bluuebunny/crossref_metadata_2025 huggingface dataset:
BALANCING MACROMINERAL COMPOSITION OF FRESH‐PACK CUCUMBER PICKLES TO IMPROVE NUTRITIONAL QUALITY AND MAINTAIN FLAVOR1
Authors: MCFEETERS R.F. , FLEMING H.P.
Published: May 2007

The macromineral nutritional balance of fresh‐pack dill cucumber pickles was improved without loss of flavor quality. A product with flavor acceptability equal to the original product was obtained if NaCl was reduced by 40%, from 2.0% to 1.2%. To replace the 0.8% reduction in NaCl 0.8% KCl was added. CaCl2 and MgCl2 were added proportionately to match the daily value (DV) of the added KCl. In addition to changes in mineral composition, low levels of both citric acid and hot pepper sauce were added to improve flavor acceptability. The flavor acceptability of dill pickles was rated higher (P <0.05) than the 2.0% NaCl control when the NaCl concentration was reduced 20% from 2.0 to 1.6%, and 0.4% KCl was added to replace the NaCl. Again, CaCl2 and MgCl2 were added at a level which gave the same proportion of the DVs of these minerals as 0.4% KCl. The highest flavor acceptability in the product with 20% less NaCl was obtained when only citric acid was added as a flavor modifier.
FACTORS AFFECTING ASPARAGUS SENSORY EVALUATION1
Authors: CUPPETT SUSAN , DELEON ALMA , PARKHURST ANNE , HODGES LAURIE
Published: May 2007

Green and white asparagus were subjected to descriptive analysis, and resultant descriptors tested for effectiveness in describing and distinguishing between the two asparagus types. The effect (s) of 5 harvest times and 14 days of refrigerated storage on descriptor perception was investigated. Eleven descriptors, that described aroma (sweet potato, grassy and sulfury), flavor (sweet pea, sweet corn, bitter, and spinach) and aftertaste (buttery, brothy, meaty and grassy) of the two asparagus types, were used for the freshly harvested samples. One additional term, toughness, was added for stored product evaluation. Based on principal component analysis, it was found that green asparagus was associated with grassy and sulfury aromas; bitter and spinach flavors; and grassy aftertaste, while white asparagus was distinguished by sweet potato aroma; sweet corn flavor, buttery and brothy aftertaste, and toughness descriptors. Harvest and cold storage effects as determined by repeated measures analysis were generally asparagus type dependent and are discussed.
RECOVERY OF ANTHOCYANINS, PECTIN, AND DIETARY FIBER FROM CULL LOWBUSH BLUEBERRIES
Authors: CHEN HUNG‐CHIEA , CAMIRE MARY ELLEN
Published: May 2007

Cull lowbush blueberries are a potential industrial source of ingredients for the food and pharmaceutical industries. Pureed berries were extracted with ethanol acidified with 1, 3, or 5% (w/w) citric acid. Anthocyanins in the extract were determined spectrophotometrically; pectin and fiber were measured in the residue. More anthocyanins were extracted with 5% citric acid, with highest yields at 7 months’ postharvest. Total pectin increased from 3 to 7 months, but decreased at 9 months when 5% citric acid was used. Pectin esterification was influenced by acid level and storage time. Residual dietary fiber decreased over the 9 month storage period. These findings suggest that berries should be sorted for defects as soon as possible after freezing, then culls should be extracted within 6–7 months after harvest for optimal yields.
IRON SOLUBILITY FROM SEAFOODS WITH ADDED IRON AND ORGANIC ACIDS UNDER SIMULATED GASTROINTESTINAL CONDITIONS
Authors: YOSHIE YUMIKO , SUZUKI TAKESHI , CLYDESDALE FERGUS M.
Published: May 2007

Iron absorption from foods is dependent on the type of food consumed and other factors such as ligands which may have enhancing or inhibiting effects on iron absorption. In this study, iron (Fe2+ or Fe3+) and two organic acids (ascorbate and citrate) were added to three seafood surimis (scallops, prawns, and cod) and then subjected to simulated gastrointestinal conditions (pH 2, 4, and 6) to evaluate iron solubility. Soluble iron decreased with increasing pH in all samples and control. In cod, a combination of ascorbic and citric acid (1:2) was most effective to increase soluble iron; however, in scallops and prawns citric acid alone was best. After sequential pH and enzyme treatments, it was found that the effectiveness of iron solubilization depended primarily upon the type of seafood present and to a lesser extent the oxidation state of the iron salt.
PROTEIN QUALITY ASSESSMENT OF COMPUTER OPTIMIZED WEANING FORMULAS
Authors: EL‐HABASHY M. , PHILLIPS R.D. , EITENMILLER R.R. , MOSTAFA M.M. , RAHMA A. , EL‐BEDAIWY A.
Published: May 2007

Three optimized weaning foods containing 23–39% wheat flour, 19–35% cowpea flour, 15–22% sesame flour or sesame seeds, 5–15% nonfat dry milk (NFDM), 0–7.9% cottonseed oil, and 5% sucrose were developed for application in Egypt using Brill Feed Formulation software. Blends of all components except NFDM and sucrose were processed in an InstaPro Model 600 extruder at 140C and residence time of approximately 30 s. Essential amino acid content of all formulas exceeded the specified minimum and the requirements of the 6‐month child. PER values ranged from 2.18 to 2.57, relative NPRs were 87–101% that of casein and true digestibilities were 86–89%. Trypsin inhibitor activity was reduced by 82–100% by extrusion.
STORAGE QUALITY OF MINIMALLY PROCESSED CABBAGE PACKAGED IN PLASTIC FILMS
Authors: PIROVANI MARIA ELIDA , GÜEMES DANIEL RAÚL , PIAGENTINI ANDREA MARCELA , DI PENTIMA JORGE HUGO
Published: May 2007

