bluuebunny/crossref_metadata_2025_split huggingface dataset:
RELATIONSHIPS BETWEEN SENSORY QUALITY ATTRIBUTES AND KERNEL CHEMICAL COMPOSITION OF FRESH‐FROZEN SWEET CORN
Authors: AZANZA F. , JUVIK J. A. , KLEIN B. P. 
Published: May 2007

ABSTRACTKnowledge of relationships between kernel composition and sensory attributes of sweet corn could be helpful in selection of corn genotypes for the food industry. Frozen samples of four shrunken2 sweet corn inbred lines and two commercial hybrids were assayed for dimethyl sulfide (DMS), phytoglycogen and sugar concentrations. Sensory evaluation of the same samples by a trained descriptive panel was conducted to determine intensity of attributes of the three main components of sweet corn quality (aroma, flavor and texture). The relationships between sensory attributes, overall liking and kernel characteristics were determined. Sweetness was strongly correlated with sweet corn flavor, total sugars and sucrose. Grassy flavor and aroma were logarithmically correlated with DMS. Volatiles present in the inbred lines, but not in the commercial samples, could also contribute to the grassy flavor. Sweetness, starchy flavor, crispness and tenderness were the key sensory attributes correlated with overall liking. Selection for tender genotypes with high sugar concentration would increase the eating quality of the product.
COMPARISON OF INVERTASE AND PECTINESTERASE INACTIVATION IN PROCESSED TOMATO PULP1
Authors: BARTLEY D. A. , NIELSEN S. S. , NELSON P. E. 
Published: May 2007

ABSTRACTThe heat stability of pectinesterase (PE) and invertase in tomato pulp was investigated to examine the feasibility of using invertase inactivation to predict pectinesterase inactivation. Both invertase and PE were inactivated at 80C in macerated tomato pulp. Between temperatures of 65C to 75C invertase was less heat stable than PE. Results indicate that when temperatures above 80C are reached, almost instantaneously, it would be feasible to use invertase activity as measured by sucrose level to predict PE activity.
COLOR, POLYPHENOLOXIDASE, AND SENSORY CHANGES IN BANANA JUICE AS AFFECTED BY HEAT AND ULTRAFILTRATION
Authors: SIMS CHARLES A. , BATES ROBERT P. , ARREOLA ANA G. 
Published: May 2007

ABSTRACTA study was conducted to determine the effects of banana maturity (less mature; maturity stage 3, more mature; maturity stage 7), heat treatment of banana puree, heat pasteurization of juice, and ultrafiltration (UF) of juice on color, polyphenoloxidase (PPO) activity, and flavor of puree and juice. Heating puree to 90C inactivated PPO and reduced browning in puree and juice, especially in puree from more mature bananas which had greater PPO activity. PPO activity decreased considerably during cold‐setting and filtration of juice, and was not detectable in unheated, pad‐filtered juice from less mature bananas. UF of juice through a 10,000 mwco membrance, but not a 30,000, removed all PPO activity and reduced juice browning. Pasteurization of juice (hot fill at 90C) increased browning, but not as much as PPO activity in the puree. Pasteurization had no effect on juice flavor if the puree had been heated to 90C previously as puree, but altered the flavor (i. e., more cooked banana flavor) of juice that had not been previously heated to 90C. Pasteurized juice that had not been heated to 90C as puree had similar flavor (no significant difference) as pasteurized juice that had been heated to 90C as puree.
NONPARAMETRIC DISCRIMINANT ANALYSIS OF STATIC HEADSPACE VOLATILES FOR GRADING FRESH PACIFIC SALMON1
Authors: GIRARD BENOIT , NAKAI SHURYO 
Published: May 2007

