bluuebunny/crossref_metadata_2025_split huggingface dataset:
SIZE EXCLUSION HIGH‐PERFORMANCE LIQUID CHROMOTOGRAPHY OF WATER‐EXTRACTABLE PROTEINS FROM HOT‐PROCESSED, ELECTRICALLY STIMULATED PORK CARCASSES
Authors: ANDERSON J.B. , DAVIS C.E. , REAGAN J.O. 
Published: May 2007

ABSTRACTThe effects of electrical stimulation (ES) on both hot‐processed, brine‐chilled (BC) and conventionally processed (CON) pork loins were evaluated. Protein solubility changes from water extracts of treated pork longissimus were monitored by size exclusion high‐performance liquid chromatography (SEC/HPLC) and the biuret protein reaction. Molecular weight profiles (SEC/HPLC) of water extracts from treated longissimus showed four major peaks that represent proteins with molecular weights greater than 10,000 daltons which were affected by ES. Electrical stimulation led to a decrease in the amount of proteins observed in these four peaks when the conventional method of chilling was employed. At the same time, an increase in smaller molecular weight compounds were observed (compounds < 10,000 daltons). Extractable biuret positive compounds showed no significant changes due to ES or method of chilling.
LEAD AND CADMIUM CONTENT OF SOME EDIBLE MUSHROOMS
Authors: ZURERA‐COSANO G. , RINCON‐LEON F. , POZO‐LORA R. 
Published: May 2007

ABSTRACTThe lead and cadmium content of 89 samples of some edible mushrooms, corresponding to 8 different species, were determined by atomic absorption spectrophotometry to evaluate the importance of mushrooms as a dietary source of both elements. Lead content of the selected mushrooms ranged from less than 0.058 to 1.85 mg/kg, whereas cadmium content varied from 0.01 to 5.55 mg/kg. The levels found differed significantly (p 0.001) between species. The samples of Psalliota campestris showed the highest levels with respect to the remainder of the species analyzed. The concentration levels were compared to literature data and the contribution of mushrooms to the daily intake of both elements in Spain was calculated. At the same time the possible health risk for the consumer is pointed out.
LIPID OXIDATION IN TURKEY MEAT AS INFLUENCED BY SALT, METAL CATIONS AND ANTIOXIDANTS1
Authors: SALIH A. M. , PRICE J. F. , SMITH D. M. , DAWSON L. E. 
Published: May 2007

ABSTRACTTurkey breast or thigh muscle was mixed with 2% pure salt, rock salt, or pure salt plus 50 ppm of one or a combination of copper, iron or magnesium. Efficacy of 2 antioxidants was tested. Lipid oxidation was monitored during refrigerated and frozen storage of raw and cooked turkey by the thiobarbituric acid (TBA) test. TBA results indicated that the most significant prooxidant effect was caused by salt plus Cu2+ and Fe2+ followed by salt plus Fe3+ or Cu2+ alone. Tenox 6 was an effective antioxidant in the presence of copper and iron ions. Thigh meat was more susceptible to oxidation than breast meat. Cooking had a significant prooxidant effect as measured by TBA.
EFFECT OF PARTICLE SIZE ON THE QUALITY OF PEANUT PASTES
Authors: SANTOS B. L. , RESURRECCION A.V.A. 
Published: May 2007

ABSTRACTA spread made from light colored, bland peanut paste flavored with cheese, meat, fruit or chocolate would enhance the probability of increased utilization of peanuts. The effect of particle size on quality of pastes prepared from whole peanut kernels subjected to water extraction (WE) and chopping was determined. Results indicated that the paste prepared from coarsely or moderately chopped peanuts was found to be light in color and have the lowest flavor intensity scores. Paste prepared from finely chopped peanuts had the darkest color among all treatments.
CHANGES IN THE MICROFLORA OF PACKAGED FRESH BROCCOLI
Authors: BRACKETT ROBERT E. 
Published: May 2007

