Journal of Food Quality via MedWorm.com

Issue Information

Journal of Food Quality — Wed, 01 Feb 2012 05:00:00 +0100

(Source: Journal of Food Quality)

Determination of the quality and shelf life of sous vide packaged bonito (sarda sarda, bloch, 1793) stored at 4 and 12c

Journal of Food Quality — Mon, 16 Jan 2012 05:00:00 +0100

ABSTRACTThe aim of this study was to determine the quality and shelf life of sous vide bonito stored at 4 and 12C. The total volatile basic nitrogen (TVB‐N) values of cold stored samples exceeded the recommended limit on 35th day of storage, while they were unacceptable according to sensory scores. The TVB‐N and trimethylamine‐N values of sous vide samples stored at 12C exceeded the limits at the 18th day, while sensory scores were very close to the acceptability limit. For all samples, mesophilic and psychrophilic bacterial counts exceeded the limits after they were regarded as spoiled. Therefore, the shelf life of the sous vide bonito, cooked at 70C for 10 min, was 28 days at 4C while 15 days at 12C. It was seen that sous vide packaging provided a long shelf life for bonito.P...

Development of a chemiluminescent elisa for determining okadaic acid in shellfish

Journal of Food Quality — Mon, 09 Jan 2012 05:00:00 +0100

In this study, a sensitive competitive indirect enzyme‐linked immunosorbent assay with chemiluminescence for determination of OA in mussel soft tissues was investigated. Chemiluminescent ELISA (CL‐ELISA) is a good alternative method for screening samples. This technique has the potential to improve the sensitivity of the immunoassays by at least two to three orders of magnitude compared with conventional colorimetric detection. (Source: Journal of Food Quality)

Recovery and utilization of protein derived from surimi wash‐water

Journal of Food Quality — Mon, 09 Jan 2012 05:00:00 +0100

This study was conducted to determine the recovery and characterize the material recovered from surimi wash‐water using a commercial membrane filtration unit. It was demonstrated that the recoverable material is nutritionally similar to the final surimi product and that the overall yield can be increased using membrane technology. In addition to the benefit of recovering protein, the membrane filtration can reduce the amount of material in the waste stream. (Source: Journal of Food Quality)

A combination of heat treatment and chitosan coating delays ripening and reduces decay in “gala” apple fruit

Journal of Food Quality — Mon, 09 Jan 2012 05:00:00 +0100

ABSTRACTApples (Malus domestica Borkh. cv. Gala) were heat‐treated at 38C for 4 days (heat treatment [HT]) before or after coated with 1% chitosan (CTS). Following treatment, apples were stored at 0C for 8 weeks and 20C for 7 days as shelf life. The effectiveness of the combined treatments on the ripeness, quality and decay development caused by Penicillium expansum and Botrytis cinerea was evaluated. Severe heat damage was observed on the fruits heat‐treated after CTS coating (CTS + HT), appeared as external decay and internal brown after treatment. However, no damage on fruits heated before CTS coating (HT + CTS) during the whole storage. Besides the completely control of blue mold and gray mold on artificially inoculated fruits during storage, the HT + CTS treated ...

Optimization of gluten peak tester: a statistical approach

Journal of Food Quality — Tue, 20 Dec 2011 05:00:00 +0100

ABSTRACTResponse surface methodology was applied to develop a standard method for gluten peak tester. Four variables – flour weight, temperature, solvent and rpm – were varied as per the center composite design, and the responses – torque and peak maximum time – were analyzed. Flour–solvent interaction was observed to be the most significant factor impacting the peak torque for whole meal and hard wheat flours while flour (g) and rpm were the most significant for soft wheat flour and insignificant for whole meal flour. The setting 8.5 g flour, 9.5 g solvent (0.5 M CaCl2), 34C temperature and 1,900 rpm was obtained as the standard setting applicable to whole meal as well as refined flours from soft and hard wheats.PRACTICAL APPLICATIONSGluten quality is an important criter...

Flavor properties of pan and pita breads made from red and white hard spring wheats

Journal of Food Quality — Tue, 20 Dec 2011 05:00:00 +0100

The objective was to compare flavor properties of whole wheat pan and pita breads made from white and red Canadian hard spring wheats. Flavor attributes were defined by trained panelists who marked intensities using 15‐cm line scales. Pan bread made from BW275 and Kanata had significantly lower wheat and wheaty aftertaste intensity than AC Domain (red) and RL4863. Pita bread from Kanata had significantly higher sweet intensity than RL4858, Snowbird and AC Domain (red). Principal component analysis accounted for 74–75% of the variance in both bread types. Biplots showed that some of the white wheat breads tended to be sweeter with less wheaty and bitter with wheaty, bitter and sour aftertastes. Red wheat breads tended to be less sweet, more wheaty and bitter with wheaty, bitter and sour...

A two‐step controlled lactic fermentation of cabbage for improved chemical and microbiological qualities*

Journal of Food Quality — Tue, 20 Dec 2011 05:00:00 +0100

ABSTRACTTraditionally, lactic fermentation of vegetables is spontaneous and uncontrolled leading to unstable and inconsistent product. The present work used Leuconostoc mesenteroides and Lactobacillus plantarum in a two‐step controlled fermentation to ensure shelf stable, fermented cabbage with 0.5% added salt concentration. The pH, titratable acidity, lactic bacterial counts, sugar utilization and amino acid profile of the final product were periodically monitored. The pH in controlled cabbage fermentation dropped to less than 4.5, within 60 h of fermentation and glucose was completely utilized in 15 days while about 15–18% of glucose remained in spontaneously fermented cabbage. The spontaneously fermented cabbage samples had a significantly lower content of amino acids such as ty...

Eating quality of “fuji” apples affected by a period of cold air after ulo storage

Journal of Food Quality — Fri, 16 Dec 2011 05:00:00 +0100

ABSTRACTOver two subsequent seasons, emission of volatile compounds, consumer acceptability and quality parameters were analyzed in “Fuji” apples. In both seasons, apples were harvested at the same maturity stage and stored for 19 or 30 weeks at 1C and 92% relative humidity under an ultralow oxygen (ULO) atmosphere (1% O2 + 1% CO2) or under an ULO atmosphere followed by different periods (2 or 4 weeks) in cold air. The results revealed, for both seasons, that 4 weeks of cold air storage after ULO storage helped to increase the emission of some volatile compounds for both storage period, including characteristic volatile compounds for the variety, and did not have a negative effect on quality parameters. Additionally, the consumer acceptability was superior for those fruits.PRACTICA...

Evaluation of the nutritional quality of nontoxic kernel flour from jatropha curcas l. in rats

Journal of Food Quality — Thu, 01 Dec 2011 05:00:00 +0100

ABSTRACTThe origin of Jatropha curcas L. is in Central America, probably Mexico, although it is also distributed in South America, Africa and Asia. In Mexico, it grows as nontoxic and toxic J. curcas genotypes. In this work, the protein quality including protein efficiency ratio (PER), net protein ratio (NPR) and true digestibility (TD) of nontoxic genotype defatted flour was assessed using Wistar rats. The probed diets contained flour (3), flour‐lysine, 1% (4), flour‐phytase, 500 FTU (5) and two control diets: nitrogen‐free (1) and casein (2). The rats were fed for 28 days. The PER (1.37, 1.77 and 1.61) and NPR (1.80, 2.29 and 2.12) obtained values for diets (3.4 and 5) were lower than those obtained for casein (2.07 and 2.46), respectively. No statistical differences were found...

Fundamental rheology and quality characteristics of sous‐vide processed apple purees containing apple or blackcurrant pomace inclusions

Journal of Food Quality — Thu, 01 Dec 2011 05:00:00 +0100

This study focused on assessing the effect of pomace inclusions on the quality parameters of sous‐vide processed Bramley's Seedling apple purees. The development of these products would benefit both consumers (health) and processors (cost‐effective way of adding value) alike. Inclusions of pomaces had significant effects on color, sensory and rheological parameters of apple purees. These outcomes may be of benefit to the food industry to develop better products. (Source: Journal of Food Quality)

Effect of sugar level on physicochemical, biochemical characteristics and proteolysis properties of cantonese sausage during processing

Journal of Food Quality — Thu, 01 Dec 2011 05:00:00 +0100

ABSTRACTThe effects of sugar levels (3, 6, 9, 12%, w/w) on gross composition, the main physicochemical parameters, microbiology, protein composition and proteolytic change of water soluble protein (water soluble nitrogen [WSN]) of Cantonese sausage were evaluated. The sample with 12% sugar addition had low aw as well as pH values. During processing, sarcoplasmic and myofibrillar protein content decreased, while alkaline‐soluble fraction and nonprotein constituent (nonprotein nitrogen) content increased. Sugar exhibited stabilizing effect against denaturation of both sarcoplasmic and myofibrillar protein fractions. The water soluble protein with molecular weight of >10 and 3–5 kDa was the main fraction, and progressive decrease of peptide fractions of >10 kDa was observed duri...

Optimization of chipotle pepper smoking process using response surface methodology*

Journal of Food Quality — Thu, 01 Dec 2011 05:00:00 +0100

In this study, a correlation of smoking and drying was optimized in order to determine the effect of temperature and smoking time on the physical and chemical characteristics of the chipotle pepper. Additionally, polynomial models are presented for each variable evaluated in the smoking chipotle pepper operation and optimized for the desired quality of the chipotle pepper. This information can be useful to processors because they can achieve a ninefold reduction in the smoking time compared with the traditional smoking processes without affecting the chemical and physical characteristics of chipotle peppers. (Source: Journal of Food Quality)

Effects of drying on the antioxidant properties of herbal tea from selected vitex species

Journal of Food Quality — Thu, 01 Dec 2011 05:00:00 +0100

This study therefore serves as an important work in providing insights into the antioxidant properties of Vitex species and the best drying method of its leaves as herbal tea for commercial purpose. In addition, this study also provides insights into the effect of different drying methods on the storage of the leaves which is of value to the tea processing industry. (Source: Journal of Food Quality)

Issue Information

Journal of Food Quality — Thu, 01 Dec 2011 05:00:00 +0100

(Source: Journal of Food Quality)

The influence of addition of defatted blackcurrant seeds on pro‐health constituents and texture of cereal extrudates

Journal of Food Quality — Fri, 11 Nov 2011 05:00:00 +0100

ABSTRACTExtrudates used in the study were prepared on the base of cornmeal (100%) – control, which was in 10, 30 and 50% replaced by defatted seeds of blackcurrant, which were a by‐product of supercritical fluid extraction, used for oil production. The aim of the study was to check the influence of the level of defatted blackcurrant seeds, on texture and chemical composition of the obtained extrudates. Special attention was paid to pro‐health constituents, i.e., dietary fiber, polyphenols, flavonoids and anthocyanins. The addition of defatted seeds resulted in an increase of polyphenol content, and antioxidant activity, and the rise in the level of flavonoids and soluble dietary fiber as compared with control. The enrichment of extrudates in pro‐health components, as well as improv...

Consumer evaluation of the palatability of usda select, usda choice and certified angus beef strip loin steaks from retail markets in lubbock, texas, u.s.a.

