bluuebunny/crossref_metadata_2025 huggingface dataset:
PROVITAMIN A (ALPHA‐CAROTENE, BETA‐CAROTENE AND BETA‐CRYPTOXANTHIN) AND ASCORBIC ACID CONTENT OF JAPANESE AND AMERICAN PERSIMMONS
Authors: HOMNAVA A. , PAYNE J. , KOEHLER P. , EITENMILLER R.
Published: May 2007

Provitamin A (alpha‐carotene, beta‐carotene and beta‐cryptoxanthin) and ascorbic acid were determined in 14 cultivars of Japanese persimmons (Diospyros kaki) and one American persimmon (D. virginiana). The study included 14 varieties grown at the USDA Persimmon test plot at the Southeastern Fruit and Nut Tree Laboratory, Byron, GA and one commercial variety, Hachiya, produced in California and purchased locally. After saponification, carotenoids were extracted with hexane and quantitated by a reverse‐phase HPLC system using a Zorbax ODS column and an isocratic solvent system of acetonitrile, methylene chloride and methanol (350:150:1). The total and reduced ascorbic acid were determined using AOAC methods. Variation in carotenoid content and carotenoid profiles was noted among the cultivars. The provitamin A activity ranged from 17 RE/100 g in Aizumi Shiraza to 120 RE/100 g in Hana Gosho. Beta‐carotene was the predominate provitamin A isomer in 11 of the 15 cultivars with beta‐cryptoxanthin predominate in the rest. Total ascorbic acid ranged from 35 mg/100 g in Hachiya to 218 mg/100 g in Fuyu. Mean provitamin A (RE/100 g) and ascorbic acid (mg/100 g) levels were higher in nonastringent persimmons compared to astringent persimmons (p < 0.0001). The data indicate that the Japanese persimmon is a good source of provitamin A activity and an excellent source of ascorbic acid.
EVALUATION OF VARIETAL GRAPE JUICE—INFLUENCE OF PROCESSING METHOD, SUGAR AND ACID ADJUSTMENT, AND CARBONATION1
Authors: RATHBURN INGRID M. , MORRIS J. R.
Published: May 2007

This study investigated the influence of processing method, sugar and acid adjustment, and carbonation on the quality of grape juice from 5 cultivars of wine grapes. A sensory panel found the juices with adjusted sugar and/or acid rated higher in flavor than the juices with no sugar and/or acid adjustment. Carbonation improved the ratings of the juices with no sugar and/or acid adjustment, but generally had no effect on the adjusted juices. The heat process treatment produced higher color ratings as determined by CDM values in most cultivars. The Riesling and Chelois produced juices that rated comparable to those of Niagara and Concord, the juice industry standards.
FOOD QUALITY: CONSUMER ACCEPTANCE AND SENSORY ATTRIBUTES
Authors: CIVILLE GAIL VANCE
Published: May 2007

The quality of foods is intricately related to the sensory properties of food products. Several dimensions of quality are functions of sensory characteristics. The proposed system for measuring food quality includes determining key product attributes and measuring conformance to those attributes. Both descriptive analysis, to document products, and consumer input, to measure affective responses, contribute substantially to defining sensory product specifications.

Descriptive data are related to overall consumer acceptance, to consumer acceptance for appearance, flavor and texture, and to key consumer attributes. These relationships allow management to set realistic and effective specifications for quality control.
THE SENSE OF SMELL IN FOOD QUALITY AND SENSORY EVALUATION
Authors: LAWLESS HARRY
Published: May 2007

The sense of smell is the major contributing sensory system in the perception of food aromas and volatile flavors. Illustrations of the importance of olfactory sensations can be found in the literature on product quality defects and in the importance of aroma andflavor characteristics in driving consumer acceptability of foods. Assessing olfactory‐mediated characteristics of flavors is challenging, however, for a number of reasons. There are wide individual differences in olfactory acuity, as suggested by the existence of specific anosmias. Panelists are often strongly influenced by the immediate context in which samples are judged. Developing a useful consensual language to describe smells in sensory analyses can also be difficult. In spite of these challenges, the human sense of smell is the ultimate discriminator of food aroma and flavor quality; instrumental analyses are a poor substitute. Even in cases in which chemical components of food flavors have been identified, these must be cross‐referenced against human sensitivities in order to estimate their sensory impact.
QUALITY CHARACTERISTICS OF ‘BING’ AND ‘RAINIER’ SWEET CHERRIES TREATED WITH GIBBERELLIC ACID, FOLLOWING FUMIGATION WITH METHYL BROMIDE
Authors: DRAKE S. R. , MOFFITT H. R. , KUPFERMAN E. M.
Published: May 2007

Methyl bromide (MeBr) fumigation did not significantly influence weight loss, fruit color or soluble solids of either ‘Bing’ or ‘Rainier’ sweet cherries. MeBr increased pitting and reduced objective and subjective stem color of both cultivars. There was a slight advantage in quality (bruising, pitting and stem color) for the 48g/m3 at 12°C over the 64g/m3 at 6°C MeBr treatment. As fumigation temperature increased, bruising and pitting increased and stem color decreased. Use of gibberellic acid resulted in increased firmness for ‘Bing’ cherries and superior fruit and stem color with less pitting for both ‘Bing’ and ‘Rainier’ cherries.
NONENZYMATIC BROWNING IN DRIED RED PEPPER PRODUCTS
Authors: LEE DONG SUN , CHUNG SUN KYUNG , KIM HYUN KU , YAM KIT L.
Published: May 2007

The nonenzymatic browning of dried red peppers was studied under various water activities, storage temperatures, and packaging atmospheres. Whole pepper and pepper powders‐coarse and fine, with and without seeds‐were compared. The browning can be described by the zero order reaction, and the rate constant is strongly affected by water activity and temperature. Flushing the package with nitrogen did not have a significant effect on the browning rate. For minimum browning, the peppers should be stored at water activities below 0.3 and in the form of whole pods or coarse powder with seeds.
CHARACTERIZATION OF CHANGES DURING RIPENING OF ORIENTAL PERSIMMON
Authors: HOMNAVA AMARAT , PAYNE J. , KOEHLER P. , EITENMILLER R.
Published: May 2007

