bluuebunny/crossref_metadata_2025 huggingface dataset:
QUALITY CONTROL CHARTS FOR STORAGE OF EGGS
Authors: KAHRAMAN‐DOǦAN HÜLYA , BAYINDIRLI LEVENT , ÖZILGEN MUSTAFA
Published: May 2007

Modified Shewhart charts were constructed with weight loss, Haugh units and yolk index for storage of untreated, soda lime, water glass or oil coated and thermostabilized eggs. The data obtained showed differences between the treatments, and control charts derived therefrom illustrate maintenance within limits of the inevitable quality loss which accompanies storage of eggs. Knowledge of the trends make it possible to readjust the storage conditions to prolong the period before violation of acceptable limits comes into play.
FACTORS AFFECTING THE COOKING QUALITY OF FIELD PEAS (PISUM SATIVUM L.) AND WHITE BEANS (PHASEOLUS VULGARIS L.) STORED UNDER SIMULATED FARM CONDITIONS
Authors: MILLS J. T. , DESHPANDE S. S. , WOODS S. M.
Published: May 2007

Factors affecting the cooking, physical, chemical, and biological characteristics of field peas and white beans were studied after 147 days’ storage under northern temperate climatic conditions. Cooking time, hydration and swelling characteristics, phytate levels, fat acidity values (FAV), off‐odor and visible mold development were assessed. Among the different initial moisture contents and storage temperature regimens investigated, only the highest temperature regimen (44C declining to 15C) was associated with a noticeable reduction in the cooking quality of peas and beans. Although a gradual decline was seen in the hydration and swelling characteristics of both legumes, and in phytate levels of peas stored at the 44C to 15C regimen, no single factor appeared to explain the changes in cooking quality of peas and beans stored at high temperatures. Correlation analyses indicated the association of high levels of conductivity and FAV with poor hydration characteristics and off‐odor development in the two legumes.
UNFLUENCE OF ANCHOVY QUALITY ON YIELD AND PRODUCTIVITY IN SALTING PLANTS
Authors: MONTANER M. I. , ZUGARRAMURDI A.
Published: May 2007

Samples of whole anchovies (Engraulis anchoita) were stored immediately after capture under three different conditions: unrefrigerated in bulk, in boxes with ice or in containers with chilled sea water (CSW). The quality of the raw material and the differences resulting from the treatments were evaluated by sensory, chemical and bacteriological analysis. CSW gave the best results. The data showed the correlations existing between belly burst and other quality parameters which can be useful in the extablishment of quality indexes. Belly hurst was negatively correlated with productivity (R2= 0.876) and process yield (R2= 0.881) for anchovy salting plants. Variations in fish quality may lead to variations as great as 30% in production costs for fish salting plants.
A MODEL SYSTEM FOR DIFFERENTIATING BETWEEN WATER ACTIVITY AND GLASS TRANSITION EFFECTS ON SOLID STATE CHEMICAL REACTIONS
Authors: BELL LEONARD N. , HAGEMAN MICHAEL J.
Published: May 2007

Recent debates have emerged on whether water activity (aw) or the state of the system as dictated by the glass transition temperature (Tg) controls the rates of chemical reactions in reduced‐moisture solid systems. Previously, model systems in which the effects of water activity and glass transition on chemical reactions could be evaluated independently did not exist. The use of polyvinyl‐pyrrolidone (PVP) of different molecular weights allows the water activity and moisture content of the systems to be kept virtually constant while the glass transition temperature varies. At a given water activity and temperature, the equilibrium moisture content for any molecular weight of PVP differed by only 1–2%, while the Tg values differed by 20–30C. Using PVP of different molecular weights as a model system will allow the effects of water activity and glass transition on chemical reactions to be studied independently and at a constant temperature.
INFLUENCE OF DIETARY MENHADEN FISH OIL ON FATTY ACID COMPOSITION OF THE EGG
Authors: LIN JENN H. , PRATT DAN E. , ADAMS R. L. , STADELMAN W. J.
Published: May 2007

The influence of menhaden fish oil and other oils on the fatty acid composition of the egg was studied. Diets containing 1.5% menhaden oil, 1.5% corn oil and no oil added were fed to 50 hens. The menhaden oil diet increased the composition of C14:0, C16:1, C18:1, C18:3w3, C20:5w3 and C22:6w3 in the eggs but decreased C18:2w6 and C20:4w6 compared with the corn oil diet. The concentration of C20:5w3 was greater than C22:6w3 in menhaden oil, but more C22:6w3 was found in eggs than C22:6w3. A significant increase in total w‐3 PUFAs (polyunsaturated fatty acids) occurred in the eggs after feeding the menhaden oil diet for 5 days and the concentration continued to increase through day 15. Dietary fats tend to produce a fatty acid pattern in eggs similar to that of the diet and varies with the oil source concentration. Most fatty acid profiles in egg yolks were altered within 15 days after hens began to consume test diets.
EFFECTS OF EMULSIFIER AND SOY FIBER ADDITION ON SENSORY PROPERTIES OF CORN MEAL EXTRUDATE
Authors: HU L. , HUFF H.E. , HEYMANN H. , HSIEH F.
Published: May 2007

Yellow dent corn meal was extruded in a twin‐screw extruder with a monoacylglycerol (MAG) and soybean fiber. A ten member descriptive analysis panel was employed to study the effects of four extrusion treatment variables on the textural properties and microstructure of extruded corn meal products. The treatment variables studied included MAG and soybean fiber contents in the feed, extruder screw speed, and feed rate. The microstructure of extruded samples was also studied to support the sensory texture evaluations. MAG addition was found to be the most significant factor affecting texture. Low levels of MAG (0.375%) and soybean fiber additions (5%) resulted in improved overall texture quality. Higher screw speeds were associated with higher cohesiveness and adhesiveness, and feed rate had the least influence. Most of these effects could be attributed to the microstructural property changes under the treatments.
QUALITY AND STABILITY OF POTATO CHIPS FRIED IN CANOLA, PARTIALLY HYDROGENATED CANOLA, SOYBEAN AND COTTONSEED OILS
Authors: HAWRYSH ZENIA J. , ERIN M. KAREN , KIM SANGSOOK , HARDIN ROBERT T.
Published: May 2007