ABSTRACTChanges in the microflora of fresh broccoli shrink‐wrapped in film, sealed in gas‐flushed film pouches, or stored on ice in cardboard crates and held at 1°C were analyzed. Growth trends for total aerobes, psychrotrophs, yeast/molds, members of Enterobacteriaceae, and lactic acid bacteria did not differ significantly between the packaging treatments (p ≤ 0.05). However, populations of total aerobes in unpackaged broccoli in its final week of storage (week 6) were significantly greater than that of packaged broccoli at week 6. Samples packaged in film remained higher in quality 2 to 3 weeks longer than control samples. Yellowing was the most obvious defect.
NATIONAL CONSUMER RETAIL BEEF STUDY: INTERACTION OF TRIM LEVEL, PRICE AND GRADE ON CONSUMER ACCEPTANCE OF BEEF STEAKS AND ROASTS
Authors: SAVELL J. W. , CROSS H. R. , FRANCIS J. J. , WISE J. W. , HALE D. S. , WILKES D. L. , SMITH G. C. 
Published: May 2007

ABSTRACTConsumers in San Francisco, California and Philadelphia, Pennsylvania, USA were asked to purchase, in simulated retail markets, beef retail cuts of different grades, Choice versus Select (equivalent to Good), or of different trim levels, Regular Trim (no more than 13 mm of external fat; Philadelphia only), Extra Trim (no more than 8 mm of external fat) or Super Trim (no external fat), all priced at Parity or Premium (Parity plus 10%) prices. Consumers in Philadelphia purchased significantly more Extra Trim and Super Trim steaks and roasts than Regular Trim. At the time of purchase, consumers in both cities could not detect the visual differences in Choice versus Select, but upon eating them found that Choice cuts were better tasting, but also fatter, and that Select cuts were leaner, but had problems with taste and texture. Both Choice and Select were rated high for consumer acceptance, but for different reasons, taste for Choice, leanness for Select.
LACTIC ACID DIPPING FOR INHIBITING MICROBIAL SPOILAGE OF REFRIGERATED CATFISH FILLET PIECES
Authors: INGHAM STEVEN C. 
Published: May 2007

ABSTRACTSubdivided catfish fillets were dipped in chilled (7°C) solutions of 1.70% and 2.55% (v/v) lactic acid (LA) for 10 min. Control pieces were not dipped. All pieces were individually placed in sterile plastic bags and stored either at 7°C for 3 days or on ice in a 2°C cold room for 6 days. Aerobic plate count (APC) was periodically determined using plate count agar pour plate and Petrifilm™ film methods. At 7°C, APC for both LA treatments was significantly (P<0.05) lower than for controls during 3 days of storage. Day 3 APC values for 1.70% and 2.55% LA samples were lower than controls by 1.3 and 2.3 logs, respectively. Similarly, after 6 days at 2°C the APC values for 1.70% and 2.55% LA samples were 1.3 and 3.1 logs lower, respectively, than for control samples. Throughout storage at both temperatures, 2.55% LA samples had significantly (P<0.05) lower APC than 1.70% LA samples. No significant (P<0.05) difference was observed between pour plate and Petrifilm™ APC methods, although APC values for the latter method were consistently slightly higher. Untrained sensory evaluation panelists could not consistently distinguish between control and 1.70% LA catfish pieces that were dipped in batter, breaded, and fried. Control, 1.70% LA, and 2.55% LA‐dipped pieces were not rated as significantly different (P<0.05) in whiteness of flesh, tartness, and overall flavor acceptability. Acid dipping of catfish could be useful for extending the refrigerated shelf‐life of unfrozen catfish fillets.
EFFECT OF SOLVENT EXTRACTION ON REMOVAL OF NUTTY FLAVOR AND FUNCTIONAL PROPERTIES OF GROUNDNUT FLOUR
Authors: MADHAVI D. L. , SUBRAMANYAM LALITHA , CHAND NAGIN , SRINIVASAN K. S. 
Published: May 2007