The effects of packaging and storage at 3C in a refrigerated case on quality changes of minimally processed cabbage were studied. Shredded cabbage samples were packaged in three forms: bags of monooriented polypropylene film (OPP bags) and polyethylene trays overwrapped with a multilayer polyolefin (RD106‐PE tray) or with a plasticized PVC film (PVC‐PE tray). All types of package effectively controlled the weight loss. The modified atmosphere in PVC‐and RD106‐ PE trays did not change more than 3% as compared with normal atmosphere levels. However, in OPP bags, O2 reached 2% and CO2 increased to approximately 13% after 3 days. The microbiological quality during the storage period for all types of packaging was satisfactory. OPP samples were significantly better (p <0.05) in general appearance, wilting and browning but developed an off‐odor. No off‐odor was detected in samples packaged in PVC and RD106‐PE trays. Shelf life for the three packaging forms was estimated.
RETENTION OF VITAMIN C, IRON, AND β‐CAROTENE IN VEGETABLES PREPARED USING DIFFERENT COOKING METHODS1
Authors: MASRIZAL MELLOVA A. , GIRAUD DAVID W. , DRISKELL JUDY A.
Published: May 2007

The true retention of vitamin C, iron, and β‐carotene in five vegetables cooked by household microwave‐steaming, stir‐frying with oil, stir‐frying with water, and boiling to equal degrees of overall acceptability were compared. Vegetables prepared by microwave‐steaming and stir‐frying with oil had significantly higher (means of 1.31 – to 1.83 fold) vitamin C retention values than those which were boiled. Iron retention was significantly higher (means of 1.17‐to 1.34‐fold) in four of five vegetables cooked by microwave‐steaming rather than by boiling. β‐carotene retention in four of five vegetables cooked by the different methods was similar. Overall, higher retention values were observed in vegetables cooked by microwave‐steaming and stir‐frying with oil.
EFFECT OF pH AND SOLUBLE SOLIDS ON THE SERUM VISCOSITY AND SERUM COLOR OF TOMATO JUICE AT ELEVATED TEMPERATURES1
Authors: THAKUR B.R. , SINGH R.K. , NELSON P.E.
Published: May 2007

Effects of heating time and temperature, pH, and soluble solid levels on serum viscosity and serum color of tomato juice were studied. The samples were canned in 18 mL TDT cans and exposed to processing temperatures of 88C, 102C, and 112C for 30, 60, and 120 min. Depending upon the time and temperature of heating, and initial viscosity of the serum, the losses in viscosity ranged from 3.0–55.6% being higher in serum with higher initial viscosity. Percent losses in serum viscosity during heating of juice increased (6–60%) with increase in pH (3.8–4.9) and soluble solids (6°–24°) in the juice. An increase in pH and soluble solids also enhanced heat induced browning in the serum with values varying from 0.1–2.69.
ALPHA‐TOCOPHEROL EFFECTS ON COLOR AND SENSORY CHARACTERISTICS OF GROUND PORK DURING RETAIL DISPLAY
Authors: SPROULS GUY K. , BREWER M. SUSAN
Published: May 2007

To assess the effects of a‐tocopherol addition on lipid and pigment oxidation of ground pork, 10, 100 or 1000 ppm was added directly to ground pork in a food grade carrier (2% Medium Chain Triglyceride Oil) then pork was overwrapped with polyvinyl‐chloride film and displayed at 4C for three days. Addition of α‐tocopherol to ground pork had limited effects on color and sensory characteristics. Display time and light present during display had detrimental effects on a* value, total color, red color contributed by oxymyoglobin, percent of myoglobin, metmyoglobin and oxymyoglobin, visual red and grey colors.
PROCESSING PARAMETER EFFECTS ON TEXTURAL CHARACTERISTICS OF REDUCED‐FAT PORK SAUSAGE
Authors: ROTH DOUG M. , MCKEITH FLOYD K. , BREWER M. SUSAN
Published: May 2007

The objective of this study was to evaluate the effects of fat (10, 20, and 30%, postrigor; 10 and 30% pre‐rigor), rigor state, plate size (3 and 5 mm), and mixing time (2 and 5 min) on cooking loss and instrumental texture characteristics of reduced‐fat pork sausage. High‐fat products exhibited greater cook loss and lower breaking force than low‐fat products. Rigor state of raw materials had no effect on the characteristics evaluated. Increasing plate size and mixing time increased initial force required to compress a 2.5 cm core to 20% of its original height but had no effect on other characteristics. Reduction of fat content can be accomplished without addition of nonmeat ingredients by limiting plate size to 3 mm and mixing time to 2 min.
CONSUMER ACCEPTANCE AND QUALITY OF MICROWAVE‐COOKED SHRIMP
Authors: GUNDAVARAPU S. , HUNG Y.‐C. , REYNOLDS A.E.
Published: May 2007

The effect of different microwave treatments (240, 400, 560, 800 W for 140, 70, 52, 40 s; respectively) on consumer acceptance and correlation of sensory and instrumental quality measurements of microwave‐cooked shrimp was investigated. All the microwave cooking treatments were acceptable (like moderately to like very much) by the consumers for all the attributes evaluated (color, flavor, texture, juiciness, and overall acceptability). However, shrimp cooked at 240 W for 140 s and with a 120 s holding before serving had better overall acceptability, flavor, and juiciness than shrimp cooked at high power (800 W). Nearly 80% of the consumers were willing to buy microwave cooked shrimp. Intensity ratings for hardness and juiciness obtained by descriptive analyses correlated well with the instrumental measurements. Hardness correlated with shear force (R2= 0.92) measured with a Warner‐Bratzler blade and juiciness with a modified filter paper press method (R2= 0.95)
BOOK REVIEWS
Authors: ROBINSON WILLIAM L. , HEAD MARY K. , POWERS JOHN J. , LEITING VICTORIA , FRANCIS FREDERICK J.
Published: May 2007

Book Reviewed in this Article:

WHEAT FLOUR MILLING. Elieser S. Posner and Arthur N. Hibbs.

QUALITY IN FROZEN FOOD. Marilyn C. Erikson and Yen‐Con Hung, editors.

SENSORY EVALUATION OF FOOD: PRINCIPLES AND PRACTICES. Harry T. Lawless and Hildegarde Heymann.

TECHNIQUES FOR ANALYZING FOOD AROMA. Ray Marsili, editor.

PESTICIDE RESIDUES IN FOOD – 1995, PART II‐TOXICOLOGICAL AND ENVIRONMENTAL.

