bluuebunny/crossref_metadata_2025 huggingface dataset:
CORN GERM PROTEIN IN FRANKFURTERS: TEXTURAL, COLOR, AND SENSORY CHARACTERISTICS AND STORAGE STABILITY1
Authors: ZAYAS J. F. , LIN C. S.
Published: May 2007

Textural properties, water holding capacity, color, sensory characteristics, and storage stability of frankfurters containing hexane‐defatted corn germ protein (CGP) as a meat extender were studied. CGP was incorporated at 2 and 3% levels as a powder or a preswelled slurry. Batter viscosity and shear force values of frankfurters were increased by the preswelled CGP. The redness values of the experimental samples with 2 and 3% CGP added as a powder were less than those of controls. There were no significant effects of CGP incorporation or its preswelling on the initial sensory properties of frankfurters. Meaty flavor and aroma and off‐flavor acceptability decreased during 45 days of storage. Off‐flavor and off‐aroma of frankfurters showed a slight increase with time in storage. Total volatile nitrogen and nonammonia amino nitrogen of experimental and control frankfurters were not significantly different.
WATER AND LIPID ABSORPTION PROPERTIES OF LIGNIN‐REDUCED SOY HULLS1,2
Authors: MUZILLA M. , UNKLESBAY N. , HELSEL Z. , UNKLESBAY K. , ELLERSIECK M.
Published: May 2007

Given the nutritional benefits of incorporating lignin‐reduced soy hulls into human foods such as restructured pork products, their moisture and lipid absorptive properties were investigated. The effects of three particle sizes, heat, and level of media (water, pork lipid, and water/pork lipid emulsion) were investigated. As particle size increased, water and emulsion absorption generally increased. The fine particle size absorbed less lipids than either of the two larger sizes. An increase in temperature generally increased water absorption, had little effect on emulsion absorption, and no effect on lipid absorption. Water was preferentially absorbed over lipids. Differences in composition enabled lignin‐reduced soy hulls to absorb up to 53% more water than unprocessed soy hulls. These results can be used to predict the functional properties of soy hulls when exposed to different media during product formulation.
SALT PREBLENDING AND INCORPORATION OF MECHANICALLY DEBONED CHICKEN MEAT IN SMOKED SAUSAGE
Authors: JANTAWAT P. , CARPENTER J. A.
Published: May 2007

A smoked sausage product was made by incorporating mechanically deboned poultry meat (MDPM) without skin in combination with a 3:1 pork:beef mixture. The ratio of MDPM to pork:beef was 10:90, 30:70, 50:50 and 70:30. Effects of preblending the meat components 24 h prior to mixing and stuffing were also studied. The sausages were evaluated for proximate composition, cook yield and sensory acceptability. As the level of MDPM increased objective and sensory textural attributes of cohesiveness increased (P < 0.05) while firmness decreased. Preblending increased the firmness and chewiness of smoked sausages (P < 0.05). Sausages in all treatment combinations were well accepted by the sensory panelists, with a score of 6.9 or higher for overall reaction on a scale from 0 to 10, 10 being the most desirable.
EFFECTS OF FAT LEVEL AND COOKING METHODS ON PHYSICAL AND SENSORY CHARACTERISTICS OF RESTRUCTURED BEEF STEAKS
Authors: PENFIELD MARJORIE P. , COSTELLO CAROL A. , McNEIL MARSHA A. , RIEMANN M. JAMES
Published: May 2007

Trimmed top rounds from 9 Angus steers were flaked and formed into restructured steaks containing 15, 20, or 25% fat. The steaks were cooked in a microwave oven (MW) on a preheated browning dish or broiled in a conventional oven (CO). Microwave cooking required less time and energy. Decreased time and energy for cooking also related to increased fat levels. Cooking losses and penetration hardness values were greater for the MW steaks. Cooking losses increased and penetration hardness values decreased with increasing fat level. MW steaks appeared more well‐done and were harder, less moist, and more resistant to chewing. As fat level increased softness and moistness scores also increased. Consumer panelists found all steaks to be equally acceptable, suggesting the potential for the development of portion‐ and fat‐controlled restructured steaks for microwave cooking.
SALT CONTENT OF KOSHER CHICKEN PARTS STUDIED UNDER CONTROLLED CONDITIONS
Authors: ANGEL S. , WEINBERG Z.G. , JAFFE R.
Published: May 2007

Salt content in the breast, thigh and skin was determined in chickens which had been kosher‐processed with different salting times, quantities and different numbers of rinses and after cooking. Significant differences in the salt content were obtained after 1.5 h of salting. Salt quantity significantly affected only the thigh and skin. Rinsings had no effect in reducing salt content in the breast and thigh. Cooking did not reduce the salt content of the chicken except in the skin. The salt treatments used in this study, which were similar to those used in commercial kosher dressing plants, did not increase uptake of water.
EFFECT OF PROCESSING METHOD ON PRODUCTS MADE FROM SWEET POTATO MASH1
Authors: SILVA J. L. , YAZID MD. , ALI MD. , AMMERMAN G. R.
Published: May 2007

Green and cured (seven days at 29°C and 90% RH) ‘Centennial’ sweet potato roots were used to make and evaluate frozen and canned mashes and canned whole roots. Fried patties and pies were made from each of the processed products. The frozen mash from green roots was higher in pH while the canned mash from green and cured roots was lower in pH and higher in viscosity. The canned mash had the lowest ‘L’ and ‘a’ readings but was rated the highest in color score when made into pies. However, the fried patties were scored higher in color when made from frozen mashes or canned whole roots. Moreover, pies made from low viscous mashes were scored low in texture.
EFFECT OF ELECTRICAL STIMULATION AND BLADE TENDERIZATION ON PALATABILITY OF BEEF LONGISSIMUS AND SEMIMEMBRANOSUS MUSCLES
Authors: MEDEIROS LYDIA C. , FIELD RAY A. , MENKHAUS DALE J. , RILEY MELVIN L. , RUSSELL WILLIAM C.
Published: May 2007