Color, firmness, carotenoid content (lycopene, beta‐cryptoxanthin, beta‐carotene and alpha‐carotene) and ascorbic acid content were monitored during ripening of two cultivars of Oriental persimmons. Cultivars represented an astringent variety (Sheng) and a nonastringent variety (Hana Fuyu). HPLC quantification showed that carotenoids increased from the green stage as tree ripening progressed for both cultivars. Total provitamin A activity correlated to firmness in both cultivars. Lycopene correlated to hue and chroma in the Hana Fuyu variety. The ascorbic acid level in Hana Fuyu was higher than in Sheng. The greatest change in Hunter a and b readings occurred from the green stage to the earliest of four ripening stages measured by visual color determination. The data show that correlations exist between carotenoid development and other quality parameters which can be useful in the establishment of quality indices.
CHANGES IN ‘DELICIOUS’ APPLE BROWNING AND SOFTENING DURING CONTROLLED ATMOSPHERE STORAGE
Authors: BARRETT DIANE M. , LEE C. Y. , LIU FRANK W.
Published: May 2007

High CO2 conditions offered no advantage over normal CA storage in terms of reduced ‘Delicious’ apple browning or softening during a 28 week storage period. After approximately 7–14 weeks in CA storage, ‘Delicious’ apples showed significant losses in PPO activity, browning tendency and firmness. Electrolyte leakage reached a maximum at 11.5 weeks and declined, while total phenolics remained fairly constant. The changes observed may indicate a loss in membrane integrity and decompartmentalization after 7–14 weeks of storage, which may in turn allow for increased enzymatic browning. Polygalacturonase activity was only detectable at harvest. Holding apples for additional time in air following removal from CA storage appears to accelerate changes in these characteristics.
ASCORBIC ACID RETENTION OF BROCCOLI HELD ON A REFRIGERATED SALAD BAR
Authors: LOGOMARSINO JOHN V. , GAO JIN
Published: May 2007

Reduced ascorbic acid (RAA) was analyzed in raw broccoli florets held at two different locations from the cooling source of a commercial salad bar unit. The temperatures of the broccoli were 13±2°C and 22±2°C respectively. To simulate the salad bar environment, broccoli samples were placed on the salad bar unit for 8 h, refrigerated (4°C) for 16 h and returned to the unit for 2 h. RAA was analyzed at 0, 2, 4, 8, 24 and 26 h.

The value for percent RAA retention calculated on a dry weight basis was significantly decreased (p≤0.05) in the 22°C treatment at 8 h storage on the salad bar. The 8 h RAA retention values were 94.8±3.2% at 13°C and 88.9±7.1% at 22°C. There were no significant treatment differences observed at other time periods. There were no significant treatment differences in moisture content or RAA content.
INTERACTIONS BETWEEN CARNOSINE AND SELECTED ANTIOXIDANTS IN GROUND TURKEY1
Authors: CALVERT J. T. , DECKER E. A.
Published: May 2007

The antioxidant activity of 0.5% carnosine alone and in combination with selected antioxidants was investigated in uncooked ground turkey stored at 4C. A combination of tocopherol (0.05%) and carnosine exhibited additive antioxidant activity in salted and unsalted ground turkey. An ascorbyl palmitate (0.05%)/carnosine combination decreased TBARS 1.5 fold in salted ground turkey but was less effective in unsalted muscle (0.15% ascorbyl palmitate). Combining carnosine with STP (0.5%) or citrate (0.01 or 0.05%) did not increase the antioxidant activity of carnosine in ground turkey. These data suggest that tocopherol and ascorbyl palmitate could enhance the antioxidant activity of carnosine.
INFLUENCE OF YEAR, CULTIVAR AND FRUIT MATURITY ON QUALITY OF PEACH PUREE1
Authors: GONZALEZ A. R. , MAUROMOUSTAKOS A. , PROKAKIS G. , ASELAGE J.
Published: May 2007

A 3‐year study was conducted to evaluate the effect of year, cultivar and fruit maturity on the quality of peach puree and to determine the relative importance (RI) of these factors on the quality components hue angle (color), pH, acidity, soluble solids (SS) and SS/acid ratio. The results indicated that year, cultivar and fruit maturity had a strong effect and that they are very important in determining the quality of peach puree by affecting the different quality components. In general, fruit maturity had stronger RI than year and cultivar on the quality parameters studied. The data obtained for different maturities and cultivars fit a linear regression that accounted for 95% of the variability for all quality parameters measured. pH and SS/acid ratio increased while acidity and hue angle decreased and SS showed small or no increase as the fruit reached more advance stages of maturity.
NONDESTRUCTIVE MEASUREMENT OF CANARY MELON MATURITY BY DELAYED LIGHT EMISSION1
Authors: FORBUS W. R. , DULL G. G. , SMITTLE D. A.
Published: May 2007

Canary melons (cv. Juan Canary) representative of the full range of maturities were evaluated in 1988 and 1989 for differences in delayed light emission (DLE) measurements and physical and chemical properties that are related to melon maturity. DLE, chlorophyll, yellow pigments and firmness decreased with maturity and soluble solids increased. DLE correlated highly (r = 0.85) with maturity index (MI), which was calculated for each melon based on values for chlorophyll, yellow pigments and soluble solids content. The high correlation of DLE with MI indicates that DLE could provide a nondestructive method for measuring the maturity of canary melons.
CHEMICAL CHANGES AND SENSORY EVALUATION OF CHANNEL CATFISH AS AFFECTED BY DIET, PACKAGING METHOD AND FROZEN STORAGE
Authors: HUANG Y. W. , LILLARD D. A. , KOEHLER P. E. , EITENMILLER R. R.
Published: May 2007

