than C. ovata. The texture of the buds was significantly protected by pasteurization and by the addition of sugar and tarragon extract.
MICROSTRUCTURE OF JARLSBERG TYPE AND EDAM CHEESES AS INFLUENCED BY MATURATION
Authors: ARYANA KAYANUSH J. , HAQUE ZAHUR U.
Published: May 2007

This study investigated the microstructure of a Jarlsberg type (Vallegret) and Edam cheeses as impacted by maturation. Microstructure was studied by transmission and scanning electron microscopy. Vallegret and Edam cheeses were matured for eleven and six months respectively at 4C. Matured Vallegret cheese showed the presence of fibrous structures whereas the one week immature Vallegret cheese did not. Immature (one week) Vallegret and Edam cheeses both showed the presence of tiny porous structures and fine cracks which reduced significantly as the cheeses matured. Protein layers at the fat‐protein interface were absent in one week immature Vallegret and Edam cheeses. However, protein layers were observed in both cheeses on maturation. Maturation markedly affected the microstructures of these cheeses.
CHARACTERIZATION OF SURFACE AUXIN RESIDUE IN GREENHOUSE TOMATOES (LYCOPERSICON ESCULENTUM)
Authors: GÖKMEN VURAL , ACAR JALE
Published: May 2007

Greenhouse tomato samples (n = 20) was analyzed before and after peel removal in order to determine surface auxin residue. Mean 4‐CPA residue levels of greenhouse tomatoes with and without peels were 0.383 ± 0.123 mg kg−1 and 0.241 ±0.085 mg kg−1, respectively. This difference (36 ±13%) was statistically significant. The frequency distribution curve of tomatoes with peel had a peak point at 4‐CPA reside interval of 0.4‐ < 0.5 mg kg−1 tomato, and shifted back to 4‐CPA residue interval of 0.2‐ < 0.3 mg kg−1 for tomatoes without peel. Percentage of samples having 4‐CPA level lower than the critical concentration of 0.5 mg kg−1 was 80% before peel removal, but increased to 100% upon being peeled. The mean 4‐CPA residue of peels was roughly estimated to be 3.449 mg kg−1 peel based on peeled versus nonpeeled fruit residue.
SENSORY CHARACTERISTICS AND NEAR‐INFRARED SPECTROSCOPY OF BROILER BREAST MEAT FROM VARIOUS CHILL‐STORAGE REGIMES
Authors: LYON BRENDA G. , WINDHAM W.R. , LYON C.E. , BARTON F.E.
Published: May 2007

The terms “fresh” and “frozen” often refer to the physical state of the product (i.e., soft, hard) as well as quality state (i.e., good, inferior). This study addressed quality issues of breast meat subjected to chill‐store regimes that simulate possible scenarios at points between processing, distribution by retailers, and final preparation by consumers. Five temperatures (+4,0, −3, −12, and −18C) at storage regimes (2 days, 7 days, and 7 days at the five temperatures followed by an additional 7 days at −18C) were evaluated. The statistical differences in descriptive sensory texture and moisture characteristics among cooked samples could not be predominantly attributed to temperature, storage, or temperature‐storage treatments. Visible and near‐infrared reflectance spectra of stored raw skinless breasts did not discriminate between individual temperature groups. However, a two‐class model (98.5% correct classification) discriminated between unfrozen (+4, 0, and −3C) and frozen (−12 and −18C) samples, partially due to spectra of myoglobin and oxidative states.
PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF FLAVORED SOYMILK DURING REFRIGERATION STORAGE1
Authors: WANG BAOWU , XIONG YOULING L. , WANG CHANGZHENG
Published: May 2007

The goal of this study was to investigate changes in physicochemical, microbiological, and sensory properties of flavored soymilk under refrigeration storage. The soymilk contained 85.7% moisture, 10.5% carbohydrates+ash, 2.2%protein, and 1.6% fat. Sensory analysis showed that chocolate and almond flavorings improved the aroma ofsoymilks (P < 0.05). Addition of gum partially masked the beany flavor and off‐flavor. All the soymilks had less than 10 CFU/mL of total aerobic, coliform, and E. coli counts. After one month's storage, TBARS decreased by about 20% (P < 0.05). All soymilk samples exhibited a pseudoplastic flow, and addition of 0.05% iota‐carrageenan increased their viscosity and shear stress (P < 0.05). Overall, flavored soymilks had improved desirable attributes and reduced undesirable characteristics over plain soymilk, and all were stable for one month at refrigeration condition.
PREDICTION OF NEUTRAL AND ACID DETERGENT FIBER CONTENT OF GREEN ASPARAGUS STORED UNDER REFRIGERATION AND MODIFIED ATMOSPHERE CONDITIONS BY NEAR‐INFRARED REFLECTANCE SPECTROSCOPY
Authors: GARRIDO A. , SÁNCHEZ M.T. , CANO G. , PÉREZ D. , LÓPEZ C.
Published: May 2007

