bluuebunny/crossref_metadata_2025 huggingface dataset:
NUTRITIONAL AND TOXICOLOGICAL EVALUATION OF SINGLE‐CELL PROTEIN PRODUCED FROM BACILLUS SP. KISRI‐TM1A IN RATS
Authors: AL‐AWADHI N. M. , RAZZAQUE M. A. , JONKER D. , BANAT I. M. , HAMDAN I. Y.
Published: May 2007

Single‐cell protein (SCP) produced from a novel thermotolerant methylotrophic Bacillus sp. KISRI‐TM IA was fed to groups of 10 male and 10 female Wistar rats at levels of 0, 10, 20, and 30 percent of total diets. The feeding of KISRI‐TM IA did not adversely affect growth, feed intake or hematological values of rats. Water intake of male rats decreased with increasing level of SCP in the diet. Urinary pH showed dose‐dependent reductions in both sexes. Plasma alkaline phosphatase and alanine aminotransferase were significantly (P<.05) reduced by increasing levels of dietary SCP. However, no significant (p>.05) abnormalities were observed in the weights or histopathological appearances of the organs. It was concluded that the KISRI‐TM 1A SCP could serve as a potential dietary ingredient at levels of up to 30% for poultry, young lambs and calves.
STABILITY OF ASCORBIC ACID IN ORANGE JUICES AFTER INITIAL USE AT HOME BEGINS
Authors: ESTEVE MARÍA J. , FARRÉ ROSAURA , FRÍGOLA ANA
Published: May 2007

Ascorbic acid (AA) stability in orange juices, both fresh and commercially packaged in different types of containers (Tetrabrik, glass and tin), was studied. The purpose was to ascertain how well AA is retained once use at home has commenced. The AA levels of the orange juices were measured at 0, 1, 3, 5, 67, 24, 48, 72 and 168h following squeezing in the case of fresh oranges and for commercially packaged juices following opening of the container. Storage was at 4 or 25C. Fresh juice was stored in an open jar; packaged juice in the container in which it came. When stored 7 days at 4C, retention ranged from 93.8 to 95%.
SENSORY, NUTRIENT AND CHLOROPHYLL CHANGES IN BROCCOLI FLORETS DURING CONTROLLED ATMOSPHERE STORAGE
Authors: PARADIS CAROLE , CASTAIGNE FRANCOIS , DESROSIERS THÉRESE , FORTIN JACINTHE , RODRIGUE NATALIE , WILLEMOT CLAUDE
Published: May 2007

Sensory (color, turgor, decay) and nutritional (vitamin C, β‐carotene) quality of broccoli florets were evaluated during storage at 4C in air or under a controlled atmosphere containing 2% O2+ 6% CO2 (CA). Shelf‐life, green color and chlorophyll retention were greater under CA than in air, although loss of stem turgor was accelerated. All samples stored in air had decayed sufficiently by the fourth week to be unfit for consumption, while samples stored under CA showed a few spots of decay after five weeks. However, CA was associated with browning at the cut surface of the stem. Retention of vitamin C was slightly greater in CA than in air, while β‐carotene content increased at the end of CA storage. Returning the samples to ambient conditions for 24 h after storage under either conditions resulted in chlorophyll and vitamin C losses, whereas β‐carotene content remained stable.
FRANKFURTERS EXTENDED WITH WHEAT GERM PROTEIN: SENSORY PROPERTIES AND CONSUMER RESPONSE1
Authors: GNANASAMBANDAM RAVIN , ZAYAS J.F.
Published: May 2007

In this study, 103 consumers evaluated the sensory acceptance of frankfurters extended with wheat germ protein flour (WGPF). Consumers as a whole did not perceive any differences in the attributes of appearance, flavor, texture, and overall acceptance. However, samples with WGPF were scored lower for intensities of hot dog flavor and spiciness. Perception of intensities of attributes varied depending on age, frequency of consumption, and whether the consumer was male or female. WGPF did not influence the overall acceptance of the product. A trained panel found a difference in smoky flavor due to treatment and a weak difference in smoky aroma and flavor due to storage. Trends suggested an effect due to increasing levels of WGPF on aroma and flavor of frankfurters.
ENVIRONMENTAL MODIFICATION OF YIELD AND NUTRIENT COMPOSITION OF ‘WALDMANN'S GREEN’ LEAF LETTUCE
Authors: MITCHELL CARY A. , CHUN CHANGHOO , BRANDT WENDY E. , NIELSEN S. SUZANNE
Published: May 2007

Leaf number, dry weight, and nutrient composition of Lactuca sativa L. cv. Waldmann's Green leaves were compared following 9 days of treatment in a controlled environment room under various combinations of photosynthetic photon flux (PPF:350 vs 800 μmol m−2 s−1), atmospheric CO2 level (ambient vs 1500 ümol mol−1), and single‐strength (1X: 15 mM) vs double‐strength (2X:30 mM) nitrogen (N) as NO3‐ alone or as NH4++ NO3‐ (1:5 molar ratio). CO2 enrichment greatly enhanced leaf number under all PPF and N conditions, but increased leaf dry weight only at high PPF. Conditions favoring high photosynthesis enhanced leaf starch content 3‐fold, and protein content increased as much as 64% with 2X NH4++NO3‐. Free sugar content was 6 to 9% of leaf dry weight for all treatment combinations, while fat was 1.5 to 3.5%. Ash content varied from 15 to 20% of leaf dry weight. Modified controlled environments can be used to enhance the nutritional content as well as the yield of crops to be used for life support in space‐deployed, self‐sustaining human habitats. Leaf lettuce is a useful model crop for demonstrating the potential of nutritional value added by environmental manipulation.
BOOK REVIEWS
Authors: MEDEIROS LYDIA C. , WICKER LOUISE , WALKER C. E. (CHUCK) , POWERS JOHN J. , LEITING VICTORIA
Published: May 2007

Book Reviewed in this Article:

FLAT BREAD TECHNOLOGY. Jalal Qarooni.

NEW DEVELOPMENTS IN CARBOHYDRATES AND RELATED NATURAL PRODUCTS. M.J. Mulky and Ashok Pandey.

