bluuebunny/crossref_metadata_2025_split huggingface dataset:
SURFACTANT APPLICATION SYSTEM TO PREVENT ANTHOCYANIN LEAKAGE OF IQF BLUEBERRIES1
Authors: BENOIT PATRICK W. , DONAHUE DARRELL W. , BUSHWAY ALFRED A. , STOREY JENNIFER A. , PLAYER TYLER M. 
Published: May 2007

ABSTRACTDesign of an in‐line system to apply carboxymethylcellulose (CMC) surfactant to individually quick frozen blueberries to prevent anthocyanin leakage is presented. Based on design specifications a prototype system was tested. Results of anthocyanin leakage tests performed on blueberries coated using a surfactant distribution unit indicate that a small percentage by weight (such as 1%) of surfactant is effective in reducing anthocyanin leakage. Economic evaluation of the system design revealed a cost range for blueberries from $0.04 to $0.09 per kg. Price of the CMC surfactant had the greatest effect on total operational cost of the system. The designed system represents the best overall system for applying surfactant to blueberries without slowing existing processing operations. Overall, the surfactant application system is not a great economic burden for processors, if customers are willing to absorb the slightly higher cost per kg of coated blueberries.
EFFECT OF VACUUM PACKAGING ON THE COLOR OF FROZEN SUGAR APPLE (ANNONA SQUAMOSA L.)
Authors: WU MING‐CHANG 
Published: May 2007

ABSTRACTSugar apples at 70–80 % of ripeness were individually quick frozen, with or without vacuum packaging, and stored for 12 months. Insignificant discoloration was observed in the vacuum‐packed samples, while serious change was observed in the control (nonvacuum‐packed samples). The main phenolic compounds in the sugar apples at 4 degree maturity were determined to be (+) catechin (272.9 ppm), chlorogenic acid (84.7 ppm), eugenol (21.3 ppm) and gallic acid (15.9 ppm). Fruits with higher maturity exhibited higher polyphenoloxidase (PPO) activity. However, PPO activity decreased the longer the storage period, especially in the nonvacuum‐packed fruits. Residual contents of those four phenolic components and of chlorophyll in the vacuum‐packed sugar apples were higher than those in the nonvacuum‐packed fruits during frozen storage.
QUALITY EVALUATION OF REFRIGERATED CHICKEN WINGS TREATED WITH ORGANIC ACIDS
Authors: KIM CHANG R. , MARSHALL DOUGLAS L. 
Published: May 2007

ABSTRACTThe effects of acetic acid (AA), lactic acid (LA), or citric acid (CA) dip treatments on aerobic plate counts (APC), Hunter color values, and sensory evaluation scores of chicken wings stored at 4C were assessed. Chicken wings were immersed in solutions containing 1% individual acids for 10 min. Exposure for 10 min significantly reduced (P < 0.05) APC on the surface of chicken wings for 12 days. AA had greater antimicrobial activity than LA or CA. AA treatment yielded lighter, less red, and less yellow colored wings than untreated controls. Odor scores of chicken wings treated with acids were lower than untreated controls, with AA giving better scores than the other acids during 12 days of storage. Appearance scores of acid‐treated wings were similar to controls throughout storage. Untrained panelists did not observe color differences suggested by Hunter color data. Treatment of chicken wings with 1% AA would be recommended over the other acids due to greater antimicrobial effect and more favorable sensory results.
QUALITY CHANGES IN APPLE JUICE AS RELATED TO NONTHERMAL PROCESSING
Authors: ZÁRATE‐RODRÍGUEZ E. , ORTEGA‐RIVAS E. , BARBOSA‐CÁNOVAS G.V. 
Published: May 2007

ABSTRACTFresh apple juice was preserved using ultrafiltration and high voltage pulsed electric fields as nonthermal preservation techniques. Changes in quality attributes such as soluble solids, pH, acidity and color were verified for both processes. Changes were tested in terms of membrane pore, transmembrane pressure and recovery percentage for the ultrafiltration treatments, as well as in terms of electric field strength and number of pulses for the pulsed electric fields experiments. Among the quality attributes investigated, soluble solids, pH and acid content did not show significant differences, while color was significantly different for both nonthermal techniques. For the ultrafilteredjuice, a browning trend was observed, whereas for the pulsed electric treated juice an opposite, lightening, tendency was present.
RATITE MEAT SENSORY SCORES COMPARED WITH BEEF
Authors: ANDREWS LINDA , GILLESPIE JEFFREY , SCHUPP ALVIN , TAYLOR GARY 
Published: May 2007