ABSTRACTHexane extracted groundnut flour was re‐extracted with absolute ethanol, 95% isopropanol, hexane:ethanol and hexane:isopropanol azeotropes for different time intervals. Sensory evaluation studies indicated that 6 h extraction with ethanol or isopropanol and 24 h extraction with hexane; ethanol azeotrope removed nearly 80–90% of nutty flavor. Some significant changes were observed in water absorption capacity, emulsification capacity and foaming properties of secondary solvent extracted meals. No significant changes were observed in fat absorption capacity, protein solubility and amino acid composition of secondary extracted samples. Gel electrophoresis did not reveal any marked changes in the protein composition of the reextracted meals.
STRENGTHS AND WEAKNESSES OF ASSESSING VITAMIN CONTENT OF FOODS
Authors: EITENMILLER RONALD R. 
Published: May 2007

ABSTRACTSignificant advances have been made in vitamin assay methodology applicable to foods over the last 10 to 15 years. However, specific problem areas exist that continue to limit the availability of accurate nutrient data for many of the vitamins. This paper will discuss some of the recent advances made in vitamin assay methodology and some of the weaknesses to be overcome in the years ahead.
PROVITAMIN A (ALPHA‐CAROTENE, BETA‐CAROTENE AND BETA‐CRYPTOXANTHIN) AND ASCORBIC ACID CONTENT OF JAPANESE AND AMERICAN PERSIMMONS
Authors: HOMNAVA A. , PAYNE J. , KOEHLER P. , EITENMILLER R. 
Published: May 2007

ABSTRACTProvitamin A (alpha‐carotene, beta‐carotene and beta‐cryptoxanthin) and ascorbic acid were determined in 14 cultivars of Japanese persimmons (Diospyros kaki) and one American persimmon (D. virginiana). The study included 14 varieties grown at the USDA Persimmon test plot at the Southeastern Fruit and Nut Tree Laboratory, Byron, GA and one commercial variety, Hachiya, produced in California and purchased locally. After saponification, carotenoids were extracted with hexane and quantitated by a reverse‐phase HPLC system using a Zorbax ODS column and an isocratic solvent system of acetonitrile, methylene chloride and methanol (350:150:1). The total and reduced ascorbic acid were determined using AOAC methods. Variation in carotenoid content and carotenoid profiles was noted among the cultivars. The provitamin A activity ranged from 17 RE/100 g in Aizumi Shiraza to 120 RE/100 g in Hana Gosho. Beta‐carotene was the predominate provitamin A isomer in 11 of the 15 cultivars with beta‐cryptoxanthin predominate in the rest. Total ascorbic acid ranged from 35 mg/100 g in Hachiya to 218 mg/100 g in Fuyu. Mean provitamin A (RE/100 g) and ascorbic acid (mg/100 g) levels were higher in nonastringent persimmons compared to astringent persimmons (p < 0.0001). The data indicate that the Japanese persimmon is a good source of provitamin A activity and an excellent source of ascorbic acid.
EVALUATION OF VARIETAL GRAPE JUICE—INFLUENCE OF PROCESSING METHOD, SUGAR AND ACID ADJUSTMENT, AND CARBONATION1
Authors: RATHBURN INGRID M. , MORRIS J. R. 
Published: May 2007

ABSTRACTThis study investigated the influence of processing method, sugar and acid adjustment, and carbonation on the quality of grape juice from 5 cultivars of wine grapes. A sensory panel found the juices with adjusted sugar and/or acid rated higher in flavor than the juices with no sugar and/or acid adjustment. Carbonation improved the ratings of the juices with no sugar and/or acid adjustment, but generally had no effect on the adjusted juices. The heat process treatment produced higher color ratings as determined by CDM values in most cultivars. The Riesling and Chelois produced juices that rated comparable to those of Niagara and Concord, the juice industry standards.
FOOD QUALITY: CONSUMER ACCEPTANCE AND SENSORY ATTRIBUTES
Authors: CIVILLE GAIL VANCE 
Published: May 2007