ABSTRACTWhole pink salmon were iced and stored under refrigerated conditions to allow decomposition to occur. After sensory grading, static headspace volatiles were analyzed and 22 of them were retained for multivariate analysis. Principal component analysis indicated that most of the variation. (86. 5%) was carried in the first four dimensions. Six compounds received high loadings for the second principal component that was associated with quality grade variation. When used in the computation of nonparametric Epanachnikov kernel functions, ethanol and 3‐methyl‐1‐butanol played an effective role at segregating grades A, B, and reject with a high rate of correct classification (95.6%).
STUDIES ON FLAVOR CHANGES DURING DRYING OF DILL (Anethum sowa Roxb.) LEAVES
Authors: RAGHAVAN B. , ABRAHAM K. O. , SHANKARANARAYANA M. L. , KOLLER W. D. 
Published: May 2007

ABSTRACTIndian dill (Anethum sowa Roxb.) is a popular herb widely used in culinary preparations and is characterized by a persistent cineolic flavor. To study the flavor quality of the fresh and dried herb, it was subjected to through‐flow, cross‐flow, vacuum and freeze drying procedures. The volatile oils obtained from the fresh and dried samples were examined by gas chromatography and gas chromatography‐mass spectrometry and the changes in their flavor compositions determined. Seventeen compounds have been identified in Indian dill leaf oil, of which β‐cubebene is being reported for the first time. The proximate composition of the dried herb is also reported.
PLANT FE, AL AND CR CONCENTRATIONS IN VEGETABLES AS INFLUENCED BY SOIL INCLUSION
Authors: CARY E. E. , GRUNES D. L. , DALLYN S. L. , PEARSON G. A. , PECK N. H. , HULME R. S. 
Published: May 2007

ABSTRACTSoil entrapment by plant tissue is often ignored when the tissue is analyzed. This leads to errors in interpretation of results. Plant tissue samples were taken from vegetables grown in experimental field plots in Norfolk, VA, Riverhead, NY, and Geneva, NY. At harvest, plant tissues were washed with deionized water, cut into small pieces, oven dried (VA) or freeze dried (NY), ground to pass a 0.0841‐cm stainless steel screen and stored in glass bottles. The surface 15 cm of each soil was sampled. Subportions of tissue and soil were analyzed for a number of elements by inductively coupled argon plamsa emission spectrometry (ICP‐ES) and electrothermal atomic absorption (ETAA). Titanium (Ti) concentrations in the soil and plant tissue were used as a measure of soil inclusion. As much as 76% of the Al, 100% of the Cr, and 70% of the Fe in the vegetable samples could be accounted for by soil particulate inclusion by the plant tissue during its growth.
HUE ANGLE DETERMINATIONS AND STATISTICAL ANALYSIS FOR MULTIQUADRANT HUNTER L,a,b DATA
Authors: MCLELLAN M. R. , LIND L. R. , KIME R. W. 
Published: May 2007

ABSTRACTFor purposes of data analysis and data interpretation, it is important to have uniform representation of hue derived from the Hunter L, a, b color space. Using the standard calculation for hue [Arc tan (b/a)], positive signed results are generated for the first quadrant [+a, +b] only. The other quadrants should be handled so that a 360° representation is accommodated and results are expressed as positive signed numbers. Second quadrant [‐a, +b] and third quadrant [−a, −b] calculations should be: hue = 180+Arc tan(b/a). Fourth quadrant [+a, −b] calculations should be: hue = 360+ Arc tan(b/a). Furthermore when planning statistical analysis of data which transverse the IV and I quadrant, tranformations of the data will continue increasing in hue angle from 361° on up as high as appropriate. A spreadsheet macro for achieving these results can be easily derived.
MICROFLORA CHANGES IN MISTED AND NONMISTED BROCCOLI AT REFRIGERATED STORAGE TEMPERATURES
Authors: MOHD‐SOM FARIDAH , SPOMER L. ART , MARTIN SCOTT E. , SCHMIDT SHELLY J. 
Published: May 2007