THE SCIENCE OF COOKIE AND CRACKER PRODUCTION. Hamed Faridi, editor.

APPETITE FOR LIFE; AN AUTOBIOGRAPHY. Samuel A. Goldblith.

FOOD PHYTOCHEMICALS FOR CANCER PREVENTION. I. FRUITS AND VEGETABLES. Mou‐Tuan Huang, Toshihike Owawa, Chi‐Tang, Ho, and Robert T. Rosen.

FOOD PHYTOCHEMICALS FOR CANCER PREVENTION. II. TEAS, SPICES, AND HERBS. Chi‐Tang Ho, Toshihike Osawa, Mou‐Tuan Huang, and Robert T. Rosen.
EVALUATION OF THE PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF JERKY PROCESSED FROM EMU, BEEF, AND TURKEY1
Authors: CARR M.A. , MILLER M.F. , DANIEL D.R. , YARBROUGH C.E. , PETROSKY J.D. , THOMPSON L.D.
Published: May 2007

Three jerky formulations were prepared from beef top round, turkey breast, and various emu cuts (inner mid drum, inner outside drum, oyster, and fan fillet). The meat sources were sliced, cured, smoked, and dried. All treatments were evaluated for palatability traits, shear force and chemical properties. No significant difference was found in the sodium or ash levels among the three treatments. Beef jerky had the highest percentage fat followed by emu, and then turkey (p < 0.05). Emu jerky was the toughest, chewiest, and most desirable as evaluated by a trained and consumer sensory panels. The production of emu jerky may be of particular interest to the emu industry to increase profits by utilizing less desirable cuts and opening a new market for the meat obtained from the emu. The information provided by this study can be utilized by emu producers and product marketers for the advancement of the emu industry.
COLOR MEASUREMENT AS PREDICTOR OF CONSUMER RATINGS OF MILITARY RATION ITEMS
Authors: ROSS EDWARD W. , SHAW CAROL P. , FRIEL MARY
Published: May 2007

Instrumental color measurements were investigated as a method of assessing ration quality after long term storage. Six items were stored at five temperatures from 4 to 60C and withdrawn after 7, 31, 91, 182, 365, 730 and 1095 days. They were assessed for color (CIELAB L*a*b* values, hue angle and chroma), consumer acceptance, and attribute ratings. Color variables varied consistently for only applesauce and cheese spread. L* values were investigated to measure acceptability. Consumer acceptance ratings were divided into two equal sets. The first was used to determine the relationship between the mean score and L* value, then to predict acceptability. Predictions were compared to the second set of scores and type 1 and 2 error rates determined. Although error rates were high by usual statistical standards, they were equal to or lower (although not significantly different) than those based on the mean consumer acceptance score.
MODIFICATIONS IN THE MINERAL CONTENT OF GREEN ASPARAGUS (ASPARAGUS OFFICINALIS, L.) DURING DEVELOPMENT AND PROCESSING (BLANCHING AND CANNING)
Authors: LÓPEZ G. , ROS G. , RINCÓN F. , MARTÍNEZ C. , PERIAGO M. , ORTUÑO J.
Published: May 2007

Five commercial sizes of green asparagus (fine, middle, thick, very thick and extra thick) were examined at different stages of commercial treatment (blanched and canned) to study possible changes in six minerals (Cu, Zn, Fe, Mn, Ca and Mg) and the ash content. Significant changes were only found in the Fe and Mg content in washed asparagus of different commercial sizes. Blanching must be considered a moderate step because it only modified the levels of the Fe and Ca in some sizes. Canning, however, resulted in a leaching of Cu, Zn, Mn, Fe and Mg, and the up‐take of Ca. The size of green asparagus was a source of variation in the Mn, Fe and Ca contents after canning. The highest gains after canning for Ca were detected in the biggest sizes.
THE IMPACTS OF PRODUCT ACCEPTABILITY, BRAND VALUE AND PRICE ON RESPONSES OF FOODSERVICE PROFESSIONALS TO BULK TURKEY
Authors: MOSKOWITZ HOWARD R. , KRIEGER BERT , BARASH JAMES
Published: May 2007

The objective of the research is to assess the contribution of product itself, brand image, and stated price, respectively, as determiners of purchase intent for foodservice managers and food brokers. The paper presents two sets of results. The first set shows that on a blind basis products differ moderately in perceived quality, but perceived quality may change with branding. The effect of branding is idiosyncratic, varying by product, usage behavior of the panelist, and panelist's job. The second set of results shows that price is far more important than product quality as a determiner of purchase intent, but the interplay of quality, price and purchase intent varies by the nature of the respondent.
QUALITY EVALUATION OF WATERMELON VARIETIES (CITRULLUS VULGARIS S.)
Authors: PARDO I.E. , GÓMEZ R. , TARDÁGUILA J. , AMO M. , VARÓN R.
Published: May 2007

The physical‐chemical quality (pulp firmness, soluble solid content, sucrose, D‐glucose and D‐fructose concentrations and color measured by tristimulus colorimetry) and sensory quality (flavor, texture and color) of thirteen varieties of watermelon were studied. Quantitative differences were established between the varieties as was the relation between the instrumental and sensorial determinations. Thetriploid (3n) varieties, Apirena, AR‐3404 and AR‐3406, and the diploid (2n), Sugar Baby, showed the highest soluble solids and total sugar values, although the first group was preferred by consumers as regards the three attributes studied. Instrumental analysis of color made it possible to separate clearly the varieties.
INFLUENCE OF CHEMICAL TREATMENT ON QUALITY OF CUT APPLE (cv. JONAGORED)
Authors: ROCHA A.M.C.N. , BROCHADO C.M. , MORAIS A.M.M.B.
Published: May 2007