The effect of four oils, canola (CO), soybean (SBO), cottonseed (CSO) and partially hydrogenated canola (PHCO) on sensory and instrumental attributes of potato chips were determined after a modified Schaal oven test (S) storage for 0, 6, and 12 days at 60C and practical (P) storage for 18 weeks at 23C. At time 0, CO and CSO chips had higher characteristic potato chip odor/flavor and lower off odor/flavor than other chips. Frying oils did not affect characteristic potato chip odor/flavor and off odor at S6 and S12. P18 CO chips had higher characteristic potato chip odor/flavor and lower off odor/flavor than others. Chip odor/flavor notes differed due to oils but chip color and texture generally did not. Peroxide values (PV) were highest in fat extracted from stored CSO chips. Anisidine values (AV) of extracted fats were similar among stored chips. PV of stored used frying oils tended to be highest in CSO and lowest in PHCO; AV of oils were low but SBO tended to be highest. Findings indicate potential for increasing canola oils/fats usage in snack foods.
EFFECT OF SOYBEAN STORAGE ON TOFU AND SOYMILK PRODUCTION1
Authors: LAMBRECHT H.S. , NIELSEN S.S. , LISKA B.J. , NIELSEN N.C.
Published: May 2007

Century 84 and Century ‐L2L3 (lacking lipoxygenase isozymes 2 and 3) near isogenic soybean varieties were stored at five temperature and relative humidity conditions for up to three months. At one‐month intervals, soybeans were retrieved from storage and processed into soymilk and tofu. Chemical and physical characteristics of the soybeans, soymilk, and tofu were analyzed. In general, soybean storage above 25C and 50% relative humidity adversely affected the characteristics of the soymilk (reduced pH and solids content) and tofu (decreased yield and moisture content, and darker color) produced. Century ‐L2L3 soybeans were more resistant to changes during adverse storage than were Century 84 soybeans.
GUAR AND LOCUST BEAN GUMS AS PARTIAL REPLACERS OF ALL‐PURPOSE FLOUR IN BREAD: AN OBJECTIVE AND SENSORY EVALUATION
Authors: SCHWARZLAFF SABINE S. , JOHNSON JANET M. , BARBEAU WILLIAM E. , DUNCAN SUSAN
Published: May 2007

All purpose flour was partially replaced with locust bean (LBG) and guar gums at 0% (control), 2% and 4% replacement levels in a bread product. All bread treatments were evaluated objectively and subjectively. Two percent LBG replacement significantly increased standing height. Firmness of bread was significantly firmer. Crumb color was not significantly different for any of the 5 bread treatments. Crust color was not significantly different for any of the 5 bread treatments. Crust color, however, was significantly lighter for the control in comparison with the 2% and 4% guar and 4% LBG breads. Two percent guar produced a more even cell size distribution throughout the bread crumb. For all 5 bread formulations moistures were not significantly different. Sensory evaluation revealed a significant difference between the control and 4% LBG. Neither the control nor 4% LBG breads were not significantly preferred. Both gums were found to retard bread staling; 2% LBG was the most effective.
QUALITY OF PRECOOKED VACUUM‐PACKED POTATOES (Solanum tuberosum L.) IN RELATION TO COOKING METHODS AND OXYGEN PERMEABILITY OF THE PACKAGING MATERIAL
Authors: THYBO ANETTE K. , CHRISTIANSEN JØRGEN
Published: May 2007

Precooked vacuum‐packed potatoes are widely used in catering. The influence of different processing temperatures on texture kinetics of water and steam cooked vacuum‐packed potatoes was studied. At temperatures above 90C the initial decline in cohesion of steam cooked vacuum‐packed potatoes was followed by an increase in cohesion when processed for more than 30 min. Preheating of vacuum‐packed potatoes at 70C and 75C increased their cohesion and thereby firmness.

Steam cooked vacuum‐packed potatoes processed in multilayer barrier pouches having a low oxygen permeability (0.9 cm3/m2/24h/atm) compared with standard pouches had a more intense and stable yellow surface color, as well as they developed significantly less off‐flavor after storage. The oxygen permeability of the pouches had no effect on the content of vitamin C, neither during processing nor after storage. The vitamin C content of steam cooked vacuum‐packed potatoes was unaffected by processing time.
OCCURRENCE OF MOLDS IN FRESH CHEESES
Authors: ARÉVALO MARIA PILAR , RODRÍGUEZ‐ALVAREZ C. , ARIAS A. , SIERRA A.
Published: May 2007

The purpose of our work was isolation, enumeration and identification of molds in fresh cheeses. A total of 112 cheese samples were obtained from different retail markets in Santa Cruz de Tenerife. Of the samples, 57.2% were positive for industrially craft produced cheeses. The values for the industrially produced cheeses ranged between 102 and 106 CFU/g, for the craft produced cheeses the corresponding values were 102‐107 CFU/G and 4.4x103.

The genera identified most often in both types of cheeses were Geotrichum and Penicillium with 49.4 and 29.1% of isolates, respectively. Species of the Aspergillus genus, the main producer of aflatoxins, was detected in 1.3% of the total samples analyzed. Nonetheless, the presence of such genera as Fusarium, Cephalosporium, Cladosporium, etc. is considered to be undesirable, as they are capable of producing other mycotoxins related to specific pathological processes.
DESCRIPTIVE SENSORY PROFILING OF FRESHLY PROCESSED COMMERCIAL PEANUT, COTTONSEED, CANOLA AND SOYBEAN OILS
Authors: LEVEAUX VALERIE D. , RESURRECCION A.V.A.
Published: May 2007

