bluuebunny/crossref_metadata_2025_split huggingface dataset:
INFLUENCE OF DIETARY MENHADEN FISH OIL ON FATTY ACID COMPOSITION OF THE EGG
Authors: LIN JENN H. , PRATT DAN E. , ADAMS R. L. , STADELMAN W. J. 
Published: May 2007

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

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

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

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

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

ABSTRACTPrecooked vacuum‐packed potatoes are widely used in catering. The influence of different processing temperatures on texture kinetics of water and steam cooked vacuum‐packed potatoes was studied. At temperatures above 90C the initial decline in cohesion of steam cooked vacuum‐packed potatoes was followed by an increase in cohesion when processed for more than 30 min. Preheating of vacuum‐packed potatoes at 70C and 75C increased their cohesion and thereby firmness.Steam cooked vacuum‐packed potatoes processed in multilayer barrier pouches having a low oxygen permeability (0.9 cm3/m2/24h/atm) compared with standard pouches had a more intense and stable yellow surface color, as well as they developed significantly less off‐flavor after storage. The oxygen permeability of the pouches had no effect on the content of vitamin C, neither during processing nor after storage. The vitamin C content of steam cooked vacuum‐packed potatoes was unaffected by processing time.
OCCURRENCE OF MOLDS IN FRESH CHEESES
Authors: ARÉVALO MARIA PILAR , RODRÍGUEZ‐ALVAREZ C. , ARIAS A. , SIERRA A. 
Published: May 2007

ABSTRACTThe purpose of our work was isolation, enumeration and identification of molds in fresh cheeses. A total of 112 cheese samples were obtained from different retail markets in Santa Cruz de Tenerife. Of the samples, 57.2% were positive for industrially craft produced cheeses. The values for the industrially produced cheeses ranged between 102 and 106 CFU/g, for the craft produced cheeses the corresponding values were 102‐107 CFU/G and 4.4x103.The genera identified most often in both types of cheeses were Geotrichum and Penicillium with 49.4 and 29.1% of isolates, respectively. Species of the Aspergillus genus, the main producer of aflatoxins, was detected in 1.3% of the total samples analyzed. Nonetheless, the presence of such genera as Fusarium, Cephalosporium, Cladosporium, etc. is considered to be undesirable, as they are capable of producing other mycotoxins related to specific pathological processes.
DESCRIPTIVE SENSORY PROFILING OF FRESHLY PROCESSED COMMERCIAL PEANUT, COTTONSEED, CANOLA AND SOYBEAN OILS
Authors: LEVEAUX VALERIE D. , RESURRECCION A.V.A. 
Published: May 2007

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

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

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

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

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

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

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

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

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

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

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

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

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

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