The effect of electrical stimulation (ES) and/or blade tenderization (BT) on palatability of longissimus (LD) and semimembranosus (SM) muscles from range‐grazed and concentrate‐fed steers were compared. Range‐grazed steers graded lower and the steaks contained less fat and more moisture (P<0.05) than those from concentrate‐fed steers. Broiled steaks from the range‐grazed steers were less flavorful, less juicy, and less desirable overall than those from concentrate‐fed steers (P<0.05). Nevertheless, tenderness of ES and BT treated steaks from range‐grazed steers was comparable to steaks from concentrate‐fed animals that had not been tenderized. Flavor and juiciness of LD muscle did not change with ES or BT treatments but flavor and juiciness of SM muscle decreased when combined ES and BT treatments were used.
NUTRITIONAL QUALITY OF DIETS FOR THE 21ST CENTURY: INTRODUCTION
Authors: DRISKELL JUDY A.
Published: May 2007

Meeting the nutritional needs of healthy Americans is a focus of national health priorities. Americans of all ages are being encouraged to make “healthy food choices.” Food science and human nutrition professionals are playing many roles in helping Americans to improve the nutritional quality of their diets.
FROZEN STORAGE QUALITY CHANGES IN WHOLE JONAH CRABS
Authors: REBACH STEVE , STRIBLING JUDITH , WILBER MELANIE
Published: May 2007

The Jonah crab is an underutilized species in the mid‐Atlantic region, and use of the whole, frozen crab would broaden marketing options for this seafood product. We monitored quality changes in whole cooked crabs held in a blast freezer for up to 50 weeks. A sensory evaluation panel determined the point at which detectable differences appeared in the product. Microbiological testing was conducted at selected intervals to assess bacterial content. In a triangle test, frozen experimental samples of leg meat were first differentiated from frozen controls at approximately 24 weeks. No significant difference was defected in body meat for up to 33 weeks’ storage. Microbial quality was acceptable throughout the experiment.
INFLUENCE OF PLANTAIN AND COOKING BANANA CULTIVAR AND RIPENESS ON PROCESSED PRODUCT QUALITY
Authors: ALMAZAN AUREA M.
Published: May 2007

The plantain cultivars (Musa spp., AAB group), Agbagba, Obino L'Ewai and Ubok Iba, and two cooking bananas (ABB group), Bluggoe and Fougamou, were processed into a paste (fufu), fried chips and fried ripe fruit (dodo) at six different ripening stages based on peel color. Boiled peeled cooking bananas and Agbagba produced smoother pastes. Paste ratings in the boiled peeled fruits increased as plantain ripened but not cooking bananas. Amounts of oil absorbed by Bluggoe fried chips were lower than those absorbed by Fougamou and plantain chips. Quantity of oil absorbed by the chips increased at ripeness rating 2, then declined as the fruit ripened further. In the case of dodo, Bluggoe absorbed the greatest amount of oil. The quantity of oil absorbed by dodo increased with ripeness rating in the cooking bananas but not in plantains.
A COMPARATIVE STUDY OF IRON BIOAVAILABILITY IN RATS FROM SOYBEAN AND COTTONSEED PROTEIN ISOLATE DIETS
Authors: PELLETT LORI J. , SCHNEPF MARILYN I. , JOHNSON PATRICIA E. , DIMARCO NANCY M.
Published: May 2007

The purpose of this research was to determine the relative iron bioavailability from soybean and cottonseed protein isolates by using an iron depletion/repletion method. Iron stores of rats were depleted so that any iron introduced in the diet would be utilized at a maximum and linear rate for hemoglobin regeneration. A comparison of iron utilization from cottonseed and soy to the reference standard could then be made. Between 40 and 47% of the iron consumed from the soy diet was converted to hemoglobin iron. The cottonseed diets had a significantly lower (29 to 34%) conversion efficiency (P < 0.05) in comparison to casein but were not significantly different from the soy diets.
EFFECT OF EVAPORATIVE COOLING STORAGE ON RIPENING AND QUALITY OF TOMATO
Authors: THIAGU R. , CHAND NAGIN , HABIBUNNISA E. A. , PRASAD B. ARAVINDA , RAMANA K. V. R.
Published: May 2007

Tomatoes (Lycopersicon esculentum Mill cv. Rupali) ripened in evaporative cooling (EC) storage conditions (20°C–25°C, 92–95% RH) were compared with control fruits stored under room conditions (28°C–33°C, 45–65% RH) during summer in Mysore. EC ripened tomatoes on the 15th day reached 100% ripening index (RI) with a value of 2.48 for the ratio of redness to yellowishness (a/b) and hue angle (θ) of 22.1° whereas the control tomatoes on the same day reached a maximum 83.3% RI with a/b ratio of 1.59 and a hue angle of 32.9°. Higher development of chroma and total color difference were exhibited by EC stored tomatoes than control samples. The lycopene content of EC ripened fruits double that of the control. EC stored fruits showed lower values for rupture and shear stresses. The rate of moisture loss for control fruits was 6.5 times as great as for EC stored tomatoes.
EFFECT OF FROZEN STORAGE ON THE QUALITY OF AKARA, FRIED COWPEA (VIGNA UNGUICULATA) PASTE
Authors: MCWATTERS K. H. , HITCHCOCK H. L. , RESURRECCION A.V.A.
Published: May 2007