Techniques for flavor and odor evaluation of vegetable oils are needed as much as in previous years, particularly as new extraction and processing changes evolve. A new ASTM Standard Practice for Sensory Evaluation of Edible Vegetable Oils (E1627) was recently approved. Using this new standard, sensory profiles of four different freshly processed vegetable oils (canola, cottonseed, peanut and soybean) were determined using a descriptive panel. Each oil had a color which was significantly different from the other oils (P ≤ 0.05). All oils had a bland odor and flavor, although some had hydrogenat‐ed and slightly nutty flavor and odor characteristics. Cottonseed oil had the highest (P ≤ 0.05) hydrogenated odor and flavor and waxy flavor ratings, while canola oil had the highest (P ≤ 0.05) fishy odor and flavor ratings. Peanut oil was rated highest (P ≤ 0.05) for buttery odor and lowest for beany and cardboard odor. Viscosities are similar, but mouthcoating was slightly different (P ≤ 0.05) among samples with cottonseed oil having the highest score.
IMPROVEMENTS IN PROCEDURES FOR THE PRODUCTION OF EICOSAPENTAENOIC ACID BY MORTIERELLA
Authors: KOTULA KATHRYN L. , YI MAN
Published: May 2007

Modifications of growing conditions including time, light exposure, extraction methods, and use of shaker flask versus fermentor were used to increase the production of eicosapentaenoic acid (EPA, 20:5w3) by Mortierella elongata ATCC 16271. The highest productivity for EPA (66 mg/g dry mycelia) was obtained when M. elongata ATCC 16271 was grown at 12C, in yeast malt broth, pH 5.1, and harvested after 12 d. The Bioflo C‐30 fermentor increased the EPA content 1.8 times and the fungal biomass 3.2 times when compared with the shaker flask. The extraction method of Sasser (1990) extracted higher amounts of EPA than the method of Shimizu et al. (1988b). Mortierella mycelial extract is of particular interest because it has fewer extraneous fatty acids than fish oil, which is presently an important source of EPA. The procedures developed in this study resulted in the production of a greater amount of EPA containing mycelia than previously reported, and suggest that commercialization of this process may be economically advantageous.
DISTRIBUTION PACKAGING METHOD AND STORAGE TIME EFFECTS ON THE MICROBIOLOGICAL CHARACTERISTICS AND INCIDENCE OF THE PATHOGENS LISTERIA MONOCYTOGENES AND SALMONELLA IN PORK1
Authors: MILLER M. F. , CARR M. A. , SCHLUTER A. R. , JONES D. K. , MEADE M. K. , RAMSEY C. B.
Published: May 2007

Microbiological and yield characteristics were determined on bone‐in pork loins and Boston butts (n = 65 each) that were selected from a commercial facility and subjected to one of three packaging treatments: (1) paper wrapped, (2) modified atmosphere packaging (66% O, 2.26% CO2 and 8% N2), and (3) vacuum packaging. Cuts were stored up to 21 days at 0 ± 2C for yield characteristics and an added 28 and 35 days for microbiological characteristics. Treatment and storage effects on the incidence of the pathogens Listeria monocytogenes, Salmonella and numbers of aerobic bacteria, lactic acid bacteria and coliforms were determined. The amount of purge was variable (100 to 500 g) among packaging treatments. The vacuum packaged and modified atmosphere packed pork loins and butts had lower aerobic plate counts (P < .05) compared with the paper wrapped loins and butts. The numbers of Listeria species decreased at a greater rate for the vacuum packaged and modified atmospheric packaged pork loins compared with the paper wrapped loins. No Salmonella were found on meat from any packaging treatment or storage time. The microbial quality of pork loins and butts can be improved by using vacuum packaging compared with paper wrapping or modified atmosphere packaging.
COMPOSITIONAL ANALYSIS OF FOUR RED RASPBERRY CULTIVARS GROWN IN MAINE
Authors: RIAZ M. N. , BUSHWAY A. A.
Published: May 2007

The compositional characteristics (total soluble solids, pH, titratable acidity, moisture, pectin, reducing sugars, nonreducing sugars and total sugars) of four raspberry cultivars (‘Boyne’, ‘Festival’, ‘Killarney’ and ‘Prestige’) grown in Maine were evaluated during three consecutive years. Significant differences were found among these cultivars. In different growing seasons there were also significant effects on these characteristics in the same cultivar.
PROLONGING THE SHELF‐LIFE OF FRESH GREEN CHILE PEPPERS THROUGH MODIFIED ATMOSPHERE PACKAGING AND LOW TEMPERATURE STORAGE
Authors: WALL MARISA M. , BERGHAGE ROBERT D.
Published: May 2007

The postharvest quality of green chile fruit was compared after storage in 3 types of packages at 2 temperatures (24C and 8C). Package types were corrugated cardboard boxes, pressed cardboard trays overwrapped with VF‐71 polyethylene, or low‐density polyethylene (LDPE) bags. Fruit packaged in boxes or overwrapped trays had 24.8% and 10.1% weight loss, respectively, after 1 week of storage at 24C. Fruit packaged in polyethylene bags lost 0.3% weight and remained green. After 1 week at 8C, the weight losses were 3.8%, 1.8% and 0% for the boxed, overwrapped and bagged treatments, respectively. Postharvest quality was maintained up to 4 weeks when fruit were packaged in LDPE bags and stored at 8C. In a second study, steady state O2 and CO2 levels were determined inside the LDPE packages as fruit weight and temperature were varied. Storage temperatures were 24C, 16C and 8C. At 8C, steady state O2 levels ranged from 12.0 kPa to 0.9 kPa, and CO2 levels ranged from 2.0 kPa to 4.6 kPa as fruit weight was increased from 120 to 480 g. At 24C and 16C, fruit packaged in 480 g units had slower ripening rates than fruit packaged in smaller units; however, fruit stored at 8C remained green the longest, regardless of fruit weight.
DURIAN LEATHER: DEVELOPMENT, PROPERTIES AND STORAGE STABILITY
Authors: WANDI IR , MAN YAAKOB B. CHE
Published: May 2007