PESTICIDE RESIDUES IN FOOD‐1996, EVALUATIONS 1996, PART II TOXICOLOGICAL.
EFFECT OF COMMERCIAL ENZYMES ON THE BAKING AND KEEPING QUALITY OF A FAT REDUCED MUFFIN
Authors: CONFORTI FRANK D. , CANTERELLA ROBIN L.
Published: May 2007

Utilization of a protein‐based fat substitute (100% replacement) in a muffin with and without added fungal protease, fungal amylase and/or bacterial amylase was compared with a full fat counterpart. The enzymes were evaluated independently and in combination with each other. Physical tests indicated no significant differences (P>0.05) among any of the variations in volume, crumb L and crust L and b values. The full fat muffin was significantly (P<0.05) more tender, lower in moisture, and more yellow of crumb when compared with the other variations. The 100% fat substituted muffin with enzymes, generally, had a lower moisture content, lower volume, decreased staling rate, and decreased crumb firmness when compared with the 100% fat substituted muffin without enzymes.
GRAIN SORGHUM WAX AS AN EDIBLE COATING FOR GELATIN‐BASED CANDIES1
Authors: WELLER CURTIS L. , GENNADIOS ARISTIPPOS , SARAIVA RAQUEL A. , CUPPETT SUSAN L.
Published: May 2007

Gelatin‐based candies were coated with medium chain triglyceride (MCT) oil or MCT oil combined with grain sorghum or carnauba wax (8.7% w/w of oil). Compared with uncoated samples, oil/sorghum wax and oil/carnauba wax coatings were equally effective in reducing protein solubility of candies in water (25C) and differences between initial and final diameters of candies subjected to melting. At 0, 5, and 10 days of storage (over calcium sulfate), the candies were evaluated by sensory panelists for surface reflection, pink color, clarity, chalkiness, firmness, adhesiveness, chewiness, cohesiveness, sweetness, sourness, fruit flavor, off‐flavor, and aftertaste. Firmness, adhesiveness, chewiness, cohesiveness, and sourness scores increased (P<0.05) linearly with storage time. Samples treated with sorghum or carnauba wax were less shiny, more opaque, chalkier, and had more intense off‐flavor and aftertaste than uncoated samples. Samples treated with the laboratory‐extracted sorghum wax rated lower than carnauba wax‐treated samples for surface reflection, clarity, chalkiness, off‐flavor, and aftertaste.
COMPARISON OF VOLATILE COMPOUNDS IN TWO SEASONS IN APPLES: GOLDEN DELICIOUS AND GRANNY SMITH
Authors: LÓPEZ M.L. , LAVILLA M.T. , RIBA M. , VENDRELL M.
Published: May 2007

Fruit of varieties Golden Delicious and Granny Smith, were harvested at commercial maturity in two consecutive years (1993 and 1994). The aroma components obtained were analyzed by the dynamic headspace method and quantified by gas chromatograph‐mass spectrometry. In Golden Delicious the total esters represented more than 80% of the total volatile components in both years, consistent with Drawert's classification (1975). However, Granny Smith did not, since the esters made up 72 and 88% of total volatiles in the years 1993 and 1994, respectively. The aroma components are different in class and quantity and give a characteristic sensorial perception for each type of fruit and variety. In Golden Delicious, ethyl propionate and butyl acetate gave a fruity aroma in 1993 and ethyl acetate, ethyl propionate and propyl acetate were the predominant compounds in 1994. In Granny Smith the aroma composition was slightly different in the two years. In 1993 the aromatic profile did not show the predominance of any compound, while in 1994 it was more fruity due to the higher content of ethyl propionate and propyl acetate.
EFFECT OF RIPENING AND TYPE OF RENNET ON THE MINERAL CONTENT OF LOS PEDROCHES CHEESE
Authors: SANJUÁN E. , SAAVEDRA P. , MILLÁN R. , CASTELO M. , FERNÁNDEZ‐SALGUERO J.
Published: May 2007

The changes in the macro and micromineral contents (Ca, P, Na, K, Mg, Fe, and Zn) of Los Pedroches cheese, manufactured with pure ewe's milk, were investigated during 100 days' ripening. The effect of the rennet type used (animal or vegetable) on these minerals was investigated too. Using these mineral values, expressed as a function of the dry matter, an analysis of covariance was applied. The rennet type had an influence on the P and Zn contents of the cheeses. There was a significant decreasing trend in the levels of P, Zn and Na values during ripening.
THERMO‐RHEOLOGY, QUALITY CHARACTERISTICS, AND MICROSTRUCTURE OF FRANKFURTERS PREPARED WITH SELECTED PLANT AND MILK ADDITIVES1
Authors: ATUGHONU A.G. , ZAYAS J.F. , HERALD T.J. , HARBERS L.H.
Published: May 2007

The purpose of this study was to evaluate substitution of nonmeat proteins for meat protein on the thermo‐rheology, quality characteristics, and microstructure of frankfurters. Batters were formulated to contain either 2% sodium caseinate or soy protein isolate, or 3.5% whey protein concentrate or wheat germ flour. The storage modulus (G') of all treatments initially decreased during temperature ramping from 20–50C, then increased rapidly from 60–80C, with all‐meat batter exhibiting the highest G' at 80C. Substitution with nonmeat proteins decreased G', shear force, compression force, and red color of meat compared with all‐meat frankfurters. Increased protein content, cooking yield, and decreased fat content were obtained with nonmeat protein formulations. Electron micrographs showed that nonmeat proteins were able to bind to the meat protein and fat, forming a protein‐fat matrix with less coalescence of fat droplets. Sodium caseinate, soy protein isolate, whey protein concentrate, and wheat germ flour can be used as protein additives in comminuted meat products without adversely affecting their physical characteristics.
SENSORY CHARACTERISTICS OF CONTROLLED ATMOSPHERE‐ AND AIR‐STORED ‘GALA’ APPLES1
Authors: CLIFF M.A. , LAU O.L. , KING M.C.
Published: May 2007