ABSTRACTPlate counts of three groups of microorganisms [aerobic plate count (APC), coliforms (C), and yeast and mold (Y/M)] were determined in misted (M), nonmisted in the same cold room (SNM), and nonmisted in a different cold room (DNM) broccoli stored at 4 ± 1C for five days. Relative humidity of the cold rooms, moisture content of the broccoli, and microbial quality of the misting water were also determined. Two‐way ANOVA indicated significant differences (p ≤ 0.05) between M, SNM and DNM treatments. Misting was found to minimize the increase in plate counts of the three microorganism groups monitored. Higher relative humidity in the misted samples compared with the nonmisted samples, the washing effect of the misting water and possible residual chlorine effects due to the use of chlorinated tap water may explain the reduced viable counts observed in the misted samples.
POSTHARVEST RETARDATION OF SENESCENCE IN SHADO BENNI (ERYNGIUM FOETIDUM, L.) PLANTS
Authors: MOHAMMED MAJEED , WICKHAM LYNDA D. 
Published: May 2007

ABSTRACTLeaves of shado benni plants (Eryngium foetidum, L.) are used extensively as a seasoning and herbal medicine. However, the very short shelf‐life of 3–4 days of harvested plants is a major drawback to wider use. Plants were harvested with roots intact, dipped in gibberellic acid (GA3) and stored in perforated and nonperforated LDPE bags up to 22 days at 20–22C and 28–30C. Samples were examined for changes in appearance, color, fresh weight and flavor (loss of pungency and off‐flavor development). GA3 effectively retarded plant senescence up to 22 days at both temperatures when stored in nonperforated LDPE bags. Despite the external maintenance of marketable quality, flavor life was 17 days since development of off‐flavors and reduction in pungency occurred after this period. Thus, the combination of polyethylene packaging, GA3 dip treatment and reduced temperature storage extended the shelf‐life of shado benni plants in a fresh, turgid and decay‐free condition for in excess of two weeks.
RELATIONSHIP OF NITROGEN‐SULFUR FERTILIZATION AND HYBRID TO SENSORY CHARACTERISTICS OF shrunken2 SWEET CORN KERNELS
Authors: WONG A. D. , SWIADER J. M. , KLEIN B. P. 
Published: May 2007

ABSTRACTSweet corn hybrids significantly affected the primary components of eating quality, i. e. sweetness (P < 0.001), sweet corn aroma (P = 0.004), crisp pericarp (P = 0.002) and tender endosperm (P = 0.020). To some degree, N‐S fertilization had an influence on the sweetness of the kernerl (P = 0.067). Hybrids with high levels of kernel DMS and sucrose had more intense sweet corn aroma and sweetness, respectively, with a corresponding increase in sweet corn flavor. A positive relationship was also observed between sweet corn aroma and kernel DMS concentration. Although overall liking did not display significant differences between hybrids and was not correlated with any of the chemical components of flavor, it was positively related to aroma, sweetness and texture, and negatively related to grassiness and starchiness in the kernels. The results in this study demonstrated the importance of conducting sensory evaluation to understand the complex nature of the sensory quality in food crops.
MICROWAVE AND CONVENTIONAL BLANCHING EFFECTS ON CHEMICAL, SENSORY, AND COLOR CHARACTERISTICS OF FROZEN BROCCOLI
Authors: BREWER M. SUSAN , BEGUM SHAHNAZ , BOZEMAN AVA 
Published: May 2007

ABSTRACTBroccoli (cv. Empress) obtained from a local supplier was blanched within 15 h of harvest. It was blanched by four methods in covered containers: conventional boiling water (1900 mL, 4 min) (BW), steam (300 mL water, 4 min) (ST), microwave heated in 1 L glass containers (60 ml water, 4 min, 700 W) (MW), and microwave heated in 1 L Seal‐a‐MealTM bags (45 ml water, 4 min) (MWB). Aliquots were frozen at ‐18C for 4 weeks. Fresh unblanched broccoli peroxidase activity ranged from 389 to 829 units/min; activity was essentially zero immediately after all blanching treatments. The highest reduced ascorbic acid (RAA) content occurred in fresh unblanched broccoli. Some peroxidase regeneration occurred during frozen storage. Immediately after blanching, all blanched broccoli had lower RAA content than control broccoli. MW‐blanched broccoli retained the greatest amount of RAA and had appearance, visual color, texture scores, and chroma of florets and stems equivalent to ST‐blanched broccoli. MW‐blanched broccoli had flavor and general acceptability scores similar to BW‐blanched broccoli. After 4 weeks in frozen storage, MW‐blanched broccoli had the highest RAA content.
DETECTION OF SPECIES ADULTERATION IN PORK PRODUCTS USING AGAR‐GEL IMMUNODIFFUSION AND ENZYME‐LINKED IMMUNOSORBENT ASSAY
Authors: HSIEH YUN‐HWA P. , JOHNSON MARTHA A. , WETZSTEIN CARLA J. , GREEN NANCY R. 
Published: May 2007

