bluuebunny/crossref_metadata_2025_split huggingface dataset:
FORMULATION OF BEVERAGES CONTAINING BYPRODUCTS OF OSMOTIC DEHYDRATION OF LOWBUSH BLUEBERRIES
Authors: CAMIRE MARY ELLEN , FLINT SUSAN ISMAIL 
Published: May 2007

ABSTRACTThe 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

ABSTRACTThe 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

ABSTRACTThe 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

ABSTRACTChanges 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

ABSTRACTIce 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

ABSTRACTHigh‐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

ABSTRACTThe 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

ABSTRACTPink 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

ABSTRACTGreen 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

ABSTRACTThis 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

ABSTRACTMalate 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

ABSTRACTViscosity 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

ABSTRACTFlavor 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

ABSTRACTTo 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

ABSTRACTA 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

ABSTRACTDifferent 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

ABSTRACTCollege 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

ABSTRACTRangia 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

ABSTRACTPlums 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

ABSTRACTTwo 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

ABSTRACTA 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.