Three formulations of durian leather were developed and evaluated for their physicochemical, microbiological, sensory properties and storage stability. Proximate composition is reported. Vitamin C contents of the leather were relatively high and ranged between 21.6–26.6 mg/100 g. Water activity (Aw) of all formulations ranged between 0.57–0.62 and caloric content, 431–473 Kcal/100 g. After 12 weeks’ storage, all durian leather formulations were stable and showed low mold counts. The results from sensory evaluation revealed that the three formulations were acceptable in all attributes studied.
TOCOPHEROL EFFECTS ON FROZEN GROUND PORK COLOR
Authors: SPROULS G. K. , BREWER M. S.
Published: May 2007

To assess the effects of α‐tocopherol addition on lipid and pigment oxidation of ground pork, 10, 100 or 1000 ppm was added directly in a food grade carrier (2% medium chain triglyceride oil) then pork was overwrapped with polyvinyl‐chloride (PVC) film and frozen (‐34C) for seven months. Storage time increased extracted deoxymyoglobin percentage, metmyoglobin percentage determined by reflectance spectrophotometry, TBARS, hue angle, and pH, and decreased extracted oxymyoglobin percentage, L*, a* and b* values, and instrumental red color (% reflectance at 630 nm ‐ % reflectance at 580 nm). Extracted metmyoglobin percentage increased through 140 days then decreased through 196 days. Alpha tocopherol increased deoxymyoglobin and decreased oxymyoglobin (extracted) expressed as a percentage of the total pigment, when compared with control samples. Metmyoglobin percentage (reflectance was highest in 10 ppm samples and lowest in 1000 ppm samples. Hue angle and total color were best correlated with other measures of red color.
ALKALI‐PROCESSED SWEETPOTATO FRENCH FRIES1
Authors: SYLVIA K.E. , WALTER W.M. , GIESBRECHT F.G.
Published: May 2007

A combination of alkali (sodium phosphate or calcium chloride) infiltration and blanching and their order of application were studied for their effect on the sensory and physico‐chemical (moisture, fat, sugars, and shear force) quality of sweetpotato French fries (SPFF) made from sweetpotatoes (SP) stored for 3 months or 1 year. Sensory quality (taste, texture, and overall acceptability) were evaluated using a nine‐point hedonic scale. Treatment of SP strips with sodium phosphate solutions prior to blanching caused an increase in firmness as compared with untreated strips. For SPFF produced from SP stored 3 months, sensory quality of treated SPFF was indistinguishable from untreated SPFF. However, for SP processed at 1 year of storage, the sensory texture of treated samples was more acceptable than the sensory texture of untreated samples. Shear force data indicated that the firmest samples did not have the most acceptable sensory texture, indicating that there is an optimal level of shear force that gives the “right” amount of resistance to chewing to result in a more acceptable product. This process can be used in the manufacture SPFF from SP stored up to 1 year.
EFFECT OF ATMOSPHERE ON BROCCOLI SENSORY ATTRIBUTES IN COMMERCIAL MAP AND MICROPERFORATED PACKAGES1
Authors: GILLIES S.L. , CLIFF M.A. , TOIVONEN P.M.A. , KING M.C.
Published: May 2007

Broccoli was packaged using 2 microperforated (cross‐micro, SM60®) and 3 modified atmosphere packages (MAP) (polyethylene MAP, broccoli MAP, lettuce MAP). Packaged broccoli was stored 9 days at 2C and an additional 1, 3, 4 and 6 days at 13C, for a total storage 10, 12, 13 and 15 days, respectively. Concentrations of CO2 and O2 were determined after 12 days. Sensory analyses were conducted after 10, 12, 13, and 15 days. Broccoli quality was evaluated for ten sensory attributes by eight trained judges. Analysis of variance and principal component analysis were used to determine the effect of packaging and storage time. Broccoli packaged in lettuce MAP was most anaerobic (3.9% CO2, 1.2% O2) and developed sauerkraut‐like odors/flavors after 10 days of storage. The microperforated wraps did not alter the gas composition of the packages (16.3% O2, 0.2% CO2) and broccoli became yellow and limp after 15 days. In contrast, broccoli packaged in the polyethylene and broccoli MAP packages modified the CO2 and O2 concentrations and maintained the broccoli quality for the duration of the experiment (15 days).
ELECTRON BEAM IRRADIATION, OXYGEN, AND TEMPERATURE EFFECTS ON NUCLEOTIDE DEGRADATION IN STORED AQUACULTURE HYBRID STRIPED BASS FILLETS1
Authors: KARAHADIAN CAROL , BRANNAN ROBERT G. , HEATH JAMES L.
Published: May 2007

Skinless fillets from commercially‐grown aquaculture hybrid striped bass (Morone saxatilis x M. chrysops) were electron beam‐irradiated in the presence of air or vacuum‐packaged and stored at 4C and ‐20C for 14 days. A mean low dose level of 2.0 or 3.0 kGy (± 0.5 kGy) and high dose level of 20 kGy (± 4 kGy) were used for irradiated samples. Hypoxanthine (Hx) concentrations, Ki‐ values {[(1NO + Hx)/(IMP + INO + Hx)] × 100}, and H‐values {[(Hx)/(IMP + INO + Hx)] × 100} indicated that irradiation did not influence the rate of nucleotide degradation compared with nonirradiated controls at either refrigerated or frozen temperatures. Vacuum packaging or freezing of stored samples resulted in lower H‐values and Hx contents compared with nonirradiated controls regardless of irradiation treatment.
THE EFFECT OF COATINGS AND PROCESSING METHODS ON DEHYDRATED PRECOOKED WHOLE PINTO BEANS QUALITY1
Authors: CAI T.D. , CHANG K.C.
Published: May 2007