‘Gala’ apples from two Summerland sites were harvested at two harvest dates for two growing seasons (1994, 1995) and stored for 6 months in air and controlled atmosphere (CA). At harvest maturity indices were recorded. After storage, flesh firmness, titratable acidity and soluble solids were determined and sensory attributes were evaluated by a trained sensory panel. In both years, analyses of variance showed apples picked at commercial harvest were significantly more crisp, firm, and sour and less fruity and sweet than apples harvested two weeks later. Apples stored for 6 months in CA were more crisp, firm, juicy and sour, had fewer off‐flavors, and had greater overall acceptability than apples stored in air. Apples held at 1.2% O2for 6 months were more crisp than apples stored at either 2.5% O2 or 5% Q, while apples stored at 5.0% O were significantly less firm, juicy, and sour than apples stored using the other O2 concentrations. Apples stored at either 1.2% and 2.5% O2 had significantly more fruity flavor than apples stored at either 5.0% O2 or in air.
ANTIOXIDANT CONTENT AND MARKET QUALITY OF JALAPENO PEPPER RINGS AS AFFECTED BY MINIMAL PROCESSING AND MODIFIED ATMOSPHERE PACKAGING
Authors: HOWARD L.R. , HERNANDEZ‐BRENES C.
Published: May 2007

Retention of β‐carotene in jalapeno pepper rings after 12 days' storage at 4.4C, and an additional 3 days at 13C was 87% in modified atmosphere packages (MAP, 5% O2, 4% CO2) and 68% in air. Retention of α‐carotene was 92% in MAP and 52 % in air after 15 days, while ascorbic acid retention after 15 days was 83% in MAP and 56% in air. MAP retarded the conversion of L‐ascorbic acid to dehydroascorbic that occurred in air stored peppers. Most antioxidant losses occurred within 3 days after minimal processing. MAP treatment resulted in greater preservation of quality attributes (texture, color and moisture content) and antioxidants than air stored peppers.
NUTRITIONAL ESTIMATION OF CHANGES IN MINERAL CONTENT DURING FROZEN STORAGE OF WHITE ASPARAGUS
Authors: AMARO M.A. , MORENO R. , ZURERA G.
Published: May 2007

Nine essential elements (copper, iron, zinc, manganese, calcium, magnesium, sodium potassium and phosphorous) were determined in white asparagus (Asparagus officinalis, L.) by flame atomic absorption spectrophotometry in order to examine the possible variations in mineral content caused by frozen storage at −18C for 45 and 90 days. Statistically significant differences were determined during frozen storage for all the mineral elements investigated, except for Ca, Mg, Na and P which did not exhibit any significant differences (p>0.05) and, together with Zn, showed no significant modifications under frozen storage. A diminution in Cu, Fe, Mn and K concentrations was observed during the frozen storage time. Statistically significant differences were established between thicknesses of the asparagus spear in the content of Cu, Fe, Zn, Ca, Na and K and it was seen that the thickness of the asparagus did not fit any specific model. Between portions, all the elements studied displayed statistically significant differences in their concentrations, except for Ca and K (p>0.05) and, for all the minerals elements analyzed, the highest levels were found in the apical portion of the asparagus spear, except for Na with a higher content in the basal portion. White asparagus is an adequate food source of mineral elements, except for Na, and frozen storage does not cause any great variations in the percentages of mineral RDAs (Recommended Dietary Allowances) supplied.
IRRADIATION AS AN ALTERNATIVE TO METHYL BROMIDE FOR QUARANTINE TREATMENT OF STONE FRUITS1
Authors: DRAKE S.R. , NEVEN L.G.
Published: May 2007

Irradiation can be used with cherries, apricots, or peaches as a quarantine treatment at 300gy's or less with little quality loss. Either irradiation or methyl bromide (MeBr) can be used as a quarantine treatment for ‘Bing’‘and ‘Rainier’ sweet cherries with acceptable results and similar fruit quality. Difference in stem condition and bruising were more evident for irradiated ‘Rainier’ cherries than for MeBr treated ‘Rainier’ cherries, but these differences were small. Use of irradiation results in some firmness loss, for ‘Bing’ cherries when compared with MeBr, but irradiation treatment of cherries does not result in a loss of fruit and stem color, where the use of MeBr doses result in both fruit and stem color loss. Apricots (‘Perfection’ and ‘Rival’) and peaches (‘Regina’) are tolerant to irradiation at 300 gy with little quality loss. Loss of firmness, color changes and increased internal breakdown are evident in both apricots and peaches at irradiation dose above 600 gy. If irradiation dose above 600 gy is required to meet quarantine requirements unacceptable qualidy loss will occur in cherries, apricots and peaches.
EFFECTS OF HARVEST MATURITY ON BANANA QUALITY
Authors: LAYLIEAM SOMCHAI , KOSITTRAKUN MANIT
Published: May 2007

Bananas (cv. Hochuchu) were harvested at 80, 90 and 100 days after inflorescence emergence for quality evaluation. At harvest, the 80‐day sample had the highest flesh firmness and starch content, followed in order by the 90‐day and the 100‐day samples. The opposite was found for total sugars content. Titratable acidity in the 100‐day fruit was significantly greater than those in the 80‐day and 90‐day fruits. No significant differences in flesh firmness, starch content, total sugars content and titratable acidity were noted among fruits of different maturity stages when ripe. Their eating quality was acceptable with the scores corresponding to like moderately to like very much.
QUALITY OF FILLETED SALMON IN VARIOUS RETAIL PACKAGES
Authors: RANDELL KATI , HATTULA TAPANI , SKYTTÄ EIJA , SIVERTSVIK MORTEN , BERGSLIEN HELGE , AHVENAINEN RAIJA
Published: May 2007

The quality attributes of salmon filleted and retail packed directly after slaughtering or after transport in various bulk packages were observed during storage at +2C. The retail packages used were overwrap, vacuum and gas packages (40% CO2+ 60% N2 or 60% CO2+ 40% N2). Microbial growth was clearly greater in overwrapped and slightly greater in vacuum packed samples than in gas packed samples. The differences were more evident when the fillets were directly retail packed without preceding bulk transport. The sensory quality of retail gas packed samples was evaluated as only slightly better than that of retail overwrapped and vacuum‐packed samples after bulk transport. The sensory quality of direct, retail gas packed samples was evaluated as clearly better than that of overwrapped and vacuum packed samples. K‐values determined with both HPLC and paper strip methods increased steadily during storage, although the values determined with the HPLC method were always much higher than those determined with the rapid paper strip method.
EFFECT OF PHOSPHATE AND PECTIN ON QUALITY AND SHELF‐LIFE OF MARINATED CHICKEN BREAST
Authors: ZHENG M. , TOLEDO R. , WICKER L.
Published: May 2007

