bluuebunny/crossref_metadata_2025_split huggingface dataset:
THE SHELF‐LIFE OF MINIMALLY PROCESSED FRESH CUT MELONS
Authors: AYHAN Z. , CHISM G.W. , RICHTER E.R. 
Published: May 2007

ABSTRACTHoneydew and cantaloupe melons were surface sterilized by scrubbing with a hypochlorite solution at low level (200 ppm total available chlorine) and high level (2000 ppm total available chlorine), peeled and cut into “chunks”. Fruit pieces were dipped in a dilute hypochlorite solution (pH 6) of 50 ppm total available chlorine prior to packaging under an atmosphere of 95% N2 and 5% O2 and storage at 2.2C. Unwashed and water‐washed samples were also prepared as controls. Microbial counts and sensory analyses were monitored during a 20 day storage period. Microbial counts of unwashed and water‐washed samples were found to be significantly (p≤0.05) different from the fruits which were chlorine washed initially, and during the storage time. However, increasing the free available chlorine concentration tenfold did not result in any further significant increase in the shelf‐life. Rapid decline was observed in all measured microbial and sensory quality factors of unwashed samples during storage. Proper sanitation and production practices along with raw material selection can ensure a shelf‐life of 15 days for cantaloupe and honeydew pieces.
CHOLESTEROL AND PROXIMATE COMPOSITION OF CHANNEL CATFISH (ICTALURUS PUNCTATUS) FILLETS – CHANGES FOLLOWING COOKING BY MICROWAVE HEATING, DEEP‐FAT FRYING, AND OVEN BAKING
Authors: WU WEN‐HSIN , LILLARD D.A. 
Published: May 2007

ABSTRACTEffects of microwave heating, deep‐fat frying, and conventional oven baking on proximate composition and concentration of cholesterol in channel catfish fillets were examined. The paired fillet technique was employed to control the variability among fish. A total of fifteen catfish were randomly assigned to the three cooking methods. All cooking procedures resulted in moisture loss. Fillets that were deep‐fat fried showed the lowest moisture content but the highest fat content, respectively, among three cooking methods. The three cooking methods, on a dry weight basis, all significantly affected cholesterol concentration of cooked catfish compared with raw fillets. Deep‐fat frying resulted in a significant decrease of cholesterol and showed the lowest concentration of cholesterol among three cooking methods probably due to leaching of cholesterol into frying oil.
ROSEMARY (ROSMARINUS OFFICINALIS L.): IMPACT OF DRYING ON ITS FLAVOR QUALITY
Authors: RAO L. JAGANMOHAN , SINGH MEENAKSHI , RAGHAVAN B. , ABRAHAM K.O. 
Published: May 2007

ABSTRACTRosemary, a hard stemmed herb, is characterized by an aroma similar to pine. Twenty‐five components of Indian rosemary oil have been identified by GC and GC‐MS analysis. Fresh rosemary volatiles contained 75–80% oxygenated terpenes which included, a character‐impact compound, verbenone, in a high concentration of 5.7%. Fresh rosemary leaves were subjected to convection (45C) and microwave (175, 385 and 595 Watts) drying and the attended effect on flavor components is reported. Despite faster drying and good color retention, the microwave drying was not useful to dry and preserve the herb due to heavy loss of volatile oil during drying.
EFFECT OF PACKAGING ENVIRONMENT ON QUALITY CHANGES OF SMOKED SPANISH MACKEREL UNDER REFRIGERATION
Authors: MAN YAAKOB B. CHE , RAMADAS JEGANATHAN 
Published: May 2007

