bluuebunny/crossref_metadata_2025 huggingface dataset:
EFFECTS OF ADJUNCTS ON RESTRUCTURED PORK
Authors: MARRIOTT N.G. , KORZON J.M. , BOLING J.W. , GRAHAM P.P.
Published: May 2007

Boneless pork shoulders were excised 24h postmortem, frozen, tempered, flaked and blended with one of the four formulations: (1) 1% NaCl and .25% sodium tripolyphosphate (STP); (2) .5% NaCl, .5% KCl and .25% STP; (3) 1% NaCl, .25% STP and .125% lecithin; or (4) .5% NaCl, .5% KCl, .25% STP and .125% lecithin. The blended samples were converted to restructured chops and stored at ‐ 18C until evaluated at 5, 14 and 56 days. Appearance and taste attributes were measured objectively and subjectively. Objective and subjective measurements of color and other visual traits revealed that storage time affected these traits more than the adjuncts; whereas, all treatments had a minimal effect on texture and juiciness. Increased frozen storage time and lecithin contributed to flavor degradation and increased TBA values. Further research is needed to determine the effect of varying amounts of lecithin on oxidative rancidity of restructured muscle foods.
RELATIONSHIPS OF INSTRUMENTAL TEXTURAL PROPERTIES AND MUSCLE FIBER TYPES TO THE SENSORY PROPERTIES OF BEEF
Authors: SEIDEMAN S. C. , THEER L. K.
Published: May 2007

Longissimus muscle steaks from 94 cattle were used to determine the relationship between sensory tenderness ratings and instrumental textural properties of beef and to determine the role of muscle fiber type characteristics to sensory and instrumental textural properties. It was determined that ease of fragmentation, amount of detectable connective tissue, and tenderness ratings were all measurements of the same attribute. Peak load was found to be the best predicator of tenderness and the use of additional instrumental textural properties in regression equations did not substantially improve predictability. White muscle fiber characteristics were found to be positively correlated to sensory tenderness ratings.
THE EFFECTS OF CARCASS DECONTAMINATION ON RETAIL CASE LIFE OF PORK CHOPS
Authors: CARPENTER J.A. , REAGAN J.O. , BAUER F.T. , HARRISON M.A.
Published: May 2007

Pork carcasses were treated with solutions of acetic/propionic acid (pH 2.6), sodium hypochlorite (pH 7.9) or sodium hypochlorite (pH 6.0) and examined for microbial numbers after 24 h. Rib and loin chops from these carcasses were overwrapped with polyvinylchloride film and stored in a retail case (2 °C) until judged unmarketable by a trained panel. Carcasses sprayed with acetic/pro‐pionic acid had fewer microbial numbers when sampled after 24 h compared to those sprayed with hypochlorite solutions (pH 7.9), however, the lowest survival rate was from carcasses sprayed with hypochlorite (pH 6.0). Chops from carcasses sprayed with acetic/propionic acid exhibited an acceptable retail case appearance for an additional 2 days beyond chops from carcasses decontaminated with hypochlorite solutions.
THE INFLUENCE OF REDUCED SALT ON THE YIELD, BREAKING FORCE, AND SENSORY CHARACTERISTICS OF CHUNKED AND FORMED HAM
Authors: THIEL LESLIE F. , BECHTEL PETER J. , MCKEITH FLOYD K. , BRADY PAMELA
Published: May 2007

The objective of this study was to examine the effect of reducing sodium chloride (salt) on sensory and processing properties of chunked and formed ham. Chunked and formed hams were made with 0, .5, 1, 1.5 and 2% added salt. Results indicate that the 1.5% salt treatment possessed characteristics closely resembling the 2.0% salt treatment; however, the 1.5% salt treatment had slight reductions in yield, breaking force, and visual acceptability. Reduction of salt from 2.0% to 1.0% resulted in lower yield and sensory characteristics. Additional reductions in the level of salt below 1.0% further depressed yield and sensory characteristics.
THE DETERMINATION OF THE TENDERNESS ATTRIBUTE OF HOT BONING AND DELAY CHILLING OF MATURE COW CARCASSES
Authors: WILL P.A. , BEATY W.L.
Published: May 2007

Recent research has suggested the potential for upgrading some muscles from the mature cow carcass to be used as steak and roasts. With the application of modern processing techniques, beef from mature cow carcasses shows a potential to be utilized as salable retail roast and steak. The advantages of such processing techniques could minimize labor and energy usage. This study was undertaken to compare tenderness of mature cow steak and roast which were “hot” or “cold” boned. Six mature cow carcasses were utilized in this study. One side of each carcass was randomly assigned to be delay chilled at 16°C for 4 h before fabrication into muscle and muscle systems. The remaining side was assigned the conventional treatment with muscle excision after a 48 h chilling period at 1°C. Meat tenderness was objectively evaluated by the use of the Warner‐Bratzler Shear. Subjective evaluation of meat tenderness was by a trained taste panel. Muscles utilized in this investigation were the longissimus (LD), psoas major (PM), and quadriceps femoris (QF). Shear force values were generally small with less than .98 kg of shear force between treatments. Taste panelists were unable to distinguish between treatment, supporting the findings indicated by the mechanical measure.
FLAVOR ENHANCEMENT OF RESTRUCTURED PORK
Authors: MARRIOTT N. G. , GRAHAM P. P. , SHAFFER C. K. , BOLING J. W.
Published: May 2007

Restructured pork chops were formulated using boneless pork shoulders, 1% NaCl and .25% sodium tripolyphosphate (STP). Experimental treatment included (1) 90% pork—10% dried apples (A), (2) 100% pork (C), (3) 90% pork—10% corn crumbs (CC), and (4) 90% pork—10% mushrooms (M). All samples were stored at —20°C until evaluation at 10 or 70d. Corn crumbs appeared to have less potential as an enhancer due to their adverse effect on color, overall appearance, texture, tenderness and flavor. Dried apples appeared to impair product cohesion more than overall product and color stability. Mushrooms appeared to be a viable source for flavor and appearance enhancement. Among nonmeat ingredients evaluated, none enhanced texture. Storage time had minimal effect on product tenderness.
TEXTURE EVALUATION OF SOME ITALIAN CHEESES BY INSTRUMENTAL TEXTURE PROFILE ANALYSIS
Authors: LUCISANO M. , POMPEI C. , CASIRAGHI E.
Published: May 2007

The texture of various Italian cheeses (Italico, Grana Padano, Montasio, Pecorino, Sbrinz, Provolone) was evaluated by TPA (Texture Profile Analysis) in order to determine the optimum conditions for their characterization.