Fresh split chicken breasts were injected with 5% sodium acid pyrophosphate (SAPP), 5% sodium tripolyphosphate (STPP), 2.5% Genu pectin (GENU), or the combination of 5% SAPP with 2.5% GENU and 5% STPP with 2.5% GENU. Calcium lactate (0.1 M) solution was sprayed on the surface of chicken marinated in pectin. Marinated samples were stored at 4C for 7 days to evaluate changes in the psychrotrophic bacterial count and quality. STPP injected chicken breast had highest (α=0.05) marinade pickup, net weight increase, cook yield and moisture content. SAPP injected chicken had intermediate marinade pickup, but lowest retention in the muscle among all treatments. Marinades with pectin or pectin combined with phosphate had lower pickup but higher marinade retention compared with SAPP injected breasts. The water holding capacity (WHC) of STPP and GENU injected cooked chicken breast was higher than SAPP injected samples or control. All marinated chicken breasts had significantly lower shear force than noninjected control. Neither phosphate nor pectin had a significant influence on microbial activity of marinated chicken.
PHYSICOCHEMICAL FACTORS AFFECTING FIRMNESS OF PASTEURIZED JALAPENO PEPPER RINGS
Authors: GU Y.S. , HOWARD L.R. , WAGNER A.B.
Published: May 2007

Physical and chemical properties that influence textural properties of pasteurized pepper rings of four jalapeno pepper cultivars were determined. Hardness, cohesiveness, gumminess and chewiness were positively correlated with moisture and wall thickness, and negatively associated with water soluble pectin and alcohol insoluble solid (AIS) contents. After 90 days' storage, Veracruz peppers were firmer than the other cultivars due to their greater levels of chelator soluble pectin and bound calcium, and lower levels of water soluble pectin. Texture measurement of fresh peppers was not a reliable predictor of firmness for pasteurized peppers.
METHYL JASMONATE IMPROVES QUALITY OF STORED ZUCCHINI SQUASH
Authors: WANG CHIEN Y. , BUTA J. GEORGE
Published: May 2007

Freshly harvested zucchini squash (Cucurbita pepo L., cv. Elite) were pressure infiltrated (82. 7 kPa for 3 min) with an aqueous suspension solution of 0.1 mM methyl jasmonate, while control fruit were similarly infiltrated with distilled water. All fruit were then stored at a chilling temperature of 5C. Chilling injury symptoms developed in the control fruit after 4 days of storage. However, the onset of chilling injury was significantly delayed by methyl jasmonate treatment. The methyl jasmonate treatment not only retarded the development of chilling symptoms in zucchini squash, but also maintained higher levels of carbohydrates and organic acids during storage compared with the controls. Fructose and glucose were major carbohydrates, and malic acid was the predominant organic acid in zucchini squash. Methyl jasmonate reduced the losses of these sugars and organic acids, and thus helped maintain better internal quality of zucchini squash during cold storage.
ANALYZING AND CORRELATING INSTRUMENTAL AND SENSORY DATA: A MULTWARIATE STUDY OF PHYSICAL PROPERTIES OF COOKED WHEAT NOODLES1
Authors: TANG C. , HSIEH F. , HEYMANN H. , HUFF H.E.
Published: May 2007

The physical characteristics and sensory properties of eight wheat noodles formulated with wheat gluten (0, 3 and 6%) and glyceryl monostearate (0, 1.4 and 2.8%) were investigated. Color parameters and texture attributes were instrumentally characterized. Four visually observed appearance attributes and four manually or orally assessed textural attributes, were sensorially profiled quantitatively. Glyceryl monostearate, at 1.4% and 2.8% fortification levels, had more profound influences than wheat gluten, at 3% and 6% fortification levels, and exhibited different behaviors in most of the physical and sensory properties of cooked noodles. These two additives well separated the eight noodle products along two independent dimensions. As to instrumental‐sensory relations, principal component analysis (PCA), partial least squares regression (PLS) and Procrustes analysis (PA) confirmed that the instrumental and sensory analysis procedures reached a true consensus.
ADAPTION OF A SPECTROPHOTOMETRIC ASSAY FOR PUNGENCY IN ONION TO A MICROPLATE READER
Authors: BOYHAN G.E. , SCHMIDT N.E. , WOODS P.M. , HIMELRICK D.G. , RANDLE W. M.
Published: May 2007

A spectrophotometric assay for pyruvic acid in onion has been adapted to a microplate reader. Correlations between the spectrophotometer and microplate reader ranged from 0.991–0.997 for sodium pyruvate standards and 0.899–0.934 for onion samples. Onion pungency values were slightly higher with the microplate reader for both sample and background compared with the spectrophotometer when both are used in the single wavelength mode. Comparing the spectrophotometer in the single wavelength mode to the microplate reader in the dual wavelength mode resulted in no statistically significant difference between them. Standards for both the microplate reader and spectrophotometer followed a quadratic function.
GRAPE JUICE AS AN EXTENDER AND SWEETENER FOR BLUEBERRY DRINKS1
Authors: TIPTON S. , MORRIS J. , MAIN G. , SHARP C. , McNEW R.
Published: May 2007