ABSTRACTThe quality of foods is intricately related to the sensory properties of food products. Several dimensions of quality are functions of sensory characteristics. The proposed system for measuring food quality includes determining key product attributes and measuring conformance to those attributes. Both descriptive analysis, to document products, and consumer input, to measure affective responses, contribute substantially to defining sensory product specifications.Descriptive data are related to overall consumer acceptance, to consumer acceptance for appearance, flavor and texture, and to key consumer attributes. These relationships allow management to set realistic and effective specifications for quality control.
THE SENSE OF SMELL IN FOOD QUALITY AND SENSORY EVALUATION
Authors: LAWLESS HARRY 
Published: May 2007

ABSTRACTThe sense of smell is the major contributing sensory system in the perception of food aromas and volatile flavors. Illustrations of the importance of olfactory sensations can be found in the literature on product quality defects and in the importance of aroma andflavor characteristics in driving consumer acceptability of foods. Assessing olfactory‐mediated characteristics of flavors is challenging, however, for a number of reasons. There are wide individual differences in olfactory acuity, as suggested by the existence of specific anosmias. Panelists are often strongly influenced by the immediate context in which samples are judged. Developing a useful consensual language to describe smells in sensory analyses can also be difficult. In spite of these challenges, the human sense of smell is the ultimate discriminator of food aroma and flavor quality; instrumental analyses are a poor substitute. Even in cases in which chemical components of food flavors have been identified, these must be cross‐referenced against human sensitivities in order to estimate their sensory impact.
QUALITY CHARACTERISTICS OF ‘BING’ AND ‘RAINIER’ SWEET CHERRIES TREATED WITH GIBBERELLIC ACID, FOLLOWING FUMIGATION WITH METHYL BROMIDE
Authors: DRAKE S. R. , MOFFITT H. R. , KUPFERMAN E. M. 
Published: May 2007

ABSTRACTMethyl bromide (MeBr) fumigation did not significantly influence weight loss, fruit color or soluble solids of either ‘Bing’ or ‘Rainier’ sweet cherries. MeBr increased pitting and reduced objective and subjective stem color of both cultivars. There was a slight advantage in quality (bruising, pitting and stem color) for the 48g/m3 at 12°C over the 64g/m3 at 6°C MeBr treatment. As fumigation temperature increased, bruising and pitting increased and stem color decreased. Use of gibberellic acid resulted in increased firmness for ‘Bing’ cherries and superior fruit and stem color with less pitting for both ‘Bing’ and ‘Rainier’ cherries.
NONENZYMATIC BROWNING IN DRIED RED PEPPER PRODUCTS
Authors: LEE DONG SUN , CHUNG SUN KYUNG , KIM HYUN KU , YAM KIT L. 
Published: May 2007

ABSTRACTThe nonenzymatic browning of dried red peppers was studied under various water activities, storage temperatures, and packaging atmospheres. Whole pepper and pepper powders‐coarse and fine, with and without seeds‐were compared. The browning can be described by the zero order reaction, and the rate constant is strongly affected by water activity and temperature. Flushing the package with nitrogen did not have a significant effect on the browning rate. For minimum browning, the peppers should be stored at water activities below 0.3 and in the form of whole pods or coarse powder with seeds.
CHARACTERIZATION OF CHANGES DURING RIPENING OF ORIENTAL PERSIMMON
Authors: HOMNAVA AMARAT , PAYNE J. , KOEHLER P. , EITENMILLER R. 
Published: May 2007

ABSTRACTColor, firmness, carotenoid content (lycopene, beta‐cryptoxanthin, beta‐carotene and alpha‐carotene) and ascorbic acid content were monitored during ripening of two cultivars of Oriental persimmons. Cultivars represented an astringent variety (Sheng) and a nonastringent variety (Hana Fuyu). HPLC quantification showed that carotenoids increased from the green stage as tree ripening progressed for both cultivars. Total provitamin A activity correlated to firmness in both cultivars. Lycopene correlated to hue and chroma in the Hana Fuyu variety. The ascorbic acid level in Hana Fuyu was higher than in Sheng. The greatest change in Hunter a and b readings occurred from the green stage to the earliest of four ripening stages measured by visual color determination. The data show that correlations exist between carotenoid development and other quality parameters which can be useful in the establishment of quality indices.
CHANGES IN ‘DELICIOUS’ APPLE BROWNING AND SOFTENING DURING CONTROLLED ATMOSPHERE STORAGE
Authors: BARRETT DIANE M. , LEE C. Y. , LIU FRANK W. 
Published: May 2007

