bluuebunny/crossref_metadata_2025_split huggingface dataset:
INVESTIGATION OF FISH OIL QUALITY BY DIRECT CAPILLARY GAS CHROMATOGRAPHY
Authors: ANGELO ALLEN J. ST. , DUPUY HAROLD P. , FLICK GEORGE J. 
Published: May 2007

ABSTRACTA simple, rapid method to separate and identify volatile compounds from oils extracted from farm raised catfish and Gulf of Mexico menhaden is described. Major volatile compounds that can be used as markers to assess for quality were the following: pentane, heptane, pentanal, hexanal, pentylfuran, heptadienals, nonanal, decanal, and decadienals. The method was also used to assess the quality of a commercial sample of fish oil sold as a source of omega‐3 fatty acids. The method can be used to investigate off‐flavors caused by handling, processing, or storage.
RESTRUCTURED PORK WITH TEXTURE VARIATION
Authors: MARRIOTT N.G. , PHELPS S.K. , COSTELLO C.A. , GRAHAM P.P. 
Published: May 2007

ABSTRACTMuscles were excised from the shoulders of U.S. No. 1 pork carcasses within 1h postmortem. Samples were flaked as; small (head opening = 3.0mm), medium (head opening = 6.1mm) and large (head opening = 9.9mm) with an Urschel Comitrol 3600. Samples were formulated with 1.0 NaCl and 0.25% sodium tripolyphosphate (STP), converted into 19 mm thick restructured chops and packaged. Subjective evaluations were conducted after 5 and 56 days of frozen storage for color, cohesiveness, muscle cut resemblance, overall appearance, tenderness, juiciness, connective tissue amount and flavor. Objective measurements included Hunter Color values, shear force, percentage cooking loss and Thiobarbituric Acid (TBA) values. Results suggested that large flaked particles contributed to improved color and reduced cooking loss. Particle size had no effect on muscle cut resemblance, overall appearance, juiciness and flavor. Increased particle size was responsible for decreased tenderness, cohesiveness and TBA values but increased connective tissue amount.
CHANGES IN THE MICROFLORA OF PACKAGED FRESH TOMATOES
Authors: BRACKETT ROBERT E. 
Published: May 2007

ABSTRACTFresh tomatoes were shrink‐wrapped in film, sealed in gas‐flushed film pouches, or stored in cardboard packing crates. All samples were stored at 13°C, and changes in populations of total aerobes, psychrotrophs, yeasts and molds, members of Enterobacteriaceae, and lactic acid bacteria followed. Shrink‐wrapping and gas‐packaging increased aerobic counts over no packaging, and selected for yeasts and molds. Shrink‐wrapping additionally selected for lactic acid bacteria. The greatest number of psychrotrophs but the least number of yeasts and molds developed in unpackaged tomatoes. Shrink‐wrapped and gas‐packaged tomatoes remained unspoiled at least 6 weeks whereas controls spoiled in 4 weeks.
THE INFLUENCE OF THE FIRMNESS OF RAW TOMATOES ON THE PHYSICAL, CHEMICAL AND SENSORY CHARACTERISTICS OF CANNED PRODUCTS
Authors: WAHEM IBRAHIM A. 
Published: May 2007

ABSTRACTThe effects of firmness of raw tomatoes on selected quality characteristics of canned products was the primary objective of this study. Firm fruits, as sorted with Holme's Vibratory Sorter, were found to be significantly (P≤ .05) higher in drained weight, Agtron E‐5 color readings, total acidity, sodium hexametaphosphate‐soluble, and sodium hydroxide‐soluble pectic substances, and lower in pH, soluble solids, soluble solids/acid ratio, and water soluble pectin than soft and unsorted fruits. In determining the sensory quality, firm fruits were superior in flavor, texture, and overall quality but inferior in color compared to soft and unsorted fruits. This investigation revealed that sorting fresh tomatoes with a vibratory sorter and canning only the firm fruits had a positive impact on improving the quality of canned products.
SMALL FRUIT QUALITY AS AFFECTED BY POINT OF ORIGIN‐DISTANT VERSUS LOCAL1
Authors: MORRIS J.R. , MAKUS D.J. , MAIN G.L. 
Published: May 2007