Blueberry juice has a strong flavor and low sugar content, but does not make an affordable, palatable drink unless mixed with water or another juice. This study investigated characteristics of blueberry juice blended with Concord, Reliance, Sunbelt, and Venus grape juices, and Thompson Seedless concentrate (TSC), The blends were evaluated by a trained sensory panel for the attributes of blueberry flavor, color, and aroma, and for astringency, body, and sweetness. Intensity of blueberry‐related sensory attributes increased with increased concentration of blueberry juice for all two‐way juice beverage blends. Blends sweetened with high fructose corn syrup (HFCS) as opposed to TSC were perceived as significantly different in triangle testing. In three‐way blends of blueberry, Concord, and water, replacing HFCS with TSC as a sweetener, and increasing the percentage of blueberry and Concord juice increased intensity ratings for blueberry aroma, and the effects were additive. For the attributes of body, color, flavor, and sweetness, changing sweeteners had no effect, but increasing the percentage of blueberry and Concord grape juice increased the intensity ratings for these characteristics.
EFFECT OF ACETIC ACID AND CMC ON RHEOLOGICAL AND BAKING PROPERTIES OF FLOUR
Authors: KAUR KULWINDER , SINGH NARPINDER
Published: May 2007

The effects of addition of acetic acid (0.05, 0.1, 0.2 and 0.4%) and carboxymethyl cellulose (0.25, 0.5, 1.0, 2.0%) on rheological, gas release and bread making properties of flour were examined. Water absorption, dough stability, dough development time, loaf volume and overall acceptability scores decreased, while degree of softening and bread firmness increased with an increase in acetic acid concentration. Addition of CMC showed similar effects on dough stability, dough development time and degree of softening. Maximum dough height (Hm), maximum height of CO2 production (H,m), gas formation and retention decreased with the increase in acetic acid and CMC levels. Addition of 0.05% of acetic acid in combination with 0.25% CMC was most effective in improving dough characteristics, and overall acceptability scores.
SULFUR DIOXTOE IN TRADITIONALLY‐MADE RED WINE OF THE TACORONTE‐ACENTEJO D.O.C. REGION, CANARY ISLANDS
Authors: GONZÁLEZ G. , HARDISSON DE LA TORRE A. , LEÓN J.J. ARIAS
Published: May 2007

The addition of sulfur dioxide to wines has been an usual practice in the winemaking industry for a long time. It is important to analyze for it because it is toxic to humans and it also strongly influences the formation of histamine durirg the fermentation.

Red wines, the production of which is entirely carried out using traditional (artisanal) procedures, from the Tacoronte‐Acentejo region were analyzed for total and free SO2. Statistical results show a mean content of 115 mg/L total SO2 and 22.0 mg/L free SO2. There is a significant statistic correlation between the free SO2 content in musts and the alcoholic degree reached in the wines, as well as with the permanganate index. There is also a significant correlation between total SO2 and sulfate contents in wines.
PACKAGING PRESERVATION OF β‐CAROTENE IN SWEET POTATO FLAKES USING FLEXIBLE FILM AND AN OXYGEN ABSORBER
Authors: EMENHISER CURT , WATKINS RUTH H. , SIMUNOVIC NADA , SOLOMONS NOEL , BULUX JESUS , BARROWS JOHN , SCHWARTZ STEVEN J.
Published: May 2007

Sweet potato flakes are potentially an affordable, shelf‐stable source of provitamin A β‐carotene. Because β‐carotene is susceptible to oxidative degradation, particularly in dehydrated food materials exposed to atmospheric oxygen, several packaging conditions were evaluated for enhancement of β‐carotene retention in sweet potato flakes during storage. The flakes were packaged in either a polypropylene film (high oxygen permeability) with air headspace or a nylon laminate film (low oxygen permeability) with air headspace, under vacuum, or with an Ageless oxygen absorber sachet enclosed. Packaged flakes were stored in the dark at ambient laboratory temperature (∼23C), and β‐carotene content was determined at intervals from 0 to 210 day storage using reversed‐phase liquid chromatography. Among the packaging conditions tested, β‐carotene retention was enhanced incrementally as the apparent availability of oxygen was reduced (nylon > polypropylene; oxygen absorber > vacuum > air headspace). The combined use of oxygen absorbers and flexible oxygen barrier film gave excellent retention of β‐carotene during the 210 day trial.
YIELD AND SENSORY EVALUATION OF POULTRY MARINATED PRE AND POSTRIGOR
Authors: ZHENG M. , TOLEDO R.T. , CARPENTER J.A. , WICKER L.
Published: May 2007

The effect of time of cut‐up and needle injection of phosphate marinades into poultry was evaluated. Poultry were collected after the chiller, cut and needle injected immediately with phosphate containing marinade, or needle injected after 5 h. Whole birds were aged 5 h before cut‐up and needle injection as a control. The percentage weight gain and the percentage net weight increase was less for poultry which was cut or needle injected without aging, but varied depending on marinade composition. Cook yield was not affected by time of cut‐up or needle injection of marinade. No differences in tenderness and juiciness between treatments were detected by untrained or trained panelists (p<0.05).
EVALUATION OF CALCIUM CHLORIDE AND SPICE MARINATION ON THE SENSORY AND TEXTURAL CHARACTERISTICS OF PRECOOKED SEMITENDINOSUS ROASTS
Authors: DEYONGE‐FREEMAN K.G. , PRINGLE T.D. , REYNOLDS A.E. , WILLIAMS S.E.
Published: May 2007

Roasts from mature cows were used to evaluate the effects of calcium chloride (Cacl2) injection on sensory and textural characteristics and of spice marination to overcome potential off‐flavors associated with CaCl2 treatment. The roasts appeared lighter(P<0.05), less red(P<0.05), and less yellow(P<0.05) with increases in CaCl2, the inclusion of spice, and the progression of storage time. Roasts with spice had less (P<0.05) cooking and total loss than nonspice and noninjected roasts. The CaCl2 treatment did not significantly effect either shear force values or sensory tenderness. Roasts with spice were more (P<0.05) tender and juicier than nonspiced and noninjected roasts. Roasts with spice had fewer (P<0.05) off‐flavors than nonspiced roasts. The injection of spice can overcome off‐flavors; however, CaCl2 injection is not efficacious as a tenderizing agent in the semitendinosus muscle of mature cows.
THE EFFECT OF EXTRUDED FLOUR AND FERMENTATION TIME ON SOME QUALITY PARAMETERS OF IDLI
Authors: KAUR KULWINDER , SINGH NARPINDER , SINGH HARDEEP
Published: May 2007