ABSTRACTA study was conducted on smoked Spanish mackerel packed in polyamide under atmospheric (control), low‐oxygen and vacuum environments under refrigeration (5C). Quality changes were observed for a duration of 12 weeks. Moisture contents and thiobarbituric acid reaction substance (TBARS) values of all samples were significantly (P<0.05) increased while textural firmness gradually decreased during refrigerated storage. The samples turned darker in all packaging environments. Microbial counts increased during storage. The result from sensory evaluation showed that all samples were still acceptable in all attributes studied after 12 weeks of storage; however, samples in low‐oxygen and vacuum packaging environments were significantly more desirable in terms of saltiness, smoked flavor and overall acceptability compared with atmospheric packaging.
RETENTION OF VITAMIN B‐6, THIAMIN, VITAMIN E, AND SELENIUM IN GRILLED BONELESS PORK CHOPS PREPARED AT FIVE GRILL TEMPERATURES1
Authors: DRISKELL J.A. , GIRAUD D.W. , SUN J. , JOO S. , HAMOUZ F.L. , DAVIS S.L. 
Published: May 2007

ABSTRACTFresh pork Canadian backs, cut into boneless pork chops, were cooked to 71C internal temperature by grilling at 93, 121, 148, 176, or 204C. Cooking times were significantly longer for chops grilled at 93C than for those grilled at the higher temperatures. Yield, moisture, and crude fat values of the chops in the different treatments were similar. Chops grilled at 204C had significantly lower retention values for thiamin and vitamin E and had lower mean retention values for vitamin B‐6. Retention values for selenium were similar for all treatment groups. Shorter cooking times along with higher vitamin retentions were obtained in boneless pork chops grilled at 121, 148, and 176C.
EFFECTS OF LIPIDS AND PROCESSING CONDITIONS ON THE SENSORY CHARACTERISTICS OF EXTRUDED DRY PET FOOD1
Authors: LIN S. , HSIEH F. , HEYMANN H. , HUFF H.E. 
Published: May 2007

ABSTRACTThe effects of fat type, fat content, and initial moisture content on the sensory attributes of extruded dry pet food were studied. A ‘Difference‐from‐Control” descriptive analysis was used to evaluate the extrudate sensory characteristics every 2 to 3 months for 14 months. There was no significant change of the intensity of attributes over time for no fat added samples and the results indicated their sensory characteristics remained stable within the studied time period. Significant correlation was found between sensory lightness and lipid oxidation of the pet food with fat addition. The instrumental L value was also found to have a high correlation with the sensory lightness. Principal Component Analysis (PCA) plots showed that the addition of fat enhanced the perceived fatty, painty, and cardboardy odors and oily surface of the pet foods; and the effects of beef tallow were more significant than poultry fat on these attributes. The highly correlated attributes of fatty, painty, and cardboardy odors indicated that the strong and characteristic aroma of beef tallow and poultry fat might interfere with the perception of painty and cardboardy odors, which represent the aroma of lipid oxidation.
IDENTIFICATION OF PROTEOLYTIC PRODUCTS AS INDICATORS OF QUALITY IN GROUND AND WHOLE MEAT
Authors: ALOMIRAH H.F. , ALLI I. , GIBBS B.F. , KONISHI Y. 
Published: May 2007

ABSTRACTThis study was devoted to the identification of specific peptides and proteins which can serve as indicators of spoilage in meat. Samples of ground and whole meat were subjected to storage at 4C; at intervals of 0, 2, 4, 8, 12 and 16 days, samples were analyzed for pH and microbial populations and subjected to extraction and separation of individual sarcoplasmic and myofibrillar peptides and proteins by SDS (sodium dodecyl sulfate) and native electrophoresis and by RP‐HPLC. Sarcoplasmic protein and peptide fractions from RP‐HPLC were collected and identified by (electrospray ionization mass spectrometry) ESI‐MS. The results demonstrated substantial differences in microbial population and pH between ground and whole meat during storage. Separation by SDS‐electrophoresis showed substantial changes in myofibrillar protein of ground meat after 12 days and of whole meat after 16 days of storage. Separation and identification of sarcoplasmic proteins by SDS‐electrophoresis and by RP‐HPLC followed by ESI‐MS revealed the disappearance of a protein fraction band of MW 36 kDa after 8 days of storage in ground and whole meat.
TENDERNESS ANALYSIS AND CONSUMER SENSORY EVALUATION OF OSTRICH MEAT FROM DIFFERENT MUSCLES AND DIFFERENT AGING TIMES1
Authors: MARKS J. , STADELMAN W. , LINTON R. , SCHMIEDER H. , ADAMS R. 
Published: May 2007