ABSTRACTHigh CO2 conditions offered no advantage over normal CA storage in terms of reduced ‘Delicious’ apple browning or softening during a 28 week storage period. After approximately 7–14 weeks in CA storage, ‘Delicious’ apples showed significant losses in PPO activity, browning tendency and firmness. Electrolyte leakage reached a maximum at 11.5 weeks and declined, while total phenolics remained fairly constant. The changes observed may indicate a loss in membrane integrity and decompartmentalization after 7–14 weeks of storage, which may in turn allow for increased enzymatic browning. Polygalacturonase activity was only detectable at harvest. Holding apples for additional time in air following removal from CA storage appears to accelerate changes in these characteristics.
ASCORBIC ACID RETENTION OF BROCCOLI HELD ON A REFRIGERATED SALAD BAR
Authors: LOGOMARSINO JOHN V. , GAO JIN 
Published: May 2007

ABSTRACTReduced ascorbic acid (RAA) was analyzed in raw broccoli florets held at two different locations from the cooling source of a commercial salad bar unit. The temperatures of the broccoli were 13±2°C and 22±2°C respectively. To simulate the salad bar environment, broccoli samples were placed on the salad bar unit for 8 h, refrigerated (4°C) for 16 h and returned to the unit for 2 h. RAA was analyzed at 0, 2, 4, 8, 24 and 26 h.The value for percent RAA retention calculated on a dry weight basis was significantly decreased (p≤0.05) in the 22°C treatment at 8 h storage on the salad bar. The 8 h RAA retention values were 94.8±3.2% at 13°C and 88.9±7.1% at 22°C. There were no significant treatment differences observed at other time periods. There were no significant treatment differences in moisture content or RAA content.
INTERACTIONS BETWEEN CARNOSINE AND SELECTED ANTIOXIDANTS IN GROUND TURKEY1
Authors: CALVERT J. T. , DECKER E. A. 
Published: May 2007

Abstract The antioxidant activity of 0.5% carnosine alone and in combination with selected antioxidants was investigated in uncooked ground turkey stored at 4C. A combination of tocopherol (0.05%) and carnosine exhibited additive antioxidant activity in salted and unsalted ground turkey. An ascorbyl palmitate (0.05%)/carnosine combination decreased TBARS 1.5 fold in salted ground turkey but was less effective in unsalted muscle (0.15% ascorbyl palmitate). Combining carnosine with STP (0.5%) or citrate (0.01 or 0.05%) did not increase the antioxidant activity of carnosine in ground turkey. These data suggest that tocopherol and ascorbyl palmitate could enhance the antioxidant activity of carnosine.
INFLUENCE OF YEAR, CULTIVAR AND FRUIT MATURITY ON QUALITY OF PEACH PUREE1
Authors: GONZALEZ A. R. , MAUROMOUSTAKOS A. , PROKAKIS G. , ASELAGE J. 
Published: May 2007

AbstractA 3‐year study was conducted to evaluate the effect of year, cultivar and fruit maturity on the quality of peach puree and to determine the relative importance (RI) of these factors on the quality components hue angle (color), pH, acidity, soluble solids (SS) and SS/acid ratio. The results indicated that year, cultivar and fruit maturity had a strong effect and that they are very important in determining the quality of peach puree by affecting the different quality components. In general, fruit maturity had stronger RI than year and cultivar on the quality parameters studied. The data obtained for different maturities and cultivars fit a linear regression that accounted for 95% of the variability for all quality parameters measured. pH and SS/acid ratio increased while acidity and hue angle decreased and SS showed small or no increase as the fruit reached more advance stages of maturity.
NONDESTRUCTIVE MEASUREMENT OF CANARY MELON MATURITY BY DELAYED LIGHT EMISSION1
Authors: FORBUS W. R. , DULL G. G. , SMITTLE D. A. 
Published: May 2007