ABSTRACTMixing undeclared species in meat products is illegal under food labeling regulations. This study compared the conventional agar‐gel immunodiffusion (AGID) with the Enzyme‐Linked Immunosorbent Assay (ELISA) for detecting species adulteration and assessed the species adulteration problem in raw ground pork products in Alabama retail markets. Forty‐two ground pork and 87 fresh pork sausage samples collected throughout Alabama were examined by AGID and ELISA for four species: pork, beef, poultry and sheep. Using ELISA, 91 % of the ground pork samples were found to contain other meats while 71 % were found to be contaminated using AGID. Using ELISA, 54% of the sausage samples were found to contain undeclared species while none were found to be contaminated using AGID. The major adulterating species in the pork products was beef followed by poultry and sheep. Reliable analytical methods, such as ELISA, must be used as a regulatory tool to discourage the meat species adulteration problem in retail markets.
EFFECTS OF PHOMOPSIS PEACH ROT ON PULP LOSSES AND PUREE QUALITY
Authors: LI X.Y. , GONZALEZ A.R. , FENN P. 
Published: May 2007

ABSTRACTThe effects of a Phomopsis sp. on four peach (Primus persica) cultivars and three fruit maturities were evaluated for pulp losses and quality changes of peach puree. Fruits were inoculated with 2 mm × 2 mm of agar with Phomopsis mycelium and incubated at room temperature (24 to 26 C) for 3 days. The early‐maturing cultivar Goldilocks had higher susceptibility to Phomopsis than the late maturing Babygold 8. Mature fruit had a slightly higher degree of susceptibility to Phomopsis than less mature fruit, except for Goldilocks, which showed equal susceptibility at all maturity stages. Pulp losses, percentage of decayed tissue, titratable acidity, Howard mold counts, soluble solids (SS), SS/acid ratio, viscosity, pH and changes in color were variable among cultivars and maturities. Puree made with 1% or more Phomopsis‐decayed tissue may be unacceptable because of a high (16–75%) mold count.
MICROBIOLOGICAL AND SENSORY ANALYSES OF REFRIGERATED CATFISH FILLETS TREATED WITH ACETIC AND LACTIC ACIDS
Authors: MARSHALL DOUGLAS L. , KIM CHANG R. 
Published: May 2007

ABSTRACTThe influence of acetic acid (AA) and/or lactic acid (LA) dips on microbial numbers, pH, and sensory scores of catfish fillets was assessed during storage at 4C. Fillets were treated by dipping in 4C AA and/or LA solutions for 0–60s. Fillets treated with either 3–4% AA or 2% AA and 2% LA for 30–60s suppressed growth of aerobic microorganisms for 4 days and extended shelf‐life to 16 days. Treatment with either 3–4% LA or 1% AA and 1% LA for 5–60s prolonged microbiological shelf life to 12 days. AA had greater antimicrobial activity than LA. Fillets treated with AA alone or combinations of AA and LA were liked less by sensory panels than controls due to acidic odor and flesh discoloration. Thus, concentrations of AA or LA greater than 2% or exposure times greater than 30s are not recommended for catfish fillets.
MEASURING SENSORIAL QUALITY OF IBERIAN HAM BY RASCH MODEL
Authors: GARCIA C. , VENTANAS J. , ANTEQUERA T. , RUIZ J. , CAVA R. , ALVAREZ P. 
Published: May 2007