ABSTRACTSix ostrich carcasses were split and aged for 1 h, 1 day, or 1 week, roasted to 75 C and evaluated for tenderness and sensory attributes. Shear values for aged ostrich meat were 10.1, 10.0, 10.0, and 14.1 kg/g for 1 h, 1 day, 1 week, and the beef control, respectively. The most tender ostrich muscles identified were: M. iliofibularis, M. iliofemoralis, and M. oburatorius lateralis. Tenderness was affected by fiber orientation of the meat after slicing. Shear values were higher (p<0.05) for the longitudinal fiber orientation (11.5 kg/g) compared with the transverse fiber orientation (7.4 kg/g). A 9–point hedonic scale and a consumer sensory panel were used to evaluate tenderness, flavor, and overall acceptance of selected cuts. Ostrich meat aged for 1 week provided higher (p<0.05) liking scores for flavor compared with lesser aged ostrich or the beef control. This study suggests that prepared ostrich meat provides a good alternative compared with a similar beef product.
EFFECTS OF PREFRY DRYING METHODS ON THE QUALITY OF DEEP FAT FRIED ONION SLICES
Authors: HANSEN SUSANNE LIER 
Published: May 2007

ABSTRACTDeep fat fried onion slices are used widely as a condiment for hot‐dogs and other types of bread and meat combinations in Denmark, Netherlands and Germany. Since there is a consumer demand for food products, high in both sensory and nutritional quality, the effect of prefry drying on the oil content and the color of the fried product was investigated. In order to reduce the oil content in the fried product, raw sliced onions were prefry dried by (1) hot air in a forced air convection oven, (2) microwaving in an oven with a conveyor belt, or (3) freeze dried. For each of the three methods a series of eight batches ranging from 13–30 % dry matter content in the raw onions were obtained. The product that was dried by hot air before frying was lighter than the product prefry dried by microwaving. The product of the freeze dried material was heterogeneous, and the results were excluded. The fried product from dried raw onions, showed the moisture content to be independent of the manipulated dry matter content. The oil content was reduced from about 55% to about 49%, as a result of increasing the dry matter content; however the surface color became darker (L‐value was reduced about 6 point).
A MONOLITHIC DEVICE FOR EV‐PACKAGE SO2 GENERATION FOR THE CONTROL OF POSTHARVEST BOTRYTIS DECAY OF TABLE GRAPES
Authors: OPPERMAN W.J. , FOURIE J.F. , SANDERSON R.D. , BRITZ T.J. 
Published: May 2007

ABSTRACTThe occurrence of Botrytis cinerea and sulphur dioxide (SO2) bleaching on table grapes are the main causes for the deterioration of fruit quality during postharvest storage. Efficacy tests were conducted with novel monolithic type devices which release SO2 at a constant rate over an extended period. The devices comprise a polymer matrix, with sodium metabisulphite (Na2S2O5) particles dispersed evenly throughout the matrix. Treatment combinations consisting of various Na2S2O5 concentrations (10% to 50%) and number of devices (2 and 4) placed amongst the grapes, were tested along with the inclusion or exclusion of paper liners, acting as barrier between the grapes and the SO2 device. The efficacy of the new SO2 device was compared with the dual release SO2 system. The new device reduced SO2 bleaching as result of lower initial SO2 levels and the emission of lower levels of SO2 over an extended period. Storage decay was also reduced with the use of the new devices. The number of discs used within the carton, the concentration Na2S2O5 incorporated in the discs, and the use of corrugated paper liners, affected the proficiency of the devices. Decay control was more effective in absence of a liner than in its presence, while SO2 damage increased when the liners were omitted. Reduced control was associated with the packaging treatments where only two discs were included, or when devices of low Na2S2O5 concentrations were used. Decay control was dramatically improved by increasing the Na2S2O5 concentration incorporated in the new polymer SO2 devices.
A RESEARCH NOTE: EFFECT OF SUGAR TYPES AND CITRIC ACID CONTENT ON THE QUALITY OF CANNED LYCHEE
Authors: WU MING CHANG , CHEN CHIN SHU 
Published: May 2007