Journal of Food Quality — Wed, 09 Nov 2011 05:00:00 +0100

ABSTRACTSelect, Choice and Certified Angus Beef (CAB) strip loin steaks were sold in Lubbock, TX to determine consumer acceptability. A home survey was attached to each package of steaks (return = 191 steak evaluations). Consumers did not detect differences in tenderness or flavor, but rated CAB steaks juicier (P < 0.05) than Select or Choice. However, 68% of CAB consumers rated steaks as extremely or very tender, but less than half rated Choice and Select steaks the same way. Consumer tenderness and flavor scores for Select steaks were more variable, but consumer satisfaction and tenderness acceptability did not differ (P > 0.05) between grades. Trained sensory panelists rated CAB steaks higher (P < 0.05) than Choice or Select for all palatability traits except fl...

Instrumental and sensory characterization of mango fruit texture

Journal of Food Quality — Sun, 06 Nov 2011 04:00:00 +0100

The objective of the study was to construct a mango texture typology from four relevant sensory textural descriptors (firmness, crunchiness, melting and juiciness) in order to obtain qualitative fruit classes to be associated with consumer preferences. Instrumental texture measurements were also achieved in order to find explanatory variables of the sensory attributes and to predict the sensory score of a textural attribute by means of one or more instrumental measures. (Source: Journal of Food Quality)

Studies on evaluation of grain quality attributes of some basmati and non‐basmati rice cultivars

Journal of Food Quality — Sun, 06 Nov 2011 04:00:00 +0100

ABSTRACTPhysical, chemical and cooking properties of some newly developed basmati and non‐basmati varieties of rice were studied, which showed significant variations within different quality parameters. The longer kernel length, intermediate amylose content, higher elongation after cooking, more water uptake ratio and strong aroma were found to be the distinctive features of evolved basmati rice cultivars like the traditional ones. There was significant correlation found between some of the important quality parameters of rice, such as paddy length breadth ratio showed a positive correlation with kernel length breadth ratio (r = 0.908), density (r = 0.801), cooked kernel length (r = 0.836) and a negative correlation with bulk density (r = −0.84). Amylose content showed ...

High hydrostatic pressure effect on saccharomyces cerevisiae, escherichia coli and listeria innocua in pear nectar

Journal of Food Quality — Tue, 01 Nov 2011 04:00:00 +0100

ABSTRACTAn isostatic pressure system was used for processing fresh‐prepared pear nectar, inoculated with Saccharomyces cerevisiae, Escherichia coli and Listeria innocua, at selected pressures (0 to 241 MPa), and times (2 s, and 0 to 15 min). The come up time (time to reach the working pressure) had an important microbial inactivation effect in view of the fact that the initial counts of 6.0 × 105, 1.02 × 107 and 2.4 × 107 cfu/mL were reduced to 2.4 × 105, 6.3 × 105 and 2.2 × 107 cfu/mL, for S. cerevisiae, E. coli and L. innocua, respectively, in nectar. Decimal reduction time values, in the range of 2.0–35.3, 0.6–20.6 and 9.2–588.2 min, were calculated from the first order kinetics modeling of S. cerevisiae, E. coli, and L. inno...

Antioxidant properties of lentinus edodes and agaricus blazei extracts

Journal of Food Quality — Sat, 01 Oct 2011 04:00:00 +0100

ABSTRACTThis work aimed to evaluate the antioxidant activity of Lentinus edodes and Agaricus blazei mushrooms, as well as to measure the content of total phenolic compounds of mushroom extracts and verify the oxidative stability of soybean oil added with mushroom extracts that showed higher antioxidant activity according to the methods of the 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH•) free radical scavenging and the β‐carotene/linoleic acid system. According to the DPPH• method, the maximum antioxidant activity for L. edodes and A. blazei methanol extracts was 92.84 and 95.10%, respectively. For the β‐carotene/linoleic acid system, the highest values of antioxidant activity were 93.06% for L. edodes and 78.96% for A. blazei. The content of total phenolic compounds ranged...

Effect of acid adaptation and different salt concentrations on survival of listeria monocytogenes in turkish white cheese

Journal of Food Quality — Sat, 01 Oct 2011 04:00:00 +0100

ABSTRACTSurvival of acid‐adapted and nonacid adapted Listeria monocytogenes in Turkish white cheese with different salt concentrations (3.8 and 6.7% NaCl) was investigated. Cheese blocks were inoculated with L. monocytogenes and stored at 4C for 15 days. Samples were taken on different days and analyzed for the numbers of the pathogen, and the samples were challenged with simulated gastric fluid (SGF) for determining acid tolerance. There was no significant differences between the numbers of acid‐adapted and nonadapted L. monocytogenes cells regardless of the salt concentration on sampling days (P > 0.05). Challenge in SGF revealed that there was no significant difference between acid‐adapted and nonadapted bacteria in cheese with 3.8% NaCl throughout the storage period, w...

Retention and bioaccessibility of β‐carotene from natural and synthetic sources on baking

Journal of Food Quality — Sat, 01 Oct 2011 04:00:00 +0100

ABSTRACTThe investigation aimed at determining the retention and bioaccessibility of β‐carotene on baking. Bun was formulated incorporating dehydrated carrot/drumstick leaves/synthetic form of β‐carotene at acceptable levels. The effect of citric acid and turmeric powder on the bioaccessibility of β‐carotene was examined. Buns were analyzed for proximate composition, total and bioaccessible β‐carotene. Incorporation of different sources of β‐carotene did not alter the physical characteristics and proximate composition of the buns. Retention of β‐carotene on baking ranged between 62 and 72% in buns with natural sources and 35% in buns with synthetic source. β‐carotene in the buns showed a high degree of stability on storage. Bioaccessibility of β‐carotene in bun was ...

Effect of rosemary on the quality characteristics of white shrimp (litopenaeus vannamei)

Journal of Food Quality — Sat, 01 Oct 2011 04:00:00 +0100

ABSTRACTWe assessed the influence of rosemary on some of the quality characteristics of Litopenaeus vannamei shrimp stored under freezing temperature for 180 days. Whole shrimp (WS), peeled shrimp (PS) and PS with dehydrated rosemary (RS) were stored at −28.3 ± 3.8C. Physicochemical and sensorial analysis was carried out. After 180 days, RS had lower pH (P = 0.001) and thiobarbituric acid‐reactive substances (TBARS; P = 0.001) values and higher carotenoids (P = 0.003). WS samples were firmer at 180 days (P = 0.001), although rancid taste and smell were perceived with greater intensity (P = 0.001). The color was more intense in RS and PS than in WS (P = 0.030). Rancid taste was detected in RS only at 120 days at significantly lower intensity (P = 0.001) ...

Sensory and physical properties of muffins made with waxy whole wheat flour

Journal of Food Quality — Sat, 01 Oct 2011 04:00:00 +0100

This study shows that 15–30% waxy whole wheat flour blended with conventional whole wheat flour produces softer and moisture whole wheat muffins, with good consumer acceptability. Muffins with WWWF remained softer for 4–8 days, but were firmer than control after 16 days storage. Waxy whole wheat flour also adds additional fiber, so its inclusion in blends with conventional whole wheat may help in the development of higher fiber products with a softer and moister crumb. (Source: Journal of Food Quality)

A comprehensive evaluation of egg and egg replacers on the product quality of muffins

Journal of Food Quality — Sat, 01 Oct 2011 04:00:00 +0100

This study comprehensively evaluated the effects of egg and egg replacers on final product quality, when used in pilot‐scale muffin production. An array of tests were conducted on samples prepared according to respective ingredient manufacturers' recommendations – partially replacing egg with commercial egg replacers – to objectively evaluate the differences in quality and sensory attributes. The functionalities of each ingredient (egg replacer) in muffin formulations were interpreted based on the results obtained. The observations and results of this study would be important in selecting appropriate ingredients for muffin formulations to obtain desired product qualities. (Source: Journal of Food Quality)

Heat shock reduces both chilling injury and the overproduction of reactive oxygen species in yellow pitaya (hylocereus megalanthus) fruits

Journal of Food Quality — Sat, 01 Oct 2011 04:00:00 +0100

ABSTRACTYellow pitaya fruits were heat‐shocked (25C/24 h), stored at 2C for 14 days and then held for 13 days at 18C. Chilling injury (CI), respiration rate, hydrogen peroxide (H2O2), superoxide anion radical (O2•‐) and lipid peroxidation product (LPP) levels were measured. Pitting and browning were detected in the control fruit when moving from 2 to 18C. Minor CI symptoms were found in the treated fruit. There was a rapid increase in the levels of H2O2, O2•‐ and LPP in the control fruits when moved to 18C. At the end of the storage, the levels of these compounds were 4.5‐, 4.9‐ and 6.2‐fold higher, respectively, in the control than in the treated fruit. The results suggest that the reactive oxygen species levels in the heat‐shocked fruit were adequate for normal ripeni...

Modeling of preheat treatment optimization applied to fresh‐cut “rocha” pear

Journal of Food Quality — Sat, 01 Oct 2011 04:00:00 +0100

ABSTRACTResponse surface methodology based on a five‐level, three‐variable central composite rotatable design was used for modeling the effects of preheat treatments on fresh‐cut “Rocha” pear quality. Studied variables were time (t: 0–150 min), temperature (T: 20–50C) and posttreatment storage time (St: 0–20 days, 5C). The quality‐affecting parameters including color, firmness, pH, soluble solid content, and total ascorbic acid content were the monitored dependent variables. Results provide reasonable estimation of the impact of preheat treatments on the quality of fresh‐cut “Rocha” pear and its shelf life. The time–temperature range of 33–41C during less than 20 min was selected as the conditions that best provided surface browning control, without impairin...

Correlation among metallic ions, phenolic compounds and antimicrobial action in medicinal plants extracts

Journal of Food Quality — Sat, 01 Oct 2011 04:00:00 +0100

ABSTRACTThe extracts of three different medicinal plants –Calendula officinalis L., Maytenus ilicifolia Martius ex Reissek and Cymbopogon citratus (DC) Stapf – obtained with 70% and 95% v/v ethanol had their antimicrobial activity tested against five pathogenic microorganisms. A quantitative analysis of total phenols, flavonoids and mineral species was performed on the extracts using UV‐vis spectroscopy and atomic absorption spectroscopy. Klebsiella pneumoniae showed the greatest sensibility to the extracts tested. The mineral content of the medicinal herbs varied according to the type of plant (Cu = not detected to 10.90; Zn = 0.85 to 10.04; Na = 24.94 to 153.62; Al = 90.04 to 420.39; Mg = 9.62 to 1,129.15; Ca = 7.15 to 167.27 and K = 913.85 to 9,578.94�...

THE EFFECT OF pH ON THE EFFICIENCY OF VINIFICATION BY‐PRODUCT EXTRACTS TO INHIBIT LIPID PEROXIDATION IN A LECITHIN LIPOSOME MODEL MATRIX

Journal of Food Quality — Sat, 01 Oct 2011 04:00:00 +0100

ABSTRACTA series of extracts from vinification by‐products, generated under specified, optimal conditions, were tested for their efficiency to inhibit lipid peroxidation in lecithin liposomes at various pH values. Lipid peroxidation was assessed by measuring the kinetics of CDV onset, which over a period of 6 days was found to obey zero‐order kinetics. As positive control samples the synthetic antioxidant, butylated hydroxytoluene and the natural quercetin were also considered. The results obtained showed that the most distinct inhibition as compared with control sample (no antioxidant added) was found upon addition of grape stem extract from the variety Vitis vinifera var. Moschofilero at pH 8, with the kinetics constant (k) being 6.6 × 10−2 CDV/d. By contrast, seed extract f...