Fillets from farm‐raised channel catfish (Ictalurum punctatus) fed diets containing various amounts of protein were packaged by the following methods: polyvinylidene chloride (PVDC) film overwrapping, vacuum packaging with Eva bag and vacuum skin packaging. Packaged fillets were stored at —28C for 90 days. Chemical and sensory changes were determined. Neither the packaging method nor protein content of diet had a significant (p < 0.05) effect on TBA number of frozen stored catfish. No significant differences on free fatty acid content of catfish packaged in different methods were also found. However, sensory evaluation revealed that greasiness of cooked catfish decreased as toughness of fillet texture increased throughout entire frozen storage.
STORAGE STABILITY AND ACCELERATED SHELF‐LIFE TESTING OF MARGARINE SAMPLES
Authors: MASKAN M. , ÖNER M.D. , AYA A. K
Published: May 2007

The extent of oxidative and storage stability of margarine samples were determined by measuring peroxide values (PV) and Accelerated Shelf‐Life Testing (ASLT). Two margarine samples, A and B, which were packaged with parchment and Acrylonitrile butadiene styrene (ABS), respectively, were studied to predict their storage stabilities. Samples were stored at 4 and 14C in the dark as being typical of long term storage (LTS) conditions to study the deteriorative parameters of PV and free fatty acid (FFA). Induction times estimated from ASLT results were 9.18, 5.32 and 2.65 h for Margarine (A), and 8.92, 5.12 and 2.6 h for Margarine (B) at 100, 110 and 120C, respectively. During long term storage at 4 and 14C the shelf‐life, based on peroxide formation, values were determined as 145 and 108 for Margarine (A), and 134 and 96 days for Margarine (B) at these temperature, respectively. Only a slight increase in the FFA content was observed on either sample. The main goal of the study was to test the methodology utilized rather than to compare packaging materials.
SENSORY ANALYSIS OF SOY YOGURT AND FROZEN SOY YOGURT PRODUCED FROM RAPID HYDRATION HYDROTHERMAL COOKED SOY MILK
Authors: TUITEMWONG PRAVATE , ERICKSON LARRY E. , FUNG DANIEL Y.C. , SETSER CAROLE S. , PERNG SHIAN K.
Published: May 2007

Sensory studies have been conducted on flavored soy yogurt (FLAVSYO) and frozen flavored soy yogurt (FROZSYO) made from rapid hydration hydrothermal cooked soy milk. Trained panel testing was conducted with a panel of 5. Consumer acceptance tests were carried out with 195 consumers using standard nine‐point hedonic scales. The frequencies of the consumers who liked FROZSYO were high at like slightly to like extremely, the FLAVSYO and FROZSYO had less beany flavor than the soy milk. The data from the trained panel indicate that processing, fermentation, and flavoring significantly changed the major attributes. Relative to unflavored soy yogurt, the beany flavors, chalkiness, aftertaste, sweetness, uniformity, and mouth coating scores of the FLAVSYO and FROZSYO were closer to the corresponding sensory scores for the commercial yogurt.
HYDROTHERMAL PROCESSING OF PACIFIC CHUM SALMON: EFFECTS ON TEXTURE AND IN‐VITRO DIGESTIBILITY
Authors: BHATTACHARYA SUVENDU , CHOUDHURY GOUR S. , STUDEBAKER STACY
Published: May 2007

Pacific chum salmon (Oncorhynchus keta) muscle was subjected to hydrothermal treatment (60–100C) for different time intervals (0–40 min). The texture of raw and heat treated muscles were determined using texture profile analysis. Hardness, cohesiveness, springiness (or elasticity), and chewiness of heat treated fish muscle were higher than those for raw muscle. Increase in time or temperature of treatment increased these textural attributes. However, softening of muscle, as indicated by the decrease in hardness, springiness and chewiness values, occurred with prolonged heating at higher temperatures (90–100C). Muscle cohesiveness was fairly unaffected by processing temperatures. In‐vitro digestibility of chum salmon muscle protein remained unaltered by thermal processing for the time‐temperature combinations studied.
PROCESSING AND PALATABILITY CHARACTERISTICS OF ROUND BEEF BACON
Authors: BRUGGEN KARL A. , MCKEITH FLOYD K. , BREWER M. SUSAN , STITES CHARLES R. , BECHTEL P.J.
Published: May 2007

The objective of this study was to evaluate the effects of tumbling, maceration, and emulsion coating on the processing and palatability characteristics of round beef bacon. Fifty‐one beef plates were cured and assigned to treatments: vacuum‐tumbled (T); macerated and vacuum‐tumbled (MT); macerated, emulsion‐coated, and vacuum‐tumbled (MET); and emulsion‐coated and vacuum‐tumbled (ET). Plates were rolled longitudinally, stuffed in fibrous casings, and smoked. Visual bind, visual appearance, and binding strength were lower (P < 0.05) for MET bacons than all other treatments. T bacons were more (P < 0.05) uniform in cured color than MET bacons. There were no differences (P > 0.05) among treatments for visual fat to lean ratio or sensory properties. ET bacons had higher processing yields (P < 0.05) than T or MT bacons, and T bacons higher processing yields (P < 0.05) than MT bacons. Results of this investigation indicate that only vacuum‐tumbling is needed to produce an acceptable round beef bacon product.
LOW DOSE UV AND GAMMA RADIATION ON STORAGE ROT AND PHYSICOCHEMICAL CHANGES IN PEACHES
Authors: LU J.Y. , LUKOMBO S.M. , STEVENS C. , KHAN V.A. , WILSON C.L. , PUSEY P.L. , CHAULTZ E.
Published: May 2007

Peach fruit were irradiated with 7.5 × 104 ergs/mm2 of UV (254nm) or 0.1 kGy gamma rays or a combination of both, then stored at 16C for 21 days. The results showed that both UV and gamma rays reduced storage rot and delayed ripening. UV treated peaches had lower sugar concentration, total phenols, anthocyanins and lower weight loss than the gamma treated peaches. The combination of UV and gamma showed no advantage over the use of UV or gamma alone.
OBJECTIVE MEASUREMENT OF RETROGRADATION IN COOKED RICE DURING STORAGE
Authors: LIMA ISABEL , SINGH R.P.
Published: May 2007