ABSTRACTOstrich and emu meats offer consumers a low fat red meat alternative to beef. A descriptive scoring method was used to compare edibility characteristics of beef, emu and ostrich meats. The flavor and textures of grilled ostrich and emu meat were compared with top sirloin beef as fresh and over 6 months of frozen storage (0, 2, 4, 6 months) using the “Difference from Control Test”. Liver‐like/giblet flavors for ostrich were slightly less and emu slightly more than beef. Ostrich and emu filet juiciness were slightly higher than beef. Ground emu liver‐like giblet flavor was enhanced by frozen storage. Grilled freshly ground ostrich was slightly less mealy, beefy, lardy, and liver‐like, while scoring slightly more juicy than beef. Ground ostrich, from a processor, was much less like beef than laboratory prepared ground ostrich. Freshly ground emu was slightly less mealy and beefy, more juicy, and less lardy than beef. Frozen whole cuts maintained similar attributes throughout the 6 months of frozen storage.
KERNEL MORPHOLOGY VARIATION IN A POPULATION DERIVED FROM A SOFT BY HARD WHEAT CROSS AND ASSOCIATIONS WITH END‐USE QUALITY TRAITS1
Authors: BERGMAN CHRISTINE J. , GUALBERTO DAISY G. , CAMPBELL KIMBERLY G. , SORRELLS MARK E. , FINNEY PATRICK L. 
Published: May 2007

ABSTRACTPhysical attributes, including kernel morphology, are used to grade wheat, and indicate wheat milling and baking quality (MBQ). Using a recombinant inbred population derived from a soft by hard wheat cross, this study quantified kernel traits’ sources of variation, studied their heritability, and relationships between morphological and MBQ traits. Transgressive segregation occurred for all traits. Thousand‐kernel weight (TKW) and kernel texture (NIR‐T) were primarily
INVESTIGATIONS ON THE SYNTHETIC AUXIN RESIDUES OF GREENHOUSE TOMATOES (LYCOPERSICON ESCULENTUM) GROWN IN TURKEY
Authors: GÖKMEN VURAL , ACAR JALE 
Published: May 2007

ABSTRACTNormal and misshapen greenhouse‐grown tomatoes (n= 100 for each group) were analyzed separately in order to compare their synthetic auxin residue contents. Sharply elongated blossom‐ends, “hook‐like” and “slice‐like” deformations were the auxin‐induced shape abnormalities most often observed. The greenhouse tomatoes were found to contain only 4‐chlorophenoxyacetic acid (4‐CPA), but no 2,4‐dichlorophenoxyacetic acid (2,4‐D) or β‐naphtoxyacetic acid (BNOA) residues. Seasonal variations in the mean 4‐CPA residues of greenhouse tomatoes were significant (p<0.05) through 1994‐97. Mean 4‐CPA residues of normal and misshapen greenhouse tomatoes were 0.323/pm0.187 mg kg−1 and 0.363/pm0.150 mg kg−1, respectively. The difference was not statistically significant (p>0.05). The average 4‐CPA residue in abnormally shaped fruit is greater than 0.3 mg kg−1. While misshapen fruit always contained residues of at least 0.1 mg kg−1, 95% of normal‐shaped fruit also contained residues exceeding 0.1 mg/kg−1.
A RESEARCH NOTE: SENSORY QUALITY CHANGES OF HIGH MOISTURE PINEAPPLE BITS DURING STORAGE
Authors: PARDIO VIOLETA T. , WALISZEWSKI KRZYSZTOF N. , GARCIA MIGUEL A. 
Published: May 2007

ABSTRACTMinimally processed high moisture pineapple bits prepared in sucrose syrups, in order to decrease water activity to 0.92, 0.95 and 0.97, were stored at 30, 35 and 40C and evaluated by selected and trained sensory panelists using the Karlsrühe Quality Test. Color, flavor and texture changes were significantly lower for the 0.92 aw product stored at 30C. It can be predicted by shelf‐life estimation that this product will maintain a satisfactory sensorial and microbiological quality for up to 50 days.
QUALITY OF ‘ANJOU’ PEARS AFTER DIFFERENT TYPES OF CONTROLLED ATMOSPHERE STORAGE
Authors: DRAKE S.R. , GIX R.D. , COUREAU C. 
Published: May 2007