Akara, a fried food of West African origin, is made from whipped cowpea paste flavored with fresh onion, fresh hot or bell pepper, and salt. Akara has potential for U.S. markets as a fully cooked, frozen, reheatable product. Akara was stored at −18°C for 9 months and compared to freshly prepared akara in selected quality characteristics. Frozen, thawed akara had a higher moisture and lower crude fat content, required significantly less force to shear, and had a lighter, less intense color than freshly prepared product. Frozen/thawed/reheated akara received lower senson scores for color, moistness and flavor than the fresh product. Analysis of headspace volatiles of freshly prepared akara and akara frozen 3, 6 and 9 months resulted in fifteen peaks. Two peaks were significantly affected by frozen storage.
EFFECT OF SUPERCRITICAL CARBON DIOXIDE ON MICROBIAL POPULATIONS IN SINGLE STRENGTH ORANGE JUICE1
Authors: ARREOLA A. G. , BALABAN M. O. , WEI C. I. , PEPLOW A. , MARSHALL M. , CORNELL J.
Published: May 2007

The effect of supercritical carbon dioxide on aerobic total plate count (TPC) of fresh‐squeezed and quick‐frozen single strength orange juice from Valencia oranges was studied. Orange juice was treated with SC CO2 at different temperatures (35° to 60°C) and pressures (8.3 to 33.1 MPa). SC CO2 treatment at 35°C reduced the TPC by 2 log cycles after 1 h treatment at 33 MPa. At 45°C and 33 MPa 2 log cycles reduction required 45 mins, and 15 mins treatment was sufficient at 60°C. D values of temperature control samples decreased as temperature increased, while that of supercritically treated juice decreased as pressure increased. D values at 35, 45 and 60°C of the supercritically treated juice at 33.1 MPa were calculated as 28, 22.6 and 12.7 min, respectively. The calculated values of z were 180°C, 167°C and 72°C at 8.3 MPa, 20.7 MPa and 33.1 MPa, respectively.
THE EFFECT OF ULTRAVIOLET IRRADIATION ON SHELF‐LIFE AND RIPENING OF PEACHES AND APPLES
Authors: LU J. Y. , STEVENS C. , KHAN V. A. , KABWE M. , WILSON C. L.
Published: May 2007

“Loring” and “Elberta” peaches and “Golden Delicious” apples were irradiated with UV (254nm) to doses of 0.84 × 104 to 40 × 104 erg/mm2 then stored. “Loring” were stored 10 days and “Elberta” 20 days at 12°C. “Golden Delicious” were stored 30 days at 20–25°C in a dark room. Fruit were examined and differences in percentage rot and in physical‐chemical properties determined. Percentage rot decreased with increasing UV dose. Fruit were firmer, pH and soluble solids lower and acidity higher for UV‐treated than for nontreated peaches; pH was lower and acidity and ascorbic acid higher in UV treated than in nontreated apples. Percentage weight loss was less for UV‐treated apples. The results indicated that UV treatment not only reduced storage rots but also delayed ripening of peaches and apples.
ULTRASTRUCTURAL AND TEXTURAL CHANGES IN PROCESSED CARROT TISSUE1
Authors: AHMED E. M. , MIRZA S. , ARREOLA A. G.
Published: May 2007

Processed carrot tissues were studied using a transmission electron microscope (TEM) and an Instron Universal Testing Instrument. Carrot slices were evaluated raw, after thermal processing and after freezing and thawing. Cell walls of carrot tissues, frozen and thawed, were intact and dense. The middle lamella lost pectic materials. Overall, frozen and thawed cells were not so closely pressed as those of raw tissues. In thermally processed carrots the cell wall and the middle lamella were less densely stained compared to raw or frozen‐thawed carrots. Thermally processed carrots exhibited significantly smaller modulus of deformability and stiffness and toughness values than raw carrots. There were no significant differences between the modulus of deformability and stiffness values for frozen‐thawed and thermally processed carrots. Toughness values were, however, significantly lower for the thermally processed in comparison with the frozen‐thawed carrots. Instrumental texture measurements indicated that different areas of carrot tissue behave differently to thermal processing.
STORAGE QUALITY OF ICED CHANNEL CATFISH FED DIFFERENT PROTEIN LEVELS
Authors: HUANG Y. W. , EITENMILLER R. R. , LILLARD D. A. , KOEHLER P. E.
Published: May 2007

Channel catfish (Ictalurus punctatus) were fed diets containing five ratios of digestible energy/ protein which were equivalent to 24, 28, 32, 36, and 40% of protein levels. Fillets from these fish were overwrapped with polyvinylidene chloride (PVDC) film and stored in ice for 21 days. Storage quality was measured by using chemical, microbiological and sensory methods. Results showed that diet with lowest protein level (24%) had significantly highest (p < 0.05) fat content in the muscle. However, no significant effect of fat content on free fatty acid content and TBA number in all samples during the entire holding time was found. In general, panelists were unable to differentiate off‐flavor and acceptance among fillet samples from fish fed different protein levels.
DEAN QUALITY: CHANGES IN HPLC PROFILES OF ACETIC ACID‐EXTRACTABLE PROTEINS DURING STORAGE1
Authors: HUSSAIN A. , SCANLON M. G. , BUSHUK W.
Published: May 2007

Samples of black beans (Phaseolus vulgaris L. cv. Orfeo) either dried in the field or by using heat treatment were stored for 3, 6 and 9 months under normal (15°C, 35% RH) and extreme conditions (30°C, 85% RH) to produce cotyledon hardness. After storage the cotyledon proteins were extracted with 5M acetic acid solution and the clarified extracts were analyzed by reversed‐phase HPLC. The two drying procedures did not affect the HPLC chromatographic data. Samples that showed a gradual increase in cotyledon hardness showed quantitative and qualitative changes in HPLC chromatograms. Overall extractability of proteins was reduced in samples stored for nine months under high temperature and high humidity.
PSYCHOPHYSICAL AND PSYCHOMETRIC EVALUATION OF COMMERCIAL APPLE JUICES
Authors: SHARMA D. D. , D'SOUZA V. F. , MAZZA G.
Published: May 2007