ABSTRACT Small fruits shipped into local markets from major production areas 800 to 2400 km distant were compared to small fruits grown within 25 km of this location. Fruits were evaluated for acceptability of flavor, texture, color, instrumental color (Hunter Color Difference Meter‘L’,‘a’,‘b’, hue, and chroma), shear press firmness, weight loss, dry matter, soluble solids, acidity, mineral content (Ca, Mg, Na, K, P), protein, and Vitamin C (strawberry only) after holding for 0, 2, or 4 days (strawberry); 0, 3, or 5 days (grape); or 0, 3, 5, or 7 days (blueberry) at 21°C. Distant‐grown small fruits were nutritionally comparable to those grown locally but generally inferior in overall sensory attributes, particularly taste. There were no real disadvantages observed that would detract from the marketing of these locally produced small fruits.
EFFECTS OF PAPAIN, FICIN AND SPLEEN ENZYMES ON TEXTURAL, VISUAL, COOKING AND SENSORY PROPERTIES OF BEEF BULLOCK RESTRUCTURED STEAKS1
Authors: MILLER M.F. , DAVIS G.W. , SEIDEMAN S.C. , RAMSEY C.B. , ROLAN T.L. 
Published: May 2007

ABSTRACTTwelve blends were formulated from young bullocks to contain 0, 0.125, 0.250 or 0.375% spleen extract, papain or ficin enzymes. All blends were analyzed for chemical, sensory and visual properties.Control blends were superior to all enzyme treated restructured steaks for flavor desirability and overall satisfaction ratings. Type and level of enzyme significantly decreased fat and increased moisture percentages, and the enzymatic degradation of the myofibril caused emulsion instability. Cooking loss and cooking time were longer for blends made with enzymes as the protein matrix was denatured extensively. Storage time was reduced significantly with the addition of spleen enzymes and all restructured steaks were undesirable for raw appearance ratings. Restructured steaks formulated with these enzymes had reduced connective tissue amount; however, the proper level of these enzymes needs to be studied further in order to minimize the problems in binding and sensory properties.
YIELD AND PROXIMATE ANALYSIS OF MEAT FROM TURKEYS FED TWO SOURCES OF SUPPLEMENTAL FAT
Authors: KING A. J. , FITZPATRICK D. P. 
Published: May 2007

ABSTRACTYield of meat, skin and waste from selected parts of turkeys (12‐22 weeks) fed supplemental soybean oil and blended fat was determined. Meat was analyzed for protein, moisture, and fat. Males fed blended fat had increased breast yield of 21.4%, compared to 20.4% for those fed soybean oil. Turkeys fed blended fat had statistically greater protein and fat content (20.2% and 5.9%, respectively) in drum/thigh meat than those fed soybean oil. Soybean oil produced significantly more wing meat (5.4%), compared to 5.2% for blended fat. Turkeys fed soybean oil also had more moisture in drum/thigh meat (73.2%), compared to 72.8% for blended fat.
EXITING ENERGY DISTRIBUTION IN HONEYDEW MELON IRRADIATED WITH A NEAR INFRARED BEAM1
Authors: DULL GERALD G. , BIRTH GERALD S. , LEFFLER RICHARD G. 
Published: May 2007

ABSTRACTEmitted intensity was measured at 15° increments from the incident beam and around the equator of a honeydew melon which was irradiated with a near infrared beam. Signal strength was adequate up to 75° to provide a usable spectrum for NIR analysis of internal tissue. A noisy but recognizable spectrum was obtained at 180°.
THE ROLE OF EXTENSION IN HELPING AMERICANS IMPROVE THE NUTRITIONAL QUALITY OF THEIR DIETS
Authors: TOPE NADINE FORTNA 
Published: May 2007

ABSTRACTThe land‐grant extension system has long been known as the best educational network in the world. Extension home economists are focusing much of their efforts in food, nutrition and health programming. Extension personnel are collaborating with other agricultural health professionals in programs designed to improve the nutritional quality of diets consumed by individuals in the United States.
CHANGES OF SOME ODOR‐ACTIVE VOLATILES IN CONTROLLED ATMOSPHERE‐STORED APPLES
Authors: YAHIA ELHADI M. , LIU F. W. , ACREE T. E. 
Published: May 2007