Splitting is a major problem in preparing dehydrated precooked beans. To reduce splitting and improve the product quality of precooked pinto beans, three coating treatments and two processing methods were investigated. Beans were blanched, soaked, steam precooked, coated by dipping in a biopolymer solution, and dehydrated in an air‐circulating dryer. Coating beans in a 20% dextrin solution (Lo‐Dex 5, M100, or K4484) reduced 43–85% of butterflying (severe splitting) of beans. Steam precooking at 121C/30 min with soaking at 22C/12 h yielded less butterflying than steam precooking at 100C/1 h with soaking at 30C/2 h and 82 C/1 h after coating and dehydration (≅3% vs 8%). The former resulted in lower firmness after precooking and rehydration of dehydrated beans, whereas the latter gave beans a more mealy texture and better appearance. The rehydration time of dehydrated precooked beans in boiling water to produce an acceptable firmness was 6–9 min, depending on the processing methods. Coating resulted in darker color and slower rehydration of dehydrated beans.
QUALITY OF MINIMALLY PROCESSED APPLE SLICES USING DIFFERENT MODIFIED ATMOSPHERE CONDITIONS
Authors: ANESE M. , MANZANO M. , NICOLI M.C.
Published: May 2007

Fresh sliced apples were packaged in air, under vacuum or in the presence of nitrogen or carbon dioxide‐nitrogen atmospheres and stored at 4 and 20C up to 20 days. Changes in color and firmness and microbial growth were then evaluated at different storage times. The modified atmospheres (MAs) studied showed positive or negative effects on the quality retention of the packed apple slices depending on the indicator followed. Of the air packed samples, all the MAs studied were suitable in preventing enzymatic browning but they differently influenced the microbial growth. Firmness decay, which was scarcely affected by MAs, was sufficiently reduced under refrigerated storage conditions. Carbon dioxide‐nitrogen and under vacuum packagings were the most effective in inhibiting microbial growth.
CHEMICAL AND SENSORY QUALITY OF BROCCOLI (BRASSICA OLERACEA L. VAR ITALICA)
Authors: HANSEN M. , LAUSTSEN A.M. , OLSEN C.E. , POLL L. , SØRENSEN H.
Published: May 2007

Five cultivars of broccoli (Brassica oleracea L. var. italica) were analyzed for individual glucosinolates, S‐methylcysteine sulfoxide (SMCSO), aroma volatiles and sensory quality. Total glucosinolate content ranged from 47 to 93 μmol μmol·g dry weight1, and SMCSO ranged from 22 to 57 μmol μmol·g dry weight1. A total of 11 glucosinolates were identified in the broccoli cultivars. The major glucosinolates were: progoitrin, glucoiberin, glucoraphanin, glucobrassicin and neo‐glucobrassicin and they accounted for more than 95% of the total content. Glucoiberin was only found in appreciable amounts in purple‐headed broccoli. Pentanol, pentanal, hexanal, heptanal and nonanal were the most abundant higher boiling volatiles isolated from cooked broccoli using dynamic headspace trapping on Porapak and solvent desorption with diethyl ether. Sensory analysis by a trained panel showed that scores for cooked vegetable odor (‘hay’ and ‘green peapod’) were significantly different between cultivars. In contrast, scores related to Brassica odor (‘cauliflower’ and ‘mustard’) were not significantly different. The content of individual glucosinolates, SMCSO and higher boiling volatiles in the cultivars is discussed in relation to the sensory quality of the cooked product.
THE INFLUENCE OF FROZEN STORAGE ON CHROMIUM AND NICKEL CONTENTS IN WHITE ASPARAGUS
Authors: LÓPEZ M.A. AMARO , COSANO G. ZURERA , ROJAS R. MORENO
Published: May 2007

Batches of white asparagus (Asparagus officinalis, L. var Ciprés) were analyzed by flame atomic absorption spectrophotometry to investigate the variations in chromium and nickel contents caused by the freezing process and storage of spears at −18C for 45 and 90 days. Samples of asparagus were classified into two groups according to diameter, < 11 mm and > 14 mm spears. The spear was cut into two portions, the apical portion (7 cm from the spear tip) and the basal portion (14 cm of the remaining stem). Mean concentrations were 0.61 ± 0.18 and 4.23 ± 0.56 mg/kg (dry weight) for chromium and nickel, respectively. Three‐factor analysis of variance revealed statistically significant differences during frozen storage for both chromium and nickel content. Spear diameter had no statistically significant effect on chromium and nickel concentrations. Statistically significant interportion differences were found only for nickel levels, which were greater in the apical portion.
THE SHELF‐LIFE OF MINIMALLY PROCESSED FRESH CUT MELONS
Authors: AYHAN Z. , CHISM G.W. , RICHTER E.R.
Published: May 2007

Honeydew and cantaloupe melons were surface sterilized by scrubbing with a hypochlorite solution at low level (200 ppm total available chlorine) and high level (2000 ppm total available chlorine), peeled and cut into “chunks”. Fruit pieces were dipped in a dilute hypochlorite solution (pH 6) of 50 ppm total available chlorine prior to packaging under an atmosphere of 95% N2 and 5% O2 and storage at 2.2C. Unwashed and water‐washed samples were also prepared as controls. Microbial counts and sensory analyses were monitored during a 20 day storage period. Microbial counts of unwashed and water‐washed samples were found to be significantly (p≤0.05) different from the fruits which were chlorine washed initially, and during the storage time. However, increasing the free available chlorine concentration tenfold did not result in any further significant increase in the shelf‐life. Rapid decline was observed in all measured microbial and sensory quality factors of unwashed samples during storage. Proper sanitation and production practices along with raw material selection can ensure a shelf‐life of 15 days for cantaloupe and honeydew pieces.
CHOLESTEROL AND PROXIMATE COMPOSITION OF CHANNEL CATFISH (ICTALURUS PUNCTATUS) FILLETS – CHANGES FOLLOWING COOKING BY MICROWAVE HEATING, DEEP‐FAT FRYING, AND OVEN BAKING
Authors: WU WEN‐HSIN , LILLARD D.A.
Published: May 2007