ABSTRACT‘Anjou’ pears (Pyrus communis, L) were subjected to seven different controlled atmosphere (CA) storage practices and stored at 1C, for 90, 150 or 210 days plus 30 days at regular air atmosphere (RA). CA storage treatment conserved pear qualities to a certain extent regardless of storage treatment. Establishment of CA conditions (2% O2 and < 1 % CO2 on warm pears (20C), prior to cooling, resulted in reduced firmness, finish and color and increased amount of scald, shrivel and physiological disorders. Pears held in CA storage (2% O2 and < 1 % CO2) for 90 days and an additional 30 days in RA storage maintained good quality. When held for longer storage periods, firmness, finish and color decreased, and scald, shrivel and physiological disorders increased.
AKARA‐MAKING CHARACTERISTICS OF FIVE U.S. VARIETIES OF COWPEAS (VIGNA UNGUICULATA)
Authors: McWATTERS K.H. , HUNG C.‐Y. T. , HUNG Y.‐C. , CHINNAN M.S. , PHILLIPS R.D. 
Published: May 2007

ABSTRACTAkara‐making characteristics of five U.S. varieties of cowpea were determined, using a small‐scale method developed based on 50 g dry seed starting material. Blackeye, crowder, pinkeye, white acre and a new breeding line (white‐eye) cowpeas were evaluated at three paste moisture contents (63, 65, 67%). Blackeye cowpeas at 65% paste moisture served as the control. Ranges for color characteristics were: lightness (L*), 59.8 to 68.3 (control = 61.9); chroma (intensity), 34.6 to 41.4 (control=38.3); hue angle (light brown), 72.7 to 78.6 (control = 74.9); total color difference, 12.8 to 14.9 (control= 14.0). Akara ball hardness ranged from 9.7 to 18.9 N (control= 14.2). Ranges for other texture characteristics were: elasticity, 1.79 to 3.18 mm (control=2.35); cohesiveness (ratio), 0.20 to 0.34 (control=0.23); gumminess, 2.45 to 4.61 N (control=3.23); and chewiness, 4.39 to 14.2 Jx103‐ (control=7.59). Each variety produced four to five balls per batch with weights ranging from 17.54 to 21.24 g (control=21.06 g). Paste with overall handling characteristics (ease of dispensing, ease of ball formation) and akara‐making quality (shape of ball, appearance of ball surface) the most like the control was the white‐eye, while crowder was the least like the control.
THE EFFECT OF PRESSURE COOKING ON THE MICROSTRUCTURE AND EXPANSION OF FISH CRACKER (‘KEROPOK’)
Authors: KYAW Z.Y. , CHEOW C.S. , YU S.Y. , DZULKIFLY M.H. 
Published: May 2007

ABSTRACTThe effect of pressure cooking on microstructure of wheat and tapioca starch in keropok gel and expansion of fried keropok slices were studied. The morphology of the starch granules in the keropok gel at different steaming temperature was examined using scanning electron microscopy (SEM). Linear expansion of keropok made with wheat starch increased with increasing steaming temperature, but that of keropok made with tapioca starch decreased with increasing steaming temperature. The linear expansion results correlate with the sensory evaluation of the products.
STUDIES ON THE DEVELOPMENT OF PAN BREAD USING RAW WHEAT GERM
Authors: SIDHU JIWAN S. , AL‐HOOTI SUAD N. , AL‐SAQER JAMEELA M. , AL‐OTHMAN AMANI 
Published: May 2007