Psychophysical and psychometric relationships of five commercial apple juices were evaluated. Sugar content of apple juices ranged from 9.6 to 10.6%, acid content from 0.40 to 0.51% and phenolic content from 0.12 to 0.23%. Sweetness intensity (log) correlated with sugar content (r = 0.92), sourness intensity (log) with acid content (r = 0.93) and sugar‐acid ratio (r = 0.92), and bitter/astringent taste (log) with phenolic content (r = 0.95) and the acid content (r = 0.91). The expected correlation between sweetness intensity and sugar acid ratio was absent. Preference (like/dislike) scores for thefive brands of apple juices were significantly different at p < 0.05 and ranged from 5.70 to 7.90. Preference did not correlate with any chemical contents, ratios or sensory intensities. Preference for apple juice was adequately described by multivariate equations combining aroma intensity either with sugar content (r2= 0.91) or sweetness intensity (r2= 0.99).
UTILIZATION OF COWPEA IN THE PREPARATION OF PAPAD1
Authors: BHAGIRATHI L. , UROOJ ASNA , PUTTARAJ SHASHIKALA
Published: May 2007

Physicochemical and sensory characteristics of cowpea papads were determined and compared with the blackgram papads. Dough making, rolling properties and physical appearance were similar in both the papads. Cowpea papads were rated to be highly acceptable by both trained and untrained panels. Proximate composition of all the papads was similar. Varietal differences of cowpea did not affect the quality characteristics of the papads. The results reveal that cowpea flour has all the desirable functional properties for making papads; hence cowpea flour makes an excellent raw material for the papad industry.
A SIMPLE, RAPID AND SIMULTANEOUS PREPARATION OF GLANDLESS COTTENSEED 7S AND 11S PROTEIN FRACTIONS AND CHARACTERIZATION OF SOME PHYSICOCHEMICAL PROPERTIES
Authors: CHO K. C. , PARK P. S. W. , ADAMS E. T. , RHEE K. C.
Published: May 2007

A simple and rapid method for simultaneous preparation of individual protein fractions from glandless cottonseed storage proteins was developed. With gel filtration chromatography, using Sephacryl S‐300 HR and 10% NaCl solution as an eluent, 3 fractions, FI, FII, FIII were obtained. FII and FIII produced single peaks by gel filtration rechromatography and anion exchange chromatography. FII and FIII showed both a single major and a barely noticeable minor band, respectively, on polyacrylamide gel electrophoresis. Analytical ultracentrifuge patterns showed impurites less than 2% in FII and a single symmetrical peak for FIII. Sedimentation coefficients were computed to be 10.7S and 6.8S for FII and FIII, respectively; molecular weights by osmometry were 2.39 × 105 and 1.40 × 105 g/mole for FII and FIII, respectively. Both fractions were high in acidic and low in sulfur‐containing amino acids, and contained phytate and gossypol at less than 10 and 2 ppm, respectively.
OSMOTIC DEHYDRATION OF STRAWBERRIES IN A BATCH RECIRCULATION SYSTEM
Authors: YANG DAVID C. , MAGUER MARC LE
Published: May 2007

Physical and chemical characteristics of two cultivars of strawberries during osmotic dehydration in sucrose and glucose solutions were investigated. Temperature was found to have a significant effect on the water and sugars (glucose, fructose and sucrose) exchange between strawberry and the osmotic solution. Mass transfer was found not to be significantly different between cultivars. Glucose gain was found to be higher than sucrose for the strawberries osmotically dehydrated in glucose and sucrose solutions at the same mole fraction, respectively. Sugars other than the osmotic sugar were found to decrease in concentration during the osmotic process. The combination of 63% sucrose solution with 25C process temperature for 2 h was able to remove more than 40% of moisture and load less than 0.1% of sucrose in the strawberries.
TEMPERATURE DISTRIBUTION IN MICROWAVE‐HEATED FOOD MODELS
Authors: RAMASWAMY H. S. , PILLET‐WILL T.
Published: May 2007

Temperature distribution during microwave reheating was studied with different food models: 10% starch gel in family‐serving size microwavable dishes and two laboratory‐formulated food products (spaghetti with meat sauce, rice and salmon with white sauce) similar to commercial sous vide products in small trays. The study revealed rather uneven temperature distribution in all test samples, with corners registering close to boiling temperatures while interior locations were still below 50C. This distribution could be normalized by prolonged full power heating with lid on or in some instances by heating at lower power levels.
STORAGE STABILITY OF WINE COOLERS AS INFLUENCED BY JUICE CONTENT AND CITRIC ACID ADDITION1
Authors: WORKMAN D. S. , MORRIS J. R.
Published: May 2007

A study was conducted to examine the effects of citric acid, juice levels, and storage methods on the stability of wine coolers. Four flavors of wine coolers (apple, grape, pineapple, and citrus) were formulated with 10 and 50% fruit juice with each juice level having 0.2 and 0.4% citric acid added. Three storage temperatures were used: cold (3C), room (21C), and elevated (37C). The cold and room temperature storages were for 10 months, and the elevated temperature storage was for 4 months. Chemical analyses were conducted during storage and sensory analyses were conducted after storage. The pineapple coolers with 0.4% citric acid added were the only coolers to be rated with a significantly higher flavor rating over the coolers with 0.2% added. The wine coolers showed changes in color and decreases in pH and carbonation levels. Coolers containing 50% juice levels were less stable during storage and had lower sensory scores than the coolers containing 10% fruit juice. Elevated storage temperature (37C) for 4 months was an acceptable method of evaluating wine cooler stability problems.
COMPARATIVE STUDY OF CORN GERM AND SOY PROTEINS UTILIZATION IN COMMINUTED MEAT PRODUCTS1
Authors: WANG C. R. , ZAYAS J. F.
Published: May 2007