Effects of microwave heating, deep‐fat frying, and conventional oven baking on proximate composition and concentration of cholesterol in channel catfish fillets were examined. The paired fillet technique was employed to control the variability among fish. A total of fifteen catfish were randomly assigned to the three cooking methods. All cooking procedures resulted in moisture loss. Fillets that were deep‐fat fried showed the lowest moisture content but the highest fat content, respectively, among three cooking methods. The three cooking methods, on a dry weight basis, all significantly affected cholesterol concentration of cooked catfish compared with raw fillets. Deep‐fat frying resulted in a significant decrease of cholesterol and showed the lowest concentration of cholesterol among three cooking methods probably due to leaching of cholesterol into frying oil.
ROSEMARY (ROSMARINUS OFFICINALIS L.): IMPACT OF DRYING ON ITS FLAVOR QUALITY
Authors: RAO L. JAGANMOHAN , SINGH MEENAKSHI , RAGHAVAN B. , ABRAHAM K.O.
Published: May 2007

Rosemary, a hard stemmed herb, is characterized by an aroma similar to pine. Twenty‐five components of Indian rosemary oil have been identified by GC and GC‐MS analysis. Fresh rosemary volatiles contained 75–80% oxygenated terpenes which included, a character‐impact compound, verbenone, in a high concentration of 5.7%. Fresh rosemary leaves were subjected to convection (45C) and microwave (175, 385 and 595 Watts) drying and the attended effect on flavor components is reported. Despite faster drying and good color retention, the microwave drying was not useful to dry and preserve the herb due to heavy loss of volatile oil during drying.
EFFECT OF PACKAGING ENVIRONMENT ON QUALITY CHANGES OF SMOKED SPANISH MACKEREL UNDER REFRIGERATION
Authors: MAN YAAKOB B. CHE , RAMADAS JEGANATHAN
Published: May 2007

A study was conducted on smoked Spanish mackerel packed in polyamide under atmospheric (control), low‐oxygen and vacuum environments under refrigeration (5C). Quality changes were observed for a duration of 12 weeks. Moisture contents and thiobarbituric acid reaction substance (TBARS) values of all samples were significantly (P<0.05) increased while textural firmness gradually decreased during refrigerated storage. The samples turned darker in all packaging environments. Microbial counts increased during storage. The result from sensory evaluation showed that all samples were still acceptable in all attributes studied after 12 weeks of storage; however, samples in low‐oxygen and vacuum packaging environments were significantly more desirable in terms of saltiness, smoked flavor and overall acceptability compared with atmospheric packaging.
RETENTION OF VITAMIN B‐6, THIAMIN, VITAMIN E, AND SELENIUM IN GRILLED BONELESS PORK CHOPS PREPARED AT FIVE GRILL TEMPERATURES1
Authors: DRISKELL J.A. , GIRAUD D.W. , SUN J. , JOO S. , HAMOUZ F.L. , DAVIS S.L.
Published: May 2007

Fresh pork Canadian backs, cut into boneless pork chops, were cooked to 71C internal temperature by grilling at 93, 121, 148, 176, or 204C. Cooking times were significantly longer for chops grilled at 93C than for those grilled at the higher temperatures. Yield, moisture, and crude fat values of the chops in the different treatments were similar. Chops grilled at 204C had significantly lower retention values for thiamin and vitamin E and had lower mean retention values for vitamin B‐6. Retention values for selenium were similar for all treatment groups. Shorter cooking times along with higher vitamin retentions were obtained in boneless pork chops grilled at 121, 148, and 176C.
EFFECTS OF LIPIDS AND PROCESSING CONDITIONS ON THE SENSORY CHARACTERISTICS OF EXTRUDED DRY PET FOOD1
Authors: LIN S. , HSIEH F. , HEYMANN H. , HUFF H.E.
Published: May 2007

The effects of fat type, fat content, and initial moisture content on the sensory attributes of extruded dry pet food were studied. A ‘Difference‐from‐Control” descriptive analysis was used to evaluate the extrudate sensory characteristics every 2 to 3 months for 14 months. There was no significant change of the intensity of attributes over time for no fat added samples and the results indicated their sensory characteristics remained stable within the studied time period. Significant correlation was found between sensory lightness and lipid oxidation of the pet food with fat addition. The instrumental L value was also found to have a high correlation with the sensory lightness. Principal Component Analysis (PCA) plots showed that the addition of fat enhanced the perceived fatty, painty, and cardboardy odors and oily surface of the pet foods; and the effects of beef tallow were more significant than poultry fat on these attributes. The highly correlated attributes of fatty, painty, and cardboardy odors indicated that the strong and characteristic aroma of beef tallow and poultry fat might interfere with the perception of painty and cardboardy odors, which represent the aroma of lipid oxidation.
IDENTIFICATION OF PROTEOLYTIC PRODUCTS AS INDICATORS OF QUALITY IN GROUND AND WHOLE MEAT
Authors: ALOMIRAH H.F. , ALLI I. , GIBBS B.F. , KONISHI Y.
Published: May 2007

This study was devoted to the identification of specific peptides and proteins which can serve as indicators of spoilage in meat. Samples of ground and whole meat were subjected to storage at 4C; at intervals of 0, 2, 4, 8, 12 and 16 days, samples were analyzed for pH and microbial populations and subjected to extraction and separation of individual sarcoplasmic and myofibrillar peptides and proteins by SDS (sodium dodecyl sulfate) and native electrophoresis and by RP‐HPLC. Sarcoplasmic protein and peptide fractions from RP‐HPLC were collected and identified by (electrospray ionization mass spectrometry) ESI‐MS. The results demonstrated substantial differences in microbial population and pH between ground and whole meat during storage. Separation by SDS‐electrophoresis showed substantial changes in myofibrillar protein of ground meat after 12 days and of whole meat after 16 days of storage. Separation and identification of sarcoplasmic proteins by SDS‐electrophoresis and by RP‐HPLC followed by ESI‐MS revealed the disappearance of a protein fraction band of MW 36 kDa after 8 days of storage in ground and whole meat.
TENDERNESS ANALYSIS AND CONSUMER SENSORY EVALUATION OF OSTRICH MEAT FROM DIFFERENT MUSCLES AND DIFFERENT AGING TIMES1
Authors: MARKS J. , STADELMAN W. , LINTON R. , SCHMIEDER H. , ADAMS R.
Published: May 2007