ABSTRACTRaw wheat germ, known to be high in vitamin E and other phytochemicals, was used to develop pan bread formulations. The raw wheat germ used had protein, fat and ash contents of 27.88, 9.86 and 4.33%, respectively, compared with 11.35, 1.26 and 0.61% for white flour. Reduction in specific loaf volume, due to the inclusion of wheat germ, was significantly restored by using a combination of 30 ppm potassium bromate and 50 ppm ascorbic acid. At levels of 10 and 20% germ incorporation, the use of 3.0% enzyme‐active soy flour significantly improved the specific loaf volume of the test breads. In comparison with white‐flour control bread, panelists did not find any significant differences in any of the sensory attributes of the test bread samples containing up to 10% wheat germ and 0.5% sodium stearoyl‐2‐lactylate (SSL). The minerals, protein and fat content of wheat‐germ‐enriched breads, was superior to the white‐flour control bread. It can be concluded that phytochemical‐enriched pan bread with superior nutritional and sensory qualities can be produced using white flour, 20% wheat germ, 0.5% SSL, 30 ppm potassium bromate and 50 ppm ascorbic acid.
MICROBIOLOGICAL QUALITY OF BROILER CHICKEN CARCASSES PROCESSED HYGIENICALLY IN A SMALL SCALE POULTRY PROCESSING UNIT
Authors: YASHODA K.P. , SACHINDRA N.M. , SAKHARE P.Z. , RAO D. NARASIMHA 
Published: May 2007

ABSTRACTThough large‐scale enterprises in highly‐developed countries often produce millions of items in a single day, world‐wide the volume of food produced in small‐scale enterprises or at home in countries still developing is of great economic importance and hygienic concern. Trials were conducted to determine the degree to which the sanitary state of broilers processed on a small scale could be improved through the application of simple hygienic practices. Dressed broiler chickens were examined for microbiological quality. Live birds carried high microbial load (log cfu/cm2): TPC 5.34; S. aureus 3.08 and fecal streptococci 3.02. The evisceration process resulted in a significant (P > 0.05) increase in microbial fecal contamination. Statistically significant lower microbial counts were observed in hygienically processed carcasses as compared with market carcasses. E. coli and fecal streptococci were completely absent in hygienically processed carcasses. Modest changes inprocessing methods resulted in broilers more hygienic with a gain in shelf‐life compared with those regularly available on the market.
PICKLING CAPER FLOWER BUDS
Authors: ÖZCAN MUSA 
Published: May 2007

ABSTRACTCaper flower buds of Capparis ovata var canesces and Capparis spinosa var spinosa were fermented in 5% and 10% brines, then subsequently stored in brines of 2% or 6% but with acetic acid, citric acid, sugar, or tarragon extract added. Most of the treatments were pasteurized at 80C, but some were not. Sensory evaluation was applied at intervals up to 360 days. C. ovata buds fermented in 5% brine and stored in 2% brine + 1% acetic acid, 6% brine + 1% acetic acid, or 6% brine + citric acid were judged the best. Buds of C. ovata kept their bright yellowish color during storage. For all samples, firmness gradually decreased during storage. C. spinosa samples decreased in firmness more than C. ovata. The texture of the buds was significantly protected by pasteurization and by the addition of sugar and tarragon extract.
MICROSTRUCTURE OF JARLSBERG TYPE AND EDAM CHEESES AS INFLUENCED BY MATURATION
Authors: ARYANA KAYANUSH J. , HAQUE ZAHUR U. 
Published: May 2007

ABSTRACTThis study investigated the microstructure of a Jarlsberg type (Vallegret) and Edam cheeses as impacted by maturation. Microstructure was studied by transmission and scanning electron microscopy. Vallegret and Edam cheeses were matured for eleven and six months respectively at 4C. Matured Vallegret cheese showed the presence of fibrous structures whereas the one week immature Vallegret cheese did not. Immature (one week) Vallegret and Edam cheeses both showed the presence of tiny porous structures and fine cracks which reduced significantly as the cheeses matured. Protein layers at the fat‐protein interface were absent in one week immature Vallegret and Edam cheeses. However, protein layers were observed in both cheeses on maturation. Maturation markedly affected the microstructures of these cheeses.
CHARACTERIZATION OF SURFACE AUXIN RESIDUE IN GREENHOUSE TOMATOES (LYCOPERSICON ESCULENTUM)
Authors: GÖKMEN VURAL , ACAR JALE 
Published: May 2007