ABSTRACTThe effect of controlled atmosphere (CA) storage on the production of 22 odor‐active volatiles in ‘McIntosh’ and ‘Cortland’ apples was studied. Volatiles were analyzed periodically during ripening in air after harvest, during refrigerated air and CA storage, and during ripening in air after CA storage. Production of most volatiles at a lower rate during ripening after CA storage than during ripening immediately after harvest cannot be attributed entirely to the action of CA. Under the conditions of this study (3% O2+ 3% CO2+ 94% N2 at 0°C for 19 weeks) CA storage caused a “residual suppression” effect on the production of propyl butanoate, butyl hexanoate, and hexyl hexanoate. Results indicate that CA might have altered the normal metabolism of the fruit by blocking the normal production of some volatiles either temporarily or permanently and either partially or completely.
ADDITION OF CORN GLUTEN MEAL AND ZEIN TO GROUND PORK OF VARIOUS FAT PERCENTAGES1
Authors: REITMEIER C. A. , PRUSA K. J. 
Published: May 2007

ABSTRACTCorn gluten meal and zein at levels of 0, 2.5 and 5% were added to ground pork of three fat percentages. Raw patties were analyzed for fat, moisture, protein contents and color. Selected patties, broiled to 77°C, were evaluated for proximate composition, total cooking loss, color and Instron compression. Five percent zein added to ground pork reduced cooking loss 4.2% when compared with ground pork without zein. Addition of corn gluten meal to pork did not influence yield. Instron compression values increased with the addition of zein and corn gluten meal. Increased fat altered the hue (increased hue angle due to increased b) of the interior of the cooked pork patties. Zein addition also increased the lightness of cooked pork patties. The addition of zein to ground pork patties decreased sensory tenderness and pork flavor intensity and increased off‐flavor intensity.
ADDITION OF DRY‐ AND WET‐MILLED CORN GERM FLOURS TO MODEL SYSTEM FRANKFURTERS OF THREE FAT LEVELS1
Authors: REITMEIER C. A. , PRUSA K. J. 
Published: May 2007

ABSTRACTChemical, physical and sensory properties of cooked frankfurters of three fat levels with 0 and 3.5% dry‐milled corn germ (DMG) flour and 0 and 3.5% wet‐milled corn germ (WMG) flour added were investigated. As fat level increased, cooking losses increased and Instron compression values decreased, in cooked frankfurters with DMG and WMG flours. Addition of DMG flour decreased fat content and lightness (L) and increased yellowness (b‐value) of cooked frankfurters. Sensory evaluation indicated that DMG flour in frankfurters decreased tenderness, juiciness and cured flavor intensity. The addition of DMG flour increased chewiness of frankfurters. WMG flour addition decreased fat and protein contents and lightness (L) and increased hue angle (due to higher b), Instron compression values and cooking loss. Cured flavor intensity decreased and off‐flavor intensity increased with the addition of WMG flour to frankfurters.
EFFECTS OF LACTIC ACID IN PROCESSING WATERS ON THE INCIDENCE OF SALMONELLAE ON BROILERS1
Authors: IZAT A. L. , COLBERG M. , THOMAS R. A. , ADAMS M. H. , DRIGGERS C. D. 
Published: May 2007