The quality of a new variety of apple, ‘Jonagored’, after peeling and cutting was evaluated during ten days of storage in air at 4C. The objective was to evaluate the shelf‐life of apple cubes by detecting the limiting parameter and to test the influence of different chemical dips on the cut apple quality with the aim of extending shelf‐life. Color, i.e. browning at the cut surface, was found to be the critical quality parameter determining the shelf‐life of the cut apple to less than three days. There were no significant differences between the dip treatments in measurements of CIE values. When apple cubes were treated with ascorbic acid, ascorbic acid plus calcium chloride or ascorbic acid plus calcium chloride and citric acid, the 0.75% ascorbic acid dip was found to be the most effective preservation treatment in terms of reducing color change of the cut surface. Both 0.75% ascorbic acid and 0.75% ascorbic acid plus 0.75% calcium chloride inhibited the loss of firmness of apple cubes. When citric acid was added to the dip treatment, there were color changes similar to those of the control.
THE BACTERIAL FLORA IN BOTTLED NATURAL MINERAL WATER SOLD IN ITALY
Authors: MASSA S. , FANELLI M. , BRIENZA M.T. , SINIGAGLIA M.
Published: May 2007

The heterotrophic plate counts of 31 glass and 40 plastic (PVC) bottled mineral waters were examined and found to be generally low. The bacterial flora, isolated from Plate Count Agar plates, incubated at 37C, was composed of gramnegative, nonfermentative rods, gram‐positive, catalase positive cocci and gram‐positive, regular and irregular rods. Indicator pathogenic bacteria were analyzed both with the standard method and after resuscitation. Neither fecal streptococci nor Pseudomonas aeruginosa were isolated from any of the sample examined; coliform were found with either the standard or resuscitation method, while Staphylococcus aureus was detected only with the resuscitation method. The results obtained indicate the need of using, as routine, the resuscitation treatment to recover the injured indicator or pathogenic organisms.
QUALITY CHANGES IN JICAMA ROOTS STORED AT CHILLING AND NONCHILLING TEMPERATURES
Authors: MERCADO‐SILVA EDMUNDO , CANTWELL MARITA
Published: May 2007

Mature jicama roots (Pachyrhizus erosus (L.) Urban cv. Agua Dulce) were stored at 5, 10, 13 and 20C for 1, 2 or 3 weeks and then transferred to ambient conditions (18–23C) for 1 week. Storage of roots at 5C and 10C for 2 weeks resulted in chill‐induced decay and loss of intact root firmness. Increased rates of water loss after storage was another indicator of chilling injury; poststorage water loss rates after storage at 5C and 10C were double the rates of roots stored at 13C and 20C. With storage for 2 weeks, the pulp of roots stored at 10C showed brown discolored areas and this was best represented by decreasing L* values. The grey, translucent aspect of the pulp of roots stored at 5C resulted in L* values intermediate between those at 10C and 13C. Force to penetrate the pulp with a 5 mm probe decreased at 10C, but increased at 5C. The distance to rupture point increased at 5C and 10C, indicating loss of crispness. Jicama roots stored at 13C and 20C maintained good external visual quality and a white crisp pulp.
TEXTURAL QUALITY OF GREEN AND WHITE ASPARAGUS
Authors: BROVELLI E.A. , CUPPETT S.L. , UHLINGER R.D. , BRECHT J.K.
Published: May 2007

A textural comparison between green and white asparagus was conducted on three cultivars (‘Jersey Gem’, ‘Jersey General’, and ‘Jersey Giant’) harvested during spring and summer of 1990. Spears were analyzed for fibrousness and sensory characteristics at three different sections: tip, middle and base. Fibrousness of both green and white asparagus was greater in the spring. On the other hand, white spears were more fibrous than green ones. Sensory assessment of spear hardness revealed that tip and middle sections of white spears were harder than equivalent sections of green spears. Concurrently, sensory fibrousness was greater in white than in green spears and decreased from tip to base. No measurement of texture was affected by cultivar. Light microscopy did not reveal differences between green and white asparagus. However, regardless of type, the number of lignified tracheal elements within vascular bundles increased basipetally along the stem, explaining the difference among sections of spear.
OPTIMIZING THE DEHYDRATION CONDITIONS OF GREEN BELL PEPPERS (CAPSICUM ANNUUM L.): QUALITY CRITERIA
Authors: SIGGE GUNNAR O. , HANSMANN CHRIS F. , JOUBERT ELIZABETH
Published: May 2007

Green bett pepper (Capsicum annuumL.) dices were dehydrated at different dry bulb air temperatures (55, 60, 65, 70 and 75C) and relative humidities (15, 20, 25, 30, 35 and 40%). Color, L‐ascorbic acid and sugar retention were adversely affected by temperature and RH during dehydration. Loss of color and reduction in L‐ascorbic acid and sugar were more prominent at the higher temperatures (70 and 75C) used. Sugar retention was negatively affected by drying, in that levels decreased, but no distinguishable pattern existed between the drying conditions and sugar retention. Optimum quality (maximum retention of color and L‐ascorbic acid) green peppers were attained at drying conditions of 55 and 60C (15–40% RH) as well as at 65 and 70C (15% RH).
QUALITY CHANGES OF FRESH‐CUT HONEYDEW MELONS DURING CONTROLLED ATMOSPHERE STORAGE
Authors: QI LING , WU TIANZIA , WATADA ALLEY E.
Published: May 2007

Quality, physiology, and microbial population were monitored with honeydew cubes held in air or controlled atmosphere (CA) of 2% 02+ 10% CO2 at 5C and 4%02+ 10% CO2 at 10C. The CA was beneficial in maintaining quality of honeydew cubes. Quality deteriorated rapidly with concomitant increase in respiration rate during the latter half of the 6‐day at 10C or 10‐day at 5C shelf‐life. The shear force of samples was maintained by CA at 10C, but the visual quality was poor when that benefit was still noticeable. At 5C, an effect ofCA was not noted because the low temperature did not allow the shear force to decrease. The bacterial population was less on honeydew cubes held in CA than in air. Modified atmosphere with these gas mixtures would be beneficial in maintaining quality and retarding microbial growth on honeydew cubes, but strict temperature control is essential to avoid anaerobic respiration.
INTERSTATE SHIPMENT AND STORAGE OF FRESH MUSCADINE GRAPES
Authors: JAMES JENNYLYND , LAMIKANRA O. , MORRIS J.R. , MAIN G. , WALKER T. , SILVA J.
Published: May 2007

