bluuebunny/crossref_metadata_2025_split huggingface dataset:
STORAGE OF ‘SWEETHEART’ CHERRIES IN SEALED PLASTIC FILM1
Authors: MEHERIUK M. , MCKENZIE D.‐L. , GIRARD B. , MOYLS A.L. , WEINTRAUB S. , HOCKING R. , KOPP T. 
Published: May 2007

ABSTRACT‘Sweetheart’ cherries were sealed in perforated or nonperforated polyethylene bags and stored for 6 weeks in air at 0C. Samples were removed after 1, 2, 4 and 6 weeks of storage and evaluated for fruit and sensory quality. Volatile analyses were done on samples kept in storage for 2, 4, 6, 8 and 9 weeks. Atmospheres after 6 weeks of storage were approximately 4.6% O2 and 10% CO2 for the perforated bags (1993) and 6.6% O2 and 3.5% CO2 for the non‐perforated bags (1994). Fruit brightness (L* value), firmness and titratable acidity declined during storage. Skin color (hue angle) decreased slightly in redness over the 6‐week storage period. Sensory evaluation in 1993 showed a decline in fruit appearance and flavor with storage duration. Texture and juiciness did not change. Acceptability remained high for the first 4 weeks of storage. Twenty‐seven volatiles were identified by head‐space analysis (1993). Little change occurred in volatile production except for acetaldehyde which increased sharply from week 2 to 4 and ethanol which increased sharply between week 8 and week 9. Butyl acetate behaved much like acetaldehyde. Modified atmosphere packaging maintained high fruit luster and green stems. No differences in fruit quality were observed with bag type, but storage appears to be limited to 4 weeks for ‘Sweetheart’ cherries because of flavor loss.
CONTRIBUTION TO THE QUALITY EVALUATION AND THE WATER ACTIVITY PREDICTION OF LA PALMA ISLAND HONEY
Authors: SANJUAN E. , ESTUPIÑAN S. , MILLÁN R. , CASTELO M. , PENEDO J.C. , CARDONA A. 
Published: May 2007

ABSTRACTThe quality of 13 home‐produced samples of honey from La Palma Island (Canary Islands, Spain) was evaluated. The samples exhibited adequate maturity as shown by the moisture mean content (17.4%). The mean pH was 3.89. The mean total ash content was 0.17% (0.06–0.46%) and the mean electrical conductivity was 4.88 10−4s/cm, ranging from 2.86 10−4s/cm to 7.32 10−4s/cm. Both are typical values for floral honeys. Since the hydroxymethylfurfural content was low and the diastase activity value was high, a good freshness grade was evident. All samples displayed a water activity (aw) within a narrow range of values (0.570–0.622). Finally, we have obtained an equation for predicting the water activity, which takes the form
image

with a R2 coefficient of 0.6541. This model allows the prediction of the water activity for La Palma Island honey in a reasonable, direct and simple way.
EFFECT OF INGREDIENTS UPON RESIDUAL ACID PHOSPHATASE ACTIVITY OF “PARIZSI” SAUSAGE
Authors: LI R. , CARPENTER J.A. , FÁRKAS J. , KÖRMENDY L. 
Published: May 2007

ABSTRACTThe residual acid phosphatase activities (APA) in “Párizsi” sausages (pork meat) with different amounts of tetrasodium pyrophosphate, back fat, protein additives (milk, soy, rind and blood protein) and lean pork were determined by the acid phosphatase assay developed in the Hungarian Meat Research Institute. Tetrasodium pyrophosphate did not affect APA. Acid phosphatase heat resistance increased dramatically with back fat when the fat content was less than 30%. Soy protein decreased residual APA while milk protein had a slightly positive effect. Rind powder, rind emulsion and blood emulsion increased the activities. The most influential factor affecting residual APA was the lean pork content. The relationship between the two factors was linear.
MICROBIOLOGICAL AND SENSORY EVALUATION OF SIX OHMICALLY HEATED STEW TYPE FOODS
Authors: YANG T.C.S. , COHEN J.S. , KLUTER R.A. , TEMPEST P. , MANVELL C. , BLACKMORE S.J. , ADAMS S. 
Published: May 2007