The effects on idli characteristics of fermentation time and substituting rice with differing proportions of rice flour extrusion‐cooked under different conditions were studied. The specific gravity, pH and viscosity of batter and idli characteristics such as expansion, compression force and sensory attributes were measured and described using regression to fit a response surface analysis. Fermentation time showed the most pronounced effect on specific gravity, pH and aqueous dispersion viscosity of batter and taste scores of idli. Substituting rice flour with extruded rice flour at different levels were observed to have significant effect on expansion and appearance scores of idlis. The textural scores and compression force was significantly affected by extrusion temperature. The formulation containing rice substituted by 30% extruded rice flour extruded at 175C and fermented for 24 h produced idlis with highest expansion and overall acceptability.
DEVELOPMENT OF PROTOTYPES AND DESCRIPTIVE TERMS OF FRUIT COMPLEMENTS FOR POULTRY PRODUCTS
Authors: PARKS SHERYL S. , LYON BRENDA G. , WICKER LOUISE
Published: May 2007

A challenge of the new dietary guidelines that encourages the consumption of more fruit in the diet is to find innovative ways to incorporate fruit into new products. A previously trained, descriptive panel generated ideas for the development of an acceptable system to incorporate fruit with poultry. The compatibility of poultry was evaluated with 33 fruit and seasoning combinations and 8 delivery methods. Panelists selected one system for further testing that consisted of a pectin‐based sauce, frozen diced fruit, and a seasoning blend formulated to tie the components together. Using this system, 33 fruit‐seasoning sauce combinations were developed and screened by panelists for acceptability. The four sauces that were judged most acceptable based on appearance, taste, and texture were lemon and rosemary with peaches, ginger and green peppers with peaches, curry with apples, and onion and celery with apples.
VOLATILE FLAVOR COMPOUNDS IN ‘KUNUN ZAKI’‐ A NIGERIAN MILLET‐BASED BEVERAGE
Authors: LASEKAN O.O. , LASEKAN W.O.
Published: May 2007

Flavor volatile compounds of Kunun Zaki beverage were collected and concentrated on a Tenax GC and identified on a GC‐MS. Collected and separated compounds were evaluated for their aroma impression. Twenty‐eight volatile compounds were detected in the Kunun Zaki beverage. These were made up of pyrazines, ketones, alcohols, aldehydes, hydrocarbons and pyrroline. The aldehydes and pyrazines contributed a much higher percentage peak area to the beverage volatiles than ketones, hydrocarbons and alcohols. Kunun Zaki beverage exhibits a characteristic sweet, roasty potato‐like flavor.
SENSORY EVALUATION OF GROUND BEEF PATTIES IRRADIATED BY GAMMA RAYS VERSUS ELECTRON BEAM UNDER VARIOUS PACKAGING CONDITIONS
Authors: LÓPEZ‐GONZÁLEZ VERÓNICA , MURANO PETER S. , BRENNAN ROBERT E. , MURANO ELSA A.
Published: May 2007

Ground beef patties were packaged in air with: nylon/polyethylene, Saran/polyester/polyethylene, or Saran film overwrap plus a styrofoam tray. Samples were irradiated at 2 kGy by either gamma rays or electron beam, and evaluated for 7 flavor, 3 mouthfeel, and 7 taste attributes by a trained sensory panel. The only difference observed between irradiated and unirradiated samples was that the latter had a more pronounced beef/brothy flavor than irradiated patties. No differences were detected according to packaging material used. Comparing the two sources of irradiation, patties irradiated by gamma rays had more intense cardboardy and soured flavors, and salty and sour tastes than patties irradiated by electron beam.
IRON CONTENT, SENSORY EVALUATION, AND CONSUMER ACCEPTANCE OF FOOD COOKED IN IRON UTENSILS
Authors: PARK JIEUN , BRITTIN HELEN C.
Published: May 2007

The purpose of this study was to determine the effect of cooking food in iron utensils on the iron content, sensory quality, and consumer acceptance/ preference of the food. Hamburger patties and applesauce were cooked in iron and in glass utensils and were analyzed for iron content by atomic absorption spectrophotometry and evaluated by a trained sensory panel, by consumers, and for chroma, pH, and refractometer changes. Cooking hamburger patties and applesauce in iron utensils increased iron in the food, did not affect sensory quality or consumer acceptance/preference of hamburger patties, but affected the color and flavor and decreased consumer acceptance/preference for applesauce.
ETHYLENE CAPSULE PROMOTES EARLY RIPENING OF ‘d'ANJOU’ PEARS PACKED IN MODIFIED ATMOSPHERE BAGS
Authors: MA SHU SHANG , CHEN PAUL M. , VARGA DIANE M. , DRAKE STEPHEN R.
Published: May 2007

‘d'Anjou’ pears (Pyrus communis, L.) harvested commercially with flesh firmness of 64.5 N were incapable of ripening normally at 20C within 60 days of air storage at ‐1C (denoted as “under‐chilled” fruits). When under‐chilled ‘d'Anjou’ fruits (8 fruits, total fruit weight of 1.8 kg) were packed in a 3.8‐liter perforated bag inserted with an ethylene capsule, fruit would ripen normally at 20C. The ethylene concentration in the packed bag maintained no less than 100 ppm after 4 days at 20C, and declined to about 25 ppm on day 7. Regardless of the storage length, ripened fruit induced by the ethylene capsule developed high buttery and juicy texture. If ‘d’ Anjou’ fruit had been stored at ‐1C for less than 30 days, ripened fruit lacked high flavor quality. Flavor quality of ripened fruit improved rapidly when the fruit had been stored for longer than 30 days.
EFFECTS OF THE RATE OF HEATING ON APPLE AND PEAR FRUIT QUALITY
Authors: NEVEN L.G. , DRAKE S.R. , FERGUSON H.J.
Published: May 2007