An Instron Universal testing machine and Differential Scanning Calorimetry were used to investigate textural changes in cooked rice during storage. Two cells were used with the Instron for hardness measurement (Ottawa Texture Measuring System and Back Extrusion cells) and one cell for adhesion measurement (adhesion cell). During storage of cooked rice, retrogradation of the starch led to an increase in hardness as well as a decrease in the adhesion of cooked rice. Storage time, temperature and variety significantly influenced the hardness and adhesion of cooked rice. A correlation analysis between methods showed that Instron measurements OTMS and BE correlated better with a correlation coefficient of 0.978 than the two Instron methods and DSC with a correlation coefficient of 0.752.
EFFECT OF PACKAGING MATERIAL ON THE QUALITY OF POTATOES TREATED WITH ISOPROPYL N‐(3‐CHLOROPHENYL) CARBAMATE (CIPC)
Authors: MONDY NELL I. , REDDY UMA , MUNSHI CYRUS B.
Published: May 2007

Katahdin and Russet Burbank potatoes, treated with isopropyl N‐3(‐chlorophenl) carbamate CIPC and stored for four months at 5C in either mesh or polyethylene bags (two packaging materials frequently used for potato storage), were tested for enzymatic discoloration, phenolic and ascorbic acid concentration. CIPC residues in tubers stored in polyethylene bags were significantly (p < 0.0l) higher than those stored in mesh bags. Tubers stored in polyethylene showed significantly (p<0.05) higher discoloration and phenolic concentration, and lower ascorbic acid concentration than those stored in mesh bags. Differences in CIPC retention of the tubers stored in the two packaging materials may have been responsible for some of the differences in quality factors since CIPC was shown to significantly (p<0.0l) increase the enzymatic discoloration and phenolic concentration, and decrease the ascorbic acid concentration of both cultivars.
The COLOR OF WINE: A HISTORICAL PERSPECTIVE. II. TRICHROMATIC METHODS
Authors: HEREDIA F.J. , GUZMÁN‐CHOZAS M.
Published: May 2007

The trichromatic theory was applied to wines at the end of the 1930s. Trichromatic co‐ordinates, dominant wavelength, purity and luminance were determined. The Munsell system and the Lovibond method, which had industrial applicability, were compared with the simplified methods proposed by the L'office Internationale de la Vigne et du Vin (OIV). These methods are official in Spanish food regulations on wine analysis. The CIE recommendations, through the weighted ordinate method, set up the colorimetric parameters for wines, such as hue, lightness, purity or saturation, differences of color, perceptibility. Lately, attempts have been made to correlate the chromatic properties of wines with composition, origin, aging and sensory evaluation. Some authors have studied the reliability of the OIV methods versus the more rigid recent CIE methods. Improved formulae for the computation of dominant wavelength and outstanding correlations among sensorial scores, chromatic parameters and anthocyanins (polyphenols) content of wines have been established.
QUALITY FACTORS IN FOUR VARIETIES OF MELON (CUCUMIS MELO, L.)
Authors: ARTÉS F. , ESCRICHE A.J. , MARTÍNEZ J.A. , MARIN J.G.
Published: May 2007

Four of the most widely produced cultivars ofmuskmelon in Spain (“Piel de Sapo,”“Amarillo,”“Galia” and “Tendral”) were characterized using the quality factors at harvest of: weight, calibers, shape, peel thickness, edible portion, firmness, soluble solids content, pH, titratable acidity, reducing and nonreducing sugars, formal index, mineral nutrients and respiration rate. “Piel de Sapo” fruits were highest in weight, caliber and edible portion and were the most oval shaped. “Amarillo” fruits were highest in soluble solids and nonreducing sugars and had the lowest respiration rate, “Galia” offered the lowest weight, pulp firmness and acidity and high values of reducing and nonreducing sugars and mineral nutrients, with the most spherical shape. “Tendral” presented highest values of peel thickness, pulp firmness acidity and respiration rate and the lowest values of soluble solids and mineral nutrients.
PATTERN RECOGNITION OF GC PROFILES FOR CLASSIFICATION OF COCOA BUTTER OF GHANAIAN AND CUBAN CULTIVARS
Authors: PINO J. , DE VILLAVICENCIO M. NUÑEZ , RONCAL E.
Published: May 2007

Volatile components in Ghanaian and Cuban cocoa butters were isolated by simultaneous steam distillation extraction and analyzed using a fused silica capillary GC. Stepwise linear discriminant analysis was applied to 83 peaks in the resulting GC profiles to objectively classify samples into these two cultivars. Correct classification of 100% of the cocoa butter samples was achieved.
RELATIONSHIP BETWEEN SENSORY AND ANALYTICAL DETERMINATIONS OF CANNED SINGLE‐STRENGTH GRAPEFRUIT JUICE AS DETERMINED BY PRINCIPAL COMPONENT ANALYSIS
Authors: PINO JORGE A. , TORRICELLA RAUL , CHANG LUIS
Published: May 2007

The relationship between physical/chemical properties and sensory properties of commercial canned single‐strength grapefruit juice was investigated by using principal component analysis. Processing of the data resulted in the formation of two distinct groups. When the characteristics that contribute to the principal components were examined, it was concluded that acid, total soluble solids/acid and total soluble solids/acid‐naringin ratios had a pronounced effect on classification. Consequently, the samples were classified into two quality groups considered as commercial grade A and grade B. The first had the higher sensory values.
SENSORY AND NUTRITIVE QUALITIES OF PORK STRIPS PREPARED BY THREE HOUSEHOLD COOKING TECHNIQUES1
Authors: YANG JING , SULAEMAN AHMAN , SETIAWAN BUDI , ATUGHONU ATO , GIRAUD DAVID , HAMOUZ FAYRENE L. , DRISKELL JUDY A.
Published: May 2007