Soy flour (SF), soy concentrate (SC) and corn germ protein flour (CGPF) at 3.5%, or 2% of soy isolate (SI) were incorporated in the formulations of frankfurters. There was no significant differences in proximate composition of frankfurters containing SF, SC. SI, and CGPF. Frankfurters formulated with high plant protein flour had lower cholesterol, and higher protein content than the all‐meat control frankfurters. Control frankfurters had lower water holding capacity and higher cooking losses than those containing plant proteins. No significant differences (P < 0.05) were found in textural and color characteristics. Atypical aroma and flavor profiles increased in frankfurters with SF nd CGPF extension.
FORMULATION OF BEVERAGES CONTAINING BYPRODUCTS OF OSMOTIC DEHYDRATION OF LOWBUSH BLUEBERRIES
Authors: CAMIRE MARY ELLEN , FLINT SUSAN ISMAIL
Published: May 2007

The manufacture of osmotically dehydrated lowbush blueberries, Vaccinium angustifolium, produces a liquid byproduct, blueberry extract (BE), containing sugar and blueberry juice. The unique blueberry color and flavor in BE were utilized in a simple beverage containing spring water, 30% or 50% BE (w/v), and 0.1% or 0.2% citric acid. The beverages with 50% BE had significantly higher (p ≤ 0.001) brix and were significantly (p ≤ 0.001) darker, less red, and more blue. Fifty consumers rated the beverages containing 50% BE as significantly more acceptable in color (p ≤ 0.001) and fruit flavor (p ≤ 0.05), but least acceptable (p ≤ 0.001) for sweetness. Samples with 0.2% citric acid were significantly higher (p ≤ 0.001) in overall acceptability. BE can be used to provide flavor and color in fruit beverages while reducing a waste disposal problem for blueberry processors.
THE EFFECT OF SOIL ENTRAPMENT BY THE PERIDERM ON THE MINERAL ELEMENT COMPOSITION OF POTATOES
Authors: MUNSHI CYRUS B. , CARY EARLE E. , MONDY NELL I.
Published: May 2007

The effect of soil entrapment on the mineral element concentration in potatoes, Solanum tuberosum L., cv ‘Katahdin,’‘Norking Russet’ and ‘Shepody,’was studied. Titanium was used as the marker element to correct for contamination by soil. Soil entrapment was a significant factor contributing to increases in tuber mineral element concentrations due to the presence of soil in the tissue surface, especially for Al and Fe. Among the macroelements, Ca and Mg concentrations showed a significant increase. Among the microelements, the greatest increases in concentration due to entrapment were observed for Al (95%) and Fe (88%), less for Mn (4%), and generally none for Cd, Co, Cu and Zn. Highest concentrations of elements, including (the potentially toxic element) Al, were found in the peel and least in the pith. The three cultivars showed differences in the accumulation of mineral elements in the peel, with the rougher peel showing the greatest soil entrapment. Boiling resulted in significant decreases in macroelements and increases of microelements in the peel. Tubers in this experiment were cultivated on uncontaminated soil. For tubers grown in soils containing appreciable concentrations of nutritionally undesirable mineral elements, peeling before cooking would greatly facilitate their removal.
PEACH FIRMNESS DURING STORAGE AS AFFECTED BY TREE IRRIGATION SCHEDULES1
Authors: ZHANG X. , BRUSEWITZ G.H. , HUSLIG S.M. , SMITH M.W.
Published: May 2007

The effect on peach [Prunus persica (L) Batsch.] firmness during storage was investigated for the following tree irrigation schedules: no irrigation, irrigation beginning at budbreak until October, and irrigation beginning at stage III of fruit growth until October. Peaches (cv ‘Cresthaven’) from the three tree irrigation schedules were harvested at two ripeness stages and were stored at 2C, 90% RH. After 3, 6, 9, 13, and 16 days of storage, peach firmness was tested by a modified Effegi flesh probe test and drop impact test. From the flesh probe test, the bioyield force, maximum force, and elastic modulus were measured and from the drop impact test, the contact time, peak force/time‐to‐peak force, and percentage of energy absorbed were measured. None of these parameters were significantly affected by the tree irrigation schedules. Riper peaches were softer during the whole storage period. Less ripe peaches had more variation in firmness parameters during storage. The average firmness of peaches changed only slightly during the first nine days of storage, then softened quickly thereafter.
EFFECT OF HARVESTING SEASON AND POSTHARVEST TREATMENTS ON STORAGE LIFE OF MEXICAN LIMES (Citrus aurantifolia Swingle)
Authors: SIERRA CLAUDIA CHAVEZ , MOLINA ELSA BOSQUEZ , ZALDIVAR CLARA PELAYO , FLORES LAURA PEREZ , GARCIA LETICIA PONCE DE LEON
Published: May 2007

Changes in susceptibility to chilling of citrus fruits vary with the low temperature applied, storage period, growing area, season, time of harvest and postharvest treatments. The objective of this study was to determine the effect of low temperatures on the quality of Mexican limes coated with wax applied through spraying or dipping, and treated with thiabendazole (TBZ) at 500 ppm and gibberellic acid (GA3) at 250 ppm. Weight loss, % of juice, degrees Brix, titratable acidity, color development and severity of chilling injury were examined weekly during storage. The results, obtained from fruit collected in two harvest periods, demonstrated that limes during the maximum production period of harvest in July, in contrast to those harvested in September, retained 90.6% of their fruit marketability. The conditions under which the best quality was obtained were the following: waxing by dipping + TBZ at 500 ppm + GA3 at 250 ppm and 10C storage temperature with RH at 85–90%.
EFFECT OF MILK PROTEINS AND STABILIZER ON ICE MILK QUALITY
Authors: SCHMIDT KAREN
Published: May 2007

Ice milk mixes were made with and without stabilizer/emulsifier as well as with and without milk protein isolate (sodium caseinate or whey protein isolate). The mixes were evaluated for rheological, freezing, melting, and sensory properties. Adding a stabilizer/emulsifier blend to ice milk changed its physical properties more than adding milk protein isolates. The mixes with stabilizer/emulsifier exhibited increased viscosity and chewiness and decreased drainage rate, iciness, and vanilla flavor intensity. The mixes with added caseinate exhibited increased viscosity compared with those with added whey protein isolate. Overall, the quality of ice milk mix was more dependent on stabilizer/emulsifier addition than on milk protein isolate addition.
INFLUENCE OF GLUCOSE AND FRUCTOSE ON HIGH‐METHOXYL PECTIN GEL STRENGTH AND STRUCTURE DEVELOPMENT
Authors: RAO M. A. , COOLEY H. J.
Published: May 2007