Measurements were performed on 20 mm cubic specimens at 20°C. Deformations of 20%, 40%, 60%, 80% were performed at deformation rates of 5, 50 and 200 mm/min. The parameters considered were hardness, energy, cohesiveness, springiness, gumminess and chewiness.

Simultaneous processing of the various rheological parameters obtained in two different operating conditions by means of Quantitative Descriptive Analysis makes it possible to “fingerprint” the single cheeses.
RESTRUCTURED PORK WITH FLAVOR ENHANCERS
Authors: MARRIOTT N.G. , PHELPS S.K. , COSTELLO C.A. , GRAHAM P.P.
Published: May 2007

Muscles were removed from pork shoulders at 24 h postmortem and converted to restructured chops. Flavor enhancers included in the formulations were 0.5% mushroom extract (M), 0.38% Globe Natural Potentiator (NP), 0.38% monosodium glutamate (MSG), and no flavor enhancers (C). At 0, 14, and 56 days after packinging, samples were evaluated for discoloration, cohesiveness, muscle cut resemblence, overall appearance, juiciness, connective tissue amount, tenderness and flavor. Objective evaluations included Hunter Color and TBA values. Samples with MSG sustained less discoloration (P< 0.05), when measured objectively and subjectively, after storage for 42 days than the M and NP chops. Similar effects on overall appearance scores were noted. All flavor enhancers had a minimal effect on cohesiveness, muscle cut resemblance, juiciness, connective tissue amount and tenderness. The mushroom extract and the Globe Natural Potentiator provided more flavor protection than monosodium glutamate.
INFLUENCE OF FRY COLOR ON QUALITY OF COATED BROILER THIGHS
Authors: LANE RALPH H. , JONES SHARMAN W.
Published: May 2007

An untrained sensory panel judged preference, acceptability, and color of equally cooked, breaded broiler thighs prepared at frying temperatures of 163, 177, and 191°C. Fry color (shade) was perceived by panelists as being darker (P < .01) at higher frying temperatures. Objective color measurement indicated that coated parts decreased in lightness (Hunter L), increased in redness (a), and decreased in yellowness (b) with increasing frying temperature. Although a frying temperature of 163°C is recommended for preparing fried, breaded broiler parts, panelists preferred the darker breading color produced at the higher frying temperatures (177 and 191°C).
USE OF FLEXIBLE POLYMER MATERIAL FOR PACKAGING FRESH PEACHES
Authors: RIJ ROGER E. , ROSS STANLEY R.
Published: May 2007

Fresh peaches (Prunus persica) were overwrapped in trays with 1 of 3 formulations of flexible polyvinyl chloride (PVC) film that differed in gas transmission rate or they were held in nonwrapped trays (controls). The CO2 transmission rate at 0°C for PVC type III film was 280 mL/m2. h (1 atmos); that of type II was 4 times greater and that of type I, about 5 times greater. The peaches were stored either 14 days at 0° or 7.5°C, or 7 days each at 0° and 7.5°C plus 2 days at 20°C to simulate retail display. The mean CO2 levels were 10, 7.2 and 4.7% in packages that were wrapped with PVC III film and held at 7.5°, 0°/7.5° and 0°C, respectively. CO2 in packages wrapped with PVC I or II was below 3% at each storage temperature. O2 concentration remained about 4% in all packages. Weight loss was less and fruit was firmer among those packaged in PVC III than among nonwrapped controls at each of the 3 storage temperatures. Storage temperature had no effect on weight loss or of fruit held in PVC III film. External appearance of fruit packaged with the 3 types of film was significantly better than that of the controls. Internal appearance of the peaches was unaffected by any of the treatments. A microatmosphere favorable for fresh peaches can be maintained within packages overwrapped with polymer films that are selectively permeable to respiratory gases.
QUALITY OF MINIMALLY PROCESSED FRUITS AND VEGETABLES
Authors: SHEWFELT ROBERT L.
Published: May 2007

Consumer demand for fresh fruits and vegetables coupled with a demand for convenience is fueling an interest in minimally processed products. Advances in packaging technology provide a potential for improved quality and extended shelf‐life of these products, but little is known about the physiological, microbiological and nutritional consequences of minimal processing. Mass marketing and brand‐label identification of these products will require a new perspective on shelf‐life and quality assurance. A systems approach has been proposed as a framework for quality management of fresh and minimally processed product based on the concept of providing the consumer with optimum quality at purchase and consumption.
SODIUM ACID PYROPHOSPHATE IN LINKED SAUSAGES MADE WITH PORK AND/OR GOAT MEAT
Authors: REDDY B.R. , TERRELL R.N. , DUTSON T.R. , SMITH G.C. , SAVELL J.W.
Published: May 2007

Five combinations of pork and goat were used to formulate linked sausages in reciprocal increments of 25% (e.g., 100% pork, 75% pork/25% goat meat, etc.). Each formulation was made with or without 0.25% sodium acid pyrophosphate (SAPP), stored in a retail case at 3°C and sampled at 0, 3, 6, 9, and 12 days. Sausages made with 25 or 50% goat meat, regardless of SAPP, were not different (P> 0.05) in off flavor from sausages made with 100% pork and SAPP. SAPP decreased pH values, reduced percentages of cooking loss in 4 of 5 comparisons and slightly improved visual color scores for sausages during initial storage periods of 0 and 3 days.
USDA MATURITY INDICES AND PALATABILITY OF BEEF RIB STEAKS1
Authors: SMITH G.C. , BERRY B.W. , SAVELL J.W. , CROSS H.R.
Published: May 2007