Issue Information

Journal of Food Quality — Sat, 01 Oct 2011 04:00:00 +0100

(Source: Journal of Food Quality)

Developmental genetic analysis for crude fiber content and crude ash content of rapeseed meal in two different growing years

Journal of Food Quality — Sun, 31 Jul 2011 23:00:00 +0100

ABSTRACTDevelopmental genetic analyses method for diploid seed quantitative traits was used to determine the unconditional and conditional genetic main effects and genotype × environment interaction effects from embryo, cytoplasm and maternal genetic systems on crude fiber content (CFC) and crude ash content (CAC) of rapeseed meal in two growing years. The results suggested that the performance at most developmental times/stages for CFC and CAC was mainly affected by the genetic main effects. By using the conditional analysis method, for the different genetic systems, CFC and CAC were simultaneously controlled by the genetic effects from three genetic systems, especially for the maternal main effects. Also, the additive effects were more prominent at most developmental times/stages, a...

Changes in total phenolic and flavonoid contents of rowanberry fruit during postharvest storage

Journal of Food Quality — Sun, 31 Jul 2011 23:00:00 +0100

ABSTRACTPostharvest storage conditions of rowanberry (Sorbus aucuparia) fruits were investigated. The influences of temperature and storage time on total phenolic content were observed. Both variables affected phenolic content of rowanberries, and their total phenolic contents significantly reduced during the 20‐day storage at 4 and 22C. The loss of total phenolic was found to be almost 50% of its initial amount (3,619.8 mg/kg fresh weight [fw]) at 22C, which was higher than occurred loss (30%) at 4C. An investigation of rowanberry flavonoids showed the presence of rutin, quercetin‐3‐glucoside and quercetin‐3‐D‐galactoside (Q3DG). Quantitative analysis of berry flavonoids showed Q3DG as a major compound, being 24.55 mg/kg fw. The highest reduction (86% of its initial amount...

Studies of retarding agent for decreasing starch retrogradation in w.ao (rice curd)

Journal of Food Quality — Sun, 31 Jul 2011 23:00:00 +0100

ABSTRACTWanKao (rice curd) products, included control and added pregelatinized waxy rice flour (PWRF) retarding agent, were prepared and evaluated by texture profile analysis and sensory evaluation. The results showed that the amylose complexing index of the WanKao products contained PWRF were higher than the control, and directly added α‐amylase or monoglycerides. Upon storage, WanKao products contained PWRF showed higher water activity and starch digestibility than those added α‐amylase or monoglycerides. The hardness and soluble starch content of WanKao products contained PWRF were significant lower than those of added α‐amylase or monoglycerides and the control. The WanKao products added PWRF also exhibited softer texture during storage. For sensory evaluation, the higher scor...

Effect of pretreatments for retaining total carotenoids in dried and stored orange‐fleshed‐sweet potato chips

Journal of Food Quality — Sun, 31 Jul 2011 23:00:00 +0100

ABSTRACTVarious dipping pretreatments have been investigated for orange‐fleshed sweet potato (OFSP) to retain carotenoids after drying and subsequent storage. Effects of blanching, sodium metabisulfite (0.5 or 1%), acids (ascorbic acid [1%] or citric acid [0.5%]) or salt (1%), either singly or as mixtures, were tested on dried OFSP chips that were stored for up to 6 months in ambient conditions. Overall, there was a positive effect of dipping on total carotenoid content after drying compared with control (P < 0.05). A slight improvement in carotenoid content was observed during the first month of storage with ascorbic acid, sodium metabisulfite, and mixtures of sodium metabisulfite and citric acid, or ascorbic acid and salt pretreatments, but these higher levels were not maintaine...

Antioxidant and free radical‐scavenging activities of pteris multifida poiret aqueous extract

Journal of Food Quality — Sun, 31 Jul 2011 23:00:00 +0100

ABSTRACTPteris multifida Poiret (Pteridaceae), also known as Fong‐Wei‐Cao, is the most commonly used material in herb beverages in Taiwan and also used as one of the vegetable resources in Main China. The aqueous extract of P. multifida Poiret (AEPM) was prepared and its antioxidant and free radical‐scavenging activities were studied. AEPM showed high antioxidant activities by conjugated diene method. At 20 mg/mL, AEPM exhibited high scavenging effects on α‐diphenyl‐β‐picrylhydrazyl, hydroxyl, ferrous radical (82.5, 80.1 and 85.4, respectively) and reducing power (Abs, 700 nm = 1.03). AEPM has various antioxidant activities that may be due to the different naturally occurring antioxidant components.PRACTICAL APPLICATIONSConsumers need high‐quality herb‐beverage pr...

Potential uses of mechanically deboned bullfrog (rana catesbeiana) meat to partially replace lean pork to produce emulsified meatballs

Journal of Food Quality — Sun, 31 Jul 2011 23:00:00 +0100

In conclusion, emulsified meatballs that had 7.5% mechanically deboned bullfrog meat, substituted with equal quantities of the lean pork, were acceptable based on their physicochemical and sensory qualities.PRACTICAL APPLICATIONSMany animal by‐products which are produced during processing are edible and valuable. How to utilize these by‐products has become a great issue for the industry. In this study, high‐quality proteins which were obtained from mechanically deboned bullfrog meat (MDBM) resulted in emulsified meatballs with acceptable qualities. More specifically, this information could make MDBM a possible material to substitute for part of the added lean meat in many emulsion‐type meat products and increase products marketability because of lower raw ingredients' cost. This fi...

Process optimization for chicken patties manufactured with a combination of spent hen and rabbit meat

Journal of Food Quality — Sun, 31 Jul 2011 23:00:00 +0100

ABSTRACTA comminuted chicken patty was produced using spent hen and rabbit meats at 100:0, 95:5, 90:10, 85:15 and 80:20 ratios. The extenders/binders with whole liquid eggs (WLE) at 5, 10 and 15% and soy chunks at 3, 6 and 9%, respectively, were also used. The patties were evaluated for sensory, physicochemical and proximate quality and shelf life. The scores for all sensory attributes of patties stored at refrigerated temperature (4 ± 1C) for 20 days decreased significantly (P < 0.05) while pH, thiobarbituric acid and tyrosine values increased significantly (P < 0.05). The patties formulated with WLE and soy chunks‐added patties were acceptable up to 20 days without any spoilage. A combination of 90:10 spent hen meat and rabbit meat formulated with either 10% WLE or 9...

Improved shelf life estimation of uht milk by prediction of proteolysis

Journal of Food Quality — Sun, 31 Jul 2011 23:00:00 +0100

This study contributes to the development and evaluation of practical assays for the detection of protease activity in the industry to identify potential premature spoilage of contaminated UHT milk before it is distributed for sale. The developed assays are also useful for assessing the quality of milk powder as active protease can persist in milk powder to cause spoilage in reconstituted milk. Although the assays require up to 14 days to complete, this is not an excessive time, compared with the time required for microbiological clearance and total shelf life of the product. High protease activity can be identified with less incubation time. The cost of protease detection assays developed during this work is quite low and, although 20 min analysis time is required per sample, the tests ...

Issue Information

Journal of Food Quality — Sun, 31 Jul 2011 23:00:00 +0100

(Source: Journal of Food Quality)

Quality and storage stability of chicken meat patties incorporated with linseed oil

Journal of Food Quality — Tue, 31 May 2011 23:00:00 +0100

ABSTRACTLow‐fat (<10% total fat) chicken meat patties (CMP) with different levels of linseed oil (LO) i.e., 0, 2, 3 and 4% (control, T1, T2 and T3) were evaluated for their nutritive, processing, textural and storage qualities. The cooking yield, fat and moisture retention were comparable in control and LO‐treated products. The dimensional parameters were better maintained for T2 among the LO treatments. The sensory panelists rated T2 as the best among treatments with comparable sensory attributes to control patties. The selected 3% level of LO was compared with the control for color, texture and fatty acid profile. The lightness (L*) and redness (a*) values were significantly (P < 0.05) less, whereas yellowness (b*) was significantly (P < 0.05) higher for the develope...

Use of a controlled chlorine dioxide (clo2) release system in combination with modified atmosphere packaging (map) to control the growth of pathogens

Journal of Food Quality — Tue, 31 May 2011 23:00:00 +0100

ABSTRACTSalmonella Typhimurium and Listeria monocytogenes are major bacterial pathogens associated with poultry products. A controlled released ClO2 sachet applied with modified atmosphere packaging (MAP) was evaluated for its ability to control the growth of S. Typhimurium and L. monocytogenes on raw chicken breast during refrigerated storage. The fresh chicken samples were inoculated with one or the other of the pathogens at 104 cfu/g, and the packages (with and without ClO2 sachet) were flushed with ambient air or 30% CO2/70% N2 before sealing, and then stored at 4C for up to 21 days. The maximum reduction in MAP plus ClO2 (compared with MAP alone) was 0.68 log cfu/g for S. Typhimurium and 1.87 log cfu/g for L. monocytogenes. Color and pH changes of the chicken breast were obs...

Proteolytic changes during processing in turkish dry‐cured meat product (pastirma) with different salt levels

Journal of Food Quality — Tue, 31 May 2011 23:00:00 +0100

ABSTRACTThe effects of different salt (NaCl) contents on proteolytic changes during processing in the dry‐cured meat product pastırma were investigated. Pastırma samples were produced with three different NaCl levels (3, 6 and 9%) and proteolytic changes were monitored.A progressive increase in nonprotein nitrogen (NPN) and free amino acids (FAAs) was detected during processing. High‐salt pastırma samples had the highest FAAs. Drying and pressing stages before pasting with çemen resulted in a decrease in water‐soluble nitrogen (WSN) and a slight increase in NPN and FAA. High salt level and processing time resulted in the accumulation of FAAs. The increase in WSN, NPN and FAA contents after çemen treatment indicated that the çemen used in the pasting process had an impact on acc...

Effects of different salt contents on some quality characteristics during processing of dry‐cured turkish pastirma

Journal of Food Quality — Tue, 31 May 2011 23:00:00 +0100

This study examined the effects of different salt contents (3, 6 and 9%) during process stages on physicochemical, lipid oxidation and microbial quality of a dry‐cured meat product, pastırma, throughout 21 days of processing. Significant changes in moisture content, NaCl content, pH and water activity (aw) were observed in pastırma after the third drying and pasting stages. There were significant decreases (P < 0.05) in objective color characteristics (L*, a* and b*) between raw material and final product for all pastırma samples. However, no significant effect of salt level (P > 0.05) was detected on L* and a*. Salt level significantly (P < 0.05) affected thiobarbituric acid‐reactive substances (TBARS) formation, which was lower in low‐salt pastırma samples,...

Ranking beef muscles for warner–bratzler shear force and trained sensory panel ratings from published literature

Journal of Food Quality — Tue, 31 May 2011 23:00:00 +0100

The objective of this project was to rank the major beef muscles for Warner–Bratzler shear force (WBS) and sensory traits based on a comprehensive study of the literature, thereby compiling a large number of observations for each muscle. Muscles with three or more literature sources were ranked for WBS (n = 40), sensory tenderness (n = 14), juiciness (n = 13) and beef flavor (n = 9). Psoas major and infraspinatus were the top ranked for mechanical and sensory tenderness. Semitendinosus, gluteus medius, supraspinatus and pectoralis profundus were major muscles that were among the least tender. The Pearson correlation coefficient of WBS and sensory tenderness means was −0.84 (P = 0.001). These rankings may be useful as a reference for relative palatability of muscles....