ABSTRACTThe effects of sugar and citric acid content on the color and texture of canned lychee were investigated. For two major cultivar of lychee grown in Taiwan, Hau‐yen and No‐mitzu, with 0.2% citric acid added to the syrup, the pink discoloration could be reduced and a better texture of lychee flesh maintained if the sugarcontent in the syrup was adjusted nearly to that of the fruit flesh. Among the sugar types tested, sugar mixtures which had the same ratio of sugar types in the syrup as in lychee flesh provided better quality in canned lychee flesh than sucrose alone.
PREVENTION OF BROWNING OF BANANA SLICES USING NATURAL PRODUCTS AND THEIR DERIVATIVES1
Authors: MOLINE H. E. , BUTA J. G. , NEWMAN I. M. 
Published: May 2007

ABSTRACTFresh‐cut banana slices were treated with pineapple juice, neutral sugars, isoascorbic acid, citric acid, other organic acids, N‐acetylcysteine, 4‐hexylresor‐cinol and mixtures of these compounds and evaluated for browning reaction. A number of other compounds previously reported to be antibrowning agents were also tested. Preliminary tests revealed that many purported antibrowning agents, including pineapple juice, had only transitory or no effects on browning of banana slices. Subsequent replicated treatments of slices stored at 5C and 15C for 7 days showed that of the several treatments, those using citric acid and N‐acetylcysteine were highly effective at reducing browning. Reflectance measurements taken immediately after treatment, after 2 days of storage, and at the end of the 1 week storage period confirmed that a mixture of 0.5 M citric acid and 0.05 M N‐acetylcysteine provided the best protection against browning at both temperatures. No microbial decay was observed during the 7 day period studied.
SHELF‐LIFE AND QUALITY OF‘NAVAHO’ AND ‘SHAWNEE’ BLACKBERRY FRUIT STORED UNDER RETAIL STORAGE CONDITIONS1
Authors: PERKINS‐VEAZIE P. , COLLINS J. K. , CLARK J. R. 
Published: May 2007

ABSTRACTThe quality of soft‐fruited (‘Shawnee’) and firm‐fruited (‘Navaho’) blackberry cultivars held under simulated retail conditions was determined. Leakage and decay increased during storage and exceeded 20% in 'Shawnee’ fruit after 14 days at 2C or 7 days at 5C, while ‘Navaho’ held under similar conditions was still marketable (<10% decay). Transferring fruit to 20C for 2 days after low temperature storage intervals was detrimental to fruit quality, resulting in increased weight loss, leakage, decay and softening in both cultivars. After retail warming, ‘Shawnee’ fruit lost 25% of marketable fruit while‘Navaho’ had a 10% loss. Soluble solids concentration did not change significantly during storage, but titratable acidity declined 40–50%. Anthocyanin content increased from 20–100% depending on cultivar, storage temperature and storage intervals. The sugar composition of blackberries before storage was about 10, 260 and 260 mg/g dry weight, glucose, and fructose, respectively. Sucrose and glucose decreased and fructose increased slightly during storage. Warming fruit after low temperature storage did not accelerate loss of total sugars. If held constantly at 2C, ‘Navaho’ could be held 21 days.
CONSUMER PREFERENCE AND MECHANICAL PROPERTY ASSESSMENT OF MAINE WILD BLUEBERRIES FOR THE FRESH PACK MARKET1
Authors: DONAHUE DARRELL W. , DEBRUYNE DOROTHY A. , FECTEAU JOHN D. , STOREY JENNIFER A. , HAZEN RUSSELL A. 
Published: May 2007