High‐methoxyl (HM) pectin/sugar gels are viscoelastic materials whose elastic (storage modulus, G′) and viscous (loss modulus, G″) characteristics can be measured by dynamic rheological technique. At 10C, over the frequency range 0.1–10 Hz, magnitudes of G′ and G″ of glucose gels were higher than those of fructose gels. Magnitudes of G′ and G″ of both sugar gels increased with pectin concentration according to power laws; the increase in G′ was higher than that of G″. Much useful information on food gels can also be obtained by following the sol‐gel transition process. Complex viscosity (η*) at 1 Hz was used to follow structure development (SD) and SD rate during sol‐gel transition of pectin‐fructose/glucose dispersions. Integrated average viscosities and SD rates were also higher for glucose gels than for fructose gels.
EFFECTS OF MODIFIED ATMOSPHERE PACKAGING AND FILM ON SENSORY AND STORAGE PROPERTIES OF FROZEN HAM STRIPS
Authors: RAY E. E. , OLIVAS Y. , VINCENT M. , SMITH D.
Published: May 2007

The effectiveness of modified atmosphere packaging and barrier properties of films upon the product attributes of frozen (IQF) ham strips, that are normally found at salad bars, was studied every 28 days over a period of 196 days. Three gases/mixture were used (CO2, N2 and ambient air) for flushing two pouches, one made from normal barrier film (861) and the other from a high barrier film (863).

A triangle test and sensory evaluations were performed by a semi‐trained panel (six members) for the following traits: freshness, structure, mouth feel, overall evaluation, aroma, appearance and off‐flavors. Overall evaluation scores were acceptable up to 140 days of storage, regardless of the pouch used, but from 140 to 196 days, the product would be only marginally acceptable. Ham strips stored in N2 or CO2 atmospheres had a higher acceptance level than those stored frozen in ambient air. Panelists distinquished between fresh and stored product more frequently (75%) when the product was stored in ambient air pouches rather than CO2 or N2 atmospheres. Pouches made from the higher barrier film had lower (398/g) total aerobic plate counts than pouches (736/g) made from normal barrier film, but these counts are low and would be acceptable in industry.
PINK SALMON (ONCORHYNCHUS GORBUSCHA) QUALITY DURING ICE AND CHILLED SEAWATER STORAGE
Authors: HIMELBLOOM BRIAN H. , CRAPO CHUCK , BROWN EILEEN K. , BABBITT JERRY , REPPOND KERMIT
Published: May 2007

Pink salmon were stored up to ten days in ice, chilled seawater (CSW), transferred from ice to CSW and from CSW to ice, and evaluated by chemical, physical, microbiological, and sensory methods. The sensory quality of CSW‐held fish declined at a faster rate than for iced fish. CSW‐held fish had higher weight gain, higher salt and hypoxanthine levels and had softer texture than iced fish. Microbial counts were highest for iced fish and a two‐log increase occurred during storage. Moraxella species were predominant in the microbial flora of iced fish whereas Pseudomonas species were predominant in the microbial flora of CSW‐held fish. Ice was superior to CSW for maintaining salmon quality.
MICROWAVE BLANCHING EFFECTS ON CHEMICAL, SENSORY AND COLOR CHARACTERISTICS OF FROZEN GREEN BEANS
Authors: BREWER M. SUSAN , KLEIN BARBARA P. , RASTOGI BHARATI K. , PERRY AIKO K.
Published: May 2007

Green beans (cv. Mustang) obtained from the University of Illinois at Urbana‐Campaign Horticulture plots were assayed within 3 h of harvest. Beans were blanched in covered containers: conventional boiling water (1900 ml, 3 min) (BW), steam (300 ml water, 3 min) (ST), microwave heated in 1 L glass containers (60 ml water, 3 or 5 min, 700 W) (MW‐3, MW‐5), and microwave heated in 1 L Seal‐a‐MealTM bags (45 ml water, 3 min) (MW‐Bag). Baseline data were collected immediately after blanching. Aliquots were frozen at – 18C for 4 weeks. Unblanched beans had 82 units of peroxidase activity/min; activity was zero immediately after all blanching treatments. Reduced ascorbic acid (RAA) content was highest for unblanched, ST and MW‐5 beans and lowest for BW and MW‐Bag beans immediately after blanching. ST beans retained 100% of original RAA. Instron shear force (kg) was highest for unblanched beans and lowest for BW and MW‐Bag beans immediately after blanching. After frozen storage, ST and BW beans had the lowest shear values. Visual color was poorest for MW‐5; other treatments were not different. Microwave blanching green beans for 3 min in a covered container or bag prior to 4 weeks frozen storage resulted in a product that was not different in RAA content, retention or color from BW blanched beans; however, these samples differed in tenderness and crispness from boiling water blanched beans.
PHYSICAL AND SENSORY CHARACTERISTICS OF COMMERCIALLY AVAILABLE FRANKFURTERS
Authors: MATULIS RICHARD J. , MCKEITH FLOYD K. , BREWER M. SUSAN
Published: May 2007

This study's objective was to identify the range of physical and sensory properties of commercially available frankfurters. Twenty‐five types of frankfurters were evaluated by a six‐member sensory panel and subjected to Instron texture profiling. A wide range of sensory and textural characteristics was observed for acceptable frankfurters. Salty flavor and juiciness were correlated with fat content, but salt and fat content were inversely correlated. Negative correlations occurred between fat content and Instron fracturability and compression; fat content decreased resistance to force from mechanical stress. Firmness was positively correlated with Warner‐Bratzler shear force. The development of an accurate regression equation to predict sensory hardness was not possible with this data set.
RELATIONSHIPS OF COLOR, VISCOSITY, ORGANIC ACID PROFILES AND ASCORBIC ACID CONTENT TO ADDITION OF ORGANIC ACIDS AND SALT IN TOMATO JUICE
Authors: WIESE KURT L. , DALMASSO JOSEPH P.
Published: May 2007