ABSTRACTPresented are the results of a Natick RD&E Center study of microbiological and sensory evaluation of six commercially produced ohmically heated stew type products before and after three years' storage at 27C. All six products were commercially sterile and had no post processing contamination and, in general, had excellent retention of sensory quality, as determined by sensory measurement of color, appearance, flavor, texture and integrity attributes and overall quality ratings. These studies indicated that ohmic heating technology has the potential to provide shelf‐stable foods closely equivalent to those prepared from scratch. It was also evident that reformulation of the entree items presented and development of new items is needed to take full advantage of this technology.
NUTRIENT COMPOSITION OF STUFFED VINE LEAVES: A MEDITERRANEAN DIETARY
Authors: EL SEDEF NEHIR , KAVAS A. , KARAKAYA S. 
Published: May 2007

ABSTRACTStuffed grape vine leaves, dolma is a well‐liked Turkish dish, common to Mediterranean diets. Moisture, ash, energy, protein, fat, carbohydrate, calcium, sodium, iron, β‐carotene (vitamin A), vitamin C analyses were conducted to determine the nutritional value of dolma. β‐carotene level per 100 g serving of dolma (1041 IU) supplies 20.82% of the USRDA (5000 IU) and an INQ (Index of Nutritional Quality) for vitamin A of 2.54. Although the fat content and INQ for fat were found to be high in dolma, it can still be considered a healthy choice due to the type of oil used, namely olive oil, which has been shown to have beneficial effects on health.
COMPOSITION OF CARBOHYDRATES AND CONCENTRATION OF β‐GALACTOSIDASE OF COMMERCIAL FROZEN YOGURT
Authors: SCHMIDT KAREN A. , KIM JUNGHEE , JEON IKE J. 
Published: May 2007

ABSTRACTCommercial frozen yogurt samples were analyzed for composition, β‐galactosidase activity, and microbial quality. The composition of protein, fat, sugars, other carbohydrates, and total solids varied considerably among the 11 brands tested. All samples contained high levels of lactic acid bacteria (> 6. 0 log cfu/mL), as well as active β‐galactosidase but the enzymatic activity varied greatly (1.04 – 43.12 ONP units) among samples. A significant correlation (r = 0.785) existed between β‐galactosidase and lactic acid bacteria concentrations. The major sugars in samples were sucrose (0–12.7%) followed by lactose (2.31–4.25%) and glucose (0.74–2.49%). The sugar extraction method developed for the HPLC analysis gave reliable and reproducible data, despite the fact that frozen yogurt samples contained a wide variation in fat, protein, and total solids contents.
AROMA, COLOR, AND TEXTURE OF GROUND BEEF PATTIES TREATED WITH FUMARIC AND LACTIC ACIDS1
Authors: PODOLAK R.K. , SETSER C.S. , KASTNER C.L. , ZAYAS J.F. 
Published: May 2007

ABSTRACTGround beef patties without acid or with added fumaric (FA) or lactic acids (LA) at 1, 3, and 5% concentrations were vacuum‐packaged and stored for 1, 3, 5, 7, 10 and 14 days at 4C or tested without storage (0 days). The FA or LA treatments caused small sour aroma increases. Spoiled aroma was lowest for samples with 1% FA at 10 or 14 days or 1% LA at 10 days of storage. Initially, 3 or 5% FA and LA samples had fading. Lightness scores of 1% FA or LA did not differ from the control initially or for up to 14 days of storage. Shear force values for 1 and 3% FA treatments were not significantly different (P>0.05) from the control. The 5% FA patties required significantly less shear force when compared with controls at 0, 1, 5, 7, and 10 days of storage.
CONTROLLED ATMOSPHERE STORAGE AFFECTS QUALITY AND CHILLING SUSCEPTIBILITY OF CUCUMBERS
Authors: YI WANG CHIEN , QI LING 
Published: May 2007