There is evidence that the rate of heating to meet quarantine security impacts fruit quality as well as insect mortality. Linear heating rates, of 4, 6, 8, 10, and 12C/h to treatment temperatures of 44 and 46C were used to treat 8 cultivars of apples (‘Delicious’, ‘Golden Delicious’, ‘Granny Smith’, ‘Fuji’, ‘Gala’, ‘Jonagold’, ‘Braeburn’, and ‘Cameo’) and two cultivars of winter pear (‘d'Anjou’ and ‘Bosc’). Fruit were stored, ripened, and tested for various quality parameters. Scald was controlled, firmness was higher in heat treated fruit, ripening was delayed but uniform in pears, decay organisms were suppressed, red fruit became redder and green fruit remained green, the Brix‐acid ratio (SS/TA) was either unchanged (‘Granny Smith’) or increased. Physiological disorders such as bitter pit were exacerbated by the heat treatment, requiring culling after treatment to avoid storage of fruit so affected.
DISCREPANCIES AND CONSISTENCIES IN THE SUBJECTIVE RATINGS OF WINE‐TASTING COMMITTEES
Authors: VAAMONDE ANTONIO , SÁNCHEZ PATRICIO , VILARIÑO FERNANDO
Published: May 2007

Tasting committees issuing subjective scores carry out the evaluation of wines, as for many other food products. Since highly qualified experts form wine‐tasting committees, the reliability of the scores is not generally questioned. Nevertheless, statistical methods can be applied to assess the work of tasters from the point of view of concordance. Agreement degree may be used as a measurement of the reliability of subjective rating. In order to evaluate both the extent of agreement as well as the circumstances that produce disagreement, this paper examines the subjective scores assigned to white wines awarded the Rias Baixas (Spain) denomination of origin certificate using statistical analysis. It will be seen that agreement depends significantly on the variability in scoring. A statistical method is proposed, which permits an appraisal, in terms of consistency and reliability, of the committees that evaluate wines for quality and authenticity.
A RESEARCH NOTE CHEMICAL CHANGES IN HELIANTHUS ANNUUS AND EUCALYPTUS LANCEOLATUS HONEY DURING STORAGE
Authors: BATH PARMINDER KAUR , SINGH NARPINDER
Published: May 2007

A comparison between changes in hydroxymethylfurfural, pH, total acidity and free acids content in Helianthus annuus and Eucalyptus lanceolatus honey heated under different conditions during storage was made. Storage duration showed the most pronounced effect on hydroxymethylfurfural content followed by temperature and heating duration for both types of honey. Total acidity and free acids content was higher in Helianthus annuus honey than in Eucalyptus lanceolatus honey. Total acidity and free acids content increased and pH decreased in both the honey types during heating and storage. However, storage duration showed the most pronounced effect on these parameters.
COMPARISON AMONG GLUTEN, MALTODEXTRIN, AND SOYBEAN OIL COATINGS AS FLAVOR CARRIERS ON PITA CHIPS1
Authors: MANSOUBI H.A. , ARAMOUNI F.M. , HERALD T.J.
Published: May 2007

Dietary health concerns of consumers have prompted manufacturers to produce snacks with lower fat content. Reduced fat products need additional ingredients to compensate for flavor loss. Gluten and maltodextrin coatings were compared with soybean oil as a carrier of cheese powder on pita chips. Coated pita chips were packaged with or without nitrogen and stored at 33C and 50% humidity for 60 days. Physical, chemical, microbiological, and sensory properties of the chips were evaluated. Saturation index and hue angle were significantly different at 30 and 60 days for all treatments. Instrumental texture analysis was inconclusive due to high standard deviations. Peroxide value for oil‐coated chips increased significantly over time. Consumer acceptance testing indicated a stronger cheese flavor for maltodextrin and gluten treatments compared with oil. No off‐flavors were detected from any chips. Microbial counts were low and did not differ significantly among treatments. Gluten and maltodextrin coatings may be alternative flavor carriers to oil for reduced fat content in snack foods.
A RESEARCH NOTE: SHELF‐LIFE OF LITE SYRUP AFTER OPENING AND STORAGE AT ROOM OR REFRIGERATED TEMPERATURE1
Authors: HAJMEER M.N. , ARAMOUNI F.M. , BOYLE E.A.E.
Published: May 2007

The shelf‐life of lite syrup after opening and storage at room temperature (25‐27C) or refrigerated (4‐5C) was studied to determine the physical, chemical and microbiological changes in the product with time. Bottles of lite syrup were sampled at time 0 (initial opening) and during storage at days 7, 21, 28, 60, 90, 150, and 180. Color, water activity, pH, moisture content, viscosity, and oBrix were determined. Microbial analyses included coliform, standard, and yeast and mold plate counts. Color, water activity, pH, and moisture content did not change during 180 days of storage. Viscosity and oBrix values dropped with time, and microbial counts remained insignificant (p>0.05). Overall, lite syrup stored 180 days at room temperature (25‐27C) was comparable in quality to that stored at refrigerated (4‐5C) temperature.
MULTIVARIATE QUALITY CONTROL WITH APPLICATIONS TO SENSORY DATA
Authors: ENNIS DANIEL M. , BI JIAN
Published: May 2007

Sensory perceptions of consumer products are generally multivariate. Quality assurance of these products depends on methods that account for multidimensionality. In this paper it is shown how to set multivariate specifications and to use them to establish control charts and acceptance sampling plans for sensory measures of food and beverage products. OC curves describing the operating characteristics of the control charts and the sampling plans are given.
EFFECT OF COOKING METHOD ON THE AROMA CONSTITUENTS OF SWEET POTATOES [IPOMOEA BATATAS (L.) LAM.]
Authors: WANG YAN , KAYS STANLEY J.
Published: May 2007

To better understand the factors controlling the flavor of horticultural products, the effect of method of cooking on the volatile flavor of sweet potatoes was assessed. Volatile extracts from sweet potatoes cooked by baking, boiling, and microwaving were studied by GC, GC‐MS and GC olfactory assessment. GC‐olfactory analysis identified 37 compounds that were odor‐active, 36 of which were identified. Compared with conventional baking, boiling and microwaving yielded only 54.26% and 6.43% of the relative total yield of aroma‐active compounds, respectively. From aroma extract dilution analysis, four compounds contributed to the aroma from each cooking method. In addition, cooking method specific aroma contributing compounds accounted for the unique aroma of each of the cooked products. Thus the flavor of cooked sweet potatoes is dependent upon the method of cooking both on a sensory and chemical level.