In a population of 195 beef carcasses, as maturity increased (by whole USDA groups) from A to B, flavor, tenderness and overall palatability ratings for rib steaks decreased (P < .05); further increases in maturity (B vs. E) resulted in subsequent decreases (P < .05) in tenderness and overall palatability. Subdivision of whole maturity groups into thirds and subsequent data analyses supported precepts in USDA grade standards of declining palatability with advancing maturity, but the declines, when they occurred, were nearly linear through the extremes (from A− to E+) and did not support the concept, in USDA grade standards, of a precipitous decline in eating satisfaction at or near the B+/C− maturity line. Among seven carcass maturity indices, all were similarly and singularly related (P < .05) to palatability of rib steaks, with some measure of skeletal maturity (the best of these was color/shape of the rib bones) plus some measure of muscle maturity (the best of these was color of the longissimus muscle) combining (by means of multiple regression analyses) to predict tenderness (panel ratings and shear values) with maximum precision. Neither total pigment concentration (a chemical measure of muscle color), amount of ether‐extractable lipid (a chemical measure of intramuscular fatness) nor marbling score (a visual measure of intramuscular fatness) was able to explain more than about 7% of the observed variability in palatability ratings for cooked beef steaks. Data suggest that more attention should be paid to appearance of rib bones in a carcass (to better assess effects of maturity) and that less attention could be paid to differences between SLIGHT, SMALL and MODEST in marbling in the ribeyes, in attempting to predict, via USDA grading, the palatability of beef rib steaks.
EFFECT OF ELECTRICAL STIMULATION ON THE BOVINE CARCASS
Authors: VILLARREAL R. , WILL P.A.
Published: May 2007

Six grain‐fed steer carcasses with weights ranging from 163 kg to 232 kg were randomly assigned to low voltage electrical stimulation (45 V., 1.5 A., pulsation cycle of 1.5 s for duration of 150 s) or no stimulation treatments. The longissimus dorsi (LD) and semitendinosus (ST) muscles were studied using high temperature (12 h at 32° to 39°C, then 36h at ‐2° to 0°C) and low temperature (36 h at ‐14° to ‐12°C) periods. Shear force, cooking loss, drip loss and taste panel data were taken. Shear force data indicated that differences (P < 0.05) existed between electrically stimulated and nonstimulated hot boned LD and ST muscle. Statistical differences (P < 0.05) in drip and cooking losses were detected. The duo‐trio test indicated that panelists were able to detect a difference between electrically stimulated (ES) and nonstimulated muscle (P < 0.05). Preference tests indicated that panelists were also able to detect a difference between chill and delay chill. Ratings showed that a statistical difference was detected between ES and hot processed muscles.
RESTRUCTURED BEEF WITH FAT VARIATIONS
Authors: MARRIOTT N.G. , PHELPS S.K. , COSTELLO C.A. , GRAHAM P.P.
Published: May 2007

Prerigor beef samples from U.S. Choice Yield Grade 3 beef forequarters were excised within 1 h postmortem and converted to restructured beef steaks containing 10, 15 or 20% fat. The blended samples, regardless of fat level, were formulated with 1.0% NaCl and 0.25% sodium tripolyphosphate (STP) and stored at ‐20°C until evaluation at 0 and 56 days. Appearance and taste attributes were measured objectively and subjectively. Results suggested that fat content variation of restructured beef steaks with 20% fat or less had a minimal effect on color degradation and other appearance traits. These attributes were affected more by storage time than fat level. Fat content had no significant effect (P > 0.05) on the objective and subjective measurements for palatability. These data suggest that low‐fat steaks can be produced without anticipation of reduced palatability as fat content decreases below 20%.
FROZEN STORAGE CHARACTERISTICS OF COWNOSE RAY (RHINOPTERA BONASUS)
Authors: LICCIARDELLO JOSEPH J. , RAVESI ELINOR M.
Published: May 2007

Frozen‐stored (‐18°C) vacuum‐packed portions ofcownose ray (Rhinoptera bonasus) flesh, periodically analyzed for quality by chemical tests for ammonia nitrogen, pH, peroxide value, TBA content, extractable protein nitrogen, and by sensory methods, were still acceptable after 60 weeks.
COMPOSITION AND SENSORY CHARACTERISTICS OF HOT‐BONED, TUMBLED, TURKEY BREAST MUSCLE1
Authors: CUNNINGHAM F.E. , BOWERS JANE A. , CRAIG JEAN , MOORE ANNE M. , FRONING G.W.
Published: May 2007

Turkey breast muscles were processed conventionally and hot‐boned. Hot‐boned breasts were chilled or tumbled in ice or ice and solutions of NaCl or Lem‐O‐Fos. Tumbling tended to increase “moisture pickup” and cooking losses; chilling in an ice and Lem‐O‐Fos mixture tended to decrease cooking losses and increase percentage moisture in cooked samples. Panelists scored flavor of muscles marinated in NaCl as significantly saltier than other muscles. Firmness and cohesiveness of samples hot‐boned with no additional treatment tended to be greater than of other treatments.
ENZYME ACTIVITY AND QUALITY OF FROZEN GREEN BEANS AS AFFECTED BY BLANCHING AND STORAGE
Authors: LEE C.Y. , SMITH N.L. , HAWBECKER D.E.
Published: May 2007