Malate and citrate acidified juices produced statistically similar results for pH and titratable acidity (TA), but these acidified juices were significantly different from nonacidified juice when comparing pH and TA. During storage time, the pattern of the pH and TA curves, regardless of acidification, were similar. Salted juice exhibited a significantly higher ascorbic acid content and greater viscosity than did the unsalted juice during storage. The organic acids citric, lactic, malic, and pyrocarboxylic increased immediately after heat processing for commercial sterility, while the presence of salt in this juice lowered these same organic acids. There was minimal correlation of the organic acids or the summation of the acids equivalents of all the organic acids to the titratable acidity or pH of the juices. Juices acidified with malate or citrate did not consistently display an increased level of that specific acid after processing and storage.
THE ROLE OF MICROBIAL GUMS IN THE COLOR AND CONSISTENCY OF PALM WINE
Authors: UZOCHUKWU S. V. A. , NGODDY P. O. , BALOGH E.
Published: May 2007

Viscosity and soluble color changes in palm wine during fermentation were found to show an early increase followed by a gradual decline. Addition of absolute alcohol to palm wine precipitated gums that were absent in the palm sap, indicating production during fermentation. Precipitation of the gum was accompanied by loss in coloration and a significant reduction in viscosity. These properties were regained on reintroduction of the gum showing that the gums were responsible for the properties. Yeasts and bacteria isolated from palm wine were employed in pure culture fermentations of sterile palm sap to determine the origin of the gums. The results showed that the gums were produced mainly by leuconostocs, while two other bacteria not fully identified and a homofermenting Lactobacillus spp. also produced some. Analysis showed the Lactobateriaceae gums to be all glucans, while the gums of the other bacteria were fructans. Palm wine was found to contain both types of gum (80% glucans, 20% fructans), showing that many bacteria produce gums in palm wine concomitantly.
FLAVOR AND QUALITY CHANGES IN SWEET ONIONS DURING STORAGE AT ROOM TEMPERATURE
Authors: MIKITZEL LORETTA J. , FELLMAN JOHN K.
Published: May 2007

Flavor and quality parameters of onions (Allium cepa ‘Walla Walla Sweet’) were monitored for up to 7 weeks following harvest. Shelf‐life of bulbs harvested earlier in the season was shorter than that of onions harvested 3 weeks later. Soluble solids of inner scales and average pyruvate, 3,4‐dimethyl thiophene and disulfides content increased during the 4 week shelf‐life at 22C of the onions harvested in June. These increases resulted in the final contents to be comparable to those of onions harvested on July 2, 1992, which were relatively stable. The pyruvate concentration was comparable to that of a mild, nonpungent onion. Correlations between pyruvate, thiophene and soluble solids were not significant. The relationship between 3,4‐dimethyl thiophene, disulfides and onion flavor is discussed.
TEXTURE MODIFYING AGENT AND BINDER EFFECTS ON THE YIELD, SENSORY AND TEXTURAL PROPERTIES OF BONELESS HAMS1
Authors: TINNEY K. S. , MILLER M. F. , RAMSEY C. B. , BRADEN E. J.
Published: May 2007

To test their binding characteristics, 11 texture modifying agents/binders were added to cure formulations under industry conditions. Ham muscles were excised, butterflied, denuded of fat, tenderized, cured at 158% of raw weight, massaged, stuffed, and cooked/smoked overnight. The yield of cooked and smoked ham, shrinkage during chilling after cooking, and yield of ready‐to‐ship ham were not affected (P > 0.05) by binder. Integrated Ingredients Zyest 90 whey and yeast produced lower L * values than Protein Technology HVF 51. A. E. Staley Consista Starch and Integrated Ingredients Zyest 90 whey and yeast produced higher a* values than Hercules M8 78F and Protein Technology HVF 51. Protein Technology HVF 51 produced higher b* values than Hercules M8 78 F, DMV EM 25, and National Firmtex. AMP 80 produced a lower shear force value than DMV EM 25. The control and Hercules M8 78F produced higher moisture percentages than A. E. Staley Low Temp 452 and DMV EM 25. Protein Technology Supro 595 produced superior overall and cooked/smoked yields while A. E. Staley Consista Starch produced inferior overall and cooked/smoked yields.
SPECIES SUBSTITUTION OF RETAIL SNAPPER FILLETS
Authors: HSIEH Y‐H. PEGGY , WOODWARD BETSY B. , BLANCO APRIL W.
Published: May 2007

A total of 121 retail market snapper fillets were collected throughout Florida and tested for compliance with labeling regulations. Samples were identified as to species by isoelectric focusing techniques against 12 authentic snapper species. Of the 81 red snapper samples, 24 (30%) were confirmed as real red snapper (Lutjanus campechanus), while 57 (70%) were mislabeled. Most of the other snapper species were correctly labeled. The major substitute for red snapper was scarlet snapper (Lutjanus sanguineus), an imported red‐skin Pacific snapper species. Nomenclature of fish sold in the market is confusing since the same species of fish is frequently sold by several different names.
QUALITY ATTRIBUTES OF PAPADS INCORPORATING DIFFERENT LEVELS OF RICE BRAN
Authors: MAMATHA  , PRAKASH JAMUNA
Published: May 2007