ABSTRACTCommercial broilers were inoculated with 105‐106/mL Salmonella typhimurium in the drinking water at 14, 10, 7, 4, and 2 days prior to processing. At 49 days of age, broilers were processed in a pilot processing facility. In additional trials, commercially‐obtained pre‐ and post‐chill carcasses were subjected to microbiological testing. Lactic acid (LA) (1%) was added to the scald and/or chill waters or to pre‐ (2%) or post‐chill (1%) dips to reduce microbial contamination on ready‐to‐cook carcasses. In each trial, 12 carcasses per treatment were sampled for the presence of salmonellae (inoculated serotype and/or indigenous organisms) using a whole carcass rinse technique. The dip applications evaluated included 1 and 2% LA at various temperatures and exposure periods. Two control treatments which were not subjected to LA but were processed and handled similar to treated carcasses were evaluated for each trial conducted. Treatments that consistently resulted in reduced levels of salmonellae on carcasses included LA treatment (1%) in the chill water, a pre‐chill dip (2% for 2 min at 37 C), 1% LA as a post‐chill dip (≥60 s at 1.1 C), and 2% LA as a pre‐chill dip (60 s at 37 C). All picked carcasses treated with LA exhibited mild skin discoloration, particularly in the highly pigmented areas.
EFFECT OF SELENIUM FERTILIZATION ON THE GLYCOALKALOID AND NITRATE‐NITROGEN CONTENT OF POTATOES
Authors: MONDY NELL I. , MUNSHI CYRUS B. 
Published: May 2007

ABSTRACTThe effect of soil applications of sodium selenite (Na2SeO3) on the total glycoalkaloid (TGA) and nitrate‐nitrogen (NO3‐N) contents of Katahdin potatoes was studied over two storage periods (0 and 5 month) during each of two years. Sodium selenite was banded to the soil at rates of 0.0, 5.6 (2.5), 11.2 (5.0) and 18.0 (7.5) kg/ha (ppm). Selenium treatment, at all levels, resulted in significantly lower TGA and NO3‐N contents than the controls. Applications of Na2SeO3 greater than 5.6 kg/ha did not result in further decreases in the TGA and NO3‐N content. These results were consistent for the two storage periods.
DETECTION OF ADULTRATION OF THE SPICE POPPY SEEDS (PAPAVER SOMNIFERUM) WITH AMARANTHUS PANICULATAS (RAJGEERA) SEEDS
Authors: SINGHAL REKHA S. , KULKARNI P. R. 
Published: May 2007

ABSTRACTAnalysis of fat and squalene content is evaluated for determining the presence and content of Amaranthus paniculatas seeds which is used as an adulterant of the spice poppy seeds. Also evaluated are some simple physical methods to detect this adulteration. Puffing or popping at 185–195°C with stirring for 1 min could distinguish poppy seeds and its adulterant, rajgeera readily.
COMPOSITIONAL, NUTRITIONAL AND FUNCTIONAL PROPERTIES OF MEALS, FLOURS AND CONCENTRATES FROM NAVY AND KIDNEY BEANS (Phaseolus vulgaris)1
Authors: KOHNHORST ANDREW L. , SMITH DENISE M. , UEBERSAX MARK A. , BENNINK MAURICE R. 
Published: May 2007

ABSTRACTThe compositional, nutritional value and functional properties of navy and kidney bean meals, high protein flours and concentrates were compared to commercial soy products. Navy and kidney concentrates contained similar quantities of protein and higher quantities of lipid, starch and ash than the soy concentrate. Gel strength, emulsification capacity and foaming properties of the three concentrates were similar, while the navy and kidney concentrate proteins were more soluble than the commercial soy product. Digestibilities of the bean products were not significantly different, except for the kidney concentrate which had a slightly higher digestibility. Electrophoresis of the meal, flour and concentrate proteins revealed slight differences in the protein distribution. Isoelectric precipitation decreased the amount of phytohemagglutinin in the navy concentrate in comparison to the meal and flour.
EFFECTS OF POSTMORTEM TIME AND ELECTRICAL STIMULATION ON HISTOCHEMICAL MUSCLE FIBER STAINING AND pH IN THE MIDDLE GLUTEAL MUSCLE FROM BEEF CATTLE
Authors: KLINE KEVIN H. , BECHTEL PETER J. 
Published: May 2007