Effects of different blanching conditions on residual enzyme activities and quality changes in green beans during frozen storage were studied. Green beans were blanched at various temperature and time combinations at both pilot plant and commercial scales. After storage at —23°C for 3, 6, 9 and 12 months they were analyzed for residual activities of catalase, lipoxygenase, polyphenoloxidase and peroxidase; changes in sensory quality as evaluated by a taste panel; and color and firmness as measured with instruments. Most of enzymes were inactivated during normal blanching but the residual activities varied among enzymes. Beans blanched above 82°C for 3.5 min yielded higher sensory scores for the quality attributes tested than those blanched at the lower temperatures. However, there appears to be no direct relationship between the quality attributes measured and the residual enzyme activities during 12 months storage.
PHYSICAL AND SENSORY PROPERTIES OF LEAN GROUND BEEF PATTIES CONTAINING METHYLCELLULOSE AND HYDROXYPROPYLMETHYLCELLULOSE1
Authors: HILL S.E. , PRUSA K.J.
Published: May 2007

Broiled, lean ground beef patties containing no additives, two levels of methylcellulose (MC, 0.5 or 1.0%) and two levels of hydroxypropylmethylcellulose (HPMC, 0.5 or 1.0%) were evaluated for raw and cooked composition, cooking losses, sensory attributes and Instron compression measurements. MC or HPMC addition did not significantly affect the fat, moisture or protein content of the raw and cooked patties. Patties containing HPMC received greater tenderness, juiciness and off‐flavor sensory scores when compared with patties containing MC or no additive. MC or HPMC addition increased patty gumminess sensory scores and decreased Instron compression values. Sensory cooked meat flavor decreased with gum addition.
RESPONSE OF ‘TOP RED DELICIOUS’ APPLES TO DAMINOZIDE
Authors: DRAKE STEPHEN R. , BARANOWSKI JOHN D. , WILLIAMS MAX W.
Published: May 2007

Daminozide was applied at 2.2, 4.5, 6.7 or 9.0 kg/ha to ‘Top Red Delicious’ apple trees 86 days after full bloom the first year and at 2.2, 3.4 or 4.5 kg/ha, 80 days after full bloom the second year. At commercial harvest, after 2 and 4 months regular cold storage, and after 6 and 10 months of controlled atmosphere (CA) storage apples were evaluated for carbon dioxide, ethylene production, flesh firmness, external color, soluble solids, acids, subjective appearance and daminozide residue. Ethylene production was reduced as daminozide application was increased. Delay in onset of the climacteric ranged from 3 to 21 days depending on chemical rate used. Firmness, red color, acids, subjective appearance and number of days to reach climacteric were significantly improved by all rates of daminozide. Quality differences due to daminozide were evident following both types of storage. Daminozide residues were directly related to rate and did not dissipate during storage. There was no detectable daminozide carry‐over in fruit from year to year.
SENSORY ATTRIBUTES AND THIAMINE CONTENT OF ROASTING CHICKENS COOKED IN A MICROWAVE, CONVECTION MICROWAVE AND CONVENTIONAL ELECTRIC OVEN
Authors: BARBEAU WILLIAM E. , SCHNEPF MARILYNN
Published: May 2007

Fresh whole roasting chickens were cooked to an internal temperature of 79°C (175°F) in either a microwave, convection microwave or conventional electric oven. The sensory attributes of breast meat samples from chickens cooked in the three ovens were evaluated by untrained and laboratory panels. Untrained panelists found convection microwave cooked samples to be more acceptable in terms of juiciness than microwave cooked samples. Laboratory panelists rated the chicken cooked in the conventional oven as significantly more tender and juicy but similar in flavor intensity to chicken cooked in the microwave ovens. Thiamine retention on a dry weight basis ranged from 77% in conventionally cooked chicken breasts to 98% in microwave cooked chicken legs.
EFFECTS OF COOKING CONDITIONS AND POST‐PREPARATION PROCEDURES ON THE QUALITY OF BATTERED FISH PORTIONS
Authors: FLICK GEORGE J. , GWO YING‐YING , ORY ROBERT L. , BARAN WILLIAM L. , SASIELA RONALD J. , BOLING JOE , VINNETT CAROLYN H. , MARTIN ROY E. , ARGANOSA GENARO C.
Published: May 2007

The effects of different cooking conditions and postpreparation handling on quality of battered fish portions for fast food services were investigated. As the frying temperature increased from 300 to 400°F (149–204°C), the cooking time of battered fish portions decreased from 276 to 202 s. Crude lipid content in the batter decreased as the temperature of the frying oil increased. Holding times (10, 20 min) affected crude lipid contents of the batter depending on the cooking temperature and were lower than an unheld product. Crude lipid contents in the fish fillets were generally higher after frying by 2–3%. The crude lipid uptake by the batter coating differed significantly for the three frying shortenings (partially hydrogenated soybean, V‐S oil; animal fat‐vegetable blend, A‐V Fat; and vegetable‐palm oil blend, V‐P oil;) compared in this study. This finding contrasts with previously published results. The amount of crude lipid uptake by the fish varied with shortening type and holding times. No consistent trend was observed to occur. Peroxide values increased after 3 days in the V‐S Oil and A‐V Fat. Flavor scores on battered fish portions cooked in V‐S Oil, V‐P Oil, and A‐V Fat were not statistically different immediately after cooking and after holding for 10‐ +20‐min on the first day. By the second day, differences were observed among the three shortenings. Both shortening type and postpreparation holding times affected the perceived greasiness.
COMPOSITION, WATER‐HOLDING CAPACITY AND pH OF MUSCLES FROM PIGS SUPPLEMENTED WITH PORCINE SOMATOTROPIN (pSt)1
Authors: PRUSA K. J. , LOVE J. A. , MILLER L. F.
Published: May 2007

Eighteen pigs were injected with one of three levels of recombinant porcine somatotropin (pSt) and received no more injections 7 days before slaughter. Excised triceps brachii, psoas major, semimembranosus, semitendinosus and biceps femoris muscles were analyzed for crude fat, moisture and protein contents, pH and water‐holding capacity, Generally, raw muscles from somatotropin‐supplemented pigs contained less crude fat than did muscles from control animals. The crude fat content of the broiled triceps brachii and roasted biceps femoris decreased in response to somatotropin supplementation. Muscles from supplemented and unsupplemented pigs did not differ in cooked muscle moisture or protein contents, raw or cooked pH or raw muscle water holding capacity.
CARCASS CHARACTERISTICS, SENSORY PROPERTIES AND MINERAL CONTENT OF MEAT FROM BULLS AND STEERS
Authors: SEIDEMAN S. C. , CROSS H. R. , CROUSE J. D.
Published: May 2007