Muscadine grapes (Vitis rotundifolia michx.) are highly perishable, with a short harvest season. The objective of this study was to enhance the commercial viability of muscadine grapes by developing harvesting and handling systems through interstate shipment studies, using sulfur dioxide and/or polyethylene overwrap treatments. Cultivars Fry, Summit and Granny Val from Florida, Arkansas and Mississippi, respectively, were shipped from each region to the other in refrigerated trucks for subsequent storage at OC and evaluation at 0, 2, 4 and 6 weeks. Biochemical properties: pH, titratable acidity and degrees Brix, remained fairly constant with time for all cultivars, under all treatments. The cultivar, Granny Val, which was shipped, wrinkled after 2 weeks' storage, but maintained 6 weeks' shelf‐life in the in‐house study. ‘Summit’ shelf‐life was increased to 4 weeks with SO2 treatment at all test sites while ‘Fry’ became bleached by SO2. The shelf‐life of ‘Fry’ was 6 weeks in the in‐house study using
MULTIVARIATE STATISTICAL ANALYSIS OF VOLATILE COMPOUNDS AS A CRITERION FOR SELECTING TECHNOLOGICAL PARAMETERS IN THE OSMOTIC DEHYDRATION OF PINEAPPLE
Authors: PINO JORGE A. , CASTRO DÉBORAH , FITO PEDRO , BARAT JOSÉ , LÓPEZ FERNANDO
Published: May 2007

Principal component analysis and cluster analysis of volatile compounds were used for selecting technological parameters in the osmotic dehydration of pineapple. Assessment of volatile losses permitted differentiation between samples obtained by different osmotic treatments. Treatments at 30C for 1 h at atmospheric pressure or under vacuum and at 30C or 40C for 1 to 3 h with pulsed vacuum (1 cycle) produce the lowest losses of volatile compounds. Apparently, pulsed vacuum allows higher aromatic volatiles retention than two other pressure modes. It also allows increases in both process temperature and time without an important increase in losses.
INCIDENCE OF MESOPfflLIC ANAEROBIC BACTERIA AND LACTIC ACID BACTERIA ON SLICED BREAD UNDER MODIFIED ATMOSPHERE PACKAGING DURING STORAGE
Authors: RODRIGUEZ VALLE , MEDINA LUIS M. , JORDANO RAFAEL
Published: May 2007

A total of 192 samples of sliced bread of different composition, water content and pH were selected to test the efficiency of modified atmospheres packing (MAP) on total mesophilic anaerobic bacteria and lactic acid bacteria (LAB) counts during MAB storage. The addition of calcium propionate and the storage temperature influenced significantly the counts. During most of the storage period at 15–20C, the concentration of O2 was very low and that of CO2 was constant or increased according to the atmosphere used. LAB counts increased in a significant way in the first week under CO2 atmospheres. For the sliced bread, the highest counts were obtained under CO2 atmospheres. In general, we consider that the presence/absence of calcium propionate added had a greater influence than the MAP conditions.
THE INFLUENCE OF POSTHARVEST STORAGE, TEMPERATURE AND DURATION ON QUALITY OF COOKED BROCCOLI FLORETS
Authors: KIDMOSE ULLA , HANSEN MERETE
Published: May 2007

Fresh broccoli heads (Brassica oleracea L. var, italica) were stored at 1C, 5C or 10C from 0 to 14 days. After this postharvest treatment, heads were cut into florets, which were given a short heat treatment and afterwards stored in plastic bags for a period of 8 days. Storage time and storage temperature before processing affected the texture and color, chlorophyll, vitamin C and β‐carotene of cooked florets. The texture of cooked florets was highly correlated with water loss of the raw heads. Significant correlations were found between yellowness, instrumental color measurements and chlorophyll for cooked broccoli.

Vitamin C content was affected significantly by subsequent chill temperature storage of cooked florets, which previously were stored at 5C for a period from 0 to 14 days. After 3 or 8 days of subsequent chill temperature storage of cooked broccoli florets, the vitamin C content seemed to reach almost the same level irrespective of the duration of storage of the raw heads, β‐carotene content of cooked broccoli florets was stable when raw broccoli heads were stored at 1C and 5C, whereas it decreased towards the end of the storage period when the heads were stored at 10C. After cooking, β‐carotene content remained stable during subsequent chill temperature storage.
CHARACTERIZATION OF PAP AD FROM DIFFERENT BLENDS OF CEREALS WITH BLACKGRAM
Authors: BHATTACHARYA SILA , NARASIMHA H.V.
Published: May 2007

A traditional oriental snack food, papad, was made from blends of blackgram (Phaseolus mungo) with various cereals (rice, sorghum and wheat flour) at 25 and 40% levels. Papads were made by varying the moisture content of the dough (37.8–41.5%) and the thickness of papad sheet (0.4–0.7 mm). The diametrical expansion, water absorption capacity, oil absorption capacity and overall acceptability score of the papads were determined.

Papads made with a blend of rice flour (25%) and blackgram (75%) closely resembled the product made from blackgram alone. The overall acceptability was moderately correlated (r=0.713, p ≤ 0.10) to diametrical expansion and to water absorption capacity (r = 0.874, p ≤ 0.01). A desirable crispy texture in papad can be obtained with a flour having high water absorption values.
PHYSICAL‐CHEMICAL AND SENSORY QUALITY EVALUATION OF POTATO VARIETIES (SOLANUM TUBEROSUM L.)
Authors: PARDO J.E. , ALVARRUIZ A. , PÉREZ J.I. , GÓMEZ R. , VARÓN R.
Published: May 2007

Seven table potato varieties were studied for pH, soluble solids content, moisture, firmness, color, external appearance of raw tubers and flavor and texture of the fried and boiled product. Monalisa was the most appreciated variety regarding external appearance, Bartina was preferred for the flavor of the fried product while Victoria and Desiree were the best for flavor and texture of boiled potatoes. The different scores by variety depending on frying or boiling suggest a specific use for each variety. Soluble solids content, pH, and moisture determinations showed minimal differences between varieties. Firmness was highest in the two varieties with the least moisture (Desiree and Victoria) and lowest in varieties with a high degree of moisture (Bartina and Caesar); fresh potato firmness had a positive correlation with these sensorial parameters when the product was boiled. All colorimetric parameters were useful to discriminate red skin from yellow‐white skin varieties.
MULTIVARIATE ANALYSIS FOR CLASSIFICATION OF COMMERCIAL GRAPEFRUIT JUICE PRODUCTS BY VOLATILE CONSTITUTES
Authors: PINO JORGE A. , MARBOT ROLANDO , CHANG LUIS
Published: May 2007