Antioxidant capacity, scavenging radical activity and selected chemical composition of native apple cultivars from central europe

Journal of Food Quality — Tue, 31 May 2011 23:00:00 +0100

ABSTRACTThe main aim of this study was to focus on 10 typical native apple cultivars from Central Europe and to determine the basic characteristics such as dry matter, soluble solid content, titrable acidity, the content of pectins, phenolics, ascorbic acid, antioxidant capacity and the scavenging effect of 10% apple fruit extracts on hydroxyl radical, nitric oxide and superoxide radical in them. In our experiments, it was found out that the highest content of organic acids was shown by the “Jeptiska” cultivar (5.40 g/kg of FM). As far as the content of pectins was concerned, the highest levels were found out in the “Strymka” cultivar (32.60 g/kg FM). In case of total phenolic content, antioxidant capacity, ascorbic acid content and scavenging activity of reactive oxygen specie...

Determination and prediction of odor thresholds for odor active volatiles in a neutral apple juice matrix

Journal of Food Quality — Tue, 31 May 2011 23:00:00 +0100

ABSTRACTOdor thresholds were determined for 10 odor active compounds (OAC) in apple juice, using three‐alternate forced choice methodology. Thresholds were determined in a neutral juice matrix by 25–30 panelists in duplicate at 22C. Individual thresholds were calculated using the best estimate threshold method. Group thresholds were determined using the geometric mean of the individual thresholds. OAC differed substantially in their concentration ranges, aroma thresholds (0.06–5.49 µL/L) and response rates (1.5–234.5% correct response/[µL/L]). Juice thresholds exceeded water thresholds by ∼5–600 times. Multiple linear regressions were used to develop models to predict juice thresholds from water thresholds and physical constants, for apple juice (AJ) and published orange ju...

Effect of pe/ag2o nano‐packaging on the quality of apple slices

Journal of Food Quality — Tue, 31 May 2011 23:00:00 +0100

This study indicates that nano‐structured PE/Ag2O bag is effective in maintaining the freshness of apple slices with extended shelf‐life. Results of this work may be useful for promoting the acceptance and application of similar nano‐packaging in the quality maintenance of fresh‐cut products. (Source: Journal of Food Quality)

Issue Information

Journal of Food Quality — Tue, 31 May 2011 23:00:00 +0100

(Source: Journal of Food Quality)

Integrating sensory analysis and hedonic evaluation for apple quality assessment

Journal of Food Quality — Thu, 31 Mar 2011 23:00:00 +0100

ABSTRACTApple cultivars were subjected to a consumer test in order to appreciate individual preferences and set up a protocol for a practical hedonic‐sensory evaluation. Cultivars subjected to the test were “Golden Delicious,”“Modì,”“Pink Lady” and “Fuji” of two different origins. Apples had the sensory profile defined by a trained panel and were evaluated by 154 consumers. According to their preferences, consumer population could be divided in six clusters. Consumer preference responses clearly associated the two “Fuji” and showed “Modì” and “Pink Lady” to have appeal on the same consumers groups. Besides expressing hedonic judgment, consumers were requested to indicate the positive sensory attributes determining their choice. Consumers appreciated “Golde...

Issue Information

Journal of Food Quality — Thu, 31 Mar 2011 23:00:00 +0100

(Source: Journal of Food Quality)

Quality characteristics of gluten‐free chicken nuggets extended with sorghum flour

Journal of Food Quality — Mon, 21 Mar 2011 00:00:00 +0100

ABSTRACTApplication of coarse cereal flours is recommended to replace wheat gluten in meat products and to avoid gluten allergy in susceptible populations. Sorghum flour is a good source of dietary fiber and provides nonglutinous flours and scope for making gluten‐free meat products. Keeping this in view, the present research was envisaged to evaluate the different quality characteristic of gluten‐free chicken nuggets prepared with sorghum flour. Three types of chicken nuggets viz., Control chicken nuggets (CCNs), gluten‐free nuggets (GFN1 with 5% sorghum flour and GFN2 with 10% sorghum flour) were compared for different physicochemical, instrumental texture, color and sensory characteristics. Use of sorghum flour significantly (P < 0.05) increased the product yield and dietar...

Quality preservation of commercial fish balls with antimicrobial zein coatings

Journal of Food Quality — Mon, 21 Mar 2011 00:00:00 +0100

ABSTRACTTo enhance the practical application of active edible coatings in the food industry, edible zein coatings incorporated with nisin (54.4 AU/cm2) or nisin/ethylenediaminetetraacetic acid (EDTA; 568 µg/cm2) were used to preserve the quality of commercially manufactured fish balls. The microbial load, total basic volatile nitrogen (TVB‐N) content and weight loss were served as quality indicators. The increase of microbial load of fish balls coated with antimicrobial zein during a 15‐day refrigeration storage period was less than 1 log cfu/g, while the microbial load increased about 3 log cfu/g for the control group without the coating treatment. The formation of TVB‐N was significantly (P < 0.05) reduced when fish balls were coated with antimicrobial zein. Wit...

Effect of time and storage conditions on major volatile compounds of zalema white wine

Journal of Food Quality — Mon, 21 Mar 2011 00:00:00 +0100

ABSTRACTChanges in quality attributes during bottled storage of white wine were studied. Different storage conditions, temperature, bottle position and exposure to light were studied over 1 year and their effects on major volatile compounds were evaluated. Ethyl lactate and diethyl succinate contents increased after 12 months of storage, whereas isoamyl acetate decreased over this period. The analysis of variance revealed that the temperature had a statistically significant effect on most volatile compounds studied.Multivariate statistical techniques (specifically principal component analysis and linear discriminant analysis) confirmed that temperature is the most important factor, so the samples were distributed into two groups according to storage temperature. A rough differentiation amo...

Effects of 1‐methylcyclopropene and modified atmosphere packing on postharvest life and quality in tomatoes

Journal of Food Quality — Mon, 21 Mar 2011 00:00:00 +0100

This study was conducted on the investigation of the effects of 1‐MCP and MAP combination on storage duration and quality of tomatoes harvested at different maturity stages. (Source: Journal of Food Quality)

Elevated calcium chloride in cucumber fermentation brine prolongs pickle product crispness

Journal of Food Quality — Mon, 21 Mar 2011 00:00:00 +0100

ABSTRACTThe effects of treating cucumbers with calcium chloride (CaCl2) during fermentation and alum during desalting on changes in crispness of processed pickle mesocarp tissue during storage were determined from probe penetration forces, measurements of sound frequencies and sensory panel ratings. Penetration forces of mesocarp tissues from salt‐stock and desalted pickles that had been treated with CaCl2 were similarly higher than untreated tissues. After processing and storage, crispness and its retention was significantly correlated to the amount of residual Ca++. A high level of crispness was retained during 52 weeks of storage in only the tissues containing elevated residual Ca++ (1,248 and 1,490 ppm). Tissues containing 96 ppm Al+++ and 655 ppm Ca++ were substantially crispe...

Effect of attachment time followed by chlorine washing on the survival of inoculated listeria monocytogenes on tomatoes and spinach

Journal of Food Quality — Mon, 21 Mar 2011 00:00:00 +0100

This study will inform the produce industry on the ability of L. monocytogenes ATCC 7644 to attach and grow on the surface and subsurface structures of tomato and spinach during post harvest. More attention should be given to this phenomenon because the use of fresh or minimally processed fruits and vegetables are recommended as part of a healthy diet. It also indicates that minimal processors should avoid using vegetables with wounds since L. monocytogenes attached more to the subsurfaces structures of the produce. Moreover, the use of sanitizers such as chlorine is less effective under these conditions. It has also brought to light the inability of chlorine to effectively decontaminate pathogens making it imperative for the produce industry to implement Hazard Analysis Critical Control P...

1‐methylcyclopropene delays postharvest ripening and reduces decay in hami melon

Journal of Food Quality — Mon, 21 Mar 2011 00:00:00 +0100

In this study, a postharvest application of 1‐MCP significantly delayed ripening and reduced fruit decay while maintaining overall quality during storage at 25C. The results will allow long‐distance transportation and marketing of Hami melon and benefit growers, shippers and distributors of this melon fruit. (Source: Journal of Food Quality)

Identification of goat meat using highly species‐specific polymerase chain reaction

Journal of Food Quality — Mon, 21 Mar 2011 00:00:00 +0100

ABSTRACTA highly species‐specific polymerase chain reaction (PCR) assay was developed for the authentic identification of goat. A product of 436 bp was amplified using newly designed primers against mitochondrial D‐loop region. The possibility of cross‐amplification was ruled out by considering as many as 25 other animal species. Suitability of the developed goat species‐specific PCR assay was confirmed for in raw, cooked (60, 80 and 100C for 30 min) and micro‐oven‐processed meat samples (n = 20 each). A sensitivity of 0.1% was established for detection of adulteration and limit of detection of goat DNA was 0.1 pg. This investigation presents a novel PCR assay with its newly designed primers that could be used for the authentic identification of goat species.PRACTICAL...

Sweetness equivalence of different sweeteners in strawberry‐flavored yogurt

Journal of Food Quality — Mon, 21 Mar 2011 00:00:00 +0100

This study provides some useful information, since there is no data in the literature about sweetness equivalence of sweeteners in yogurt, but only in simpler matrices such as pure water, juices, coffee and teas. The use of stevia blend presented several advantages such as increased sweetening power, demonstrating the potential of this natural sweetener. The magnitude estimation method has been successful in this study, being an important tool for development of new low‐calorie products. It may be noted that when evaluating different types of food using the same kinds of sweeteners, these promote distinct characteristics and that reflect directly on the sensory quality of the final product. Thus, such studies generate important information for the food industries working with dietetic fo...

Improvement of shelf life stability of cakes

Journal of Food Quality — Tue, 01 Feb 2011 00:00:00 +0100

This study provides information on how to retard staling in cakes by the use of an in‐house developed accelerated shelf life protocol. (Source: Journal of Food Quality)

Optimization of process variables for accelerated aging of basmati rice

Journal of Food Quality — Tue, 01 Feb 2011 00:00:00 +0100

ABSTRACTExperiments were conducted to develop a process for accelerated aging of aromatic rice. Freshly harvested clean paddy of “Pusa Basmati” variety was conditioned as per the experimental design. Response surface methodology for three variables at five levels was used. Central composite rotatable design was used to optimize the temperature (30–50C), relative humidity (50–90%) and aging period (3–14 days) to accelerate the aging process for paddy. The optimum levels of process variables were based on the desired milling and cooking quality indices. The quality attributes included milling yield, kernel elongation ratio, volume expansion ratio, solid loss, amylose content, gel consistency and aroma. A complete second‐order polynomial model was fitted to the data and the adequa...

Interactive effects of selected nutrients and fermentation temperature on h2s production by wine strains of saccharomyces

Journal of Food Quality — Tue, 01 Feb 2011 00:00:00 +0100

ABSTRACTMetabolic interactions between yeast assimilable nitrogen (YAN), biotin, pantothenic acid, and fermentation temperature that affect H2S production by wine yeast during alcoholic fermentation were examined. Strains of Saccharomyces cerevisiae (UCD 522 and EC1118) were inoculated into a synthetic grape juice medium with H2S evolution monitored under fermentative conditions. While a number of interactions affected the evolution of H2S, YAN as a factor by itself was found to be not significant (P > 0.05) for both yeasts examined. Maximal cumulative H2S production for strain UCD 522 occurred in media fermented at 30C with 60 mg/L YAN, 10 µg/L biotin, and 50 µg/L pantothenic acid while minimum production was observed with 250 mg/L YAN and 250 µg/L pantothenate. Simila...