ABSTRACTGreenhouse tomato samples (n = 20) was analyzed before and after peel removal in order to determine surface auxin residue. Mean 4‐CPA residue levels of greenhouse tomatoes with and without peels were 0.383 ± 0.123 mg kg−1 and 0.241 ±0.085 mg kg−1, respectively. This difference (36 ±13%) was statistically significant. The frequency distribution curve of tomatoes with peel had a peak point at 4‐CPA reside interval of 0.4‐ < 0.5 mg kg−1 tomato, and shifted back to 4‐CPA residue interval of 0.2‐ < 0.3 mg kg−1 for tomatoes without peel. Percentage of samples having 4‐CPA level lower than the critical concentration of 0.5 mg kg−1 was 80% before peel removal, but increased to 100% upon being peeled. The mean 4‐CPA residue of peels was roughly estimated to be 3.449 mg kg−1 peel based on peeled versus nonpeeled fruit residue.
SENSORY CHARACTERISTICS AND NEAR‐INFRARED SPECTROSCOPY OF BROILER BREAST MEAT FROM VARIOUS CHILL‐STORAGE REGIMES
Authors: LYON BRENDA G. , WINDHAM W.R. , LYON C.E. , BARTON F.E. 
Published: May 2007

ABSTRACTThe terms “fresh” and “frozen” often refer to the physical state of the product (i.e., soft, hard) as well as quality state (i.e., good, inferior). This study addressed quality issues of breast meat subjected to chill‐store regimes that simulate possible scenarios at points between processing, distribution by retailers, and final preparation by consumers. Five temperatures (+4,0, −3, −12, and −18C) at storage regimes (2 days, 7 days, and 7 days at the five temperatures followed by an additional 7 days at −18C) were evaluated. The statistical differences in descriptive sensory texture and moisture characteristics among cooked samples could not be predominantly attributed to temperature, storage, or temperature‐storage treatments. Visible and near‐infrared reflectance spectra of stored raw skinless breasts did not discriminate between individual temperature groups. However, a two‐class model (98.5% correct classification) discriminated between unfrozen (+4, 0, and −3C) and frozen (−12 and −18C) samples, partially due to spectra of myoglobin and oxidative states.
PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF FLAVORED SOYMILK DURING REFRIGERATION STORAGE1
Authors: WANG BAOWU , XIONG YOULING L. , WANG CHANGZHENG 
Published: May 2007

ABSTRACTThe goal of this study was to investigate changes in physicochemical, microbiological, and sensory properties of flavored soymilk under refrigeration storage. The soymilk contained 85.7% moisture, 10.5% carbohydrates+ash, 2.2%protein, and 1.6% fat. Sensory analysis showed that chocolate and almond flavorings improved the aroma ofsoymilks (P < 0.05). Addition of gum partially masked the beany flavor and off‐flavor. All the soymilks had less than 10 CFU/mL of total aerobic, coliform, and E. coli counts. After one month's storage, TBARS decreased by about 20% (P < 0.05). All soymilk samples exhibited a pseudoplastic flow, and addition of 0.05% iota‐carrageenan increased their viscosity and shear stress (P < 0.05). Overall, flavored soymilks had improved desirable attributes and reduced undesirable characteristics over plain soymilk, and all were stable for one month at refrigeration condition.
PREDICTION OF NEUTRAL AND ACID DETERGENT FIBER CONTENT OF GREEN ASPARAGUS STORED UNDER REFRIGERATION AND MODIFIED ATMOSPHERE CONDITIONS BY NEAR‐INFRARED REFLECTANCE SPECTROSCOPY
Authors: GARRIDO A. , SÁNCHEZ M.T. , CANO G. , PÉREZ D. , LÓPEZ C. 
Published: May 2007

ABSTRACTThe influence of the cultivar, harvesting time and length of storage under refrigeration and modified atmosphere conditions on the fiber content of green asparagus, grown in Huétor‐Tájar, Granada, Spain, was studied. Neutral detergent (NDF) and acid detergent (ADF) fiber content evolution was measured after specified storage conditions. Near‐infrared (NIR) calibration equations were developed and validated for these chemical characteristics. NIR spectroscopy was accurate in predicting NDF and ADF, proving its potential as a QC analytical technique.
COLOR, TEXTURE AND SENSORY EVALUATION OF SELECTED HYBRIDS OF POPPED POPCORN
Authors: PARK DONKEUN , MAGA JOSEPH A. 
Published: May 2007