Isolation of volatile constituents from fresh and processed grapefruit juice by a simple technique afforded up to 20 components in each juice type. Many of these constituents are known to contribute to grapefruit juice flavor. Multivariate analysis utilizing the concentration data of twelve constituents allowed classification of the juice samples according to processing conditions. The classification corresponded to expected flavor quality.
EFFECT OF FLAXSEED GUM ON QUALITY AND STABILITY OF A MODEL SALAD DRESSING1
Authors: STEWART S. , MAZZA G.
Published: May 2007

Flaxseed gum was evaluated for its application as a stabilizer for salad dressing. It was found that for stabilization to occur the concentration of gum had to be higher than 0.45% (w/w). Solvent quality affected the stability of model oil‐in‐water emulsions. Flaxseed gum stabilized emulsions were stable at pHs greater than 2.8. Lower values caused the polysaccharide to have a compact configuration or caused cleavage of the polymer creating instability. Larger mean droplet size and creaming were observed when the pH was too low or the gum concentration was not sufficient for coverage. Salt addition greatly affected the rheological properties of the polysaccharide; however, the electrolyte improved the emulsifying capabilities of the egg yolk protein. Aging weakened the polymer network structure as shown by a decrease in Newtonian viscosity with a corresponding increase in phase angle confirming the transformation to a more fluid system.
EFFECT OF HYDROGEN PEROXIDE ON SOUR CHERRY ANTHOCYANINS
Authors: ÓZKAN MEHMET , YEMENICIOǦLU AHMET , ÇITAK BAHAR , CEMEROǦLU BEKIR
Published: May 2007

Degradation of sour cherry anthocyanins was studied at different H2O2 concentrations (0.233‐11.63 mmol.L−1) over the temperature range of 20‐55C. Degradation reaction fitted to a first order kinetic model progressed very rapidly even at low H2O2 concentrations. Thus, the t1/2 values at 20C varied between 111‐20 h in the concentration range of 0.233‐2.327 mmol.L−1 H2O2. The degradation of anthocyanins occurred at a faster rate with increasing temperature at 5.82 and 11.63 mmol.L−1 H2O2 concentrations. Between 25‐55C, activation energies (Ea) were 9.53 and 10.60 kcal.mol−1 for 5.82 and 11.63 mmol.L−1 H2O2 concentrations, respectively. Higher Ea value at 11.63 mmol.L−1 H2O2 concentration indicated that the effect of temperature increased at higher H2O2 concentrations. A quadratic relationship (y = ‐0.0031x2+ 0.0218x + 0.0008, R2= 0.996) was found between the degradation rates at 20C and H2O2 concentrations of 0.233‐2.327 mmol.L−1. According to this equation, k of 1.12 × 10−3 h−1 and t1/2 of 26 days at 20C may be expected at 0.5 ppm (0.0147 mmol.L−1) H2O2 concentration, i.e., the max. allowable H2O2 level by FDA in the finished food packages.
A RESEARCH NOTE: THE ROLE OF PARTICLES IN THE PERCEPTION OF FLAVORS1
Authors: LIU LEI , HAMMOND EARL G.
Published: May 2007

Oral particles are produced when the tongue is pulled away from the palate and when the lips are parted (Kao et al. 1998). To explore the role of oral particles on flavor perception, experiments were designed to compare the perception of some food flavors under conditions that produce and do not produce oral particles. The minimum perceptible concentrations of 2‐pentanone, 2‐heptanone, and 2‐nonanone were determined when observers held their mouthparts still and when they were allowed to move their lips and tongues. The minimum perceptible concentration with mouthparts still was significantly higher than that with mouthparts moving. Flavor descriptors applied to mixtures of amino acids, salts and flavor potentiators, which were designed to simulate crab flavor, also shifted substantially when tasted with still versus moving mouthparts. The differences observed with still and moving mouthparts support the hypothesis that oral particles strongly influence flavor perception.
CHEMICAL, NUTRITIVE AND SENSORY CHARACTERISTICS OF TOMATOES BEFORE AND AFTER CONVENTIONAL AND MICROWAVE BLANCHING AND DURING FROZEN STORAGE
Authors: BEGUM S. , BREWER M.S.
Published: May 2007

The objective of this study was to evaluate the effects of microwave blanching on chemical, physical and sensory characteristics of tomatoes prior to and after frozen storage. Tomatoes were blanched (4 min) using four treatments: conventional boiling water (BW), steam (ST), microwaved in a glass container (MW), and microwaved in boilable bags (MWB). The lowest moisture content occurred in MW‐blanched tomatoes before (92%) and after (86%) frozen storage. These tomatoes had the highest reduced ascorbic acid (RAA) content and the highest RAA retention (> 23 mg/100 g, >91%) after blanching and after frozen storage. After blanching, MWB‐blanched tomatoes were the lightest, while after frozen storage, ST‐blanched tomatoes were the lightest. BW‐blanched tomatoes had generally higher flavor, texture and appearance scores. This study demonstrated that though visual color and sensory attributes were highest for BW‐blanched tomatoes, MW‐blanched tomatoes retained more nutritive value in the finished product.
PREVENTION OF BROWNING OF POTATO SLICES USING POLYPHENOLOXIDASE INHIBITORS AND ORGANIC ACIDS
Authors: BUTA J.G. , MOLINE H.E.
Published: May 2007