AbstractCanary melons (cv. Juan Canary) representative of the full range of maturities were evaluated in 1988 and 1989 for differences in delayed light emission (DLE) measurements and physical and chemical properties that are related to melon maturity. DLE, chlorophyll, yellow pigments and firmness decreased with maturity and soluble solids increased. DLE correlated highly (r = 0.85) with maturity index (MI), which was calculated for each melon based on values for chlorophyll, yellow pigments and soluble solids content. The high correlation of DLE with MI indicates that DLE could provide a nondestructive method for measuring the maturity of canary melons.
CHEMICAL CHANGES AND SENSORY EVALUATION OF CHANNEL CATFISH AS AFFECTED BY DIET, PACKAGING METHOD AND FROZEN STORAGE
Authors: HUANG Y. W. , LILLARD D. A. , KOEHLER P. E. , EITENMILLER R. R. 
Published: May 2007

AbstractFillets from farm‐raised channel catfish (Ictalurum punctatus) fed diets containing various amounts of protein were packaged by the following methods: polyvinylidene chloride (PVDC) film overwrapping, vacuum packaging with Eva bag and vacuum skin packaging. Packaged fillets were stored at —28C for 90 days. Chemical and sensory changes were determined. Neither the packaging method nor protein content of diet had a significant (p < 0.05) effect on TBA number of frozen stored catfish. No significant differences on free fatty acid content of catfish packaged in different methods were also found. However, sensory evaluation revealed that greasiness of cooked catfish decreased as toughness of fillet texture increased throughout entire frozen storage.
STORAGE STABILITY AND ACCELERATED SHELF‐LIFE TESTING OF MARGARINE SAMPLES
Authors: MASKAN M. , ÖNER M.D. , AYA A. K 
Published: May 2007

ABSTRACTThe extent of oxidative and storage stability of margarine samples were determined by measuring peroxide values (PV) and Accelerated Shelf‐Life Testing (ASLT). Two margarine samples, A and B, which were packaged with parchment and Acrylonitrile butadiene styrene (ABS), respectively, were studied to predict their storage stabilities. Samples were stored at 4 and 14C in the dark as being typical of long term storage (LTS) conditions to study the deteriorative parameters of PV and free fatty acid (FFA). Induction times estimated from ASLT results were 9.18, 5.32 and 2.65 h for Margarine (A), and 8.92, 5.12 and 2.6 h for Margarine (B) at 100, 110 and 120C, respectively. During long term storage at 4 and 14C the shelf‐life, based on peroxide formation, values were determined as 145 and 108 for Margarine (A), and 134 and 96 days for Margarine (B) at these temperature, respectively. Only a slight increase in the FFA content was observed on either sample. The main goal of the study was to test the methodology utilized rather than to compare packaging materials.
SENSORY ANALYSIS OF SOY YOGURT AND FROZEN SOY YOGURT PRODUCED FROM RAPID HYDRATION HYDROTHERMAL COOKED SOY MILK
Authors: TUITEMWONG PRAVATE , ERICKSON LARRY E. , FUNG DANIEL Y.C. , SETSER CAROLE S. , PERNG SHIAN K. 
Published: May 2007

ABSTRACTSensory studies have been conducted on flavored soy yogurt (FLAVSYO) and frozen flavored soy yogurt (FROZSYO) made from rapid hydration hydrothermal cooked soy milk. Trained panel testing was conducted with a panel of 5. Consumer acceptance tests were carried out with 195 consumers using standard nine‐point hedonic scales. The frequencies of the consumers who liked FROZSYO were high at like slightly to like extremely, the FLAVSYO and FROZSYO had less beany flavor than the soy milk. The data from the trained panel indicate that processing, fermentation, and flavoring significantly changed the major attributes. Relative to unflavored soy yogurt, the beany flavors, chalkiness, aftertaste, sweetness, uniformity, and mouth coating scores of the FLAVSYO and FROZSYO were closer to the corresponding sensory scores for the commercial yogurt.