Application of multivariate statistical analyses to the study of factors affecting white wine volatile composition

Journal of Food Quality — Tue, 01 Feb 2011 00:00:00 +0100

ABSTRACTThe influence of different storage conditions on the volatile composition of young white wine was evaluated during 1 year of storage. The wine was bottled and stored under different conditions of temperature, position and illumination. During storage, a significant increase in total content esters (mainly due to the increase in ethyl butyrate, ethyl acetate and diethyl succinate) and total content acids was detected. Also total content alcohols and carbonyl compounds decreased during storage. Storage time, temperature and illumination have a significant effect on esters content, whereas carbonyl compounds are affected by temperature, and alcohols content is affected by illumination. Stepwise linear discriminant analysis was applied to the experimental data. The results showed that ...

Evaluation of sensory profile and p‐vinylguaiacol (pvg) content in orange juices during storage at different temperature

Journal of Food Quality — Tue, 01 Feb 2011 00:00:00 +0100

The objective of the present study was to determine the influence of storage conditions on the sensory quality and content of P‐vinylguaiacol (PVG) of pure pasteurized orange juices marketed domestically under two popular brands. No PVG was detected in fresh juices. After 12 months of storage of the orange juices at 18, 28 and 38C, the PVG contents were 284, 1,292 and 2,515 µg/L, respectively. Using principal component analysis differentiation of the sensory quality of fresh and stored juices was possible. The quality of the fresh orange juices was differentiated most considerably by intensity of the sweet, sour and refreshing odors, and by intensity of the sweet, sour and pungent flavor. The sensory quality of the juices stored at 18C for 12 months corresponded to the quality of thes...

Effect of storage temperature variations on sensory quality of fresh‐cut cantaloupe melon

Journal of Food Quality — Tue, 01 Feb 2011 00:00:00 +0100

This study determined the effects of temperature changes on the sensory quality of fresh‐cut cantaloupe. Cantaloupe was processed, packaged and stored for 7 days. Samples were maintained at 4 and 10C (controls) or transferred from 4 to 10C after 24 or 48 h. Descriptive sensory analysis was used to evaluate aroma, flavor and texture after days 2, 5 and 7 of storage. Respiration and weight loss were monitored. Aroma and flavor were affected by temperature treatments. Texture was affected a little by temperature changes. Fruity/melon aroma and flavor, citrus aroma and sweet aromatic flavor were negatively affected by temperature changes compared to control treatments. Musty and rancid/painty flavors and bitter increased due to temperature changes. Respiration and moisture loss were affect...

Quality changes in fresh‐cut spinach (spinacia oleracea) under modified atmospheres with perforations

Journal of Food Quality — Tue, 01 Feb 2011 00:00:00 +0100

ABSTRACTFresh‐cut spinach leaves were stored for 4 days at 15C and 75% relative humidity under modified atmosphere packaging to assess the impact of differential in‐pack gas atmospheres generated through different packaging films and variable in‐pack weight on the quality of stored produce. After 4 days of storage, retention of chlorophyll, β‐carotene and ascorbic acid was better in low‐density polyethylene (LDPE) packages than in polypropylene (PP) packages. LDPE film‐packaged samples had higher phenolic content than PP film‐packaged samples. Low in‐pack O2 (1–2 kPa) along with the buildup of CO2 (8–10 kPa) seems to have enhanced the retention of antioxidant components, i.e., β‐carotene and ascorbic acid, in LDPE packages. This helped in chlorophyll retention a...

Chemical and antioxidant properties of cultivated and wild fragaria and rubus berries

Journal of Food Quality — Tue, 01 Feb 2011 00:00:00 +0100

ABSTRACTContent of individual sugars, organic acids, total phenolics (TPH), some important phenolic compounds (kaempferol, myricetin, quercetin, and ellagic acid) and total antioxidant capacity (TAC) in the fruits of strawberry, raspberry and blackberry were studied. A comparison was made between cultivars and wild relatives of each species (Fragaria vesca L., Rubus idaeus L. and Rubus fruticosus L.). The main sugars found were fructose and glucose both in the fruits of wild species and the studied cultivars. Citric acid was determined to be the major organic acid in most of tested berries with the exception of blackberry cultivars, where malic acid was dominant. The content of individual phenolic compounds varied among the wild species, as well as among the studied cultivars. Ellagic acid...

Issue Information

Journal of Food Quality — Tue, 01 Feb 2011 00:00:00 +0100

(Source: Journal of Food Quality)

Quality attributes of pork loin with different levels of marbling from duroc and iberian cross

Journal of Food Quality — Wed, 01 Dec 2010 00:00:00 +0100

This study defined differences in the sensory qualities of Duroc × Iberian pork loin as a function of three levels of marbling: slight, moderate and heavy. (Source: Journal of Food Quality)

Antioxidant and antimicrobial effectiveness of catechin‐impregnated pva–starch film on red meat

Journal of Food Quality — Wed, 01 Dec 2010 00:00:00 +0100

ABSTRACTA biodegradable polyvinyl alcohol (PVA)–starch film was fabricated for use as a packaging film with added antioxidant and antimicrobial properties. PVA–starch films were impregnated with catechins extracted from green tea. The catechins were identified and quantified by HPLC, and the antioxidant and antimicrobial characteristics of the packaging film were examined using thiobarbituric acid‐reactive substance values and cell count methods. The results showed that tensile strength and elongation decreased with increasing amounts of incorporated constituents. In a model study, the inclusion of catechins at a level of 1,000 ppm inhibited the growth of airborne microorganisms, and antioxidant capacity in cooking oil was clearly reached when 500 ppm catechins were incorporated ...

Effects of 6‐ba treatments on yellowing and quality of stored rocket (eruca sativa mill.) leaves

Journal of Food Quality — Wed, 01 Dec 2010 00:00:00 +0100

ABSTRACTThe aim of this work was to investigate the effects of 6‐benzylaminopurine (6‐BA) treatment on yellowing in order to retain the postharvest quality of rocket leaves. Results of the first experiment showed that the most effective 6‐BA concentration was 10 µL/L, as treated leaves had lower respiration rate, less yellowing and remained marketable after 14‐day storage at 8C. Results of the second experiment showed that treatment with 10 µL/L 6‐BA for 30, 60 or 120 s significantly reduced respiration rate from the 4th day of storage as well as yellowing, color and chlorophyll changes at the end of the 14‐day storage period. However, the most effective dipping time was that of 60 s, as treated leaves retained their initial chlorophyll content. No appreciable effect ...

The effect of partial substitution of wheat flour with chickpea flour on the technological, nutritional and sensory properties of couscous

Journal of Food Quality — Wed, 01 Dec 2010 00:00:00 +0100

ABSTRACTTurkish couscous is a traditional cereal product that is generally produced by coating wheat bulgur with the wheat flour and water or milk. In this research, wheat flour used in couscous production to cover bulgur was replaced with chickpea flour (CPF) up to 100% to improve the nutritional status of couscous. Technological properties, color values, chemical and sensory properties of couscous samples were determined. Technological properties of couscous were affected negatively by the increasing CPF amounts in couscous formulation. The color values of couscous samples with 75–100% CPF were darker than the others. The ash, protein and cellulose contents of the couscous increased with increasing amount of CPF. Rich phytic acid (PA) content of CPF significantly (P < 0.05) affe...

Effect of lupin flour substitution on the quality and sensory acceptability of instant noodles

Journal of Food Quality — Wed, 01 Dec 2010 00:00:00 +0100

ABSTRACTInstant noodles are usually made from wheat flour which is low in protein and dietary fiber contents. To improve the nutritional quality of instant noodles, samples were prepared by incorporating lupin flour, which is high in protein and dietary fiber contents, at 10, 20, 30, 40 and 50% levels. Two sets of noodle samples were made; one with 0.05% added ascorbic acid and the other without added ascorbic acid. The uncooked samples were evaluated for color, protein, fat and mineral contents. The cooked samples were analyzed for cooking loss, color and textural properties in comparison with the control sample. Sensory characteristics (color, flavor, texture, taste and overall acceptability) were also evaluated to find out the optimum acceptable level of lupin flour incorporation in the...

Evaluation of some physical–chemical properties of wheat, cassava, maize and cowpea flours for bread making

Journal of Food Quality — Wed, 01 Dec 2010 00:00:00 +0100

ABSTRACTBoth the physical and chemical characteristics of flours affect their quality and the subsequent products from them. The comparative evaluation of particle size, moisture content, bulk density, color, water absorption capacity, pasting viscosity, fat and protein contents of wheat, cassava, maize and cowpea flours were determined using standard methods. Composite breads were produced from 50:30:20, 60:20:20, 70:20:10; 80:10:10, 85:10:5 and 90:5:5 ratio of wheat–cassava/maize–cowpea flours, respectively. Breads produced were subjected to sensory and proximate analyses. The particle size, moisture content, bulk density, water absorption capacity, fat and protein contents of wheat, cassava, maize and cowpea flours are as follows: 154–343 µm, 13.3–14.9% db, 327.4–497.5 kg...

Food applications of a rice bran oil structured lipid in fried sweet potato chips and an energy bar

Journal of Food Quality — Wed, 01 Dec 2010 00:00:00 +0100

ABSTRACTA rice bran oil structured lipid (RBOSL) was synthesized from rice bran oil (RBO) and caprylic acid with Lipozyme RM IM as biocatalyst. Sweet potato chips (SPCs) were fried separately in RBOSL and RBO. Energy bars (EBs) were formulated with RBOSL or RBO. Triangle tests (TT) were conducted for SPCs and EBs to determine the panelists' ability to differentiate between SPCs and EBs prepared with RBO or RBOSL. Willingness to purchase (WTP) sensory analysis was also conducted. Fatty acid content, γ‐oryzanol, viscosity, free fatty acid (FFA) and p‐anisidine values for RBO and RBOSL were determined before and after frying. SPC color and oil uptake were also determined. TT results for SPCs showed no significant difference in SPCs fried in RBO and RBOSL (P > 0.05). TT results for...

Application of a functional mathematical quality index to asparagine, free sugar and phenolic acid content of 20 commercial potato varieties

Journal of Food Quality — Fri, 19 Nov 2010 00:00:00 +0100

ABSTRACTIn this article, we apply a functional mathematical index (FMI), introduced in a previous publication, to 20 commercial potato varieties. The index allows evaluation of nutritional, safety and processing “quality parameters” of different potato cultivars. The main goal of the index is to link the quality of the chemical composition with factors that may affect the growth, production, distribution and processing of potatoes and potato products for commercial use. The index has been used to assess FMI values of 20 commercial potato cultivars in terms of their content of asparagine and reducing sugars, which form heat‐induced potentially toxic acrylamide and of antioxidative phenolic compounds, which participate in nonenzymatic browning reactions and may exert beneficial effects...

Optimization of emulsification and microencapsulation of evening primrose oil and its oxidative stability during storage by response surface methodology

Journal of Food Quality — Fri, 01 Oct 2010 00:00:00 +0100

ABSTRACTMicroencapsulation is a technique by which small droplets of liquid or solid particles are coated with a thin film of wall materials to protect susceptible ingredients in food products to assure their quality or effectiveness. Microencapsulation of liquid lipid into powdery matrixes of wall materials includes two unit operations: emulsification of the lipid with an aqueous solution of wall material and drying of the emulsion. The effects of hydrophile–lipophile balance (HLB) value, emulsifier content and oil content on the evening primrose oil‐in‐water emulsion stability were studied by response surface methodology (RSM). The HLB value, emulsifier content and oil content all had significant effects on the emulsion stability (P < 0.05). Of them, the HLB value and emulsi...