The sensory and nutritive qualities of pork strips cooked by household broiling, microwaving, and stir‐frying methods were determined. Fresh pork hams from two sources were cut into 0.5 × 2.5 × 4 cm strips having no separable fat. Pork strips were cooked by each method, three replications, to 66C internal temperature. Sensory qualities were evaluated by a 14‐member trained panel consisting of lifelong Nebraska Caucasian women and men. Nutrients which Americans frequently consume in low quantities were measured. Pork strips that were cooked by stir‐frying were significantly browner, more tender, and more juicy than those cooked by broiling or microwaving. Strips cooked by stir‐frying were significantly more characteristic in flavor than those cooked by broiling but not microwaving. Significantly more vitamin B6, thiamin, iron, magnesium, and zinc were retained in strips cooked by stir‐frying than by the other two methods. Sensory attributes of pork strips cooked by stir‐frying were generally more desirable and nutrient retention values higher than those cooked by microwaving or broiling.
QUALITY OF ‘CLIMAX’ BLUEBERRIES AFTER LOW DOSAGE ELECTRON BEAM IRRADIATION
Authors: MILLER W. R. , MCDONALD R. E. , MCCOLLUM T. G. , SMITTLE B. J.
Published: May 2007

Fruit of ‘Climax’ rabbiteye blueberries (Vaccinium ashei Reade) were irradiated by a linear accelerator at 0, 0.25, 0.5, 0.75, 1.0, and 1.25 kGy and evaluated for various quality attributes after storage for 1, 3, 7, or 14 days at 1C plus 2 days at 15C, respectively. Weight loss increased during storage and averaged 4.2% after the final inspection and was not affected by irradiation dosage. About 5% of total berries were decayed after 14 days at 1C, about 6% after the final inspection at 15C, but decay was not affected by the level of irradiation. Electrolyte leakage, skin color, total soluble solids, acidity, and pH were also not affected by irradiation dosage. There was a significant decline in berry firmness, flavor, and texture as dosage increased. Berries treated at 1.0 kGy or above were softer and had lower flavor and texture preference scores than berries treated at lower dosages or nontreated berries.
A QUANTITATIVE METHOD FOR THE DETERMINATION OF SHREDDABILITY OF CHEESE
Authors: APOSTOLOPOULOS CHRISTOS , MARSHALL RICHARD J.
Published: May 2007

The shreddability of mozzarella cheese was studied by sensory, instrumental and chemical means. This property is normally assessed visually after the cheese is shredded, but none of the compositional parameters alone is able to predict the shreddability. An image analysis system is able to measure accurately the physical characteristics of the shreds and assign values that correlate well with the ability of the cheese to shred. This property seems to be directly related to the length of the shreds produced, indirectly related to the number of fragments present and to the stickiness among the shreds.
EFFECT OF MAILLARD REACTION PRODUCTS ON PROTEASES ACTIVITY IN VITRO
Authors: PITOTTI ANNA , DAL BO ANTONELLA , STECCHINI MARA
Published: May 2007

A complex chemical transformation known as the Maillard reaction may occur in foods containing reducing sugars and compounds with free amino groups. This reaction is accelerated by heating but occurs also at room temperature. Some food flavors, colors and texture characteristics depend on this reaction, but reduced nutritive values of proteins are also reported. To evaluate the contribution of digestive enzymes inhibition to this effect, activities of some proteases (pepsin, trypsin and chymotrypsin) were tested in the presence of glucose‐glycine solutions heated at 90C for different times.

Pepsin was partially inhibited by glycine itself but Maillard reaction products (MRP) did not produce additional effect. MRP showed a limited inhibition on trypsin and chymotrypsin. Unfractionated MRP solution showed an inhibiting effect on trypsin of the same order as already reported by Oeste (1989) for the low molecular weight (LMW) fraction of glucose‐lysine MRP. High molecular weight (HMW) MRP presented an additional inhibiting effect, beside that reported for LMW on chymotrypsin. This however only occurred in particular conditions.
COMBINED EFFECTS IN PREVENTING ENZYMATIC BROWNING REACTIONS IN MINIMALLY PROCESSED FRUIT
Authors: NICOLI M. C. , ANESE M. , SEVERINI C.
Published: May 2007

Fresh sliced apples were dipped in ethanol or cysteine solutions and/or packaged in air or modified atmosphere in order to retard oxidative browning. Modified atmosphere packaging was effective in inhibiting darkening for at least nine days at refrigerated storage conditions. The combination ethanol dip/modified atmosphere packaging resulted as a suitable method in maintaining the original color in apple slices even after exposure to air.
CARBON MONOXIDE EFFECTS ON COLOR AND MICROBIAL COUNTS OF VACUUM‐PACKAGED FRESH BEEF STEAKS IN REFRIGERATED STORAGE
Authors: BREWER M. SUSAN , WU SHUNYONG , FIELD RAY A. , RAY BIBEK
Published: May 2007

Ribeye, top round, and eye of round steaks were treated for 30 min with 100% carbon monoxide (CO), vacuum packaged, and held in refrigerated storage. Instrumental color determinations (L*, a*, and b* values) were made on uncooked ribeye and round steaks every 7 days. Aerobic plate counts (APC), psychrotrophs, and lactic acid bacteria (LAB) were determined on eye of round samples after 1, 4, and 8 weeks. Initially, CO‐treated steaks were more red (higher a* values) than untreated steaks. The a* values of treated steaks decreased during storage; at 6 weeks no differences existed due to CO treatment. CO‐treated steaks were more yellow (higher b* values) at all storage times than untreated steaks. APC of CO‐treated samples were 1 log cycle lower than control after 8 weeks in storage; LAB counts were nearly 1 log cycle lower for CO‐treated samples after 8 weeks. Psychrotrophic counts were similar for control and CO‐treated samples during the first 4 weeks of refrigerated storage but were nearly 2 log cycles lower for CO‐treated samples after 8 weeks. These data suggest that CO‐treated steaks are more red and that they have extended shelf‐lives compared with untreated, vacuum‐packaged steaks.
EARLY GENERATION SCREENING OF NAVY BEAN BREEDING LINES BY CANNING QUALITY ASSESSMENT AND PASTING CHARACTERISTICS OF BEAN FLOUR
Authors: RUENGSAKULRACH S. , SRISUMA N. , UEBERSAX M. A. , HOSFIELD G. L. , OCCEÑA L. G.
Published: May 2007