Thirty‐three bulls and 22 steers were slaughtered and subsequent carcasses were evaluated for carcass characteristics. Longissimus muscle samples were analyzed for sensory properties and concentrations of Cu, Fe and Zn. Bulls produced carcasses with older maturity characteristics, larger ribeyes, less fat and produced longissimus steaks that were less tender and had more organo‐leptically detectable connective tissue than steaks from steers. Zn concentration was significantly correlated to skeletal maturity, fat thickness, ribeye area, connective tissue and tenderness before adjusting for sex. After adjusting for sex, mineral content did not significantly correlate as well with many carcass or sensory properties as before adjusting for sex.
VARIABILITY IN PHYSICOCHEMICAL PROPERTIES OF DRIED WHEYS FROM COMMERCIAL SOURCES
Authors: HURLEY W. L. , VENTLING B. L. , MA M. , LARSON B. L.
Published: May 2007

Variability in physicochemical characteristics of dried wheys was determined for samples collected from six commercial sources. Eight dried whey samples were collected from each plant over a six month period. The pH in water, percent ash, alkalinity of ash, solubility in water and in acid, and Browning Indexes with and without pronase digestion were determined for each dried whey. Whey proteins were evaluated by gel electrophoresis. Variability of pH in water and of percent ash were low for dried wheys from individual plants, however considerable variability existed in the other characteristics, both between plants and between samples from individual plants. Gel electrophoresis may be useful in evaluating the effects of whey processing and drying on whey proteins.
COMPUTER ENHANCED FLAVOR ANALYSIS IN TOMATOES
Authors: STERN DONALD J. , BUTTERY R. , TERANISHI ROY , LING LOUISA , SCOTT KEVIN , CANTWELL MARITA
Published: May 2007

Tomato volatiles were analyzed in order to assess the effect of variety and/or storage conditions on flavor. Over thirty compounds were monitored in each of 200 tomato samples.

A spreadsheet was used to track and compute concentrations for each analyte. Initially, raw concentrations were entered into the spreadsheet manually. Later in our investigation a Nelson Data System was used to record the GC data and export it in ASCII form to LOTUS.

Concentrations of each target compound were adjusted for recovery and response. Odor Unit values for each compound were derived from odor thresholds and corrected concentrations, in order to develop tomato flavor profiles.
EFFECT OF FILM PERFORATION ON THE QUALITY OF INDIVIDUALLY SEAL PACKAGED TOMATOES
Authors: FLOROS JOHN D. , CHINNAN MANJEET S.
Published: May 2007

Freshly harvested, ethylene treated, mature green tomatoes (Lycopersicon esculentum Mill. cv. ‘Flora‐Dade’) were individually packaged in heat‐shrinkable perforated films and stored at 21°C and 55% RH. The degree of film perforation (exposed surface area, A) was varied as 0, 1.4, 4.5, 11 and 100%, with the hole diameter, D, being constant at 8 mm or D was varied as 0.7, 4, 8 and 16 mm, while A was kept constant at 11%. Films with A = 0 or 1.4% drastically reduced weight loss and tissue softening resulting in tomatoes of good eating quality and bright red color. Off‐flavor was detected when films with D = 0.7 mm were used. Large size holes (D = 16 mm) allowed free gas exchange between the fruit and the environment. Results indicated that fruits transpire throughout the entire skin surface area, but respire primarily through the stem scar.
PRODUCTION OF CO2 AND C2H4 AFTER GAMMA IRRADIATION OF STRAWBERRY FRUIT
Authors: COUTURE R. , MAKHLOUF J. , CHEOUR F. , WILLEMOT C.
Published: May 2007

Strawberry fruit (Fragaria ananassa, Duch. cv ‘Kent’) were irradiated at doses from 0 to 4 kGy and stored at 10°C to verify whether irradiation at very low doses could delay postharvest ripening while causing minimal damage to the tissues. CO2 and C2H4 production were used as stress indicator. Anthocyanins and titratable acidity were measured as maturity parameters. CO2 and C2H4 production increased six hours after irradiation. The increase in CO2 production was proportional to the dose of irradiation and was highest at 4 kGy. Maximum C2H4 production was reached at 1 kGy. The different response of CO2 and C2H4 production to irradiation suggests that the membrane system supporting C2H4 production was more sensitive to gamma rays than mitochondrial CO2 production. Irradiation at 0.3 kGy slightly delayed color development in the fruit. Overall, the results indicated that it may be possible to use irradiation at a low dose to delay ripening while causing only minimal tissue damage.
TASTE PERCEPTION, FOOD QUALITY AND CONSUMER ACCEPTANCE
Authors: O'MAHONY MICHAEL
Published: May 2007

Consumer acceptance is a more measurable parameter than the ill defined concept of quality. Thus, it is better to consider how the taste, and indeed all the sensory characteristics, of foods can be manipulated to improve consumer acceptance. If tastes are to be manipulated, it is necessary to understand something about taste mechanisms so that the researcher can avoid the all too common artifacts and biases involved in gustatory measurement. Discussed here are some aspects of sensory information processing in the brain, the problems of crosssensory confusion, sensory adaptation and taste categorization.
COLOR PERCEPTION AND FOOD QUALITY1
Authors: CLYDESDALE FERGUS M.
Published: May 2007

Color may be the most important sensory attribute of food and as such holds a preeminent position in overall food quality.

It effects consumer judgement of other sensory characteristics such as flavor, sweetness and saltiness as well as being an important predictor of nonsensory quality attributes like moisture content, over‐processing and pigment content.