ABSTRACTControlled atmospheres (CA) maintained the quality of cucumbers better than conventional refrigerated storage at 5C. Elevated levels of CO2 (3%) and decreased concentrations of O2 (1 and 15%) also increased the tolerance of cucumbers to chilling exposure. The content of sugars, including fructose and glucose; and organic acids, particularly malic acid, were maintained at higher levels in CA‐stored cucumbers than in air‐stored samples. The respiration rates (measured as CO2 production) of cucumber fruit during storage at 5C were markedly suppressed under CA conditions. Contrary to reports in the literature, CA storage was found to be beneficial in reducing chilling injury and maintaining cucumber quality.
SPECIES SUBSTITUTION OF RESTAURANT FISH ENTREES
Authors: HSIEH YUN‐HWA P. 
Published: May 2007

ABSTRACTFish species substitution has been a common problem in the retail markets. However, this problem has not been documented in restaurant‐cooked fish entrees. This study investigated fish substitution in restaurant‐cooked snapper and swordfish entrees from four major cities in the U.S. The species of 16 snappers including 13 red snapper and 21 swordfish samples were verified as presented on the menu using isoelectric focusing (IEF). Fish samples were cleaned and desalted by rinsing with distilled water before protein extraction. Protein separation was carried out in a polyacrylamide gel with a wide pH gradient range of 3.5–9.5. Distinctive IEF protein band patterns of unknown samples were compared with the authentic standards. Six out of 13 (46%) red snapper samples and two out of 21 (10%) swordfish samples were misrepresented. The method used in this study adequately and efficiently verified the species of restaurant‐cooked snapper and swordfish samples.
EFFECT OF INTERMITTENT WARMING AND MODIFIED ATMOSPHERE PACKAGING ON COLOR DEVELOPMENT OF PEACHES
Authors: FERNÁNDEZ‐TRUJILLO J. PABLO , ARTÉS FRANCISCO 
Published: May 2007

ABSTRACTPeaches (Prunus persica L. Batsch cv. ‘Paraguayo’) at firm‐breaker stage of maturity were stored at 0.5 C for 3 weeks. Intermittent warming (IW) for 1 day at 20C every 6 days of cold storage at 0.5C, modified atmosphere packaging (MAP) generated by 42 μm oriented polypropylene bags, and a combination of MAP and IW were applied. Changes in skin and flesh color (measured by CIELAB parameters and Chroma and Hue angle color indices) during normal postharvest ripening at 20C, during cold storage and after 3 days of post‐storage ripening were studied. For commercial purposes, IW led to the same color level being reached as was found in normal postharvest ripened fruits. In contrast, the high carbon dioxide and low oxygen generated by MAP alone or combined with IW delayed color development even during post‐storage ripening. Ground color measured by hue angle was the best index for monitoring color evolution during ripening and storage.
QUALITY EVALUATION OF DEEP‐FAT FRIED ONION RINGS1
Authors: LING DU , GENNADIOS ARISTIPPOS , HANNA MILFORD A. , CUPPETT SUSAN L. 
Published: May 2007

ABSTRACTBattered and breaded onion rings were deep‐fat fried at 170 or 190C for 30, 45, or 60s and subjected to several physical tests and to an overall desirability sensory evaluation. Hunter a color values (redness), specific shear force, and toughness increased (p < 0.01) with both frying temperature and frying time. Onion rings deep‐fat fried at 190C for 60s had the highest mean overall desirability sensory score. Onion moisture content and coating redness were positively (p < 0.05) correlated with overall desirability. Coating moisture content and coating fat content were negatively (p < 0.05) correlated with overall desirability.
SENSORY ANALYSIS OF AROMA ATTRIBUTES OF YOUNG AIRÉN WHITE WINES DURING STORAGE IN THE BOTTLE
Authors: GONZALEZ‐VIÑAS M.A. , PEREZ‐COELLO M.S. , CABEZUDO M.D. , MARTIN‐ALVAREZ P.J. 
Published: May 2007

ABSTRACTAirén white wines stored in the bottle under usual commercial conditions for 6, 18, 30, and 42 months were studied to determine the effect of in‐bottle storage time on the organoleptic characteristics of the wine and to evaluate shelf‐ life in the absence of careful storage conditions. Sensory descriptive analysis was applied by a panel of 12 trained assessors, and multivariate analysis was applied to follow the changes taking place in the different attributes and determine shelf‐ life in the bottle. Stored in the bottle, young Airén white wines were judged to have a moderately strong fresh‐citric, floral, and apple aroma for up to 18 months, while wines stored longer in the bottle had a sweet‐raisin and a spicy‐green pepper aroma. Significant differences existed between wines stored in the bottle 18, 30 and 42 months based on disappearance of the fresh‐citric aroma and the gradual appearance of a spicy‐green pepper flavor. Commercial storage conditions should be revised for young Airén white wines to retain their favorable sensory characteristics for longer periods.
CELL WALL β‐GALACTOSIDASE IN RIPENING ‘D'ANJOU’ PEARS
Authors: PERDUE D. , NEVEN L. , DRAKE S. 
Published: May 2007