Browning of minimally processed potato slices stored at low temperatures without active modification of the atmosphere in the storage container was inhibited by use of combinations of polyphenoloxidase inhibitors with organic acids. Slices of two cultivars‘Atlantic’and‘Russet Burbank’were dipped in solutions of various combinations of 4‐hexyl resorcinol, N‐acetyl‐cysteine and citric acid. Treated potato slices were kept in storage at 5C without browning or decrease in firmness for up to 21 days. The limiting factor in storage became visible microbial decay. Browning of slices from potatoes stored 1 month longer at 10C was also inhibited, but storage was limited to 14 days because of increased susceptibility to decay and decreased firmness with most treatments. However, no differences were found in inhibition of browning or retention of firmness of slices of the two cultivars after treatment with the combination of 0.25 M citric acid, 0.25 M N‐acetylcysteine and 0.01 M 4‐hexylresorcinol.
SENSORY EVALUATION OF BROILED AND GRILLED BISON PATTIES BY TRAINED PANELISTS1
Authors: McCLENAHAN JAYNE M. , HAMOUZ FAYRENE L. , SETIAWAN BUDI , MARCHELLO MARTIN J. , DRISKELL JUDY A.
Published: May 2007

Sensory characteristics of broiled and grilled patties from grain‐fed bison were evaluated by a 13‐member trained sensory panel. Ground patties (approximately 113 g, 12.2 cm diameter, 0.9 cm thick) from 6 grinding dates were broiled (260C) or grilled (163C) to 71C internal temperature. Cooking time was significantly shorter (p < 0.0001) for grilled than broiled patties, while cooking yields were similar. Broiled patties were judged to have a more gray than brown surface color, a more red than gray interior color, to be more juicy, and to be more tender than grilled, while their aromatic and flavor intensities were similar.
EFFECTS OF GAMMA IRRADIATION ON ASPECTS OF MILLED RICE (ORYZA SATIVA) END‐USE QUALITY1
Authors: BAO JINSONG , SHU QINGYAO , XIA YINGWU , BERGMAN CHRISTINE , McCLUNG ANNA
Published: May 2007

In China, breeding efforts to create Indica‐type rice cultivars with textural and functional properties similar to Japonica‐type rice have not been successful. An alternative strategy is to develop a processing method to modify the end‐use quality of Indica‐type rice. Milled rice samples with low, intermediate and high apparent amylose content (AAC) were treated with 60Co gamma rays. AAC was impacted only by high doses of gamma rays while gel consistency was significantly increased. Increasing levels of gamma irradiation (GIR) reduced rice flour viscosity and increased the temperature of gelatinization onset. Exposure to gamma rays caused the RVA setback (rice pasting properties) but not the instrumental texture properties of an Indica‐type cultivar to become more like that of the Japonica‐type rice. GIR of milled rice for human consumption would be limited to between 2 and 4 kGy because of its negative effects at higher doses on rice color and aroma. However, that level will destroy insects and some microorganism and change rice of unacceptable quality for some consumers closer to being acceptable and may also broaden the functionality of rice for industrial uses.
EFFECT OF THAWING METHODS ON TEXTURAL QUALITY OF SOUS‐VIDE STEWED BEEF ASSESSED BY SENSORY AND INSTRUMENTAL ANALYSES
Authors: YAU N.J.N. , HUANG Y.J.
Published: May 2007

This study compared four different thawing methods using sensory test with magnitude estimation, preference test with hedonic scale and physical analyses. The four methods were tap‐water, refrigeration, microwave reheating, and boiling‐water reheating. For physical analyses, there were differences (p≤0.001) among treatments in drip loss and expressible juice. For drip loss, the microwave reheated samples were the highest and the refrigeration and tap‐water treated samples were the lowest. For expressible juice, tap‐water and refrigerated samples were higher (p≤0.01) than the microwave and boiling‐water reheated samples. Microwave and boiling‐water reheated samples had higher hardness and cheviness and lower juiciness and fiber‐looseness. The refrigerated and tap‐water thawed samples had reverse sensory properties. Naive panelists preferred the refrigerated and tap‐water treated samples to the microwave and boiling‐water reheated samples for juiciness, tenderness, and overall preference. Physical parameters from textural profile analysis were not different among the thawing methods. Expressible juice was the best indicator for sensory hardness, juiciness, fiber‐looseness and chewiness among the physical parameters. Usually a quadratic regression model fit best when expressible juice was used to predict sensory textural properties.
BRNING TIME AND SMOKING INFLUENCE ON ACCEPTABILITY OF IDIAZABAL CHEESE
Authors: ELORTONDO F.J. PÉREZ , ALBISU M. , BARCINA Y.
Published: May 2007

Brining time and traditional smoking effects on sensory characteristics (appearance, odor, texture, taste and aftertaste) during ripening of Idiazabal cheese were studied in terms of acceptability. The range of brining time (12, 24 and 36 h) considered in this study showed little effect on sensory parameters. In longer brined cheeses, an improvement of rind acceptability was observed especially at the beginning of the ripening period. In young products the texture of the more salted cheese was preferred, in hard cheeses consumers preferred the less salty ones. The traditional smoking process had a greater effect on sensory parameters perceived by consumers than brining time did. It was observed that smoking had a positive influence on acceptability of rind, paste color and eyes. Smoking also increased odor and texture acceptability.
A COMPARISON OF ARTIFICIAL SWEETENERS' STABILITY IN A LIME‐LEMON FLAVORED CARBONATED BEVERAGE
Authors: MALIK ATUL , JEYARANI THANGARAJ , RAGHAVAN BASHYAM
Published: May 2007

Three intense sweeteners, aspartame, acesulfame‐K and sucralose, were incorporated singly in lime‐lemon flavored carbonated beverage in optimized concentrations on a sucrose equivalence basis at controlled pH conditions. The beverages were stored for 60 days at 4, 27 and 37C and the sweetener concentration determined by HPLC. The loss of aspartame was maximum (29.5%) while that of sucralose was minimum (1.9%) at the end of 60 days' storage at 37C. In the case of acesulfame‐K, the loss was 6.1%. Sucralose was more stable than the other sweeteners.
PASTING CHARACTERISTICS OF RICE FLOUR‐BASED BATTER COMPARED TO WHEAT FLOUR‐BASED BATTER
Authors: MUKPRASIRT AMORNRAT , HERALD THOMAS J. , SEIB PAUL A.
Published: May 2007