Six ostrich carcasses were split and aged for 1 h, 1 day, or 1 week, roasted to 75 C and evaluated for tenderness and sensory attributes. Shear values for aged ostrich meat were 10.1, 10.0, 10.0, and 14.1 kg/g for 1 h, 1 day, 1 week, and the beef control, respectively. The most tender ostrich muscles identified were: M. iliofibularis, M. iliofemoralis, and M. oburatorius lateralis. Tenderness was affected by fiber orientation of the meat after slicing. Shear values were higher (p<0.05) for the longitudinal fiber orientation (11.5 kg/g) compared with the transverse fiber orientation (7.4 kg/g). A 9–point hedonic scale and a consumer sensory panel were used to evaluate tenderness, flavor, and overall acceptance of selected cuts. Ostrich meat aged for 1 week provided higher (p<0.05) liking scores for flavor compared with lesser aged ostrich or the beef control. This study suggests that prepared ostrich meat provides a good alternative compared with a similar beef product.
EFFECTS OF PREFRY DRYING METHODS ON THE QUALITY OF DEEP FAT FRIED ONION SLICES
Authors: HANSEN SUSANNE LIER
Published: May 2007

Deep fat fried onion slices are used widely as a condiment for hot‐dogs and other types of bread and meat combinations in Denmark, Netherlands and Germany. Since there is a consumer demand for food products, high in both sensory and nutritional quality, the effect of prefry drying on the oil content and the color of the fried product was investigated. In order to reduce the oil content in the fried product, raw sliced onions were prefry dried by (1) hot air in a forced air convection oven, (2) microwaving in an oven with a conveyor belt, or (3) freeze dried. For each of the three methods a series of eight batches ranging from 13–30 % dry matter content in the raw onions were obtained. The product that was dried by hot air before frying was lighter than the product prefry dried by microwaving. The product of the freeze dried material was heterogeneous, and the results were excluded. The fried product from dried raw onions, showed the moisture content to be independent of the manipulated dry matter content. The oil content was reduced from about 55% to about 49%, as a result of increasing the dry matter content; however the surface color became darker (L‐value was reduced about 6 point).
A MONOLITHIC DEVICE FOR EV‐PACKAGE SO2 GENERATION FOR THE CONTROL OF POSTHARVEST BOTRYTIS DECAY OF TABLE GRAPES
Authors: OPPERMAN W.J. , FOURIE J.F. , SANDERSON R.D. , BRITZ T.J.
Published: May 2007

The occurrence of Botrytis cinerea and sulphur dioxide (SO2) bleaching on table grapes are the main causes for the deterioration of fruit quality during postharvest storage. Efficacy tests were conducted with novel monolithic type devices which release SO2 at a constant rate over an extended period. The devices comprise a polymer matrix, with sodium metabisulphite (Na2S2O5) particles dispersed evenly throughout the matrix. Treatment combinations consisting of various Na2S2O5 concentrations (10% to 50%) and number of devices (2 and 4) placed amongst the grapes, were tested along with the inclusion or exclusion of paper liners, acting as barrier between the grapes and the SO2 device. The efficacy of the new SO2 device was compared with the dual release SO2 system. The new device reduced SO2 bleaching as result of lower initial SO2 levels and the emission of lower levels of SO2 over an extended period. Storage decay was also reduced with the use of the new devices. The number of discs used within the carton, the concentration Na2S2O5 incorporated in the discs, and the use of corrugated paper liners, affected the proficiency of the devices. Decay control was more effective in absence of a liner than in its presence, while SO2 damage increased when the liners were omitted. Reduced control was associated with the packaging treatments where only two discs were included, or when devices of low Na2S2O5 concentrations were used. Decay control was dramatically improved by increasing the Na2S2O5 concentration incorporated in the new polymer SO2 devices.
A RESEARCH NOTE: EFFECT OF SUGAR TYPES AND CITRIC ACID CONTENT ON THE QUALITY OF CANNED LYCHEE
Authors: WU MING CHANG , CHEN CHIN SHU
Published: May 2007

The effects of sugar and citric acid content on the color and texture of canned lychee were investigated. For two major cultivar of lychee grown in Taiwan, Hau‐yen and No‐mitzu, with 0.2% citric acid added to the syrup, the pink discoloration could be reduced and a better texture of lychee flesh maintained if the sugarcontent in the syrup was adjusted nearly to that of the fruit flesh. Among the sugar types tested, sugar mixtures which had the same ratio of sugar types in the syrup as in lychee flesh provided better quality in canned lychee flesh than sucrose alone.
PREVENTION OF BROWNING OF BANANA SLICES USING NATURAL PRODUCTS AND THEIR DERIVATIVES1
Authors: MOLINE H. E. , BUTA J. G. , NEWMAN I. M.
Published: May 2007

Fresh‐cut banana slices were treated with pineapple juice, neutral sugars, isoascorbic acid, citric acid, other organic acids, N‐acetylcysteine, 4‐hexylresor‐cinol and mixtures of these compounds and evaluated for browning reaction. A number of other compounds previously reported to be antibrowning agents were also tested. Preliminary tests revealed that many purported antibrowning agents, including pineapple juice, had only transitory or no effects on browning of banana slices. Subsequent replicated treatments of slices stored at 5C and 15C for 7 days showed that of the several treatments, those using citric acid and N‐acetylcysteine were highly effective at reducing browning. Reflectance measurements taken immediately after treatment, after 2 days of storage, and at the end of the 1 week storage period confirmed that a mixture of 0.5 M citric acid and 0.05 M N‐acetylcysteine provided the best protection against browning at both temperatures. No microbial decay was observed during the 7 day period studied.
SHELF‐LIFE AND QUALITY OF‘NAVAHO’ AND ‘SHAWNEE’ BLACKBERRY FRUIT STORED UNDER RETAIL STORAGE CONDITIONS1
Authors: PERKINS‐VEAZIE P. , COLLINS J. K. , CLARK J. R.
Published: May 2007