ABSTRACTThe purpose of this study was to investigate the histochemical staining properties of the myosin ATPase (pH 9.4) and succinate dehydrogenase (SDH) stains as functions of muscle for electrical stimulation and postmortem time. Muscle blocks, 2 cubic centimeters in volume, were removed from the gluteus medius of five electrically stimulated (ES) and five nonstimulated (NS) contralateral beef carcass sides at 0, 2 and 24 h after stimulation. The pH of the gluteus medius decreased significantly in both the ES (5.86) and NS (6.14) sides within two hours postmortem and the 24 h pH values were 5.76 and 5.72, respectively. Muscle histochemical staining characteristics for myosin ATPase (pH 9.4) did not change (P > .05) within 24 h postmortem for either ES or NS muscle. A change in the staining characteristics for SDH was found for both ES and NS at 24 h postmortem. No difference in histochemical staining characteristics was found as a result of ES.
A NATIONAL MARKET BASKET SURVEY FOR LAMB1
Authors: HARRIS J. J. , SAVELL J. W. , MILLER R. K. , HALE D. S. , GRIFFIN D. B. , BEASLEY L. C. , CROSS H. R. 
Published: May 2007

ABSTRACTLamb retail cases in six cities across the United States were surveyed. Information gathered included fat thickness measurements, price, boneless versus bone‐in cuts, and other pertinent data to determine the composition of retail lamb cuts. Randomly selected retail cuts (n = 274) were transported to Texas A&M University for dissection and chemical (fat) analysis. Additional cuts (n = 158) were subjected to sensory and shear force measurements.The overall average fat thickness for all retail cuts was 0.35 cm. Average percentage separable lean was 55.64%, separable fat was 16.51%, and bone and connective tissue was 27.67%. Of the separable fat, 42.83% was external fat and 53.00% was seam fat. The average percentage chemical fat (lean tissue only) was 6.05%. Less than 1% of all retail lamb found in the survey was imported (New Zealand) lamb. All retail cuts received high ratings with respect to sensory attributes.
DISTINGUISHING AMONG BRUISES IN PEACHES CAUSED BY IMPACT, VIBRATION, AND COMPRESSION
Authors: VERGANO P. J. , TESTIN R. F. , NEWALL W. C. 
Published: May 2007

ABSTRACTFive cultivars of peaches [Prunus persica (L.) Batsch], each in three different stages of development, were subjected to mechanical abuse in the form of impact, vibration and compression. Bruise features relating bruise appearance to the form of abuse were observed. Bruises caused by impact generally exhibit tear lines and voids. They occur in the flesh of the peach separated from the skin by an unbruised area. Bruises caused by vibration occur under abrasion marks on the skin. Bruises caused by compression originate at the pit and have a geometry related to the direction of the applied compressive force. The features of impact bruises suggest brittle fracture. Those of vibration bruises relate to the visco‐elastic nature of peaches. The geometry of compressive bruises is related to the stress concentration effect of an inclusion.
THE NONVOLATILE ACID AND SUGAR COMPOSITION OF MAYHAW FRUITS (CRATAEGUS AESTIVALIS, C. OPACA, C. RUFULA)
Authors: CHAPMAN GLENN W. , HORVAT ROBERT J. , PAYNE JERRY A. 
Published: May 2007

ABSTRACTNonvolatile acid and sugar compositions were determined in ten cultivars from three species of mayhaw fruits (Crataegus aestivalis, Walter, Torrey & Gray; C. opaca, Hook. & Arn.; C. rufula, Sarg.). Fructose and glucose were the major sugars and malic acid was the principle nonvolatile acid found in these fruits. Citric acid, quinic acid, sorbitol, sucrose, xylose, and inositol were quantitated but were found in lesser amounts and succinic acid, arabinose, and galactose were trace components in all fruits. Pyruvic acid and tartaric acid were tentatively identified in most cultivars based on GC retention times. The nonvolatile acid and sugar composition among all mayhaw fruit species were very similar although one unnamed cultivar of C. aestivalis had much higher levels of fructose and glucose, and the cv. T. O. Superberry had higher levels of malic acid. Malic acid levels were found to be much higher in mayhaw fruits than the levels reported in other stone and pome fruits. Three cultivars of C. rufula grown under cultivation yielded mature fruit with almost identical nonvolatile acid and sugar composition.
RELATIONSHIP OF TREATMENT OF FRESH STRAWBERRIES TO THE QUALITY OF FROZEN FRUIT AND PRESERVES1
Authors: MORRIS J.R. , MAIN G.L. , SISTRUNK W.A. 
Published: May 2007