Two methods (direct and indirect) were developed to screen small samples of bean seeds for their canning potential. Both methods were determined to be suitable for early generation breeding line testing. The direct small size can (202 × 214) approach required a minimum of 28.5 g bean solids which was nearly 1/4 of the sample size needed in conventional canning quality testing with a 303 × 406 can. High correlation (R2= 0.97) was found between canned bean shear texture and pasting torque values of whole bean flour (6%), w/w) at selected times/temperatures using a temperature programmed Brookfield Viscometer. The relationship between pasting torque and shear quality was promising as a basis for establishing selection criteria. The pasting test, which requires only 2 g dry bean solids, is suggested as an indirect method for screening bean breeding lines.
COLOR EVALUATION AND CHLOROPHYLL CONTENT IN DRY GREEN PEAS
Authors: MAZZA G. , OOMAH B. D.
Published: May 2007

Tristimulus colorimetry and chlorophyll concentration were used to quantify to color of 34 green‐seeded dry pea cultivars grown at two locations in southern Manitoba in 1990 and 1991. The tristimulus color data, expressed as L, a and b, of ground seed were significantly correlated with contents of chlorophyll a and b and total chlorophyll. The hue function tan−1 b/a was highly correlated with chlorophyll a/b, total chlorophyll and contents of chlorophyll a and b. For whole pea seed, however, tristimulus color values were found to be poorly correlated with chlorophyll content. Tristimulus color evaluation of three green‐seeded pea cultivars stored at 10, 25 and 40C and 11, 33, 52 and 75% relative humidity for up to 45 days revealed no significant loss of green color except in samples stored at 40C and 75% relative humidity, which displayed less green and more yellow color.
ENTEROBACTERIACEAE IN ICE CREAM SOLD AT RETAIL IN TENERIFE, SPAIN
Authors: RODRÍGUEZ‐ALVAREZ CRISTOBALINA , HARDISSON ARTURO , ALVAREZ ROBERTO , ARIAS ANGELES , SIERRA ANTONIO
Published: May 2007

Ice cream is a dairy product which favors the growth of microorganisms and can be exposed to contamination during handling while being sold at the retail market. The presence of microorganisms belonging to the Enterobacteriaceae family was studied in 67 ice cream samples in the province of Santa Cruz de Tenerife. All the samples showed positive counts, of which 82.1% revealed microbiol counts of > log 3 ‐ < log 5 CFU/g. The isolated species identified (as percent of total) were: Klebsiella pneumoniae, 34.8; Enterobacter aerogenes, 19.3; Enterobacter cloacae, 11.1; Enterobacter aglomerans, 11.6; Escherichia coli and Salmonella arizonae, 2.6; Citrobacter freundii, 1.3; and Serratia marcenscens, 0.7.
EVALUATION OF DIETARY FIBER IN POTATO CRISPS: INFLUENCE OF THE ANALYTICAL METHOD USED
Authors: GARCIMARTIN MAR , VIDAL‐VALVERDE CONCEPCION , MARTINEZ‐CASTRO ISABEL , MUSGROVE STUART
Published: May 2007

Dietary fiber in ready salted potato crisps was determined by two methods, i.e., the official AOAC method, and the modified method of Englyst, recommended in the U. K. The ultimate aim was to compare the results and to evaluate the advantages and limitations of each method for the analysis of this food in order to obtain a figure to be included on the package. The AOAC method is an enzymatic‐gravimetric procedure to determine the total dietary fiber (TDF). The Englyst method consists of an enzymatic‐chemical extraction and fractionation of the nonstarch polysaccharides (NSP) and their subsequent determination as neutral sugars by GLC. We modified the original chromatographic method. The AOAC method gave a value of 5.39 g/100g (dry matter) for TDF, and the Englyst method of a value of 1.70 g/100g (dry matter) for NSP. It is assumed that the gravimetric method gives a higher fiber value than the Englyst method due to a contribution from retrograded starch. For this particular food, the AOAC method is faster and much easier to carry out and does not overestimate dietary fiber, if the resistant starch is regarded as part of it.
DESTRUCTION OF POTATO PEEL TRYPSIN INHIBITOR BY PEELING AND EXTRUSION COOKING
Authors: ZHAO JIANXIN , CAMIRE MARY ELLEN
Published: May 2007

Potato peels, a by‐product of potato processing, can serve as a source of concentrated dietary fiber, but potato trypsin inhibitors (TI) in peels could reduce nutritional quality. Peels prepared by two methods (abrasion or steam) were extruded at 110C or 150C with feed moistures of either 30% or 35%. Prior to extrusion, abrasion and steam peels contained 45.57 and 8.06 TIU/g, respectively. Extrusion reduced TI activity by 75–85% in abrasion peels, but no reductions were observed for steam peels. TI may not pose a nutritional problem for steam peels with or without extrusion. Abrasion peels should be extruded, or processed by another thermal method, prior to use in foods.
A COMPARISON BETWEEN TWO METHODS FOR THE RECOVERY OF LISTERIA MONOCYTOGENES IN MILK POWDER REFERENCE SAMPLES
Authors: PODA G. , CESARONI DANIELA , ROSI IOLANDA , MASSA S.
Published: May 2007

Two methods (A and B) for the recovery of Listeria monocytogenes were compared using reference samples based on spray drying of milk containing this pathogen and competitive microflora. For method A, the sample was inoculated in a buffered liquid medium (same as IDF Pre‐enrichment Broth) and then passed to IDF Enrichment Broth plus phosphate buffer. For method B, the sample was inoculated in FDA Enrichment Broth (LEB) and then passed to LEB (subenrichment). The solid selective medium used in both cases was Listeria Selective Agar (Oxford formulation). The sensitivity and specificity of method B was 95.2% and 100% vs. 76.1% and 88.8% for method A, respectively.
MICROBIAL GROWTH IN PACKAGED FRESH ASPARAGUS
Authors: OSUNA J. J. , ZURERA G. , GARCIA R. M.
Published: May 2007