ABSTRACTThis paper focuses on a fresh way to determine quality of ham according to sensorial analysis. It is an application of latent traits theory to biometry. “Quality of Iberian Ham” can be considered a latent variable defined by a set of sensorial analysis factors (items). The theoretical background is Item Response Theory (IRT), which suggests that if we can understand how each item in a set of items operates with an object, then we can estimate a measure for the object. The Rasch model is the most common model for that theory. This technique has been applied to data from 8 different hams assessed by 15 expert judges tasting ham in order to obtain Rasch measurements for hams and calibrations for the items.
QUALITY ATTRIBUTES, PECTOLYTIC ENZYME ACTIVITIES AND PHYSIOLOGICAL CHANGES DURING POSTHARVEST RIPENING OF NECTARINE
Authors: ARTÉS FRANCISCO , SALMERÓN MARIA CRUZ 
Published: May 2007

ABSTRACTThe postharvest ripening at 20C and 90–95% RH for 10 days of ‘Armking’ nectarine grown in a greenhouse was investigated over two seasons. Firmness, titratable acidity, ascorbic acid, pH and maturity index were all adequate to stablish the rate of ripening. However, soluble solids content and reducing and non‐reducing sugars showed no significant changes. It took about 10 days for very early ripening fruit (100 g weight and 82 N firmness) and 6 days for normal early ripening fruits (115 g weight and 46 N firmness), both harvested at preclimacteric stage, to become eating ripe (near 20 N). Total weight loss and decay after 10 days was approximately 11%. During ripening there was a temporal coincidence among higher rates of ethyleneproduction, higher pectinmethylesterase (PME) and polygalacturonase (PG) activities, lower firmness and acidity and higher maturity index. PME and PG activities increased during ripening, with a highly negative linear correlation between activities of the two enzymes and firmness. In very early ripening fruit, PME activity was more closely related to softening than PG, whereas in normal early ripeningfruit, PG activity was slightly more closely linked to the loss offirmness than PME.
FLAVOR AND CHEMICAL COMPARISON OF PASTEURIZED AND FRESH VALENCIA ORANGE JUICES1
Authors: MOSHONAS MANUEL G. , SHAW PHILIP E. 
Published: May 2007

ABSTRACTFreshly extracted Florida Valencia orange juice was heated at 98C for 11 s to produce lightly heated juice, and for 37 s to produce heavily heated juice. Sensory panels detected a flavor difference between the fresh, unheated juice and the heavily heated juice. Analyses of these two juice samples by headspace gas chromatography (GC) showed no significant qualitative or quantitative differences. GC analyses of methylene chloride extracts of juices and of residues from distillation of the juices showed only one detectable difference in each case. Extracts of the whole juices showed one GC peak, which was significantly larger in the heavily heated juice, identified as the potential off flavor compound, octanoic acid. Extracts of the high‐boiling distillation residue showed one unidentifed late‐eluting GC peak which appeared only in the heavily heated juice. These findings supplement previous reports that more severe pasteurization conditions than required for juice processing cause detectable flavor changes in heated juice.
QUALITY OF ‘GALA’ APPLES AS INFLUENCED BY HARVEST MATURITY, STORAGE ATMOSPHERE AND CONCOMITANT STORAGE WITH ‘BARTLETT’ PEARS1
Authors: DRAKE S.R. , EISELE T.A. 
Published: May 2007

ABSTRACTControlled atmosphere (CA) storage for 45 or 90 days following harvest reduced quality losses for both ‘Gala’apples and ‘Bartlett’pears compared with fruit from regular atmosphere (RA) storage. Fruit stored in CA were firmer, had higher acidity and less color change than fruit from RA storage. Apples and pears stored together in CA maintained good quality and compared favorably with apples or pears stored separately. There was no difference in fruit quality between fruit stored at 1% O2 and 1% CO2 compared with fruit stored in 2% O2 and 3% CO2. Fruit harvested at a more advanced stage of maturity deteriorated more quickly in storage than earlier harvested fruit. A combination of 45 days in CA followed by 30 days RA resulted in apples that were superior in quality to apples stored for 75 days in RA alone.
PEACH TEXTURE DURING RIPENING AFTER EXTENDED STORAGE1
Authors: MURILLO J.A. , BRUSEWITZ G.H. , MANESS N.O. 
Published: May 2007