In order to maximize the use of color as a measure of food quality it is essential to understand the theoretical basis of colorimetry and be able to apply it in a consistent and meaningful way. This approach may be simplified by the use of a quality measurement model which considers the object to be measured, the synthetic and analytical processes of measurement and the use of the analytical process as a predictor of the synthetic process. Such a model allows the application of this important quality tool to almost any food or food production system.
EFFECT OF COLD STORAGE ON THE QUALITY CHARACTERISTICS OF ‘AU‐RUBRUM’ PLUMS1
Authors: ROBERTSON J. A. , MEREDITH F. I. , LYON B. G. , NORTON J. D.
Published: May 2007

The effect of cold storage (0°C) and maturity on the physical, chemical and sensory characteristics of plums (cv. ‘AU‐Rubrum’) was determined. The size, weight, soluble solids and total sugar contents of the more mature fruit were significantly higher (P<0.05) and the “L” and hue angle were significantly lower (P<0.05) than plums in the less mature class. ‘AU‐Rubrum’ fruit contained glucose, fructose and sorbitol but had no sucrose. Artificially ripening fruit at 20°C had a significant effect (P<0.01) on all color values for both maturity 1 and 2 fruit. The titratable acidity and sugar contents of the fruit ripened at 20°C were lower for ripened than for unripened fruit. Storage of the plums at 0°C for 5 weeks followed by subsequent ripening at 20°C had no significant effect on physical, chemical or sensory characteristics. Data indicate that ‘A U‐Rubrum’ plums which have one‐half red ground color (maturity 1) will develop full color and complete the normal ripening process. Data also indicate that the plums can be stored for at least 5 weeks at O°C without loss of quality and that the cultivar has potential for shipping to distant markets.
CHANGES IN QUALITY CHARACTERISTICS DURING PEACH (CV. ‘MAJESTIC’) MATURATION1
Authors: ROBERTSON J. A. , MEREDITH F. I. , FORBUS W. R.
Published: May 2007

Changes in the physical, chemical and sensory characteristics of peaches (cv. ‘Majestic’) were determined. Size, weight, ground color “a” values and SS/TA ratio increased significantly with increased degree of maturity; whereas, firmness, DLE, hue angle, titratable acidity, quinic acid, and citric acid decreased significantly. Malic acid increased significantly with maturity up to grade 5 then significantly decreased. In general sucrose content and total sugars increased through grade 6 and then decreased for tree ripe fruit. Sensory evaluation results showed no significant differences among maturity grades for sweet, sour, juice and overall peach flavor attributes. However, grade 1 and 2 fruit had lower scores for sweet and overall peach flavor attributes and tended to be more sour than grades 3–6 and tree ripe fruit. Correlation coefficients between maturity grade and all the selected quality parameters, except for the sour flavor attribute, were significant at the 1% level. DLE had the highest correlation with maturity grade followed by ground color “a” value, SS/TA ratio and firmness.
EXTRUSION COOKING OF SWEET POTATO ROOTS1
Authors: AHMED E. M. , CHANG F. C. , BALABAN M. O. , ARREOLA A. G.
Published: May 2007

An extruded product was prepared using a mixture of sweet potato roots (SP), high protein wheat flour (WF), oil and water. The mixture was extruded in a Wenger X‐5 extruder. The best physical characteristics of the extruded product were obtained using drum dried baked sweet potato powder (DDSPP) and WF in the ratio of 3:1, oil content of 4.0% and an initial moisture content of 12.32%. This combination yielded a 4.33 fold expansion of the product. Physical measurements on the extruded product were: diameter, bulk density, expansion, and percent rehydration. The carotenoid content of the extruded product did not change considerably from that of DDSPP. The use of DDSPP: WF ratio of 3:1 represented 89.86% utilization of raw SP roots on a fresh weight basis.
IDENTIFICATION OF VOLATILE COMPOUNDS FROM RIPE MAYHAW FRUIT (CRATAEGUS OPACA, C. AESTIVALIS, AND C. RUFULA)1
Authors: HORVAT R. J. , CHAPMAN G. W. , PAYNE J. A.
Published: May 2007

Steam volatile fractions obtained from three commercial mayhaw cultivars and two native selections were analyzed by GC and GC/MS. Twenty‐four compounds were identified. The nine major components, which comprised 70–80% of the volatile fraction, were hexanal, butyl acetate, (E)‐2‐hexenal, butyl butyrate, linalool, butyl hexanoate, methyl octanoate, pentyl hexanoate, and hexyl hexanoate. Minor constituents included eight esters, four terpenes, two benzenoid compounds and (E)‐2‐hexenol.
AROMA QUALITY OF CORN GERM PROTEIN FLOURS DETERMINED BY SENSORY AND GAS CHROMATOGRAPHIC PROFILES1
Authors: HUANG C. J. , ZAYAS J. F.
Published: May 2007

Corn germ protein flour (CGPF) was subjected to three different treatments to improve aroma quality: acid‐washing, heat‐treatment and alcohol‐washing. Sensory descriptive analysis was used to evaluate the differences in aroma among CGPF samples. All samples were classified into four clusters by canonical discriminant analysis based upon the sensory scores of eight descriptive attributes. Volatiles of samples were separated by capillary gas chromatography, and 19 peaks that elicit important olfactory responses were selected. Stepwise multiple regression was used to relate sensory and instrumental data, and models were established to predict the aroma quality of CGPF samples by GC profiles.
COMPARISON OF PUDDING, SOUP AND CUSTARD PREPARED FROM SOYMILK OR LOWFAT MILK
Authors: SCHAEFER MARY J. , HOLDT CANDACE S.
Published: May 2007