ABSTRACT‘Cardinal’ strawberries were hand picked and stored 1 day at 21°C to enhance softening. Three separate preprocessing experiments were conducted to determine the effects of style of pack, 0.18% calcium (Ca) dips, 0.3% low methoxyl pectin (LMP), 40° Brix sucrose dips, heat of 70°C, vacuum at 172 mm Hg and drying to 70% moisture on quality and firmness of frozen‐then‐thawed and preserved strawberries. The greatest firming effect on frozen‐then‐thawed fruit was due to Ca and pectin. Sliced fruit was firmed more than whole fruit by the Ca and pectin treatments. Drained weight loss was reduced by pectin, Ca, sucrose, heat and vacuum in frozen‐then‐thawed fruit. Drained weight losses were the same or greater among treatments in preserves. The firmness and wholeness of preserves was increased by Ca, vacuum, 40° Brix sucrose, heat and to a lesser extent drying, but individual effects were not additive. The drying treatment reduced color quality.
RHEOLOGICAL CHARACTERIZATION OF KETCHUP
Authors: BOTTIGLIERI P. , DE SIO F. , FASANARO G. , MOJOLI G. , IMPEMBO M. , CASTALDO D. 
Published: May 2007

ABSTRACTKetchup flow properties were investigated with a concentric cylinder viscometer in the temperature range from 30°C to 80°C. A partial characterization of the product viscoelastic behavior at 30°C was also made by “Strain test” and “Frequency test.” The Harper and El Sahrigi equation (ηa= acβ eEa/RT), as well as the equation that links the apparent viscosity of ketchups to the serum viscosity and to the pulp content (ηa=ηserum+A(%P)B), do not describe adequately the ketchup flow behavior that we found to be highly affected by the production technology and by the raw materials used.
EFFECT OF GAMMA IRRADIATION ON ISOMERIZATION OF β‐CAROTENE IN SWEET POTATO1
Authors: O'NEIL CONSTANCE A. , SCHWARTZ STEVEN J. 
Published: May 2007

AbstractCured Georgia Reds, sweet potato roots, were irradiated using 60Co source for 500 Krad dose. HPLC analyses of tissue extracts indicated that irradiation did not lead to isomerization of all‐trans‐β‐carotene. Greater than 97% of the total β‐carotene was in the all‐trans form. Cis isomers of β‐carotene have lower provitamin A activities than all‐trans‐β‐carotene. Since they were not produced with γ‐irradiation, this process did not decrease provitamin A due to isomerization. Thus, irradiation of sweet potatoes can be used without significant changes in the provitamin A content.
COMBINED MEASUREMENT OF FOOD TASTE AND CONSUMER PREFERENCE IN THE INDIVIDUAL: RELIABILITY, PRECISION AND STABILITY DATA
Authors: CONNER M. T. , BOOTH D. A. 
Published: May 2007

AbstractA cognitive theory of quantitative judgment that unites sensory methods into one general type of consumer test is applied to the assessment of individuals' preferences for the level of salt in bread and levels of sugar in a chocolate, a lime drink and a tomato soup. The theory is that each assessor knows rather precisely what levels of sensed characteristics she or he likes in a familiar food or drink and that, in the absence of contextual biases, ratings relative to stable anchor categories of choice behavior are linear with discriminable differences in the described characteristic. Since Weber's difference discrimination ratio is constant over intermediate concentrations of salt and sugar, this implies linear rating against the logarithm of concentrations and such linearity was indeed found in food saltiness and sweetness ratings under conditions of minimal contextual biases on the expression of sensory preference. Also as predicted, a mid‐response category of the most acceptable salt or sugar level and two rejection end‐categories were used highly consistently as anchors, yielding reliable and precise judgments of tastant level within a biaset minimized multi‐sample session. A high repeatability of ratingsfrom one session to the next (and not because of memory effects) confirmed the sensory reliability of this method and provided evidence of temporal stability of food taste preferences. Thus it is feasible to estimate an individual consumer's taste preference characteristics from responses to a few food samples.