The quality of soft‐fruited (‘Shawnee’) and firm‐fruited (‘Navaho’) blackberry cultivars held under simulated retail conditions was determined. Leakage and decay increased during storage and exceeded 20% in 'Shawnee’ fruit after 14 days at 2C or 7 days at 5C, while ‘Navaho’ held under similar conditions was still marketable (<10% decay). Transferring fruit to 20C for 2 days after low temperature storage intervals was detrimental to fruit quality, resulting in increased weight loss, leakage, decay and softening in both cultivars. After retail warming, ‘Shawnee’ fruit lost 25% of marketable fruit while‘Navaho’ had a 10% loss. Soluble solids concentration did not change significantly during storage, but titratable acidity declined 40–50%. Anthocyanin content increased from 20–100% depending on cultivar, storage temperature and storage intervals. The sugar composition of blackberries before storage was about 10, 260 and 260 mg/g dry weight, glucose, and fructose, respectively. Sucrose and glucose decreased and fructose increased slightly during storage. Warming fruit after low temperature storage did not accelerate loss of total sugars. If held constantly at 2C, ‘Navaho’ could be held 21 days.
CONSUMER PREFERENCE AND MECHANICAL PROPERTY ASSESSMENT OF MAINE WILD BLUEBERRIES FOR THE FRESH PACK MARKET1
Authors: DONAHUE DARRELL W. , DEBRUYNE DOROTHY A. , FECTEAU JOHN D. , STOREY JENNIFER A. , HAZEN RUSSELL A.
Published: May 2007

Maine wild fresh blueberries were purchased from a cooperative twice (tests 1 and 2) during the 1997 field season and used to determine the relationship of consumer preference and textural properties. Berry diameter was used to establish 3 size classes and a consumer panel evaluated teaspoon‐sized samples and indicated their opinion of flavor, texture and overall quality attributes using a 9‐point hedonic scale. Ranked preference for size was conducted in a separate area following the acceptability evaluation. At the same time the consumer samples were drawn, three berries were subsampled and subjected to a compression test.

Two replications of the test were made to evaluate texture/sensory interactions of Maine wild blueberries throughout the harvest period; test 1, one week into the four‐week harvest. Based on size class, there were no significant differences in acceptability attributes; however, differences were detected in the mechanical tests. Slight differences in consumer preference were detected in test 2, which took place three weeks into the harvest cycle, and significant differences were also found in the mechanical tests. Differences between test 1 and 2 can be attributed to blueberry maturity. These results compare with previously published data on Maine wild blueberries.
EFFECT OF DIFFERENT CA CONDITIONS ON AROMA AND QUALITY OF GOLDEN DELICIOUS APPLES
Authors: LOPEZ M. , LA VILLA T. , GRAELL J. , RECASENS I. , VENDRELL M.
Published: May 2007

“Golden Delicious” apples were cold stored in semicommercial chambers in normal atmosphere and in different controlled atmospheres (CA) in which oxygen and carbon dioxide were held at 1%, 2% and 3% for three, five and seven months. Following storage, fruit was kept at 20C for 1, 5, and 10 days, after which volatile emission was collected and analyzed. The highest emission of volatile components was obtained after 5 months storage, in which the low CA conditions (2% O2/CO2) gave the highest aromatic production. Esters were the main compounds released during ripening at 20C after cold storage in all conditions. Ethyl 2‐methyl butyrate, ethyl butyrate, hexyl acetate and ethyl hexanoate were the compounds that contributed most to the overall aroma of “Golden Delicious”.
EFFECTS OF PUREE PROCESSING METHODS ON THE TEXTURAL CHARACTERISTICS OF AN ALGINATE‐ TEXTURIZED SWEET POTATO PRODUCT1
Authors: WALTER W.M. , TRUONG V.D. , ESPINEL K.R.
Published: May 2007

The objective was to determine the effect of sweet potato (SP) puree preparation methods on the properties of texturized SP products. The treatments were separated into two main types in which sliced SPs were cooked prior to puree preparation, or purees were prepared by grinding raw roots, followed by heat processing using steam injection. Purees from each treatment were texturized into cylinders 12.7 cm long and 5.5 cm in diameter, using an alginate‐calcium system, and frozen. We found that cooked purees prepared by steam injection of raw purees had higher viscosities than did purees made from cooked SP. Texture Profile Analysis (TPA) revealed that texturized product made from SP cooked before puree preparation was the most fracturable and least springy of the texturized products. Sensory panelists did not express apreference for texturized product from any of the treatments, but 23% of the panelists noted a grainy texture and/or raw root aroma in products prepared by steam injection of raw purees. In view of these observations and the fact that puree preparation from cooked SP is the simplest process, this process appears to be the best for this type of texturized SP product.
STUDIES ON EXTRACTION AND ISOLATION OF FLAVONOIDS FROM GINKGO LEAVES
Authors: DING ZHIEN
Published: May 2007

The leaf of Ginkgo (Ginkgo biloba L.) contains various substances that are considered to have health‐promoting properties. Most of these biologically active substances fall into two groups: flavonoids and terpenoids. This paper describes a method to extract and isolate flavonoids from Ginkgo leaves. The method consists of extraction with an ethanol solution and isolation with affinity column chromatography. Results show that 50% ethanol gave a better extraction yield than 70% ethanol while 20% or 40% ethanol concentration was the choice as a wash solvent. The highest yield resulted from the use of 50% ethanol as extractant and 40% ethanol as wash solvent. This combination produced a final extract with a flavone glycoside concentration as high as 24.31%, constituting about 3.7% of the dry matter in the original leaves. The procedure is rather simple and readily adaptable for commercialization.
APPLICATION OF MULTIVARIATE STATISTICAL METHODS TO DIFFERENTIATION OF RUM AGED IN TWO TYPES OF OAK BARRELS
Authors: PINO JORGE A. , MARBOT ROLANDO , PEREZ JORGE , DE VILLAVICENCIO MARGARITA NUNEZ
Published: May 2007

Multivariate statistical methods have been applied to analytical data for 14 major volatile compounds collected from various rum samples, in order to differentiate rums aged in two types of oak vessels, hogshead and pipe.