Rice flour‐based batter (RFBB) formulations were developed for deep fat fried chickendrumstick application. The effects of ingredients on pasting characteristics of RFBB and wheat flour based‐batter (WFBB) were compared using the Rapid Visco‐Analyzer (RVA). Pasting properties were influenced significantly by ratios of rice to corn flour, oxidized corn starch, and methylcellulose. The peak viscosity, breakdown, and setback increased significantly as rice flour level increased, whereas increasing levels of oxidized corn starchyielded opposite results. Pasting characteristics of RFBB were significantly different from those of WFBB.
SEMIQUANTITATIVE ANALYSIS BY THIN‐LAYER CHROMATOGRAPHY (TLC) OF BIOGENIC AMINES IN DRIED, SALTED AND CANNED FISH PRODUCTS
Authors: VALLS JAIME E. , BELLO RAFAEL A. , KODAIRA MAKIE S.
Published: May 2007

A thin‐layer chromatography (TLC) method was tested using dried, salted and canned fish products for the identification and semiquantification of biogenic amines: histamine, cadaverine, putrescine, tryptamine, and tyramine. The solvent system was acetone: NH4OH (95:5) on a precoated silica gel plate, and the developing reagent was 0.2% ninhydrin with 2% acetic acid in methanol. The TLC results were compared with liquid chromatography (LC). For LC levels between 6–9 mg%, TLC gave close to 5 mg%, and for samples with biogenic amines of 10–60 mg%, LC and TLC results are more similar to each other. In case of upper values (> 60 mg%) other methods have to be used or sample dilution is suggested. The proposed TLC was suitable to estimate: cadaverine (5‐40 mg%), and tyramine (10‐20 mg%) in dried salted, and cadaverine (10‐20 mg%), tryptamine (5‐10 mg%), and histamine (10‐60 mg%) in canned fish. With this TLC methodology is possible to screen samples with these amines levels, for routine quality control in laboratories.
USING GELATIN‐BASED ANTIMICROBIAL EDIBLE COATING TO PROLONG SHELF‐LIFE OF TILAPIA FILLETS
Authors: OU CHAN‐YIN , TSAY SHWU‐FEN , LAI CHIEH‐HSIEN , WENG YIH‐MING
Published: May 2007

Skinless tilapia (Dreochromis niloticus x D. aureus) fillets were covered with a gelatin coating containing benzoic acid as an antimicrobial agent. Benzoic acid content of fish fillets was used to estimate the amount of gelatin coated on fillet surface, and it was found that the gelatin contents were between 16.3 mg and 17.3 mg per g of fillets. Aerobic and anaerobic microbial loads, volatile basic nitrogen (VBN) contents, and sensory evaluation were used as indicators to survey the feasibility of an antimicrobial gelatin coating to prolong the shelf‐life of tilapia fillets under refrigeration. After 7 days of storage under refrigeration, tilapia fillets coated with gelatin containing benzoic acid had acceptable VBN contents, increased moderately in microbial loads, and showed no significant sensory difference (P < 0.05) from fresh fillets. The results indicate that an antimicrobial gelatin coating is suitable for preservation of tilapia fillets.
EFFECTS OF ADDITIVES ON QUALITY OF MECHANICALLY EXTRACTED JONAH CRAB (CANCER BOREALIS) MINCE DURING REFRIGERATED STORAGE1
Authors: GILLMAN BARBARA L. , SKONBERG DENISE I.
Published: May 2007

Research was conducted to determine yield and composition of mechanically separated Jonah crab mince prepared from processing discards and to evaluate effects of different additives on the chemical and microbiological quality of the mince. The following additives were used: 2% or 5% dried rosemary (with or without 2% lactic acid), 400 ppm and 800 ppm diacetyl (with or without 2% lactic acid), 2% sodium lactate, and a control (with or without 2% lactic acid). The eleven treatments were stored at 5C for 8 days, and periodically subjected to total volatile base nitrogen (TVBN), pH, thiobarbituric acid (TBA), and microbial analyses. Lactic acid, 400 ppm and 880 ppm diacetyl, and sodium lactate were effective in inhibiting TVBN and TBA production. Sodium lactate, 5% rosemary and 800 ppm diacetyl had the highest antimicrobial activity. Combinations of additives are recommended to improve different aspects of crab mince quality during refrigerated storage.
FRUIT QUALITY OF COLD STORED SWEET CHERRIES INFESTED WITH CODLING MOTH
Authors: HANSEN J.D. , DRAKE S.R. , SIMMONS G.F.
Published: May 2007

The effect of codling moth, Cydia pomonella (L.) (Lepidoptera: Tortricidae), infestation on the quality of sweet cherry, Prunus avium (L.) L., fruit was studied. Each cherry was infested with one first instar codling moth and held at 3.3C for 0 (control), 1, 2, 4, 7, 10, or 14 days. After cold storage, fruits were maintained at 25C and observed periodically for damage using a visual scale from 0 as no damage, to 9 as complete destruction. Two groups of ‘Bing’ cherries were examined, one from an organically grown orchard and the other from a commercial orchard with conventional chemical control. Uninfested fruits maintained quality for one month at 25C whereas infested fruits had a damage rating of 2 by the fifth day. Infested organic fruits deteriorated faster than the conventional cherries. Larvae were often not detected because of fruit deterioration and fungal contamination. Fruit quality deterioration due to codling moth infestation is an important component of the Systems Approach for quarantine security for cherries exported to Japan. Infested fruit would rapidly deteriorate as the result of decay and be culled at time of packing.
FORCED‐AIR COOLING AFTER AIR‐SHIPMENT DELAYS ASPARAGUS DETERIORATION
Authors: LAURIN E. , NUNES M.C.N. , EMOND J‐P.
Published: May 2007

Asparagus (cv. Locullus) was stored at 20C for 20 h to simulate time delays and temperature typically encountered during air‐shipment operations. After that period, asparagus were immediately forced‐air cooled at 1C, or room cooled at 1C or 10C, or stored at 20C to simulate different facility conditions usually available at the airports. The objective of this work was to determine which cooling method should be applied to limit the degradation of asparagus after a temperature abuse during ground and in‐flight operations. Forced‐air cooled asparagus gained in average one to three days of shelf‐life when compared to room cooled asparagus at 1C and 10C, and five to seven days when compared with asparagus stored at 20C. Results from this study illustrate that whenever a load of warm asparagus arrives to the airport facilities a forced‐air cooling treatment at 1C may be applied to delay product deterioration without causing chilling injury symptoms.
QUALITY OF ALFALFA SPROUTS GROWN FROM IRRADIATED SEEDS1
Authors: FAN XUETONG , RAJKOWSKI KATHLEEN T. , THAYER DONALD W.
Published: May 2007