ABSTRACTβ‐galactosidase (EC 3.2.1.23) activity was measured in cell wall proteins extracted from fruits of ‘d'Anjou’ pear (Pyrus communis L.) at various stages of ripening at 20C. The β‐galactosidase activity in cell wall protein extracts peaked at 4 days of ripening and then decreased to initial activity levels at 8 days. Native isoelectric focusing of cell wall proteins resolved three distinct regions of cell wall β‐galactosidase activity: between pH 8.6 to 8.7; pH 7.1–7.7; and pH 5.6 to 5.7. During ripening, the activity of the Basic and Neutral pl Groups both peaked at 4 days. The activity of the Basic pI Group declines slowly, while the Neutral pI Group declines sharply after peaking at 4 days. The activity of the Acidic pI Group is initially low and steadily increases by 5‐fold over 11 days. There are great differences in magnitude as well as timecourse of activity between these groups. These results suggest that the 3 isoform groups have distinct regulatory mechanisms during ripening. The presence of such distinct isoforms of β‐galactosidase demonstrates that assaying of β‐galactosidase activity in total cell wall protein extracts is not an accurate method for studying the possible role of β‐galactosidase in cell wall softening and fruit ripening.
FACTORS AFFECTING SENSORY ATTRIBUTES OF OYSTER MUSHROOMS1
Authors: CUPPETT S.L. , PARKHURST A.M. , CHUNG W. , WEYER M. , BULLERMAN L.B. 
Published: May 2007

ABSTRACTOyster mushrooms, Pleurotus sajor‐caju, were grown on chopped corn stover substrate with increasing amounts of cracked corn supplementation and were harvested at immature and mature stages of growth. Descriptive terms for mushroom color, texture, and flavor were generated and used to determine the impact of cracked corn supplementation on the sensory attributes of fresh and stored (5C for 48h) immature mushrooms and of fresh mature oyster mushrooms. Results indicated that supplementation with cracked corn significantly (P < 0.05) affected the texture attributes, i.e., tough, rubbery, and fibrous of the oyster mushroom. When factor analysis (FA) was applied to the descriptor data, three factors were identified in the immature fresh and immature stored oyster mushrooms data which explained 86 and 82%, respectively, of the variation. FA of data from the mature oyster mushrooms identified 3 factors which explained 89% of the data variation.
TEXTURAL PROPERTIES OF RESTRUCTURED BEEF PRODUCTS WITH FIVE BINDERS AT FOUR ISOTHERMAL TEMPERATURES1
Authors: TSAI S.‐J. , UNKLESBAY N. , UNKLESBAY K. , CLARKE A. 
Published: May 2007

ABSTRACTTexture profile analysis (TPA) and shear force of restructured beef products with one of five binders (isolated soy protein, sodium caseinate, waxy modified corn starch, carrageenan, and oat flour) were analyzed at 35, 45, 55 and 65 C. Hardness, cohesiveness, springiness, gumminess, and chewiness were significantly affected (p<0.05) by binders, temperatures and their interactions. Hardness and gumminess showed no significant (p<0.05) differences among binders and temperatures below 45C, but each increased between 45 – 65C. Isolated soy protein gave the highest hardness and gumminess values; oat flour, the lowest at 55 and 65C. Except for oat flour, cohesiveness, springiness and chewiness decreased from the raw state until 45C, and then increased. Oat flour gave the highest values for cohesiveness, springiness and chewiness < 45C; the lowest at 55 and 65C. Oat flour gave the lowest shear force (N) values at 55 and 65C. Conclusions were reached that the influence of these binders on the textural parameters of restructured beef products was temperature‐dependent.
COLOR LOSS IN PAPRIKA FROM VARIETY NUMEX CONQUISTADOR PEPPERS GROWN IN FIELD AND GREENHOUSE
Authors: GÓMEZ R. , VARÓN R. , PARDO J.E. 
Published: May 2007