ABSTRACTMaine wild fresh blueberries were purchased from a cooperative twice (tests 1 and 2) during the 1997 field season and used to determine the relationship of consumer preference and textural properties. Berry diameter was used to establish 3 size classes and a consumer panel evaluated teaspoon‐sized samples and indicated their opinion of flavor, texture and overall quality attributes using a 9‐point hedonic scale. Ranked preference for size was conducted in a separate area following the acceptability evaluation. At the same time the consumer samples were drawn, three berries were subsampled and subjected to a compression test.Two replications of the test were made to evaluate texture/sensory interactions of Maine wild blueberries throughout the harvest period; test 1, one week into the four‐week harvest. Based on size class, there were no significant differences in acceptability attributes; however, differences were detected in the mechanical tests. Slight differences in consumer preference were detected in test 2, which took place three weeks into the harvest cycle, and significant differences were also found in the mechanical tests. Differences between test 1 and 2 can be attributed to blueberry maturity. These results compare with previously published data on Maine wild blueberries.
EFFECT OF DIFFERENT CA CONDITIONS ON AROMA AND QUALITY OF GOLDEN DELICIOUS APPLES
Authors: LOPEZ M. , LA VILLA T. , GRAELL J. , RECASENS I. , VENDRELL M. 
Published: May 2007

ABSTRACT“Golden Delicious” apples were cold stored in semicommercial chambers in normal atmosphere and in different controlled atmospheres (CA) in which oxygen and carbon dioxide were held at 1%, 2% and 3% for three, five and seven months. Following storage, fruit was kept at 20C for 1, 5, and 10 days, after which volatile emission was collected and analyzed. The highest emission of volatile components was obtained after 5 months storage, in which the low CA conditions (2% O2/CO2) gave the highest aromatic production. Esters were the main compounds released during ripening at 20C after cold storage in all conditions. Ethyl 2‐methyl butyrate, ethyl butyrate, hexyl acetate and ethyl hexanoate were the compounds that contributed most to the overall aroma of “Golden Delicious”.
EFFECTS OF PUREE PROCESSING METHODS ON THE TEXTURAL CHARACTERISTICS OF AN ALGINATE‐ TEXTURIZED SWEET POTATO PRODUCT1
Authors: WALTER W.M. , TRUONG V.D. , ESPINEL K.R. 
Published: May 2007

ABSTRACTThe objective was to determine the effect of sweet potato (SP) puree preparation methods on the properties of texturized SP products. The treatments were separated into two main types in which sliced SPs were cooked prior to puree preparation, or purees were prepared by grinding raw roots, followed by heat processing using steam injection. Purees from each treatment were texturized into cylinders 12.7 cm long and 5.5 cm in diameter, using an alginate‐calcium system, and frozen. We found that cooked purees prepared by steam injection of raw purees had higher viscosities than did purees made from cooked SP. Texture Profile Analysis (TPA) revealed that texturized product made from SP cooked before puree preparation was the most fracturable and least springy of the texturized products. Sensory panelists did not express apreference for texturized product from any of the treatments, but 23% of the panelists noted a grainy texture and/or raw root aroma in products prepared by steam injection of raw purees. In view of these observations and the fact that puree preparation from cooked SP is the simplest process, this process appears to be the best for this type of texturized SP product.
STUDIES ON EXTRACTION AND ISOLATION OF FLAVONOIDS FROM GINKGO LEAVES
Authors: DING ZHIEN 
Published: May 2007