Abstract Sprouts grown from nonirradiated alfalfa seeds and those irradiated at 1, 2, and 3 kGy were stored at 7C for 21 days. Sprout quality was measured initially and after 21 days storage. Compared with nonirradiated controls, sprouts grown from irradiated seeds had an increased vitamin C content and antioxidant activity measured by the ferric reducing antioxidant power (FRAP) assay both initially and after 21 days. The vitamin C, chlorophyll and carotenoid contents as well as antioxidant activity all decreased during storage. Levels of chlorophyll and carotenoid were similar in sprouts grown from irradiated and nonirradiated seeds both initially and after storage. Sprouts from irradiated seeds also had short roots compared with those from nonirradiated seeds.
ENHANCEMENT SOLUTION EFFECTS ON SHELF‐LIFE, COLOR AND SENSORY CHARACTERISTICS OF PORK CHOPS DURING RETAIL DISPLAY
Authors: JENSEN J.M. , PRESTAT C. , RYAN K.J. , ROBBINS K.L. , HOMCO‐RYAN C.L. , MCKEITH F. , BREWER M.S.
Published: May 2007

Abstract The objective of this study was to evaluate shelf‐life, color and sensory characteristics of pork chops from loin sections (n = 12/treatment) injected (110% original weight) with a potassium lactate/potassium acetate solution (2 %) + phosphate (0.35%)/salt (0.35%), compared with those injected with sodium lactate (3%) + phosphate/salt, or phosphate/salt alone, to control loins. After 96 h of display, aerobic plate counts (CFU/cm2) were significantly lower (P<0.05) for chops enhanced with the lactate + acetate combination than for the other treatments. Hue angle (tan‐1 b*/a*) of lactate + acetate enhanced chops was lower (P<0.05) than all other treatments at 96 h indicating that red color did not deteriorate as rapidly as in control, phosphate + salt‐ and lactate‐injected chops. Sensory data suggest that lactate + acetate and lactate‐injected chops were juicier, more tender, and less bitter than the noninjected chops. A difference in enhancement solution retention may partially explain differences in plate counts and sensory characteristics.
COMPARISON OF ANOLYTE AND CHLORINATED WATER AS A DISINFECTING DIPPING TREATMENT FOR STORED CARROTS
Authors: WORKNEH TILAHUN SEYOUM , OSTHOFF G. , PRETORIUS J.C. , HUGO C.J.
Published: May 2007

Abstract Carrots (Daucus carota L.) were dipped in anolyte water for 5, 10 and 20 min or in 100 μg/mL chlorine supplemented water for 20 min to study the effect of anolyte water as an environmentally friendly alternative disinfecting measure for carrots prior to packaging and storage. Packages of carrots were stored at 1 ± 0.5C and ambient temperature (17.5–31.4C). The anolyte water dipping treatment was found to be as effective as chlorinated solutions in controlling growth of aerobic bacteria, molds, yeasts and coliform bacteria during storage. There were no significant differences (P < 0.05) in microbiological changes on carrots dipped in anolyte water for 5, 10, and 20 min. Exposure of carrots to anolyte water for as short as 5 min can be used effectively to reduce and limit growth of aerobic bacteria, molds, yeasts and coliform bacteria. Losses in firmness and physiological weight were higher in carrots dipped in chlorinated water. Anolyte water treatments had no effect on total soluble solid content, pH value, firmness and the overall visual appearance of carrots.
EVALUATION OF CELLS OF LACTOBACILLUS DELBRUECKII SPP. LACTIS RM2–5 AND PEDIOCOCCUS ACIDILACTICI D3 SUSPENDED IN LACTIC OR ACETIC ACID AS BIOPRESERVATIVES ON FRESH CUT CANTALOUPE AT 7C1
Authors: SENARATNE H. , GILLILAND S.E.
Published: May 2007

Abstract The objective of this study was to evaluate the potential antibacterial effect of selected cultures of lactic acid bacteria toward Salmonella choleraesuis and spoilage organisms on fresh cut cantaloupe during storage at 7C. A small although statistically significant (P < 0.05) inactivation of S. choleraesuis was observed when cantaloupe cubes were additionally inoculated with cells P. acidilactici suspended in 5.5 mM lactic acid or 5.5 mM glacial acetic acid solutions. However, the numbers of S. choleraesuis were not significantly lower than in the control on day 10. The amount of inactivation likely would have no practical importance. No significant decline in numbers of S. choleraesuis was attained when the cells of L. delbrueckii spp. lactis were suspended in 5.5 mM lactic acid. None of the treatments contributed to an effective (P > 0.05) inhibition of the spoilage flora on the melons.
SULFORAPHANE POTENTIAL AND VITAMIN C CONCENTRATION IN DEVELOPING HEADS AND LEAVES OF BROCCOLI (BRASSICA OLERACEA VAR. ITALICA)
Authors: OMARY MARIA BOTERO , BROVELLI ERNESTO A. , PUSATERI DONALD J. , DAVID PURI , RUSHING JAMES W. , FONSECA JORGE M.
Published: May 2007

Abstract The accumulation of sulforaphane and vitamin C was studied in developing heads and leaves of broccoli. Sampling was conducted from early head initiation through commercial maturity. Whole plant fresh mass, plant height and also head mass, diameter and height were recorded from three composite samples. Gas chromatography and redox titration were used to analyze for sulforaphane potential (SP)2 and vitamin C (VC) concentration, respectively. Results were reported on a dry mass basis (dmb). Sulforaphane potential in heads increased through maturity from 3.96 to 30.11 μmol.g‐1. In leaves, SP peaked 82 days after sowing and decreased until sampling ended with values ranging from 0.13