Effect of dried moringa (moringa oleifera lam) leaves on rheological, microstructural, nutritional, textural and organoleptic characteristics of cookies

Journal of Food Quality — Thu, 30 Sep 2010 23:00:00 +0100

ABSTRACT (Source: Journal of Food Quality)

Walnut as fat replacer and functional component in sucuk

Journal of Food Quality — Thu, 30 Sep 2010 23:00:00 +0100

ABSTRACT (Source: Journal of Food Quality)

The effect of pasteurization on the quality of frozen arazÁ (eugenia stipitata mc vaugh) pulp

Journal of Food Quality — Thu, 30 Sep 2010 23:00:00 +0100

ABSTRACT (Source: Journal of Food Quality)

Thermal and nonthermal processing of apple cider: storage quality under equivalent process conditions

Journal of Food Quality — Thu, 30 Sep 2010 23:00:00 +0100

ABSTRACT (Source: Journal of Food Quality)

Effects of packaging and postharvest treatments on the shelf‐life quality of crown‐cut broccoli

Journal of Food Quality — Thu, 30 Sep 2010 23:00:00 +0100

ABSTRACT (Source: Journal of Food Quality)

Effect of electrolyzed oxidizing water and chlorinated water treatments on strawberry and broccoli quality

Journal of Food Quality — Thu, 30 Sep 2010 23:00:00 +0100

ABSTRACT (Source: Journal of Food Quality)

Efficacy of electrolyzed oxidizing (eo) water and chlorinated water for inactivation of escherichia coli o157:h7 on strawberries and broccoli

Journal of Food Quality — Thu, 30 Sep 2010 23:00:00 +0100

ABSTRACT (Source: Journal of Food Quality)

GROWTH KINETICS OF LISTERIA MONOCYTOGENES IN SOYMILK OF VARYING INITIAL pH AND SUGAR CONCENTRATIONS

Journal of Food Quality — Thu, 30 Sep 2010 23:00:00 +0100

ABSTRACT (Source: Journal of Food Quality)

The effects of different debittering methods on the production of lupin bean snack from bitter lupinus albus l. seeds

Journal of Food Quality — Wed, 29 Sep 2010 21:34:48 +0100

ABSTRACT (Source: Journal of Food Quality)

Sensory and nutritional quality of the apple snacks prepared by vacuum impregnation process

Journal of Food Quality — Tue, 31 Aug 2010 23:00:00 +0100

ABSTRACT (Source: Journal of Food Quality)

Effect of passive and active modified atmosphere packaging on quality retention of two cultivars of litchi (litchi chinensis sonn.)

Journal of Food Quality — Tue, 31 Aug 2010 23:00:00 +0100

ABSTRACT (Source: Journal of Food Quality)

Effect of temperature and modified atmosphere packaging on storage quality of fresh‐cut romaine lettuce

Journal of Food Quality — Tue, 31 Aug 2010 23:00:00 +0100

ABSTRACT (Source: Journal of Food Quality)

Effect of washing with citric acid or sodium hypochlorite on the visual and microbiological quality of mushrooms (agaricus bisporus l.)

Journal of Food Quality — Tue, 31 Aug 2010 23:00:00 +0100

ABSTRACT (Source: Journal of Food Quality)

Rheology and texture of commercial queso fresco cheeses made from raw and pasteurized milk

Journal of Food Quality — Tue, 31 Aug 2010 23:00:00 +0100

ABSTRACT (Source: Journal of Food Quality)

Enzymatic coupled with uv degradation of aflatoxin b1 in red chili powder

Journal of Food Quality — Tue, 31 Aug 2010 23:00:00 +0100

ABSTRACT (Source: Journal of Food Quality)

The effect of garlic or onion marinade on the lipid oxidation and meat quality of pork during cold storage

Journal of Food Quality — Tue, 31 Aug 2010 23:00:00 +0100

ABSTRACT (Source: Journal of Food Quality)

Contribution of melanoidins to the antioxidant activity of prunes

Journal of Food Quality — Tue, 31 Aug 2010 23:00:00 +0100

ABSTRACT (Source: Journal of Food Quality)

Effects of organic acids on the pasting properties of rice flour from waxy and nonwaxy varieties

Journal of Food Quality — Tue, 31 Aug 2010 23:00:00 +0100

ABSTRACT (Source: Journal of Food Quality)

Effect of soy protein isolate coating on quality attributes of cut raw han‐woo (korean cow) beef, aerobically packaged and held refrigerated

Journal of Food Quality — Tue, 31 Aug 2010 23:00:00 +0100

ABSTRACT (Source: Journal of Food Quality)

Effect of combined underwater processing and mild precut heat treatment on the sensory quality and storage of fresh‐cut cantaloupe melon

Journal of Food Quality — Sat, 31 Jul 2010 23:00:00 +0100

ABSTRACT (Source: Journal of Food Quality)

Description and quality evaluation of sweet cherries cultured in spain

Journal of Food Quality — Sat, 31 Jul 2010 23:00:00 +0100

ABSTRACT (Source: Journal of Food Quality)

Nonvolatile taste compounds of jiangluobo (a traditional chinese fermented food)

Journal of Food Quality — Sat, 31 Jul 2010 23:00:00 +0100

ABSTRACT (Source: Journal of Food Quality)

Growth response and muscle lipid quality of indian white shrimp fed different oils at two dietary lipid levels

Journal of Food Quality — Sat, 31 Jul 2010 23:00:00 +0100

ABSTRACT (Source: Journal of Food Quality)

Optimization of a hs‐spme/gc‐ms method for determination of volatile compounds in some cuban unifloral honeys

Journal of Food Quality — Wed, 30 Jun 2010 23:00:00 +0100

(Source: Journal of Food Quality)

Comparative assessment of the nutritional value of commercially available cocoyam and potato tubers in south africa

Journal of Food Quality — Mon, 28 Jun 2010 23:00:00 +0100

This study provides evidence that commercially available cocoyam (Colocasia esculenta) and potato (Solanum tuberosum) in South Africa have very close nutritional values. Cocoyam compared favorably with potato and even excelled in some nutrients. Thus, cocoyam consumption could be encouraged and popularized as an additional tuber crop. (Source: Journal of Food Quality)

Ring characterization of quality indices in butterhead lettuce cultivated under mulch and bare soil

Journal of Food Quality — Mon, 28 Jun 2010 23:00:00 +0100

Butterhead lettuce was characterized by physical, microbiological and nutritional quality indices as a function of plant zoning and soil management (bare soil and mulch). Quality indices were measured in all the rings from the external toward the internal ratio. Assayed indices were: relative water content, water content, free and bound water, and the ratio between free water and total water, leaf area and color, total microbial counts (TMC) and ascorbic acid content (AA). The lettuce characterization by rings showed a remarkable plant zoning as a function of leaf age and development; also, some initial indices were affected by the soil management employed. Plastic mulches affect the microclimate around the plant, resulting in better plant water status. However, the use of black plastic co...

Arsenic contamination in radish tuber investigated by means of mri and icp oes

Journal of Food Quality — Mon, 28 Jun 2010 23:00:00 +0100

Arsenic (As) is a highly toxic element and its presence in food is a matter of concern for the well-being of both animals and humans. Arsenic-contaminated groundwater is used in agriculture to irrigate crops for food and animal consumption with a potential contamination of the food chain. The purpose of this study was the evaluation of arsenic effect on radish tuber (Raphanus sativus L.). Experimental plots with sandy and clay-loamy soil were cultivated with radish and treated with three different concentrations of As water solution: 19, 44 and 104 µg/L. Magnetic resonance imaging was used to visualize the tuber structural changes, and the content of elements and the As amount were evaluated by inductively coupled plasma atomic emission spectroscopy. The data obtained demonstrate that As ...

Optimization of a hs-spme/gc-ms method for determination of volatile compounds in some cuban unifloral honeys

Journal of Food Quality — Mon, 28 Jun 2010 23:00:00 +0100

The objective of this work was to develop and optimize a method to determine origin of some Cuban unifloral honeys, by means of a headspace-solid phase microextraction. (Source: Journal of Food Quality)

Microbial dynamics during the fermentation of wakalim, a traditional ethiopian fermented sausage

Journal of Food Quality — Mon, 31 May 2010 23:00:00 +0100

ABSTRACT (Source: Journal of Food Quality)

Optimization of carrot pomace powder incorporation on extruded product quality by response surface methodology

Journal of Food Quality — Mon, 31 May 2010 23:00:00 +0100

ABSTRACT (Source: Journal of Food Quality)

Shelf life enhancement of coconut burfi – an indian traditional sweet

Journal of Food Quality — Mon, 31 May 2010 23:00:00 +0100

ABSTRACT (Source: Journal of Food Quality)

Changes in firmness and pectic polysaccharide solubility in three cultivars of strawberry fruit following short‐term exposure to high pco2

Journal of Food Quality — Mon, 31 May 2010 23:00:00 +0100

ABSTRACT (Source: Journal of Food Quality)

Effect of storage temperature and time on quality in minimally processed litchi fruit (litchi chinensis sonn.)

Journal of Food Quality — Mon, 31 May 2010 23:00:00 +0100

ABSTRACT (Source: Journal of Food Quality)

Changes of linoleic acid concentration during heating of some plant‐origin oils with polyphenol addition

Journal of Food Quality — Mon, 31 May 2010 23:00:00 +0100

ABSTRACT (Source: Journal of Food Quality)

Underwater processing with and without added calcium influences shelf life quality of fresh‐cut cantaloupe

Journal of Food Quality — Fri, 30 Apr 2010 23:00:00 +0100

(Source: Journal of Food Quality)

Physico‐chemical analyses, sensory evaluation and potential of minimal processing of pejibaye (bactris gasipaes) compared to mascarenes palms

Journal of Food Quality — Fri, 30 Apr 2010 23:00:00 +0100

(Source: Journal of Food Quality)

Nutritional and textural studies on dietary fiber‐enriched muffins and biscuits from cassava‐based composite flours

Journal of Food Quality — Fri, 30 Apr 2010 23:00:00 +0100

(Source: Journal of Food Quality)

The effect of modified atmosphere packaging on the quality and shelf life of frankfurter type‐sausages

Journal of Food Quality — Fri, 30 Apr 2010 23:00:00 +0100

(Source: Journal of Food Quality)

Nutritional and textural studies on dietary fiber-enriched muffins and biscuits from cassava-based composite flours

Journal of Food Quality — Tue, 20 Apr 2010 23:00:00 +0100

The demand for designer food products having specific nutritional/functional attributes is on the increase worldwide. Composite flours prepared from malted and pregelatinized cassava through appropriate blending with cereal and/or legume and bran sources were used for making muffins and biscuits with high fiber content. Muffins made from Termamyl-malted and pregelatinized cassava flour had lower starch content (38.84[ndash]41.82%) than those from germinated gram amylase malted flour. The products had protein contents of 4.50[ndash]5.60% ( (Source: Journal of Food Quality)

Adequate handling conditions to preserve vitamin c and carotenoids in tomatoes

Journal of Food Quality — Tue, 20 Apr 2010 23:00:00 +0100

This study investigated the influence of post harvesting handling practices (storage, sanitization, slicing and the period between cooking and consumption) to select the practices that would result in greatest vitamin C and carotenoid retention. (Source: Journal of Food Quality)

Underwater processing with and without added calcium influences shelf life quality of fresh-cut cantaloupe

Journal of Food Quality — Tue, 20 Apr 2010 23:00:00 +0100

The effect of processing cantaloupe melon while submerged underwater on the fresh-cut fruit quality was determined. Total plate, coliform, yeast and mold counts were lower in underwater processed fruit after 1 day storage, but were not significantly different after 7 days. Dissolved calcium in the treatment water reduced microbial growth in cut fruit over the storage period of 14 days. Sensory evaluation indicated increased fruity/melon intensity and decreased rancid/painty intensity of underwater processed fruit. Peroxidase activity increased in underwater processed fruit and presence of calcium in treatment fluid elevated this effect. Underwater processed fruit respired less during storage at 10C. Results indicate an increased defense response as a result of underwater processing that is...