ABSTRACTWe studied the color and its loss kinetic in paprikas made from the pepper variety NuMex Conquistador, grown in the field and in a greenhouse, during storage in darkness in different humidity and temperature conditions. The experimental data are fitted to a first order kinetic. For each of the storage conditions the velocity constants of color loss (γ) and the half lives (t1/2 and t1/2, exp) were obtained. As expected, color loss was more rapid as storage temperatures rose although it slowed down as the relative ambiental humidity of storage increased. It was also observed that greenhouse cultivated plants produced a more deeply colored paprika although the loss in color was also greater.
ALKALI‐NEUTRALIZATION PROCESS MAINTAINS THE FIRMNESS AND SENSORY QUALITY OF CANNED SWEETPOTATO PIECES1
Authors: WALTER W.M. , SYLVIA K.E. , TRUONG VAN‐DEN 
Published: May 2007

ABSTRACTJewel cultivar SP stored 1, 5, and 10 months after harvest were peeled, cut into pieces, treated, and canned in 15 and 30 deg Brix syrups. Samples were evaluated for degree of disintegration (wholeness), firmness (shear force), chemical composition, and sensory acceptance. Untreated samples (controls) disintegrated as storage time prior to processing increased, while treated samples remained intact; firmness and sensory texture scores declined with increasing storage time. Treated samples were significantly firmer than controls throughout the study, and, although shear force declined over time, sensory panelists did not detect any texture change. Overall sensory acceptance at 10 months was greatest for phosphate‐treated samples in 30 deg Brix syrup. Thus, the alkali‐neutralization process retains firmness, wholeness, and sensory quality of SP canned after long‐term storage. This process will permit commercial processing of SP roots stored for up to 10 months.
STORAGE STABILITY OF DRIED ONION
Authors: LEWICKI P.P. , POMARAŃSKA‐ŁAZUKA W. , WITROWA‐RAJCHERT D. , NOWAK D. 
Published: May 2007

ABSTRACTThe effect of predrying treatment and conditions of storage on color stability of dried onion was investigated. The variety of onion had little effect on color stability, but storage time prior to drying affected the color of the dried onion. Steeping of sliced onion in water or dipping in starch solution lessened browning and allowed for longer storage. Ascorbic acid in the steeping solution yielded dried onion with a pink unacceptable color. Osmotic dewatering imparted a yellow color to the onion, but improved the color stability of the dried product. Light was an important variable in the storage stability of dried onion.
EFFECT OF SALTING AND SMOKING METHOD ON THE STABILITY OF LIPID AND MICROBIOLOGICAL QUALITY OF NILE PERCH (Lates niloticus)
Authors: MARC C. , KAAKEH R. , MBOFUNG C.M.F. 
Published: May 2007

ABSTRACTNile perch fillets treated with two brine concentrations (250g/L and 80g/L) and smoked by two different methods (hot and cold smoking) were stored at 2C for a period of three weeks. The rate of lipid oxidation during storage was observed to be a function of brine concentration and method of smoking. Lipids were more stable in cold than hot smoked fillet. Total phenolic compounds were inversely correlated with the degree of lipid oxidation. The strength of brine affected the bacterial profile of the stored fish; temperature affected both bacterial growth and lipid oxidation during storage.
BOOK REVIEWS
Authors: POWERS JOHN J. , DAVIDSON P. MICHAEL , LEITING VICTORIA 
Published: May 2007

Book Reviewed in this Article:DESCRIPTIVE SENSORY ANALYSIS IN PRACTICE. M.C. Gacula, Jr., Editor.ENCYCLOPEDIA OF COMMON NATURAL INGREDIENTS, 2nd Ed. Albert Y. Leung and Steven Foster. 1996.MODERN FOOD MICROBIOLOGY, 5th Ed. James M. Jay.FOOD SAFETY AND TOXICITY. John de Vries.MODIFYING BITTERNESS—MECHANISM, INGREDIENTS, AND APPLICATIONS. Glenn Roy, editor.
EFFECTS OF INJECTION OF A DILUTE PHOSPHATE‐SALT SOLUTION ON PORK CHARACTERISTICS FROM PSE, NORMAL AND DFD CARCASSES
Authors: BREWER M.S. , GUSSE M. , MCKEITH F.K. 
Published: May 2007