Different levels of defatted rice bran (5, 10, 20 and 30%) were incorporated into two base materials, namely rice flour and sago flour, for making papads. Five different quality parameters were evaluated by 20 trained panelists. The scores were statistically analyzed to determine significant differences between products. The mean scores for color were high for the controls and decreased progressively with an increase in the amount of rice bran added. A similar effect, but to a lesser extent, was seen for texture. The overall quality of product exhibited an influence of color and texture and the products revealed highly significant differences in quality parameters. Since products with a lower level of incorporation were termed as acceptable by panel members, 5–10% of rice bran can be incorporated into the products.
EFFECTS OF COLOR AND SWEETENERS ON THE SENSORY CHARACTERISTICS OF SOFT DRINKS
Authors: HOLCOMB L. M. , CLYDESDALE F. M. , GRIFFIN R. W.
Published: May 2007

College age panelists, 129 in number, evaluated an artificially cherry flavored soft drink which varied in color level, sweetener level and sweetener type, for overall liking, sweetness, color, flavor, tartness, and aftertaste intensity. Three two‐factor, second order central composite designs were developed which contained either sucrose, aspartame, or aspartame acesulfame‐K in a 60:40 ratio as the sweetener. Each design yielded nine drinks which had five color levels and five orthogonal sweetener levels centered around a commercial sample. Mean panel reponses for each sensory characteristic were subjected to regression modeling, producing a regression equation and a three dimensional prediction surface. Response patterns were then compared both within, and between sweetener types.

Sensory responses were sensitive to manipulations of the two independent variables, color and sweetener. Increasing levels of sweetener increased sensory ratings for overall liking, sweetness, flavor and aftertaste, and decreased ratings for tartness. These effects were similar across sweetener types. Non significant effects of color were seen only on flavor, tartness, and aftertaste intensity, and were not found for all sweeteners.
MUDDY FLAVOR AND ACCEPTABILITY OF FRESH ICEDSTORED AND VALUE ADDED LOUISIANA RANGIA CLAM
Authors: ANDREWS LINDA S. , GRODNER ROBERT M.
Published: May 2007

Rangia clam, an abundant under utilized mollusc found in southeastern coastal waters, has successfully met shellfish microbial requirements through relaying or depuration. A problem encountered in developing Rangia into a viable seafood resource has been the occasional presence of an objectionable “muddy” flavor. The purpose of this study was to identify the high quality harvesting months when the muddy flavor was absent or minimal and to evaluate muddy flavor and acceptability of the clam when used in value‐added processed products. Steamed clams were evaluated at harvest every month for 1 year, and at 1 and 2‐weeks’ iced storage for “muddy” flavor and acceptability by a 10‐member trained sensory panel. Rangia value‐added products were similarly evaluated. Muddy flavor, found to be lowest in the colder winter months, was inversely correlated with acceptability (R2= 0.73). Flavor scores were consistent throughout 2‐weeks of iced storage. Value‐added products were rated very low in muddy flavor and very high in acceptability.
EFFECT OF SOME GAS MIXTURES ON STORAGE QUALITY OF PLUMS1
Authors: ELZAYAT HAMDY ELSAYED E. , MOLINE HAROLD E.
Published: May 2007

Plums were stored in controlled atmospheres (CA) with five gas mixtures of the following O2:CO2 percentages; 1:1, 1:4, 4:4, 2:2 and 4:1, for 37 days at 2.5–3C. Fruit treated with CA displayed very low decay incidence at the end of the storage period plus 2 days ripening at 22C in air, in comparison with a very high decay incidence (88%) for control fruits. CA‐treated fruit ripened normally, but slowly, after 2 days in ambient conditions. There were no clear differences among CA treatments in the quality attributes of total soluble solids, acidity, firmness or color. Treatment with 1% O2 nd 4% CO2, however, resulted in slightly firmer fruit, with higher acidity than the untreated checks.
RELATIONSHIPS BETWEEN PHYSICAL‐CHEMICAL COMPOSITION OF RAW PEAS AND SENSORY ATTRIBUTES OF CANNED PEAS
Authors: PERIAGO M. JESÚS , ROS GASPAR , MARTÍNEZ CARMEN , RINCÓN FRANCISCO , LOPEZ GINÉS , ORTUÑO JOSEFINA , RODRIGO JOAQUÍN
Published: May 2007

Two pea cultivars (Citrina and Warindo) at four commercial sizes (superfine, very‐fine, fine and middle) were selected for a study of their physical‐chemical parameters of raw and sensory attributes after canning. To determine the relationships between the physical‐chemical parameters and the sensory attributes, Principal Component Analysis (PCA) was applied. About 65% of the total variation in the physical‐chemical parameters and sensory attributes was expressed by two PCA Factors. Mealiness was an important sensory attribute in determining the sensory quality of pea, and was related to tenderometric value, alcohol insoluble solids and starch content of raw seeds. General acceptance of canned peas by panelists was based on titratable acidity, green color and juiciness. Raw peas should be selected according to their dry matter, starch and titratable acidity, if they are to reach the consumer in an appetizing state when canned. This quality is mainly determined by general appearance, juiciness and flavor.
OPTIMIZATION OF PASTEURIZATION PROCESSES FOR A SOUS VIDE PRODUCT IN RECTANGULAR THIN PROFILE FORMS
Authors: GHAZALA S. , AUCOIN E.J.
Published: May 2007

A Hawaiian mackerel and rice product was prepared for sous vide processing. Heat penetration data were gathered and used to verify the values predicted by a computer model. Heat penetration data were collected during pasteurization regimes at five degree intervals between 65C and 85C. The measured time‐temperature data were used to evaluate heat penetration parameters for the sous vide product. These data were then used to calculate the process time required for a specific pasteurization value (Pv), that is equivalent to 13 times the decimal reduction (13D) of Streptococcus faecium at 85C. The optimum time‐temperature (33 min at 75C) combination was obtained using the maximum value of a multi‐factor objective function (OF). The optimal pasteurization temperature was chosen to minimize the volume average cook value (Cav) and to maximize the OF. Results show that optimization of certain quality factors can be achieved using a mathematical model for heat conduction in rectangular plastic containers.