ABSTRACTHot air popped kernels of six selected popcorn hybrids were evaluated by 74 subjects for Hunter color values, texture maximum force (g) and total area (g. s), and ranking tests on popped kernel shape, color, aroma, taste and texture. Panel preference for butterfly and mushroom popped kernel shapes were not significantly different from each other (p = 0.20). However, yellow popcorn color was significantly preferred to white by panelists (p = 0.00025). Hunter b value (yellowness) was the most important color determinant among Hunter values. Aroma preference for the yellow popcorn hybrids was higher than that of white hybrids (p = 0.0003). Panel texture preference was related to texture maximum force (r = 0.85).
QUALITY OF FROZEN/THAWED SPRAT (SPRATTUS SPRATTUS SPRATTUS) STORED IN CLING FILM AND ALUMINUM FOIL AT 4C1
Authors: RUIZ‐CAPILLAS CLAUDIA , HORNER W.F.A. 
Published: May 2007

AbstractFrozen sprats (Sprattus sprattus sprattus) were thawed and separated into three lots: two lots were wrapped and kept chilled in a refrigerator at 4C, one wrapped in aluminum foil (AF), the other in cling film (CF) and a third lot left unpackaged and held in melting ice. Biochemical tests, performed at intervals over a 16‐day period, showed better quality and an extension of shelf‐life for sprats stored unpackaged in ice compared with those held at 4C packed in AF or CF. The levels of trimethylamine oxide‐nitrogen (TMAO‐N) decreased throughout storage and significant differences (P<0.05) were observed between the lot in ice and the lots stored in AF or CF (P<0.05). However, significant differences (P<0.05) were not observed between AF and CF lots during the experiment. Increases in total volatile base nitrogen (TVB‐N) and trimethylamine‐nitrogen (TMA‐N) were significantly retarded, as were reductions in sensory quality, in the ice‐stored fish compared with packaged, refrigerated fish.
PROCESSING AND QUALITY EVALUATION OF WHOLE CANNED ‘DWARF’ GOLDEN APPLES (SPONDIAS CYTHEREA)
Authors: RAMSUNDAR DAVID , COMISSIONG EDWARD , BADRIE NEELA , BACCUS‐TAYLOR GAIL S.H. , SPENCE JOHN 
Published: May 2007

Abstract‘Dwarf’ golden apples (Spondias cytherea) were canned in sucrose syrup of either 30 d̀Brix (L) or 40 d̀Brix (H). Processing was either by hot filling (HF) of syrup at 92C in filled cans or by steam‐exhausting (SE) of the filled cans at 85C for 12–14 min, followed by processing at 100C for 20 min (W20) or 30 min (W30). Sensory evaluation of commercial sterile products, SE‐LW30 and SE‐LW30 indicated there were no differences (P < 0.05) in appearance, color, taste, aroma and texture. Overall scores indicated that fruits in syrup were liked definitely to like slightly. Panelists indicated that they might or definitely will purchase the products. Fruits in 40 d̀Brix syrup were firmer than in 30 d̀Brix syrup. By week 8 of storage at 28–30C, pH was stable between 3.6–3.7, and ‘cut‐out’d̀Brix of syrup for LW30 and HW30 products was 24.0 – 24.5 and 28.5, respectively.
PINEAPPLE JUICE CONCENTRATED BY OSMOTIC EVAPORATION1
Authors: SHAW PHILIP E. , LEBRUN MARC , DUCAMP MARIE‐NOËLLE , JORDÁN MARIA J. , GOODNER KEVIN L. 
Published: May 2007

AbstractPasteurized pineapple juice was concentrated by osmotic evaporation to produce a 51 d̀Brix concentrate that was reconstituted to single strength juice for evaluation. Headspace gas chromatography (HSGC) showed that the concentrate retained an average of 62% of the volatile components present in the initial juice. A sensory panel preferred initial juice over reconstituted concentrate, and noted a decrease in desirable flavor top notes as well as development of some processed flavor in the concentrate. Similar HSGC analysis of four other commercial juice samples showed a wide range of quantitative values for volatile components, with the initial juice being similar to the weakest of these commercial juices. Analysis of concentrated juice extracts permitted identification of additional less‐volatile components not monitored directly by HSGC of the juice. Relatively low levels of these components were also present in the initial juice. Although this nonthermally produced concentrate retains more volatile components than when traditional thermal processing methods are used, addition of aqueous aroma to the concentrate may be required for satisfactory flavor.