The effects of storage temperature and time on the microflora of fresh, vacuum packaged, and modified atmospheres packaged asparagus (Asparagus officinalis) were analyzed. Total aerobic mesophilic, psychrophilic, lactic acid bacteria, Enterobacteriaceae, and yeast and molds were determined as a function of time. The effect of washing on the original microflora of the asparagus and the growth of the different microbial groups during the storage time were checked. From day 8, a progressive increase in the mesophile and psychrophile counts in both types of packaging was observed. At the end of the experiment (day 21), the mesophile and psychrophile counts were all 107 CFU/g, for both types of packaging. In the vacuum packaging, the final enterobacteria counts (2.5 × 102 CFU/g) and yeast and molds (10 CFU/g) were lower than in the polyethylene bag packaged asparagus, which showed enterobacteria counts of 7.3 × 104 CFU/g) and yeast and mold counts of 2.3 × 104 CFU/g. The non‐packaged asparagus showed low counts from the fourth day due to their heavy dehydration caused by the low relative humidity in the storage chamber.
DAMAGE LOSS COST CURVES FOR PEACH IMPACT BRUISING1
Authors: VERGANO P. J. , TESTIN R. F. , NEWALL W. C. , TREZZA T.
Published: May 2007

For the design of protective packaging for the distribution of fresh market peaches, it is important to determine the damage loss cost curve. This curve combines data on the frequency of drops in distribution as a function of drop height with the likelihood of losses occurring from damage resulting from impacts from specific drop heights. For fresh market peaches, externally visible bruises are the impact damage producing losses. In this study peaches of six cultivars were dropped onto a steel plate from heights in the range 8–38 cm. They were visually examined externally and internally for bruises and for fiber tears. Results were combined with data from a previous study covering the overlapping range of 31–91 cm. and used to calculate the damage loss cost curves for Redhaven peaches and for the composite of the six cultivars. The curves predict worst case losses in the 95% range for packages designed to protect against drops of 16 cm or less. Worst case losses decrease steadily with package designs ranging up to 46 cm where losses are in the 10–20% range.
COMPUTER OPTIMIZATION OF WEANING FOOD FORMULAS
Authors: EL‐HABASHY M. , PHILLIPS R. D. , EITENMILLER R. R. , MOSTAFA M. M. , RAHMA E. , EL‐BEDAIWY A.
Published: May 2007

Low cost protein/energy rich weaning foods suitable as supplements to human milk that satisfy the nutritional requirements for 6–12 month infants were designed for the Egyptian market. Three formulas were optimized with Brill Formulation Software using FAO/WHO weaning food recommendations. Selected least cost formulations included: Formula #1: 38.5% wheat flour, 19.4% cowpea flour, 14.8% sesame flour, 15% NFDM, 7.3% cottonseed oil and 5% sucrose; Formula #2: 23.3% wheat flour, 35.1% cowpea flour, 21.6% sesame seeds, 15% NFDM and 5% sucrose; Formula #3: 29.9% wheat flour, 35% cowpea flour, 16.6% sesame flour, 5.25% NFDM, 7.9% cotton seed oil and 5% sucrose. Each formula contained about 20% protein, 400 Kcal/100 g and sufficient amounts of essential amino acids. The extrusion process did not affect the nutrient composition of the weaning food formulas.
GENERAL MICROBIAL PROFILE OF LOW‐FAT FRANKFURTERS FORMULATED WITH SODIUM LACTATE AND A TEXTURE MODIFIER1
Authors: MURANO ELSA A. , RUST ROBERT E.
Published: May 2007

Frankfurters formulated with starch‐isolated soy protein (starch‐ISP) alone, or with starch‐ISP and sodium lactate were compared with controls for purge and microbial quality during storage. No significant difference was detected in purge or in initial moisture content between frankfurters containing the additives. However, there was a significant difference between these samples and controls, with the former retaining more water. Samples containing lactate had significantly lower numbers of lactic acid bacteria than samples containing starch‐ISP or controls. All samples showed an increase during storage followed by a decrease, but frankfurters containing lactate decreased 7 days earlier. There was significant inhibition of psychrotrophs in samples containing the additives, with controls showing 104 cells/g within 14 days compared with no counts in the treated samples. Frankfurters containing starch‐ISP eventually showed growth after 42 days, while samples containing lactate showed no counts at any time during storage.
PERFORMANCE OF AN INSTRUMENT DESIGNED FOR, AND EVALUATION OF METHODS TO ASSESS, PEACH FRUIT IMPACT BRUISE SUSCEPTIBILITY1
Authors: MANESS NIELS O. , BRUSEWITZ GERALD H. , CHRZ DONNA , TAYLOR GLENN G.
Published: May 2007

A simple, inexpensive device was fabricated for imposing drop impact loads on fruit and tested using a 0.5 J load on peach [(Prunus persica (L.) Batsch] fruit harvested at two maturity stages. The device consists of an electromagnet to secure a metallic mass above the fruit, a height adjustment for positioning the mass, a foot pedal switch for interrupting current to the electromagnet, allowing the mass to strike the fruit, and a thick aluminum base to prevent fruit movement upon impact. Following impact, fruit were stored at 2C for one week (to simulate impact damage during harvest and packing, prior to short term cold storage). Impact bruise susceptibility was assessed after storage by bruise occurrence (without regard to bruise size), and by bruise severity (measured as bruise depth, bruise width and bruise discoloration). Maturity at harvest had no effect on bruise occurrence, but did significantly effect bruise severity. Bruise depth was more sensitive than bruise width or discoloration to differences between cultivars. Cultivar ranking for bruise susceptibility differed, depending on the parameter used to obtain the ranking.
EFFECT OF CHLORINE TREATMENT ON CUT WATER CRESS AND ONION
Authors: PARK WOO PO , LEE DONG SUN
Published: May 2007