Soymilk (4% and 6% solids) was substituted for lowfat milk in chocolate pudding, tomato soup and baked egg custard. The substitution of soymilk produced a less viscous pudding that was darker in color and less sweet than that made with lowfat milk. Pudding prepared with 6% solids soymilk was also less smooth than the control. In tomato soup, soymilk increased viscosity and produced a lighter color product with a less intense tomato flavor than soup made with lowfat milk. Baked custard prepared with soymilk was less smooth, darker in color and less sweet. All products were judged to have less characteristic flavors than controls.
EFFECTS OF INITIAL NITRITE LEVEL, HEATING AND STORAGE ON RESIDUAL NITRITE AND SPOILAGE OF CANNED HAM ROLL
Authors: JANTAWAT PANTIPA , RUNGLERDKRIANGKRAI JIRAPORN , THUNPITHAYAKUL CHAIYUTE , SANGUANDEEKUL ROMANEE
Published: May 2007

Canned ham rolls with initial nitrite levels of 0, 125, 200, 300 and 400 mg/kg were processed to an Fo of 1.07 and 1.49 and stored for 8 months. Ham rolls before processing contained 105–107 cfu/g total bacteria and less than 3 MPN/g of putrefactive anaerobic bacterial spores. The initial nitrite level, the storage time and the heat treatment significantly affected residual nitrite in the product. Samples stored for 1 and 3 days had significantly higher residual nitrite levels than those stored for 6–31 days. Samples processed with 0, 125 and 200 mg/kg nitrites contained significantly lowered residual nitrite levels than those formulated with 300 and 400 mg/kg nitrite. Samples heated to an Fo of 1.07 contained less residual nitrite (P ≤ 0.05) than those heated to Fo 1.49. No swelled cans were observed after 8 months of storage and the nitrosamine levels detected in the samples were lower than the safety limit proposed by Pneussman (1974).
CONTRIBUTION OF PHOSPHOLIPIDS TO HEADSPACE VOLATILES DURING STORAGE OF PECANS
Authors: ERICKSON MARILYN C.
Published: May 2007

The relationship between headspace volatiles and lipid class fatty acid composition was investigated in pecans subjected to room temperature storage for 8 months. During early stages of storage, pentanal predominated in the pecan headspace, whereas at later stages hexanal predominated. Quantities of triacylglycerols recovered from pecans did not change significantly during storage, whereas a decrease in phospholipid content and an increase in free fatty acid content were seen. While losses of polyunsaturated fatty acids (PUFA) in triacylglycerols and free fatty acids only occurred during the last month of storage, PUFA losses were recorded in the phospholipid fraction by 5 months. Based on a strong negative correlation (R =−0.98) between hexanal and its precursor fatty acid (18:2) in phospholipids, the results suggested that membrane lipids would be a primary site of attack during the early stages of oxidation. Future studies with oilseeds, such as pecans, should therefore examine the possibility that variations in phospholipid fatty acid composition could explain cultivar differences in storage stability.
MODIFIED ATMOSPHERE STORAGE OF PEACHES AND NECTARINES TO REDUCE STORAGE DISORDERS1
Authors: LURIE SUSAN
Published: May 2007

Low density polyethylene or polyolefin films were used to seal pack various varieties of peaches and nectarines. Low density polyethylene film of 40 micron thickness was beneficial in extending storage life of these fruits and decreasing internal flesh breakdown and reddening, while polyolefin film was ineffective. Six fruits per pack generated a higher CO2 and lower O2 modified atmosphere than two or four fruits per pack and gave better quality fruit after storage. The improvement of fruit quality was correlated with elevated CO2 levels rather than with decreased O2 levels.
EFFECTS OF COTTAGE CHEESE WHEY ON THE PROPERTIES OF ICE MILK1
Authors: EHSANI M.R. , SCHMIDT R.H. , MYERS P.O
Published: May 2007

Liquid cottage cheese whey was used in the production of slightly acidic ice milk mixes at levels of 0, 16, 31, 46, and 61%. Because of precipitation problems, whey levels of 46 and 61% could not be used. Consistency index (K) of the ice milk mix was not significantly (p > 0.05) influenced by increasing the cottage cheese whey level from 0 to 31.0%, and all ice milk mixes evaluated exhibited pseudoplastic behavior (flow behavior indices or n value less than unity). Whey at an intermediate level (16%) resulted in slightly higher overrun compared with ice milk at 0 or 31% whey. Further, sensory ratings (flavor, texture, sourness) for ice milk with 16% whey were not different (p > 0.05) from those of control ice milk. While increasing the level of whey to 31% appeared to slightly reduce sensory acceptance of the ice milk, this apparent difference was not significant (p > 0.05). Overall, 46.0% of the panelists preferred the ice milk without whey compared with 32.5% for 16.0% whey and 21.5% for 31% whey formulation.
RETENTION OF FRESH ORANGE JUICE FLAVOR AND AROMA IN AN AQUEOUS DISTILLATE FROM VALENCIA ORANGE JUICE1
Authors: MOSHONAS MANUEL G. , SHAW PHILIP E. , BUSLIG BÉLA S.
Published: May 2007

Freshly squeezed Valencia orange juice, distilled at low temperature and reduced pressure, yielded an aqueous distillate with the necessary balance of volatile flavor and aroma constituents to retain the fresh juice characteristics. Flavor comparisons by an experienced sensory panel determined that orange juice reconstituted by combining the aqueous distillate with the residual juice solids had significantly more fresh juice character than reconstituted commercial frozen concentrated orange juice; commercial not pasteurized single strength orange juice (SSOJ); pasteurized SSOJ, not from concentrate; canned SSOJ, from concentrate; or aseptically packed SSOJ, from concentrate. The panel also found no significant difference in fresh juice characteristics between freshly squeezed orange juice and distillate and residual solids recombined from the same juice sample. Fifty four volatile constituents were identified from the aqueous distillate of freshly squeezed orange juice.
OPTIMIZATION OF CONDITIONS FOR THE PRODUCTION OF EICOSAPENTAENOIC ACID BY MORTIERELLA
Authors: KOTULA KATHRYN L. , YI MAN
Published: May 2007