ABSTRACTPhosphate‐salt pump effects were evaluated on sensory characteristics of pale, soft, exudative (PSE) pork, normal and dark, firm and dry (DFD) pork. Water‐holding capacity, instrumental color (L*, a*, b*), pH, and muscle color scores were determined at 24 h postmortem on pork loin pairs (n=21 pairs). Based on color score, paired loins were assigned to PSE, normal or dark, firm, dry groups. PSE muscles were lighter, redder and more yellow than normal or DFD muscles; hue angle indicated that DFD muscles were actually closer to the true red axis of the CIE Lab Color Space. Drip and purge losses were higher (p<0.05) in PSE muscles. Paired loins were pumped with water (controls) or 0.3% tripolyphosphate solution (0.25% salt) to 110% of original weight, vacuum packaged, frozen, cut into chops, and cooked to 70 or 80C. Phosphate‐salt pumped loins were juicier and more tender (p<0.05) than water‐pumped loins regardless of muscle condition. Loins cooked to 70C were juicier, were more tender (sensory) but required more force to shear than those cooked to 80C.
PHYSICAL, CHEMICAL, FLAVOR AND SENSORY CHARACTERISTICS OF TWO SWEET CHERRY VARIETIES GROWN IN ‘VALLE DEL JERTE’ (SPAIN)
Authors: BERNALTE M. JOSEFA , HERNÁNDEZ M. TERESA , VIDAL‐ARAGÓN M. CARMEN , SABIO EDUARDO 
Published: May 2007

ABSTRACTVolatile compounds and physical, chemical and sensory characteristics of two sweet cherry varieties autochthonous from ‘Valle del Jerte’, in the Southwest of Spain, during 1995 and 1996 seasons were investigated. ‘Pico Colorado’ had higher values of lightness, chroma, hue, firmness and Brix/acid ratio than
A RESEARCH NOTE: STUDY ON THE QUALITY OF PACHARÁN BY SENSORY EVALUATION
Authors: GARCIA TERESA FERNÁNDEZ , CASP ANA 
Published: May 2007

ABSTRACTPachardn is a traditional drink of Navarra, Spain. This spirit is an alcoholic drink which ranges from intense pink to red in color and whose base is sloe (Primus spinosa, L.) flavored with, the essential oils of aniseed and sugar. Sensory analysis was performed using samples from twenty‐one different brands of commercial pachardn. Statistical techniques employed were formations of a linear correlation matrix, followed by factor analysis and multiple linear regression. Factor analysis permitted reduction of the sensory variables examined (color, aroma quality, flavor quality, sweetness, acidity and overall impression) to two factor variables (“flavor and aroma” and “color”). The position of the brands with respect to these two factors indicate the necessary changes to improve pachardn quality. The factors “flavor and aroma” had the chief direct effect on Overall Impression.
EFFECT OF STEAMED WHEAT FLOUR ON THE SENSORY QUALITY OF BATTER COATED PRODUCTS
Authors: PRAKASH MAYA , RAJALAKSHMI D. 
Published: May 2007

ABSTRACTSteaming of the wheat flour was done to improve the rheological as well as textural characteristics of batters used in coated products. The gluten forming protein completely denatured with increase in the steaming period. The apparent viscosity of the wheat flour batters increased with increasing solid concentration and steaming. A batter concentration of 33% of blend of native and steamed wheat flour used in the preparation of chiklunde (a traditional Indian batter coated snack made up of sweet filling and a wheat flour batter casing) scored 10.12 cm (on a scale of 15 cm) for sensory overall quality. The correlation between sensory attributes, composition of the casing and texture (peak force during shearing) showed that moisture was significantly positively related to adhesion (r = 0.70, p <0.05) and negatively related to crispness of the product (r=‐0.74, p<0.05). The correlation obtained between fat content and crispness (r=0.89, p<0.01) indicated that increasing lat content increased the crispness of the product.