Chlorine treatment was evaluated for cut vegetables to reduce microbial populations and improve keeping quality. Water cress and onion were selected because they are representative vegetables having high potential for processing into cut prepared products. Cut water cress had a high initial microbial contamintion of 107.5 cfu/g, while cut onion had only 101.7 cfu/g. The cut produce was treated by soaking in chlorine solutions of different concentrations at 25C for 1 min. Treatment with ≤100 ppm chlorine effectively reduced the microbial load of the produce without significant quality losses. High concentrations of chlorine resulted in greater microbial proliferation after 7 days, ascorbic acid destruction and significant color change in stored cut vegetables. The effectiveness of chlorine treatment was limited to short‐term storage of precut vegetables, and did not provide extended shelf‐life.
INFLUENCE OF HIGH TEMPERATURE STRESS ON POSTHARVEST QUALITY OF PROCESSING AND NON‐PROCESSING TOMATO CULTIVARS
Authors: MOHAMMED MAJEED , WILSON L.A. , GOMES P.I.
Published: May 2007

Tomato fruits from a processing cultivar,‘Dorado’and a non‐processing cultivar, ‘Star Pak’, were subjected to three prestorage heat treatments over a 5‐h period under unshaded (34±2C), shaded (29±2C) and pre‐cooled (20±2C) conditions followed by storage for 18 and 36 days at 20C. Terminal symptoms of heat injury and disease infection were evaluated in relation to changes in physical, physiological and chemical characteristics of the fruits during storage. Unshaded fruits demonstrated effects of heat injury resulting in reduced bioelectrical resistance, increased electrolyte leakage, increased total acidity and decreased total soluble solids during storage at 20C. Pre‐cooling and shading proved to be effective methods to remove or prevent accumulation of field‐heat and minimize heat injury. Pre‐cooling was most effective, accounting for 28 % and 14% less infected fruits for ‘Dorado’and ‘Star Pak’, respectively, compared with unshaded fruits, after 36 days storage at 20C.
QUALITY OF APPLE SLICES PROCESSED BY COMBINED TECHNIQUES
Authors: MASTROCOLA D. , PITTIA P. , LERICI C.R.
Published: May 2007

The effectiveness of single pretreatments and combinations of pretreatments on the prevention of enzymatic browning during freezing and thawing of apple slices was investigated. The combinations of blanching and dipping, either of which alone could not control enzyme activity, were studied. Blanching of apple slices caused a significant decrease of firmness even before the freezing‐thawing phase. The use of a “light” dip after a short blanch allowed the product to be cooled and helped the antioxidant agents (ascorbic and citric acids) to enter apple tissue. The anti‐browning action of sodium chloride, even at very low levels in dipping solutions, was confirmed. Partial drying avoided the loss of firmness but negatively affected the color. “Mild pretreatments”, including partial drying, gave satisfactory results in terms of firmness and color.
STORAGE OF MINIMALLY PROCESSED ROMAINE LETTUCE UNDER CONTROLLED ATMOSPHERE
Authors: HAMZA FATOUMATA , CASTAIGNE FRANÇOIS , WILLEMOT CLAUDE , DOYON GILLES , MAKHLOUF JOSEPH
Published: May 2007

The effects of CO2 and O2 concentration on the preservation of minimally processed Romaine lettuce (Lactuca sativa, L.) under controlled atmosphere were studied. The lettuce was stored at 4C for 16 days under a continuous stream of nitrogen containing 0.5 to 2% O2 and 2 to 15% CO2. Increasing the CO2 content in the atmosphere to 10% or more reduced enzymatic browning due to wounding and improved lettuce visual quality. However, 15% CO2 caused brown lesions (brown stain, BS) after 8 days of storage. Decreasing the O2 content to 1% in the presence of 10% CO2 reduced tissue browning slightly without lowering the content of phenols, but 0.5% O2 increased browning and anaerobiosis. Among the atmospheres tested, 10% CO2 and 1% O2 were beneficial for maintenance of the quality of minimally processed Romaine lettuce.
MEDIUM CHAIN TRIGLYCERIDE EFFECTS ON SENSORY AND PHYSICAL CHARACTERISTICS OF SHORTENED CAKES
Authors: SCHMALL TRACY L. , BREWER M. SUSAN
Published: May 2007

Medium chain triglyceride (MCT) oil and corn oil were substituted for shortening (33, 50, 67 or 100%) in shortened cakes. Both MCT and corn oil affected batter specific gravity and fluidity (linespread). Baked cake volume decreased slightly at 33, 50 and 67% shortening replacement with both MCT and corn oil, but greatly at the 100% substitution level. Cake peak height decreased with corn oil but not with MCT oil substitution; air cell number decreased when oil was substituted 50%. Both oils decreased sensory graininess and surface oiliness/wetness; sensory lightness decreased at higher substitution levels. MCT or corn oil substitution had no effect on batter or cake color (L*, a* or b* values), oily flavor or sensory cohesiveness.
DEPENDENCE OF BIOTIN CONTENT ON MOLASSES COMPOSITION
Authors: PEJIN D. , DOŠENOVIĆ I. , RAZMOVSKI R. , KARADŽIĆ V. , GRBIĆ J.
Published: May 2007

The effect of sucrose content and nitrogen containing compounds on the biotin content in molasses samples was investigated. To determine the interdependence of these parameters, linear regression was performed. There is a significant dependence of biotin content on the purity and total nitrogen content in molasses and on the ratio of sucrose to dry matter.
IDENTIFICATION OF VOLATILE DATE COMPONENTS AND USE OF MULTIVARIATE ANALYSIS TO DISTINGUISH DATE VARIETIES1
Authors: REYNES MAX , LEBRUN MARC , SHAW PHILIP E.
Published: May 2007

Pentane extracts which possessed strong date‐like aromas were obtained from three date varieties and analyzed by gas chromatography‐mass spectrometry. Thirty‐six volatile components were identified and only six of these had been found earlier in dates. Many of these components possessed aromas and flavors which could contribute to the sensory characteristics of dates, suggesting that a combination of volatile components is responsible for the desirable flavor of dates. Headspace gas chromatographic analysis of fresh dates from each of the three varieties combined with multivariate analysis involving eleven of the known constituents was used to distinguish differences among the varieties.