ABSTRACTThe leaf of Ginkgo (Ginkgo biloba L.) contains various substances that are considered to have health‐promoting properties. Most of these biologically active substances fall into two groups: flavonoids and terpenoids. This paper describes a method to extract and isolate flavonoids from Ginkgo leaves. The method consists of extraction with an ethanol solution and isolation with affinity column chromatography. Results show that 50% ethanol gave a better extraction yield than 70% ethanol while 20% or 40% ethanol concentration was the choice as a wash solvent. The highest yield resulted from the use of 50% ethanol as extractant and 40% ethanol as wash solvent. This combination produced a final extract with a flavone glycoside concentration as high as 24.31%, constituting about 3.7% of the dry matter in the original leaves. The procedure is rather simple and readily adaptable for commercialization.
APPLICATION OF MULTIVARIATE STATISTICAL METHODS TO DIFFERENTIATION OF RUM AGED IN TWO TYPES OF OAK BARRELS
Authors: PINO JORGE A. , MARBOT ROLANDO , PEREZ JORGE , DE VILLAVICENCIO MARGARITA NUNEZ 
Published: May 2007

ABSTRACTMultivariate statistical methods have been applied to analytical data for 14 major volatile compounds collected from various rum samples, in order to differentiate rums aged in two types of oak vessels, hogshead and pipe.
SENSORY ATTRIBUTES AND RETAIL DISPLAY CHARACTERISTICS OF PASTURE‐ AND/OR GRAIN‐FED BEEF AGED 7,14 OR 21 DAYS
Authors: SAPP P.H. , WILLIAMS S.E. , McCANN M.A. 
Published: May 2007

ABSTRACTStrip loin steaks were removed from steer carcasses fed on; (1) wheat‐rye‐grass pasture only, (2) wheat‐ryegrass pasture followed by grain feeding, or (3) grain feeding. The steaks were analyzed for sensory panel attributes, Warner‐Bratzler shear force and storage and display life. Steaks from pasture‐fed steers were similar (P>.05) to steaks from grain‐fed steers in sensory tenderness and connective tissue amount. Steaks from pasture‐fed steers had similar (P>.05) shear force values to steaks from grain‐fed steers. Off flavor incidence was greater (P<.05) in steaks from steers on pasture only than from steers on grain and pasture/grain. No differences (P>.05) due to treatment were found in visual color and discolor scores. The C.I.E. a* values showed steaks from steers fed pasture only and pasture/grain retained higher (P<.05) redness values than steaks from steers grain‐fed during the 10 day display period. The results indicate pasture finishing systems could be as effective in maintaining beef tenderness and color shelf‐life characteristics as grain finishing systems.
CHLORINATED WATER TREATMENTS AFFECTS POSTHARVEST QUALITY OF GREEN BELL PEPPERS
Authors: NUNES M.C.N. , EMOND J.‐P. 
Published: May 2007

ABSTRACTGreen bell peppers (cv. Bell boy) were dipped in 0, 50, 100, 150 and 200 μg/mL chlorine solutions for 20, 30 and 45 min to study the effect of chlorine on pepper quality characteristics. Chlorinated water treatments as well as dipping time had no major effect on external color or total sugar content of green peppers. However, total chlorophyll soluble solids content and ascorbic acid content decreased with increasing time of dipping and chlorine concentration. A 20 min dipping time in 50 to 100 μg/mL chlorinated solutions can be used without reducing the overall quality of green bell pepper.
EFFECT OF A CARBOHYDRATE‐BASED FAT SUBSTITUTE AND EMULSIFYING AGENTS ON REDUCED‐FAT PEANUT BUTTER COOKIES
Authors: SWANSON RUTHANN B. , GARDEN LOU ANN , PARKS SHERYL S. 
Published: May 2007

ABSTRACT Oatrim replaced 75 and 100% of the butter in peanut butter cookies. Emulsifiers [diacetyl‐tartaric esters of monoglycerides (DATEM) and sodium stearoyl‐lactylate (SSL)] ‐were incorporated (0.0, 0.1 and 0.2% formula‐weight‐basis) in combination with oatrim. Data were analyzed with PROC MIXED and contrast statements. Water activity increased as oatrim increased. Oatrim increased Color L. Cookie spread was reduced; cookies with 75% butter replacement with oatrim and 0% emulsifier equaled the control. Oatrim decreased hardness and brittleness; 0.1% SSL moderated the brittleness decrease but resulted in a hard cookie. Cookies with 75% oatrim most closely matched the control; fat Kcal decreased 36%.