This research characterized the optimum growth conditions of Mortierella for accumulation of eicosapentaenoic acid (EPA). Eight strains of Mortierella, NRRL 5513, 2761, 1757, 6337, 2493 and ATCC 24786, 16271, 16266, were evaluated for their ability to produce EPA. Temperature, temperature shifting, media, and media supplementation (carbon/nitrogen sources, growth factors and antibiotic supplementation) were studied to determine their effect on mycelial mass and EPA accumulation. M. elongata ATCC 16271 was the most effective strain for EPA production when grown at 18C, in yeast malt broth, pH 5. 1, and harvested after 7 days, yielding 66 mg EPA/g dry mycelial cells. In another experiment, temperature shifting (2 days at 24C, to 5 days at 12C) increased the yield of EPA about eight times to 32 mg EPA/g dry mycelial celis from 4 mg EPA/g dry mycelial cells for nontemperature shifted cultures. This research describes methodologies that resulted in EPA content higher than any previously reported.
PROPERTIES OF AN EXTRUDED, EXPANDED SNACK FOOD CONTAINING MECHANICALLY SEPARATED BEEF (MSB) AND POTATO FLOUR
Authors: SHAW D. A. , RAY E. E. , GARDNER B. , Del VALLE F. R. , RAKOW A.
Published: May 2007

Extrudates from a blend of mechanically separated beef and potato flour, one with and one without salt, were extruded in a Brabender® laboratory model, single screw HTST extruder. Subsequent to exiting the die opening, the extrudate was cut into pieces about 5 cm in length, cooled to ambient temperatures, and then packaged in nitrogen flushed bags. Bacon flavor and seasonings were topically applied to the stored extrudate after an application of vegetable oil. Extrudates were evaluated as to their physical, nutritional, microbial, and sensory properties. Addition of salt (1%) decreased extrudate expansion ratios, increased shear strength (30 days' storage), but had no influence on bulk density. Microbial and thiobarbituric acid (TBA) values were not influenced during 60 days' storage; and the extrudate was rated as acceptable when evaluated by sensory panelists. The protein quality of the snack food was evaluated by using raw and extruded blends, which were incorporated into diets and fed to weaning rats. The extrudate with added salt had a lower PER than the raw blend with salt, extrudate without salt and a basal diet formulated with casein as the protein source. Rats receiving the diet of extrudate with salt developed diarrhea, which resulted in the lowest total body gain during the 28 day period.
EFFECTS OF PASTEURIZATION OR SODIUM BENZOATE ON LONG‐TERM STORAGE STABILITY OF PEACH PUREE
Authors: BIAN Y. , GONZALEZ A. R. , ASELAGE J. M.
Published: May 2007

The effect of long‐term storage on the stability of pasteurized (PA) or sodium benzoate (SB) (0.1%) treated peach puree was studied. Color, viscosity, soluble solids, pH, titratable acidity, sugars and organic acids were monitored over 4 months. Yeasts were the major microorganisms causing spoilage in nontreated peach puree. Storage at 2C increased the holding time of the control to 17 days compared with 3 days at 25C. No yeast or other microorganisms were found in PA or SB treated puree held at 2 and 25C, for 120 days; the most significant change observed was a gradual browning. Cold temperature storage slowed down the browning. Other compositional changes were minimal. Pasterurized or SB puree stored at 25C for 4 months showed a decrease in sucrose and an increase of glucose and fructose. Malic, citric and quinic acids were stabilized by SB. Pasteurization or use of SB may be valuable for holding partially processed peach puree.
INFLUENCE OF SALTS AND pH ON THE FIRMNESS OF OLIVES IN ACID CONDITIONS
Authors: BRENES M. , GARCIA P. , GARRIDO A.
Published: May 2007

The effects of NaCl and CaCl2 on the texture of olives, both treated and untreated with NaOH, at pH values lower than 4.0 were determined. Firmness of green olives declined as the pH decreased when calcium ions were not added. Calcium ions inhibited the softening rate of fresh and Spanish style green olives although this inhibitory effect depended on the pH. This firming action of calcium was higher at lower pH for fresh olives and at higher pH values for Spanish style green olives. The inhibitory effect of calcium on softening rate diminished as the concentration of cation increased. The presence of NaCl did not have any effect on the texture of either type of green olives. Lactic acid increased the softening rate of green olives by a higher proportion than acetic acid.
VARIOUS BLANCHING TREATMENTS EFFECT FINAL TEXTURE AND TOTAL FIBER CONTENT OF PEELED PROCESSED ASPARAGUS
Authors: SANCHEZ‐PINEDA‐INFANTAS M. T. , CANO‐MUÑOZ G. , HERMIDA‐BUN J. R.
Published: May 2007

The effect of peeling and three different methods of blanching on the texture of white asparagus was studied. Texture was measured in terms of maximum shear force and cutting energy, and as total fiber content. Manual peeling reduced the required cutting force in the middle and basal sections of the spear; fiber content diminished due to the elimination of the outer, most heavily lignified, layers of stalk. Results suggest that blanching by progressive immersion in hot water may be a feasible method of maintaining uniformity in asparagus texture. Blanching in hot water vapor seems to provide for less tough spears.
SENSORY QUALITY OF GALA APPLES AS INFLUENCED BY CONTROLLED AND REGULAR ATMOSPHERE STORAGE
Authors: BOYLSTON TERRI D. , KUPFERMAN EUGENE M. , FOSS JOI D. , BUERING CLAUDIA
Published: May 2007

The sensory quality of Gala apples stored for up to 4 months in delayed controlled atmosphere (CA), regular atmosphere (RA), and a combination of sequential CA and RA storage (CR) was evaluated. Sensory analysis included difference and acceptance testing. Firmness, soluble solids and titratable acidity contents, and volatile flavor profiles were measured analytically. Acceptability decreased with storage time. Apples stored in RA were more acceptable than apples stored in CA or CR; the differences between storage treatment were not significant after 4 months of storage. Firmness decreased with storage time, but was not affected by storage treatment. Soluble solids and titratable acidity contents were not affected by storage treatment or time. Storage treatment, storage time, and lot had a significant effect on the volatile flavor profiles. CA storage and extended storage contributed to decreases in the content of volatile flavor compounds.