The influence of the cultivar, harvesting time and length of storage under refrigeration and modified atmosphere conditions on the fiber content of green asparagus, grown in Huétor‐Tájar, Granada, Spain, was studied. Neutral detergent (NDF) and acid detergent (ADF) fiber content evolution was measured after specified storage conditions. Near‐infrared (NIR) calibration equations were developed and validated for these chemical characteristics. NIR spectroscopy was accurate in predicting NDF and ADF, proving its potential as a QC analytical technique.
COLOR, TEXTURE AND SENSORY EVALUATION OF SELECTED HYBRIDS OF POPPED POPCORN
Authors: PARK DONKEUN , MAGA JOSEPH A.
Published: May 2007

Hot air popped kernels of six selected popcorn hybrids were evaluated by 74 subjects for Hunter color values, texture maximum force (g) and total area (g. s), and ranking tests on popped kernel shape, color, aroma, taste and texture. Panel preference for butterfly and mushroom popped kernel shapes were not significantly different from each other (p = 0.20). However, yellow popcorn color was significantly preferred to white by panelists (p = 0.00025). Hunter b value (yellowness) was the most important color determinant among Hunter values. Aroma preference for the yellow popcorn hybrids was higher than that of white hybrids (p = 0.0003). Panel texture preference was related to texture maximum force (r = 0.85).
QUALITY OF FROZEN/THAWED SPRAT (SPRATTUS SPRATTUS SPRATTUS) STORED IN CLING FILM AND ALUMINUM FOIL AT 4C1
Authors: RUIZ‐CAPILLAS CLAUDIA , HORNER W.F.A.
Published: May 2007

Frozen sprats (Sprattus sprattus sprattus) were thawed and separated into three lots: two lots were wrapped and kept chilled in a refrigerator at 4C, one wrapped in aluminum foil (AF), the other in cling film (CF) and a third lot left unpackaged and held in melting ice. Biochemical tests, performed at intervals over a 16‐day period, showed better quality and an extension of shelf‐life for sprats stored unpackaged in ice compared with those held at 4C packed in AF or CF. The levels of trimethylamine oxide‐nitrogen (TMAO‐N) decreased throughout storage and significant differences (P<0.05) were observed between the lot in ice and the lots stored in AF or CF (P<0.05). However, significant differences (P<0.05) were not observed between AF and CF lots during the experiment. Increases in total volatile base nitrogen (TVB‐N) and trimethylamine‐nitrogen (TMA‐N) were significantly retarded, as were reductions in sensory quality, in the ice‐stored fish compared with packaged, refrigerated fish.
PROCESSING AND QUALITY EVALUATION OF WHOLE CANNED ‘DWARF’ GOLDEN APPLES (SPONDIAS CYTHEREA)
Authors: RAMSUNDAR DAVID , COMISSIONG EDWARD , BADRIE NEELA , BACCUS‐TAYLOR GAIL S.H. , SPENCE JOHN
Published: May 2007

‘Dwarf’ golden apples (Spondias cytherea) were canned in sucrose syrup of either 30 d̀Brix (L) or 40 d̀Brix (H). Processing was either by hot filling (HF) of syrup at 92C in filled cans or by steam‐exhausting (SE) of the filled cans at 85C for 12–14 min, followed by processing at 100C for 20 min (W20) or 30 min (W30). Sensory evaluation of commercial sterile products, SE‐LW30 and SE‐LW30 indicated there were no differences (P < 0.05) in appearance, color, taste, aroma and texture. Overall scores indicated that fruits in syrup were liked definitely to like slightly. Panelists indicated that they might or definitely will purchase the products. Fruits in 40 d̀Brix syrup were firmer than in 30 d̀Brix syrup. By week 8 of storage at 28–30C, pH was stable between 3.6–3.7, and ‘cut‐out’d̀Brix of syrup for LW30 and HW30 products was 24.0 – 24.5 and 28.5, respectively.
PINEAPPLE JUICE CONCENTRATED BY OSMOTIC EVAPORATION1
Authors: SHAW PHILIP E. , LEBRUN MARC , DUCAMP MARIE‐NOËLLE , JORDÁN MARIA J. , GOODNER KEVIN L.
Published: May 2007

Pasteurized pineapple juice was concentrated by osmotic evaporation to produce a 51 d̀Brix concentrate that was reconstituted to single strength juice for evaluation. Headspace gas chromatography (HSGC) showed that the concentrate retained an average of 62% of the volatile components present in the initial juice. A sensory panel preferred initial juice over reconstituted concentrate, and noted a decrease in desirable flavor top notes as well as development of some processed flavor in the concentrate. Similar HSGC analysis of four other commercial juice samples showed a wide range of quantitative values for volatile components, with the initial juice being similar to the weakest of these commercial juices. Analysis of concentrated juice extracts permitted identification of additional less‐volatile components not monitored directly by HSGC of the juice. Relatively low levels of these components were also present in the initial juice. Although this nonthermally produced concentrate retains more volatile components than when traditional thermal processing methods are used, addition of aqueous aroma to the concentrate may be required for satisfactory flavor.