Physico-chemical analyses, sensory evaluation and potential of minimal processing of pejibaye (bactris gasipaes) compared to mascarenes palms

Journal of Food Quality — Tue, 20 Apr 2010 23:00:00 +0100

A palm species native of South America, pejibaye (Bactris gasipaes), was recently introduced in Reunion Island in an attempt to diversify its agriculture. Morphological analyses highlighted the agronomic advantages of pejibaye including a high weight-to-harvest-date ratio compared to three mascarenes palm species. Sensory analyses by a trained panel allowed the elaboration of sensory profiles of the four palms tested. Ranking test done by 120 consumers revealed that pejibaye was preferred to the Mascarenes palms at the 5% level of significance and triangle test showed that Acanthophoenix rubra (red palm), the most cultivated species for the local market, was significantly different from pejibaje at the 1% level. Phenolic profiles revealed that pejibaye differed from the other species by a ...

The effect of modified atmosphere packaging on the quality and shelf life of frankfurter type-sausages

Journal of Food Quality — Tue, 20 Apr 2010 23:00:00 +0100

The effects of modified atmosphere packaging on the quality and shelf life of frankfurter-type sausages, prepared exclusively from beef meat, were investigated. Sausages were packed under varying modified atmosphere conditions (30% CO2/70% N2; 70% CO2/30% N2; 100% CO2; 80% CO2/20% O2) and vacuum, and stored at 4C for 28 days. Lower pH values were observed in the samples packed under modified atmospheres compared to vacuum. Inhibition effect of carbon dioxide concentration on the oxidation was seen. Carbon dioxide caused microbial inhibition. The lowest total viable count was found in the samples packed under 100% CO2. It was concluded that modified atmosphere packaging had significant effect on the quality and shelf life of frankfurter-type sausages compared to vacuum packaging. The most s...

Descriptive study of reflectance spectra of hake (merluccius australis), salmon (salmo salar) and light and dark muscle from tuna (thunnus thynnus)

Journal of Food Quality — Tue, 20 Apr 2010 23:00:00 +0100

The reflectance spectra of foods constitutes a simple, non-destructive physical method with potential applications in the industry. Color is the most valued properties for customers when buying fresh fish, so that its characterization is important for setting objective quality criteria that can be easily applied at all levels of the production and distribution chain. In this work the reflectance spectra and CIEL*a*b* coordinates of fresh muscle in hake, salmon and tuna (light and dark muscle) it was described. Hake, salmon and the dark tuna muscle show a zone of the spectrum (between 600 and 740 nm) with no significant (P > 0.05) differences between the reflectance percentages, which may be taken as characteristic of fresh fish muscle. The light tuna muscle shows a plateau between 700 and ...

Changes in firmness and pectic polysaccharide solubility in three cultivars of strawberry fruit following short-term exposure to high pco2

Journal of Food Quality — Tue, 20 Apr 2010 23:00:00 +0100

Fruit of three genetically related strawberry (Fragaria × ananassa Duchesne) cultivars, "Akihime", "Seolhyang", and "Maehyang", were exposed to 100 kPa CO2 for 4 h at 4C to determine the residual influence on firmness during storage at 4C. Fruit firmness increased significantly in all cultivars in response to high CO2, from 97% in "Maehyang" to 66% in "Akihime." Firmness increases were evident 24 h following 100 kPa CO2 exposures and persisted over 3 days at 4C. Fruit exposed to high pCO2 showed significant quantitative shifts in soluble pectin fractions, with increases of 44.8[ndash]66.7% in chelator-soluble pectins and declines of 14.6[ndash]22.1% in water-soluble pectins and 8.4[ndash]21.0% in Na2CO3-soluble pectins. Changes to matrix glycans were unremarkable except in "Maehyang", whi...

SHELF LIFE ENHANCEMENT OF COCONUT BURFI – AN INDIAN TRADITIONAL SWEET

Journal of Food Quality — Tue, 06 Apr 2010 23:00:00 +0100

Coconut burfi is a popular traditional sweet of south India. The high percentage of saturated fat present in the product makes it susceptible to hydrolytic rancidity. The resulting increase in free fatty acid content coupled with mold growth limit its shelf life to 7[ndash]10 days in unpacked condition. Studies have been carried out on packaging and storage aspects of coconut burfi to extend its shelf life. The samples were packed in flexible pouches of multilayer films consisting of (1) polyester/polyethylene; and (2) polyester/aluminum foil/polypropylene under the following conditions: (1) normal packing; (2) 99% vacuum packaging; and (3) in-package heat processing, and were stored at 27C temperature and 65% relative humidity and periodically withdrawn to monitor changes in chemical, mic...

Consumer acceptance and purchase intent of a novel low-fat sugar-free sherbet containing soy protein

Journal of Food Quality — Mon, 05 Apr 2010 23:00:00 +0100

In this study, consumer acceptability of low-fat sugar-free sherbets containing soy protein (SP) was evaluated. Development of a frozen dessert with SP would give consumers another venue to satisfy consumer's eating desire and provide them with the health benefits of soy. (Source: Journal of Food Quality)

DEVELOPMENT OF TEMPERATURE TOLERANT SURIMI GELS USING STARCH–PROTEIN INTERACTIONS

Journal of Food Quality — Mon, 05 Apr 2010 23:00:00 +0100

Two modified starches (acetylated, phosphated tapioca di-starch [TAPDS], acetylated waxy maize di-starch [WADS]) were combined 2:1:1 with native corn and potato (CP) starches and compared with CP at 1:1 and 0% starch (CON). Starch mixtures (2, 4, 6 and 8%) were added to Alaska pollock surimi. Heat stability (5[ndash]55C), frozen storage (0, 3 and 6 freeze/thaw [FT] cycles), and refrigerated storage (0, 3 and 6 days) of cooked gels were evaluated. In addition, micro differential scanning calorimetry and dynamic rheology were used to evaluate starch[ndash]protein interactions. TAPDS (4 and 6%) and WADS (2[ndash]8%) maintained water retention ability of fish protein gels significantly better (P < 0.05) than CON and CP (2[ndash]8%). WADS (2 and 6%) and TAPDS (4 and 6%) minimized variability in...

Effect of erythritol on quality characteristics of reduced-calorie danish cookies

Journal of Food Quality — Mon, 05 Apr 2010 23:00:00 +0100

The effects of erythritol on the quality characteristics of Danish cookies were studied. Danish cookies were formulated using erythritol as a sweetener to replace 0, 25, 50, 75 and 100% sucrose. The results showed that Hunter L-values and erythritol contents of cookies increased with increasing erythritol level whereas there was no difference in the moisture, protein, fat, ash and hardness of cookies prepared with sucrose or erythritol. The erythritol was stable during baking. In descriptive analysis, the surface color of cookies became lighter, and the sweetness of cookies became less sweet as erythritol level increased and sucrose decreased. The 50, 75 and 100% erythritol cookies had a cooling sensation. The moistness and hardness of cookies showed no difference among all samples. In hed...

Manufacture of the functional drink using hydrolysate from oyster and other extracts

Journal of Food Quality — Mon, 05 Apr 2010 23:00:00 +0100

The functional drink was made with a hydrolysate obtained from oyster and extracts from injin and omija. The interactions of these ingredients were tested using a modified distance-based design. They were analyzed using a linear and nonlinear regression model, and a trace plot. The optimization of the mixture ratio was made by statistical modeling using antiradical activity and sensory properties. These factors are the important target constraints in the drink. Sensory properties showed a linear canonical form. Antiradical activity, color and viscosity of the drink showed a nonlinear canonical form, indicating a higher interaction among the mixtures. The response trace plot revealed that antiradical activity, sensory properties, color, and viscosity were quite sensitive to the drink blendi...

Development of temperature tolerant surimi gels using starch–protein interactions

Journal of Food Quality — Wed, 31 Mar 2010 23:00:00 +0100

(Source: Journal of Food Quality)

Effect of erythritol on quality characteristics of reduced‐calorie danish cookies

Journal of Food Quality — Wed, 31 Mar 2010 23:00:00 +0100

(Source: Journal of Food Quality)

Consumer acceptance and purchase intent of a novel low‐fat sugar‐free sherbet containing soy protein

Journal of Food Quality — Wed, 31 Mar 2010 23:00:00 +0100

(Source: Journal of Food Quality)

Effects of cowpea flour fractionation on sensory qualities and acceptability of kpejigaou (a griddled cowpea paste food)

Journal of Food Quality — Fri, 05 Mar 2010 00:00:00 +0100

This study investigated the effects of cowpea flour fractionation on the quality of kpejigaou (a griddled cowpea paste). Samples of kpejigaou made using whole and fractionated (fine, medium and coarse) flours from both dehulled and undehulled cowpea were evaluated for sensory quality and acceptability. The protein content (23 ± 2.14%) of cowpea flour was not significantly influenced by fractionation. Extractable starches increased with decreasing PS of flour. Fractionation showed significant effects on the functionality of cowpea flour and the quality of processed kpejigaou. Medium PS flour showed higher water absorption and air incorporation during mixing and consequently yielded spongier and less dense kpejigaou that was most preferred and acceptable by the consumers. Coarse flour was t...

Comparison of volatile compounds and chemical and physical properties in orange juice from different parts of jinchen fruit

Journal of Food Quality — Thu, 04 Mar 2010 00:00:00 +0100

Jinchen is a native sweet cultivar of Citrus sinensis and one of the most important varieties used in orange juice processing in China. The study of flavor components of Jinchen orange juice has not been carried out before. In this paper, the color characteristics, pH value, total soluble solids, total acids, as well as organic acids and sugars were determined in Jinchen orange juice from different parts of fruit (peeled juice, pulp juice, whole fruit juice). The color characteristics were significantly different among three types of Jinchen orange juice. The level of vitamin C and total soluble solids/total acids ratio (TSS/TA) is higher in whole fruit juice. The organic acids and sugars also changed. Pulp juice is rich in the highest amounts of organic acids and sugars. Volatiles from th...

Screening of special starches for use in temperature-tolerant fish protein gels

Journal of Food Quality — Thu, 04 Mar 2010 00:00:00 +0100

Five newly developed starches (tapioca acetylated, phosphated distarch; waxy maize acetylated distarch; waxy maize hydroxypropylated, phosphated starch; and two tapioca hydroxypropylated, phosphated starches) were compared, respectively, with native cornstarch. Starches were added to surimi at 2, 4, 6 and 8%. Textural properties of surimi were evaluated at various test temperatures (5, 25, 40, 55C), during frozen storage (0, 3, 6 freeze/thaw cycles) and refrigerated storage (0, 3, 6 days). The interaction between starch type and percent addition contributed to significant (P < 0.05) difference in starch-fish protein gel values for failure shear stress, puncture force, puncture deformation, L*(whiteness) and stickiness. For fracture shear strain, starch type had a significant (P < 0.05) eff...