ABSTRACTPeach texture during storage is affected by temperature, humidity, and oxygen level. Four cultivars, ‘Sentinel’, ‘Topaz’, ‘Parade’, and ‘Fairtime’, were stored at 0C for 28 days after which time texture tests were done for the next four days during the peach's ripening at 25C. A cylindrical peach specimen was penetrated with a wire probe installed in an Instron universal testing machine. From the force‐displacement response, firmness parameters were determined and a fast Fourier transform frequency analysis was performed to determine the jaggedness of the curves. Effegi firmness, Instron peak force, and spectrum area changed the most during ripening. The lowest frequency ratio (0 to 0.19 Hz) changed more than any other frequency ratio during ripening. Significant decreases in Effegi firmness and in Instron peak force, steady state force, and frequency ratios were observed between the first and the second day of ripening but the changes were not significant thereafter. After one day of ripening, late season cultivars ‘Fairtime’ and ‘Parade’ were significantly less firm than ‘Topaz’. Most parameters indicated that ‘Sentinel’ an early season cultivar, was firm like ‘Topaz’, a mid‐season cultivar. After two days, differences in firmness parameters among the four cultivars were not significant.
OCCURRENCE OF CHILLING INJURY IN GOLDEN APPLE (Spondias dulcis, Sonn.) FRUITS
Authors: MOHAMMED MAJEED , WICKHAM LYNDA D. 
Published: May 2007

ABSTRACTThe effects of modified atmosphere packaging, waxing, storage temperature (5C) and duration (3, 7, 11, 15, 19 and 23 days) on the keeping quality and chilling‐tolerance of golden apple fruits were evaluated. The extreme susceptibility of golden apple fruits to chilling injury (CI) at 5C was evidenced by extensive pitting and fungal decay. Symptoms appeared after 11 days storage at 5C or after holding at 30C for 1 day after storage for 3 days at 5C. Waxing delayed the appearance of pitting in the above situations to 23 days and 15 days, respectively. Skin pitting developed in low density polyethylene (LDPE) packaged fruits after 19 days at 5C and became more pronounced after holding at 30C for one day.Despite the symptoms observed, measurements of bioelectrical resistance and electrolyte leakage indicated that severe membrane damage had occurred by 7 days storage at 5C for all treatments. Therefore, bioelectrical resistance and electrolyte leakage provided a measure of the onset of chilling injury prior to the appearance of CI symptoms. Changes in fresh weight losses, a reliable indicator of CI in some commodities, did not prove to be so in this case.
EVALUATION OF THE SENSORY QUALITY OF AKARA (FRIED COWPEA PASTE) BY TEENAGE CONSUMERS
Authors: MCWATTERS K.H. , FLETCHER S.M. , RESURRECCION A.V.A. , ANDRESS E.L. , PEISHER A.V. 
Published: May 2007

ABSTRACT Cowpeas (Vigna unguiculata) are a nutritious legume, but their consumption in the U.S. is limited by the lack of convenience and innovative forms of use. Akara is a popular West African food made from deep‐fat fried cowpea paste and has potential for extending the use of dry cowpeas in U.S. markets. Acceptance tests involving 122 Georgia teenagers were conducted to assess their response to akara. Akara made from decorticated seeds was more acceptable than akara made from nondecorticated seeds. Akara was most acceptable to males, blacks, and to those who had completed nine or more grades in school. The product was more likely to be consumed at a restaurant or cafeteria than at home or at a fast food establishment. These findings indicate that akara has potential for success in the fried food market and could be targeted toward certain segments of the teenage population.