Effect of postharvest short hot-water rinsing and brushing treatment on decay and quality of strawberry fruit

Journal of Food Quality — Thu, 04 Mar 2010 00:00:00 +0100

Strawberry (Fragaria ananassa) cv. "Feng xiang" was treated with hot water rinsing and brushing (HWRB) at 20C (control), 55C (HWRB-55), 60C (HWRB-60) and 65C (HWRB-65) for 20 s. The effect of these heat treatments on fruit decay and quality was investigated after either ambient temperature storage (20C) for 3 days or cold storage (0C) for 12 days. Results showed that HWRB treatments could significantly reduce the epiphytic microbial population on fruit surface, decay development and weight loss. Fruits treated with HWRB-65 had the lowest decay incidence and decay index, but about 60% of the treated fruits showed heat damage and became commercially unacceptable. Fruits treated with HWRB-60 showed less decay than the control fruits, and cold storage could enhance the effect of HWRB treatment...

Effect of packaging and storage time on beef qualitative and microbial traits

Journal of Food Quality — Thu, 04 Mar 2010 00:00:00 +0100

The effect of polyvinyl chloride packaging (PP), vacuum packaging (VP) and modified atmosphere packaging (MAP) (60% O2, 30% CO2, 10% N2) on some quality parameters and microbiological profile of beef was studied. Longissimus dorsi samples were examined at 7-day intervals during storage at 4C ± 2C, until 21 days. pH of PP beef increased during storage, whereas in VP and MAP beef remained stable. Superficial color darkened for PP samples, remaining stable until 7 and 21 days for VP and MAP samples, respectively; internal color was not significantly influenced by either storage time and packaging methods. Water-holding capacity was not affected by packaging methods, increasing from 7 to 21 days. VP showed lower lipid oxidation than MAP until 21 days and than PP until 14 days. Total mesophili...

Effects of degree of cutting and storage on atmosphere composition, metabolic activity and quality of rocket leaves under modified atmosphere packaging

Journal of Food Quality — Thu, 04 Mar 2010 00:00:00 +0100

This work investigates the effect of degree of cutting on atmosphere composition as well as on metabolic activity (CO2 and ethylene production), color and some nutritional parameters of rocket leaves subjected to storage at 8C for 7 and 14 days under modified atmosphere packaging (MAP). Harvested leaves were trimmed at the point that lamina starts and then they were used without further processing (intact), or after cutting into two (half) or four (quarter) similar parts, vertically to the midrib. The results showed that degree of cutting did not affect the metabolic activity of rocket leaves (CO2 and ethylene production), but storage duration did. This resulted in non-significant differences in atmosphere composition (CO2 and ethylene concentration) of the packages containing leaves of di...

Process‐modified atmosphere and humidity parameters for high‐quality sliced mushrooms (agaricus bisporus l.)

Journal of Food Quality — Mon, 01 Mar 2010 00:00:00 +0100

(Source: Journal of Food Quality)

Screening of special starches for use in temperature‐tolerant fish protein gels

Journal of Food Quality — Mon, 01 Mar 2010 00:00:00 +0100

(Source: Journal of Food Quality)

Effect of postharvest short hot‐water rinsing and brushing treatment on decay and quality of strawberry fruit

Journal of Food Quality — Mon, 01 Mar 2010 00:00:00 +0100

(Source: Journal of Food Quality)

Effects of antioxidants on irradiated beef color

Journal of Food Quality — Fri, 05 Feb 2010 00:00:00 +0100

Fresh beef was dipped into ascorbic acid (AA; 500 ppm), butylated hydroxyanisole (BHA, 150 ppm), butylated hydroxytoluene (BHT, 100 ppm) or propyl gallate (PG; 100 ppm); control samples were dipped in deionized water. Samples were vacuum packaged, then irradiated (0, 1.25 or 2.50 kGy). After irradiation, samples were stored (0, 7 or 14 days) at 4C. Color was assessed instrumentally (L*, a*, b*values, hue angles, chroma) and visually. All antioxidants increased L*value by two units (lighter); however, irradiation dose had no effect. Irradiation increased wet dog and rancid odors of beef; however, it decreased sour odor, a*value, chroma and hue angle, and increased visual green and brown colors, indicating that it reduced redness and color intensity. Antioxidants reduced L*(decreased lighten...

Relationship between instrumental and sensory determination of apple and pear texture

Journal of Food Quality — Thu, 04 Feb 2010 00:00:00 +0100

The relationship between compressive forces, tensile forces and sensory perception of apple and pear texture was evaluated over two harvest years. A trained panel assessed the sensory attribute of apple and pear samples. Compressive forces were determined using a Guss Fruit Texture analyzer and Sinclair iQ[trade]. Tensile determinations were obtained using a unique method employing both tensile and compression elastic modulus of the fruit tissue. Results showed that crispness, hardness and fracturability were significantly correlated (r = 0.80[ndash]0.90). Sinclair iQ[trade] System and Guss Fruit Texture measurements on apple (r = 0.78[ndash]0.83) and pears (r = 0.83) showed a significant correlation with sensory results for hardness. Tensile determinations predicted crispness in apples (r...

Process-modified atmosphere and humidity parameters for high-quality sliced mushrooms (agaricus bisporus l.)

Journal of Food Quality — Thu, 04 Feb 2010 00:00:00 +0100

This study highlights the effects of different preparation and storage practices on the quality of sliced mushrooms to determine processing and storage conditions that improved quality. The results support the use of low impact slicing combined with an H2O2/isoascorbate treatment, followed by humidity and modified atmosphere storage at 4C as an effective strategy for extending the shelf life of sliced mushrooms. These data from chamber experiments illustrate the challenges faced in supplying packaging materials, which provide ideal storage environments. This work can be relevant for producers and processors who want a mushrom product with maximum quality, safe and has an extended shelf life. (Source: Journal of Food Quality)

Changes of linoleic acid concentration during heating of some plant-origin oils with polyphenol addition

Journal of Food Quality — Thu, 04 Feb 2010 00:00:00 +0100

The present study aimed at evaluating the influence of phenolic compounds (quercetin, caffeic acid, protocatechuic acid) on inhibition of linoleic acid concentration changes in heated plant-origin fats: corn oil, grape seed oil, peanut oil, rapeseed oil, sesame oil and soybean oil. When comparing the control samples without and those with phenol addition, a significantly positive influence of all applied compounds was observed. The highest values were recorded for peanut oil heated for 120 h with protocatechuic acid addition (0.02 and 0.04%): Ih18:2 = 23.6% and Ih18:2 = 23.4%, respectively. In the case of grape seed oil, linoleic acid concentration in initial sample ("0") was about 50.0/100 g, and 40.3/100 g after 120 h of heating; that acid levels ranged from about 42.1/100 g (quercetin 0...

Integrated qualitative/quantitative techniques for food product quality planning

Journal of Food Quality — Mon, 25 Jan 2010 00:00:00 +0100

This article presents the development of an advanced food product quality planning approach applied at the Black and White Cookie Company to translate customer requirements into manufacturing using integrated qualitative/quantitative techniques. The results showed that the method provided the manufacturer a good quantitative assessment of the product and process for addressing customer's needs, which are valid inputs for quality planning and the successful transition out of the planning phase. Also, the use of appropriate initial control charting during short runs in the preproduction stage verifies the process capability and stability. This was found especially effective for the food production system since the product feature variation is high, production is in small batches and data are...

The development and sensory acceptability of lupin-based tofu

Journal of Food Quality — Mon, 25 Jan 2010 00:00:00 +0100

This study revealed that lupin can be substituted up to 40% for soybean in tofu manufacturing without significant changes in quality and acceptability. Lupin has comparable nutritional and functional properties to soybean. Lupin can be used to replace soybean in a number of food products including tofu. In comparison with soybean, lupin has lower fat content, whereas, its protein content is comparable. The fat content of tofu can be reduced by lupin substitution without affecting its sensory acceptability. A tofu with lesser fat but comparable protein contents will be a healthy alternative to the normal tofu and could be a great choice for low fat and high protein healthy diets. Because the cost of lupin is almost half the cost of soybean, a considerable cost saving could be achieved by in...

Physical quality characteristics and sensory evaluation of cookies made with added defatted maize germ flour

Journal of Food Quality — Mon, 25 Jan 2010 00:00:00 +0100

Defatted maize germ (DMG) was blended with wheat flour for making cookies. DMG flour at 5, 10, 15, 20 or 25% was used to partially replace wheat flour in cookie formulation, and cookies thus made were evaluated for physical characteristics and sensory quality by a small semi-trained panel and a 75-member consumer panel. Proximate analysis of DMG flour showed a composition of 27.6% crude protein, 13.0% crude fiber and 7.5% ash contents. The force required for breaking cookies increased with DMG flour addition. Based on preliminary evaluation of cookies made with all five DMG flour levels by the small panel, three treatments (5%, 10% and 15% DMG flour fortification) were selected for cookies sensory analysis by a consumer panel. On a 9-point hedonic scale, the highest overall acceptability s...

Quality of bread supplemented with silver ear

Journal of Food Quality — Mon, 25 Jan 2010 00:00:00 +0100

Silver ear (Tremella fuciformis Berkeley) was used to substitute wheat flour to make bread. Bread quality including specific volume, color and sensory evaluation, and taste components including proximate composition, soluble sugars, free amino acids and 5'-nucleotides in bread supplemented with silver ear were analyzed and compared with those of white bread. White bread and 5% silver ear bread had a comparable proximate composition. Specific volumes of 2% and 5% silver ear breads and white bread were 4.02, 3.96 and 3.79 cm3/g, respectively. Both breads contained considerately low amounts of monosodium glutamate-like and sweet components of free amino acids and flavor 5'-nucleotides. The white bread looked lighter and whiter than 5% silver ear bread. All sensory results indicated that two b...

Antioxidant properties and fruit quality during long-term storage of "rocha" pear: effects of maturity and storage conditions

Journal of Food Quality — Tue, 01 Dec 2009 00:00:00 +0100

Free radical scavenging activity and the content of ascorbic acid and glutathione were investigated during long-term storage of the pear (Pyrus communis L. 'Rocha') fruit harvested at different maturity stages, stored in air or under controlled atmosphere and subjected to postharvest treatments with diphenylamine (DPA) and 1-methylcyclopropene (1-MCP). Harvest maturity had a significant effect on storage disorders, fruit firmness, soluble solids content and acidity. Differences in ascorbate content and free radical scavenging activity at harvest did not persist during storage. Controlled atmosphere and DPA strongly reduced the incidence and severity of browning disorders and superficial scald, whereas 1-MCP provided the most effective control. Neither DPA nor 1-MCP affected the free radica...

Detection of olive oil adulteration with rapeseed and sunflower oils using mos electronic nose and smpe-ms

Journal of Food Quality — Tue, 13 Oct 2009 23:00:00 +0100

The study analyzed the effectiveness of two types of electronic nose systems to detect adulteration of extra virgin olive oil (EVOO) with rapeseed and sunflower oils. Tested methods included volatile analysis with the electronic nose based on MOS sensors (HS-E nose) and by direct coupling of SPME to MS (SPME-MS). Volatile compounds were analyzed also by SPME-GC/MS. Samples of EVOO were mixed with different proportions, ranging from 5 to 50% (v/v), of seed oils and fingerprints of volatile profiles of all samples were generated. In order to obtain as much chemical information as possible and to find a volatile marker to detect adulterations of EVOO with seed oils, principal component analysis (PCA) and partial least squares (PLS) analyses were applied to the data. The application of PCA and...